- 16 hours ago
- #realityinsighthub
Jamie's Cook Ahead Christmas Season 1 Episode 1
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
#
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00Every year can feel a little bit daunting, but not this year.
00:03We're going to cook ahead of time so it takes all of the kitchen chaos out of the big day.
00:11From what we can do well in advance to how to prep in the days and night before,
00:17we're talking delicious starters, epic desserts, incredible veggies and a genius way to cook the turkey.
00:27You'll be so far ahead, there won't be much left to do on the day and I'm going to be with you every step of the way.
00:35So grab your apron, roll up your sleeves and join me on this journey
00:40and make sure this Christmas is all about great food, great company and no last minute stress.
00:56In early December, we can get stuff done way in advance using the freezer as our best friend.
01:03A perfect cook ahead veggie centrepiece, gravy that's good for everyone, sensational stuffing, festive veg
01:11and a winning Christmas dessert already ahead of time so we can all relax on the big day.
01:18I'm going to kick things off by sharing with you the most delicious gratin.
01:28It's a great recipe because you can do it weeks in advance and I'm going to give you not one
01:31but two ways of serving it so you've got all bases covered.
01:35This special cook ahead vegetable dish adds the perfect oozy cheesiness to your festive feast.
01:44A stunning combo of sliced potatoes and seasonal veg smothered in a herb infused cheesy garlic sauce.
01:52Frozen ahead of time, it's ready to be a potato and fennel gratin
01:55or transformed into a superstar centrepiece pie.
01:59I think learning how to do a delicious gratin is a really good principle recipe.
02:05It's going to start off with some milk and some cream
02:09and I'm just going to get a pan on to like a medium heat
02:14and put 300ml of milk into the pan and 200ml of lovely double cream.
02:22As that temperature comes up, we can get some herbs in there,
02:26a couple of bay leaves, get some rosemary in there.
02:31Also, a classic Christmas spice, nutmeg.
02:35Grate about half of it into this cream and milk
02:39with a pinch of salt and pepper.
02:44And then I'm going to take a couple of garlic cloves and just finely slice it.
02:49So this is going to infuse the milk in the most beautiful, garlicky, herbal, spiced way.
02:57It's going to be fantastic.
03:01So look, beautiful potatoes, 800 grams.
03:03I'm going to peel these and all those layers of sliced up potatoes and veggies
03:09with creamy, cheesy, herby gorgeousness.
03:12That for me is absolute heaven.
03:14So now that's come to the boil, let's turn it off.
03:19And that smells absolutely incredible.
03:21So I'll leave that for the moment.
03:23To go with these sliced potatoes, we're going to get some onion
03:25and finely slice them again.
03:29Now I'm going to use fennel.
03:31It's really fresh.
03:32It cooks super sweet.
03:34And these stalks you can just finely slice as well.
03:37They'll be utterly delicious.
03:39The best thing about this recipe is you can do it before Christmas.
03:45And once we've made it and cooked it, we can pop it in the freezer.
03:48No compromise.
03:50Right.
03:51So we have this beautiful milk and cream, which is fantastically scented.
03:55Remove the herbs and the bay.
03:58They have done their job.
04:00I want to add some cheese.
04:02I'm going a little bit Italian with some parmesan,
04:05but then some great British farmhouse cheeses.
04:07So I've got some fantastic cheddar here,
04:10but you can pick the cheeses that you love.
04:13And I want about 100 grams.
04:17I'm just mixing the cheese.
04:19And the residual heat from the milk and cream
04:21will just slowly melt that into a kind of rustic cheese sauce.
04:26That is the basis of our flavour.
04:29So take a little dish, about kind of like 10 inches wide.
04:34I'm going to get some greaseproof paper.
04:36I'm going to scrumple it up.
04:37And I'll give it a little season now with salt and pepper.
04:42So just fan that around like that.
04:45Any old hell, frankly.
04:48And another bit.
04:49Shuffle in, pat it down.
04:50Then we can take our amazing cheese-scented sauce
04:55and just pour that over.
05:00Oh, yes.
05:02I love it.
05:04And as it cooks, all the veggies will soften up.
05:07And then the sauce will bubble up in and around everything.
05:10We're going to cook it now, cool it, and put it in the freezer.
05:15When I want it, I can take it out the day before
05:17and then I can turn it into a fantastic side dish.
05:20Or you can turn it into the most amazing showstopper of a pie.
05:24This is about getting things done in advance, but giving you options.
05:28So one great dish, two ways, giving you loads of choices.
05:32Happy days.
05:32Beautiful.
05:39That goes in the oven for one and a half hours
05:41at 180 degrees Celsius, which is 350 Fahrenheit.
05:46While that gratin is cooking,
05:48I want to show you how to make homemade pastry.
05:51Now, you can buy short-crust pastry,
05:53phyllo pastry and puff pastry,
05:54but the texture is much more optimal when you make it yourself.
05:58It's a very simple recipe.
06:00Half fat to flour, OK?
06:02So, we've got 500 grams of plain flour
06:05and then half the amount in weight of butter.
06:09So 250 grams.
06:11Get a nice pinch of salt,
06:13then rub the flour into the butter.
06:16Almost into like little cornflake pieces.
06:20What I love about these get-ahead recipes
06:23is this idea that we can build up an arsenal of deliciousness
06:29in our fridge and freezers to make Christmas Day the easiest one ever.
06:34Now, the exciting thing about making your own pastry is you can flavour it.
06:38And I want to use walnuts.
06:41I've just got 50 grams here.
06:42If you grate them, you create a walnut flour.
06:46And then I'm going to take one lovely egg.
06:52Give it a little whisk up.
06:54I'm not over mixing it or kneading it because I want it to remain short.
07:01Short means crumbly, like that.
07:03And you might need just a little splash of water.
07:09Just kind of almost hug it together.
07:13And cut this in half and press it out into two, sort of, two centimetre discs.
