Christmas is just around the corner so now is the perfect time to share with you some of our favourite recipes, hints and tips for festive cooking! The Mellow Yellow team has all contributed a recipe or a favourite tip to help you ensure this is the best Christmas yet.

 

Tips For Roasties…

 

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Roast potatoes – Make sure you use Farrington’s Mellow Yellow Rapeseed Oil. Thanks to its high smoke point, it helps you achieve extra crispy roast potatoes as it performs brilliantly at high temperatures. Take a look at Joanna’s freezer tip below if you want to save time on your roasties.

 

christmas potatoes

 

To save time on the big day, parboil and freeze your potatoes a few days earlier. Then once your meat is out of the oven, heat up Farrington’s Mellow Yellow Rapeseed Oil in a roasting dish until nice and hot, then put in your parboiled potatoes from frozen. This will make EVEN crispier roast potatoes, and save you a bit of space on the hob. (As heard by Joanna on Radio 2.)

 

Mince Pies

 

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Mince Pies – Homemade mince pies really are so much better than shop bought ones, plus our recipe has a secret addition of chopped apple in the mincemeat that elevates the flavour!

 

A different way to eat a mince pie – Heat it up and take the lid off, pop a slice of stilton inside while it’s still hot then put the lid back on. Enjoy your sweet and savoury treat! (Rachel promises us this is delicious.)

 

Any other tips?

 

Use roasting bags for a juicy turkey and start with a clean oven to make the clean up easier! If you’re not feeding the five thousand, buy a turkey crown as it’s solid meat, takes less time and fits in a roasting bag perfectly! (Jo’s top tips for a stress-free Christmas!)

 

Leftover Christmas Cake? Don’t waste it, instead cut into large chunks, cover with clingfilm then foil, and freeze. (Gina’s favourite way to keep Christmas going until Spring)

Christmas cake

 

Chestnut Stuffing – Emily’s Christmas dinner highlight

 

Ingredients:

100g bacon
50ml Mellow Yellow Rapeseed Oil, plus extra for greasing tin
1 onion peeled and chopped finely
150g sliced mushrooms
250g chestnut puree
250g tin whole chestnuts ground like breadcrumbs
Small tin or tube of liver pate
3 large cloves of garlic chopped finely
1 tablespoon (15ml) dried oregano
50g fresh breadcrumbs
1 lightly whisked egg
Salt and black pepper to taste

Method:

Cut any rind off the bacon and chop into small cubes.  Put Mellow Yellow Rapeseed Oil into pan and fry bacon and onion for about 3-5 minutes.  Transfer to a bowl with all the fat and stir in well with all the other ingredients and check seasoning.  Grease baking tin with Mellow Yellow oil and cook in a preheated oven at 180c for 45 minutes.

 

Boozy Cranberry sauce – Richard’s way to add a kick to lunch time

 

This is one to start this year ready for next Christmas as it needs 10-12 months to infuse. But its a great thing to start during any time off you have this Christmas!

Firstly make cranberry Gin as you would sloe gin:

Ingredients:

450g/1lb Cranberries, frozen will work
225g/8oz caster sugar
1 litre/1¾ pint gin

Method:

Prick the skin of the cranberries all over with a clean needle and put in a large sterilised jar. Pour in the sugar and the gin, seal tightly and shake well. Store in a cool, dark cupboard and shake every other day for a week. Then shake once a week for at least two months. After 10-12 months strain the cranberry gin through muslin into a sterilised bottle . Once you have strained the gin, cook the soaked cranberries down to a jam like consistency adding a little salt and or sugar to taste. And there you go, delicious homemade boozy cranberry sauce, plus cranberry gin for a festive G&T!