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John and Lisa's Weekend Kitchen Season 10 Episode 10
John and Lisa's Weekend Kitchen
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John and Lisa's Weekend Kitchen
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FunTranscript
00:00Hello, you are all very welcome to step into our Christmas kitchen with us.
00:19The festivities are still in full swing and today we are thinking about all those get-togethers to come.
00:25Whether it's a relaxed family meet-up or maybe a big New Year's Eve party.
00:29Yeah, we're making use of leftovers and keeping things low-key as well as going all out with stunning dishes.
00:36Starting off with festive pull-apart dough balls shaped into a Christmas tree with delicious fillings to tempt your guests with.
00:42And then it's a dish we often make for a crowd, chipotle pot roast chicken with spiced beans.
00:48That's followed by Christmas stuffing baked zitti, a new pasta bake creation for Lisa and we can't wait to show you what that's like.
00:55Then we're finishing up with something sweet. It's a bit of a mouthful. Christmas spiced apple and ginger cheesecake with some popping candy.
01:02An explosion of taste and texture. What a dessert.
01:06What a menu. Let's get this party started.
01:09We're bringing back a favourite today with our festive pull-apart dough balls. We've done a version of these on the show before and we know that you loved them.
01:20But today we're giving them a festive makeover by using leftovers and creating a pretty Christmas tree shape.
01:26Dough balls you buy in the supermarket, everybody knows about them. They come in the packet, they've got garlic butter on the side.
01:32And usually it's two for one. Pretty much all the time. You've got two packets of dough balls.
01:37They're great out of the freezer. When friends come around, especially at this time of year, when you actually think,
01:41Oh no, I've got loads of people coming over, what am I going to do? These are a saviour and we're going to show you the way with all the leftovers out of your fridge
01:48to use up your leftovers but also make something really cool.
01:51Yeah, so we're going to take the garlic butter and melt it. So they have a very obvious little base.
01:57So I use the packets that they come in. I put my tops in one side and my bottoms in the other.
02:02And then we melt the garlic butter. Keep the garlic butter separate and melt the garlic butter because the garlic butter is going both in the bottom and on the top.
02:10It is. It is.
02:12Right, let's see what's in this fridge. We've got a leftover cheese board.
02:16That would be good. I can see you left this in the fridge, didn't cover it up.
02:20Right?
02:22Actually, actually John.
02:24Some tomato.
02:25For somebody who likes a leftover, what you very rarely do is cover them up.
02:30You just leave them in the fridge and I think, oh for somebody who's a chef, shouldn't he always cover them up and label them?
02:36But they never are.
02:37Name and shame.
02:39There we go.
02:41What else have we got to do now?
02:42At least you still eat them.
02:43Oh, how did I not know they were there?
02:45What?
02:46Leftover pigs and blankets.
02:47I know.
02:48Wow.
02:49Some ham.
02:50That's because they were covered up.
02:52Some cheese.
02:53Some olives.
02:54I also think they make a really good little slider.
02:58Yeah.
02:59You could make mini, with mini meatballs, you could make little mini sliders.
03:04Set your oven to about 180 degrees.
03:06Let's say 180 degrees most of the time for most things.
03:09That works.
03:10Our butter is all melted.
03:12That's fine.
03:14And then I'm going to grate some cheese.
03:16Bit of Parmesan left over.
03:18Mixed cheese I think is always good.
03:20Yeah.
03:21I think you could definitely use a bit of brie in here.
03:24It would be lovely, brie and cranberry.
03:26Do you want blue?
03:28I think a bit of blue.
03:30Why not?
03:31Good idea.
03:32Bit of blue.
03:33The thing about using up cheese boards, mac and cheese, all those things.
03:39But the good thing is with cheese, if you are worried about it and you think, oh, I'm going to waste a lot of it.
03:45Just pack it all in one bag, grated, mix the whole thing up together and actually then just use it up in, you know, anything you like.
03:53Great for the top of anything.
03:55So we've got passata here and we've got our little dough balls.
03:58So, because I've put them in tops and bottoms, what I'm going to make is a lovely little Christmas tree, because John might as well be Santa.
04:07John would be very happy to have Christmas trees and Christmas baubles all day long, wouldn't you?
04:14All year long.
04:15Would you like to keep our Christmas decorations up? Would you mind if they were kept up all year?
04:21I'd like them to be up a little bit longer, but I mean, you know what, this time of year, I know sometimes the tree starts to wilt and then that becomes difficult.
04:32But the outside tree, I'd leave the outside tree until about Easter.
04:36OK.
04:37I think that's a good thing to do, isn't it?
04:41I think that's quite a nice idea.
04:44Yeah.
04:45Now, a pigs in blanket is a great thing for this, because if you slice them thin, they're just going to warm up enough, they're not going to be too hot to burn your mouth.
04:54But also, they're just a nice little addition to our Christmas tree.
04:59Absolutely.
05:00There we go.
05:01OK.
05:02There we go.
05:03So now we've got our bases.
05:05So we get our garlic butter and just brush the bottoms, like so, with the garlic butter.
05:16And then you're going to follow me with the tomato paste, aren't you?
05:20I am, yeah.
05:21Let's start with the tomato paste.
05:22Whatever we're doing with leftovers, let's start with the tomato paste.
