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Top tips for the PERFECT Christmas Dinner!

Top tips for the PERFECT Christmas Dinner!

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Christmas dinner is notoriously difficult to get right and can either go one of two ways, utter perfection when you’ve prepared your slow cooked and braised meats for what seems like weeks - or a complete shambles. From cold spuds to undercooked turkey – it can seem really hard to get right.

Our Head Chef, Daniel Humphries has made it his mission to make sure you don’t have to suffer on Christmas Day again! Daniel understands the importance of top notch grub on this very special day, and he is one of the main reasons Christmas Day at The King’s Head is such a success. Most years we are fully booked by the start of November and this year is no exception thanks to this fabulous dish Duo of Turkey, Stuffed turkey breast with roast garlic, cranberry and Toulouse sausage, wrapped in Parma ham and Smoked turkey leg roulade, goose fat roast potatoes, chipolatas, braised leeks and sherry gravy. Yum!

“Christmas Day is important to everyone, and Christmas dinner is what most people look forward to” explains Daniel. “On Christmas day, we have a real opportunity to showcase some of our best dishes and wow our clients with every mouthful. That’s why I’ve offered my 5 top tips for cooking a fabulous Christmas Day dinner.”

Here are Daniel Humphries top 5 tips to make sure your Christmas Dinner hits the spot, with a little bit of flare too:

1: Tremendous Turkey Leg

Mix butter, goose fat and water over heat until melted. Place the turkey leg into a deep oven proof dish and add a carrot, some leeks, an onion and a small bunch of rosemary and thyme. Pour the butter and goose fat mixture over the turkey leg and vegetables and cover the whole lot with tin foil and cook in the oven for 4 ½ hours at 150˚C. Once cooked, the meat should fall right off the bone. Season well and serve.

2: Superstar Stuffing      

Wrap a bulb of garlic in tin foil and put in the oven at 120˚C for half an hour. In the meantime, soak dried cranberries in warm sherry for 10 minutes, drain and keep the liqueur for your gravy later. Remove the skin from some Toulouse sausages and combine with cranberries, breadcrumbs and the roasted garlic. Stuff this inside a turkey breast or roast and serve on its own – It’s delicious on Boxing Day sandwiches too!

3: Ravishing Roasties

Peel and quarter your potatoes and part boil them until the outside is just starting to go soft, then drain and leave to air dry. Season with salt, pepper and rosemary, gently toss the potatoes in a colander to fluff the outside. Put some butter and goose fat in a baking tray and heat in the oven at 220˚C. When the oven has reached temperature, place the potatoes in and baste in the fat. Roast the potatoes for 10-15 minutes, turning every so often, and voila!

4: Seriously Good Sprouts

Lay slices of Prosciutto in a large, hot frying pan until brown and crispy. Remove the slices from the pan and set to one side for the time being. Steam the sprouts for 7-8 minutes until just tender, drain and add to the frying pan containing the Prosciutto oil and add some butter, a little lemon zest and seasoning. Turn the sprouts in the mixture until well coated. Serve and tear the Prosciutto on the top of the sprouts and season with some cracked black pepper and parmesan cheese.

5: Bostin’ Brandy Sauce

The perfect match for your Christmas pudding, and it’s super easy to make! Heat egg yolks and sugar over a bain-marie and cook out the eggs. Add warm vanilla infused milk to this mixture, whisking constantly. Flambé the brandy and add to the sauce. Serve over your piping hot Christmas pudding (Or just grab a spoon… It’s Christmas after all).

“I would have told you 10 top tips, but I have to protect some of our trade secrets! If you still can’t find the will to attempt yet another Christmas dinner, you could always come and dine with us. It’s a real treat to see our customers and their families enjoying such a special day whilst dining at The King’s Head. It really makes all of the teams hard work worthwhile, not forgetting the service, bar and management team, that all help ‘pull off’ this huge feat!” Said Daniel.


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