John and Lisas Weekend Kitchen S10 Episode 9
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Short filmTranscript
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
00:26in here. First up it's sausages with a trio of tempting glazes. Party food at its best.
00:31I love a sausage. You do. I love a glaze and I love a party. And then it's on to the main
00:36event on most Christmas tables. A turkey crown with Christmas spiced roast veggies. Yum.
00:41Then it's my lovely nanny's nut roast which can be enjoyed as a main or as a side. But
00:46something I never have on the side is the bread sauce. I have it all over my dinner. And to wrap
00:51up our Christmas menu it's my ultimate festive trifle. Four festive favourites coming.
01:01So sausages. We are using a mix of chipolatas and cocktail sausages today which are ideal for a
01:07picky starter as they're quicker to cook and they're easier to nibble on. We've got pork and chicken that
01:12we're using but you could use veggies so that everyone at your gathering has something to feast on.
01:18Yeah and I know we promised something classic but actually we're going to help pimp these up with a
01:22trio of different glazes to transform them from the humble sausage into next level party food.
01:26So it's a bit of savoury pick and mix for everybody. So in the oven here we've got our
01:31different trays, different ones here. We've got cocktail sausages, we've got the chipolatas, we've got
01:35chicken ones, we've got pork ones and we're going to make three great glazes and that's the whole idea.
01:39So you start your sausages in the oven on some paper. Now here's the important part.
01:43Line your tray with a little bit of paper, put your sausages on top and something happens,
01:47you don't need to put any oil on them and they will actually cook nicely. Get the colour on them
01:51first, cook them all the way through. 20 minutes about, I'm just going to say this blanket thing,
01:56over Christmas our oven is usually set to about 180 degrees. It might go up to 190 to the potatoes but
02:03180 degrees all the way through just, that's just the way it is. It seems to work quite well.
02:07It really does, for most things apart from baking. That's it, there we go. So we're going to make a
02:12peanut butter glaze, we're going to make a honey and mustard glaze and we're going to make a gotcha
02:15jam glaze. Two of them are going to be mixed cold, this one's going to be heated up, the peanut butter
02:20one's going to be heated up because the peanut butter needs to melt a little bit. Yeah, so while you
02:24do your peanut butter one, I'm just going to do a little honey mustard thyme one which is really
02:31delicious, quite a classic sausage glaze and very easy and I use about about a tablespoon but it
02:39doesn't really matter, it can be a sort of squidge equal quantities of honey and maple syrup and then
02:46a nice big couple of spoonfuls of whole grain mustard and you could use Dijon mustard but I
02:54really like the whole grain because you get that pop of the seeds, of the mustard seeds. If you're
02:59going to make a satay sauce, this is actually a really quick way to make a satay sauce, even if you're
03:03making chicken satays, peanut butter and water in a pan first, a little bit of sesame oil, a little bit
03:09of a shake of sesame oil, some mirin, if you don't have mirin you can use something like sweet wine,
03:14sherry works just as well or just even some more water and a little bit of white sugar,
03:21some soy sauce which will give saltiness to it and then I'm going to put some
03:26some chillies across the top of these but if you want to put some chilli sauce in there you could,
03:30it's totally up to you and a little bit of brown sugar for sweetness and I'm just going to bring
03:34that up. The one thing to remember about these glazes is you don't need a lot of it. Yeah, just got
03:41to coat the sausages, I've just put some thyme, a couple of sprigs of thyme into here as well
03:46and it really is already smelling very Christmassy, that thyme, honey, this maple syrup, I mean I love
03:52all those smells. So that's all all in ready for my sausages, you're going to use chicken sausages for
03:58that which is really lovely like a chicken satay, a chicken sausage and for the gochujang we're just
04:03doing a couple of tablespoons aren't we. Yep, a little bit of soy sauce in there and a touch of
04:08sesame oil and that's it really. Yeah, I mean really simple. But in this pan you can see that the
04:13peanut butter now has just started to melt down a little bit. A little bit of soy sauce, right,
04:19a little bit of sesame oil and just mix that together. Right, so back to the sausages, sausages are in the
04:27oven. I'm going to bring those out and we've got three different trays. Yep. We've colour coded them,
04:35I know we're so clever at colour. You are, I mean you know everything's colour coded, everything's all
04:40neatly done. Gochujang in the red, we're doing little gochujang cocktail sausages. These are cocktail
04:46sausages. Yes, these are the cocktail sausages. Right. Or the cockies. These ones are chicken
04:53sausages. Chicken chipolatas. Yeah. Right and then these are the pork ones. Right, so let's do this
04:59first. They can go over here. They can go there. So as you can see we just put a little bit of paper
05:02underneath the tray and that just helps. Glaze over the top of my sausages, give 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 you glaze in the mixture and then just give it a nice little mix together and
05:19it happens so it all coats nicely. And then again they're going to go pop back in the oven again
05:24for about 10 minutes or so. So now our chicken chipolatas, a little bit of that asado sauce
05:29across the top of them. I'm just going to spoon a bit across the top. They, the smell in here,
05:37at this time of year look there's enough going on. You've got your presents under the tree,
05:41they're only a couple of days from Christmas. You don't need to put too much pressure on yourself.
