Goose & all the trimmings
(Christmas - Main-course)
Following are recipes for your Christmas goose and all the trimmings. Time planning is the key to keeping your Christmas cooking under control so you can still enjoy yourself.
The apple and raisin chutney can be made well in advance and the stuffing balls can be made the day before, ready to go in the oven. The stock for the gravy can also be made the day before. Get your potatoes and Jerusalem artichokes peeled, leaving them in the fridge, covered in water (with a little lemon juice in with the Jerusalem artichokes to prevent discolouring). Prepare the vegetables for the cabbage recipe and for the cooked ham. Toast the crumbs for the Jerusalem artichokes and store them in an airtight container.
Now, on Christmas day, that leaves you with a lot less to do. Get the goose into roast, the ham onto steam and blanch your roast potatoes and Jerusalem artichokes. While the goose is resting the ham can be baked and the stuffing balls and potatoes roasted. That leaves the cabbage, Jerusalem artichokes and gravy to be prepared on the hob.
With a well orchestrated Christmas cooking plan, you will have time to fit in the odd glass of sherry! Happy Christmas!