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00:00...people that you love instead of stressing in the kitchen.
00:02That looks amazing.
00:05So I've come up with some incredible shortcuts.
00:07So it's a nice little cheat.
00:08To get you ahead of the game.
00:10The great thing is you can do it the day before.
00:13And deliver big on flavour.
00:15Oh!
00:16From tricks to save you time, money and stress on the big day.
00:20That's it, it's that simple.
00:21To gorgeous ways to using everything up in those cosy days after the festivities.
00:26An epic Christmas leftover sandwich.
00:28It's going to be a tasty Christmas that brings us all together.
00:33Can I blow it?
00:46I absolutely love Christmas dinner.
00:49But you know what?
00:49I can never work out if I love the leftovers even more.
00:53So I've got some recipes for you that use them up.
00:56From a sensational, supersized, sharing turkey sandwich.
01:00It's as crazy as Christmas should be.
01:02To a tartartan that uses up leftover veggies as a shortcut to full festive flavour.
01:08And a Caesar salad that takes the humble sprout to a whole new level.
01:13That is a very exciting salad.
01:15I've got gnocchi with a supercharged sauce that's an easy way to get even kids to eat greens.
01:20Utterly delicious.
01:21Perfect for this time of year.
01:22And an epic Black Forest trifle made easy.
01:25Look at that.
01:27Come on.
01:28So I've got loads of lovely ideas to use up those leftovers to give you some amazing shortcuts to big flavour.
01:33So we're going to make a sandwich.
01:43Not just any ordinary sandwich.
01:45This is going to be the best sandwich of the whole year.
01:48Using up Christmas leftovers.
01:49Come on.
01:50This recipe gives you a surefire way to turn your Christmas turkey and trimmings into the ultimate leftovers sandwich.
01:59Stuffed between a belting homemade focaccia with a shortcut to a tasty pickle done in a fraction of the time.
02:06It's layered with whatever's in your fridge.
02:09Topped with mayo mixed with leftover gravy.
02:12It's next level good.
02:13So this incredible sandwich is inspired by a dish called muffalata and they're big focaccias that are split in half, opened up and then filled with layer upon layer of beautiful things.
02:26Mozzarella, prosciutto, parmesan, antipasti, peppers, all that goodness.
02:31But really what I want to do is break it down to the principles so you can make it your own at home with your leftovers.
02:36So if we're going to make a beautiful sandwich we need to make a beautiful dough.
02:40So I want to give you a recipe that is super reliable that you can use in many different ways in your life.
02:46Whether it's pizza bases, nice little rolls and of course we're going to make the most incredible focaccia.
02:53One kilo of strong flour onto a clean surface.
02:58A couple of teaspoons of salt.
03:01700 millilitres of tepid water, sort of lukewarm.
03:05So the yeast you can buy in sachets and you can get it in all the supermarkets.
03:10Just scatter that into your water.
03:14The heat of the water will activate the yeast.
03:18And the yeast will be very happy if you add a little sugar or in this case honey.
03:22So a little teaspoon goes in and then we can just mix it up like this.
03:26Just use your fork to bring the flour from the outside to the inside bit by bit.
03:33And as this batter gets thicker and thicker it then becomes a dough.
03:38I think in that time between Christmas and New Year, betwixtmas, you know, a lot of us have got time to do some different cooking.
03:49Some batch cooking, some lovely slow cooks and in this case like a lovely homemade bread.
03:54And also, you know, starting with these simple raw ingredients that of course are much cheaper than buying a focaccia yourself.
04:03Like this is a win-win.
04:04As I'm moving the dough around with the fork, I'm just using this little scraper just to bring it in to the centre.
04:11So I'm going to give you some lovely shortcuts to turning those leftovers into something absolutely phenomenal.
04:18It's going to be a sandwich beyond all sandwiches.
04:23And also it's really good for groups of people.
04:25You can do one big massive one, like slice it up, let people take what they want and you can feed quite a lot of people.
04:32So you can see, 10 minutes of kneading and what we've got now is a really lovely elastic dough.
04:44So what I do now is give it its first prove.
04:48Proving is simply letting the yeast activate and double the dough in size.
04:54So put a little bit of oil into a bowl.
04:58Give it a little rub around the edges.
05:00Just put that in there like that.
05:02And then I'll just get a little tea towel and wet it.
05:05Just put this over the bowl and give that one hour and then I'll show you what to do next.
05:17What you'll see is it's doubled in size and at this point we've got to knock it back.
05:23Knock out the air and then what you do is prove it again.
05:27So put some oil in a nice big tray.
05:28This is about 40 by 30 centimetres wide.
05:32And then take this dough and just plop it in there like that.
05:37Push it out as much as you can.
05:39And by pushing your fingers right to the bottom of the tray, you create these little dimples that you can then fill up with gorgeous extra virgin olive oil.
05:47And that will go into all the little cracks and crannies.
05:50You could put herbs, sliced tomatoes, all kinds of things.
05:54I'm going to keep it super simple.
05:56Olive oil, salt and that's it.
05:58So let that prove until it's doubled in size again.
06:01Under here is a focaccia bread.
06:07It's a big sandwich and the most delicious.
06:11It's as big as this tray.
06:12Have you ever seen focaccia?
06:13Have a look.
06:15Don't touch it though.
06:16It's got a double in size.
06:19Give me a kiss.
06:19This dough has had another hour and that's going to go in an oven.
