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Delia's Christmas Webchat

 

We hope you all enjoyed Delia's live online chat last month and a big thank you to everyone who took part. Delia particularly loved having questions from as far away as Canada, USA and Venezuela.

If you missed it, you can read all the questions that were asked - and answered by Delia - below.



 Delia's Christmas Webchat(11/27/2013) 
12:31
Delia: 
Delia's Christmas Webchat will start at 1PM, but if you want to start to get your questions in now, you can type them in below.
Thursday November 28, 2013 12:31 Delia
12:52
Delia: 
Hi Everyone, I am here with nothing to do but serve you as best I can so keep them coming.
Thursday November 28, 2013 12:52 Delia
12:52
[Comment From Bernadette CheatleyBernadette Cheatley: ] 
Hi Delia would like to know if I can make a xmas cake without alcohol and it will still taste like xmas cake. Thank you.
Thursday November 28, 2013 12:52 Bernadette Cheatley
12:53
Delia: 
Hi Bernadette
Yes, you certainly can and it will taste like Christmas cake, just not very boozy Christmas Cake and I would replace the alcohol with bottled grape juice or freshly squeezed orange juice.
Thursday November 28, 2013 12:53 Delia
12:53
[Comment From HoneyHoney: ] 
Hello Delia I'd love to know what is your all time favourite recipe that you cook over the Christmas period... whether it's a starter, main course or a dessert? I imagine that's a hard question to answer... but I make so many of your recipes that I would love to know what YOU personally enjoy to make and eat. Honey
Thursday November 28, 2013 12:53 Honey
12:54
Delia: 
So sorry Honey, I haven't got one favourite I just like the whole lot, every single mouthful of every single recipe and because its only once a year its always very special.
Thursday November 28, 2013 12:54 Delia
12:54
[Comment From Dottie MayDottie May: ] 
Hello Delia, How do you normally spend Christmas Day? At home with family etc when you do all the cooking?
Thursday November 28, 2013 12:54 Dottie May
12:55
Delia: 
Hello Dottie May, I get up early get the turkey in the oven, go off to the dawn mass, then become a complete slave and once the Christmas lunch is over enjoy relaxing with family and friends and drinking something nice with the coffee. The rest of the day is strictly feet up.
Thursday November 28, 2013 12:55 Delia
12:56
[Comment From Barbara58Barbara58: ] 
I'm in Spain until February & need inspiration on what to cook for Christmas Dinner. Can you suggest a menu please?
Thursday November 28, 2013 12:56 Barbara58
12:57
Delia: 
Hi Barbara58, have a quick look at our Christmas Content - here online - and then do some research as to what you can get there. I imagine if they don't do turkey you could probably get game, maybe a couple of pheasants.

Christmas with Delia Online
Thursday November 28, 2013 12:57 Delia
12:57
[Comment From JaneJane: ] 
Delia I really want to make my own panattone but I cant find a recipe anywhere. I know its not easy but i would like to give it a go. look forward to the webchat
Thursday November 28, 2013 12:57 Jane
12:59
Delia: 
Hello Jane
we once did Martha Stewart's panattone on the Sainsbury's Magazine. So go to Martha Stewart's site. Hope that helps.

www.marthastewart.com
Thursday November 28, 2013 12:59 Delia
12:59
[Comment From Queen of PudsQueen of Puds: ] 
I dread something going wrong on the big day with the food - I guess we've all had a few minor issues over the years,, but have you ever had any food horror stories & how did you solve them?
Thursday November 28, 2013 12:59 Queen of Puds
1:01
Delia: 
Hello Queen of Puds, what I will say first of all, please don't be afraid you've got all that beautiful food and there's not a lot that can go wrong, so just relax and enjoy it. My big disaster occurred when my oven packed up the day before Christmas day but because we converted our garage into a test kitchen for TV I was able to cook the turkey out there. Unfortunately, it was pouring with rain and I got drenched every time I went to see to it. But all was well in the end.
Thursday November 28, 2013 1:01 Delia
1:01
[Comment From Gravy QueenGravy Queen: ] 
Delia, what month do you like to put your sprouts on?
Thursday November 28, 2013 1:01 Gravy Queen
1:01
Delia: 
Hi Gravy Queen, I am glad you like Victoria Wood too!
Thursday November 28, 2013 1:01 Delia
1:02
[Comment From Gravy QueenGravy Queen: ] 
Delia, when it's time to relax, put your onesie on, and watch a nice film or DVD, what is your Christmas nibble of choice to sit down with ? For me, it's your sausage rolls, hot from the oven, and Wonderful Life.
Thursday November 28, 2013 1:02 Gravy Queen
1:03
Delia: 
Your second question, has only one answer of course its sausage rolls. And Michael says if I am good he's going to buy me the box set of Breaking Bad.

Sausage Rolls Recipe
Thursday November 28, 2013 1:03 Delia
1:03
[Comment From SharminSharmin: ] 
Hi I use your recipe (the Trinidad one) every year to make 8 Cakes for the firemen over the years friends and family have been added to my list and it seems that this year my list has got too long - so my thought was to keep the original recipe for the firemen and half the recipe and make smaller ones for everyone else. So my question is if I half the ingredients and get a half size tin what do I do with the cooking time and oven temperature? Thanks
Thursday November 28, 2013 1:03 Sharmin
1:04
Delia: 
Hello Sharmin
I have actually done all the instructions for splitting a Creole Cake into 4 with icing and marzipan in my book How to Cook. If you come to Feedback we will try and get the recipe to you. If you want to try and make smaller ones (a lot more difficult I think) have a look at them after one and a half hours.

