It’s almost here! That sparkly, sugar sprinkled season where everyone becomes all warm & full of fuzzy feelings, children become (loudly) obsessed with the latest toy or gadget, while credit cards are maxed out & the balls of your feet burn from trudging the streets to find that “special gift”. Well this is my special gift to you! I’ve split this blog into four shorter ones, mostly because I want to make life a bit easier for you, plus you’ll probably get bored or stressed (or both) scrolling all over the place & you really don’t need that (remember Rachel in Friends & that beef trifle?!).
As a child, I adored the whole thing – Santa, sparkly shoes & Spangles in my selection box (they were sweets in the 70’s if you didn’t know). I remember being at my Grandparents’ house, sitting cross-legged in a pretty dress by my Mum’s chair, with the twinkling tree lights shimmering their kaleidoscopic colours around the room. My Grandma would give me a posh glass, half-filled with lemonade & a Marraschino cherry on a stick. The childlike allure of being with family, eating a wholesome meal together (& probably too many Quality Street!) while watching old films, Morecambe & Wise, The Two Ronnies & playing cards for matchsticks – it was blissful & I absolutely loved it! This is also the time of year my Husband & I met, so we always celebrate our first date (it involved a large Harley Davidson Sportster, a couple of hundred bikers delivering Christmas presents & rather a lot of tinsel!).
Because I like to spend time with everyone, catching up on their news & sipping a glass of something nice, I don’t want to be faffing about in the kitchen! My Christmas dinner is a simple affair, because most of the prep is done ages before & I really just want to be with my family making memories. For a stress-free Christmas, you need to be strict with your time & delegate – don’t take “no” for an answer! Explain that everyone will want to eat on the big day, you can’t do it all on your own (I know, I’ve tried) & the grand prize will be a relaxing day together with minimal mayhem in the kitchen! If you have to resort to bribery here, so be it!
First thing’s first, pour yourself a stiff drink (important bit this – do it before the delegating & maybe afterwards too, but only if you’re not driving anywhere otherwise it’s a strong espresso!). You are the Chef – your kitchen, your rules! Each blog will cover prepping the following:
- Snacks (even shop-bought nibbles need a bit of love).
Let’s start with some simple snacks, which can be done way before Christmas Day. Some of these multi-tasking munchies can even be used as a starter, so make a few extra (which is my mantra, as you probably know by now). One of my favourites (& apparently everyone else’s!) are baked cheesy biscuits – you can serve them simply on their own or with a dip, or even pipe some cream cheese on them & decorate with chopped chives. They are really easy to make & the recipe is in my blog called “Grate Expectations” – here’s the link for speed: http://hopeyourehungry.co.uk/grate-expectations/
The next snacks are really easy too & can be served with a salad as a starter: very stuffed mushrooms. Make them ahead the day before & stick them in the fridge, covered in cling film. Just warm them up in the oven when you want them. If you don’t like mushrooms, use tomatoes with the seeds scooped out instead. Hands washed, aprons on & food processor at the ready!
You will need:
2 punnets Mushrooms (closed cup for nibbles or flat mushrooms if you’re making a starter)
4 thick slices of Bread (a day old at least, or leave it to dry out for an hour uncovered – use the crusts if you can).
5-6 Sundried Tomatoes, snipped up
1 tablespoon of the Oil (from the Sundried Tomatoes)
2 cloves Garlic, chopped
1oz grated Parmesan Cheese or 1oz grated Grana Padana (or half of each) & a little extra for sprinkling on top
A handful of Pine Nuts for topping
1oz salted Butter
Freshly ground Black Pepper
What to do:
Pre-heat the oven to 200*C (if you’re cooking them now), then make the breadcrumbs. Rip up the slices of bread, put them in a food processor (only a couple at a time, don’t fill it further than half way or it will jam) & whizz them up until fine crumbs. Tip them into a bowl & then whizz up the next lot of breadcrumbs, but leave them in the food processor.
Into the processor, add the chopped garlic, snipped up sundried tomatoes (use scissors – please don’t chase a wet tomato around a chopping board, there are no fingers in this recipe!) & a tablespoon of the tomato oil, grated Parmesan and/or Grana Padana, plus a small sprinkling of the black pepper (don’t overdo it, you just want to season them). You don’t need salt, because the Parmesan will provide all the salty seasoning you need (bonus!). Whizz the whole thing up, adding the other breadcrumbs gradually as you are doing so. If it’s too dry, add a drizzle of the tomato oil as you whizz again. You should end up with a nice, moist crumble mixture.
Tip the mixture into a bowl if you’re going to use it straightaway, or you can actually pop it in the fridge in a sealed bag for later (great when delegating, because it’s already done & they only have to do the assembling). Set aside while you prep the mushrooms.
