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00:00Hello and welcome to our Christmas kitchen. We've got Christmas covered today with our
00:25classic dishes to serve up this season. Yes and it may be cold outside but it's set to be sizzling
00:31in here as first up it's sausages with a trio of tempting glazes. Party food at its best. I love a sausage.
00:37You do. I love a glaze and I love a party. And then it's gone to the main event on most Christmas
00:42tables a turkey crown with Christmas spiced roast veggies. Yum. Then it's my lovely nanny's nut roast
00:48which can be enjoyed as a main or as a side but something I never have on the side is the bread
00:54sauce. I have it all over my dinner. And to wrap up our Christmas menu it's my ultimate festive
00:59trial. Four festive favourites coming. So sausages. We are using a mix of chipolatas and cocktail
01:10sausages today which are ideal for a picky starter as they're quicker to cook and they're easier to
01:15nibble on. We've got pork and chicken that we're using but you could use veggie so that everyone
01:20at your gathering has something to feast on. Yeah and I know we promised something classic but
01:25actually we're going to help pimp these up with a trio of different glazes to transform them from
01:28the humble sausage into next level party food. So it's a bit of savoury pick and mix for everybody.
01:34So in the oven here we've got our different trays, different ones here. We've got cocktail sausages,
01:38we've got the chipolatas, we've got chicken ones, we've got pork ones and we're going to make three
01:42great glazes and that's the whole idea. So you start your sausages in the oven on some paper. Now here's the
01:47important part. Line your tray with a little bit of paper, put your sausages on top and something
01:52happens you don't need to put any oil on them and they will actually cook nicely. Get the colour on
01:56them first, cook them all the way through, 20 minutes about. I'm just going to say this blanket
02:01thing. Over Christmas our oven is usually set to about 180 degrees. It might go up to 190 to the
02:07potatoes but 180 degrees all the way through just that's just the way it is. It seems to work quite well.
02:12It really does for most things apart from baking. That's it, there we go. So we're going to make a
02:16peanut butter glaze, we're going to make a honey and mustard glaze and we're going to make a gotcha
02:20jam glaze. Two of them are going to be mixed cold, this one's going to be heated up, the peanut butter
02:25one's going to be heated up because the peanut butter needs to melt a little bit. Yeah, so while you
02:29do your peanut butter one I'm just going to do a little honey mustard thyme one which is really
02:36delicious quite a classic sausage glaze and very easy and I use about about a tablespoon but it
02:44doesn't really matter it can be a sort of squidge equal quantities of honey and maple syrup and then
02:50a nice big couple of spoonfuls of whole grain mustard and you could use Dijon mustard but I really
03:00like the whole grain because you get that pop of the seeds of the mustard seeds. If you're going to make a
03:04satay sauce, this is actually a really quick way to make a satay sauce even if you're making chicken
03:09satays, peanut butter and water in a pan first, a little bit of sesame oil, a little bit of a shake
03:14of sesame oil, some mirin if you don't have mirin you can use something like sweet wine, sherry works
03:20just as well or just even some more water and a little bit of white sugar, some soy sauce which will
03:27give saltiness to it and then I'm going to put some some chilies across the top of these but if you
03:33want to put some chili sauce in there you could it's totally up to you and a little bit of brown sugar
03:37for sweetness I'm just going to bring that up. The one thing to remember about these glazes is you
03:43don't need a lot of it. Yeah it's just got to coat the sausages, I've just put some thyme, a couple of
03:48sprigs of thyme into here as well and it really is already smelling very Christmasy, that thyme, honey,
03:55this maple syrup, I mean I love all those smells. So that's all all in ready for my sausages, you're going to
04:01use chicken sausages for that which is really lovely like a chicken satay, a chicken sausage and for
04:06the gotcha jang we're just doing a couple of tablespoons aren't we? Yep a little bit of soy
04:11sauce in there and a touch of sesame oil and that's it really. Yeah I mean really simple. But in this pan
04:18you can see that the peanut butter now has just started to melt down a little bit. A little bit of soy
04:22sauce right and a little bit of sesame oil and just mix that together. Right so back to the sausages,
04:31sausages are in the oven I'm going to bring those out and we've got three different trays. Yep we've
04:38colour coded them I know we're so clever at colour. Well you are I mean you know everything's colour
04:44coded everything's all neatly done. Gotcha jang in the red we're doing little gotcha jang cocktail sausages.
04:50These are cocktail sausages. Yes these are the cocktail sausages. Right. Or the cockies. These ones are
04:57chicken chipolatas. Right and then these are the pork ones. Right so let's do this first. They can go over here.