05:26Well, the tomato is sort of like the glue, isn't it?
05:28Yeah.
05:29But these go down so well.
05:30Can I swap that to the other side?
05:32Yeah.
05:33We went for our Christmas party, didn't we?
05:35Pre-Christmas party.
05:36Yeah.
05:37And everybody really liked them.
05:41And we did a veggie version and a meat-eaters version.
05:46And everyone's like, oh my God, this is delicious.
05:49What's great about them is they warm up really fast.
05:52They don't take long at all.
05:54And we've already got some in the oven, which are heating away.
05:58But once they're done, you cook them only for about eight or ten minutes.
06:02And then just turn the oven off if you want to hold them.
06:06They'll hold for a good 20 minutes in there.
06:09So they're not a problem.
06:10Because they've got quite a lot of cheese and stuff on them.
06:12Think warm pizza.
06:13But if you think there's going to be any leftovers from the leftover Christmas tree dough balls,
06:18you're mistaken.
06:19And look, I put the little peas and blees on their thing.
06:23We might need some more of that.
06:25I'll get a little bit of maybe some chillies.
06:28Oh, we'll do some surprise ones.
06:30Oh, yeah.
06:31But through the out thought, that's a good idea.
06:33We can have about Christmas surprises and tempt people.
06:38Tempt them with a Christmas...
06:41Well, you know how we have those chillies, don't you?
06:44Yeah.
06:45Where you're not quite sure...
06:46That you don't know if they're going to be hot or not.
06:48Yeah, they're going to be spicy or not.
06:49We can do the same, can't we?
06:51Then maybe there's a couple with a little bit of Christmas spice in there.
06:55I'll put those on here.
06:57You get them on.
06:58Right.
06:59I'll put some of those on.
07:01And then every so often...
07:02Put some capers.
07:03I'm going to put some capers on.
07:04Yeah.
07:05Different things.
07:06Like you're decorating a tree, putting different things on there.
07:10There's capers, there's chillies, there's all sorts of lovely bits.
07:14What about some olives?
07:15Yeah.
07:16Okay, well if you put the cheese on, I'll slice them on it.
07:19How's that?
07:20Okay, lovely.
07:21We don't even need that parcel of grated mozzarella.
07:24Although if you want to mix it up a little bit, you can.
07:26I quite like the grated mozzarella on the top because it really...
07:29The mozzarella, what it does is make it really, you know, that elastic-y, pull-apart cheese.
07:34Yes.
07:35That's what you really get with that.
07:37Now, what you can do if you've got visitors who are coming, and they may be veg-os, is maybe you do the top of the tree are all vegetarian,
07:47or maybe you do a separate one like a wreath instead, or a different shape maybe, which is...
07:52Yeah.
07:53...instead of putting meat in it.
07:55There we go.
07:56Can you do me a favour?
07:57Yes.
07:58I think it needs a tiny bit of tomato, more passata.
08:00Yes.
08:01So, if I give you those, you can passata them and then hand them to me.
08:05We're going to do a little production line, and I'm going to dip them in this lovely...
08:08Well, what about if I go that side?
08:10If you want to go production line, I'll go that side.
08:12Okay.
08:13So, you want me to go that?
08:15Yes.
08:16And then I am going to dip their heads in the garlic batter.
08:22There you go.
08:23Those people who make Christmas trees together, have a nice Christmas in-between Christmas together.
08:28That's a nice little time, isn't it?
08:29We can talk about all our New Year's resolutions.
08:32But the party thing, I think, is one of those people...
08:35People get worried about when the mates come over and there's a party.
08:38But party food needs to be simple, in my opinion.
08:42Things that people think familiar, it's not something new and outrageous, but stuff that people know.
08:49Yeah.
08:50And, you know, like pizza.
08:51Most people like a pizza, and this is in a way sort of like a mini pizza, isn't it?
08:55Yes.
08:56And it does look quite...
08:57It's sort of a little showstopper, isn't it?
08:59A very easy showstopper.
09:01Yeah.
09:02But the good thing is, now that we've done this, because I love Christmas so much, I can do this any time of the year.
09:08You certainly can.
09:09I can actually do a Christmas tree.
09:10When you're missing Christmas...
09:11That's it.
09:12A wreath.
09:13I can do anything I want, can't I?
09:15Look how good they are.
09:16Shiny Christmas trees.
09:17You can now do the cheese on the top, honey.
09:20Cheese on top, but you want the stretchy cheese.
09:22Cheese on top.
09:23Anything that's left.
09:24There's a tiny bit, because I'm...
09:25There we go.
09:26I think we can't...
09:27Yes?
09:28Lovely, thank you.
09:29Cross the top.
09:30A little bit of cheese on top.
09:31And instead of washing up, we're going to serve it all on a tray.
09:34Get yourself a nice tray.
09:35Don't have to worry about transferring it to anyone else.
09:37Yes, this tray is pretty enough that we can serve it on it.
09:40There we go.
09:43And you can make that up in the morning, or even the night before, and just put it in the other the next day.
09:48It'll be absolutely perfect.
09:50And then we can use our time to make a little sort of Christmas...
09:59What's it called? Tinsel.
10:01A little bit of tinsel on our tree.
10:05There we go.
10:06Okay.
10:07There we go.
