I cant believe its less than a week to Christmas Day.. Every year I say I am going to not burn the midnight oil…. and here I am sitting in my Kitchen at 1am.. listening to Christmas music and putting the finishing touches to the finale of the year “The Donellis Magical Christmas Dinner”.
So don’t panic if you haven’t got it all under control… pop on the Christmas Music make a cuppa… pour a glass of wine and make the list… if you are cooking this Christmas it’s the most important thing you will do… plan a few menus and write the shop list, this way you will save Time and Money!!
Wishing all of you and your families a safe happy Christmas & a wonderful 2014. I am taking a little break until mid-January so will be looking forward to chatting about delicious soups & handy mid week dinners in January… Have a safe & happy festive season…
Best Wishes
Siobhan @ Donellis
So here we go… keep it simple, cook as much in the oven as you can ..
Fantastic Potatoes with sticky parsnips…
These really are "fantastic" because with this method you get the crispy bit on the outside and the melty sweet bit inside… just Fab…
1kg potatoes peeled & cut into large chunks
4 medium parsnips peeled , & cut into sticks
1 medium bulb of garlic broke into cloves
Small handful rosemary
1 lg. Tablespoon of honey
Extra Virgin Olive Oil
- Preheat your oven to 200, fan 180, gas 6.
- Cook potatoes in a pot of cold, salted water and bring to the boil when it begins to simmer add the parsnips… cook for a further 5 mins, drain and steam until dry.
- Transfer to a roasting dish, sprinkle the garlic cloves thru the veg… add the warmed honey & drizzle enough olive oil to make the veg glisten. Cook for about 15 mins or until aldente!!
Festive Potato Gratin…
Fantastic Dish that can be cooked 2 days before & stored in the fridge ready for reheating
1 deep baking or Pyrex dish about
30cm x 30 & 7cm deep
10 potatoes peeled & sliced thinly
(evenly or they wont cook properly so take your time)
5 generous handfuls of baby spinach
4 roast peppers sliced into strips
½ litre of cream
2 cloves of garlic chopped vv finely
Generous sprinkle of parmesan cheese
- Cover the bottom of the dish with a layer of potatoes.
- Spread a handful of the spinach & peppers on top and continue to layer up the dish with potatoes, spinach, peppers until it is packed tightly.
- Meanwhile heat the cream with the garlic over a low heat until just hot and the garlic has infused nicely.
- Pour over the gratin scatter the grated parmesan cheese on top and pop into the oven for about 1 hour or a little more … you need to check the centre of the dish to ensure the potatoes are cooked.
When cooked, leave to cool with a weight on top of the gratin (this will compress it and allow you to slice into whatever shape you wish) An easy weight to use is place a baking tray on top of the gratin with a saucepan of cold water weighing it down… Leave to compress until cold enough for the fridge…..
Festive Tips for Cooking the Bird!!
Its important to try and keep the Turkey breast meat moist… & the trick is to cover the turkey breast with something that will continue to baste the turkey.
Examples include draping streaky bacon over the turkey breast, or smearing the breast with butter and covering with greaseproof paper or foil, like a little tent, this will ensure the moisture is retained.
A great tip to keep the breast extra moist is to dip 4 sheets of kitchen paper in melted butter and drape over the Turkey Breast, then cover with foil…
How Long to Cook for
4.4 kg – 10lb 3 hours
6.7kg – 15lbs 4.5 hours
9kg - 20lbs - 5 hours
Check the weight of the Turkey you need…. examples a turkey weighing 10lbs (4.5 kg) will feed 6 people with some leftovers .
What Temp do I cook turkey at ?
First 30 mins cook @ 200/400/6
Next xx take it down to 170/325/3 …
Final 30 mins uncover the turkey and cook @ 200/400/6
How do I know its cooked…. The only sure way of knowing the bird is cooked is to insert a thin skewer into the thickest part of the leg, remove it and press it flat against the skin if the juices run clear the Turkey is cooked..
Remove the bird and immediately cover again with foil and a thick clean towel, this will ensure the turkey stays hot & the moisture is sealed.
It’s also a lot easier to carve. In addition it gives you time to do all the last minute prep & maybe even sit down and have a little Christmas drink..
Stuffing… as wild as your imagination…
No need to weigh just use your hands to measure and taste to adjust the seasoning…
- • 6 handfuls of breadcrumbs, 2 onions sliced and lightly cooked, 1 tablespoon sage & parsley, 2 tablespoons of melted butter
- • 6 handfuls of breadcrumbs, 1 handful of cranberries, 1 apple, 1 tablespoon parsley, sage, rosemary & thyme 3 tablespoons of melted butter.
- • 6 handfuls of breadcrumbs, 2 handfuls of chestnuts, 1oog of Pancetta, good glug of olive oil, 1 egg lightly beaten, knob of butter, pinch of nutmeg, zest of 1 lemon.
Wok Tossed Brussels Sprouts w Chestnuts & Pancetta
Slice Brussels Sprouts into 3 slices.. Steam for 3 mins….
1. Heat a non stick wok with a little oil….
2. Pop the brussels sprouts into the wok
3. 2 mins later toss in the chopped chestnuts & pancetta and cook for a further 2 mins…
Serve immediately
