Christmas dinner doesn’t have to be a battle against soggy sprouts and dry turkey. Join us on a culinary journey as top UK chefs share their secrets to transform your festive feast into a masterpiece.
Every Christmas, countless households endure the struggle of overcooked Brussels sprouts and dry turkey. But fear not! Top UK chefs have come to the rescue with tips that could revolutionize your festive feast. Renowned for their culinary prowess, these chefs know their way around a Christmas dinner, and their advice could bring some much-needed zest to your table.
Two-Michelin-star chef Alex Dilling believes in the power of preparation. “Any step you can do days ahead will help not only the time with your family but also there will be far less washing up,” he shares. Meanwhile, TV chef Tom Shepherd recommends making Yorkshire pudding batter and cauliflower cheese the night before, along with prepping vegetables.
Tom Shepherd swears by brining his turkey. A simple mixture of 10% salt, thyme, garlic, and orange peel, left for 24 hours, ensures a juicy and flavorful bird. After brining, he suggests removing the turkey 90 minutes prior to cooking for optimal results. Hrishikesh Desai takes a different approach by filling the bird with seasoned stuffing or butter and recommends removing sinews from the legs to enhance the taste.
Lisa Goodwin-Allen suggests grilling your turkey on a BBQ for a smoky flavor, freeing up oven space for other dishes. For those tired of turkey, Alex Dilling points out that goose offers a richer taste and keeps roasties deliciously tasty with its fat. Benjamin Ferra Y Castell suggests trying guinea fowl, which requires careful cooking but rewards you with succulent results.
Roast potatoes are a staple at any Christmas dinner. Lisa Goodwin-Allen recommends using a chipping potato, simmered in a mixture of duck fat, garlic, and rosemary for hours to imbue flavor. She then suggests freezing the potatoes after boiling to perfect their crispy exterior when roasted.
For side dishes, Tom Shepherd’s creamed cabbage, enriched with parmesan and double cream, provides a creamy contrast to any roast. Niklas Ekstedt’s teriyaki-glazed root vegetables add a spicy-sweet kick, making them a standout side.
Most chefs agree that sprouts should never be boiled. Instead, Alex Dilling suggests roasting them with duck fat and bacon for a delightful crunch. Benjamin Ferra Y Castell advises reducing shallots, cracked pepper, soy sauce, and sherry vinegar to make a rich and flavorful gravy. Tom Shepherd insists that the roasting tray is like gold dust, perfect for creating delectable sauces.
Not forgetting the stuffing, Alex Dilling fondly recalls his mother’s sage, pork, and onion concoction, baked to crisp perfection. Shepherd, a Yorkshire pudding enthusiast, also highlights James Mackenzie’s batter recipe that promises a deliciously puffed pudding, which is essential for any roast dinner.
When it comes to desserts, Shepherd suggests a classic homemade tiramisu or leaving Christmas pudding to the pros. For a twist, Niklas Ekstedt proposes Risgrynsgröt, a nostalgic Swedish rice pudding topped with salted caramel.
In the end, Shepherd relishes his Christmas leftovers, creating towering sandwiches filled with turkey, stuffing, and potatoes, all dipped in gravy. Meanwhile, Desai cheekily advises enjoying every bite with no leftovers — after all, Christmas only comes once a year!
Armed with these culinary tips and tricks from the UK’s best chefs, this Christmas can be a delightful blend of tradition and innovation. Whether it’s trying a new recipe or perfecting a classic, these expert insights promise a festive meal to remember.
Source: News.sky
