As the entertaining season approaches, take a look at our list of top 10 essential kitchen tools you’ll need to ensure your festive meals are more feast and less flop. Our favourites are designed to take the hassle out of food preparation and save you time and energy in the kitchen, so there’s more time to do the things you love – like opening that vintage bottle of Châteauneuf-du-Pape and getting the party started. Take a look at our top 10 tools here…
1. Speed through the slicing with a carving knife
When carving the turkey you need to do it right so as to get that professional restaurant presentation finish. A stainless-steel carving knife from the Lions Sabatier promotion at ACHICA would do the trick. The 20cm carving knife (below) comes with a comfortable handle and the blade runs through the full length of the handle making slicing and carving a simple task even for a novice.
2. A roasting tin big enough for your bird
It sounds simple, but making sure you have a big enough roasting tin for the turkey you plan to cook is essential. Next, make sure the roasting tin can fit into your oven and that there is still room left for a tin to roast the potatoes and parsnips.
3. Keep the juices flowing with a turkey baster
You can’t cook a good, succulent turkey without a baster. Cooking the turkey in its own juices keeps the meat moist during the cooking process and also enhances flavour, helping you achieve a crisp and evenly browned skin―and prevent scorching. A little tip – get one with a tight seal so juices won’t leak out.
4. Test the meat with the right thermometer
Invest in a good meat thermometer as the cooking time will vary depending on the size of your bird. It really is the only way to ensure a perfect roasted turkey. Place the thermometer into the thickest part of the thigh to check the temperature but make sure it does not touch the bone. When the thigh is pierced check the turkey juices are clear and that they don’t run red or pink in colour.
5. Grab some good gloves
Pulling out that roasting tin from the oven takes quite a bit of strength so a good, strong pair of oven gloves are a necessity. There’s nothing worse than burning yourself and dropping any food so make this a priority.
6. Save time with a steamer
Instead of juggling and boiling the sprouts, carrots and broccoli individually, grab a steamer and do the lot at once. This nifty 3-Tier Steamer from the Russell Hobbs promotion at ACHICA will save you time and prevent you from using too many pans and taking up too much hob space. The multi-functional steamer comes with three layers and makes tasty and healthy vegetables, rice and even fish.
7. Blend and chop your way through the day
A mini chopper can cut time by doing some of the hard work for you but if you plan to pull out all the stops this year, a good food processor can dice carrots, blend the gravy and mix the stuffing and breadcrumbs. The Russell Hobbs processor at ACHICA comes with a chopping blade, a slicing and shredding disc and will comfortably sit on any surface making it a great tool for a variety of kitchen needs, festive or not.
8. A perfect peeler
Peeling vegetables and potatoes can be a laborious task, unless you get the whole family involved and helping! Ensure you have a good quality peeler that’s not going to make the job difficult. A peeler with a super-sharp stainless-steel blade is a good bet.
9. Get a chopping board
For the veggies that you may not be able to thrown into the chopper grab a wooden chopping board to prevent your kitchen surfaces from getting damaged. You can even use the cutting board as a presentation plate for canapes at the start of the dinner.
10. A small pan to do a big job
This is for the all important gravy. Of course you can buy ready made gravy but to get the full, flavoursome kind we suggest making it at home. All you’ll need is a small pan to mix and melt all your ingredients in.
For beautiful furniture, accessories and daily design ideas for your home and lifestyle,
shop at ACHICA.
Keya Modessa, ACHICA Features Writer
View all posts by Keya Modessa, ACHICA Features Writer