10:08It's in the oven we go.
10:10And we've got these ones down here ready to go.
10:19It's all golden and wonderful.
10:23It smells so good.
10:25Look at that.
10:27It's like...
10:28That is...
10:29The best.
10:30It's so pretty, isn't it?
10:31It's so cool.
10:32That little Christmas tree.
10:36Mmm.
10:37Which one can I have?
10:38Well, I think if we just pull here, look.
10:40You can pull it and you've got that oozy...
10:42I've got the cherry...
10:43The chilli one.
10:47Absolutely.
10:49Aren't they delicious?
10:50They are amazing.
10:51They are so good.
10:52Fun pull apart dough balls that will be the star of the show.
10:55And on with this show is coming up we have Chipotle pot roast chicken with spiced beans.
11:00Yum.
11:01See you see.
11:02Yeah.
11:03Wasn't easy to say that.
11:04Oh.
11:05Chipotle pot...
11:06Easy for you to say.
11:07It's a tongue twister.
11:08Chipotle pot roast chicken.
11:19Welcome back.
11:20Coming up from us, it's Chipotle pot roast chicken.
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12:40Our Tex-Mex inspired pot roast chicken, which is flavoured with chipotle,
12:45and spiced beans is ideal for when you want to feed a crowd with something special,
12:49while still keeping things relaxed and letting everyone just tuck in.
12:52It is honestly amazing.
12:54So the beans are going to go into the pot and we've got lots of different beans to go in the pot.
12:58So we've got two cans of kidney beans.
13:01With the kidney bean water and the bean water.
13:05Whatever is in there.
13:07These are just in water.
13:11Like so.
13:12So kidney beans and cannellini beans.
13:14I'm just going to take a spoon John.
13:16I'm going to lean over you and take a spoon because they're all caught up in the bottom.
13:20And then I'm going to get all those lovely bits from the bottom with a bit of water.
13:29So I'll swoosh it round that one.
13:31Swoosh it into that one.
13:35Into that.
13:36There we go.
13:37And then we've got all those lovely bits.
13:42So we're going to use, alongside those beans, some tomatoes and some spray onions.
13:47I'm just going to use the spray onions in two different ways.
13:49The whites of the spray onions are going to go with the beans and they're going to cook away.
13:53And the greens of the spray onions are going to be used to season the inside of the chicken.
13:56And we've got two teaspoons of smoked paprika.
14:01This lovely sweet smoked paprika which I love.
14:04Absolutely love it.
14:05And you're going to chop some tomatoes into quarters and drop those in as well.
14:08I am John.
14:09The seasoning for inside the chicken.
14:11I've got a couple of star anise, some spray onions and six cloves of garlic.
14:15Yes Lisa I'm using lots and lots of garlic.
14:17Oh you've made my day.
14:18I know.
14:19Into that a good spoonful of salt.
14:23And then also a good spoonful of sugar.
14:28Now this there mixture together.
14:31Take up my chicken.
14:32And it might seem like a weird thing to do.
14:35Oh do I season the inside of a chicken?
14:37It makes a massive difference.
14:38It really does.
14:39The flavour is really incredible because you are seasoning the inside of the chicken.
14:44It really does.
14:45And you can do the seasoning bit and the marinade the night before if you want.
14:48And then it's just a lot faster to pop in the oven.
14:52But to be fair it's so quick it doesn't really matter.
14:54And then a good spoonful.
14:56And I say a dessert spoonful.
14:58So two teaspoons full of chipotle paste.
15:00And then I want to seal the end up.
15:02Right.
15:03I'm just going to wash my hands quickly.
15:05Coriander.
15:06Yeah.
15:07But coriander stalks are really useful.
15:09Take the stalks which we don't usually use.
15:12And we use those.
15:14Push that all in.
15:16Seal the whole thing up.
15:17You can tie it if you want.
15:18You can use toothpicks.
15:19All I do is seal it up.
15:20Put the legs back together again.
15:22And then sometimes I use a bit of string.
15:24But just tie the legs together.
15:26And that will hold it together.
15:28That's absolutely fine.
15:29So that goes in there.
15:30And then what we do is we take that.
15:33That as it is.
15:34Yeah.
15:35And that's going to go on top of the beans.
15:38Yeah.
15:39As it is like this.
15:40Now the other marinade.
15:42Right.
15:43Wash my hands.
15:44That's good.
15:45And yes I use the spoon.
15:46Oh thank you.
15:47I use the spoon for the chipotle paste and the chicken.
15:49But I'm going to make the marinade from all that chipotle anyway.
15:52Yes.
15:53So we're not reusing it.
15:54Not reusing it at all.
15:55No.
15:56So into a bowl.
15:57The remaining of the jar of the chipotle.
15:59And then Lisa could you please put into there.
16:02A hundred mils of maple syrup.
16:05Yeah.
16:06And then a really good dessert spoonful of onion salt and garlic salt.
16:14About a hundred mils.
16:15Give it a glug.
16:16It's fine.
16:17Waste not, what not.
16:18Take a little bit of water with your chipotle paste.
16:21It's leftover.
16:22Give it a good shake.
16:24And when we did this I thought at first it might be a bit too sweet or too savoury.
16:29But actually by the time it all cooks together with the beans it works out perfectly.