06:28This oven is at 200 degrees Celsius and we'll give that 25 to 30 minutes until golden and crisp and gorgeous.
06:37So next up, the leftovers.
06:39We're going to use some British cheeses, red Leicester, cheddar.
06:43We're going to use our turkey, stuffing, smoked ham.
06:46This is a sandwich that you have to share and then we're going to make a quick pickle, which is a fantastic thing to learn.
06:51If you ever want to bring a little bit of life into a dish, turning everyday veggies like cauliflower, radishes, carrots, cucumber into something really exciting.
07:03We're going to use white wine vinegar.
07:05You could use red wine vinegar.
07:07Five or six tablespoons, some salt and a little bit of olive oil.
07:12So it's about one part olive oil to about six parts vinegar.
07:16Think of it like that.
07:18Just a little bit of whole grain mustard.
07:22Look at that.
07:23And then we can have fun with some textures.
07:26So take your humble carrot and you can create the most beautiful textures just by peeling, right?
07:33If you've ever got a crinkle cutter, it's quite a cool way to chop up cucumbers into little matchsticks.
07:45Even leftover cauliflowers here.
07:47Just cut them into tiny, tiny florets.
07:50If you make this pickle up, you can use it straight away.
07:53You can keep it in the fridge.
07:55And it's a great way of maybe extending some of the life of your veggies.
08:00So with the radishes, just slice them up.
08:04Any old way.
08:06We can spice it up with a little chilli.
08:09Just give it a nice little kick up the backside.
08:15I've got tarragon here.
08:16It could be mint.
08:17It could be parsley.
08:18It could be basil.
08:19Just tear the dill in like that.
08:21Then I'm using some jarred peppers here.
08:24They're just char-grilled, super convenient, amazing sweet flavour that's a little bit sort of smoky.
08:31Beautiful.
08:33And then here I've got some olives.
08:36So get the crunchy veggies all mixed up with that vinegar.
08:41And what's nice about this recipe is it's a principle that you can use for whatever's in your fridge.
08:46Pickle done.
08:47What I tend to do if I've got any leftover turkey is just take it off the bone and then I can slice it up.
08:53So slice your meats as thin as you can.
08:56What I love about this is all the smells around me are the classic smells of Boxing Day.
09:02You know, leftover turkey stuffing, the pickles.
09:09There's some nice red leicester and cheddar.
09:11Often you'd see different kinds of mayonaise or aioli's as a layer on a muffalata.
09:17And I'm going to make some leftover gravy mayonnaise.
09:21And I can only promise you this is a thing of beauty.
09:26Gravy mayonnaise.
09:28It's so right but wrong.
09:30It's so good.
09:32Let's get the focaccia out of the oven.
09:34It looks good.
09:35It's had half an hour.
09:38And look at that.
09:40Nice and golden.
09:42Now as soon as it comes out of the oven, you feed it again with olive oil.
09:48Let it soak into the bread.
09:49Give that 15 minutes.
09:51Then we'll split it and make this incredible sandwich.
09:53So this has cooled down beautifully now.
10:03So our job is now to get in there and split it.
10:06Try and go in the middle.
10:08And I tend to just go around the edge first.
10:11Like this.
10:13Don't go all the way through.
10:14Don't try.
10:15Because you might go wonky.
10:16And then once you've joined up, then you can start slicing through.
10:21Oh, look at that.
10:24We can now start layering up.
10:26We're going to use our incredible gravy mayo.
10:33So that is the first layer of flavor.
10:37And do that layer of the smoked ham.
10:39Look at that.
10:41Beautiful.
10:43Then we can go in with our little bit of rocket.
10:46Here you could use watercress.
10:48You could use herbs if you wish.
10:49Then we can go a little bit of cheddar.
10:52Just little slivers.
10:54Look at that.
10:56Then we're going to get our lovely turkey.
11:00And we're still celebrating that amazing, amazing roast dinner from Christmas.
11:05But any leftovers this could embrace.
11:07Then we're going to go for this amazing pickle.
11:11What I might do is just pick out some of this pepper first.
11:16It still feels like it's as crazy as Christmas should be.
11:19With tinsel and baubles.
11:21It's just a really nice sort of party sandwich.
11:25Last layer of the red Leicester.
11:28And then last but not least, let's get the stuffing on top.
11:35I'm going to use all of those lovely leftovers.
11:38There we have got an epic sandwich.
11:40If I just kind of slice into it right down to the bottom, that is a sandwich not to be messed around with.
11:53Let's have a little go on our Christmas leftover focaccia muffalata.
12:01Oh yeah.
12:10It's completely bunkers.
12:14Completely eccentric.
12:15It uses up leftovers.
12:17And it's a beautiful thing to make your own bread.
12:20What a celebration.
12:22There you go.
12:23Muffalata.
12:24Merry Christmas.
12:45Those few days after Christmas, you might just have some beautiful roasted veggies left over in the fridge.
12:51So I want to show you a really quick recipe that makes them really special.
12:57This is my savoury twist on a classic tartare tang.
13:01Using up leftover carrots, parsnips and chestnuts, I'm giving you shortcuts to intense full-on flavour with a marmalade glaze.
13:10And a clementine and pomegranate dressing for a sensational side salad.
13:14Festive leftovers just got exciting.
13:19Starting in the pan, I'm going to put two onions, just cut into eighths.
13:23I'll add some olive oil, just a little swig.
13:25And a little knob of butter.
