Christmas starters...

[Jemisa]

I'm planning our christmas dinner, its the starter I'm not sure about.
I want something easy peasy, something quick, something I can perhaps do christmas eve & will be still fresh nx day. (for 10)
Not too stodgy something light. Am I asking for the impossible?

Jem.

[EcclesCake]

A smoked salmon or mackerel pate could be made in advance along with melba toast.

Just needs serving and garnishing on the day.

[Jemisa]

Mmmm! I'll think about that one EC. Tah!

jem

[Meg888]

Try haggis balls in breadcrumbs - easy to make the day before and only take minutes to cook - serve with a whiskey sauce.... mmmm!

[Kiki-frog]

I'd go for smoked salmon as well, with a wedge of lemon and fresh parsley. It needs to be something light. If time wasn't an issue I'd say salmon mousse, but that takes a bit of time to prepare

[Kiki-frog]

I didn't know haggis had..... well, someone had to say it, didn't they?

[Mosaic]

I got put off Haggis after finding a little bit of mid-blue sticking plaster in the portion I'd eaten.
I think we all know this colour is used on wounds in the catering industry so workers sticking plasters don't get mixed in with food - obviously had not worked in this case.....so no haggis starter for me thanks. I'll just have a small gin.

[mccfluff]

toast :-)

[Mick-Talbot]

toast isn't very appetising, fluff

[shoota]

Prawns in a coating of breadcrumbs, desiccated coconut, merest hint of chili powder and lime juice, deep fried and served on iceberg lettuce with a few crudite and a pot of curry mayo to dip into........

[mccfluff]

its is esp with pate on it

[TheOtherHalf]

My lot are always happy with melon balls in ginger wine. Simple :>)

[ethandron]

I gave up doing a proper sit down starters good few years ago...too much faffing, too much food, too many extra dishes to wash.
Instead, we have delia smiths tiny savoury scones (google exactly that) topped with a variety of things like prawns, cream cheese, caviar, olives, just butter, handed round on a Christmasy plate and with a christmasy napkin each, and washed down with bucks fizz or just fizz, before we head into the dining room for the main event. They really get your taste buds tingling, much easier than a proper sit down starter.

[diddlydo]

Why is anyone even thinking about what they're going to eat in 3 weeks time?

[vodkancoke]

We do antipasto of salami, proscuitto, bresaola, grilled peppers, marinated artichokes, king prawns in chilli(cold), fresh mozzarella, and a selection of olives. It can be plated and covered and kept in the fridge overnight. Just let it all come to room temp on Christmas Day.

[Jemisa]

V&C, it all sounds lovely but too much work for me.

diddy, - its called forward planning.

I think i'm going to go with eth's idea. Thenx eth. x

jem.

[ethandron]

I'm sure you won't be disappointed Jem :)
We use a shot glass as a cutter for the scones, and by the time they're cooked they're just over an inch in diameter. Ours are sitting in the freezer, made them a couple of weeks ago. I take them out, halve them and add the topping while they're still frozen, they don't crumble as much that way.
Enjoy!

[ummmm]

Prawn cocktail with avocado.

[Jemisa]

I should have said "anything but prawn cocktail"

(mainly because my H is alergic to prawns)

jem

[ummmm]

Oh...I love prawn cocktail.

Another starter I love is baked figs with parma ham, juicy toms, mozzarella, fresh basil and a honey and balsamic dressing.