I am a thirty year old Christmas virgin.

biscuitmaker

If I were you I would start using that steamer straight away and by Christmas you will know exactly what veg works best for you. Setting it on the windowsill sounds like a genius idea in a small kitchen.

Make the red cabbage right now and freeze. Last weekend I used the last of my last year's Christmas cabbage - still perfect.

Freeze roast potatoes right now. Parboil for exactly 6 min. Drain well. Put back on hob and shake about till rough around edges. Then sprinkle (through a sieve works best) a few teaspoons of Semolina. Spread on baking tray covered in wax paper and freeze. Then put in freezer bags. You will have the crunchiest roasties ever! Try a couple out ahead do time.

Gravy can be made now and frozen - check out Jamie Oliver's.

All veg can be prepared ahead - absolutely no peeling or chopping on Christmas Day.....ever in my life!

3 weeks before, I make Mary Berry's Scarlet Confit (takes 15 mins) and store in freezer bag in fridge. No need to reheat. Looks beautiful on table in your prettiest dish, nothing like what comes out of a jar.

If you are considering a 2nd potato dish, Ann Wilan's Winter Dauphinois can be made 2 days ahead. Nothing to do but pop in the oven on the day and so delicious.

For Boxing Day you could have baked potatoes in the freezer.
Large Roosters work well. Can be done right now. Bake the potatoes. Halve them and scrape out potato. Place skins on tray ready to fill. Mash potato with butter, cheese and sour cream. Pile into skins and freeze. They bake straight from frozen in half an hour. Add grated cheese before putting in oven.

If you want to really impress there is nothing like a spectacular dessert and the easiest in the world is Pavlova. Make a large meringue base about 4 days ahead - or even buy. Make in the evening and leave overnight in the oven to cool. Leave on tray and wrap well with tinfoil and store in a cool room. Make sure you have a large enough plate to serve on. All you have to do on day is place upside down on plate, peel off paper, whip cream and pile on fruit. It looks magnificent especially with red/purple berries and a sprinkling of icing sugar before carrying to table for the grand finale.

Nigella's Christmas and Mary Berry's Christmas Collection are good books to have for making ahead. For instance Mary's Glazed Apple Gammon is made 6 days ahead! The only thing to consider is that your fridge is big enough to store the likes of a big ham etc.

trailingspouse

Another thought, re getting people to help/keeping them out of the kitchen. You will need someone on either permanent washing-up duty, or on permanent emptying and re-filling the dishwasher duty. And that includes putting the clean stuff back where it belongs, so that when you need it in a hurry it's where you expect it to be.

It might be helpful to see yourself as the one who is running the show - not necessarily the one who is doing everything.

Some jobs can be done elsewhere - eg sprouts don't need to be peeled in the kitchen, they can be done on someone's knee in the living room. Drinks could be set out somewhere else too, if you have the space, so people can help themselves without coming in to the kitchen.

You can set the table the night before (if you're not going to need the table for breakfast - offer toast etc round the tree instead), so that's another job ticked off.

LittleMrsThrifty

trailingspouse wrote: »

It might be helpful to see yourself as the one who is running the show - not necessarily the one who is doing everything

I really like this idea! :beer:

OH has Xmas Eve off so going to ask him to do the peeling. There won't be much fridge space but thinking at that time of year surely I could pop all the veg in water in a (new, clean, covered) bucket in the unheated utility room overnight? It is pretty blinkin' cold in there I can tell you!

Butterfly_Brain

laura_hoggle wrote: »

When you say you prepare the Brussels, parsnips & carrots do you par-boil or just peel & cut before freezing? I'm in a similar situation as OP in that it's my first time hosting Christmas (although only for 5 adults, and only for the day & Boxing Day) but we aren't around on Christmas Eve so would like to get prepared the weekend before!

I've already made up my pigs in blankets & frozen them-even though it only took a few minutes it really fels like I've started!!

I just peel, wash, slice and freeze I don't bother with parboiling as it affects the taste and texture of the veggies.
I have been doing this for nearly thirty years so it is perfectly ok especially if you are only keeping it in the freezer for a week.

I have already prepared my Brussels, parsnips, carrots and pigs in blankets. I am running down the freezers at the moment to get the other stuff in such as the par boiled and part roasted potatoes, which I will do nearer the time

The Christmas cake and pudding are made.

