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John and Lisa's Weekend Kitchen - Season 10 Episode 6 -
Christmas Kitchen
Christmas Kitchen
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00:04hello and a warm welcome to our christmas kitchen
00:27yes christmas is in full swing in our kitchen and on our menus as we've got plenty to keep you
00:33inspired this festive season starting today with party food and not just any old party food but
00:39puff pastry party food and we're starting off with an irresistible brie on croute with a colorful
00:45winter salad you're so posh brie on croute that's cheese and pastry guys and then it's a sausage
00:50sage and onion wellington a great centerpiece for any party and that's followed by lisa's
00:54irresistible french onion dip with cheese and ham parmiers yum and we're finishing up with a chocolate
01:00and pecan tart which is a new creation of mine that i know that your guests will love and i love
01:07everything on this menu lisa i think it's time we get the party started
01:10when cooking for a crowd you want quick and simple tempting and delicious in equal measure
01:19and our brie on croute is just that there are so many different variations on social media
01:24that you can find this time of year but we are filling our brie with cranberry as it's a classic
01:29christmas combo yeah and the winter salad on the side is so fresh and crunchy and it makes you feel
01:34just a little bit better about eating all that cheese and the cheese is where we start yeah so
01:39the cheese could be anything you can use a camembert we're using a brie but any soft cheese
01:45that's that's what you want um and we're going to fill it with cranberry which is in the cupboard
01:51so the on croute on croute simply means in pastry and so we're going to use puff pastry
01:56sometimes you can buy these blocks i find them in the freezer sometimes they are becoming more and
02:01more difficult to find there's more ready rolled out there which is fine you can use ready rolled
02:05but we do prefer if you get the block it it gives it more of a puff if you're going to do a block
02:11there's a trick to it and the trick is simply don't start rolling from the beginning start
02:16pressing at the start and you press forward with your rolling pin so you start to press it out turn
02:22it by 90 degrees and then do exactly the same thing and then once you've done that turn it over and do
02:28exactly the same so one way 90 degrees and then push it out and that means at least that way you're not
02:35trying to roll out a really hard big lump of puff pastry so on our cheese we've got our little we've
02:41got some lines already on here is that's where the cheese was on its rack yeah i've cut deeper into
02:46my ridges and then i'm just going to cut again so you're making a sort of crosshatch pattern you want
02:53your puff pastry to be square so keep on turning it by 90 degrees give it a roll out turn it by 90 degrees
02:59give it another roll out and then dust a tiny amount of flour across the top you don't want very much
03:03give it a bit of a rub flip it over and then do exactly the same we're just using shop-bought cranberry
03:10sauce good old jars we love a jar i'm just going to put that over the top of this
03:18and the reason we're cutting the little crosshatch in the top is that so as it cooks the brie starts
03:24to cook or the camembert or whatever it might be you're using what happens is that cranberry sauce
03:28goes into the cheese itself and they sort of become one so now imagine you're going to be
03:34wrapping a christmas present this is a really exciting gift for your family i'm going to keep
03:39the rest of the puff pastry bits to one side because we'll use that later on keep that in the fridge
03:45and then take your cranberry or brie that's it put it on top like that upside down you've got to make sure
03:54that you can wrap the whole thing and it doesn't spill out the top then egg wash egg wash so we've
04:05got an egg yolk here i'm just using a plain egg yolk the egg yolk gives it a nice richness and a nice
04:11colour but we're going to give it even more of a colour by adding sweet smoked paprika
04:16to our egg wash but to fold the puff pastry first we're just going to take a little bit of water
04:25in the corners pull the actual where you've cut like a star around the outside so open it all up
04:33and then take it across from one side to the other then across the other side as if you were wrapping
04:40a christmas present and keep on bringing it in so your your cranberry doesn't come out oozing out
04:47the side you don't egg wash to stick it don't need to do that so just stick that together bring it
04:52together and then we've got a little tray over there with some paper on it and then put that on the tray
04:58push that down and then remember now your top with your bottom that's right so now we egg wash it
05:08give that a really good go over there we go lovely golden colour you're going to score that and you're
05:15going to get that little score so i'm going to go like this
05:22and if you want to you can make a little star shape in the center
