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00:00This Christmas, choose food with the Board B Equality mark for the highest standards, verified at every stage.
00:10Hello and welcome to Limerick City, the location for my Christmas programmes this year.
00:15As usual, there's a lot to pack in, because as well as meeting interesting people and going to interesting places,
00:20I've got some new recipes for you, including braised shoulder of lamb with bulgur wheat and cinnamon swirl mince pies.
00:27Sure to become a regular item at Christmas.
00:31But first, I'm going to start with Safford Orzo with Mussels.
00:40Irish mussels are delicious this time of year, and I'm going to show you a lovely recipe using some orzo pasta.
00:46So you get the lovely mussels and you clean them. Now that's really important.
00:49So you remove any of the beard. If they do open, don't worry in the kitchen.
00:53Just tap them like that, and if they close, then they're lovely and fresh.
00:56We're going to start the process of this. Just heat our pot.
00:59So a good drizzle of oil.
01:02One thing I love with mussels is leeks.
01:04So I've sliced two small leeks, also chopped some onion. You don't have to chop it too fine.
01:09So we're going to pop this into the pan.
01:12So we have some black peppercorns.
01:14So we have turmeric and some saffron.
01:16And the turmeric will give lovely flavour and lovely colour.
01:19Fresh bay leaves. When I'm using bay leaves, I love to just tear them.
01:22Pop that in there.
01:24And then some cherry tomatoes.
01:25I'm not even going to take them off the vine.
01:26I'm actually going to put them in like that.
01:28You can see the way the turmeric has changed the colour of this.
01:31And of course all those lovely cherry tomatoes will come off the vine anyway.
01:35Now we're going to deglaze it with wine.
01:37So my tip of wine is not good enough to drink. It's not good enough to cook with.
01:39And then we'll give this a stir.
01:42Now we're going to pop in our mussels.
01:45I'm going to put in my stock so I've warmed up the stock just to speed up the process.
01:49And this is vegetable stock so completely cover this.
01:53Give that another good stir.
01:54So now the lid goes on.
01:59And we're going to cook then.
02:00It'll take about five, six minutes.
02:01So it's very, very simple and cooks really quickly.
02:03So this is our orzo.
02:05Before I put this in, we're going to start now.
02:07Lovely layers.
02:08So we're going to put in some olive oil.
02:10One onion, finely chopped.
02:12And then we have one fresh red pepper.
02:15Chop it nice and small.
02:16I kind of don't want it any bigger than the pasta.
02:18So I'm going to put in two pieces of butter.
02:20So baby fennel, loveliness soup.
02:22Chop this as fine as you can.
02:23Now, just scooping all that up.
02:27It's going to go in there.
02:29So I'm going to crush two cloves of garlic into this.
02:33I'm going to turn off my mussels.
02:35They're all opened up.
02:36So when they're opened up, they're cooked.
02:37So I'm going to use this stock for the pasta.
02:41So this is our lovely orzo.
02:42So it's a really, really lovely pasta.
02:45And then our lovely stock is going to go in here.
02:49So I like to use a sieve when I'm doing this.
02:51So just bring it up to the boil.
02:54Let it simmer.
02:56One thing I'm going to put in next now is the nanduja.
02:58So this is a lovely Italian kind of a spicy sausage paste, which is really good.
03:03So there's a bit of a kick.
03:04Two large spoonfuls.
03:05And then give this a really good stir.
03:08You can see the way the colour is changing.
03:09So the lid goes on.
03:12While that's on cooking, what I'm going to do is remove the mussels.
03:15Now they're hot.
03:16You know chefs were used to touching hot things.
03:18You just literally remove those lovely little juicy.
03:20Look at that.
03:21They're so sweet and delicious.
03:24So this is the mussels.
03:26I've removed them from the shell, but I've kept some of them.
03:28So I have because I want to garnish it.
03:30So you can see the way it's swelled up.