07:20They'll defrost much, much quicker.
07:22Grab some greaseproof paper.
07:28So wrap it up for Christmas.
07:30Literally for Christmas.
07:32So there you go.
07:34Homemade pastry, ready and raring to go.
07:37This can simply go in the freezer
07:39until you need it.
07:42So this has been cooking for an hour and a half.
07:53Just carefully take the lid off.
07:55It'll be steamy, so watch out.
07:58Look at that.
07:58Oh, goodness gracious.
08:02Let this cool down.
08:03I'll put the tinfoil back on top.
08:05We can put it in the freezer.
08:06One week, two weeks, even months, okay?
08:09No compromise.
08:10Then, when you want it,
08:12the day before, we take it out of the freezer, okay?
08:14And we can turn it out.
08:16Now, if you want it as a gratin,
08:18you simply take that frozen gratin
08:19back into this dish.
08:21Bit of cheese on top.
08:22And then the next day, into the oven.
08:24180, 40 minutes.
08:26Golden, blipping, perfection.
08:28Fantastic.
08:28Or, we can use it
08:30for the most amazingly insane vegetarian pie.
08:35So if we've made this and frozen it
08:37a few weeks before Christmas,
08:38I'm going to show you
08:40what to do on Christmas Eve
08:42to turn this delicious side dish
08:44into a show-stopping centerpiece.
08:48Whenever you want to use it,
08:50just get it out the day before
08:51and put it in the fridge.
08:52So, I want to get our pastry.
08:54I did it into two pieces, remember?
08:56Once that's defrosted,
08:58take the greaseproof paper,
08:59like that.
09:00We put the pastry on top.
09:02Some more greaseproof paper.
09:04So, the double greaseproof paper method
09:07guarantees you have no cracking
09:09or breaking.
09:11That is what we like at Christmas.
09:14So, this is looking really good.
09:19Cut it into a little circle like that.
09:22Put a little bit of flour on there.
09:23Now, go over with our gratin.
09:29Take this greaseproof off.
09:31I want about an inch around the outside.
09:35This is the base.
09:37Very flipping exciting.
09:40Then we'll go back to our pastry.
09:41And I'll do exactly the same.
09:45But this time, of course,
09:47we've got to go over the top
09:48and down the sides.
09:49So, we need it to be slightly bigger.
09:50So, a little flour here.
09:54Rolling pin.
09:56And then I'm going to get that pastry
09:57and roll it up
09:59over the rolling pin.
10:01Super simple, right?
10:02Put the pastry to one side.
10:04I'm going to get myself two eggs.
10:06Two bowls.
10:08Egg whites
10:09into one.
10:11What we can do is use the yolks
10:13for the outside
10:14to create
10:15the most incredible
10:17golden egg wash
10:19that will make it look so,
10:21so special.
10:22Then here with the whites,
10:24I can use to really
10:26stick
10:27the pastry
10:28to the pastry.
10:30So, we don't waste anything.
10:33Then we simply take
10:35the pastry
10:35and we just casually
10:37roll it over.
10:39like that.
10:40Then we press it
10:41on the top.
10:42Gently.
10:44And down onto the pastry.
10:46It's really easy.
10:48Then we'll trim it off.
10:50It's roughly
10:51an inch away
10:53from the pie.
10:56And then let me show you
10:58how we can do the edges here.
11:00I'm going to take my thumb
11:01and forefinger
11:01and use my finger
11:03and use my finger
11:03to push it in between.
11:05And then we go to the next one.
11:07So we're sealing it
11:08and we're giving it
11:10a nice
11:10Christmassy flourish.
11:13Use the egg yolks
11:14on the top.
11:16Like that.
11:19And give it a nice little coat.
11:21What you can do
11:22is take a little knife,
11:24get down on your knees,
11:26just go from the centre
11:27and using just the weight
11:29of the knife,
11:30don't push it down at all,
11:32just score it
11:33down
11:34in a little curve.
11:36Because as that cooks,
11:37that little score
11:38is going to just
11:40open up
11:41and part slightly.
11:43Just get your knife in now
11:44in a little crisscross.
11:46That lets the steam out
11:47and look at that.
11:49That is a beautiful pie.
11:50That is a centrepiece.
11:51And what I do now
11:52is just get it
11:53carefully onto a tray.
11:56So in theory,
11:57if you're doing
11:57the whole get ahead thing,
11:59we would put that
11:59in the fridge
12:00nice and safe.
12:01You could do it
12:01Christmas Eve
12:01or even the day before that.
12:03But I want to cook it
12:04for you now
12:04so you know
12:05what you're going to get.
12:06Simply put it
12:06at the bottom of the oven
12:07so you get a nice
12:08crispy bum.
12:09And we cook it
12:10for one hour
12:10at 180 degrees Celsius
12:11which is 350 Fahrenheit.
12:15Come on.
12:23Look
12:23at that.
12:26I love the scores.
12:27I love the cracks
12:28where the juices
12:29are just spilling out.
12:31Let's get a nice
12:32little slice.
12:36That
12:37is like opening up
12:38a beautiful little
12:40edible Christmas present.
12:42Perfectly cooked pastry.
12:43Look at the layers.
12:44Right, let's have a try.
12:54We're waiting too far.
12:56Mmm.
12:57Oh, that is delicious.
12:59I mean,
13:01double carb
13:01with a flouncing
13:03of fennel
13:04and beautiful,
13:06oozy,
13:07creamy,
13:07cheesy
13:07gorgeousness.
13:09The nutmeg
13:10here is just
13:10phenomenal.
13:11That is so,
13:13so delicious.
13:14That in the middle
13:14of the table
13:15with all the
13:16Christmas trimmings,
13:17it's going to be amazing.
13:18Two recipes
13:19in one.
13:20Give yourself options.
13:23Happy blooming Christmas.