13:29And in we'll go with the onions.
13:31So just five minutes of cooking these to soften them up with a little pinch of salt and pepper.
13:37Now, a little cheat ingredient here is pre-made, pre-rolled puff pastry.
13:44You can get it in all the supermarkets.
13:46And at this time of year, when people turn up, it's a brilliant thing to turn into something savoury or sweet really quickly.
13:52So we're going to use this to top this beautiful dish.
13:56How do we make leftover veggies even more special than when you serve them the first time?
14:01Is it possible?
14:02This is a brilliant way to use up those leftover veggies.
14:05Normally what happens at this time of year is people do bubble and squeak.
14:08I love bubble and squeak, but I think this is another brilliant recipe that can kind of do that job.
14:15Now we've just softened this up a little bit.
14:16It's had about three minutes.
14:18We'll go in with some chestnuts.
14:20I've got these lovely carrots and parsnips.
14:23I'll put them in whole.
14:24Any of the herbs that were with it, they've done their work.
14:27Don't put them back in.
14:29So one fell in there.
14:31There's a little secret ingredient that works a real treat.
14:34And that is marmalade.
14:36Yep, you heard it right.
14:37This has taken inspiration from the dessert that is ta-ta-tan
14:41with the caramel and the apples and the pastry, but we're obviously not going there.
14:47So just a couple of tablespoons of marmalade in here.
14:50We want to kind of bring that little glaze and that sweetness and that flavour of Christmas to the story.
14:57And if you have a look, it goes shiny and gorgeous.
15:01So we're going to turn those leftover veggies from something possibly mundane
15:05into something truly amazing.
15:08At this point, I'm going to put in some fresh herbs,
15:11thyme and a couple of fresh bay leaves,
15:14and that should be absolutely beautiful.
15:19It tastes delicious.
15:19Then we're going to take this puff pastry and put this straight over the pan,
15:24tuck it into bed, right in there, and that's it.
15:27It's that simple.
15:28So in the oven we go for 25 minutes at 190 degrees Celsius.
15:34So I've got enough time now for a mini recipe that I want to share with you
15:47because I think they're really useful.
15:49A Christmas dressing.
15:50Normally you would have vinegar and oil, but we can add to that.
15:55We can use things like clementine and pomegranates to make it really, really different and Christmassy.
16:00One part vinegar to three parts olive oil, and that's a classic dressing combination.
16:08We'll definitely hit that up with some salt and some pepper.
16:12What we can do is use the acid from pomegranates,
16:16and I'll literally squeeze it through my hand.
16:19And look at the colour.
16:20It's dramatic and bonkers.
16:23You can do the same thing with clementine as well.
16:26Just a half of clementine, and then a little bit of mustard with it.
16:30Dijon or whole grain.
16:32Okay.
16:33These are little endives.
16:36This is little oak leaf lettuce.
16:39The other thing you can do is take the pomegranates and tap it like that.
16:43And those gorgeous little capsules,
16:47almost like Christmas baubles of sweetness and sourness.
16:50These are really good in a salad.
16:54Make sure every little piece of salad is dressed.
16:58Take a little cheeky bit of blue cheese and have some little nuggets.
17:04That's quite nice.
17:06Okay.
17:07We are good to go on our ta-ta-tan.
17:09That's had 25 minutes.
17:12Give it a little shake.
17:14And then one, two, three.
17:16If you've got any goat's cheese or feta cheese,
17:23just hit it with little pops of salty, soury gorgeousness.
17:30Let's get in there.
17:32You can hear that crunchiness.
17:35It is savoury, for sure,
17:37but it's got that sweetness from the marmalade.
17:38Let's get in there.
17:39Let's get in there.
17:46Let's have a lovely salad.
17:49There we go.
17:51The thing I love about this is it's super easy,
17:54really quick to put together,
17:55looks a bit flashy,
17:56and it just goes nicely with whatever you're putting out
17:59for your cold cuts and your leftovers.
18:01Perfect for this time of year.
18:06Mmm.
18:07The sweet and sour flavour
18:09from those veggies
18:10with the crunchy pastry
18:12is really good.
18:14Those leftover meals after Christmas
18:17are potentially my favourite.
18:22So there you go.
18:23A nice little leftovers recipe.
18:34Brussels sprouts can be controversial,
18:36but hopefully the next recipe
18:37will make you love them.
18:40At this time of year,
18:41you've likely got some sprouts knocking about,
18:44so I'm giving them a makeover
18:45in an incredible Caesar-style salad.
18:48With a shortcut to making your own dressing
18:50using Greek yoghurt, lemon and anchovies,
18:53and with garlic croutons so good,
18:55Santa will be running back for a good portion.
18:58Remember, Brussels sprouts aren't just for Christmas.
19:02I want to start this beautiful salad off
19:05with the dressing.
19:05So a nice big handful of Parmesan cheese,
19:08about 50 grams, I reckon, by weight there.
19:12I'm going to put that into a little blender.
19:16You can, if you want to, change it up
19:17for, like, goat's cheese, feta, things like that.
19:20Greek yoghurt, three tablespoons.
19:22This will be tastier and much healthier
19:25than just a big old load of mayonnaise.
19:27Pinch of salt and pepper.
19:29I'm just going to add two or three anchovie fillets.
19:35I know they're divisive,
19:36but it should just be an amazing sort of depth of flavour.
19:40A little bit of the oil there.