05:05They can go there. So as you can see we just put a little bit of paper underneath the tray
05:08and that just helps. Glaze over the top of my sausages, give them a nice coat. And if you do them
05:15while they're hot it just means the glaze goes all the way across the top. A couple of spoonfuls you're
05:20glazed in the mixture and then just give it a nice little mix together and it happens that it all coats
05:25nicely. And then again they're going to go pop back in the oven again for about 10 minutes or so. So now
05:31our chicken chipolatas, a little bit of that sardé sauce across the top of them. I'm just going to spoon a
05:36bit across the top. The smell in here. At this time of year look there's enough going on. You've got
05:44your presents under the tree. They're only a couple of days from Christmas. You don't need to put too
05:49much pressure on yourself. What is it about a sausage that you really love? Because I don't, I mean I
05:56quite like one but you're sausage obsessed aren't you? Well I think they are such a clever thing.
06:03Fully seasoned, ready to go, pop in the oven and amazing. I always still think that some of the best
06:10food in the world is amazing between two slices of bread. Right? I think that's one of the great
06:15secrets of great food. Yeah. Think about it. Like leftover mince in a sandwich, cheese and ham in a
06:22sandwich, sausages in a sandwich. You know ravioli in a back doesn't work. I get that. But you know I
06:29think it's just so delicious. There you go. Is that better? Slightly. Is that better now? Slightly yeah.
06:36Are you happy with that? Oh I love you Lisa Faulkner. That's good isn't it? That's really good. Right I'm
06:44going to chuck these bits away. Yeah. We're going to keep the sesame seeds out to glaze to add to our
06:48bits and we're going to now just do some garnishes. I like that actually you are tidying up. This is great.
06:56Well you know. Wonderful. Uh spree onions to add a little bit of. Nearly time to turn over a new leaf.
07:02January just around the corner.
07:06Spree onions. The thing about spree onions and you think about some Chinese food, that soy,
07:12spree onion, ginger flavours always works nicely. I'm going to keep the whites separately because I
07:16usually cook those with something else and just use the greens. I just get a little bit of salt and dip
07:22those whites in. That's nice. Slice those on an angle so they look pretty. So we've got ourselves
07:28some glazed sausages already cooking away. Yeah. I'm going to do a couple of garnishes. Some chilli
07:33to go on our chicken satay ones to give it a little bit more of a a zing. These are the gotcha
07:40jan. Look at them. They're lovely aren't they? Yeah here's our chicken satay. They just bubbling away. And
07:46they don't take very long do they? No they really don't. So here we've got these are the honey and
07:52mustard. And okay I'm just going to put some chillies on top of our chicken ones. That's our chicken and
07:57there's our lovely gotcha jan. We'll put some sesame seeds on those ones. Yeah. Let's make it festive.
08:03Let's make it a party. There we go. Some sprangions as well. Put those on there. So I thought I'd go into
08:11the little Christmas tree with these. They look nice don't they? And then our satay ones. Shall we put
08:17some sprangions in our satay ones as well? Yeah John. Why not? Last year my son and his partner they took
08:26for Christmas day in Australia they took something which Australians don't know about. They took pigs
08:32in blankets for Christmas day because people in Australia don't know what a pig in blanket is. They did.
08:38So they made them. They were like what are these? There you go. When we um when we messaged them
08:44they were like we've made pigs in blankets for everyone. You know if you wanted to sort of drop
08:50one on the side and maybe I could eat it. Yeah I've done some sort of Django with these. But what's
08:57amazing right? Yeah. Is how cool the sausage is. Look at it. That's just some sausages, a little bit of soy,
09:06some chilli sauce, a bit of peanut butter and you got yourself a little party. Beautiful. Love a
09:12sausage. We really are starting the day with a bang. You're trying to nick my jokes aren't you?
09:17It's got to do with bangers. Anyway these are absolute bangers. They're truly addictive and as
09:21they'd say in Australia they're too easy. Too easy. Well we hope you come back for more as after the break
09:27is our Christmas centerpiece Turkey Crown and Christmas Spiced Veg. Sorry mouthful of sausage. We'll see you soon.
09:33Mmm. Got to see them once it's delicious. Okay I'm going in for this one. The chicken starter.
09:49Welcome back. We're rocking around the kitchen today with our classic Christmas recipe. So up next
09:55is our cracking one tray Christmas dinner with a turkey crowd and spiced Christmas veggies. Plus Rusty has a
10:02classic Jamaican dish. Look at it. Absolutely Caribbean on a plate. Yum. So tempting but before
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11:27We're using a turkey crown today so that means the legs and thighs have been removed and you're left
11:32with the breast. It's quicker to cook and ideal if you have a smaller gathering. The beauty of this is
11:37that everything is cooked together which means the veg take on all the beautiful flavours of the
11:42turkey. We are going to use a crown and the crown is an amazing thing. It's the two breasts on the bone.
