Rachel Allen
The foolproof guide to Christmas dinner
We are now well and truly in the throes of all things Christmas. Everywhere you look is a reminder of the big day coming up, and what you will ‘need’ to make it all the more fabulous and sparkly. It can be very easy to feel a bit panicked about the whole thing, especially if you’re the one in charge of the big meal. If you’re feeling a bit stressed about the cooking, then my advice is to compile an order of work.
Sit down in the next day or two and write out the order in which everything should be prepared and cooked, and for how long, and at what temperature. This will be an incredibly helpful reference guide to keep next to you all the time while you’re cooking — especially if you’ll be partaking in a celebratory glass or two of festive fizz!
Don’t forget, all the things that can be made in advance will be worth their weight in gold, frankincense and myrrh on the big day, such as the stuffing, the red cabbage, the bread sauce, the cranberry sauce, and even the prepping of the vegetables.
The timing of the turkey is allimportant. As I suggest in the recipe on page 31, weigh the turkey (including the stuffing) and calculate the cooking time. Allow an extra half-an-hour for the turkey to rest somewhere warm after it’s cooked
— this will give you time to make the gravy while the turkey gets more succulent and juicy. Just work backwards from the time that you want to be eating to calculate the time to put the turkey in the oven.
Spiced beef, traditionally enjoyed at Christmas, is eaten all year round in Cork, and many of the butchers down here have their own delicious and unique recipes. Some people like to cook it in stout, or others use water. Feel free to replace the water with stout in the recipe on page 31.
The glazed ham, right, is a favourite of mine, probably because the leftovers are just so good, and can be used in everything from pies to soups for days afterwards, but if you are cooking for a smaller crowd, cook a loin of bacon rather than a whole ham. Either way, make sure the meat has the rind and a good layer of fat on it so you get a lovely shiny glaze.
When it comes to the veggies, this year I’ve decided to do a roasted medley. The sprouts, the cauliflower, the beetroot and the Jerusalem artichokes (also on page 31) will all cook at the same speed in the oven. You could also add parsnips, red onion wedges and cloves of garlic if you fancy.
And when it comes to the spuds, far right, there’s only one type that works for me, and that is crunchy on the outside and fluffy on the inside, just like my granny used to make her roast potatoes.
Boil them for a few minutes before roasting them to get the outside crunch, and use the best fat that you can, such as duck fat, goose fat, beef dripping — or olive oil for vegetarians.
Happy Christmas.