Our recent School of Grazia Christmas Dinner masterclass, held at Waitrose Cookery School in London, was a truly informative evening. If you’re anything like us cooking Christmas lunch can be a somewhat fraught affair. There’s the turkey, the trimmings, the umpteen courses – and worse, there’s the logistical nightmare of getting it all ready at the same time. Agggh, it can send even the calmest cook to the edge! Luckily for us Waitrose tutors Gordon McDermott and Eleni Tzirki were our saviours for the evening. Gordon was Head Chef at Rick Stein's Cookery School and has worked for some of London's top restaurants while Eleni has earned her chef stripes at The Ritz. They helped guide a crowded room of readers, all with different menus to cook and varying numbers of people to cater for, through a Christmas lunch minefield. And, from tips on keeping your turkey moist to how to flambé your xmas pudding, they dished out some very sage advice by the (santa) sleigh load. Here are six of our favourites:
SIX TIPS TO HAVE UP YOUR SLEEVE IF YOU'RE COOKING CHRISTMAS DINNER THIS YEAR
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Rolling a lemon on a work surface will loosen it and make it easier to squeeze the juice out of it.
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Wrap herbs that are starting to wilt with a piece of wet kitchen roll and pop them in the fridge to extend their life by three or four days.
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Warm wine? Eugh! Freeze grapes instead of icecubes and they will keep your drink cool but not dilute it.
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When serving spirits such as gin and tonic, freeze giant ice cubes (try a muffin tray). These will cool your drinks but they take longer to melt so won’t dilute them.
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Try this trick for keeping your turkey moist: cook upside down for the first hour of cooking then flip it over. Alternatively, if you don’t want the hassle of wrestling with a big bird and hot fat, flip it over when the turkey is cooked and resting (for approx 30—40 mins).
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Always roast your potatoes on their own (so when the turkey is cooked and out of the oven resting). You need starchy potatoes (Albert Bartletts, King Edwards, Maris Piper potatoes are good). On Christmas Eve peel your spuds and cut them into chunks. Pop them into chilled water for three hours, then cook through until they're starting to fall apart. Ruffle them in a colander, leave to cool, and place them in the fridge overnight. The next day, roast in a hot oven. Choose a tray that’s not too deep; an inch and a half is fine – anything deeper and they won’t crisp up as well.
And if you missed our evening at Waitrose Cookery School, don't forget that the the school holds regular evenings and courses throughout the year. They're brilliant value for money and perfect for any level, whether you're a beginner in the kitchen or a seasoned pro. If you've always wanted to master baking, or just can't 'do' a Sunday roast, there is something for you. Tickets for the following two courses have just gone up, and be warned, all Waitrose Cookery School courses do sell like hotcakes:
21 Jan - Seasonal Entertaining. One day course £150. Create a three course seasonal meal to impress your guests while keeping a cool head in the kitchen.
23 Jan - Sunday Roast. One day course £150. Learn the classics including how to master the perfect Yorkshires and gravy, all topped off with a delicious crumble and lashings of custard.
Waitrose Cookery School, 199 Finchley Road, London NW3 6NN, 020 7372 6108