December 2011
For some people, cooking Christmas dinner is a joyous occasion and a pleasure to be savoured. For the rest of us however, a few hints and tips on avoiding stress are always welcome!
According to Marco Pierre White (no less), the best tip is to not try too hard - he even recommends frozen sprouts! Apparently a good sprout doesn't taste its best until it has experienced a frost - so the freezer is the best place for it. When cooking he suggests removing the outer leaves and frying them in a healthy portion of butter. He's also not averse to using a commercial stock cube, which bodes well for us mere mortals...
Another top chef, Shane Osborn, suggests making a cauliflower gratin for Christmas dinner rather than the classically boiled version. He grates parmesan over the top with a sprinkle of pine nuts before roasting in the oven. For the famous sprouts, he prefers blanching them quartered and then stir-frying with bacon for a vibrant and colourful dish. His other recommendation is to substitute boring boiled carrots for a delicious carrot and parsnip mash with plenty of seasoning and a dash of warming cumin.
Angela Hartnett from The Connaught in London suggests serving a salad between starters and the main course to cleanse the palette and avoid that dreaded bloated feeling. Her suggestion is a zingy orange and chicory salad with bright radish slices. Similarly for vegetarians, Simon Rimmer from Greens in Manchester suggests roasting potatoes in healthier olive oil, and tossing them in paprika and butter at the end for a smoky feel. His top tip for gravy is a clear addition of tomato puree and slowly caramelised onions.
And if the worst comes to the worst, well, there’s always that nice looking gastro pub just up the road...