Last year, I had a bit of a disaster with Christmas dinner. The Yorkshire Pudding recipe that I have used for the last few years failed on me for the first time ever! They looked and tasted more like muffins than Yorkshire puddings.Not one of my finest moments. My husband said they looked like Aliens and has teased me about ever since.
This year, I will be cooking Christmas dinner at nearly 38 weeks pregnant. Am I mad? Probably. Although I would rather be cooking in the kitchen then running around after a hyper two year old on Christmas day. I will leave this to my husband, my Dad, Mother in Law and my Nan. This year, I am taking a few little shortcuts and letting Aunt Bessie’s Roast Dinner dishes take some of the strain, especially for my Yorkshire Puddings after last year’s error. I also cooking a turkey crown instead of a whole turkey as they are quicker to cook. I was the only person up at 7am on Christmas day last year as I had to start the turkey cooking. I want to still be in bed sleeping this time. We are also not going to have Christmas pudding afterwards either. I always buy one and no one ever eats it. This time we are just having ice cream which I know everyone likes. All these little shortcuts will make cooking Christmas dinner much easier for me. I just hope that cooking Christmas dinner this time does not bring on Labour!!!
Disclosure: There is a sponsored link and video in this post. However the story is true and all words are my own.
With Christmas very nearly upon us, I was very happy when I was contacted and asked if I would like to try Rudolph Potatoes. They are great for roasting, baking and mashing, making them the ideal potato to accompany your Christmas dinner. The potatoes have red smooth skins with a creamy white inside.
As I have limited time at the moment, I have not had chance to test out the Rudolph potatoes roasting potential however as the advice I was given was to keep them in their skins, I decided to make potato wedges for an easy after work supper one night this week. I could not decide what to serve them with so ended up with a bowlful of them on their own with lots of garlic mayonnaise. The recipe below is loosely based on the recipe on the website but feel free to make up your own based on what is in your kitchen.
Spicy Potato Wedges
Ingredients (serves 2 people as a side or 1 hungry person on their own)
- 2 large or 3 small ruldolph potatoes (washed and skins left on) cut in half then into 4 wedges each half
- 1tsp hot chilli powder
- 1/2 tsp chilli flakes
- 1tsp paprika
- 1 tsp rosemary
- Salt and pepper to taste
- Couple of tablespoons olive oil
- Put all the ingredients into a bowl and mix thoroughly until everything is evenly spread all over the potatoes
- Preheat the oven to 220 degrees (200 degrees fan oven)
- Put the potatoes, herbs, spices and oil onto a baking sheet in one even layer and place into the oven.
- Cook for 30 – 40 minutes until golden and crispy, turning at least a couple of times during cooking
- Once cooked, remove onto kitchen paper and allow to drain for 30 seconds. Add more salt and pepper if required and serve. Enjoy!!!
Overall, I was very impressed with Rudolph potatoes. They crisped up to perfection and they were some of the best potato wedges I have ever made. I will certainly be buying them when I next go to the supermarket!!
Disclosure: I recieved some Rudolph potatoes, a roasting tray and some oven gloves for the purpose of this review
Image from Farmer's Choice
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Christmas will be with us before you know it and I am sure that like me, you are already what, how and when you are making your Christmas dinner and over the festive season in general. For me, preparation is the key and I get as much done as I can the day before. Fortunately, Farmer's Choice have everything you need for the perfect free range Christmas dinner and it can all be delivered to your door, so you do not even have to go to the shops and battle your way round the supermarket trying to get all the Christmas food you need
My vague Christmas dinner plan is as follows:
23rd December: buy vegetables and other general items needed for the Christmas season
- collect meat from butchers,
- peel and chop potatoes, carrots, parsnips, Brussels sprouts and leave in a saucepan full of cold water with a lid,
- make Yorkshire pudding batter,
- start making gravy using giblets, chicken stock and vegetables.
