YOUR COUNT­DOWN TO A LAID-BACK LUNCH

Woolworths TASTE - - Christmas Lunch 2018 -

Plan ahead (we’ve cre­ated the menu for you), work ahead, and you’ll be su­per-chilled on the big day. Here’s what to do when

ONE WEEK BE­FORE

Make the brown sugar, or­ange and smoked salt pe­cans, as well as the Parme­san-and-cran­berry bis­cuits, and store them in sep­a­rate air­tight con­tain­ers.

TWO DAYS BE­FORE

Bake the easy gin­ger­bread Christ­mas trees and store them in an air­tight con­tainer. Stand them up­right in sifted ic­ing sugar on Christ­mas morn­ing.

Make the brown but­ter ice cream and Floren­tines for the ice-cream sand­wiches. Store the Floren­tines in an air­tight con­tainer. Here’s a pro tip: if they do hap­pen to go soggy, crisp them up on the day by bak­ing them at 180°C for five min­utes.

Make the aïoli for the greens, pancetta and smoked al­mond salad.

THE DAY BE­FORE

Make the stuff­ing for the lamb and stuff the lamb rack be­fore truss­ing it and stor­ing it in the fridge.

Make the mint but­ter for the triple­cooked pota­toes. Peel the pota­toes and store them in or out­side the fridge cov­ered with cold wa­ter.

Make the beet­root gravad­lax wreath. Bake the meringues, cool and store in an air­tight con­tainer.

ON THE DAY

Make the baby mar­row tart, the moz­zarella, poached leek, fen­nel and cit­rus salad, and the greens with pancetta salad.

Make the pear and cele­riac in horseradish cream.

As­sem­ble the gooey meringue wreath. Mix the pear-and-litchi mock­tail. Re­move the pre­pared rack of lamb from the fridge an hour be­fore you want to roast it.

Roast and glaze the gam­mon.

Roast the turkey and make the gravy.

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