- 19 minutes ago
John and Lisa's Weekend Kitchen - Season 10 Episode 9 -
Something Classic
Something Classic
Category
😹
FunTranscript
00:00Hello and welcome to our Christmas kitchen. We've got Christmas covered today with our
00:20classic dishes to serve up this season. Yes and it may be cold outside but it's set to be sizzling
00:26here. First up it's sausages with a trio of tempting glazes. Party food at its best. I love a sausage.
00:32You do. I love a glaze and I love a party. And then let's go on to the main event on most Christmas
00:37tables. A turkey crown with Christmas spiced roast veggies. Yum. Then it's my lovely nanny's nut roast
00:43which can be enjoyed as a main or as a side but something I never have on the side is the bread
00:49sauce. I have it all over my liver. And to wrap up our Christmas menu it's my ultimate festive
00:54driving. Four festive favourites coming. So sausages. We are using a mix of chipolatas and cocktail
01:05sausages today which are ideal for a picky starter as they're quicker to cook and they're easier to
01:10nibble on. We've got pork and chicken that we're using but you could use veggies so that everyone
01:15at your gathering has something to feast on. Yeah and I know we promised something classic but actually
01:20we're going to help pimp these up with a trio of different glazes to transform them from the humble
01:24sausage into next level party food. So it's a bit of savoury pick and mix for everybody. So in the oven
01:30here we've got our different trays, different ones here. We've got cocktail sausages, we've got the
01:34chipolatas, we've got chicken ones, we've got pork ones and we're going to make three great glazes and
01:38that's the whole idea. So you start your sausages in the oven on some paper. Now here's the important
01:42part. Line your tray with a little bit of paper, put your sausages on top and something happens. You don't need to put any
01:48oil on them and they will actually cook nicely. Get the colour on them first, cook them all the way
01:52through. 20 minutes about. I'm just going to say this blanket thing. Over Christmas our oven is usually set
01:59to about 180 degrees. It might go up to 190 to do the potatoes but 180 degrees all the way through.
02:04Just, that's just the way it is. It seems to work quite well. It really does for most things apart from baking.
02:09That's it. There we go. So we're going to make a peanut butter glaze, we're going to make a honey and mustard glaze and
02:15we're going to make a gochujang glaze. Two of them are going to be mixed cold, this one's going to be heated up, the peanut butter one's going to be heated up because the peanut butter needs to melt a little bit.
02:24So while you do your peanut butter one, I'm just going to do a little honey, mustard, thyme one which is really delicious.
02:32Quite a classic sausage glaze and very easy. And I use about a tablespoon but it doesn't really matter. It can be a sort of squidge, equal quantities of honey and maple syrup.
02:44And then a nice big couple of spoonfuls of whole grain mustard. And you could use Dijon mustard but I really like the whole grain because you get that pop of the seeds, of the mustard seeds.
02:59If you're going to make a satay sauce, this is actually a really quick way to make a satay sauce, even if you're making chicken satays. Peanut butter and water in a pan first.
03:06A little bit of sesame oil, a little bit of a shake of sesame oil. Some mirin, if you don't have mirin you can use something like sweet wine, sherry works just as well.
03:16Or just even some more water and a little bit of white sugar. Some soy sauce which will give saltiness to it.
03:24And then I'm going to put some chillies across the top of these but if you want to put some chilli sauce in there you could. It's totally up to you.
03:31And a little bit of brown sugar for sweetness. I'm just going to bring that up. The one thing to remember about these glazes is you don't need a lot of it.
03:39Yeah, it's just got to coat the sausages. I've just put some thyme, couple of sprigs of thyme into here as well and it really is already smelling very Christmassy.
03:48That thyme, honey, this maple syrup, I mean I love all those smells. So that's all in ready for my sausages.
03:56You're going to use chicken sausages for that which is really lovely, like a chicken satay, a chicken sausage.
04:01And for the gotcha jang we're just doing a couple of tablespoons aren't we?
04:05Yep, a little bit of soy sauce in there and a touch of sesame oil and that's it really.
04:11Yeah, I mean really simple.
04:12But in this pan you can see the peanut butter now has just started to melt down a little bit.
04:16A little bit of soy sauce.
04:18Right.
04:19And a little bit of sesame oil.
04:22And just mix that together.
04:24Right.
04:25So, back to the sausages.
04:26The sausages are in the oven.
04:28I'm going to bring those out.
04:30And we've got three different trays.
04:32Yep.
04:33We've colour coded them.
04:35I know, we're so clever at colour.
04:37Well, you are.
04:38I mean, you know, everything's colour coded.
04:40Everything's all neatly done.
04:42Gotcha jang in the red.
04:43We're doing little gotcha jang cocktail sausages.
04:46These are cocktail sausages.
04:47Yes.
04:48These are the cocktail sausages.
04:49Right.
04:50Or the cockies.
04:51These ones are?
04:52Oh, chicken sausages.
04:54They're for your tartes.
04:55Yeah.
04:56Right.
04:57And then these are the pork ones.
04:58Right, so let's do this first.
04:59They can go over here.
05:00Don't go there.
05:01So, as you can see, we just put a little bit of paper underneath the tray.
05:03Yeah.
05:04And that just helps.
05:05Glaze over the top of my sausages.
05:08Give them a nice coat.
05:10And if you do them while they're hot, it just means the glaze goes all the way across the top.
05:14A couple of spoonfuls of your glaze in the mixture.
05:16And then just give it a nice little mix together.
05:19And it happens that it all coats nicely.
05:21And then they're going to go pop back in the oven again for about 10 minutes or so.
05:26So now our chicken chipolatas, a little bit of that asado sauce across the top of them.
