- 5 weeks ago
- #realityrealmus
#RealityRealmUS
Reality Realm US
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
🎥
Short filmTranscript
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.
24:40Let's do
24:41a quick little cocktail.
24:42we're gonna make a cranberry daiquiri.
24:45Perfect for this time of year.
24:46So many of us will have leftover cranberry sauce
24:50from Christmas Day,
24:51and it makes the most amazing cocktail.
24:54I'm gonna use one of these shakers,
24:55but you, of course, could use a jug
24:57and just stir the cocktail.
25:00Put some ice into a cocktail shaker.
25:03Add one tablespoon of cranberry sauce.
25:05Look at that.
25:06Full of the Christmas flavours.
25:09So normally, you would use white rum,
25:12but I'm gonna use tequila.
25:13So 50 mils.
25:15Tequila, I think, is delicious.
25:17So feel free to play with rum or tequila.
25:19Have some fun with it.
25:20I'm gonna go in with the juice of half a lime.
25:23Just give that lime a little roll.
25:26And then you'll find the juice comes out of it much easier.
25:29So about 20 mils of lime juice.
25:32So that freshness is so good with the cranberry.
25:36Put this on top.
25:42Lime juice just went in my eye.
25:46And I've chilled my glass down now.
25:50Now, on that subject of ice,
25:53if you wanna get one of these moulds
25:54and make some fancy ice,
25:57it's the simplest thing in the world.
25:59Great to do at Christmas time.
26:01Just a little recurrence,
26:03maybe some little herbs like rosemary,
26:04go into a glass.
26:05Use a little sieve to sieve your drink.
26:11Look at that.
26:12Come on, the colours.
26:17The cranberry, you can smell it.
26:20That will definitely get a party going.
26:23Little sliver of lime.
26:29Right, let's have a little try.
26:30Tequila with the lime and the cranberry
26:35is just so clean and so fresh.
26:39Who would have thought a little leftover
26:41from Christmas dinner, cranberry sauce,
26:42could be so utterly delicious and beautiful?
26:46Cheers.
26:47After a few days of all those beautiful Christmas flavours,
26:50I always think it's really nice to have a taste of it.
26:53It's really nice to have a taste of it.
26:55It's really nice to have a taste of it.
26:57It's really nice to have a taste of it.
26:59I always think it's really nice
27:01to mix up some of those textures and tastes,
27:03but still keep things really cosy.
27:06And this next recipe ticks all of those boxes.
27:09My homemade gnocchi is packed full of winter greens.
27:13This super simple version of these Italian dumplings
27:16uses potato flour and egg,
27:18and it's served with an easy garlic,
27:20parmesan and cabbage sauce that looks incredible
27:23and is a shortcut to getting your kids to eating greens.
27:27It's an ideal recipe to have up your sleeve,
27:29when unexpected guests come round at this time of year.
27:32What I've done is just peel 800 grams of Maris Piper potatoes,
27:37cut them into the same big chunks as you would roast potatoes
27:40on Christmas Day, right? Same vibe.
27:42I've cooked them for 15 minutes until tender,
27:45and I've boiled them hard, and then I want to drain these and let them steam.
27:53You might be thinking, why would I make gnocchi when I can buy them in packs already done?
27:58But the ones in the supermarkets are very convenient, but they're much firmer.
28:03These will be so soft and so elegant.
28:06So refill that pan, and we'll put that back onto the heat.
28:12There's three things that you can do to make gnocchi, right?
28:17You've got the classic masher, then you've got a ricer, okay?
28:22Or just a coarse sieve.
28:24You can push them through.
28:25But ultimately, what we want to do is get nice, light and fluffy potatoes.
28:32Let's use the ricer today.
28:33Just put it in, and you just push it out like that.
28:36What we want to do is dehydrate the potato as much as possible.
28:41So we let that steam away, and we want to use the minimal amount of flour,
28:46so about 50 to 100 grams, but the least possible.
28:49Season it with salt so it tastes delicious.
28:53And I'm going to use the yolk of one egg.
28:56By using the egg yolk, you enrich in it, you make it more delicious.
29:00Use a little fork to bring all this together.
29:04It's really fun to do.
29:07The great thing about gnocchi is it can embrace so many different sauces,
29:11tomato basil, parmesan.
29:13You could use pestos.
29:14You can have bolognases, lovely pork, fennel seed, chili and chianti ragus.
