Defrosting/ making schedule.

[OhYouMerryMerryKitten]

My brain is addled today!

ok. Have got the goose defrosting in the garage since yesterday. So thats ok.

Am making brandy butter today.

I have sausagemeat, chipolatas, bacon and stock in freezer. They are to be cooked Christmas day. When shall I defrost them and when shall I prepare them?

Jelly for boxing days trifle. When should I make it up cos we are doing custard on it etc. We won't finish eating it til a couple of days after boxing day.

please help - I can't think!

depending on if you need to travel or anything on boxing day (I'm assuming here that you're at home and you want it for lunchtime??) then I'd make the jelly last thing on Christmas Day before you go to bed. Then slap the custard on it as soon as you're up on Boxing Day (which in my house is 7am at the latest) and then that will be set in time for putting the cream on at lunchtime. But then I don't mind a spot of cooking at odd times.

ok.

That sounds like a good plan re the trifle
I can do that! We are having friends over so we are eating it early afternoon.

thanks

so now its just the when to defrost prepare bit. (am not normally thick but when sleep deprived I really truely am)

For the sausagemeat, chipolatas etc. then you could probably get them out of the freezer tomorrow morning and put them in the fridge for 24 hours defrosting.

Or, you could do what I do and remember about them at about 7.30pm on Christmas Eve and get them out and leave them on the side in the kitchen overnight.

Both approaches work, but one is more likely to be recommended by the Health & Safety lobby than the other.

I'm hoping to attempt the first