05:26but this little pattern is classically in france called a um a petivier yeah and you're not scoring
05:33deeply you're just making a little line puff pastry loves a hot oven so start your oven off at about
05:41190 degrees and we're going to cook it for 10 minutes 190 and then we're going to turn the heat
05:47down to 170 degrees and cook it for about another 25 minutes but look how pretty that is it's absolutely
05:54beautiful over the top and in the oven it goes and that's going to rise up and be absolutely
05:59fantastic so in the oven it goes so we start off at 190 yep 10 minutes and then 170 for 25. that's it
06:08now we're going to wipe down here because we're going to make a little winter salad
06:11yes together aren't we we are john crispy winter salad something with a bit of a crunch this recipe
06:18is in um inspired by something called a remoulade but i'll get some celery act done first
06:23what's this called castel franco a bitter lettuce lovely bitter lettuce so a bit like an
06:28endive yes and you can use things like on div witloff chicory dandelion whatever you want
06:35anything you want it's a bitter leaf right okay if i cut it this way first so what's going to happen
06:42is i'm going to cut it into thin slices and then i make little piles to work with not big piles little
06:48piles to work with and then i'm going to cut them long and thin so we've got these lovely bitter leaves
06:56and and i'm just going to take the stem out the main sort of core because they are as you say very
07:04bitter and quite woody i've got a lovely radicchio here and i'm going to just cut that in half and
07:10take its root out and then just going to take these little bits of the lovely little leaves classic
07:17dressing here for a remoulade it's two spoonfuls of mustard two really good spoonfuls mustard be generous
07:24then one spoonful of our sherry vinegar a little bit more than that a little bit of sugar then olive
07:37oil to make it lovely and rich but not just olive oil but some vegetable oil as well to make the
07:42dressing as a good dressing so twice as much veg oil as you do olive oil and then i'm going to whisk that
07:49together and add the surprise to it which is going to be some cream and we've got here as well some
07:56watercress which is my absolute favorite leaf so now this is going to come together mustard oil our
08:03vinegar together to make the base of our dressing and what happens it goes from being glossy to being
08:09dull and then to that i'm going to add a little bit of single cream so two tablespoons full
08:16whisk it again and this is where you just whisk it a little bit so i'm going to take half of that out
08:24yum drop my celery in the bowl and then half our dressing
08:34and this salad this celery dressing this celery remoulade you see it's quite hard and firm the
08:42celery back if we leave it for a minute or so before we actually do it what happens is it starts
08:47to go nice and soft now the pie is cooking away really nice so we've now dropped the temperature
08:52i'll just drop that temperature down a little bit and that's going to cook now for about another 25
08:56minutes so because it's going to cook for 25 minutes yeah we've already got one we do and it's rested away
09:02here look at these beans little blanket it's gorgeous i've got this to put that on sprinkle that across the top but the other thing is
09:12we've got mustard and vinegar in our salad dressing and that apparently does help your digestion
09:17and considering we're having pastry and cheese together we might need a little bit of help with our digestion
09:22where's that water press there's still some left there's still some a little bit there we go thank
09:29you take that sprinkle that across the top oh look at that there we go now are you going to cut this
09:37cheese i am oh look at that perfectly wrapped like a gift under the tree and guess what i get to unwrap
09:48it you certainly do a little bit of salad on the side as well look at this is really pretty
09:54a bit of salad look at this oozy cheese let's put that on it looks christmasy it smells christmasy
10:02that's because it tastes christmasy and it is christmasy that's what it's all about
10:08right yeah you going in i'm going in you go for the leaves i'm going for the cheese yeah that's about right
10:15it's not there we are i'm loving this come back after the break where we have our festive sausage
10:26wellington yeah we'll see you soon
10:29welcome back here today we are creating four festive dishes that all use shop-bought
10:44tosses coming up we're giving a classic sausage roll a festive glow up but before we get to that
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12:02lines close on monday the 5th of january at 3 p.m good luck we have made many versions of a
12:09wellington on the show before but as it's christmas we're doing a sausage variation today packed with
12:15christmassy flavors like chestnuts and sage and wrapped in puff pastry it's perfect as a shareable
12:20starter or even the main centerpiece for any party absolutely so i'm just going to put some butter into a pan