03:31And I want that lovely kind of soft consistency.
03:34So I'm going to finish it with the creme fraiche here.
03:35Now a couple of good pinches of salt.
03:40And then the herb I love to put into this is some fresh basil.
03:44And then the star of the show, the mussels that we've already cooked.
03:47So I want to keep the ones in the shell.
03:49So I just scoop these out.
03:51So they'll just take literally a couple of seconds just to warm through.
03:54Just stir them through.
03:56So that's it.
03:57We're ready to serve up.
03:58Nice big bowl.
03:59Look at that lovely soft, wet.
04:02It's really, really moist.
04:03And those mussels.
04:03And I'm going to grate a little bit of lemon on top just to finish it off.
04:09So just to decorate it, some of those lovely mussels.
04:11So kind of sit them up and you can see them.
04:14Now finish it with some fresh basil.
04:16So that gives lovely freshness.
04:17And of course those mussels, when they're nice and sweet and this is the perfect time of year.
04:21That lovely orzo pasta, which is lovely and creamy.
04:23And that little hidden that nindua sausage.
04:25I really hope you give this recipe a go.
04:27The French table is located just beside the River Shannon on Steamboat Quay.
04:37It's a very popular restaurant in the city, celebrating its 19th birthday this year, which in this business is a real achievement.
04:45Thomas, it's lovely to see you again.
04:47What are you going to cook for me today?
04:48Thanks very much for coming, Neven.
04:50And today we have a beautiful goose from County Leash that we're going to pan-fried and we're going to serve with some beautiful spƤtzle and some chestnuts.
05:00And we confit the wings also.
05:02So we're going to work on that straight away.
05:04And this is the breast you've done.
05:05You've scored it with a sharp knife.
05:07I did.
05:07I did.
05:07So, well, first we're going to season it.
05:10Okay.
05:10I don't put any pepper because I don't think it's necessary, you know.
05:15It's only going to burn, so, into our pan.
05:18And as you can see, straight away, begins to render.
05:23So the pan was, no oil in the pan, it was nice and hot.
05:25Not at all, not at all.
05:26So that's your goose on.
05:27So what's the next thing you're going to do?
05:28So the next thing we're going to do, the spƤtzle.
05:30That's, I'm from Strasbourg.
05:32Okay.
05:32So half German, half French.
05:34So we eat those little dumplings that's called spƤtzle.
05:37So it's basically a crepe batter who's a little bit thicker that we're going to poach.
05:44And then we're going to fry in that beautiful goose fat.
05:47Gorgeous.
05:48We have about 300 grams of flour.
05:51We have about 250 ml of milk.
05:57But I'm not going to put it all because I want to look at the consistency of my batter.
06:01Okay.
06:01Then I'm going to take two eggs.
06:05And that's just vegetable oil, is it?
06:06The vegetable oil, a little bit of seasoning.
06:09And we're going to go with our whisk.
06:11Yeah.
06:12And we get it going.
06:14So here we go, Neville.
06:16I think we are happy with the consistency of that batter who's basically, it's like when
06:22you're making your pancakes, you know?
06:23It's just a lot thicker.
06:25We have our boiling water.
06:27We're going to work with our little spƤtzle grater who used to belong to my grandmother.
06:32Really?
06:33Yeah.
06:33We're pouring that in.
06:34You can hold it for me if you don't mind.
06:36Now, here is the dealer.
06:39We are grating away.
06:41Yeah, you can see it dropping.
06:42So a gentle bubble of the water, is it?
06:45They really poach very quickly, don't they?
06:47Here we go.
06:48Yeah.
06:50Wow.
06:52Cold water?
06:52Cold water.
06:53Cold water to shock them.
06:55Yeah.
06:55So we'll go back to our goose there and we'll have a look again.
06:59And look at that.
07:00Oh wow.
07:00So I'm just going to put it on the flesh side first because I want the meats to kind of
07:04get the shape.
