Countdown to Christmas
When it comes to planning for Christmas, good things do NOT come to those who wait. Those who wait will find that those delicious Christmas gammons sell out fast. But those who plan... here’s your two-week to-do list.
Two weeks before:
- Take a look at your Christmas table. It’s not only a case of how many people there are, but how many dietary requirements you’re facing. A vegetarian or two, a vegan, and someone who broke up with carbs years ago. Plan to have something for everyone.
- Choose your protein, and plan your table around it. A good general guide for a Christmas table is one protein (or two, if you’re feeling flush) with two sides and one salad. Keep in mind the sweet/salt guide: meats like pork, duck and turkey generally need something with a touch of sweetness to bring our their flavours (like roasted sweet potato and beetroot, or plums), while the more ‘savoury’ meats like lamb, fish, and beef benefit from classic ‘salty’ sides like roasted potatoes and green beans.
- Side note: Buy your Christmas crackers now. Trust us.
One week before:
- Place any orders you may need at your Woolies butcher counter or fishmonger, or buy that whole duck/leg of lamb/smoked ham you’re planning to serve.
- Get all the drinks, dry goods and non-perishables that will keep well until Christmas day.
Three days before:
- Do a final shopping run and make sure you’ve got all the perishables – the sweet potatoes, the salad ingredients, the fresh summer fruit for that killer pavlova you’re planning.
One day before:
- Time to defrost that turkey (so to speak) – take the ham/leg of lamb/whole chicken out of the freezer by mid-morning, and defrost overnight in the fridge (the safest method to defrost anything). It’ll be ready to pop into the oven or on the braai by 10 the next morning.
- Anything that needs to accompany your protein in the oven or on the fire can also be made the day before. Stuffing can only benefit from some time for the flavours to merge. The same goes for marinade – then you’ve got it ready early the next morning, and the meat can marinade for at least 2–3 hours before cooking.
- Vegetables mostly taste best when roasted on the day, however if you’re planning a good old potato salad, this is something that can be made the day before. The same goes for cured or pickled sides – like three bean salad, slaw or pickled beetroot.
- Dessert lends itself well to being made the day before, especially if it’s something labour intensive, or something that needs to set. If you’re making ice cream, remember that it needs to freeze for up to 8 hours (overnight is best) to completely set. Custard is also something that can be made the day before, and kept in the fridge until ready.
On the day:
So the meat is in the oven – or on the coals. Dessert is chilling in the fridge, as are any cold (or pickled) veggie sides. Now for hot sides, and fresh salads.
- Any kind of green salad is best made on the day, so the veggies and fruit can keep their crispy crunch.
- Your classic roasted potato – or grilled sweet potato, or roasted pumpkin – will taste best when made on the day, and it is relatively fuss-free, so it won’t take long.
- Cooking up some gravy for that lamb/gammon/chicken? Leave it until last, using those delicious meaty juices from the tray, and serve with a flourish.