Christmas Dinner for One

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

A Drink

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.

In the meantime cook the vegetable of your choice, don’t worry if you cook too much just put them in containers in the fridge, they are great microwaved the next day with some fresh gravy.

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.