Christmas Cook Tips & Book Recommendations

Burnt Turkey

Sloppy Veg

Tasteless Gravy

Sound Familiar

then read on.....

Christmas dinner is one of the most stressful meals you will cook during the year, so with just weeks to go, Books4TheBeach have put together 5 top tips to ensure this years christmas dinner is absolutely delicious. We will also be recommending top cook books to give you inspirational ideas, impressive menus and fantastic recipes to dish up in this festive season.

Tip 1. Get Organised

To ensure everything runs smoothly on christmas day, make a list of everything you will need to prepare the meal, ensure the roasting tray is big enough to hold the turkey (or other meat selection) and prepare any of the vegetables the night before where possible.

Tip 2. Turkey

To avoid the turkey going dry regularly baste the bird and cover with a piece of muslin. Next the turkey crown can be covered evenly with a smooth mixture consisting of fresh thyme, garlic, sea salt, pepper and butter. The muslin is then placed over the crown and secured in place with string. The meat will remain moister by cooking at a lower temperature longer, this can be done by starting at around 120°C, and increasing to 160-180°C towards the end. Every 20 minutes baste over the muslin and then finally during the last 20 minutes remove the muslin and allow the bird to crisp up. Cooking times should always go on the weight of the bird.

Tip 3. Roast Potatoes

For lovely roasters par-boil for 8 minutes in gently boiling salted water and then set aside to cool before seasoning with a little salt. Next you need to pre-heat your chosen oil in a seperate pan, this should be at least 1/2 inch deep, adding any meat fat from the roasting tin just before adding the potatoes. Make sure the oil is sizzling hot before adding the potatoes and once added, turn the potatoes ensuring they are covered in a light coating of oil. Roast for 45 minutes turning several times and thats it, perfect roasters.

Tip 4. Sprouts

Believe it or not we use frozen sprouts. It is said that sprouts need a frost and there is no frost better than a freezer. Defrost your sprouts, take off the outer green leaves and fry them in a generous amount of butter. Wait until it is bubbling away nicely and then throw in one layer of sprouts across the base of the pan and fry them until they are slowly singed on the outside. They are better than any fresh sprout.

Tip 5. Gravy

Last but by no means least THE GRAVY

Firstly start by chopping an onion as finely as you like, and then gently fry in a small amount of oil until lightly browned. Add 1 heaped teaspoon of cornflour and stir well and if you are feeling a little adventurous for that extra colour allow the flour to brown but not burn. You can now add the juices from your meat, deglazing the roasting tin or pan with sherry (water or wine can be used as an alternative). Add extra liquid as required, this can be water from your vegetables. Season the gravy to taste. For that extra sheen, add a knob of butter just befor serving. Any unwanted onions can be sieved out befor serving up.

Book Recommendations................

Packed with inspirational ideas, impressive menus and fantastic recipes, festive foodies will find everything they need to make Christmas magical every year with "Good Food 101 Christmas Dishes." Add sparkle to your party nibbles, rev up the roast, delight your guests with truly decadent desserts. From canapes to Christmas cake, the team at BBC "Good Food Magazine" will take you every step of the way with simple, mouthwatering recipes that won't keep you in the kitchen for days on end.

Mrs Beeton has provided practical advice and inspiration to generations in their first attempts at running their own homes. This collection brings together a selection of reliable, delicious, seasonal recipes, fully updated for the modern kitchen, that will encourage beginners and provide inspiration for more experienced cooks. Whether you need to coordinate an enormous family feast, or you just want to make some spicy, decorated biscuits as gifts, you'll find everything you need to make Christmas cookery a more enjoyable experience.With helpful hints, freezing and microwave tips, menu plans and serving ideas, the

techniques are easy to follow. Here you will find all the familiar favourites, with a wide range of accompaniments and extras including sauces, confectionary and beverages, as well as tips for table laying, menu planning and the Christmas countdown

Written by Joanne Franks