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Neven's Christmas in Limerick - Season 1 Episode 2
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00:00Highest standards. Verified at every stage.
00:05Hello and welcome to Limerick City, the location for my Christmas programmes this year.
00:10As usual, there's a lot to pack in, because as well as meeting interesting people and going to interesting places,
00:15I've got some new recipes for you, including braised shoulder of lamb with bulgur wheat,
00:21and cinnamon swirl mince pies, sure to become a regular item at Christmas.
00:25But first, I'm going to start with Safford orzo with mussels.
00:30Irish mussels are delicious this time of year, and I'm going to show you a lovely recipe using some orzo pasta.
00:41So you get the lovely mussels and you clean them. Now that's really important.
00:44So you remove any of the beard. If they do open, don't worry in the kitchen.
00:48Just tap them like that, and if they close, then they're lovely and fresh.
00:51We're going to start the process of this. Just heat our pot. So good drizzle of oil.
00:55One thing I love with mussels is leeks. So I've sliced two small leeks, also chopped some onion. You don't have to chop it too fine.
01:04So we're going to pop this into the pan.
01:05So we have some black peppercorns. So we have turmeric and some saffron. And the turmeric will give lovely flavour and lovely colour.
01:14Fresh bay leaves. When I'm using bay leaves, I love to just tear them.
01:16Pop that in there. And then some cherry tomatoes. I'm not even going to take them off the vine. I'm actually going to put them in like that.
01:23So you can see the way the turmeric has changed the colour of this. And of course, all those lovely cherry tomatoes will come off the vine anyway.
01:29Now we're going to deglaze it with wine. So my tip of wine, because it's not good enough to drink, it's not good enough to cook with.
01:34And then we'll give this a stir. Now we're going to pop in our mussels.
01:39I'm going to put in my stock, so I've warmed up the stock just to speed up the process.
01:43And this is vegetable stock, so completely cover this.
01:48Give that another good stir.
01:51So now the lid goes on.
01:54And we're going to cook then. It doesn't take about five, six minutes. So very, very simple and cooks really quickly.
01:58So this is our orzo.
02:00Before I put this in, we're going to start now, lovely layers.
02:03So we're going to put in some olive oil.
02:05One onion, finely chopped.
02:07And then we have one fresh red pepper.
02:10Chop it nice and small. I kind of don't want it any bigger than the pasta.
02:12So I'm going to put in two pieces of butter.
02:15So baby fennel, loveliness soup.
02:17Chop this as fine as you can.
02:20Now, so scooping all that up.
02:23It's going to go in there.
02:24So I'm going to crush two cloves of garlic into this.
02:28I'm going to turn off my mussels.
02:30They're all opened up. So when they're opened up, they're cooked.
02:33So I'm going to use this stock for the pasta.
02:36So this is our lovely orzo.
02:38So it's a really, really lovely pasta.
02:39And then our lovely stock is going to go in here.
02:44So I like to use a sieve when I'm doing this.
02:46So just bring it up to the boil.
02:49Let it simmer.
02:51One thing I'm going to put in next now is the nanduja.
02:53So this is a lovely Italian kind of a spicy sausage paste, which is really good.
02:58So there's a bit of a kick.
02:59Two large spoonfuls.
03:01And then give this a really good stir.
03:03You can see the way the colour is changing.
03:05So the lid goes on.
03:07While that's on cooking, what I'm going to do is remove the mussels.
03:10Now they're hot.
03:11You know chefs were used to touching hot things.
03:13You just literally remove those lovely little juicy.
03:15Look at that.
03:16They're so sweet and delicious.
03:18So this is the mussels.
03:21I've removed them from the shell, but I've kept some of them.
03:23So I have because I want to garnish it.
03:24So you can see the way it's swelled up.
03:26And I want that lovely kind of soft consistency.
03:29Now I'm going to finish it with the creme fraiche here.
03:33Now a couple of good pinches of salt.
03:35And then the herb I love to put into this is some fresh basil.
03:39And then the star of the show, the mussels that we've already cooked.
03:42So I want to keep the ones in the shell.
03:44So I just scoop these out.
03:45So they'll just take literally a couple of seconds just to warm through.
03:50Just stir them through.
03:51So that's it.
03:52We're ready to serve up.
03:53Nice big bowl.
03:54Look at that lovely soft, wet.
03:57It's really, really moist and those mussels.
03:59And I'm going to grate a little bit of lemon on top just to finish it off.