13:23Behind every great roast dinner
13:47is an incredible gravy,
13:49and I want to show you
13:50a fantastic get-ahead gravy
13:52that is not only
13:53going to please
13:53the meat-eaters,
13:54but the veggies
13:54and the vegans
13:55and the gluten-free.
13:57Yes,
13:57I've got you covered.
14:00This Christmas gravy
14:01is an absolute
14:03game-changer.
14:04With a dried mushroom
14:05and herb stock,
14:06blackberry jam
14:07and festive port,
14:09it's rich,
14:10comforting,
14:10and really is
14:11good for everyone.
14:13Perfect to get all
14:14wrapped up
14:14well ahead of Christmas.
14:16Now,
14:17for meat-eaters,
14:18like having gravy
14:19made out of stock
14:20and bones
14:21and all the kind of
14:22meat drippings
14:22and stuff like that,
14:23that is easy,
14:24big flavour achieved.
14:26But if we wind back
14:27to veggie and vegan world,
14:28you need a few bits
14:29of technique
14:30and ingredients
14:31to make it utterly,
14:32undeniably delicious.
14:34And I've written this recipe
14:35so we can actually
14:36look after everyone.
14:38We're starting with two onions.
14:40Just roughly chop those.
14:42Nice big pan
14:43on a medium heat.
14:45In here we go
14:46with some olive oil.
14:47We're going to go in
14:47with our onions
14:48and we'll start
14:50to fry these off.
14:52Then I've got
14:52some lovely carrots here.
14:54So the carrots
14:55have had a nice
14:55little wash.
14:56Don't peel them.
14:57There's a lot of flavour
14:58in the skin.
14:59And we'll simply
15:00just split these in half
15:01and then roughly
15:03chop these as well.
15:06So,
15:07onions in,
15:08carrots in.
15:10Now,
15:10instead of just
15:11kind of putting liquid
15:11on there
15:12and boiling straight away,
15:13what I want to do
15:14is invest time
15:15into concentrating
15:17and caramelising
15:18all the natural sugars
15:19in the onion
15:20and the carrots.
15:21Right?
15:21That's going to give us colour.
15:22We want gravy to be dark.
15:24Right?
15:24And it's going to give us
15:25massive flavour.
15:27Season a little bit
15:28with salt and pepper.
15:30Now,
15:30celery
15:30is fantastic.
15:33It's fragrant.
15:34And we're just going
15:35to roughly chop that up.
15:36And as that fries away,
15:38I want to start thinking
15:39about a nice,
15:41beautiful stock.
15:43I'm going to use
15:43dried mushrooms.
15:44Now,
15:44look at these.
15:45Dried mushrooms
15:46are amazing.
15:47You can get them
15:48from the supermarkets
15:49and when you dry mushrooms,
15:52it's really hearty flavours
15:54that you're going to get
15:55from this.
15:55And just a small amount
15:56will make all the difference.
15:58Put in here
15:59like a litre,
16:00litre and a half
16:01of boiling water.
16:02We're going to rehydrate
16:04the mushrooms
16:05and they'll start
16:06giving off
16:07incredible colour.
16:09So,
16:10what else can we do?
16:11Things like rosemary.
16:12You can put that also
16:13into this lovely
16:14homemade stock.
16:17We're going to go in
16:18with some bay leaves
16:19and some lovely thyme
16:21as well.
16:22It's all flavour.
16:24I'll add now
16:24your typical veggie
16:25stock cube into here.
16:27Now,
16:28there's all kinds of
16:28different yeast extracts
16:30that you can get.
16:30This is a fantastic way
16:31to give your veggie
16:33vegan gravy
16:33more colour,
16:35more depth of flavour
16:35and a nice base
16:37of seasoning.
16:38So,
16:38let that infuse.
16:40Now,
16:40let's have a little
16:40look at the pan.
16:41It's getting dark now.
16:43Don't be afraid of that.
16:44Add fresh herbs
16:46to this as well.
16:47So,
16:47some rosemary
16:47goes in.
16:49Bay leaf.
16:51We take a little
16:51bit of thyme.
16:53Now,
16:54I'm going to use
16:54a couple of nice
16:55teaspoons of
16:56blackcurrant
16:56or blackberry jam.
16:59This sweetness
17:00balances
17:00your beautiful gravy.
17:02So,
17:02I'm going to stir
17:03that in
17:03with a nice
17:04lug of port.
17:07The jam
17:08and the port
17:08makes this
17:10an amazing
17:11Christmas gravy.
17:13And then
17:13a little tomato puree.
17:15So,
17:16a couple of
17:16tablespoons
17:16and then
17:18two tablespoons
17:19of gluten-free
17:20flour.
17:22And,
17:22of course,
17:23if no one
17:23coming to your party
17:25is gluten-free,
17:26just use
17:27regular plain flour.
17:28And then
17:29just a couple
17:30of tablespoons
17:30of vinegar
17:31will transform this.
17:32Like,
17:33you have to
17:33trust me.
17:34We want
17:35your taste buds
17:36to be firing
17:37on all cylinders,
17:38like bass,
17:39mid,
17:40and treble,
17:40right?
17:41Surround sound
17:41flavours.
17:44Now,
17:44this goes in.
17:45Let it sizzle up.
17:46It's all good.
17:47So,
17:48bring that to the boil
17:48and let that simmer
17:50for about
17:50ten minutes.
17:59It smells
18:00incredible.
18:02Pull out the herbs,
18:04like the rosemary.
18:06They have done
18:06their job.
18:07So,
18:07we can get rid of those
18:08and ladle this
18:10into
18:11this liquidiser.
18:13The colour
18:14looks phenomenal.
18:15We're going
18:17to put this
18:17on top
18:18like that.
18:18We don't want
18:19any mishaps.
18:20And we'll start
18:20on the lowest setting.
18:22Super,
18:22super low.
18:23Slowly,
18:24slowly.
