‘Tis the Season to be Jolly

Traditional Main Course – The Turkey

As one of my wonderful colleagues informed me yesterday, Christmas Eve is just around the corner!! thanks Sarah for the heads up. Whilst this filled me with excitement, it also made me think “S***, I have a ton of stuff to do”, which prompted me to think about Christmas lunch, what I would cook and how..

We are a fairly traditional family and so for the main event have we Turkey, Pigs in Blankets, Stuffing, Brussels, Roast Potatoes, Red Cabbage, Peas, Carrots etc. I also have to cater for vegan’s and vegetarians so I have outlined my menu for the day and tips and tricks I have learnt along the way to make this as stress free as possible.

For the Turkey, I always cook this upside down to retain moisture in the meat and stuff the cavity with a lemon, the lemon helps to steam from the inside, I normally buy a 10kg Turkey as I am normally cooking for about 23 and want leftovers. If you want a great calculator for what size Turkey and defrosting and cooking times British turkey has a great page.

Vegan Main Course – Mushroom Wellington

For the Vegan main course, this year I think it will be a Mushroom Wellington. Shop bought puff pastry is vegan friendly and so that will save me having to make any. РР-Whilst roasting slices of portobello mushroom (about 5 mushrooms) for 15 mins I make the stuffing by saut̩ing in oil, mushrooms ( a punnet), shallots (3) and garlic ( 2 coves) with fresh thyme( a sprig) until browned and then add a bag of spinach until reduced down.

Take off the heat or out of the oven and allow to cool, then on half the sheet of pastry, smooth a layer of the stuffing, on top of that put a line of portobello’s, then more stuffing on top. Fold the second half of the pastry over the mushrooms and decorate as desired, wash over with olive oil or aquafaba (chickpea water) and cook for 30 mins. For the rest of the vegetables etc I try to prep and cook them the weekend before Christmas and then freeze them, obviously making sure that they are vegan friendly, so that on the day I can focus on spending time with the family.

Desert – Chocolate Fudge Yule Log

For the most important course, dessert, I will make a Chocolate Fudge Yule log and Christmas Pudding see the Tara’s Traditional Christmas Pudding post. For the Yule log I will make the Bosh Boys Vegan version and alter it slightly in the way I present it, I will fill it with icing, then roll it like a roulade cut it at an angle, and re-attach the cut off piece making it look like a log, then cover it in the remaining icing and decorate, hope you have a great time trying out these recipes.

With Love Truly