feedback@deliaonline.com
Thursday November 28, 2013 1:04 Delia
1:04
[Comment From Chris BaconChris Bacon: ] 
I have been tempted to buy a turkey crown because of the reduced cooking time and keeping the breast moist. But I need a large crown because of the number of servings 12+ over two days. Can you give me your advice as to what you would do? I tend to buy bronze turkeys
Thursday November 28, 2013 1:04 Chris Bacon
1:06
Delia: 
Hi Chris, I think its such a shame to buy a turkey crown all the goodness and flavour is in the whole bird and they are so expensive that you are paying the same price as a whole bird. If you follow my recipe the breast will always be moist. However, if I haven't convinced you one 6kg turkey crown will yield about 16 portions - so you maybe better to buy two.
Thursday November 28, 2013 1:06 Delia
1:06
[Comment From MarfMarf: ] 
I am having a hard time converting this recipe to US measurements. Like 250g flour is a little less than 2 cups - but how much less?
Thursday November 28, 2013 1:06 Marf
1:07
Delia: 
Hello Marf, you can get a set of gram scales for about £12 - see our cookery school video link. And that's the best way to deal with it but there is a conversion table here online.

Video Technique: Weighing and Measuring
Thursday November 28, 2013 1:07 Delia
1:07
[Comment From Eva McQueenEva McQueen: ] 
I want to make two Christmas cakes, a 13 and 14 inch cake. Can you please tell me the quantities for both as your recipe for your largest cake is only 11 inch. Thank you.
Thursday November 28, 2013 1:07 Eva McQueen
1:11
Delia: 
Hello Eva, sorry we haven't tested these, but our guess is for a 14 inch round cake do 3 x 9inch cake and for the 13 inch do 3 x 8inch round cake. As we haven't tested keep an eye on them.
Thursday November 28, 2013 1:11 Delia
1:12
Delia: 
Hi Aussie Baker, take a look at Sharmin's answer we gave - we think quartering the cake works really well.
Thursday November 28, 2013 1:12 Delia
1:12
[Comment From Sam from WorthingSam from Worthing: ] 
Can you recommend an icing recipe that is safe for pregnant and elderly people to eat. Or alternatively, another topping idea for your delicious classic cake recipe. Thank you xxx
Thursday November 28, 2013 1:12 Sam from Worthing
1:13
Delia: 
Hello Sam,
This recipe for fondant icing is fine because it doesn't contain raw egg.

Fondant Icing Recipe
Thursday November 28, 2013 1:13 Delia
1:13
[Comment From JamplingJampling: ] 
I plan on making chocolate bark this Christmas and really fancy a dark choc/orange combo. What is the best way to do this? Orange peel....or could I candy actual orange pieces in some way? Happy Christmas wishes to you and Michael
Thursday November 28, 2013 1:13 Jampling
1:14
Delia: 
Hello Jampling, sounds delicious to me and Country Products does French Glace orange strips which would be perfect for this.

Country Products
Thursday November 28, 2013 1:14 Delia
1:14
[Comment From Bigsmileygirl1Bigsmileygirl1: ] 
Hi there, can I boil your Christmas pudding In a cloth rather than steam it in a in bowl - similar to a clootie dumpling ? Thank you !
Thursday November 28, 2013 1:14 Bigsmileygirl1
1:15
Delia: 
Hello Bigsmileygirl1, can I persuade you to put your pudding in a basin as its much better for storage,keeping everything moist. But if I can't follow the Clootie Dumpling method and that should be fine.
Thursday November 28, 2013 1:15 Delia
1:15
[Comment From MaggieMaggie: ] 
Hello Delia If you could put your feet up, relax and have the Christmas dinner cooked for your family and friends who would you choose to cook it? (Any persons Present or past) : Best to you and yours
Thursday November 28, 2013 1:15 Maggie
1:16
Delia: 
Hi Maggie, that doesn't even thinking about - exactly as I would like it to be and that would be our dearest Lindsey here online.
Thursday November 28, 2013 1:16 Delia
1:17
[Comment From MaggiexMaggiex: ] 
Hello Delia The first time you made a Christmas dinner was it a success? This year is my first...cooking for 10!!! Bit nervous but quietly confident as long as I don't get distracted! Ermmm...easier said. Anyway, I've decided on Goose and beef. Cooked both before successfully. Only worry is getting everything cooked and hot at the same time. Any advice?
Thursday November 28, 2013 1:17 Maggiex
1:18
Delia: 
Second question - both goose and beef need to relax for a good 30-40 minutes with some foil over them in a warm place. So that will give you plenty of time to get everything else cooked and hot and don't forget to have the serving plates really hot.
Thursday November 28, 2013 1:18 Delia
1:18
[Comment From MariaclaireMariaclaire: ] 
Hi Delia How should I adapt your Traditional Roast Turkey with Pork, Sage and Onion Stuffing for a Turkey Crown? I will only be feeding four people, so I think I will be using a crown of about 2/2.5kg.Thanks and Merry Christmas!
Thursday November 28, 2013 1:18 Mariaclaire
1:19
Delia: 
Hello Mariaclaire,
As I've already said, I think turkey crown is such a waste, why not get a really small turkey and have the real thing. However, I do have a recipe for turkey crown which you can see below - you could do whatever stuffing you like as rounds or roast in a buttered shallow proof oven dish.

