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. 😂
I thought you were releasing the chili oil recipe. did you do this? I cant find it. You guys are the best have a great xmas and safe new year. I wanted to make the chili oil for every one for xmas:)
We didn’t manage to finish testing it unfortunately! It’s actually quite tricky. One of those tricky-made-simple recipes! It will come out early next year. 🙂 – N x
Yay this is great! I always want to ask you questions!!
What do you suggest making ahead and any tips on doing the roast beef in a Weber Q? I have 15 people for Christmas lunch – if you have any suggestions to the menu too, feel free 🙂
Prawns with lemon, seafood sauce & tartare
Oysters (natural + mignonette)
Tuna ceviche with corn chips
Glazed ham
Roast beef
Pigs in blankets
Roast potatoes
Smashed crispy potato salad
Honey-glazed carrots & parsnips
Cauliflower cheese
Beef gravy
Yorkshire Puddings
Leafy green salad
Pumpkin, feta, beetroot salad
Pavlova bombs
Hi Rachelle! That is an impressive, ambitious menu! I personally shy away from doing very big roasts in a BBQ, at most I would do a beef tenderloin and serve it with the roasted garlic butter (from the rump cap recipe). Glazed ham can be done the day before then just warmed to rejuvenate the glaze (directions are in the glazed ham recipes). Cauliflower cheese can be made the day before then reheated even in the microwave. Yorkshire puddings really do need to be made fresh to be crispy and puffy as they should be, if you want something easier but still impressive consider doing one of my focaccias (you can bake in morning then give it a 5 minute warm just prior to serving) or dinner rolls. Roast potatoes won’t be crispy if you make ahead so they would need to be done near serving too! Smashed potato salad is great at room temp as are the other salads and the roast veg. I think the trick with any menu is to prioritise and determine what your MUST HAVE PERFECTS are then work backwards from there. I notice you have double potatoes – high approval from me! But if you wanted to skip the roast potatoes you could have perfect Yorkshire puddings which, if you are doing beef with gravy, is literally my idea of heaven. 🙂 Pav bomb elements can all be done the day before then assemble just prior to serving. If you can manage this, whip up a double batch of the meringue at the same time as a single batch (ie 3 batches in total) then bake them across 3 trays in one oven (one tray can go on the floor of the oven). It might take an extra 10 minutes for 3 trays (check – base should be dry) and you might need to switch tray positions at the end to finish off one tray, but they can definitely be baked in one go. 🙂 Hope that helps! – N x
Hi Nagi & JB!
wanting some suggestions on a finger food Christmas dinner? we are thinking tapas style (slider burgers, nachos), feeding approx. 11 people 🙂 xx have a great Christmas guys!
Hi Keely, that sounds like a fun way to do Christmas, it’s perfect for a relaxed, help-yourself dinner, especially for a group of 11.
Thank you sooo much for this chance; I am making your Thai chicken for xmas eve but I live in the country and will have to use lemongrass paste instead of fresh, how much do I use as an alternative to one fresh stalk?
Wishing you both a wonderful festive season.
Thanks again,
Pam
Hi Pam, I live in the country too (Shoalhaven NSW) on tank water so plants have to survive on their own. I’ve got lemongrass growing and it is prolific and as tough as nails! Highly recommend growing some. No green thumb required. 😉
After requesting information from Nagi re the use of lemongrass paste she advised that 1 tablespoon was the ideal amount to use in the Thai Grilled Chicken (Gai Yang) recipe.
I followed her advice and the dish was scrumptious!!!!
This product was available in the fruit and vegetable section of my local Coles store – the cost $4.00. Plus it was easy to use.
Hi Pam, I couldn’t agree more with Pamela comment. Merry Christmas!
I have ordered a 2 Kg stuffed turkey roll to cook for Christmas eve. I wonder if you might have a recipe or some hints to cooking to ensure a nice moist end result?
Hi Mike, for a 2 kg stuffed turkey roll, I’d suggest to cook it gently to keep it moist. Use a moderate oven (160–165 °C fan / 170–175 °C conventional) and cook to 65–68 °C in the centre, then rest, it will finish cooking as it sits. Make sure to bring it out of the fridge 45–60 minutes before cooking, brush with butter or oil, cover loosely with foil for most of the cooking, then uncover near the end to brown. Allow around 2 hours, but go by temperature. Rest at least 15 minutes before slicing. Merry Christmas!
Hi Nagi & JB
Love your work..
I’m going to make your Christmas Maple Glazed Ham as the centrepiece of my Christmas dinner.
The only question I have is to do with the sauce at the end.
Do I include the glaze with the oranges and pan juices altogether?
Thank you xx
Hi Nagi – huge thanks for all you share with us – your recipes are a lifesaver and used every day in my house! On Christmas Day we’re doing a big picnic at the beach with 7 other families – each brining dishes for breakfast and lunch. I’m going to do your 36 hour pulled pork and wanted advice on making it at home and transporting to the park. I was thinking of cooking it overnight on Christmas Eve and then wrapping up / resting as we transport it down to the beach and pull it there just before serving & doing a warm thermos of the sauce on the side. Is that your recommendation or should I try and reheat on the bbq at the beach?
Thanks!!!
