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Neven's Christmas In Limerick - Season 1 Episode 2
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00:00This Christmas, choose food with the Board B Equality mark for the highest standards, verified at every stage.
00:10Hello and welcome to Limerick City, the location for my Christmas programmes this year.
00:14As usual, there's a lot to pack in, because as well as meeting interesting people and going to interesting places,
00:20I've got some new recipes for you, including braised shoulder of lamb with bulgur wheat and cinnamon swirl mince pies.
00:27Sure to become a regular item at Christmas, but first I'm going to start with Safford orzo with mussels.
00:40Irish mussels are delicious this time of year, and I'm going to show you a lovely recipe using some orzo
00:45pasta.
00:46So you get the lovely mussels and you clean them, now that's really important, so you remove any of the
00:50beard.
00:51If they do open, don't worry in the kitchen, just tap them like that, and if they close them, they're
00:55lovely and fresh.
00:56We're going to start the process of this, just heat our pot, so a good drizzle of oil.
01:02One thing I love with mussels is leeks.
01:04So I've sliced two small leeks, also chopped some onion, you don't have to chop it too fine.
01:09So we're going to pop this into the pan.
01:12So we have some black peppercorns, so we have turmeric and some saffron,
01:16and the turmeric will give lovely flavour and lovely colour.
01:19Fresh bay leaves, when I'm using bay leaves, I love to just tear them.
01:22Pop that in there, and then some cherry tomatoes.
01:25I'm not even going to take them off the vine, I'm actually going to put them in like that.
01:28You can see the way the turmeric has changed the colour of this.
01:31And of course all those lovely cherry tomatoes will come off the vine anyway.
01:35Now we're going to deglaze it with wine.
01:37So my tip of wine is not good enough to drink, it's not good enough to cook with.
01:40And then we'll give this a stir.
01:42Now we're going to pop in our mussels.
01:45I'm going to put in my stock, so I've warmed up the stock just to speed up the process.
01:49And this is vegetable stock, so completely cover this.
01:53Give that another good stir.
01:56So now the lid goes on, and we're going to cook then.
02:00It doesn't take about five, six minutes, so it's very, very simple and cooks really quickly.
02:03So this is our orzo.
02:05Before I put this in, we're going to start now, lovely layers.
02:08So we're going to put in some olive oil, one onion, finely chopped, and then we have one fresh red
02:14pepper.
02:15Chop it nice and small.
02:16I kind of don't want it any bigger than the pasta.
02:18So I'm going to put in two pieces of butter.
02:20So baby fennel, loveliness soup.
02:22Chop this as fine as you can.
02:25Now, so scooping all that up, it's going to go in there.
02:29So I'm going to crush two cloves of garlic into this.
02:33I'm going to turn off my mussels.
02:35They're all opened up, so when they're opened up, they're cooked.
02:37So I'm going to use this stock for the pasta.
02:41So this is our lovely orzo, so it's a really, really lovely pasta.
02:45And then our lovely stock is going to go in here.
02:49So I like to use a sieve when I'm doing this.
02:51So just bring it up to the boil.
02:54Let it simmer.
02:56One thing I'm going to put in next now is the nanduja.
02:58So this is a lovely Italian kind of a spicy sausage paste, which is really good.
03:02So there's a bit of a kick.
03:04Two large spoonfuls.
03:05And then give this a really good stir.
03:08You can see the way the colour is changing.
03:10So the lid goes on.
03:12While that's on cooking, what I'm going to do is remove the mussels.
03:15Now they're hot.
03:16You know chefs were used to touching hot things.
03:18You just literally remove those lovely little juicy.
03:20Look at that.
03:21They're so sweet and delicious.
03:24So this is the mussels.
03:26I've removed them from the shell, but I've kept some of them.
03:28So I have because I want to garnish it.
03:30So you can see the way it's swelled up.
03:31And I want that lovely kind of soft consistency.
03:34So I'm going to finish it with the creme fraiche here.
03:38Now a couple of good pinches of salt.
03:40And then the herb I love to put into this is some fresh basil.
03:44And then the star of the show, the mussels that we've already cooked.
03:47So I want to keep the ones in the shell.
03:49So I just scoop these out.
03:51So they'll just take literally a couple of seconds just to warm through.
