I am a thirty year old Christmas virgin.

gloriouslyhappy

VfM4meplse wrote: »

You might want to cut back a bit - a cheeseboard for example is a nice to have, but takes up loads of space in the fridge. Is it necessary if everyone has had enough for lunch?

Don't keep your cheese in the fridge, it tastes better at room temperature, put it in a coolish corner away from radiators - understairs cupboard? - in its original wrappings until xmas morning, then arrange it on the board, cover with cling, and pop on the side until needed.

LittleMrsThrifty

Thank you all SO, SO much for adding your fabulous tips. Thanks to you this thread has even made it in to the weekly email!!

I've decided to take an extra day off work so I can get myself sorted out and if I find I am already super organised then it is a day of me-time!

I sent a group email to everyone who is coming telling them what I will be doing (turkey, pigs in blankets, roasties, parsnips, peas, carrots, sprouts, gravy, cranberry sauce) and that if there is anything else they would like to accompany their festive meal they are most welcome to bring it along. I've also asked that if they would like to bring something (no pressure, but they will probably want to) could they let me know so that we don't end up with 5 Christmas puddings and no crackers!

I'm not going to bother with a starter but will do some nibbley bits mid-morning which can be put out in the lounge and desert will be whatever my aunty brings along because she has already offered.

I'm feeling a lot more confident about it which is great. Just need to reseach and work on my timings now so that I can create a plan.

Thank you so much again!

Tillytrotter1

This has been a great thread. Although I have made a few Christmas dinners I always seem to let the cooking get on top of me therefore I don't enjoy myself so this year I will be more prepared and use the tips on this board. I will definitely be using my electric steamer this year and agree that hot gravy is a must!!

HCM2007

I don't cook the turkey the day before but I do it fairly early. Aim for it to be cooked an hour before dishing up time. Take it out of the oven, put on a warmed serving dish and wrap in tin foil, then several towels to keep warm. It will stay surprisingly warm for quite some time. This frees up the oven for the roasties, pigs in blankets etc. Get a spare bloke to carve it about 10 mins before dish up time (it makes them feel manly!), then smother in hot gravy just before dishing up.

irenetwin_2

Hi - sounds as if you are going to be busy!


I have been in charge of cooking Christmas lunch for years and last year managed to squeeze 18 people into our dining room. All our guests were veggie (as are we) but I had still cooked various veggie roasts beforehand and frozen them so they had a choice of about 3. We had a separate table for the kids and had all the veggies, gravy, yorkshires etc on the table. I plated the "meat" from the kitchen based on everyone's preferences. Hubby and I ended up serving and eating our meal once everyone had gone home and children asleep.


Timings are the key and having a plan. I usually allow 4-5 spuds per person, around the same for sprouts and "meat". There is always enough left over for seconds so don't worry about portion size. Even after hosting for so long, I always write a plan so that it is down in black and white and easy to follow.


Make as much as you can beforehand. Buy as much as you can beforehand - breakfast items etc. Like your idea of a group email and asking for contributions. That makes a huge difference to your budget and stress levels.


At the end of the day, it is one meal so don't stress too much about it. Everyone will have enough to eat, everyone will enjoy the occasion and being together and it is a lovely feeling having lots of folk in the house, hearing the chatter and laughter and being thankful for all you have.


Enjoy and have a long bath once you are alone - you will have earned it!

maman

HCM2007 wrote: »

I don't cook the turkey the day before but I do it fairly early. Aim for it to be cooked an hour before dishing up time. Take it out of the oven, put on a warmed serving dish and wrap in tin foil, then several towels to keep warm. It will stay surprisingly warm for quite some time. This frees up the oven for the roasties, pigs in blankets etc. Get a spare bloke to carve it about 10 mins before dish up time (it makes them feel manly!), then smother in hot gravy just before dishing up.

I do much the same but my DH is always the only spare bloke I've been able to find!:rotfl:


He carves onto a plate that goes on the table as we don't plate up.


Unfortunately he then starts thinking he's Jamie Oliver and starts making HM brandy butter! He's the only one that likes it and he gets in the way at a crucial time. Last year my inner Gordon Ramsay came out and I said, you either make it earlier or have cream/custard like everyone else. It disappeared off the menu.;)

LittleMrsThrifty

Charlie-Otter wrote: »

Table - in the past we have used a door as a larger table. Took off its hinges, removed handle, sat on an ant-slip mat from £1 shop on top of smaller table, then covered with a tablecloth. Would also recommend disposable tablecloth from £1 shop...can accessorise nicely, but when clearing can then go crazy and scrunch the whole lot up and bin! Not very MSE I know, but once a year I like to go crazy
:beer:

Is anyone else tempted to take a door of its hinges now? Fortunately my dining table is big enough but I just love this idea and am tempted to give OH a screw driver on Christmas morning.

nuatha

LittleMrsThrifty wrote: »

Is anyone else tempted to take a door of its hinges now? Fortunately my dining table is big enough but I just love this idea and am tempted to give OH a screw driver on Christmas morning.

A few years back friends were opening a restaurant, in order to maximise working space the furniture was ordered for delivery the day before opening, the chairs arrived but the tables were marked as out of stock on the delivery note. We borrowed trestles from the painter and decorators and removed almost every door in building. Flat doors make very effective dining tables.

suzy_g

HI I haven't much time this year as I am working all of Christmas eve, I wanted to know as I like my roasted spuds, do they taste as good if I par boil and roast ??

betterlife

Hi, i have 8 to cook for on christmas day, and with 4 very excited children i like to do as much before the day as possible. i generally have 3 different meats (4 if you include the gammon) for christmas dinner we have beef which i cook in the slow cooker the day before, i have a very big slow cooker and instead of cooking it in just water i make up a thick gravy with cheap granules (sainsburys basic) and after the beef has cooked on low for a few hours that beef gravy is to die for, so thats 2 things done with as little effort as possible
i will probably cook either a large chicken or small turkey aswell on chrismas eve (in the oven) and like someone else said i will carve this a warm through in gravy the next day. on the day i will cook either pork of lamb. all veg is peeled day before and most veg is cooked, cooled and stored it fridge to be reheated next day, potatoes cook on the day. we dont really go for any fancy bit just a traditional roast with extra meat, yorky puds are home made in advance cooked froze and popped in bottom of oven on day when its turned off and im dishing up, enough time to heat them. gammon ham is cooked day before xmas eve and eaten as cold in sarnies or with mash/bubble and squeak etc, i cook it in my slow cooker over night, once cooked i remove of scoar fat (depending how much on it) glaze with marmalade and pop in oven for 30mins, once cooled wrap in grease proof paper and will store in fridge up to week (if lasts that long) water from cooking it in slow cooker is usually kept for soup stock (winter broth made with scraps of ham and broth mix) and breath xxx