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00:00Music
00:20Hello and welcome to this special edition of Our Christmas Kitchen.
00:24Over the years we've cooked up so many festive treats
00:27and today with the big day just around the corner
00:29we wanted to look back and share with you some of our fabulously festive favourites.
00:34Including a beautiful breakfast, perfect for any Christmas morning,
00:38some sweet treats with my salted chocolate truffles and a decadent eggnog.
00:42And when it comes to the trimmings, we've got some fabulous sides.
00:46Not least the perfect roasties. Lisa's are the best.
00:49And if turkey isn't your thing, what about my nana's roast chicken or Lisa's amazing nut roast wreath.
00:55Plus a can't-miss recipe for marvellous mince pies made from scratch.
00:59And two really neat and delicious ways of making the most of any leftovers, sweet or savoury.
01:04The ultimate Christmas sarnie and perfectly portioned shortbread crumbles.
01:08Perfectly portioned it is. It's a crack of a show, Lisa, so let's tuck in.
01:13Yay!
01:17So Christmas morning can be a bit of a hectic time. A fun time, but a busy one.
01:22Kids have been up early, you've got lunch to put on, sometimes guests might be arriving.
01:27But it's still lovely to make time for a bit of an indulgent breakfast.
01:30So we've got a gooey cheesy croissant bake.
01:32We've got some croissants, we've got some bacon, we're going to have some cheese.
01:35And we're really going to make a savoury bread and butter pudding, but with croissants and cheese and bacon.
01:40So in here, a bit of grater gruyere, a bit of grated cheddar, bacon's on cooking.
01:47We've got some milk, we've got a bit of cream, we've got a few eggs.
01:52Got a bit of cream because it's Christmas morning.
01:54So I started off the bacon in a cold pan and no oil, and then that way it will cook and just go nice and crispy.
02:01These lardons, just buy the pack of lardons from the supermarket.
02:04A good amount of pepper and fry the pepper so all the flavour comes out.
02:08We're not going to use any salt because we've got cheese and that's salty.
02:11And bacon.
02:12And bacon.
02:13And we've got mustard, any mustard you want.
02:15So, a couple of eggs.
02:18Yep.
02:19Or four eggs.
02:21And already, I can sort of feel the festiveness, the smell of festivities.
02:27Lovely.
02:28Quite, yes?
02:29No, I can.
02:30I can smell bacon cooking.
02:31Bacon cooking is festive in my house.
02:33Yes.
02:34Our house, darling.
02:35Now our house.
02:36Together we live, remember?
02:37So those croissants we need to cut in half.
02:39Yes, we do.
02:40Am I allowed to do that?
02:41Yes, you can do that.
02:42You can use that lovely big bread knife.
02:44Thank you, darling.
02:45Cut them in half and then we're going to spread one side with mustard.
02:51Great.
02:52And then we're going to put some cheese inside each one and then put it together.
02:55The thing about this is that you need the croissants to be warm so that they take up the actual mixture.
03:03If they're cold, because they've got butter in them or fat in them, they sometimes don't take it up.
03:08And so these have already been warmed.
03:10I mean, they're not hot.
03:11No, but they're warm.
03:12They're not boiling, but they're definitely warmed through.
03:13Yeah.
03:14So, four eggs in a bowl, a good sprinkle of salt into the egg mixture.
03:19Yeah.
03:20We've got bacon.
03:21That's fine.
03:22Let that cook away.
03:27Milk, about 300 odd mils of milk and some cream.
03:32Might as well make it decadent.
03:34Yeah, absolutely.
03:36Take our mustard and then as little or as much as you want.
03:40So these are going to help put cheese in as much as you want.
03:47There you go, all the custard across the top.
03:53And you've really got to let it soak for a good ten minutes.
03:57Okay.
03:58And then some bacon across the top of that.
04:04This has soaked up our lovely egg mixture very nicely.
04:10So it's pretty much ready to go in the oven.
04:15And it goes in the oven for about 20-25 minutes at about 180.
04:20And we have one already here.
04:23And it will come out.
04:26Oh, that smell of cheese and bacon.
04:30Looking like this.
04:32Proper cheese and bacon pie.
04:34Absolutely.
04:35Yummy.
04:38There's a bit of our lovely croissant bake.
04:41Looking good.
04:43Oh my.
04:44Woohoo!
04:45Well, that's definitely got the day off to a good start.
04:55It certainly was a great start.
04:57And the treats don't stop there with my gorgeous salted chocolate truffles next.
05:01And one of the most loved Christmas tipples.
05:03A boozy eggnog.
05:04Wonderful.
05:06Now, who doesn't love a box of chockeys at Christmas?
05:13But even nicer is to make your own.
05:15The only trouble with these salted chocolate beauties is that they never last long enough to get into the box.
05:21Why are you looking at me?
05:22Don't look at me.
05:23It's the whole family's fault.
05:24But while you make those, I'm going to make a classic eggnog.
05:28So I've got some little chocolate chips here, which you can buy just like that.
05:31But if you just have just some normal dark chocolate, just cut it up with a knife or put it into a food processor so that you've got little small chunks.
05:40I've got double cream into my pan and just 25 grams of butter.
05:46So that's going to go in there.
05:47And I'm just going to heat it up till it's scalding.
05:49So it's hot, but it's not, it doesn't stop absolutely boiling.
05:54We're going to start this eggnog whilst your cream heats up with the butter.