03:55Just stir them through.
03:56So that's it.
03:57We're ready to serve up.
03:58Nice big bowl.
03:59Look at that lovely soft, wet.
04:02It's really, really moist and those mussels.
04:04And I'm going to grate a little bit of lemon on top just to finish it off.
04:09So just to decorate it, some of those lovely mussels.
04:11So kind of sit them up and you can see them.
04:14Now finish it with some fresh basil.
04:16So that gives lovely freshness.
04:17And of course those mussels, when they're nice and sweet.
04:19And this is the perfect time of year.
04:21That lovely orzo pasta, which is lovely and creamy.
04:23And a little hidden that ninjua sausage.
04:25I really hope you give this recipe a go.
04:33The French table is located just beside the River Shannon on Steamboat Quay.
04:37It's a very popular restaurant in the city.
04:40Celebrating its 19th birthday this year.
04:42Which in this business is a real achievement.
04:45Thomas, it's lovely to see you again.
04:47What are you going to cook for me today?
04:49Thanks very much for coming, Neven.
04:51Today we have a beautiful goose from County Lich that we're going to pan-fried.
04:55And we're going to serve with some beautiful spätzle and some chestnuts.
05:00And we confit the wings also.
05:02So we're going to work on that straight away.
05:04And this is the breast you've done.
05:05You've scored it with a sharp knife.
05:07I did.
05:07I did.
05:07So, well, first we're going to season it.
05:10Okay.
05:11I don't put any pepper because I don't think it's necessary, you know.
05:15It's only going to burn, so, into our pan.
05:18And as you can see, straight away, begins to render.
05:23So the pan was, no oil in the pan, it was nice and hot.
05:25Not at all, not at all.
05:26So that's your goose on.
05:27So what's the next thing you're going to do?
05:29So the next thing we're going to do, the spätzle.
05:30That's, I'm from Strasbourg.
05:32Okay.
05:32So half German, half French.
05:34So we eat those little dumplings that's called spätzle.
05:38So it's basically a crepe batter with a little bit thicker that we're going to poach.
05:44And then we're going to fry in that beautiful goose fat.
05:47Gorgeous.
05:48We have about 300 grams of flour.
05:50We have about 250 ml of milk.
05:57But I'm not going to poach it all, because I want to look at the consistency of my batter.
06:01Okay.
06:02Then I'm going to take two eggs.
06:05And that's just vegetable oil, is it?
06:07Vegetable oil, little bit of seasoning.
06:09And we're going to go with our whisk.
06:11Yeah.
06:12And we get it going.
06:14So, here we go, Neville.
06:16I think we are happy with the consistency of that batter, who's basically, it's like when you're making your pancakes,
06:23you know.
06:24It's just a lot thicker.
06:25We have our boiling water.
06:27We're going to work with our little spätzle grater, who used to belong to my grandmother.
06:32Really?
06:33Yeah.
06:34We're pouring that in.
06:35You can hold it for me, if you don't mind.
06:36Now, here is the deal.
06:39We are grating away.
06:41Yeah, you can see it dropping.
06:42So, a gentle bubble of the water, is it?
06:45That's it.
06:46They really poach very quickly, don't they?
06:47Here we go.
06:48Yeah.
06:50Wow.
06:52Cold water?
06:53Cold water.
06:54To shock them.
06:55Yeah.
06:55So, we'll go back to our goose there, and we'll have a look again.
06:59And look at that.
07:00Oh, wow.
07:00So, I'm just going to put it on the flesh side first, because I want the meat to kind of
07:04get the shape.
07:08And you've started your own patisserie business, too.
07:11We do make a substantial amount of pastry at nighttime at the French table.
07:16Things have kind of expanded to a second one, and then we are in Dublin, in another shop.
07:21Pastry is on the side of what we do, you know?
07:23It's something that we are very proud of, but it's a very, very different side of the business.
07:27Yeah.
07:27Well done.
07:28So, how is our goose coming along?
07:29Goose is coming along very well.
07:32We're going to get the chestnuts.
07:35We got some cooked ones.
07:36Yes.
07:36Yeah.
07:37So, we're going to put them in the pan, and we also will take the wings of the goose that
07:40I cut in about four or five pieces.
