John Torode's top tips to upgrade your Christmas dinner
If you want to make your Christmas dinner as delicious as possible, then John Torode has all the tips you need. From making proper gravy to show-stopping vegetables, John's got you covered!
Proper gravy
Serves: 6-8
Ingredients
The roasting tray from the roasted turkey and all of the reserved liquid 2-3 tbsp flour WaterSalt and pepper to taste
Method
The roasting tray is the most important part of the gravy making process.
1. Take the turkey and all other bits out from the roasting tray, and drain off all the fat and the cooking juice into separate jugs.
2. Place the roasting tray on the heat with 2 -3 tablespoons of flour and stir it all around, scraping the bottom of the tray at the same time browning the flour.
3. Have a jug of water on the side but first get rid of all of the fat from the roasting liquid.
4. Pour the remaining cooking juices to the browned flour and whisk.
5. Increase the heat and stir well. The gravy will start to thicken. Add more water if required and continue to stir well to get rid of all the lumps. The gravy should bubble for approximately 5 minutes or so and you can just keep adding water to thin it down as it reduces.
6. Taste and then season.
Stuffing from pigs in blankets
Serves: 6
Ingredients
Big knob of butter1 onion, diced6 pigs in blankets, bacon removed and choppedBlack pepper, to tasteOptional herbs, such as sage2 slices of white bread, torn and soaked with a little milk1 apple, grated1 dessert spoon of cranberry sauceSalt and pepper, to taste
Method
1. Melt the butter in a large pan and cook the onions until soft. Add the chopped bacon from the pigs in blankets and cook with some black pepper and optional dried sage or similar herbs.
2. Remove the sausage meat from the skin, discard the skin and place the meat into a mixing bowl along with the soaked bread, grated apple and cranberry sauce.
3. Mix well and then add the bacon mixture. Season to taste and then place the stuffing into a pie tin and bake at 190℃ for 30-40 minutes, until thoroughly cooked through.
Tips to enhance your veg
Serves: 6
Ingredients
For the sprouts:1 onion, peeled and sliced750g sprouts, sliced thinlyBig knob of butterSalt and pepper, to taste 1 tsp Dijon mustard
For the potatoes:2kg potatoes, peeled and cut into large chunks150ml vegetable oil 1 chicken or vegetable stock cube1 tsp salt1 tsp chilli flakes or smoked paprika
For the carrots:12-16 whole carrots, peeledAbout 1 litre thin gravy
Method
For the sprouts:
1. Place the sliced sprouts and onion in a large pan with a good amount of butter and seasoning. Cook for 5 minutes exactly, add the mustard and mix then remove from the heat and serve.
For the potatoes:
1. Preheat the oven to 220C. Pour the oil into a roasting tin and place in the oven to heat.
2. Put the potatoes in a pan of cold water and bring to the boil. Reduce the heat and simmer for about 10 - 15 minutes.
3. Drain the potatoes and shake in the colander to rough up the edges.
4. Carefully put the potatoes in the hot roasting tin, and turn to coat in the oil then sprinkle a chicken or vegetable stock cube on top.
5. Reduce the temperature to 180C and roast for about 1 hour 20 minutes, or until golden brown and crispy.
6. Meanwhile, combine the salt with either chilli flakes or paprika in a bowl. Once the potatoes have roasted, season well with the flavoured salt and serve.
For the carrots:
1. Bring the thin gravy to a boil, place in the peeled whole carrots and simmer and for 20 minutes.
2. Once the carrots are tender, remove from the gravy, place onto plates and serve the gravy with your dinner.