Christmas Food Dinner Recipes Enjoy On Christmas Day Part-2

Christmas Food Dinner  Recipes Enjoy On Christmas Day Part-2

powder and then finally the juice of one orange give it a squeeze straight in there oh I can smell it now Christmas is in the air we've got orange 

we've got baked ham this glaze now comes together straight on the hob get the heat on this has been simmering away for about six to eight minutes and at this point now it's thickened up so I'm gonna turn off the heat and at this point take 

it off the heat let it cool down ever so slightly and you want to grab up a pastry brush like this or anything that you're gonna be able to brush your ham with so take up that really hot sticky mess and spread it all over that ham

 how good does this look we have a fantastic Christmas ham which is just a bit ready to go into the oven but before I do

 I'm gonna take up some more of that English mustard and just sprinkle it over the top this is now ready to go into the oven at 220 degrees Celsius that's 450 degrees Fahrenheit it's gonna cook off for about 25 minutes just until it is nice and golden brown let's go let the Christmas magic begin because my friends this is a Christmas ham you want to try look at how beautiful it is

it's glazed it's gorgeous I've taken it out of to oven cooled a little bit for me I like my Christmas ham to be like Munson tindy so that's taking 9 litter over just to get a taste of it you want to get a bit of that glaze going on that for me is true

 Christmas perfection  Christmas dinner would not be Christmas dinner without the side so I'm going to show you how to make three of my absolute favorites with parsnips carrots and some Brussels sprouts trim the ends off the Brussels sprouts and then tumble into a pot of boiling salted water for

 about six to eight minutes until just tender you can check if they're cooked by piercing with the tip of a sharp knife drain the sprouts and leave to cool 

completely slice the cooled sprouts in half place a pan over a medium heat and add in some butter to melt slice up four rind less smoked streaky bacon rashers and then fry off until golden brown add in some 

pecan nuts and toss to coat add in a generous amount
 of butter and then tumble in your sprouts fry off for two to three minutes season with some sea salt and black pepper and when it's looking good it's ready to serve a perfect Christmas side dish to a bowl add 

some butter and some finely chopped shallot grate in one garlic clove finely chop some parsley and some time and then mash it all together spread half the butter mixture over the base of some

 parchment paper and then tumble the carrots on top top the remaining butter over the carrots and then roll the paper into a little parcel pop your parcel on a baking tray and place in the oven at 180 degrees Celsius for one hour remove the carrots from the oven open up your parcel and transfer to a serving dish how good today look

 cook your parsnips in a large pot of boiling water until just tender in a large bowl mix together the polenta Parmesan and some grated nutmeg mix together with a spoon and season with some sea salt and black pepper 

when the Parsons are cooked drain off the excess water and then add the parsnips to the parmesan and polenta mixture toss until completely coated place a large
 baking tray over a medium heat and add in a generous amount of butter melt it down and then add in your parsnips and coat completely in that melted hot butter place the parsnips in a preheated oven at 200 degrees Celsius and cook

 for about 35 minutes until golden brown crispy golden parsnips what's not the load [Music] for the main course of my Christmas feast I'm gonna make a rolled turkey breast with a sage and cranberry 

stuffing it's incredibly easy to carve and that's where the cheek comes in it starts off by making the stuffing so in a pan I have sweated off some onions some finely chopped onions in quite a lot of butter and now that it's cooled I'm gonna add in some bread crumbs and to give a little bit of sweetness to this stuffing I'm using cranberries for my aromatics I'm gonna use 

some sage leaves and a little bit of flat-leaf parsley just take off a small handful of sage leaves and a small handful of parsley season it up with some sea salt and some ground black pepper give it a good mix through and just make sure all those