Tips for a stress-free Christmas

Tips for a stress-free Christmas

1st December 2020

Tips for a stress-free Christmas

It’s easy to let the rush of Christmas events and preparations overwhelm us. There’s often so much to do and so little time to do it. But our head chef has some tips that might help your holiday season go a bit smoother. From cooking tips to a cheeky Christmas canape recipe, we’re here to help you through the hustle and bustle. Firstly, the Christmas tips:

  • Have a plan. Check you have all the correct cooking and serving dishes and all the food ingredients well in advance so there’s no stress ahead of preparing that Christmas meal.
  • Keep your workspace tidy and clean as you go along. You wouldn’t believe how much extra stress a messy environment can add.
  • Prepare vegetables and potatoes the day before and heat prior to serving.
  • Don’t score sprouts. It’s a myth.
  • Give yourself plenty of time, don’t try to rush and stick to the timings in your recipes.
  • Let your Turkey rest for 20 minutes after it comes out of the oven. Cover it with tin foil. Whilst it is resting you can pull together the other components of the meal.

Now, for a delicious recipe you can try this Christmas.

Ingredients

85g panko breadcrumbs

20g chopped sage

90g chopped chestnuts

300g sausage meat

50g dried cranberries

12 rashers of smoked streaky bacon

Method

Put the bread crumbs and chopped sage in a bowl, pour in 150ml of boiling water and mix until the water is absorbed.

When mixture has cooled add sausage meat, chestnuts and cranberries. Mix all ingredients together with your hands.

Cut every rasher of bacon lengthways.

Cross 2 strips of bacon, then roll a plum sized ball of stuffing mix and place on the cross.

Wrap the bacon around the stuffing ball, make 12 of these.

Place them on an oiled tray cross side up.

Heat an oven to 180c and roast the stuffing balls for 25-30 minutes.

Serve piping hot with gravy for dipping.

Read more on our blog

Read more recipes from Chef Nigel. Keep up to date with recipes and everything going on at our restaurant.

Symonds Blog