These 4 traditional English Christmas dinner recipes are delicious and will make a memorable Christmas dinner. The Cider and Honey Chicken is really delicious. The Brussels Sprouts with Chestnuts recipe is a tradition for England. A perfect companion to the English Christmas dinner is the Roasted Potatoes. And the Plum Pudding is the perfect way to end your Christmas dinner.
Cider and Honey Chicken
4 joints of chicken (whole leg/thighs)
2 teaspoons dry mustard powder
1/2 teaspoon salt
1/4 pint English cider (the sparkling, alcoholic kind)
1 tablespoon vegetable oil
2 tablespoon honey
Place the pieces of chicken in a casserole dish in a single layer.
Mix together the mustard, salt, pepper, cider, oil, and honey. Pour the mixture over the chicken and marinate for at least one hour.
Preheat the oven to 350 degrees. Bake the chicken in a roasting pan 1 hour. Occasionally baste the chicken with pan drippings.
The skin of the chicken will be brown and crisp when done.
Brussels Sprouts with Chestnuts
1 lb. Brussels sprouts
1 1/2 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped chestnuts
Preheat the oven to 375 degrees. Bring a pot of water to a boil.
Wash and trim the sprouts. Add the sprouts to the boiling water. Simmer for 5 minutes and drain.
Put the sprouts back in the pot. Stir in the oil, vinegar, black pepper and salt.
Put the sprouts in a greased shallow roasting pan and bake for 10 minutes. Stir the sprouts and bake for another 10 minutes.
Remove the sprouts from the oven and stir in the chopped chestnuts. Bake for another 5 minutes. Serve hot.
8-10 large potatoes, peeled and quartered
2 tablespoons salt, to taste
2 tablespoons pepper, to taste
1/4-1/3cup vegetable oil
Preheat oven to 400 degrees.
Place the potatoes in a large pot with water with some salt. Bring the water to a boil and simmer the potatoes for 5 minutes. Drain the potatoes and let them sit in the strainer for a few minutes to dry.
Pour the vegetable oil into a large roasting pan, covering the bottom of the pan. Place the oiled pan in the preheated oven for several minutes.
Remove the pan from the oven. Put the potatoes in the hot pan and turn them to coat evenly with the oil. Add salt and pepper, to taste, to the potatoes.
Bake for 20 minutes. Turn the potatoes . Bake for another 20 minutes until the potatoes are golden brown and crispy. Keep checking them towards the end of the cooking time, the potatoes will burn easily.
12 plums, pitted and halved
1 cup white sugar
1/2 cup water
2 tablespoons tapioca
1/2 teaspoon ground cinnamon
2 1/4 cups all-purpose baking mix
3 tablespoons white sugar
2/3 cup milk
3 tablespoons margarine, melted
Preheat oven to 350 degrees.
In a baking dish, stir together the plums, 1 cup of sugar, water, tapioca and cinnamon. Bake oven for 25 minutes.
Preheat the oven to 450 degrees.
In a medium bowl, stir together the baking mix, 3 tablespoons sugar, milk and melted margarine mix together to form the dough. Drop the dough by spoonfuls onto the baked plum mixture. Bake for 10 minutes, until golden brown. Slightly cool before serving.