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John and Lisa's Weekend Kitchen Season 10 Episode 7
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00:00...or other interactivity in this programme, as it may not count and you may still be charged.
00:25Hello and Merry Christmas to you all.
00:27Yes, the big day is just around the corner and we are excited to share with you what we're going to have on our table this Christmas.
00:34From trusted family favourites to completely new ideas.
00:37For starters, it's smoked salmon and seeded soda bread.
00:40It's so easy, there's no proving and there's no kneading.
00:43And something different from us this Christmas is a family-sized chicken boulevard and it's going to be delicious.
00:48Great for everybody to dig into.
00:50Next, it's a double dose of sides with John's gravy carrots and my Christmas stuffing cauliflower.
00:55Then finishing up with a knockout dessert for the whole family.
00:58And it's more than just a cake, it's Lisa's chocolate black forest cake.
01:01So there you go, our favourites, cherry picked just for you.
01:04Can't wait to eat it all, roll on the big day.
01:06Ah, the first bon show.
01:08It's always been a tradition of ours to start off the day with a little bit of smoked salmon.
01:19We keep it light and we don't get too fancy with it, but we do make a horseradish cream on the side to give it a little bit of a kick.
01:25And you can't beat warm freshly baked bread to serve with it.
01:29Very few ingredients, minimum effort, but the simplest of Christmas breakfasts or starter, whatever you want to do.
01:34And it's really good for the middle of the table.
01:36Wholemeal flour and plain flour.
01:39All the quantities are pretty easy.
01:41275 of plain flour and 200 grams of wholemeal flour.
01:46And bicarb of soda.
01:48Yeah.
01:49Baking powder they use for self-raising flour, but bicarb just gives it a little bit more of a lift.
01:55Yeah.
01:56And I always give about two or three pinches of salt because I think the bread needs salt.
02:00Yep.
02:01Dry ingredients get mixed together, that's for you.
02:03And now wet ingredients.
02:04I've got some buttermilk here.
02:06If you can't get buttermilk, half yoghurt, half milk.
02:10Mix those two together.
02:11Or if you use like a natural yoghurt that's just not a thick one.
02:15Yeah.
02:16That's all right, isn't it?
02:17That's it.
02:18Yeah, absolutely.
02:19And then for some sweetness, a little bit of honey.
02:21Give it a bit more of honey.
02:23I quite like the sweetness that goes with it.
02:25Do you now?
02:26That's not like you.
02:27I know, but you know, it's Christmas, Lisa.
02:30It's Christmas.
02:31So while you're mixing these two together, one thing we're going to do to elevate our bread is to roll it in seeds.
02:39It's so delicious and it's such a really simple thing.
02:42So we're going to take a load of different seeds, about a tablespoon of each of them.
02:46So we're going to have sesame seeds.
02:48We're using caraway, nigella, fennel.
02:53And just put them all in here.
02:55And some poppy seeds as well.
02:57Wet ingredients are mixed together.
02:59And now the dry ingredients are mixed together.
03:01Add to that your wet ingredients.
03:03Don't even worry about it.
03:05And it's time now to not even be concerned about the bread.
03:09Just mix it with a wooden spoon.
03:11And it will come together in a dough really quickly.
03:14The thing about soda bread is you don't need it.
03:18And there's a reason you don't need it.
03:20Nobody needs bread, John.
03:22Very good.
03:23Everybody needs to eat bread.
03:25But the reason you don't need it is because if you need it too much, it becomes tough.
03:30And the beauty of soda bread is it's not tough in any way.
03:33It's almost like a scone texture.
03:35Yeah.
03:36If it's a little bit wet, just add a little sprinkle flour.
03:39A tray to go in the oven.
03:42There you go, mate.
03:43Don't need to grease it.
03:45Just flour it.
03:48That's it done.
03:50And then you take your bread.
03:52Your lovely bit of soda bread.
03:54Turn it into a sort of a roll, a mound.
04:00Just chuck a bit of flour on there for me, please, lovely.
04:04There we go.
04:06And then you pat it together and it's allowed to look a bit wrinkly.
04:17Just pat it together so your hands don't stick to it.
04:21And you want to keep one side slightly wet because that's where our seeds are going to go.
04:27So now take the seeds, sprinkle some on top and push them into it.
04:34Put it onto our tray.
04:36And then a knife, our big knife.
04:40Because what we do, not the front of the knife, not the blade of the knife, the back of the knife.
04:45You go through the middle to turn it into that bit.
04:49And then through the side again so you end up with four bits.
04:52And now you can put some more seeds across the top.
04:54And it is like a, as you said, a sort of scone consistency and it's delicious.
05:00And any extra flour just goes straight across the top.
05:03It doesn't matter.
05:04The flour will toast and it will add to the flavour to it.
05:07And how long is that going to go into the oven for, Jono?
05:09About 35-40 minutes.
05:10Okay.
05:11For about 190 degrees.
05:13But when it comes out of the oven, don't open it up straight away.
05:18You can or you leave your oven on just to warm up.
05:21We've got one in there where the oven has just been turned off.
05:24But just let it sit there and rest a little bit.
05:26Because if you open up straight away, all the steam comes up and then we end up with dry bread.
05:30Lovely.
05:31Next thing we're going to make is a little horseradish cream.
05:34Mmm.
05:35To go with it.
05:36We, I've got fresh horseradish here and it's one of those things you see occasionally in supermarkets.
