| Quick tips to streamline your holiday feast from chef Marco Pierre White |
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(NC)—World-renowned chef Marco Pierre White offers these quick tips for holiday favourites:
Roast Beef: Buy the best beef you can find, ideally a piece of well-marbled meat that has been “hung” (i.e. matured) for 28 days. Begin the cooking process by browning your beef all over in a large pan on the burner over quite a high heat with just a little oil before you transfer it to the oven. This browning caramelizes the meat, making it extra tasty. Broccoli: When it comes to choosing broccoli, look for heads that are a deep green colour, avoiding ones that are turning yellow. Chop into florets, steam and toss through olive oil with a touch of fried garlic or ginger.
Turkey: Don't stuff the bird; it only slows down the cooking process, leaving the outside of the turkey dry. Gravy: Try using Knorr Homestyle Stock as the base for a very quick, easy and delicious gravy by simply diluting it, then thickening it to taste with some corn flour mixed with a little cold water. Cranberry Sauce: Make it early – up to a week if you need to. You can keep it fresh in the fridge and have one less thing to worry about on the day. |
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(NC)—With the cost of food on the rise, there's no better time to start growing your own organic herbs, fruits and vegetables. The best part about incorporating edible items into the garden (aside from the taste and health benefits) is that you don't need to be an avid gardener or have a large garden space to get started.
