A cockerel of 4 to 5 kg would be the ideal choice for a dozen or so guests and now is the best time to order one from your butcher.
Pointers For Christmas Cooking And Recipes
When you are ready to cook the bird, roast it at 200°C/ gas mark 7 for around 30 minutes with the breast side down in a baking tray and then reduce to 140 °C/gas mark 3 for one hour or so.
Pointers For Christmas Cooking And Recipes
Remove and carefully turn the chicken over and continue to cook for a further couple of hours and a half making sure to baste now and again until thoroughly cooked thorough and check the internal temperature with a food thermometer which should read 165°C.
Pointers For Christmas Cooking And Recipes
Today, it is not unusual to find several members of families being vegetarian or pescatarian posing a great challenge for the Christmas table dynamics.
Pointers For Christmas Cooking And Recipes
One of the better options is to consider making something for vegetarians or vegans to build their meal around no matter how simple. Sides can be the true hero of the Christmas table in which case all your sides would be vegetarian/vegans.
Pointers For Christmas Cooking And Recipes
You have agreed that you will be the host and the whole family is slated to come over and suddenly it dawns on you that your decent sized kitchen is just not suitable for the job.
Share And Delegate Tasks
You begin to panic and worry and wonder just how you are going to cook the fabulous menu that you have planned while at the same time being a great host? Share and delegate is the answer. Think of it as a selfless act and don’t feel badly or guilty in any way.
Share And Delegate Tasks
After all, you are not just helping yourself manage but you are giving the gift of festivity to your guests and trust me many friends and family members (given enough time) would love to host but the logistics are enough to drive them crazy.
Share And Delegate Tasks
Nevertheless, given the opportunity, they will rise to the occasion and be happy that you thought about them and asked them to come on board and get involved.
Share And Delegate Tasks
Desserts should be made ahead of time and should never feature in the stress of the big day. In case you are not aware, most traditional Christmas cakes and pudding are made well in advance and if you opt for a chocolate log or trifle, then make it the day before.
Prepare Ahead
Mince pies can be made weeks in advance, frozen and then baked on the very day.
Prepare Ahead
Everybody has their method of cooking the best Irish potatoes and I am delighted to share one of my favorite and often done winners in the home. In many ways it is a no frills way and best of all you can do all the prep the day before.
Prepare Ahead
Peel your potatoes and cut them into large even pieces and place them in a large saucepan, cover with cold salted water and place on a high heat. Bring to the boil and then lower the heat a bit and let them boil for about 10 minutes or until you can pierce them with a sharp knife.
Prepare Ahead
1. Heat a wok over highest heat for a minute or so before adding some of the oil. When the oil is smoking hot, add the eggs and stir fry them vigorously till they have set. Remove the eggs and set them aside.
Method For Stir Fried Rice
2. Add more oil and stir fry the garlic for a minute before adding the ginger and onions until they turn translucent and then add the rice to the hot wok along with the soy sauce and dry white wine, stirring continuously until they are thoroughly hot and well mixed.
Method For Stir Fried Rice
3. Add the scrambled eggs, peas, grated carrots, spring onions and stir to mix well.
Method For Stir Fried Rice
Serves 8
Ingredients
4 boned and skinned chicken breasts
3 cups fresh bread crumbs
1 tsp ground coriander
½ tsp ground paprika
½ tsp ground cumin
3 tbsp wheat flour
3 eggs, beaten
Oil for deep frying
Salt and freshly ground pepper
Chicken Goujons
1 tbsp of Royco
Lemon slices to garnish
Sprigs of fresh cilantro to garnish
Chicken Goujons
For the dip
1 ½ cups plain yoghurt
2 tbsp lemon juice
4 tbsp chopped fresh cilantro
4 tbsp chopped fresh parsley
Chicken Goujons
Method
1. Divide the chicken breasts into two natural fillets and place between two sheets of cling film or plastic wrap. Wrap and using a rolling pin, flatten each one to a thickness of about a ¼ inch.
Chicken Goujons
2. Cut into 1 inch strips diagonally across the fillets
3. Mix the bread crumbs with the spices and seasoning and toss the chicken fillet pieces (goujons) into the flour, keeping them separate.
4. Dip the fillets into the beaten egg and then coat in the bread crumb mixture.
Chicken Goujons
Thoroughly mix all the ingredients for the dip together and season to taste. Chill until required.
1. Heat the oil in a heavy based pan. It is ready for deep frying when a cube of bread tossed into the oil sizzles on the surface. Fry the goujons in batches until golden and crisp.
Chicken Goujons
Drain on paper towels and keep warm in the oven until all the chicken has been fried. Garnish with lemon slices and sprigs of fresh cilantro.
Chicken Goujons
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