Christmas Handy Hints

Order your turkey and ham from your butcher 1 month before Christmas. When placing the order be clear whether you want the turkey fresh, thawed or frozen.

Make sure the stuffing whether meat-based or bread-based is completely cool before filling the turkey cavity. The turkey should be stuffed just before roasting.

Your turkey stuffing may call for fresh or stale breadcrumbs- that means make your own from day old sliced white bread (unless otherwise specified) by placing the bread with the crust on into food processor and processing to crumbs. The crusts are left on for savoury recipes and removed to give a finer textured crumb for sweet recipes. 1 Slice of bread (crusts on) will make 2/3 cup crumbs. 1 slice bread (crust off), will make 1/2 cup breadcrumbs.

The best way to store ham is when you get the ham home if its shrink wrapped in a plastic bag, remove the bag and wipe ham dry with paper towel straight away. Soak a clean calico bag or clean pillow case in a solution of 1 cup water mixed with 1 tablespoon white vinegar for 10 minutes. Squeeze out excess moisture and store ham inside bag/pillow case. Secure with string and place on a tray. Store in the coldest part of the fridge for up to three weeks, changing the bag every 4 days.

Small chunks or slices of ham should be wrapped in double layer of greaseproof paper then foil and stored in an airtight container in the coldest part of the fridge for 1 week.

Frozen ham is best chopped and used in cooking as it becomes watery on thawing. Its ideal for fried rice, pad thai, spring rolls etc.

Prawns are best refrigerated in their shell (this prevents dehydration and loss of flavour). Place ice-cubes into bottom of a metal bowl, cover the ice with foil and place prawns on top. Cover with a few layers of damp paper towel, followed by foil. Stir in the coldest part of the fridge for no longer than 2 days.

You can make you fruit cakes and puddings up to 1 month ahead. Allow them to cool completely in the cake pan or pudding basin. Once cooled, wrap in the cake pan or pudding basin in three layers of plastic wrap, followed by one of foil. Store at room temperature in a cool place away from direct sunlight. Its also worth pointing out you can soak your fruit or make your fruit mince up to 2 months ahead. Keep this in a clean sterilized jar (filled right to the top) for up to 2 months.

To reheat pudding in the microwave, line a heatproof, microwave-safe plate with a sheet of non- stick paper. Invert the pudding onto the plate. Cover the pudding loosely with plastic wrap and place on a microwave-safe rack or upturned saucer (about 2cm off the turntable). Reheat a whole pudding on Medium-low Defrost 30% for 15 to 20 minutes or until the pudding feels warm ( on standing the pudding will get hotter). Allow to stand 5 minutes before serving. For individual serves, place on a heatproof, microwave-safe plate and cover loosely with plastic wrap. Elevate on a rack (as above) and reheat on Medium-low Defrost 30% for 3 to 5 minutes or until the pudding feels warm to touch-just remember if you have coins in the pudding make sure they are pressed right into the pudding (not exposed) to prevent ‘arcing’ and be sure the plate is heatproof and microwave-safe and does not have any gold or silver trim.

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