Christmas dinner can be a minefield when you want to pull out all the stops and truly impress everyone from children to in-laws. A roast turkey with all the trimmings sounds simple enough, but it can be a little daunting for first-timers.
Not a fan of turkey? Try goose! Chef Jeff Galvin says you should “start roasting the bird at a fairly low temperature, say 165 degrees. Lots of fat will render from the bird. Keep this in the freezer for roasting potatoes in the coming months”. When it comes to sprouts, Salt Yard Group‘s Ben Tish says he likes to “cut them into three slices and sauté in butter and olive oil with mustard seeds with some diced cured ham,” as it leaves them still crunchy but caramelised. For the perfect roast potatoes, Frederick Forster (head chef at Le Pont de la Tour) likes to “pre-boil them for a few minutes and then drain. Season with a touch of cinnamon and roast with duck fat or garlic and thyme and finished with beef dripping butter”.
Here we speak to Mike Reid, group executive chef at M Restaurants, and Robert Stephens, head chef at South Place Chop House, about their tips for creating the perfect Christmas dinner, what they’ll be serving on Christmas Day, and their secret to curing a New Year’s hangover. While they take different culinary approaches to the big day, they both agree on one thing: it’s all about preparation when it comes to cooking at Christmas.Continue Reading