Well, the decorations should now be stuffed back into the loft, the ‘good’ cutlery should have returned to hibernation and the last scraps of turkey should have been consumed. Christmas 2016 is done.
So I want to take this opportunity to look back at my personal Christmas and some of the brilliant food discoveries I made…
Preparation is Everything
If you speak to Mrs Munkee, she’ll tell you that I can get quite stressed in the kitchen. If there’s ever a moment when I run out of workspace it’s just not worth being in the vicinity for fear of a passive aggressive torrent of abuse. So, this year, as a pre-emptive strike, I sought advice from Master Chef DGH on how to reduce the work on the big day.
I already do the majority of the vegetable preparations the day before but the gem I will keep with me for life is freezing roast potatoes. As well as being a god-send for timing on the day these were the best spuds I’ve ever tasted; a brilliant sweet, crispy and fluffy tatty!
Here’s DGH’s recipe.
Your Turkey Needs Good Friends
If you’re like me you’ll see the benefit of investing in a quality bird however if you’re going to surround it with sub-standard accompaniments then you might as well pluck and roast a sparrow.
I would always recommend making as much as you can manage from scratch however, we all know that a little help in December is welcomed. So here are a couple of fantastic products that did my meal proud:
Mr Crumb Stuffing
I can understand if you’re offended by the idea of buying in stuffing, I get it; but you’d be wrong.
This stuffing is superb. It is light, multi-textured, fresh and, best of all, very easy to do. Having this on my Christmas table offered a great sweet, spicy juxtaposition to juicy turkey.
Heck Festive Baubles
I first came across this company on an Alex Polizzi (check spelling) documentary and, it I’m honest, the show didn’t put them in the best light. If you take that as you’re only interaction with Heck then I feel sorry for you because their meat is phenomenal.
Heck produced a fresh meat selection just for Christmas called Baubles. These are little meatballs of high quality, high meat, high flavour greatness! One of my favourite elements of the Christmas meal are the pigs in blankets but I didn’t need them this year!
I don’t know anyone who doesn’t look forward to Twixmas, that joyous period between Christmas and New Year’s Eve when the world is still sleepy and we believe that we’re obliged to eat ALL the food in the house!
The question is, though, how do we make that Twixmas period extra special without completing the unthinkable task of leaving the house? This is what I did…
Just the Jelly
I love these little pots and I’ll tell you for why: their versatility. If you haven’t experienced this concept before they’re a rich jelly infusion with fantastically concentrated flavours. This year I used them as a meat accompaniment, a cheese accompaniment, a soup enhancer and a gravy enhancer!
Casa de Mont
I can’t tell you the amount of time I’ve salivated over these beauties and done nothing about it; but I decided this year I was going all out!
Not only is this ham incredibly tasty and last forever (slight exaggeration) but it also makes an impressive centre piece. I think I’ve started a new Twixmas tradition!
So, that’s enough turkey and tinsel reminiscing for one year. I love hearing from you all so leave me a comment below and let me know your fantastic festive food finds!