05:45What is it about a sausage that you really love? Because I don't, I mean I quite like one,
05:52but you're, you're sausage obsessed aren't you? Well I think they are such a clever thing. Fully seasoned,
06:00ready to go, pop in the oven and amazing. I always still think that some of the best food in the world
06:06is amazing between, between two slices of bread, right? I think that's one of the great secrets of
06:11great food. Yeah. Think about it, like leftover mince in a sandwich, cheese and ham in a sandwich,
06:18sausages in a sandwich. You know ravioli in a back doesn't work, I get that, but you know I think
06:24some, you know it's just so delicious. There you go. Is that better? Slightly. Is that better now? Slightly, yeah.
06:31Are you happy with that? I love you Lisa Faulkner. That's good isn't it? That's really good. Right,
06:39I'm going to chuck these bits away. Yeah. We're going to keep the sesame seeds out to glaze to add
06:43to our bits and we're going to now just do some garnishes. I love that actually you are tidying
06:50up. This is great. Well, you know. Wonderful. Uh, spray onions to add a little bit of. Nearly time to turn
06:56over a new leaf. It's January just around the corner.
07:02Spray onions. The thing about spray onions and you think about some Chinese food, that soy,
07:07spray onion, ginger flavours always works nicely. I'm going to keep the whites separately because I
07:11usually cook those with something else and just use the greens. I just get a little bit of salt and dip
07:17those whites in. That's nice. Slice those on an angle so they look pretty. So, we've got ourselves
07:23some glazed sausages already cooking away. Yeah. I'm going to do a couple of garnishes. Some chili
07:28to go on our chicken satay ones to give it a little bit more of a zing. These are the gotcha jans,
07:35look at them. They're lovely aren't they? Yeah, here's our chicken satay. They're just bubbling away.
07:41And they don't take very long, do they? No, they really don't. So here we've got,
07:45these are the honey and mustard. And okay, I'm just going to put some chilies on top of our
07:50chicken ones. That's our chicken and there's our lovely gotcha jams. We'll put some sesame seeds
07:55on those ones. Yeah. Let's make it festive. Let's make it a party. There we go. Some sprangions as well.
08:04Put those on there. So I thought I'd go into the little Christmas tree with these. They look nice,
08:09don't they? And then our satay ones. Shall we put some sprangions in our satay ones as well? Yeah, John. Why not?
08:15Last year, my son and his partner, they took, for Christmas Day in Australia,
08:23they took something which Australians don't know about. They took pigs in blankets for Christmas
08:29Day because people in Australia don't know what a pig in blanket is. They did. So they made them.
08:34They were like, what are these? There you go. When we messaged them, they were like,
08:40we've made pigs in blankets for everyone. You know, if you wanted to sort of drop one on the side and
08:47maybe I could eat it. Yeah, I've done some sort of Django with these. But what's amazing, right?
08:53Yeah. Is how cool the sausage is. Look at it. That's just some sausages, a little bit of soy,
09:01some chilli sauce, a bit of peanut butter, and you've got yourself a little party.
09:05Beautiful. Love a sausage. We really are starting the day with a bang.
09:10You're trying to nick my jokes, aren't you? It's got to do with bangers. Anyway,
09:14these are absolute bangers. They're truly addictive. And as they'd say in Australia,
09:18they're too easy. Too easy. Well, we hope you come back for more as after the break,
09:22it's our Christmas centerpiece, Turkey Crown and Christmas Spiced Veg.
09:26Sorry, mouthful of sausage. We'll see you soon.
