Christmas Day - recipes by Judith Sweet
For those preparing Christmas dinner a schedule for the day is more or less essential for a smooth running and stress free meal.
I have put together a list of tips and ideas that can help the special meal be achieved with ease.
I’ve also included a copy of easy dishes that are sure to suit as either a light meal after Christmas dinner or sometime over the holiday period.
Over the years I have found that it helps to write a list of all the ingredients needed and then checking them off from the pantry and the refrigerator just to be absolutely sure that everything is on hand.
Frozen turkey will take a couple of days to thaw (depending on the size) so should be placed in the refrigerator on a tray at least 48 hours before it is needed to go in the oven. When the turkey has thawed wash it out and wipe it dry before placing in the stuffing. Only fill the bird with stuffing immediately prior to it being cooked. Once the turkey is cooked it needs to stand, covered for about 20 minutes. Cover with foil with the shiny side in and place the turkey on a tray or plate with an edge so that any juices are retained. These juices can be added to the gravy as can some of the water from the peas and carrots. Make sure that the carving knife is sharp The ingredients for the stuffing can be prepared in advance. I buy day old unsliced bread and make it into breadcrumbs and place it in 1 cup lots in bags and freeze them. Breadcrumbs thaw very quickly.
Whilst I wouldn’t usually advocate early preparation of vegetables fresh peas can be popped, beans topped and tailed and carrots peeled and cut the night before they are required. Store them in the refrigerator. Side dishes such as bread sauce, brandy butter and custard can be made the day before they are to be eaten. Keep them well covered and stored in the refrigerator and bring unheated items back to room temperature before serving them. Heat the gravy boat and any other containers for hot sauces.
Sort out serving dishes and implements and check that they are all clean. If you are bringing out silver pieces that are only used occasionally they may be in need of a clean and polish. Have the tablecloth ironed and set the table in advance. Plan how to heat the plates. If there isn’t room in the oven or warming drawer a wet chux cloth, or similar, interlaced between the plates and then placed in the microwave for a minute or two works well or place them in a sink of hot water. Plan a cooking timetable so that everything is presented at its very best. Wash up and put away as much of the equipment used in preparing the meal before you start to serve.
Allocate tasks- someone to look after the drinks,’ washer- uppers,’ help with the carving etc
If you need to prepare a second meal on Christmas Day, maybe an evening meal if the main meal is lunch, choose to serve a meal that can be mostly pre prepared ahead. As well as making the day simpler it also cuts down on washing up and time in the kitchen. If you are planning to flame the Christmas pudding with brandy have matches or a lighter at hand. Soak the used baking dishes, pots and pans in hot water to make washing u easier. Make sure that the dishwasher is unpacked in readiness for all the dirty dishes following the meal. I have included lots of recipes for the ‘extras’ for Christmas eating.
Many can be prepared ahead which helps to cut down on the busyness of Christmas day and give you more time to enjoy the fun.
Glace Fruit Topping for a rich fruit cake
- 125 grams glace pineapple
- 125 grams glace apricot
- 375 grams red cherries
- 125 grams walnuts and/or Brazil nuts
- 225 grams apricot jam
- 2 tablespoons lemon juice
In a small saucepan or in a microwave gently heat together the jam and lemon juice. Push it through a sieve to make an apricot glaze. Brush the top of the cake with the glaze. Arrange the fruit and nuts attractively on the cake. Brush again with the glaze. Allow the glaze to cool completely before storing in an airtight container. Store in a cool place. To serve, place the cake on a serving plate and tie a wide ribbon around the cake. I usually place a strip of foil or silicon paper behind the ribbon to prevent the moisture of the cake discolouring the ribbon.
Sour cherry sauce
This savoury sauce is great with poultry, baked kassler or baked ham, or boiled ox tongue. It makes a large quantity so you may like to halve the recipe.
