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John and Lisa's Weekend Kitchen Season 10 Episode 6
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00:00or other interactivity in this programme, as it may not count and you may still be charged.
00:24Hello 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 inspired this festive season.
00:35Starting today with party food, and not just any old party food, but puff pastry party food.
00:40And we're starting off with an irresistible brie en croute with a colourful winter salad.
00:46You're so posh, brie en croute. That's cheese and pastry, guys.
00:49And then it's a sausage, sage and onion wellington, a great centrepiece for any party.
00:53And that's fried by Lisa's irresistible French onion dip with cheese and ham parmiers.
00:58Mmm, yum.
00:59And we're finishing up with a chocolate and pecan tart, which is a new creation of mine that I know that your guests will love.
01:05Delicious.
01:06And I love everything 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 en croute is just that.
01:22There are so many different variations on social media that you can find this time of year,
01:25but we are filling our brie with cranberry as it's a classic Christmas combo.
01:30Yeah, and the winter salad on the side is so fresh and crunchy and it makes you feel just a little bit better about eating all that cheese.
01:37And the cheese is where we start.
01:39Yeah, so the cheese could be...
01:41Anything. You can use a camembert. We're using a brie, but any soft cheese, that's what you want.
01:47And we're going to fill it with cranberry, which is in the cupboard.
01:51En croute. En croute simply means in pastry.
01:55And so we're going to use puff pastry.
01:56Sometimes you can buy these blocks. I find them in the freezer sometimes.
02:00They are becoming more and more difficult to find.
02:02Yeah, 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 gives it more of a puff.
02:10If you're going to do a block, there's a trick to it.
02:12And the trick is simply, don't start rolling from the beginning.
02:15Start pressing at the start.
02:17And you press forward with your rolling pin.
02:20So you start to press it out, turn it by 90 degrees, and then do exactly the same thing.
02:25And then once you've done that, turn it over and do exactly the same.
02:29So one way, 90 degrees, and then push it out.
02:33And that means at least that way, you're not trying to roll out a really hard, big lump of puff pastry.
02:38Yeah. So on our cheese, we've got our little, we've got some lines already on here.
02:42That's where the cheese was on its rack.
02:44Yeah.
02:45I've cut deeper into my ridges, and then I'm just going to cut again.
02:49So you're making a sort of crosshatch pattern.
02:52You want your puff pastry to be square, so keep on turning it by 90 degrees.
02:56Give it a roll out. Turn it by 90 degrees.
02:59Give it another roll out.
03:00And then dust a tiny amount of flour across the top.
03:02You don't want very much.
03:03Give it a bit of a rub.
03:05Flip it over, and then do exactly the same.
03:08We're just using shop-bought cranberry sauce.
03:11Good old jars. We love a jar.
03:14And I'm just going to put that over the top of this.
03:17Oh.
03:18And the reason we're cutting the little crosshatch in the top is that so as it cooks,
03:23the brie starts to cook, or the camembert, or whatever it might be you're using,
03:27what happens is that cranberry sauce goes into the cheese itself,
03:30and they sort of become one.
03:32So now, imagine you're going to be wrapping a Christmas present.
03:35This is a really exciting gift for your family.
03:38I'm going to keep the rest of the puff pastry to one side, because we'll use that later on.
03:43Keep that in the fridge.
03:45And then, take your cranberry, or brie, that's it.
03:50Put it on top like that.
03:52Upside down.
03:53You've got to make sure that you can wrap the whole thing, and it doesn't spill out the top.
04:00Then, egg wash.
04:04Egg wash.
04:04So we've got an egg yolk here.
04:06I'm just using a plain egg yolk.
04:08The egg yolk gives it a nice richness and a nice colour,
04:11but we're going to give it even more of a colour by adding sweet smoked paprika
04:16to our egg wash.
04:20But to fold the puff pastry first, we're just going to take a little bit of water in the corners.
04:27Pull the actual, where you've cut like a star, around the outside.
04:31So open it all up.
04:32And then, take it across from one side to the other, then across to the other side,
04:39as if you were wrapping a Christmas present.
04:42And keep on bringing it in, so your cranberry doesn't come out, oozing out the side.
04:47So you don't egg wash to stick it?
04:48Don't need to do that.
04:50Just stick that together.
04:51Bring it together, and then we've got a little tray over there with some paper on it.
04:56And then, put that on the tray, push that down, and then, remember now,
05:02your top was your bottom.
05:04That's right.
05:06So now we egg wash it.
05:08Give that a really good go over.
05:10There we go.
05:11Lovely golden colour.
05:13You're going to score that, and you're going to get that.
05:15Give that a little score.
05:17So I'm going to go like this.
05:22And if you want to, you can make a little star shape in the centre.
05:26But this little pattern is, classically in France, called a petivier.
05:31Yeah, and you're not scoring deeply.
05:34You're just making a little line.
05:37Puff pastry loves a hot oven.
05:39So start your oven off at about 190 degrees,
05:42and we're going to cook it for 10 minutes, 190.
05:45And then we're going to turn the heat down to 170 degrees
05:49and cook it for about another 25 minutes.
05:52But look how pretty that is.
05:53It's absolutely beautiful.
05:54It's over the top.
05:56And in the oven it goes,
05:58and that's going to rise up and be absolutely fantastic.
06:00So in the oven it goes.
06:01So we start off at 190.
06:03Yep.
06:0410 minutes, and then 170 for 25.
06:08That's it.
06:08Now, we're going to wipe down here
06:09because we're going to make a little winter salad.