Hi Rowena, I like the way you think! You have it sorted! If you have to use the bbq option, bring some baking paper with you so you can place the pull pork on it so it isn’t in direct contact with the heat. And cover with something that will cover everything like a aluminium tray, it will act like an oven. Merry Christmas!
Thank you!
Tips for reheating and keeping the stuffed pumpkin from dinner warm? Will need the oven space to roast potatoes!!! And doing a chook on the BBQ. Have a slow cooker and airfryer with a keep warm function.
Hi Sarah, if the pumpkin fits in the slow cooker, you can go with this option. Keep it low temperature, with a large piece of baking paper underneath to avoid it to stick to the bottom. Bonus trick, make the baking paper long enough so you can just grab it to pull the pumpkin out. Merry Christmas!
Thank you! Merry Christmas 🙏
I’m making the Ultimate Roast Lamb: 12-hour lamb shoulder for Christmas dinner. I can see the planning and time instructions on the website and followed these as a test run this week. My lamb was a touch dry when served at dinner. Should I leave the cooking juices in the pan and make the Jus after the reheat to avoid it going dry? Thanks!
Hi Amanda, I think you should definitely make the just ahead of time to avoid any stress. Maybe leave a little bit of juices at the bottom and add a touch of water to avoid the meat being dry when reheating it. Merry Christmas!
Hey Nagi & JB,
Thank you – great idea.
I have ended up having to buy a frozen turkey which I am gutted about. I will follow the instructions for defrosting (48 hrs before) and cook ahead of Christmas Day, keeping the cooked turkey in the fridge till we eat in. Can I freeze any leftover meat? Thank you and Merry Christmas xx
Hi Jules, you can totally freeze the leftovers. Have a merry Christmas!
My question: do you use both apricot and raspberry to fill rainbow 🌈 cookies or only one or the other?
? How to make the perfect butter Christmas cookies.
Happy Holidays to you and your family and thanks for all of this year’s great recipes!
Hi Patrick, here is the recipe you need! merry Christmas!
Hi Nagi and JB this is such a great idea thanks so much for the opportunity to pick your massive food encyclopaedia brains 🙂 I would like to ask your recommended cooking time and temperature for a stuffed rolled chicken or turkey, and how to get the outside a bit brown and crispy without drying the meat out. Usually about 1.5-2kg. Thanks!
Hi Suzi, I’d recommend you to start at 170°C (fan 150°C). Allow 35–40 minutes per kilo, aiming for an internal temperature of 68–70°C in the centre of the meat (it should rise to 72°C as it rests). Make sure the rolled bird is well dried on the outside, rub with oil or softened butter, and season generously. In the last 15–20 minutes, increase the oven to 220°C (fan 200°C) to brown and crisp the skin. Don’t forget to rest the bird at least 15 minutes, before slicing. Merry Christmas!
Wow thanks so much for answering my question JB! I will indeed use this method and thanks so much again. Nagi and JB and Dozer and the whole team please have a wonderful Christmas (I assume you will all be celebrating next year, as it will take you all year to answer these questions!)
How do I stop my pavlova from weeping?
Hi Linda, could you tell me more about it? Do you follow one of RTE recipe?
I need to bring a vegan, gluten-free salad to a family Christmas party on the weekend. What’s a really yummy salad that adults and older kids will enjoy?
Hi Emma, from experience, I can tell this quinoa salad is a great crowd pleasure! Just use tamari sauce instead of soy sauce and and maybe keep the wasabi peas on the side so the kids can enjoy it too! by the way wasabi peas should be gluten free as they are normally made with rice flour but it worth to check the ingredients on the packet first. Hope that helps! Merry Christmas! 🙂
Is there any chance you have a good tip for
Ensuring the bottom of custard tarts don’t go soggy
Making a rip off chick fila sauce that tastes genuine.
And finally a question – which Aussie mayo tastes like mayo from USA??
Hello, for the custard tart, we think we’ve actually found the trick but haven’t published a recipe yet (it involves gelatin). For your sauce, I could not recommend enough our special burger sauce, please have a go at it, you’ll be surprised! And for the mayonnaise, Not sure if it tastes like the one from the USA but my favourite store-bought here is the S&W brand. Hope that helps! Merry Christmas!
I live in NSW and we can get Hellmans mayo and Best Foods. I’m American and these are perfect.
Is tis’ the season to be jolly?
huge fan of your recipes btw
What are you cooking for Christmas Eve? 🍽
Hi Flynn, for me it will be the classic glazed ham with a big seafood platter, prawns and Tasmanian oysters!
No Christmas cooking crisis here just taking the opportunity to say you are a national treasure and wish you, JB, Dozer and the whole team a very merry Christmas and happy new year!!!
Thank you so much for your kind message Lauren, we wish you a beautiful Christmas and a happy new year!
Hi Nagi and JB, no Christmas panic from me. I just wanted to say thanks, I discovered Recipe Tin Eats this year and we’ve tried heaps of recipes and the vast majority of them came to stay, much to the delight of my family. The clarity of the recipes have enabled my 11 year old to tackle the recipes all on her own on “her” cooking day. Her favourite pastime at the moment is reading recipes 🙂 So thank you for all you do and wishing you a lovely festive season and a happy new year! From a Kiwi in Mexico
I love hearing that Sylvia! Say high to your daughter from us! – N x