07:09And you've started your own patisserie business too.
07:11We do make a substantial amount of pastry at night time at the French table.
07:16Things have kind of expanded to a second one and then we are in Dublin in another shop.
07:21Pastry is on the side of what we do, you know?
07:23It's something that we are very proud of, but it's a very, very different side of the
07:27business, yeah.
07:27Well done.
07:28So how is our goose coming along?
07:29Goose is coming along very well.
07:32We're going to get the chestnuts.
07:35We got some cooked one.
07:36Yes.
07:36Yeah.
07:37So we're going to put them in a pan and we also will take the wings of the goose that
07:40I cut in about four or five pieces.
07:42Comfie the legs for about 12 hours in the oven in duck fat.
07:47So we're just going to put that in.
07:48So we have all the elements in the pan.
07:52We are going to put that in the oven for about three to four minutes and then we are
07:56ready to serve.
07:57Great.
07:59We've rested the breast of goose and the wings are ready.
08:02Work on that.
08:03Good sharp knife.
08:04Yeah.
08:05Here we go.
08:07Where our wings.
08:08Now, so that's a stock that we made of the carcass of the goose.
08:13And that.
08:14It's a real seasonal dish, isn't it?
08:16For me.
08:16It's seasonal.
08:17It's Christmas.
08:18It's festive and it's delicious.
08:20Really good.
08:21Look how tender that is.
08:23Looks great.
08:25It's really tender.
08:27It's a rich meat, isn't it?
08:28It's so beautiful flavor.
08:30The whole combination of everything.
08:31It's a real festive flavor and different to Turkey, obviously.
08:35You know, it's richer but beautiful.
08:36So it is.
08:36Thanks very much, Neven.
08:37I'm glad you enjoy.
08:38For me, Irish lamb is some of the best lamb in the world.
08:49And it's always so popular in the restaurant.
08:51I love the flavor of it.
08:52And I'm going to show you one of my favorite cuts.
08:54This is our quality assured shoulder of lamb.
08:56So if you go to your butcher, ask them to bone and roll it.
08:58So this is tied up.
08:59And they're the experts at tying it, boning it out.
09:02This cut here is about not far off three kgs.
09:05And that will happily feed at least 78 people.
09:07No problem at all.
09:08I'm going to show you a really interesting way of doing a little spice rub.
09:11So talk you through the spices that we're using.
09:13Harissa.
09:14Really, really lovely spice.
09:15North African.
09:16Nice bit of kick of chili.
09:17We have some cumin there.
09:18We have some paprika.
09:20Not the smoked one.
09:20Just the sweet one.
09:21And then we also have some coriander.
09:23So all your dry spices go in.
09:25Now we're going to do a couple of cloves of garlic.
09:28So just peel your garlic.
09:29And I'm going to crush this and put this into the bowl.
09:34Some rosemary.
09:35And rosemary works really well.
09:37If you don't have rosemary, fresh thyme too.
09:38It's beautiful.
09:39So it is.
09:39So I'm going to pick this off.
09:40I'm going to chop this.
09:42It's a good sharp knife.
09:43And just chop this as fine as you can.
09:47Now.
09:47That's going to go into our lovely spices.
09:50And for a little bit of sweetness, we're going to put in some honey.
09:54You're probably thinking that's a bit unusual.
09:55But it works really well.
09:56Because we're going to put the juice and zest of a lime into it.
10:00So.
10:01Grate in the lime.
10:07And then just put the juice in.
10:10And then we're going to put a little bit of oil.
10:13So roughly about a tablespoon or two of olive oil.
10:16We're going to put it onto a roasting tray.
10:18And have some red onion, carrots.
10:20It's going to act as a trivet.
10:22So sit that on there.
10:23You can see it's a beautiful cut.
10:24And your butchers, they're the experts at this.
10:26The easiest way, I think so, with this spice rub.
