- 5 hours ago
John and Lisa's Weekend Kitchen - Season 10 Episode 10 -
Christmas Kitchen
Christmas Kitchen
Category
😹
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.
01:16We'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.
01:29They 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.
01:36Yes.
01:37You've got two packets of dough balls.
01:38They're great out of the freezer. When friends come around, especially at this time of year,
01:41when you actually think, oh no, I've got loads of people coming over, what am I going to do?
01:44These 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.
01:54So they have a very obvious little base. So I use the packets that they come in.
01:59I 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
02:06because 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.
02:17I 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,
02:33shouldn't he always cover them up and label them?
02:36But they never are.
02:37Name and shame.
02:39There we go.
02:41At least you still eat them.
02:43How 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.
02:51Some cheese.
02:52Some olives.
02:53I 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.
03:13That's fine.
03:14And then I'm going to grate some cheese.
03:17A bit of parmesan left over.
03:19Mixed cheese I think is always good.
03:21Yeah.
03:22I 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.
03:32A bit of blue.
03:34The 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
03:44to waste a lot of it, just pack it all in one bag, grated, mix the whole thing up together
03:50and actually then just use it up in, you know, anything you like.
03:53Great for the top of anything.
03:54Yeah.
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
04:03tree because John might as well be Santa.
04:08John would be very happy to have Christmas trees and Christmas baubles all day long,
04:13wouldn't you?
04:14All year long.
04:15Very happy.
04:16Would you like to keep our Christmas decorations up?
04:18Would you mind if they were kept up all year?
04:21I'd like them to be up a little bit longer.
04:24But I mean, you know what, this time of year, I know sometimes the tree starts to wilt and
04:30then that becomes difficult.
04:32But the outside tree, I'd leave the outside tree until about Easter.
04:36Okay.
04:37I think that's a good thing to do.
04:41Isn't it?
04:42I 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,
04:50that's 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.
05:01Okay.
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.
05:21So we 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 did them 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.
05:53They don't take long at all.
05:55And 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.
06:03And then just turn the oven off if you want to hold them.
06:06They'll hold for a good 20 minutes in there, so they're not a problem.
06:10Because they've got quite a lot of cheese and stuff on them.
06:12Think warm pizza.
06:14But if you think there's going to be any leftovers from the leftover Christmas tree dough balls,
06:18you're mistaken.
06:20And look, I put the little peas and blees on their thing.
06:24We might need some more of that.
06:26I'll get a little bit of that, maybe some chillies.
06:28Oh, we'll do some surprise ones.
06:30Oh, yeah.
06:31Put them through the out pot.
06:32That's a good idea.
06:33We can have like Christmas surprises and tempt people.
06:39Tempt 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.
06:47Yeah, 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 some olives.
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.
07:26Though I 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.
07:38Now, what you can do if you've got visitors who are coming and they may be veg-os,
07:44is 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,
07:52which is 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.
08:21There you go.
08:22Those people who make Christmas trees together, have a nice Christmas in between Christmas
08:28together.
08:29We can talk about all our New Year's resolutions.
08:32But the party thing, I think, is one of those people, people get worried about when the mates
08:36come over and there's a party.
08:38But party food needs to be simple, in my opinion.
08:41Things that people think familiar, it's not something new and outrageous, but stuff that
08:47people know.
08:48Yeah.
08:49And, you know, like pizza.
08:51Most people like a pizza.
08:52And this is, in a way, sort of like a mini pizza, isn't it?
08:55Yes.
08:56And it does look quite...
08:58It's sort of a little showstopper, isn't it?
09:00A very easy showstopper.
09:01Yeah.
09:02But the good thing is, now that we've done this, because I love Christmas so much, I
09:06can 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?
09:16Look how good they are.
09:17Shiny Christmas trees.
09:18You can now do the cheese on the top, honey.
09:21Cheese on top, but you want the stretchy cheese.
09:23Cheese on top.
09:24Anything that's left.
09:25There's a tiny bit, because I'm...
