‘Tis the season, and the ever-stressful planning and prepping of your Christmas dinner. Love it we do, but boy does it take work!
The usual tips apply; shop early, prep early and try and not get your apron strings in a twist if the pudding collapses. It’s just dinner after all.
We caught up with top chef and Supervalu’s Good Food ambassador, Kevin Dundon, to get some tips on how to make the perfect, hassle-free, Christmas dinner.
- Prepare your stuffing the day before it’s required. Not only will the flavour infuse really well, but it also means more space to work with on Christmas Day, and less pressure on time.
- To stuff the turkey cavity, I prefer to add a decent bunch of herbs, then a double layer of parchment paper, then envelop the stuffing in the parchment paper. Don’t forget to weigh the bird, fully stuffed, before placing in the oven and adjust cooking times accordingly.
- To make a showstopper ham, once the ham has been boiled, remove the outer rind carefully, then score the fat in diagonals and insert a few cloves into the fat. Glaze and return to the oven for half an hour. Don’t forget to let the ham rest too.
- To get the perfect roast potatoes, place the potatoes into a pan of cold water, add a clove or two of garlic, bring just to the boil. Remove from the heat, drain, then give the pan a little shake. Pop them onto a piping hot baking tray, season, and add some goose fat.
Et voila, everything you need for that perfect meal!