09:28Mmm. Of course your own ones are delicious.
09:30Okay, I'm going in for this one. The chicken starter.
09:44Welcome back. We're rocking around the kitchen today with our classic Christmas recipe. So up next
09:50is our cracking one-tray Christmas dinner with a turkey crown and spiced Christmas veggies. Plus,
09:56Rusty has a classic Jamaican dish. Look at it. Absolutely Caribbean on a plate. Yum.
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11:06access charge. Or post your name and phone number to JL2 PO Box 7558 Derby DE1 0NQ. Entrance must be
11:1618 or over. Lines close on Monday the 5th of January at 3pm. Good luck. We're using a turkey crown
11:24today 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. The beauty of this is that everything is
11:33cooked together which means the veg take on all the beautiful flavours of the turkey. We are going
11:38to use a crown and the crown is an amazing thing. It's the two breasts on the bone. For me, this is
11:44the prize because when the turkey cooks on the bone, especially the breast, the breast doesn't shrink.
11:50It doesn't go hard. It relaxes really nicely and the way we're going to do it with a bit of butter in
11:54here means that breasts will always be wonderful and moist and you don't have to worry about the legs
11:59and the thighs and the rule of thumb here is around about one hour per kilo cooking 180 degrees in
12:07your oven and away you go. You will have to do your roast potatoes separately but here we're going to
12:11do all our veg in one tray with a turkey across the top and makes it really really easy. This is if you've
12:15got a small family gathering this would do as a whole roast which I think is brilliant. When you say
12:21a small gathering this is probably enough to feed eight people so that's you know it's not like a
12:26Christmas for for 20 is it? That's but it's still 20. No it's not. So we've got parsnips, carrots,
12:34butternut squash, onions and cauliflower and the cauliflower takes less time to cook than the rest
12:39of the root vegetables so that's going to go on a bit a bit later on but here I'm going to do them
12:43nice and chunky and there's a bit of a debate about this isn't there love about whether you like them
12:47big and chunky? I don't, not that I'm picky in any way but I don't like, I like the parsnips when they're
12:56thin so because they're still thick at one end so you get that squishy bit but you also get the
13:01really crispy tip and that's my favourite. But this Christmas we're going to go a little bit rogue.
13:06This is yours, you go whichever way you want. If we're going in big fellas are going in there
13:12in the tray. Are you keeping the carrots whole probably? No they're going to go in half. Not even
13:17quarters these no. Really? Okay sorry. So years ago when people did a roast what they would do is have a
13:22trivet and a trivet is basically something you sit your roast on so all the juices go underneath from
13:28that you make your gravy and it means the air circulates around the outside of your roasting
13:34joint but the veggies why would you want to throw away your trivet when you can eat it? So that's
13:39exactly what we're going to do. And especially 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
13:48all our family are like oh my gosh he cooks the turkey for not not half as long as we used to cook
13:54turkeys for and um and they're definitely much nicer. The first year they got really scared went
13:59no it's only been cooking for two hours John yeah it's fine guys it's fine oh no oh and it was
14:05absolutely perfect um big chunks when you marry a chef big big chunks and then into that tray as
14:14well we're going to Lisa's now going to do her famous trick of making sure we get our vegetables
14:19coloured all the way over I was wondering what my famous trick was then there we go there's some stuff
14:26now we're also going to put some herbs in there so I'm just going to oil my hands and this way if you
14:31just put the oil on your hands and you rub it on the vegetables it's so much better now some allspice
14:39going to go in there as well now the preparation of the turkey everybody thinks it could look
14:45complicated you rub under the skin you do all that sort of stuff hold it here guys here we go
14:51a little bit of salt and pepper in there too yes please take the turkey crown
14:56turn it over on its back so the opening the inside of the turkey is now sitting up on top of your
15:04vegetables everything's raw it's all going to cook so don't worry about that too much
15:08then with a knife just inside you'll see there's some bones in here where the breast is attached you
15:14just make a little slit inside where that breast is attached the bone next
15:20ah we're going to fill the whole cavity with butter
15:29and what happens is the butter melts as it starts to cook and all the butter goes into the breast so
15:36the breast stays nice and moist but also all the fat in there just helps it to cook that little bit
15:41faster then some more herbs in there at least and some salt and pepper
15:44delicious absolutely delicious already cinnamon stick in there and a couple of bay leaves a little
15:51bit of oil across the top timing things quite difficult turkeys are all different sizes yes