19:43The zest and juice of one lemon.
19:46And use this grater again.
19:48A little bit of that zest.
19:51And then we'll go in with the juice.
19:55Just squeeze these through your hands
19:57to catch the pips.
19:58There's always a few little...
19:59There's always a couple of rogue ones.
20:04Right.
20:07So there you go.
20:08Extra virgin olive oil.
20:09Just a couple of tablespoons.
20:12And a dash of Worcestershire sauce.
20:15If you have any soft herbs,
20:17say basil, say mint, or even parsley,
20:20put those leaves into here.
20:22So this is going to make the most amazing Caesar-style dressing.
20:36Can you see the subtle green colour?
20:39This dressing is useful in so many different ways
20:42with so many different salads,
20:43but I want to really focus on the beautiful Brussels sprout.
20:47So I'm going to take the bigger ones
20:50and just cut them in half through the root.
21:02And then we'll go into a hot pan
21:04that's completely dry.
21:06No olive oil, nothing.
21:08Right.
21:08Put them on their face side
21:10and let them scald.
21:12I'm going to take the rawness
21:13out of the Brussels.
21:15Half cook it, I guess.
21:17In contrast with that,
21:18take the rest of the Brussels sprouts
21:20and just shred them like that
21:23because they're absolutely delicious
21:24and it's good for your knife skills.
21:27So I can smell now
21:28slightly charry smells going on.
21:32It's a far cry from the Brussels sprouts
21:35I used to smell in my school dinners.
21:38A different vibe.
21:40And there's other cabbages
21:41that you can use in this salad.
21:44You know, beautiful sprout in broccolis.
21:46Kales.
21:47You can do some really interesting things.
21:49Have that with a roast chicken.
21:51Absolutely delicious.
21:54If you just turn it over,
21:55you can see it's charred
21:56and gorgeous.
21:58Turn it on the other side.
22:00Use tongs if you want to be careful.
22:02Texture-wise, what we're looking for
22:04is something that's like
22:05half-cooked, charred, hot, smoky,
22:08in complete contrast
22:11to finely sliced Brussels over here,
22:13which will be delicate
22:14and feel slightly sweeter.
22:17So, half of those Brussels
22:19finely sliced
22:20and that will go in
22:22to our lovely sauce over here.
22:25And then,
22:26the scalded ones here,
22:27look at that.
22:29And then put this back on
22:30and we're going to do
22:31some funky little croutons.
22:33Slice
22:33across
22:35a centimetre
22:36like that.
22:37Turn it around the other way.
22:39One centimetre.
22:44Straight into that pan.
22:46We want these to be golden
22:47and crisp.
22:48What we can do
22:49is think about a bit more flavour.
22:51A little garlic clove.
22:53And just grate that garlic in.
22:55It'll be pungent and gorgeous.
22:57Just with a little drizzle
22:58of olive oil.
23:02Put a little bit of pepper in there.
23:04Let's make these the best croutons
23:06you've ever had.
23:08We're going to finish it
23:10with just a few strokes
23:11of parmesan.
23:14Give it a little shake.
23:17The smell is amazing.
23:19On it goes.
23:20Hot and crispy.
23:22Take that to the table
23:23as a lovely salad
23:25at lunchtime
23:25as part of a buffet.
23:28Beautiful.
23:29Really, really nice.
23:30Let that dressing soak up
23:32into the Brussels.
23:34Just give it a really good toss.
23:36And just use a speed peeler
23:37to shave
23:39a few more bits of parmesan
23:40into this.
23:41But that, my friends,
23:42is a very, very
23:43exciting salad.
23:44I think you can serve this
23:45as a side dish.
23:47As a starter.
23:48You can have it
23:49with cured meats.
23:50You can absolutely
23:51use any leftover turkey.
23:53Let's have a little try.
24:00Mmm.
24:03Oh, I love it.
24:05The two types
24:06of Brussels are great.
24:09The charring and smokiness
24:10of the halves
24:11is so good.
24:14Honestly,
24:15if you've got some lonely
24:16Brussels in the fridge
24:16right now,
24:18make this
24:19absolutely delicious.
24:21Come on, Eileen.
24:22Let's do a quick
24:41little cocktail.
24:42We're going to make
24:43a cranberry daiquiri.
24:45Perfect for this time of year.
24:47So many of us
24:48will have leftover
24:49cranberry sauce
24:50from Christmas Day
24:51and it makes
24:52the most amazing cocktail.
24:54I'm going to use
24:55one of these shakers
24:55but you, of course,
24:56could use a jug
24:57and just stir the cocktail.
25:00Put some ice
25:01into a cocktail shaker.
25:03Add one tablespoon
25:04of cranberry sauce.
25:06Look at that.
25:06Full of the Christmas flavours.
25:09So normally,
25:10you would use white rum
25:11but I'm going to use tequila.
25:13So 50 mils.
25:15Tequila,
25:16I think,
25:16is delicious
25:17so feel free
25:18to play with rum
25:18or tequila.
25:19Have some fun with it.
25:20I'm going to go in
25:21with the juice
25:22of half a lime.
25:23Just give that lime
25:24a little roll
25:25and then you'll find
25:27the juice comes out
25:27of it much easier.
25:29So about 20 mils
25:30of lime juice.
25:32So that freshness
25:33is so good
25:34with the cranberry.
25:36Put this on top.
25:37Lime juice
25:45just went in my eye.
