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Neven's Christmas at Adare (2023) Season 1 Episode 2
#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. How are you?
00:44The Christmas spirit is alive and well here in Adair Manor and we're about to get Christmas started.
00:49For me over the festive season it's about catching up with friends but if you are having people over for dinner
01:01I think it's something that's really impressive, a one pan dinner using the very best of Irish lamb
01:05so you can spend more time with your family and friends.
01:08So let's talk about this delicious quality assured leg of lamb.
01:13So you go to your butcher, you ask them to bone it out and it's what we call a butterfly.
01:17So you can see it here, there's no bone in it.
01:20All that lovely meat and all I've done just with a knife, made in Sissons.
01:24So the marinade is going to get in there and give so much flavour and if you do this overnight,
01:29oh my god the flavour of this lamb is just the best.
01:31So I'm going to get the marinade going. Garlic first of all.
01:34Just peel a couple of cloves of garlic. I have three here.
01:36We're going to put them into a little mini chopper or a food processor will work well.
01:40The zest of lemon. I love lemon with lamb.
01:46And this marinade is great with lamb chops, even chicken breasts, pork, it works so well.
01:53Now one herb I love with lamb is rosemary.
01:56Plenty of lovely fresh rosemary and then thyme.
01:59Now my spices. So I'm using some cumin. So this is some grand cumin and then paprika.
02:10The extra virgin olive oil goes in there. Plenty of that.
02:15And then my two lemons which I put the zest in, we're just going to juice them.
02:19So the lid goes on and we'll just blend this now for a minute.
02:36Now that's the marinade ready and you can see the consistency.
02:39It's nice, not too thick and not too runny which is important too.
02:42So to marinate the lamb, we're going to put a little bit of the marinade just in the bottom of the dish
02:48and this makes it get easier into the meat.
02:51Just all over there.
02:53And then this is the star.
02:57This beautiful lamb.
02:59And I get that in there.
03:02And then the rest goes over.
03:04So I'm going to use my hands for this.
03:07You can wear gloves if you want to.
03:08I just like to feel it, just to get it right into those little grooves.
03:11So that's the lamb ready.
03:17Now the most important thing is to keep it in the fridge and let it marinate overnight
03:20because the flavour the marinade gives to the meat will be absolutely delicious.
03:29Now, so that's the lamb when it's been marinated overnight.
03:31I want to show you just the colour of the meat.
03:34It kind of changes so it does.
03:35It gets lovely and dark from the spices.
03:37Just gorgeous.
03:39I'm going to heat my pan nice and hot.
03:41So I've got a good slug of oil.
03:46So a couple of pieces of butter.
03:51So just a couple of onions sliced.
03:53Nice and thin.
03:58And sea salt.
04:00And then some pepper.
04:01So while the onions are cooking, I'm going to crush three cloves of garlic.
04:06So I've just added in some fresh thyme into the onions with the garlic and the butter and the oil.
04:29And I like this beautiful flavour on the potatoes when it's cooked in the stock.
04:38That's the onions cooked.
04:39So now for the potatoes.
04:40So just peel some potatoes and I'm going to slice them.
04:43Now it's really important that the potatoes are nice and thick because the lamb is going to cook on top of them.
04:52It's going to act like a trivet and it's going to soak up all those lovely juices from the lamb and the stock.
04:56So I've just got a roasting tray lined with some parchment paper and this is a great little tip.
05:04It's going to stop the potatoes from sticking and keep the potatoes nice and moist too.
05:08So just arrange your potatoes, just nice slices.
05:21Now, so we're going to build this into a layer.
05:23One layer of potatoes and then your onions on top and then another layer of potatoes.
05:27It's going to be so tasty.
05:29It's a beautiful way of cooking potatoes.
05:34And then more potatoes.
05:38Now I'm going to cover it with some chicken stock.
05:49And again, the juices from the lamb going into this is going to be so delicious.
05:54Salt.
05:55Then our lamb goes on top.
05:58Skin side up.
06:00And then we're going to stud it with some rosemary.
06:06Now, so that's the rosemary done.
06:07A little bit of oil.
06:13Pinch of sea salt over the lamb.
06:16And then it's ready to go into the oven.
06:18So I have the oven preheated at 180 and that's going to go in for about 45 to 50 minutes until it's nice and pink.
06:23If you want it done a little bit more, you leave it in for another 15, 20 minutes.
06:26Now look at that.
06:37That looks fantastic.
06:38So it does.
06:39The beautiful thing about this cut, it's really easy to carve.
06:42And just finish it with some chopped parsley.
06:44I wouldn't even plate that up.
06:48I'd place that at the centre of the table and let your guests go, wow.
06:51The river Meg flows through Adair and for centuries salmon and trout were plentiful and a vital source of food.
07:08Nowadays, the number of fish caught here has fallen dramatically.