09:26There we go.
09:27I think we can't...
09:28Lovely.
09:30A little bit of cheese on top.
09:31And as they were 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 to any of us.
09:38Yes, this tray is pretty enough that we can serve it on it.
09:41There we go.
09:43And you can make that up in the morning, or even the night before, and just put it in
09:47the other next day.
09:48It'll be absolutely perfect.
09:50And then we can use our thyme to make a little sort of Christmas...
09:59What's it called?
10:00Tinsel.
10:01A little bit of tinsel.
10:02Oh, look at that.
10:03Tinsel.
10:04A little bit of tinsel on our tree.
10:05There we go.
10:06There we go.
10:07OK.
10:08There we go.
10:09So in the oven we go...
10:16And we've got these ones down here ready to go.
10:19It's all golden and wonderful.
10:23It smells so good.
10:26Look at that.
10:28It's like...
10:29That is the best.
10:30It's so pretty, isn't it?
10:32That's so cool.
10:33That little Christmas tree.
10:36Mmm.
10:37Which one can I have?
10:38Well, I think if we just pull here, look, you can pull it and you've got that oozy.
10:42I've got the cherry, the 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.
11:01Yum, seriously.
11:02Yeah.
11:03Wasn't easy to say that.
11:04No.
11:05Chipotle pot roast chicken.
11:06Really for you today.
11:07It's the tongue twister.
11:08Chipotle pot roast chicken.
11:19Welcome back.
11:20Coming up from us, it's chipotle pot roast chicken.
11:23Perfect for New Year or any time of the year.
11:25So tempting.
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12:40Our Tex-Mex-inspired pot roast chicken, which is flavoured with chipotle, and spiced beans is ideal for when you want to feed a crowd with something special,
12:48while 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 with the kidney bean water and the bean water, whatever's in there.
13:07These are just in water.
13:11So 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.
13:41So 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.
14:04I absolutely love it.
14:06And you're going to chop some tomatoes into quarters and drop those in as well.
14:09I am, John.
14:10The 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.
14:27Now this there mixture together.
14:30Take up my chicken.
14:32And it might seem like a weird thing to do.
14:34Oh, do I season the inside of a chicken?
14:36It makes a massive difference.
14:38It really does.
14:39The flavour is really incredible, because you are seasoning the inside of the chicken.
14:43It really does.
14:44And you can do this seasoning bit and the marinade the night before if you want.
14:47And then it's just a lot faster to pop in the oven.
14:51But to be fair, it's so quick it doesn't really matter.
14:54And then a good spoonful, and I say a dessert spoonful, so 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, and 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, put the legs back together again.
15:22And then sometimes I use a bit of string, but just tie the legs together.
15:26And that will hold it together.
15:28That's absolutely fine.
15:29So that goes in there.
15:31And then what we do is we take that, that 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.
15:47Oh, thank you.
15:48I use the spoon for the chipotle paste and the chicken, but I'm going to make the marinade from all that chipotle anyway.
15:52Yes, so we're not reusing it.
15:53Not reusing it at all, no.
15:55So into a bowl, the remaining of the jar of the chipotle.
15:59And then Lisa, could you please put into there a hundred mils of maple syrup?
16:05Yeah.
16:06And then a really good dessert spoonful of onion salt and garlic salt.
16:13About a hundred mils.
16:14Give it a glug.
16:15It's fine.
16:16Waste not, what not.
16:18Take a little bit of water with your chipotle paste.
16:21It's leftover.
16:22Give it a good shake.
16:23And 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.
16:37So, dessert spoonful.
16:38Oh.
16:39So that's garlic salt.
16:40Yeah.
16:41And that's onion salt.
16:42Yeah.
16:43And if you don't have either of those, some crushed garlic, maybe just some salt, chicken
16:47seasoning, whatever you want really.
16:49But the main flavour comes from that lovely, that smoked chilli, that chipotle chilli.
16:54It smells divine already.
16:56Which never he's ever had before.
