Christmas Hints and Tips

Monday 01 December 2008

Harrison @ Home Christmas Menu Ideas

Chestnut, Orange, Cranberry and Sausagemeat Stuffing
Cauliflower and Leek Cheese Bake
Sauté Brussels Sprouts with Pancetta
Glazed Carrots with Tarragon
Cranberry and Mandarin Confit

Christmas Eve Preparations

• Cook the Brussels sprouts and put into the fridge, ready to sauté later.
• Peel and cut the sweet potatoes and parsnips and place in fridge, ready for roasting.
• Cook the carrots and place into microwavable container.
• Peel the potatoes and lave in water, ready for roasting.
• Make the basic gravy using the giblets, but leave out the offal.

Christmas Day Preparations

• Place the bird in the oven 4 hours in advance of service time.
• Cooking time for a 4.5kg bird is 3.5 hours (always check with a temperature probe).
• Roast the sweet potatoes and parsnips 1 hour beforehand, sprinkle with brown sugar or honey before roasting for a great flavour.
• Place the cauliflower cheese in the oven 1 hour before starter is served.
• Take the bird out 10 minutes before the starter is served and cover in foil.

Christmas Day Service

• Take out the roast potatoes, sweet potatoes and parsnips and place into serving dish or platter and place into the oven on a low heat.
• Keep the cauliflower cheese warm in the oven on a low heat.
• Re-heat the gravy in the turkey roasting tray to get all those lovely juices from the bird. Place into gravy boat and cover with foil, and place on the table ready.
• Sauté the Brussels sprouts with bacon and unsalted butter and place into serving dish with lid, then place into the oven on a low heat.
• Re-heat the carrots and stir in the tarragon, place into a serving dish and place into the oven on a low heat.
• If using a boned or rolled turkey, carve straight across to give thin ½cm steaks and present onto a large platter with the roast potatoes and parsnips. If serving a whole bird, then place this onto the platter and surround with roast potatoes.

Top Tips

• Prepare and cook carrots the day before and simply microwave for service.
• Purchase a temperature probe to test the roast turkey - it should be 85°C or higher in the centre of the thigh.
• Never stuff the cavity of a whole bird, cook the stuffing separately.
• Heat the oil before adding the potatoes for roasting to ensure they crisp.
• If roasting a whole bird, ask the butcher to take out the wishbone, this makes it easier to carve.
• Set the table and prepare as much of the meal the day before. This will take away some of the stress on Christmas day!
• Always leave the bird to rest for 20 minutes before carving, this stops the juices escaping.
• If using boned and rolled turkey, use the left over bones to make the stock for gravy a day before, then simply reheat.

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