06:11Yes.
06:11Together, aren't we?
06:12We are, John.
06:14Crispy winter salad.
06:16Something with a bit of crunch.
06:17This recipe's inspired by something called a remoulade.
06:21But I'll get some celeriac done first.
06:23What's this called?
06:24Castelfranco.
06:25A bitter lettuce.
06:26Lovely bitter lettuce.
06:27So a bit like an endive.
06:29Yes.
06:30And you can use things like endive, Whitloff, chicory, dandelion, whatever you want.
06:35Anything you want.
06:36It's a bitter leaf.
06:38Right, okay.
06:39If I cut it this way first.
06:41So what's going to happen is I'm going to cut it into thin slices.
06:44And then I'm going to make little piles to work with.
06:47Not big piles.
06:48Little piles to work with.
06:50And then I'm going to cut them long and thin.
06:54So we've got these lovely bitter leaves.
06:57And I'm just going to take the stem out, the main sort of core.
07:01Because they are, as you say, very bitter and quite woody.
07:05I've got a lovely radicchio here.
07:07And I'm going to just cut that in half and take its root out.
07:11And then I'm just going to take these little bits of the lovely little leaves.
07:16Classic dressing here for a remoulade.
07:19It's two spoonfuls of mustard.
07:21Two really good spoonfuls of mustard.
07:23Be generous.
07:25Then one spoonful of our sherry vinegar.
07:30A little bit more on that.
07:31A little bit of sugar.
07:34Then olive oil to make it lovely and rich.
07:38But not just olive oil.
07:40But some vegetable oil as well to make the dressing as a good dressing.
07:44So twice as much veg oil as you do olive oil.
07:48And then I'm going to whisk that together.
07:50And add the surprise to it.
07:52Which is going to be some cream.
07:53And we've got here as well some watercress, which is my absolute favourite leaf.
07:59So now this is going to come together.
08:01Mustard, oil, our vinegar together to make the base of our dressing.
08:06And what happens, it goes from being glossy to being dull.
08:10And then to that, I'm going to add a little bit of single cream.
08:13So two tablespoons full.
08:18Whisk it again.
08:19And this is where you just whisk it a little bit.
08:21So I'm going to take half of that out.
08:24Yum.
08:25Drop my celeriac in the bowl.
08:28And then half our dressing.
08:30And this salad, this celeriac dressing, this celeriac remoulade.
08:40You see it's quite hard and firm, the celeriac.
08:42If we leave it for a minute or so before we actually do it, what happens is it starts to go nice and soft.
08:48Now, the pie is cooking away really nice.
08:50So we've now dropped the temperature.
08:52I'll just drop that temperature down a little bit.
08:54And that's going to cook now for about another 25 minutes.
08:57So, because it's going to cook for 25 minutes.
08:59We've already got one.
09:00We do.
09:01And it's rested away here.
09:03Look at these beans, real blanket.
09:04It's gorgeous.
09:05I've got this to put here on.
09:08Sprinkle that across the top.
09:10But the other thing is, we've got mustard and vinegar in our salad dressing.
09:14And that apparently does help your digestion.
09:17And considering we're having pastry and cheese together.
09:20Yeah, we might need a little bit of help with our digestion.
09:24Where's that watercress?
09:25There's still some left.
09:26There's still some, a little bit.
09:27There we go.
09:29We'll take that.
09:31Sprinkle that across the top.
09:33Oh, look at that.
09:35There we go.
09:36Now, are you going to cut this cheese?
09:38I am.
09:41Oh, look at that.
09:43Perfectly wrapped like a gift under the tree.
09:47And guess what?
09:47I get to unwrap it.
09:49You certainly do.
09:50A little bit of salad on the side as well.
09:52Look at this.
09:52It's really pretty.
09:54Bit of salad.
09:54Look at this oozy cheese.
09:57Let's put that on.
09:58It looks Christmassy.
10:00It smells Christmassy.
10:02That's because...
10:02It tastes Christmassy.
10:04And it is Christmassy.
10:05That's what it's all about.
10:07Right here.
10:09You going in?
10:09I'm going in.
10:11You go for the leaves.
10:13I'm going for the cheese.
10:14Yeah, that's about right.
10:16Not.
10:17Mm-mm.
10:18Mm.
10:21There we are.
10:22I'm loving this.
10:23Come back after the break where we have our festive sausage Wellington.
10:27Yeah, we'll see you soon.
10:28Welcome back.
10:40Today we are creating four festive dishes that all use shop-bought sausage.
10:45Coming up, we're giving a classic sausage roll a festive glow-up.
10:48But before we get to that, it's competition time.
10:52We have a brand new competition for you launching on the telly today.
10:56One lucky winner will have the chance to get their hands on two amazing prizes.
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12:01Entrance must be 18 or over.
12:03Lines close on Monday 5th January at 3pm.
12:06Good luck.
12:07We have made many versions of a Wellington on the show before.
12:10But as it's Christmas, we're doing a sausage variation today.
12:14Packed with Christmassy flavours like chestnuts and sage and wrapped in puff pastry.
12:19It's perfect as a shareable starter or even the main centrepiece for any party.
12:23Absolutely.
12:24So I'm just going to put some butter into a pan.
12:27And I've got some sliced onions here.
12:29And I'm just going to melt the butter and slowly cook down my onions with some sage.
12:33There'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, really well.
12:46But there is something.
12:47And it's really funny how you can change a dish with an onion, whether you chop it or slice it.
