Tag: Christmas Recipes

*Special* Christmas Nibbles for those occasions where you simply wish they wouldn’t come


OK everyone, it’s that time of year when you see *friends* and those *family* members you do not really like very much come round yours.  To keep face, and pretend you don’t hate them at least, you must offer them something to eat and drink.  I see from the articles we have so far for the ‘Going-Postal.com Advent Calendar of Cuisine’, that they cover some delicious meals and drinks.  In these difficult circumstances, you do not want to be wasting good food and drink on these people.  The solution therefore is to provide some special *drink* and *food*

Regarding drinks, many of us will have won a raffle prize or two where it is a bottle of sparking urine or similar.  Keep these, and tell your guests they are in for an international treat.  Explain that as you are on a strict diet, you cannot partake of this yourself.

So here is a couple of  *nibbles* that you can prepare, in some cases weeks in advance, some can be frozen or kept in the fridge and they should last until Christmas has finally finished, which we will know about, as the shops will be stocking Easter Eggs, except they will now be called *Holiday Chocolate Eggs* to avoid offending people who are not of a Christian religion, but will of course offend all those who are of a Christian religion.  I digress:


Pttm, Going Postal

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Venison Casserole

OldTrout, Going Postal
Not OldTrout’s Venison Casserole

For six, unless you have to feed the eating machine which is my son.

2 lbs of cubed shoulder of venison
8 oz of bacon lardons
8 oz of peeled chestnuts
1 oz of dried porcini mushrooms
1 pint of Madeira
2 tablespoons of oil or fat
2 medium onions, sliced
2 cloves of garlic, slice or crush depending on your mood
6oz chestnut mushrooms, chopped
1 tablespoon of flour
Salt and pepper

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EntitledSnowflake’s Extra Special Christmas Turkey Fried Rice


EntitledSnowflake, Going Postal
You’re going to need a bigger bowl…

Serves two very hungry people

This recipe is ideal for using up some of the leftover Turkey from Christmas. It works best with the brown meat from the leg. However this recipe will work equally well with goose, duck, roast chicken, pork, lamb or beef.
It has evolved from a recipe my dad used to make when I was younger. It was always a favourite of mine, and having shared the recipe with my out-laws, it has become a favourite of theirs too. If you are using cooked meats, it is a very quick and easy recipe. It is a meal in itself – all you need to add to accompany it is a nice beer.

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A Couple of Side Dishes for Christmas Day


Coloniescross, Going Postal
NOT Colin Cross frying leeks

Sometimes Red Cabbage, boiled Brussels and frozen peas just don’t hit the spot. Try one or more of these vegetable dishes and “liven up” the Christmas Dinner Table; All these dishes will serve around 8 people as part of a Christmas Dinner.

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Cinnamon Ice Cream


OldTrout, Going Postal
NOT OldTrout’s cinnamon ice cream

This another Christmas recipe that I have been making for years.  We love it with Christmas pudding, apple struedl, clementine cake and more.  It is lifted from Delia Smith once again.

Ingredients :

6 large egg yolks
4 oz. caster sugar
2 slightly rounded teaspoons of custard powder
1 pint of milk
1 cinnamon stick
1 teaspoon of ground cinnamon
10 fl. oz. of double cream

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Snert – Dutch Winter Soup

GP’s 2017 Advent Calendar of Cuisine

bobo, Going Postal
NOT bobo’s Snert

Snert (pronounced like ‘Shnayrrt’ as much as anything) is a hearty pea soup traditionally eaten in Holland during the winter months. It is usually accompanied with a thick slice of dark rye bread topped with cheese and ham, and is intended to be substantial meal in itself. A bowl of this will set you up for a day of whatever it is you intend to get up to whilst you’re in Amsterdam. But don’t worry, I’m not here to judge.

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The GP Advent Calendar of Cuisine – Eighteenth Century Chestnut Stuffing

OldTrout, Going Postal
NOT Old Trout’s Chestnut Stuffing

Lifted from Delia Smith who lifted it from Hannah Glasse.

I make this two or three weeks ahead of of time and put it in the freezer.  Therefore, I do not have the turkey liver to hand and substitute chicken or duck livers.

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