07:11But that doesn't stop people from trying.
07:13So I'm eating up with Adair's local ghillie to chat to him about the importance of the river to the village.
07:19And of course, it's great to just get out and take a break from the kitchen and relax.
07:23And I'll warn you now, I'm not great at the fishing.
07:25Stephen, has there always been a great tradition of fishing in and around Adair?
07:30I remember when I started off many years ago, coming to school here in CBS, coming over that bridge on the way in, there was always anglers on the river.
07:38And I remember saying, God, I'd love to try that.
07:40That was about over 50 years ago.
07:43And I started fishing there at that stage.
07:45And the amount of people you'd meet through the years, it was just a fantastic place.
07:49It was one of the best rivers for salmon through the years.
07:53You've been fishing all your life.
07:54So what varieties of fish would you catch?
07:56Well, on the maig itself, you have the trout, of course, and you have salmon.
08:01And there was lampereels that I remember catching there.
08:04There was also pike.
08:06And I had pike many years ago.
08:07And there's dace.
08:08But of course, we travel around.
08:10And I do fish Loch Derg, which is a lake on the Shannon system.
08:13So we go mayfly fishing up there after the trout and the mayfly every year.
08:17I've done that for 40 years.
08:19It's just fantastic.
08:20What makes it so special?
08:21I suppose what's special about it is guys who fly fish or guys who fish, they just want
08:26to get away from the humdrum of life or of pressure.
08:30And you notice that when you're out on a river or a lake, you forget everything.
08:33Yeah.
08:34And everything becomes very relaxed.
08:36And you're just chilled out.
08:37And now with mental health issues with people, it's a thing they've spoken about quite a bit.
08:42But you do just forget completely.
08:44And you don't realize it until you go home.
08:46And then you realize that I had a wonderful time.
08:48And it may not necessarily be catching fish.
08:50You're watching wildlife.
08:52You're looking at the birds.
08:53And you're looking at everything flying around the place.
08:55Animals.
08:56You take it all in.
08:57But it's only when you go home and think about it, you realize, you know, that was a beautiful
09:02day.
09:02So I'm a bit of a novice when it comes to fishing, but I can cook them.
09:05So if you were to cook a fish, what would be your favorite fish to cook?
09:07I suppose my favorite fish to cook is the sea bass that we get sometimes there on the
09:11coast.
09:12Now, they're hard and difficult to catch now, but they are lovely.
09:15They taste lovely.
09:16Just fry them in a bit of butter.
09:18That's it.
09:18Now you're talking.
09:19As far as I go, I probably need to get some lessons on that side.
09:23There you go.
09:23That sounds beautiful.
09:29When I think of Christmas, it's all about cozy nights in and comfort food.
09:32And I really think I've got the perfect recipe for you to enjoy using lots of delicious Irish
09:37seafood.
09:37We're very lucky in the island of Ireland that we have such pristine, clean waters, and
09:44that's what gives our seafood the most beautiful taste.
09:47And it's great to see more and more people enjoying and cooking fish at home.
09:52So I've got a beautiful selection of fresh seafood.
09:55So the first one here is some haddock, and it's a naturally smoked haddock.
09:57We get it from a lady in Cork called Sally Barnes.
10:00Wonderful producer.
10:01Some whiting, which is a very versatile, simple fish, full of flavor.
10:04And then we have some hake.
10:05So the hake is just literally pinboned, skinned, and then some organic salmon.
10:10And finally some prawns.
10:11So I'm using some of those beautiful Dublin Bay prawns.
10:13So that's my fish taken care of, which I'm going to prepare now in a few minutes.
10:17But first thing I want to show you is to make some pesto.
10:20So into the little blender, a couple of cloves of garlic, which I've just literally peeled.
10:26And we're going to use some walnuts.
10:27So the walnuts have just been toasted.
10:29So that gives a lovely flavor.
10:30You can use pine nuts.
10:31You can use hazelnuts.
10:32So they're going to go in there.
10:33And then some parmesan.
10:36So this is a 30-month-old parmesan cheese.
10:38Just a little shavings go in there.
10:40And of course, some fresh basil.
10:43So plenty of basil.
10:47Some lovely acle sea salt.
10:49So a couple of pinches of that.
10:51And then some extra virgin olive oil.
10:52So that's the oil in.
10:57I'm just going to blend it.
10:58And just for about 20 seconds.
11:07So just the spoon.
11:09Just taste it.
11:11There's enough salt in that.
11:12Nice and garlicky.
11:13Perfect.
11:14Into a little jar.
11:15Now that's the consistency that I want.
11:21So it's not too fine.
11:24Now for the leeks.
11:25So I've just literally washed the leek.
11:27And I'm using the green and the white of the leek.
11:29So we're going to cut it in half.
