Abi answers your Christmas questions

Q: I am not keen on making traditional Christmas gammons but would still like to celebrate, what can I make?

A: Try this delicious beef wellington. It’s a fair but of effort, but the results are worth it! 

Q: How do I glam up my usual desserts and add something different?

A: Use shimmer dust! You can roll blueberries in it and then pop them onto a trifle.

Q: I have been asked to bring a dessert to my friends, what is an easy one to make?

A: Top a tin roof ice cream with crackle sauce and chuckles, or try Woolies readymade melting chocolate pedestal trifle and the chocolate yule log

Q: I want to make shopping easy this year, please help?

A: Shop for all of your dry ingredients ahead of time. Look out for things that can you’re your life easier, like shimmers and glazes. Stock up on butter too – it freezes well.

Q: How do I save money this year but still have the sparkle?

A: Keep it simple and ask guests to contribute.

Q: What is the best recipe for roast potatoes, and can I prepare it in advance?

A: Peel, parboil and freeze the potatoes. Defrost in the morning and roast in duck fat.

Q: I have a leg of lamb in the freezer, when should I defrost?

A: Defrost the day before in the fridge.

Q: I am tired of my normal pineapple and cherry gammon glaze, what can I do differently this year?

A: Stud with dried nectarines, drizzle with honey or brown sugar and roast until fruit is slightly charred.

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Q: I always roast my chicken in a bag, can I cook my gammon this way?

A: Yes, you can. Drizzle gammon with honey and brown sugar, add 1 cup of ginger beer, seal and roast.

Q: How do I defrost a turkey?

A: Defrost in the fridge for two days, stuff the night before roasting.  

Q: How do I make a succulent turkey, mine often tends to be dry, especially on the legs?

A: Cover the legs with foil to protect the meat from drying out, open the foil 40 mins before the end of cooking, keep basting the whole turkey with melted butter throughout the cooking process.

​Q: Can I roast a gammon instead of boiling it?

A: Yes, you can score, wrap in foil and roast for 30mins per 500g.

Q: What can I do with the gammon poaching liquid instead of discarding it?

A: Freeze and use in soups and casseroles.

Q: What is the best cheats gravy?

A: Buy the Woolworths Christmas one and add some pan juices.

Q: I am vegetarian, but I still want to enjoy a Christmas roast, what can I make?

A: Make the cauliflower roast with cheese sauce and toppings

Q: Can I make the stuffing a few days before?

A: Yes up to a week before or freeze.

Q: How do you keep lettuce leaves and herbs fresh?

A: I like to wash them, drain them and keep them wrapped in a dish cloth in the fridge the day before using.

Q: I have decided to make prawns for Christmas lunch, how can I make them?

A; Make sure you defrost them the day before, pan fry in batches, toss in an Asian-style dressing and serve with a tomato, chilli, watermelon and rocket salad.

Q: Can I blanch Tenderstem broccoli the day before and how do I reheat it?

A: Blanch and cool down completely, store in an airtight container. To reheat fry in 1T of butter or olive oil.

Q: I want to make a big trifle, but I don’t have the fridge space, what can I do?

A: Make the jelly in a shallow bowl 2 days before, when building trifle spoon the jelly out.

Q: Can I peel my potatoes the day before?

A: Yes, cover with water and store in a cool place or parboil and cover

Q: Can I make the gravy a few days before?

A: Yes, make the gravy, freeze or store in the fridge, add meaty pan juices on the day.

Q: I want to make an easy pavlova, what do you suggest?

A: Buy meringues from Woolworths a week before, break into trifle bowl and layer with whipped cream, berries and crushed peanut brittle.

Q: I always have left over gammon, what can I make?

A: I love to make my famous mac ‘n’ cheese and add chopped up gammon to it.