05:43And it's really funny when you do see it because people don't use fresh horseradish very often.
05:47Well people don't, people don't ever see it.
05:49I'll just cut, cut a little bit off the sides.
05:53And for anybody who's never had horseradish before, maybe you've had sushi.
06:00And in there you'll see that lovely green spicy flavour that's inside sushi.
06:04Well that's green horseradish, which is wasabi.
06:07Your horseradish is, is alkaline.
06:09Yeah.
06:10And what you need to do is to bring it alive, we need a bit of acid.
06:13So a tiny bit of salt into a, into a dish first.
06:17And then we're going to add the horseradish to it.
06:20Then a little bit of vinegar goes in there as well.
06:23But one thing I love is that smell right now.
06:26Oh, it's just gorgeous.
06:27And it, and a little goes a long way.
06:29And the reason I love the smell of that is because it smells like, to me, like the style of a Bloody Mary.
06:35And I think Christmas Day we can have smoked salmon, champagne, Bloody Mary, red wine.
06:42Do you know what I love about John at Christmas?
06:44Is that he goes to the, he goes to our drinks cabinet, which doesn't get used very often.
06:49At Christmas I'll be going, what are you making now?
06:52And he'll go, he's got some special glass that's come out just for Christmas.
06:56And he fills them with ice and he puts something in I've never seen before.
06:59I said to him the other day, what are you drinking?
07:01He said, oh, it's a, it's a blackberry.
07:04No.
07:05What was it?
07:06It was my dams and homemade dams and vodka I made.
07:10Homemade?
07:11Yeah.
07:12Homemade?
07:13For Christmas.
07:14There we go.
07:15Right.
07:16Anyway, there we go.
07:17This is activated.
07:18So this usually you sort of leave for 10 minutes.
07:19So we do actually have one, so we don't have to wait for 10 minutes.
07:22We're going to add some creme fraiche to this.
07:25And whilst you mix up with some creme fraiche, I can't have smoked salmon without some onions on the side.
07:31I don't know what it is.
07:32I really like sliced raw onions on the side of my salmon as well.
07:36To go with your blackberry gin.
07:38Well, come on.
07:40I look after everybody.
07:41You do.
07:42Everybody, you know, sometimes there'll be little cocktail area.
07:46And when the nieces and nephews come, they're always really excited about it all.
07:50About John's cocktail bar, they really are.
07:52And John's presents.
07:54I mean, you know, his presents under the tree.
07:57They look so beautifully wrapped.
07:59They're absolutely gorgeous.
08:00They've all got a bauble on.
08:02There's ribbons.
08:03It's all amazing.
08:04And mine are literally stuck with cellar tape.
08:07That's absolutely rubbish.
08:09You're present.
08:10They're nothing like yours.
08:12They really aren't.
08:13I'm going to use some of the rest of those seeds that we had, that we mixed up for the bread.
08:17Nice.
08:18Raw onions.
08:19Yeah.
08:20Mix those together.
08:22And just a tiny splash of vinegar, just so they're slightly pickled.
08:26A bit more?
08:27Yeah, that's it.
08:28Beautiful.
08:29Well, honestly, there we go.
08:32So we've got horseradish.
08:35We've got our onions.
08:37We've got our smoked salmon.
08:39It's Christmas morning.
08:40We don't have anything to worry about because in the oven, resting away now, is a lovely loaf of bread.
08:49So I'm going to put this lovely horseradish cream into our bowl.
08:54Okay.
08:55Do that there for our bread.
08:57And here we have our bread that's been in the oven for a good amount of time.
09:01Look at that.
09:02It's all cooked and ready to go.
09:04Turn the oven off and just let it sit quietly, gently for a good 10 or 15 minutes.
09:10It's still hot, so be careful.
09:13Now here's the secret with soda bread.
09:15You pick it up and you tap the bottom and it should be hollow.
09:20There we go.
09:22On the bread there, little seeded onions there on the side.
09:27I'm just going to put a little bit of black pepper over this.
09:31Okay.
09:32Here's the good bit.
09:33Don't worry about cutting or slicing it.
09:36Just open it up.
09:38So John, John, look at that.
09:41Look at that.
09:42It does look amazing.
09:43I would have sliced, but he likes to just break it open.
09:46Well, we can go the other side to slice.
09:47What about if we do this?
09:48I'll turn that around now.
09:49No, no, no.
09:50Just break that now.
09:51You sure?
09:52Yeah, yeah.
09:53You've ruined it already.
09:54You're going to say the word ruined.
09:56You've ruined it already.
09:59That's nice, isn't it?
10:01Anyway, sometimes you just can't beat simple.
10:06You can't beat this on Christmas Day or any day.
10:10Just delicious.
10:11Yeah, and there's more unbeatable recipes coming your way after the break
10:15with a super-sized chicken volubon, which you're going to love.
10:19We'll see you soon.
10:20I love you.
10:21I love you.
10:22Honestly, you're so particular about it.
10:23I am particular, yes, John, and you wouldn't have me any other way.
10:26You're absolutely right.
10:27Happy Christmas.
10:28Mmm.
10:38Welcome back.
10:39Today is all about us, because all four recipes are what you will find on our family Christmas
10:45table this week.
10:47It's almost like a dummy run for us, isn't it, Lisa?
10:49It is, donno, minus the afternoon nap, as we've got a show to get on with.
10:53Still to come, we have a chicken volubon and another crowd pleaser.
10:57And just have a look at that.
