It may well be October still and OK so we havent had Halloween or Bonfire night yet either, BUT.... I bet most of you are already thinking about Christmas, turkeys, decorations, presents and where to put your Christmas tree! I know we are :)You know its started because the Christmas adverts have begun, mostly boring ones so far eg; Sofa sales and nothing to pay until 2050 (and when its fallen apart) ;) But the one advert that says Christmas to us HAS to be the Coca Cola advert, THATS when we all know that not only Christmas is coming, but so are THE HOLIDAYS! :)
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So when can we all start getting excited about Christmas without the party poopers constantly saying "But its only October!" ....."Not Christmas already!" ....."No not yet!"
As far as im concerned I think we should enjoy Christmas as soon as the leaves start falling and the cold nips at our toes. And why not too! Christmas makes even the biggest meanines out there smile, brings families together and makes loved ones even more in love, so really where is the harm? I personally cant wait to hear carols on the radio, see houses lit with beautiful fairy lights ("The little lights arent twinkling Clark" lol) smell spiced cinnamon and orange in my home, and of course watch all our favourite family Christmas movies together :)
Whats not to love!
Traditional roast turkey with pork, sage and onion stuffing:
- 1 turkey, about 6.3 kg oven-ready
- 175 g butter, softened
- 225 g rashers of streaky bacon, very fatty
- 1 pinches black pepper
For the pork, sage and onion stuffing
- 900 g pork sausage meat, good-quality or finely minced pure pork
- 2 tsp dried sage
- 1 large onion, grated or very finely chopped
- 4 tbsp white breadcrumbs
- 1 eggs, beaten (optional)
- 1 pinches black pepper
For the gravy
- 2 tbsp plain flour
- 900 ml turkey giblet stock
1. Before you start, please bear in mind that it is important to take the turkey out of the fridge last thing on Christmas Eve to allow it to come to room temperature so that it heats up immediately you put it in the oven. The same applies to the stuffing (you can make this on Christmas Eve, ahead of time), and you also need to remove the 6 oz (175 g) of butter to soften ready for the morning.
2. To make the stuffing, combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly. Next work the sausagemeat or minced pork and egg, if using, into this mixture and season with salt and pepper. Leave the stuffing covered in a cool place - but not in the fridge, as it shouldn't be too cold when you come to stuff the turkey.
3. Preheat the oven to gas mark 7, 425°F (220°C). Begin, on the morning of cooking, by stuffing the turkey. Loosen the skin with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast (though not too tightly because it will expand during the cooking). Press it in gently to make a nice rounded end, then tuck the neck flap under the bird's back and secure with a small skewer. Don't expect to get all the stuffing in this end - put the rest into the body cavity.
4. Now arrange two large sheets of foil across your baking tin - one of them widthways, the other lengthways (no need to butter them). Lay the turkey on its back in the centre, then rub it generously all over with the butter, making sure the thighbones are particularly well covered. Next season the bird all over with salt and pepper, and lay the bacon over the breast with the rashers overlapping each other.
5. The idea now is to wrap the turkey in the foil. The parcel must be firmly sealed but roomy enough inside to provide an air space around most of the upper part of the turkey. So bring one piece of foil up and fold both ends over to make a pleat along the length of the breastbone - but well above the breast. Then bring the other piece up at both ends, and crimp and fold to make a neat parcel.
6. Place the roasting tin on a low shelf in the oven and cook at the initial high temperature for 40 minutes. After that, lower the heat to gas mark 3, 325°F (170°C) and cook for a further 3 hours for a 12 lb bird (around 5.5 kg), or 3.5 hours for a 14 lb bird (around 6.3 kg). Then tear the foil away from the top and sides of the bird and remove the bacon slices to allow the skin to brown and crisp. The bacon rashers can be placed on a heat-proof plate and put back in the oven to finish cooking till all the fat has melted and there are just very crisp bits left. (I like to serve these crunchy bits with the turkey as well as bacon rolls.) Turn the heat up to gas mark 6, 400°F (200°C) and cook the turkey for a further 30 minutes. The turkey will need frequent basting during this time, so the whole operation will probably take nearer 40-45 minutes.