05:59Six egg yolks are going into a, into a bowl.
06:02And actually eggnog literally is custard, which is being cooled.
06:07You make custard first.
06:08And then you add to that any alcohol you like, sometimes bourbon, sometimes rum, depending on who you are.
06:13I'm going to heat some milk and some cream.
06:15Your cream's ready to go.
06:16And into a saucepan then, I'm going to put cream and milk.
06:21250 cream, 500 milk.
06:24And then I'm going to spice up my milk and cream mixture as it heats with some ground ginger, some nutmeg and cinnamon.
06:31And that is going to be lovely and spicy.
06:33Lovely.
06:34This is ready to go.
06:35So I'm going to take my pan off the heat and pour it onto my chocolate.
06:42Then I'm going to add a pinch of salt.
06:44When I say a pinch of salt, one good pinch and another good pinch.
06:50You want to taste that salt.
06:52It really brings out that flavour of the chocolate.
06:58That then is going to sit at room temperature.
07:01Don't put it in the fridge.
07:02Just leave it away from little hands or big hands for about an hour.
07:08In here I've got a good half a teaspoon of ginger and cinnamon and nutmeg.
07:13And then I'm going to add to this two good teaspoons of vanilla essence.
07:18Or vanilla flavouring or even extract.
07:20But I love the flavour of that vanilla.
07:22And then in, whilst that's on the heat, just give that a little bit of a whisk so the spices go together.
07:28And the steam starts to come off it.
07:30We don't want to boil it like your cream is scalding.
07:34I'm making, almost like you're making a cup of coffee or tea, just infusing.
07:38Right.
07:39And then six egg yolks, sugar.
07:41Whisk that up together and then I'm going to add my hot milk to it.
07:45Okay.
07:46While you do that, this is sat for an hour.
07:49Just get your hand whisk, electric whisk, and just whisk your chocolate mix.
07:57Just till it's a bit fluffier.
08:00So what I would tend to do with this is I would then put this in the fridge for a couple of hours.
08:06Because the colder it is, the easier it is to work with.
08:09So I'm just going to show you with this what you can do.
08:13I love sort of rocks.
08:15So I sort of put them and just make just little shapes.
08:19So they look like little rock shape.
08:22That sits for a couple of hours.
08:26Then you make your chocolates.
08:30Much easier to work with when they have been in the fridge.
08:33And so you can use the little teaspoons to make little balls, like that.
08:37Or you can roll them in your hands.
08:38Or these little rocks, which I think is the way to have a truffle.
08:43So we're going to make this custard.
08:44So egg yolks and sugar, nothing else in there.
08:47Add to our spice milk, half of it.
08:49Yeah.
08:50And then whisk it really, really well.
08:53And then pour that straight back into that pot.
08:57So very, very fast, because I've kept the heat on and it was nice and hot.
09:01It is actually already thickened.
09:02Yeah, I was going to say, look at that.
09:04And that's why you keep the heat on.
09:05And it coats the back of a spoon.
09:07And if it starts to go a little bit too fast, that's all right.
09:10Just take it off the heat and then put it into a jug and put it straight in the fridge.
09:14So you can use anything you like, rum or bourbon or whatever, but a really good slug.
09:18What are you using?
09:19I'm using rum, dark rum.
09:21And then that goes in the fridge and it cools down.
09:23Okay.
09:24While that's cooling, I've got here cocoa and I've got some coconut, dried coconut.
09:29I'm taking my little rocks and I'm just going to dust them.
09:32And they go into our little gift box here.
09:43You can buy things like crust pistachio nuts and dehydrated raspberries.
09:47Yeah, they're great.
09:48And strawberries and all sorts of stuff.
09:49Can you just drop a couple of balls in there for me?
09:57So now we've got our lovely tin of truffles made.
10:00Our eggnog has been seasoned and ready and it's in the fridge.
10:04And now what I want to do is really make it Christmassy.
10:06Right.
10:07Christmas time.
10:08Now, when you've got a china cup, as we know, what you used to do, because you put hot tea in it,
10:12which you have to protect it, that's why I put milk on the bottom.
10:14Right.
10:15So what I'm going to do to protect the china, I'm just going to put a little spoonful of rum in the bottom of each one of our cups.
10:23Oh, of course you are.
10:24It will stop the crockery from cracking with the heat, although it's cold out of the fridge.
10:29Then you pour this.
10:30Now there's even more fun to this.
10:32Now look, watch this.
10:33This is beautiful.
10:34So you've got this lovely mixture of sort of creamy custard.
10:37I think only a small cup is enough.
10:39And now a bit of fun.
10:43A little tiny bit of ginger.
10:45There we go.
10:46Look at those chocolates and the eggnog.
10:48All you need now is a Christmas film and a snooze.
10:51No time for snoozing.
10:52After the break, we have some great alternative Christmas centrepieces, starting with my nana's roast chicken.
10:58And then my classic nut roast, a family favourite for us, and we hope now for you.
11:03We'll see you soon.
11:04Welcome back.
11:05We have put together a special selection of some of our favourite festive recipes.
11:19And next up, it's time for the main event.
11:21Two centrepieces that work well when turkey isn't on the menu.
11:25Now for me, leaders, it's rare to find someone who doesn't like a roast chook.
11:32That's a chicken to you.
11:33And this can still make a beautiful centrepiece on Christmas Day.
11:37It really can.
11:38This is your nana's roast chicken.
