[This competition has now ended and is no longer open for entries. To find out about our latest competitions, please visit our Facebook, Twitter and Instagram pages.]
I know that pretty much every job has at least one downside (and some are limited on the upside, I understand) but, were I pushed, I would say that the downside of my job is that I am occasionally in danger of liking a product SO much that I have to go and buy one! Thus begins the introduction to the Hotpoint MWH3334BUK microwave. I’ve done a trial run of a huge Christmas dinner with this microwave and it’s been utterly brilliant. With a generous 33L capacity, it’s allowed me to make sauces, prep my veg and create a delicious gravy with minimum fuss, mess and stress!
The Hotpoint MWH3334BUK uses multiwave technology to ensure that everything cooks, steams and defrosts evenly for safer and faster results. Multiwave effectively “forces” heat throughout the microwave. This has the added benefit of making the microwave more efficient with the power that it is using.
I know that a microwave may not seem synonymous with Christmas dinner (save for the Christmas pud), but with a little prep the day before and the use of this fantastic microwave on the day itself, you’ll cut down on time taken – and stress!
Peel your spuds on Christmas Eve and part-cook them. Just peel, slice and pop them into a microwave-safe bag with a splash of water and a pinch of salt. It really is that simple. I used 5 large potatoes and cooked them for 12 minutes on full power. Come the big day, roast as you would normally and they’ll be deliciously golden and crispy on the outside and fluffy on the inside.
“Chestnuts roasting on an open fire” goes the song. But I don’t have time for that when chestnuts take only three minutes in the microwave. You MUST ensure that you pierce every chestnut all the way through with a sharp knife (they will explode otherwise), put them on a microwavable plate and cover with a microwave-proof food cover. Cook on full power for two to three minutes and – hey presto – they’re done. Let them cool for five minutes; this releases the steam which softens the shells making them easy-peelers, too!
Next up cranberry sauce. I used 350g cranberries (fresh or frozen) and popped them in a large, microwave-safe bowl along with 250g sugar, orange zest and 150ml of the best cranberry juice. Cover with a microwave-safe lid and zap on full power for five minutes. Carefully remove the lid (it’ll be hot) and give it a quick stir. Replace the lid and cook for a further four to five minutes; it should be thick and delicious. If it’s still watery though, just pop it back in the microwave for two minute intervals until it reaches your desired consistency.
Finally, the gravy. I got heaps of praise for this gravy – despite the fact it’s incredibly simple. Drain some of the turkey’s cooking juices into a microwaveable jug then add a good glug of white wine (to you and the gravy) and top up with the best chicken stock you can get (ask your local butcher for their fresh stock). Little by little add some cornflour to your desired thickness and a generous amount of salt and pepper. Cook the whole lot on full power for two minutes at a time, stirring occasionally, until everything is piping hot and bubbling, decant to your posh gravy boat and you’re ready to serve.
As for the turkey… Well, in this house it needs to feed 16. Mind you, I’m working on a microwave recipe for that!
You can buy the Hotpoint MWH3334BUK microwave online or use our super convenient Click & Collect service to buy and collect in as little as ONE HOUR* or find your local store and ask about viewing our microwave ranges.
[This competition has now ended and is no longer open for entries. To find out about our latest competitions, please visit our Facebook, Twitter and Instagram pages.]
