Every family has its own approach to cooking Christmas dinner, but when it comes to creating the ultimate festive feast it might be time to adopt some new methods according to these chefs.
Good Housekeeping has quizzed some of Britain’s top chefs for their insider tips when it comes to catering on the big day.
And to keep you from slaving over a hot stove while the family watch the Queen’s speech all these hacks are designed to save you time in the kitchen.
Surprisingly despite the advice coming from five-star chefs some of their tips could see you saving money on the Christmas budget too.
Cook the veg with the turkey
“I tend to put all my roasted veg underneath the turkey so that all the delicious juices roast the veg while the bird is cooking. I add a few cloves of garlic, and some thyme, bay and rosemary too,” says The Laughing Heart’s Head Chef Tom Anglesea.
“I always have all my veg pre-prepped (they will keep, so you just need to heat them up) and get any pickles or chutneys made well in advance.”
Opt for the turkey crown
They have built up a bad reputation as the ‘cheap’ version of the real deal that you might find in the freezer aisle however, according to one chef, a turkey crown is far better than a whole bird.
Guy Betteridge from South Place Hotel Chop House says that not only is it a better fit for your oven but it is tastier too.
Roast the bird the night before
Cyrus Todiwala from Mr Todiwala’s Kitchen told Good House Keeping that you can give yourself a lie in by cooking it overnight.
He said: ‘Once your turkey is totally defrosted and marinated if need be, cover with bacon rashers and then place in the oven as late as you can on Christmas Eve at no more than 75-80°C.’
By cooking it slowly over a longer period of time the turkey will remain moist and retain its flavours.
As serving time approaches use a thermometer to check that the breast has reached 70°C – once it has move it down to the lower shelf and turn up the heat.
Roast, never boil
Forget preparing different veggies separately, Tom Cenci, Executive Chef at Duck & Waffle, argues that roasting is the way to go – even your Brussels sprouts.
The chef says that not only will it improve flavour but it also takes less time as they can be left unattended.
He explained: ‘All can be roasted from raw, especially sprouts, and have much more flavour for doing so.’
TNT Food & Drink