16:34And we're going to keep half the marinade to one side.
16:36So.
16:37Dessert spoonful.
16:38Oh.
16:39So that's garlic salt.
16:41Yeah.
16:42And that's onion salt.
16:43Yeah.
16:44And if you don't have either of those, some crushed garlic.
16:46Maybe just some salt.
16:47Chicken seasoning.
16:48Whatever you want really.
16:49But the main flavour comes from that lovely, that smoked chilli.
16:53That chipotle chilli.
16:54It smells divine already.
16:56Which I've never had before.
16:57It is quite spicy.
16:59But it is very, very smoky.
17:00It's quite a rich depth of flavour isn't there?
17:03There's a real richness to it.
17:05Yeah.
17:06Oh.
17:07Then marinade goes across the top.
17:10So with a pot roast chicken, what you're doing is you're sort of steaming to keep all the moisture.
17:17That's now going to go in the oven.
17:19180 degrees.
17:20180?
17:21Yep.
17:22And for how long does that go in?
17:23For 30 minutes before we turn it over again.
17:25If you hadn't opened that door for me, that would be brilliant.
17:28That would be great.
17:29There we are.
17:31So that goes in for 30 minutes.
17:34And thankfully I've got one up here already, which has been on for 30 minutes.
17:38And for the next stage, because it's a pot roast chicken, you need to sort of, I call, turn it over a couple of times.
17:47So now we've got our chicken in here.
17:49There's something to happen.
17:51Turn this one over.
17:53And then it goes over there.
17:56And then half the rest of the marinade, not all of it, just half the rest of the marinade, goes across the top.
18:04So you leave the lid off now?
18:06Yep.
18:07Leave the lid off.
18:08Because we're going to turn it again with just 15 minutes left to go.
18:11Okay.
18:12So up we go.
18:13In there.
18:14Roast away.
18:16And that goes in there.
18:18And whilst we give that another blast, it's over to Rusty Lee with a colourful curry to bring a little sunshine into our kitchen.
18:29We've got the onion sweating.
18:31Into that we're going to put this red and green pepper.
18:35To cut the pineapple, you've got to literally stub it in the middle and cut down.
18:41Turn it around and then cut down again through the head of the pineapple.
18:47Because you're going to keep the head.
18:49Because that's part of the lovely decoration on your plate.
18:52Using a sharp knife, remove the hard core of the pineapple.
18:56Then cut the flesh into chunks before scooping it all out with a spoon.
19:00Now you're going to build up the sauce.
19:02To the pan, add some curry powder and scotch bonnet peppers.
19:06One pineapple should serve two people.
19:08So it's great if you're having a romantic evening or just friends round.
19:13To that we're going to add some tomatoes.
19:16You can either use tinned tomatoes or you can use fresh tomatoes chopped up.
19:21So that goes in as well.
19:23I've got coconut cream which also helps as a thickener as well.
19:27So don't worry, it's not going to blow your head off with heat.
19:30This is just going to be a really beautiful taste.
19:34Whilst that's happening, I'm going to add the pineapple.
19:37So the pineapple chunks are going in as well.
19:40Nice and fresh with the juices going in there.
19:43The last thing that's going into that is the prawns.
19:47These prawns are massive prawns.
19:50That's what we've got here in the Caribbean.
19:52So you can put some lime juice on it.
19:55That actually cooks it a little bit because of the acids in it.
19:59I'm going to pop a bit of coriander in this as well.
20:03We're nearly there.
20:04The prawns are ready to go in now.
20:06They're really nice and big.
20:09I hope they can fit in the pineapple.
20:13It doesn't take long.
20:15When the prawns are pink and cooked through,
20:17serve the mix in the hollowed out pineapple for an extra Caribbean twist.
20:21So my decoration is that.
20:24And all I can say to you is bon appetit.
20:27All in Jamaica, good namins.
20:34Delicious, thank you.
20:37Our kitchen is smelling divine.
20:39It's time to serve up.
20:40This is what we call the reveal.
20:42This is the exciting bit.
20:45Oh my gosh.
20:49Oh yes.
20:50Look at that.
20:52So we're going to do something else here.
20:53I want to take this chicken apart.
20:55Yep.
20:56We've also got some rice that we've cooked to serve it on.
20:59I'm just going to drain that chicken.
21:00Remember that inside that chicken,
21:02I've got all those herbs and all that flavouring.
21:04All that juice would come out into the sauce.
21:09You see the tomatoes, somehow or another,
21:11after an hour and 15 minutes have kept their shape.
21:14And you want a juice of two limes in here.
21:16A juice of two limes in there.
21:17Be good.
21:18But, the chicken.
21:21I start, always start my chicken on the back end where the wings are attached.
21:27Just use a normal fork and cut into where the wings are.
21:33And you can just, they come apart.
21:35So that's one side.
21:40Then the other side.
21:43Then I take them up towards me.
21:46And just nip between the thighs.
21:50If you just push it with a knife, it will just fall apart.
21:54So I put into the beans and tomatoes,
21:58some limes, juice of two limes.
22:01And then a nice load of coriander.
22:04Take the breast, just pull it off.
22:07Maybe with a fork or something like that.
22:10And it will just ease itself away from the bone.
22:14And you've got all these lovely big bits of chicken.