Wipe the mushrooms with a damp cloth or use a pastry brush, removing the stalks (keep these for stuffing or making leftover pies). Get a couple of lasagne dishes or similar, but don’t use tins to cook these in or they will burn.
Heat a skillet or frying pan & melt the butter in it. Add the mushrooms, frying them for about 30 seconds each side. You only want to coat them in the melted butter, so they should stay pretty light coloured. Gently remove each one & lay them side by side, cup side up, in a lasagne dish, ready to be filled.
Scoop spoonfuls of the breadcrumb mixture into each mushroom – be generous & keep going until every mushroom is crammed full, then sprinkle with a little more cheese. Any leftover breadcrumb mixture, chuck it in the fridge for later (someone always turns up late or you might fancy a midnight snack). Scatter a few pine nuts over the top (these are gorgeous & have a sort of popcorn taste to them).
If you’re preparing them in advance, cover in cling film now & pop them in the fridge until you need them (they keep until the next day at least). Otherwise, bake in the oven for 15-20 minutes until golden & gorgeous. These are great hot or cold, either on their own or with dips, or just with a green salad as a starter.
So that’s a couple of baked snacks done & stored, ready for Christmas! You should be feeling pretty good by now, because you’re getting organised & should be looking forward to relaxing a bit on Christmas Day (obviously, I can only help you with food – my name isn’t Merlin, so I suggest hiding the TV remote in the laundry basket & the batteries in your pockets, just in case you have to barter for some peace).
Next thing is the snack sticks! Slender slices of lovely veg are the easiest things to prepare, especially if you get these done a couple of days before & delegate too! Cooling cucumber, carrot & celery can be prepped by one of your Helpers a few days before, then stashed in the fridge in airtight containers or bags, ready to be whipped out with a delicious dip anytime! If you fancy something different, try raw crunchy cauliflower florets (one of my faves), sliced peppers, sugarsnap peas & mangetout. Give them a good wash, trim the ends & stand them in a cup. One thing I don’t do at this time of year is make dips – I really cannot be bothered & what with all the other stuff to do, just buy some nice ones & store them in the fridge until needed. Simply scoop them into individual tea cups with saucers & dinky spoons (saving your table from splodges), rather than leaving them in a plastic tray – even if they do have one of those optimistic re-sealable tops, dips always disappear first!
Ready for some more? Another favourite of ours are these spicy chicken strips & these crispy morsels have a bit of a kick to them! These are really easy to make, even easier if you get a Little Helper involved & you can make these well in advance, freeze them & use them when you want to. Aprons on!
What you need:
2 large Chicken Breasts, cut into about half an inch thick strips
1 large Egg
2oz Plain Flour
4-6 thick slices of Bread, whizzed up into fine breadcrumbs
Tip of a teaspoon of ground Cayenne (1/8th teaspoon approx)
Quarter teaspoon each of Turmeric, Cumin & dried Coriander leaves
Zest of a Lemon (if your lemon is huge, use only half the zest)
Sea Salt & freshly ground Black Pepper for seasoning
Extra Virgin Olive Oil
What to do:
Pre-heat the oven to 200*C. Drizzle a little olive oil in the bottom of a roasting tin or baking tray.
Measure your spices into a cup & carefully mix together. (Sometimes, I only use half this mixture & sprinkle the rest over chunky raw potato slices, drizzled in olive oil, to make spicy wedges in the oven – bake at 220*C for 25 minutes).
Tip the flour, breadcrumbs & lemon zest into a shallow bowl or plate, adding a little sea salt & black pepper to season. Add the spices & mix everything together.
Beat the egg in another shallow bowl or plate.
The tip here is to keep one hand for the wet dip, one for the dry, otherwise you end up with breaded fingers & it’s not pretty (they look like little drumsticks!).
Take a couple of pieces of chicken, coat them in the egg & shake off the excess. Chuck them in the breadcrumb mixture & pat this onto the chicken to ensure it’s coated well. Place them into the roasting tin & repeat until you have coated all the chicken. Drizzle more olive oil over the top (drizzle, not drown).
Bake in the oven for about 20 minutes, turning over halfway through. Once cooked, they will be crispy, fragrant & gorgeously golden. Test they are cooked by cutting a strip in half & it should be white, not pink at all (salmonella is not a Christmas gift). Obviously, you should eat this one (if it’s cooked through) because you’re the Chef & need to make sure they’re nice.
Spread them on a huge plate for people to help themselves – turn it into a starter with a salad, a couple of potato wedges & a yoghurt & mint dip, or leave them to cool before freezing them in a bag until needed. Job done!
Hope that’s helped you out a bit & now you can have a selection of snacks & stalks ready in advance. So put your feet up & have a cuppa with your “Hungry Helpers” – you deserve it! Stay hungry 😉 Aimee x