12:52And I love a sliced onion because you actually get much more flavour from it than the little bits of chopped onion.
12:58I used to chop everything because when you're hiding it from young children,
13:02you're sort of hiding all these things chopped very, very small.
13:05But actually, in this sausage roll, it's lovely to have these lovely loops of onion, I think.
13:10So sausage mince, about a kilo and a bit of sausage mince goes into a mixer.
13:14And I use a mixer rather than using just a spoon because I find it can be quite heavy and quite difficult to do.
13:22But the thing about sausage meat is that it is quite dense.
13:27Yeah.
13:27And this is where the trick is.
13:29About, for a kilo, about 100 mils of water and three cloves of garlic and pepper, black pepper.
13:36Because you want it to taste really spicy.
13:39You want it to taste really, really spicy.
13:41Into the water goes your pepper.
13:42By putting the garlic, grated garlic and the seasoning in the water, I'm going to mix the water through the actual sausage mix.
13:50So it does mix all the way through.
13:52Yeah.
13:52It steams inside the sausage, making the sausage meat a lot softer, but also this is a great way of just getting all your seasoning through.
13:58So mix that garlic, pepper together, and then I'm going to start to beat the sausage mix in a mixing bowl, but with a dough hook.
14:05I'm just going to add some sage, and I'm adding quite a bit of sage, a good couple of tablespoons.
14:10It's dried sage, you can use fresh sage, but you want those Christmas flavours.
14:14I mean, if you could smell now the difference when you've got that butter and that sage in the pan, it's Christmas straight away.
14:23So with that, there's sage, there's onions, there's parsley.
14:27There's parsley, and there's some of these backpacked chestnuts.
14:31Here's another really great, great secret if you want.
14:33If your onions aren't cooking quite fast enough, and you're in a bit of a hurry, add a good splash of water.
14:42And that will just sort of steam them.
14:44It sort of steams those onions, so it cooks them a little bit faster.
14:49And people talk about chopping the chestnuts, no need to.
14:52You don't, I always chop the chestnuts.
14:54If you just squeeze them between your fingers, they break into really nice pieces naturally, and you get lovely big chunks of them, and it just means you don't get little slices.
15:02But if you like little slices, not great big chunks, then you can cut it into little slices if you want.
15:07Which one do you like then, dear?
15:08I wouldn't know from that.
15:11I'm just going to chop some parsley as well.
15:13But isn't that the wonderful thing about food, is that we all like things that are slightly different, and that means that whatever you want to do here, if you want to put a different flavouring in, that's absolutely fine.
15:23Mix that all in, then take that off the heat.
15:27There we go, and I'm going to add some fresh chopped parsley to that as well.
15:33Now, you don't really want to be throwing a hot mix like this into a cold mix of sausage meat.
15:41So what you need to do, what we've done, is we've got some which has already been mixed up together.
15:45So in here now, we've got water, pepper, garlic, sausage, mince.
15:50Yeah, and then this lovely cooked and cooled chestnuts, onions, parsley.
15:56That's it, all together.
15:57Give it a nice bit of a mix, and let that mixture go through.
16:00It doesn't take long.
16:02But with that water in there, and all the pepper, and everything else.
16:07And amazing how that smells, don't you think?
16:09I mean, it smells like, I don't know, it's not like that.
16:12Christmas in a bowl.
16:13Christmas in a bowl with a little bit of sausage, mate.
16:16Yeah, Wellington traditionally, long, like a fillet of beef, or maybe even a side of salmon, or something similar, or a meatloaf.
16:23And so to get that chopped sausage shape, because you've got this mixture now, which is slightly warm,
16:28you're going to take that onto some cling film, thank you, and then run it out, so it becomes a large sausage shape.
16:40I want it to be nice and cold.
16:42Yeah.
16:43Because that's where the magic happens somehow.
16:47There we go.
16:49And then we're just going to sort of squidge it into a nice, even sausage shape.
16:55So you just mix it together, squash it together, squash 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, but you just roll it, there you go.
17:11And then it will all come together, like so, into a nice, big sausage.
17:18Big sausage.
17:20Yeah, and if you've got any sort of mix that holds or anything in it, just push it together a little bit, that's fine.
17:25And into the fridge for a good 30 minutes.
17:27You want it to be really nice and cold, whilst you're also rolling out the puff pastry and getting everything else ready to go.
17:31So in the fridge it goes, out comes our cold sausage meat, and out comes the secret thing to make our Wellington puff pastry.
17:41I'm going to take that off there, off the tray.
17:43Yep.
17:45Now all these little things that make it look beautiful, it's just all in the prep, isn't it, John?
17:53It is.
17:56And a little bit of egg wash on here.
17:58So now we egg wash it.
18:00So what I love about this sausage Wellington, is that really, for me, it's like a meatloaf.
18:06Yeah.
18:06Using sausage meat instead of, you know, pork and beef.
18:09Absolutely.
18:10Mustard, a couple of blobs, down the middle of the pastry, just using a spoon, and then run your spoon down the centre, there like that.
18:20And then that comes out, and unravel our sausage meat.
18:24Now this is where you've got to be a little bit careful.
18:27And do that.
18:28Okay.
18:29On there.
18:32So.
18:34I'm just going to wash my hands, Lisa.
18:35So now we're going to make our little lattice.
18:37Just a slight little mark, either side.
18:42So like that, so that you know where you're cutting to.
18:46Yeah.
18:46You don't want to cut too much into the centre, because the thing is to hold the whole thing together, there needs to be a little bit of a side.
