1st December 2020
Tips for a stress-free Christmas
Christmas can sometimes add stress to even the most organised of hosts. Our head chef has some helpful tips to make your Christmas events go smoother:
- Organise your space, tidying up as you go to maintain a clear working area.
- Plan well ahead in terms of shopping. Make a list and tick things off as you purchase them. Keep these ingredients separate from the others when storing so they don’t get used on accident for another meal.
- Identify which items need cooking on the day of a meal, and which can be prepared beforehand ready to be reheated etc.
- Delegate tasks instead of taking on all the responsibility.
- If you’re looking for a great new recipe to try, our head chef shared his favourite:
Have a glass of wine (responsibly of course).
85g packet sage & onion stuffing mix
300g sausage meat
80g cooked chestnuts, chopped
70g dried prunes
12 rashers smoked streaky bacon
Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausage meat, chestnuts and cranberries and bring everything together with your hands.
Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross.
Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up.
Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled.
Heat oven to 190c and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is piping hot in the centre.