Over Ambitious??

[jd_1984]

I am taking on Xmas dinner (for 6 people) this year.
I want to give them a good dinner, but for a "sort of" competent chef, does this sound too much??

Starter - Leek and Potato Soup or Chicken Liver Pate (both home made)

2 meats, turkey (crown) and ham
Roast and Mash Potato, Carrot/turnip, Parsnips, Sprouts, red cabbage, sweetcorn, broccolli, pigs in blanket (bought from shops), stuffing (home made)

Dessert - Sticky Toffee Pudding (bought)


Any advice on how to bring all these elements together and on the plate at the same time? I think I can do it ?????

[joggerjayne]

Buy or hire a couple of chafing dishes.

You can get all the veg, etc, ready, and the meats, and whack them in the chafing dishes, and they will stay warm, and not dry out. Also looks quite professional.

[joggerjayne]

You can then eat the starters without having to dash in and out of the kitchen to keep an eye on the main course.

Even the potatoes are okay once you've got them into a chafer.

[ummmm]

Not at all..

You can make soup/pate/mash the night before.....

Have you got a steamer?

Par steam the spuds and parnips...ready for roasting, cover and put aside...the rest can go in the steamer...

It's easier than you think :)

[ummmm]

The rest can go in the steamer in time for dish up...

[jd_1984]

No steamer.
I am pretty good at knocking up a decent meal for myself and/or girlfriend. But I have never took on xmas dinner or anything with so many elemets. People have said its not as bad as you think, probably just the pressure of doing it for the first time

[ummmm]

If you can cook a Sunday dinner you can do a xmas dinner...

Get a steamer...even if you don't use it this year...it's invaluable.

I have 3....all hob steamers. You can cook 4 veg on one ring....

[rowanwitch]

stop fretting...try to think of it as a normal sunday lunch... pre cook the ham so you only need to worry about the turkey and if you have a slow cooker do your red cabbage early add some butter and grated apple and keep it on the low setting...

Id also consider mashing the potato with the carrot and turnip with butter and a little nutmeg and finish it off in the bottom of the oven will just save a little timewhen serving as the main problem is often with so many items the first ones dished up are cooling by the time the last bits hit the table

[nannybooby]

You sound pretty competant to me , as said earlier if you can do Sunday Lunch you can do this too. Only think I would suggest is do the pate as a starter you can plate it up and cover with clingfilm before everyone gets there. Also easy way to make melbea toast :-

fresh thinsliced bread ,cut off crusts , use rolling pin to flaten out (ie like rolling pastry),spread thinly with butter and roll corner to corner loosly (bit like a croisant) dab of butter to stick top corner. Put in Hot oven till crispy and lightly brown. Again you can prep early and just wack in oven as you are ready to serve up.
Good luck

[brenda]

jd-- sounds excellent----can you make it 7 ,not 6, and I will be round.Will wash up promise.