CHRISTMAS MENU

CHRISTMAS MENU

I was searching through some Christmas Magazines from last year in the Delicious UK Magazine December 2009 was this Planning Ahead Menu and it involves preparing the vegetables and sauces beforehand and freezing-ahead.  I haven’t tried this before and I am a great fan of using my freezer so I am going to give it a go.

CHRISTMAS EVE/DAY DINNER A few days before Christmas:
Rolled stuffed loin of pork with rubied gravy

http://www.whatsfordinnermum.com.au/pork/rolled-stuffed-loin-of-pork-with-rubied-gravy/

 
Sprouts with lemon parsley crumbs

http://www.whatsfordinnermum.com.au/vegetarian/sprouts-with-lemon-parsley-crumbs/

Parboil the sprouts in boiling water, then refresh under cold running water. Pat dry and place in a freezer bag. To serve, heat from frozen, in a pan with some olive oil and butter, for about 10 minutes,
Carrots and parsnips with maple and orange glaze Parboil the prepared carrots and parsnips (see recipe) in boiling water for 4-5 minutes, drain, then place in a single layer on a baking sheet until cool. Open-freeze until solid, then transfer to freezer bags. On Christmas Day, put the frozen veg in a roasting tin with a drizzle of oil and roast for 15 minutes, then add the glaze.
Roast potatoes with garlic and rosemary

http://www.whatsfordinnermum.com.au/vegetarian/classic-roast-potatoes-with-garlic-and-rosemary/

After you have parboiled and fluffed up the spuds, lay them on a baking sheet to cool. Once cold, open-freeze until solid, then transfer to freezer bags. On Christmas Day, carefully add the frozen potatoes to the hot fat with the garlic and rosemary and cook until golden and crisp.
Marmalade sausages  
Cranberry and bacon stuffing balls  
Bread sauce Cool the finished sauce and freeze in a sealed container. Defrost fully before simply warming it through to serve.
Cranberry sauce Cool the completed sauce and freeze in a sealed container. Defrost fully before warming through to serve.

 

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