Here are 5 Christmas dinner tips to make your meal extra special. For me each component of the Christmas dinner plate needs to be jazzed up to bring the meal together!
1. Seasoning your meat
I think it is vital to add some flavours and seasonings to the meat to make it more interesting!
Place the bird on a large piece of foil. Stuff it with half a lemon and 5 cloves of garlic (or one per person).
On the exterior, coat with butter, turmeric, smoked paprika, garlic granules, salt and black pepper. Squeeze the other half of the lemon over the top.
Next, roast according to the size of the bird.
Before serving, let it rest in fresh foil and top with fresh rosemary.
2. How to Brussel up your sprouts
Brussels are probably the most hated part on the Christmas dinner plate. That’s why I add some flavours so (nearly) everyone likes them!
Firstly, steam your Brussels for 5 minutes.
Next, fry off some lardons, then add the Brussels (cut in half), 1 crushed garlic clove, chestnuts, oregano and black pepper.
3. Honey glazed carrots and parsnips
Peel the carrots/parsnips and chop them in half vertically. Put them in the roasting tray and drizzle of olive oil, roast for around 25 minutes.
Take them out and drizzle with honey and a dash of white wine vinegar. Roast for a further 15-20 minutes.
Add some sesame seeds before serving!
4. Jazzing up your potatoes
The key to delicious roast potatoes is all down to par-boiling them before roasting.
Wash and peel your potatoes, then add boiling water to the saucepan. Allow them to boil for around 8 minutes. In the mean time, heat the roasting tray with plenty of olive oil.
Next, drain the potatoes and toss them in the warm oil. Add a pinch of salt, black pepper, oregano and powdered garlic.
Now roast them for 1 hour on 200 degrees.
Once they are cooked, add a generous sprinkle of sesame seeds!
5. Roasted onion gravy
Gravy brings the whole plate together and adds moisture to each component of the dish. I love to add some onion to add richness to the plate.
To do this, peel and cut 1 or 2 large while onions in half and roast them with the potatoes, carrots and parsnips for 25-30 minutes.
Once they are cooked, use a sharp knife to cut them into slithers.
After you have made the gravy, stir the onions in with a generous crack of black pepper.
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