A Traditional Christmas Dinner from the United Kingdom

The United Kingdom (England, Scotland, Wales, and Northern Ireland) is the home of many great Christmas traditions, and the classic Christmas dinner is one of them. For those who have read Dickens' "A Christmas Carol" a roast goose is the obvious centerpiece for a traditional U.K. Christmas dinner. It is paired here with roasted winter vegetables inspired by a dish from Wales, and Scottish Shortbread for dessert. This traditional British Christmas dinner serves 6 people.

English Roast Goose

Geese run about 7-15 lb dressed; try to get a large one for your Christmas dinner as there is less meat and far more fat than a comparably sized turkey. Mrs. Beeton, the United Kingdom's best known traditional cookbook author, mentions that the dark breast meat is the tastiest part of the bird.

Preheat the oven to 450˚ F. Prepare a roasting pan with raised rack. Remove the giblets from the goose and reserve. Rinse the goose with cold water and pat dry. Rub with the juice of one lemon. Sprinkle lightly with salt and pepper and put a sprig of thyme and bay leaf in the cavity. Put into the hot oven and immediately turn down to 350˚ F. Roast for 20-25 minutes per pound until the juices run clear. Remove from the oven and cover with foil. Allow to rest for at least 15 minutes before serving.

Giblet Gravy

This gravy will complement your Christmas roast goose. Simmer the giblets with one small onion, one diced carrot and one coarsely chopped celery stalk in one quart of water for at least an hour. Strain the broth and reserve. Once the goose has finished roasting drain the grease from the pan, reserving the drippings. Whisk in two tablespoons flour and cook for three minutes until bubbly. Gradually whisk in the reserved giblet broth and bring to a full boil. Add salt and pepper as needed, and serve hot.

Welsh Roasted Winter Vegetables

Our tour of the United Kingdom stops next in Wales, for a delectable dish of roasted carrots and parsnips picked up from a wonderful B & B. If you are able to find red, purple or golden carrots, they are particularly festive. Scrub one pound of carrots and one pound of parsnips. Slice into ½" discs. Toss with one tablespoon melted butter and one tablespoon olive oil. Slow roast for 30-45 minutes at 350˚ F, stirring every 10 minutes so the vegetables will brown evenly. Sprinkle with salt and pepper.

Irish Smashed Potatoes and Cabbage

Ireland, the next stop on our United Kingdom Christmas culinary tour, is here featured with a potato dish, Colcannon. The potatoes will go well with the Goose Giblet Gravy as well. Peel and quarter three pounds of baking potatoes. Shred ¼ head of cabbage. Boil the potatoes and cabbage until soft, approximately 18 minutes. While the potatoes are boiling, finely dice one yellow onion. Melt ½ stick of butter and sauté the onion until translucent. Add one cup whole milk and heat to just under a boil. Drain the potatoes and cabbage and mash with a potato masher. Pour the milk-butter-onion mixture over the potatoes and mix well. Add salt and pepper to taste.

Scottish Shortbread

Our Christmas tour of the United Kingdom ends in Scotland. Scottish Shortbread, a traditional Hogmanay or New Year's treat, is equally tasty with hot coffee to end a Christmas dinner. Our family had a tradition of making piles of shortbread, using elaborate pottery molds, to pass out as Christmas gifts. A pie tin will work equally well.

Beat 2/3 cup room temperature unsalted butter until creamed. Gradually beat in ½ cup sifted confectioner's sugar until fluffy. Sift together 1 ½ cups plus 2 tablespoons flour, and ½ tsp salt. Mix flour in gently. Pat into 9" pie plate and score into 16 wedges. Prick surface evenly with a toothpick. Bake at 325˚ F for about 50 minutes until set in the center. Allow to cool in the pan before turning out.

Enjoy your traditional United Kingdom Christmas dinner!

Mrs. Beeton's Book of Cookery and Household Management, Ward Lock, 1992.

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