07:42Complete the legs for about 12 hours in the oven, in duck fat.
07:46So, we're just going to put that in.
07:49So, we have all the elements in the pan.
07:52We are going to put that in the oven for about three to four minutes, and then we are ready
07:56to serve.
07:57Great.
07:59We've rested the breast of goose, and the wings are ready.
08:02Work on that.
08:03Good sharp knife.
08:04Yeah.
08:05Here we go.
08:07Where our wings...
08:08Now, so that's a stock that we made of the carcass of the goose.
08:14And that...
08:14It's a real seasonal dish, isn't it?
08:16This season, it's Christmas, it's festive, and it's delicious.
08:20Really good.
08:21Look how tender that is.
08:23Looks great.
08:25It's really tender.
08:27It's a rich meat, isn't it?
08:29It's so beautiful flavor.
08:30The whole combination of everything.
08:31It's a real festive flavor.
08:33And different to turkey, obviously.
08:35You know, it's richer, but beautiful.
08:36So, this...
08:36Thanks very much, Neven.
08:37I'm glad you enjoyed.
08:46For me, Irish lamb is some of the best lamb in the world.
08:49And it's always so popular in the restaurant.
08:51I love the flavor of it.
08:53And I'm going to show you one of my favorite cuts.
08:54This is our quality assured shoulder of lamb.
08:56So, if you go to your butcher, ask them to bone and roll it.
08:58So, this is tied up, and they're the experts at tying it, boning it out.
09:01This cut here is about, not far off, three kgs.
09:04And that will happily feed at least 78 people.
09:07No problem at all.
09:08I'm going to show you a really interesting way of doing a little spice rub.
09:11So, talk you through the spices that we're using.
09:13Harissa.
09:14Really, really lovely spice.
09:15North African.
09:16Nice bit of kick of chili.
09:17We have some cumin there.
09:18We have some paprika.
09:20Not the smoked one.
09:20Just the sweet one.
09:21And then we also have some coriander.
09:23So, all your dry spices go in.
09:25Now, we're going to do a couple of cloves of garlic.
09:28So, just peel your garlic.
09:29And I'm going to crush this and put this into the bowl.
09:34Some rosemary.
09:35And rosemary works really well.
09:37If you don't have rosemary, fresh thyme too.
09:38It's beautiful, so it is.
09:40So, I'm going to pick this off.
09:41I'm going to chop this.
09:42It's a good sharp knife.
09:43And just chop this as fine as you can.
09:47Now, that's going to go into our lovely spices.
09:50And for a little bit of sweetness, we're going to put in some honey.
09:54You're probably thinking, that's a bit unusual.
09:55But it works really well.
09:56Because we're going to put the juice and zest of a lime into it.
10:00So.
10:02Grate in the lime.
10:07And then just put the juice in.
10:11And then we're going to put a little bit of oil.
10:13So, roughly about a tablespoon or two of olive oil.
10:16We're going to put it onto a roasting tray.
10:18And I have some red onion, carrots.
10:20It's going to act as a trivet.
10:22So, sit that on there.
10:23You can see it's a beautiful cut.
10:24And your butchers, they're the experts at this.
10:26The easiest way, I think, so with this spice rub, is to just brush it on.
10:30Now.
10:33The lime in there, it's so beautiful.
10:35Salt and pepper.
10:37Lots of lovely salt.
10:41And then, this is really important, some water.
10:43You can use stock.
10:43I'm using water.
10:45Just all around the tray.
10:48And this is going to kind of steam it, keep it nice and moist, succulent.
10:52So, two kind of layers of tinfoil, if you can see that.
10:55Two sheets.
10:57Wrap this nice and tight.
11:03I have the oven preheated at 160.
11:05I'm going to pop this in.
11:06It's going to take about two hours.
11:08And I'll check it.
11:09So, if you want it nice and pink, about an hour and 45 minutes, but two hours,
11:12it should be really lovely in melting them out.
11:14Then, after about 15, the last 15 minutes, take the tinfoil off.
11:17So, you get a lovely bit of colour.
11:29So, I've taken the lamb out of the oven, and I'm letting it rest.
11:31But to serve it, that is some bulgur wheat I'm going to show you.
11:34So, this is what bulgur wheat, this is what the raw one looks like.