15:55but the size we're using here which i think is about general size is about two kilo crown
15:59fine goes in the oven 180 degrees for 30 minutes once it's in there for 30 minutes you're going to turn
16:06it over and put in the cauliflower florets around the outside with a cup of water and then after that
16:12then it cooks for about another hour and a half maybe a little bit less and if you probe your
16:18turkey 70 degrees that's what you're looking for there you go so that goes in the oven and whilst our
16:23turkey and veg cook it's another treat perhaps the most famous jamaican flavor in the uk is jerk
16:34let me show you how to bring this spicy caribbean favorite to your own home so starting with my
16:41scotch bonnet pepper just give them a rough chop and don't go sticking your hands in your eyes or
16:48anything because these are seriously hot so the onions are going in the scotch bonnets are going in
16:57you can chop up your bay leaves a bit because they tend to not pulse very well the wind's taking these a
17:03bit chili powder and the garlic in of course we also need to bulk it up like that there we go
17:14try not to make it to all liquid otherwise you're missing out on that rusty crunchiness to your mixture
17:20add the salt cinnamon and all spice pour it over the chicken and let it marinate for at least half an
17:26hour but ideally overnight in the fridge oh my goodness now i'm going to make some journey cake
17:38and it's really very easy to make to some self-raising flour add some butter it's melting nicely in this
17:45heat as am i salt and water to bring it all together give it a good mix to create a dough so here's the dough
17:55now the size of these is just the size of say a doughnut and then roll it into a ball little dink like
18:04that let those rest a bit whilst that's resting i'm going to just check on the chicken let's see how
18:10we're doing oh it's coming on nicely oh i say come on my jerk chicken these are going in now so i'm deep
18:20frying them so be careful when you're popping them in they fall to the bottom when they start rising to
18:27the top they're starting to really cook through they're starting to rise now you just need to just
18:35leave them a little bit until they get nice and golden it's a bit hot on brainy one and that's how it
18:44should look inside i like to offset the spiciness of my jerk chicken by serving it with a cool pineapple
18:51coleslaw look at it absolutely caribbean on a plate yum delicious thank you and now it's time for the big
19:05reveal the turkey is out of the oven we started the turkey off breast side down in the tray with our
19:12vegetables minus the cauliflower yeah gave it 30 minutes then turn it with its breast side up put
19:17the cauliflower on the outside with a cup of water and now those veggies have been in there with the
19:21turkey for this one an extra hour and a half but all the vegetables just put them back in the oven again
19:27there's a little bit of juice in the bottom they look absolutely delicious and the smell of that spice
19:33is incredible i'm just going to take out the sort of dark woody rosemary and i'm and the bay leaves and
19:41i'm just going to put some lovely fresh parsley through there as well and now how to carve the
19:46turkey with a crown like this it's wonderful because you've just got two breasts and that's
19:52we need to worry about and it tells you where to cut it's very clever turkey breast it's got a line
19:57down the center and that line down the center basically dictates that dictates the middle bit of
20:02the breast we start at the top so that we know where where the skin is go through the skin and then
20:09all the way down and what happens is automatically it just starts to pull itself away it just comes
20:16away from the bone and 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 bit back here i'm just going to take that
20:31and just crack the wing and now you've got this beautiful breast that's left i'm only going to
20:38carve one breast because on christmas day there's so much meat on here probably 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 so
20:49i'm going to leave that on the crown and then that can just sit there gently and when we want to carve
20:53it later on we can take that lovely piece of of wing for somebody who likes to eat the turkey off the
21:00bone you i like that bit on there put that on the side start at the end on an angle so all the meat
21:08that's on the thick end which has got a lot more juice in it pushes over onto the pointy bit which
21:14means the whole thing stays nice and moist and i'm in a good angle so the angle of the knife
21:18so that you get a lovely angle of the knife bit of skin and not too thin but nice big slices
21:27go all the way through a sharp knife's always pretty good the smell in here is quite incredible
21:34i'm just going to get those lovely bits of cauliflower i've got some of the leaves on them
21:39it's fair to say i've got pretty strong hands i'm used to cutting things which are hot
21:44if you are not used to cutting things are hot a good old-fashioned kitchen fork works a treat
21:50because that just holds it in place and it's a lot easier so we've got some lovely fresh parsley
