Caporegime
Any tips for cutting corners when making Christmas lunch?
There are 12 of us this year and I'll need to cut some corners to make it work and avoid spending the entire time in the kitchen.
So far I'm thinking:
- Partially roast the potatoes then freeze them today, so on the day they'll cook in 20 minutes whilst the turkey is resting
- Pre-steam then freeze the vegetables. Sprouts for example can be fried in bacon fat with lardons on the day. Carrots can be warmed through in butter on the hob. Not sure if cooked sprouts freeze ok though.
- Prepare cook and freeze gammon now so that on the day I only need to get it out of the freezer and slice it, serving it cold.
Any other tips?
There are 12 of us this year and I'll need to cut some corners to make it work and avoid spending the entire time in the kitchen.
So far I'm thinking:
- Partially roast the potatoes then freeze them today, so on the day they'll cook in 20 minutes whilst the turkey is resting
- Pre-steam then freeze the vegetables. Sprouts for example can be fried in bacon fat with lardons on the day. Carrots can be warmed through in butter on the hob. Not sure if cooked sprouts freeze ok though.
- Prepare cook and freeze gammon now so that on the day I only need to get it out of the freezer and slice it, serving it cold.
Any other tips?
Last edited: