Cooking Christmas dinner can be daunting for even the most seasoned of chefs. Sarah Horgan talks to the experts about how to take the heat out of a big pressure day for many
MAKE A LIST and check it twice is the advice from renowned Cobh cook Lilly Higgins.
Fresh from her stint as a a judge on TV3’s The Great Irish Bake Off, Lilly stresses that preparation is key to ensure a hassle-free Christmas Day dinner.
Lily Higgins
And she recommends starting the work today — so that by Friday a lot of the hard work is done.
Her top tips include:
-Make the stuffing tonight and freeze it.
-Get your butcher to bone, roll and stuff your turkey to save time.
-Make your list, stick it on the fridge and cross things off as you go.
-Stick to the tried and tested recipes — this is not the time of year to experiment.
Lilly’s favoured stuffing mix comprises butter, breadcrumbs, thyme, parsley and sauteed onions.
“There are a number of ways to cut corners if you don’t have a lot of time. Stuffing comes ready made in a packet too so this is often a practical alternative.
“Christmas is a hectic time so it’s great to be able to cut corners any way you can.”
And investing in useful culinary equipment like a food processor can also take a lot of hassle out of making dinner.
She highlighted some of the most common ways people waste time when cooking.
“People spend so much time vigorously washing the turkey but this is actually completely unnecessary. Many don’t actually realise that the oven temperature is high enough to kill any form of bacteria.”
Unnecessary trips on Christmas Day are also best avoided, she advises.
“Making out a list and sticking it to the fridge a few days before is a handy way to ensure that you have everything you need,” she said.
“This avoids the panic of trying to find a shop open on Christmas morning after realising you’ve forgotten to buy cream.”
Coming up with a variety of dessert options can also sometimes just add to the pressure.
“Mince pies are very practical as they last for a week,” she said.
“Experimenting on a day like this has the potential to end in huge disappointment.
“If you’re going to make something from scratch make sure it’s something you’ve done before. While you might be tempted to try a new recipe, unless you are an experienced baker, it’s best to source store bought items. Christmas is an ideal time to support local businesses. One of my favourite places for mince pies is the Alternative Bread Company in the English Market.
“When it comes to desserts tiramisu is a really tasty option and can be made two days in advance.
“Don’t be afraid to task someone else with taking care of dessert. Often people will bring along something anyway and it means one less job.
“My sister-in-law makes the most beautiful trifle so I often ask her if she can bring some along for dessert on Christmas Day. Christmas dinner is something that the whole family can have an input into.”
She revealed the creative ways to deal with diners with special dietary requirements.
“More often that not you will have one person who is a vegetarian at the table but it’s possible to prepare food for them that everyone else can enjoy too. In this situation I’d recommend going big on vegetables. Roasted vegetables with goats cheese is a really tasty option. Mushrooms filled with cranberries can be added too as well as nut loaf. ”
She emphasised the importance of catering for teetotallers. “This is something I can relate to, having been pregnant for two Christmases. It’s always wise to have something for those who aren’t drinking as well. Drivers cider from Highbank makes for a really nice non-alcoholic alternative and tastes a lot like the real thing. Sparkling water with lime is also very popular.”
Some of Cork’s culinary experts share their tips to take the heat out of the kitchen on Friday.
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Over cooked brussels sprouts get a raw deal
THERE’S a good chance that people actually do like brussels sprouts — it’s just that what they are served up on Christmas Day are always overcooked.
That’s the verdict of head chef at Ballymaloe House, Gillian Hegarty, as she reveals her secrets for dishing out a delicious Christmas dinner on Friday.
A Generic Photo of a family enjoying Christmas dinner together.
Her tips for avoiding getting all hot and bothered in the kitchen include:
-Cook spiced beef and your ham the day before.
-Trifle tastes better when made two days in advance.
-Don’t offer too much — less is more.
-Get everyone involved in helping out.
Hegarty said: “Red cabbage can be frozen up to three months before Christmas Day. In this instance it should be defrosted a couple of days before serving.”
Although that advice doesn’t count for controversial sprouts, which should hit the pot five minutes before serving.
“A lot of people think they don’t like brussels sprouts, but this is often just down to the ones they have tasted being overcooked. Overcooking results in the cabbage like smell often associated with the vegetable. Rather than serving brussel sprouts in their pure form, it’s useful to remember that they taste delicious shredded too.
“Lardons of bacon can also be added along with chestnuts and garlic. Potatoes on the other hand can be parboiled hours ahead and are really delicious when shook to achieve fluffy edges while roasted and tossed in duck fat.” Gillian explained that certain meats lend themselves to advance preparation.
“Turkey is a lot less forgiving than chicken and can’t be left to sit for lengthy periods. However, spiced beef can be cooked the day before and served at room temperature. It doesn’t require freezing overnight or storing in a fridge but it’s necessary to keep spiced beef covered. It’s also possible to prepare glazed ham the day before and serve it at room temperature.”
The same rule applies to many festive desserts. “A trifle is actually even better when made two days in advance because that gives the sherry more time to soak into the sponge. A chocolate roulade can be made in advance, but it’s necessary to add cream and roll it on the day itself.” She spoke of the importance of involving the whole family in the process.
“I love the Italian style of cooking that incorporates the whole family. It’s a lot nicer than seeing just one person running around stressed and sporting a red face. It also gives each member of the family a great level of satisfaction to know that they had a part in preparing the meal. The most important thing is to keep fuss to an absolute minimum.”
The chef also suggested having non alcoholic alternatives for drivers.
“For those who don’t drink alcohol, mulled apple juice can be served as an alternative to mulled wine. It also means that children can have their own festive drink as well.” Gillian recommended taking a sensible approach when shopping for ingredients.
“People shouldn’t have to go to a huge expense when buying food. The biggest mistake a person can make on Christmas Day is to serve too many courses.Some might feel the need to offer a choice of five different desserts when in reality most people will be barely able for one after such a big meal.”