- cook turkey,
- parboil and roast the potatoes and parsnips,
- make pigs in blankets and stuffing,
- put all vegetables in steamer,
- cook the pigs in blankets, stuffing and Yorkshire puddings,
- finish off gravy with turkey juices and thicken if required,
- carve turkey,
- eat dinner
- finally sit down and relax with a glass of wine or six!!
I am sure I have probably forgotten something but this is my plan at the moment. What are your Christmas dinner plans? Any tips that you would like to share that helps make cooking the Christmas dinner easier?
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Christmas is only 54 days away and at this time of year, my thoughts turn to who am I inviting to Christmas dinner and what I am going to cook. Fortunately, Farmers Choice have lots of Christmas dinner ideas to sort this out for you. You could go for the traditional turkey but then the questions come about how you would like it prepared; crown, boned and rolled, just the turkey breast or whole. I always cook a whole free range turkey at Christmas but do fancy a change this year. I could have duck, goose, a three bird roast or even a whole salmon from Farmers Choice and if I ordered one of their hampers, I would have enough meat to see me through the festive season and beyond.
Although, I say I would like to change my Christmas dinner this year with a different type of meat, I am my Nan and my in-laws would probably argue with me and say they just want turkey. I have a couple of weeks before I order the meat to change their minds. Wish me Luck!
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Christmas will soon be here and for the vegetarian readers of my blog, I have a giveaway that will make Christmas go with a bang from the lovely people at Linda McCartney.
You can win:
To enter this competition, all you need to do is leave a comment on this blog post by 6pm on Tuesday 6th December. Its that simple!
This competition is now closed. Thank you to everyone who entered. The winner will be announced as soon as possible.
Good luck and happy cooking!
Terms and Conditions
- Only 1 entry per person
- The competition will close at 6pm on Tuesday 6th December GMT
- The winner will be chosen by Random.org and will be contacted via email as soon as possible after the competition has closed.
- The competition is open to UK residents only
- The prize will be delivered by Linda McCartney Foods once the winner’s contact details are confirmed
For another two opportunities to win a vegetarian feast for Christmas, please visit Maison Cupcake and Fuss Free Living
This competition is being promoted on Loquax Competitions
Happy Christmas everyone. Sorry for the delay in between posts. Things have been a bit crazy round here with the snow, awful roads and Christmas preparation. I am cooking Christmas dinner for six tomorrow and am off to start preparing as soon as I have written this post. For those of you who may be interested, I am cooking:
- A Turkey from Goodman’s Farm in Worcestershire
- Roast potatoes, carrots and parsnips
- Steamed Brussels spouts and cabbage
- Cauliflower Cheese
- Yorkshire Puddings
- Sage and onion stuffing
- My nan is bringing sausagemeat stuffing
- Proper giblet gravy
I know it is probably a bit late to give you a Christmas recipe now but here is my new recipe find of this Christmas: Mincemeat Flapjacks. They are really easy and quick to make and I am sure you have all the ingredients in the store cupboard.
Mincemeat ‘Christmas’ Flapjacks
(Inspired by Food Network UK and Waitrose)
- 100g unsalted butter
- 4 tablespoons of golden syrup
- 1 410g jar of mincemeat or your own, if you have made some
- 500g porridge oats
- 200g Glacé Cherries, chopped (optional)
- In a saucepan, melt the butter, golden syrup and mincemeat until thick and runny.
- Turn off the heat, and stir in the porridge oats and coat every bit with golden syrup, butter and mincemeat mixture. Add in the glacé cherries if using and stir again.
- Pour the mixture into a lined big lasagne dish and cook in a 180 degree oven for 20-25 minutes until cooked through. It will still be soft when you take it out of the oven.
- Allow to cool, cut into squares (it will be very crumbly) and serve. Enjoy!
Many thanks to Hayley at Sainsbury’s for sending me the most amazing mincemeat to make this recipe with. It is much appreciated. Happy Christmas!
Well this is it from me until after the big day tomorrow. Happy Christmas to everyone! I hope you have a fantastic day, whatever you are doing. Eat, drink and be merry!
Lots of love