Christmas Dinner (preparing in advance)

cozza123

glad you asked this I was thinking the same that's me popping into the market early tomorrow then

[Deleted User]

Friday morning hopefully after I have dropped my DD at work at 8.00.a.m. then I shall get as much of the fresh stuff as possible

esio_trot

I bought mine ( parsnips, tatties, carrots and sprouts) today, all with 26th/27th dates on. Will slice them up on Friday and roast them on Saturday so that they only want heating through for Christmas tea. Will give me a chance early on to check for any starting to turn too.

aberdeensaver

Hi All,

Cant believe it is Christmas Eve Eve and I am having a cooking melt down.

I have a fridge full of fresh Christmas food from the butchers, however none of the 'trimmings' came with cooking instructions. I appreciate that as none of you know exactly the weights etc you can only give a rough guide but at the moment I am very stressed out and cant seem to think straight at all.

I have two big rolls of sausage meat stuffing - am I right in thinking this can be moulded into a small shallow container and cooked for about 30 mins, but should I cover it or leave it open. It is a very soft mixture, not dry at all.

I have sausages in blankets - are these best oven cooked / grilled or done in a frying pan?

Also we ordered skirlie (live in Scotland and OH's family told me life wouldn't be the same if I didnt have skirlie on the table) now I think I know what it should like cooked, but what has arrived is a dry mixture in a plastic box. It says it contains suet (I think) so if I put this in a saucepan with a slight splash of water will the suet just melt to hold it all together?

Sorry to ask what might be stupid questions!

E x

kittywight

i dont know the times for the meat

but the stuffing will do fine at about 30 mins, just keep checking if in doubt, you can always add breadcrumbs to it also , thats what i do
the sausages in blankets are best done in oven

xxx

nublue

When I cook veg for a roast chicken, I cook them early on when the chicken is first in and just under cook them, I then put them in an oven proof dish with a little cooking water and put foil over the top. When the chicken is resting I put the dish into the oven to heat through/ finish cooking, it turns out really well and means I have the veg water to make my gravy with.

I was wondering if I could pre (almost) cook the veg tomorrow and then on Xmas day heat them through as per the above method? Or will that extra time before reheating make them go Bleugh!?

Thanks

wallbash

You want to experiment , on xmas eve?? Its too late. Practice last week or even last month . Don't gamble.

Ps never a fan of pre cooking , do it xmas morning , don't tell me you haven't the time , how long does it take to freshly cook everything?
PPS prepare EVERYTHING xmas eve.



I will be cooking for eleven.

brightonman123

i cook most veg together, in a large saucepan- powdered gravy cos i'm lazy, at the last minute,,

from cold, takes me about 20 mins for spuds (put kettle on for gravy, while mashing), , 12 for sprouts/carrots, 9-10 for brocolli..

nublue

Perhaps I will just do it on the day - just wanted to save as much time as poss, so I can spend it with my daughter... Prob should have practised as you say, to be honest, not been worrying about it too much...

As our grocery delivery which should have arrived by 6pm still isn't here, we might be in the supermarket tomorrow instead of pre cooking!

Thanks

tyadog

Hi

the skirlie is best done in either the microwave for about 1.5 - 2 minutes, OR oven for about 20 - depends on quantity in the oven

Don't add water, its not needed - the suet melts and binds the mix together (you may need to stir once to ensure even mixing

If I do it i generally use the microwave, and stir about half way through so the oatmeal and suet gets nicely mixed. I dont let it brown on top, as then its dry and not so tasty

Re the sausagements, I but it as you have, mix up a packet of stuffing eg sage and onion with the water the packet details, and then mix with the sausage meat and put into a flat dish. 30-45 minutes should do it, i cover with tinfoil

HTH
T