Turkey with Pistachio and Apricot Stuffing
Thursday November 28, 2013 1:19 Delia
1:20
[Comment From Sue MarkettosSue Markettos: ] 
I froze a turkey carcas from Thanksgiving. Can I now use this to make stock for gravy, sauces etc. Thanks, from Canada.
Thursday November 28, 2013 1:20 Sue Markettos
1:21
Delia: 
His Sue, yes you certainly can and can I wish you happy Thanksgiving at the same time.
Thursday November 28, 2013 1:21 Delia
1:21
[Comment From AdamAdam: ] 
Hi Delia, made your Christmas cake this year and was wondering when is the best time to ice it? Can you ice them early and get them done or is it better to leave them to about a week before Christmas? Thanks!
Thursday November 28, 2013 1:21 Adam
1:21
Delia: 
Hello Adam, you certainly can ice them early as long as you have a good air tight tin to store them in. But sometimes the almond icing needs to be left to dry out - see below

Almond Icing
Thursday November 28, 2013 1:21 Delia
1:22
[Comment From ScaryNannyScaryNanny: ] 
What would you suggest as a vegetarian alternative to the traditional roast? Preferably avoiding nuts
Thursday November 28, 2013 1:22 ScaryNanny
1:23
Delia: 
Hello ScaryNanny
I think the recipe below is nicest for Christmas as it has the stuffing, the bread sauce and the cranberry sauce and we're serving it in Delia's Restaurant at the football club this year. Just leave out the nuts. Hope you enjoy it.

Cheese and Parsnip Roulade with Sage and Onion Stuffing
Thursday November 28, 2013 1:23 Delia
1:23
[Comment From FeatheredFeathered: ] 
Firstly I'd like to say thank you for providing me with some wonderful food memories! I grew up eating your recipes that my mum cooked for me. I bought your Summer recipe book for her when I first went to university and we would cook together when I came home. Really special, treasured memories. Oh . . . and delicious ones! So my question, now that I am cooking for my own children is advice on making a gingerbread house. Can I use the recipe for gingerbread that is in the cakes cookbook? Any tips on adapting it or thoughts on making it special? Thank you!
Thursday November 28, 2013 1:23 Feathered
1:26
Delia: 
Hi Feathered, I have never made a gingerbread house and I am full of admiration but Lindsey has and she says our gingerbread biscuits recipe would need to be rolled out thicker about 6mm thick. She has made it. Lindsey puts boiled sweets in the windows before baking, which then melt in the oven to make stained glass windows!!!! And for the finale when its assembled she puts a small LED torch inside so the light shines through the glass. Good luck!

Gingerbread Men Recipe
Thursday November 28, 2013 1:26 Delia
1:26
[Comment From James FinlayJames Finlay: ] 
My roast parsnips normally end up soggy. Can I guarantee to get them nice and crisp? (Roast potatoes, roast carrots great! Parsnips yuck!)
Thursday November 28, 2013 1:26 James Finlay
1:28
Delia: 
Hello James Finlay, forgive me both but what I am hearing here is you haven't followed my recipe because they have never been soggy. However, when roasting any vegetables the tin must be as shallow as possible. If the sides are deeper this creates steam, whereas the shallow trays allow the hot air to circulate more effectively.
Thursday November 28, 2013 1:28 Delia
1:28
[Comment From Scullery SamScullery Sam: ] 
With compliments.. please advise me how to roast Parsnips etc for Christmas Lunch... my veg always seems to end up soggy.... thanks a million..... Happy Christmas XXX.
Thursday November 28, 2013 1:28 Scullery Sam
1:29
Delia: 
Hi Scullery Sam, take a look at my reply for James. Thank you.
Thursday November 28, 2013 1:29 Delia
1:29
[Comment From WondermumWondermum: ] 
Can you please tell me what I can use in place of Mascarpone, Greek yoghourt and things like that in recipes that is dairy free please not just lactose free. thank you
Thursday November 28, 2013 1:29 Wondermum
1:30
Delia: 
Hello Wondermum, so pleased to tell you Goodness Direct do dairy free sour cream, cream cheese (which can be used instead of mascarpone) and yoghurt.

Non-Dairy and Creme Fraiche from GoodnessDirect
Thursday November 28, 2013 1:30 Delia
1:30
[Comment From TustardTustard: ] 
Just in case you won't like the veggie sausage rolls in Delia's Christmas recipe book, can I suggest everyone tries them. They are absolutely delicious and all my family love them - in fact my husband thinks they are even nicer than the ones made with sausages. Give them a try - I bet you will be thrilled with the results. The chocolate truffle torte is to die for - I have made dozens over the years - the last one was a double recipe made in a 12" tin for my grandson's first birthday party - it went down a treat. Even one of the Swiss lawyers I worked with thought it was delicious. I would love Delia to do a freezer book - everyone is in such a rush nowadays (not me - I'm now retired) and I think a freezer can be your best friend. Come on Delia - how about it? I've been watching you ever since you appeared on TV and now watch the Christmas repeats every year - its tradition
Thursday November 28, 2013 1:30 Tustard
1:32
Delia: 
Hi Tustard, I have no plans to do a freezer book sorry, but in the cookery school we always give freezing information on the recipes. And if you have any queries come into Ask Lindsey Forum. In my book Happy Christmas you will find a whole chapter on Christmas on Ice and here online our Christmas content which has recipes which can be frozen.

