Phil Vickery's freeze-ahead Christmas dinner
The countdown is on.. it’s officially one month to the big day, so Phil’s showing you how to prep-ahead for your Christmas dinner - from roast spuds, to stuffing, parsnips and cranberry sauce. Get them in the freezer now for a stress-free Christmas feast!
Phil Vickery’s Freeze Ahead Cranberry Thyme & Ginger Stuffing
Serves: 8
Ingredients
2 tbsp vegetable oil2 small onions, peeled and chopped 3 garlic cloves, crushed1 small glass Brandy, optional500g sausage meat 55g ground almonds125g packet of dried cranberries2 tbsp fresh ginger, chopped2 tbsp fresh thyme, chopped1 large egg, beatenSalt and freshly ground black pepper8 tbsp dried breadcrumbs
Method
1. Heat the vegetable oil in a small saucepan, add the onions and garlic and cook for about 10 minutes until soft.2. Add the brandy and reduce, careful if you have a gas stove as the Brandy may ignite.
3. Cook until the brandy has all been reduced.
4. Add the sausage meat and break up with a wooden spoon off the heat, place in a bowl, then cool slightly.
5. Next, add the cranberries, ginger, thyme, and egg and mix well together. Add salt and pepper and enough breadcrumbs to stiffen up the stuffing, do not make it too dry. Spoon into a 20 x 20cm baking dish that is both freezer proof and oven proof and place in the fridge to fully cool.
6. Once cooled, tightly cover with foil or cling film and place in the freezer until needed.
7. Remove the stuffing from the freezer the day before you will need it and place in the fridge to thoroughly defrost overnight.
8. To cook, preheat the oven to 200C, gas 6. Cook the stuffing for 40-50 minutes, or until piping hot in the centre.
Phil Vickery’s Freeze Ahead Roast Potatoes
Ingredients
1.5 kg peeled potatoes - Desiree, King Edwards, or Maris Piper are all good roasters.200g good beef dripping, duck or goose fat1 tbsp plain flourSalt and freshly ground black pepper
Method
1. Peel and cut the potatoes into large quarters.
2. Place a large pan of cold water on the hob, add the potatoes and some salt, then bring to the boil. Once the water is boiling, carry on boiling the potatoes for a further 6 minutes.
3. Meanwhile, heat 100g of the cooking fat in a small pan and then allow to cool down slightly.
4. Drain the cooked potatoes into a colander and let them cool down and dry out slightly. Shake the cooled potatoes in the colander to crumble up their surfaces.
5. Carefully tip the potatoes onto a large tray then dust over the flour, pour over the melted fat and carefully use a spoon to turn each of the potatoes over to coat them in the fat.
6. Line a large baking sheet with parchment paper and place the potatoes on it, making sure they are spaced put and not touching each other.Put the tray in the freezer and leave for a few hours, or until the potatoes have frozen. Once frozen, transfer to a freezer proof bag or container and keep them in the freezer until you are ready to cook them.
7. To cook, preheat the oven to 200C, Gas 6. Place the remaining 100g cooking fat in a baking tray then place in the hot oven and heat for 10 minutes, or until just smoking.
8. Carefully add the potatoes to the tray, season well with plenty of salt and pepper and cook for 30 minutes. After this time, remove the tray from the oven, use a spoon to turn over the potatoes then return to the oven and cook for a further 30-40 minutes, or until crisp and golden. Serve piping hot.
Phil Vickery’s Freeze Ahead Roast Carrots and Parsnips with Honey
Ingredients
5 medium parsnips5 medium carrots115 g good beef dripping, duck or goose fat2 tbsp clear heather honey2 tsp ground cuminSalt and freshly ground black pepper
Method
1. Peel the carrots and parsnips and top and tail.
2. Split in half from top to tail, then cut into quarters, leaving the core in.
4. Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 3 - 4 minutes.
5. Drain well, then carefully lay on a lined baking tray and leave to cool down and dry out.
6. Once cool, transfer the tray to the freezer and leave until the vegetables are frozen. Transfer the carrots and parsnips to a freezer proof bag or container, seal and then store in the freezer until you are ready to cook them.
7. To roast the carrot and parsnips, preheat the oven to 200C, Gas 6. Place the dripping or fat in a large roasting tin and place in the oven for 10 minutes to heat up
8. Carefully add the frozen vegetables and turn to coat in the hot oil. Season well and return to the oven for a further 30 minutes, until crispy on both sides, turning over halfway through the cooking time.