25:48And I've chilled
25:49my glass down now.
25:51Now on that subject
25:52of ice,
25:53if you want to get
25:53one of these moulds
25:55and make some fancy ice,
25:57it's the simplest thing
25:59in the world.
25:59Great to do
26:00at Christmas time.
26:01Just some little red currants,
26:03maybe some little herbs
26:04like rosemary
26:04go into a glass.
26:05Use a little sieve
26:07to sieve your drink.
26:11Look at that.
26:12Come on, the colours.
26:17The cranberry,
26:18you can smell it.
26:20That will definitely
26:21get a party going.
26:23A little sliver
26:24of lime.
26:29Right,
26:29let's have a little try.
26:30tequila with the lime
26:35and the cranberry
26:37is just so clean
26:39and so fresh.
26:40Who would have thought
26:40a little leftover
26:42from Christmas dinner,
26:43cranberry sauce,
26:44could be so utterly delicious
26:46and beautiful.
26:48Cheers.
26:48After a few days
26:57of all those
26:58beautiful Christmas flavours,
26:59I always think
27:00it's really nice
27:01to mix up
27:01some of those textures
27:02and tastes
27:03but still keep things
27:04really cosy
27:06and this next recipe
27:07ticks all of those boxes.
27:09My homemade gnocchi
27:10is packed full
27:12of winter greens.
27:13This super simple version
27:14of these Italian dumplings
27:16uses potato flour
27:17and egg
27:18and it's served
27:19with an easy garlic
27:20parmesan
27:20and cabbage sauce
27:21that looks incredible
27:23and is a shortcut
27:24to getting your kids
27:25to eating greens.
27:26It's an ideal recipe
27:28to have up your sleeve
27:29when unexpected guests
27:30come round
27:31at this time of year.
27:32What I've done
27:33is just peel
27:34800 grams
27:35of Maris Piper potatoes,
27:37cut them into
27:37the same big chunks
27:38as you would
27:39roast potatoes
27:40on Christmas Day,
27:41right?
27:41Same vibe.
27:42I've cooked them
27:43for 15 minutes
27:44until tender
27:45and I've boiled them hard
27:46and then I want
27:48to drain these
27:49and let them steam.
27:53You might be thinking
27:54why would I make gnocchi
27:55when I can buy them
27:56in packs already done
27:58but the ones
28:00in the supermarkets
28:00are very convenient
28:02but they're much firmer.
28:03These will be so soft
28:05and so elegant.
28:07So refill that pan
28:08and we'll put that
28:10back onto the heat.
28:11There's three things
28:13that you can do
28:14to make gnocchi,
28:17right?
28:17You've got the classic
28:18masher.
28:19Then you've got
28:20a ricer,
28:21okay,
28:22or just a coarse sieve.
28:24You can push them through
28:25but ultimately
28:26what we want to do
28:27is get nice,
28:29light and fluffy potatoes.
28:32Let's use the ricer today.
28:33Just put it in
28:34and you just push it
28:35out like that.
28:37What we want to do
28:38is dehydrate
28:39the potato
28:40as much as possible.
28:41So we let that steam away
28:43and we want to use
28:45the minimal amount
28:46of flour,
28:46so about 50 to 100 grams
28:48but the least possible.
28:50Season it with salt
28:51so it tastes delicious
28:52and I'm going to use
28:54the yolk
28:55of one egg.
28:57By using the egg yolk,
28:58you enrichen it,
28:59you make it more delicious.
29:01Use a little fork
29:02to bring all this together.
29:04It's really fun to do.
29:06The great thing
29:07about gnocchi
29:08is it can embrace
29:10so many different sauces,
29:11tomato basil,
29:12parmesan,
29:13you could use pestos,
29:14you can have bolognases,
29:16lovely pork,
29:17fennel seed,
29:17chili and chianti ragus,
29:19the list goes on
29:20and on and on.
29:22Making gnocchi
29:23is very, very simple
29:24but if you add more flour,
29:26it's more reliable
29:27but you kind of get
29:29that slightly firmer,
29:31slightly more floury
29:33texture and flavour,
29:34which I'm not so keen on.
29:36I've probably used
29:37about 55, 60 grams
29:40at the moment
29:40and I can roll them out
29:42and you can just cut them
29:44into manageable pieces
29:46so splay your fingers
29:48out as wide as possible
29:49and I go to about
29:53one and a half centimetres.
29:55So we'll do that
29:56with one
29:57and then we do another one.
30:03For me,
30:04what I love about making gnocchi
30:05is it's very relaxing,
30:07it's very calming.
30:08You know,
30:09I love doing it
30:09with the kids
30:10and having chaos
30:10but I also love
30:11doing it on my own,
30:12putting some music on,
30:13having a glass of wine
30:14and we can slice these up.
30:17We can go for big ones,
30:19we can go for little ones.
30:21So the simplest one
30:22you can do
30:22is just to pinch it
30:23like that.
30:24You can just roll it
30:25into a little ball,
30:28right?
30:28You can put it in the gap
30:29between your fingers
30:30and just clutch it
30:31and you get a natural shape
30:33here.
30:35You can just roll them
30:37off a fork
30:37and put little lines
30:38into them
30:39and you'll find your kids
30:40sort of saying,
30:41oh, I like that one.
30:42You know,
30:43oh, can we have
30:43that one today?
30:45So,
30:46lots of options
30:48and to be honest,
30:50it's nice to have
30:50a quiet moment
30:51where it's not chaotic.