29:19The list goes on and on and on.
29:22Making gnocchi is very, very simple.
29:24But if you add more flour, it's more reliable.
29:28But you kind of get that slightly firmer, slightly more floury,
29:33texture and flavour, right, which I'm not so keen on.
29:36I've probably used about 55, 60 grams at the moment.
29:41And I can roll them out.
29:43And you can just cut them into manageable pieces.
29:47So splay your fingers out as wide as possible.
29:52And I go to about one and a half centimetres.
29:55So we'll do that with one and then we do another one.
30:03For me, what I love about making gnocchi is it's very relaxing, it's very calming.
30:08You know, I love doing it with the kids and having chaos, but I also love doing it on
30:11my own, putting some music on, having a glass of wine.
30:16And we can slice these up.
30:17We can go for big ones.
30:19We can go for little ones.
30:21So the simplest one you can do is just to pinch it like that.
30:24You can just roll it into a little ball, right?
30:28You can put it in the gap between your fingers and just clutch it.
30:31And you get a natural shape here.
30:35You can just roll them off a fork and put little lines into them.
30:39And you'll find your kids sort of saying, oh, I like that one.
30:42You know, oh, can we have that one today?
30:44So lots of options.
30:49And to be honest, it's nice to have a quiet moment where it's not chaotic.
30:54The kids have gone out.
30:57And you can do it three or four hours in advance, even in the morning.
31:03So you can get ahead of the game.
31:05Just put them on a flour dusted tray, pop them in the fridge.
31:08And they only take like three or four minutes to cook.
31:14I want to show you how to make a really delicious sauce.
31:22Something a little bit different.
31:24This is a technique that I use to get my kids to eat more of the good stuff.
31:29Cabbages, green things, right?
31:31This is cavalo nero, right?
31:32Which you can get in the supermarkets, easy to grow, really nutritious.
31:36But you could use kale.
31:37You could use spinach.
31:39You could use rocket.
31:40You could use herbs.
31:41This is a sauce that is super flexible, super delicious, has the most amazing colour.
31:48And my kids love it.
31:49Just put my finger onto the stalk and we just rip the leaves off.
31:53And you're left with all these bits.
31:55You can compost those.
31:57I'm just going to put a couple of cloves of garlic into the water.
32:01If you boil garlic cloves, they go quite perfumed and delicate and creamy.
32:06So I'll season the water and I'll let that garlic just boil for a couple of minutes.
32:12In the sauce, I'm going to put parmesan cheese to give you that deliciousness.
32:15Now, of course, if you had cheddar cheese and blue cheese, right, just have fun with it.
32:20With the parmesan, I'm just going to grate that.
32:24It's really nice to get the blocks instead of the pre-grated parmesan.
32:27Completely different product.
32:30Get yourself a nice big handful, probably by weight, about 70 grams, I'd say.
32:39After the garlic's had a couple of minutes, then we're going to plunge in our greens.
32:44Nice big handful, about 400 grams off the stalk.
32:48Cook it hard and fast so we can trap the colour and the nutrition for about three or four minutes.
32:57Just grab some of that beautiful cabbage and you can keep some of this dripping moisture with it
33:06and put it into the liquidiser.
33:09Put in there about six tablespoons of extra virgin olive oil and this will be enough
33:14to serve four to six portions of sauce easily.
33:18And go in there with your handful of parmesan cheese and then we'll blend that up and see what happens.
33:27The smell is amazing.
33:40Back to this pan over here.
33:43We'll go in with some of our gnocchi.
33:46I'm just going to cook a cheeky little portion now for myself.
33:52Three minutes, that's all you need.
33:57So, I'm just going to mix the gnocchi and the sauce together in a little bowl.
34:05Just look at that colour.
34:07Parmesan.
34:13Just beautiful.
34:14And look, my kids eat this and I've got fussy kids.
34:23They're not perfect like they do and don't like certain things, but they do love gnocchi with this sauce.
34:30As a family-friendly meal, you can cook batches one at a time if people are coming and going at different times,
34:36school, things like that.
34:37So, gnocchi is really a wonderful thing.
34:40Look at that.
34:43Crush over some beautiful walnuts.
34:46We've got those kicking around and little bombs of gorgonzola.
34:53Come on.
34:55That's something a little bit different.
34:57It's the most brilliant way of celebrating winter's greens.
35:02Extra virgin olive oil cheese.