11:40Chicken and stuffing.
11:41That's what we're going to do.
11:42Chicken, stuffing and mashed potato.
11:44And it's a glorious mashed potato.
11:45Very good mashed potato.
11:46In the pan, we've got some bacon and some onion.
11:49We need to season that with some salt and pepper.
11:51A little bit of grated orange rind.
11:53And I'm going to chop some chestnuts.
11:55Grate an apple.
11:56Put some cranberries in.
11:57And do some sausage meat and some bread crumbs.
12:13I've got a bit of sausage meat.
12:14And I've got my chicken.
12:16A good chook.
12:18About one and a half kilos.
12:20So quite a large chicken.
12:21Turn the heat off our stuffing now because everything's cooked well.
12:24Okay.
12:25And we've got some, a little bit of sausage meat, not very much.
12:28And I just take that sausage meat into little bits on top of the bread crumbs.
12:32And remember everything else is seasoned.
12:34So you can smell the orange and the cranberries and everything.
12:38And that's going to be dropped into that bowl.
12:40You can actually just use two sausages, a couple of chipoladas or whatever.
12:43And then mix that together.
12:44And keep on mixing it until it becomes quite, just becoming firm.
12:50Right.
12:51I'm going to take the chicken, open it up and then literally fill it with stuffing.
12:57And then what I do, once I've got some in there, I just turn it on its back and really push it down.
13:04Really quite firmly because the stuffing will cook with all that juice.
13:10Now because you've got your stuffing in that chicken, it's going to take longer to cook, isn't it?
13:14Absolutely.
13:15It's going to take about an hour, hour and 15 to an hour and a half.
13:19Okay.
13:20A good sized chicken, I always say 190 degrees for an hour.
13:24Yeah.
13:25And then let it rest for at least 20 minutes.
13:27But it's the way in which it's cooked.
13:28It's not just cooked breast side up.
13:31It's cooked so the breast is up for about 45 minutes and you turn it over so that the back is up and then all the juice goes into the breast as it cooks.
13:39So really get that stuffing.
13:40There's not very much left.
13:42And then that goes there.
13:44And then again, another nod to my Nana.
13:47And what she would do is she'd take softened butter like this and she'd just mix it and she'd take it and she would literally slather the top of the chicken with the butter.
14:08In you go, no water, nothing else at all and let it go.
14:11Okay.
14:12We're going to make the most amazing, just luxurious, naughty mash, isn't it?
14:18Perfect mash.
14:19Perfect mash.
14:20Now you boil your potatoes for about 20 minutes.
14:23Then you take them into a colander, drain them off and then put them back into the pan with a tea towel over it.
14:31Make sure if you're cooking anything else that the tea towel is not going to catch fire to any of the other hobs.
14:37But what it does is that then the steam cooks them even more, doesn't it?
14:42And makes those potatoes really, really soft.
14:44So I'm going to mash these now.
14:45Yep.
14:46So you mash those in this pot here to make the mash.
14:50About 200 odd mils of milk into a hot pan and then into there a little glug of cream.
14:57So what's really, really interesting about this is that I used to always, I'd make my mashed potatoes and I'd stick my butter in a bit of milk and of course I was putting cold into hot.
15:11And so it wasn't, the potatoes weren't mashing properly.
15:15You'd still get lumps and it just, they were okay.
15:19It was all right.
15:20I made quite a good mashed potato I think, but I have to admit sadly that yours is better.
15:24White pepper, not black pepper because black pepper looks like you've got ash in your mashed potatoes.
15:29And then a good amount of salt in with your, your butter, milk and cream.
15:38So once that starts to come up, well here we go, it's boiled up, watch your hands in my love.
15:43Start with about a third of it, two thirds of it even.
15:47And then you start to mixy mixy.
15:49And if it's too cold, it won't come and be smooth.
15:53And then we start to really mix the whole thing together.
15:57And if it's not quite working, it's not quite hot enough, just let that pan get hot, that's fine.
16:02And you'll see the steam starting to come from the potato.
16:05When the steam starts to come from the potato, then we start to stir again.
16:09Don't stir it too much because it will go starchy on you.
16:12I'm going to bring my chook out the oven.
16:15Here we go.
16:17The breast has taken all the juice and there's crispy skin on the back.
16:21You turn it back over and you can let this rest for a little while if you want to.
16:31The stuffing inside, just take some of it out.
16:35Look at that.
16:36Look at this stuffing, look.
16:38There you go.
16:39Take a bit of mashed potato.
16:40Yeah.
16:41Like this.
16:42I know what's going to happen.
16:43And then you take a little bit of the juice from the bottom of the tray with the gravy mixture.
16:48You pour that across the top like that.
16:50There you are.
16:51One of your first Christmas presents, my love.
16:53Oh my gosh.
16:58Now I know that nobody would miss a turkey with that on the table.
17:07You see, I'm not tricky to buy for, just some chicken and mash and I'm happy.
17:10Of course you are.
17:11Good to know.
17:12A bit tricky to gift wrap though.
17:13But all wrapped up next is our gorgeous phyllo covered nut roast wreath.
17:17It's an absolute beauty.
17:22Sometimes nut roast gets a bit of a bad wrap.
17:24It's, you know, sometimes it's not the prettiest of all dishes.
17:27So today, as it's all about centerpieces, we thought we'd turn it into a wreath.
17:32So it does look really special and it becomes a centerpiece for the table.