30:54The kids have gone out
30:55and you can do it
30:59three or four hours
31:01in advance,
31:02even in the morning
31:02so you can get
31:03ahead of the game.
31:05Just put them
31:05on a flour-dusted tray,
31:07pop them in the fridge
31:07and they only take
31:08like three or four minutes
31:09to cook.
31:18I want to show you
31:19how to make
31:20a really delicious sauce,
31:22something a little bit different.
31:24This is a technique
31:25that I use
31:26to get my kids
31:27to eat more
31:28of the good stuff.
31:29Cabbages,
31:30green things, right?
31:31This is cavallonero,
31:32right,
31:32which you can get
31:33in the supermarkets,
31:34easy to grow,
31:35really nutritious
31:36but you could use kale,
31:37you could use spinach,
31:39you could use rocket,
31:40you could use herbs.
31:42This is a sauce
31:42that is super flexible,
31:44super delicious,
31:45has the most amazing colour
31:47and my kids love it.
31:49Just put my finger
31:50onto the stalk
31:51and we just rip
31:52the leaves off
31:53and you're left
31:54with all these bits,
31:55you can compost those.
31:57I'm just going to put
31:58a couple of cloves
31:59of garlic
32:00into the water.
32:01If you boil garlic cloves,
32:03they go quite perfumed
32:05and delicate
32:06and creamy
32:06so I'll season the water
32:08and I'll let that garlic
32:10just boil
32:10for a couple of minutes.
32:12In the sauce,
32:13I'm going to put
32:13parmesan cheese
32:14to give you
32:14that deliciousness.
32:15Now, of course,
32:16if you had cheddar cheese
32:17and blue cheese,
32:18right,
32:18just have fun with it.
32:19With the parmesan,
32:21I'm just going to grate that.
32:23It's really nice
32:24to get the blocks
32:25instead of the pre-grated parmesan.
32:28Completely different product.
32:30Get yourself a nice
32:31big handful,
32:33probably by weight,
32:34about 70 grams,
32:36I'd say.
32:39After the garlic's
32:40had a couple of minutes,
32:41then we're going to
32:42plunge in our greens.
32:44Nice big handful,
32:46about 400 grams
32:47off the stalk.
32:48Cook it hard and fast
32:50so we can trap
32:51the colour
32:51and the nutrition
32:52for about three
32:53or four minutes.
32:59Just grab
33:00some of that
33:01beautiful cabbage
33:03and you can keep
33:04some of this dripping
33:04moisture with it
33:06and put it
33:06into the liquidiser.
33:09Put in there
33:10about six tablespoons
33:11of extra virgin olive oil
33:12and this will be enough
33:14to serve
33:15four to six portions
33:16of sauce
33:17easily
33:17and go in there
33:19with your handful
33:20of parmesan cheese
33:22and then we'll blend
33:24that up
33:24and see what happens.
33:39The smell is amazing.
33:40Back to this pan over here.
33:43We'll go in
33:43with some of our gnocchi.
33:46I'm just going to cook
33:47a cheeky little portion
33:48now for myself.
33:51Three minutes,
33:52that's all you need.
33:58So,
33:59I'm just going to mix
34:01the gnocchi
34:01and the sauce together
34:02in a little bowl.
34:05Just look at that colour.
34:08Parmesan.
34:08Just beautiful.
34:18And look, my kids eat this
34:21and I've got fussy kids.
34:23They're not perfect.
34:23They do and don't like
34:25certain things
34:25but they do love
34:27gnocchi with this sauce.
34:30As a family-friendly meal,
34:32you can cook batches
34:33one at a time
34:34if people are coming
34:34and going at different times,
34:36school,
34:36things like that.
34:37So gnocchi
34:38is really
34:39a wonderful thing.
34:41Look at that.
34:43Crush over
34:44some beautiful walnuts.
34:46We've got those
34:47kicking around
34:47and little bombs
34:49of cork and zola.
34:53Come on.
34:55If that's something
34:55a little bit different,
34:57it's the most brilliant way
34:58of celebrating
34:59winter's greens.
35:03Extra virgin olive oil
35:04cheese.
35:06Hmm.
35:09I mean,
35:09how is it
35:10that something
35:11so frumpy
35:12like cabbage
35:14could be so
35:15utterly elegant?
35:17Two recipes,
35:19really.
35:20Soft pilo and gnocchi,
35:22that beautiful,
35:22vivid green,
35:23cheesy sauce.
35:28You should definitely
35:29give them a go.
35:31Utterly delicious.
35:32Perfect for this time of year.
35:33At this time of year,
35:54it's really great
35:55to have a dessert
35:56up your sleeve
35:56that's really,
35:57really impressive.
35:58And this one's brilliant.
35:59It's got loads of shortcuts
36:00to big flavour
36:01using some pretty
36:02everyday ingredients
36:03that I know
36:04you're going to love.
36:06Inspired by that
36:0770s classic
36:08Black Forest Gato,
36:09this trifle
36:10gives you shortcuts
36:11to a silky chocolate
36:13custard sauce
36:14and a cheat
36:14for the best trifle sponge
36:16you've ever had.
36:17With layers of cherries,
36:19hazelnuts
36:19and vanilla cream,
36:20grab a big spoon
36:21and dig in.
36:22In this recipe,
36:25because I like to make
36:26things simple for you,
36:27you're going to see
36:28a repetition
36:28of the number three.
