Richard Bainbridge Christmas Tips!
Baffled by the thought of cooking Christmas dinner? Well Chef Bainbridge has got you covered with his wealth of knowledge.
On the lead up to Christmas homemade pastry is a store cupboard must. Make in advance and it
can be kept for up to three months in the freezer, perfect for those emergency tart canapés of volau-
Don’t be afraid to use the third chef in the your kitchen-The Freezer! From soups to stocks, purées
to pastries to name a few, these all freeze well so can be made in advance which will help you be
the Hostess with the Mostess!
Christmas Pudding/Christmas Cake
Two of the great things about the Christmas preparation is that some of the major Christmas foods
such as Christmas Cake, Christmas Pudding and Brandy Butter are 1. They can be made in
advance and 2. They contain so much booze that it helps preserve the flavour.
Mince meat is another great store cupboard essential which can be made at the end of the
summer…if you’re that organised!
Although it’s synonymous with Christmas for me Cranberry Sauce is a great Sunday lunch
accompaniment all year round. It can be made in a batch for the whole year as people love the
taste of a homemade sauce and it’s also a great emergency gift for Aunt Beryl if needs must!
This another great store cupboard essential which can be made in a large batch and used all year
round, my Mum is still finding uses for Brandy Butter in July!
Preparation is Key
When it comes to any large party or when you are required to cook for large numbers preparation
is essential, for example 2 weeks before you should start writing your to do list and making any
items you can in advance so that the day before and the morning of the bulk of your preparation is
complete and you can be calm and relaxed with a glass of Sherry in hand as no one likes to see a
Christmas and festive periods wouldn't be the same without the ceremonial bringing to the table of
the cheeseboard. Nothing can make that more special than homemade chutneys which are super
easy to make, shows individuality and are always a great gift for your loved ones.
In my house it wouldn’t be Christmas without cured Salmon for breakfast or as a great starter, you
can impress people with your curing and culinary skill but actually it is super easy to make. Another
plus point is it is best made 1-2 weeks in advance.
Stuffing is better made 4-5 Days before
Homemade stuffing is a great unique treat for Christmas, like with any terrine or stuffing it is best
made in advance so the flavours can develop and mature. This way you will end up with the most
amazing stuffing without of the stress of worrying about it on the day.