04:04So just to decorate it, some of those lovely mussels.
04:06So kind of sit them up and you can see them.
04:09Now finish it with some fresh basil.
04:11So that gives lovely freshness.
04:12And of course those mussels, when they're nice and sweet.
04:14And this is the perfect time of year.
04:16That lovely orzo pasta, which is lovely and creamy.
04:18And a little hidden that ninjua sausage.
04:21I really hope you give this recipe a go.
04:28The French table is located just beside the River Shannon on Steamboat Quay.
04:32It's a very popular restaurant in the city.
04:35Celebrating its 19th birthday this year.
04:37Which in this business is a real achievement.
04:40Thomas, it's lovely to see you again.
04:42What are you going to cook for me today?
04:43Thanks very much for coming, Neven.
04:46Today we have a beautiful goose from County Leash that we're going to pan-fried.
04:50And we're going to serve with some beautiful spƤtzle and some chestnuts.
04:56And we confit the wings also.
04:57So we're going to work on that straight away.
04:59And this is the breast you've done.
05:00You've scored it with a sharp knife.
05:02I did.
05:02I did.
05:03So, well, first we're going to season it.
05:05Okay.
05:05I don't put any pepper because I don't think it's necessary, you know.
05:10It's only going to burn, so into our pan.
05:13And as you can see, straight away.
05:16Begins to render.
05:18So the pan was, no oil in the pan.
05:20It was nice and hot.
05:20Not at all.
05:21Not at all.
05:21So that's your goose on.
05:22So what's the next thing you're going to do?
05:24So the next thing we're going to do, the spƤtzle.
05:25That's, I'm from Strasbourg.
05:27Okay.
05:27So half German, half French.
05:29So we eat those little dumplings that's called spƤtzle.
05:33So it's basically a crepe batter with a little bit thicker that we're going to poach.
05:39And then we're going to fry in that beautiful goose fat.
05:42Gorgeous.
05:43We have about 300 gram of flour.
05:46We have about 250 ml of milk, but I'm not going to put it all because I want to look
05:54at the consistency of my batter.
05:56Okay.
05:56Then I'm going to take two eggs.
06:00And that's just vegetable oil, is it?
06:02Vegetable oil, a little bit of seasoning.
06:04And we're going to go with our whisk.
06:06Yeah.
06:07And we get it going.
06:09So here we go, Neville.
06:10And I think we are happy with the consistency of that batter, who's basically, it's like
06:17when you're making your pancakes, you know, it's just a lot thicker.
06:20We have our boiling water.
06:22We're going to work with our little spƤtzle grater, who used to belong to my grandmother.
06:27Really?
06:28Yeah.
06:28We're pouring that in.
06:30You can hold it for me if you don't mind.
06:31Now, here is the deal.
06:34We are grating away.
06:36Yeah, you can see it dropping.
06:37So a gentle bubble of the water, is it?
06:40That's it.
06:41Yeah, they really poach very quickly, don't they?
06:42There we go.
06:43Yeah.
06:45Wow.
06:47Cold water?
06:48Cold water.
06:48Mm-hmm.
06:49To shock them.
06:50Yeah.
06:51So we'll go back to our goose there, and we'll have a look again.
06:54And look at that.
06:55Oh, wow.
06:55So I'm just going to put it on the flesh side first, because I want the meats to kind
06:59of get the shape.
07:01Yeah.
07:01And you've started your own patisserie business, too.
07:06We do make a substantial amount of pastry at nighttime at the French table.
07:11Things have kind of expanded to a second one, and then we are in Dublin in another shop.
07:16Pastry is on the side of what we do, you know?
07:18It's something that we are very proud of, but it's a very, very different side of the
07:22business, yeah.
07:22Well done.
07:22So how is our goose coming along?
07:24Goose is coming along very well.
07:27We're going to get the chestnuts.
07:30We got some cooked ones.
07:31Yes.
07:31Yeah.
07:32So we're going to put them in a pan, and we also will take the wings of the goose that
07:35I cut in about four or five pieces.
07:37Complete the legs for about 12 hours in the oven, in duck fat.
07:42So we're just going to put that in.
07:44So we have all the elements in the pan.
07:46We are going to put that in the oven for about three to four minutes, and then we are
07:51going to be ready to serve.
07:52Great.
07:54We've rested the breast of goose, and the wings are ready.
07:57Work on that.
07:58Good sharp knife.