18:54Imagine it's your shoes, and you want to lace your shoes up.
18:58Right, and then this way.
19:01Already egg-washed the pastry on the inside.
19:03We've used a whole egg, rather than just an egg yolk, because we're going to spread the whole thing.
19:08Mustard, seasoned sausage meat.
19:10Okay, so go up this one first.
19:12Yeah.
19:12We do all one side first.
19:14Okay.
19:15So that you've got one side pushed together, so that when we do bring it together, you do your lattice, because otherwise it becomes too confusing.
19:25Right.
19:25So now, we go from this end, lift up that one, go underneath that one. There we go. Beautiful.
19:35Lovely.
19:36So we've got little holes in it.
19:37There should be little holes in there to let the steam out and let the sausage cook.
19:41And then we've got some bits here.
19:43You're going to cut the end off?
19:44So I'm going to cut the end off that.
19:48Put those on the side.
19:51And there.
19:52And then he's ready to go on.
19:54Well, I'll put those to one side for later on.
19:56I'm going to just...
19:57Oh, there we go.
20:00Whack him on.
20:03Good amount of egg-wash around the outside.
20:06Give it some colour and a bit of sheen.
20:08The thing about puff pastry is if it's really, really cold, it'll be lovely and crisp.
20:14So usually what we do is put this in the fridge and let it sit.
20:17Of course we're hungry.
20:19It's going in the oven.
20:20It's going in.
20:21There we go.
20:22I'm going to chuck that in the oven.
20:23180 degrees for 45 minutes.
20:25180 degrees for 45 minutes.
20:27And whilst the Wellington is cooking away, we have an equally delicious sweet treat.
20:33Now, I quite like the idea of gingerbread sandwich cookies.
20:37Totally delicious and very easy to make.
20:39We're going to start off by creaming up our butter and our sugar.
20:42So I have a combination of brown sugar and regular caster sugar straight into a mixer and let's get beating.
20:47Now, it is important when you make these cookies to start with softened butter.
20:51Mix this on high until it's nice, soft and light.
20:58Okay.
20:59Give it a good scrape down and mix a tiny bit more.
21:03One egg goes in.
21:07And give it another good mix.
21:11Next, add some vanilla extract and treacle.
21:15The treacle here is what makes this a really dark and rich cookie.
21:19And then mix.
21:25Now that I have a really nice smooth batter, it's time to add in our flour.
21:29Then it's in with the ground ginger, baking soda and a touch of salt.
21:35And then the key ingredient to these cookies is sweet stem ginger.
21:39Chopped finely, it is absolutely gorgeous in these cookies.
21:41So that goes all in here as well.
21:43Give it one last mix before wrapping and leaving it to chill in the fridge.
21:46This will allow the dough to firm up.
21:48Now, once the dough has rested for about 30 minutes, it's at this point, we're going to take up little chunks of it and roll them into sort of ping pong golf ball sizes.
21:58And when you have it like this, we're going to pop them into some sugar.
22:03And the lovely thing about doing this is that you get this gorgeous crinkly crust on the outside of these cookies when they bake off.
22:08So press them again, just a little flatter.
22:12And then place these onto your baking sheet and work your way through the dough.
22:16You're aiming for roughly six cookies per tray.
22:19Now, these cookies are ready to go into the oven.
22:21They're going to bake off at 180 degrees Celsius for about eight to ten minutes and they will spread.
22:26So keep your eye on them.
22:35The cookies have come out of the oven.
22:36They've cooled completely.
22:37And now it's time to sandwich them together with a gingerbread buttercream.
22:41Simply fill your cookie with buttercream and make a delicious cookie sandwich.
22:46And that is it.
22:47Really sweet, perfect little Christmas cookies.
22:51That was very tempting.
22:54Thanks for that.
22:55Rightio.
22:58Look at this beauty.
22:59Talk about tempting.
23:01Oh my gosh, look at that.
23:03Do you know what I really like about this?
23:05It looks ace and it doesn't cost very much.
23:08And a jar of piccoli on the stove.
23:11Well, you just heat up.
23:12It's just a nice little tip.
23:14Heat up your jar of piccoli and you get this warm, really punchy sauce.
23:18And I would have gravy with this as well.
23:21I would treat it just like a meatloat.
23:23Just take a spatula and just push your wellington to one side and pull the paper out as if you were a magician trying to do the tablecloth trick.
23:34Now here's the trick with puff pastry.
23:36Yeah.
23:37It's a two-knife job.
23:38It is.
23:39It's if you score through the pastry first with your straight-edge knife.
23:43Yeah.
23:43And you make your marks where you want it to be.
23:45Yeah.
23:45You end up with a far cleaner cut.
23:50If you do it halfway through, then take your straight-edge knife and let's just do this one here.
23:57And then what happens is you end up with your beautiful...
24:02Oh, no.
24:02Pass me the plate.
24:04There we are.
24:05Crispy bottom because the paper underneath.
24:08So the paper underneath on that tray is always important.
24:12Put a bit of grease-free fun of your puff pastry.
24:15That on there.
24:16Look at that.
24:17Oh, yum.
24:17A little bit of this delicious...
24:21Piccolilly on the top like that.
24:25Oh, you sold it to me.
24:27I'm very happy.
24:29Thank you very much.
24:31Wow, look at that.
24:31A fancy sausage roll that I fancy right now.
24:34We will join you after the break for some more fuss-free entertaining ideas.
24:38Like our French onion dip with cheese and ham parmiers.
