Christmas help!

iammumtoone

Can I par boil my potatoes tonight and leave in the fridge in a bag with no water? Then just put into roast tomorrow.

Will that work? I know you can use this method when cooking chips.

Thanks

tooties

My poultry and ham are cooked and sliced, some bagged and in the fridge for sandwiches etc the rest stored away in the freezer. Veggies are all prepped and sitting in pans on top of the hob. Soup was made weeks ago and frozen so its defrosting in the fridge. Trifle is all made and in the fridge, gateau will be taken from freezer in the morning.

I refuse to spend hours in the kitchen on Christmas day.

Have a happy Christmas everyone and a delish Christmas lunch.

Regards

maman

iammumtoone wrote: »

Another vote for Christmas pudding done in the microwave.

Thanks for asking the question about the vegetables, I was going to ask the same thing. I normally do my on the day but am going out tomorrow morning so want to get as much done today as possible. Plan is once get we back, to have dinner ready within half hour.

Definitely nuke the pudding. I really can't understand (unless they don't have a microwave) why anyone would faff about and waste hob space steaming one for hours.


I always prep my veg on Christmas Eve. I put King's College 9 lessons and carols on the radio and do the lot. Sprouts, beans, cauli and broccoli go into bags and into the fridge. Carrots, potatoes and parsnips all peeled and in cold water. I put them in a spare washing up bowl in conservatory.

Islandmaid wrote: »

We,re prepping our sprouts and carrots today, they will be put in plastic bags in the fridge. The red cabbage was made weeks ago and will defrost slowly in the fridge overnight, ditto the gravy.

Just curious (and interested) but how do you make gravy in advance? Don't you need turkey juices, which I don't have until I cook it on the day?

Islandmaid

maman wrote: »

Just curious (and interested) but how do you make gravy in advance? Don't you need turkey juices, which I don't have until I cook it on the day?

I use chicken carcasses earlier in the month from a roast, and roast it up with fennel, carrots, celery, onion etc make the gravy to taste and freeze it - I use a turkey crown on Christmas Day, so don,t get the depth of flavour

katkin

We're having duck and some smoked ham. I hate duck stock / gravy but a jug on the side is a must for all those lovely veg and trimmings.

So I also use reduced stock from a roast chicken. We like it lemony, so Id that and I'm lazy enough to thicken it with gravy granules

The stock I have in a pot in the fridge is all golden and jelly like..mmm

maman

Islandmaid wrote: »

I use chicken carcasses earlier in the month from a roast, and roast it up with fennel, carrots, celery, onion etc make the gravy to taste and freeze it - I use a turkey crown on Christmas Day, so don,t get the depth of flavour

Thank you so much. It sounds delicious. Happy Christmas.:)