16:58It is quite spicy, but it is very, very smoky.
17:00It's quite a rich depth of flavour, isn't there?
17:04There's a real richness to it.
17:06Yeah.
17:07Oh.
17:08Then 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?
17:2330 minutes before we turn it over again.
17:25If you hadn't opened that door for me, that'd be brilliant.
17:28That'd be great.
17:30There we are.
17:32So that goes in for 30 minutes.
17:34And thankfully I've got one up here already, which has been on for 30 minutes.
17:39And for the next stage, because it's a pot roast chicken, you need to sort of, I call it, turn it over a couple of times.
17:47So now we've got our chicken in here.
17:49Mmm.
17:50There's the starting 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 open up we go.
18:13In there.
18:14Roast away.
18:16And that goes in there.
18:18Right.
18:19And 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 thread in.
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 because 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.
19:31This 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.
19:39Nice 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.
20:12It doesn't take long.
20:14When the prawns are pink and cooked through,
20:17serve the mixer in the hollowed-out pineapple
20:19for an extra Caribbean twist.
20:21So my decoration is that.
20:23And all I can say to you is,
20:26Bon Appetit!
20:27All in Jamaica.
20:28Good Niamins!
20:36Delicious, thank you.
20:37Our kitchen is smelling divine.
20:39It's time to serve up.
20:41This is what we call the reveal.
20:42This is the exciting bit.
20:45Oh my gosh.
20:49Oh yes!
20:51Look at that!
20:52So we're going to do something else here.
20:54I 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.
21:05All that juice would come out into the sauce.
21:08Mmm.
21:09You see the tomatoes, somehow or another,
21:11after an hour and fifteen minutes have kept their shape.
21:14And you want a juice of two limes in here?
21:16A juice of two limes in there.
21:18Be good.
21:19But, the chicken.
21:21I always start my chicken on the back end
21:25where 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.
21:36So that's one side.
21:38Then the other side.
21:42Then I take them up towards me.
21:45And just nip between the thighs.
21:49If you just push it with a knife,
21:52it will just fall apart.
21:54So I've put into the beans and tomatoes,
21:58some limes, juice of two limes,
22:01and then a nice load of coriander.
22:05Take the breasts, just pull it off,
22:08maybe with a fork or something like that,
22:11and it will just ease itself away from the bone.
22:14And you've got all these lovely big bits of chicken.
22:17So 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, a 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.
22:38But I think this is great because it's pig,
22:41like people who want different things.
22:43If you want a bowl of chilli and rice,
22:45you've got that, and chicken.
22:47Or if you want to make it into tacos.
22:49Look at that, John.
22:51There we are.
22:52Yes.
22:53Some chicken across the top.
22:55Some breasts there, we'll put those in.
23:00If anybody came over for New Year
23:02and they were faced with that,
23:04I think they'd be very, very happy indeed.
23:07I think they would.
23:08Look at it.
23:09I thought I'd move it here.
23:10Do 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.
23:20Look, and you can serve it with the tacos.
23:22Yeah, tacos.
23:23And cheese.
23:24We can put cheese over the top.
23:26Yum.
23:27Some smashed abo.
23:29Yum.
23:30Yum.
23:31There we go.
23:33I'm going for taco.
23:35Beans.
23:36It's absolutely delicious.
23:37Beans.
23:38Chicken.
23:39My goodness me.
23:40Look, a little bit of that.
23:41Yeah.
23:42What a feast this truly is.
23:44For 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 fancy pasta bake.
23:57Do you thought me?
24:08Welcome 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, and my Christmas stuffing baked ziti is like a pasta bake, really, using ziti pasta,
24:26which 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.
25:07I 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 realized that ziti is just the pasta, basically 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, you can use penne, you can rigatoni, whatever you like.
25:35But if you make the really long ones, which look similar, like 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, goes 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 we're 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 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.
26:46There'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.
26:57Better not to cook that.
26:59Leave that for salad dressings.
