Maureen: Here it is, family. Our first offering from Jamie’s new cookbook. What do you think?
Nicholas (11): Yum.
Andrew (15): This is good.
Tim: Yum. Stodge.
Maureen: And French stodge at that. But this certainly is not a quick mid-week dinner. This took quite a long time to prepare, but Jamie warned us of that in the introduction to his book. Would you want me to make this again?
Andrew: Yes, even though it takes a long time to make it.
Maureen (laughing): It doesn’t really impact you, the fact that it can be quite laborious to make.
Andrew: But it does! It means I have to wait longer for dinner.
Maureen: You’re going to have to complain to management about that.
Tim: I’m not sure you can taste the crepes in there.
Maureen: You can’t, really. They seem to have been completely absorbed into the cheese and other ingredients.
Andrew (incredulous): There’s crepes in there?
Maureen: Yes. But really the cheese is what you can taste the most. I also like the lemon kick at the end. That is unexpected.
Tim: I would definitely eat this again.
Maureen: I would too, but if I could find a decent supplier of crepes, we’d have this more often.
Peter: Still no photo.
Anna: I’ve explained that.
Peter: It looks like a pie again. In fact, it looks like the fish pie from last week.
Anna: That will be the mashed potato on top. Your mum made this with the leftover roast chicken, as Rachel suggests. I like the fact she added in the leftover carrots from the meal too.
Peter: You know I like a good pie. This pie is no exception.
Anna: I have had some of the leftovers and it’s really quite yummy. Must be the double cream!
Peter: Did Louis have any for lunch today?
Anna: He did, and he loved it! Like father, like son. Pie.
We spend every Christmas with Nigella. We have done so every year since 2004 when this book was published. This year, like every year, I made so many recipes from “Feast” for our Christmas feast, there was no point in listing them all in the title. This is what we enjoyed for Christmas dinner. The recipes for those dishes listed below without astericks were found elsewhere. But as you can see, the majority of our dishes were from “Feast.”
As luck would have it, all of the dishes I used from “Feast” are posted on the Interweb elsewhere, mostly on the the Food Network site, but also Epicurious and Nigella’s own website. Click through on the name of the dish to see the recipe for yourself.
Our Christmas Dinner:
It was delicious. Here is a picture. I would like to say that I paused for a moment during the Christmas hoopla to take a picture of what it all looked like, but in the spirit of Christmas honesty, I have to tell you that I recreated the plate with leftovers this morning. I couldn’t include any baby carrots and brioche because we ate it all, but this is some of what remained of the main event (minus the soup and the desserts).
Continue reading “Christmas with Nigella: A feast from “Feast””
Tim: Well look at Andrew. There’s one empty bowl already.
Andrew (12): Yes, this is very good.
Nicholas (8): I think this is just a rip-off of chicken pot pie.
Tim: No, it’s not. It’s different. The chicken pot pie we usually have has leeks and peas. This one has turkey, ham and sweetcorn.
Maureen: Do you like it? Do you want me to make it again?
Tim: Well, that would mean you have to make turkey again, and you know how I feel about turkey (Editor’s Note: He hates it). But if you’re going to use up the leftover Thanksgiving turkey, this is nice.
Andrew: I think chicken pot pie is better.
Andrew: Because it has chicken, rather than turkey.
Maureen: You’re all insane. You can’t really taste the difference between chicken and turkey when it’s swimming in double cream and butter. I think this is a delicious way to use up leftover turkey. It was easy enough to do on a weeknight, since Nigella does all of her pastry in a food processor, and I thought it was really good.
Anna: The spinach was a guest ingredient, but I actually think it made the dish.
Peter: This was good. I liked the fact it was a small pasta. The ham was a change from the usual pasta we have. It was like a luxury macaroni cheese. With vegetables.
Anna: I thought it reminded me of a carbonara actually. The salty ham and the cream and the parmesan. It was so quick and easy we’ll definitely have this again I think.
Peter: You could probably adjust the vegetables for whatever is in season.
Anna: I’d do it just with the ham and spinach. Angela did miss one trick with this recipe. She instructs you to cook the asparagus separately to the macaroni, when in reality you can do it in the same pot at the same time, and just take it out after a couple of minutes. One pot. Time saved. Simples.