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Neven's Christmas at Adare (2023) Season 1 Episode 1
#Neven's Christmas at Adare
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#Neven's Christmas at Adare
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00:00Highest standards. Verified at every stage.
00:04Good evening everyone and you're very welcome to my two-part Christmas special
00:08from the beautiful village of Adair in the heart of County Limerick.
00:17Adair's history is as captivating as its beauty.
00:23With roots dating back to the Middle Ages, this village has seen centuries of stories.
00:28From ancient monasteries to grand manors.
00:34Good evening Mr McGuire.
00:44The Christmas spirit is alive and well here in Adair Manor and we're about to get Christmas started.
00:49For me Christmas is all about creating memories and sharing food with your family and friends.
01:01When I'm thinking of a Christmas starter I want something that's lovely light and easy to make
01:04and I'm thinking something with Dublin Bay prawns which would be absolutely delicious.
01:08This recipe is perfect for party food and if you're making it for six to eight people it'll take about 45 minutes to prepare.
01:15So these are the star of the recipe and these are the Dublin Bay prawns.
01:18So the main meat, all the meat nearly is in the tail so just literally peel them
01:22and with the head of the prawns you can make a beautiful bisque.
01:24So you're utilising every single part of them.
01:26They're sweet, they're delicious.
01:28You can also get them frozen and pre-peeled.
01:30So you just remove them, they're deveined and they're just ready to be put into the spring rolls.
01:34First thing you need to do is start the filling.
01:37So I'm going to prepare my onion.
01:38So just peel the onion and we're going to slice it.
01:40And this will give lovely sweetness to the spring roll.
01:47Now for the cabbage.
01:48So this is going to give lovely texture and I love putting cabbage into the spring roll.
01:52So I'm using savoy and some Chinese cabbage.
01:54So with the savoy cabbage we just remove the core.
01:57And I'm going to roll this up nice and tight.
02:04And we call this kind of chiffonat, nice little strips of the cabbage.
02:10So that's the cabbage done, the onion done.
02:12Now for some spring onion.
02:13So that'll give lovely freshness to the filling.
02:19Now, so that's all the chopping done.
02:21Now we're going to start to fry it off in the pan.
02:23So a nice high heat.
02:24And I have a good drizzle of oil.
02:26So that's really important.
02:27So I'm just using some rapeseed oil here.
02:30In goes all my veg.
02:33So the onion, the cabbage and the spring onion goes in there.
02:40Now my curry powder.
02:41This is some mild curry powder I'm using.
02:45Just a teaspoon.
02:46Give lovely flavour to the prawns.
02:50So I'm just going to add a little bit of water.
02:52Keeps it nice and moist.
02:55And a good pinch of salt.
02:57Now I'm going to add in my secret ingredient.
02:59This is some sweet chilli sauce.
03:00So a couple of spoonfuls.
03:06And just stir that through.
03:11So I'm going to let this cool for about 40 minutes until it's completely cold.
03:15Scraping it all out.
03:16And that's it ready.
03:21So while the cabbage is cooling, now I'm going to make the mango salsa.
03:26So it's a great little salsa because it works so well even with grilled chicken with prawns.
03:30It's beautiful.
03:30Very versatile.
03:31So the skin's removed.
03:34So just hold it either side and just slice it and then into long little kind of strips.
03:39And then we're going to cube it.
03:40So I've just diced one grilled pepper.
03:47Remove the seeds.
03:48Remove any of the skin.
03:50It's roasted so it's lovely and sweet.
03:51And again, this works really well.
03:52So that's just going to slide in there.
03:53Into this, the juice and zest of one lime.
03:57So this is going to give a little freshness.
04:07Now for my fresh herbs.
04:08So first of all, coriander and some beautiful fresh mint.
04:13Try and chop the herbs nice and fine.
04:14A little touch of sweet chilli sauce.
04:23Roughly about a spoonful.
04:27Just a pinch of salt.
04:28That's all you need.
04:29And then a good drizzle of oil.
