Nov 30,2024
"It's all about working smarter not harder," insists Catherine, who explains that there is plenty you can prepare ahead of time to make things easier on yourself.
Step one: Clean out the freezer
A dreaded job, often avoided by home chefs across the country, Catherine says that cleaning out the freezer is an essential part to Christmas cooking as it will free up space for all your meal prep items.
Step two: Choose your meat wisely
Unless you want to be eating turkey curry well into 2025, you should be mindful of how much meat you actally need. Don't forget, the ham or turkey needs to be able to fit in your oven, and the bigger the piece, the more cooking time needed.
For a bone-in turkey:
For a bone-in ham: 300 grams per person
For a bone-out ham: 200 grams per person
According to Catherine, you can always go a little over with the ham as most people enjoy a ham sandwiches post Christmas.
Step three: soups and sauces
Catherine suggests a soup starter to kick off celebrations, noting that some toasted seeds or croutons can make the simple dish feel a bit more special. She suggests making a celeriac soup now, popping it into the freezer and defrosting for the big event.
Cranberry sauce freezes "brilliantly" but will also keep in the fridge. To keep things simple, put some frozen cranberries in a saucepan with some apple juice, a little powdered ginger, and a little sugar. Cook the cranberries until they pop, take it off the heat, and allow it to set like a jam.
Gravy can be made ahead of time - partially. Catherine suggests finely mincing your onion and celery now, cooking until soft, adding some thyme and butter as well as some flour. Beat in some cider or apple juice (this goes well with ham and turkey) and stock. Whisk and season with salt and pepper before putting it in the freezer.
On the day, warm it through in a saucepan. When the turkey is ready, strain some of the juices into your gravy and it will be all the more delicious.
Stuffing freezes well and is a great way to use up and bread in the house. In fact, Catherine says "you want stale bread for stuffing". Her go-to recipe involves sausage meat, parsnips, apple, onions, celery, and "loads of herbs". Cook everything off, mix it together, and you've got a delicious stuffing.
If that's too much, try a smoked bacon lardons, dried cranberry and thyme and onions. Cook it all off, mix it with your breadcrumbs, a little stock (or a drop of milk if you follow Catherine's mother's recipe) to help it set. Add your seasoning and throw it in the freezer.
Step four: Christmas eve peeling
Adamant that she won't have a peeler in her hand on Christmas day, Catherine says she peels her carrots and spuds on Christmas eve and leaves them to sit in cold water. You can pop them in the fridge or simply pop a little ice on top and leave them in a colder area of the house.
NB: Parsnips keep better overnight when put in milky water to keep them white.
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Step five: Prep your desserts
There's still time to make your Christmas pudding! Soak your fruit in orange juice and whiskey overnight. Make your pudding, steam it and then re-steam it for two hours on the day.
To make a Christmas pudding ice-cream, line your pudding bowl with some cling film. Next, put some ice cream in and allow it to slightly soften. Crumble your Christmas pudding into it and add a touch of crystalised ginger, or Morello cherries or chocolate chips - whatever your heart desires.
NB: This is not the type of Christmas pudding dessert to be set alight. Flip it upside down - the cling film will allow it to slide out easily - and present to your hungry guests.
Making your own mince fruit is a lovely tradition and a lot cheaper than opting for shop-bought.
Cook all of the above off and add in some diced up butter or suet (vegeterian suet is available). Pop into a jar and keep it in the fridge.
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