21:56going through there and some fresh sage and then we've got a little bit of this liquid in here just
22:02there and then we're just going to pick this up take your long knife
22:06take your turkey separating the two bits take the smaller end pick it up with your knife lay it on
22:16top of the vegetables turkey across the top like that there we go oh my gosh that looks absolutely
22:25delicious and then you've got this lovely all this wonderful juice as well just go
22:31don't waste that and you can see the juices clear on the board which does tell you
22:38your turkey is cooked and there we go lisa there's only one tray to wash up not that you'll be doing
22:42the washing up i might be doing that a little bit i've got my marigolds you know fuss-free christmas
22:47turkey and trimmings and it smells incredible and we have more family favorites to come with my nanny's
22:52nut roast which is my all-time favorite recipe and a gorgeous creamy bread sauce
22:58do you feel like a bit of a chef's right i do
23:01anyway
23:12welcome back to our christmas kitchen and if you're after some classic christmas recipes
23:17you are definitely the right we've had sausages with a trio of glazes past a succulent turkey and
23:22trimmings but now we've got a traditional bread sauce and a dish that you've eaten every christmas
23:28since you were charred haven't we lisa yep i have um it's my nanny's nut roast and my nanny
23:34was my great grandmother she made an amazing nut roast and she made this we had this every time she
23:40came to lunch on a sunday but also for christmas dinner and we grew up loving it and her magic
23:47ingredient was marmite so we've got one onion and one leak she would never put she she did it all by
23:53cups and it was a one onion and then a cup of everything but i do one onion one leak sorry nanny
23:59and then i've changed this up because it's christmas i think christmas stuffing in it works really well
24:07and it's veggie so we're using a small pack of the christmas stuffing i've got a um hot water down
24:14here so i think it's about 200 ml of the water and just mix up my stuffing and interesting you're
24:24talking about using you know yeast extract because there's that lovely beefy flavor that comes with it
24:28but because it's yeast of course it's veggie there we go so a little bit of butter goes into your
24:35into your stuffing so you're literally making up your stuffing as per packet instructions
24:41so into here now i'm going to put my nuts mixed chopped nuts so sometimes i put them in the blender
24:48at home because you used to be able to buy chopped nuts you can't really buy them anymore um and they
24:53go like a flower or a meal and my dad gets a bit cross because this is my dad's favorite right um
25:00the nanny was his grandma and um he likes he likes a crunch of a nut then i'm going to put in
25:08my stuffing why i decide to add the stuffing to it because it's christmas i decided to make it a
25:15slightly different in my normal nut roast i just have breadcrumbs and cheese but i've added the stuffing
25:23for christmas and it works really well it's really nice i also have added a couple of other things
25:28for christmas cramby sauce then we've got some breadcrumbs so i've got about 50 grams of breadcrumbs
25:36in there and then mix that up don't forget your seasoning i'm not going to forget my seasoning i'm
25:42going to show you a little tip i've got cheese which could you grate the cheese into there of course yeah
25:47and then teaspoon of marmite as i said a good good teaspoon and then a little trick is to put
25:57some hot water so i'm going to use this hot water anyway so a splash of hot water we might have a bit
26:03more into a bowl and that will just melt that off the spoon it's lovely it's just now this is my favorite
26:12time because i can watch the proper christmas films i love the sort of rubbishy christmas films
26:18that are on telly but i also like the classics and so now we're so near christmas it's time for elf
26:25and it's time for miracle on 34th street and all those lovely because we've actually watched a few
26:30really how do i put it interesting christmas movies i love them you do more you love them
26:37then we're just going to add that marmite and water but that is it that looks pretty good to me
26:46it smells amazing but the addition of the cranberries uh the stuffing it's really easy
26:51actually isn't it i mean very easy and it's not expensive interesting isn't it with christmas and
26:55people talk about you know saving money here we go there we go absolutely very very easy
27:02so that's now going to go into a into a tin here we've greased the tin again you don't really even
27:09need to grease the tin you can if you want this is something that's been made for years and then
27:15push it in yum a little bit of butter over the top
27:22and again my family would be saying oh do you put butter on the top we don't
27:27you just do you just do your own little thing you make it your own and that just now goes into an
27:34oven it's it's 180 for about 25 30 minutes but this freezes so well you can freeze it cook it from
27:42frozen you can freeze it when it's cooked we like slice it slice it off and freeze it so it's one of
