These are the most popular Christmas dishes at the butcher’s
Christmas is almost here, and for all the carnivores: together with online butcher The Butchery, we’re listing the most popular Christmas dishes.
At Christmas, most people really go all out at the dinner table. Especially the meat eaters among us. With starters such as carpaccio, vitello tonnato and steak tartare—and then, straight on to the main course: a stuffed turkey or a beautifully tied roulade. Or would you rather enjoy a gourmet dinner together?
Gourmet dining: old-school is still the best!
By far the favourite Christmas tradition of families. It’s not surprising either, because it’s such an easy way to ‘cook’. No missing family members spending hours in the kitchen, but simply enjoying a cosy meal together. And not unimportant either: everyone eats whatever they like best. Still, not everyone appreciates gourmet dining. It certainly isn’t the height of culinary enjoyment—and then there’s the smell! You can prevent the latter with these anti-smell gourmet tips. And do you want to take a more culinary approach this year? Drop some wagyu into your pan or make lobster with gratinated béarnaise sauce using your gourmet set.
Stuffed turkey: a classic!
Yes, really! Stuffed turkey is climbing the culinary Christmas ladder like crazy. It did very well last Christmas too, and be honest: a whole turkey on the table is of course wonderfully festive! Haven’t you managed to serve a good, juicy turkey at Christmas in previous years? With this foolproof step-by-step turkey guide and a little help from Gordon Ramsay, Martha Stewart and Jamie Oliver, you’re sure to succeed.
A Christmas ham (with honey and brown sugar)
In many countries, Christmas ham has been a classic for years. In England, Sweden, Finland, Germany and Australia, among others, it is also known as yule ham. Preferably honey glazed. And honestly, ham on the bone with honey and brown sugar: what’s not to like? That sweetness is irresistible. Just like the version by barbecue guru Jord Althuizen: ham with pineapple-honey glaze. Tip: always make a generous amount; the next day, you can simply eat it cold on your sandwich.
Roulade, carved by Dad
A skilfully tied roulade (this is how you do it, how to tie a roulade) made from pork neck, loin, chicken, pork fillet, wild boar… Stuffed, seasoned, marinated—it’s all possible. Because with a roulade, you can go in any direction. Is that why they fly off butcher counters at Christmas? Fancy roulade this year too? Then try this recipe for an Italian BBQ roulade.
Game, wilder, wildest
Let’s get wild! Officially, game season opens in mid-October and ends on Boxing Day. Unofficially, it’s a different story, because plenty of game is still eaten in January. Hare stew, venison stew, rabbit, duck breast, saddle of venison, venison steak, wild boar, wood pigeon, pheasant or wild goose: during the festive season, enthusiasts often go all out with game.
Beef Wellington (if you dare!)
Beef Wellington? Really? Absolutely. This quintessentially British dish is making its way over here. Maybe it’s Jamie Oliver, maybe it isn’t, but the puff-pastry-wrapped beef tenderloin dish is gaining serious ground in the Netherlands. At better, patient chefs, that is, because a classic Beef Wellington requires some skill and good timing. FavorFlav’s Naresh explains exactly how to make a Beef Wellington.
Pork tenderloin (in cream sauce, or Vietnamese-style)
Indeed, pork tenderloin is hugely popular in the Netherlands. The classic version: in a cream sauce. More adventurous: bun cha. Bun what? A delicious Vietnamese dish consisting of various cuts of pork, caramelised and grilled over a barbecue and served in a sweet-and-sour soup, to which the meat lends a smoky flavour. Believe me when I say this is a truly fantastic dish! Here’s how to make bun cha yourself.
Steaks & Roasts
Steaks & Roasts are always a hit, which is why we’ve put them at the bottom of the list. Because they aren’t truly traditional Christmas dishes, of course. Still, there appears to be a huge market for exclusive meats such as A5 Japanese Wagyu, while ‘forgotten cuts of meat’ such as hanger steak and bavette are devoured en masse during the Christmas holidays. And of course, we haven’t even mentioned traditional roast beef (here’s how to avoid the most common roast beef mistakes!), because it hardly needs any explanation.
Bonus tip for overcooked meat
Cooked your meat for too long? Then take a look at our tips for still turning it into something delicious! Happy Meatmas!
Also read:
- Our man in the provinces visited the meat jeweller
- Gordon Ramsay’s 10 tips for the best steak
- 9 cooking terms you need to know