22:18So we're just going to serve this on a big bed of rice.
22:23This looks fantastic.
22:24Absolutely beautiful.
22:25Look at this.
22:26So it doesn't matter what you do.
22:28There you've got all your mates over.
22:30Yeah, good New Year's party dinner this is.
22:33I think any party dinner.
22:35But whether it be, you know, New Year, New Year's Day.
22:39But I think this is great because it's like people who want different things.
22:43If you want a bowl of chilli and rice, you've got that.
22:45And chicken.
22:46Or if you want to make it into tacos.
22:48Look at that, John.
22:50There we are.
22:51Yes.
22:52Some chicken across the top.
22:53Some breasts there.
22:54We'll put those in.
22:55If anybody came over for New Year and they were faced with that, I think they'd be very,
23:05very happy indeed.
23:06I think they would.
23:07Look at it.
23:08Look at it.
23:09I thought I'd move it here.
23:10Do you think that's, do you think we've got enough?
23:12I don't know.
23:13You and me.
23:14Tell you what.
23:16That is, for me, absolutely perfect party food.
23:20And you can serve it with the tacos.
23:22Oh yeah.
23:23Tacos.
23:24And cheese.
23:25We can put cheese over the top.
23:26Yum.
23:27Some smashed abo.
23:29Yum.
23:30Yum.
23:31There we go.
23:32I'm going for taco.
23:34It's absolutely delicious.
23:36Beans.
23:37Chicken.
23:38My goodness me.
23:39Look, a little bit of that.
23:41Yeah.
23:42What a feast this truly is for the eyes and of course for the stomach.
23:46It will certainly be a memorable meal this party season.
23:49I can tell you that much.
23:50Yeah, it definitely will.
23:51And remember to come back after the break for Christmas Stuffing Baked Ziti.
23:54Basically, a bouncy pasta bake.
23:56Too shortly.
24:01Welcome back to our Christmas kitchen.
24:10We have got Twixmas treats for you today.
24:13Bringing you inspiration for that time of year in between Christmas and the New Year.
24:17But of course these dishes can be eaten at any time.
24:20Yeah.
24:21And my Christmas stuffing baked ziti is like a pasta bake really.
24:24Using ziti pasta, which is a cross between macaroni and penne.
24:29It was born from my love of the TV show Virgin River when it was made by one of the characters.
24:34And as I watched I thought, I've just got to make this.
24:37I love this version because it also uses leftover stuffing.
24:40But of course, if it's not Christmas and you don't have any leftovers or stuffing,
24:44you can use normal sausage meat because that works absolutely perfectly.
24:47Absolutely.
24:48But we do have leftover sausage stuffing.
24:50So I'll grab that from the fridge and you're going to get the pasta on.
24:53Get the pasta on.
24:54But I have to tell you something that's slightly disappointing about this dish.
24:59Not dish.
25:00The dish is delicious.
25:01But slightly disappointing about this story is that when she said,
25:05Oh, I've just made baked ziti, I was like, what's baked ziti?
25:10I don't know what it is.
25:11I was so excited.
25:12So I looked up baked ziti and I said, I'm going to make that whatever it is.
25:16And then I realised that ziti is just the pasta.
25:19Basically like a straight penne with no ridges.
25:23So you absolutely can use penne.
25:25And it was just a pasta bake, but it's delicious.
25:27That's ziti.
25:28So penne usually has ridges on it, but this doesn't have any ridges.
25:31It's straight.
25:32So you can probably use macaroni.
25:33You can use penne.
25:34You can rigatoni, whatever you like.
25:35But if you make the really long ones, which look similar,
25:39like big thick spaghetti, really long ones, it's called zita.
25:42Yes.
25:43Which is fancy.
25:44Now, just before we go any further with pasta, I found this out recently.
25:48There's a reason why you put olive oil or oil in with your pasta.
25:51Yeah.
25:52And it's not so it doesn't stick.
25:54Why is it then?
25:55It's so it doesn't boil over.
25:57What happens is the oil then comes up as it starts to come up,
26:00goes on the outside of the pan and it stops the whole thing from boiling over.
26:04That's a good tip.
26:05There we are.
26:06So it's going to start off in our pan here.
26:09If you start your pancetta in a cold pan, let the oil and all the thing just render down.
26:15You don't need any oil, any extra oil at all.
26:17That's one of the first tips you ever told me about rendering down fat to start off in a cold pan.
26:22So into the pancetta you've put some pepper and we've chopped some onion.
26:28And a teaspoon and a bit, maybe two teaspoons of fennel seeds.
26:32Right.
26:33Garlic into the pan.
26:35You can grate it, you can crush it, you can leave it whole.
26:38Can we have a little bit of oil in here please, Jono?
26:40You can.
26:41A little bit of olive oil.
26:42Yeah.
26:43The thing about olive oil is interesting.
26:45Light olive oil, there's three types of olive oil really.
26:48There's light olive oil, then there's sort of mid olive oil and then there's very, very rich olive oil.
26:53The real extra virgin olive oil is cold pressed, better not to cook that, leave that for salad dressings.
27:00Next level down is usually extracted with a bit of water in it and all that sort of stuff, it's still quite green.
27:05That's fine for cooking.