11:31And I love leeks with fish.
11:33That's all the leeks done.
11:39We're going to start to cook them off.
11:41So I need to add in some oil and butter into the pan.
11:53So that's the butter melted.
11:54Now it's time to add the leeks.
11:55So those leeks are ready.
12:06Now I'm going to add in the flour.
12:07I'm using plain flour for this.
12:09For my roux.
12:10So that goes in.
12:12You want to coat the leeks with the flour.
12:14So stir it right through.
12:18Now I'm going to add in some white wine.
12:20My type of white wine.
12:21If it's not good enough to drink.
12:22It's not good enough to cook.
12:25So I've cooked out the wine.
12:30Now the key into making this.
12:31Because you want a really smooth creamy sauce.
12:33Is to add in your liquids.
12:35So I'm using cream first.
12:36And then I'm going to add in the milk.
12:44So you want a lovely kind of.
12:46Silky kind of smooth consistency with no lumps.
12:49So we're going to put the zest of the lemon.
12:51And I'm going to put the juice.
12:55So I'm just going to put some sea salt into it.
13:01So a good pinch of sea salt.
13:03And then the fresh basil pesto.
13:06So I'm going to put in two spoonfuls into it.
13:08Now you can see the way the colours change in the sauce from the pesto.
13:18The smell of the basil and the lemon.
13:19It's going to be delicious with the leeks.
13:21And the seafood.
13:22So now to prepare the fish.
13:46So I have some lovely whiting.
13:49So with the fish the most important thing is to have them all a nice big chunky piece of fish.
13:53So they're all cooked evenly.
13:54They're all pin bones.
13:55There's no bones.
13:56And you're going to get lots of flavour and texture there.
14:00So this is my natural smoked haddock.
14:02I love this.
14:03So there's no dye in it.
14:04It's naturally smoked.
14:05So that's all my fish ready.
14:08I'm going to put it into the sauce to coat the sauce around the fish.
14:12Now for my prawns.
14:13I'm using the Dublin Bay prawns which are lovely, sweet and juicy.
14:16So they're peeled and deveined.
14:18I put them in whole.
14:19Don't chop them.
14:22Now so that's all my fish there.
14:24I'm just going to wash my hands.
14:25So I'm just literally coating the fish in that lovely leek cream sauce.
14:32I'm not cooking it because it's going to go into the dish.
14:34And then breadcrumbs.
14:44Now the last thing for the seafood gratin is some breadcrumbs.
14:46So I'm using some panko breadcrumbs.
14:48We're going to grate in some cheddar cheese.
14:53And then I've just chopped some fresh parsley.
14:55So just literally put that in.
14:56You're just mixing through all that lovely cheese and breadcrumbs and parsley.
15:07That's the last of my breadcrumbs on top.
15:09So that needs to go into a preheated oven at 180 for 25 to 30 minutes until the fish is cooked through.
15:18So there you have it after 30 minutes.
15:24And for me, it brings back some great memories of comfort food around Christmas.
15:27That's my seafood gratin.
15:29And I like to serve it with some buttered peas.
15:37On our first show, we have the opportunity to chat with the head chef of the Michelin-starred restaurant.
15:43And I have to say, I admire all chefs because they have a tough and demanding job.
15:48But I particularly admire pastry chefs because they have to be so precise and pay a huge amount of attention to detail.
15:55The pastry chef here at Dare Manor is Olivier.
15:57And I'm hoping to get to taste some of his pastry creations.
16:02Olivier, you're from France.
16:04You're very good at pastry.
16:05So tell me, what do you like to eat at Christmas time?
16:07For Christmas, I like to eat logs.
16:11It's a very traditional dessert in France.
16:14And when you say the logs, is that the chocolate log, is it?
16:17Yes.
16:17French bush.
16:18Beautiful.
16:19Yes.
16:19And we can do every flavor that we want, every texture.
16:24And you're going to create something very special for me now to taste later on.
16:27But today, I'm going to do a pair of chocolate logs with chocolate sabre with a Christmas spice.
16:36Pecan cookies with orange zest.
16:40It's a pair confit with chocolate mousse and chocolate glaze.
16:43It's decorated with a caramel chancilly and a chocolate star.
16:49Can't wait to taste it.
16:55Olivier, that looks amazing.
17:01So good.
17:04It's beautiful.
17:06My God.
17:07I will try as well.
17:13Christmas each, fella.
17:21This recipe is perfect for party food.
17:24And if you have family and friends calling to your house at Christmas, it's so easy to prepare.
17:28And they'll all really enjoy it.
17:32So this is my ready roll puff pastry.
17:35So just, I'm going to use a sharp knife.
17:37And we're going to cut it just in half.
17:39And we're going to make these lovely little triangles.
17:40So I'm going to get three out of this little sheet here.
