Now folks, I know we all just LOVE Christmas.
But our big problem beforehand is to make sure we don’t run out of anything.
Afterwards, the big problem is how to use up those leftovers. Here are some tips to ensure food is handled safely so all your hard work isn’t wasted.
Turkey should be utilised first.
Poultry is susceptible to Salmonella after cooking, or with under-cooking.
So we need to use it cold within a couple of days, then heat any remaining to make a curry or curry vol-au-vents or bouchees for New Year. Make sure the sauce it’s in boils then simmers for an hour and serve hot. Don’t re-heat, discard any remaining once it’s cooled down.
With ham, it lasts longer on the bone and there are more choices.
But you need to be aware that Staphylococcus aureus, a common bacterium that lives on our skin, is resistant to salt. So the numbers can build up on ham that goes in-and-out of the fridge a lot. Each time the temperature goes over 5 degrees C, bacteria come to life and start to divide.
This means that the last of the ham on the bone is best heated and served hot with a nice sauce or glaze.
In fact why not try it with some of the better ham that’s away from the bone?
All in all, remember to keep things in the refrigerator for as long as possible:
Have a ball this festive season with clever catering.