35:06I mean, how is it that something so frumpy like cabbage could be so utterly elegant?
35:18Two recipes, really.
35:20Soft pillowy gnocchi, that beautiful vivid green cheesy sauce.
35:28You should definitely give them a go.
35:31Utterly delicious.
35:32Perfect for this time of year.
35:36At this time of year, it's really great to have a dessert up your sleeve that's really,
35:57really impressive.
35:58And this one's brilliant.
35:59It's got loads of shortcuts to big flavour using some pretty everyday ingredients that I know
36:04you're going to love.
36:06Inspired by that 70s classic Black Forest Gato, this trifle gives you shortcuts to a silky chocolate
36:13custard sauce.
36:14And a cheat for the best trifle sponge you've ever had.
36:17With layers of cherries, hazelnuts and vanilla cream, grab a big spoon and dig in.
36:22In this recipe, because I like to make things simple for you, you're going to see a repetition of the number
36:29three.
36:30So three jars of beautiful cherries and all their juices.
36:34Three tins of custard, so you're not going to make anglaise sauce.
36:37That'll save you a load of time.
36:39Three bars, 100 grams, of beautiful 70% chocolate.
36:43Three slices of this panettone instead of making sponge.
36:48Just put the cherries into a bowl, like that, with a little swig of this juice.
36:55And then in the jug here, we're going to turn it into jelly.
36:58I want to take this up to one pint, so I'll just steal a little bit of water.
37:04And then I'm going to put that into a pan.
37:07So, put the heat on there. You don't want to hard boil it, just a gentle simmer.
37:14I want to do a little hack to show you how to make beautiful shaved chocolate.
37:20What you need is a large knife. Just evenly drag it from one side.
37:28And get those beautiful shaves of chocolate.
37:30This is a really brilliant little hack to making you look a bit chef-y, right?
37:38But it's very, very simple.
37:40Get yourself a heat-proof bowl and snap the rest of the chocolate into it.
37:46And then as that cherry juice comes up to a gentle simmer,
37:50that's also the perfect temperature to melt chocolate.
37:53You never want to boil chocolate, so just simmering water, or in this case, the cherry juice.
38:00It will be enough to melt it beautifully.
38:03A little pinch of salt with that beautiful cherry juice.
38:07We're going to turn it into jelly simply by using three or four little sheets of gelatin.
38:13You can just snap them in half, and we'll put them in a little cold water.
38:17And in a couple of minutes, those hard little sheets of gelatin will go soft.
38:24And then we can just stir that into the warm cherry juice.
38:28And it will make the most beautiful, natural jelly.
38:30So the chocolate is melting.
38:32It's good to use the chocolate that's like 70% cocoa solids.
38:36It's very good quality.
38:38But then the contrast is we're buying tinned custard.
38:41Yep, you heard it, tinned custard.
38:43It's got a retro texture that I love, and it saves you a whole load of washing up and work.
38:49So using posh melted chocolate with everyday tinned custard is a fantastic little naughty shortcut.
38:57We're going to go into here with some vanilla paste.
39:01You can get this in all the supermarkets.
39:03A teaspoon or two of this just gives you a lovely flavour.
39:07It supercharges this sauce.
39:10We'll go in with the custard.
39:12And this will give you a really delicious, really shiny, very comforting sauce.
39:23This is going to make the most beautiful and indulgent chocolate layer without all the fuss.
39:29This is so good.
39:31And it just tastes brilliant.
39:32Look how shiny and gorgeous that is.
39:34Oh, just chocolate heaven.
39:39So with our pint of hot cherry juice here, very simply take this soaked gelatin out.
39:48It's now nice and soft.
39:50We just plop it in.
39:51So we don't want to cook that anymore.
39:52The gelatin has dissolved straight away.
39:56So we can pour this into our nice trifle dish.
40:04Just put a few little cherries in there.
40:07Here, there and everywhere.
40:08And let that cool down a little bit.
40:10I want to show you a brilliant shortcut.
40:12Instead of making a beautiful sponge, we're going to take a panettone, right?
40:16Put it on its side and simply cut three one-centimetre slices of your average panettone.
40:24Try and be accurate, but it's not the end of the world if you're not.
40:26So three layers like that.
40:32And this will go back here and be used for breakfast and all the other gorgeous things.
40:36Okay, I'll pop this, the chocolate layer and the shaved chocolate in the fridge for a couple of hours.