27:06Then there's the third one which is called pomace which comes from the seeds.
27:09That's great for cooking.
27:10Light olive oil is fantastic.
27:12Yeah.
27:13So I've just added a little bit of water to my onions which just helps them along.
27:17So if you're in a bit of a rush, the water, once you've started sauteing your onions, will just steam them as they cook and it really helps them, speeds up their cooking process.
27:28To my onions and my pancetta, we're now going to get that lovely flavour, that sort of acidity of white wine.
27:36So it's about a glass of dry white wine.
27:39So I'm going to reduce this down anyway, we're not using, we're using that wine for the flavour so it's going to reduce down.
27:45And then I've done a little pile here.
27:47We're just going to put in here with the stuffing some lemon rind which we've just grated finely and then some sage as well mixed together.
27:55So sage and lemon goes in as well.
27:58And then our stuffing which has got sausage meat.
28:02Are you going to put it all in?
28:03I am yes.
28:04Are you?
28:05Yes John.
28:06You're really going for it today aren't you?
28:08Why not hey?
28:09Hey.
28:10It's Christmas.
28:11Cooking the pasta just to the packet instructions usually it's about 10 or 12 minutes.
28:14But usually what happens is it starts to float to the top and you know what's going on with it.
28:18So this is cooked stuffing from the other day, cooked sausage meat stuffing.
28:23It hasn't been reheated, this is the first time we're reheating it.
28:26So once we then flash it under the grill, we can eat it hot and then you can't reheat it again.
28:33If you're using sausage meat from fresh you could absolutely cook it and then reheat it.
28:39But you just can't reheat it twice.
28:41That's the idea.
28:42That's the idea.
28:43And just eat it cold.
28:44That's what I say.
28:45I love cold pasta.
28:46I like cold pizza.
28:47Yeah.
28:48Delicious.
28:49You want creme fraiche?
28:50That's yours?
28:51Creme fraiche.
28:52I think we need two really large tablespoons.
28:56So that's done.
28:57Our pasta is cooked.
28:58I'll just go mix it together.
28:59Is that the biggest bowl you've got?
29:01Of course not darling.
29:02I'll get you whatever you want.
29:03What do you want?
29:04A big bowl?
29:05Of course.
29:06I could do it in this pan but it's just.
29:07We do the world.
29:09So.
29:10Thank you love.
29:11There you go.
29:12And we're going to take that out of there with some of the water.
29:14Yeah.
29:15Into there.
29:16Okay.
29:17Yes John.
29:18And then I'll keep the pasta water in case you need some to let the sauce down later on.
29:22Yeah.
29:23Cool.
29:24Because we, as you know, we're not great fans of washing up, we're going to try and use
29:28as few pans as possible.
29:29So we're going to actually bake our pasta bake in the pan that we cooked the pasta in.
29:34So these cast iron pans are really, really, really useful.
29:38Look at that.
29:39Smells fantastic.
29:40Doesn't it?
29:41Look.
29:42Right.
29:43If you could stir that around.
29:44Oh okay fine.
29:45Sorry I didn't realise.
29:46So.
29:47I didn't realise my place.
29:48Yes.
29:49Well learn your place John.
29:50This is going to go into the, under the grill.
29:53And so I've got a little bit of ricotta here.
29:56And I'm just going to put some ricotta on the bottom.
29:59So this is a little bit like a lasagna in a way.
30:02Because we're going to have a few layers.
30:05So that's our, our first layer.
30:07Yep.
30:08Is the ricotta.
30:09I'll hold the bowl.
30:10Quite rich.
30:11You go in.
30:12Okay.
30:13Here you are.
30:15So I'll take almost half.
30:18Yeah that's half isn't it?
30:20We're almost making like a pie idea here.
30:22Yeah.
30:23So you've got that.
30:24And then we're doing mozzarella.
30:25You've got a layer of, of your pasta.
30:28Your ziti.
30:29And your sauce.
30:30And then yes.
30:31I've chopped some mozzarella.
30:33I'm just going to layer that whole mozzarella.
30:36It's Twixtmas.
30:37It doesn't count.
30:39Mozzarella cheese.
30:41All these things.
30:43January's around the corner.
30:44Then we'll be good again.
30:46But right now we have a layer of mozzarella in the middle.
30:51Then this goes on top.
30:54And I'm grading some Parmesan cheese.
30:56Which I'm going to mix with some bread crumbs.
30:58And that's going to go across the top.
30:59To make it nice and crispy as well.
31:01And we're going to put the whole thing underneath the grill.
31:04So that's.
31:05There.
31:06Like that.
31:07I mean this is such a lovely dish.
31:10I think Virgin River will be proud of me.
31:13I shall be posting pictures of it.
31:15With my headshot.
31:17For Melon.
31:18So that I can be in it.
31:19Melon who?
31:20Jack.
31:21Okay.
31:22I'm just asking a question.
31:23You should know that.
31:24You've watched about six, seven series.
31:28Well yes.
31:29But I don't really.
31:30To be fair.
31:31I don't really watch them do I?
31:32And what I do is I pretend I watch them.
31:35And then.
31:36He pretends that he doesn't watch them.
31:38But really he's glued.
31:39And then right across the top.
31:41We've got some extra sage.
31:42A little tiny bit of olive oil.