05:31I'm just going to spoon a bit across the top.
05:33They, the smell in here.
05:36Mmm.
05:37At this time of year, look, there's enough going on.
05:39You've got your presents under the tree.
05:41They're only a couple of days from Christmas.
05:43You don't need to put too much pressure on yourself.
05:45What is it about a sausage that you really love?
05:49Because I don't, I mean, I quite like one.
05:52But you're, you're sausage obsessed, aren't you?
05:55Well, I think they are such a clever thing.
05:58Fully seasoned, ready to go, pop in the oven, and amazing.
06:02I always still think that some of the best food in the world is amazing between, between two slices of bread.
06:09Right?
06:10I think that's one of the great secrets of great food.
06:12Yeah.
06:13Like, leftover mince in a sandwich.
06:16Cheese and ham in a sandwich.
06:18Sausages in a sandwich.
06:19You know, ravioli in a back doesn't work.
06:22I get that.
06:23But, you know, I think some, you know, it's just so delicious.
06:26There you go.
06:27Is that better?
06:28Slightly.
06:29Is that better now?
06:30Slightly, yeah.
06:31You happy with that?
06:36Oh, I love you, Lisa Faulkner.
06:37That's good, isn't it?
06:38That's really good.
06:39Right, I'm going to chuck these bits away.
06:40Yeah.
06:41I'm going to keep the sesame seeds out to glaze, to add to our bits.
06:44And we're going to now just do some garnishes.
06:47I love that actually you are tidying up.
06:50This is great.
06:51Oh, you know.
06:52Wonderful.
06:53Uh, spree onions to add a little bit of...
06:55Nearly time to turn over a new leaf.
06:57Spree...
06:58January just around the corner.
07:00Ha, ha, ha, ha, ha.
07:02Spree onions.
07:03The thing about spree onions, and you think about some Chinese food, that soy, spree onion,
07:08ginger flavours always works nicely.
07:10I'm going to keep the whites separately because I usually cook those with something else.
07:13Yep.
07:14I'm going to keep the greens.
07:15I'd just get a little bit of salt and dip those whites in.
07:19That's nice.
07:20Slice those on an angle so they look pretty.
07:23So, we've got ourselves some glazed sausages already cooking away.
07:26Yep.
07:27I'm going to do a couple of garnishes.
07:28Some chilli to go on our chicken satay ones to give it a little bit more of a zing.
07:34These are the gotcha jam, look at them.
07:37They're lovely, aren't they?
07:38Yeah, here's our chicken satay bubbling away.
07:42And they don't take very long, do they?
07:44No, they really don't.
07:45So, here we've got, these are the honey and mustard.
07:48Okay, I'm just going to put some chillies on top of our chicken ones.
07:51That's our chicken and there's our lovely gotcha jam.
07:54We'll put some sesame seeds on those ones.
07:56Yep.
07:57Let's make it festive, let's make it a party.
08:00There we go.
08:02Some sprangions as well.
08:04Put those on there.
08:05So, I thought I'd go into the little Christmas tree with these.
08:09They look nice, don't they?
08:11And then our satay ones.
08:12Shall we put some sprangions in our satay ones as well?
08:14Yeah, John.
08:15Why not?
08:16Last year, my son and his partner, they took, for Christmas Day in Australia,
08:23they took something which Australians don't know about,
08:26they took pigs in blankets for Christmas Day
08:30because people in Australia don't know what a pig in blankets is.
08:33They did, so they made them.
08:34Amazing.
08:35They were like, what are these?
08:36There you go.
08:37When we messaged them, they were like, we've made pigs in blankets for everyone.
08:43You know, if you wanted to sort of drop one on the side and maybe I could eat it.
08:49Yeah, I've done some sort of Django with these.
08:52But what's amazing, right, is how cool the sausage is.
08:57Look at it.
08:58That's just some sausages, a little bit of soy, some chilli sauce, a bit of peanut butter, and you've got yourself a little party.
09:06Beautiful.
09:07Love a sausage.
09:08We really are starting the day with a bang.
09:10You're trying to nick my jokes, aren't you?
09:12It's got to do with bangers.
09:13Anyway, these are absolute bangers.
09:15They're truly addictive, and as they say in Australia, they're too easy.
09:19Too easy.
09:20Well, we hope you come back for more, as after the break is our Christmas centerpiece turkey crown and Christmas spiced veg.
09:26Sorry, mouthful of sausage.
09:27We'll see you soon.
09:28Mmm.
09:29I've got to eat them once it's delicious.
09:30Okay, I'm going in for this one, the chicken starter.
09:33Mmm.
09:44Welcome back.
09:45We're rocking around the kitchen today with our classic Christmas recipe.
09:49So, up next is our cracking one tray Christmas dinner with a turkey crown and spiced Christmas veggies.
09:55Plus, Rusty has a classic Jamaican dish.
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11:22We're using a turkey crown today, so that means the legs and thighs have been removed and you're left with the breast.
11:28It's quicker to cook and ideal if you have a smaller gathering.
11:31The beauty of this is that everything is cooked together, which means the veg take on all the beautiful flavours of the turkey.
11:38We are going to use a crown and the crown is an amazing thing.
11:41It's the two breasts on the bone.
11:43For me, this is the prize.
11:45Because when the turkey cooks on the bone, especially the breast, the breast doesn't shrink.
11:50It doesn't go hard.
11:51It relaxes really nicely.
11:52And the way we're going to do it with a bit of butter in here means that breasts will always be wonderful and moist.
11:57And you don't have to worry about the legs and the thighs.
11:59And the rule of thumb here is around about one hour per kilo cooking.
12:05180 degrees in your oven and away you go.
12:07Yeah.