27:00Next level down is usually extracted with a bit of water in it and all that sort of stuff.
27:04It'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,
27:22will 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.
27:35So it's about a glass of dry white wine.
27:39So I'm going to reduce this down anyway.
27:41We're not using it.
27:42We're using that wine for the flavour.
27:43So 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?
28:09It's Christmas.
28:10Cooking 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.
28:24This is the first time we're reheating it.
28:27So once we then flash it under the grill, we can eat it hot and then you can't reheat it again.
28:34If you're using sausage meat from fresh, you could absolutely cook it and then reheat it.
28:40But you just can't reheat it twice.
28:42That's the idea.
28:43And just eat it cold.
28:44That's what I say.
28:45I love cold pasta, like cold pizza.
28:47Yeah, delicious.
28:48You 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'm just going to 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, a big bowl?
29:04I need a big bowl.
29:05Of course.
29:06I could do it in this pan, but it's just...
29:07For you, 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
29:22on.
29:23Cool.
29:24Because we, as you know, we're not great fans of washing up, we're going to try and
29:28use as few pans as possible.
29:29So we're going to actually bake our pasta bake in the pan that we cooked the pasta in.
29:34These 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.
29:45Fine.
29:46Sorry, I didn't realise.
29:47I didn't realise my place.
29:48Yes.
29:49Well, learn your place, John.
29:51This 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.
30:04So that's our, our first layer is the ricotta.
30:08I'll hold the bowl.
30:09It's quite rich.
30:10You go in.
30:11Okay.
30:12Here you are.
30:16So 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, and then we're doing mozzarella.
30:25And you've got a layer of your pasta, your ziti, and your sauce.
30:30And then, yes, I'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, all these things.
30:42January's around the corner.
30:44Then we'll be good again.
30:46But right now, we have a layer of mozzarella in the middle.
30:50And this goes on top.
30:54And I'm grading some Parmesan cheese,
30:56which I'm going to mix with some breadcrumbs.
30:58And that's going to go across the top to make it nice and crispy as well.
31:01And we're going to put the whole thing underneath the grill.
31:04So that's there, like 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 with my headshot.
31:17For melon.
31:18So that I can be in it.
31:19Melon who?
31:20Jack.
31:21Okay, I'm just asking a question.
31:23You should know that.
31:24You've watched about six, seven series.
31:27Well, yes, but I don't really, to be fair, I don't really watch them, do I?
31:32And what I do is I pretend I watch them, and then...
31:36He pretends that he doesn't watch them, but really he's glued.
31:39And then right across the top we've got some extra sage,
31:42a little tiny bit of olive oil to give a bit of a zhuzh.
31:47So this is now going to go under the grill,
31:50just flash it to go nice and bubbling.
31:53There we go.
31:56Oven.
31:58Into there.
31:59I'm just going to wipe down and we're going to make a really quick little salad to go with it.
32:03Yeah, something fresh to go with our rich, gorgeous baked ziti.
32:06Yeah.
32:07Just some lemon, some really nice olive oil, a little bit of pepper,
32:11and maybe some cheese if we wanted to.
32:14And then in the fridge, we've got here some rocket and some watercress.
32:20A little bit of watercress left over from Christmas day and some rocket as well.
32:24Just take the half of it, some pepper across the top,
32:30and I know that watercress and rocket are both peppery.
32:33They are.
32:34But it's a really nice thing to do.
32:36And then take our cheese, give that a little sort of...
32:41I don't think we've got enough cheese, so yeah.
32:43Dusting of snow, just a tiny bit.
32:45A dusting.
32:46Well, I'm not putting salt in here.
32:47No.
32:48So that's my salt instead.
32:49Mix that together.
32:51Just drop that so that we put the rest of that on the bottom of a plate.
32:57Then our cheesy mixture goes across the top with the pepper.
33:03And then just finish it off.
33:06A tiny bit of olive oil.
33:07And olive oil's got a nice sort of peppery finish as well to it.
33:10Makes us feel good inside, gives us a nice bit of shine.