12:27and i've got some sliced onions here and i'm just going to melt the butter and slowly cook
12:32down my onions with some sage so there's a sort of a trick to making a really good sausage roll
12:36this one because we're making it big is able to have things like sliced onions running through it
12:41if you're going to make a small sausage roll sliced onions you've got to cook them right down really
12:45really well but but there is something and it's really funny how you can change a dish with an onion
12:51whether you chop it or slice it and i love a sliced onion because you actually get much more flavor
12:56from it than the little bits of chopped onion i i used to chop everything because when you're hiding it
13:00from young children you're sort of hiding all these things chopped very very small but actually
13:05in this sausage roll it's lovely to have these lovely loops of onion i think so sausage mints about a kilo
13:12and a bit of sausage mints goes into a mixer and i use a mixer rather than using um just a spoon because
13:18i find it can be quite heavy and quite difficult to do but the thing about sausage meat is that it is quite
13:26dense yeah and this is where the trick is about for a kilo about a hundred mills of water and three
13:34cloves of garlic and pepper black pepper because you want it to taste really spicy you want it to taste
13:40really really spicy into the water goes your pepper by putting the garlic grated garlic and the seasoning
13:46in the water i'm going to mix the water through the actual sausage mix so it does mix all the way
13:51through yeah it steams inside the so making the sausage meat a lot softer but also there's a great
13:57way of just getting all your seasoning through so mix that garlic pepper together and then i'm going to
14:00start to beat the sausage mix in a mixing bowl but with a dough hook i'm just going to add some sage
14:07and i'm adding quite a bit of sage a good couple of tablespoons it's dried sage you can use fresh sage
14:12but you want those christmas flavors i mean if you could smell now the difference when you've got that
14:18butter and that sage in the pan it's christmas straight away so with that there's sage there's
14:25onions there's some parsley and there's some of these backpack chestnuts here's another really great
14:32great secret if you want if your onions aren't cooking quite fast enough and you're in a bit of
14:36a hurry add a good splash of water
14:38and that will just sort of steam them it sort of steams those onions so it adds it cooks them a
14:48little bit faster and people talk about chopping the chestnuts no need to you don't i always chop the
14:53chestnuts if you just squeeze them between your fingers they break into really nice pieces naturally
14:58and you get lovely big chunks of them and it just means you don't get little slices but if you like
15:02little slices not great big chunks then you can cut it into little slices if you want which one do you
15:07like them dear i i wouldn't know i'm just going to chop some parsley isn't that the wonderful thing
15:14about food is that that we all like things that are slightly different and that means that whatever
15:19you want to do here if you want to put a different flavoring in that's absolutely fine mix that all in
15:25then take that off the heat there we go and i'm going to add some fresh chopped parsley to that as well
15:32now you don't really want to be throwing a hot mix like this into a cold mix of sausage meat so what
15:41you need to do what we've done is we've got some which has already been mixed up together so in here
15:45now we've got water yeah pepper garlic sausage mints yeah and then this lovely cooked and cooled
15:53chestnuts onions parsley that's it all together give it a nice bit of a mix and let that mixture
16:00go through it it doesn't take long but with that water in there and all the pepper and everything else
16:07and amazing how that smells don't you think i mean it smells like i don't know it's not christmas in a
16:12bowl christmas in a bowl with a little bit of sausage mate yeah wellington traditionally long like a
16:18like a fillet of beef or maybe you've got the side of salmon or something similar or a meatloaf
16:23and so to get that shot sausage shape because you've got this mixture now which is slightly warm
16:29you're going to take that onto some cling film thank you and then run it out so it becomes
16:38a large sausage shape i want it to be nice and cold yeah because that's where the magic happens somehow
16:46and then we're just going to sort of squidge it into a nice even sausage shape so you just
16:58mix it together scratch it together scratch it together that's a new thing like that
17:06yeah and here you can either put two layers of your cling film on or not
17:09but you just roll it there you go and then it will all come together like so into a nice
17:17big sausage big sausage yeah and if you've got any sort of um mix the holes or anything in it
17:23just push it together a little bit that's fine and into the fridge for a good 30 minutes you want