10:29Is to just brush it on.
10:30Now.
10:33The lime in there.
10:34So beautiful.
10:35Salt and pepper.
10:37Lots of lovely salt.
10:40And then, this is really important.
10:42Some water.
10:43You can use stock.
10:43I'm using water.
10:45Just all around the tray.
10:46And this is going to kind of steam it.
10:50Keep it nice and moist.
10:51Succulent.
10:52So, two kind of layers of tinfoil, if you can see that.
10:54Two sheets.
10:57Wrap this nice and tight.
10:58I have the oven preheated at 160.
11:05I'm going to pop this in.
11:06It's going to take about two hours.
11:08And I'll check it.
11:09So, if you want it nice and pink.
11:10About an hour and 45 minutes.
11:11But two hours.
11:12It should be really lovely.
11:13It melts them out.
11:14Then, after about 15.
11:15The last 15 minutes.
11:16Take the tinfoil off.
11:17So, you get a lovely bit of colour.
11:18So, I've taken the lamb out of the oven.
11:30And I'm letting it rest.
11:31But to serve it that is some bulgur wheat.
11:33I'm going to show you.
11:34So, this is what bulgur wheat.
11:35This is what the raw one looks like.
11:37So, all I did was just cook it in some boiling salt of water.
11:40For maybe 10, 12 minutes.
11:41Until it's just cooked.
11:43In the nice big pot.
11:44One red onion.
11:45Which is really finely diced.
11:46So, have the oil nice and hot.
11:50And into that, then, we're going to get lots of lovely, kind of like, dried cranberries.
11:53It's a perfect year.
11:54I'm beautiful in the stuffing.
11:55I love dried cranberries.
11:56And these are some apricots which are diced.
12:00And just let them kind of cook away.
12:05Now, in goes our bulgur wheat.
12:06So, it's cold.
12:07So, I'm going to warm this up.
12:10So, give it a little mix there.
12:12I'm going to get some lovely fresh herbs.
12:14Some basil.
12:15And fresh parsley.
12:16Roll it all up.
12:17And then, rock it over and back.
12:19Just lift it up with your knife.
12:21Slide it in.
12:23And just give that a mix through.
12:26And then, the last thing I'm going to put in is a little bit of lemon zest.
12:28So, it's lovely and fragrant.
12:30Nice flavour.
12:31Just gives lovely freshness to it.
12:33So, just grate it in.
12:36And that's it.
12:37Doesn't that look beautiful?
12:39Yeah.
12:40So, turn that off.
12:41We're going to serve that up.
12:44Yeah.
12:44So, that's it ready there.
12:47I will place that at the centre of the table.
12:49Carve the lamb.
12:50Give some carrots.
12:51A little bit of that light wilted grings.
12:53And then with that bulgur wheat.
12:54That roasted shoulder of lamb.
12:56With that lovely spices.
12:57I really hope you enjoy this delicious recipe.
12:59This Christmas, choose food with the Board B equality mark, for the highest standards, verified at every stage.
13:19This is Cahill's, apparently Limerick's oldest shop, established in 1870.
13:28Traditionally, it sold tobacco, which it still does today.
13:31But it specialises in teas.
13:32And I'm going to go in to have a seasonal tea tasting.
13:35And there, it's lovely to meet you.
13:37And I know I'm here to taste some of your beautiful teas.
13:39But I'm really interested to know, what is snuff?
13:42Snuff, Neven, is really what the shop was built on at all in the beginning.
13:46Snuff is a ground-up tobacco, the petiole of the leaf.
13:50And baked.
13:51And it really is what this shop did 155 years ago when it opened.
13:56It was a snuffed factory.
13:57And what you do with snuff is, you take a pinch of snuff.
14:00Years ago, you'd say, God bless the Holy Souls.
14:03And it's great to clear your head.
14:07OK.
14:08But it is a tobacco product, so you have to consider that, yeah.