27:49those really versatile amazing dishes and whilst that's going to be cooking away although we have got
27:55one in the oven already i'm going to show you about bread sauce bread sauce is one of those things
28:00that will divide the crowd some people like it some people don't some people think they don't like
28:03it because they've probably had ones which are bland so to get the flavor you take an onion you start
28:08it with cloves and this is called an onion clout onions into a saucepan and this we started making
28:16infusion with that with um half a liter of milk so it's an onion cut in half and then turn that on to
28:24infuse and usually i do this the night before um and to that then i'm going to add some peppercorns
28:32couple of peppercorns and then do you know what's really funny this is another strange dish isn't it
28:39a strange christmas tradition dish that you don't have any other time and it's really delicious i love
28:45bread sauce yeah i want bread sauce but actually today i think about this last year um uh our niece
28:52called it gruel gruel what's that gruel you're eating i love bread sauce uh and then some allspice
29:00and then but i put some nutmeg in there already and they're going to add mace now people may not have
29:04seen mace before around the outside of nutmeg is something called mace which is the skin and the skin
29:10goes into something hot to infuse so you get the flavor so it's quite strong very sort of christmasy
29:15that then infuses usually for about an hour and what we end up with is a sort of another sort of
29:20mixture here which is where the onions have cooked really really well i'll put that to one side yeah
29:25the onions have cooked really really well i'm just going to take those onions out
29:30of the milk and take the mace out as well so the mace has come out of there just strain it you can
29:36strain it but i just like to dig it out and put that back onto the heat yeah and then a good
29:43number butter in there please and then for half a liter of milk or a bit more than that no it's
29:49lovely half a liter of milk is about 30 grams of butter and usually about 120 grams of breadcrumbs
29:53fresh ones but i just put in handfuls to start off with and then depending on how long i've infused it
29:59for sometimes the milk starts to evaporate so you need less bread going in but basically it's porridge
30:05it's savory porridge and as you do your first one what will happen is the peppercorn starts to go to
30:12the top and you start to dig those out i love it cold i love boxing day leftovers when you've got a
30:21cold layer of bread sauce on top of your cold turkey in a sandwich yum my favorite sandwich which is really
30:30odd is a sandwich with your nut roast and bread sauce oh yeah and they consider that's carb heaven
30:38i mean that's just bring it up to the boil and now it should start to smell like christmas
30:44and in here it is really starting to smell like christmas and then right at the last minute is when
30:49you grab a whisk and you start to really whisk it together and it becomes more the texture of white
30:54sauce like bechamel you know mornay sauce delicious seasoning everybody please don't forget it's
31:07christmas you want everybody to taste things and it should be really joyous taste what you've got
31:12and add a bit of seasoning and if you don't think it tastes right add some more i know i i agree i think
31:18we we sort of forget that at the end we just put it all down out and actually just to give it a little
31:23taste and to check if it needs a bit of pepper needs an extra bit of salt needs a bit of butter
31:28you know all those things make a big difference yeah a little bit of salt a little bit of pepper
31:36finish it off that looks lovely i'm going to get my nut roast out of the oven we've had nut roast in
31:41the oven already for a little while and look at that bubbling away bubbling away put under there
31:47do watch your fingers this is hot look at that oh yeah for me the bread sauce is really really
31:58important there we go that looks delicious two comforting and classic sides that should definitely
32:03not be in any way sidelined on christmas day yeah from two sides to one great centerpiece john is giving
32:09his traditional trifle a festive makeover next we'll see you soon hello again it's great to see you in
32:25our christmas kitchen we have plenty more christmas inspiration to come including indulgent trifle for
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33:41close on monday the 5th of january at 3 p.m good luck this is an unashamedly retro dessert and ours has got
33:50all the classic elements of a trifle layers of sponge fingers jelly custard and cream but we are going to give
33:57it a sprinkle of festive cheer by adding flavors of christmas that's right we're using orange jelly
34:03mince meat and irish cream for good measure those christmas extras just add another layer to already
34:09this delicious trifle oh another layer i see what you've done there i do uh you're we're we're in
34:14we're at odds at this one aren't we now come on be honest about it you tell everybody out there john's
34:20really excited about this and he's been talking about this for ages and he said you know just this i've got