11:37So, all I did was just cook it in some boiling salt and water
11:40for about maybe 10, 12 minutes, until it's just cooked.
11:43In the nice big pot, one red onion, which is really finely diced.
11:47So, have the oil nice and hot.
11:49And into that, then, we're going to get lots of lovely
11:52kind of like dried cranberries.
11:53It's a perfect year, and beautiful in the stuffing.
11:55I love dried cranberries.
11:56And these are some apricots, which are diced.
12:00And just let them kind of cook away.
12:05Now, in goes our bulgur wheat.
12:06So, it's cold.
12:07So, I'm going to warm this up.
12:10So, give it a little mix there.
12:12I'm going to get some lovely fresh herbs,
12:14some basil, and fresh parsley.
12:16Roll it all up, and then rock it over and back.
12:19Just lift it up with your knife, slide it in,
12:23and just give that a mix through.
12:26And then the last thing I'm going to put in is a little bit of lemon zest.
12:29So, it's lovely and fragrant, nice flavour.
12:31It just gives lovely freshness to it.
12:33So, just grate it in.
12:36And that's it.
12:37Doesn't that look beautiful?
12:39Yeah.
12:40So, turn that off.
12:41We're going to serve that up.
12:44Yeah.
12:45So, that's it ready there.
12:47I will place that at the centre of the table,
12:49carve the lamb, give some carrots,
12:51a little bit of that light wilted grings,
12:53and then with that bulgur wheat,
12:54that roasted shoulder of lamb,
12:56with that lovely spices.
12:57I really hope you enjoy this delicious recipe.
13:04This Christmas,
13:05choose food with the Board B equality mark
13:08for the highest standards,
13:10verified at every stage.
13:12This Christmas,
13:13choose food with the Board B equality mark
13:15for the highest standards,
13:17verified at every stage.
13:22This is Cahill's,
13:24apparently Limerick's oldest shop,
13:26established in 1870.
13:28Traditionally, it sold tobacco,
13:29which it still does today,
13:31but it specialises in teas,
13:32and I'm going to go in
13:33to have a seasonal tea tasting.
13:36Edna, it's lovely to meet you,
13:37and I know I'm here
13:38to taste some of your beautiful teas,
13:39but I'm really interested to know,
13:41what is snuff?
13:42Snuff, Neven,
13:43is really what the shop
13:44was built on at all
13:45in the beginning.
13:46Snuff is a ground-up tobacco,
13:48called the Petiol of the Leaf,
13:50and baked.
13:51And it really is
13:52what this shop did
13:54155 years ago
13:55when it opened.
13:56It was a snuffed factory,
13:57and what you do with snuff
13:58is you take a pinch of snuff,
14:00years ago you'd say,
14:02God bless the Holy Souls,
14:03and it's great to clear your head.
14:07Okay.
14:08But it is a tobacco product,
14:09so you have to consider that, yeah.
14:12Now you're famous for your tea.
14:13Listen, you have an amazing selection.
14:15You could be here all day
14:16tasting them.
14:17Tell me about,
14:17first of all,
14:18you're very famous,
14:19is it the Limerick tea,
14:20isn't it?
14:20Well, the Limerick breakfast,
14:22this one.
14:23This one here.
14:24Take a smell of that there.
14:25That's, I suppose,
14:27my own blend.
14:28It's like an Irish breakfast tea,
14:30which is a full-bodied,
14:32good-flavoured tea,
14:33but this one has
14:34an extra little zing,
14:35and it's a lovely tea.
14:36You can taste it now.
14:37Tell me what you think.
14:38So when you're making tea,
14:39how long do you infuse it for?
14:41Scald your pot first.
14:42Okay.
14:42Very important.
14:44Yeah, thank you.
14:44Then, put your two spoons,
14:46good, good teaspoons of tea,
14:49to a pint of water,
14:51but a minimum of five minutes.
14:53Do we still drink as much tea in Ireland?
14:55We drink a phenomenal amount of tea in Ireland.
14:57We are the second biggest tea consumers
15:00in the world.
15:01Really?
15:01Alongside Turkey.
15:02We drink, per capita,
15:04seven cups of tea every day.
15:07It's delicious.
15:09Well, it's...