24:41See you soon.
24:43Delicious.
24:45Magnificent, Jono.
24:56Welcome back to our Christmas kitchen.
24:59Let's all rise for our puff pastry party food, which can be enjoyed at any time of the year.
25:04And so far, we've had an indulgent brie en croûte and a sausage wellington.
25:07And now it's on to a French onion dip with cheese and ham parmiers.
25:12There are some things that are worth buying, like our hero ingredient puff pastry.
25:15But there are some things that are really worth making yourself.
25:18And my creamy French onion dip is one of those things.
25:21And you've got to have something to dip in a dip, don't you, Lisa?
25:24So we're going to make some cheese and ham parmiers.
25:27They are crunchy, buttery French pastry in a cool butterfly shape.
25:31And classically, they are sweet, but we have mixed things up in our usual fashion.
25:35We have. We certainly have.
25:37We're going to make the parmiers first.
25:38Make them savoury instead.
25:39And the great thing about puff pastry is, so far we've used blocked puff pastry.
25:43We're going to use ready-rolled, out-of-a-box, fantastic puff pastry.
25:48It's just a great thing to buy.
25:50It's a great staple in our house, in the freezer, in the fridge.
25:53Away you go. Done.
25:53There we go. I'm just, I'm just softening my onions here for my French onion dip.
25:57I've just put a little bit of water in them.
25:59They are just softening down.
26:01So I've got two to three onions, and they're just ticking along nicely while you make your parmiers.
26:06Sheet of puff pastry.
26:07Yep.
26:08Cut down the centre, just right down the middle.
26:11Right.
26:12And we're going to use, in exactly the same way as the pastry was rolled up before,
26:16just going to cut all the way through that piece of paper.
26:18Yep, so we've got two bits.
26:19Two lots.
26:19While it's cold, you keep it cold in the fridge, that's always good.
26:23And you make as many or as few of these as you like.
26:26Some cheese.
26:28What cheese are you using?
26:29A bit of gouda?
26:30A bit of gouda.
26:32Gouda, gouda, whatever you want to do.
26:34Or emmental.
26:34You could use some gruyere or emmental.
26:36Or gruyere, whatever you like.
26:37And good old-fashioned sliced ham.
26:39A lot of us have ham left over for Christmas.
26:41That's okay.
26:42And a little bit of mustard.
26:43Yeah.
26:44No egg wash needed, but just a little brush of, and I mean a really small brush,
26:49and mustard across.
26:50Don't roll the puffer pastry out.
26:52Don't need to do anything to it.
26:53No, you just don't want it to be really mustardy, do you?
26:55It's just a tang.
26:56It's an extra little tang, and it's going to stick the cheese to it.
27:00Cheese grated straight on top, and not a huge amount.
27:05I'm just going to add a little extra water, just so that we can get to them in a minute.
27:08The thing I've seen with parmi is a lot of people who do them,
27:11when you do them with sugar, it's butter first, melted butter first,
27:16then sugar on it, and the extra bit of butter helps.
27:19But don't put...
27:19I'd always put a little bit of salt, too.
27:21Yeah, and I'd sometimes put cinnamon in mine.
27:25Not that you've eaten those ones.
27:27But we could do cocoa parmiers, like little chocolate cacao ones.
27:31You could do Nutella.
27:33Then you do, if you use the bit of paper that you've got the pastry on,
27:37roll it in onto itself.
27:39So this is really easy and a really nice thing to do with the kids.
27:42And it's really simple, but it looks so effective.
27:46Fold it over, first layer.
27:49Yep.
27:49Then goes the ham.
27:51Ham down the centre.
27:52And just a little bit of ham.
27:54Not a lot of...
27:55Yeah, you don't need a lot.
27:55And then over again.
28:01Yep.
28:02Over again.
28:06So they meet in the middle.
28:08And you take that over.
28:11One more time.
28:12Like that.
28:13And it rolls over and in on itself.
28:16Like that.
28:17There you go.
28:19There you go.
28:20Yeah.
28:21Really easy for everybody to do.
28:23Hot oven, 180, and a bit of paper.
28:27So the paper sits on the tray.
28:29All puff pastry do the same thing.
28:31And then we're just going to cut them into small slices.
28:34So that what happens is...
28:36So about a centimetre thick.
28:38Yeah.
28:39And then that.
28:41If I cut them and then you put them on the tray, how does that work?
28:44Okay, John.
28:44Is that all right?
28:45Yeah.
28:48Working as a team here, Lisa.
28:50I love these.
28:51Well, the thing is, as you know, ham and cheese and a bit of puff pastry.
28:59Oh, great friends.
29:00Yeah, good for anybody.
29:03Really.
29:03And are you going to just...
29:05Do you want to push them down a little?
29:07Push them down a little tiny bit.
29:08Not very much.
29:10Like that.
29:12And then...
29:13They're like little hearts already.
29:15There we go.
29:16And in the oven they go...
29:17And they will expand.
29:18They're going to pop out...
29:19Come out sideways.
29:20They're going to go in the oven for six minutes.
29:22And they're going to come out.
29:23And then I'm going to turn them over and squash them down with a glass.
29:26So they go nice and thin.
29:28Yum.
29:28So these lovely onions have been cooking away for a good 15 minutes.
29:34I've got two to three onions.
29:35So two large onions or three of the medium size.
29:38And in there as well, I've grated a clove of garlic.
29:41And you cook them down in some butter so they're lovely and soft.
29:45And then I'm just going to add some sprigs of thyme, which I will take out.