Christmas on Ice
Thursday November 28, 2013 1:32 Delia
1:32
[Comment From MastonMaston: ] 
I made your Christmas mincemeat for the first time but it seems 'separated' instead of being 'gooey' (it tastes fine) what can I do to it
Thursday November 28, 2013 1:32 Maston
1:33
Delia: 
Hello Maston, you have a great treat in store because if this is the first time you have made the mincemeat recipe you will never look back. Please don't worry about the appearance. The suet melts and then when it cools it solidifies and it never looks anything much, but once you taste it believe me its out of this world.
Thursday November 28, 2013 1:33 Delia
1:34
[Comment From JudeMJudeM: ] 
For a change last year I thought it would be lovely to have roast duck and to make it go further to have confit duck legs as well. I used Delia's recipe and followed it to the letter. The legs smelt absolutely delicious at every stage, but what a disappointment when we sat down to our Xmas dinner - they were so salty they were inedible. What did I do wrong?
Thursday November 28, 2013 1:34 JudeM
1:35
Delia: 
Hi JudeM, I am really sorry and am very, very sad about your confit. I do go to a lot of trouble in the recipe to explain how important it was to make sure all the salt is rinsed off - so I can only conject that maybe that didn't happen. So did give it another try and really be diligent about rinsing off the salt.
Thursday November 28, 2013 1:35 Delia
1:35
[Comment From JoyfultoyJoyfultoy: ] 
I am actually going to cook a roast venison with a red wine and pickled cherry sauce for New Years Day, and was thinking about making your Traditional English Trifle to serve later on in the evening. Do you think this would work well with the venison?
Thursday November 28, 2013 1:35 Joyfultoy
1:36
Delia: 
Hello Joyfultoy, your recipe sounds absolutely wonderful. Can you share it with us? I am very biased here because Traditional English Trifle is my favourite at Christmas so I think it would work really well.

Traditional English Trifle
Thursday November 28, 2013 1:36 Delia
1:36
[Comment From HongHong: ] 
Hello Delia, do you have any suggestions on vegetable dishes for the festive occasion? Something to balance out all the meat and sugary stuff. Thanks :)
Thursday November 28, 2013 1:36 Hong
1:37
Delia: 
Hello Hong, there is a whole section in our Christmas content to browse through. Hope you enjoy them.

Christmas: Vegetables
Thursday November 28, 2013 1:37 Delia
1:38
[Comment From Caroline, SwanseaCaroline, Swansea: ] 
Hello Delia, I'd like to know how long is it safe to keep using up leftover turkey? Should anything after Boxing Day be disposed of? It's only usually bits of the dark meat by that time in my fridge, and the dog does get a few scraps, but sometimes I'll buy a fresh and a frozen turkey so we get a lot of leftovers. And are turkey bones any use for stock? Thank you.
Thursday November 28, 2013 1:38 Caroline, Swansea
1:39
Delia: 
Hi Caroline, you are a person after my own heart I simply love all the leftovers and all the accompaniments to go with them. All my recipes are here in our Leftovers Section of our Christmas content. If you wrap the turkey well and keep it in the fridge it will be fine for 4-5 days.

Christmas: What’s Left?
Thursday November 28, 2013 1:39 Delia
1:40
[Comment From ash@wickfarmash@wickfarm: ] 
There are only 2 of us at Christmas and we like goose. Where can I find a goose crown, and how do I cook it?
Thursday November 28, 2013 1:40 ash@wickfarm
1:41
Delia: 
Hello Ash@wickfarm - I don't know of a crown supplier but because there is not a lot of meat on a goose, if it was me I would be very happy to have it cold with our left over accompaniments for a couple of days later. However, I do strongly recommend Goodman's Geese who do beautiful free range birds.

Christmas: What’s Left?
Goodmans Geese
Thursday November 28, 2013 1:41 Delia
1:41
[Comment From Virginia1Virginia1: ] 
Hi Delia, I really don't like using aluminium foil in cooking. What would you suggest as an alternative for covering the Christmas turkey when roasting? Thank you!
Thursday November 28, 2013 1:41 Virginia1
1:42
Delia: 
Hello Virginia1, I am really disappointed you don't like the foil which really only makes another little oven to protect the bird and keep it moist. But you can get jumbo turkey roasting bags online.
Thursday November 28, 2013 1:42 Delia
1:43
[Comment From ken budgenken budgen: ] 
I have followed the Delia complete illustrated cookery course regarding the making ok your Yorkshire pudding but I have a problem that they are not rising very much. Please help
Thursday November 28, 2013 1:43 ken budgen
1:46
Delia: 
Hello Ken, we have done Yorkshire Pudding in our next cookery school term which will be online in January. And thank god, the whole world will be able to watch it again and again and make yorkshire pudding forever. The most important thing is the tin and if you come into our Feedback at Delia Online we can let you have the recipe.

feedback@deliaonline.com
Thursday November 28, 2013 1:46 Delia
1:46
[Comment From TimTim: ] 
Yorkshire puddings - try as I might they won't rise properly. Help!
Thursday November 28, 2013 1:46 Tim
1:46
Delia: 
Hello Tim, check out my answer to Ken. Hope this is helpful.
Thursday November 28, 2013 1:46 Delia
1:46
[Comment From Lesley RitchieLesley Ritchie: ] 
I am looking to cook a Capon this Christmas and would be most obliged if you could please give me ideas and cooking times for a Capon - many thanks in advance.
Thursday November 28, 2013 1:46 Lesley Ritchie
1:48
Delia: 
Hi Lesley, Lindsey cooked a capon last Christmas and she says - plenty of seasoning, lots of butter smeared all over, cooked at 170C for 3 hours, loosely covered in foil, which is removed during the last 30 minutes.
Thursday November 28, 2013 1:48 Delia
1:48
[Comment From Diana AtkinDiana Atkin: ] 
Hi Delia, we always get a lot of thick beef fat (free) from supermarket/butcher, butter the turkey and then place beef fat over all of turkey, then we foil tent to cover pan and turkey well. Do slowly which creates a lovely moist turkey. Near the end it's already started to brown then we take foil off and brown for the last 40 minutes. Are you familiar with this method or are there any negatives. (We do account for the stuffing in it etc.)
Thursday November 28, 2013 1:48 Diana Atkin
1:49
Delia: 
Thank you Diana Atkin, you cook your turkey in exactly the same way I do except instead of the beef fat I cover it in lots of streaky bacon and there are absolutely no negatives. Works a treat.