40:42Just let this set and then I'll show you how to put it together.
40:44Super simple.
40:55Let's have a little look.
40:57So we've got our jelly.
41:00I just love that wobble.
41:03It's so dark and mysterious.
41:06So I've got 600 milliliters of beautiful double cream.
41:09A couple of tablespoons of icing sugar.
41:12Get a little bit of vanilla into the story.
41:14A couple of teaspoons.
41:16And it just transforms that beautiful double cream into something truly decadent.
41:21The genius of whipped cream is texture.
41:24If you over whisk it, it goes frumpy, almost like you're making cheese or butter, right?
41:29It's not a good thing.
41:40Nearly there.
41:41A few more whisks.
41:43And that's perfect.
41:49See?
41:50Just holds.
41:51Time to start building the trifle.
41:55We have our lovely cherry layer.
41:57I like to go chocolate first.
41:59Look how silky this chocolate is.
42:02Just heavenly.
42:06So just spoon four little spoons in there like that.
42:09And push it up to the edge of the glass.
42:12About a centimetre thick is what you want.
42:14Then we're going to take our panettone layer, right?
42:17Our little cheat on sponge.
42:18And place that right there in the middle.
42:21Take some of these beautiful cherries.
42:23And just push them up against the glass.
42:26Because also we're telling the story of Black Forest flavour.
42:30So then we go in with our lovely cream.
42:37Just looks so good.
42:38So chocolate custard layer again.
42:45And then we're back to the sponge layer again.
42:51Let's take some of that lovely cherry juice.
43:00Push it right up to the edge.
43:08Last little sponge layer.
43:12You can just gently push it down.
43:20Embrace that cherry juice.
43:22Down the little edges.
43:26And then that last layer.
43:28Of that outrageous cheat on the best chocolate custard ever.
43:33But you get the gist, right?
43:35You know, build the layers as you want.
43:37You can go super, super sort of like flat.
43:40You can go super rustic.
43:41You can go three layers.
43:42You can go two layers.
43:44There's no real right or wrong.
43:46I want to do the final flourish with a piping bag.
43:49These are reusable ones.
43:50You can get them everywhere.
43:51Get all of those bits of cream in here.
43:54Like that.
43:55You don't have to do this, by the way.
43:57You can just dollop it on.
44:01Give it a little shake.
44:02And you can have a little check if you want.
44:07Just push it gently into a board and then pull up.
44:11See how pretty that is?
44:12Right?
44:13Or you can just do a little rocking action.
44:15So out and down, out and down.
44:17Right?
44:18Let's just do a few of these.
44:22And I'll just try and do it in a circle.
44:31Maybe you've got enough for a little swirl here.
44:36Look, it's just fun.
44:37We finish off our layers of cherries.
44:46Remember these little shaved bits of chocolate?
44:48Cover it.
44:49One last little flourish.
44:51Hazelnut.
44:52All I've done is toast them off.
44:53Give them a little bash.
44:58And this, with the chocolate, is gonna taste amazing.
45:04That going to the table, with a little sparkler in the top.
45:09After everyone's had a few little drinks, they're gonna go wild for it.
45:12Look at that!
45:14Come on!
45:15That is a Black Forest trifle that I know my family's gonna love.
45:34It's the sound of God!
45:38Oh, bless you.
45:39Happy Christmas!
45:40How are you?
45:41Come in.
45:42Sally!
45:42Oh, Janai!
45:45Mum, just one.
45:46I know what you like.
45:47Oh, well.
45:48Remember what I had last year.
45:50Lovely.
45:50Cheers, mate.
45:51Right, who's hungry?
45:52We're always hungry.
45:55It's amazing sauce colour.
45:56Silky, isn't it?
46:00The salad's gorgeous.
46:01This is real comfort food, isn't it?
46:05It is, isn't it?
46:05That's lovely.
46:07I love it.
46:08Janai, don't you just love this time between 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, a friend.
46:17It's a special.
46:18It's magic.
46:27Cannot blow it.
46:31See if magic can be made from their old homes or if it's best to sack it all off and move
46:37when Kirsty and Phil are back with new Love It or List It Wednesday at 8.
46:41Aldi are looking for a new star item to dazzle customers this Christmas.
46:45But is a meaty ice cream it?
46:47Secrets revealed next.
46:49It's a tämäing beast.
Comments