07:59Yeah.
08:00Here we go.
08:02Where our wings...
08:03Now, so that's a stock that we made of the carcass of the goose, and that...
08:09It's a real seasonal dish, isn't it?
08:11For me, it's seasonal, it's Christmas, it's festive, and it's delicious.
08:15Really good.
08:16Look how tender that is.
08:18Looks great.
08:18It's really tender, and it's a rich meat, isn't it?
08:24It's so beautiful flavour.
08:25The whole combination of everything, it's a real festive flavour, and different to turkey,
08:29obviously.
08:30You know, it's richer, but beautiful, so it is.
08:31Thanks very much, Niamh, and I'm glad you enjoy it.
08:41For me, Irish lamb is some of the best lamb in the world, and it's always so popular in
08:45the restaurant.
08:46I love the flavour of it, and I'm going to show you one of my favourite cuts.
08:49This is our quality assured shoulder of lamb.
08:51So, if you go to your butcher, ask them to bone and roll it.
08:53So, this is tied up, and they're the experts at tying it, boning it out.
08:57This cut here is about, not far off, 3 kgs, and that will happily feed at least 78 people.
09:02No problem at all.
09:03I'm going to show you a really interesting way of doing a little spice rub.
09:06So, talk you through the spices that we're using.
09:08Harissa, really, really lovely spice.
09:10North African, nice bit of kick of chilli.
09:12We have some cumin there.
09:13We have some paprika, not the smoked one, just the sweet one.
09:16And then we also have some coriander.
09:18So, all your dry spices go in.
09:20Now, we're going to do a couple of cloves of garlic.
09:23So, just peel your garlic, and I'm going to crush this, and put this into the bowl.
09:29Some rosemary, and rosemary works really well.
09:32If you don't have rosemary, fresh thyme too, it's beautiful, so it is.
09:35So, I'm going to pick this off, I'm going to chop this.
09:37It's a good sharp knife, and just chop this as fine as you can.
09:42Now, that's going to go into our lovely spices.
09:45And for a little bit of sweetness, we're going to put in some honey.
09:49You're probably thinking, that's a bit unusual, but it works really well,
09:51because we're going to put the juice and zest of a lime into it.
09:56So, grate in the lime.
10:03And then just put the juice in.
10:06And then we're going to put a little bit of oil.
10:08So, roughly about a tablespoon or two of olive oil.
10:11We're going to put it onto a roasting tray, and have some red onion, carrots.
10:15It's going to act as a trivet.
10:17So, sit that on there.
10:18You can see it's a beautiful cut, and your butchers, they're the experts at this.
10:21The easiest way, I think so, with this spice rub, is to just brush it on.
10:26Now, the lime in there, it's so beautiful.
10:30Salt and pepper.
10:32Lots of lovely salt.
10:33And then, this is really important, some water.
10:38You can use stock, I'm using water, just all around the tray.
10:43And this is going to kind of steam it, keep it nice and moist, succulent.
10:47So, two kind of layers of tinfoil, if you can see that.
10:50Two sheets.
10:52Wrap this nice and tight.
10:53I have the oven preheated at 160.
11:00I'm going to pop this in.
11:01It's going to take about two hours, and I'll check it.
11:04So, if you want it nice and pink, about an hour and 45 minutes, but two hours, it should
11:07be really lovely in melting them out.
11:09Then, after about 15, the last 15 minutes, take the tinfoil off, so you get a lovely bit
11:13of colour.
11:24So, I've taken the lamb out of the oven, and I'm letting it rest.
11:26But to serve it that, is some bulgur wheat I'm going to show you.
11:29So, this is what bulgur wheat, this is what the raw one looks like.
11:32So, all I did was just cook it in some boiling salt of water for maybe 10, 12 minutes, until
11:36it's just cooked.
11:38In the nice big pot, one red onion, which is really finely diced.
11:41So, I have the oil nice and hot.
11:45And into that, then, we're going to get lots of lovely, kind of like, dried cranberries.
11:48It's a perfect year, and beautiful in the stuffing.
11:50I love dried cranberries.
11:51And these are some apricots, which are diced.
11:55And just let them kind of cook away.
12:00Now, in goes our bulgur wheat, so it's cold.
12:02So, I'm going to warm this up.
12:05So, give it a little mix there.
12:07I'm going to get some lovely fresh herbs, some basil, and fresh parsley.
12:11Roll it all up, and then rock it over and back.
