What does Christmas mean to you?
I think Christmas has had various meanings for me over the years, However, now my family is growing I think that it’s all about the children and seeing how excited it makes them. But who else doesn’t love a present or two!
What will you be cooking for Christmas dinner this year?
This year I think I will be cooking a turkey because my family is growing and there are more to feed! I usually cook a chicken but finally, I get to go big and have a turkey this Christmas.
I bet you know how to cook a turkey! Can you share your expertise on how you cook the perfect one?
I will take off the breasts and rub them inside and out with a thyme, lemon and garlic butter. Then wrap them in streaky bacon. It is really delicious!
Sounds delicious! What else will be complimenting your Christmas roast?
I will definitely be creating a beef dripping for the roast potatoes, which is a favourite of ours throughout the year at George's Kitchen. As well as the pigs in blankets and apple and sage stuffing. However, I actually prefer to roast a swede instead of the traditional carrot and parsnip dishes. In the end, I make my port gravy, which is combined with the turkey bones and extra browned vegetables that we have on offer.
What are your top Christmas food tips?
My main tip for Christmas will always be preparation! There are so many things that can help you get organized for Christmas, including part boiling potatoes for roasting, rubbing and prepping the turkey and preparing the sprouts. Ideally, anything that can be done the day before will make Christmas Day so much easier for you and leaves time for last-minute Christmas shopping!
Over the years, what has been your best dining Christmas experience?
I’ve had a strict regime with Christmas since I was young, which was mainly me dictating the rules with my poor mum, but recently we’ve been cooking the dinner together in ‘tandem’ and sharing a glass of port as a new tradition. So, my favourite dinner memories will definitely be me in the kitchen making and creating all of the food for my family.
If you could pick one what would be your favourite Christmas dish?
All of them, I love the whole plate of roast, it tastes so good all together. But if I had to pick something, baked swede would have to be my personal favourite.
(As I feel generous and in the Christmas mood, I have shared this recipe with you so you can create it for your own Christmas dinner - you will not be disappointed!)
Any tips for Christmas leftovers?
Always bubble and squeak for me! A Thai red curry is great or anything like that, but the memories of a big bubble and squeak on Boxing Day are just the best. I can get very creative with this dish by adding caramelised onions and a touch of jus. You can just whack it in a pan and let it bubble and squeak away, and always finish with a fried egg.
Winter Warmer Baked Swede courtesy of George Rouse
Ingredients:
- 1kg peeled and diced swedes
- 1 egg
- 100g breadcrumbs
- 100 ml Double cream
- Melted butter (for the top)
- 2tsp pimento/ Allspice
- Salt and pepper
Method:
1. Boil the Swedes in salted water until soft. Mash until smooth.
2. Mix the egg, then breadcrumbs and cream slowly into the bowl with the swede (depending on how wet the Swedes) are. It needs to be the same consistency as mash potatoes.
3. Add the pimento and season well, mixing until well combined.
4. Transfer the mix to an ovenproof tray, press down the swede mix until flat.
5. Make dimples in the top with a round spoon for decoration and drizzle the melted butter on top.
6. Bake at 160 degrees for about 40 minutes until the top is golden brown and the middle is hot.
Or, if you're not in the mood for cooking, visit George Rouse at George’s Kitchen in Furzedown!