17:46I'm going to place it on a tray with parchment paper.
17:49And then we're going to egg wash it and some sesame seeds on top.
17:55So this is just a little bit of egg and milk.
17:57Just some egg wash.
17:58So brush that all over the top.
18:00So this will give a lovely glaze to the puff pastry and give a lovely flavour too.
18:04And actually it'll hold the sesame seeds.
18:05So that will give nice texture.
18:10Now for a little bit of presentation, a fork.
18:12So just literally score it.
18:14I'm going to make a little less.
18:19So I'm using sesame seeds, but you could use some poppy seeds.
18:21And you could use some black sesame seeds too.
18:23These are the white ones I'm using.
18:25So that's them ready.
18:26I have the oven preheated at 180.
18:28And they're going to go in for about 10 to 12 minutes until they're beautiful and golden brown.
18:32So while the voulivants are in the oven, I'm going to start the sauce.
18:35So I've peeled three cloves of garlic.
18:37We're going to crush them.
18:40Now let's talk about our mushrooms.
18:42Wipe your mushrooms.
18:43Never wash them.
18:44Just with a clean tea towel, J-cloth will be perfect.
18:46Because they'll become water clogged if you wash them.
18:49So I'm just going to slice them.
18:56Now I like using three different types of mushrooms because they give different flavours and textures.
19:00So the chestnut, the button ones, and they mean for larger, regular mushrooms.
19:04Now so I'm going to start my sauce with a good splash of oil.
19:07And then some butter.
19:08With the oil and the butter, it's great for mushrooms.
19:13So the first thing for the sauce is one onion diced.
19:19And then all that beautiful garlic.
19:20Three cloves.
19:24Now I'm going to give this a nice little stir here.
19:26So that's the onion and the garlic in there.
19:35It's a very simple sauce and it's perfect for pasta.
19:41For my sauce, I'm going to use some cream and milk.
19:46So completely cover that.
19:49Some sea salt to season it up.
19:53One thing mushrooms love is pepper.
19:55Lots of black pepper.
19:59I'm going to thicken it with some diluted corn flour.
20:04And then just stir that through.
20:11Now that's my sauce ready.
20:12So I have some lovely Irish ham.
20:15And just cut into nice cubes.
20:16So I'm just going to warm that through.
20:21And of course, if you've left over turkey, it'll be delicious in it too.
20:24So the final thing I'm going to add is some fresh basil.
20:28I love fresh basil.
20:29So that's my basil done.
20:35Bring it over and then into the sauce.
20:38And that will give so much flavour and freshness to it.
20:46Now I'm just going to reduce the heat in this.
20:48So this needs to simmer for about five minutes.
20:50While that's on simmering, I'm going to show you a delicious tomato salad.
20:53So I'm using some lovely cherry tomatoes.
20:55And these are Irish grown.
20:56So I'm just cutting them in half.
20:59Now the best thing when you get good quality tomatoes is to keep it very simple.
21:02Don't overcomplicate it.
21:05And then I'm going to grate some lemon zest.
21:09Lemon zest and tomatoes, it's a great combination.
21:11I love it.
21:15One herb tomatoes love is fresh basil.
21:17So just pick it a little bit.
21:19We're going to chop this really, really fine.
21:21So roll it up.
21:24So you always chop basil at the last minute or else it'll go black and bruised.
21:28Some extra virgin olive oil.
21:33Some sea salt.
21:35Good pinch of that.
21:36And a little splash of balsamic vinegar.
21:39And that's it.
21:40Just mix it all together.
21:45And that's it ready.
21:46We're good to serve.
21:47And what we're going to do is we're going to do a little tomato salad.
22:06And then the last thing, just a little pillow goes on.
22:10And I'm going to finish it just with some salad leaves.
22:13Just over the top.
22:15I don't want to hide those tomatoes.
22:16And there you have it.
22:18I think that looks absolutely delicious.
22:20And I think your family and friends will really love this.
22:22In the last episode, we finished with the Shannon Gospel Choir.
22:33And I'm delighted they're back to sing one more song.
22:36Glory to the newborn King.
22:38Hark the herald angels sing.
22:41Glory to the newborn King.
22:52Hark the herald angels sing.
23:00Glory to the newborn King.
23:05Peace on earth and mercy mild.
23:10God and sinners reconciled.
23:15Joyful, O ye nations, rise.
23:20Join the triumph of the skies.
23:25With the angelic hosts proclaim.
23:29Christ is born in Bethlehem.
23:34Hark the herald angels sing.
23:39Glory to the newborn King.
23:48I want to wish you all a very happy and peaceful Christmas and that you create some very special memories this festive season.
24:00Hark the herald angels sing.
24:07The newborn King.
24:17The newborn King.
24:27This Christmas, choose food with the Board B equality mark for the highest standards verified at every stage.
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