17:27it to be really nice and cold whilst you're also rolling out the puff pastry and get anything else
17:30ready to go so in the fridge it goes out comes our cold sausage meat and out comes the secret
17:37pastry to make our wellington puff pastry i'm going to take that off there off the tray yep
17:45now all these little things that make it
17:50look beautiful it's just all in the prep isn't it john it is
17:56and a little bit of egg wash on here so now we egg wash it so what i love about this sausage wellington
18:03yes it's that really for me it's like a meatloaf yeah using sausage meat instead of you know pork
18:09and beef absolutely mustard cut the blobs down the middle of the pastry just using a spoon and then
18:17run your spoon down the center there like that and then that comes out and unravel our sausage meat now
18:24this is where you've got to be a little bit careful and do that okay on there
18:32so i'm just going to wash my hands lisa so now we're going to make our little lattice
18:37just a slight little mark either side so like that so that you know where you're cutting to
18:46yeah you don't want to cut too much into the center because the thing is to hold
18:51the whole thing together there needs to be a little bit of a side as if imagine it's your
18:55shoes and you want to bootleg you want to lace your shoes up right and then this way
19:01already egg wash the pastry on the inside we've used a whole egg um rather than just an egg yolk
19:06because we're going to spread the whole thing mustard our seasoned sausage meat so go up this one
19:11first yeah we do all one side first okay so that you've got one side pushed together so that when
19:18we do bring it together you do your lattice because otherwise it becomes too confusing right so now we go
19:27from this end lift up that one go underneath that one there we go beautiful
19:34so we've got little holes in it there should be little holes in there to let the steam out and
19:40let the sausage cook and then we've got some bits here you're going to cut the end off so i'm going to
19:45cut the end off that
19:48put those on the side and there and then he's ready to go on we'll put those to one side for later on
19:56i'm going to just oh there we go whack him on good amount of egg wash around the outside give it some
20:07colour and a bit of sheen the thing about putting puff pastry is if it's really really cold it'll be
20:13lovely and crisp so usually what we do is put this in the fridge and let it sit because we're hungry
20:19it's going in the oven it's going in there we go i'm going to chuck that in the oven 180 degrees
20:24for 45 minutes 180 degrees 45 minutes and whilst the wellington is cooking away we have an equally
20:30delicious sweet treat
20:34now i quite like the idea of gingerbread sandwich cookies totally delicious and very easy to make
20:39we're going to start off by creaming up our butter and our sugar so i have a combination of brown sugar
20:43and regular caster sugar straight into a mixer and let's get beating now it is important when you
20:48make these cookies to start with softened butter mix this on high until it's nice soft and light
20:58okay give it a good scrape down and mix a tiny bit more
21:04one egg goes in
21:07and give it another good mix
21:08next add some vanilla extract and treacle
21:15the treacle here is what makes this a really dark and rich cookie and then mix
21:25now that i have a really nice smooth batter it's time to add in our flour
21:30then it's in with the ground ginger baking soda and a touch of salt
21:33and then the key ingredient to these cookies is sweet stem ginger chopped finely it is absolutely
21:40gorgeous in these cookies so that goes all in here as well give it one last mix before wrapping
21:45and leaving it to chill in the fridge this will allow the dough to firm up
21:50now once the dough has rested for about 30 minutes it's at this point we're going to take up little
21:54chunks of it and roll them into sort of ping pong golf ball sizes and when you have it like this we're
22:00going to pop them into some sugar and the lovely thing about doing this is that you get this
22:05gorgeous crinkly crust on the outside of these cookies when they bake off so press them again
22:10just a little flatter and then place these onto your baking sheet and work your way through the dough
22:16you're aiming for roughly six cookies per tray now these cookies are ready to go into the oven they're
22:21going to bake off at 180 degrees celsius for about eight to ten minutes and they will spread so keep your eye on them
22:30the cookies have come out of the oven they've cooled completely and now it's time to sandwich them
22:39together with a gingerbread buttercream simply fill your cookie with buttercream and make a delicious
22:44cookie sandwich and that is it really sweet perfect little christmas cookies
22:50that was very tempting thanks for that righty-o look at this beauty talk about tempting oh my gosh
23:02look at that do you know what i really like about this it looks ace and it doesn't cost very much
23:08and a jar of piccoli on the stove well you just heat up it's a just a nice little tip heat up your
