For more than a century, the bronzed turkey has taken centre stage at the Christmas table — but no longer, say epicurean adventurists. The greatest compliment that it can garner is that it is moist, nothing compared to the superlatives you can shower on the rest of the trimmings, from the herb-flavoured stuffing and roasted potatoes to the cranberry sauce and the tender sprouts. All things that can very well go with a pheasant, goose, duck, venison, reindeer, quail or pigeon.
Historically, in Europe, the Christmas feast would always include a variety of game, while the English estates served the traditional Yorkshire pie. This would typically have a swan stuffed with a turkey, stuffed with a goose, stuffed with a duck that is stuffed with chicken that is stuffed with game hen, stuffed with a pigeon that is stuffed with sausages! But the less ambitious version of this is the turducken or royal roast that is a turkey stuffed with duck that is stuffed with chicken.
If you want to be turkey-free this Christmas, some interesting alternatives include roast prime rib with Yorkshire pudding served with duck fat, roasted potatoes and seasonal vegetables, heritage Angus beef wellington with foie gras, wild mushroom and truffle jus or even a Canadian lobster thermidor with Gruyère cheese glaze, says Russell Impiazzi, Culinary Director of Lafayette Gourmet.
You could also order ostrich meat online and serve an ostrich Wellington, or serve Rudolf on a platter, as some supermarket chains in Europe stock up reindeer steaks.
But if that kills the Christmas spirit and you prefer sticking to the avian variety for your table, then Andrew Paderes, Executive Chef of The Gramercy, suggests serving roasts of smaller birds such as pheasants, guinea fowls or partridges. These can be prepared in advance and while a pheasant or fowl can serve two to three persons, a partridge could be enjoyed as a single serving. “Prepare butter with finely chopped sage, rosemary, garlic and a pinch or two of paprika. Massage the butter mix under the skin and stuff the cavity with shallots and halved garlic and lemon,” he says.
“I would recommend succulent roast duck as a flavoursome alternative to turkey. We also prepare organic duck, beef and chicken for the festive season,” says Katia Efstathiou, Commercial Manager, Milk and Honey.
In many parts of central Europe, the fried carp is the star of the festive feast. You could always use a big sea bass, a medium size salmon, trout, or even snapper instead.
The fish needs to be gutted and cleaned leaving the head intact. “Rub with salt, pepper and lemon juice. Stuff the cavity with lemon slices and bay leaves. Shallow-fry in olive oil and spoon some butter over the fish when done,” says Paderes. The fish can be served with sautéed potatoes in butter and dill, lemon caper sauce and a simple salad.
In fact, you can just pop over to Market and Platters in Marina Pinnacle Tower for the best seafood. The Organic Food and Café has frozen duck and gosse, while Prime Gourmet stocks up the best beef cuts. Waitrose sells duck, quail and pigeon but call ahead to check.