12:08You will have to do your roast potatoes separately, but here we're going to do all our veg in one tray with a turkey across the top.
12:14It makes it really, really easy.
12:15This is, if you've got a small family gathering, this would do as a whole roast, which I think is brilliant.
12:20When you say a small gathering, this is probably enough to feed eight people.
12:24So that's, you know, it's not like a Christmas for 20, is it?
12:28But it's still...
12:29For 20.
12:3020.
12:31No, it's not.
12:32So we've got parsnips, carrots, butternut squash, onions and cauliflower.
12:37The cauliflower takes less time to cook than the rest of the root vegetables.
12:40So that's going to go on a bit later on.
12:42But here, I'm going to do them nice and chunky.
12:44And there's a bit of a debate about this, isn't there, love?
12:46About whether you like them big and chunky.
12:49I don't...
12:50Not that I'm picky in any way, but I don't like...
12:54I like the parsnips when they're thin, so...
12:57Because they're still thick at one end, so you get that squishy bit, but you also get the really crispy tip.
13:03And that's my favourite.
13:04But this Christmas, we're going to go a little bit rogue.
13:06Okay, this is yours.
13:08You go whichever way you want.
13:10Okay, well these...
13:11If we're going in...
13:12Big fellas are going in there.
13:13In the tray.
13:14Are you keeping the carrots whole, probably?
13:15No, they're going to go in half.
13:17Not even quarters, these, no.
13:19Really?
13:20Okay, sorry.
13:21So, years ago, when people did a roast, what they would do is have a trivet.
13:23Yeah.
13:24And a trivet is basically something you sit your roast on, so all the juices go underneath,
13:28from that you make your gravy, and it means the air circulates around the outside of your roasting joint.
13:35But the veggies, why would you want to throw away your trivet when you can eat it?
13:38Oh yeah.
13:39So that's exactly what we're going to do.
13:40Especially because they'll take on all those delicious juices.
13:43I have to say, since we've been married and John's been doing the turkey, all our family are like,
13:50Oh my gosh.
13:51He cooks the turkey for not half as long as we used to cook turkeys for, and they're definitely
13:57much nicer.
13:58The first year they got really scared and went, no, it's only been cooking for two hours,
14:02John.
14:03Yeah, it's fine guys, it's fine.
14:04Oh no.
14:05Oh, and it was absolutely perfect.
14:07Big chunks.
14:08What happens when you marry a chef?
14:10Big chunks.
14:13And then into that tray as well, we're going to, Lisa's now going to do her famous trick
14:18of making sure we get our vegetables coloured all the way over.
14:21I was wondering what my famous trick was then.
14:24There we go.
14:25There's some stuff.
14:26Now, we're also going to put some herbs in there.
14:28So I'm just going to oil my hands.
14:30And this way, if you just put the oil on your hands and you rub it on the vegetables,
14:35it's so much better.
14:37Now, some allspice going to go in there as well.
14:41Now, the preparation of the turkey, everybody thinks it could look complicated.
14:46You rub under the skin, you do all that sort of stuff.
14:49Hold it here guys.
14:50Here we go.
14:51Do you want a little bit of salt and pepper in there too?
14:53Yes, please.
14:54Take the turkey crown, turn it over on its back so the opening, the inside of the turkey,
15:02is now sitting up on top of your vegetables.
15:04Everything's raw.
15:05It's all going to cook.
15:06So don't worry about that too much.
15:07Then with a knife, just inside, you'll see there's some bones in here where the breast
15:13is attached.
15:14You just make a little slit inside where that breast is attached to the bone.
15:20Next, we're going to fill the whole cavity with butter.
15:28And what happens is the butter melts as it starts to cook and all the butter goes into the breast.
15:36So the breast stays nice and moist, but also all the fat in there just helps it to cook that little bit faster.
15:41Then some more herbs in there, Lisa, and some salt and pepper.
15:44Let's wash my hands quickly.
15:46Absolutely.
15:47Delicious already.
15:48Cinnamon stick in there and a couple of bay leaves.
15:51A little bit of oil across the top.
15:52Timing is quite difficult because turkeys are all different sizes.
15:55Yes.
15:56But the size we're using here, which I think is about general size, is about two kilo crown.
15:59Fine.
16:00Goes in the oven, 180 degrees for 30 minutes.
16:04Once it's in there for 30 minutes, you're going to turn it over and put in the cauliflower florets around the outside with a cup of water.
16:11And then after that, then it cooks for about another hour and a half, maybe a little bit less.
16:16And if you probe your turkey, 70 degrees, that's what you're looking for.
16:20There you go.
16:21So that goes in the oven.
16:22And whilst our turkey and veg cook, it's another treat.
16:30Perhaps the most famous Jamaican flavour in the UK is jerk.
16:34Let me show you how to bring this spicy Caribbean favourite to your own home.
16:40So starting with my Scots bunny pepper, just give them a rough chop and don't go sticking your hands in your eyes or anything
16:48because these are seriously hot.
16:51So the onions are going in.
16:53The Scots bonnets are going in.
16:56You can chop up your bay leaves a bit because they tend to not pulse very well.
17:01The wind's taking these a bit.
17:03Chilli powder and the garlic in, of course.
17:06We also need to bulk it up like that.
17:12There we go.
17:14Try not to make it too liquid, otherwise you're missing out on that rough thick crunchiness.
17:19To your mixture, add the salt, cinnamon and allspice.
17:23Pour it over the chicken and let it marinate for at least half an hour, but ideally overnight in the fridge.
17:29Oh my goodness.
17:32Now I'm going to make some journey cake and it's really very easy to make.
17:40To some self-raising flour, add some butter.
17:43It's melting nicely in this heat.