34:24this idea this orange jelly with mincemeat and i went oh yeah sounds really nice and i kept it till
34:33last thinking maybe i'll come up with another pudding that we could use but he really likes it and actually
34:39i love a trifle i think it's a really nice idea great but you've also talked to me about trifle
34:44because you're very british as an aussie our trifles were just a little bit of um cake maybe some
34:51jelly and ice cream across the top ice cream ice cream yeah but you talked about cake cold ice
34:57cream on top yeah well i've done everything wrong here haven't i okay anyway but cake i do quite
35:04understand that well me as i as a as a chef would say oh you've got to make the cake they said no no
35:10john we're making a trifle mate you know what when you make a trifle you just get madeira sponge madeira
35:15cake yeah and then you just cut it into fingers yeah and jelly packet of jelly but the jelly comes
35:20in these packets this fascinates me about difference between the world the cultures in the world
35:25i'm just going to make it up just per packet instruction so it's half a pint of hot water yeah
35:30and these jelly cubes which are just the jelly there which is done you drop that jelly in there
35:36oh you just dropped the whole lot in do you like that i don't know i've never used it before
35:40that's why because i'm australian right and we have jelly crystals and the song was i love aeroplane
35:47jelly airplane jelly for me right because when we had jelly crystals as kids yeah we used to sprinkle
35:55the jelly crystal over ice cream right just have that anyway there we are so this is just going to
36:01melt in the hot water um so while that's melting i'm just going to cut my bread i love the fact that you're
36:08cut my cake so here you go you're cutting your madeira cake we've got jelly there going away i'm
36:13going to make some custard um i've got half a liter of milk in a pan you can start to see the steam
36:18coming off it i just want to scald the milk not boil it i'm going to turn that down a little bit
36:22five egg yolks and then 30 grams of sugar caster sugar so it's not very sweet and to that i'm going to also
36:29add two teaspoons of corn flour to thicken the custard up right and i'm just going to keep going with my
36:36sponge making the custard egg yolks our sugar corn flour in the bowl and now i'm going to beat that
36:43until it goes dull so at the moment the egg yolk is quite shiny beat it till it goes dull and then it
36:51means it's all mixed together and i'm going to split a vanilla bean down the center you flatten the
36:56vanilla bean out go sideways along the side so you split it right open and then turn the knife and then
37:05scrape the vanilla bean you get these lovely bits of black seed which is the vanilla mixture and if
37:12you don't have vanilla bean vanilla extract vanilla essence yeah put the vanilla bean in there and
37:19later on i'll wash the vanilla bean and put it in a pot full of sugar which is another thing that i'd love
37:23to do and lisa gets really annoyed about oh i love that do you yeah i love vanilla sugar oh that's good
37:30i also love the madeira cake dipping it in my tea i'm very happy and you're dipping the cake in your tea
37:39have you never had that but don't you aren't you scared you're going to get the cake bits in the bottom
37:43what's the jeopardy it's christmas after all look at you way out there oh
37:49oh you're taking your tea see what happens get it into your mouth before it breaks into the tea
37:56all right i'm going to fill that up with
38:00up to a pint and that is going to go
38:04over my sponge so what are you going to put on top of this now peaches the peaches yes please peaches
38:12and the peach juice because that one should soak into the sponge shouldn't it yeah be lovely way down
38:17that this the sponge that they give you to get the jelly coming all the way to the top so this
38:21is all lovely this sounds delicious but look at the colors now see the orange jelly adds something
38:26lovely and majestic and christmasy yeah so no i do i really do see that i'm very excited i push it all
38:34down and the jelly covers the whole lot yeah look at that is that squished enough jono in your eyes
38:42is that's what you want it looks like it's all covered in jelly so then the next thing
38:47leftover mincemeat and so you just want me to blob it around oh dear it's stuck to the spoon
38:57you see all the lovely black black flecks on top of that milk that's the vanilla i've taken the vanilla
39:03bean out um and 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
39:16and controversial to belief then i'm just going to put the milk back on the stove and pour that tempered
39:22mixture back into the actual pot with the milk that now goes onto the stove going to put that together
39:29and because it's got corn flour in there it's going to thicken up quite quickly and but of course you
39:37can't put hot custard into a trifle no so okay there we go put that in the fridge yep it goes in the
39:44fridge and so there we go the jelly is in the fridge the custard is cooling and now we have an equally
39:54delicious sweet treat lots of snowing ice everywhere we go first thing we're going to do is we're going