18:27Then we can
18:28increase
18:29that speed.
18:35So,
18:36that's it.
18:37I'll push this
18:37through the core sieve.
18:38Just look at that
18:41blip in a way.
18:42Beautiful.
18:43Right,
18:43let's have a little try.
18:45This is your opportunity
18:46to check the seasoning.
18:51Big,
18:52bold,
18:53delicious,
18:54elegant.
18:55That
18:55is
18:56an epic gravy.
18:57That is probably,
18:58in my opinion,
18:59one of the best
18:59veggie,
19:00vegan gravies
19:00I've ever had,
19:01right?
19:01And I like that
19:02consistency.
19:03The colour's amazing.
19:05We have now got
19:05epic gravy
19:06done,
19:07right?
19:08Weeks before
19:08Christmas.
19:09The stress has gone.
19:10We're never going to
19:10run out.
19:11But also,
19:11on Christmas day
19:12when you're resting
19:13the turkey,
19:14right?
19:14We just take that
19:15fat off the tray
19:16with all the sticky
19:17bits in the bottom
19:17and we put that in
19:18there,
19:19simmer it away
19:19and you're going to
19:20get the best turkey
19:21gravy as well.
19:21This is a win-win
19:22scenario.
19:23So,
19:23you can put it in
19:24Tupperware,
19:25you can put it in
19:25these little bags,
19:27but it's just a
19:27brilliant thing that
19:28gives you choices
19:29and that's going to
19:29free up time
19:30and hopefully make this
19:31the best Christmas
19:33ever.
19:33If you can make a
19:44really good stuffing
19:45at Christmas,
19:45people seem to go
19:46wild for it
19:47and I've got an
19:48amazing recipe that
19:49you can do well ahead
19:50of the game,
19:50which means you can
19:51devote more time to
19:52flavours and textures.
19:53We can make it up,
19:54get it in the freezer
19:55and then before Christmas
19:56day we can defrost it.
19:58This is going to be good.
19:59My festive get-ahead
20:01stuffing is brilliantly
20:02veggie, packed with
20:04scrumptious squash,
20:05herbs, spices, fruit
20:07and nuts.
20:08Prep and freeze in
20:09advance as the perfect
20:10little present to
20:11yourself this Christmas.
20:13So, there's many,
20:14many ways you can do a
20:15stuffing and obviously
20:16the history of stuffing
20:17was all about stretching
20:18the meat further.
20:20But we're going to
20:21make this vegetarian.
20:22I want to introduce a
20:23few new flavours that
20:24I think are really
20:25Christmassy and really
20:25delicious.
20:26So, at the base of
20:27this is a button-up
20:29squash.
20:30So, get the tip of
20:30the knife, put it in
20:31nice and safely here
20:32and then just bring it
20:33down like that.
20:35Then pick it up,
20:36move it around.
20:37The tip is still in.
20:38We're going to go down.
20:40It's nice and easy,
20:41okay?
20:42Remove the seeds.
20:44You don't have to
20:45remove the peel because
20:46it's really delicate,
20:48really thin and sweet
20:49and nutty.
20:49Go down the length of
20:51the squash again,
20:52nice and carefully.
20:54Some nice red onions
20:55and then cut them
20:57into quarters.
20:59Add a little bit of
21:01sea salt.
21:02We want some pepper
21:03and also best friends
21:05with squash, by the way,
21:07is ground coriander.
21:09So, a teaspoon
21:10and a nice little pinch
21:12of cinnamon in there as
21:14well.
21:14And then a classic spice
21:16that's often underloved,
21:20nutmeg.
21:20half a nutmeg goes in
21:26and then just a little
21:28olive oil.
21:29So, get your hands in there,
21:31toss it all up.
21:32So, this goes in the oven
21:34for about 40 minutes
21:35at 190 degrees Celsius
21:37which is 350 Fahrenheit
21:38and this will be the base
21:40of the best stuffing ever.
21:48So, the squash is nearly done
21:49and I've got some lovely sage here
21:51and I want to show you
21:52a little tip
21:53that will transform this herb
21:55into something very special.
21:56Just a little olive oil
21:57and just massage it
21:58and then if I sprinkle this
22:00over the squash
22:01just for five,
22:02ten minutes in the oven
22:03they will go crispy crisp.
22:05So, if you have a little
22:06look at this
22:07you can see
22:09it's already shrunk
22:10and that shrinking
22:11is concentration of flavour.
22:13Let's sprinkle this
22:14over the top
22:14and putting that
22:16back in the oven now
22:16for five, ten minutes
22:17these will go really crisp.
22:24So, a typical stuffing
22:26would often have
22:27nearly always
22:27bread.
22:28Like breadcrumbs.
22:30500 grams I've got there.
22:32Remove
22:32the crust
22:33first
22:34and traditionally
22:36you would always
22:37make stuffing
22:37with stale bread.
22:39So, what I'm going to do
22:39is rehydrate it
22:40with milk
22:41and we're just going to
22:44pour some milk in.
22:46Let's say a couple
22:47of hundred mils
22:48and it will just
22:49soften it up
22:49squeeze it out.
22:52So, this excess
22:54milk here
22:55we can just lose that.
22:57So, look
22:57you can see
22:58now
22:58this is light
22:59and spongy.
23:01Let me just
23:03touch my hands.
23:05Now, currently
23:06this stuffing
23:06is vegetarian.
23:07If I swap the milk
23:08for water
23:09which is still
23:10very traditional
23:11it would be vegan
23:12and if you wanted to
23:14you could take
23:15a little batch
23:16of this beautiful stuffing
23:17and mix it
23:18with some sausage meat
23:19and have
23:19a meat version
23:20as well.
23:21They're all incredible.
23:22So, look
23:23the colours
23:25and the smells
23:26and you can see
23:28how crisp
23:29this has gone.
23:33Unbelievable.
23:35Amazing flavour.