Traditional Roast Turkey with Pork, Sage and Onion Stuffing
Thursday November 28, 2013 1:49 Delia
1:49
[Comment From DanasigridDanasigrid: ] 
I've made your lovely mincemeat before, and I've been making Christmas puddings for years. First year I'm trying the cranberry mincemeat. It's come out of the gentle heating in the oven, and the cranberries are still whole. Is this going to be okay? I'm wondering what will happen when it's baked into tarts next month. Won't the cranberries burst and be too juicy or soggy? I'm trying to resist the urge to put the whole thing in a saucepan and simmer it until they burst before putting into jars.
Thursday November 28, 2013 1:49 Danasigrid
1:50
Delia: 
Hello Danasigrid, not to worry I think part of its charm is having the whole cranberries, and they will have anyway have lost some of their juice into the mixture.
Thursday November 28, 2013 1:50 Delia
1:51
[Comment From sam xxsam xx: ] 
I shall be cooking a rolled turkey breast on Christmas day. Like a turkey crown this does not produce any yumminess for gravy making like a tradition big whole bird. Have you a recipe or thoughts or suggestions for making a lovely gravy to serve with the joint. Thank you.
Thursday November 28, 2013 1:51 sam xx
1:54
Delia: 
If you can Sam, before Christmas Day I would make some good chicken stock using chicken wings. Then on the day melt a small onion or shallot in some butter and gently cook it until softened, then stir in a dessertspoon of plain flour to soak up the juices and after that gradually whisk in the chicken stock and a couple of tablespoons of white wine, Maderia or Sherry. Season with salt and pepper and to help the colour you might need a few drops of gravy browning. Follow our recipe for Chicken Giblet stock.

Chicken Giblet stock recipe
Thursday November 28, 2013 1:54 Delia
1:56
[Comment From Little03Little03: ] 
Hi Delia, being a keen cook studying cookery at school this year making all of the puddings for Christmas, Boxing day and New years day has been left to me! As you can imagine that can be pretty daunting! even thou ive made allot of desserts in my time this seems like a whole new challenge. So i was wondering if you had any recipes that can be prepared right a head of time and frozen or stored in the fridge until the big day(s) Thank you
Thursday November 28, 2013 1:56 Little03
1:59
Delia: 
Hello Little03, here online we have Christmas desserts and Christmas on Ice, but over the years all my followers have told me their favourite frozen dessert is Chocolate Truffle Torte because it freezes really well. Christmas puddings can be made well ahead and Spiced Orange and Cranberry Brulee would be a good choice, not frozen but stores well in the fridge. Hope you are enjoying our online cookery school.

Christmas: Desserts
Christmas: On Ice
Spiced Cranberry and Orange Brulee
Thursday November 28, 2013 1:59 Delia
2:00
[Comment From samsam: ] 
I am cooking a rolled turkey breast and a stuffed loin of pork on Christmas day. Before freezing my joints, I had a play with size in the oven, and as I have a small single oven, the both don't fit in at the same time. What should I cook first? and how do I keep nice and hot and moist? The turkey breast weighs 1.6kg, and the pork joint weighs after being stuffed 1.8kg. Thank you xxx
Thursday November 28, 2013 2:00 sam
2:00
Delia: 
Hi Sam, the pork will take about one hour to cook at 200C so I would cook that first and because its moister for longer you can keep it warm. And the turkey will take about an hour at 220C.
Thursday November 28, 2013 2:00 Delia
2:01
[Comment From AllyHAllyH: ] 
Hi Delia, I was wondering if you would be willing to create a recipe for mixed spice. I can't buy it here in the U.S. and think it would taste better in recipes if I made it freshly from whole spices. I do have a spice grinder and know what spices are needed, but would like to know the ratios of each to put in. I already make my own candied peel which is far better than the bought stuff and would like to make the mixed spice too rather than shipping it from Britain. Making your mincemeat at this time of year is a serious business ! I'm sure there are lots of bakers in far flung places who would like this recipe too. Thanks, p.s. your recipe for pumpkin pie is miles better than any we have tasted here!
Thursday November 28, 2013 2:01 AllyH
2:03
Delia: 
Hello AllyH
Thank you so much because I think my Pumpkin Pie is the best. If you'd like to come back to Feedback, Lindsey and I will try and work out from one of our Seasoned Pioneers pack what goes into the mixed spice.

feedback@deliaonline.com
Thursday November 28, 2013 2:03 Delia
2:03
[Comment From Blackberry PieBlackberry Pie: ] 
Can you bake puddings in tin filled with boiling water and covered in greaseproof paper in oven if the puddings are in plastic bowls?
Thursday November 28, 2013 2:03 Blackberry Pie
2:04
Delia: 
Hello Blackberry Pie, you can do this, but we would only suggest this if you don't have a stove top to use a steamer. You will need to cover the basins with parchment and foil, then use a deep roasting tin half filled with boiling water and then cover the whole tin with foil, cook at 140C for 8 hours - checking the water level frequently.
Thursday November 28, 2013 2:04 Delia
2:05
[Comment From ChillieChillie: ] 
Delia, you have said that in the past you attend Midnight Mass and your post Midnight Mass snack was baked crisp sausage rolls and equally crisp pickeld onions. I know you have said that you now attend Morning Mass so what is your preferred snack when you arrive home mid or late morning?
Thursday November 28, 2013 2:05 Chillie
2:06
Delia: 
Hello Chillie, I know don't have anything at all to nibble as I need to save myself for all that glory to come, but rest assured I'm not missing out because I get to the sausage rolls and the crisp pickled onions later in the evening. And can I add to that a really brilliant Christmas treat each year and that's English dirty celery grown in the Fenlands, and of course well washed. It goes with the other two perfectly.

