Posted by kathryn in Seasonal Health, Pudding, Dinner parties and Main courses

Yesterday I posted recipes for an easy Christmas menu. Each dish takes no longer than ten minutes of prep – so you can get out of the kitchen and enjoy the day.

I’ve put together the following preparation guide – to make the day even easier:

The night before

• Baked cod with lime & summer vegetables: prepare the whole dish up to the cooking point, cover with clingfilm and leave in the fridge overnight
• Roast potato, pumpkin & sweet potato with rosemary: boil the potatoes and sweet potatoes as per instructions. Toss together with the olive oil and rosemary, allow to cool and then refrigerate overnight.
• Berry, ricotta & panettone cake: mix together the blueberries and icing sugar and leave in the fridge overnight.
• Chocolate mascarpone biscuits: make the chocolate, coffee and mascarpone mixture, put in the fridge overnight.

Christmas morning

• Antipasto platter: make up the antipasto platter and place in the fridge
• Cranberry & raspberry fizz:slice up the oranges and limes, put to one side
• Chocolate mascarpone biscuits: finish off the biscuits by sandwiching together with the chocolate mascarpone mix and decorating with silver cachous.
• Berry, ricotta & panettone cake: wash and halve the strawberries

Just before your guests arrive:

• Make the cranberry & raspberry fizz.
• Take the antipasto platter out the fridge and serve.
• Heat the oven to 250°C and place a roasting tray (for the potatoes) in the oven.

At lunch-time:

• Place the cod with lime & summer vegetables in the oven with the potatoes, pumpkin & sweet potato. Cook for 10 minutes.
• Assemble the berry, ricotta & panettone cake just before serving.

20 December, 2007