17:46As am I.
17:48Salt and water to bring it all together.
17:51Give it a good mix to create a dough.
17:54So here's the dough now.
17:56The size of these is just the size of say a doughnut.
18:00And then roll it into a ball.
18:03Little dink like that.
18:05Let those rest a bit.
18:07Whilst that's resting, I'm going to just check on the chicken.
18:09Let's see how we're doing.
18:11Oh it's coming on nicely.
18:13Oh I say.
18:15Come on my jerk chicken.
18:18These are going in now, so I'm deep frying them.
18:21So be careful when you're popping them in.
18:23They fall to the bottom.
18:26When they start rising to the top, they're starting to really cook through.
18:32They're starting to rise now.
18:34You just need to just leave them a little bit until they get nice and golden.
18:39Woo hoo, it's a bit hot.
18:41I'm breaking one and that's how it should look inside.
18:45I like to offset the spiciness of my jerk chicken by serving it with a cool pineapple coleslaw.
18:52Look at it.
18:53Absolutely Caribbean on a plate.
18:56Yum.
19:01Delicious, thank you.
19:03And now it's time for the big reveal.
19:05The turkey is out of the oven.
19:08We started the turkey off breast side down in the tray with our vegetables, minus the cauliflower.
19:14Gave it 30 minutes, then turn it with its breast side up, put the cauliflower on the outside with a cup of water.
19:19And now those veggies have been in there with the turkey.
19:22For this one, an extra hour and a half.
19:24But all the vegetables, just put them back in the oven again.
19:27There's a little bit of juice in the bottom.
19:28They look absolutely delicious and the smell of that spice is incredible.
19:34I'm just going to take out the sort of dark, woody rosemary and the bay leaves and I'm just going to put some lovely fresh parsley through there as well.
19:45And now how to carve the turkey.
19:47With a crown like this, it's wonderful because you've just got two breasts and that's all you need to worry about.
19:53And it tells you where to cut.
19:55It's a very clever turkey breast.
19:56It's got a line down the centre.
19:58And that line down the centre basically dictates the middle bit of the breast.
20:03We start at the top so that we know where the skin is.
20:07Go through the skin and then all the way down.
20:11And what happens is, automatically it just starts to pull itself away.
20:16It just comes away from the bone.
20:17And you just ease it out with your knife.
20:22And the only tricky bit is just between where the wing is.
20:27And there's a wing bit at the back here.
20:30I'm just going to take that and just crack the wing.
20:35And now you've got this beautiful breast that's left.
20:38I'm only going to carve one breast because on Christmas Day there's so much meat on here.
20:43Probably enough for six people.
20:44And if there's going to be turkey left over for Boxing Day or whatever, we want to keep it moist.
20:49So I'm going to leave that on the crown.
20:51And then that can just sit there gently.
20:53And when we want to carve it later on we can.
20:55Take that lovely piece of wing for somebody who likes to eat the turkey off the bone.
21:01You.
21:02I like that bit on there.
21:04Put that on the side.
21:06Start at the end on an angle so that all the meat that's on the thick end, which has got a lot more juice in it, pushes over onto the pointy bit.
21:14Which means the whole thing stays nice and moist.
21:16And I'm in a good angle.
21:17So the angle of the knife.
21:18So that you get a lovely angle of the knife.
21:21Bit of skin.
21:22And not too thin.
21:24But nice big slices.
21:27Go all the way through.
21:29A sharp knife is always pretty good.
21:31The smell in here is quite incredible.
21:34Just going to get those lovely bits of cauliflower.
21:37Got some of the leaves on them.
21:39It's fair to say I've got pretty strong hands.
21:42I'm used to cutting things which are hot.
21:44If you are not used to cutting things that are hot, a good old fashioned kitchen fork works a treat.
21:50Because that just holds it in place.
21:52And it's a lot easier.
21:54So we've got some lovely fresh parsley going through there.
21:57And some fresh sage.
21:59And then we've got a little bit of this liquid in here.
22:02Just there.
22:03And then we're just going to pick this up.
22:05Take your long knife.
22:07Take your turkey.
22:10Separate them into two bits.
22:12Take the smaller end.
22:13Pick it up with your knife.
22:15Lay it on top of the vegetables.
22:18Turkey across the top.
22:20Like that.
22:22There we go.
22:23Oh my gosh.
22:24That looks absolutely delicious.
22:26And then you've got this lovely, all this wonderful juice as well.
22:30Just go.
22:31Don't waste that.
22:33And you can see the juice is clear on the board.
22:36Which does tell you your turkey is cooked.
22:39And there we go, Lisa.
22:40There's only one tray to wash up.
22:41I know.
22:42Not that you be doing the washing up.
22:43I might be doing that.
22:44A little bit.
22:45I've got my marigolds, you know.
22:46Fuss free Christmas turkey and trimmings.
22:49And it smells incredible.
22:50And we have more family favourites to come with my Nanny's Nut Roast.
22:53Which is my all time favourite recipe.
22:55And a gorgeous creamy bread sauce.
22:58Do you feel like a bit of a chef's rice?
23:00I do.
23:01You do?
23:02Anyone can see you soon.
23:03Welcome back to our Christmas kitchen.
23:14And if you're after some classic Christmas recipes, you are definitely in the right place.
23:18We've had sausages with a trio of glazes plus a succulent turkey and trimmings.
23:23But now we've got a traditional bread sauce and a dish that you've eaten every Christmas since you were charred, haven't we Lisa?
23:30Yep, I have.
23:31It's my Nanny's Nut Roast.
23:33And my Nanny was my great grandmother.
23:35She made an amazing nut roast.
23:37And she made this.