23:15jar of piccoli and you get this warm really punchy sauce i would have gravy with this as well i would
23:21treat it just like a meatloat just take a spatula and just push your your wellington to one side and
23:29pull the paper out as if you're a magician trying to do the tablecloth trick now here's the trick with
23:35puff pastry yeah it's it's a two knife job it is it's if you score through the pastry first with your
23:41your straight edge knife yeah and you make your marks where you want it to be yeah you end up with
23:46a far cleaner cut if you do it halfway through then take your straight edge knife and let's just do this
23:56one here and then what happens is you end up with your beautiful pass me the plate there we are crispy
24:06bottom because the paper underneath so the paper underneath on that tray is always important put
24:13a bit of grease be found your puff pastry that on there look at that oh yeah a little bit of this
24:19delicious piccoli on the top like that oh you sold it to me i'm very happy thank you very much wow look
24:31at that a fancy sausage roll that i fancy right now we will join you after the break for some more
24:36fuss-free entertaining ideas like our french onion dip with cheese and ham parmiers all right see you soon
24:45magnificent johnno
24:46welcome back to our christmas kitchen uh let's all rise for our puff pastry party food which can be
25:02enjoyed at any time of the year and so far we've had an indulgent brion croute and a sausage wellington
25:07and now it's on to a french onion dip with cheese and ham parmiers there are some things that are worth
25:13buying like our hero ingredient puff pastry but there are some things that are really worth making
25:17yourself and my creamy french onion dip is one of those things uh and you've got to have something
25:22to dip in a dip don't you lisa so we're going to make some uh cheese and ham parmiers they are
25:28crunchy buttery french pastry in a cool butterfly shape and classically they're sweet but we have
25:33mixed things up in our usual fashion we have we certainly have we're going to make the parmiers first
25:38make them savory instead and the great thing about puff pastry is uh so far we've used blocked puff
25:42pastry we're going to use ready rolled out of a box fantastic puff pastry it's just a great thing to
25:49buy it's a great staple in our house in the freezer in the fridge away you go done there we go i'm just
25:54i'm just softening my onions here for my french onion dip i've just put a little bit of water in
25:58them they are just softening down so i've got two to three onions and they're just ticking along nicely
26:04while you make your parmiers sheet of puff pastry yep cut down the center just right down the middle
26:11right and we're going to use in exactly the same way as the pastry was rolled up before
26:16it's going to cut all the way through that piece of paper yep so we've got two two lots while it's
26:20cold to keep it cold in the fridge that's always good and you make as many or as few of these as you
26:25like some cheese what cheese are you using a bit of gouda a bit of gouda gouda gouda whatever you want
26:33to do or emmental or gruyere whatever you like and good old-fashioned sliced ham a lot of us have
26:40ham left over for christmas that's okay and a little bit of mustard yeah no egg wash needed but
26:46just a little brush of and i mean a really small brush and mustard across don't roll the puff pastry
26:51out don't need to do anything to it no you just don't want it to be really mustardy do you it's just
26:56a tang it's an extra little tang and it's going to stick the cheese to it cheese grated straight on top
27:03and not a huge amount i'm just going to add a little extra water just so that we can get to
27:07them in a minute the thing i've seen with parmiers a lot of people who do them when you do them with
27:12sugar yeah it's butter first melted butter first then sugar on it and the extra bit of butter helps
27:19but don't i'd always put a little bit of salt too yeah and i sometimes put cinnamon in mine
27:25and not that you've eaten those ones but we could do cocoa parmiers like little chocolate
27:30cacao ones you could do you could do nutella then you do is you use a bit of paste of paper that
27:35you've got the pastry on roll it in onto itself so this is really easy and a really nice thing to
27:41do with the kids and it's really it's really simple but it looks so effective fold it over
27:48first layer yep then goes the ham ham down the center and just a little bit of ham not a lot of
27:54yeah you don't need a lot and then over again yeah over again
28:06so they meet in the middle then you take that over one more time like that and it rolls over in
28:14in on itself like that okay there you go yeah really easy for everybody to do hot oven 180 and
28:26a bit of paper so the paper sits on the tray all puff pastry do the same thing and then we're just
28:32going to cut them into small slices so that what happens is so about centimeter thick yeah and then