29:50But it's just nice to get the flavour of the thyme.
29:53So they're going in.
29:55Some pepper.
29:57Where did you first learn about French onion dip?
30:00You might not like this story.
30:04Oh.
30:05Well, it was one of my boyfriends.
30:09It was his mum.
30:11So I had a boyfriend that lived in America.
30:14And a nice bit of celery salt into there.
30:18You could have said you've learned it in America.
30:20I could.
30:21And I'm going to do about a tablespoon of Worcester sauce.
30:24So that's about three or four teaspoons.
30:28So my ex-boyfriend's mum was very...
30:32She was a brilliant cook.
30:33And I used to watch her in the kitchen a lot.
30:35And she would make so many different things.
30:37And there was always some sort of American celebration going on.
30:40And she made French onion dip.
30:42And I'd never tasted it before.
30:44It was absolutely delicious.
30:46And this is her recipe.
30:48So these now cook away for another five minutes.
30:51You've got that lovely flavour in them.
30:52And also that Worcester sauce,
30:54as well as giving it a lovely bit of a kick of flavour,
30:57it makes them lovely and brown.
30:59But the thing about the onions,
31:01they have to be soft, don't they?
31:02Yeah, they really do.
31:03And just don't squimp on that time of cooking them.
31:07Let them cook softly and slowly in some lovely butter.
31:10So they cook and then they cool.
31:13There's your onions.
31:14So those are off.
31:15Just like magic.
31:16Like magic, they've sat.
31:18Can you take the time out of there?
31:20And I'm going to use 300 grams, about,
31:23of Greek yoghurt, 300 grams,
31:26and then probably a tub of the cream cheese.
31:29That's about 150 grams.
31:30And mix that together.
31:31That's our yoghurt and our cream cheese.
31:36And then I'm going to take out some,
31:38put most of it in here.
31:40You're not going to use all of it.
31:41And I'm going to put it on the top as well.
31:43So you have some through,
31:46well, a lot through it.
31:48And is this my bowl that I'm serving in?
31:50Right.
31:51So this, look how easy that is
31:53and how delicious that will be.
31:55I'll just go check it out,
31:56make sure it's okay.
31:57I'm just going to...
31:59But interesting that you don't have
32:00to put anything else in it
32:01because of that celery salt.
32:03Yeah.
32:03It's got so much flavor in it.
32:06It's really simple.
32:08It really is.
32:08It's delicious.
32:10So I put that in there.
32:12So we've got our lovely French onion dip
32:14and then the onions on top
32:16which are so yummy.
32:20Looking pretty sensational there, Lisa.
32:22Yes, isn't it?
32:23Lovely.
32:24So at the moment,
32:26our parmiers are in the oven
32:27and they smell slightly like cheese,
32:30like melted cheese.
32:31Yeah.
32:31Which means they're not quite ready,
32:32which is the right time.
32:33There's a glass over there.
32:35There is a glass, John.
32:37You take them out
32:38when they're not quite ready
32:39but you don't want them set.
32:43No, because they're malleable like this
32:45but look how pretty they are,
32:47little hearts, I think.
32:48So now we turn them over
32:50and as I turn them over
32:52you need to press them down with the glass.
32:54So I'm just going to...
32:55Keep it down.
32:55Yep.
32:56That's it.
32:57Beautiful.
32:58So press.
33:00Turn it over.
33:01Press.
33:02Then turn it over.
33:04Which way are you going to go with your...
33:06You go that way, I'll go this side.
33:07Do you know what?
33:07Go on then.
33:07This is the difference with us, isn't it?
33:10That I'm just doing them in any random way
33:12and you're thinking,
33:13which row are you doing next, Lisa?
33:17I'm sort of going across like this.
33:19How are you doing that?
33:21What's wrong with that?
33:22Well, there's a sequence.
33:23Go up one side, down the other side.
33:25Oh, is there a sequence?
33:26Of course there's a sequence.
33:27Okay, sorry.
33:29Sorry, Chef.
33:30And then they go back in the oven
33:31and they go nice and crispy.
33:34I hope they're okay
33:36because they've been done out of sequence.
33:38They're going to be perfect, Lisa.
33:40Back in the oven again.
33:41They were in for about six or eight minutes at 180.
33:44They go back in the oven for another six or eight minutes at 180.
33:47Yep.
33:48Done.
33:49But we don't have to wait for those.
33:51We don't.
33:52Just cleverly,
33:53we have a load.
33:56We didn't make just a half a roll of puff pastry.
33:58We made a full roll of puff pastry.
34:02Ta-da!
34:03Look at those little fellas.
34:05How pretty are they?
34:07So I'm going to pile these up like that.
34:09Lovely.
34:11I just think I should probably just check one.
34:14I think so too,
34:15but you might need to dip it in to check.
34:18Mmm.
34:18Mmm, lovely.
34:19Warm cheese and ham parmiers
34:20dipped in the cool, creamy dip.
34:22That is heaven.
34:24Can't wait to try it.
34:25And a heavenly dessert coming up.
34:26It's a twist on a pecan pie.
34:28Our chocolate and pecan tart is coming up shortly.
34:31See you then.
34:41Hello again.
34:42It is great to see you.
34:43We are in puff pastry heaven here today.
34:46Yep.
34:46And there will be no huffing and puffing
34:48as our recipes are doable
34:50and they are also delicious.
34:51Coming up,
34:52we've got our chocolate and pecan tart.
34:54And if you're missing the sunshine right now,
34:56you have a taste of that too.