33:13And then to that, a really good squeeze of lemon juice.
33:20Just across the top.
33:22Oh, look at that.
33:24And there is our...
33:26I suppose you know the whole thing about naughty and nice over Christmas.
33:29This is the...
33:30We've got a decadent and then our sort of fresh and vibrant and healthy.
33:35A little bit of salad on the side will always make you feel a little bit better, I think.
33:40Yeah.
33:41Some plates.
33:42Yeah.
33:43Okay, here we go.
33:44I can smell it.
33:45It's there.
33:46Oh.
33:47Oh, yes.
33:48Beautiful.
33:49Smells so good.
33:50And actually really pretty in that dish.
33:53Yeah.
33:54Into the middle of the table.
33:55With the little bits of sage.
33:56Look at that.
33:57Bubbling away.
33:58Lovely.
33:59Yes, please.
34:00Do that.
34:01Have a little bit of salad on my...
34:03Look at that steaming hot.
34:05Oh.
34:06There it is.
34:07Lovely cheese.
34:08I'm going to take a token lettuce, Steve.
34:13Yes, I can see it.
34:14Uzi cheese.
34:15Brilliant, yes.
34:16Well, you keep on talking about the Uzi cheese.
34:18I'm going to eat this and we'll be...
34:21Everybody will be really, really happy.
34:22Look at that.
34:23Crispy breadcrumbs crossed up.
34:25It's good.
34:26That fennel, the leftover stuff inspired.
34:31Mmm.
34:32That creamy creme fresca that's slightly sharp.
34:34The crispy breadcrumbs across the top.
34:36Mmm.
34:37The sage as well.
34:38Just tastes like it should do at this time of year.
34:41I could just be sitting in Jack's Bar looking out onto the beautiful Virgin River river.
34:47Oh, that view, Lisa.
34:49That view.
34:50Anyway, I've definitely got eyes on this pasta pie.
34:54It's delicious, Lisa.
34:55It's delicious.
34:56It really is.
34:57And if it's New Year's Eve you're thinking about, then let it go out with a bang with our
35:01Popping Candy Top Cheesecake.
35:03That, of course, is coming up after the break.
35:05Mmm.
35:06Hello again, it's great to see you in our Christmas kitchen.
35:20Today we have got recipes to keep you going through this festive season.
35:24It's an eye-popping cheesecake coming up where you can use up any unwanted Christmas gifts.
35:29But first, it's competition time.
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36:37Entrance must be 18 or over.
36:39Lines close on Monday the 5th of January at 3pm.
36:42Good luck.
36:43Now, when I say you can use up any unwanted Christmas presents with this cheesecake,
36:48I'm not talking about those socks you got.
36:50I really like mine, thanks very much Lisa.
36:52I'm talking about those little foodie bits that you don't quite know what to do with.
36:56That's right, because we often get them posh biscuits or shortbread or little jars of things that are beautiful,
37:01but they can just often sit on the shelf.
37:04So I'm going to have a little raid of the larder, see what we've got.
37:08Do you ever wonder who invented something like a cheesecake?
37:11It's become one of the most exciting and most loved desserts in the world.
37:16You can do any flavour you want.
37:17Oh, I love it.
37:18Strawberries, apples.
37:19What have you found?
37:20An assortment of biscuits that we've had over the festive season.
37:24We're going to use all of those up.
37:27But of course, if you wanted to, and it wasn't at Christmas, you could just use digestive biscuits.
37:32Absolutely fine.
37:33And we've also got a jar of stem ginger.
37:35My nana, my grandmother, her favourite thing at Christmas time was get stem ginger.
37:41But you have one piece and then you think, what do I do with the rest of it?
37:44So it's always one of those things that hold in the fridge.
37:46You put it in granola.
37:47But yes, but the syrup and the actual ginger itself is really good as a flavouring.
37:52It is, it is.
37:53But I find it very strong, so you don't have to use that much of it, especially in our granola.