12:14Just lift it up with your knife.
12:17Slide it in.
12:18And just give that a mix through.
12:21And then the last thing I'm going to put in is a little bit of lemon zest, so it's lovely
12:24and fragrant.
12:25Nice flavour, just gives lovely freshness to it.
12:28So, just grate it in.
12:31And that's it.
12:32Doesn't that look beautiful?
12:34Yeah.
12:35So, turn that off.
12:36We're going to serve that up.
12:37Yeah.
12:40So, that's it ready there.
12:42I will place that at the centre of the table.
12:44Carve the lamb.
12:45Give some carrots, a little bit of that light wilted greens.
12:48And then with that bulgur wheat, that roasted shoulder of lamb, with that lovely spices.
12:53I really hope you enjoy this delicious recipe.
12:54This Christmas, choose food with the Board B equality mark, for the highest standards, verified
13:12at every stage.
13:14This is Cahill's, apparently Limerick's oldest shop, established in 1870.
13:23Traditionally, it sold tobacco, which it still does today, but it specialises in teas, and
13:28I'm going to go in to have a seasonal tea tasting.
13:31Edna, it's lovely to meet you, and I know I'm here to taste some of your beautiful teas,
13:35but I'm really interested to know, what is snuff?
13:37Snuff, Neven, is really what the shop was built on at all in the beginning.
13:41Snuff is a ground-up tobacco, the petiol of the leaf, and baked, and it really is what
13:47this shop did 155 years ago when it opened.
13:51It was a snuffed factory, and what you do with snuff is, you take a pinch of snuff, years
13:56ago you'd say, God bless the Holy Souls, and it's great to clear your head.
14:02Okay.
14:03But it is a tobacco product, so you have to consider that, yeah.
14:07Now, you're famous for your tea.
14:08Listen, you have an amazing selection, you could be here all day tasting them.
14:12Tell me about, first of all, you're very famous, is it the limerick tea, isn't it?
14:15Well, the limerick breakfast, this one.
14:18This one here.
14:19Take a smell of that there.
14:20That's, I suppose, my own blend.
14:23It's like an Irish breakfast tea, which is a full-bodied, good-flavoured tea, but this
14:29one has an extra little zing, and it's a lovely tea.
14:31You can taste it.
14:32Okay.
14:32Tell me what you think.
14:33So when you're making tea, how long do you infuse it for?
14:36Scald your pot first.
14:37Okay.
14:37Very important.
14:38Yeah, thank you.
14:39And then put your two spoons, good, good teaspoons of tea, to a pint of water, but a minimum of five minutes.
14:48Do we still drink as much tea in Ireland?
14:49We drink a phenomenal amount of tea in Ireland.
14:52We are the second biggest tea consumers in the world.
14:56Really?
14:56Alongside turkey.
14:58We drink, per capita, seven cups of tea every day.
15:02It's delicious.
15:04Well, it's...
15:05It's rich, and it's just beautiful.
15:06It is.
15:07Christmas time.
15:08Do people like, kind of like, spiced teas, or how does it work with your customers?
15:11Tea for Christmas is, I suppose, always very traditional, with cinnamon, orange, all the flavours
15:17that you associate with Christmas, they all match very nicely with tea, and some of them
15:23actually come as, as, as Tissons.
15:25This one.
15:25This one here?
15:26Has no tea at all in it.
15:27Okay.
15:28That's just a fruit Tissons.
15:29You know, when you make it, it brings a beautiful Christmassy smell into the house.
15:35Just warming, soothing.
15:37It's just beautiful.
15:38Next one.
15:38What's this?
15:39The next one now is another Christmas.
15:41This is, uh, Stollen.
15:43This is actually a German blend.
15:45It's cinnamon, but now this has tea.
15:47I can see that.
15:48Black tea.
15:49Um, and almond.
15:50And then you get that flavour.
15:52Like, how many different teas now do you have available here?
15:55I think we have 154 at the moment.
16:00That's beautiful.
16:01That's my favourite so far.
16:02It's very almond.
16:04Yeah.
16:04I like that flavour though.
16:05Now, last one.
16:06The last one.
16:07This is a wakami.
16:09Now.
16:09And that is a green tea with lemon, mint, and wakami seaweed.
16:16And it's citrusy with the lemon.
16:17It's very good for your digestion.
16:19Yeah, yeah.
16:19Yes.
16:20We have teas to suit all seasons.