15:10It's rich,
15:10and it's just beautiful.
15:11It is.
15:12Christmas time.
15:13Do people like,
15:14kind of like,
15:14spiced teas,
15:15or how does it work with your customers?
15:16Tea for Christmas is,
15:18I suppose,
15:18always very traditional,
15:20with cinnamon,
15:21orange,
15:21all the flavours
15:22that you associate with Christmas.
15:24They all match very nicely with tea,
15:27and some of them actually come as,
15:29as, as Tissons.
15:30This one.
15:30This one here.
15:31Has no tea at all in it.
15:33Okay.
15:33That's just a fruit Tissons.
15:34You know,
15:35when you make it,
15:35it brings a beautiful Christmassy smell
15:37into the house.
15:40It's just warming,
15:41soothing.
15:42It's just beautiful.
15:43Next one.
15:43What's this?
15:44The next one now
15:44is another Christmas.
15:45This is,
15:46uh,
15:47Stollen.
15:48This is actually a German blend.
15:50It's cinnamon,
15:51but now this has tea,
15:52black tea,
15:54and almond.
15:55And then you get that flavour.
15:57Like,
15:57how many different teas now
15:58do you have available here?
16:00I think we have 154 at the moment.
16:05That's beautiful.
16:06That's my favourite so far.
16:07It's very almond.
16:09Yeah.
16:09I like that flavour though.
16:10Now,
16:10last one.
16:11The last one.
16:12This is a Wakami.
16:14Now.
16:14And that is a green tea,
16:16with lemon,
16:18mint,
16:18and Wakami seaweed.
16:21And it's citrusy with the lemon.
16:22It's very good for your digestion.
16:24Yeah, yeah.
16:24Yes.
16:25We have teas to suit all seasons,
16:27all seasons.
16:28But Christmas,
16:29I think,
16:29is a time,
16:30especially,
16:31that people,
16:32you know,
16:33piece of nice Christmas cake
16:34and a nice cup of tea,
16:35very nice.
16:36The important thing is
16:37that they make a pot of tea,
16:39sit down,
16:40relax,
16:40and enjoy it.
16:42That's the big thing with tea.
16:43Elder,
16:44thank you so much.
16:44This has been absolutely beautiful.
16:45Thank you very much for coming,
16:47and happy Christmas to you.
16:53During my time in Limerick,
16:55I'm very lucky to be staying
16:56at number one Perry Square,
16:58a small hotel,
16:59full of character,
17:00in the centre of the city.
17:02It's owned and managed
17:03by Patricia Roberts,
17:04who has invited me
17:05to have afternoon tea
17:06in the hotel's drawing room.
17:09Patricia,
17:09I can't believe
17:10it's nearly 10 years
17:11since I've been here,
17:12and first of all,
17:12congratulations
17:13on your Michelin key.
17:15What an amazing success.
17:16Oh, thank you, Nevan.
17:17Yes, we're so happy,
17:18so delighted to have
17:19the Michelin key back
17:20for a second year in a row.
17:21It's got a lot of history,
17:22this building, hasn't it?
17:23It does indeed.
17:24Georgian building,
17:261838 approximately.
17:28We reckon the building
17:29was finished.
17:30It has had many owners
17:31over the years.
17:32The previous owners
17:33to who we purchased it from
17:34was Anoiga Youth Hostel,
17:36and prior to that,
17:37a parish priest's home,
17:38and prior to that,
17:40the home of Lord Barrington
17:41of Limerick.
17:42So it has many colourful owners
17:44over the years.
17:45And when it was coming in,
17:46I saw you for the spa.
17:47Oh, yes, the spa.
17:48The spa's a real hideaway.
17:49The spa is housed
17:50in the original vaults
17:52downstairs at level minus one.
17:55So it's a real getaway.
17:56You know,
17:57it has all the original
17:58stonework and brickwork
17:59down there,
17:59and a very natural environment.
18:02But I think it exceeds
18:03a lot of our guests' expectations
18:05because, you know,
18:06it's so tucked away,
18:07even though we're right here
18:08in the heart
18:09of quite a vibrant city.
18:11Patricia,
18:11what about the food scene
18:12here in Limerick?
18:12What is it like at the moment?
18:14We are on the doorstep
18:15to the Golden Vale,
18:16where we have a huge selection
18:17of producers.
