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Christmas is fast approaching and its time to put last minute touches in place to prepare for the perfect Christmas dinner. To make sure the day is a hit, Dave Lythall, head chef at Manchester’s Hotel Football, has shared some suggested dishes and top tips to make sure the day is a winning success.
LYTHALL’S TOP TIPS:
GET AHEAD AT CHRISTMAS
Your vegetables, potatoes and gravy base can all be cooked in advance, which can take off the extra pressure. Realistically, the only thing you should be doing on Christmas Day is roasting the meat and enjoying your favourite Christmas tipple with your family.
STARTER – SMOKED SALMON PARCEL
Blend salmon down into a cream and fold through a sprinkle of herbs of your choice. Pipe the formula along the salmon and roll into a parcel. Serve the parcel with a side salad of your choice.
MAIN COURSE – PERFECTING THE TURKEY
The success of your dinner depends on your turkey so it’s important to get it right. The main thing to remember is that turkey is not chicken and it needs lots of preparation to ensure it is spot on. It is best to prepare the legs, bone and rolls separately. Cut the legs off and wrap them in cling film the day before. On the day, put them in a stove or pan with some vegetables and stock. Finally, season the turkey breast and roast on the day. The braise liquid used to cook the legs can also be used for the gravy.
DESSERT – WINTER MESS
Take some frozen mixed berries and cut them with a touch of mulled win. Fold the cold berry mixture with meringue and whipped cream. The process is similar to an Eton Mess but with a Christmas twist.
For more information on Hotel Football visit: www.hotelfootball.com