23:36So,
23:37now what we can do
23:38is bejewel
23:40this beautiful stuffing.
23:41I've got some cranberries
23:44a nice little handful
23:45sweet and sour
23:46secondly
23:48like a little handful
23:49of pistachios
23:51and just cut
23:52through some of these.
23:55I'm going to use
23:56some of these
23:56vat packed
23:57chestnuts
23:58that is
24:00the flavour
24:01of Christmas.
24:02Come on.
24:03So, we can leave
24:04some whole
24:04some halved
24:05like that
24:06and then some
24:07we can literally
24:08break up
24:08like a little powder
24:10and sprinkle
24:11that on top.
24:13Now in with
24:14the bread.
24:16I use the back
24:17of the spoon
24:17to kind of squash it.
24:20So, this is done now.
24:22Right, you can put it
24:22in the fridge
24:23for like two or three days
24:24easy peasy
24:25or get it in the freezer
24:26like weeks before
24:27if you want to be
24:27super in advance.
24:28It's a great job
24:29done and dusted.
24:31So, what I would do
24:32if it was frozen
24:32is just take it out
24:33on Christmas Eve
24:34let it defrost
24:35and then once that's
24:36defrosted
24:36I like to do two
24:37things with the stuffing.
24:39The first thing
24:39as I take a third
24:40and I'll stuff
24:41that into the turkey
24:42and that way
24:43it'll absorb
24:44all the cooking juices
24:45it'll be soft
24:46and gorgeous
24:46but then I take
24:47the other two thirds
24:48and I love to put it
24:49into a bowl
24:50or a tin
24:51and then that way
24:52we can roast it
24:54in here
24:54and get crispy edges
24:55a completely
24:56different experience
24:57and I promise you
24:57people will be
24:58screaming about
24:59your stuffing.
25:00So, this
25:01is non-stick
25:02so I just like
25:03to double
25:04make sure it's non-stick
25:05by rubbing it
25:06with some olive oil
25:07then I'm going to
25:08take two thirds
25:08of this lovely mix
25:10and pop it
25:11in here
25:11think of it
25:13almost like
25:13the most delicious
25:15Christmassy
25:16edible
25:16sandcastle
25:18This goes into the oven
25:21at 180 degrees Celsius
25:22which is 350 Fahrenheit
25:23for about an hour
25:24until golden
25:25crisp
25:26and delicious
25:26look at that
25:37come on
25:38so simply
25:40get your mould
25:41and then hope
25:42for a turnout
25:44that works
25:46I'm feeling good
25:47about it
25:48look at the sage
25:51as well
25:51that
25:52is exactly
25:54what I wanted
25:55get in there
25:59look at that
26:01crispy on the outside
26:02soft in the middle
26:04and
26:05obviously
26:06I've just cooked this
26:07to show you
26:07but I have to taste
26:09as well
26:09to give you my
26:11professional opinion
26:12mmm
26:14it's really soft
26:17and light
26:17on the inside
26:18on the outside
26:20it's crunchy
26:23and those little
26:24kind of bejeweling
26:25of lovely cranberries
26:26and the lovely
26:27pistachios
26:28and the chestnuts
26:28it's absolutely
26:29blooming delicious
26:30that's another
26:31really important job
26:32done and dusted
26:33so it's going to
26:34make your Christmas
26:35a little bit easier
26:36this year
26:36love it
26:37Flavoured butters
26:58I think
26:58are an amazing
27:00principle
27:00that will serve you
27:01and your family
27:02really really well
27:03and especially
27:04at Christmas
27:05this is like
27:06a little bank
27:06a little library
27:07of flavours
27:08in the form
27:09of butter
27:09that can go
27:10into so many
27:11dishes
27:11leftovers
27:12Christmas day
27:13Boxing day
27:13and beyond
27:14my flavoured butters
27:17are the easiest way
27:18to get ahead
27:19with big flavour
27:20this Christmas
27:21I'm making one
27:23with fresh parsley
27:24watercress
27:24and hot horse
27:25reddish
27:25to go with
27:26a gorgeous platter
27:27of greens
27:28and a mouth tingling
27:30prosecco orange
27:31and cumin butter
27:32that's perfect
27:32with carrots
27:33super simple
27:35and done in advance
27:36to add big flavour
27:37to veggies
27:38on Christmas day
27:39so in here
27:42pestle and mortar
27:42get some lovely
27:44parsley
27:44stalks and all
27:46I've also got
27:47some watercress
27:48it's nice and mustardy
27:49and beautiful
27:49so just pound it up
27:52a little seasoning
27:53of salt
27:54helps create
27:55a little bit
27:56of abrasion
27:57just give it a bash
27:58for 20 seconds
27:58hardcore
27:59and look at it
28:02it's green
28:03rustic
28:04now this is a fresh
28:06horseradish
28:06you just give it
28:07a little peel
28:08and then you can
28:09grate it
28:10and of course
28:11it's hot and spicy
28:12you can buy
28:13the jarred stuff
28:14creamed or not
28:15it doesn't matter
28:15so we've got parsley
28:17watercress
28:18and horseradish
28:20nice
28:20and then something
28:21that works really
28:22really well
28:23with this
28:24is lemon
28:24we'll use the zest
28:26because it's our best
28:27friend and the juice
28:28so make up
28:30your own combos
28:31look there's no
28:31real right or wrong
28:32and a little bit
28:34of lemon juice
28:34goes in here
28:35salt and pepper
28:37to season it
28:39and then we'll go in
28:40with a pack of butter
28:41now if you think
28:44about having three
28:45or four of these
28:46in your freezer
28:47at Christmas time
28:48then you can dedicate
28:49one combo
28:50to Brussels sprouts
28:51and then one combo
28:52to some lovely carrots
28:54and for me
28:55when you look at
28:56the Christmas table
28:57when each thing
28:58has got its own
28:59single-mindedness
29:00and unique flavour profile
29:02that is when you've
29:03got a feast
29:04of all feasts
29:05now I want to show you
29:07how to store
29:07this flavoured butter
29:09let me just wash my hands