10:58Cranberry and sage sausage rolls, ready for any festive gathering you have.
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11:39Christmas this year, yeah, it's obviously going to be pretty special.
11:42I've got some standards to keep up now.
11:45I'm going to have to get some pretty amazing gifts.
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12:21Good luck.
12:22This idea came about from a film I saw called The Taste of Things,
12:26where they made a beautiful big chicken vol-au-vent,
12:29and I was absolutely obsessed.
12:31Absolutely obsessed.
12:32And it worked out well for me because I love little mini vol-au-vents,
12:36but this Christmas we're making this super-sized version
12:39from my super-sized Christmas belly.
12:41Now, first things first, the filling for your Christmas belly, John.
12:46That's it, the filling.
12:48I've got two leeks here chopped in some butter,
12:51and they've been bubbling away, softening away, really.
12:55And then I've sliced three chicken breasts, and they're all going to go into here.
13:00We used to have, as chefs in the kitchen, these big vol-au-vents,
13:04and when you saw this on telly, you went nuts.
13:07Well, no, it was just that.
13:08This film, such a beautiful film.
13:11The first 15 minutes, there is no talking.
13:14All there is, is chopping, slicing, bubbling.
13:18You just hear the sounds of the kitchen.
13:21And I went, I want to make one of those.
13:23So that's where this came from.
13:25And as you say, John, you're a massive fan of the old vol-au-vents,
13:29so you're very happy.
13:30So we're going to use ready-roll puff pastry in a sheet.
13:34Take two sheets of puff pastry, and then,
13:37I'm going to brush one sheet of puff pastry completely with milk.
13:42And this is going to hold the sheets together.
13:45And then, I'm going to pick up the other sheet of puff pastry,
13:48and place that on the top.
13:51So now we've got two layers of puff pastry.
13:54So then, we're going to do is cut that in half,
13:57and layer it again.
13:59Take that, and then fold that across the top,
14:02so that we've now got four layers of puff pastry,
14:06and don't roll it out.
14:07So if you look at the side of it, on our pastry now,
14:10we've got this amazing four layers of puff pastry,
14:14just stuck together with milk.
14:16Yeah.
14:17I'm going to try, sorry, go on.
14:18While you do that, I'm just going to show you that we've,
14:21all I've done is sort of sealed that chicken.
14:23And then, I'm going to add some sage to that,
14:26and some thyme.
14:27And you can cut the thyme leaves off,
14:30but I quite like the stalks.
14:31I really like finding the little stalks in it,
14:34I don't mind, and you can pick them out afterwards.
14:36And a nice bit of sage,
14:38so you've got those lovely Christmas flavours in.
14:41Salt and pepper, and then I'm going to add to this,
14:44some chicken stock.
14:45So we've got about 350 mils of chicken stock.
14:49And what I'm actually going to do,
14:51is let that simmer for a few minutes,
14:53and then I'm going to turn it off,
14:54and let that chicken cool in the liquid,
14:57and it stops it from going tough.
14:59So, making the boulevard now,
15:01take a tray, and don't,
15:03rather than using a lip on a tray,
15:04because sometimes it's very hard to get them off,
15:06turn the tray over when you're doing puff pastry,
15:08take a sheet of paper,
15:10put it across the top,
15:11our four layers of puff pastry,
15:13now go on top of that,
15:14be very gentle and do it quite quickly.
15:17And remember, you want the pastry to be as cold as possible.
15:20If you can let it rest in the fridge or the freezer for 15 minutes before,
15:23it makes a great difference.
15:24So take your piece of pastry,
15:27and now just around the outside,
15:29we're going to take the edges off,
15:31but you want to do it in such a way that you're not dragging the knife,
15:35but almost cutting straight down very, very quickly.
15:39Yeah, cut.
15:40So then all those layers come up.
15:42That's it.
15:43So if all of us is like a dish,
15:45so we need to be able to have the outside of the dish,
15:49the rim of the dish,
15:50which means that we need the inside to be able to come out.
15:53A smaller template, just made a smaller template,
15:55like two small faces.
15:57One, Lisa's and mine.
15:59And then, it's true though, look at the size of the...
16:02That's absolutely true, John.
16:03It's true.
16:04You then take this...
16:05So you put my face onto yours,
16:06I'll give you a kiss.
16:07I'll give you a kiss.
16:08This is the secret here.
16:10To make the vol-au-vont,
16:11you don't cut all the way through this time.
16:13We actually go three quarters of the way through the pastry.
16:18So what happens is the outside lifts up,
16:20but the inside will become our lid.
16:24So let's go around the outside there,
16:27open that up,
16:28and you can see now I've got a scored centerpiece.
16:31And then, egg wash,
16:33just a little bit of egg yolk across the whole thing.
16:37But not on the sides, because otherwise...
16:39Yeah, you want to try not to get the sides,
16:40otherwise it will seal the layers.
16:42That's right.
16:43And they won't puff up.
16:44Dot the center, not the outside rim, just the center,
16:48with a fork.
16:50That goes into an oven at 200 degrees for a good 25 to 30 minutes.
16:57Yeah.
16:58And while that's going in the oven,
16:59I'm just going to put about 30 grams of butter into my pan.
17:05I'm going to make a roux,
17:06just as you would if you were going to make a white sauce.
17:11So that all comes together,
17:12and what you're doing is,
17:13as you make a roux,
17:14you just want to cook out that flour,
17:16so that it smells quite biscuity and toasty.
