Published on November 8, 2024 by Team Delia Online

Having a plan makes things a lot easier, rather than having to write everything down, we’ve done it for you!

To follow our Christmas lunch, here’s what to do on Christmas Eve

Warm potato blinis with smoked salmon, crème fraîche and dill

These were adapted from the Russian version, so no special ingredients are needed. The potato makes them lighter and has a wonderful affinity with smoked salmon.

For 6 people

350 g (12 oz) Désirée potatoes, peeled
3 medium eggs, separated
75 ml (3 fluid ounces) milk
50 g (2 oz) self-rising flour
¼ teaspoon freshly grated nutmeg
seasoning

200 g (7 oz) sliced ​​smoked salmon (use value pack but no trimmings)
300 ml jar of crème fraîche
1 bunch of dill
1 tablespoon of peanut oil

You will need a steamer and whisk, preferably electric, and a large frying pan.

The blinis can be prepared the day before, to start cut the potatoes into pieces and put them in a steamer placed over a pan of boiling water, sprinkle with a little salt, put a lid on and cook Steam the potatoes until very tender.

Then put the cooked potatoes in a large bowl and use an electric whisk (or fork) to mash them, then add the egg yolks to the milk and pour it over the mashed potatoes followed by the flour, nutmeg and seasoning and whisk the ingredients. together to make a smooth, thick paste.

Now clean and dry the beaters thoroughly and whip the egg whites in a scrupulously clean bowl until they form soft but not stiff peaks. Then carefully fold the egg whites into the batter, about a third at a time.

Heat the pan over medium heat then lower the heat fairly slowly. Put some peanut oil in the pan and use a piece of paper towel to spread it around the pan.

Start by making a blini using a lightly rounded tablespoon of dough. Cook for 2 minutes 30 minutes before gently turning it over with a spatula or a slice of egg and cook for another 2 minutes 30 minutes. The blini should be golden brown on each side, if it seems a little dark, reduce the heat a little. Lift the blini onto a cooling rack. Next, spread a little more oil in the pan and if you’re feeling ready, you can try making 2-3 blinis at a time until you have 12.

Once the blinis are cold, layer them on a small baking sheet then cover them with aluminum foil and store them in the refrigerator.

Sausage meat stuffing

A traditional turkey stuffing, it can be prepared in advance for the big day.

450 g (1 lb) sausage meat
15 g (¾ oz) chopped fresh sage
1 medium onion, finely chopped
40 g (1 ½ oz) fresh white breadcrumbs
1 tablespoon of plain flour

Prepare the stuffing by mixing the sausage meat, sage, onion and breadcrumbs with a little seasoning and divide into twelve equal sized pieces. Then lightly dust your hands with flour and, using the palms of your hands, shape them into balls. Place them on a plate covered with cling film, cover and store in the refrigerator.

Roasted chestnuts

200 g (7 oz) fresh chestnuts

Take the chestnuts and use the tip of a small, sharp knife to make a cross in the skin on the flat side. Then place them (scored side up) on a baking sheet and roast for 25 minutes. When they are ready, the cross will have opened slightly, exposing the flesh of the chestnut.

Now, using a cloth to protect your hands, gently squeeze one of the chestnuts, then remove the shell and any brown skin and repeat until they are all peeled. (If they start to cool and become difficult to peel, return them to the oven for a few minutes. Let the peeled chestnuts cool and store them in a lidded container in the refrigerator, ready to saute on Christmas Day.

Port Braised Turkey Drumsticks

Turkey drumsticks are huge and two are enough for six people. What makes this recipe so good is that slow braising the meat closest to the bone gives it superb flavor. The addition of bacon buns and stuffing means all the traditional flavors are there too. In the recipe I planned for this to be done the day before, to give you less stress on Christmas Day (I also think it tastes better!)

For 6 people

2 turkey drumsticks (weighing approximately 700 to 800 g each)
1 tablespoon of peanut oil
1 tablespoon of butter
12 slices of smoked bacon, each rolled up tightly and threaded onto 2 skewers
450 g (1 lb) shallots, peeled
2 cloves of garlic, peeled and chopped
300 ml (½ pt) red wine
50 ml (2 fl oz) port
250 ml (9 fl oz) broth made from Souci Swiss vegetable stock powder
2 bay leaves
6 sprigs of thyme and 1 dessert spoon chopped
1 heaped tablespoon of plain flour mixed with 1 heaped tablespoon of butter
salt and freshly ground black pepper
200 g jar of cranberry sauce

Preheat the oven to 140°C, thermostat 1

You will need a large, heavy-bottomed, lidded casserole dish with a capacity of 3.45 liters (5 pts).

First melt half the butter and the oil in the casserole dish. While this is heating, pat the turkey drumsticks as dry as possible with paper towels and season with salt and freshly ground black pepper. When the butter begins to sizzle, place the drumsticks in the hot fat then, over medium heat, brown them by turning them with a spoon and fork until they are all golden brown , which will take approximately 10 minutes.

Then place the turkey drumsticks in a large dish then brown the shallots in the same pan then remove them to join the drumsticks. Finally add the garlic to the pan, which will take about 1 minute, stirring it to color it.

Then return the turkey to the pot and add the wine, port, stock, bay leaves, thyme sprigs and chopped thyme. Bring to the boil, then put the lid on and cook in the center of the oven for 1 hour.

After that, turn the drumsticks and add the shallots, cover and return to the oven for another hour. Then remove the turkey drumsticks and shallots to a clean dish and discard the bay leaves and thyme.

Then, over medium heat, add the butter and flour in small ½ teaspoon pieces to the sauce and whisk until it returns to boiling point and thickens. When the turkey is cool enough to handle, remove it and discard all the skin (which has now rendered all of its wonderful flavor), then carefully remove the meat from the bone, keeping it in large pieces. As you do this, remove any thin bones and pieces of cartilage and discard them as well.

Return the turkey and shallots to the sauce, and when it has completely cooled, put the lid on and store in the fridge – if you have space. You can also store it in a cool shed, garage or in the trunk of the car, or decant it into a plastic container that would fit more easily in the refrigerator.

Christmas at a low price: before Christmas
Christmas on the cheap: Christmas Day
Christmas at a lower cost: Checklists

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