I will prepare the mince pies, cheese straws, palmiers, sausage rolls, chocolate truffle torte ala Delia Smith

Pinwheels
which are basically sc or puff pastry rolled into an oblong with the filling spread all over rolled into a log long side, wrap and then chill for thirty minutes in the fridge, then slice them up into rounds. (I make pate, marmite or cheese ones)
at the start of December and freeze them uncooked. When you want to cook them bake at 200c/180 fan /gas 5

I make a three tier Genoise sponge and freeze that which makes it easy to just whip up some cream and raspberries soaked in brandy for the New year Gateau

I make the yule log, trifle and mini pavlovas on Christmas eve.

TBagpuss

· Mum has offered by buy the turkey (I dropped alot of hints about being skint). Do any of you cook it the day before? If so, how do you heat it up?

No, and I think it would be horribly dry if you tried. Hpwever, it does benefit from 'resting' once it is cooked. It can come out of the oven about half an hour before you eat - wrap in in foil and then some tea-towels and put it to one side. It will taste beter, and you'll free up oven space if you want to turn up the temp,. for roast vg etc.

· What jobs could I assign to others? Thought it might help the constant ‘Can I doanything?’ question.
stuff they can do not in the kitchen. Peeling / chopping veg, laying the table, serving drinks, keeping one another entertained
· Are disposable foil trays any good, to save on washing up?

never used them . Be aware that they are a lot flimsier than a real baking tray so won't carry weight so well.

· I have read about making a time table andworking backwards – do you use this? How do you know how long each item willtake?
Yes. mostly for cooking times. I start by weighing the joint, work out how long it will need to cook, and how long to rest. Work back wards from the time you want to eat and that tells you when it will need to go in.
Roast potatoes - about 40 minutes if cooking from scratch (no par-boiling)
Veg - depends how you plan to cook it. Remember that if microwaving, larger volumes take longer so it may be just as quick to steam / boil it. In which case 10-15 minutes depending how you like your veg.
Remember that none of the timings are exact - nothing is going to come to any harm if it is sitting a little longer.
warm plates and serving dishes and then the food won't; go cold when it is served, or if you have veg sitting in a serving dish whikle you wait for some other part of the meal to 'catch up'


· What can I make/prepare in advance? Is 23rd too early? Thinking about chopping veg, making stuffing and bread sauce, pigs in blankets etc.
I would do those on christmas eve, and let other people help with the veg. We always stuff the turkey the night before christmas. I would not do it any earlier. I don't see any reason not to make stuffing earlier and keep it in the fridge, though, if you want.

· I have an electric veg steamer I have neverused. Can I do carrots, sprouts and peas in this? How would I know how long they need?
I would not use it for the fist time when you are doing a big meal and are stressed to start with. If you want to use it on the day, start using it now and get a feel for how it works, and what setting you need to use to get the results you like.

· I want to make gravy in advance as it is so fiddly at the last minute – can you buy stock for turkey (I’ve not seen it, but maybe a festive thing?) and keep warm in the slow cooker?

Yes.Make it as early as you want and freeze it, or make it on the 23rd and reheat. I don;t have a slow cooker buut you will be fine making it in advnace and then re-heating it on the hob when you want it (pour the jouice from the turkey in at that point) If you are making real gravy with stock then be aware it will get thicker, even jelly-like, when you put it in the fridge. This is totally normal and it will 'melt' back to liquid when you heat it.
Not sure if you can get turkey stock as I never buy stock, but use chicken and you will be fine, especially if you add in the juices from the turkey (they will come out when it is 'resting)

· I love roast parsnips but mine are always,without fail, horrible – any tips?
they don't need as long as potatoes. Be sparing with the fat, and turn the oeven up after you've taken the turkey out to et them crispy. If you are cooking them with the potatoes try to make sur the pieces are roughly the same size.

