Tips from the top
Dec 8 2006 By The Journal
It is easy to feel stressed about cooking the Christmas meal - after all it's the centrepiece of the festivities and no one wants a culinary disaster to become part of the family's memories. So if you're in danger of getting into a stew about cooking for fear that people may give your turkey `the bird' or that they'd rather visit Brussels than eat your sprouts, you need help from our panel of three celebrity chefs. Antony Worrall Thompson, Aldo Zilli and Antonio Carluccio reveal their tips, hints and recipe ideas so you can ensure your festive feast is the star of the celebrations.
Antonio's passion and enthusiasm for Italian culinary traditions have won him legions of fans. Check out his range of Christmas treats at www.carluccios.com.
What's the essence of Christmas for you?
"Sharing the pleasures of the festivities with my loved ones - my wife, Priscilla and family."
What's your favourite Christmas memory?
"The wonderful crib my papa used to create when I was little. It was always a different reproduction of an imaginary landscape with little rivers, greenery, shepherds and he used to add baby Jesus to the manger only at midnight on December 25."
What's your favourite Christmas menu?
"Tortellini served in broth, roast pheasant with truffle sauce, potatoes roasted with garlic and rosemary and a Sicilian cassata for dessert."
What's your essential Christmas ingredient?
"The wonderful smell of tangerines immediately reminds me of Christmas."
What's your tip for making Christmas food preparations easier?
"Have a clear idea of what you want to cook and plan and prepare in advance, and remember you're meant to enjoy Christmas with your loved ones and not slave over the stove."
Italian Aldo Zilli is chef-patron of London restaurant Zilli Fish and his latest book is The Zilli Cookbook [Simon & Schuster £14.99].
What's the essence of Christmas for you?
"For me the essence of Christmas is log fires, lots of nice, homemade food, seasonal ingredients and snow. My favourite location is by the national park in my home region of Abruzzo, Italy. There's a fantastic ski resort which is good for my son, Rocco."
What's your favourite Christmas memory?
"When I met my wife, Nikki, and we had our first Christmas together flying to Barbados on Concorde for Christmas and New Year. Amazing!"
What's your favourite Christmas menu?
"Lots of starter nibbles then pasta and fagioli soup, baked large fish - you can use sea bass but I prefer cod, lots of vegetables and potatoes, finished with panettone and brandy.
"I would rather eat fish on Christmas Day than turkey - it's healthier and tastier!"
What's your essential Christmas ingredient?
"It has to be sage and pumpkin. Sage is great with filled pasta and roasted pumpkin is one of my favourite vegetables."
What is your tip for making Christmas food preparations easier?
"Prepare the vegetables, potatoes and dessert ready the day before and just keep chilled. I also prefer quartering the turkey as it cooks faster and doesn't dry out, absorbs more flavour and is nice and moist. Make sure to cook it with lots of rosemary and garlic."
Antony presents ITV's Saturday Cooks and will also host a series of daytime shows on Christmas food on ITV in December. His latest book is Antony's Weekend Cookbook [BBC Books, £14.99].
What's the essence of Christmas for you?
"Seeing my children's happy faces. My kids, Toby-Jack, 11, and Billi-Lara, nine, love Christmas like all children, and it's a children's day first and foremost."
What's your favourite Christmas memory?
"The magical time a few years ago - the children were six and four and still believed in Santa - when we took them to Lapland to see Father Christmas. We rode on sleds pulled by huskies and then a carriage drawn by reindeer took us to see the `great man' and all his elves. A never-to-be-forgotten experience."
What's your essential Christmas ingredient?
"Decent wine, it's worth spending a little more than usual! Also I love celeriac, which has the flavours of celery and parsnip and a nutty edge, and love to make it into a mash with potatoes."
What's your tip for making Christmas food preparations easier?
"The turkey can be the most stressful part of the meal but it needn't be. Don't stuff the main cavity as this stops it cooking properly, just stuff the neck. Keep the bird moist by wrapping it in foil, but fold this back half an hour before the end of cooking time.
"Rest the bird for around 20 minutes, which allows you time to finish potatoes and do other finishing touches. Save time and use a microwave for vegetables and sauces but not for the Christmas pudding. Steam instead."