04:35And then just mix it all together.
04:40So that's it well mixed through.
04:42You combine everything and that's it ready.
04:44So now these are the spring roll wrappers.
04:46So I'm just going to open them up here.
04:48And if you open them up, make sure you keep them covered in a tea towel.
04:52You can see just how thin they are.
04:54You can do this with philo, but I think the spring roll wrappers are actually better, to be honest with you.
04:59And then we're going to egg wash.
05:00I'm just using a pastry brush.
05:01I have one of my eggs, which I've just literally beaten with a little bit of milk.
05:06Brush this just all around the edge.
05:08It's going to help seal the spring rolls.
05:10This is the fun part, wrapping these.
05:12You can get the kids involved.
05:14And then my cabbage.
05:15This is the cold cabbage mixture.
05:16It won't work if it's hot because it'll just burst the spring roll wrappers.
05:19You can see the lovely soft cabbage, that lovely sweet red onion.
05:24And three of these beautiful prawns.
05:26Take either corner and just bring it right over, and the closest one to you, and kind of roll it in like that.
05:35So that's the spring rolls ready.
05:36Two ways of cooking them.
05:37First one in the oven at 180 on parchment paper until they're beautiful and golden brown.
05:41That'll take about 12 minutes.
05:42The fastest way and the easiest way, I think, is to deep fry them.
05:45So I have the oil preheated at 190.
05:48And that'll take about two or three minutes.
05:49The great thing about deep frying is that they give them a lovely even colour all around the spring rolls.
05:56So we're going to slice them.
05:59So using a serrated edge knife, you just literally take the top end off.
06:03Look at that beautiful Dublin bay prawn.
06:05Lovely and juicy.
06:06So that's that one done.
06:08Now next one.
06:12So it's ready to be served up.
06:13So I'm going to put the large one in the middle of the plate.
06:15And then the small ones.
06:17And then that lovely salsa.
06:19If you can make this a day or two ahead, the flavour.
06:22It's just a couple of wee pieces of this micro coriander.
06:26And a couple of wee edible flowers.
06:28So that's it there.
06:29Ready to be served and enjoyed.
06:30That's my Dublin bay prawn spring roll with the mango salsa.
06:36Mike Tweedy is the head chef of the Oak Room at Adair Manor.
06:44And the restaurant has won a coveted Michelin star.
06:47Mike is a storyteller with his food.
06:50The restaurant is open over the Christmas holidays.
06:53And I'm interested to know not only what he has on the menu for hotel guests this year.
06:57But also to see what he cooks for his family over Christmas.
07:01And maybe to get a taste of some of his creations.
07:03Mike, what kind of food do you serve here in the Oak Room over the Christmas period?
07:09I suppose for us, seasonality.
07:11There's no turkey and ham.
07:13But like I said, we use a lot of, I suppose, venison.
07:16Preserved fruits that we would have got locally in the summer.
07:19And anything like archoaks, quince, lots of citrus we'd use.
07:23My food would be, I suppose, very simple.
07:25It's about the protein.
07:27And then it's about the garnish and how we can enhance each.
07:29And like you said, we like being able to have a couple of different sharing bowls.
07:32So if you have a main course of venison, we may have all the trimming and make a shoot fast out of it.
07:37Which is a very classical way of cooking.
07:39Now I have to ask you, a Michelin star chef, what do you do and eat at Christmas?
07:43Christmas.
07:44So I'm a real fan of pigs in blankets.
07:48That's my go-to.
07:49I love it.
07:50That's my go-to.
07:51I'd rather have pigs in blankets than anything else.
07:53So for me, it's more about the veg, cauliflower cheese, roast potatoes.
07:58And my mum is fantastic at cooking it.
08:01So whenever I'm back in the UK, I'm always looking forward to Christmas dinner.
08:05Mike, the dish you're going to cook for me, what makes it so special?
08:07It's special because time of year, you know, we're talking about Christmas.
08:10We're talking about archoaks.
08:11We're talking about quince, you know, and all them berries that you would associate with Christmas as well.