29:10cut two sheets
29:12of greaseproof
29:13into quarters
29:15like this
29:16get
29:18this butter
29:19divided
29:20into four
29:21put this on top
29:22like that
29:23and press it down
29:25because it's nice
29:27and thin
29:27when it's frozen
29:28it's going to be
29:29a nice little envelope
29:30and I can just put it
29:31over a plate of something
29:32and it just goes
29:33and melts
29:34straight away
29:34and each one of these
29:36little envelopes
29:37is like a little love letter
29:39to a piece of fish
29:40or a little bit of greens
29:41and that's the way
29:43I look at it
29:43so
29:43in the freezer we go
29:45let me show you
29:46because I've got
29:47one I made earlier
29:48if I just peel this off
29:50what we have
29:51is a lovely little disc
29:52and they melt
29:53really really quickly
29:55right
29:56classic combo
29:57we're going to go
29:58orange
29:58and cumin
30:00and that
30:01with veggies
30:02particularly carrots
30:03is absolutely amazing
30:05so in a pestle and mortar again
30:06I'll go in
30:07with some salt
30:08some pepper
30:08some thyme
30:10you could use any woody herb
30:11but I think thyme
30:12and carrots
30:13is really really nice
30:14so I'm just going to pick off
30:15the leaves
30:17like that
30:17we'll get into a pan here
30:19just like
30:20a couple of teaspoons
30:21of cumin seeds
30:22and just toast it up
30:24by toasting it
30:25you'll just reawaken
30:27those natural oils
30:28and the flavours
30:29and it'll just make
30:30a massive difference
30:30couple of little bashes
30:35and we're done
30:38back to our little zester
30:40orange
30:41cumin
30:42thyme
30:43and garlic
30:43an amazing combination
30:45so again
30:46using that pestle and mortar
30:48or it could be a food processor
30:50or a lot of chopping
30:52and scrunching
30:52so I'm going to go in now
30:54with two cloves of garlic
30:55and we've got the toasted
30:59cumin there
31:01just kind of crack them
31:03oh the smells
31:05and then in with the butter
31:07let me show you
31:14a different format
31:15to store this flavoured butter
31:18I just get a bit of greaseproof
31:20like that
31:21and get the butter in there
31:23like that
31:24and then roll it up
31:25twist up the ends
31:27like a Christmas cracker
31:28get it nice and tight
31:29and then if you put that
31:30in the freezer
31:30for like five minutes
31:31it will firm up a bit
31:32then you can slice it
31:34into little pre-portioned discs
31:35and then later on
31:37weeks, months later
31:37take a little disc
31:38and put that on something delicious
31:40to make it extra, extra special
31:42right, let's get this in the freezer
31:44so if you've got ahead
31:46and frozen your butters
31:47a few weeks before Christmas
31:48I'm going to show you
31:50exactly what to do
31:51on Christmas Day
31:52to give your veggies
31:54a big hit of festive flavour
31:55I'm going to give you
31:57two recipes
31:58to celebrate these
31:59gorgeous butters
32:00this Christmas
32:01the first recipe
32:02I just love
32:04because it's a little bit bonkers
32:05it's a little bit eccentric
32:07it's very Christmas
32:08so it's carrots in the bag
32:10simply get a wide piece of tinfoil
32:12on the bottom
32:14I'll have two pieces
32:16like that
32:18and then grab
32:18a little plate
32:20press the tinfoil down
32:22into the shape of the plate
32:23then I've got some lovely carrots here
32:27look at these
32:28these have been washed
32:29cut them
32:30into little angled pieces
32:32like this
32:33cooking in the bag
32:35is primarily
32:36about steaming
32:37right
32:38the moisture goes to the top of the bag
32:40and then evaporates down again
32:41and goes to the bottom
32:42and boils up again
32:42you're just kind of basting
32:44whatever you're cooking in that bag
32:45with that flavour
32:46so it's clever
32:48let's get
32:49our beautiful butter
32:50out of the freezer
32:52and a little bottle of something nice
32:54because it's Christmas time
32:55so in this recipe
32:58you've got that incredible marriage
33:00and combination
33:00of butter
33:02and then liquid
33:03which is in the form
33:04of some nice bubbles
33:06right
33:06because it's Christmas time
33:07but it could be white wine
33:09it could even be red wine
33:10it could be cider
33:10it could be orange juice
33:12it could be water
33:12Merry Christmas
33:16so look
33:17just put a little splodge
33:18of the good stuff in there
33:20and
33:22I'll have a little splodge of
33:24stuff in there as well
33:26if you want to put some herb in
33:29time tips
33:30I'll take a bit of that
33:31so two pieces of tinfoil in the bottom
33:33just to keep it nice and solid
33:35one piece on the top
33:36if you egg wash the side
33:39of this little envelope
33:40when you seal it
33:41no steam will get out
33:43and all of that flavour
33:45and that liquid will stay
33:46in that little foil envelope
33:49and then it will puff up
33:50like something crazy
33:52out of a cartoon
33:53so just put that
33:55over the carrots like that
33:56fold it up and pinch
33:58and you can see
33:59this is quite a robust thing now
34:00this can go in the fridge
34:01you can do it the day before Christmas
34:03two days before Christmas
34:04and then on the big day
34:05you can do this on the hob
34:07which is really convenient
34:08and as this starts puffing up
34:10a little bit
34:11and you'll hear the tinfoil
34:12just going kink kink kink kink
34:13then turn it down to medium
34:15give it about 20 minutes
34:16and you'll have the most
34:17delicious carrots ever
34:19right
34:20let me show you
34:21how to take simple
34:22humble greens
34:23and make them spectacular