34:57A Jamaican trifle,
35:00a pina colada.
35:02What more could you want?
35:04Glorious.
35:04But first,
35:05it's competition time.
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36:19at 3pm.
36:21Good luck.
36:22If you've seen our show before
36:23then you might know
36:24that Lisa has a bit of a thing
36:25for American cooking.
36:27And this chocolate
36:28and pecan tart
36:28was inspired
36:29by the traditional
36:30Thanksgiving pecan pie.
36:32I do love a pecan pie
36:34but I'm swapping out
36:35the traditional
36:35shortcrust pastry
36:36for our hero
36:37our puff pastry today.
36:39And as it's Christmas
36:40I just wanted to make
36:41something extra special
36:42so we're adding in
36:43chocolate chips
36:43and using candied pecans.
36:46Candy is such an
36:47American word isn't it?
36:48It is.
36:48Do you want to be candied?
36:50I don't know why.
36:50I always think about
36:51candy canes
36:52and you know
36:53this time of year
36:54and watching Elf
36:55but when you make
36:55candied nuts
36:56you do say candied
36:58don't you?
36:59Well what would you call them?
37:00I don't know
37:00but you're right
37:01because you're making
37:03candied pecans
37:04or you're buying
37:05candied pecans?
37:06Well these are bought
37:07I bought these
37:08in the supermarket
37:08but if you can't buy
37:10if you can't find them
37:12but they are
37:13they are around
37:13then just put
37:15some normal pecans
37:16just plain pecans
37:18onto a baking tray
37:19a bit of brown sugar
37:20on the top
37:21and put them in the oven
37:22then you've got
37:22candied pecans.
37:24That easy?
37:25That easy.
37:26So I'm going to ask you
37:27Jono
37:28to line our tin.
37:30This is really
37:31really easy
37:32it's a super
37:33super easy dessert
37:34and I tell you
37:35it's absolutely delicious.
37:38Pecan pie
37:39I always think about
37:39when Harry met Sally.
37:40Oh me too.
37:41I don't know why
37:42but again that's Christmas
37:43You know why
37:43pecan pie
37:44two eggs
37:46needs to be slightly bigger
37:47than the actual tin itself.
37:50Yeah
37:50it should fit
37:51pretty perfectly
37:53and I've got 30 grams
37:56of brown sugar
37:57and you whisk that together
37:58which I just whisk together
37:59but I'm going to admit
38:00something here
38:00what?
38:01because you're really good
38:02at this
38:02when I'm around you
38:03I get really nervous
38:04about lining a tart tin
38:05no you don't
38:06I do seriously
38:07I'd rather you
38:07line that tart tin
38:09no just roll it out
38:09it's really easy
38:10do you know what
38:11it doesn't have to be
38:11perfect in any way
38:12just like that
38:13there we go
38:14cut round that
38:16and stick that in
38:16I trust you
38:18do you
38:18yeah
38:18I would see
38:19I would cut it bigger
38:21the lovely thing
38:21and then I would
38:22well you can
38:23that's fine
38:24you go for it
38:24see there you go
38:25that's why
38:26just do it
38:26I'll let you do it
38:27you go that side
38:28there you go
38:28go on
38:29you do that side
38:31it's better
38:31you're hilarious
38:33there we are
38:34right there we go
38:35stretch it in
38:36the great thing
38:38about this pie
38:39is that it is rustic
38:41it looks like
38:42a little rustic
38:42homemade pie
38:43and I think
38:44that's really pretty
38:45so I've got two eggs
38:47in here
38:4730 grams of sugar
38:49yep 60 grams
38:50of melted butter
38:51to that mixture
38:52yep
38:53then a nice bit
38:55of vanilla extract
38:57what would we do
38:58with that vanilla extract
38:59do you know what
39:00my nanny used to do
39:01about vanilla extract
39:02what did she used to do
39:03she used to wipe
39:04the fridge out
39:04with a cloth
39:05with a bit of vanilla
39:06extract in it
39:06and then if the fridge
39:08smelt she'd leave
39:09a bottle of vanilla
39:09extract in the fridge
39:10overnight
39:11and the fridge
39:12would smell beautiful
39:13the next day
39:13I don't know how
39:15it worked so well
39:16because we've tried
39:16it in our fridge
39:17and it doesn't
39:20it doesn't work
39:21does it as well
39:21you mean you've tried
39:23it but it doesn't work
39:24I clean the fridge
39:26out and it works
39:26well yeah
39:28it's not really my job
39:29my job
39:30my job isn't the
39:32cleaning of the fridge
39:33it's your job
39:34eggs
39:34butter
39:35sugar
39:36maple syrup
39:38how much
39:38100ml
39:39wow
39:40this is like
39:41it's sweet
39:41it's yeah
39:42this is like
39:42candy canes
39:43it's elf's favourite
39:44syrup
39:45how much syrup
39:46wow
39:47look at that
39:48and I'm just going to
39:48fork the edges
39:49of my pie
39:50like this
39:51it smells
39:53fantastic
39:54and then you're going to
39:56add double cream
39:57100ml
39:58I'm going to add a little bit of salt
40:01I think the salt adds to the sweetness
40:03and it's really lovely
40:04okay
40:04and then you tip in your nuts
40:08you can take the whisker out now
40:10and then stir them around
40:14and then the chocolate
40:16but you just want to swirl that chocolate in
40:18okay
40:21there you go
40:21give that little mix up
40:23chocolate chips
40:25pecan nuts
40:26does add a real richness to the pecans
40:28the lovely little chocolate chips
40:31pecan pie
40:33so that's going to go into the oven