Sausage Rolls recipe
Thursday November 28, 2013 2:06 Delia
2:08
[Comment From JodensJodens: ] 
Your recipe is my absolute favourite. However, this year I ran out of time to steam the morning after soaking the mix. I kept it covered in a very cold entrance hall for 36 hours before its first steaming. Will this affect the quality if the pudding? Ie should I make a second mix and start again? ( Hoping not but would like your opinion!!) Very best wishes from a great fan!
Thursday November 28, 2013 2:08 Jodens
2:09
Delia: 
Hello Jodens
I am absolutely delighted to be able to completely reassure you that all will be well and the quality of the pudding will not be affected at all.
Thursday November 28, 2013 2:09 Delia
2:10
[Comment From maartjemaartje: ] 
I accidentally added the brandy to my mincemeat at the wrong time. I was feeling ill (I should never cook when ill as I always make a mistake!) and suddenly panicked that I had not added the brandy, so I took the mincemeat out of the oven with an hour still to cook, added the brandy, then put the mincemeat in for its last hour. Of course, your recipe clearly says I should have waited til the mincemeat had cooked and cooled before adding the brandy. Please, please, please could you tell me if I have ruined the mincemeat and if so is there anything I can do save it? It's my first year cooking for Christmas for my family and I am panicking! Thank you.
Thursday November 28, 2013 2:10 maartje
2:11
Delia: 
Hello Maartje, it so good to be able to hear online to be able to reassure you. You mincemeat will be perfect and I will confess I did it once myself. What might be a good idea is to just stir in a little brandy when you are using the mincemeat.
Thursday November 28, 2013 2:11 Delia
2:12
Delia: 
Hi all, we are going to keep going a little longer as we have a number of questions to get through if we can. We will do our best.
Thursday November 28, 2013 2:12 Delia
2:13
[Comment From ToodlepipsToodlepips: ] 
Is cooking an essential part of Christmas for you, one that you really enjoy - or do you ever let others cook for you. And do you ever fancy something completely different from traditional Christmas fayre?
Thursday November 28, 2013 2:13 Toodlepips
2:14
Delia: 
Hi Toodlepips, no I love absolutely everything just as it is.
Thursday November 28, 2013 2:14 Delia
2:14
[Comment From EmmieEmmie: ] 
As a keen home cook who loves using Delia's cookbooks, this is to ask what do you love to cook for your own Christmas Dinner?
Thursday November 28, 2013 2:14 Emmie
2:15
Delia: 
Hi Emmie
Surprise surprise, turkey, Christmas pud, the whole works.
Thursday November 28, 2013 2:15 Delia
2:16
[Comment From Maud QuilpMaud Quilp: ] 
In your wonderful CHRISTMAS CHUTNEY RECIPE why do you use 3ozs whole Allspice berries (which makes quite a bundle in the muslin) and not a much lesser amount of freshly ground? I tried to work out how much to grind but my brain ground to a halt...excuse the pun.. please advise...thanks.
Thursday November 28, 2013 2:16 Maud Quilp
2:16
Delia: 
Hello Maud, the thing about some ground spices is they loose their umph very quickly so for this long slow cooking I think the whole spices are better.
Thursday November 28, 2013 2:16 Delia
2:18
Delia: 
Hello Yummie, so sorry to tell you this but I have got it all. But nothing in my kitchen is obscenely expensive. We now have our own Delia Online Cake pans so can I be allowed to give it a plug here as its time for Christmas presents.
Thursday November 28, 2013 2:18 Delia
2:18
[Comment From WorkissupremeWorkissupreme: ] 
Hi Delia, I always pick one of your recipes for making our Christmas starter, this year I wanted to use Scallops as something different. Do you have a suggestion as to what I could serve as a starter to include scallops? Many Thanks Matt Watkinson
Thursday November 28, 2013 2:18 Workissupreme
2:19
Delia: 
Hi Workissupreme
You're really going to love my Christmas Scallop recipe.

Scallops in the Shell with Cream and Vermouth
Thursday November 28, 2013 2:19 Delia
2:20
[Comment From Lilybrae4everLilybrae4ever: ] 
Hi Delia...what can be used instead of cranberries in all sweet and savoury recipes as being on Warfarin I can't have them
Thursday November 28, 2013 2:20 Lilybrae4ever
2:21
Delia: 
Hi Lilybrae4ever, can i just say that my husband Michael is on Warfarin and he does eat a small amount of Cranberry Relish, but I would check with your doctor. For some recipes Dry Soured Cherries could be used. Otherwise at this time of year prunes and apples always seem to be good at Christmas.
Thursday November 28, 2013 2:21 Delia
2:22
[Comment From BsmBsm: ] 
Help, I have an allergy to apples and would love to be able to eat mince pies at Christmas time again. What can I replace the apple with if at all. Thank you.
Thursday November 28, 2013 2:22 Bsm
2:22
Delia: 
Hi Bsm, I would recommend unripened pears would make perfect mincemeat.
Thursday November 28, 2013 2:22 Delia
2:22
[Comment From Granny’s girlGranny’s girl: ] 
I can't eat cream anymore (thanks to gallstones!) and would like to know what I can use instead, both in savoury dishes and in puddings like trifle, bread and butter pudding etc.
Thursday November 28, 2013 2:22 Granny’s girl
2:23
Delia: 
Hello Granny's girl, my custard recipe for trifle can be made with milk instead of cream. For bread and butter pudding I would simply leave out the cream and perhaps use a richer milk like Channel Islands and anything that needs cream with it would be fine with home made custard.

