#12Days Get ahead with the veg! Day 2

photo (1)I’m offering some suggestions for get-ahead festive veg. You know what it’s like…… opening presents takes an age and you are planning on eating about 3.   Will they please hurry up with thenunwrapping? My advice is to get ahead and do your veg tomorrow. Then on Christmas Day, quaff back the fizz and relax!

Roast potatoes. My tips.

  • Peel and cut into big chunks. Plunge into boiling water for 3 minutes,  drain. Chuck them about a bit in the colander. Heat fat in a big roasting tray – my preference is duck fat or coconut oil – guaranteed for real crispness – then throw in the potatoes, turn them round in the fat. Put back into the oven  for 30 minutes till they are almost done and starting to go crispy. Then take them out. Either leave,  in a cool place, covered with a clean cloth,  and finish off the next day  in the same pan for 20 minutes, or cool then down and freeze, and cook from frozen for 30 minutes.
  • This method works for roast parsnip, celeriac, any root vegetable in fact
  • If you like you can add slices of onion and chunks of garlic  and black pepper for the second roasting.

Sprouts

God, do I really have to mention sprouts with chestnuts,  or sprouts with lardons? No! I will not!

  • Cut the sprouts in half and stir fry in a wok with some olive oil until slightly charred (you can add chestnuts if you like – I use Merchant Gourmet, vacuum packed
  • This is Hetty’s method. Prepare your sprouts in your usual way, boil them in salted water until just done and drain well. Then mash them with a potato masher till broken up but not mushy.  You will need to use your judgement now because you need to return them to the pan with a little olive oil, a squeeze of garlic, some black pepper, a good grind of nutmeg, and enough double cream to bind it together. Serve in a piping hot dish.

Carrots

  • wash your carrots and if they are big, cut in half lengthways and again so you have quarters. Butter a baking dish, add the carrots, season with salt and black pepper and the juice of one lemon plus a flat dessert spoon of soft brown sugar. Cover with foil and bake on the bottom shelf for about an hour. You could do this the day before then reheat them.

Parsnips

  • Peel your parsnips, plunge into boiling water for two minutes then drain them. Heat some oil in a roasting tray. Add a dessert spoon of cumin seed. Put the parsnips in the pan, drizzle honey over the top then roast for 45 minutes. Or roast for 15 minutes the day before and put back in the oven for 20 on the day

Dauphinoise potatoes

  • probably the easiest potato dish dish in the world, with the exception of jacket potato!
  • use your food processor to slice your peeled potatoes into thin slices (To serve 10 you will need 2kg)
  • pour 1litre full cream milk and 500ml double cream into a large saucepan and add two crushed cloves of garlic and some salt. Bring to a medium heat then add the sliced potatoes and bring almost to the boil.
  • Generously butter a large shallow dish then pour in the milk and potatoes.  Double wrap with foil and cook in the oven at 175C for about 90 minutes. Remove the foil for the last half hour.  The potatoes will have absorbed all the liquid.  At this stage you can either serve immediately or, cook the day before you need it and reheat the next day.

Cabbage

  • Wash and thinly  slice dark green cabbage then drain. Quickly cook the greens in a scant amount of water until they are slightly underdone, then drain and refresh with cold water, to keep them bright green.  In a wide shallow pan, heat olive oil and a little garlic. Add the greens, stirring round quickly, then add chopped almonds (not flaked almonds, use whole almonds which you can break up by placing in a plastic bag then hammering with a rolling pin!  Stir the greens around in the hot oil till reheated, then serve.

Cauliflower

Put two slices of stale bread into the food processor with a couple of green spring onion tops. Pulse. Drizzle with a little olive oil and season with a grind of black pepper and a grating of lemon zest.

Cook your cauliflower in the usual way until it is just cooked. Drain it well then return to a buttered dish.  Put a little,oil in a wide pan and heatbit, then add the breadcrumb mixture, stir round to brown it slightly then sprinkle over the cauliflower.

i could go on and on (against my nature, surely?!). But this should give you some non standard options, many of which you can do tomorrow to give you more present opening time on Christmas Day!  Good grief, as I writemImrealise it is only 30 minutes to Christmas Eve.  One more posting on #12Days. Thanks for all your feedback.

2 thoughts on “#12Days Get ahead with the veg! Day 2

  1. The most brilliant helpful email for today, you are a total star 🌟 xxxxx

    Sent from a mobile device, please ignore typos and forgive brevity!

    >

I'd love to hear your comments and suggestions, reply here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s