17:21That's a great way of saying it.
17:24Yeah.
17:25The roux there's going to thicken it up.
17:26So I'm going to start by taking just the liquid,
17:29a couple of spoons of the liquid into here,
17:31and if you keep stirring, John,
17:33like so.
17:36I'm just going to lift that,
17:43pour most of that liquid in.
17:46So you let that come together,
17:47get rid of all the lumps,
17:49and then the rest of the chicken gets added in there.
17:52Yep.
17:53There we go.
17:54And look at that,
17:57it's starting to come together very, very nicely, Lisa,
17:59for our Christmas day.
18:00It is.
18:01It is.
18:02I'm just going to add a little bit of mustard to this,
18:04and we're going to let this bubble away now,
18:07as it's over to Donal with his cranberry and sage sausage rolls.
18:14Now, what makes this recipe truly special
18:16is the combination of herbs.
18:18So I've got some chopped rosemary,
18:19I've got some parsley,
18:21and what really makes this is the sage.
18:24It works really well with the sausage.
18:26Pop them in alongside some pancetta,
18:28some breadcrumbs and some cranberry.
18:30Finish the mixture off with whole grain mustard
18:34and some salt and pepper.
18:35Give that all a good mix up.
18:40Once everything is combined,
18:42split the mixture in two
18:43and then wrap tightly in parchment paper
18:45to form two equal lengths.
18:46This will make the filling of your sausage roll.
18:49And there you have it.
18:50Our sausage filling is ready to go.
18:52It's now going to go into the fridge, firm up,
18:53and then it's time for a puff pastry.
18:55Now, while that sausage filling is resting in the fridge,
18:58it's the perfect time to roll out your pastry.
19:00So just roll that puff pastry out to about 30 by 40 centimetres.
19:04Once you've done that,
19:05mix together a tablespoon of mustard and honey
19:07to brush over your pastry.
19:09OK, time for our sausage.
19:14So take it out of the parchment paper.
19:15You're going to take up a little bit of that honey mustard mixture
19:18and just brush it all over where that sausage mixture is going to go.
19:24Pop on that sausage filling
19:26and then we're going to do exactly the same on the other side.
19:32Then you're just going to take up the edge of the puff pastry
19:35and roll it over the sausage until it's completely covered.
19:38Like a little blanket.
19:40Once rolled, seal the edges of your pastry with water.
19:43And then, using a knife, just slice down the middle.
19:46So just trim off the edges
19:49and then slice them up.
19:55Brush your sausage rolls with an egg wash.
19:57Then our final touch,
19:59we'll sprinkle some sesame seeds.
20:01OK, these are now ready to go into the oven,
20:03preheated at about 220 degrees Celsius
20:05and they're going to cook for about 20 to 25 minutes
20:07until they're risen, golden and gorgeously brown.
20:10And just have a look at that.
20:14Cranberry and sage sausage rolls, ready for any festive gathering you have.
20:19Delicious!
20:22Lovely, thank you for that.
20:23Now time for us to finish up our vol-au-vent.
20:26So our sauce is lovely and thick.
20:28It's got that gorgeous stock in it.
20:30It's got some mustard, it's chicken, it's got the herbs.
20:33So we're going to finish it off with a lovely splash of double cream.
20:36Our vol-au-vent's now out of the oven.
20:38We have this sort of rim around the outside which is beautifully glazed.
20:42The centrepiece there in the middle where we've docked it with a fork.
20:45Just ease this out.
20:48Here we go.
20:49And we have a little bit of that sort of, what I would say,
20:51the inside of a pie mixture when you lift the pie lid off.
20:54Yeah.
20:55And that goes there.
20:56Delicious.
20:57I was just going to say as well, it's the time just to taste that sauce before it goes in
21:02and check that you're happy with it.
21:04I'm just going to drop that back in the oven for a second, Lisa.
21:06Okay.
21:07So it just dries out a little bit.
21:08So check that you've got enough mustard for you.
21:11A few more herbs, you can put that in just before it goes into the vol-au-vent,
21:15because it's absolutely fine.
21:17Now the big bit.
21:19So now we're going to scoop it into our vol-au-vent.
21:26I'm really happy now because I think it's so delicious
21:29and I think it's something that, oh, it's a really lovely Christmas centrepiece.
21:35Shall I be closer?
21:36How's that?
21:37Yes, that would help, John.
21:39Would that help?
21:40There you go.
21:41Look at that.
21:42Now Buzz, you do that.
21:44I'm just going to grab the lid.
21:45You grab the lid.
21:46I'm just going to add a little bit more chicken.
21:48It doesn't matter if it just falls slightly over the top
21:53and you can also serve the sauce on the side.
21:56Get all your chicken in there.
21:57And then our lid goes across the top, like that.
22:01You're going to have a little taste of that.
22:04A little taste?
22:05You've got to be joking.
22:06You can taste it from here, not the...
22:08Okay, as long as I'm allowed from there.
22:10You're allowed it from here.
22:11I'm not allowing pastry yet.
22:12And we have really gone large with this.
22:14Look at that lovely creamy chicken filling cased in the buttery puff pastry.
22:19I can see this coming out every Christmas, Jono.
22:21Mmm.
22:22I'm really happy to forgo the turkey for this.
22:25Really, really happy.
22:26Shall we keep eating?
22:28Do you want to keep eating more?
22:30I want to keep on eating more.