40:35so I'll put that in the oven at what temperature
40:37200 for about 30 minutes
40:39okay
40:40yum
40:42whilst that bakes
40:43it's another dessert
40:44that will definitely get your party
40:46started
40:46I've decided to put a twist on a british classic
40:53with a trifle jamaican style
40:55I've got the rum
40:56I've got the coffee
40:58all I need is the reggae
41:00perfect
41:01to start
41:03cut a jamaican ginger cake
41:05into thick cubes
41:07pop it in the bottom
41:08like this
41:09the lovely rum's going in
41:12don't be stingy with it
41:14and the coffee
41:16and the coffee's going in
41:18just to soak it
41:19and just press it down a little bit
41:21oh
41:22I'm going to put some more rum in it
41:24so let that soak
41:28and we're just going to basically do a building job on this
41:31so now I'm going to put fresh pineapple and mango in it
41:36don't worry
41:37a little bit of mango there
41:40and I've made some custard
41:43so that's going in
41:44I'm going to pop a bit more cake in there as well
41:49just a little bit more
41:50and a little bit more rum
41:55and my mango's going there
41:59and this mango is really brilliant
42:04nice and sweet
42:05time for the cream
42:06now you can either pipe the cream in
42:09or just pop it in
42:11in dollops
42:12and then decorate how you want to
42:16you can pop your cherries around
42:18and I'm just going to splash it off
42:21with a little bit of chocolate
42:22there we go
42:24all done
42:25so there's my beautiful Jamaican trifle
42:29and guess what
42:31I've still got a bit of rum left
42:33I know exactly what I'm going to do with that
42:35into a blender pour some coconut cream
42:39pineapple juice
42:41whipping cream
42:42and a good glug of rum
42:44add some ice
42:45and bliss it on high
42:46until smooth
42:47for the perfect Caribbean cocktail
42:49a Jamaican trifle
42:53a pina colada
42:55what more could you want?
42:58more rum?
43:04from a classic summer dessert
43:06to a classic winter one
43:08our piquet tart is smelling amazing
43:10is it a tart?
43:11is it a pie?
43:11I'd call it a tart
43:13I think if it was in America
43:14it would be a pie
43:15so when this came out of the oven
43:17I just glazed it
43:18with some maple syrup
43:20right
43:20and that just makes it
43:21a little bit shiny
43:22and this is now cooled
43:24because you want it to cool
43:25you do
43:26now
43:26a little tip here
43:28is that a star?
43:30you can see that
43:30in our house at the moment
43:32it's full of boxes
43:33lots of deliveries
43:34of presents for Christmas
43:36take a little bit of cardboard
43:38from one of your boxes
43:39and cut a little star out of it
43:41and then get some icing sugar
43:43and just put your icing sugar
43:47through your star template
43:50but you could put it in that you like
43:50couldn't you
43:51you could use any sort of cutter
43:52or
43:52you could
43:53any shape
43:54but the good thing about this
43:55is that it keeps the rest of it
43:57dark
43:58so you've got your white
43:59icing sugar star
44:00we've got ourselves quite a sweet
44:03pie
44:03tart
44:04whatever you want to call it
44:05serving it warm
44:06because that's really how it should be
44:08slightly sticky
44:09and a bit gooey
44:09but to go with it
44:11we're going
44:12instead of just doing
44:12some double cream
44:13we're going to do some creme fraiche
44:14creme fraiche
44:15because it's slightly sharp
44:16and sour
44:17and some grated orange rind
44:18because grated orange
44:20gives us a sense
44:21and smell of Christmas
44:22it does
44:22it does
44:23are you going to get that off
44:24instead of the star there
44:25well I hope so John
44:26there we go
44:27there we go
44:29that's gorgeous
44:30it's got a little bit of
44:30yeah
44:31looks absolutely fantastic
44:32so shall I cut a wedge
44:34go for it
44:35a clean knife
44:37slightly warm
44:38cutting through
44:39pecan nuts
44:39if you think about it
44:40with all the syrup
44:42and everything in there
44:42it needs to be slightly warmer
44:43and then you get a more perfect wedge
44:44there we go
44:46oh yes
44:47look at that
44:48and whilst you do that one
44:49and you keep the next one
44:51so here's another great trick
44:53creme fraiche
44:54warm water
44:55in a cup
44:57and then put your
44:59into there
45:02off the side
45:03to make it
45:03nice little scoop
45:04and then a little grind
45:05of orange rind
45:06across the top
45:07there
45:10there he is
45:12got it
45:12there we go
45:13do that one
45:14one more
45:16and then into there
45:17lovely bit of creme fraiche
45:19just a hot spoon
45:20give you
45:20a little
45:21nice
45:22shaped blob
45:23and then a bit of
45:25orange rind
45:26across the top
45:28lovely
45:29it's a dessert
45:30your guests will go
45:31absolutely nuts for
45:32you'll definitely be ending
45:34your dinner party
45:34on a high with this
45:35and you're even doing the jokes
45:37I know
45:37oh my goodness me
45:38anyway
45:39we'll look forward to seeing you next time
45:41where we will be showing you
45:42what Lisa and I
45:43are going to eat
45:44this Christmas day
45:45yeah
45:45you're in for a treat
45:46bye for now
45:47see you later
45:48that chocolate middle is delicious
45:51absolutely delicious
45:54yeah
45:55um
45:55um
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