Christmas Dinner (preparing in advance)

floyd

Naff all heh heh

OH is cooking and it will all be done from fresh on Christmas Day, his choice not mine.

However, I have made braised red cabbage that will go with the chicken pie on Boxing Day, cranberry and clementine sauce is jarred and in the fridge, 2 dozen mince pies just come out the oven, marzipan on the cake is drying ready for icing tomorrow morning, chutney was made 4 months ago and I will do individual trifles on Christmas morning as there won't be room in the fridge until the meat comes out.

Can't be arsed with stress at Christmas

bluebag

floyd

Oh thank god you said trifle, I had forgotten I promised to make DD one on Christmas eve, she hates cake.

shellsuit

rachbc wrote: »

But there are 5 meals between now and then - where will you eat??

I told a fib earlier - yesterday I made the breadcrumbs for bread sauce and stuffing as i had a loaf that was dried out just enough!

Some people don't even have a dining table and have no problem finding somewhere to eat

alm721

Can I ujust ask, those of you who are cooking beef today or tomorrow, what do you do with it? Do you freeze it and then reheat it or just put it in the frisge then warm it up. If so how do you normally warm it up? I've done it before in the oven covered in gravy so it doesnt dry out but I have two people coming who don't likt gravy so dont think I can do this, but would like to cook it before hand if possible.
Any advice would be appriciated.

Thanks

Bronnie

Noctu wrote: »

Just wondering what everyone is doing today, or has already done, to prepare for Christmas Day?


I've ticked the boxes for Locally Smoked Salmon, Traditional Turkey and Christmas Pudding on the Pre-Order Menu

No cooking or food shopping for me this year! :T (Have been doing all this stuff for the last 30 years though, bar the odd one or two, so am very excited to be skipping off first thing tomorrow for 2 nights!)

PasturesNew

Bought the dinner. Turkey crown, brussels, parsnips, stuffing. Had the carrots already. Did pick up some satsumas though, nice large orange satsumas, proper ones.... including three wrapped in that tissue paper, which I think always looks lovely. 60p/lb, I think I got 2lbs.

No bread sauce to make, we never have it. Not doing anything fancy. It's just a Xmas dinner, not an Olympic sport.

Vaila

nothing
its just a roast dinner
were not having a traditional xmas dinner, but i dont recall ever making anything other than the pud in advance

were only feeding 6 people at tops not an army

Dippypud

narabanekeater wrote: »

As weve got carrots for tea tommorow and again Christmas Day can I simply chop extra tommorow and put them in water in the fridge and how about sprouts please?

Yes you can, but you must change the water every day. You can do up to three days in advance this way. Tatos as well.

This weather we put a bucket of peeled spuds in water in the garage, does us fine.

lil_me

Panic......

Paulie'sGirl

OH collected the meat order (yesterday now I suppose)

Today (Xmas Eve) I'll prep the veg and let it sit under water over night. I'll make up the Yorkshire pudding batter (we're having beef, as none of us care of turkey) and let it rest. I'll also rescue the Xmas puds from their storage locations.

I plan a fairly deep kitchen clean (by OH, as I'm really struggling with bronchitis ATM) to include de-cluttering the dining table so I can set it.

Everything else (such as it is) will be an on the day thing. Roasting the beef, parboiling the roasties, cooking the yorkies, cooking the veg, making the gravy etc

PGxx