40:03to add our dry ingredients into a mixing bowl self-raising flour some golden caster sugar we're
40:09going to add cocoa powder a teaspoon of baking powder and a teaspoon of salt then i'm going to whisk
40:17up my dry ingredients so they're nice and well mixed before we add the wet ingredients we're going to use a
40:21separate mixing bowl we're going to add some vegetable oil three eggs then it's the milk and a little bit
40:30of vanilla extract then i'm going to give that a good whisk up so we're now going to add the wet
40:36ingredients to the dry ingredients now we're going to add some instant coffee in boiling water you're
40:44not adding the coffee to give a coffee flavor what the coffee actually does is brings out the chocolate
40:51flavor i'm now going to pour it into the tins the best thing to do is to pre-grease and line your cake
40:58tins before you start and then they're ready to use as soon as you need them i've preheated the oven to
41:03160 degrees fan and i'm going to bake these for about 30 minutes until a skewer comes out clean what i've
41:10done here is i've beaten some butter and icing sugar together and now i'm going to make it really
41:15chocolatey i'm going to add some cocoa powder add a little dash of milk because this helps to loosen up
41:19your icing so we're going to add some melted chocolate and now the best part the decorating
41:27what we're going to do is we're going to start with one sponge then we're going to put a nice big dollop
41:31of icing on there spread that out then we're going to repeat the next three layers
41:39now what i'm going to do is i'm going to put the icing on the top and work it down around the sides i
41:44find 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 first 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 now these look really lovely dipped in gold glitter
42:14shake them up then you get these lovely little gold berries so we're going to pop some of them on
42:18now i'm going to pop on some cranberries doesn't get much more christmassy than that
42:24we're going to add a little ribbon to really give it that
42:27wreath look and there you have it your gorgeous chocolate wreath cake all ready for christmas
42:36thank you very much for that and now we just have our finishing touches for the trifle we do so we've
42:42got our cooled custard and our jelly is set i'm just going to whip some cream but i'm not going
42:48to just do normal cream i put a little bit of vanilla in here yeah and some icing sugar and now
42:53i'm just going to bring it up a little bit because i'm going to fold in a little bit of christmas cheer
42:59oh right okay what are you folding in then el i'm going to fold in a little bit of that irish cream
43:06that we all like at christmas okay so let's take a little bit with cream if you're going to add
43:12alcohol to it just remember there is alcohol and if it's like things like whiskey or rum or anything
43:18like that um usually mix it with a bit of icing sugar but being a cream liqueur like this you just put
43:25it in and then you just fold that then fold that more is that okay that's good stuff then just going
43:33to fold that in there we are and then give that a little bit of beat see it's not too whipped up
43:42should be quite soft cream and then i can just keep on beating it right and this custard is going to go
43:48over the top over the top for a layer so you could if you wanted to you could probably use that
43:55the tinned custard but this is it isn't it we are making this as an inspiration it's supposed to
44:01be inspiration everything we do today is about inspiration if you want to buy a shop bought custard
44:07go for it it doesn't really matter all we're saying to you is listen trifle for christmas a great
44:11idea cream with a little bit of of something nice in it's a nice idea and then i'm just going to do
44:18nice little blobs across the top so it doesn't quite sink in but it's all soft and lovely pillowy
44:25john that's it pillowy pillowish and who needs a piping bag when you just like little tufts of
44:35snow off our trifle look at that looks delicious it looks great doesn't it all it needs is a cherry on
44:42top oh what about the rest of the things put some other things on top come on we've got some flaked
44:47almonds which will just flash over they look so pretty they're lovely can you believe that
44:56christmas is nearly here i'm so excited isn't it great yeah i love the lead up to christmas fires on
45:02some little jelly tots kids running around presents under the tree mincemeat now trifle yeah john hey
45:12what's not who'd have thought it look at that that is honestly that's filled my heart with joy i'm so
45:18excited do you want these these little chocolates on there yeah go on all right there we go some little
45:26chocolates going around the sides like there you go really it is such an impressive dessert you saw how
45:33easy it was to make minimal effort with this but it really is a showstopper a showstopper and we ho ho ho
45:40hope we've given you plenty of inspiration for your christmas we wish you all a very merry christmas
45:46we really do merry christmas indeed and we'll see you next time see you later happy christmas
45:58you
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