22:31But coming up after the break, we've got two stunning sides.
22:34A new creation of Lisa's Christmas stuffing cauliflower.
22:38Honestly, you've got to see this one.
22:39And a really wonderful tried and tested gravy carrot.
22:43Yep.
22:44And we trust you'll be back soon.
22:45See you then.
22:46Right, am I happy to see that?
22:57Welcome back to our Christmas kitchen, where we're bringing you a taste of our Christmas.
23:01As everything we have for you today is what we'll be cooking and eating this festive season.
23:05And next, we've got some side dishes that will take centre stage on any table.
23:10Yeah, around our table at Christmas, we've got meat lovers as well as vegetarians.
23:14And we've got vegans.
23:15We're a little melting pot, aren't we, Jono?
23:17Yeah, we sure are.
23:18Which is why this Christmas stuffing cauliflower is so good.
23:21And it's your invention.
23:23Well, I wanted to do something different than just our...
23:27We always do a nut roast and we've done vegan wellingtons, vegan petivies, all these different things.
23:34And I thought, I love a cauliflower.
23:36Why not do it as a whole cauliflower?
23:38So I'm going to take the lovely...
23:41I will take a knife now, but I'm just going to peel those off.
23:44Lovely leaves of the cauliflower.
23:47These are delicious, aren't they, Jon?
23:49These are fantastic in cauliflower cheese.
23:52They are amazing in a stir fry.
23:54Or a soup.
23:55Yeah, they have this incredible pepperiness to them, like cabbage.
23:59But they are absolutely delicious.
24:01So we'll keep those in the fridge.
24:02And you want half the core taken out, don't you?
24:04Well, yeah, I want the core taken out, but I don't want too much of it.
24:07So you've got the big, heavy core in the middle that's just here.
24:10So the steam penetrates all the way through.
24:12You don't want to take the whole core out, because the whole thing will fall apart.
24:16And I know this sounds really weird, but I will eat this.
24:21This is... I really like this.
24:23It's like raw turnip, so it's wonderful.
24:24Right now, like this?
24:26Well, yeah, look. What?
24:29Delicious.
24:30If you put anything in front of you, you'll eat it.
24:33Almost.
24:36So you need a big pot for this.
24:37Yeah.
24:38And in the pot, put about an inch of water.
24:41And then some marmite.
24:43This is one of my hero ingredients.
24:46About two teaspoons of marmite.
24:48The yeast extracts are available.
24:50They are.
24:51Yeah.
24:52They are.
24:53And what's also available, because we're doing stuffing cauliflower,
24:56it's a box of stuffing.
24:57What I've realised over the years is that not everybody at home wants to go about making stuffing,
25:03doing all the things go.
25:04There's plenty of things you can buy in the shop.
25:06And I've really... I've chilled out a bit, haven't I, Lisa?
25:09You have chilled out a little bit. Not always, but where stuffing is concerned,
25:16John makes the best stuffing, but this is a really good extra bit of stuffing.
25:20I love this stuffing though.
25:21I think it's a flavour enhancer.
25:23That's what we use it for.
25:24I love this stuffing.
25:25So I'm just going to follow the instructions on the pack.
25:26Yeah.
25:27Which is a pack of stuffing and 425 mils, water, boiling, goes in,
25:32and make up the stuffing with a knob of butter.
25:35Yeah.
25:36Well, at the end you put the butter in, you beat it through.
25:38And if you were doing a vegan version of this, a plant-based version,
25:42you'd just use plant-based butter.
25:44Putting in some thyme into there.
25:46And now I'm going to put my whole cauliflower into the pan, lid on.
25:52I'm going to bring that to the boil.
25:54And when it starts bubbling, let it bubble away for six minutes.
25:57And you get a delicious and gorgeous, perfectly cooked, perfectly tender cauliflower.
26:06Which we're then just going to put onto a tray.
26:09This stuffing gets mixed up.
26:11Hi.
26:12Hi.
26:13How you doing?
26:14I'm good.
26:15How are you?
26:16It's Christmas.
26:17I'm always good.
26:18You know, because I love Christmas.
26:19Do you?
26:20Well, I like the whole thing about the table.
26:22But what I also like about Christmas is we do things like this.
26:26It's the next day, or the day after.
26:29Whatever you're going to make, I always feel that you need to do that little bit extra,
26:35so that you've got the leftovers.
26:37The little extra bits that need to be done with it.
26:39Yeah.
26:40So I've got in here some creme fraiche.
26:43Yep.
26:44If you were doing it for vegans, you can use, there's a really good vegan version,
26:47plant-based version of creme fraiche.
26:49And then a nice tablespoon of Dijon mustard.
26:52The thing is with the stuffing as well, is when you make the stuffing, you want it to be cold,
26:57because the stuffing is going to be the outside of this, so it looks like this incredible cake, actually.
27:02So you need to keep on beating it quite well, and then let that cool down before you use it,
27:07so it's a little bit more solid.
27:08Yeah.
27:09So we've got one underneath.
27:10And then I'm just going to take my sauce and paint my cauliflower with the mustard creme fraiche.
27:20So there's your cold stuffing.
27:23From there.
27:25Lovely.
27:27You want it to be sort of pliable.
27:30And you can see that this would make, absolutely, it's a great side.
27:35But as a main course, I think it's gorgeous.
27:40But I just want to take this out so everybody can see it,
27:44because you've started to do that one, because we want it to be cold before you do it.
