The alternative Christmas dinner for two

20 Dec

How it's supposed to look

It was all about the duck for me and Tom’s pre-Christmas dinner.

Not being able to spend Christmas Day together, we decided to have our own Christmas dinner but we didn’t want a full-blown turkey for just two of us. So, after sifting through a rather large stack of Christmas food magazines, I eventually found a “special foods” dinner section in the BBC’s Good Food December 2011 magazine. We choose the Christmas dinner with a Chinese twist (recipe by BBC MasterChef judge John Torode). We have swapped and emitted ingredients where ever we could, saving time and money.

Chinese roast duck

Ingredients: 1 duck (or two halves) serves 2

The list of ingredients for this part were actually a lot longer. You have to marinade and smear etc which we were originally going to do but when we couldn’t find a whole duck we made the decision to buy two aromatic duck and pancake boxes, each with half a duck. The duck had already been flavoured and so there was no need to do all the extra flavouring and plus we added pancakes to the menu!

How bok choi is supposed to look

Bok choi with oyster sauce & chilli (supposed to serve 2. Served half a person in the end)


1 tbsp vegetable oil

1 garlic clove, minced

3 heads bok choi, split in half lengthways

1 1/2 tbsp oyster sauce

1 dsp light soy sauce

1/2 red chilli, deseeded and finely sliced

Heat the oil in a wok, add garlic and fry. Tip the bok choi in and stir until it wilts. Pour in oyster sauce, soy and 25ml water. Simmer for 3 mins and then scatter over chilli and serve.

I’m not sure what happened with this recipe but I think I got confused with what a “head” was. I assumed it worked like spinach and the overall amount wilted down. I was right but I used an entire packet and was left with barely anything. However, what I was left with did actually taste quite nice.

Our rice did actually look like this

Fried rice with egg & ginger (serves 2)


1 1/2 tbsp vegetable oil

50g ginger, finely sliced

50g small peeled cooked prawns

Half a bunch of spring onions, whites and greens separated and sliced

1 bag of Uncle Ben’s Express Egg Fried Rice (it may be cheaper if you have eggs and rice to make the egg fried rice yourselves but we didn’t and this was ridiculously easier)

25ml soy sauce

Heat the oil in a wok and fry ginger and garlic. Add prawns and whites and cook for 3 mins. Add rice and stir for 10 mins. Add the greens and soy sauce. Stir and serve.

This is very yummy, even with the ginger, and I am very proud of my decision to use Uncle Ben’s express rice. It made it easier as you’ll be cooking the rice and the bok choi at roughly the same time. The faster you can get each part done the better.

Of course, if you want to do the real recipes you can find them all here.

If you’re cooking Christmas dinner this Christmas, good luck!

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Posted by on December 20, 2011 in Personal


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