14:12Now, you're famous for your tea.
14:13Listen, you have an amazing selection.
14:15You could be here all day tasting them.
14:17Tell me about, first of all, you're very famous.
14:19Is it the Limerick tea, isn't it?
14:20Well, the Limerick breakfast, this one.
14:23This one here.
14:24Take a smell of that there.
14:25That's, I suppose, my own blend.
14:28It's like an Irish breakfast tea, which is a full-bodied, good-flavoured tea.
14:33But this one has an extra little zing, and it's a lovely tea.
14:36You can taste it.
14:37Now, tell me what you think.
14:38So when you're making tea, how long do you infuse it for?
14:41Scald your pot first.
14:42OK.
14:42Very important.
14:43Yeah, thank you.
14:44And then put your two spoons, good, good teaspoons of tea,
14:48to a pint of water, but a minimum of five minutes.
14:53Do we still drink as much tea in Ireland?
14:54We drink a phenomenal amount of tea in Ireland.
14:57We are the second biggest tea consumers in the world.
15:01Really?
15:01Alongside Turkey.
15:02We drink, per capita, seven cups of tea every day.
15:06It's delicious.
15:08Well, it's...
15:09It's rich, and it's just beautiful.
15:11It is.
15:12Christmas time.
15:13Do people like kind of like spiced teas, or how does it work with your customers?
15:16Tea for Christmas is, I suppose, always very traditional, cinnamon, orange.
15:21All the flavours that you associate with Christmas, they all match very nicely with tea.
15:27And some of them actually come as Tissons.
15:30This one...
15:30This one here?
15:31...has no tea at all in it.
15:32OK.
15:33That's just a fruit Tissons.
15:34You know, when you make it, it brings a beautiful Christmassy smell into the house.
15:40Just warming, soothing.
15:42It's just beautiful.
15:43Next one.
15:43What's this?
15:44The next one now is another Christmas.
15:46This is Stollen.
15:48This is actually a German blend.
15:50It's cinnamon.
15:51Now, this has tea.
15:52I can see that.
15:53And almond, and then you get that flavour.
15:57Like, how many different teas now do you have available here?
16:00I think we have 154 at the moment.
16:05That's beautiful.
16:06That's my favourite so far.
16:07It's very almond.
16:09I like that flavour though.
16:10Now, last one.
16:11The last one.
16:12This is a Wacame.
16:14Now.
16:14And that is a green tea with lemon, mint, and Wacame seaweed.
16:20And citrusy with the lemon.
16:22It's very good for your digestion.
16:24Yeah, yeah.
16:24Yes.
16:25We have teas to suit all seasons.
16:27All seasons.
16:28But Christmas, I think, is a time especially that people, you know, a piece of nice Christmas
16:34cake and a nice cup of tea.
16:35Very nice.
16:36The important thing is that they make a pot of tea, sit down, relax, and enjoy it.
16:42That's the big thing with tea.
16:43Eldar, thank you so much.
16:44This has been absolutely beautiful.
16:45You're very welcome.
16:46Thank you very much for coming.
16:47And happy Christmas to you.
16:48During my time in Limerick, I'm very lucky to be staying at number one Perry Square, a small
16:59hotel full of character in the centre of the city.
17:02It's owned and managed by Patricia Roberts, who has invited me to have afternoon tea in
17:07the hotel's drawing room.
17:08Patricia, I can't believe it's nearly 10 years since I've been here.
17:12And first of all, congratulations on your Michelin Quay.
17:15What an amazing success.
17:16Oh, thank you, Nevan.
17:17Yes, we're so happy, so delighted to have the Michelin Quay back for a second year in a row.
17:21It's got a lot of history, this building, hasn't it?
17:23It does indeed.
17:24Georgian building, 1838 approximately.
17:27We reckon the building was finished.
17:29It has had many owners over the years.
