Going live effective immediately – and open right through to Christmas Eve, JB and I are on duty to answer your Christmas cooking questions. ✨Welcome to our Christmas Cooking Hotline!!✨
JB and I are on call!
I’m so excited to be doing this! I’ve had the idea of a Christmas cooking hotline bubbling away in my mind for years, but I always hesitated because I worried it would be too much to handle on my own.
But now that JB is part of the face of RecipeTin and it’s not just me, there’s two of us here to answer your questions. So for the first time ever, we’re opening up a hotline for Christmas cooking questions, bringing together home-cook practicality and actual proper chef experience (JB!), which means more ideas and better problem-solving for you!
So drop your question in the comments section below and we will answer as many as we can (we need to sleep, and we have some other work things to finish!). Ask anything you want, like:
Can I make this ahead, freeze it, or reheat it?
What can I substitute if I can’t find an ingredient?
How do I scale recipes up or down?
Help, something’s going wrong – how do I fix it?
Menu planning, timing, or oven logistics chaos 😅
Even though our last day of work is this Friday, JB has generously agreed to continue helping me with questions right through to Christmas Eve. Thank you JB, you’re the best.
And now…. the Christmas Cooking Hotline is now officially open. So drop your questions below and we’ll jump in to help wherever we can, because Christmas cooking is much more fun with backup! 🎄 – Nagi x
PS Few out-takes from today’s little Christmas shooting session. We know how to cook better than taking selfies. Promise. 😅
PPS Who nailed The Wink? 😉
Life of Dozer
My favourite Dozer Christmas outfit.
Though to be honest, Santa spends most of his time like this:
Which I’m sure is Santa after a few too many Christmas wines. This has absolutely nothing to do with his ride – or the stable hand who saddled up his ride. 😂
Hi Nagi & JB! Our family is from Cork, Ireland and used to have traditional spiced beef every Christmas. Now in Aus and hoping to make it again (aware it is a little late😅)— any tips on recipes or suitable cuts? Thanks so much, we love your work! 🙂 Merry Christmas!
Hi Maeve, welcome to Australia! You could try Nagi’s Marinated Roast Beef. I made it last week and am doing it again for Christmas lunch. Super easy, super delicious. Merry Christmas 🎄
Hi Lizzy, thank you so much! Will have a look at that recipe 🙂 Merry Christmas to you too 🎄
Hi Team. Can I use the chicken breast poaching recipe for some thigh fillets I need to use. Thanks
Hello, I’m in the US. I would like to make a shrimp dish (I believe you call them prawns) and I saw in the creamy garlic dish advice about plumping. Would I use the dry rub on full shells on shrimp or does the dry rub require shells off? Thank you! You have no idea how much I appreciate the simple instructions with the complicated “how to fix” I ruin everything. You both are a godsend to the inept ADHD cook!
Can I adapt your Snapper recipe for 3.4kg Pearl Perch? Cooking instructions same? Thank you for this blog!
Any suggestions how to make a frozen turkey breast (1kg) special for cold Christmas lunch?
Hi guys, I’ve made a double quantity of shortcrust pastry and it’s been in the freezer for a couple of days. It’s for your Perfect Apple Pie. When should I take it our of the freezer to blind bake?
I am making Nagi’s Christmas salmon, for family dinner, what sides would you recommend to go with it? Something I can make ahead Chrismas morning and serve at dinner time? (perhaps 1x salad and 1x something else) And if it’s a) easy and b) impressive, even better!
Hi you two treasures.There will be just two of us on Christmas Day,what do you suggest we have that won’t leave too much left over.No dietary restrictions,love all your food.Merry Christmas to you and Dozer
I made the slow cooker garlic and herb Turkey the other day and it was sensational. Want cook a larger bird for Christmas Day. My question is can I completely debone the Turkey buffe? Will it cook ok.
I am on breakfast and want to know the best way to poach 2 dozen eggs.
Also can I make hollandaise sauce the day before and then reheat on Christmas day?
Hi Nagi and JB, I really appreciate your efforts in running the hotline!
My question is: I’m buying a pre-stuffed turkey breast from the butcher, which I plan to roast in the oven – would it be ok to put pancetta over the top of it to add flavour, or is this overkill? thanks
Hi Nagi, JB and Dozer!
I want to do the 12 hr lamb shoulder recipe for Xmas day so my oven is free for other things on the day.
But….i can only find shoulders that have been boned and rolled.
Can I cook one of these for 12 hrs?
Thanks for all your recipes xoxo
Hi, I want to make the slab Christmas no bake cheesecake but do not have the lovely rectangle tin you have- I have a deep 26cm round tin – can you please advise on volume – how to adjust the volume and will it work without a wall of biscuit as it’s deep. Thank you for your help.
This is such an ingenious way to help us guys!! Hope you do this more often!!
Anyway I have a 34cm paella pan that is not induction compatible. Can I cook it here – https://www.kmart.co.nz/product/halo-peak-butane-twin-burner-stove-with-hotplate-43265053/ ? Thank you!!!
Hi everyone. I am making Swiss meringue buttercream to cover your mini chocolate cakes. I want to use the left over yolks to make custard for your Profiteroles . Can you please tell me how long in advance I can make the custard and refrigerate before filling profiteroles
Hi. Thank you for your recipes. I am cooking for someone who can’t have garlic or onion. Can you recommend what should substitute. Eg in cooking the lamb, but also other dishes. Thank you.
Hi Kim, cooking without garlic or onion is doable, build flavour with herbs, spices, good browning, salt and fat. if you do the slow cook lamb shoulder, I’d suggest just to use carrots instead of onions to keep your lamb elevated while cooking. Merry Christmas!
Some people who can’t have garlic/onion can have garlic or onion infused olive oil. Available from Cobram estate. Best to check first.
Hi Nagi and JB! I will be dry brining my beef tenderloin on Christmas Eve for cooking it Christmas afternoon for dinner. What is the maximum amount of time it can stay dry brining in the fridge? Thank you.
Hi Janet, 24 hours is ideal. No more than 36 hours. Merry Christmas!
Hi Nagi, I’m planning on making your vanilla cupcakes but chocolate version. Have you done this and how much coco powder would you recommend. I also wanted to do a mint ganache centre using heavy cream and 70% dark chocolate and wondered how long these would be safe at room temperature for? I’m thinking 3 days?
Thanks
Laura
Hi Nagi & JB,
I really2 want to make JB’s Pomme Anna for Christmas Lunch. Is there anyway I can bake it the day before & just reheat it either in the microwave or in the oven covered in foil?
Please advice.
Thanks,
Angie
Hi Angie, you can make it the day before. I’m not recommending to reheat in the microwave, it would loose its crispiness. Lightly covered in the oven will be perfect. Merry Christmas!
Awesome. Thx for that ☺️
871 comments so far! Wow! You two are seriously astonishing.
I have both your cookbooks, Nagi, and they are lovingly stained and spattered!
Awaiting a co-authored book from you and Chef JB! 😉
Merry Christmas to all. 🎄🎄🎄from the PNW in the US!
The title of that book would be:
frequent asked questions about holiday cooking
😉 😁