37:57Just a little tip for next time we're making our granola.
37:59Are you telling me that there's too much ginger in my granola?
38:01I'm now picking it out because there's so much in there.
38:04Anyway, 150 grams of biscuits.
38:07I'm going to show you how to make a caramel.
38:09And a really easy way to make caramel because I think people get really concerned about it.
38:13And the reason I want to make caramel is we're going to make these amazing caramelised apples
38:18because a lot of people have got fruit left over from Christmas as well.
38:22So let me just get this on.
38:23A couple of spoonfuls or one or two spoonfuls of water into your sugar bowl
38:29and then mix it together until it has the texture of wet sand.
38:33I've got 200 grams of sugar here and that's going to caramelise two apples.
38:42And so the actual sugar now, it does look like wet sand.
38:47Once that's been mixed together and then pour that into your cold fry pan and turn the heat on.
38:53Right, so I'm just going to put these biscuits into a bowl and to stick them together,
39:03we've got 100 grams of melted butter in our pan and I'm just going to add a tablespoon,
39:09about three teaspoons of the ginger syrup into there and I'm going to mix that together with some cinnamon and some ginger,
39:19teaspoon of each and put that into my lovely biscuits.
39:24So I'll put the ginger in there and you can put the spices in there.
39:27Teaspoon of ground cinnamon, teaspoon of ground ginger.
39:30Put your dryer together, mix all that together with your biscuits with your spices then it won't all clag up,
39:34mix that all together and then we've got our butter and our ginger and a bit of ginger syrup.
39:39So we're going to use up that little bit of ginger, stem ginger we've got for Christmas.
39:43Yeah, I'm going to pour that in.
39:45Wooden spoon or would you like a Maurice madam?
39:47Thank you, I'll have a Maurice.
39:50Now whilst that gets mixed together you see we need to make a lovely base for a cheesecake.
39:56Yeah and we've got a lined tin that we're going to squish this into.
40:01But I think you're probably at a point here that's very interesting.
40:05If you look in the pan right now you can see that one edge is starting to go brown
40:09and the middle of a bit almost looks like it's still white and snow-like.
40:15The problem is what happens at this stage, most people will stir caramel and that's the problem.
40:19It doesn't matter how much water you put in here, these here you just don't stir it but you do swirl it.
40:24So at this stage we give the whole pan a swirl but even though it's got little bits in it,
40:29whatever you do don't stir it, just swirl it.
40:33But the other thing is that let it go to the stage where it does turn quite dark caramel.
40:39So now add to that my apples and it'll start to bubble really quickly.
40:46Turn that off, add to that now a splash of brandy.
40:51Yeah.
40:53Really got to be quite careful here it's really hot.
40:56And now a little teaspoon of ginger powder into there, there and then swirl it all around.
41:08What will happen is they will cook down in that heat and they become like this with this lovely syrup around the outside, sugary apple syrup.
41:18So that they will just cook down now.
41:21They will now cook down for about three or four minutes and I've got some coal here ready to go when we need it.
41:26I've lined my tin, greased it, lined it, pressed my base into it and that's going to go into the fridge for a good couple of hours to firm up.
41:36And we have here in our fridge already, one that is foamed up.
41:43And I'm going to get my filling for my cheesecake.
41:46Here we go.
41:49I've got 300 grams of ricotta, 600 grams of cream cheese into here, 150 ml of double cream and 120 grams of caster sugar.
42:08And then I'm going to zest one lemon.
42:15So, you beat it and I'll put the zest.
42:19Fine.
42:20Here we go.
42:21Maybe you've got a jar of those posh cherries for Christmas or, you know, posh mandarins in brandy or something.
42:30Maybe you want to use that on top of your cheesecake.
42:33Use whatever you like and it's sort of just a way of using things up.
42:37Let it just do what it wants to do.
42:39Fall as it should.
42:40Fall as it should.
42:41I'll leave that to you, boss.
42:43And just smooth from the middle, like so.
42:48That's it.
