Anyone want to cook along with me as we prepare Christmas food and freeze it?

[marmaladeteal]

Hi all
I've started today to do a slow prep of food for Christmas Eve/Day.
Only things that I can freeze or store.
Today’s is Bread Sauce (bit like/hate I know). I’m making it in the slow cooker so it can bubble away. And then I’ll freeze later today.
Later this week will be Roast Potatoes.
Anyone interested in cooking along and adding dishes/recipes?
🎄🌲

Great to see some peppers getting ready for Christmas.
I am wondering if meringue freezes well, or at all?

I've never frozen meringues but they keep for a month or so in a tin or airtight box, so they are an easy one to make-ahead and store at the back of a cupboard (and try not to forget you already made them).

@senua that's how I make my red cabbage, I use a Riverford recipe, it's delicious. Kids hate it, so all the more for meeee!

@Iwiicit I never thought to freeze mince pies raw! I'm going to try that. I've frozen them cooked before but they always end up getting bashed about in the freezer and never look so pretty afterwards. Thanks for the tip. 😀

Of course my freezer is rammed (as always) so I need to eat some of it and resist the urge to restock straight away. I am a chronic food hoarder, thankfully I also hate waste so none of it goes out of date, I just have to be organised with using it up.

If you’re making mince pies to freeze raw, you might find Nancy Birtwhistle’s tip useful. She cuts long strips from a cereal packet liner (which she keeps for non stick pastry rolling) and lays it over the tray so that when she puts the pies in the holes they are sitting on the strip. Then she freezes the tray, and then uses the strips to lever the pies out of the holes without damaging them. I’ve tried this and it works but you do have to let the tray warm up a bit first for them to come out easily.

I don’t know if I’ve explained this very well but she posts videos on Social media, I saw this on Facebook.

What was it that you didn’t like? Make sure you have a sieve with really small holes so you don’t get any lumpy bits when you strain it. You should give it another go and let us know how you get on.

It was a long time ago but if I recall it was the flavour not the texture that was bad. Maybe I should give it another go!

I leave the star anise out of the Jamie gravy as everyone found it overpowering. Maybe try without?

10 chicken breasts seasoned and marinated and in the freezer…

Meringues you don't need to freeze once dried out fully, I store mine in the airing cupboard for months. Pavlova with a soft marshmallowy centre on the other hand doesn not keep, it can be frozen but takes up too much space in my opinion and is delicate so ideally needs a box so I never bother freezing that, it's a make day or two ahead item for me. But meringues I always have a stash of for fast desserts.

I am in awe that all you Mumnetters have this much space in the freezer!!

I've just managed to make a chicken stock out of a roast chicken carcass and thats in the freezer ready to make the gravy.

I've got 13 coming for Xmas lunch and no waaaay can I fit that many roast potatoes and parsnips etc in my freezer there just isn't room.

I do freeze ahead red cabbage though - always re-heats really well.

Christmas pud was made ages ago and I've been "feeding" it.... but obvs doesn't need freezing.

I'm doing this for years, nothing turns out mushy or weird if cooked/thawed/heated correctly. This is how the bulk of hotels/restaurants do their stuff as it's just not possible prep everything on the day.

All I leave for cooking on the day itself is the turkey and mashed potato really, roast potatoes and veg which I will prep day or two beforehand and cook on the day too.

If you only have small numbers then it's not necessary but still handy for some time consuming things but I can have up to 15/20 some years and I like not to cook for days afterwards too so substantial leftovers are needed! I have zero help with the prep/cooking so it suits me better to get ahead.

Thanks for the meringue info. I’ll make a week ahead and store.
Think I’ll make a big batch of shortcrust pastry and pop in the freezer just in case too.

Does anyone make biscuits for the cheeseboards?

Smiling at the idea of peppers getting ready for Christmas 😅

I make olive oil crackers, basic dough is literally flour, salt and olive oil, roll super thin and bake. Lots of options to flavour the dough: seeds, herbs, chilli, Parmesan, pepper, but they are equally nice with just a sprinkle of salt. I’ve not frozen them but I don’t see why the dough wouldn’t freeze.

I did not know this was a thing and now I’m very interested in learning these skills!

so if I’m reading this right you par boil, season and goose fat the potatoes and parsnips. Freeze. Then you cook directly from frozen? No defrosting?

where do I find a slow cooked red cabbage recipe? I love red cabbage but never had it with a roast. No one else in the family like it and now I’m thinking frozen individual portions is a genius idea!

where do I find a slow cooked red cabbage recipe?
Where to find a Christmas recipe? Delia, of course!
I cook a whole cabbage in one go and then freeze in portions.
Braised cabbage

I notice that that recipe is slightly different to mine. Mine also has ¼ tsp caraway seed,¼ tsp thyme, finely chopped orange rind and ½ pt of red wine. But it's one of those recipes that you can flex. It's all good.

I've just realised that mine is different because it's John Tovey's recipe!

I used Delia’s recipe but put it in my Instapot on slow cook for about ten hours. I did check from time to time as I had no idea about the timing but it seemed to work. Five hours wasn’t enough.

For the potatoes I’m thinking I’ll par boil, toss them in oil or vegetable fat and seasoning (I’m veggie) then start them off in the oven to get them a bit crispy before freezing them. I’ll
probably allow them to defrost the night before to save cooking time and cook them in a hot oven on the day but I’m sure you could cook them from frozen.

I'd cook them from frozen, they will be better, if you really want them to thaw just take out hour or so beforehand, they won't need overnight.

You’re probably right. Our kitchen in our (very old) house was glacial so food could be left out unfrozen without deteriorating. Now we live in a modern house with proper heating I’ve had to adjust my habits!

This is what I do for freeze ahead potatoes.

marmaladeandme.com/freeze-ahead-roast-potatoes/

Please would you let me know the problem with Delia’s Parmesan parsnips being frozen. I made a big batch yesterday…

I have never thought to freeze bread sauce, so will try that this year. That is always provided I can find some room in the freezer

I did the Jamie make ahead grave once and it was an utter disaster and a complete waste of ingredients. I’m not blaming Jamie, but god knows what I did wrong. It’s M&S alltne way from now on..

Actually thinking about it I don’t know why I thought they didn’t freeze well, it might just be me - perhaps I thought it made the coating soggy? I’ve been making them on the day for so long I haven’t thought to try again but you’ve inspired me to be brave!

I’m loving this thread- thanks OP!

I’ve been reading through this page to do my prep!
https://www.bbc.co.uk/food/articles/christmas_prep
Mostly because I have an overflow of veg at the moment from my veg boxes, so I thought I may as well use that to prep for Christmas.

I’m going to have a go at making crackers/biscuits for cheese @marmaladeteal, though perhaps not yet, as I suspect homemade ones maybe don’t keep as well?