23:38We had this every time she came to lunch on a Sunday, but also for Christmas dinner.
23:44And we grew up loving it.
23:46And her magic ingredient was marmite.
23:49So we've got one onion and one leek.
23:51She would never have put it.
23:52She did it all by cups.
23:53And it was one onion and then a cup of everything.
23:56But I do one onion, one leek.
23:58Sorry Nanny.
23:59And then I've changed this up.
24:02Because it's Christmas, I think Christmas stuffing in it works really well.
24:07And it's veggie.
24:08So we're using a small pack of the Christmas stuffing.
24:11I've got hot water down here.
24:15So I think it's about 200 ml of the water.
24:20And just mix up my stuffing.
24:23And interesting you're talking about using, you know, a yeast extract,
24:26because there's that lovely beefy flavour that comes with it.
24:28But because it's yeast, of course it's veggie.
24:31There we go.
24:32So a little bit of butter goes into your, into your stuffing.
24:36So you're literally making up your stuffing as per packet instructions.
24:40So into here now, I'm going to put my nuts, mixed chopped nuts.
24:45So sometimes I put them in the blender at home, because you used to be able to buy chopped nuts.
24:51You can't really buy them anymore.
24:53And they go like a flour or a meal.
24:56And my dad gets a bit cross, because this is my dad's favourite.
24:59Right.
25:00The nanny was his grandma.
25:02And he likes, he likes a crunch of a nut.
25:06Then I'm going to put in my stuffing.
25:10Why decide to add the stuffing to it?
25:13Because it's Christmas.
25:14I decided to make it a slightly different.
25:16In my normal nut roast, I just have breadcrumbs and cheese.
25:21But I've added the stuffing for Christmas.
25:24And it works really well.
25:25It's really nice.
25:26I also have added a couple of other things for Christmas.
25:29Oh.
25:30Cranberry sauce.
25:31Then we've got some breadcrumbs.
25:34So I've got about 50 grams of breadcrumbs in there.
25:37And then mix that up.
25:39Don't forget your seasoning.
25:40I'm not going to forget my seasoning.
25:42I'm going to show you a little tip.
25:43I've got cheese, which could you grate the cheese into there?
25:46Of course, yeah.
25:47And then a teaspoon of Marmite, as I said, a good, good teaspoon.
25:53And then a little trick is to put some hot water.
25:58So I'm going to use this hot water anyway.
26:00So a splash of hot water.
26:02We might have a bit more.
26:04Into a bowl.
26:05And that will just melt that off the spoon.
26:09It's lovely.
26:10It's just now.
26:11This is my favourite time because I can watch the proper Christmas films.
26:14I love the sort of rubbishy Christmas films that are on telly.
26:20But I also like the classics.
26:21And so now we're so near Christmas, it's time for Elf.
26:25And it's time for Miracle on 34th Street.
26:28Thank goodness, because we've actually watched a few really...
26:31How do I put it? Interesting Christmas movies.
26:34I love them.
26:35You do?
26:36I love them all.
26:37You love them.
26:38Then we're just going to add that Marmite and water.
26:43But that is it.
26:44That looks pretty good to me.
26:46It smells amazing.
26:47But the addition of the cranberries, the stuffing...
26:50It's really easy, actually, isn't it?
26:52Very easy.
26:53And it's not expensive.
26:54Interesting, isn't it, with Christmas?
26:55And people talk about, you know, saving money.
26:58Here we go.
26:59There we go.
27:00Absolutely.
27:01Very, very easy.
27:02So that's now I'm going to go into a tin here.
27:06We've greased the tin.
27:07Again, you don't really even need to grease the tin.
27:10You can if you want.
27:11This is something that's been made for years.
27:13And then push it in.
27:15Yum.
27:16A little bit of butter over the top.
27:19And again, my family would be saying,
27:25oh, do you put butter on the top?
27:27We don't.
27:28You just do your own little thing.
27:31You make it your own.
27:32And that just now goes into an oven.
27:34It's 180 for about 25, 30 minutes.
27:39But this freezes so well.
27:41You can freeze it, cook it from frozen.
27:43You can freeze it when it's cooked.
27:45We, like, slice it off and freeze it.
27:48So it's one of those really versatile, amazing dishes.
27:52And whilst that's going to be cooking away,
27:54although we have got one in the oven already,
27:56I'm going to show you about bread sauce.
27:58Bread sauce is one of those things that will divide the crowd.
28:00Some people like it.
28:01Some people don't.
28:02Some people think they don't like it
28:03because they've probably had ones which are bland.
28:05So to get the flavour, you take an onion.
28:07You start it with cloves.
28:09And this is called an onion clout.
28:12Onions into a saucepan.
28:14And this we started to make an infusion with that
28:17with half a litre of milk.
28:20So it's an onion cut in half.
28:22And then turn that on to infuse.
28:25And usually I do this the night before.
28:28And to that then I'm going to add some peppercorns,
28:32a couple of peppercorns.
28:34And then...
28:35Do you know what's really funny?
28:36This is another strange dish, isn't it?
28:38A strange Christmas tradition dish that you don't have any other time.
28:43And it's really delicious.
28:44I love bread sauce.
28:45Yeah.
28:46I love bread sauce.
28:47But actually today, I think about this,
28:49last year our niece called it...
28:52Gruul.
28:53Gruul.
28:54What's that grul you're eating?
28:56I love bread sauce.
28:57And then some allspice.
28:59And then...
29:00But I put some nutmeg in there already.
29:02And then I'm going to add mace.
29:03Now people may not have seen mace before.
29:05Around the outside of nutmeg is something called mace,
29:08which is the skin.
29:09And the skin goes into something hot to infuse,
29:11so you get the flavour.
