Let’s talk festive food

NEWS COMMENT: Online crime is targeting society every day

0
Have your say

Christmas is fast approaching. Before you know it, many of us will be sat around the table with family and friends, creating brilliant memories.

So let’s get into the spirit and talk festive food.

Maybe it’s time more young people did some cooking to help out mum or dad.

Also, whoever slaves over the cooker on the 25th to put together an enjoyable feast, please show your appreciation and thankfulness for everything they do.

I think youngsters should be more grateful towards those who do so many things for them; one day you will be cooking, wrapping and organising yourself and realise how much work is involved.

It can be a challenge to prevent yourself from eating a large amount this time of year.

The season is an opportunity to put that diet aside and indulge in the various flavours that knit it all together.

The Christmas dinner is always a symbolic moment; it’s where the crackers are pulled, the discussions take place and, most importantly, the feast begins.

For some the dinner consists of the traditional turkey accompanied with stuffing, roast potatoes and more. For many others, a seasonal roast is all about the meaty options.

A choice of three main meats continue to be a warm welcome around the table: traditional roast turkey, mouthwatering beef and gorgeous gammon. It’s important not to forget the added extra of pigs wrapped in blankets.

Turkey is an enjoyable meat to roast as the taste is so basic, waiting to be spiced up by the cook. Not only does it come at a good price, it is practical to flavour.

For those who do get involved in the preparation, it can lead to stress and even panic at a time when we should be enjoying ourselves.

But remember to follow advice and dinner won’t be a disaster

Beef is best to cut half-an-hour after cooking. Allow it to rest, then cut thinly for a tender texture ready to be served up on a plate.

Never throw away the juices from the meat, use them to create a red wine gravy.

A popular meat that is great chilled on Boxing Day with warm crusty bread and butter is gammon.

Remember it’s salty already, so ensure you don’t add any more salt.

Boiling is a nice option to cook the meat, contrasting with other methods.

Whatever you have, don’t forget to help out and have fun!