36:30So three jars
36:31of beautiful cherries
36:32and all their juices.
36:34Three tins of custard,
36:35so you're not going to make
36:36anglaise sauce.
36:37That will save you
36:38a load of time.
36:39Three bars,
36:40100 grams,
36:41of beautiful
36:4270% chocolate.
36:44Three slices
36:45of this panettone
36:46instead of making sponge.
36:49Just put the cherries
36:49into a bowl
36:50like that
36:51with a little swig
36:53of this juice
36:55and then in the jug here,
36:57we're going to turn it
36:57into jelly.
36:58I want to take this up
37:00to one pint,
37:01so I'll just steal
37:02a little bit of water
37:03and then I'm going to
37:05put that
37:05into a pan.
37:10So put the heat on there.
37:12You don't want to hard boil it,
37:13just a gentle simmer.
37:14I want to do
37:15a little hack
37:16to show you
37:18how to make
37:18beautiful,
37:19shaved chocolate.
37:20What you need
37:21is a large knife.
37:23Just evenly
37:24drag it
37:25from one side
37:26and get
37:28those beautiful
37:30shaves of chocolate.
37:33This is a really
37:34brilliant little hack
37:35to making you
37:37look a bit chef-y,
37:38right,
37:38but it's very,
37:39very simple.
37:40Get yourself
37:41a heat-proof bowl
37:42and snap
37:44the rest of the chocolate
37:45into it
37:45and then as that
37:47cherry juice
37:48comes up
37:49to a gentle simmer,
37:50that's also
37:51the perfect temperature
37:52to melt chocolate.
37:53You never want
37:54to boil chocolate,
37:55so just simmering
37:57water,
37:58or in this case
37:59the cherry juice,
38:00will be enough
38:01to melt it beautifully.
38:03A little pinch of salt
38:04with that beautiful cherry juice.
38:07We're going to turn it
38:08into jelly
38:08simply by using
38:09three or four
38:10little sheets
38:11of gelatin.
38:13You can just
38:14snap them in half
38:15and we'll put them
38:16in a little cold water
38:17and in a couple
38:18of minutes
38:19those hard
38:20little sheets
38:21of gelatin
38:22will go soft
38:23and then we can
38:24just stir that
38:25into the warm
38:27cherry juice
38:28and it will make
38:28the most beautiful
38:29natural jelly.
38:30So the chocolate
38:31is melting.
38:32It's good to use
38:33the chocolate
38:34that's like 70%
38:35cocoa solids.
38:36It's very good quality
38:37but then the contrast
38:39is we're buying
38:40tinned custard.
38:41Yep, you heard it,
38:42tinned custard.
38:43It's got a retro
38:44texture that I love
38:45and it saves you
38:47a whole load
38:47of washing up
38:48and work.
38:49So using
38:50posh melted chocolate
38:51with everyday
38:53tinned custard
38:54is a fantastic
38:55little naughty
38:57shortcut.
38:57We're going to go
38:58into here
38:59with some vanilla
39:00paste.
39:01You can get this
39:02in all the supermarkets.
39:04A teaspoon or two
39:05of this
39:06just gives you
39:07a lovely flavour.
39:08It supercharges
39:09this sauce.
39:10We'll go in
39:10with the custard
39:12and this will give
39:16you a really delicious,
39:18really shiny,
39:19very comforting
39:20sauce.
39:22This is going to make
39:24the most beautiful
39:25and indulgent
39:26chocolate layer
39:27without all the fuss.
39:29This is so good
39:30and it just tastes
39:32brilliant.
39:33Look how shiny
39:33and gorgeous that is.
39:35Ho, ho, ho!
39:36Just chocolate heaven.
39:39So,
39:39with our pint
39:41of hot cherry juice
39:43here,
39:44very simply take
39:45this soaked
39:47gelatin out.
39:49It's now nice
39:49and soft.
39:50We just plop it in.
39:51So we don't want
39:52to cook that anymore.
39:53The gelatin
39:53has dissolved
39:54straight away.
39:55so we can pour
39:56this into
39:57our nice
39:58trifle dish.
40:04Just put a few
40:05little cherries
40:06in there,
40:07here, there
40:08and everywhere
40:08and let that
40:09cool down a little bit.
40:10I want to show you
40:11a brilliant shortcut.
40:12Instead of making
40:13a beautiful sponge,
40:14we're going to take
40:15a panettone,
40:16right?
40:16Put it on its side
40:17and simply cut
40:19three one-centimetre
40:20slices
40:21of your average
40:22panettone.
40:24Try and be accurate
40:25but it's not the
40:26end of the world
40:26if you're not.
40:28So,
40:29three layers
40:30like that
40:30and this
40:32will go back
40:33here and be used
40:34for breakfast
40:35and all the other
40:35gorgeous things.
40:37Okay,
40:37I'll pop this,
40:38the chocolate layer
40:39and the shaved chocolate
40:40in the fridge
40:40for a couple of hours.
40:42Just let this set
40:43and then I'll show you
40:44how to put it together.
40:44Super simple.
40:45Let's have a little look.
40:57So,
40:57we've got
40:58our jelly.
41:00Oh,
41:00I just love that wobble.
41:03It's so dark
41:04and mysterious.