31:44To give a bit of a zhuzh.
31:46So this is now going to go.
31:49Under the grill.
31:50Just flash it.
31:51To go nice and bubbling.
31:53There we go.
31:58Oven.
31:59Into there.
32:00I'm just going to wipe down.
32:01Take a really quick little salad.
32:02To go with it.
32:03Yeah.
32:04Something fresh.
32:05To go with our rich.
32:06Gorgeous baked ziti.
32:07Yeah.
32:08Just some lemon.
32:09Some really nice olive oil.
32:10A little bit of pepper.
32:12And maybe some cheese.
32:13If you wanted to.
32:14And then in the fridge.
32:16We've got here.
32:18Some rocket.
32:19And some watercress.
32:20A little bit of watercress.
32:21Left over from Christmas day.
32:23And some rocket as well.
32:24Just take the.
32:25Half of it.
32:26Some pepper across the top.
32:27And I know that.
32:28Watercress and rocket are both peppery.
32:29They are.
32:30But it's really nice thing to do.
32:31And then take our.
32:32Cheese.
32:33Give that a little.
32:34Sort of.
32:35I don't think we've got enough cheese.
32:36So yeah.
32:37Dusting of snow.
32:38Just a tiny bit.
32:39A dusting.
32:40Well I'm not putting salt in here.
32:41No.
32:42So that's my salt instead.
32:43Mix that together.
32:44Drop that.
32:45So that we put the rest of that on the bottom.
32:46Of a plate.
32:47Now our cheesy mixture.
32:48Goes across the top.
32:49With the pepper.
32:50And then just finish it off.
32:52A tiny bit of olive oil.
32:54And olive oil has got a nice sort of peppery finish as well to it.
32:58Makes us feel good inside.
32:59Give us a nice bit of shine.
33:01And then just finish it off.
33:04A tiny bit of olive oil.
33:06And olive oil's got a nice sort of peppery finish as well to it.
33:10Makes us feel good inside.
33:11us feel good inside give us a bit of nice bit of shine and then to that a really good squeeze of
33:17lemon juice just across the top oh look at that and there is our i suppose you know this that
33:27i'll be about naughty and nice over christmas this is the we've got a decadent and then our
33:32sort of fresh and vibrant and healthy a little bit of salad on the side will always make you
33:38feeling a little bit better i think yeah some plates yeah okay here we go i can smell it
33:45it's there oh yes smells so good and actually really pretty in that that dish yeah into the
33:54middle of the table sage look at that bubbling away yes please do that have a little bit of
34:02salad on my look at that steaming hot all right lovely cheese um i'm gonna take a token lettuce
34:13but the okay yes i can see it brilliant yes well you keep on talking about the oozy cheese i'm gonna
34:18eat this and um will be everybody be really really happy look at that crispy breadcrumbs crosstalk
34:24that's good that fennel the leftover stuff is inspired that creamy creme fresco it's slightly
34:33sharp the crispy breadcrumbs across the top the sage as well just tastes like it should do at this time
34:41of year i could just be sitting in jack's bar looking out onto the beautiful virgin river river
34:48oh that view lisa that view anyway i've definitely got eyes on this pasta pie it's delicious lisa it's
34:55delicious it really is and if it's new year's eve you're thinking about then let it go out with a
35:00bang with our popping candy top cheesecake that of course is coming up after the break
35:05hello again it's great to see you in our christmas kitchen today we have got recipes to keep you
35:22going through this festive season it's an eye-popping cheesecake coming up where you can use up any
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36:34derby de1 0 nq entrance must be 18 or over lines close on monday the 5th of january at 3 pm good luck
36:43now when i say you can use up any unwanted christmas presents with this cheesecake i'm not
36:48talking about those socks you got i really like mine thanks very much lisa i'm talking about those
36:53little foodie bits that you don't quite know what to do with that's right because we often get them
36:58posh biscuits or shortbread or little jars of things that are beautiful but they can just often sit on
37:03the shelf so i'm going to have a little raid of the larder see what we've got do you ever wonder who
37:09like invented something like a cheesecake it's become one of the most exciting and most loved
37:15desserts the world you do any flavor you want strawberries apples what do you what you found
37:20an assortment of biscuits that we've had over the festive season um we're going to use all of those
37:26up but of course if you wanted to and and this it wasn't at christmas you could just use digestive
37:32biscuits absolutely fine and we've also got a jar of um of stem ginger my nana my grandmother her
37:38favorite thing at christmas time was get stemmed ginger but you have one piece and then you think
37:43what do i do with the rest of it so it's always one of those things that hold in the fridge you put
37:46it in granola but yes but the syrup and the actual ginger itself is really good as a flavoring it is
37:52it is but i find it very strong so you don't have to use that much of it especially in our granola just
37:57a little tip for next time are you telling me that there's too much ginger in my granola i'm now picking
38:02it out because there's so much anyway 150 grams of biscuits i'm going to show you how to make a
38:08caramel and a really easy way to make caramel because i think people get really concerned about
38:13it and the reason i want to make caramel is we're going to make these amazing caramelized apples because
38:18a lot of people have got fruit left over from christmas as well so let me just get this on um a
38:23couple of spoonfuls or one or two spoonfuls of water into your sugar bowl and then mix it together
38:30until it has the texture of wet sand i've got 200 grams of sugar here and that's going to caramelize
38:35two apples and so the actual sugar now it does look like wet sand once that being mixed together
38:48and then pour that into your cold fry pan and turn the heat on right so i'm just going to put these