34:24at Christmas time
34:27oven space and hob space
34:28is at a premium
34:29so when you can't go out
34:30you go up
34:31so what we're going to do
34:33is have boiling
34:33and steaming
34:34so brussels sprouts go in
34:37and then when it comes
34:38to your layers
34:39what I love about this
34:41is you just get another
34:41little steamer insert
34:42and you can add another veg
34:44right
34:44like a cabbagey leaf
34:45just kind of have fun with it
34:47whatever your family loves
34:48and then if you wanted to add
34:50some peas
34:50you absolutely can
34:52and then with five minutes to go
34:54before you want to eat
34:55your Christmas dinner
34:56kettle boiled
34:57brussels
34:58come up to the boil
34:59then we'll go on
35:01with our steamer
35:02all very chill
35:03all very nice
35:05they'll literally only need
35:06like four
35:07five minutes max
35:08and then
35:09it's butter time
35:11so we can take our fantastic
35:19frozen get ahead butter
35:20and I'll lay that
35:22on the top here
35:23lid back on top
35:25and that butter's just gonna
35:28over the peas
35:30broccoli
35:30charred
35:31through the holes
35:32onto the lovely cabbages
35:34and the last bits
35:35going through the holes
35:36will go onto the brussels
35:37down the bottom
35:38happy days
35:39let's get a nice little platter
35:46we can lay out the
35:48different veggies
35:49the lovely peas
35:50cavallonera and kale
35:54and then with the last
35:56empty steamer
35:57we can use that
35:58as a colander
35:59and if you need any liquid
36:00for your gravy
36:01you can use that
36:02and look at that
36:06a lovely little platter
36:08of quickly cooked greens
36:10let's have a little try
36:10delicious
36:14horseradish
36:15watercress
36:15it's an amazing combination
36:17let's do the carrots
36:19come on
36:19look at that
36:21it is brilliant
36:22get our platter
36:23it's hot
36:25so use a pair of tongs
36:26just to pick it up
36:27imagine that going
36:29to the Christmas table
36:29the turkey platter
36:31the gravy seaming
36:32where you got the veg
36:33but then at the table
36:34all confident
36:35and that
36:38is the coolest thing ever
36:39I think this
36:41is the quickest
36:41easiest way
36:42to big flavour
36:43on Christmas day
36:45I've got a delicious
37:04festive dessert
37:04that is the perfect
37:05get ahead recipe
37:07this is my Christmas
37:09Arctic roll
37:09a fantastic principal
37:11recipe for any time
37:12of the year
37:13but I want to show you
37:14how you can make it
37:14incredibly Christmassy
37:16my get ahead
37:18chocolate Arctic roll
37:19is the perfect
37:20combination of
37:21festive flavours
37:22and the best bit
37:24it can all be done
37:25well in advance
37:26with a clementine
37:28flavoured
37:28no churn ice cream
37:29and cranberries
37:30wrapped in a
37:31decadent chocolate sponge
37:33this is the ultimate
37:34treat to add a bit
37:35of sparkle
37:36to your Christmas table
37:37it is so
37:40so simple
37:41first up
37:42let's choose the flavour
37:43clementines
37:44the flavour
37:44of Christmas
37:45remove just the
37:47beautiful orange zest
37:49this is full of flavour
37:51so get a pan on the heat
37:52by squeezing this juice
37:54into the pan
37:55right
37:56we'll reduce it down
37:57and it will give
37:59this beautiful ice cream
38:00the most amazing flavour
38:01I'm going to use
38:02five nice juicy clementines
38:04now in the bowl here
38:07we're going to go in
38:08with 600 milliliters
38:09of double cream
38:10and start to whisk it up
38:13get the air into it
38:14you want it to be
38:16soft peaks
38:16which is thickened
38:18and definitely not thick
38:19don't over whisk it
38:20so that is how I want it
38:24nice and soft
38:25nice and delicate
38:26so into here
38:27I'm going to get a tin
38:29of condensed milk
38:30this is normally about
38:32sort of 400 grams
38:32so think of this
38:34almost like your basic
38:35vanilla ice cream
38:36we've got the syrup here
38:38you can see the juice
38:40has gone down
38:41by a quarter
38:42if you want to
38:44cool it down quickly
38:44literally just get the pan
38:46and I just hold it
38:47into a little bowl
38:48of cold water
38:49this is Christmas
38:52intensified
38:53then we back it up
38:55with the zest
38:56and then we just
38:58fold it through
38:59and put it into
39:02a little tray
39:03like this
39:03flatten it out
39:05a little bit
39:05that tiny little bit
39:07of zest
39:08left over
39:08beautiful
39:10and you can do this
39:12a week
39:12two weeks
39:13three weeks
39:13in advance
39:14but I want to show you
39:15how you can turn this
39:16into an epic
39:18classic Christmas dessert
39:19whack that in the freezer
39:21for three or four hours
39:22and then it will be ready
39:23and raring to go
39:24right let me show you
39:28how to make the simplest
39:29chocolate sponge
39:30get yourself
39:31three lovely large
39:32organic eggs
39:33into our mixer
39:35and in with 100 grams
39:39of golden caster sugar
39:42I think that is looking
39:51pretty good
39:52so the way to tell
39:54if it's ready
39:54is you can see
39:56that it's like
39:57almost tripled
39:58in volume
39:59then I'm going to take
40:0175 grams
40:02of plain flour
40:04put it through a sieve
40:05and I'm going to flavor it
40:08with cocoa powder
40:0925 grams
40:10pretty much
40:12a heaped tablespoon
40:13and then we're just
40:15going to fold it through
40:16so what I've got here
40:21is a typical baking tray
40:23this is 38 centimetres
40:25by 25
40:26I've rubbed it with butter
40:27bit of greaseproof paper
40:29and then in we go
40:30with our lovely
40:31chocolate sponge
40:32get it to those corners