29:12So it's quite strong, very sort of Christmassy.
29:15That then infuses usually for about an hour.
29:17And what we end up with is a sort of another sort of mixture here,
29:21which is where the onions have cooked really, really well.
29:23I'll put that to one side.
29:24Yeah.
29:25The onions have cooked really, really well.
29:27Now I'm just going to take those onions out of the milk
29:31and take the mace out as well.
29:34So the mace has come out of there.
29:35So you can just strain it.
29:36You can strain it, but I just like to dig it out.
29:40Put that back onto the heat.
29:42Yeah.
29:43And then a good lump of butter in there, please Lisa.
29:45And then for half a litre of milk...
29:47A bit more than that.
29:49No, it's lovely.
29:50Half a litre of milk is about 30 grams of butter
29:52and usually about 120 grams of breadcrumbs, fresh ones.
29:54But I just put in handfuls to start off with.
29:56And then depending on how long I've infused it for,
29:59sometimes the milk starts to evaporate.
30:02So you need less bread going in.
30:04But basically it's porridge.
30:06Right.
30:07It's savoury porridge.
30:08And as you do your first one, what will happen is
30:10the peppercorns start to go to the top
30:12and you start to dig those out.
30:15I love it cold.
30:17I love Boxing Day leftovers
30:20when you've got a cold layer of bread sauce
30:23on top of your cold turkey in a sandwich.
30:27Yum.
30:28My favourite sandwich, which is really odd,
30:31is a sandwich with your nut roast and bread sauce.
30:35Oh, yeah.
30:36And they consider that's carb heaven.
30:38I mean, that's just...
30:40Bring it up to the boil
30:41and now it should start to smell like Christmas.
30:44And in here it is really starting to smell like Christmas.
30:46And then right at the last minute
30:48is when you grab a whisk
30:50and you start to really whisk it together
30:52and it becomes more the texture of white sauce,
30:54like bechamel, you know, Mornay sauce.
31:01Delicious.
31:02Seasoning, everybody.
31:05Please don't forget.
31:07It's Christmas.
31:08You want everybody to taste things
31:09and it should be really joyous.
31:11Taste what you've got
31:12and add a bit of seasoning.
31:14And if you don't think it tastes right,
31:16add some more.
31:17No, I agree.
31:18I think we sort of forget that at the end.
31:20We just put it all out.
31:21And actually just to give it a little taste
31:23and to check if it needs a bit of pepper,
31:26needs an extra bit of salt,
31:27needs a bit of butter.
31:28You know, all those things
31:30make a big difference.
31:32Yeah.
31:33Little bit of salt, little bit of pepper.
31:35Finish it off.
31:37That looks lovely.
31:38I'm going to get my nut roast out of the oven.
31:40We've had nut roast in the oven already
31:42for a little while.
31:43And look at this nut.
31:44Look at that, bubbling away.
31:45Bubbling away.
31:46Put that under there.
31:48Watch your fingers.
31:50This is hot.
31:51Look at that.
31:52Oh, yeah.
31:53To me, the bread sauce is really, really important.
31:58There we go.
31:59That looks delicious.
32:00Two comforting and classic sides
32:02that should definitely not be in any way
32:04sidelined on Christmas Day.
32:06Yeah.
32:07From two sides to one great centrepiece,
32:08John is giving his traditional trifle
32:10a festive makeover next.
32:12We'll see you soon.
32:22Hello again.
32:23It's great to see you in our Christmas stitches.
32:26We have plenty more Christmas inspiration to come,
32:28including an indulgent trifle from us.
32:30But first, it's competition time.
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33:44Good luck.
33:46This is an unashamedly retro dessert
33:49and ours has got all the classic elements of a trifle.
33:52Layers of sponge fingers, jelly, custard and cream.
33:55But we are going to give it a sprinkle of festive cheer
33:59by adding flavours of Christmas.
34:01That's right. We're using orange jelly, mincemeat and Irish cream
34:04for good measure.
34:05Those Christmas extras just add another layer
34:08to already this delicious trifle.
34:10Oh, another layer. I see what you've done there. I do.
34:12We're at odds at this one, aren't we?
34:16Now, come on. Be honest about it.
34:18You can tell everybody out there.
34:19John's really excited about this
34:21and he's been talking about this for ages
34:22and he said, you know, just this...
34:24I've got this idea, this orange jelly with mincemeat.
34:27And I went, oh, yeah, sounds really nice.
34:31And I kept it till last thinking,
34:34maybe I'll come up with another pudding that we could use.
34:37But he really likes it.
34:39And actually, I love a trifle.
34:40I think it's a really nice idea.
34:41Great.
34:42But you've also talked to me about trifle
34:44because you're very British.
34:45As an Aussie, our trifles were just a little bit of cake,
34:50maybe some jelly and ice cream across the top.
34:52Ice cream?
34:53Ice cream, yeah.
34:54But you talked about cake.
34:55Hot, cold ice cream on top.
34:57Yeah, well, I've done everything wrong here, haven't I?
35:00Anyway, I do quite understand that.
35:04Well, me, as a chef, would say, oh, you've got to make the cake.
35:09They'd say, no, no, John, we're making a trifle, mate.
35:11You know what?
35:12When you make a trifle, you just get Madeira sponge, Madeira cake.
35:15Yeah, and then you just cut it into fingers.
35:17Yeah, and jelly, packet of jelly.
35:19But the jelly comes in these packets.
35:21This fascinates me about the difference between the cultures
35:24and the world.
35:25I'm just going to make it up just per packet instruction.
35:27So it's half a pint of hot water.
35:29Yeah.
35:30And these jelly cubes, which are just the jelly there, which is done,
35:34you drop that jelly in there.