17:35It certainly does, yes.
17:37So what we're going to do, we're making a classic nut roast, or my classic nut roast, which is onions, leeks, we've got some cranberries, some backpack chestnuts, some cheese, a little bit of marmite and I've got some mixed nuts here, which I'm just going to chop.
17:54You can do them on a board, but they're quite messy.
18:01And they're done.
18:02And whilst they happen, I'm going to just chop up a whole leek, sort of almost dice it, and then that's going to go with those onions and soften as well.
18:10If you do that, I'm going to pull my chopped nuts into my bowl.
18:15And then I've got these backpack chestnuts, which I'm just going to roughly chop.
18:20Then I've got some cranberries, some breadcrumbs, some cheese.
18:25And you put cheese in as a sort of glue, is that right?
18:28Well, it is. It sticks it together.
18:30But also what I find is that it gives it a sort of a tang.
18:35It would otherwise be very bland.
18:36So you have two things that give it a tang.
18:38You've got your cheese, and you've got a little spoonful of marmite.
18:42So I tend to dip the spoon in some hot water.
18:48Then you get a nice big teaspoon and just a little extra water.
18:54That makes us an instant stock.
18:56Yeah.
18:57It's a yeast extract, so they just get that lovely strong flavour, that umami flavour.
19:02Yeah.
19:03Okay, so your leeks and onions are ready. Should they go in?
19:07They should go in.
19:11We just need some salt and pepper into here.
19:14Maybe a little bit of sage.
19:19So as Lisa mixes that, we said we're going to turn this into a wreath.
19:22And to get a wreath, what we're using is a round cake tin.
19:26And then we're going to start, because we want it to be pretty, with lining the whole thing with some sage leaves.
19:31So we're going to take a load of butter, a lot.
19:34Not just a little bit, a lot of butter.
19:36And really grease the actual mould itself.
19:41Take the sage leaves and just into the actual tin.
19:44And every so often, just drop a sage leaf in and stick it in that butter.
19:49And do it with the shiny side into the bottom.
19:52Now, philo pastry, we've got our wreath here.
19:59What we're going to do is start with a layer.
20:02We're going to butter it, like so.
20:05Like so.
20:06And lay that over the top there.
20:11And sort of squinch, squinch it around.
20:16So that it sticks to the beautiful leaves in the bottom.
20:21There you go.
20:22And then start with the next one.
20:33And then we're going to fill this with the filling.
20:39Also, if you didn't want to use philo pastry, you could just use the exact same mix and just put it in a tin.
20:46Okay.
20:49I'm just going to punch a little hole here.
20:53Like that.
20:55And then those will scrunch forward.
20:58So the important thing here is to make sure that you can actually see that metal mould.
21:02Because otherwise you won't be able to turn down because it's stuck to the sides.
21:05And then tuck your little nut roast in.
21:08And brush the top with some more melted butter.
21:15I mean, you know, there is a little bit of love that has to go into that.
21:20Yes.
21:21But I assure you, it's worth it.
21:23So it's going to go into the oven.
21:24180 for about 35 minutes.
21:26John, get it out of the oven, please.
21:28It just needs a little bit of a festive flourish.
21:30There we go. Look at that.
21:32Very lovely.
21:33And we've got some root vegetable crisps here.
21:37So we're just going to put them in the centre.
21:40Look at that for a pretty wreath.
21:43Well, it's definitely a wreath that's not going to be hanging on the front door.
21:45And it won't be hanging around long on the table either.
21:48Once people get a glimpse of that, it's going to be devoured.
21:50And devoured it was.
21:52Now that is going to be recreated at our table this Christmas.
21:55Is it?
21:56I'll hold you to that.
21:57I definitely will.
21:58And after the break, we've got some side dishes that could work with any centrepiece.
22:01Plus clever ways to use up your leftovers.
22:13Welcome back.
22:15We are feeling nostalgic and reminiscing about some of our Christmassy classics from here in our Christmas kitchen.
22:21Sides, sweets and ideas for your leftovers all still to come.
22:24Ah, but first, some of my favourites on any festive table, the sides.
22:30No one does a roast spud better than you, Lisa.
22:37We're going to start with the spuds very quickly and then we're going to go onto the cabbage.
22:40So this is just a really easy way of getting really very delicious potatoes.
22:46Crispy.
22:47Crispy potatoes.
22:48So the first thing I need to do is put quite a bit of vegetable oil, so it's nice and light and flavourless, into a pan, into my roasting tin.
22:57And then I take a chicken stock cube.
22:58Now you can, if you were veggie, you could just use a veggie stock cube.
23:01And just sprinkle that onto the oil.
23:06I don't know what it is.
23:07They're like self-seasoned potatoes.
23:09They really are.
23:10That goes into the oven, high temperature, about 200.
23:13I've got my potatoes in here.
23:14Bring them to the boil and then let them boil for about five minutes so that they start to break down almost.
23:21Not too much.
23:22We've got here some beautiful shredded red cabbage, which you can just chop the last of.
23:27But what I need to do is make a really nice sort of sauce.
23:31So I've got some chicken stock and then I'm going to take two tablespoons of brown sugar.
23:40A nice tablespoon of mixed spice.
23:43About three tablespoons of red wine vinegar.
23:53And then I've got some red currant jelly.
23:55Now, if you don't want to use red currant jelly, which is lovely, you could actually use cranberry sauce.
24:04So then I'm going to add, put my red cabbage into my casserole dish.
