Every year we buy a turkey crown from Ginger Butchers in Bakewell - last year I brined it for the first time. It was easy and made an even more succulent turkey for Christmas Day. I used a wet brine which simply means creating a salt solution and then adding aromatics. There are step by step instructions on the BBC Good Food website here - you can play around with the aromatics - the main thing is to make the brine solution a day ahead (it must be cool before the turkey is immersed in it). Other than that cook as normal!
Fresh Cranberry Sauce
You can’t beat fresh cranberry sauce to go with the turkey - take a 250g punnet of fresh cranberries, wash them and place in a pan with 100g caster sugar, the zest & juice of a large orange and cook gently until the berries have burst and they are starting to jam. Take off the heat and add a good glug of Cointreau or Grand Marnier. Refrigerate when cool (will keep for 5 days in the fridge or make ahead and freeze).
Boozy Chocolate
An alternative to Xmas Pudding (if you love Xmas pudding we have limited numbers of Welbeck Bakehouse Christmas puddings - order now!) Boozy Chocolate Roulade - gluten free (I have to make two of these because our kids love this so much!). It’s not as much faff as it sounds and so worth it. It can be made ahead and frozen assembled - just defrost overnight.
5 large eggs, separated
175g caster sugar
Pinch of salt
50g cocoa powder (I like Green & Blacks) plus extra for dusting
250ml double cream
Liqueur of your choice (optional, cointreau & amaretto both work well)
Line a large Swiss roll tin (approx 33cm x 25cm) with baking parchment.
Whisk the egg yolks only in a stand mixer on medium speed until frothy and whilst increasing the speed gradually add the caster sugar. Keep whisking until the mixture is very thick and it leaves ribbons when you raise the whisk out of the mix.
In a separate, grease-free bowl whisk the egg whites with the salt until they form stiff peaks. Beat the cocoa powder into the egg yolk and sugar mixture then add one third of the egg whites. Fold in gently to loosen the mixture and then carefully add the remaining egg whites.
Once combined pour into the tin and bake for 20-25 mins at 160 degrees fan until the top springs back to the touch.
Remove from the oven and place a damp tea towel over the top whilst it cools.
Whilst it is cooling beat the cream until it forms soft peaks - you can add a spoon of icing sugar if you prefer things sweeter.
To roll up (aiming for it to look like a Swiss roll) - place a clean tea towel on the work top and dust with cocoa powder (sorry about the extra washing!), turn the Swiss roll on to the tea towel and carefully peel off the baking parchment liner. Drizzle your liqueur of choice over the roulade if using. Spread the whipped cream over the roulade leaving a gap of around a cm all the way round. Using the edge of the tea towel carefullly and tightly roll up the roulade, rolling away from you. Move to a serving plate and place seam side down. Dust with extra cocoa powder and serve with more cream on the side.
Boxing Day Ideas - Christmas Lunch Pie
Last year we prepped this after Xmas dinner - it took no time - saved lots of wrapping of individual leftovers and meant an easy lunch was made ahead for the following day. You can simply serve with extra veg or on its own.
Mix enough leftover veg, turkey, stuffing, gravy and cranberry sauce together gently to fill a casserole dish. Season well and make sure the mixture is moist enough. Take some ready roll puff pastry to fit the top of the casserole dish. Brush with beaten egg, sprinkle with sesame seeds (optional) and bake at 180 for 30-40 minutes until golden and the filling is piping hot.
I hope you've enjoyed our Christmas Dinner Ideas!
Sara and Team VG