08:16And it's just a really warm, comforting dish for me.
08:21That's why I want to serve it to you today.
08:27Rick, look how tender that venison is.
08:28Beautifully cooked.
08:29Some of the best we've had in years.
08:33Mike, this is so delicious.
08:35Great balance of flavours and textures.
08:36Beautiful.
08:42I've just taken some time out and I've been thinking about Mike's beautiful dish.
08:45The meat was gorgeous, but it was the attention to detail for the sides.
08:48And I was thinking, could we do that for the Christmas dinner?
08:51To enhance the turkey and ham with those beautiful side dishes.
08:55The first of my perfect sides, I'm going to show you how to make a delicious creamy mashed potato.
09:00First thing I've done with my peeled potatoes, put them into the steamer.
09:03Steam them for about 20 minutes until they're just cooked.
09:05So we're going to put them through our potato ricer.
09:09What makes them really special is that they're lump-free, they're creamy, they're soft and they're so full of flavour.
09:15Now, so I'm adding in my cream and then my milk.
09:20I'm using full-fat milk in this, so the butter is important.
09:23Just regular salt of butter and a good pinch of salt.
09:33Now, so that's it ready.
09:35Then it goes into your mash.
09:36So that's it.
09:44Give it a really good mix.
09:45It's lovely, creamy, soft, no lumps.
09:47That's exactly what I'm looking for.
09:48Look at that.
09:52That's the mash ready.
09:53Just before I serve it up, I'm going to chop some chives.
09:55Place that at the table and let everyone help themselves.
10:07So that's the first of my three sides done.
10:09The next one I'm going to show you is the honey glazed carrots.
10:13First thing you need to do is put some salt into my boiling water.
10:16So good pinch of salt.
10:17I really enjoy cooking carrots and I'm using some beautiful rainbow Irish-grown baby carrots.
10:24Just trim the top of them, that's all.
10:26I'm going to cook them for about five, six minutes.
10:31So, good hot pan.
10:33In goes some butter.
10:34And then some honey.
10:38But maple syrup you could use too, but some beautiful Irish honey.
10:41So drizzle that all over.
10:44Now, it makes them extra special as star anise.
10:46I love this spice.
10:47Beautiful sodas.
10:49So put a couple of them in there.
10:50It's a lovely aniseed licorice flavour.
10:52It works so well with the carrots.
10:57And then just lift out your carrots.
11:01You can hear that sizzle.
11:02That's exactly what I want.
11:04So the key is just to do it for a few minutes.
11:08Don't overdo it because what will happen, the butter will burn and caramelise.
11:13So that's them ready.
11:14I'm going to finish it with some chopped parsley.
11:16You could use some coriander and also you could use some fresh ginger if you didn't like star anise.
11:21So now we're ready to serve up.
11:25And literally just slide in the carrots.
11:29Oh, that lovely butter.
11:31Honey, star anise.
11:33They're such a pretty spice.
11:35And that's it.
11:38This Christmas, choose food with the Board B equality mark.
11:44For the highest standards.
11:46Verified at every stage.
11:48This Christmas, choose food with the Board B equality mark.
11:51For the highest standards.
11:53Verified at every stage.
11:55So that's the second of our side dishes done.
12:00Now I'm going to show you how to make the most delicious Brussels sprout crumble.
12:03First thing we need to do is to prepare the Brussels sprouts.
12:05So we cut them in half.
12:07And then we're just going to literally take off any of the leaves on the outside.
12:11And then we're going to launch them off in some boiling salt and water for about four minutes.
12:18That just starts the cooking process.
12:21I'm going to preheat my pan.
12:22So this is for the sauce for the sprouts.
12:24So lots of lovely oil, first of all.
12:28So just while that's heating up, we're going to prepare the red onions.
12:31I love red onions in this because they're nice and sweet.
12:33So cut them in half.
12:35And then just slice them.
12:38Now we're going to fry them off in the oil.
12:40So bring them over.
