style ideas

modern christmas menu tips + tricks

It may be your first, or it may be your turn every year, either way the Christmas feast can be a breeze. Relieve the stress with an easy to cook and carve turkey breast. Simple, tasty sides help to keep the sanity.

Entrée The secret to a successful meet and greet of guests is to have a glass of Champagne and a delicious starter ready to go. Stick to cold or room temperature dishes so you can have a moment out of the kitchen.
Main It’s all about easy cooking, a swift carve and no-mess kitchen in the aftermath. A deboned turkey breast is the answer for a roast lunch cooked to perfection.
Side Big platters of mixed vegetables allow guests to serve themselves at leisure. It’s all about timing, moving dishes out of the kitchen and onto the table for hungry guests.
Dessert Individual puddings satisfy the nostalgic and can be baked the day before. Simply reheat and they will serve themselves after you’ve enjoyed a few drinks.

Following a simple checklist will help you remember countless bits and pieces to make your day run like clockwork.

One week to go
+ The first priority is to confirm numbers so you know how many people you are cooking for.
+ If you haven’t already done so, visit your butcher and order the turkey.
+ Order alcoholic and non-alcoholic drinks.
+ Dig out the table linen and get ironing.
+ Quickly count water tumblers, wine glasses and Champagne flutes, not to mention crockery and cutlery, to give you plenty of time to beg, steal and borrow.
+ Start decorating − if the tree is up and the wreath is on the door, you are off to a good start.
+ Polish cutlery, serviette holders and candlesticks.
+ Go through your recipes and start a shopping list.
+ Separate dry and fresh ingredients to make it easier.

Two days before
+ Prepare the sour cream topping for the salmon and rocket tarts and refrigerate.
+ Bake the rum and raisin puddings and refrigerate, tightly wrapped in their tins, in an airtight container. On the day, simply warm them in the tins in a 100°C (210°F) oven.
+ Prepare the chocolate and pistachio slice and refrigerate in an airtight container and slice to serve on the day.
+ Visit the butcher, supermarket and greengrocer and pick up any meat orders and remaining groceries.
+ Prepare the roast lemon thyme turkey by placing the butter mixture under the skin and tenderloin, securing, tying and wrapping tightly before refrigerating.

The day before
+Serving your turkey cold? Remove from the fridge, return to room temperature and roast. Store in an airtight container in the fridge overnight. Slice on the day.
+ Make the cranberry gravy now to take advantage of the pan juices. Store in the fridge and heat when ready to eat.
+ Prepare the puff pastry for the salmon and rocket tarts so they are ready to assemble on the day.

On the morning of your get-together
+ Blanch the green beens and broccolini and make the bacon balsamic dressing. Store them separately and toss together just before serving.
+ Soak the rocket for the salmon and rocket tarts so it is rinsed, crispy and ready to serve.