24:11And yes, there is a lot.
24:13It does, it does cook down.
24:15To my red cabbage, I'm going to add some sliced onions.
24:18Two large onions, which I'm going to stir into there.
24:21Then I'm going to grate in a nice clove of garlic.
24:24And whilst you do that, I'm going to put your apples in.
24:26Yeah, and they just need to go sprinkle those in.
24:29Now, I'm going to pour this over my red cabbage, like so, and that's going to go into the oven.
24:35And I cook it for about one to two hours and about an hour in, I give it a really good stir.
24:47Yeah.
24:48Put it back.
24:49And then once it's done, which takes about two hours, I just get a lovely bit of butter in the end and just stir it through.
24:56And it just makes it lovely, shiny and glossy and extra delicious.
25:00If that can go in the oven, my oil can come out of my potatoes.
25:02Yes, boss.
25:03And then just tip your potatoes.
25:10Carefully.
25:11Carefully.
25:12They just need to be tossed like this, so you just coat them in the oil, like so.
25:18And then they are going to go into the oven.
25:21And there really is a thing of just leaving them for a good, I would say, half an hour before you even touch them.
25:29Now, these sprouts.
25:30Now, I know you're not a fan.
25:32Well, these are good.
25:33I like these.
25:34Yeah.
25:35And what I'm going to do is make them into almost, it's like a cabbage really.
25:38We're using the sprout leaves.
25:39Yeah.
25:40So, take your sprout.
25:41If you get a big one, then it's easier.
25:43And just chop the bottom of it and then the leaves will come off.
25:46And we can't have Christmas without chestnuts.
25:48You can't.
25:49So, backpack chestnuts.
25:51And I've got some shallots that I've just sweated down in some oil with some thyme into my pan.
25:58I would think that you probably need a nice big grind of pepper.
26:03You need a big crack of pepper and you need some salt.
26:08Time to put your sprout leaves in.
26:11And if you wanted to, if you, you know, you could keep it nice and veggie.
26:15Or you could put some pancetta in and crispy bacon.
26:18So, you'd put that in with the onion.
26:20Just, just going to toss, a bit like making a salad, like a warm salad really.
26:26And these leaves.
26:27And as they cook, it's time to bring out your wonderful potatoes and delicious cabbage.
26:35But look at these.
26:37I mean, it's just amazing how crispy they are.
26:41And what you can see with these is that even, so you know, children are a bit funny with Brussels sprouts.
26:47Jono's a bit funny with Brussels sprouts.
26:49And when you've done them like this, I don't think you'll ever go back.
26:55Delicious.
26:56Nice bit of butter into here.
27:03That's how you do some Christmas sides, isn't it?
27:05Hopefully some tips and tricks to help you on the big day there.
27:10Just get someone else to do the washing up, whilst you sit down with a cuppa.
27:14And you know what goes with a cuppa at Christmas? A perfect mince pie.
27:21We're going to start by going back to basics with my grandma's classic mincemeat.
27:26I'm assuming I've got three apples and I've got a grater and a peeler.
27:29Does that mean I've got to peel the apples and then grate them?
27:31Yep. Peel and grate them.
27:32I'm using here sultanas, raisins and currants are the dried fruit.
27:37But you can feel free.
27:39Once you've made it, you can then say, do you know what?
27:41I want to whip some dried apricots in there, dried cranberries.
27:44So it's a pound of each of the fruit, dried fruit.
27:48So you can make it up to whatever you want to with whatever dried fruit you want.
27:52So I'm going to take my sultanas and my raisins.
27:56And I'm going to blitz them in a food processor because the currants are really small anyway.
28:00So I've got mixed spice here and I'm going to put about a teaspoon of mixed spice.
28:05And cinnamon as well. I'm going to use just like about a half a teaspoon.
28:10And then that's just going to blitz up.
28:12So it becomes almost like a sort of a puree.
28:16It's really sticky.
28:18So you're using these big apples. These are Bramleys.
28:23Lovely cooking apple. I just think they just work really well.
28:27So into my great big bowl here, I'm going to add some currants and some suet, some brown sugar.
28:37Can I have my apples?
28:39Now we need something to preserve this lovely mincemeat.
28:43And you can use brandy, you can use whisky.
28:46My favourite thing to use is amaretto.
28:49So I'm going to add a good couple of tablespoons of amaretto.
28:59So the alcohol acts as a preservative.
29:01Yeah.
29:02For the apples, I suppose.
29:03And also because we've got all that fruit.
29:04I mean, they just, it will keep for years.
29:06Yeah.
29:07I think we're probably there.
29:08I'm just going to do another cheeky one because I love it.
29:10It's unusual for you.
29:12I know.
29:13I've got some pastry in here.
29:16So we're going to make some mince pies, traditional mince pies to go with the traditional mincemeat.
29:23So we've got some deep-filled, deep-dish muffin tins.
29:26So I'm going to fill these cases.
29:29And then we've got some star cutters and we've got some little angels somewhere.
29:34So you're just going to cut some stars out.
29:37You cut some stars and you can do those as well.
29:40If you've noticed, these are all, look, they've got little bits of string around
29:43because John is very particular about his little cutters.
29:47So everything is put into our drawers.
29:51Yes.
29:52And they've all got a ribbon tied onto them so that you don't lose them
29:55because nothing gets on his lolly or gets his goat more than losing these in the drawers.