11:48For me this is the prize because when the turkey cooks on the bone, especially the breast, the breast
11:54doesn't shrink, it doesn't go hard, it relaxes really nicely and the way we're going to do it with a bit of
11:59butter in here means that breasts will always be wonderful and moist and you don't have to worry
12:03about the legs and the thighs and the rule of thumb here is around about one hour per kilo cooking
12:10180 degrees in your oven and away you go. Yeah. You will have to do your roast potatoes separately
12:15but here we're going to do all our veg in one tray with a turkey across the top and makes it really
12:19really easy. This is if you've got a small family gathering this would do as a whole roast which
12:24I think is brilliant. When you say a small gathering this is probably enough to feed eight people so
12:29that's you know it's not like a Christmas for for 20 is it that's but it's still 20. 20.
12:34So we've got parsnips, carrots, butternut squash, onions and cauliflower and the cauliflower takes
12:42less time to cook than the rest of the root vegetables so that's going to go on a bit a
12:46bit later on but here I'm going to do them nice and chunky and there's a bit of a debate about this
12:50isn't there love about whether you like them big and chunky? I don't, not that I'm picky in any way
12:58but I don't like, I like the parsnips when they're thin so because they're still thick at one end so you
13:04get that squishy bit but you also get the really crispy tip and that's my favourite. But this Christmas
13:09we're going to go a little bit rogue. This is yours, you go whichever way you want. If we're going in,
13:16big fellas are going in there, are you keeping the carrots hold probably? No they're going to go in half.
13:20Not even quarters these, no. Really, so years ago when people did a roast what they would do is have
13:27a trivet and a trivet is basically something you sit your roast on so all the juices go underneath
13:33from that you make your gravy and it means the air circulates around the outside of your roasting
13:39joint but the veggies, why would you want to throw away your trivet when you can eat it? So that's exactly
13:44what we're going to do. And especially because they'll take on all those delicious juices. I have to say
13:49since we've been married and John's been doing the turkey all our family are like oh my gosh he
13:56cooks the turkey for not not half as long as we used to cook turkeys for and um and they're definitely
14:01much nicer. The first year they got really scared went no it's only been cooking for two hours John
14:07yeah it's fine guys it's fine oh no oh and it was absolutely perfect um big chunks. What happens when you
14:13marry a chef? Big chunks and then into that tray as well we're going to Lisa's now going to do her
14:22famous trick of making sure we get our vegetables coloured all the way over. I was wondering what
14:27my famous trick was then. There we go there's some stuff now we're also going to put some herbs in there
14:33so I'm just going to oil my hands and this way if you just put the oil on your hands and you rub it on
14:38the vegetables it's so much better. Now some oil spice going to go in there as well. Now the preparation
14:47of the turkey everybody thinks it could be complicated you rub under the skin you do all that sort of stuff
14:54hold it here guys here we go. Do you want a little bit of salt and pepper in there too? Yes please.
14:59Take the turkey crown turn it over on its back so the opening the inside of the turkey is now sitting up
15:08on top of your vegetables. Everything's raw it's all going to cook so don't worry about that too much.
15:13Then with a knife just inside you'll see there's some bones in here where the breast is attached you
15:19just make a little slit inside where that breast is attached to the bone. Next we're going to fill
15:28the whole cavity with butter and what happens is the butter melts as it starts to cook and all the
15:39butter goes into the breast so the breast stays nice and moist but also all the fat in there just
15:44helps it to cook that little bit faster. Then some more herbs in there Lisa and some salt and pepper.
15:49Absolutely delicious already cinnamon stick in there and a couple of bay leaves a little bit of oil
15:56across the top timing things quite difficult turkeys are all different sizes but the size we're using
16:01here which I think is about general size is about two kilo crown. Fine. Goes in the oven 180 degrees
16:07for 30 minutes. Once it's done there for 30 minutes you're going to turn it over and put in the cauliflower
16:13florets around the outside with a cup of water and then after that then it cooks for about another
16:18hour and a half maybe a little bit less. And if you probe your turkey 70 degrees that's what you're
16:24looking for. There you go. So that goes in the oven and whilst our turkey and veg cook it's another treat.
16:35Perhaps the most famous Jamaican flavour in the UK is jerk. Let me show you how to bring this spicy
16:42Caribbean favourite to your own home. So starting with my Scots bunny pepper just give him a
16:48rough chop and don't go sticking your hands in your eyes or anything because these are seriously hot.
16:57So the onions are going in. The Scots bunnets are going in. You can chop up your bay leaves a bit because
17:04they tend to not pulse very well. The wind's taking these a bit. Chilli pad and the garlic in of course.
17:11We also need to bulk it up like that. There we go. Try not to make it to all liquid otherwise you're
17:21missing out on that rusty crunchiness. To your mixture add the salt, cinnamon and all spice. Pour it
17:28over the chicken and let it marinate for at least half an hour but ideally overnight in the fridge.