18:18Cullback Farm,
18:19we get proper hen's eggs
18:21delivered twice a week.
18:22I love that word, proper.
18:23Yeah, proper.
18:24Well, you know,
18:25our guests do notice
18:26the colour of that yolk.
18:28And so, as I said,
18:29it all starts with the producers,
18:30as you know,
18:31and we're very lucky
18:32to have an abundance
18:33of them here in Limerick.
18:34A good larder,
18:36which enables us as a business
18:38to deliver what we want,
18:40which is local produce.
18:41You know,
18:42when people come to Limerick,
18:43they come for Limerick food.
18:44They want to taste Limerick food.
18:45Talking about afternoon tea,
18:47like this is,
18:47this is an amazing selection here.
18:49We keep it classic.
18:51It has our own little touches to it.
18:53One of those being
18:54the Pigtown sausage roll.
18:56That's here?
18:56Which is, yes, indeed, yeah.
18:57A nice savoury touch, yes.
18:59Would this be your festive now,
19:00you know, for Christmas?
19:01Yes, indeed.
19:02This is our festive tea
19:03that we've just created.
19:04We change it up every year.
19:06So, kind of going through all this,
19:07so you have your lovely sausage roll.
19:09So, we have the sausage roll.
19:10We have our fruit scones there,
19:12our plain scones there.
19:13We have some mince pies.
19:16Yes, there on the middle tier stand,
19:17we have a little take
19:19on the classic prawn cocktail,
19:20but it's prawn in a little cup,
19:22in a filo pastry.
19:23Excellent.
19:24We have your roulade,
19:25your spinach and smoked salmon roulade.
19:27And because we have great eggs,
19:29we have a lovely traditional egg mayo
19:32and chive.
19:32Beautiful.
19:33On our Guinness brown bread.
19:35And then up to the top tier,
19:37as you can see,
19:38lots of colour for the festive period.
19:41We have your classic vanilla slice,
19:44pistachio and lime
19:45and a little Christmas tree in the middle,
19:47which is a meringue.
19:49Did I hear this is something new
19:50on the menu this Christmas?
19:51This is a new take on our afternoon tea,
19:53that a stuffed turkey,
19:55Wellington,
19:55with cranberry and pistachio
19:57and some lovely turkey meat.
20:00Nicely stuffed.
20:01And yes,
20:02so that I believe
20:03will add a nice savoury touch to you.
20:04That's lovely.
20:04A little bit of thyme and sea salt to the top.
20:06Absolutely, yes.
20:07Patricia, thank you so much.
20:08It's lovely to be back here
20:09and a very happy Christmas
20:10to you and your team.
20:20This recipe for cinnamon swirl
20:21and its pies
20:22is a really quick and easy recipe.
20:23And it was kindly given to me
20:25by my good friend Orla Broderick
20:26who helps me with so many recipes.
20:28So thank you Orla.
20:29So it's a cross between
20:30a cinnamon bun
20:31and a swirl
20:32so it is
20:33and then you have your mince pies.
20:34But this is the mince meat here.
20:36We like to make this
20:37in the restaurant a few months ahead
20:38and what I like to do
20:38is to kind of jazz it up.
20:40We're going to grate in this
20:40our lovely tangerine.
20:42Just use some of the zest
20:43just use a little grater.
20:46That's going to give
20:47lovely colour and flavour.
20:48So I'm going to put
20:49a little bit of the juice into it.
20:50Just squeeze that in
20:52to give that a really nice mix.
20:54So now
20:54we're going to start
20:55assembling our lovely swirls
20:57using puffed butter puff pastry.
20:59So it's already rolled.
21:00What we're going to do
21:00is just literally spoon this
21:02and then you can use
21:03a palette knife
21:03or even the back of the spoon
21:04but you want to get
21:05a nice even layer.
21:06So a little bit of cinnamon.
21:08So just a little sprinkle.
21:09You can use mixed spice
21:10if you want to
21:10but I think cinnamon
21:11is really nice.
21:11Just over
21:13the fruits.
21:14And then we're going to
21:15roll this up.
21:16So just nice and tight.
21:17You can see the technique.
21:18Just keep rolling it
21:19away from yourself.