17:32The previous owners, who we purchased it from, was Anoiga Youth Hostel, and prior to that,
17:37a parish priest's home, and prior to that, the home of Lord Barrington of Limerick.
17:42So it has many colourful owners over the years.
17:45And when it was coming in, I saw you of the spa.
17:47Oh, yes, the spa.
17:48The spa is a real hideaway.
17:49The spa is housed in the original vaults downstairs at level minus one.
17:54So it's a real getaway.
17:57You know, it has all the original stonework and brickwork down there and a very natural environment.
18:02But I think it exceeds a lot of our guests' expectations because, you know, it's so tucked away,
18:07even though we're right here in the heart of quite a vibrant city.
18:11Trisha, what about the food scene here in Limerick?
18:12What is it like at the moment?
18:14We are on the doorstep to the Golden Vale, where we have a huge selection of producers.
18:18Cullback Farm, we get proper hen's eggs delivered twice a week.
18:22I love that word, proper.
18:23Yeah, proper.
18:24Well, you know, our guests do notice the colour of that yoke.
18:28And so, as I said, it all starts with the producers, as you know.
18:31And we're very lucky to have an abundance of them here in Limerick.
18:34A good larder, which enables us as a business to deliver what we want, which is local produce.
18:41You know, when people come to Limerick, they come for Limerick food.
18:44They want to taste Limerick food.
18:45Talking about afternoon tea like this is.
18:48This is an amazing selection here.
18:50We keep it classic.
18:50It has our own little touches to it.
18:53One of those being the Pigtown Sausage Roll.
18:56This here?
18:56Which is, yes, indeed, yeah.
18:57A nice savoury touch, yes.
18:59Would this be your festive now, you know, for Christmas?
19:01Yes, indeed.
19:02This is our festive tea that we've just created.
19:04We change it up every year.
19:06So, kind of going through all this, so you have your lovely sausage roll.
19:08So, we have the sausage roll, we have our fruit scones there, our plain scones there.
19:13We have some mince pies.
19:15Yes, there on the middle tier stand.
19:17We have a little take on the classic prawn cocktail, but it's prawn in a little cup, in a filo pastry.
19:23Excellent.
19:24We have your roulade, your spinach and smoked salmon roulade.
19:27And because we have great eggs, we have a lovely traditional egg meal and chive on our Guinness brown bread.
19:35And then up to the top tier, as you can see, lots of colour for the festive period.
19:41We have your classic vanilla slice, pistachio and lime and a little Christmas tree in the middle, which is a meringue.
19:49Did I hear this is something new on the menu this Christmas?
19:51This is a new take on our afternoon tea, that a stuffed turkey, Wellington, with cranberry and pistachio and some lovely turkey meat, nicely stuffed.
20:01And yes, so that, I believe, will add a nice savoury touch.
20:04A little bit of thyme and sea salt at the top.
20:06Absolutely, yes.
20:07Patricia, thank you so much.
20:08It's lovely to be back here and a very happy Christmas to you and your team.
20:20This recipe for cinnamon swirl mince pies is a really quick and easy recipe.
20:24And it was kindly given to me by my good friend Orla Broderick, who helps me with so many recipes.
20:28So thank you, Orla.
20:29So it's a cross between a cinnamon bun and a swirl.
20:32So it is, and then you have your mince pies.
20:34But this is the mince meat here.
20:36We like to make this in the restaurant a few months ahead.
20:38And what I like to do is to kind of jazz it up.
20:40We're going to grate in this our lovely tangerine.
20:42Just use some of the zest, just use a little grater.
20:46That's going to give lovely colour and flavour.
20:48So I'm going to put a little bit of the juice into it.
20:50Just squeeze that in to give that a really nice mix.
20:53So now we're going to start assembling our lovely swirls using puffed butter, puffed pastry.
20:59So it's already rolled.
21:00What we're going to do is just literally spoon this.
21:02And then you can use a palette knife or even the back of the spoon.