12:41Nice hot pan.
12:42You can hear that sizzle.
12:43And then some beautiful bacon.
12:45So I'm using the smoky bacon here.
12:52That's the bacon and onion ready.
12:54Now I'm going to add in some cream and milk for our sauce.
12:57So completely cover the bacon and the onion.
13:01Now a good pinch of salt.
13:06And then beautiful spices, some nutmeg.
13:08Some grated nutmeg.
13:10So I'm going to put in a good pinch of that.
13:15So what I've done, I've mixed up a little bit of corn flour and water.
13:18And this is going to help thicken the sauce.
13:21So just stir that right through.
13:23You can see it thickening up.
13:26So a little bit of black pepper.
13:31And then our sprouts.
13:32We've blanched off the sprouts.
13:33We've refreshed them so that keeps their colour and all the goodness in there.
13:36So I'm just coating the Brussels sprouts in that cream sauce.
13:42And you can see it's not too runny.
13:44It's not too thick or gloopy, which is what I want.
13:48So get my dish.
13:50Just bring over the saucepan.
13:52And I'm literally going to pour this in.
13:54It's going to give so much flavour.
14:01I'm going to spread that over.
14:04So now for the breadcrumbs.
14:05This is where you get the crumble.
14:06So I have some nice breadcrumbs here.
14:09And then for a little bit of texture, some chopped walnuts.
14:12But you could use some pine nuts or hastenuts.
14:14They work really well in this.
14:16So that's it ready to go into the oven.
14:17I have the oven preheated at 180, and that's going to go in for 25 to 30 minutes.
14:20We all need a foolproof turkey recipe.
14:25And this is a recipe that I cook every Christmas, and it's never let me down.
14:29In a bowl, cream the butter until soft.
14:32Next, add in the garlic, lemon rind, orange rind, and chopped parsley.
14:37And mix together.
14:39Then add your roughly chopped carrots, parsnips, and red onion to the base of a roasting tray.
14:45Now the most important part.
14:46Have your quality assured Irish turkey at room temperature.
14:49And then place it on top of your vegetables.
14:52And wash your hands.
14:54Pour about 200 ml of cold water onto the base of the tray.
14:58Rub the citrus butter generously over the skin of the turkey.
15:01Overlap your strips of streaky bacon over the butter.
15:04Don't forget to season with salt and pepper.
15:07Cover the tray tightly with a double layer of tinfoil.
15:11So that's the turkey ready.
15:12I have the oven preheated at 190, and it's going to go into the oven for 20 minutes per pound, plus 20 minutes.
15:17The key is to keep baseness.
15:19You're going to get a lovely, succulent, juicy turkey.
15:22Now you can't have turkey without glazed ham, and I'm going to show you the most delicious recipe that brings back some great memories for me at home at Christmas.
15:28To start the glaze, place the whiskey, maple syrup, red currant jelly, balsamic vinegar, ground allspice and whole cloves in a saucepan.
15:39Bring it to the boil and simmer for about 10 minutes until slightly thickened.
15:43Pass the glaze through a sieve to remove the whole cloves.
15:48Now I've pre-cooked my Irish ham in some vegetables, some water and some herbs.
15:52Very, very simple.
15:53Let it cool down completely, and then score it with a sharp knife, and it's ready to be glazed with that beautiful ham glaze.
15:59Drizzle a layer of the glaze all over the ham and finish with a pastry brush.
16:03Now, so that's the first glaze on the ham, so it goes into preheated oven at 160 for 45 minutes, and the secret is, every 10 minutes, get your pastry brush, keep brushing that lovely glaze on, you're going to get the most sweet, succulent, gorgeous glazed ham.
16:17And there you have three of my perfect side dishes to really enhance the Christmas dinner and make it extra special.
16:24The honey glazed carrots with star anise, the Brussels sprout crumble with bacon, and that creamy, buttery mashed potato, and of course, that gorgeous, succulent turkey and ham.
16:40Adair in County Limerick has been designated as a heritage town.
