Christmas Dinner Foods That Can Be Prepped In Advance
Confession: I love Christmas Dinner but I am deathly afraid of cooking it. I’m actually a great cook (if I do say so myself...) but the thought of spending almost the entire day in a roasting hot kitchen cooking and keeping up with timers etc is frankly unbearable.
I am wholly grateful to my lovely partner who takes on the duty every year as I swan about the living room reading my festive books and watching Christmas flicks on tv.
Don’t worry, I am the cook throughout the year.
This year though, I am determined to play more of a part in my festive feast and spoke with two chefs about what can be prepped and frozen ahead of the Big Day.
Which foods can be frozen ahead of Christmas Day
Robbie Smith, head chef at Glasgow restaurant Zique’s says: “There are plenty of things you can do ahead of time to make Christmas dinner feel a lot less daunting. Making your stuffing in advance is a big one. Roll it in clingfilm, freeze it, then simply slice and cook it on the day.
“If you’re making gravy, the stock can also be done well in advance. Roast your bones and vegetables, simmer, strain and freeze it, then bring it straight back to the stove on Christmas Day, adding the resting juices from your meat, of course.”
UM. Who knew?!
As for veg, he advises: “Braised red cabbage and roast potatoes are also ideal for prepping ahead. Parboil the potatoes, cool and freeze them, then defrost on the day and put them straight into hot oil in the oven.
“If I’m cooking Christmas dinner, I also like to have a batch of croquettes in the freezer, cooked straight from frozen, so people have something to snack on and are not constantly asking when the turkey will be ready.”
Snacking croquettes is definitely something I can get behind...
Danny Carruthers, head chef at Sebb’s advises that changing your choice of meat could help: “Beef is a brilliant alternative to turkey, especially if you need something that can be pre-cooked without losing quality.
“Cuts like beef short rib, feather blade or ox cheek are rich in fat and collagen, which means they really come into their own when slow-cooked or braised, and they reheat beautifully in the oven or even the microwave in small portions.”
As for vegetables, he suggests a good slow roast: “For veg, keep things whole or in large pieces and roast them slowly. You’re aiming for a deep, caramelised crust, which helps protect the veg when thawing and re-roasting.
“Think slow-roast carrots with plenty of butter and salt, or even those viral glass parsnips from chef Adam Byatt.”
Gosh I’m hungry...