HAPPY CHRISTMAS
posted in Mydish's blog on Tue Dec 25 2007
At last it’s here….DON'T PANIC. WORK BACKWARDS
When it comes to Christmas Day itself, decide on the time you want to eat and work from this, using the cooking time for your turkey as the guide. Write out your plan for the morning - and follow it, step by step. (If you are prone to panic, it may even help to prepare a plan that covers Christmas Eve as well.)
Be thorough when you write your plan, include even the most innocuous of culinary tasks, such as the point at which you should be removing the foil from the turkey, or the time at which you should be reheating your bread sauce, or when you should be brushing the gammon with glaze.
If you intend to eat at 2pm you are going to be on the go from about 8/8.30am. Anything you can prepare the night before (vegetables, dressings, sauces), do. If you froze your stuffing a month ago, make yourself a note - now - to take it out of the freezer on Christmas Eve.
Stuff the turkey the night before to give yourself lots of time
When it comes to Christmas Day itself, decide on the time you want to eat and work from this, using the cooking time for your turkey as the guide. Write out your plan for the morning - and follow it, step by step. (If you are prone to panic, it may even help to prepare a plan that covers Christmas Eve as well.)
Be thorough when you write your plan, include even the most innocuous of culinary tasks, such as the point at which you should be removing the foil from the turkey, or the time at which you should be reheating your bread sauce, or when you should be brushing the gammon with glaze.
If you intend to eat at 2pm you are going to be on the go from about 8/8.30am. Anything you can prepare the night before (vegetables, dressings, sauces), do. If you froze your stuffing a month ago, make yourself a note - now - to take it out of the freezer on Christmas Eve.
Stuff the turkey the night before to give yourself lots of time
