Got some time, grab a look at this:
1. Use Bisto to thicken the gravy and add umami flavor.
2. Instead of regular sea salt, use chicken salt for roast potatoes for added flavor.
3. Braise red cabbage with leftover mulled wine for depth and spice.
4. Brine the turkey two days before cooking for lovely, moist meat.
5. Use seasonal, festive spices like orange zest, thyme, star anise, and cinnamon in the turkey brine.
6. Marinate the turkey in a large pot for 24 hours, then refrigerate it uncovered for a crispy skin.
7. Cook a hearty soup with the cooking liquid from a joint of ham on the days between Christmas and New Year.
8. Serve heavily salted buttered sourdough bread with the soup.
9. Keep it simple with vegetables, using just one or two root veggies with olive oil, thyme, salt, and pepper.
2. Instead of regular sea salt, use chicken salt for roast potatoes for added flavor.
3. Braise red cabbage with leftover mulled wine for depth and spice.
4. Brine the turkey two days before cooking for lovely, moist meat.
5. Use seasonal, festive spices like orange zest, thyme, star anise, and cinnamon in the turkey brine.
6. Marinate the turkey in a large pot for 24 hours, then refrigerate it uncovered for a crispy skin.
7. Cook a hearty soup with the cooking liquid from a joint of ham on the days between Christmas and New Year.
8. Serve heavily salted buttered sourdough bread with the soup.
9. Keep it simple with vegetables, using just one or two root veggies with olive oil, thyme, salt, and pepper.
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'Christmas dinner tips and recipes from 32 chefs | The Independent
A s the holiday crescendo approaches, we asked 32 tops chefs to unveil their secrets to pulling off a seamless and delectable Christmas celebration.
From Thomas Piat's meticulous approach to sauce preparation for the perfect Christmas Davy gravy and Tommy Banks ' savvy advice on hassle-free dinners, to Peter Sanchez-Iglesias praising Heston Blumenthal 's shop-bought Christmas puddings and Joel Breakwell lifting the curtain on his ...
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