Okay, so it's happened. You never thought it would, but the swirling vortex of deadlines and targets has sucked you into its miserable dark tunnel and popped you out just now - in a state of stumbling, exhausted disbelief that actually it's Christmas Eve and haven't had a chance to shop or prep for tomorrow's celebration meal.
Strategies for moments like this do not ideally involve going and having a lie down or hitting the bottle. This is not the time to waffle in indecision between the benefits of brining or basting, and whether to go for the chestnut stuffing or the bacon and apricot one. This is about action and results, quick smart. All you have to do is get through the next 24 hours.
There will be no muttering as you stuff the inner cavities of some unwieldy bird. In this particular cameo there is no whole bird to be stuffed. This is about making things easy. You will sail, in fact glide, into the day with ease and charm.
Most of your time is going to be spent on setting the scene. Appearances, after all, are everything, so making it look good is what this is all about (it's also going to be delicious). Lay the table with grand style - fill it up with bowls of cherries and chocolates, Christmas crackers, candles, napkins and flowers. And glasses, lots of glasses - that always makes it look like there's going to be a party. If you need to buy things like Christmas mince pies, do so (the trick here is to slightly burn or squash them as this will give them the appearance of something homemade).
Your menu is going to be very simple, but will knock their socks off. To start there will be a simple dip or two. Serve it up with pita crisps or crusty bread and bowls of cherry tomatoes and snow peas for dipping and dunking. It's a pass-around thing to get everyone to mix and mingle, and loosen things up a little.
For the main I'm suggesting some snazzy little chicken parcels, which merely involve wrapping chicken breasts in a rasher of bacon. For dessert, an amazing Chocolate Espresso Ripple that looks a million dollars but is a cinch to make.
In the blink of an eye you're no longer a failed Christmas misfit but a true kitchen star!
Happy Christmas everyone.
Love, Annabel.
Chicken, Bacon and Cranberry Wraps
Ready in 50 mins + macerating. Serves 10
2 cups coarsely chopped dried cranberries
Finely grated zest of 2 lemons
¾ cup orange juice
10 small, boneless, skin-on single chicken breasts
2 sprigs rosemary, finely chopped
10 rashers streaky bacon
Juice of 1 lemon
½ cup pistachios, roughly chopped
Mix cranberries, lemon zest and orange juice and microwave for 5 minutes on medium, or macerate for at least 1 hour and up to 12 hours. Sprinkle the underside of each chicken breast with rosemary and tuck the small end neatly under to make an even shape, skin-side up. Wrap a rasher of bacon around the circumference of each piece so it sits up like a collar. The chicken can be prepared in advance to this stage, covered and chilled for up to 24 hours. When ready to cook, preheat oven to 180C and line a roasting dish with baking paper. Arrange chicken in a single layer, season with salt and pepper, drizzle with lemon juice and bake until golden and cooked through (about 30 minutes). Rest chicken for 5 minutes then stir pistachios into cranberries and drizzle over chicken to serve.
Annabel says: These look so Christmassy and taste delicious. In the morning you can make the cranberry relish, and also assemble the chicken breasts and pop them in the fridge ready to cook. No gravy needed!
Raw Carrot Hummus
Prep time 10 mins. Makes 3½ cups
5 cups grated carrot
2 cloves garlic, coarsely chopped
½ cup blanched almonds
½ cup tahini
¼ cup extra virgin olive oil
½ cup orange juice
1 Tbsp lemon juice
2 tsp ground cumin
2 tsp smoked paprika
2 tsp salt
Ground black pepper, to taste
2 Tbsp chopped coriander leaves
Place all ingredients in a food processor and whizz to make a smoothish, spreadable dip. Adjust seasoning to taste. Thin as desired with extra oil or water. Transfer to a jar and store in the fridge for up to 5 days until needed.
Annabel says: This is such an easy idea, blending raw carrots into a smooth, creamy dip with almonds and aromatic flavourings. You could also blend raw carrots or beets into a commercial hummus. Serve with pita crisps or crusty bread and bowls of cherry tomatoes and bite-sized salad vegetables.
Chocolate Espresso Ripple
Ready in 30 mins + chilling. Serves 10-12
1½ cups shelled hazelnuts or other nuts
375g white chocolate
375g best quality dark chocolate
2 tsp finely ground espresso coffee beans
Line a shallow baking tray or roasting dish measuring at least 35cm x 25cm with baking paper. Roast the hazelnuts at 180C for 12-15 minutes until aromatic. Allow to cool, then rub off the loose skins in a clean tea towel. (Don't worry about doing a perfect job - they don't need to be fully skinned).
Place the white chocolate in a double boiler or microwave and melt. (If using a microwave, heat for about 2 minutes, stirring after 1 minute and then every 30 seconds until chocolate is melted and smooth.)
Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer. Mix most of the hazelnuts into the melted white chocolate. Roughly mark 5 long rows on to the lined tray. Spread the white chocolate mix into the 2nd and 4th rows. Sprinkle extra nuts where needed. Mix the ground coffee into the dark chocolate. Spread this mixture into the other 3 rows. Pull a knife across the rows 3 or 4 times each way to create swirls. Chill until set and then cut or break into chunks. Serve on a platter with coffee or accompany with fresh berries.
Annabel says: This looks so dramatic with its swirling pattern of white and dark chocolate flecked with crunchy chunks of hazelnuts. Once made, keep in a cool place, and break off shards to serve. It also makes a great last-minute Christmas gift.