Stopping all the stress.

This will be my last post before the big day and by now I hope you have everything under control. Please remember its only a roast dinner with a few extra bits there is really no need to get in a tiz. If the meal comes out of your kitchen 20 minutes late, who really cares?
Anyway, down to foody matters.
Yesterday I braised some red cabbage, it always amazes me how much one gets from a small red cabbage. The cabbage was finely sliced as was an onion and an apple (the variety was "Rudolf" appropriately). The onion was gently fried in too much butter in a casserole until it was just taking a little colour, the apple and the cabbage was then added and all mixed in. Some seasoning and some nutmeg, clove and cinnamon was then added with a big splash of cider vinegar and most of a can of cider. This was then covered and popped in a medium oven for about an hour and a half. After allowing this to cool it was bagged up in two bags and slid into the freezer. It will reheat perfectly in the microwave tomorrow. (see pics below)

One small red cabbage!

Stirring before the oven

While we are on the subject of vegetables:
 The Brussels Sprouts will be blanched off first thing tomorrow and then refreshed under cold water. Just before serving they will be added to some cooked bacon lardons and the other packet of chestnuts. This glorious gang of three will then be rolled around a pan of hot butter until they are ready for the table.
Most celebrity chefs will tell you that you need to "en-robe" your carrots in an emulsion of cummin juice and larks tongue puree. Don't listen to these people, boil them and simply serve them with butte over them (ok, a little garlic salt as well, if you must) This is not the meal for which to produce glazed carrots - too much faffing.
There is a craze for honey glazed parsnips at the moment. I have never understood this. The humble, yet noble parsnip is wonderfully sweet already, just roast it near the meat to bring it to perfection.
Then there's the potatoes. Everyone has a quirk with their spuds. However, if you need flour to make yours crispy then you are trying too hard. Foe most of the UK, tomorrow will be chilly, this is perfect for roasties. Boil your peeled spuds for just 8 to 10 minutes, drain them and return them to the pan. Put this pan outside in the cold for 2 minutes (yes I am being serious) bring it back in and gently giggle the pan. The cold will mean that the outside of the spuds has dried very fast and the giggling roughs up the edges to catch the fat. Now pop these heroes of the roast into the fat near the beast and turn them once (and I mean only once) during their cooking  - quirky enough for you?
As I sit here in Corner Cottage, this little house is filled with the smell of a gammon which is now cooling from its boiling and preparing to be smeared with marmalade and roasted for just half an hour. This will provide cold cuts and nibbly bits for the next five or six days.
Just a final word, whatever you are doing tomorrow please take just a couple of minutes during the day to count your blessings. A couple of minutes thought, a little meditation or a small prayer of thanks (if praying's your thing) will help you remember that we are lucky to be able to feast on this day.
Have a wonderful, peaceful and calm Christmas among those you love and love you.

Fake away supper

The very clever people at Ginger Pig wrote a few blogs a while ago about making, at home, versions of the nations favourite take away meals. I was thus inspired to make tonight's supper from scratch.
I fist made some traditional English Muffins. Taking the sausage meat out of some skins I made neat little patties of meat to fry like a burger. Whilst these were finishing in the oven with some Vintage Cheddar oozing on top of them I fried eggs for the top. I know it is supposed to be a breakfast dish but it served to be a fine supper especially with crinkle cut chips. Now be honest, how long ago did you last have a crinkle cut chip?

Muffins proving, sausages ready to be skinned.

Muffins fresh from the oven

The finished article with onion rings for good measure

Stuffing time

If you haven't bought your chestnuts yet you might as well give up and focus on what you are going to cook for Easter instead.
Today is the day for making stuffing. There are few things more important than getting the stuffing right on the big day. From my perspective, there is little point in actually stuffing the bird of your choice, this does add great flavour but it can really mess up your timings as it will drastically alter the cooking time for the bird. Many people now opt for the stuffing ball approach, this is a trick used by caterers to make presenting a Christmas roast easy for large numbers. I have nothing against stuffing balls but I think we can do a bit better than that don't you?
There is a massive purchasing of sausage meat at this time of year in order to make stuffing. Don't buy any old sausage meat. If there is a particular sausage, made by a particular company or butcher that you like, then buy half a dozen of them and take them out of their skins. This way you will get exactly the flavour you want and no nasty surprises. Just for the record, I used Newitt's Oxfordshire sausage in mine.
So to making the stuffing: I made some breadcrumbs from a nutty, seedy loaf that was almost past its best. To this I added the sausage meat, a packet of chestnuts that I had finely chopped, some sage (from the garden) some egg whites (left over from making Chocolate Brownies for my Tutor group), salt, pepper (lots) and a small, very finely, chopped onion. This was all mixed with the hands to make a perfect sticky stuffing. I placed this in an old pie dish then finally, and this is quite important, I ran over the top with a fork to create little grooves in the surface. This then went in the freezer to be brought out on Christmas Eve to defrost. It will take about an hour to cook in the bottom of the oven (covered for about 40 minutes then open and studded with little bits of butter, nicely browned by the time it's till ready to serve.
The major joy of making stuffing in this way is that it means that it can be carved like a meatloaf on the day and, more importantly, on Boxing day as an extra cold cut.