17:33Oh my goodness. Now I'm going to make some journey cake and it's really very easy to make. To some
17:46self-raising flour add some butter. It's melting nicely in this heat. As am I. Salt and water to bring it all
17:55together. Give it a good mix to create a dough. So here's the dough now. The size of these is just the
18:02size of say a doughnut and then roll it into a ball. A little dink like that. Let those rest a bit.
18:12Whilst that's resting I'm going to just check on the chicken. Let's see how we're doing.
18:16Oh it's coming on nicely. Let all I say. Come on my jerk chicken. These are going in now so I'm deep
18:25frying them. So be careful when you're popping them in. They fall to the bottom. When they start rising
18:32to the top. They're starting to really cook through. They're starting to rise now. You just need to
18:40just leave them a little bit until they get nice and golden. I'm breaking one and that's how it should
18:49look inside. I like to offset the spiciness of my jerk chicken by serving it with a cool pineapple
18:56coleslaw. Look at it. Absolutely Caribbean on a plate. Yum. Delicious thank you. And now it's time for
19:09the big reveal. The turkey is out of the oven. We started the turkey off breast side down in the tray
19:16with our vegetables minus the cauliflower. Yeah. Gave it 30 minutes then turn it with its breast side up,
19:22put the cauliflower on the outside with a cup of water and now those veggies have been in there
19:26with the turkey for this one an extra hour and a half. But all the vegetables just put them back
19:31in the oven again. There's a little bit of juice in the bottom. They look absolutely delicious and the
19:36smell of that spice is incredible. I'm just going to take out the sort of dark woody rosemary and I'm
19:44and the bay leaves and I'm just going to put some lovely fresh parsley through there as well.
19:50And now how to carve the turkey. With a crown like this it's wonderful because you've just got two
19:56breasts and that's all you need to worry about. And it tells you where to cut. It's a very clever turkey
20:01breast. It's got a line down the center and that line down the center basically dictates the middle
20:06bit of the breast. We start at the top so that we know where the skin is. Go through the skin and then
20:13all the way down and what happens is automatically it just starts to pull itself away. It just comes
20:21away from the bone and you just ease it out with your knife. The only tricky bit is just between where
20:30the wing is. And there's a wing bit at the back here. I'm just going to take that and just crack the
20:39wing. And now you've got this beautiful breast that's left. I'm only going to carve one breast
20:44because on Christmas day there's so much meat on here. Probably enough for six people and if there's
20:49going to be turkey left over for Boxing Day or whatever we want to keep it moist. So I'm going to leave
20:55that on the crown and then that can just sit there gently and when we want to carve it later on we can.
21:00Take that lovely piece of of wing for somebody who likes to eat the turkey off the bone. You. I like
21:07that bit on there. Put that on the side. Start at the end on an angle so all the meat that's on the
21:14thick end which has got a lot more juice in it pushes over onto the pointy bit which means the whole
21:19thing stays nice and moist. And I'm in a good angle so the angle of the knife so that you get a lovely
21:25angle of the knife bit of skin and not too thin but nice big slices go all the way through. A sharp
21:34knife is always pretty good. The smell in here is quite incredible. I'm just going to get those lovely
21:40bits of cauliflower. I've got some of the leaves on them. It's fair to say I've got pretty strong hands.
21:47I'm used to cutting things which are hot. If you are not used to cutting things are hot a good old-fashioned
21:52kitchen fork works a treat because that just holds it in place and it's a lot easier. So we've got some
22:00lovely fresh parsley going through there and some fresh sage and then we've got a little bit of this
22:05liquid in here. Just there and then we're just going to pick this up take your long knife take your
22:14turkey separating the two bits take the smaller end pick it up with your knife lay it on top of the
22:21vegetables. Turkey across the top like that. There we go. Oh my gosh that looks absolutely delicious.
22:31And then you've got this lovely all this wonderful juice as well. Just go don't waste that and you
22:38can see the juices clear on the board which does tell you your turkey is cooked. And there we go Lisa
22:45there's only one tray to wash up. Not that you be doing the washing up. I might be doing that a little bit.
22:50I've got my marigolds you know. Fuss-free Christmas turkey and trimmings and it smells incredible.
22:55And we have more family favourites to come with my Nanny's Nut Roast which is my all-time favourite
22:59recipe and a gorgeous creamy bread sauce. Do you feel like a bit of the chef's rights? I do.
23:06You. Anyone can see you soon. Welcome back to our Christmas kitchen and if you're after some classic
23:20Christmas recipes you are definitely in the right place. We've had sausages with a trio of glazes plus a
23:26succulent turkey and trimmings. But now we've got a traditional bread sauce and a dish that you've
23:32eaten every Christmas since you were charred haven't we Lisa? Yep I have. It's my Nanny's Nut Roast and
23:38my Nanny was my great grandmother. She made an amazing nut roast and she made this we had this
23:44every time she came to lunch on a Sunday but also for Christmas dinner and we grew up loving it.