28:40that if i cut them and then you put them on the tray how's that work okay john is that all right yeah
28:48working as a team here lisa i love these
28:53ah well the thing is as you know ham and cheese and a bit of puff pastry
28:59oh great friends yeah good for anybody really okay and are you gonna just do you want to
29:06push them down a little push them down a little tiny bit not very much like that
29:12and then they're like little hearts already there we go and in the oven they go and they will expand
29:18they're going to pop out come out sideways they're going to go in the oven for six minutes and they're
29:22going to come out and then i'm going to turn them over and squash them down with a glass so they go nice
29:27and thin yum so these lovely onions have been cooking away for a good 15 minutes i've got two
29:35to three onions so two large onions or three to the medium size and in there as well i've grated a clove
29:40of garlic and you cook them down in some butter so they're lovely and soft and then i'm just going to
29:46add some sprigs of thyme which i will take out but it's just nice to get the flavor of the
29:52at the time so they're going in some pepper where did you first learn about french onion dip
30:01you might not like this story oh well it was one of my boyfriends um it was his mum
30:11so he would so i had a boyfriend that lived in america and a nice bit of celery salt into there
30:17you could just say you've learned in america i i could and i'm going to do about a tablespoon of
30:23worcester sauce so that's about three or four teaspoons so so my ex-boyfriend's mum was very
30:32she was a brilliant cook and i used to watch her in the kitchen a lot and she would make so many
30:37different things and there was always some sort of american celebration going on and she made french
30:41onion dip and i'd never tasted it before it was absolutely delicious and this is her recipe
30:48so these now cook away for another five minutes you've got that lovely flavor in them and and also
30:53that worcester sauce as well as giving it a lovely bit of a kick of flavor it makes them lovely and brown
30:59but the i think about the onions they have to be soft don't they yeah they really do and and just
31:04don't don't squimp on that time of cooking them let them cook softly and slowly in some lovely butter
31:10so they cook and then they cool there's your onions so those are just like magic like magic
31:17they've sat can you take the time out of there and i'm going to use 300 grams about of greek yogurt
31:25300 grams and then probably a tub of the cream cheese that's about 150 grams and mix that together
31:32that's our yogurt and our cream cheese and then i'm going to take out some put most of it in here
31:40but take all of it and i'm going to put it on the top as well so you have some through
31:46well a lot through it and is this my bowl that i'm serving in right so this look how easy that is and
31:53how delicious that will be i'll just go check it out make sure it's okay i'm just gonna but interesting
32:00that you don't have to put anything else in it because of that celery salt yeah it's got so much
32:04flavor in it it's really simple it really is it's delicious so i put that in there so we've got our
32:12lovely french onion dip and then the onions on top which are so yummy looking pretty sensational
32:22there lisa yes isn't it lovely so at the moment our parmiers are in the oven and they smell
32:29slightly like cheese like melted cheese yeah which means they're not quite ready which is the right
32:33time there's a glass over there there is a glass john you take them out when they're not quite ready
32:39but you don't want them set no because they're malleable like this but look how pretty they are
32:47little hearts i think so now we turn them over yep and as i turn them over you need to press them
32:53down with the glass so i'm just gonna keep it down yep that's it beautiful so press turned over press
33:02then turned over which which way are you going to go with your oh you go that way i'll go this side
33:07you know what this is this is the difference with us isn't it that i'm just doing them in any random
33:12way and you're thinking which row are you doing next lisa i'm sort of going across like this how are
33:19you doing that what's wrong with that well like there's a sequence go up the one side down the other
33:24side oh is there a sequence of course there's a sequence okay sorry sorry chef and then they go back
33:31in the oven yeah and they go nice and crispy i hope they're okay because they've been done out of
33:37sequence they're going to be perfect lisa back in the oven again they were in for about six or eight
33:43minutes at 180 go back in the oven for another six or eight minutes at 180 yep done but we don't have to
33:50wait for those we don't just cleverly we have a load we didn't make just a half a roller puff pastry
33:59we made a full roll of puff pastry look at those little fellas how pretty are they
34:07so i'm going to pile these up like that lovely um i just think i should probably just check one
34:14i think so too but you might need to dip it in to check lovely warm cheese and ham parmiers dipped
