Michelin-star chef Tom Kitchin shows you how to create the perfect Christmas dinner
Christmas has always been a really special time for me. It’s a time to catch up with family and friends over lots of great food. As a father now, it’s become even more special for us and it’s hard not to get caught up in the excitement.
For many, Christmas dinner can often mean cooking for a crowd – and usually a crowd bigger than you might be used to. My main piece of advice is to start planning early, start shopping early so you get the very best produce and try to enjoy the time you spend in the kitchen on the day.
A turkey is a staple in many homes but if you want to do things differently and create a twist on tradition, there are lots of alternatives. For me, partridge is a great option. It’s a small bird so allow one per person. That’s another reason I think it’s so perfect to serve on Christmas Day. Serving everyone their own whole bird to cut and carve themselves on the plate is an absolute joy. It saves the cook time carving and trying to keep everything warm, and it also means you get to try all the different parts with all their wonderful tastes and textures.
Once you have the bird or birds, and all the trimmings sorted, you can turn your attention to the starter and dessert. Fresh, warming seasonal soup is always perfect and can be prepared the day before, leaving you a little more time to relax and enjoy with family and friends. Sticky toffee pudding in my eyes is a real crowd pleaser, and always proves a hit.
MULLED WINE
- SERVES 5
- 700ml red wine
- 1 orange – sliced
- 6-8 cloves
- 5 star anise
- Handful of juniper berries
- 4 cinnamon sticks
- 2 cardamom seeds
In a heavy bottom pan combine all of the above ingredients. Simmer on a low heat for 5 – 10 minutes to allow the fruits and spices to infuse with the wine. Remove from the heat and serve warm.
CHILLED CARROT, GINGER AND APPLE SOUP
- SERVES 4
- 20 carrots – thinly sliced
- 1 onion – thinly sliced
- 40g fresh ginger – finely diced
- 1tsp vegetable oil
- 600ml water
- Salt and pepper
- 6 Granny Smith apples
- Juice of 4 limes
- 2 radishes
- 1 day old slice of bread
Sweat the onion and ginger in a heavy bottom pan for 3-4 mins until cooked. Add half the carrots, keeping the rest for later, season with salt and sweat for 10-15 mins until the carrots are tender.
Set aside to chill before blitzing in a food processor until smooth. Meanwhile, juice the rest of the carrots and 5 apples, reserving one apple for garnish. Combine the juice with the chilled carrot until you’ve reached a soup-like consistency and add fresh lime juice to taste. Slice the bread into bite-size croutons, drizzle with olive oil and bake in the oven on a low heat for 5-10 mins. Top each bowl with diced apple, sliced radish and croutons. Serve chilled.
ROAST PARTRIDGE WITH BREAD SAUCE AND GAME CHIPS
- SERVES 4
- 4 x whole partridge (you can buy oven ready or visit your local butcher)
- Salt & pepper
- Olive oil
- Thyme (optional)
Remove the neck, wishbone and inners. Your butcher can do this for you but if you are doing this at home lift up the skin of the grouse and slip the tip of a small knife down either side of the partridge, insert your finger under the wish bone and gently pull away. Be careful when doing this as it can be quite sharp.
Once the partridge is prepared cover the back part with streaky bacon, tie together with string and season all over with salt and pepper. If desired add some sprigs of thyme to the cavity of the bird for extra flavour.
Preheat the oven to 180 degrees. Heat a splash of olive oil in a non-stick frying pan. Add the partridge and colour all over. Remove from the pan and place the bird on its breast in the oven. Cook for 3 minutes on one breast, turn and cook for 3 minutes on the other breast then place flat for a further 3 minutes. Take out and rest. Remove string, checking the legs to see if the bird is cooked – this will depend on the weight of the bird.
Serve the birds whole with game chips, bread sauce and a finger bowl For the bread sauce.
For the bread sauce:
- 1/2 an onion studded with 1 clove and 1 bay leaf
- Pint of milk
- 200g white bread – broken into pieces and crusts discarded
- Salt & pepper
- Pinch of nutmeg
- 25g butter
- Olive oil
Bring the milk to the boil, and add the studded onion. Add the nutmeg. Add the white bread pieces. Mix well together for 1-2 mins. Add the butter and season to taste.
For the game chips:
- 1 large potato
- 300ml vegetable oil
- Salt
Using the criss-cross part of a mandolin, cut the potato into slices roughly 3mm thick. Warm the oil gently on the stove. Dip a slice into the oil to check the oil is hot enough to fry. Fry the potatoes until crispy. Drain on paper towel and season lightly with salt.
STICKY TOFFEE PUDDING
- SERVES 8
- For the pudding:
- 515g dates
- 675ml water
- 2 1/2 tsp bicarbonate of soda
- 112g butter
- 515g sugar
- 515g flour
- 2tsp baking powder
- 4 eggs
- For the caramel sauce:
- 1kg brown sugar
- 1ltr light cream
- 250g butter (diced)
Pre heat the oven to 160°C and grease and flour 8 individual pudding moulds. Cook down the dates and water until they form a paste. Add bicarbonate of soda, then turn off the heat and mix together. Cream the butter and sugar, add the date paste, the eggs and finally the flour and baking powder. Place the mix in the pudding moulds and cook at 160°C until a skewer or knife comes out clean.
To make the caramel sauce, bring the cream and sugar to the boil. Whisk in the butter. Simmer until reduced and thick. To serve, remove the puddings from the moulds, pour over caramel sauce and serve with your choice of cream, custard or ice cream.