23:50And her magic ingredient was marmite. So we've got one onion and one leek. She would never have put,
23:57she did it all by cups and it was a one onion and then a cup of everything. But I do
24:02one onion one leek. Sorry Nanny. And then I've changed this up. Because it's Christmas I think
24:09Christmas stuffing in it works really well and it's veggie. So we're using a small pack of the
24:15Christmas stuffing. I've got hot water down here. So I think it's about 200
24:23ml of the water and just mix up my stuffing. And interesting you're talking about using you know
24:30yeast extract because there's that lovely beefy flavour that comes with it. But because it's yeast
24:34of course it's veggie. There we go. So a little bit of butter goes into your into your stuffing. So you're
24:41literally making up your stuffing as per packet instructions. So into here now I'm going to put my
24:48nuts mixed chopped nuts. So sometimes I put them in the blender at home because you used to be able to
24:54buy chopped nuts. You can't really buy them anymore. And they go like a flour or a meal and my dad gets
25:01a bit cross because this is my dad's favourite. Right. The nanny was his grandma and he likes
25:08he likes a crunch of a nut. Then I'm going to put in my stuffing. Why do you decide to add the stuffing to it?
25:17Because it's Christmas. I decided to make it a slightly different. In my normal nut roast I just have
25:23breadcrumbs and cheese but I've added the stuffing for Christmas and it works really well. It's really
25:31nice. I also have added a couple of other things for Christmas. Cranberry sauce. Then we've got some
25:38breadcrumbs. So I've got about 50 grams of breadcrumbs in there and then mix that up. Don't forget your seasoning.
25:45I'm not going to forget my seasoning. I'm going to show you a little tip. I've got cheese which
25:49could you grate the cheese into there? Of course yeah. And then a teaspoon of marmite as I said a good
25:57good teaspoon and then a little trick is to put some hot water. So I'm going to use this hot water
26:04anyway. So a splash of hot water we might have a bit more into a bowl and that will just melt that
26:11off the spoon. It's lovely. It's just now this is my favourite time because I can watch the proper
26:18Christmas films. I love the sort of rubbishy Christmas films that are on telly but I also
26:25like the classics and so now we're so near Christmas it's time for Elf and it's time for Miracle on 34th
26:33Street and all those lovely. Thank goodness because we've actually watched a few really
26:37how do I put it interesting Christmas movies? I love them. You do? I love them all. You love them.
26:42Then we're just going to add that marmite and water.
26:48But that is it. That looks pretty good to me. It smells amazing but the addition of the cranberries,
26:54the stuffing, it's really easy actually isn't it? Very easy. And it's not expensive.
26:58Interesting is it with Christmas and people talk about you know saving money. Here we go. There we go.
27:05Absolutely. Very very easy. So that's now I'm going to go into a tin here. We've greased the tin.
27:12Again you don't really even need to grease the tin. You can if you want. This is something that's
27:17been made for years. And then push it in. Yum. A little bit of butter over the top.
27:24And again my family would be saying oh do you put butter on the top? We don't.
27:33You just do, you just do your own little thing. You make it your own. And that just now goes into
27:38an oven. It's 180 for about 25-30 minutes. But this freezes so well you can freeze it, cook it from
27:47frozen. You can freeze it when it's cooked. We like slice it, slice it off and freeze it. So it's one
27:54of those really versatile, amazing dishes. And whilst that's going to be cooking away, although we have
28:00got one in the oven already, I'm going to show you about bread sauce. Bread sauce is one of those
28:04things that will divide the crowd. Some people like it, some people don't. Some people think they don't
28:08like it because they've probably had ones which are bland. So to get the flavour, you take an onion,
28:13you start it with cloves. And this is called an onion clout. Onions into a saucepan. And this we
28:20started to make an infusion with that with half a litre of milk. So it's an onion cut in half. And then
28:28turn that on to infuse. And usually I do this the night before. And to that then I'm going to add
28:36some peppercorns, a couple of peppercorns. And then... Do you know what's really funny? This is another
28:42strange dish, isn't it? A strange Christmas tradition dish that you don't have any other time. And it's
28:48really delicious. I love bread sauce. Yeah, I want bread sauce. But actually today, thinking about this,
28:54last year our niece called it gruel. They went, what's that gruel you're eating? I love bread sauce. And then some
29:03allspice. And then, but I put some nutmeg in there already. And they're going to add mace. Now,
29:08people may not have seen mace before. Around the outside of nutmeg is something called mace,
29:13which is the skin. And the skin goes into something hot to infuse so you get the flavour. So it's quite
29:18strong, very sort of Christmassy. That then infuses usually for about an hour. And what we end up with
29:23is a sort of another sort of mixture here, which is where the onions have cooked really, really well.