7. To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be golden and clear. And the same applies to any part of the bird tested - there should be no trace of pinkness in the juices. You can also give the leg a little tug, to make sure there is some give in it.
8. Then remove it from the roasting tin (using a carving fork and fish slice) and transfer it to a warm carving dish. If you can engage someone's help while lifting it, it's a good idea to tip the turkey to let the excess juice run out. Leave the turkey in a warmish place for 30-60 minutes to 'relax' before carving: provided it's not in a draught it will stay hot for that length of time, and it will give you a chance to turn the heat up in the oven to crisp the roast potatoes.
9. Meanwhile, to make the gravy, tip all the fat and juices out of the foil into the roasting tin. Spoon off all the fat from the juice in a corner of the tin, then work the flour into the remaining juices over a low heat. Now, using a balloon whisk, whisk in the Turkey Giblet Stock bit by bit, until you have a smooth gravy. Let it bubble and reduce a bit to concentrate the flavour, and taste and season with salt and pepper. (And when you have carved the turkey, pour any escaped juices into the gravy.)
TOP TIP: Invest in an electric knife, not only will it cut the meat beautifully, but you will look like a pro ;)
Now onto the roast tatties (my best bit)....
- Heat oven to 200C/fan 180C and preheat your baking tray and fat (such as sunflower oil or duck/goose fat).
- Peel and cut potatoes into halves or quarters, roughly the same size.
- Place into a pan of cold water, bring to the boil and cook for 2 mins.
- Drain into a colander, add a sprinkling of flour and salt and shake the colander to roughen the edges.
- Tip onto the hot baking tray, coat the potatoes in the hot fat and roast for 1 hour or until golden and crispy. Turn the potatoes over once or twice during cooking.
So you've now got your main ingredients; the meat and tatties, time for you to add your veg, yorkshire puds, pigs in blankets, gravy etc Mmmmm!
But Christmas of course isnt just about the food (albeit thats the good bit) you also need to create your very own Santas grotto for all to enjoy! Below are a few images to inspire your creative taste buds! :)
Psssst! are you feeling Christmassy yet? ;)
If not here are some Christmas tips to help you along your way ;)
- From Janurary 1st put £1 in a tin every single day - then come the end of November, you will have a fabulous £330 towards your Christmas without even having to think about it :)
- ALWAYS go to Christmas Markets - they are BURSTING with Christmas charm, and never fail to get you in the mood. Whilst your there do not forget to have a yummy cup of Gluhwein and of course a delish Bratwurst! Mmmmm!
- In the run up to Christmas dig out the Christmas DVDs and CDs - Theres nothing better than a Christmas movie on a cold and dark Sunday afternoon :)
- Make it a tradition for your children to unwrap ONE present on Christmas eve - CHRISTMAS PJS :) Not only will they look little darlings in the morning, but they cant wait to put them on and go to bed for 'Santa' ;)
- In December buy each of your children paper-chains for their bedrooms, we always used to do this as children and it never failed to get us in the Christmas spirit.
- If you are creative and have a skill 'make' someone a gift... Christmas isnt always about how much something costs and how big it is. The most treasured gifts are always those that are from the heart.
- For a gift that is extra special, why not photocopy old family photos in B&W and use this as wrapping paper, its totally unique and exceptionally thoughtful.
- Dont forget the mistletoe - the more the merrier :) Do we really need to be told twice to have a good Christmas smooch? ;) And to be ultra romantic buy some 'Florists' wire and tie the mistletoe into a heart shape and finish off with ribbon - Lovely!
- Dont forget the fairy lights outside!!
- Keep a pen and paper handy for when the children are opening their gifts. It makes it easier when you come to writing out thankyou cards.