35:36Oh, do you?
35:37You just drop the whole lot in.
35:38Do you like that?
35:39I don't know.
35:40I've never used it before.
35:41That's why.
35:42Because I'm Australian, right?
35:43Yeah.
35:44And we have jelly crystals.
35:45And the song was, I love aeroplane jelly, aeroplane jelly for me.
35:51Right.
35:52Because when we had jelly crystals as kids, we used to sprinkle the jelly crystal over ice cream.
35:57Right.
35:58Just have that.
35:59Anyway, there we are.
36:00So this is just going to melt in the hot water.
36:02So while that's melting, I'm just going to cut my bread.
36:06I love the fact that you're...
36:07That's a cake.
36:08Cut my cake.
36:09Sorry.
36:10You're cutting your Madeira cake.
36:11We've got jelly there going away.
36:13I'm going to make some custard.
36:14I've got half a litre of milk in a pan.
36:17You can start to see the steam coming off it.
36:19I just want to scald the milk, not boil it.
36:21I'm going to turn that down a little bit.
36:23Five egg yolks and then 30 grams of sugar, caster sugar, so it's not very sweet.
36:28And to that, I'm going to also add two teaspoons of corn flour to thicken the custard up.
36:34Right.
36:35And I'm just going to keep going with my sponge.
36:38Making the custard, egg yolks, our sugar, corn flour in the bowl.
36:42And now I'm going to beat that until it goes dull.
36:46So at the moment, the egg yolk is quite shiny.
36:48Beat it until it goes dull.
36:50And then it means it's all mixed together.
36:52And I'm going to split a vanilla bean down the centre.
36:55You flatten the vanilla bean out.
36:57Go sideways along the side.
37:00So you split it right open.
37:03And then turn the knife and then scrape the vanilla bean.
37:07You get these lovely bits of black seed, which is the vanilla mixture.
37:11And if you don't have vanilla bean, vanilla extract, vanilla essence.
37:15Yeah.
37:16Put the vanilla bean in there.
37:17And later on, I'll wash the vanilla bean and put it in a pot full of sugar.
37:22Which is another thing that I'd love to do and Lisa gets really annoyed about.
37:26Oh, I love that.
37:27Do you?
37:28Yeah, I love that vanilla sugar.
37:29Oh, that's good.
37:30I also love the Madeira cake.
37:32Dipping it in my tea, I'm very happy.
37:34And you're dipping the cake in your tea.
37:38Have you never had that?
37:40But aren't you scared that you're going to get the cake bits in the bottom?
37:43Oh, it's the jeopardy.
37:45It's Christmas.
37:47After all, look at you, way out there.
37:49Oh, dipping the cake in your tea.
37:51See what happens.
37:52Get it into your mouth before it breaks into the tea.
37:56Right, I'm going to fill that up with, up to a pint.
38:01And that is going to go over my sponge.
38:06So what are you going to put on top of this now?
38:08Peaches.
38:09The peaches.
38:10Yes, please.
38:11Peaches.
38:12And the peach juice.
38:13Because that one should soak into the sponge, shouldn't it?
38:16Yeah, it'd be lovely.
38:17And weigh down the sponge so they get the jelly coming all the way to the top.
38:20So this is all lovely.
38:22This sounds delicious.
38:23But look at the colours now.
38:25See, the orange jelly adds something lovely and majestic and Christmassy.
38:29Yeah.
38:30So, no, I do.
38:31I really do see that.
38:32I'm very excited.
38:34I'd push it all down.
38:35I am going to try and push it so that the jelly...
38:37Yeah, look at that.
38:39Is that squished enough, Jono, in your eyes?
38:42Is that what you want?
38:43It looks like it's all covered in jelly.
38:46So then the next thing, leftover mincemeat.
38:49And so you just want me to...
38:51Blub it around.
38:53Oh dear, it's stuck to the spoon.
38:57You see all the lovely black flecks on top of that milk.
39:01That's the vanilla.
39:02I've taken the vanilla bean out.
39:04And then I'm going to add a little bit of the milk to the egg yolk mixture just to temper it.
39:11Stops it from scrambling.
39:17And controversial to belief.
39:19Then I'm just going to put the milk back on the stove and pour that tempered mixture back into the actual pot with the milk.
39:26That now goes onto the stove.
39:28Going to put that together.
39:29And because it's got corn flour in there, it's going to thicken up quite quickly.
39:34And...
39:35But of course, you can't put hot custard into a trifle.
39:40No.
39:41So, there we go.
39:42I'm going to put that in the fridge.
39:43Yep.
39:44It goes in the fridge.
39:45And so, there we go.
39:50The jelly is in the fridge.
39:51The custard is cooling.
39:52And now we have an equally delicious sweet treat.
39:55Lots of snow and ice everywhere we go.
40:02First thing we're going to do is we're going to add our dry ingredients into a mixing bowl.
40:06Self-raising flour.
40:07Some golden caster sugar.
40:09We're going to add cocoa powder.
40:11A teaspoon of baking powder.
40:14And a teaspoon of salt.
40:16Then I'm going to whisk up my dry ingredients so they're nice and well mixed before we add the wet ingredients.
40:21We're going to use a separate mixing bowl.
40:23We're going to add some vegetable oil.
40:25Three eggs.
40:28Then it's the milk.
40:29And a little bit of vanilla extract.
40:32Then I'm going to give that a good whisk up.
40:35So we're now going to add the wet ingredients to the dry ingredients.
40:39Now we're going to add some instant coffee in boiling water.
40:44You're not adding the coffee to give a coffee flavour.
40:47What the coffee actually does is brings out the chocolate flavour.
40:51I'm now going to pour it into the tins.
