Did you put your hand up for Christmas day at your house this year? Christmas day prep and cooking can be daunting especially for a crowd. Here are some tips to help you enjoy the day while impressing friends and family with your culinary skills. To quote a famous designer from years past “simple is best, less is more.”
- Delegate – get others to help by bringing a dish – you can be specific; it is your bash this year!
- Get all your platters/bowls out and think about what you will need, sharpen your knives for the carving.
- If you choose to have ham and do not have a ham stand, get one! They are game changers when it comes to carving and making your glazed ham stand out. Pick up one from any good kitchenware store – they’re often under $20.
- Pre prepare – much of your feast can be prepared early, even days or up to a week ahead. Get your fridge/freezer cleared in the weeks prior so you can chill/freeze accordingly.
- Test the table set up - whether it is a sit-down meal or buffet, set the table or buffet one evening and think of how you could arrange and titivate by adding fresh flowers etc at the last minute.
- Try not to make new recipes unless you are a confident cook. If you have something you would like to do, do a trial beforehand so you can tweak it to suit your oven etc.
- Start your feast with pass-around platters, choose recipes that can be served cold/room temperature and prepared ahead of time.
- For an impressive display for a large group try large wheels of cheese topped with toasted nuts, fruit or baked with honey, thyme and chili served at room temperature with piles of crostini that you have prepared during the week. Add dips and crudités, terrines, pickles etc.
- A whole ham leg makes a good statement on the table at Christmas. Make your favourite glaze ahead and refrigerate or freeze. If turkey is your thing prepare your stuffing ahead and refrigerate or freeze. Remember it is best/safer to defrost in the fridge overnight. Do not forget to take your meat out at least 1 hour before cooking.
- Sides of salmon or whole baked fish are always welcome and done in your steam combi/assist oven they will taste even better.
- Swap out roast potatoes and vegetables for potato salad and roast vegetable salads that you can prepare the day before. If you have a steam oven, make use of it for platters of steamed greens such as beans, broccolini, peas, and snow peas. Or roast vegetables the day before using steam assist - broccoli, peppers, buttercup, kumara and aubergine are all great options when chilled and dressed up with herbs and a favourite dressing.
- Also think of large bowls of colourful leafy greens like cos, endive or radicchio, punctuated with radishes, fresh sugar snap peas, butter beans, cherry tomatoes, and asparagus. These can be served with a white bean dip, ranch dressing or your favourite dressing or dip on the side.
- You can buy all your vegetables a few days ahead and clean and store them in damp kitchen towels sealed in bags or plastic boxes in your fridge - they should last up to 5 days.
- Check out our recipe website for some great ideas. For less typical Christmas food, here are a few suggestions Christmas Biscotti, Pate de campagne, Bulgar wheat salad, Roast vegetable salad, Mini christmas Puddings, Christmas Mince filo bites, Cranberry stuffed rack of lamb.
Share:
