Chefs’ In­gre­di­ents for a tasty Christ­mas

FEW PEO­PLE KNOW BET­TER HOW TO ENSURE A FAB­U­LOUS FES­TIVE FEAST THAN THOSE WHO COOK FOR A LIV­ING...

Food - - Food For Thought -

“For me it’s all about the left­overs – I will use the left­over roast tur­key and turn it into a light Asian salad with rice noo­dles and fish sauce.” – NIGELLA LAW­SON “Plan­ning re­ally is cru­cial, just for an easy life. I al­ways make a list two weeks be­fore Christ­mas; it helps so much. It doesn’t mat­ter if you’ve had a few sher­ries then!” – RACHEL ALLEN “There are many pos­si­ble vari­a­tions when mak­ing stuff­ing. Add your favourite herbs, some pis­ta­chios or the diced tur­key heart.” – RAYMOND BLANC “Prepare a lot in ad­vance to make life eas­ier on the day. On Christ­mas Eve, I make the sausage stuff­ing and gravy and the veg will have been par­boiled. If you’re hav­ing tri­fle, try to make that the day be­fore too, so the flavours can steep – but don’t add the whipped cream un­til the day.” – MARY BERRY “The most im­por­tant thing about Christ­mas din­ner is the roast potatoes. The se­cret to the per­fect roastie is boil­ing them un­til they’re about to fall apart be­fore roast­ing – be care­ful not to let them com­pletely fall apart, though!” – HESTON BLUMENTHAL

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.