The Daily Mail Weekend magazine (13th November 2010) featured The Nigel Brown Cookery Academy as part of their feature on stress free Christmas cooking.
Christmas dinner CAN be stress-free… as long as you start cooking NOW!
By LYDIA SLATER
If you want to cook the perfect turkey with all the trimmings, there’s one vital ingredient – preparing everything in advance. LYDIA SLATER explains how…
Christmas dinner and all the trimmings can be more of an ordeal than a celebration for the cook. The first time I attempted to make it, I was so exhausted by the time I’d finally served the food that I actually fell asleep at the table.
SECRETS TO A STRESS-FREE CHRISTMAS DINNER
TURKEY
Make sure it’s thoroughly defrosted. Preheat oven to 190°C/gas 5. Season the bird, then stuff the cavity with 1 lemon, quartered, 3 bay leaves and one onion, quartered.
Rub a handful of butter under the skin, then roast according to the packet instructions. If necessary, the turkey will stay hot for up to 1 hour in a warm place, covered with buttered foil and a tea towel.
ROAST POTATOES
Par-boil your potatoes for 10 minutes, drain well, and shake to roughen the edges. Cool thoroughly. Now they can be frozen (if made weeks ahead) or put in the fridge under a cloth.
When the turkey comes out of the oven, put a pan of goose fat in and turn up the heat for five minutes. Spoon the potatoes into the preheated tray, season well with salt and turn to coat. Roast till golden brown.
PARSNIPS AND CARROTS
The day before, peel and slice 500g (1lb 2oz) carrots and 500g (1lb 2oz) parsnips, then blanch in boiling water. Drop into chilled water, then drain and dry, and refrigerate under clingfilm.
In the morning, whisk together 2tbsp olive oil, 4tbsp honey and 2tbsp wholegrain mustard and mix with the veg. Place on a preheated tray, season well and roast for 30 minutes until tender. Serves 8.
BREAD SAUCE
Make this up to a week in advance and refrigerate, or freeze for up to three months. Heat a finely chopped onion and ground cloves with 2 bay leaves, 600ml (1pt) milk and 50g (1¾oz) butter.
Simmer gently for 20 minutes, then remove from heat and leave to infuse. Stir in 200g (7oz) breadcrumbs, add nutmeg then season. Simmer for 3-4 minutes, stir in a little double cream and serve warm. Serves 8.
MINCE PIES WITH BRANDY BUTTER
Instead of making mincemeat, jazz up a storebought version by adding your own brandy, nutmeg or sugar – whatever you think it needs. Make brandy butter well ahead of time and roll up into a sausage shape. Wrap in clingfilm and freeze.
When serving, cut a slice off the brandy butter ‘roll’ and lay on top of each mince pie before heating for a professional look.
SPROUTS & CHESTNUTS
Three days before Christmas, boil 500g (1lb 2oz) trimmed sprouts for 6-8 minutes, then cut in half and refrigerate under clingfilm.
On the day, immediately prior to serving, stir-fry the sprouts for 1-2 minutes, add 2tbsp vegetable stock or water, and cook for 2 minutes. Add 200g (7oz) vacuum-packed chestnuts and cook for 3-4 minutes. Season. Serves 6.
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For the perfect start to your Christmas season. why not join Nigel for a hands-on Christmas cookery masterclass. Throughout the day you’ll be making your very own hand raised pie with red onion relish, a decadent game terrine with cumberland sauce and preparing your traditional plum pudding in muslin to steam on Christmas day.
A Taste of Christmas One Day Cookery Course
Nigel Brown Chef 