To not know how to cook a Christmas dinner?

[boto]

Ok I need help organising cooking Christmas Day. Please share your wisdom MNers!

(I am a fine cook and enjoy cooking, but usually cook a regular roast dinner for 2 and not a full Christmas dinner for 9!)

I am cooking for 6 adults and 3 children.

Things I definitely need to cook are lamb leg, turkey crown, potatoes (might cheat and use frozen ones), roast carrots and parsnips, Yorkshire puds, boiled broccoli, pigs in blankets (will use ready prepared), stuffing (will use ready prepared)

and gravy.

Would also like to do a Brussels/chestnut/pancetta dish and possibly brazed red cabbage. (But these are only if space and equipment allows)

Have access to small fan oven (can fit 3 trays), separate grill, 4 hobs, microwave, slow cooker, pressure cooker and possibly steamer.

How on earth am I going to have all this hot and ready to eat at the same time

Dinner will be at 3ish. Have time to prepare things the day before (but not great at reheating things and get a bit twitchy about reheating meat).

Please MNers will you help me devise an exact plan for how to make this happen?

I’m doing a beef in slow cooker
My question is does it also need to rest ? Or is that only meat from oven ?

@IamnotSethRogan

My mum always takes the meat out before she puts potatoes etc. In.

Do not cheat on the roast potatoes

They are, in my opinion, the most important bit. Frozen roast potatoes would ruing Christmas for me. You can par boil then the night before/early morning so they just need putting in the oven when ready

Can you please give me an idiots guide to this

How long par boil?
Then cold water to stop the boiling?
Still preheat oil in oven?
How long cook for?

For roast potatoes, I par-boil for 5 mins then drain, gently shake to rough up edges slightly and then leave for a few mins to release as much steam as possible. I then add 1 tbsp flour and then roast in oven for 1 hr 15 mins (oven is usually 180c from roast but then put temp up towards the end if yorkie puds going in).

However, on Xmas day I will be supremely lazy and have just bought today 2 packs of Lidl chilled pre-prepared roasts in goose fat. Each pack serves 4 and zero work apart from stick in the oven so more time for sherry and chatting.

Oh and yes definitely need to pre-heat oil in oven for roast potatoes - they should be sizzling as they go in. I use sunflower oil and pre-heat once start boiling the spuds.

@HeddaGarbled

In the olden days, we had one type of meat, potatoes & parsnips in the same baking tray as the meat, and sprouts and carrots in the same saucepan.

Having more than one type of meat and multiple vegetables, is a recent fashion which you do not have to follow.

Genuinely - it’s too much. Pare it right down and cook it properly. It’ll be much nicer.

This. I’ve never heard of two different meats for Christmas dinner. We’re having a beef fillet, Aunt Bessie’s Yorkshires and a veg selection from M&S. The only thing I’m making is the roasties.

I am a reasonable cook. There is nothing I won't try really, but the very thought of the bloody Christmas Dinner has me wanting to stay in bed and not bother !

I have done 'The Nigella Turkey' in years gone by and made fancy stuffings etc etc lovely honey glazed carrots etc... so I am quite capable, but last night I went down to M&S for some milk and as I walked in there was Christmas Dinner on a display all taken care of. Everything.. starters, main, and puds.
All I had to do was to buy it and freeze it.
I was sorely tempted.

I have to say if I didn't enjoy cooking Christmas dinner from scratch, I would buy all ready-made without a second thought. My mother is now 89 and as she has slowed down over the years, and as the arthritis in her hands and other joints gets worse , she has slowly but surely moved away from the really time-consuming, tiring bits of cooking and started making more and more use of ready-made food, ready-prepared veg, etc. Quite right too. Nobody likes a whiff of burning martyr with their Christmas dinner!

All great tips.

Does anyone have an easy but delicious stuffing recipe please?

@FrontRowSeat

All great tips.

Does anyone have an easy but delicious stuffing recipe please?