29:28I'll put that to one side. The onions have cooked really, really well. I'm just going to take those
29:33onions out of the milk and take the mace out as well. So the mace has come out of there. So you
29:40could just strain it. You can strain it, but I just like to dig it out. And put that back onto the
29:46heat. Yeah. And then a good lump of butter in there, please Lisa. And then for half a litre of milk,
29:52or a bit more than that. No, it's lovely. Half a litre of milk is about 30 grams of butter,
29:56and usually about 120 grams of breadcrumbs, fresh ones. But I just put in handfuls to start off with.
30:01And then depending on how long I've infused it for, sometimes the milk starts to evaporate.
30:07So you need less bread going in, but basically it's porridge. It's savoury porridge. And as you do your
30:14first one, what will happen is the peppercorn starts to go to the top and you start to dig those out.
30:20I love it cold. I love Boxing Day leftovers when you've got a cold layer of bread sauce on top of
30:29your cold turkey in a sandwich. Yum! My favourite sandwich, which is really odd, is a sandwich with
30:38your nut roast and bread sauce. Oh yeah. And they consider that's carb heaven. I mean that's just
30:45bring it up to the boil and now it should start to smell like Christmas. And in here it is really
30:50starting to smell like Christmas. And then right at the last minute is when you grab a whisk and you
30:55start to really whisk it together and it becomes more the texture of white sauce, like bechamel,
31:00you know, mornay sauce. Delicious. Seasoning everybody. Please don't forget it's Christmas. You want
31:13everybody to taste things and it should be really joyous. Taste what you've got and add a bit of
31:18seasoning. And if you don't think it tastes right, add some more. I know, I agree. I think we, we sort of
31:24forget that at the end. We just put it all out and actually just to give it a little taste and to check
31:29if it needs a bit of pepper, needs an extra bit of salt, needs a bit of butter. You know, all those
31:34things make a big difference. Yeah. A little bit of salt, a little bit of pepper. Finish it off. That looks
31:42lovely. I'm going to get my nut roast out of the oven. We've had nut roast in the oven already for a
31:47little while. And look at this now. Look at that bubbling away. Bubbling away. Put that under there.
31:52Watch your fingers. This is hot. Look at that. Oh yeah. For me, the bread sauce is really, really
32:02important. There we go. That looks delicious. Two comforting and classic sides that should definitely
32:08not be in any way sidelined on Christmas Day. Yeah. From two sides to one great centrepiece,
32:13John is giving his traditional trifle a festive makeover next. We'll see you soon.
32:28Hello again. It's great to see you in our Christmas kitchen. We have plenty more Christmas
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33:37and phone number to JL2 PO Box 7558 Derby DE1 0NQ. Entrance must be 18 or over. Lines close on Monday,
33:47the 5th of January at 3pm. Good luck. This is an unashamedly retro dessert and ours has got all the
33:55classic elements of a trifle. Layers of sponge fingers, jelly, custard and cream. But we are going
34:01to give it a sprinkle of festive cheer by adding flavours of Christmas. That's right. We're using
34:07orange jelly, mincemeat and Irish cream for good measure. Those Christmas extras just add another layer
34:13to already this delicious trifle. Oh, another layer. I see what you've done there. I do.
34:18You're, we're, we're in, we're at odds at this one, aren't we? No, come on, be honest about it. You
34:23tell everybody out there. John's really excited about this and he's been talking about this for ages and
34:27he said, you know, just this, I've got this idea, this orange jelly with mincemeat. And I went, oh yeah,
34:35sounds really nice. And I kept it till last thinking maybe I'll come up with another pudding
34:41that we could use. But he really likes it. And actually I love a trifle. I think it's a really
34:46nice idea. Great. But you've also talked to me about trifle because you're very British. As an Aussie,
34:51our trifles were just a little bit of cake, maybe some jelly and ice cream across the top. Ice cream?
34:58Ice cream. Yeah. But you talked about cake. Cold ice cream on top. Yeah. Well, I've done everything
35:04wrong here, haven't I? Anyway, I do quite understand that. Well, me, as I, as a, as a chef would say,
35:13oh, you've got to make the cake. They said, no, no, John, we're making a trifle, mate. You know what?
