I know a lot of people find cooking for Christmas very daunting and stressful, it’s after all just a very large chicken ! when you think about it . So don’t fret! The most important thing is to be organised , try and do as much of the preparation two days before hand , freeze bits if you must but really no need .
First thing I always do when planning any meal is to sit down with a nice cup of coffee and write a list. I find it easier to separate the list into the shops and what I can buy ahead , hate doing one big shop too exhausting. Get all of your dry bits this week and all the perishable closer to the day.
Then clean out your fridge/freezer making lots of room for your “prep”.
Then another preparation list , getting as much done before the big day , taking all the stress away !
Put on your favourite Christmas songs and get peeling and chopping!
Two days prior .
Pastry for mince pies and toppings.
Brussel sprouts prepped , placing damp kitchen towel on top keeps them fresh and crisp.
Other vegetables such as carrots peeled and cut into batons or chantilly baby carrots scraped and topped .
Celeriac and garlic purée made.
Parmesan grated for sprouts, lardons sliced.
Glaze prepared for ham, ham pre boiled and ready for glazing.
Cranberry sauce .
Butters done (ideas to come !)
Prep for starter , salad , dressings , herbs chopped .
Soup made .
That’s just an example from my prep list for our menu.
These can all be placed in containers in fridge then leaving you more time to actually enjoy Christmas Day !!
Cranberry and orange sauce.
200g fresh cranberries.
1 tsp shallot, finely chopped.
Zest 1 orange then segmented .
Juice 1 orange.
1 glass port.
Place all ingredients in to a stainless steel saucepan , bring to a boil stirring to dissolve the sugar , then reduce heat and simmer for about 5-10 mins until cranberries have burst and sauce has thickened. Cool then place in sterilised jars.