John Torode's tips to get ahead with Christmas dinner
It’s the meal we look forward to all year, so today John Torode’s helping you get ahead with Christmas dinner so the big day itself is as stress-free as possible! From freeze-ahead mince pies to red cabbage and stuffing, he’s helping you prep your festive staples.
Christmas stuffing
Serves: 8-10
Ingredients
10g butter1 large or 2 small onions, peeled and diced6 rashers of smoked bacon, diced100g chestnuts, finely chopped10 sage leaves100g fresh sliced white bread, crumbed with crusts on2 Granny Smith apples, grated50 ml water400g sausage meat that has been mixed with 50 ml water10 sage for garnishSalt and pepper
Method
1. Melt the butter in a pan and fry the onions over a medium heat until transparent. Add the bacon and cook for 3 minutes, then add the chestnuts and sage and season well. Cook for two minutes, then remove from the heat.
2. In a large bowl, soak the breadcrumbs in the water along with the grated apple.
3. Add the rest of the ingredients and beat well with a wooden spoon for about three minutes, to incorporate some air, which will expand during cooking and give you a fluffy rather than stodgy stuffing.
4. Grease an ovenproof dish and pop the stuffing in, flatten a little and decorate with 10 sage leaves. Cover and freeze.
5. The day before you need it, remove the dish from the freezer and leave in the fridge. On the day, bake at 190℃ for 35 to 40 minutes.
Red cabbage
Serves: 8-10
Ingredients
100g butter5 rashers smoked bacon2 red cabbage, halved, cored and sliced4 Granny Smith apples, cored, peeled and sliced100g raisinsRind of half an orange, chopped2 cinnamon sticks, halved200g brown sugarBlack pepper and salt, to taste300ml red wine50ml red wine vinegar
Method
1. In a heavy based pan, preferably cast iron, heat the butter over a high heat and add the bacon, fry well until it is just a little coloured, then remove from the heat.
2. Lay a quarter of the cabbage on top of the bacon, then a quarter of the apples, a quarter of the raisins and some orange, cinnamon, and brown sugar, seasoning each layer well with salt and pepper. Repeat, layering up until all the ingredients are used.
3. Place the pan over a high heat and add the red wine and vinegar, bring to the boil and cook for 3-4 minutes. Put the lid on, reduce the heat to as low as possible and cook for 1hr-1hr 50 minutes until all the ingredients are tender. (Note: do not stir at any stage, ensure that the lid is sealed well, but check the liquid every twenty minutes to ensure that it does not evaporate. If it does top with water). This can also be cooked in the oven at 155℃ for 2 hours with the lid on.
4. To serve, take the pan to the table, with the lid still on, and spoon out. Or cool and place in bags and freeze. This can be reheated in the microwave on Christmas day.
Mince pies
Makes 10-12 mince pies
Ingredients
1 roll of shortcrust pastry1 roll of sweet pastry1 large jar of mincemeatMilk, for brushing
Method
1. Cut the bases of the mince pies from the shortcrust pastry using a cookie cutter. Line the tart tins and spoon in the mincemeat into the cases to the top.
2. Cut the tops for the mince pies from the sweet pastry using a slightly smaller cookie cutter. Run a little water around the edge of the bases to help seal the pastry together. Place a little cut into the top of each mince pie with a sharp knife.
3. Place in the freezer in the trays and the next day pop them out and place into freezer bags.
4. To cook, preheat the oven to 180℃ and place the mince pies back in a clean tart tin and leave for 20 minutes. Brush the pastry with a little milk and bake in the oven for 20-25 minutes.