"Dear headache, we need to talk. Stalking is not love!"
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"Dear headache, we need to talk. Stalking is not love!"
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"Dear headache, we need to talk. Stalking is not love!"
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- Published on
For today's entry I wanted to find out, what makes the perfect Christmas Dinner. I asked a cross section of friends and family for their top tips, when preparing and cooking for their big day and am lucky enough to include the replies I received. Many thanks to all of you who took the time to message me, I'm sure readers of 'Spanish Views' will find you advice invaluable when cooking on the 25th December.
As for me I wanted to tell you how I do my roast potatoes:
After peeling, I parboil my potatoes for between ten and twelve minutes. Mean while I heat a combination of goose or duck fat and lard in a roasting tin until smoking hot. Once the potatoes have boiled, I drain the water, replace the lid of the pan and vigorously shake them, fluffing up the sides. Next I add some plain flour to the spuds, shaking once more; finally adding to the hot fat. I season with salt, pepper, a little balsamic vinegar and a few sprigs of rosemary, cooking until golden brown. Half way through cooking, in true Jamie Oliver style, I give each potato a bash with a spoon, increasing the surface area to be roasted...My top tips for the perfect roasties!
work all the times out of cooking everything then work it backwards from serving time to give you a start time and a list like 1) meat in 10am 2) spuds on 11am etc
Stephen C Hick - Southampton
I have a few, here goes, first and foremost 1. No stress! It's just one day!! It's a little more than a Sunday roast! 2. Get prepared and write that list. 3. Prepare veg the day before, assemble into pans, so it can just be moved and cooked on the day, 4. Get your gravy perfect, there's no right or wrong way, people's tastes vary, but I always include my meat juices, skimmed from all of the fat from the roasting tray. 5. Use extra special fats like goose fat, beef dripping or duck fat for roast potatoes and parsnips. 6. Add pancetta or bacon bits and onion to Brussels sprouts and chestnuts and sausage meat to stuffing to add that extra bit special. 7. Enjoy! with large glass in hand
Ruth Jones - Gran Alacant
Timing is all. Whatever people are serving up, please don't get stressed, it's only a Sunday Roast with a bit extra. Don't give them too many vegetables, they always leave them. Make sure whatever meat/vegetarian dish you are cooking, please do not overcook ( take it out off the oven and let it rest)
It's not that difficult, just enjoy. Oops forgot do not overcook the roast potatoes and make sure you cook your parsnips in honey and they are of a golden colour, then off course there are the bp, if you can be bothered el dente with little criss x at the top. Best of all enjoy. Happy Christmas.
Jennifer Derbyshire - Gran Alacant
Invite someone who is on their own at Christmas I always did when I lived in London and it was great !!! Oh and garlic and honey parsnips!
Mary Mayhew - Gran Alacant
To make the perfect roast potatoes make sure you put them onto a hot baking tray. Use some of the turkey fat to baste them. Hope you have a great Xmas x
Paul Wyeth - Southampton
Roast gammon, Roast beef, Roast duck, Stuffing meatballs, Pigs in blankets, Goose fat potatoes, Usual veg - Brussel sprouts with chestnuts and panchetta Topped with gravy made from the beef fat!
Nathan Stephens - Southampton
I'd say candles. They make it the best Christmas atmosphere xx
Gemma Wooldridge - Bournemouth
Rich hot gravy.
Michele Stokes - Gran Alacant
Plenty of good company and loads of booze and loads of food. Plenty of roasties and trimmings with Xmas pud to follow with brandy butter and fresh cream yummy lol xx
Myra Reardan - Southampton
Don't use Turkey lol it's horrible..... Goose fat on roast potatoes is a must. Better still separate the breast from the legs and cook at different times, the legs take a little longer hence why 9 times out of ten for normal house cooks, they over cook it...
Giles Gauntlett - Southampton
Real home made stuffing, Not out of packet, I've always made my own.
