When the time comes to host a Christmas gathering, some of us respond with glee, while others feel an overwhelming sense of dread. The trick to surviving and indeed enjoying the process of hosting a Christmas affair is to avoid the instinct to stick your head in the sand. Instead, plan and prepare as far ahead as possible, so that when the day comes all you have to do is complete a short to-do list and put your glad-rags on.
Whether you’re having a sit down dinner or a casual party will depend on how many people you’re inviting. So it’s manageable for you, a recommended number for a sit down dinner is 6 to 8, however there are occasions, particularly Christmas, when you may be obliged to include more people in your plans. In such cases, a buffet might be easier. Whatever you do, these planning tips should help you sail through the day with calm and grace.
Follow these easy tips:
Tip 1: Plan your menu as far in advance as possible. Don’t attempt a tricky new recipe, unless you’ve had a chance to do a trial run a couple of weeks in advance.
Tip 2: If you’re not confident putting a menu together, check out the Christmas menu we’ve selected.
Tip 3: When inviting guests, check to see if they have any special dietary requirements so you can be sure to include dishes that everyone can enjoy.
Tip 4: Once you’ve decided your menu, put all the recipes in the same place, whether this means a stack of recipe books and magazines on the kitchen counter, or a special folder keeping all the recipes and notes together.
Tip 5: Check how much each recipe makes to be sure you have the right balance. You may need to halve or double a recipe, and should be sure that you can easily do so.
Tip 6: Check that you have the equipment you need to get the job done and that you don’t have twelve recipes that will need to be cooked on the stove or in the oven to be ready at once. If you can already tell that you won’t be able to comfortably manage to prepare everything, now is the time change your menu.
Tip 7: Make a list of all the ingredients you’ll need. Clean your pantry, fridge and freezer to make space and to see what you already have. Divide the list of items you need to purchase into pantry ingredients and fresh. Buy the pantry items at least a week in advance. Review your list a day ahead to make sure you haven’t overlooked anything and buy the fresh ingredients as well as any missing items.
Tip 8: Make as much as you can in advance to be either frozen or refrigerated. For the dishes that have to be made on the day, check to see if any elements such as chopping onions or measuring ingredients can be completed a day in advance.
Tip 9: Make a list of the order in which you need to prepare everything on the day – including defrosting and re-heating anything that has been prepared earlier – keep it all on the one sheet.
Tip 10: If someone offers to help, say yes, and assign them the task of bringing ice, bread rolls or a simple dish that can be brought to your house fully prepared. If it needs reheating, figure this into your plan ahead of time. Don’t let others cook in your kitchen as this will add hassle rather than remove it.
Tip 11: The day before, find all the serving dishes, plates, cutlery, glasses and table linen and make sure they’re clean and ready. If you’re having a sit-down dinner, set the table.
Tip 12: On the day, simply follow your list, take things one at a time and tick off the items as you go. If something does wind up getting forgotten or left out, don’t worry about it! You’re probably the only one who knows, and everyone else will be too caught up in having a good time and enjoying the rest of the delicious food to notice.
Tip 13: Don’t forget that the whole point of entertaining is for everyone to get together and enjoy each other’s company, so remember to relax and have fun! Merry Christmas!
Christmas Menu:
**Starter**
Prawns with garlic butter
Preparation time less than 30 minutes, Cooking time less than 10 minutes, Serves 2-3
Ingredients:
1 tbsp olive oil
50g butter
12 large raw prawns
2 garlic cloves, crushed
salt and freshly ground black pepper
small handful parsley, chopped
Method:
Step 1 – In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well.
Step 2 – Stir fry until the prawns are pink (about 4-5 minutes).
Step 3 – Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once.
**Main**
Maple honey mustard glazed ham
Preparation time 1hour Serves 12
Ingredients:
4kg leg or shoulder of ham, on the bone
100g (1/2 cup, firmly packed) brown sugar
80ml (1/3 cup) maple syrup
80ml (1/3 cup) honey
1 tablespoon Dijon mustard
Whole cloves, to stud
Method:
Step 1 – Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.
Step 2 – Preheat oven to 170°C. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
Step 3 – Brush one-third of the glaze over the ham. Bake, brushing with glaze every 15 minutes, for 1 hour. Serve with roasted potatoes and two sides of your favourite veggie.
**Dessert**
Raspberry trifle
Serves 8
Equipment – You will need an electric mixer and a 3 1/2-litre trifle bowl or another flat-bottomed glass bowl for this recipe.
Ingredients:
1kg (about 8 punnets) fresh raspberries
2/3 cup caster sugar, plus 1/2 cup caster sugar
3/4 cup Chambord (raspberry liqueur)
600ml thickened cream, well chilled
1 1/2 cups sour cream
500g packet (24) sponge finger biscuits
Icing sugar, for sifting
Method:
Step 1 – In a large heavy frying pan, combine 800g of the raspberries and 2/3 cup of the sugar. Stir over medium heat for about 2 minutes, or until the sugar melts and the raspberries begin to exude their liquid. Simmer for about 5 minutes, or until the raspberries have broken down. Stir in the Chambord. Strain the mixture through a fine sieve, pressing on the solids with a ladle to exude as much liquid and puree as possible. Discard the solids. Set the raspberry sauce aside to cool completely.
Step 2 – In a large bowl, using an electric mixer, beat the cream and remaining 1/2 cup sugar until soft peaks form. In another large bowl, beat the sour cream until it thickens. Fold the whipped cream into the sour cream.
Step 3 – Drizzle 1/3 cup of the raspberry sauce over the bottom of a 3 1/2-litre trifle bowl or another flat-bottomed glass bowl. Arrange a single layer of the sponge finger biscuits (about 6) over the bottom of the trifle bowl. Drizzle 1/3 cup of the raspberry sauce over. Spread about a quarter of the cream mixture over the biscuits. Arrange 12 raspberries over. Drizzle 1/3 cup of the raspberry sauce over. Repeat layering more biscuits, sauce, whipped cream mixture, and fresh raspberries 3 more times, finishing with the remaining cream mixture. Cover and refrigerate for at least 4 hours to allow the sponge finger biscuits to soften and the flavors to blend.
Step 4 – Scatter the remaining berries over the trifle. Dust with icing sugar and serve.
Here’s a quick and easy stress free way video to decorate your Christmas table
https://www.youtube.com/watch?v=HhF-mwdCN0E