16:43The Tatch Cottages were built in the 1820s, and many of them are now restaurants, fashion boutiques, and art and craft shops.
16:52But I'm here in search of something sweet and Christmassy, and I have a good authority that Adair won't let me down.
16:59I'll have one of those, definitely one of them, and I'd love to try that.
17:03Thank you so much.
17:04Thank you very much.
17:10Mmm.
17:13That is beautiful.
17:15So have you got a sweet tooth in Ireland, do we?
17:17Yeah, yeah, for sure.
17:19I do anyway.
17:20And so do I.
17:21And at Christmas, we love desserts.
17:23Absolutely.
17:24In our house, it was always, there wasn't two desserts, there was ten desserts on the table, just for Christmas now.
17:30What's most popular on your menu at Christmas?
17:32I would say every Christmas our most popular is the cinnamon roll, which you've tasted.
17:38And it is all year round really popular, but at Christmas people order it, take it home, and it's definitely a winner for us.
17:46And one thing you're very particular about here, you bake everything, you look at the selection we've here.
17:49Yeah, we do.
17:50That's the thing we've done from the very start, and I'm very particular about that.
17:53Claire, I'd say you're very lucky to have such a good pastry chef who can recreate, you know, your dessert memories.
17:58Yeah, absolutely, and for me to be able to ask so much of a person and him to be able to get into my head and put it all together, he's extremely meticulous.
18:11And so talented.
18:12Look at this display.
18:13Absolutely.
18:13Beautiful.
18:14Now that's given me some inspiration to create a delicious dessert.
18:28This dessert is really light and so delicious, and if you're going to make it for Christmas Day, definitely make a little bit extra for Stephen's Day so you can treat yourself.
18:35So first thing we're going to do is crack in our eggs for the sponge.
18:41So I'm using four eggs, really, really simple recipe.
18:45So that's the eggs in there.
18:47Sugar, caster sugar.
18:48Just using the little hand mixer, we're going to beat this for about two minutes, so it's light and fluffy.
18:52Now, so after a couple of minutes, that's what you have.
19:04Should roughly hold the figure of eight.
19:07So into the eggs and sugar, we're going to sieve in some self-raising flour and some cocoa powder.
19:12So I'm using some really good quality unsweetened cocoa powder.
19:17And just literally tap it in.
19:18Now that's exactly what I'm looking for.
19:27See the way it's just falling off that.
19:30Perfect.
19:31So I've made a tray lined with parchment paper.
19:33The oven is preheated to 180.
19:35And just using the spatula, you just literally fold that.
19:41So that's it ready.
19:42It's going to go into the oven for eight to ten minutes.
19:45But I have one baked already, and it's really important to let it go cold.
19:48Take it out of the tin, put it on a cooling rack, and then we're just going to literally peel that off.
19:54So this is what you're looking for.
19:55Nice little bit of spring.
19:57Lovely colour, obviously, from the cocoa powder.
19:59It's simple.
19:59We just cut it into three.
20:01Now, it's like a building job, this.
20:06So, this is a two-pound loaf tin lined with some cling film, which is going to make it easy to unmould when we put the meringue on.
20:15Peel it off there, and you can just see it lovely and moist.
20:19So, just at the bottom of the tin, you place that in, and press that right down into the corners.
20:27Some nice, good quality vanilla ice cream.
20:30So, just with the back of the spoon, kind of spread that out right to the edges.
20:35So, the next layer is the sponge, again.
20:39So, this goes on.
20:41I'm going to press that down a little bit.
20:45And then more ice cream.
20:47And then what I like to do is cover it in cling film.
20:59And then, trust me, the secret into making this is to place it into your freezer overnight until it's hard.
21:04So, now for my Italian meringue.
21:06So, egg white separated.
21:07I've sugar and water just cooked for about eight to ten minutes until it goes to about 120 degrees.
21:11So, it's a nice, kind of, like, light caramel.
21:14So, I'm going to put a little bit of vanilla extract, put a capful full into this.