34:21in the cool creamy dip that is heaven can't wait to try and a heavenly dessert coming up it's a twist
34:27on a pecan pie our chocolate and pecan tart is coming up shortly see you then
34:40hello again it is great to see you we are in puff pastry heaven here today yep and there'll be no
34:47huffing and puffing as our recipes are doable and they are also delicious coming up we've got our
34:52chocolate and pecan tart and if you're missing the sunshine right now you have a taste of that too
34:57a jamaican trifle a pina colada what more could you want glorious but first it's competition time
35:06we have a brand new competition for you launching on the telly today one lucky winner will have the
35:13chance to get their hands on two amazing prizes firstly we're giving away a fabulous seven night
35:19all-inclusive holiday for two to the paradise island of antiga you and a guest could be jetting off with
35:25kenwood travel for a luxury escape to the five-star blue waters resort and spa and you have nearly two
35:33years to travel just imagine taking a sunset stroll along that sand and you don't need to worry about
35:39your holiday spends because prize number two is five thousand pounds it literally takes just seconds
35:46so go on what are you waiting for enter now to make sure you're in with a chance to win big
35:52text sum to double eight three two three text costs one pound fifty plus one standard network rate
35:57message go to the website entries cost one pound fifty call oh nine oh four one six one nine two double
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36:09to jl2 peel box seven double five eight derby de1 zero nq entrance must be 18 or over lines close on
36:18monday the 5th of january at 3 p.m good luck if you've seen our show before then you might know that
36:24lisa has a bit of a thing for american cooking and this chocolate and pecan tart was inspired by the
36:29traditional thanksgiving pecan pie i do love a pecan pie but i'm swapping out the traditional short
36:35crust pastry for our hero our puff pastry today and as it's christmas i just wanted to make something
36:41extra special so we're adding in chocolate chips and using candied pecans candy is such an american
36:47word isn't it it is candied i don't know why i don't know i always think about candy canes and yeah
36:53you know this time of year and watching elf but when you make candied nuts yeah you do say candy don't
36:58you well what would you call them i don't know but you're right because you you make you're making
37:04candied pecans or you're buying candy well these are bought i bought these in the supermarket but
37:09you if you can't buy if you can't find them but they are they are around then just put some normal
37:16pecans just plain pecans onto a baking tray a bit of brown sugar on the top and put them in the oven
37:22then you've got candied pecans that easy that easy so i'm going to ask you jono to line our tin
37:30this is really really easy it's a super super easy dessert and i tell you it's absolutely delicious
37:38pecan pie always think about when harry met sally oh me too i don't know why again that's
37:43you know why pecan pie two eggs needs to be slightly bigger than the actual tin itself
37:50yeah it should fit pretty perfectly
37:53and i've got 30 grams of brown sugar you whisk that together which i just whisk together but i'm
37:59going to admit something here what okay because you're really good at this when i'm around you
38:03i get really nervous about lining a tart no you don't i do seriously i'd rather you roll that line
38:08that just roll it out it's really easy do you know what it doesn't have to be perfect in any way
38:13just like that there we go cut around that and stick that in i trust you do you yeah i would see i would
38:20cut it bigger the lovely thing and then i would then i well you can see what i mean see there you
38:25go see there you go that's why just do it you go there you go go on you do that side it's better
38:32you're hilarious there we are right there we go stretch it in the great thing about this
38:39pie is that it is rustic it looks like a little rustic homemade pie and i think that's really pretty
38:45so i've got two eggs in here and 30 grams of sugar yeah 60 grams of melted butter to that mixture
38:53yeah then a nice bit of vanilla extract what we do with that vanilla extract do you know what my
39:00nanny used to do about vanilla extract what did she used to do she used to wipe the fridge out with a
39:05cloth with a bit of vanilla extract in it and then if the fridge smelt she'd leave a bottle of vanilla
39:09extract in the fridge overnight and the fridge would smell beautiful the next day i don't know
39:14how it worked so well because we've tried it in our fridge and it doesn't it doesn't work does it as
39:21well you mean you've tried it but it doesn't work i what if i clean the fridge out and it works
39:28well yeah it's not really my job my job my job isn't the cleaning of the fridge that's your job eggs
39:34butter sugar maple syrup how much 100 ml wow this is like it's sweet it's yeah this is like candy