Proper Custard recipe
Thursday November 28, 2013 2:23 Delia
2:23
[Comment From Pat HemmingPat Hemming: ] 
I use these cherries for making trifles and gateaux especially at Christmas but this year unable to get them. I would love to know a reliable source now and for the future. Kind regards
Thursday November 28, 2013 2:23 Pat Hemming
2:24
Delia: 
Hello Pat Hemming, we have used Biona Organic Sour Cherries - just google for suppliers.
Thursday November 28, 2013 2:24 Delia
2:24
[Comment From plattcplattc: ] 
Hi, we've decided to have goose this year, but the children say they won't eat it! So I've also ordered a Kelly bronze turkey crown, but I need to cook both so that they can be eaten at the same time. Can I cook them both in the same oven? If so would it affect the cooking time if there were two birds rather than one in the oven? Thanks.
Thursday November 28, 2013 2:24 plattc
2:25
Delia: 
Hello plattc, if they fit it would be possible. If not I would cook the goose first and keep it warm whilst you cook the crown.
Thursday November 28, 2013 2:25 Delia
2:25
[Comment From EileenEileen: ] 
Hi Delia. I have purchased the Silverwood oblong tin 20 x 26cm with washable lining which is great for your recommended cakes, but wondered if I could use any of your Christmas cake recipes for this size tin and if so which one would adapt. Thank you and merry Christmas.
Thursday November 28, 2013 2:25 Eileen
2:26
Delia: 
Hello Eileen, I think Lindsey has answered this one for you on Ask Lindsey.

Christmas Traybake - Ask Lindsey Forum
Thursday November 28, 2013 2:26 Delia
2:26
[Comment From MargaritaMargarita: ] 
I have been making Delia's traditional Christmas cake for years! in Caracas, Venezuela at 1500 metres above sea level. The mixture always curdles whatever I do, I have stood there for hours trickling in the beaten eggs but no luck. The cake always turns out well but a little dry although I think that is my oven and my fault, this year I shall cook it for the minimum time and just take it out! Eggs at room temperature by the way, maybe I should beat the butter to death first and then add the sugar?
Thursday November 28, 2013 2:26 Margarita
2:28
Delia: 
At last Margarita we are going to be able to help you up there - at the top of Venezuela. If you can buy spreadable butter, you can make it all in one. If you can't get spreadable butter we use Lurpak. Then follow the recipe but make sure the butter's soft enough to press the blade of a knife into it.

Classic Christmas Cake recipe
Thursday November 28, 2013 2:28 Delia
2:28
[Comment From SamanthaSamantha: ] 
Hi Delia, Are you going to do a Christmas Cake kit in a box again this year? I made one a couple of years ago and it was great.
Thursday November 28, 2013 2:28 Samantha
2:28
Delia: 
Hi Samantha, afraid not this year. But we are hoping to do something again in the future.
Thursday November 28, 2013 2:28 Delia
2:28
[Comment From JackieJackie: ] 
I made your flaky pastry sausage rolls yesterday, they were fantastic, I have frozen a few to see what they come out like, can I cook them from frozen?
Thursday November 28, 2013 2:28 Jackie
2:31
Delia: 
Hi Jackie, you can cook sausage rolls from frozen. Come into Feedback and we will be able to help you. But can I just say i you would like to make another batch we now prefer to cook them, when they are completely cold freeze them, then defrost them for an hour at room temperature and then just flash them in a hot oven for about 5 minutes.

feedback@deliaonline.com
Sausage Rolls Video
Thursday November 28, 2013 2:31 Delia
2:32
[Comment From MargueriteMarguerite: ] 
Hi Delia, I have been making your Christmas cake for many years now with great success, but last year the cake was very crumbly, not moist. I cooked in fan oven at 140 for less than the 4hours stated. Why has this happened?
Thursday November 28, 2013 2:32 Marguerite
2:35
Delia: 
Hello Marguerite
I'm really sorry but I hate fan ovens because they're really difficult for baking. Can you switch your oven to conventional heat? If not, all I can recommend that your own manufacturer's handbook will tell you how to convert the temperature given in a recipe for fan ovens. And perhaps you need to start looking a bit earlier as it sounds like it was overdone.
Thursday November 28, 2013 2:35 Delia
2:35
[Comment From Mary BallanceMary Ballance: ] 
If I double my mincemeat quantity for my mince pies do I need to alter the cooking time?
Thursday November 28, 2013 2:35 Mary Ballance
2:36
Delia: 
Hello Mary Ballance, no it will still be fine.
Thursday November 28, 2013 2:36 Delia
2:36
[Comment From RosemaryRosemary: ] 
Hi Delia, just wondered if you have any dessert pudding recipes that would work well in a pressure cooker?
Thursday November 28, 2013 2:36 Rosemary
2:36
Delia: 
Hi Rosemary, sorry I got rid of my pressure because the noise upset the dog, but I'm sure you'll find something here online.
Thursday November 28, 2013 2:36 Delia
2:36
[Comment From Duke Of PuddingshireDuke Of Puddingshire: ] 
I love Christmas cake but not the thick marzipan. Can you suggest an alternative to marzipan?
Thursday November 28, 2013 2:36 Duke Of Puddingshire
2:37
Delia: 
Hi Duke - we have cakes and toppings here online. And don't forget a double quantity of icing fixed with some apricot jam will be perfect.

