(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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