Yep, we’ve just dropped the C-Bomb, and in the IDEAL offices, we’re already thinking of where to put up the tree.
It seems like we’re not the only ones; Retail Magazine reported last month that Brits were buying in their Christmas decorations earlier than ever before this year. And if the predictions in the media about Christmas food shortages are to be believed, we half expect the turkey panic buying and Brussels sprout hoarding has already begun, too.
But as anyone who’s made the family coo over their Christmas dinner cooking will know, the secret to festive food good fortune is that you make your own luck; proper planning, smart shopping and keeping your cool is the name of the game here. To help you have a stress free and delicious festive feast this year, here are the best Christmas dinner cooking tips.
SALTING SMARTS
There’s a reason why culinary professionals and chefs put so much emphasis on salt and seasoning; it is the difference between a bland meal and one bursting with flavour.
Rather than only seasoning your Christmas dinner when it’s all out of the oven – which so many home cooks tend to do – make sure you’re salting gently but progressively as you go, building layers of flavour and depth in the process. That not only goes for the meat you’re roasting, but also the water you’re using to parboil vegetables and the sauces you’re making, too.
The salt you use is important too. Make sure that you are using kosher salt or sea salt; you’ll find Maldon Sea Salt in most supermarkets and corner shops now.
Do make sure that you salt lightly each time you do – remember that you can always add salt but you can never take it away. Taste as you go to ensure you’re getting the balance just right; it’s with this discerning palate that the best Christmas dinners are made.
GOOD INGREDIENTS MATTER
When considering Christmas dinner (or any meal, in fact), so much of the hard work is done before a single hob is turned on or any knife is sharpened. Indeed, the most important cooking decisions are actually made in the shop, on the farm, or at the market.
Have you ever tasted a dish at a restaurant, and wondered just how they can make it taste better than anything you’ve ever done at home? Well, it happens to people all the time, but there is a simple explanation for it. They just use quality ingredients. And lots of butter. Lots and lots of butter.
Good restaurants make a huge effort to source the very best ingredients around. They don’t hope that their berries or tomatoes are going to be ripe, they demand that they are, and if they are sub-par once or twice then, they will shop somewhere else.
Most supermarkets aren’t reliably good for fresh vegetables and fruit, so try and shop at the farmer’s market for your Christmas dinner if you can. Good farmers take an immense sense of pride in the food that they grow, and you know that their products are going to be fresh. You also know that they are going to taste good because they only ever grow what is in season.
And if you can’t get to a market or specialist supplier, then rest assured; many have moved online recently, in order to adapt to the changing demands of consumer behaviour in the global pandemic. In fact, you can now source meat, fruit and vegetables that used to only be available to exclusive restaurants, all from the comfort of home.
For fresh produce supply boxes, check out Borough Market’s Turnips, Abel & Cole, Natoora, and Riverford, in particular.
For restaurant quality meat for your Christmas dinner, Turner & George, the Ginger Pig, HG Walter, Hill & Szrok and Philip Warren butchers are all fantastic.
For more on the best festive ingredients, this Christmas food guide is just what you need.
ROASTING THE BIRD RIGHT
Whilst we realise it has become a little clichéd to criticise the ubiquity of turkey, we do tend to agree with its many naysayers; turkey can be dry, it leads to too many leftovers, and it just isn’t as satisfying as a gloriously roasted, golden chicken, or even a deliciously gamey goose.
Regardless of which bird will be coming to roost on your Christmas dinner table, there are a few simple rules to follow to ensure it turns out just right. Check out these 7 tips for the IDEAL roast chicken (same rules apply for other birds) for those.
IT’S ALL (ABOUT THE) GRAVY…
Let’s face it; no one is looking at the sprouts lustily, however nicely you’ve boiled them. Very few around the table have had saucy dreams about lathering themselves in bread or cranberry sauce in the lead up to the big day. Not many have declared the roast parsnips to be the highlight of their Christmas dinner spread.
But when it comes to gravy; people do care. We’d go as far as to say it’s a make-or-break situation, with the finest versions of this beloved sauce tying together the whole plate, no, the whole table.
We’ve got you covered here; check out these tips and give the gift of great gravy this Christmas.
…AND THE ROASTIES
Wash the starch off post peel. Take the boil to the very edge. Let them steam dry while heating up a generous amount of duck or goose fat and roast. Always allow for more time than you’d bargained for, as they always take longer than expected. Season well at every stage. Done.
THE FREEZER IS YOUR FRIEND
For many, Christmas is nothing without all the trimmings. By this, we mean the sides and sauces, a lot of which you can make ahead of time to save you the stress of Christmas morning. Doing so will allow more time to enjoy some festive fizz, of course.
Prepare your cranberry and bread sauce a month in advance if you have to. It’s a good idea, too, to make a gravy master stock with plenty of flavour in the weeks leading up to Christmas Day, that you can whip out on the day. Pigs in blankets, stuffing, and parsnip puree can be made in advance and frozen, too. If you’re looking for easy ways to pimp up your vegetables quickly, consider a bacon butter made ahead of the day.
THE IDEAL VEGAN CHRISTMAS
Christmas dinner should be the most inclusive, welcoming feast of the year, and all this talk of chicken fat, roasting juices, tender meat, duck fat and the rest feels a little perverse when there are vegans sitting around the dinner table, too. But as if by magic, we’ve got all the plant based diners covered too; check out these 6 ideas for vegan twists for Christmas dinner staples.
CLEAN AS YOU GO
No one wants to enjoy their Christmas dinner with the impending threat of a mountain of washing up looming over them. Rather than letting all the dirty pans build up into a chaotic, potentially contaminating mess, it’s essential that you clean as you go. Not only will this help everyone enjoy a more relaxed meal, but it will also help you, the Masterchef, put the finishing touches to your Christmas dinner in a clean and tidy kitchen.
Now, can we expect an invite to your place this Christmas?