21:17And then we're going to whisk this, and then slowly add in the sugar.
21:28Now, that's it ready.
21:33Look at it.
21:34It's lovely, shiny.
21:36Lovely and light and fluffy.
21:37And that's the secret.
21:38Add in the sugar syrup slowly.
21:40So, now for my baked Alaska, which I placed in the freezer overnight.
21:44Just lift it out.
21:47And this is where you can see all the layers.
21:51So, using your spatula, just kind of run it all around the sides.
21:56Or you can pipe it.
21:56I find it easier to do it like this.
21:58So, you've got to make sure that the whole baked Alaska is covered with the meringue.
22:02So, don't be shy.
22:03Plenty of it.
22:07So, that's the meringue ready.
22:09Now, it's time to blowtorch it.
22:10So, just using a small little blowtorch.
22:14And just go all over it.
22:19Just look at the way the meringue is changing with the blowtorch.
22:22So, it's kind of caramelizing it.
22:24Cooking it also.
22:26And giving it lots of flavor.
22:30To serve this up, I like to cut it into nice, big, thick slices.
22:33Serve it with some lightly whipped cream, some fresh raspies, and warm chocolate sauce.
22:37Trust me, you're going to love this lovely light dessert.
22:39And continuing with the magic here in Adair, I've got something very special for you.
22:52I'm delighted to introduce the Shannon Gospel Choir, who are going to sing a very special Christmas song.
22:57Oh, how the bells, sweet silver bells, all sing to say, throw cares away.
23:07Christmas is here.
23:08Christmas is here.
23:09Oh, how the bells, sweet silver bells, sweet silver bells, sweet silver bells, sweet silver bells, sweet silver bells.
23:09For the boys, dear young and old, dear young and old.
23:11Ding, and the folk.
23:11Ding, dong, ding, dong.
23:12Ding, dong, ding, dong, ding, dong.
23:13That is the song.
23:14Ding, joyful ring ball.
23:15Carolein'.
23:16Once each to hear words of good cheer.
23:18From everywhere, filling the air
23:20All of the pout, raising the sound
23:22Oil and death, telling the town
23:25Healing the rain wide, people sing
23:27Songs of good cheer, Christmas is here
23:29Ding-dee-ding-dong, daddy's a stone
23:31Ding-dee-ding-dong, daddy's a stone
23:33Born on this end, all without end
23:36Dear joyful tones, so there we all
23:38Work out the bells, sweet silver bells
23:40Forcenters say, throw cares away
23:42Christmas is here, banging good cheer
23:45Ding-dee-ding-dong, ding-dong, ding-dong
23:47Ding-dee-ding-dong, daddy's a stone
23:49Ding-dee-ding-dong, daddy's a stone
23:50I really hope you enjoyed that
23:52And that it adds a touch of Christmas magic
23:54To your Christmas season
23:55Don't forget to tune in to my second Christmas special
23:58On a dear
23:59Words of good cheer, from everywhere
24:01Fill in the air, oh how they pound
24:03Raising the sound, oil and death
24:06Healing the tear, galing the rain
24:08While people sing songs of good cheer
24:10Christmas is here, dear ring-dong, ding-dong
24:12Daddy's a stone, dear ring-dong
24:14Ding-dee-ding-dong, ding-dong
24:16Lovely send, dog without end
24:18Dear joyful tone, to every home
24:20Lock out the bells, sweet silver bells
24:23All seem to say, throw cares away
24:27This Christmas, choose food with the Board B Equality Mark
24:34For the highest standards
24:35Verified at every stage
24:37In your siblings
24:40When did you forget, throw us a song
24:41Odee-ding-dong, baby's a mill
24:44Look at the chart
24:45For the highest standards
24:46Of the highest standards
24:48As always, Tyrises could not desire
24:49It was anda's never a man
24:50You're here
24:51There he is
24:53What happened the last one
24:53Was there so really
24:54The highest standards
24:54In the past
24:55Wind-bug
24:55Because of the highest standards
24:56Ismail Hat
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