42:49Do you want a little spatula to make that nice and smooth, Lisa?
42:52Yeah, a little palette knife would be great, thank you.
42:55Just smoothing this down.
42:57It doesn't have to be perfect because it's going to have all these beautiful apples put on the top.
43:03But that is going to set in the fridge, I mean, a good three to six hours, I would think, even overnight.
43:10All we're going to do now, we're going to decorate our cheesecake.
43:15We have got one which has already set in the fridge.
43:18Are you ready for it?
43:19I'm ready for it.
43:20And I'm ready for...
43:22Oh, look at that.
43:23What should I do here?
43:24Now, the other thing is, we don't want to make too much syrup on top of our cake.
43:27Oh, you've got it.
43:28And our cheesecake.
43:29I'm just going to take a lot of that off.
43:31And leave that for you.
43:32Oh.
43:33To the top across there.
43:34No, no.
43:35This is your cheesecake.
43:36You go for it.
43:37So what, you're going to do the fizz cocktail, are you?
43:39Yeah.
43:40Okay, fine.
43:41There you go then.
43:42There's fizz up there.
43:43That's some fizz.
43:44I'm really good at opening bottles of Fizzy Pop.
43:48So, could you, whilst you're there, could you do me a favour?
43:51Yeah.
43:52There's a little pouch there with Santa Claus on it.
43:54I can see this.
43:55Yeah.
43:56Some popping candy.
43:57And there's a little tree there with some more in it.
43:59Yeah.
44:00Can you pass that over, please?
44:01And then, so all I'm going to do here is just drop little bits of apple around the outside
44:06with a little bit of syrup.
44:07Yes!
44:08That's what we like.
44:10John's favourite sound.
44:12Right.
44:13You see how pretty that is?
44:14Yes.
44:15Are we going to put a little bit more of this lovely?
44:17As long as it doesn't, yes, as long as you're happy with it.
44:20I'm the one who's going to do the fizz again, aren't I?
44:22I know, exactly.
44:23I've opened the bottle.
44:24We're going to put some of this one on, the colourful popping candy across the top.
44:27Okay.
44:28Are we going to put this into our fizz?
44:29Put that there.
44:30A little bit, I think so.
44:32Yeah.
44:33And then sprinkle the popping candy across the top.
44:35And what will happen, you'll hear it pop a little bit, but then you can keep some for
44:40that so that what you've got in here is like a little surprise.
44:43And on somewhere like a party, just a little bit of fun.
44:46Look at that.
44:47That looks nice, doesn't it?
44:48Look at our little spiced fizz.
44:51Spiced fizz.
44:53Little apple popping candy cheesecake.
44:56A toast to this festive season, Jono.
44:58To everybody out there.
45:00We hope we've given you some inspiration to give a couple of new things a go.
45:04Be a bit adventurous and maybe to finish off the year with a real bang.
45:08And if things don't quite go to plan in the kitchen this season, please don't worry,
45:12because it happens to all of us.
45:14Yeah.
45:15To the best of us.
45:16Showtime.
45:17Hey.
45:18I mean, I mean, I mean, I mean, I mean.
45:20Woof, woof, woof.
45:21You know my natural habitat as well.
45:23I do.
45:24Yeah.
45:25It's in the bush.
45:26Right.
45:27Uh.
45:28Jon.
45:29Oh.
45:30Oh.
45:31Oh.
45:32Oh, oh, oh, oh.
45:33AhÃ.
45:34Oh, oh, oh, oh, oh.
45:37Oh.
45:38Oh, oh, oh.
45:38Oh, oh, oh, oh.
45:39Let's do this one.
45:41Oh, my goodness.
45:43Oh, oh, oh.
45:44Sorry, I'midea.
45:45Oh...
45:46What the one
45:50What the Staatsan optimal is?
45:52Oh, oh, oh, oh, oh, oh.
45:55Oh, oh, oh.
45:56The loå…‹all now.
45:59Oh, oh, oh.
46:00Transcription by CastingWords
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