27:48This is how quickly it cooks.
27:50But you just almost, it's like blanching.
27:52But by steaming it, it sort of sits above.
27:56And there we have this amazing, wonderful head of cauliflower.
28:01But it's not, it has to be cooked in the oven again, so it needs to be, just have to cool a bit.
28:08So this is our cooled stuffing.
28:10It gets a little bit messy here.
28:12But we're just going to spoon the stuffing over the top of the cauliflower.
28:19And then we start sort of pressing it down with our hands.
28:24So you're going to get a big stuffing globe, I suppose.
28:29I think that's a nice idea.
28:32Now we're not going to waste that cauliflower juice.
28:35No.
28:36Which sounds really unusual.
28:37So with the poaching liquid from our cauliflower, I'm now going to do my gravy carrots.
28:42Whole carrots, we're taking, peeled them and taking the end off them.
28:46But they're sort of all about the same size.
28:48And I'm going to put those into the liquid from that cauliflower with a couple of spoonfuls of gravy granules.
28:58So that goes in, and then I'm just going to add a little bit more water.
29:04And then a good knob of butter.
29:11And then drop your carrots into the pot.
29:15I love those gravy carrots.
29:17Pepper on there, a bit of that across the top there, some pepper.
29:22And gently cook those for about 35 or 40 minutes, as if you were boiling a carrot.
29:27And if there's no liquid left across the top, that's okay.
29:31Just add a little bit more liquid to it.
29:32Look at that.
29:33I think it doesn't look particularly beautiful now.
29:37But it is quite stunning when you see it.
29:40So you can add a little bit of oil, drizzle a little bit of oil over the top.
29:43Either brush it or drizzle a little bit.
29:45And then that goes into the oven at 180 for about 30 minutes.
29:51I think it looks fantastic.
29:52So that goes in here.
29:54It goes in there.
29:55Now the cauliflower is going to be about 30 minutes.
29:58And now those carrots have got about 30 minutes left to cook.
30:00We're not going to wait for that amount of time because we're on telly and it's also Christmas.
30:04So here we go.
30:06Special.
30:07You getting your cauliflower?
30:09I'm going to get my cauliflower out.
30:10I'll get the carrots.
30:17Oh.
30:18So our carrots are nicely cooked.
30:19Look at him.
30:20Our cauliflower is nicely cooked.
30:21I mean he is so pretty.
30:23A little bit of brown on the top.
30:27Gone a little bit crispy.
30:29Lovely.
30:30And we're going to give it a special centrepiece plate because it should be the centrepiece.
30:35So I'm just going to lift my cauliflower on the paper and then I'm going to try and whip
30:42it off, John.
30:44There you go.
30:49Perfect.
30:50It looks like it's a savoury Christmas pudding.
30:54It does, doesn't it?
30:55I love the idea of it.
30:56They're now carrots and they're lovely and soft and shiny.
31:00Oh, it's delicious.
31:02We've got the thyme left in there from the cauliflower.
31:06I'm going to use a parmesan here because we're not veggie.
31:10But if you were, if you wanted to use a vegetarian hard cheese or vegan hard cheese, that's fine.
31:15But a little bit of parmesan over the top adds to that lovely Christmas feeling.
31:21A little bit of snow melted over the top.
31:25It really does look like a sort of Christmas pudding, doesn't it?
31:28And whilst you do that I'm just going to sprinkle a little bit of thyme across the top of these carrots.
31:32And then our gravy is ready for our Christmas table as well.
31:36Yep.
31:37And there we go.
31:41Come on, you've got to cut it open.
31:43I shall.
31:44Like a Christmas pudding.
31:45Like a Christmas pudding.
31:46I'm just going to cut wedges.
31:49So I'm going to cut a nice...
31:54This is going to be appearing on Christmas tables across the land.
31:59Yes, please.
32:01Like Oliver.
32:02Look.
32:03Look at that.
32:04You get a lovely wedge of the cauliflower.
32:06It looks so pretty, I think.
32:08I love the shape of the cauliflower.
32:10Bit of gravy carrot on there.
32:12Look, get one of those carrots on there.
32:13Absolutely magnificent.
32:14Yum.
32:15Bit of that gravy over the top.
32:17I think it's more than just a side and we will be certainly making space for these.
32:21We hope you will too.
32:23Our next up is a dessert that is both eye-catching and jaw-dropping.
32:26It's a chocolate Black Forest cake.
32:28Yum.
32:29Better get the kettle on.
32:30No, no, no.
32:31I'm getting the fizz out of the fridge.
32:32Of course you are.
32:33Yeah.
32:34Hello again and great to see you.
32:46Today we're bringing you a slice of Christmas in the Tarot Faulkner household.
32:50As today's recipes are what we will be enjoying on our family table.
32:54And I want more than just a slice of what's up next.
32:57Lisa's Black Forest cake, plus another tempting dessert.
33:00Here you go.
33:01A childhood staple from my neck of the woods.
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33:41Christmas this year, yeah, it's obviously going to be pretty special.
33:43I've got some standards to keep up now.
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34:24Nothing says Christmas to us like a showstopper of a dessert to top off a celebration.
34:28And this chocolate Black Forest cake is definitely the cherry on top.
34:33Yes, it's a twist on a Black Forest Ghetto which has layers of sponge, cherries and cream.
34:38Our version has all the classic elements, but as it's a cake, it's much easier to assemble.
34:43And there's no compromise whatsoever on taste or style.