21:21Now
21:21bring that into the centre.
21:23We're going to top and tail it.
21:24Just remove the outer
21:26just like that.
21:27And the same for this.
21:29And then we want to get
21:30about 12 of these.
21:32So kind of mark them
21:33with a knife there.
21:34Okay.
21:34So just cut them.
21:36And I just want to show you
21:37we have that lovely
21:38kind of like
21:39spiral of the pastry
21:40which is going to be
21:40lovely and light and buttery.
21:42We will egg wash them.
21:42I'm using some muffin tins
21:44which I've just brushed
21:44with a little bit of butter.
21:45That's all.
21:46And then what I like to do
21:47is just put them
21:47and kind of press them down
21:49just with your fingers.
21:51So I like to give them
21:52a little glaze
21:52with some egg wash.
21:54So we have a beaten egg
21:56and a little bit of milk.
21:58Now I like to use the egg yolk
21:59because it's really nice
21:59and rich and just
22:00a tiny wee
22:02dabble like that
22:03on top.
22:04I have the oven
22:05preheated at 180
22:06and if you're fine
22:07that they're caramelising
22:08a little bit quickly
22:09you can turn down
22:09the oven by 10 degrees.
22:15So that's them ready.
22:16They took nearly 20 minutes.
22:1818 to 20 minutes roughly
22:19and it depends on the size
22:20and the thickness
22:20that you cut them.
22:21They're beautiful
22:22and golden brown.
22:23Now one thing I learned
22:23if you leave them
22:24for about 10-15 minutes
22:25they will stick.
22:26So just be careful
22:27taking these out
22:28to place them
22:29onto a cooling rack
22:30and I'll just show you
22:31the bottom of them.
22:32They're lovely
22:32and caramelised to the air.
22:34Smells like Christmas.
22:36All those lovely spices
22:37and you have that
22:38lovely citrus too.
22:39Now there we go.
22:41So just let them cool
22:42for a few minutes.
22:43I'm going to show you
22:44lovely frosting.
22:45So this is a vanilla
22:46frosting with a touch
22:47of lemon
22:48but the cream cheese
22:49is from Cologne Farm
22:50in Wexford.
22:51They're great producers
22:52and all the milk is
22:52from their own farm
22:53and they make beautiful
22:53yoghurt
22:54but gorgeous cream cheese.
22:56Have that at room temperature.
22:57We're going to grate in
22:58some lemon.
22:59So just some lemon
23:00or orange
23:01or you can use lime
23:01you can experiment.
23:04Some vanilla extract.
23:05We're going to put in
23:06some sea salt
23:07so this is another
23:07great Irish company
23:08Ackles sea salt.
23:09So a couple of pinches
23:10of that
23:11and then we're going to
23:12sieve in our ice and sugar.
23:14Now we beat it all.
23:15Start it off
23:15on a low speed
23:16where you'll have ice and sugar
23:17all over the place
23:19and then we're going to beat this
23:21and then turn up the speed.
23:31You can see how light
23:32and fluffy it is.
23:34That will keep
23:35so you can have that
23:35made a few days ahead
23:36no problem at all
23:38and I'm going to spoon these
23:40just in.
23:41So if I was to spoon this
23:42over our little rolls there
23:43what would happen?
23:44It would just melt
23:45so quickly.
23:46So it's really important
23:47to serve this
23:48and just let everyone
23:48help themselves
23:49and then just bring
23:50over these
23:51and just arrange them
23:52to a nice little tower.
23:55And trust me
23:55you'll get lots of people
23:56grabbing these
23:58fresh out of the oven
23:59nothing beats them
23:59they're beautiful
24:00and they're a lovely
24:00alternative to your
24:01traditional mince pies.
24:02I really hope you give
24:03this recipe a go
24:04it's a lovely taste
24:05nice to Christmas.
24:13I've had a wonderful time
24:14in Limerick this year
24:15and I want to thank
24:16everyone involved
24:17and I want to wish you
24:18all a very happy Christmas.
24:49bring the sisters
24:50marry him in
24:52care of the world
24:53Jesus is King
24:54he came in
24:56and his house
24:59his way
25:03he plans to do
25:03would be
25:03the
25:03I
25:04I
25:04I
25:04I
25:04I
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