- half cup port (tawny)
- half cup lemon juice
- 1 cup redcurrant jelly
- half cup chopped onion
- 1 teaspoon dry mustard
- half teaspoon ground ginger
- a few drops Tabasco sauce
- 1 tablespoon arrowroot mixed with quarter cup orange juice
- 2 cups Kentish cherries, pitted OR 1 large jar of sour pitted cherries, plus three quarters cup of the liquid
Combine the port, lemon juice, jelly, onion, mustard, ginger and Tabasco in a pan. Bring to the boil, stirring occasionally. Strain the sauce to remove onion. Place the strained sauce back into the saucepan. Add cherries and cook gently for approx 5 minutes. Stir in the arrowroot mixture, and, stirring constantly, cook over a low heat until slightly thickened. Do not boil. Serve hot or cold. This keeps in the refrigerator for approximately 3 weeks.
Scalloped Potatoes
Whether you choose a traditional baked dinner, barbecue or a cold meal, it’s probably a fair bet that potatoes will feature in one form or another in the meal. The potato dish can be completely prepared a day ahead then baked just before serving. If you are short of space in the oven it could be cooked before it is required, refrigerated and then reheated. Make sure that the potatoes are thoroughly steamed so that they don’t turn a grayish color, which sometimes happens with par-cooked potatoes. Mace is milder in flavor than nutmeg but the more common nutmeg can be used. I admit that this recipe is very rich and certainly not recommended for frequent indulgences; however, it is delicious and subtly flavoured with orange. You will only need to allow for small servings. I choose a waxy variety of potato, such as Dutch Creams or large pinkeyes, for this dish so that the potatoes retain their shape Serves 10
- 2 cups fresh thick cream
- 3 cloves garlic, peeled, cut in half and smashed
- 3 bay leaves
- 1 teaspoon finely grated orange zest (no pith)
- 1-teaspoon salt
- 1 teaspoon freshly ground pepper
- half a teaspoon of grated nutmeg, or three blades of mace
- 1-tablespoon butter
- Sufficient potatoes for 10 people.
Choose and ovenproof dish that will hold three or four layers of the potatoes. (Make sure that the dish you choose will fit in the oven with the other things you are cooking for the dinner) Wash and scrape the potatoes and steam them until they are completely cooked. Slice them into slices about half a centimeter thick. In a saucepan gently heat together the remaining ingredients and simmer for 5 minutes. Remove from the heat. Coat the bottom of the oven proof dish with some of the flavored cream then add a layer of the sliced potatoes Continue in this way until all the potatoes are used. Keep sufficient sauce to coat the top of the dish entirely. Dot with butter and grind some pepper over the top Bake at around180C until the potatoes are crisp and golden brown on top but still saucy underneath.
Three stuffing recipes
I have a few recipes for stuffing options. The choice of stuffing may be influenced by the accompaniments you plan to serve with the turkey. Consider the combination of flavors that you will be serving. If you want to check the flavor of your stuffing form it into a small flat pattie and cook in a little oil in a small fry pan. This way you can be certain that the amount of seasoning is correct. Remember to leave a small amount of room in the turkey cavity, as most stuffing will swell during the cooking process.
Simple Bread Stuffing
Avoid the white pith when grating the fine lemon zest. A microplane grater makes this a very easy task. (For 5 kg. turkey)
- 3 cups fresh breadcrumbs
- 1 large onion, finely diced
- 1 stick celery, strings removed and finely sliced
- 1 rasher bacon, rind removed, then finely chopped
- 1-teaspoon chicken stock powder
- good grinding black pepper
- 1 egg, very lightly beaten
- finely grated zest of 1 lemon
- 3 tablespoons butter
- 1-teaspoon fresh thyme
- half a cup of chopped parsley
- quarter of a cup diced dried apricots
Soften the onion, celery and bacon in the butter. Place the breadcrumbs in a mixing bowl and add all the ingredients. Combine with your hand. The mixture should be of such a consistency that it will stay together when squeezed. If the mixture is too firm add another egg, or, if too moist just add a few more crumbs.
Pork (or beef) sausage stuffing with apple
You can use been sausage meat if you would prefer.
- 500 grams fresh pork sausage meat
- 1 clove fresh garlic, mashed
- 1 cooking apple, cored and grated (skin on)
- 1 small onion softened in 1-tablespoon butter
- pinch nutmeg
- good grinding of black pepper
- 1 egg, lightly beaten
- half a teaspoon salt
- 2 tablespoon finely chopped parsley
Combine all the ingredients. This can also be made into little meatballs or baked in a loaf tin if you don’t wish to cook it with the turkey.