30:01So they're all beautifully put together.
30:03It's not about losing them.
30:04It's about when they're mixed up.
30:05I can't deal with the things that if they all belong together in a set,
30:08they should belong in a set.
30:10They don't need to be mixed up.
30:22So you've finished those off.
30:23Yeah.
30:24And we're going to make a little, instead of doing brandy butter,
30:26we're going to do amaretto butter because you like amaretto so much.
30:29I love it.
30:30You do.
30:31So softened butter, this is the easiest way to do it.
30:33Get yourself a blender.
30:34So softened butter.
30:35It's about 175 grams of butter.
30:38Equal quantity of sugar.
30:39So brown sugar.
30:41And you whip them together.
30:47And don't add the alcohol just yet.
30:49If you do the alcohol now, it could split.
30:51So put that on.
30:53And whip it.
30:55Whip it good.
30:56And in traditionally brandy butter, what you do is you whip the butter
31:02to go really, really white and very, very fluffy.
31:05This is with brown sugar.
31:06It's a little bit, a bit denser, but it should have a nice little punch.
31:11It's not the sort of things you should be feeding your kids really, I don't think.
31:15No.
31:16Once you've whipped the butter and the sugar together, then you add your alcohol.
31:19And it's about sort of six spoons.
31:23One, two, overflow, four, seven, eight, six.
31:30I love your counting.
31:32It's good, isn't it?
31:33It's very good.
31:34And then whip that together again.
31:35And then you'll see it suddenly becomes this lovely rich butter.
31:41And the smell is out of that brown sugar with the amaretto.
31:44Look at those, how pretty they are.
31:46They are lovely, aren't they?
31:50So these now go into an oven, 180 for about 20 to 25 minutes.
31:54Okay, we'll just clean up because you've got some cooked already, haven't you?
31:57I have.
31:58You're clever.
31:59I've got some already cooking in here, which I will swap for these.
32:03So those can go in.
32:05There.
32:06Fantastic.
32:07And those will come out.
32:10Just finding a cooling rack.
32:13Cooling rack down here.
32:18Oh, there we are.
32:19Yeah, and I'm going to just, if you can just try and pop a few of those out.
32:35Starting to really feel like Christmas, isn't it?
32:37It really is.
32:38Look at that.
32:39I'm going to take that one.
32:40I'm going to take some of that.
32:41Do that.
32:42Do you want to try my butter?
32:43Just try a little bit.
32:44What, just on its own?
32:45Yeah.
32:46Go on.
32:47Oh, wow.
32:48It's delicious.
32:49But wow, that's got a kick to it, Jono.
32:50Of course.
32:51It's the season to be jolly, isn't it?
32:52After all.
32:53It sure is.
32:54Hopefully some tips and tricks to help you on the big day there.
32:56And some more jolly good ideas after the break.
32:57Including two ways to use your leftovers.
32:58A sweet crumble and the ultimate sarnie.
32:59We'll see you soon.
33:00Welcome back.
33:01We've got a Christmas special for you today.
33:02A selection of some of our favourite festive treats.
33:03There's an easy crumble for you today.
33:04There's an easy crumble for you today.
33:05It sure is.
33:06Hopefully some tips and tricks to help you on the big day there.
33:07And some more jolly good ideas after the break.
33:10Including two ways to use your leftovers.
33:12A sweet crumble and the ultimate sarnie.
33:14We'll see you soon.
33:15Welcome back.
33:16We've got a Christmas special for you today.
33:29A selection of some of our favourite festive treats.
33:32There's an easy crumble to finish.
33:33But first, a Christmas sarnie that's worth ensuring you have leftovers for.
33:37A couple of years ago on our show, we made a traditional muffuletta.
33:44Which is a New Orleans favourite.
33:46Basically, a rounded loaf of bread, like this.
33:48Hollowed out and stuffed with Italian cured meats and loads and loads of cheese.
33:53And I've never seen the team devour anything quite so fast.
33:57It was insane.
33:58They literally just went, it was gone in 60 seconds.
34:01So we thought we'd make our own version, but using leftovers from Christmas.
34:06Such a good idea, isn't it?
34:08Shall we see what we've got in our fridge for leftovers, Lisa?
34:10What have we got, Jono?
34:11Cauliflower, cheese, a bit of stuffing.
34:12Yep.
34:13There you go.
34:14I'll just hand those to you.
34:15We've got a lump of brie.
34:18Really brie.
34:19They're beautiful.
34:20Bread sauce, spuds and parsnips, turkey, pigs in blankets.
34:25And we're going to make a big sandwich.
34:26We are.
34:27I mean, this is, I think it's inspired.
34:29And I can't wait to dig into this.
34:31Take a nice loaf of bread.
34:32And if it's not crispy, make sure you do make it crispy by putting it back in the oven.
34:35Yep.
34:36Just make it warm and then we're going to take the top off.
34:38So it's the same as, as if you did a boiled egg.
34:43So take that lid off and then we've got our lovely fresh bread inside.
34:46Yep.
34:47So we need to, to take the, we want to fill this bread up.
34:50So with a knife, just going to go around the outside and fill it.
34:54Lisa, could you please?
34:56Sure.
34:57Slice up a load of brie for me, please.
34:59In a nice thin bit.
35:01You need to have layers and glue, but you also need flavour.
35:13Mustard.
35:14Lots of mustard.
35:15Two spoonfuls into the, the loaf.
