{"id":159,"date":"2007-11-27T08:45:18","date_gmt":"2007-11-27T08:45:18","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/the-average-time-spent-preparing-the-christmas-feast-is-eight-hours\/"},"modified":"2007-11-27T08:45:18","modified_gmt":"2007-11-27T08:45:18","slug":"the-average-time-spent-preparing-the-christmas-feast-is-eight-hours","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/the-average-time-spent-preparing-the-christmas-feast-is-eight-hours\/","title":{"rendered":"The average time spent preparing the Christmas feast is eight hours"},"content":{"rendered":"<p><strong>Did you know?<\/strong><\/p>\n<p>The average time spent preparing the Christmas feast is eight hours \u2013 the equivalent of a full working day.<\/p>\n<p>Visit <a href=http:\/\/www.roastrage.co.uk target=\"blank\">www.roastrage.co.uk<\/a>  for hints and tips round-the-clock, so that you can make the most of your Christmas by spending less time in the kitchen and more time to sit back, relax and enjoy your special day with the family.  <\/p>\n<p><img src=\"http:\/\/www.midasupload.com\/users\/1\/christmas_dinner.jpg\" alt=\"The average time spent preparing the Christmas feast is eight hours\" \/><\/p>\n<p><strong>Create an offally delicious bush tucker trial!<\/strong><\/p>\n<p>If the thought of oxtail, kidney, liver and tongue reminds you of a bush tucker trial, you could be in for a very  pleasant surprise, as these ingredients offer delicious flavours that are set to make a renaissance in 2008. <\/p>\n<p>So why not join in the latest trend and gather friends round for a dinner party with a difference. From Devilled Lamb\u2019s Kidneys to Coarse Liver Pate or Stuffed Braised Lamb\u2019s Hearts you will be sure to excite your guests.<\/p>\n<p>For handy tips or recommended recipes call <strong>0870 428 6154<\/strong> or download a free copy of the offal guide from <a href=http:\/\/www.beefyandlamby.co.uk\/offal target=\"blank\">www.beefyandlamby.co.uk\/offal<\/a> <\/p>\n<p><strong>Devilled Lamb\u2019s Kidneys on Toast<\/strong><\/p>\n<p>Serves 4, as a starter, 2 as a brunch dish<\/p>\n<p>Preparation time: 15 minutes<\/p>\n<p><em>Cooking time: 5 minutes<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>4 lamb\u2019s kidneys, cleaned and cut into chunks<\/p>\n<p>15ml\/1tbsp extra virgin olive oil<\/p>\n<p>5ml\/1tsp mango chutney<\/p>\n<p>5ml\/1tsp curry paste<\/p>\n<p>15ml\/1tbsp Worcestershire sauce<\/p>\n<p>15ml\/1tbsp hot water<\/p>\n<p>Grated zest of \u00bd lemon<\/p>\n<p>Salt and freshly milled black pepper<\/p>\n<p>2-4 slices of thick granary bread or brioche, lightly toasted <\/p>\n<p><strong>To garnish:<\/strong><\/p>\n<p>Fresh tarragon leaves<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>1.      Heat the oil a large shallow frying pan and cook the kidneys for 3-4 minutes or until brown.<\/p>\n<p>2.      Add the chutney, curry paste, Worcestershire sauce, hot water, lemon zest and seasoning.  Heat through for 1-2 minutes.<\/p>\n<p>3.      Spoon the mixture over the toast, garnish with the tarragon and serve immediately.<\/p>\n<p><strong>Tip:<\/strong><\/p>\n<p>If preferred use as a filling for jacket potatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Did you know? The average time spent preparing the Christmas feast is eight hours \u2013 the equivalent of a full working day. Visit www.roastrage.co.uk for hints and tips round-the-clock, so that you can make the most of your Christmas by spending less time in the kitchen and more time to sit back, relax and enjoy&nbsp;<a href=\"https:\/\/dine-online.co.uk\/foodie\/the-average-time-spent-preparing-the-christmas-feast-is-eight-hours\/\"><span>read more&nbsp;&#8230;<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/159"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=159"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/159\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}