- For a great family day - Leave the TV off, play some music, bring out the nibbles and play games.
- In the run up to Christmas, add things for Christmas day in your weekly shop, eg Wine, Serviettes, Crackers, Chocolates, Peanuts etc. That way when it comes to your Christmas day shop, the bills not as high as it would of been!
- For a delicious non-alcoholic alternative to bucks fizz, mis equal quantities of well chilled sparkling apple juice and fresh orange juice - delicious!
- Think about the environment - swap wrapping paper for gift bags which can be used again and again ;)
- Bake cookies with the Children and add them to your Christmas tree.
- Dont forget to buy a sledge just in case we are lucky Christmas to have snow :)
- Dont forget to cater for anyone that doesnt eat meet :/
- Dont forget your front door wreath - first impressions mean everything! ;)
Did you know.....Even before the birth of Christ, and Christmas as we know it, the wreath was used as a symbol of honour and victory. In the middle ages it wqas adopted by those of Christian faith as a representation of the start of Christmas.
Did you know....The Christmas tree become popular in the UK when Queen Victorias Husband Prince Albert bought one over from Germany in 1841 and placed it in Windsor Castle. The custom of putting lights on trees was started by the Romans who, as part of the December destival of Saturnalia, would decorate a tree with 12 candles in honor of their sun god.
Did you know...... The custom of hanging baubles on trees became popular in the Victorian era. At first the tree was decorated with toys, cakes, and bags of sweets, then home-made baubles and trinkets were later added.
Did you know..... The word 'Bauble' is believed to date back to the early 14th-century, from the old French word 'Baubel' meaning childs toy or trinket.
Which Christmas tree should you buy?!?!?!?!?
NORMAN FIR: Best for a neat, symmetrical and traditional look.
NORWAY SPRUCE: Best for heavy decorations, as it has strong branches.
FRASER FIR: Best for retaining its shiny, dark-green needles.
LODGEPOLE PINE: Best for decorating with kids, as it has softer needles.
My top 10 Christmas movies of all time:
- National Lampoons Christmas Vacation
- The Snowman
- Love Actually
- Santa Clause the movie
- Home Alone
- Polar Express
- Elf
- Miracle on 34th Street
- Muppets Christmas Carol
- Its a Wonderful life
Hang pomanders in doorways, on mantelpieces, from your Christmas tree or simply place several in a bowl. Here's how to create your own.
You will need
● Citrus fruit (unbruised) such as a tangerine, orange, lemon and lime
● Skewer or toothpick
● Ribbon for hanging
● Masking tape
● Paper bag or tissue paper
● 1½ tsp each ground nutmeg, cinnamon and cloves or 1 tbsp of allspice (per pomander)
● 1 tsp ground orris root per pomander (optional, but helps preserve the fruit)
● Few handfuls of cloves per pomander
● PVA glue or pin
Using masking tape, mark out the space on the fruit where the ribbon will be tied (you'll need ribbon if hanging the pomander). To make it easier to insert cloves into the fruit and to prevent your fingers becoming sore, use a toothpick or skewer to lightly pierce its skin. Make holes in vertical lines around the circumference of the fruit. Your cloves should be close but not touching. If you're feeling creative, you can make more interesting patterns but the aim is to cover the fruit with cloves as completely as possible. (Try to use cloves with the heads still on as it will look prettier).
Combine the ground spices and roll the fruit in them before placing it in a paper bag or wrapping in tissue paper.
Store in a dark, dry place for at least four weeks. Check it every now and again to make sure it is still in good condition and drying well.
Your pomander will be ready when it has shrunk and feels light and hollow. If hanging, wrap a ribbon around the space you've left, securing it with glue or a pin. It is now ready to display.
OK so there's but a few idea and tips for Christmas, and if your STILL not feeling Christmassy I would suggest watching Muppets Christmas Carol' Ebenezer tee hee ;)
Merry Christmas to all and to all a good night :)
Loves & Hugs
Jemima & the rose x