39:43canes and elf's favorite syrup how much syrup wow and i'm just going to fork the edges of my pie like
39:50this it smells fantastic and then you're going to add double cream yeah 100 ml i'm going to add a
40:00little bit of salt i think the salt adds to the sweetness and it's really lovely okay and then
40:05you tip in your chop you tip in your nuts you can take the whisk out out now
40:12and then stir them around and then um and then the chocolate but you just want to swirl that
40:17chocolate in okay there you go give that little mix up chocolate chips pecan nuts does add a real
40:27richness to the pecans the the lovely little chocolate chips pecan pie so that's going to go
40:35into the oven so i'll put that in the oven at what temperature 200 for about 30 minutes okay
40:41yum whilst that bakes it's another dessert that will definitely get your party started
40:50i've decided to put a twist on a british classic with a trifle jamaican style i've got the rum
40:57i've got the coffee all i need is the reggae perfect to start cut the jamaican ginger cake
41:05into thick cubes pop it in the bottom like this the lovely rums going in don't be stingy with it
41:15and the coffee and the coffee's going in just to soak it and just press it down a little bit
41:21so let that soak and we're just going to basically do a building job on this so now i'm going to put
41:33fresh pineapple and mango in it a little bit of mango there and i've made some custard so that's going in
41:45i'm going to pop a bit more cake in there as well just a little bit more and a little bit more a little
41:55bit more and my mango is going there and this mango is really brilliant nice and sweet time for the cream
42:07now you can either pipe the cream in or just pop it in in dollops and then decorate how you want to
42:16can pop your cherries around and i'm just going to splash it off with a little bit of chocolate there
42:23we go all done so there's my beautiful jamaican trifle and guess what i've still got a bit of rum left i know
42:33exactly what i'm going to do with that into a blender pour some coconut cream pineapple juice whipping
42:41cream and a good glug of rum add some ice and bliss it on high until smooth for the perfect caribbean
42:49cocktail a jamaican trifle a pina colada what more could you want more rum
43:04from a classic summer dessert to a classic winter one our piquet tart is smelling amazing is it a tart
43:11is a pie i'd call it a tart i think if it was in america it would be a pie so when this came out of
43:16the oven yes i just glazed it with some maple syrup right and that just makes it a little bit shiny and
43:22this is now cooled you do exactly want it to cool you do now a little tip here is that a star you can
43:30see that in our house at the moment it's full of boxes lots of deliveries of presents for christmas
43:37take a little bit of cardboard from one of your boxes and cut a little star out of it and then get
43:42some icing sugar and just put your icing sugar through your star template so you could put in
43:50that you like couldn't you could use any sort of cutter or you could shape but the good thing about
43:55this is that it keeps the rest of it dark so you've got your white icing sugar star we've got ourselves
44:02quite a sweet pie tart whatever you want to call it serving it warm um because that's really how it
44:08should be slightly sticky and a bit gooey but to go with it we're going instead of just doing some
44:12double cream we're going to do some crème fraîche and crème fraîche because it's slightly sharp and
44:16sour and some grated orange rind because grated orange gives us a sense and smell of christmas it
44:22does it does are you going to get that off instead of the star there well i hope so john okay
44:28there we go that's gorgeous looks absolutely fantastic so shall i cut a wedge go for it
44:35a clean knife slightly warm cutting through pecan nuts if you think about it with all the syrup and
44:42everything that needs to be slightly warmer and then you get a more perfect wedge there we go oh yes
44:48and whilst you do that one and you keep the next one so here's another great trick crème fraîche warm
44:55water in a cup and then you put your
44:59into there off the side to make it nice little scoop and then a little grind of orange rind across the top
45:09there there he is got it there we go do that one one more and then into there lovely bit of crème fraîche
45:19just a hot spoon give you a little nice shaped blob and then a bit of orange rind across the top lovely
45:30it's a dessert your guests will go absolutely nuts for you'll definitely be ending your dinner
45:34party on a high with this and you're even doing the jokes i know oh my goodness anyway we'll look
45:39forward to seeing you next time where we will be showing you what lisa and i are going to eat
45:44this christmas guy yeah you're in for a treat bye for now see you later that chocolate middle's delicious
45:51hmm absolutely delicious yeah
46:21so
46:26so
46:28so
46:30so
46:34so
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