Xmas eve food prep.

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What foods can you get away with cooking and reheating on the day?

I always do the red cabbage and peel and chop vegetables the night before. This year I want to make things as easy as possible for myself and shave off as much time as possible spend in the kitchen.

*spent in the kitchen

Swede and carrot mash . I put it in a dish and reheat in the oven. Gravy, bread sauce and stuffing will be made today. Redd cabbage will be reheated with swede.
Merry Christmas 🎅

Par boil and shake up your roasties then put in the freezer. They cook beautifully from frozen, extra 19 minutes. Much more crunchy than cooking from boiled.

I’m currently cooking my gammon in coke. Will also do the red cabbage and the sprouts/pancetta thing. Don’t normally do Swede mash with Xmas dinner but there was one in the box that arrived this morning so perhaps I’ll do that too

I have all glazes and finishing touches ready. Like toasted pine nuts and Parmesan for veg, and honey and mustard for the parsnips. And cranberry and thyme butter for the turkey. Also will do a sprout gratin this year so will do that today and reheat tomorrow.

Sorry to seem dense but I'm going to try this today. So tomorrow do you cook straight from frozen? Do you add goose fat to the pan first and then the frozen pots?

Jmaho · Today 09:23
MrsSkylerWhite · Today 09:14
Par boil and shake up your roasties then put in the freezer. They cook beautifully from frozen, extra 19 minutes. Much more crunchy than cooking from boiled.

“Sorry to seem dense but I'm going to try this today. So tomorrow do you cook straight from frozen? Do you add goose fat to the pan first and then the frozen pots”

yes, from frozen. Fat in first until sizzling hot then turn the spuds in it so they’re coated. Take around 10 minutes longer than cooking from just boiled (not 19, typo) but just keep an eye.

I make sure that they’re well and truly roughed up by shaking in the pan before freezing, gives a lovely, crunchy finish.

Fabulous thank you. I'll try this!

Have just cooked turkey crown this morning.

Ham is cooked, will par boil the potatoes later, cover in goose fat and semolina. In the oven tomorrow, no need to freeze and no need to heat fat just into a really hot oven. They need to be almost cooked for extra crispy bits.

I've par roasted my potatoes. Par boiled and roasted for 3/4 of normal time. They then just go back in the oven tomorrow for 20-30 mins. Did it last year and it worked a treat and the roasties are by far the most important bit of the lunch for me!