Paxo

I use fresh breadcrumbs.
Chop and onion finely.
Add dried mixed herbs.

Mix with melted butter and place in a dish in the oven for 20 minutes.
I don't like paxo

Breadcrumbs easy to chop with my mini lidl mixer

Suffing (an not and)

I normally make and freeze the roast potatoes in advance. But this year I've run out of time and freezer space. If I par boil them the day before, how do I store them until I want to cook them? If I stick them.in the fridge, won't they discolour?

@EmmaGrundyForPM

I normally make and freeze the roast potatoes in advance. But this year I've run out of time and freezer space. If I par boil them the day before, how do I store them until I want to cook them? If I stick them.in the fridge, won't they discolour?

No, because you’ve cooked them. Only raw potatoes turn brown.

@AdaColeman

No mention of beef in your menu, so cross the Yorkshire puddings off your list, one less thing to worry about!

THIS!!!!

Why do people keep mentioning Yorkshire puddings for Christmas dinner?!?!

Christmas dinner has never traditionally included yorkshires! It's not a roast.

Because Yorkshire puddings are delicious and take 5 minutes in an oven and compliment everything...

Not with poultry they're not 🤮

My mum has always cooked the crown the day before. She only told me this today after I was reading other people cook their turkey on Xmas eve. It always tastes delicious and not dry and it’s something I will be doing in future. I did the dinner last year and it was just so stressful, not enough space in the oven or fridge.

@EmmaGrundyForPM

I normally make and freeze the roast potatoes in advance. But this year I've run out of time and freezer space. If I par boil them the day before, how do I store them until I want to cook them? If I stick them.in the fridge, won't they discolour?

@EmmaGrundyForPM

Par boil and roast for 20 mins the day before. Leave in the tray, pour off any excess fat. Cover with a tea towel and leave in cool place (not fridge). Next day, finish cooking for approx 30 mins

OP, if any of your guests live close by, could you ask them to cook meat and bring it over with them? If wrapped in foil and a towel, it'll keep hot for quite a while

I wouldn't cook poultry in slow cooker as it doesn't get to high enough temperature

Mary Berry Christmas cook book is excellent and has loads of tips for preparing food in advance, incl Yorkshire pudding, parsnips, roast potatoes and red cabbage

I’ve previously had my cooked turkey wrapped in foil and swaddled in towels for an hour whilst I cooked the rest of the accompaniments. Last year I cooked my beef very rare and left if covered for over an hour whilst cooking the rest and it was perfect by the time I came to carve it.

This thread www.mumsnet.com/Talk/am_i_being_unreasonable/4429965-does-anyone-cook-the-turkey-the-day-before is self-explanatory. It seems that quite a lot of people do.

I don't think I will, but definitely most of the prep will be the day before (or earlier). But with 2x 6kg turkeys it's tempting.

@MercedesBenz

I’m doing a beef in slow cooker My question is does it also need to rest ? Or is that only meat from oven ?

Yes it should still rest

@PaintYourDreams

Oh and yes definitely need to pre-heat oil in oven for roast potatoes - they should be sizzling as they go in. I use sunflower oil and pre-heat once start boiling the spuds.

NNNNOOOOOOOoooooooo

Roast potatoes need animal fat, dripping, lard, goose fat or at a push ghee.

I wouldn't cook poultry in slow cooker as it doesn't get to high enough temperature

It does if you cook it on high.

while obviosly, planning cooking/oven time is important, other kithen space will be at a premium too.
while the warming buffet servers mentioned by PP may be great, you may not have room - or the need for them/space to store if it's a one off.

have a look at those supermarket thermal freezer bags
freezer bag
most supermarkets do them - some have velcro closures on top
take the meat out 45 minutes before meal, put it in dishes/t towels & then in one of these bags and allow to stand out of the way - you can even put the bag in a corner on the floor, will keep the meat warm and not take up counter space