Simple trick chef uses for Christmas dinner to make potatoes taste amazing

One of the best parts of Christmas is the dinner, but getting it right can be a real challenge.

If you struggle to make your feast a taste sensation for your guests, then fear not because a top chef has shared some of his secrets and tricks to help make your meal this year the most memorable one yet.

Great British Menu winner and owner of Benedicts Restaurant in Norwich, Richard Bainbridge, has revealed how you can ensure your turkey and potatoes taste amazing.

And all you’ll need is one little ingredient.

So what is it that the award-winning chef does to make his roast dinner extra special?

It’s simple.

Each Christmas he always makes sure to sprinkle a crushed Chicken OXO stock cube over his potatoes and bird before roasting in the oven as he claims it tastes "epic".

And when it comes to your starter, Richard advocates smashing up some frozen raspberries and adding them on top of a prawn cocktail.

If this isn’t enough to get you in the cooking mood, Richard also shared some of his top tips for organisation and preparation.

And the main advice he can give is to make most of the accompaniments as far in advance as possible and freeze them – this includes pastry, cranberry sauce, mince meat and brandy butter.

He said: "When it comes to any large party or when you are required to cook for large numbers preparation is essential, for example two weeks before Christmas you should start writing your to do list and making any items you can in advance so that the day before and the morning of, the bulk of your preparation is complete and you can be calm and relaxed with a glass of Sherry in hand as no one likes to see a stressed chef."

Richard continued: "In the lead up to Christmas homemade pastry is a store cupboard must. Make it in advance and it can be kept for up to three months in the freezer, perfect for those emergency canapés.

"Mince meat is another great store cupboard essential which can be made at the end of the summer… if you’re that organised, while Christmas cake, Christmas pudding and brandy butter are some of the greatest things about Christmas and as they contain so much booze the flavour can be preserved for ages."

He added: "The brandy butter can be whipped up in a large batch and used all year round – my mum will still be finding uses for it next July."

What are your top tips for cooking Christmas dinner? Share them in the comments below.

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