34:47And it's one of those things that if you don't like Christmas pudding, this is it.
34:51This is it.
34:52But we are going to make a cake, but I'm just going to get some cherries on first.
34:55Jar of cherries you can buy in the shop, tins of cherries and the syrup.
34:58But the syrup and the cherries are important because...
35:00We want all the cherries in our cake and we're going to reduce the syrup to use on top.
35:05So all those cherries go out.
35:07Yum.
35:08And I'm going to put all my dry ingredients into one bowl.
35:11So I've got 340 grams of caster sugar, 230 of plain flour, 90 grams of cocoa powder, like so.
35:25And then it's two teaspoons of bicarb and two teaspoons of baking powder.
35:30So dry ingredients in one bowl.
35:32Yeah.
35:33And then wet ingredients separately.
35:34Exactly.
35:35We seem to be doing this a lot more now.
35:37Because a lot of people put cakes together and you sort of put all the ingredients together.
35:41But by mixing the dry ingredients, especially with cocoa.
35:44A little pinch of salt.
35:45Because cocoa sometimes doesn't mix through all the time.
35:48And I love what Lisa does with this.
35:50Use a whisk.
35:51Yeah, just whisk it all together so you've got everything combined.
35:54So two eggs into my jug here.
35:57If you find it difficult, lining it in.
36:00Get a piece of greaseproof paper or baking paper and then cut it into long strips.
36:06And then that way you can do your sides separately.
36:08But put your bottom in first and then put your sides around the outside and you won't...
36:12You shouldn't get a leak.
36:13Yeah.
36:14And it's quite thick this mixture anyway isn't it?
36:15Yeah.
36:16So I've got two eggs that I'm going to whisk in here.
36:19So a little pinch of salt.
36:24And then I'm going to pour into my eggs.
36:27140 ml of light olive oil or veg oil.
36:31I prefer the light olive oil.
36:33And then two teaspoons of vanilla extract.
36:37And then 250 ml of milk.
36:40But what's amazing about this cake as well, there's no butter.
36:43It's the oil.
36:44It's just the oil.
36:45So oil, milk, vanilla.
36:48And the eggs.
36:50Buy the whole thing together.
36:51All go into our bowl of our dry ingredients.
36:55So could you fill up my jug with boiling water.
36:59Just boiled kettle.
37:01250 ml of water.
37:03Boiling water.
37:04Now as you can tell, I don't very often make cakes at home.
37:08It's not what I do.
37:09Cook a steak.
37:10Great.
37:11Make a cake.
37:12Nah.
37:13Steak.
37:14Great.
37:15Cake.
37:16And then our boiling water.
37:18Should I whisk that?
37:19Hot water.
37:20You can whisk it in.
37:21Yep.
37:22Goes into our batter.
37:23Water.
37:24It's like a batter this.
37:25So first of all, if you want to, you could put this onto a tray and then put it into the
37:31oven so it's easier to transport.
37:33Because it is a big, it is a big fella.
37:37So all of this is poured into our cake tin.
37:40Let me take that whisk for you.
37:42Yeah.
37:43And then can you scrape out all that delicious?
37:45I can.
37:46I'm fascinated by the fact that, I mean, you think about cakes.
37:49Butter, sugar.
37:50So this one's just got oil and hot water.
37:52It's incredible.
37:53I think it's so simple.
37:54And it does rise up.
37:55Then take your lovely cherries and just drop them in to your cake.
38:03And you might find it, because they've got a bit of liquid in those cherries, you might
38:09want to reduce your boiling water.
38:11So what you're going to get are slices of this lovely cake with big juicy wedges of cherries
38:20there.
38:21And the cherry juice can go back in there.
38:23Yeah, because that's going to reduce.
38:24And that is going to go into the oven at 180 for about 45 minutes.
38:30So it does cook for quite a long time.
38:32Shall I open the door?
38:34Open the door, John.
38:35Open the door.
38:36Like a door to the advent calendar.
38:40Open, ready for our chocolate cake.
38:43Imagine you've opened up the advent calendar and there's a chocolate cake that size in there.
38:47That would be great, wouldn't that?
38:49There we go.
38:50Now, so what else have we got to do with this?
38:52We've got cherries.
38:53We're going to get some cream.
38:54We're going to whip some cream.
38:55Yep.
38:56And then we're going to decorate our beautiful cake.
38:58Okay.
38:59So cream, we're going to make some sort of sweetened vanilla cream.
39:02Yep.
39:03Some icing sugar.
39:04Yeah.
39:05And a little bit of vanilla when you whip cream together.
39:08And that's all you need to do.
39:10If you use icing sugar rather than using caster sugar, you don't get the grainy bits that
39:15go in it.
39:16So a good amount of icing sugar.
39:18And a nice teaspoon of vanilla bean paste or vanilla extract.
39:21It's absolutely fine.
39:22So we've got everything ready to go.
39:24Yep.
39:25Here you go.
39:26Now Lisa's going to put her feet up.
39:28I'm going to finish whipping the cream and you can enjoy another sweet treat.
39:33I went to school in Kent and on every school dinner menu was gypsy tart.
39:41But what intrigued me was the fact it only had two ingredients plus the pastry base.
39:45Before we get on to the filling, I'm going to make a pastry base with you.
39:48Into the mixer goes plain flour.
39:51Then cold butter.
39:52This is really important.
39:53You can use margarine if you want.
39:55The colder the better.