38:55biscuits into a bowl and to stick them together we've got 100 grams of melted butter in our pan
39:06and i'm just going to add a tablespoon which is about three teaspoons of the ginger syrup into there
39:14and i'm going to mix that together with some cinnamon and some ginger teaspoon of each and put that into my
39:21lovely biscuits so i'll put the ginger in there and you can put the spices in there teaspoon of ground
39:27cinnamon teaspoon of ground ginger put your dryer together mix all that together your biscuits with
39:32your spices then it won't all clag up mix it all together and then we've got our butter and our ginger
39:38and a bit of ginger syrup so we're going to use up that little bit of ginger stem ginger we got for
39:42christmas yeah i'm going to pour that in wooden spoon or would you like a maurice madam thank you
39:48i'll have a maurice now whilst that gets mixed together you see we need to make a lovely base
39:55for a cheesecake and we've got a lined tin that we're going to squish this into but i think you're
40:02probably at a point here that's very interesting yeah if you look in the pan right now you can see
40:07that one edge is starting to go brown yeah and the middle of a bit of it almost looks like it's sort of
40:12still white and and like snow like yeah the problem is what happens at this stage most people will stir
40:17caramel yeah and that's the problem it doesn't matter how much water you put in here the issue is
40:21you just don't stir it okay but you do swirl it so at this stage we give the whole pan a swirl
40:26but even as though it's got little bits in it whatever you do don't stir it just swirl it but the
40:33other thing is that let it go to the stage where it does turn quite dark caramel so now add to that my
40:41apples and it'll start to bubble really quickly turn that off add to that now a splash of brandy yeah
40:53really got to be quite careful here it's really hot and now a little teaspoon of ginger powder
41:00into there into there there and then swirl it all around
41:10what will happen is they will cook down in that heat and they become like this with this lovely syrup
41:15around the outside sugary apple syrup so that they will just cook down now they will now cook down
41:22for about three or four minutes and i've got some cold here ready to go okay i've lined
41:27my tin greased it lined it pressed my baste into it and that's going to go into the fridge for a good
41:34couple of hours to firm up and we have here in our fridge already one that is firmed up
41:43and i'm going to get my filling for my cheesecake
41:45here we go i've got 300 grams of ricotta 600 grams of cream cheese
41:58to here
42:02150 ml of double cream and 120 grams of caster sugar
42:08and then i'm going to zest one lemon
42:17so you beat it and i'll put the zest fine here we go
42:23maybe you've got a jar of those posh cherries for christmas or you know posh mandarins in brandy
42:30or something maybe you want to use that on top of your cheesecake use whatever you like
42:34and it's sort of just a way of using things up um let it just do what it wants to do fall as it
42:40should fall as it should i'll leave that to you boss and just smooth from the middle
42:47like so that's it
42:50do you want a little spatula maybe make that nice and smoothly yeah a little palette knife would be great
42:54thank you just smoothing this down it doesn't have to be perfect but it's going to have all these
42:59beautiful apples put on the top but that is going to set in the fridge i mean a good
43:07three to six hours i would think even overnight
43:12um we all we're going to do now we've got to decorate our cheesecake we have got one which has
43:16already set in the in the fridge are you ready for it i'm ready for it um and i'm ready for
43:23now the other thing is we don't want to make too much syrup on top of our cake
43:27oh you've got our cheese comes we're going to take a lot of that off and leave that to you for
43:31you to the top across there no no this is your cheesecake you go for it so what you're going to
43:37do the fizz cocktail are you yeah okay fine there you go then this is up there that's some fizz i'm
43:44really good at opening bottles of uh fizzy pop so could you whilst you're there could you do me a
43:51favour there's a little pouch there with santa claus on it i can see this yeah some popping candy and
43:56there's a little a little tree there with some more in it yeah can you pass that over please
44:01and then so all i'm going to do here is just drop a little bits of apple around the outside with a
44:06little bit of syrup yes that's what we like john's favorite sound right you see how pretty that is
44:13yes are we going to put a little bit more of this lovely as long as it doesn't yes as long as you're
44:18happy with it i'm the one who's going to do the fizz again i know i know i've opened the bottle we're
44:23going to put some of this one on the colorful popping candy across the top okay are we going
44:27to put this into our face put that there a little bit i think so yeah and then sprinkle the popping
44:34candy across the top and what will happen you'll hear it pop a little bit but then you can keep
44:39some for every side so that what you've got in here is like a little surprise and on somewhere like
44:43a party just a little bit of fun look at that that looks nice doesn't it look a little spiced
44:49fizz spiced fizz little apple and popping candy cheesecake a toast to this festive season johnny
44:58to everybody out there we hope we've given you some inspiration to give a couple of new things
45:03a go be a bit adventurous and maybe to finish off the year with a real bang and if things don't quite
45:09go to plan in the kitchen this season please don't worry because it happens to all of us yeah to the best
45:14of us show time hey you know my natural habitat okay i do yeah it's in the bush um
45:29john
45:44so
46:04oh
46:07you
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