What are your best Christmas Dinner Tips?

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Vertigo_uk123@reddit

We discovered a game changer this year. We cooked at our house but a family member hosted everyone at theirs round the corner. It was so much easier cooking and not having to host. It also meant we didn’t need to keep everything warm as we just chucked everything in their oven for 15 mins whilst we were having starters. Also cook and transport everything in disposable trays so there is less washing up.

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Mr_lovebucket@reddit

You could use few more meats ffs

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mildperil_@reddit

Cook the turkey, then cook everything else. The turkey will keep warm as it rests for an hour (double layer of foil, two tea towels on top to keep the heat in), which is enough time to cook your roasties and sides in the oven.

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Grim_Farts_Barnsley@reddit

Use lard instead of oil for cooking your Yorkshire Puds. My wife makes the best Yorkshire puddens I've ever had and that's how she does em. And before any you'ns start, yes you totally can have Yorkshire's wi Christmas dinner.

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ljh013@reddit

Sounds obvious but try not to get too drunk beforehand if you haven't cooked Christmas dinner for a lot of people before.

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SomeHSomeE@reddit

If you're doing proper roasties they always take about twice as long as budgeted for and will hold up the whole dinner while the turkey and chicken get dry or cold.

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Senior-Mousse8031@reddit

Boil the potatoes in advance and let them cool. 👌🏻

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Nips0797@reddit (OP)

How long in advance are we talking? Needs these Roast potatoes to be perfect

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melanie110@reddit

Par boil them now, leave to cool. Cover in goose fat and stick in the fridge till tomorrow covered

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Extintentious@reddit

Good tip, doesn’t make any difference to how they taste?

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melanie110@reddit

No not at all. Because they’ve cooled an covered in fat. The outside go so crispy and the inside is so fluffy

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JennyW93@reddit

Shuffle them about a bit in the pan after boiling, before putting in the fridge, to make them fluffy

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diamonds_and_rose_bh@reddit

Cook the pigs tonight, let them go cold and pop them in the fridge, they can just be reheated in the oven or an airfryer tomorrow.

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PM-me-your-cuppa-tea@reddit

Start today, peel the potatoes, carrots and parsnips tonight, I'd even parboil and leave to cool today and make the cauliflower cheese minus the final oven cook, I'd probably do the mash today too. Then tomorrow you just have the gammon, roast the veg, blast the cauliflower and reheat the mash For the cauliflower cheese I'd suggest adding in a spoonful of English mustard For the carrots and parsnips decide whether you're doing them together or separately, if separately make sure you use different seasonings for each so they're interesting rather than blending I don't eat pork, but look into whether the gammon will be better if marinaded over night?

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PM-me-your-cuppa-tea@reddit

Also - how experienced are you with a roast? Ive assumed you know the basics on how to make a crispy/fluffy roast potato etc

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Nips0797@reddit (OP)

What a hero of a reply, might sound obvious but assume I have to fridge the peeled veg? Been a bit naughty but got Pre-made Cauliflower cheese, however, I’ve also got an actual Cauliflower to cook! Carrots will be boiled and parsnips roasted so should be varied enough (I hope)

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PM-me-your-cuppa-tea@reddit

Just leave them in the water if they're just peeled, if you parboil the potatoes and rough them up then leave them in the colander and pop in the fridge

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melanie110@reddit

Just keep in water, lightly salted

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Nips0797@reddit (OP)

I’ve done a couple of chicken dinners before for about 5/6. It’s the volume that’s worrying me haha

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itsshakespeare@reddit

Prep the vegetables the day before and put them in sealed bags in the fridge - they will all be fine till the next day. If you have a warming oven, put stuff there to keep warm as you’re doing the rest. And good luck!

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Great_Froyo_5785@reddit

Don't skimp on the pigs in blankets

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No-Jicama-6523@reddit

My tip is keep it simple, you don’t need 4 roasts! However, you do need stuffing and gravy, that’s non negotiable.

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notThaTblondie@reddit

The meat needs to rest for as long as it cooked.

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CraftyCat65@reddit

Write out a timetable of when you need to put each item in the oven/on to cook. Allocate specific tasks to reliable guests. Do as much prep as possible today, so that everything is ready to go tomorrow. Slice meats and put on a warmed serving plate, so each person can take what they eat, rather than you trying to remember Relax - it's just a roast - if it's late to the table, then the world won't stop turning 🥰

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miss-mercatale@reddit

Exactly this… a timetable is a great idea. Work backwards from when you are hoping to serve. If things are slightly late, don’t panic! A turkey will keep warm for quite a time and it will allow it to rest, so improving the tenderness. And if anyone gets impatient, just pour them another drink and get them sloshed! As others have said “it’s just a big roast dinner!” but we’ll done you for taking it on…you’ve got this 👏

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-You_Cant_Stop_Me-@reddit

Cut your roasties big. After parboiling fluff the outside and sprinkle a bit of flour over them, this will mix with the fat/oil and make a crispy coating for your spuds. Gently simmer some diced garlic and herbs in duck/goose fat (or preferred oil) then strain it out, don't leave the garlic too long as it can start to go bitter. Use the garlic and herb infused fat on your roasties. Optional: Salt the bits of garlic/herbs as soon as you've removed them from the fat/oil then sprinkle the crispy mix on your dinner.

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dinkidoo7693@reddit

Id plonk the gammon in a slow cooker

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Nips0797@reddit (OP)

Didn’t think I could, that’s ace, it’s a gammon joint, could I still lather it in honey?

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decentlyfair@reddit

I cook mine in slow cooker in apple juice or pineapple juice.

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jenzfin@reddit

I've used this recipe a few years. It's great https://www.bbcgoodfood.com/recipes/slow-cooker-gammon

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DaveBeBad@reddit

Only if you buy it a couple of drinks first! (Probably if nobody is diabetic)

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stupre1972@reddit

It's nothing more than a (big) Sunday roast..... Got that?? good... Now go grab a passerby and ask them to prepare the pots / sprouts / carrots and etc. Remember, the meat doesn't need to be eaten immediately - it's actually better if you don't - so when you pull it out, cover it and slam in the roast pots, etc. Oh, and it's not the time to be faffing around waiting for water to come to the boil. That is what a kettle is for...

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Wearethedevil@reddit

I'd say make double the amount of gravy.... You don't even have gravy on your list, ADD IT NOW, then double it!! Even if it's gravy out of a tub. Get it cooking in a pan, then add meat juices in to the mix.

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Scottish_squirrel@reddit

We're literally having Christmas dinner today. Making enough for tomorrow. Means no one is slaving in the kitchen on Christmas day

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bluephoenix39@reddit

If you were doing the turkey I’d say low and slow but as you’re not I’ll go with, it’s just dinner and it doesn’t have to be PERFECT. I think we all put too much pressure on ourselves

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Nips0797@reddit (OP)

My Auntie is a proper chef, 100% she’s handling the centre piece lol. I just don’t want to bottle my first go haha

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RobotBugEyes@reddit

Drink heavily before guests arrive.

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Nips0797@reddit (OP)

This is the way

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buy_me_a_pint@reddit

Don't panic , one person in the kitchen at a time.

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Nips0797@reddit (OP)

Great shout, I’m thinking to try get everything at least into the oven by the time people arrive

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