39:56Rub that together or bring that together.
39:58You can do it by hand if you really want to.
40:00To bring it all together, I'm using one egg.
40:03Next, add half an eggshell of water.
40:06So you put the water in.
40:08And you just want to pulse that together.
40:12Make sure not to overwork the dough.
40:14I'll tip that out.
40:15A little bit of flour.
40:17And then just bring that together.
40:19What I'm going to do is just roll this out.
40:22Get one of these.
40:23Now this is a pie tea with a perforated bottom.
40:25Which is good because it allows the heat through to cook the base.
40:28Put the tin and just roughly trim the edge.
40:31Just give some sort of shape to it like that.
40:33With your rolling pin.
40:35Roll the pastry onto the rolling pin like that.
40:38Lift it up.
40:39And then overlap.
40:40And then just roll it back over.
40:42And then with your fingers, you want to force it down into the bottom of the tray like that.
40:48And the sharp knife, you just want to run around the edge like that.
40:52And there it is.
40:53Using your thumb and forefinger, press around the edge of the pastry
40:56to form the decorative sides and then top with a fork.
40:59And that's it.
41:01That's the pastry made.
41:02Now it's time to blind bake.
41:04Line your pastry and add baking beans before popping in the oven for around about 15 minutes.
41:09Right, for the filling, it's just two ingredients.
41:11This is dark brown soft sugar.
41:14As you'll see, that sugar is nice and moist.
41:17And that's really important to this dish because it means it will whisk up really, really quickly.
41:22Now the other ingredient to talk about is evaporated milk.
41:27And here it is.
41:28This is a can of evaporated milk, which is very cold.
41:31So, sugar goes in.
41:33And then you add deep evaporated milk.
41:36I know what you're thinking.
41:38Lot of sugar.
41:39Lot of milk.
41:40But it is a treat.
41:42And I have reduced the sugar.
41:44Gently stir before leaving it whisking for 12 to 14 minutes.
41:49It's so simple.
41:50That's it.
41:55That is perfect.
41:56Look at that.
41:57Lovely mousse texture.
41:59Next, fill your tart case with a sweet mixture and decorate with pecans before baking for 10 to 12 minutes.
42:05There you go.
42:06A childhood staple from my neck of the woods.
42:09I'm serving you my gypsy tart with some creme fraiche and fresh lemon.
42:14Do you know what?
42:15This is quirkable.
42:21Another delightful dessert there.
42:23And I'm rather delighted with how this cake is going to look.
42:26Yes, so our cake is cooked and cooled, obviously.
42:28Yes.
42:29Take it out.
42:30But you can sort of see the cherries in here.
42:32If you look really carefully, you can just see where the indentation are, the cherries.
42:35So you know there's a little secret inside of this sort of, almost sort of dense chocolate bar of a cake.
42:40Oh, yeah.
42:41Absolutely.
42:42I love your descriptions.
42:43Really good.
42:44Your dense chocolate bar of a cake.
42:46And it is decadent.
42:48It is Christmas.
42:49We've got a nice lot of cream on top of this beautiful cake.
42:54And I bought you a little present.
42:56It's a Christmas tree of cherries with their stems on.
43:00So we've got our cherry juice, which we have taken out of the jar and then reduced it down.
43:06But this is still hot.
43:07So we've got some which is cold and it goes quite thick and syrupy.
43:12Almost as if it's a sort of a, I suppose that old style ice cream topping.
43:16Yeah.
43:17And as you're not going to use the one that I reduced down, I'm going to take that and put it back in with my little cherries for my little special fizz.
43:23My little Christmas drink.
43:25And we've got different.
43:26We've got some of the dark cherries and we've got some of the lovely glace cherries, which I really like.
43:33They're cocktail cherries.
43:34You've got cherries on top.
43:36I'm going to go cherries on the bottom.
43:38And then I might just do a little bit around the glass.
43:42I don't know if that's going to work or not.
43:44We'll give it a go.
43:45Let's see.
43:46Make it look pretty.
43:48Look how pretty this is.
43:51Looking good.
43:52It really, it's like a little, we're going back to the 80s.
43:57What I do like is that you actually do still use a good old fashioned flake.
44:03So we're just going to put those little cherries on top.
44:06Good.
44:07And then, because I think it looks really, we're sort of making it Christmassy.
44:13And thyme is one of those herbs that's very, you know, it's not too strong, especially the baby thyme.
44:19So I'm going to just put these, this on.
44:22I'm going to do this.
44:23I've got to say, it's a great, great Christmas at our house.
44:27Even if I do say so myself.
44:30Here we go.
44:31Uh oh.
44:32Nope.
44:33Corks are popping.
44:34Here we go.
44:35You ready?
44:36Go on.
44:37Oh yeah.
44:39Is that your favourite sound in the whole world?
44:42Look at that.
44:43Oh yes.
44:44And then a nice little drizzle of our cherry.
44:54The silence.
44:55The silence of you decorating a cake.
44:58The anticipation on Christmas day.
45:01It's so pretty isn't it?
45:03Yum yum yum.
45:04A decadent beauty from our table to what we hope will be your table.
45:09Why not give some of our favourites a go this Christmas and see for yourself why they're
45:14the top of our list.
45:15See you next time for some more foolproof festive dishes.
45:18See you later.
45:19Fun.
45:20Cheers.
45:21Cheers.
45:22.
45:23.
45:31.
45:36.
45:38Transcription by CastingWords
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