40:54The best thing to do is to pre-grease and line your cake tins before you start.
40:59And then they're ready to use as soon as you need them.
41:02I've preheated the oven to 160 degrees fan.
41:05And I'm going to bake these for about 30 minutes until a skewer comes out clean.
41:09What I've done here is I've beaten some butter and icing sugar together.
41:13And now I'm going to make it really chocolatey.
41:15I'm going to add some cocoa powder.
41:17Add a little dash of milk because this helps loosen up your icing.
41:21So we're going to add some melted chocolate.
41:25And now the best part, the decorating.
41:27What we're going to do is we're going to start with one sponge.
41:29Then we're going to put a nice big dollop of icing on there.
41:32Spread that out.
41:34Then we're going to repeat for the next three layers.
41:40Now what I'm going to do is I'm going to put the icing on the top and work it down around the sides.
41:44I find the best way to do this, push any excess to the edge, tip it over and then work it down the cake.
41:53Now we're going to add our wreath on top.
41:55First thing I'm going to do is add the rosemary.
41:57So I'm going to break off some little pieces, bend it ever so slightly to give it a bit of a curve.
42:02I'm just going to work my way around.
42:08I'm going to start with some red currants.
42:10Now these look really lovely dipped in gold glitter.
42:14Shake them up then you get these lovely little gold berries.
42:16So we're going to pop some of them on.
42:18Now I'm going to pop on some cranberries.
42:21Doesn't get much more Christmassy than that.
42:24We're going to add a little ribbon to really give it that wreath look.
42:28And there you have it, your gorgeous chocolate wreath cake.
42:31All ready for Christmas.
42:36Thank you very much for that and now we just have our finishing touches for the trifle.
42:40We do.
42:41So we've got our cooled custard and our jelly is set.
42:45Just going to whip some cream.
42:47But I'm not going to just do normal cream.
42:49I've put a little bit of vanilla in here.
42:50Yeah.
42:51And some icing sugar.
42:52And now I'm just going to bring it up a little bit.
42:55So I'm going to fold in a little bit of Christmas cheer.
42:58Oh, right.
42:59Okay.
43:00What are you folding in then, Al?
43:03I'm going to fold in a little bit of that Irish cream that we all like at Christmas.
43:08Okay.
43:09Where's that?
43:10Take a little bit.
43:11With cream, if you're going to add alcohol to it,
43:13just remember there is alcohol.
43:15And if it's like things like whiskey or rum or anything like that,
43:19usually mix it with a bit of icing sugar.
43:21But being a cream liqueur like this, you just put it in.
43:25And then you just fold that through.
43:28Then fold that through.
43:29Any more or is that okay?
43:30That's a good start.
43:31Then just going to fold that in.
43:33There we are.
43:35And then give that a little bit of beat.
43:40See, it's not too whipped up.
43:42It should be quite soft cream.
43:45And then I can just keep on beating it.
43:47Right.
43:48And this custard is going to go over the top.
43:50Over the top for a layer.
43:51So you could, if you wanted to, you could probably use that, the tinned custard.
43:57But this is it, isn't it?
43:58We are making this as an inspiration.
44:00It's supposed to be inspiration.
44:02Everything we do today is about inspiration.
44:04If you want to buy a shop-bought custard, go for it.
44:07It doesn't really matter.
44:09All we're saying to you is, listen, trifle for Christmas is a great idea.
44:12Cream with a little bit of something nice in it's a nice idea.
44:16Mmm.
44:17And then, I'm just going to do nice little blobs across the top.
44:21So that it doesn't quite sink in.
44:23But it's all soft and lovely.
44:25Pillowy, John.
44:26Pillowy.
44:27That's it.
44:28Pillowy.
44:29Pillowy-ish.
44:30And who needs a piping bag when you just, like, little tufts of, like, snow off our trifle.
44:37Look at that.
44:38It looks delicious.
44:39It looks great, doesn't it?
44:40All it needs is a cherry on top.
44:42Oh, what about the rest of the things?
44:45Put some other things on top.
44:46Come on.
44:47We've got some flaked almonds, which will just flash over.
44:53They look so pretty.
44:54They're lovely.
44:55Can you believe that Christmas is nearly here?
44:57I'm so excited.
44:58Isn't it great?
44:59Yeah.
45:00I love the lead up to Christmas.
45:01Fires on.
45:02Some little jelly tots instead of our diamonds.
45:04Kids running around.
45:05Presents under the tree.
45:07Minced meat now trifle.
45:10Yeah, John.
45:11Eh?
45:12What's not to like?
45:13Who'd have thought it?
45:14Look at that.
45:15That is, honestly, that's filled my heart with joy.
45:18I'm so excited.
45:19Do you want these little chocolates on there?
45:21Yeah, go on.
45:22All right.
45:23There we go.
45:25Some little chocolates going around the sides like that.
45:29There you go.
45:30Really, it is such an impressive dessert.
45:32You saw how easy it was to make.
45:34Minimal effort with this, but it really is a showstopper.
45:37A showstopper.
45:38A showstopper.
45:39And we, ho, ho, ho, hope we've given you plenty of inspiration for your Christmas.
45:43We wish you all a very Merry Christmas.
45:45We really do.
45:46Merry Christmas, indeed.
45:47And we'll see you next time.
45:48See you later.
45:49See you.
45:50Happy Christmas.
45:51Bye.
45:52Bye.
45:54Bye.
45:55Bund, YouTube.
45:58Students, and Google, Chris.
45:59Happy Christmas, though.
46:03Don't forget to subscribe.
46:04See you later.
46:04See you later.
46:05Bye.
46:06Bye.
46:07Transcription by CastingWords
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