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 I’ve been asked to make a seafood salad for Christmas Day. Whats your most delicious recipe and how long can I keep the prawns in the fridge for before they start to turn???
This one has been the most popular with my friends because it is not made with mayo: https://fast-enhancement.today/prawn-mango-avocado-summer-salad/%3C/a%3E
seafood sticks and cooked crab pieces etc work great in this, else the Prawn Cocktail recipe is also great, just replace some of the prawns with seafood of choice (the pink creamy mayo dressing goes really well with all seafood). I keep cooked prawns 48hrs as long as they were fresh to begin with! – N x
Hi nagi and JB, Chicken on our menu for Xmas. Your stuffing recipe is prepared as a side but I’d like to stuff the chickens. Do I stuff as raw and let cook inside , and dress chicken with herbed butter under skin? Any tips. Also substitute for the pecans? Love your work 🎄Cx
Hi Christine – I don’t recommend cooking stuffing inside poultry as by the time the stuffing gets to a temperature safe enough to eat, the breast meat is overcooked. This applies to all birds! Even if you cook the stuffing, it does not solve the problem as the raw chicken juices will seep into the stuffing so you still need to get it up to a safe eating temp of 75C/165F which is the temp you need the thigh to get to, so by the time the stuffing gets to that temp the meat will be way over and dry. Sorry to disappoint! Pecans – walnuts is my fave sub in that recipe! Else almonds! – N x
Thanks for all your Christmas hints and tips! I’m looking for some really simple (for fussy eaters) recipes to lift veggie sides for relatively traditional Christmas lunch. Any sauces/dressing/toppings recipes for particularly carrots and beans would be much appreciated. Thank you!
A save for all veg is to smother in the whipped yogurt sauce and pile high with a mountain of parmesan panko! Use this one as a base -> https://fast-enhancement.today/green-beans-with-a-mountain-of-panko/%3C/a%3E%3C/p%3E
Will work for both (seriously you could just steam any veg, toss in a little salt and pepper then top with the sauce and panko). For the other one, even my basic Every Day Dressing will make any veg tastier, my trick is to toss it in a little dressing when hot and just cooked as the veg is porous so it will absorb some of the dressing, then pour the rest over just before serving (whether room temp or cold). Finish with a sprinkle of parsley and suddenly, bland boiled veg is FAB! 🙂
Also, piling vegetables on a smear of dip on a plate always goes down well – yogurt sauce, hummus, tzatziki, tahini sauce, that sort of thing, even meal sauces like the sauce in my Portuguese chicken and rice or the Kalimera Gyros (these are mayo based), pink sauce etc. Search my website, I have quite a few! – N x
THANKS FOR THE GREAT RECIPES AND AND POSTINGS –ALSO, ALWAYS LIKE SEE PICS OF DOZER
MERRY CHRISTMAS-JESUS IS THE REASON FOR THE SEASON
You’re so welcome!! Merry Christmas to you too! – N x
Without your recipes I would be lost. I am taking three plates to a family Christmas lunch ie tiramisu, eggplant parmigiana and strawberry cheesecake – all your recipes which are just fabulous. Thank you for all the wonderful recipes you guys “churn” out. Happy Christmas to you all.
OMG what a selection!! I’m so glad you are enjoying our recipes, thank you for lovely message Chery! – N x
Had a GREAT laugh at the Santa riding Dozer pictures!! 🙂 He is such a good sport!!!
Happy Holidays!
He was not happy waddling around with something strange on his back!! 😂 Happy holidays to you too Marca! – N x
Merry Christmas to you 3. Just wondering im looking to make your amazing pav bombs. I have about 10 to 15 people an kids. Am l able to x3 the recipe ????
I’m cooking in the Weber and need a gravy recipe please?
A list of ideas for gift baskets would be really helpful. Things that would maybe make a few jars/bags so there’s one to keep and several to put in different baskets. Tasty, quick and easy would be good given that it’s a bit last minute. Thanks
Hey Nagi love all your recipes. Especially Pork Char Sui.my problem is a new oven that does 39 60 80 & 100% humidity programmes, with no info on recipes. As a pro chef could you tell me what foodstuffs this system suits best please. It does work well on Yorkshire puds & roast potatoes but what else would benefit from this function?
What a wonderful idea to help people like this!
Can I make ahead and freeze your wonderful Caramel slice recipe. (Fun small gifts )
Hi. No question but thanks for all the recipes this year. The effort you put into these is greatly appreciated. Love your work.
P.S. What is Dozer getting for Xmas ?
Hi you two! I always make your turkey breast herb recipe but my butter clumps up when I apply to the breast that has been resting at room temp thawed for 45 mins. What else should I do? I don’t want to sit my turkey for a longer time at room temp thawed.
Thanks
Sibel
I have a box of raw frozen languistines and would like to use them for a Christmas Even cold seafood platter. What would be the best way to cook them?
Hi, what temperature should turkey be when fully cooked? And how many days would it take to defrost a frozen 3.5kg turkey?
Many thanks and Happy Christmas!
I am preparing dinner at a friends house. Could I seare a beef tenderloin in the early afternoon at home and bring it on a roasting rack to finish at the hosts home? Also, how much time before dinner can I prepare a bearnaise sauce?
Thank You both so much
Happy holidays
Joe ( Bonaire Dutch Caribbean)
Hi Nagi, JB (and Dozer!) – thank you for teaching me so many wonderful recipes through your website and cookbooks!
I’m planning on making the Chocolate Pudding Pots for my friends this Christmas. I know the original recipe says it yields 5 servings. However I want to serve them in smaller wine glasses (150ml) for 12 guests. Will the original recipe quantity be sufficient or will I have to double the recipe? Thank you!!
Nagi/JB – I saw this post and couldn’t resist trying out my puzzle-solving skills, and also to see how my feeble attempt compares to your expertise. So going back to my high school math (which was soooo long ago) … I see the recipe makes 5 pots just shy of 1/2 cup each. Neepa would like to serve the pudding in 150 ml wine glasses which is actually a little larger than 1/2 cup (1/2 cup is 118.3 ml). So if she would like to keep stick with the same serving size stated in the recipe, she would need to make 2.5 times the recipe. Or, if she would like to go with filling her wine glasses, she should go with 3 times the recipe. How did I do?
Thank you so much Debbie!!!! You are an angel. I will most likely double the recipe and top the wine glass with some whipped cream and shaved chocolate. Happy Holidays to you and your loved ones!
Thank you so much Debbie!!!!
I was wondering when JB will put out there his recipe for savoury crepes. I have purchased 3 crepe pans for Christmas gifts and would like to include this recipe. Thanks!
Merry Christmas to everyone at Tin Eats! A BIG hug to Dozer!
WOW. What a great idea. I think this page might have what you’re looking for … https://fast-enhancement.today/crepes/%3C/a%3E%3C/p%3E
Nagi/JB – Ugh. I need to learn to READ. Just noticed Dale asked for the recipe for SAVOURY crepes and that’s not the webpage I tried to provide the link to. My bad. Glad you caught it and removed my comment.
LOVE that you’re doing a helpline and you’re my constant go to for recipes. Thank you Nagi, JP, Team and Dozer. My family wouldn’t eat without your constant inspiration.
I’m making your assorted crostini’s for Xmas entree. (and your baked whole fish for mains with a Christmas salad)I know I can make the crostini toasts in the days prior but how soon is too early and how do I store them to keep them fresh? How soon before serving can I assemble the crostini?
I LOVE your tenderloin recipe but decided to cook. New York strip roast this year-8 lbs.
how would you suggest I cook it? Most recipes say to reverse sear which scares me.