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 Christmas in a Box Cooking Instructions |
Christmas in a Box Video Instructions |
Cooking InstructionsPreparation Time: 30 minutes |
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Pre-Work |
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Remove the following items from the fridge before cooking: Turkey Wellington – 40 minutes Remove all the packaging and Pre-heat the oven to 200°C |
Stilton Crackers |
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Line a baking tray with greaseproof paper and place the Stilton,Date & Walnut chutney Crackers on and allow to come to room temperature. This takes approx. 20 minutes. Bake for 25-30 minutes until the pastry has darkened and is crisp. |
Enjoy Canapés!Turn the oven up to 220°C |
Main Course -Step 1 |
| Place the Turkey Wellington with greaseproof paper onto a baking tray. |
| Allow Turkey Wellington to come to room temperature. This takes approx. 40 minutes. |
| Place the Turkey Wellington into the oven and cook for 20 minutes at 220°C to ensure a glossy finish. |
| Reduce the oven temperature to 180°C, cover the Turkey Wellington with tin foil to prevent the pastry burning. |
| Transfer Roasting potatoes into a baking tray and place in the oven. |
| Mix oil and honey into the carrots & parsnips and place in the oven. |
| Cook the covered Turkey Wellington, Potatoes, Carrots and Parsnips for 40 minutes. |
Starter |
| Prepare Chicken Liver Parfait (see Serving Suggestion). |
| Toast some brioche, transfer chutney into a serving dish. |
Enjoy Starter! |
Main Course -Step 2 |
| Remove Turkey and check with a temperature probe, it should measure 72°C, alternatively place a skewer into the Wellington, if the juices are clear it is cooked. |
| Wrap the Turkey in the foil and rest for 10-15 minutes. |
| Remove the Potatoes, Carrots and Parsnips and wrap with foil to keep them warm. |
| Place Savoury bread in oven for 20-25 mins. |
| Transfer chipolatas onto a baking tray, brush with oil and place in the oven, shake the tray to ensure they do not stick for 15-20 mins. |
| Transfer the sprouts in to a pan of salted, boiling water and cook until tender -drain and add butter and pepper. |
| Place the red cabbage in microwave, pierce film, heat on full power for 3 ½ mins – allow to sit for a couple of mins. |
| Transfer turkey gravy into a pan and heat to a gentle simmer. Pour into sauce boat. |
Enjoy Main Course! |
Dessert |
| Place the Christmas pudding in the microwave for 2 ½ minutes on full power. Leave to sit for 1 minute, before removing the plastic film and popping out of the mould. |
| Serve with hot or cold Brandy sauce. |
Serving Suggestions |
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Chicken Liver Parfait |
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Due to the parfait being a sticky product, for optimal presentation it should be placed in some boiling water to remove it from the container.
Boil some water and pour an inch into a shallow dish slightly bigger than the parfait container. Place the parfait container into the water ensuring the parfait is not covered, the heat should loosen the edges of the parfait. Tip the parfait out of the container, then place your knife into the hot water to heat. Use the hot knife to cut the parfait into neat portions. Place the parfait onto the plate and serve with toasted brioche and red onion chutney. (Garnish with some fine leaves optional) |
Turkey Wellington |
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Place the Turkey Wellington onto the carving board. Transfer the Bread Pudding, Carrots & Parsnips, Red Cabbage, Brussel Sprouts, Potatoes & Chipolatas into serving dishes and place on the dining table.·
Carve the Turkey Wellington, place in the centre of a warm plate, then serve with the Turkey gravy. |
Dessert |
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Dust with icing sugar
Serve with hot or cold Brandy Sauce. |
Cheese Board |
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Allow the cheese to come to room temperature. This will take approx. 20 minutes.
Place the cheese onto platter with the chutney |
Equipment List |
| Sauce pan x 3 Large Baking tray Small Baking tray x2 Temperature probe (recommended) or metal skewer Colander or sieve Oven Gloves Carving Board Carving Knife Pastry Brush Whisk Tongs Dessert Spoons in Hot Water x 2 Sauce Jug x 2 Chopping Board Serrated Knife 8-10in Cling Film Tin Foil Cooling Rack Microwave |