35:17When you make a trifle, you just get Madeira sponge, Madeira cake. Yeah. And then you just cut it into
35:22fingers. Yeah. And jelly, packet of jelly. But the jelly comes in these packets. This fascinates me
35:27about difference between the world, the cultures in the world. I'm just going to make it up just
35:31per packet instruction. So it's half a pint of hot water. Yeah. And these jelly cubes, which are
35:37just the jelly there, which is done. You drop that jelly in there. Oh, you just dropped the whole lot
35:42in. Do you like that? I don't know. I've never used it before. That's why. Because I'm Australian,
35:47right? Yeah. And we have jelly crystals. And the song was, I love aeroplane jelly,
35:53aeroplane jelly for me. Right. Because when we had jelly crystals as kids. Yeah. We used to sprinkle
36:00the jelly crystal over ice cream. Right. Just have that. Anyway, there we are. So this is just
36:05going to melt in the hot water. So while that's melting, I'm just going to cut my bread. I love
36:12the fact that you cut my cake. There you go. You're cutting your Madeira cake. We've got jelly there going
36:17away. I'm going to make some custard. I've got half a liter of milk in a pan. You can start to see
36:22the steam coming off it. I just want to scald the milk, not boil it. I'm going to turn that down a
36:26little bit. Five egg yolks and then 30 grams of sugar, caster sugar, so it's not very sweet.
36:33And to that, I'm going to also add two teaspoons of corn flour to thicken the custard up. Right. And
36:39I'm just going to keep going with my sponge. Making the custard, egg yolks, our sugar, corn flour
36:46in the bowl. And now I'm going to beat that until it goes dull. So at the moment, the egg yolk is quite
36:52shiny. Beat it till it goes dull. And then it means it's all mixed together. And I'm going to split a
36:58vanilla bean down the centre. You flatten the vanilla bean out. Go sideways along the side.
37:04So you split it right open. And then turn the knife and then scrape the vanilla bean. You get these
37:12lovely bits of black seed, which is the vanilla mixture. And if you don't have vanilla bean, vanilla
37:18extract, vanilla essence. Yeah. Put the vanilla bean in there. And later on, I'll wash the vanilla
37:24bean and put it in a pot full of sugar, which is another thing that I'd love to do. And Lisa gets
37:30really annoyed about. Oh, I love that. Do you? Yeah, I love all vanilla sugar. Oh, that's good. I also
37:35love the Madeira cake. Dipping it in my tea, I'm very happy. And you're dipping the cake in your tea?
37:44Have you never had that? But don't you, aren't you scared that you're going to get the cake
37:47bits in the bottom? Oh, it's the jeopardy. It's Christmas. After all, look at you way out there.
37:54Oh, you're dipping the cake in your tea. See what happens. Get it into your mouth before it breaks
38:00into the tea. Right, I'm going to fill that up with up to a pint. And that is going to go
38:09over my sponge. So what are you going to put on top of this now? Peaches. The peaches. Yes, please.
38:16Peaches and the peach juice. Because that one should soak into the sponge, shouldn't it? Yeah,
38:21be lovely. And weigh down the sponge so they get the jelly coming all the way to the top. So this
38:26is all lovely. This sounds delicious. But look at the colours now. See, the orange jelly adds
38:31something lovely and majestic and Christmassy. Yeah. So, no, I do. I really do see that.
38:37I'm very excited. I'd push it all down. I'm going to try and push it so that the jelly. Yeah, look at that.
38:45Is that squished enough, Jono, in your eyes? Is that what you want? It looks like it's all covered in jelly.
38:51So then the next thing, leftover mincemeat. And so you just want me to...
38:56Blub it around. Oh dear, it's stuck to the spoon.
39:02You see all the lovely black flecks on top of that milk? That's the vanilla. I've taken the vanilla
39:08bean out. And then I'm going to add a little bit of the milk to the egg yolk mixture just to temper it.
39:16Stops it from scrambling.
39:21And controversial to belief, then I'm just going to put the milk back on the stove
39:26and pour that tempered mixture back into the actual pot with the milk.
39:30That now goes onto the stove. I'm going to put that together. And because it's got corn flour in there,
39:36it's going to thicken up quite quickly. But of course, you can't put hot custard into a trifle.
39:45No. So, there we go. I'm going to put that in the fridge.
39:48Yep, it goes in the fridge. And so, there we go.
39:55The jelly is in the fridge, the custard is cooling,
39:57and now we have an equally delicious sweet treat.
40:06First thing we're going to do is we're going to add our dry ingredients into a mixing bowl.
40:11Self-raising flour, some golden caster sugar. We're going to add cocoa powder, a teaspoon of baking
40:18powder, and a teaspoon of salt. Then I'm going to whisk up my dry ingredients so they're nice and well
40:24mixed before we add the wet ingredients. We're going to use a separate mixing bowl. We're going to add
40:28some vegetable oil, three eggs, then it's the milk, and a little bit of vanilla extract. Then I'm going
40:37to give that a good whisk up. So we're now going to add the wet ingredients to the dry ingredients.