Ready for the freezer

Preserving for Boxing Day

This weekend, I was left to my own devices as the Beautiful Wife was on a residential course. My usual default position under such circumstances is to by a vast quantity of mussels and cock them with shallots. garlic. white wine and cream. This Friday was no exception and they were quite delicious.
There are, however, much more important things that you need to do before Christmas. Primarily you need to do an audit of all your preserves. You may make your own chutneys, jams and such or you may have been given many jars that have found their way to the back of the cupboard. Now is the time to bring them into the light in preparation for the cold cuts that will inevitably grace your table from Boxing day onward.
My audit revealed several jars that I had forgotten about (much of my marmalade can now wear the tag "Vintage" with pride) several of these jars were chutneys and pickles.

The preserve audit.

It was noticeable that there was one glaring absence - The king of the condiments: Piccalilli.
Having sensed earlier that this may be the case I ordered a "kit" from the team at Abel and Cole. Along with my delivery on Friday there was a second box with all the ingredients necessary to produce this lurid wonder.
On Sunday and set to. The recipe that came with the box was simple and straightforward and all the ingredients were of the usual quality one would expect from such an organisation. In short, everything about this product was first class.
The style of piccalilli was quite rustic with whole cumin and coriander grated ginger and finely chopped garlic. This was coupled with turmeric and mustard to give the shocking colour. One of the aspects of pickling any veg (and this is something that a lot of commercial pickled onion makers get wrong) is that the veg themselves must be salted for a considerable length of time (obviously depending on size) in order to ensure that they maintain their crispness.
When finished. I was left with jars of wonderfully fragrant chutney which will keep for 6 months or more - not that it will last that long. Full marks to Abel and Cole for a great product.

Piccalilli for Boxing day

Don't make me ask about whether you have bought your chestnuts yet, you have been warned!
 

The Others.

Now is the time, ladies and gentlemen to make the difficult phone calls. You need to contact everyone who will be sitting around your table this Christmas and run the menu past them. This is, by no means a resignation that you will be offering them a la carte dinning whilst they are with you, its just useful to know if any of them have allergies or have turned vegetarian in the last 12 months.
There is a wonderful episode of Friends where the gang is forced to stay in New York for Thanksgiving. Monica is to cook the roast. Bit by bit, everyone persuades her to do something particular for the meal. Lies and emotional blackmail are used to ensure that individuals get what they want - do not let this happen to you, but make sure your guests are not likely to grow a second head if they eat Turkey!
Oh, by the way - Have you bought your chestnuts yet?

Shopping lists

The writing of a shopping list is the single most useful method of reducing your shopping bills. If you plan your meals in advance, and plan your shopping accordingly, you will find that you waste almost nothing, don't grab that nice looking pineapple (or whatever) and also cut down on mid week mini shops. Your final shop before the big day simply must be done from a list or you will come home with 7 tins of Quality Street and several vegetables you can't name.
Whilst you are writing your shopping list for this weekend. Remind yourself to look out for special deals (2 for 1, price reductions and such) on Smoked Salmon. Try to find these on the most ethical of the Salmons though, be aware, this is a mine field! Smoked Salmon freezes beautifully and is capable of turning 3 eggs and a bit of bread into a truly heroic breakfast. Incidentally, if you are planning to have Smoked Salmon and scrambled eggs for your breakfast on Christmas or the new year, go the whole way and make you eggs with double cream, I promise you wont regret it.
The reason for having some in the freezer is the fact that it can be brought bout at any time to make a buffet more impressive, add extra numbers to a starter and generally get you "out of jail" free on any number of occasions. If you don't use it, it can stay in the freezer until you feel the need for some luxury in February!
Whilst you are writing your list, research where your nearest Food Bank is and note down when they take donations, add a couple of packets of pasta to your list, along with some pasta sauces, a few tins of soup and some baked beans (no more than £10). At an appropriate time take these items to the Food Bank. You will have ensured that a child did not go to bed hungry on that day. Whilst we are all celebrating Christmas, and we should celebrate, it is fitting to remember that it is a really hard time of year for some in our society to get enough food to feed their families, and this is a national disgrace.

Here we go...

Well the madness has begun. The build up to Christmas is now underway. I have always felt that I didn't like Christmas very much but the truth has only recently become apparent to me - I don't like "Xmas" or, worse than that "Crimbo." The grotesque events of last Friday were ample demonstration of everything that is wrong with a twenty first century Christmas.
The main work of preparing the Christmas Roast usually falls on one person and their day is often far from relaxing; they seem to miss out on the fact that it is a feast day and we should enjoy food and good company on such a day. Over the next few weeks, I shall attempt to write blogs aimed at lessening the load on such people.
So its the 1st December and by now you should have ordered your roast, If you have not, then stop reading now and do it!. The choice of which meat to roast on the day will depend on personal preference, finance and who is coming over on the Big Day (For the record, the Beautiful Wife and I shall be having a duck on the day as there will be only two of us). You also need to by some vacuum packed chestnuts - today. You do not want to be faced with a chestnut crisis on the 24th!
Do not even think about buying cranberry sauce.
Cranberries are a really good foil to most roast meat as the natural acidity cuts through any fat but most commercial sauces are far too sweet and hence, do not offer the acid hit that is required. It could not be simpler than to make your own.

Cranberry Sauce

400gms of Cranberries
Water
250gms of caster sugar

Pop the berries in a pan and add enough water to "cover" (be aware that cranberries float). Boil the berries, they will make a very satisfying soft popping sound as the berries split. You should get it to the point at which you have a sludgy liquid. Add the sugar and stir to dissolve and bring back to the boil. Boil for about 5 minutes, you are not looking to make a jam but you want some thickness. Pot into sterilized jars and put in a safe place to await the big day.
These also make a great present if you are lucky enough to be invited to a Christmas Lunch where you don't have to cook!  

Cranberries and water

Boiling the sauce

Potted and ready