the finishing line: part three of mark hix\'s alternative christmas feast

Cook a feast on Christmas Day, and even the best family chef will get into a panic, but don\'t have.
Most importantly, in addition to all the small accompaniment, small pieces and small breasts you usually provide in the Christmas barbecue;
It was so tragic to see people fiddling with gravy at the last minute while the rest of the meal got cold.
Many of these side dishes can be made a few days ago, and as far as gravy is concerned, there is no excuse not to hide some side dishes in the fridge, as it may be a little troublesome to make the stock from scratch and then turn it into gravy.
I even have a small household vacuum.
I bought the packaging machine at a food festival in South Africa about 10 years ago.
It is a very useful way to pack food at home in a refrigerator, storage room or freezer, especially if you want to make and package a large amount of sauces, sauces or vegetable puree, then put them in the bag and cook in a pan with water.
The added benefit is that there is also a lot less washing because you can empty the contents of the bag directly into the serving, throw them away or wash them and use them again.
You can buy your own vacuum cleaner.
Packaging machine fresherpack.
And bags of all shapes and sizes.
This may make it easier for your dinner party in the future!
Bread sauce 8 bread sauce is not the easiest and correct sauce;
It is essential to create a beautiful silky texture, as well as the correct balance of cloves, nutmeg and onions.
I have adjusted this recipe several times over the years to make it just right.
This sauce will certainly benefit from the boiling in the bag: there is no burnt pan and no skin.
1 small onion peeled and halved 60g butter 6 flap 1 large bay leaf 500 ml full fat milk a pinch of freshly ground cardamom 100g fresh white bread crumbs Salt and freshly ground white pepper will
Gently cook with half the butter.
Nail the other half with cloves and fix them through the bay leaves.
Place milk, nutmeg and onions in the pan with cooked onions;
Cook it. Simmer for 10-15 minutes.
Remove from heat;
Put the sauce for about an hour. Take out;
Throw away the inlaid onions.
Add bread crumbs and put the sauce in a low heat State.
Sim10 minutes, stirring occasionally.
Pour the bread sauce in the pan into the blender, liquide, return to the pan and add the remaining 30g of butter.
Stir until the sauce is mixed;
Seasoning check.
The chestnut stuffing goes well with turkey, goose, pork or wild flavors, can be cooked inside or in combination, or individually, wrapped in foil or baking tray-or you can vacuum --
Cook it in a bag.
Some people like to put chopped pork in this filling, even snow lotus, but unless you use the real top filling
Chestnut sausagemeat is a Chestnut stuffing that tastes cheap.
I think if you put a lot of chestnuts, onions and herbs in your stuffing (
There may be a little more clutter)
This may be enough because you should have enough meat and main food anyway.
100g butter 2 medium onions, peeled, halved, chopped 150g duck, chicken or pig liver, chopped 5 slices of rat plum leaf, chopped 2 teaspoons of thyme leaf 30-
40 chestnuts, lightly baked, peeled, 150g of fresh white crumbs, 3 tablespoons of chopped parsley Salt and freshly ground black pepper Melt the butter in thick-
Bottom pan, season and cook onion, liver, mouse plum and Baili with medium fire, heat 2-
After 3 minutes, remove from the fire and mix with chestnuts, breadcrumbs and parsley.
Season and fill your bird or pork before cooking.
8-cider gravy
Everyone seems to be obsessed with pouring wine into gravy and sauces, but Apple Cider works just as well, very well with geese, pork and turkey.
Trying to make gravy at the last minute is absolutely pointless.
To make sure you get a really good taste, it\'s better to do it well in advance.
If you want to go
Glaze the baking pan, eat a bit more cider, scrape the bottom and add to the delicious gravy.
1 kg chicken wings, cut into small pieces of 2 medium onions, peeled, chopped about 3 medium carrots, peeled, chopped about a few celery, chopped about 1 large leeks, trimmed, roughly chopped and washed 3-
4 cloves of garlic, peeled and chopped 2 teaspoons of tomato sauce 1 tablespoon of ordinary flour 2 liters of chicken or beef (
Just a good cube)
10 Black Pepper, several thyme 1 bay leaves, preheat the oven to 200C/gas mark 6.
Bake the bones and vegetables for 15-
20 minutes until the color is light, give them good stirring every once in a while.
When they\'re a good gold-
Brown, add tomato sauce, then add flour and stir well with the bones and vegetables in the baking tray.
Put the pot back in the oven for about 10 minutes.
Remove the baking tray from the oven, add a little raw material and stir evenly over the low flame.
This will remove any residue from the tray and start the enrichment process.
Put everything in a big pot and cover it with the rest of the beef or chicken (
If the stock does not cover the bones, there is some cold water)
Add pepper, Baili and bay leaves.
Boil, skim off any formed scum and simmer gently for about 1 hour.
Gravy may need water to cover the ingredients.
Skim occasionally as needed.
Filter the gravy through fine juice
Mesh the screen and remove any fat with a spoon.
Check its strength and reduce it if necessary.
If the gravy is not thick enough, dilute some corn flour with a little cold water and stir in.
Shipwreck butter 8-
It\'s like traditional brandy butter, which you can enjoy on Christmas pudding or meat pie.
I slipped in some of Julian Petley\'s delicious Shipwreck cider brandy and gave it a bit of western flavor (ciderbrandy. co. uk).
250g salt-free butter, soften 2 tablespoons sugar cream 60-
80 ml wreck cider brandy 100 ml double cream mixing machine or manually mix butter, sugar and cider brandy until the mix is even and then end up with cream.
Add more cider brandy to taste.
Roll up the butter with plastic wrap or oil proof paper, or transfer to a small basin, cover with plastic wrap and store it in the refrigerator until required.
8-cranberry and orange juice
I know it\'s traditionally eaten with Turkey, but cranberry sauce is as good as goose, suckling pig and cold pie.
It will be kept in the refrigerator for a week or so and placed in a sealed container.
500g cranberry 3 Orange 200g sugar juice and ground dandruff add a little extra sugar if needed add cranberry and orange juice, dandruff and
Heat in low heat and stir every once in a while until the sugar melts and then continue cooking for about 15 minutes until the cranberry is soft.
Taste cranberry sauce for sweetness;
Add some sugar if necessary. Leave to cool;
Stored in the refrigerator until required, gently heated in a pan or served at room temperature.