Christmas Dinner for One
If like me you are on your own this
Christmas day whether by choice or not, DON’T
make it an excuse to throw something in the microwave.
COOK
YOURSELF A CHRISTMAS DINNER.
You don’t have to buy a turkey and waste
most of it, just follow this guide and treat yourself to a great Christmas
meal.
You
will need
Red Wine (or a beverage of your choice)
A
Bird
1 – Poussin Chicken about 500 Gm
A little Olive Oil
Water
½ teaspoon - Dried Mixed Herbs
½ teaspoon - Dried Sage
Sage and Onion Stuffing Mix
Vegetables
3 – Medium Potatoes
1 – Large Carrot
1 – Medium Parsnip
½ - Small Swede
Cabbage or Sprouts (I’ve used cabbage
because I think sprouts should be illegal)
Gravy
100 Ml - Red Wine
Vegetable Stock
1 - Beef Stock Cube
2 desert spoons - Plain Flour
½ teaspoon – Dried Sage
½ teaspoon – Dried Mixed Herbs
OK pour yourself a drink and get started.
Peel the potatoes and put them on the
hob to part boil for 15 minutes, while they are boiling put about 2 centimetres
of oil in an oven proof dish and pre heat your oven to 180°c and put it in the
oven to heat up.
When the potatoes have had 15 minutes on
the hob carefully take it out of the oven, arrange the potatoes and the
parsnip in the dish coating them with the oil.
Top and tail the carrot, cut it in half
long ways and long ways again arrange it in the baking tray leaving room for
the chicken to go in the centre then put about ½ a centimetre of water in the
bottom of the dish.
Put the potatoes and parsnip into the
top of the oven and the carrots in the centre.
After 15 minutes take the carrots out of
the oven put the chicken in the centre and drizzle some olive oil over then
sprinkle with the herbs and sage, cover then put back in the oven for a further
30 minutes then uncover and turn the oven up to 200c for a further 15 minutes.
Follow the instructions for the stuffing
mix then roll into balls and place in the oven for the last overall 20 minutes.
Take the chicken out of the oven and put
it somewhere to rest, remove the carrots and put them somewhere to keep warm
while you make the gravy.
Put the flour in the juices and make a
paste, add the herbs, sage and the wine then stir well and simmer for 5 minutes.
Now add the beef stock cube, stir well
then add the vegetable stock just enough to get the consistency that you
require, if you don’t have any stock just use the water from one of the vegetables
that you have just cooked.
Serve in the way that you love best, pour yourself some wine, put
the TV on and enjoy.
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