40:35so this goes in the oven
40:39for just 10 minutes
40:40at 180 degrees celsius
40:42which is 350 fahrenheit
40:44nice and gently
40:45the sponge
40:53has had
40:54just under 10 minutes
40:56I've got a damp
40:58clean cloth here
40:58which I'll lay out
40:59and then I'll get
41:01some greaseproof paper
41:02and then I want a little bit
41:06of golden caster sugar
41:07just to sprinkle on top
41:08this just gives the sponge
41:10a little finish
41:11super old school
41:12love it
41:13okay let's get our sponge
41:15and I'm just going to
41:17turn it out
41:18super confident
41:18one two three
41:20and then while it's warm
41:23just start getting that
41:25bit of greaseproof paper
41:27it's very satisfying
41:30what I'm going to do
41:33is fold over the
41:34greaseproof paper
41:34and start to loosely
41:36fold it up
41:37by rolling this up
41:40while the sponge
41:41is still warm
41:42it's flexible
41:43if I let that
41:44flat sponge
41:45cool down
41:46and then I went
41:47to roll it up
41:47it would most likely
41:48crack multiple times
41:50which isn't as cool
41:50so let that cool down
41:52let the ice cream
41:53freeze
41:54and when that's ready
41:55to go
41:55then I'll show you
41:56how to put this
41:56all together
41:57the ice cream
42:09has just frozen beautifully
42:12and then whenever I want
42:13to use it
42:14I just place it in the
42:15fridge
42:16for like 15-20 minutes
42:18and it's scoopable
42:19pretty quick
42:20here is the sponge part
42:21which has cooled down
42:22and I'll just unfold
42:24this
42:24I'm going to take
42:27this beautiful
42:28cranberry sauce
42:29and I'll give it
42:31a nice thick layer
42:32then I've got some
42:36chocolate orange here
42:37take a little wodge
42:38and then break it up
42:40over the top
42:41like that
42:42but do whatever
42:44chocolate you like
42:44right push this to one
42:46side
42:46then we've got
42:48our beautiful
42:49no churn ice cream
42:50so this is a fun bit
42:51I'm going to take
42:52a bit of the greaseproof paper
42:54and I'm going to take
42:57this ice cream
42:59then
43:02I'm going to grab
43:03the greaseproof
43:04don't worry about it
43:06getting messy
43:06roll it up
43:08and use your hands
43:09just to push it
43:10into a kind of
43:11cigar shape
43:12squeeze the sides
43:13and we can just
43:14roll that like that
43:15don't worry about the mess
43:16get your sponge
43:17and then basically
43:19we can unravel it
43:20just put it on
43:22like that
43:22then we roll it up
43:25as tight as possible
43:27then get yourself
43:29some foil
43:30roll it up
43:32and really put pressure
43:34on it as you do it
43:35then you can go
43:36to the outside
43:37like a Christmas cracker
43:38and squeeze it
43:39and roll it up
43:40and then you get
43:41that fantastic shape
43:43right
43:43so that now
43:44goes in the freezer
43:45you can do this
43:46a week before
43:46two weeks before
43:47it is
43:48the most brilliant
43:49get ahead dessert
43:50whack it in there
43:51and then you're ready
43:52and rocking
43:53so if we've made this
43:55and frozen it
43:56a few weeks before Christmas
43:57I'm going to show you
43:59exactly what to do
44:00on Christmas day
44:01to serve up this
44:02deliciously decadent
44:03get ahead dessert
44:04so once it's frozen up
44:07it's really robust
44:08and when you're ready
44:10and raring to go
44:10unwrap it
44:11like a Christmas present
44:13actually this is a nice
44:14Christmas present
44:15now I quite like the idea
44:19of giving it a dusting
44:21of cocoa powder
44:22right just to give it
44:24that nice finish
44:25after like a couple of minutes
44:27out of the freezer
44:28and you can slice through
44:29hallelujah
44:34hallelujah
44:35it's just beautiful
44:37go for another one
44:38look at it
44:41guys
44:43retro
44:44arctic roll
44:47merry Christmas
44:52honestly
44:53Santa's going to be so proud
44:56of you
44:56to start kind of like
44:58taking holly
44:59and all that kind of
45:00melarchs
45:00come on let's make it
45:01look nice
45:02I want something for the top
45:04take a little bar of chocolate
45:06right
45:07and we're just going to
45:07slowly but surely
45:08drag this
45:09towards you
45:11and that's what you get
45:15put it on the top
45:17let me show you
45:17on the white chocolate
45:18let's get Rudolf
45:23in on the act
45:24you can take
45:26little sparklers
45:27come on
45:30merry Christmas
45:31and if I just try
45:33a little bit here
45:34oh come on
45:43the sourness
45:45of the cranberry
45:46with that beautiful
45:47clementine ice cream
45:49is a thing
45:50of joy
45:51and wrapped in that
45:52chocolate sponge
45:53is just so good
45:54that is what it's all about
45:56this really could be
45:58the best Christmas
45:59ever
46:00next time
46:02I'll show you how
46:03we can get ahead
46:04in the days before Christmas
46:05with a stunning starter
46:07the most incredible way
46:09to cook turkey
46:10and a batter
46:11for an epic
46:12Yorkshire pudding
46:13all done and dusted
46:15ahead of time
46:16merry Christmas everyone
46:18well that's being served up
46:25next Monday night
46:26at 8
46:26or right now
46:27if you just can't wait
46:28and have a few quid
46:29in your pocket
46:29stream the whole series
46:30on channel 4 plus
46:31go on
46:32call it an early Christmas
46:33present to yourself
46:34next tonight
46:35minute by minute
46:36a brand new troubling case
46:37comes under investigation
46:38in 24 hours
46:39in police custody
46:40we'll see you next time
46:41we'll see you next time
46:42we'll see you next time
46:43we'll see you next time
46:45we'll see you next time
Be the first to comment