Fran - Gran Alacant
I always do Honey Roast Parsnips, sprouts served with bacon bits and chestnuts, pigs in blankets. Parboiled potatoes and fluff them up and roast in goose fat. For turkey, I always put knobs of butter under the breast skin, this keeps the turkey moist. Making me hungry now. Have a lovely Christmas. x x x
Jackie Fleet - Gran Alacant
Good company. Whatever gravy you have in the trays from your bird/meat/veg, use it to flavour your sauce. A packet of powder with boiled water doesn't do it for me. And in case of extra guests I always had lots of sausages wrapped in streaky bacon. I am more of a traditional steak pie new year's party type girl. From past experience I always had a selection of starters, for those who came early, those on time and, well, the late arrivals, helping me control putting bums on seats for the main course. Not "top tip" material, but when you invite 5 and 23 turn up, it actually happened, the provision of several starters, one tray at a time, gave me time to prepare more veg and cook the extras sausage/bacon rolls. Only year the turkey was gnawed to the bone. I hope you have a wonderful day.
Rita - Gran Alacant
My tip is to do as much prep as you can on Christmas Eve, don't open the oven door until you're 100% sure the Yorkshire puddings are cooked and just enjoy every minute if you're lucky enough to be with a lovely family xxx
Carol Reeds - Fareham
Decent cava! Before during and after! Tradition wise, late morning beer out before Christmas dinner.
Emma - Puerto Marino
Cook roast potatoes in goose fat.
Johnny Cage - Wickham
Place ice within a tall glass, add 2 frozen slices of lime, coat with a very large amount of tanqueray gin, top up with fever tree tonic... no solids required ...merry Christmas ..!
Pete Hudson - Cambridge
If covering the meat with foil (for example when slow cooking the turkey like I do) put baking paper between it and the foil to disperse the heat and stop it getting browned too early. This helps get an even colour when you brown it on a high heat at the end and prevents the parts that would have been in contact with the foil getting dry!
Ash Mehmud - Liverpool
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"The devil shows up in church and everyone runs out but an old man. Devil says why don't you run, aren't you afraid of me? The old man says, nope, married your sister!"
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We made a quick trip to El Altet today, not far from Gran Alacant and typically Spanish; the reason for this trip? Just to get some cigarettes. Getting a packet of twenty Lucky Strike can be a difficult undertaking, especially at this time of year. It seems that our local tobacconist has a licence to sell sell cigarettes, during the lucrative summer months, but has it taken away during the winter, so we either have to buy individual packets from a machine or travel the 5 km’s to buy a sleeve, which happen to be cheaper. Spain has certainly changed a lot, since I first holidayed here in the 1980s, then you could buy cigarettes on every street corner. Still, at least they are reasonably priced, without that ridiculous black packaging that the UK has adopted, in their thankless quest to stop seasoned smokers, smoking. If you are going to smoke, you will do, no matter what the price, it is just a money making racket, raking in tax for the British treasury. I am quite lucky, only smoking about five a day now, so that sleeve, should last me a couple of months….(End Rant!)
I have never been to the tobacconist in El Altet, but it is worth the visit. The people are very accommodating and helpful. I bought ten packets of Lucky Strike Spearmint click cigarettes for 44´50€. Today, as it happens, they were promoting Lucky Strike with gusto and had an English speaking representative on hand to bully and cajole. As a gift, I also got six free lighters, a USB charger for the car and a 2018 diary; only in Spain would they push the sale of cigarettes this hard.
After buying my supply of cigarettes, it was off to Zest for a quick drink and a catch up. I haven’t been to my old local lately, as I have been so busy. The sun was out and it was warm sat outside, perfect for a cold pint of Mahou and a cigarette. After Zest, we made our way to Quicksave on Av Escandinavia. I needed supplies for a bread pudding I am cooking tonight, one of my favourite British deserts; easy to prepare and cook and in my opinion a great alternative to Christmas cake. I also picked up a supply of baked beans, Marmite and curry powder; good old British staples, without which I couldn’t survive.Just time to bake some bread, using my trusty old bread maker, something I haven’t been able to use in two years, as I haven’t had enough space in the kitchen to use it. Now, I’m spoilt for choice, not knowing which counter top to use….I have six to choose from, in the old house, I literally had no work top, having to use the hob as a surface to prepare food, not ideal. When these houses were built in Gran Alacant, the kitchens were certainly an afterthought. I have always liked a big family kitchen, not a cupboard at the end of the lounge. Now I have the room, I am certainly going to make the most of it. I have always enjoyed cooking, so Mrs Beeton here I come.