41:06So,
41:06I've got 600 milliliters
41:07of beautiful double cream,
41:10a couple of tablespoons
41:11of icing sugar,
41:12get a little bit of
41:13vanilla into the story,
41:14a couple of teaspoons
41:15and it just transforms
41:17that beautiful double cream
41:19into something
41:20truly decadent.
41:21The genius
41:22of whipped cream
41:23is texture.
41:24If you over whisk it,
41:26it goes frumpy,
41:27almost like you're
41:28making cheese or butter,
41:29right?
41:29It's not a good thing.
41:40Nearly there.
41:42A few more whisks.
41:45And that's perfect.
41:49See?
41:50Just holds.
41:53Time to start building
41:54the trifle.
41:55We have our lovely
41:56cherry layer.
41:57I like to go chocolate
41:58first.
41:59Look how silky
42:00this chocolate is.
42:02Just heavenly.
42:04Ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho.
42:06So just spoon
42:07four little spoons
42:08in there like that
42:09and push it up
42:10to the edge
42:12of the glass.
42:12About a centimetre thick
42:13is what you want.
42:14Then we're going to take
42:15our panettone layer,
42:16right?
42:17Our little cheat on sponge
42:18and place that
42:19right there
42:20in the middle.
42:21Take some of these
42:22beautiful cherries
42:23and just push them up
42:25against the glass
42:25because also
42:27we're telling the story
42:28of black forest
42:29flavour.
42:30So then we go in
42:31with our lovely cream.
42:37Just looks so good.
42:40So chocolate
42:41custard layer again
42:42and then we're back
42:45to the sponge layer again.
42:51Let's take some
42:52of that lovely
42:52cherry juice.
43:00Push it right up
43:00to the edge.
43:10Last little sponge layer.
43:12You can just gently
43:13push it down.
43:20Embrace that cherry juice
43:21down the little edges.
43:23And then that last layer
43:27of that outrageous
43:30cheat on the best
43:32chocolate custard ever.
43:34But you get the gist,
43:35right?
43:35You know,
43:35build the layers
43:36as you want.
43:37You can go super,
43:38super sort of like
43:39flat.
43:40You can go super rustic.
43:41You can go three layers.
43:42You can go two layers.
43:44There's no real
43:45right or wrong.
43:46I want to do the final
43:47flourish with a piping bag.
43:49These are reusable ones.
43:50You can get them
43:50everywhere.
43:51Get all of those
43:52bits of cream
43:53in here,
43:54like that.
43:56You don't have to do
43:56this, by the way.
43:57You can just dollop it on.
44:01Give it a little shake.
44:05And you can have
44:05a little check
44:06if you want.
44:07Just push it gently
44:08into a board
44:09and then pull up.
44:11See how pretty that is?
44:12Right?
44:13Or you can just do
44:14a little rocking action.
44:15So out and down,
44:16out and down.
44:17Right?
44:19Let's just do
44:19a few of these.
44:22And I'll just
44:22try and do it
44:23in a circle.
44:31Maybe you've got
44:32enough for a little
44:32swell here.
44:36Look, it's just fun.
44:38We finish off
44:38our layers
44:40of cherries.
44:46Remember these
44:46little shaved bits
44:47of chocolate?
44:48Cover it.
44:49One last little
44:50flourish.
44:51Hazelnut.
44:52All I've done
44:52is toast them off.
44:53Give them a little
44:54bash.
44:54and this
44:59with the chocolate
45:00is going to
45:02taste
45:02amazing.
45:05That going to the table
45:07with a little sparker
45:08in the top.
45:09After everyone's
45:10had a few little drinks,
45:11they're going to go
45:12wild for it.
45:13Look at that.
45:14Come on.
45:15That
45:16is a Black Forest
45:18trifle
45:18that I know
45:19my family's
45:19going to love.
45:20I know what you're
45:34like.
45:34Jenna!
45:35Hey!
45:36Santi!
45:37Look at you lovely people.
45:38Oh, bless you.
45:40Happy Christmas.
45:40How are you?
45:41Come in.
45:42Sally!
45:42Oh, Jenna!
45:43Mum, just one.
45:46I know what you like.
45:47Oh, well.
45:48Remember what I had
45:48last year.
45:50Lovely.
45:50Cheers, mate.
45:51Right, who's hungry?
45:52We're always hungry.
45:55It's amazing.
45:55It's a sauce colour.
45:56Silky, isn't it?
46:00The salad's gorgeous.
46:03This is real comfort food,
46:05isn't it?
46:05Cheers, isn't it?
46:05That's lovely.
46:06Mmm.
46:07I love it.
46:08Jenna,
46:09don't just love this time
46:10between Christmas and New Year.
46:12I love it.
46:12Go for a nice little walk.
46:13It's all cosy.
46:14Also, to be with a family,
46:17a friend.
46:17It's special.
46:18It's magic.
46:20Hey!
46:27Cannot blow it.
46:32See if magic can be made
46:34from their old homes
46:35or if it's best
46:36to sack it all off
46:36and move
46:37when Kirsty and Phil
46:38are back with new
46:39Love It or List It
46:40Wednesday at 8.
46:41Aldi are looking
46:42for a new star item
46:43to dazzle customers
46:44this Christmas.
46:45But is a meaty ice cream it?
46:47Secrets reveal next.
46:49поставщik,
46:50excited to see you next time,
46:51which we get from
46:52in 2014,
46:53I'll see you next time,
46:53but I'll see you next time,
46:54next time.
46:55Feel goodbye.
46:56Feel goodbye.
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