35:19And then smear it all the way around.
35:21Yep.
35:22And including the sides.
35:23Because it's the, it's, your mustard and, and bread is really, you know, especially things like, like ham and stuff.
35:30If of course you want a vegetarian version, just going to use all your vegetarian leftovers.
35:34When you're making a traditional muffaletta, you're using capers and olives and the brine from that, which is sort of wet, which is sticking all the ingredients together.
35:41So that's why we're using the cauliflower cheese and the bread sauce and the mustard.
35:46So that it, it does really the same sort of thing.
35:48Absolutely.
35:49So now the brie.
35:51So just a nice layer of the brie.
35:53Yeah, I think sort of interspersed, you know, wherever you like really.
35:57And now some stuffing.
35:58Yep.
35:59We want to make sure that we've got stuffing in there as well.
36:01Stuffing is great for seasoning because it's got lots of, of herbs and things in it.
36:05And I just take little bits of the, the stuffing and put it around the outside so it just goes into here.
36:11There's cauliflower cheese there.
36:12If you mash it up a little bit and then in and then push it right down, that would be great.
36:17Okay.
36:22So cauliflower cheese is now in there.
36:24This is my type of sandwich.
36:26So, and then push that down.
36:28Red cabbage next.
36:29Red cabbage goes in and then some Brussels sprouts with the chestnuts.
36:35Okay.
36:36So in it goes the Brussels.
36:37Potatoes.
36:38Do you want them cut a certain way?
36:39Yeah.
36:40So we've got leftover potatoes and parsnips.
36:42How we got those, I'm still not quite sure.
36:45They need to be chopped up into small, small bits.
36:47That's why we don't have any leftover.
36:49I'm going to keep the turkey thick because we've got those lovely pieces.
36:52Okay.
36:53And put it inside.
36:54And now this is going to use to push it right down.
36:57So that we've got this mixture inside the bread.
37:00And then if you can chop up the pigs in blankets as well, that would be really good.
37:04Okay.
37:11And then I'm going to start to do the top.
37:13Because the top I also want to be a bit of glue.
37:15Take the bread sauce, because it is like glue, and almost use it like you're going to, you know, tile the bathroom.
37:22Just seal it all up.
37:24You often tile the bathroom, don't you, John?
37:26Yeah, well I haven't, I've been a very long time since I've tile the bathroom.
37:28I've never seen you tile the bathroom.
37:30Cranberry sauce, because we've got to have cranberry sauce in there as well.
37:33And then a couple of bits of cranberry sauce in here as well.
37:37Because we want cranberry with our turkey and our stuffing.
37:41Then we still need a bit more glue.
37:44So we're going to take, it looks like it's not going to work.
37:46Honestly it does work.
37:47Put some more bread sauce across the top.
37:49Just a little bit of bread sauce.
37:51Because we need bread sauce with our bread.
37:53Nothing like a good bread sauce sandwich.
37:55No.
37:56And then we're going to seal it all with a slice of ham.
37:59There you go.
38:00It's like the 25 layers of Christmas.
38:03Forget the 12 days of Christmas.
38:05Very good.
38:06Put the lid across the top of it.
38:07Like this.
38:08It needs to just now be weighed down.
38:13Take a cloth.
38:14Fold it over, fold it over, fold it over, fold it over.
38:18Take a container or a pot with a heavy lid.
38:21Lid across the top.
38:23Drop that in there.
38:24And then put the lid on it.
38:25And give it a good squeeze down even more so everything's compacted.
38:28Because when you slice it, it has to be compacted otherwise it will fall apart.
38:32Yeah.
38:33So it needs to be in those geological dig layers.
38:36That's why the order.
38:37Special layers.
38:38That's why the order.
38:39The order.
38:40Very, very important.
38:41That's going to go in the fridge.
38:42Yeah.
38:43It can go for an hour or it can go overnight.
38:44Overnight is best.
38:45I think so.
38:46So it's been in the fridge for a little while.
38:51Wrapped in the cloth.
38:52It just helps it hold together.
38:53But here we go.
38:54Open it up.
38:56And so it's slightly pressed.
38:58Look at that.
38:59It's quite heavy.
39:00There's a ton of stuff in there.
39:02So now, it's going to open this and we're going to see all those lovely layers.
39:07And then, we end up with this amazing looking little sandwich.
39:14Gosh.
39:15That has got all the different things in it.
39:18And from that, you take a wedge.
39:20Oh my gosh.
39:21I've got some gravy here.
39:24A nice lot of gravy.
39:26I can't wait.
39:33Here we go.
39:35Whoever doubted Lisa doesn't like to eat, trust me, watch this.
39:39Oh my gosh.
39:41There we are.
39:44It's incredible.
39:46It's worth leaving Christmas leftovers just to make this.
39:49It really is.
39:50I don't think there'll be much of this leftover once everyone's tried a slice.
39:55I don't think there was a crumb left on the board, never mind the leftovers.
39:59Well, from crumbs to crumble and a super speedy way to make a Christmassy one, using up what you might already have in the cupboard.
40:10This crumble recipe is a real store cupboard saviour.
40:13All the ingredients are probably in your fruit bowl or at the back of your cupboard.
40:17And it is super, super easy.
40:19Should I peel that pear for you?
40:20Yeah, you can peel that pear.
40:23And I've got some frozen berries actually in here.
40:28But anything you have.
40:29We tend to, over Christmas, buy, I think everyone does, as if we're never ever going to visit a supermarket again.
