Our experts talk turkey (vegetarian options are available) to reveal top tips for a perfect dinner on the 25th
Chestnuts roasting on an open fire and prosecco chilling in the fridge but, meanwhile, who’s cooking? Don’t stress, here asks four leading chefs for their advice to ensure your big day dinner isn’t a turkey. Having appeared on Masterchef in 2014 and co-hosted a cookery show on STV, Julie Lin Macleod is no stranger to tackling heat in the kitchen.
But this Christmas the presenter and chef will hand the apron strings over to her mum, as they cook up a spicy storm for their guests – and she is more excited about creating dishes with the leftovers, than the main event.
She said:
“I’ll be in the kitchen with my mum on
Christmas Day, and she’ll be the head chef!
“But there is always joy to be found in Christmas leftovers – for me that’s the far more delicious part of the day – so, my top tip would actually be to make sure you have recipes ready to make the most of what’s in the fridge.
“Christmas isn’t just one day anymore, and it’s so nice to enjoy the food for longer, too.”
Leftover turkey, goose, beef and vegetables can all be turned into a tasty meal in the days following December 25, and Julie advises using some Asianinspired flavours to add the wow factor.
“With leftover beef, turkey or goose, quite a common thing to do in Malaysia is to make a curry puff. You cook up a curry with meat and veg, and then use it as a pastry filling,” explained the chef, who runs Julie’s Kopitiam in the southside of Glasgow. “You can either put them in the oven or fry them off, and it’s a really easy way to use up leftovers.
“In the past we’ve also fried up the leftover Brussels sprouts with mushrooms and popped them in a dumpling.
“I actually think I love leftovers more than the main event! If you can turn them into something even more delicious, that’s great.” down to 80°, then crank it up as high as it goes until the juices run clear.
That way you’ll get a nice golden skin, the legs will cook at the same time as the breast, and you won’t be left with dry meat. Just remember to check the juices have run clear, there’s no pink, and the meat is hot throughout.
“And before you put the turkey in the oven, release the skin from the flesh and rub some seasoned butter underneath to add a little extra fat.”
As for stuffing, Scott recommends cooking a meat filling separately to avoid slowing down the process.
He said: “I don’t tend to use traditional stuffing, but I will use some onion, thyme, rosemary and maybe a lemon. Using forced meat will just hinder the cooking process, as the heat comes from the top to the bottom. By the time your meat stuffing is cooked, the bird will be overdone.
“Make separate stuffing and serve it on the side, it’s so much easier.”