After a massive shop in Lidl and unpacking the hamper Darrell was given from work, my cupboards are bulging, ready for celebrating Christmas Day. Darrell’s gift from work included Cava, a bottle of whisky, three bottles of red wine, a bottle of desert wine, six boxes of chocolates and many more Spanish delicacies; a very generous present, that will certainly come in handy!
While I wait for the bread to finish, I’m going to finally finish chapter three of the book I am writing. I’ve been working on this book for about a year now, but really have to be in a great place to even consider putting pen to paper. I guess you could say I’m in that place right now, especially since moving; fingers crossed this positivity continues!
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"Your life is not my fault...my life is not your business!"
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In this new section of my blog, I want to talk about the events and occasions that together made 2017 the memorable year it was, directing me to where I am today. 2017 has been a year of ups and downs, as has often been the case in my life, especially in recent times. Without the support of readers of 'Spanish Views', this year would have been immeasurably harder. Thank you to everyone who played their part in making this blog the success it is, please enjoy reading this second chapter of my 'Year In Review!'
I have had a busy year this year, continuing to write as enthusiastically as I did when I first came to Spain. Writing is my passion, it’s what I enjoy doing most and it’s something I dedicate a lot of time to; with good reason, I have an awful lot to say! In 2017 I have managed to concentrate on my fervency far more, than I have done in previous years. The success of my blog ‘Spanish Views,’ has encouraged me to write everyday, as I believe a blogger should do; documenting my life, living in Spain. I have of course updated and added new sections to to this blog, including an interview category, speaking with personalities, who have had an influence on my life; an eclectic bunch, who’s impact, support, guidance and direction, have made me the person I am today. The blog itself has enjoyed sustained success in 2017, with thousands of readers continuing to enjoy my daily entries. I am humbled by everyone who continues to take an interest in ‘Spanish Views,’ the comments I receive, emails and feedback from people in the street. I hope to build on the success of 2017, making 2018 even better; changing, adapting and creating a web page and blog of continued substance and consistency, reaching out for new and informed readers, whilst recognising the important role my current readership perform!
My column ‘Chatter,’ in the Gran Alacant Advertiser is in its sixteenth month of publication, offering a personal perspective on current affairs and Expat life in Spain. I am delighted by the positive response from residents in this part of the Costa Blanca and further afield. My convictions are not always in keeping with those who live and holiday here, but they do spark debate and interest in subjects that are important to all of us; which is what writing is all about; for that I am grateful. I am often approached by people, who want to discuss an article I have written, suggesting material for future columns or just asking me to elaborate on a topic I may have covered recently. This is the aspect of my work, that I enjoy most. In 2017 I have met or been introduced to more people through my writing than ever before and am able to draw on their experiences and advice as well as my own thoughts and impressions. It has also been fantastic to write about other issues in the ‘GA Advertiser,’ in a new section called ‘Local Legends;’ interviewing local people of merit, nominated by those who take an interest in the work the Advertiser does.
Finally after publishing my first blog ‘Bipolarcoaster,’ in a series of monthly books, currently selling online at Amazon, I am just about finding time to continue writing a book about my life; a project that has been ongoing for a number of years, researching my family tree and writing for a number of publications both here and in the UK. All of this penmanship on top of my work at ‘LoungeD’ in Plaza Mayor and campaigning against bullying in the work place; a packed agenda that makes for a busy life. I don’t stand still these days, but am enjoying the new challenges and opportunities that my life in Spain has given me. Not everything runs smoothly all the time, but that’s what keeps me on my toes; putting pen to paper, just adds to the excitement of daily life, surviving as an Expat in Southern Spain; never a dull moment, always looking forwards, documenting demanding and testing moments and recording my life living in Gran Alacant!
