We gave you the chance to ask our food expert Donna Hay advice on how to make this Christmas the Best Ever. The following people each receive a signed copy of Donna's new cookbook Fast, Fresh, Simple.
Do you have a great Christmas dessert option to knock the socks off traditional pudding? (We are a bit over pudding and mince tarts!) - Kelly, Caulfield North, Vic.
Absolutely. I happen to think an elegant summery trifle or a festive summer pavlova are much more suited to our sunny Christmas weather. Which is why we've done a whole story on glamorous do-ahead trifles in our Christmas issue that are super easy to prepare and use a combination of fresh and store-bought items to get all the flavour without the fuss. We cover everything from passionfruit and berry meringue trifle to raspberry and mascarpone, tiramisu and even a black forest trifle! And for an entirely modern take on an old-fashioned Christmas pudding, see our Celebrate issue for a frozen version made of ice-cream. It's all the flavours you love about pudding in an iced confection - no baking required.
What parts of the Christmas dinner can I prepare before Christmas Day so I'm not rushed off my feet on the big day? - Dianne, Aberfoyle Park, SA
There are many elements of the Christmas feast you can prepare the day before, starting with dessert (which always tastes better after a day when all the flavours have had time to develop, particularly in a trifle.) If you're making Christmas ham, make the glaze the day before and refrigerate. Take the skin of the ham, score the fat and refrigerate uncovered overnight. For the turkey, you can make the stuffing the night before. You can also clean the turkey, pat dry, push some butter and herbs under the skin, cover and refrigerate, That way, you stuff it in the morning and roast. Any salad dressings can be made the day before and you can chop any vegetables and store overnight.
What's the one thing I should have in my pantry - to whip up quickly if unexpected guests pop in? - Catherine W.
There are a few things I always have on hand that help me out with quick nibbles when guests drop by. I always have puff pastry in the freezer - you can make really easy savoury tarts. I have caramelised onion relish in the fridge, too, to spread over the pastry base, top with a soft cheese such as goat's cheese, bake and serve! Keep a few cold meats and cheeses on hand, like prosciutto and bocconcini, as well as olives and marinated vegetables. Nothing beats a quick antipasto platter with some bread and hummus at a pinch!
I never know what cut of pork to have on Christmas day. Do you go for the loin of pork, which would be easy to carve or something with a bone in? - Lynette C.
Pork with plenty of crackling is a real treat on Christmas day and the cut you choose is entirely up to personal taste and preference. Cooking on the bone means a juicier result and less chance of the meat drying out, though it has a slightly longer cooking time. Cooking a rolled and stuffed loin is easy and quick and it is easier to carve. It will also take up less room in the oven than a bone-in roast, meaning more space to roast vegetables.
What do you suggest to serve as nibbles/entree pre traditional Christmas lunch (that won't fill everyone up?) - Pauline R.
For a traditional Christmas lunch, I would start with something very light and simple, such as smoked salmon. Simply serve the salmon on thin slices of toasted baguette with a squeeze of lemon and some capers or a little dill. Freshly shucked oysters with a shallot vinaigrette would also go down a treat.
What do you think is the perfect glaze for a ham for Christmas? I've looked online and in cookbooks but can't decide on one, as they are all different. What would you use? - Bronnwynne G.
Ham has a natural affinity with sweet fruit to create a sticky glaze. Some of my favourite glazes incorporate orange, quince or cranberry jellies in the mixture. For a classic recipe, combine orange marmalade with mustard, brandy and brown sugar. Or a mix of maple syrup and apple cider vinegar is also delicious. Balsamic vinegar, honey, mustard and brown sugar also makes for a tasty finger-licking glaze.
What's the best salad to compliment the turkey at Christmas besides doing the roast veggies? - Lyn M.
I love the crunch and bite of fennel and would thinly shave it with apple to make a fennel and apple slaw. It offers sweet and savoury crunch. I also like a watercress salad with cooling cucumber and a dill and yoghurt dressing.
I love making pavlova and had planned to make one to pile high with berries for our Christmas celebration. However, I'm confused about how it is best cooked - with or without fan? Your tips would be appreciated. - Justine, Turramurra, NSW
A pavlova is best baked in the middle rack on a very low heat in a fan-forced oven. We bake ours at 120C in a fan-forced oven on a baking tray lined with baking paper. We bake it for 1 hour and 20 minutes, turn the oven off and then let the meringue cool completely in the oven. This will ensure the crisp white exterior and the soft inside. The long cooking time on low heat will ensure a lovely crisp shell.
How do I choose a good supermarket turkey and is frozen ok? What size do I need to feed 12 people and have leftovers (I don't plan on cooking the next day)? And how/how long do I cook it to ensure it stays moist? - Mary R.
Most supermarkets now stock a range of whole turkeys and turkey cuts and even free-range birds, giving you more choice than before. Of course, your other option is to order a fresh turkey from your butcher for pick up before Christmas day. For a dozen people, a 5.5kg turkey should be ample. Remember when buying a frozen turkey of this size, take it out of the freezer 48 hours before you want to cook it and let it defrost completely in the fridge. For a juicy bird, allow 20 minutes roasting time at 180C per 500g of meat. If you stuff your turkey, don't forget to include the stuffing in the total weight for roasting.
How do I make my Christmas roast potatoes go crunchy on the outside? - Darnell, ACT
My best trick for roasted potatoes that are golden and crunchy on the outside and soft on the inside is to par-boil your potatoes first. Drain the potatoes, give them a good shake in the pan to fluff up the outsides. Preheat your oven to 200C and pour a little oil into the bottom of a baking dish. Heat the baking dish and the oil in the hot oven for around 5 minutes, then carefully place the potatoes in the dish, turning them in the hot oil with tongs. Roast for around 35-40 minutes or until golden and crunchy.
More about About Donna Hay
At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back.
She later moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a best-selling author of 18 cookbooks, publisher of the bi-monthly donna hay magazine, weekly newspaper columnist, creator of homewares and a food range, and now shop owner of her first general store in Sydney, Australia.
Books by Donna Hay include: Seasons, No Time To Cook, Off The Shelf, Modern Classics, The Instant Cook, Instant Entertaining, The Simple Essentials Collection, the marie claire cooking series and now Fast, Fresh, Simple.
