Christmas Dinner & I don’t understand the fuss. Cooking a roast dinner is not that hard!

I know that some of the questions were really just making conversation but somewhere along the way I’ve missed out on where all the fuss is with making a Christmas dinner. Or any roast dinner for that matter. I can’t count the number of times I was asked if I was ‘ready’ or ‘all set’ for making the dinner.

Now, I understand that this year I was making dinner for one; which is conceptually a lot easier than the years that I’ve made it for 30 people plus. However, that’s really just a matter of qantity and timing.

In reality I think that a roast dinner is one of the easiest meals to cook. It’s all preparation and washing up! The oven does the rest.

Over the years my traditional English Christmas dinner of roast turkey has gained some American influences such as sweet potatoe casserole. However, it wouldn’t be a Christmas dinner without English style Paxo stuffing and roast potatoes.

This year I had a simple turkey breast that was to be cooked from frozen, thanks to M&M Food Market. Added to which I had roast potatoes, stuffing, carrots, sweet potatoe casserole, sweetcorn casserole and gravy. I’ve almost finished the leftovers, as it was hard to find even a turkey breast small enough for one.

I tend to start my day pretty early and Christmas day was no different. My dogs and I were up at 5 and the turkey was in the oven soon after. I initially planned to cook the turkey first and let it cool;  then cook the sides later. However, it smelled so good, and it seemed a shame to waste the hot oven, so I ended up cooking it all to be ready when the turkey was. As a result, I had my Christmas dinner, as brunch, at 9:30 in the morning! It was great.

I spent the rest of the day watching Christmas movies and enjoying several treats sent to me from friends in England. There’s nothing quite like English Cadbury’s chocolate!

Anyway I’m still not sure what the fuss was about. Yes, there was a lot of washing up and you have to watch your timing if you want it to all be ready at the same time but really, it’s not that hard.

Timing a soufflé so that it doesn’t fall, or a Baked Alaska so that the meringue just browns but the ice-cream doesn’t melt is much harder in my opinion.

Anyway, the reuslt of all this was that I thoroughly enjoyed my Christmas dinner and the leftovers since. So much so, that I am making a commitment to myself to cook myself a roast dinner at least twice a month during 2017. Hopefully, at some point I’ll be able to cook for other people and not just myself again. In the meantime though I sure do enjoy the leftovers!

 

 

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