Christmas, although the most wonderful time of the year, can be stressful, financially demanding, and time-consuming. Trying to organise gifts, family visits, and food everyone will enjoy is challenging, but don’t fear; Kangaroo Self Storage is here to help! Not only can we offer some extra space with our household storage facilities, suitable for storing your personal belongings to make room for Christmas visitors, but we have compiled Roo’s favourite festive recipes to help you gather some inspiration for everyone in your family.
Guaranteed to put a smile on even the fussiest eater’s faces, here are our festive dishes suitable for all!
For the Meat-Lovers: Pigs in Blankets Toad-in-the-Hole
Who doesn’t love a big pile of pigs in blankets and Yorkshire puds? Well, what if we told you you could combine the two festive favourites and offer the meat-eaters pigs in blankets toad-in-the-hole? This mouth-watering recipe feeds four, so feel free to double, half, or adapt the ingredients to suit the number of guests you’ll be feeding (and don’t forget to leave some for Boxing Day leftovers).
140g plain flour
8 rashers of streaky smoked bacon
8 of your favourite sausages
2 tbsp sunflower oil
Pre-heat your oven to 220C/200C fan/gas 7
Sieve the flour into a bowl and beat in the eggs until you form a smooth consistency
Whisk in the milk a small amount at a time until the batter is lump-free, and then set aside
Take your sausages and wrap a bacon rasher around each one
Drizzle the sunflower oil into a roasting tin and heat in the oven for just a few minutes
Once heated, add your pigs in blankets and move around the tin until they’re covered in the hot oil
Roast the pigs in blankets for around 15-20 minutes, turning halfway, and cook until brown
Once cooked, remove from the oven, and quickly pour the batter all around the pigs in blankets
Place back in the oven for another 25 minutes, making sure to leave the door closed
Check until your pigs in blanket toad-in-the-hole is deep golden brown, and then serve with the rest of your dishes.
Roo’s Top Tip: Pour your favourite gravy on top for a delicious accompaniment!
For Those Who Are Never Impressed: Roast Potatoes with a Twist
Perhaps you never quite perfected your roastie recipe, or you just fancy trying something new and exciting this Christmas? Whatever it is, we’re certain that these thyme and chestnut roast potatoes will go down a treat and impress any guest.
150ml vegetable oil
A bunch of thyme
180g pouch-cooked chestnuts
Pre-heat your oven to 200C/180C fan/gas 6
Cut your potatoes into equal chunks and roughly chop the thyme to prep
Put the potatoes into a pan and cover with cold salted water
Bring the water to the boil before reducing it to simmer for five minutes
Wait until the potatoes are tender before draining
Drizzle the vegetable oil in a roasting tin, then leave in the oven to heat for 10 minutes
Once the oil is heated, remove from the oven and tip in the potatoes and thyme, ensuring they are coated with oil
Roast the potatoes for 40 minutes
After the 40 minutes, turn all the potatoes before returning to the oven for another 10-15 minutes
Add in your chestnuts and roast for another 10 minutes
For the Vegans: Meatless Wellington
If you’re starting Veganuary early or you’re a meatless enthusiast, this meat-free wellington is sure to be the perfect centrepiece to your Christmas feast.
90g dried porcini mushrooms
2 tbsp olive oil
1 large finely chopped onion
250g finely chopped chestnut mushrooms
2 crushed garlic gloves
500g peeled and cut sweet potatoes
1 tbsp finely chopped rosemary
1 tbsp finely chopped sage
100g white breadcrumbs
40g chopped walnuts
40g dried cranberries
A grating of nutmeg
2 x 320g sheets of dairy-free puff pastry
A dusting of plain flour
3 tbsp of your favourite vegan milk
1 tbsp English mustard
Pour 500ml boiling water over the dried mushrooms in a bowl and make sure they’re well covered before leaving to soak
Heat your olive oil and fry the onion and chestnut mushrooms until soft, for around 20 minutes
Stir in garlic, sweet potatoes, rehydrated mushrooms and the soaking liquid, making sure to leave a little of the water in the bowl as this may contain grit
Cover the pan and cook until the potatoes are soft
Roo’s Top Tip: If the water evaporates quickly, add more to keep everything hydrated.
Add your herbs, breadcrumbs, nuts, and cranberries before seasoning with your favourite spices (including the nutmeg)
Once your mixture resembles moist stuffing, turn off the heat and leave it to cool
Unroll one pastry sheet onto floured parchment on a baking tray
Whisk together the milk, mustard, and punch of salt
Once your filling has cooled, spoon it into a neat line down the centre of the pastry sheet, making sure to leave around 2 inches of the border, which you will then brush with the mustard-milk
Once filled, top with the other pastry sheet and press down to remove any air
Make sure it looks presentable by crimping it sealed and removing excess pastry
Cut a steam hole in the middle and finish with a brush of mustard-milk to cover the wellington
Leave to chill in the fridge for 30 minutes and while it’s chilling, pre-heat the oven to 200C/180C fan/gas 6
Brush again with mustard-milk and bake for 30-40 minutes until golden and puffed
Leave to rest for 10 minutes and then serve.
We hope this has given you some festive inspiration for your Christmas feast! Don’t forget, if you need some extra space to fit your family and friends, we’re here to help. We offer household storage across Scotland and North West England, including:
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