40:44Now we're going to add some instant coffee in boiling water. You're not adding the coffee
40:50to give a coffee flavour. What the coffee actually does is brings out the chocolate flavour. I'm now
40:57going to pour it into the tins. The best thing to do is to pre-grease and line your cake tins before
41:04you start and then they're ready to use as soon as you need them. I've preheated the oven to 160
41:09degrees fan and I'm going to bake these for about 30 minutes until a skewer comes out clean. What I've
41:14done here is I've beaten some butter and icing sugar together and now I'm going to make it really
41:19chocolatey. I'm going to add some cocoa powder, add a little dash of milk because this helps to loosen
41:24up your icing. So we're going to add some melted chocolate and now the best part, the decorating.
41:32What we're going to do is we're going to start with one sponge and we're going to put a nice big
41:36dollop of icing on there, spread that out, then we're going to repeat for the next three layers.
41:44Now what I'm going to do is I'm going to put the icing on the top and work it down around the sides.
41:49I find the best way to do this, push any excess to the edge, tip it over and then work it down the cake.
41:58Now we're going to add our wreath on top. First thing I'm going to do is add the rosemary.
42:02So I'm going to break off some little pieces, bend it ever so slightly to give it a bit of a curve.
42:07I'm just going to work my way around.
42:13I'm going to start with some red currants. Now these look really lovely, dipped in gold glitter.
42:19Shake them up then you get these lovely little gold berries. So we're going to pop some of them on.
42:23Now I'm going to pop on some cranberries. Doesn't get much more Christmassy than that.
42:28We're going to add a little ribbon to really give it that wreath look. And there you have it,
42:34your gorgeous chocolate wreath cake. All ready for Christmas.
42:37Thank you very much for that. And now we just have our finishing touches for the trifle.
42:45We do. So we've got our cooled custard and our jelly is set.
42:50I'm just going to whip some cream, but I'm not going to just do normal cream. I've put a little
42:54bit of vanilla in here and some icing sugar. And now I'm just going to bring it up a little bit.
42:59Because I'm going to fold in a little bit of Christmas chia.
43:04Oh, right. Okay. What are you folding in then, Al?
43:08I'm going to fold in a little bit of that Irish cream that we all like at Christmas.
43:13Okay. Where's that?
43:15Take a little bit. With cream, if you're going to add alcohol to it, just remember there is alcohol.
43:20And if it's like things like whiskey or rum or anything like that,
43:24you usually mix it with a bit of icing sugar. But being a cream liqueur like this, you just put it in.
43:32And then do you just fold that through?
43:33Then fold that through. Any more or is that okay?
43:35That's a good start. Then just going to fold that in.
43:40There we are.
43:43And then give that a little bit of beat. See, it's not too whipped up.
43:47It should be quite soft cream. And then I can just keep on beating it.
43:52Right. And this custard is going to go over the top.
43:54Over the top for a layer.
43:56So you could, if you wanted to, you could probably use the tinned custard.
44:02But this is it, isn't it? We are making this as an inspiration. It's supposed to be inspiration.
44:07Everything we do today is about inspiration. If you want to buy a shop-bought custard, go for it.
44:12It doesn't really matter. All we're saying to you is, listen, trifle for Christmas is a great idea.
44:17Cream with a little bit of something nice in it's a nice idea.
44:20Mmm. And then I'm just going to do nice little blobs across the top so it doesn't quite sink in.
44:28But it's all soft and lovely. Pillowy, John. Pillowy.
44:31That's it. Pillowy. Pillowy-ish.
44:35And who needs a piping bag when you're just like little tufts of like snow off our trifle.
44:41Look at that. It looks delicious. It looks great, doesn't it? All it needs is a cherry on top.
44:47Oh, what about the rest of the things? Put some other things on top. Come on.
44:51We've got some flaked almonds, which will just
44:57flash over. They look so pretty. They're lovely.
45:00Can you believe that Christmas is nearly here?
45:02I'm so excited. Isn't it great?
45:04Yeah. I love the lead up to Christmas.
45:06Fires on. Some little jelly tots instead of our diamonds.
45:09Kids running around. Presents under the tree.
45:13Minced meat now trifle.
45:14Yeah, John.
45:16Eh? What's not to like? Who'd have thought it?
45:18Look at that. That is, honestly, that's filled my heart with joy. I'm so excited.
45:24Do you want these little chocolates on there?
45:26Yeah, go on.
45:27All right. There we go. Some little chocolates going around the sides like that.
45:34There you go.
45:35Really, it is such an impressive dessert. You saw how easy it was to make. Minimal effort with this,
45:40but it really is a showstopper.
45:42A showstopper. And we, ho, ho, ho, hope we've given you plenty of inspiration for your Christmas.
45:48We wish you all a very Merry Christmas.
45:50We really do. Merry Christmas, indeed. And we'll see you next time.
45:54See you later.
45:54See you. Happy Christmas.
46:24See you later.
46:26You
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