21:04But you want to get a nice, even layer.
21:06So a little bit of cinnamon.
21:08So just a little sprinkle.
21:09You can use mixed spice if you want to.
21:10But I think cinnamon is really nice.
21:11Just over the fruits.
21:14And then we're going to roll this up.
21:16So just nice and tight.
21:17You can see the technique.
21:18Just keep rolling it away from yourself.
21:21Now, bring that into the centre.
21:23We're going to top and tail it.
21:24Just remove the outer.
21:26Just like that.
21:27And the same for this.
21:29And then we want to get about 12 of these.
21:32So kind of mark them with a knife there.
21:34Okay.
21:34So just cut them.
21:36And I just want to show you.
21:37We have that lovely kind of like spiral of the pastry,
21:40which is going to be lovely and light and buttery.
21:41We will egg wash them.
21:43I'm using some muffin tins, which I've just brushed with a little bit of butter.
21:45That's all.
21:46And then what I like to do is just put them and kind of press them down just with your fingers.
21:51So I like to give them a little glaze with some egg wash.
21:54So we have a beaten egg and a little bit of milk.
21:58Now, I like to use the egg yolk because it's really nice and rich and just a tiny wee dabble like that on top.
22:04I have the oven preheated at 180.
22:06And if you're fine that they're caramelising a little bit quickly, you can turn down the oven by 10 degrees.
22:10So that's them ready.
22:16They took nearly 20 minutes.
22:1718 to 20 minutes roughly.
22:19And it depends on the size and the thickness that you cut them.
22:21They're beautiful and golden brown.
22:22Now, one thing I learned.
22:23If you leave them for about 10, 15 minutes, they will stick.
22:25So just be careful taking these out to place them onto a cooling rack.
22:30And I'll just show you the bottom of them.
22:32They're lovely and caramelised to the air.
22:34Smells like Christmas.
22:36All those lovely spices.
22:37Yeah, that lovely citrus too.
22:39Now, there we go.
22:40So just let them cool for a few minutes.
22:43I'm going to show you lovely frosting.
22:45So this is a vanilla frosting with a touch of lemon.
22:48But the cream cheese is from Cologne Farm in Wexford.
22:51They're great producers.
22:52And all the milk is from their own farm.
22:53They make beautiful yogurt.
22:54But gorgeous cream cheese.
22:56Have that at room temperature.
22:57We're going to grate in some lemon.
22:59So just some lemon or orange.
23:01You can use lime.
23:01You can experiment.
23:04Some vanilla extract.
23:05We're going to put in some sea salt.
23:07So this is another great Irish company, Ackles Sea Salt.
23:09So a couple of pinches of that.
23:11And then we're going to sieve in our ice and sugar.
23:14Now, we beat it all.
23:15Start it off on a low speed where you'll have ice and sugar all over the place.
23:19And then we're going to beat this.
23:21And then turn up the speed.
23:31You can see how light and fluffy it is.
23:34That will keep.
23:35So you can have that made a few days ahead.
23:36No problem at all.
23:37And I'm going to spoon these just in.
23:41So if I was to spoon this over our little rolls there, what would happen?
23:44It would just melt so quickly.
23:46So it's really important to serve this.
23:48And just let everyone help themselves.
23:49And then just bring over these.
23:51And just arrange them to a nice little tower.
23:55And trust me, you'll get lots of people grabbing these.
23:58Fresh out of the oven.
23:59Nothing beats them.
23:59They're beautiful.
24:00And they're a lovely alternative to your traditional mince pies.
24:02I really hope you give this recipe a go.
24:04It's a lovely taste of Christmas.
24:06I've had a wonderful time in Limerick this year.
24:15And I want to thank everyone involved.
24:17And I want to wish you all a very happy Christmas.
24:19And I want to thank everyone.
24:49Bring Christmas bells, marry me, ring.
24:52Tell the world Jesus is King.
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