Christmas: Cakes and Toppings
Thursday November 28, 2013 2:37 Delia
2:38
[Comment From JohnJohn: ] 
Not sure if you follow the community forum but I've been looking for help with the Christmas Cake. I followed the steps to the letter. Waited the 4 hours before taking a peek and it was burned black from top to bottom. If I make another can I check after 2 and a half hours?
Thursday November 28, 2013 2:38 John
2:39
Delia: 
Hello John, its very easy to have an electrician to come and test your oven. And also you can buy an oven thermometer, if your oven is overheating you can turn your oven down to whatever the correct temperature is registering on the thermometer.
Thursday November 28, 2013 2:39 Delia
2:39
[Comment From JackJack: ] 
I am looking to make a simple but delicious starter for my french friends and the more british the better. Your recipes are always easy to follow with perfect results! Any inspirational ideas please?
Thursday November 28, 2013 2:39 Jack
2:41
Delia: 
Hi Jack
Souffled Arbroath Smokie Creams would be my choice. You can buy the smokies online. The stockist is in the recipe, but it works supremely well with smoked haddock. I'm afraid the sauce to go with them is French, but you can say that's in their honour.

Souffled Arbroath Smokie Creams recipe
Thursday November 28, 2013 2:41 Delia
2:41
[Comment From GrandadGrandad: ] 
Is it possible to buy a pre-measured Christmas Cake kit of your ingredient?
Thursday November 28, 2013 2:41 Grandad
2:41
Delia: 
Hello Grandad
Take a look at Samantha's answer please.
Thursday November 28, 2013 2:41 Delia
2:41
[Comment From MaggieMaggie: ] 
Thank you for answering my questions. If you don't get into Michaels Good books I will send you my box set of breaking bad, its brilliant! : )
Thursday November 28, 2013 2:41 Maggie
2:42
Delia: 
Hi Maggie, yipee!!!!
Thursday November 28, 2013 2:42 Delia
2:42
[Comment From HelenHelen: ] 
I have an old Christmas pudding recipe that you did for Waitrose - the fruit includes Plum Medley which Waitrose no longer stock. I wondered about bumping up the other fruit and maybe adding figs, as not sure what the Plum Medley actually consisted of. The recipe uses prunes already and mixed vine fruit. Do you think this would work?
Thursday November 28, 2013 2:42 Helen
2:42
Delia: 
Hi Helen, this is not my recipe I'm afraid but I'm sure you solution would work.
Thursday November 28, 2013 2:42 Delia
2:43
[Comment From maggiemaggie: ] 
This is a cheeky question from my OH! Do you find that christmas is soo busy and with the football fixtures that sometimes you just cannot get to the away matches? He always seems to manage it though!!
Thursday November 28, 2013 2:43 maggie
2:44
Delia: 
Hello Maggie
Never missed an away match at Christmas yet! But the advantage of the traditional lunch is that you have got lots of leftovers for when you get home.

Christmas: What's Left?
Thursday November 28, 2013 2:44 Delia
2:44
[Comment From WillWill: ] 
Will you be re-releasing the old (90s) Christmas series on DVD. I've managed to find it on VHS and convert it across, but its rarer than rocking horse, erm, extract (and its better than the newer one too *grin* )
Thursday November 28, 2013 2:44 Will
2:44
Delia: 
Hi Will, we will be looking at doing Christmas on the Online Cookery School in the future.

Cookery School
Thursday November 28, 2013 2:44 Delia
2:45
[Comment From PennygirlPennygirl: ] 
Hello Delia, When I have made fruit cakes the fruit has been sinking to the bottom of the cake, Delia please can you tell me if there is a way to stop this from happening, and tell me what I am doing wrong, Thank you so much, Joy Lovell
Thursday November 28, 2013 2:45 Pennygirl
2:46
Delia: 
Hello Pennygirl
You've really stumped me on this one. Are you sure you have been using my recipe? Which actually has more fruit than cake. Sorry I can't be of more help.
Thursday November 28, 2013 2:46 Delia
2:46
[Comment From HelenHelen: ] 
How do I know which is the best pastry to use for a pie?
Thursday November 28, 2013 2:46 Helen
2:46
Delia: 
Helen, whichever one you like - shortcrust, quick flaky or puff all make good pies.
Thursday November 28, 2013 2:46 Delia
2:48
[Comment From JohnJohn: ] 
Hello Delia,
Thursday November 28, 2013 2:48 John
2:48
Delia: 
Hello John, - hope we helped you.
Thursday November 28, 2013 2:48 Delia
2:50
Delia: 
Wow, that was brilliant! We hope we have helped you with your Christmas queries this year. Please keep coming into the site - tell all your friends, especially children, about the Online Cookery School. All our lovely Christmas Content is now live on the site and please every single one of you make the sausage rolls. They are the ultimate canape. Lots of love from Melanie, Noreen, Charlie, Stephan, Lindsey and Delia.

Christmas Sausage Rolls Video
Thursday November 28, 2013 2:50 Delia
2:50
[Comment From AndyAndy: ] 
Hi Delia. Andy in America here! We're doing a traditional turkey dinner for Thanksgiving today and want to do the English pigs-in-blankets thing. Do we put them in when the turkey (20 lbs) first goes in the oven, or add them later?
Thursday November 28, 2013 2:50 Andy
2:51
Delia: 
ps from Delia. Hi there Andy....I would put them in for the last half hour and can I wish you happy Thanksgiving, I will be celebrating too this evening.
Thursday November 28, 2013 2:51 Delia
2:54
Delia: 
pps - before we leave the building!!!! Don't forget that Lindsey and I will always answer questions on our own recipes in the 'Ask Lindsey' Forum. Very Happy Christmas to all our members.

Ask Lindsey Forum
Thursday November 28, 2013 2:54 Delia
 
 
 

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