· How to you serve? Plate up individually or all on the table? Combination of both? There won’t be much space on the table or inthe dining room and certain relatives always take ages picking over things buton the other hand plating it up is fiddly if not everyone wants everything.
We have all the vegetables and side dishes on the tabel and people help themsekves. Turkey is carved at the table and each plate handed round, so people can be asked if they want dark or light meat. If the table is too full then do this in the kichen and have one 'runner' (someone young and nimble) who can carry each plate from the kitchen to the table as it is carved, and relay the requests. You can put stuff like the pigs in blankets in a serving dish and let people help themselves
· I am going to buy a desert (ssshhh)
Good for you. Consider something which is either served cold, or can be very quickly heated in the microwave so you don;t have to be getting up to out things in or out of the oven during the meal. Similarly, if you feel like serving a starter or nibbles, pick something which can be prepared in advance and served cold

And remember, unless you are Heston Blumenthal, cooking is not an exact science.

jinny

Hi lots of great advice here. I went down with flu a few years ago my youngest son took over the Chrimbo lunch he did just fine, so will you. He took a look at the Jamie oliver Christmas step by step dvd beforehand and took some hints from that.
At least he didnt forget anything like I always do, usually the
parsnips left in the oven. Plan and prep and clear your worktops of all unneeded items. Christmas carols or music on and just
relax. Plus you get to shout "who wants stuffing" The tin foil
containers are too flimsy but I use them to line my roasting tins
They do not half save on the washing up.
My stuffing balls are going in the freezer this weekend.
its really just a sunday lunch with extras

maman

jinny wrote: »

The tin foil
containers are too flimsy but I use them to line my roasting tins
They do not half save on the washing up.

I find them really useful too. When I've had big family parties I've used them to make massive lasagnes. Just stand them on baking trays.


Just a few things to add:

• your veg will definitely be fine overnight in the utility. I always peel mine on Christmas Eve afternoon with 9 lessons and carols on the radio then leave it in conservatory overnight.
• I do a saucepan of new potatoes as well as roasties. It all helps to fill the plates and leftovers are great fried with cold meats.
• make sure you have a roasting tin big enough for the bird you're buying which sounds huge!!
• I set my alarm and get up early (7.30?) to quickly stuff the turkey and put it in the oven. It's then ready late morning leaving the oven free. Keeps warm with foil over it and a towel.
• I wouldn't bother with a starter. It would be easy to organise but you'd just have to keep everything hot for longer.
• Personally I loathe plated up meals but if you haven't the room to do serving dishes then that's how it'll be.
• sort out how you're doing your table in advance. There's nothing worse than going to get out a cloth and finding it needs ironing.
• have someone filling your glass with champagne regularly.
• I write out a timetable for when everything needs to be done. Generally I'm able to relax with family on and off until the last 30 mins or so when the green veg is going in, gravy made etc. I use a timer to 'call' me when I'm needed next.
• Once I sit down for my meal that's it. I go back and get the pudding (quick ping in microwave).
• I keep out of the kitchen after that and leave all the washing up etc to someone else, organised by DH.

Happy Christmas when it comes!!

YORKSHIRELASS

Some great advice on here.

1. Dont try and overcomplicate things. Its tempting to want to make a big impression but when it comes to Christmas day you will just stress yourself out. Not everything has to be made from scratch.

2. Without being negative - its very likely not everything will go exactly to plan. This happens to experienced cooks on Christmas day too! Dont beat yourself up if that happens, I bet your family will enjoy all the meal no matter what. And its all about being together and having a good time that counts.

3. Make the table look pretty, try and make sure everyone has got a comfy seat and something nice to drink.

And most of all - enjoy it - its your day too!

LittleMrsThrifty

YORKSHIRELASS wrote: »

Dont beat yourself up if that happens, I bet your family will enjoy all the meal no matter what. And its all about being together and having a good time that counts!

This has struck a chord with me. If I think back to all the Christmases I can remember the good ones were when everyone was together, happy and having fun. The bad ones were when we all ended up squabbling. Food doesn't feature. A good meal alone doesn't make christmas and, thus far, a bad one hasn't ruined it. So "doing Christmas" well is, it seems, about far more than a good roast turkey.

I still want to be prepared and give it a bloomin' good shot though! :rotfl:

PasturesNew

Work out precisely which dishes you'll use - then jiggle them round in the oven to make sure they do fit/fit together and you can get to them all. Also do a test for size of stuff. e.g. it's OK saying to yourself "2.5kg roasties in the big dish, stuffing on the same shelf" but see [a] will 2.5kg roasties FIT in the big dish - and could they be moved around as they cook? and does the stuffing dish really fit alongside that, or is it in fact 1/2" too wide ... and the pot you planned to put something else in, to get to that to turn it/check it do you have to remove everything else first.

Same for serving dishes - know before you start what you'll be serving things in.