Meet the (Chief) Chef

You know that Goodfood magic? Well, Jordana Rebner is the chef who sprinkles it onto all of our recipes. She leads our team of professional chefs to create unique, restaurant level meals every day of the year – but they pulled out ALL the stops for the holidays.

What’s in store this Holiday season?
We get to spend time with friends and family this year again! So we designed three generous meal kits that have big enough portions to feed your extended family. They feature bigger cuts of meat that you can roast and then carve and share out family style. They all have nice warm flavours for the wintertime, with lots of sides and classic flavour pairings that feel new and exciting.

What’s a chef’s tip for a guaranteed juicy turkey?
I think what home cooks don’t tend to do is use a meat thermometer. To me that’s essential! You can touch it, you can smell it, you can time it – but you’ll only be guessing. Get an instant-read meat thermometer, and take your turkey out of the oven when it’s 10 degrees shy of the optimal interior heat (185°F, for turkey). It will retain heat and continue cooking even after you take it out of the oven. Cover it in foil and let it rest for 10 to 20 minutes before carving.

What’s the secret to the perfect gravy?
You need a roux, a binding element – otherwise it’s basically just jus. Make a roux with butter and flour, add in some of your turkey drippings, then add the pan sauce from your roast and some broth, if you like. Cook it down until it’s thick enough to coat the back of a wooden spoon. For a finishing flourish, add butter at the end to make it extra glossy and rich.

What’s your favourite kind of holiday activity?
Fireplace, homemade hot chocolate, flipping through a magazine. The snow can be falling outside, but I’m happy indoors surrounded by family and friends!

What was your most memorable gift ever?
The best has got to be an Easy Bake oven. That was probably the last time I baked anything! As much as I enjoy cooking, I’m not a natural baker. Baking requires a lot of patience and precision and I don’t have much of either.