Countdown to the “Big Day”

December 23, 2010 By Sandy

Any organisation this year as to who is spending Christmas with who may be up the spout, due to the unexpected snowfalls and low temperatures. Enjoy the chaos. Concentrate on those who are with you – and take pleasure in communicating with folks who are ‘displaced the myriad of communication methods at your disposal.

A few tips for the meal:

Crispy roast potatoes:Peel and cut your potatoes, ensure they are all a similar size. Place them into a saucepan with salted water. Bring it to the boil and simmer for 5 minutes. Drain thoroughly. Return to the saucepan (ensure the saucepan is dry), add enough warmed sunflower oil( or rapeseed oil, duck fat, goose fat) to coat the potatoes. Place the lid on the saucepan and agitate the potatoes. Pour into a baking tray. Roast for at least 1 hour – they can move around the oven as required to fit in with the other items.
Resting the bird: This is an essential task to factor in to the timing of the meal. Any bird over the wight of 2.5kg can rest for 30 to 40 minutes without getting cold. You could place a bit of foil and tea towel over the bird if you like. Hugh Fearnley Whittingstall suggests you rest it breast down. This will keep the breast meat as poist as possible. Resting enables carving to be far more successful!
Bread sauce: If you are making your own, allow the clove studded onion to flavour the milk for a minimum of 1 hour!
Lighting the pudding:With a husband as a firefighter, I have to be careful when suggesting this! First of all, gather all equipment (taper, match, liquor, pudding on plate, accomplice). Gently heat your liquor of choice in a saucepan (just until it is lukewarm). Ask your accomplice to hold the pudding. Approach the room where the display is to take place. At the last minute pour the liquor over the cake and light it. (For health and Safety reasons ensure your hair is tied back and you are wearing flame proof gloves!)

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