We all know that the highlight of Christmas Day is indulging in a hearty roast drenched in tasty gravy. However, with so much food to prepare, it can be challenging to perfect every element. Luckily, Gordon Ramsay has revealed his top tips for creating an exceptional Christmas dinner. From meat and timing to sprouts and potatoes, he’s got advice for everything.
MyLondon has compiled all these tips into one handy article to save you from frantically searching the internet for help at the last minute. Read on to discover which common ingredient the Michelin-starred chef swears by for a fail-safe juicy turkey. His primary tip for a stress-free roast is to start preparations as early as possible. For the latest restaurant reviews, sign up to our food and drink newsletter here.
While appearing on the Jonathan Ross show last year, Gordon urged the entire family to participate in peeling, chopping, and parboiling vegetables on Christmas Eve or even December 23 in preparation for the big day. Just remember to store them in the fridge overnight, and they’ll be ready to use. Many people also forget to sharpen their knives, but the Hell’s Kitchen host says a quick sharpening will save a lot of effort – and tears – when it’s time to carve the turkey, reports MyLondon.
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He’s also offered advice on how to get even the pickiest eaters to enjoy brussels sprouts. Apparently, the secret to mastering these tricky little cabbages is to boil them for two minutes and then fry them with some chestnuts and pancetta. The chestnuts add a sweet note, with the cured pork providing a rich touch. It sounds delicious, but it might not be suitable for vegetarians! Meanwhile, mash is incredibly easy to mess up, and there’s nothing worse than a lumpy mouthful of what should have been potatoey goodness.
Your Christmas dinner will be better than ever after following Gordon’s easy tips -Credit:Getty Images/Design Pics RF
Gordon suggests using waxy potatoes such as Charlotte or Jersey Royals as these absorb more butter and cream. Boil spuds with their skin on so they don’t soak up the water, and peel them while they’re steaming hot. And don’t even think about putting them in a food processor unless you want mash that resembles glue. For those seeking the perfect roast potato, you’ll need to delve into your spice cabinet.
A trick used in Chelsea’s Restaurant Gordon Ramsay is to sprinkle turmeric on the potatoes just before roasting them, which adds a lovely earthy flavour. This may be controversial, but Gordon swears by adding a few chopped walnuts to any gravy for an extra bit of texture. In fact, his go-to gravy recipe includes nuts, dry cider and freshly chopped tomatoes! This could be a shout for those who are really looking to impress as the gravy is supposedly incredibly thick and has a lovely fresh taste.
Getting all the components of a Christmas roast right can prove challenging -Credit:Getty Images
Finally, the ultimate test of every chef’s Christmas cooking skills – the turkey. Known for being easy to overcook and hard to swallow, this tricky bird often ends up incredibly dry. However, Gordon Ramsay has a secret weapon – a packet of bacon. To retain the moisture, simply cover your turkey breast with a layer of streaky bacon and let it cook slowly.
He also recommends creating a flavoured butter using chopped herbs, citrus zest and garlic to spread over and under the skin. Don’t forget to baste the bird every half an hour with the flavourful juices for a roast turkey that stands out! If you choose to follow only one tip, make sure it’s this one: once your turkey is fully cooked, let it rest in a warm place for at least 45 minutes, ideally longer. This allows the meat to relax and reabsorb all the juices.
For a comprehensive guide on how to cook a turkey, follow Gordon’s favourite recipe here.