16:22All seasons.
16:23But Christmas, I think, is a time especially that people, you know, piece of nice Christmas
16:29cake and a nice cup of tea.
16:30Very nice.
16:31The important thing is that they make a pot of tea, sit down, relax, and enjoy it.
16:37That's the big thing with tea.
16:38Thank you so much.
16:39This has been absolutely beautiful.
16:41Thank you very much for coming.
16:42And happy Christmas to you.
16:48During my time in Limerick, I'm very lucky to be staying at number one Perry Square, a small
16:54hotel full of character in the centre of the city.
16:56It's owned and managed by Patricia Roberts, who has invited me to have afternoon tea in
17:02the hotel's drawing room.
17:04Patricia, I can't believe it's nearly 10 years since I've been here.
17:07And first of all, congratulations on your Michelin Quay.
17:10What an amazing success.
17:11Oh, thank you, Nevan.
17:12Yes, we're so happy.
17:13So delighted to have the Michelin Quay back for a second year in a row.
17:16It's got a lot of history, this building, hasn't it?
17:18It does indeed.
17:19Georgian building, 1838 approximately.
17:23We reckon the building was finished.
17:25It has had many owners over the years.
17:27The previous owners, who we purchased it from, was Anoiga Youth Hostel.
17:31And prior to that, a parish priest's home.
17:33And prior to that, the home of Lord Barrington of Limerick.
17:37So it has many colourful owners over the years.
17:40And when it was coming in, I saw you of the spa.
17:42Oh yes, the spa.
17:43The spa is a real hideaway.
17:44The spa is housed in the original vaults downstairs at level minus one.
17:50So it's a real getaway.
17:52You know, it has all the original stonework and brickwork down there.
17:55And a very natural environment.
17:57But I think it exceeds a lot of our guests' expectations because, you know,
18:01it's so tucked away, even though we're right here in the heart of quite a vibrant city.
18:06Patricia, what about the food scene here in Limerick?
18:07What is it like at the moment?
18:09We are on the doorstep to the Golden Vale, where we have a huge selection of producers.
18:13It's Cullback Farm.
18:14We get proper hen's eggs delivered twice a week.
18:17I love that word, proper.
18:18Yeah, proper.
18:19Well, you know, our guests do notice the colour of that yoke.
18:23And so, as I said, it all starts with the producers, as you know.
18:26And we're very lucky to have an abundance of them here in Limerick.
18:29A good larder, which enables us as a business to deliver what we want, which is local produce.
18:36You know, when people come to Limerick, they come for Limerick food.
18:39They want to taste Limerick food.
18:40Talking about afternoon tea like this is, this is an amazing selection here.
18:45We keep it classic.
18:46It has our own little touches to it.
18:47And one of those being the Pigtown Sausage Roll.
18:51That's here.
18:51Which is, yes, indeed, yeah.
18:52A nice savoury touch, yes.
18:54Would this be your festive now, you know, for Christmas offering?
18:56Yes, indeed.
18:57This is our festive tea that we've just created.
18:59We change it up every year.
19:01So, kind of going through all this, so you have your lovely sausage roll.
19:03Yes, so we have the sausage roll.
19:05We have our fruit scones there, our plain scones there.
19:08We have some mince pies.
19:11Yes, there on the middle tier stand, we have a little take on the classic prawn cocktail,
19:15but it's prawn in a little cup, in a filo pastry.
19:18Excellent.
19:19We have your roulade, your spinach and smoked salmon roulade.
19:22And because we have great eggs, we have a lovely traditional egg mayo and chive on our Guinness brown bread.
19:30And then up to the top tier, as you can see, lots of colour for the festive period.
19:36We have your classic vanilla slice, pistachio and lime, and a little Christmas tree in the middle, which is a meringue.
19:44Did I hear this is something new on the menu this Christmas?
19:46This is a new take on our afternoon tea, that a stuffed turkey, Wellington, with cranberry and pistachio and some lovely turkey meat, nicely stuffed.
19:56And yes, so that, I believe, will add a nice savoury touch.
19:59That's lovely, a little bit of thyme and sea salt at the top.
20:01Absolutely, yes.
20:02Patricia, thank you so much.
20:03It's lovely to be back here, and a very happy Christmas to you and your team.
20:15This recipe for cinnamon swirl mince pies is a really quick and easy recipe.
20:19And it was kindly given to me by my good friend, Orla Broderick, who helps me with so many recipes.
