Cooking Guide for Christmas Dinner for Two

Three days for your meal

  • Apricot Truffles: Make and store in an airtight container

Two days before your meal

  • Almond Gazpacho: Soak almonds overnight
  • Chocolate Tart: Make pastry and chill overnight

One day before your meal

  • Almond Gazpacho: Make soup as directed and chill in airtight container overnight. Cook crab (if using) and store meat in an airtight container in fridge
  • Twice-Cooked Duck Breast: Prepare and steam duck as directed, then chill overnight
  • Confit Potatoes: Peel and leave in acidulated water overnight.
  • Roast Beetroot: Par-boil as directed, then chill overnight
  • Glazed Apple and Red Cabbage: Make and complete, then store in airtight container in fridge
  • Chocolate Tart: Make custard as directed, then store in airtight container in the fridge

Four hours before your meal

  • Fennel and Orange Salad: Make dressing as directed, chill
  • Chocolate Tart: Blind bake pastry case, pour custard into tart and bake as directed. Chill, still in tart tin.

Two hours before your meal

  • Confit potatoes: Drain, cook as directed
  • Fennel and Orange Salad: Prepare vegetables and ingredients

One hour before your meal

  • Roasted Beetroot: Roast as directed
  • Chocolate Tart: Place onto serving platter. Chill until ready to serve
  • Sugared cherries: Whisk egg white and pour sugar into saucer, set aside

15 minutes before your meal

  • Almond Gazpacho: Serve when required
  • Twice Cooked Duck Breast: Pan-fry duck as directed, rest five minutes, then slice. Serve
  • Confit Potatoes: Serve
  • Roast beetroot: Serve
  • Fennel and Orange Salad: Toss all ingredients together and serve
  • Glazed Apple and Red Cabbage: Reheat in microwave or in saucepan for a minute or two, then serve
  • Sugared Cherries: Prepare at last moment, serve immediately
  • Apricot Truffles: Serve as required

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