40:38And it is a bit like the end of days.
40:39And there is every single fruit you can imagine in the bottom of our fridge.
40:44And so this is a really good way of using it up.
40:46We've got frozen berries here.
40:47It actually doesn't matter if they're frozen or fresh, they will cook in the same amount of time.
40:51The nice thing about frozen berries actually, I think, is that they have a bit of water so you get a bit more juice.
40:58Those pears.
40:59They are.
41:00Oh, they're lovely.
41:01Can you chop them into nice little...
41:02They smell delicious.
41:03Dice for me.
41:04I can.
41:10Now the other thing is your crumble mixture.
41:13You're going to mix the pears and the berries together.
41:15Yeah.
41:16But for some reason or other, I don't have any butter.
41:19I've got some flour, but only butter I've got some biscuits.
41:22Because this is a really...
41:23This is a...
41:24This is a cheats crumble.
41:25Right.
41:26So, one thing we get a lot, you know, people give them as presents, is shortbread at Christmas.
41:34And so, we had some leftover.
41:37And instead of having to...
41:39The faff of doing, you know, your bread crumbs with your flour and your sugar and your butter,
41:45get your biscuits and look at these that I've got.
41:48Little mini Rory's.
41:50Woof, woof.
41:51He's not interested.
41:53Anyway, crumble them up.
41:55Yes.
41:56And they make the most amazing crumble.
41:57Well, that makes actual sense because a shortbread is made from butter, sugar and flour.
42:02Exactly.
42:03So, we're going to do that.
42:04But I've also got some nuts left over, some hazelnuts, which we're going to whizz up with the biscuits.
42:08I shall chop the nuts.
42:11You do that.
42:16But do you want it fine or not fine?
42:18Um, I think we've gone quite...
42:20We should go quite fine, but we don't have to.
42:22Whatever you want, really.
42:23And then just drop all these shortbread biscuits in?
42:25Yeah.
42:26I'm going to put about, um, just a couple of dessert spoons, so a tablespoon of flour,
42:32which will just make, sort of thicken the juice, really, and some caster sugar.
42:38Well, that's a good tip.
42:39So, when you make your crumble, if you just make it with berries,
42:42the berries do produce a lot of juice, don't they?
42:44Yeah, and there's...
42:45So, a bit of flour just helps to make the sauce thick.
42:47Just thicken the sauce, isn't that clever?
42:49Yeah.
42:50Um, divide this into my pots.
42:53I'm just going to make this crumble.
42:54Okay, go.
42:55While you divide.
42:57We're not cooking off the flour, either, because it's just going to cook in the sauce,
43:01in the little pots.
43:03Also, I love an individual crumble.
43:05People can have them at different times, and you can, you know,
43:08save them for when you really fancy one.
43:10Crumble, and then crumble topping at the top.
43:13A good amount, a good spoonful.
43:16Yeah.
43:17Now, this is the thing.
43:18Here's the debate.
43:19Crumble to filling.
43:20What's the ratio?
43:22Lots.
43:23Because these are biscuits, they're not going to take up a lot of the juice.
43:30They will sit nicely across the top.
43:32Yeah.
43:33Which is good, because you don't want to have soggy crumble.
43:36You don't want the soggy crumble, you want a nice crispy crumble across the top.
43:39You do.
43:40These go into an oven, 170, for about 12 to 15 minutes.
43:48That's it.
43:49I'm just going to pimp up our custard.
43:53I do love homemade custard, and I think there is nothing like it, but once in a while,
43:58you can't be bothered.
43:59Get a tin of custard, and just to pimp this up and make it a rich, lovely, decadent custard.
44:10You know what?
44:11We do seem to have loads left over over Christmas.
44:14Cream.
44:15It's cream.
44:16I sort of seem to buy loads of it and don't use it all.
44:19So this is a really nice way of using it.
44:21So I'm going to add some cream to my custard.
44:25Mix that in.
44:27And some vanilla extract as well.
44:30So it becomes very vanilla-y, very, very rich, and no one will even know that you would
44:35actually use the tin.
44:36No.
44:37It looks like the really posh pots of custard you get in the chilled section now.
44:46I've loved learning how to make custard, how to do all these things properly, but I also
44:51do like a cheat.
44:52Go on, get in there.
44:53Try it.
45:02Well, that's me redundant.
45:03Really?
45:04Really?
45:05Vanilla, rich, creamy.
45:07I mean, that's cool.
45:08That is really cool.
45:09Great, isn't it?
45:10I love the rich vanilla in there and the silkiness of the cream.
45:19So there we go.
45:20Our Cheats pimped up custard.
45:23Well, and let's consider this.
45:26Some biscuits which have been left over.
45:28Yeah.
45:29Frozen berries, a couple of pears which may actually end up in the bin.
45:32A tin of custard, a bit of cream and some vanilla and you've got yourself crumble and custard.
45:37You certainly have.
45:38Mmm, look at that.
45:42And look at that, it's the end of the show already.
45:44Well, I hope that we have given you some food for thought this Christmas.
45:47Whatever you're doing, whatever you're eating, we wish you a really special time.
45:52Yes, a happy Christmas from us and we look forward to seeing you next time when we'll be wishing you a very happy New Year too.
45:58See you then.
45:59See you soon.
46:00Bye.
46:01Bye.
46:02Bye.
46:30Bye.
46:31Bye.
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