20:23So thank you, Orla.
20:24So it's a cross between a cinnamon bun and a swirl, so it is, and then you have your mince pies.
20:29But this is the mince meat here.
20:31We like to make this in the restaurant a few months ahead.
20:33And what I like to do is to kind of jazz it up.
20:35We're going to grate in this, our lovely tangerine.
20:37Just use some of the zest, just use a little grater.
20:39That's going to give lovely colour and flavour.
20:44So I'm going to put a little bit of the juice into it.
20:45Just squeeze that in to give that a really nice mix.
20:49So now we're going to start assembling our lovely swirls using puffed butter puff pastry.
20:54So it's already rolled.
20:55What we're going to do is just literally spoon this, and then you can use a palette knife or even the back of the spoon.
21:00But you want to get a nice, even layer.
21:01So a little bit of cinnamon.
21:03So just a little sprinkle.
21:04You can use mixed spice if you want to, but I think cinnamon is really nice.
21:06Just over the fruits.
21:09And then we're going to roll this up.
21:11So just nice and tight.
21:12You can see the technique.
21:14Just keep rolling away from yourself.
21:16Now, bring that into the centre.
21:18We're going to top and tail it.
21:19Just remove the outer, just like that.
21:22And the same for this.
21:24And then we want to get about 12 of these.
21:27So kind of mark them with a knife there.
21:29Okay.
21:29So just cut them.
21:31And I just want to show you.
21:32We have that lovely kind of like spiral of the pastry, which is going to be lovely and light and buttery.
21:37We will egg wash them.
21:38I'm using some muffin tins, which I've just brushed with a little bit of butter.
21:40That's all.
21:41And then what I like to do is just put them and kind of press them down just with your fingers.
21:46So I like to give them a little glaze with some egg wash.
21:49So we have a beaten egg and a little bit of milk.
21:53Now, I like to use the egg yolk because it's really nice and rich and just a tiny wee dabble like that on top.
21:58I have the oven preheated at 180 and if you're fine that they're caramelising a little bit quickly, you can turn down the oven by 10 degrees.
22:05So that's them ready.
22:11They took nearly 20 minutes.
22:1318 to 20 minutes roughly.
22:14And it depends on the size and the thickness that you cut them.
22:16They're beautiful and golden brown.
22:18Now, one thing I learned.
22:18If you leave them for about 10, 15 minutes, they will stick.
22:21So just be careful taking these out to place them onto a cooling rack.
22:25And I'll just show you the bottom of them.
22:27They're lovely and caramelised to the air.
22:30Smells like Christmas.
22:31All those lovely spices.
22:32Yeah, that lovely citrus too.
22:34Now, there we go.
22:37So just let them cool for a few minutes.
22:38I'm going to show you a lovely frosting.
22:40So this is a vanilla frosting with a touch of lemon.
22:43But the cream cheese is from Cologne Farm in Wexford.
22:46They're grape juices and all the milk is from their own farm.
22:48They make beautiful yogurt, but gorgeous cream cheese.
22:51Have that at room temperature.
22:52We're going to grate in some lemon.
22:54So just some lemon or orange or you can use lime.
22:56You can experiment.
22:59Some vanilla extract.
23:00We're going to put in some sea salt.
23:02So this is another great Irish company, Ackles Sea Salt.
23:05So a couple of pinches of that.
23:06And then we're going to sieve in our icing sugar.
23:09Now, we beat it all.
23:10Start it off on a low speed where you'll have icing sugar all over the place.
23:12And then we're going to beat this.
23:16And then turn up the speed.
23:26You can see how light and fluffy it is.
23:29That will keep.
23:30So you can have that made a few days ahead.
23:32No problem at all.
23:33And I'm going to spoon these just in.
23:35So if I was to spoon this over our little rolls there, what would happen?
23:39It would just melt.
23:40So it's really important to serve this and just let everyone help themselves.
23:45And then just bring over these and just arrange them to a nice little tower.
23:50And trust me, you'll get lots of people grabbing these.
23:53Fresh out of the oven.
23:54Nothing beats them.
23:54They're beautiful.
23:55And they're a lovely alternative to your traditional mince pies.
23:58I really hope you give this recipe a go.
23:59It's a lovely taste of Christmas.
24:01I've had a wonderful time in Limerick this year.
24:10And I want to thank everyone involved.
24:12And I want to wish you all a very happy Christmas.
24:44Jesus is King.
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