Cherry Rice Stuffing (for 5 kg turkey)
A rice stuffing is delicious and is a good alternative for those who have wheat intolerance.
- 2 and half cups cooked white rice
- 1 cup cooked brown rice
- 1 large onion, softened in 3 tablespoons butter
- 1 and half cups sour cherries, pitted and drained (reserve any juice for sauces)
- 1 teaspoon finely grated orange zest
- 1 egg
- half a cup chopped chives
- 1-teaspoon chicken stock powder
- pinch ground cinnamon
- pinch ground allspice
- half a teaspoon freshly ground black pepper
Combine all the ingredients. This mixture should be of a consistency that will stay together when squeezed. If you require more moisture add a little of the reserved cherry juice.
Fruit stuffing
This is suitable for chicken, turkey, goose or quail. Only stuff the poultry just prior to cooking it. If you don’t like sage you could substitute thyme and change the cloves for allspice.
- 30g butter
- 1 medium onion, finely diced
- 1 large cooking apple, peeled, cored and diced
- 1 teaspoon sugar
- 1 teaspoon fresh sage, chopped OR quarter teaspoon dried sage
- quarter teaspoon ground cloves
- 125g dried apricots, cut into small pieces
- 60g raisins
- 3 tablespoons poultry stock
- 4 tablespoons apple juice
- 3 cups soft breadcrumbs
- 1 large egg
Soften the onion in the butter (approximately 10 minutes). Add the apple and sugar and cook for a further 5 minutes until the apple is tender but not mushy. Stir in the remaining ingredients except egg and breadcrumbs. Reduce the heat and cover the pan tightly. Simmer until all the liquid is absorbed (approximately 5 minutes). Stir once. Allow to cool, and then mix in the egg and breadcrumbs.
Scandinavian Caraway Stars
These biscuits are a traditional Scandinavian Christmas cookie and are cut in a star shape. They have an unusual, but delicious flavour. Makes approximately 60 biscuits.
- 1 and three quarter cups plain flour
- 1 teaspoon salt
- 1 cup sugar
- 1 egg3 tablespoons brandy
- 1 and half tablespoons baking powder
- half cup butter (softened, not melted)
- 2 tablespoons caraway seeds
- one third cup icing sugar (for dusting)
Sift flour, baking powder and salt together. In a large bowl, beat together butter, sugar and egg and then add caraway seeds. Stir in flour mixture alternately with brandy. Chill until firm enough to roll out (may be 2-3 hours). Cut with an approximately 7cm star cutter. Place about 2.5cm apart on ungreased trays. Place a short piece of spaghetti or macaroni in the biscuit to make a hole for hanging as decorations. Remove, carefully, after cooking, while the biscuits are still warm. Remove the cooked biscuits from the tray and allow to cool. Roll in the sifted icing sugar and store in an airtight container.
Hazelnut fingers with chocolate
These little biscuits are delicious with or without chocolate. I usually just dip one half in chocolate or they can be fully coated which is quite a bit more effort as well as more kilojoules! Of course, you can make them into other shapes if you wish. They also work well with ground almonds and a few drops of almond essence.
- 125g butter, soft
- half cup castor sugar
- 125g plain flour
- 125g ground hazelnuts
- pinch salt
- few drops of vanilla
- 100 g dark chocolate, melted gently for dipping (you will need more if you dip the entire biscuits)
Preheat the oven to 150°C. Cream together the soft butter, sugar and vanilla. Combine the hazelnuts, flour and salt and mix into the butter mixture. Refrigerate for about 30 minutes and then roll out to an approximate thickness of 6mm thick between two lightly floured layers of plastic wrap. Cut the dough into fingers about 4cms long x 2cms wide. Place on a non stick or greased baking tray with a little space between each finger. Cook slowly for about 20- 25 minutes until they are crisp but not brown. They will darken a little once they are removed from the oven. Remove from the oven and allow the biscuits to cool on the tray. When they are completely cool dip them in melted chocolate. Place them on baking paper in a cool place to set.