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[festive orchestral music]
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[child screaming]
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- Yay!
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[Jamie clapping]
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If you look hard enough,
you'll see Santa.
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He's over that way.
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- [Children] Where?
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[festive orchestral
music continues]
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- Hi, guys! Happy holidays!
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This is one of my favorite
times of the year.
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It's such a magical
time for so many of us,
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but it can also be a
little bit stressful.
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Whether you're cooking
Christmas dinner
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for the very first time
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or you're in charge
every single year,
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I wanna give you some
really simple ways
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to de-stress the day
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and fill you with
confidence in the kitchen.
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Think of this as a
little team huddle,
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a little team talk
before the big match.
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Tips, tricks, shortcuts,
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the little things that take
the normal to the sublime.
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So this is about working with
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what you've already got planned
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and making it even better.
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[festive orchestral
music continues]
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Can you see him?
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- [Child] Yeah.
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- This Christmas,
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we're doing things just
a little bit different.
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I'm in your hands.
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Tens of thousands of you
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have responded to
my call to action,
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and you've told me what
you're most worried about
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on the big day,
what you're cooking,
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and also what you've
already got in your fridge.
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So I'm gonna walk you through
absolutely everything.
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Don't fret.
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My Christmas present
to you is to show you
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just how easy it can be.
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[upbeat music]
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Gorgeous. Pigs-in-Blanket
like you've never had before.
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I'm gonna be showing
you my master plan.
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Here she is.
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Look at that gorgeous,
gorgeous thing!
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There's turkey with
all the trimmings.
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- Why I'm cooking so good!
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- Cooking times, carving tips.
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I'll even show you
how to juggle it all
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using one regular oven.
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It's really, really good.
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I've got easy hacks to
add a Christmas sparkle
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to your favorite veg.
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That's what you want.
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Surprising tips to absolutely
transform your cheese board.
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This is delicious.
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- And people would never think
to put those two together,
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I don't think.
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- Right. I'm doing that.
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- [Jason] Yeah. Yeah.
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- And brilliant festive drinks
that you can easily rustle up
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for unexpected guests.
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Oh!
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Even if you just take
one or two of my ideas,
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my job is to help you
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make this the most
delicious Christmas ever
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and keep stress at bay.
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This is the pathway to
incredible success, trust me.
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Everything you need to make
this Christmas the best one yet.
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[soft upbeat music]
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Last year, 10 million
of us cooked a turkey
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for Christmas dinner,
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and this is probably the
only time of year where
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we attempt this beautiful bird.
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So there's no surprise
you've told me that
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getting this wrong is
what worries you most.
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Before I share my tips
for the perfect turkey,
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we need to make the stuffing.
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I've invited my old
friend, Gennaro Contaldo,
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along to show you how
to make it sensational
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using what I know most of
you have in your cupboards.
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We know that some
of you watching
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have already made your stuffing.
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You still might be able
to steal some ideas.
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We know that many of you
buy pre-made stuffing,
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but you can still
steal some of his ideas
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and sort of embellish
your pre-bought one.
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Or if you haven't done it,
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welcome to the wonderful
world of Italian Stuffing.
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It's gonna be amazing.
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So Gennaro.
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- Right. Inside here
I've got three onions.
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Very kindly, you chopped
them really nice.
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- You're welcome.
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- I need some olive oil.
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We need to sweat the
onions, not cooked, okay?
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Peppers, but just a little
touch of salt again,
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and full of sage, some
rosemary and some thyme,
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and chop them very, very fine.
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- Okay.
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- Okay? Oh yeah. You know what?
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Do we have any chili?
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It'd be good as well.
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- [Jamie] Fresh
chili or dry chili?
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- No dried chili. If
you have a fresh, okay.
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- [Jamie] Just a few little bit?
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- [Gennaro] Just a
little bit. Go on, go on.
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- So not to make it hot,
just to give it a little,
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a little light heat.
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- A lift.
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- A lift.
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Chop up your herbs and
add them to the onions.
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If you haven't got
fresh, you can use dry.
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Then roughly chop 400
grams of stale bread.
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So this is interesting.
Stale bread.
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- Stale bread.
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- Couple of handfuls.
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- [Gennaro] About
one glass of milk.
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- Right. You're using milk.
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- Oh yes, it is indeed.
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It give a max flavor.
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- [Jamie] Little water as well.
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- [Gennaro] Yeah, just cover
it with water, that's all.
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- [Jamie] Let the bread
soak into the milk and water
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for a couple of minutes.
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- So you squeeze it.
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- Then break it up
into soft breadcrumbs.
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So that gives it flavor, but
makes it incredibly light.
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Once the onions and
herbs have softened,
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mix them with the breadcrumbs.
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And then once
they're cooled down,
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you're ready to add your meat.
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Pork mince.
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Or you can just get a
good quality sausage
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and squeeze it out
of the skin, right?
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- And also, if you have some
sausages you already cooked,
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you can even use those.
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You mix all together.
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- So what you're saying
is you can pretty much
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put anything in the stuffing.
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- Yes.
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- So that's your basic
stuffing right there.
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And if we want to
kind of pimp it,
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what would an Italian
do of your stature?
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- Always something
sweet goes well.
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So Sultana raisin
will do very good.
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- [Jamie] So I'll put
some raisins in there.
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- [Gennaro] Yeah.
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- But that could be apricots,
it could be cranberries.
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And we can soften
that dried fruit
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with either a
splash of hot water
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or a little Vin Santo
or a little sherry,
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and then let that suck up
that beautiful flavor there.
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So in it goes.
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- [Gennaro] In it goes. Look.
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- Nuts. Let's talk
about your nuts.
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- Nut. Yeah.
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The one I most
prefer is pine nuts.
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Very, very, very Italian.
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Big handful, okay?
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- And then if you
haven't got pine nuts,
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of course you
could use anything.
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- Well, naturally we do.
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Hazelnuts will do it.
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- Hazelnuts are really good.
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- I need an orange peel.
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- An orange?
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- Yeah, zest.
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- What's that? An orange?
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- One orange.
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- Okay, orange. How
about clementine?
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- Oh you can.
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- Yeah?
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- Zest. Zest.
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- [Jamie] Nothing tastes
more like Christmas
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than a clementine.
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- I can smell.
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Very, very Christmas.
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- [Jamie] So the zest of
one clementine. Perfect.
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- I need a little bit of lemons.
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You know, I come from
the Amalfi Coast.
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- Lemon?
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- Yeah. Little zest of
a lemon. Not too much.
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This is it.
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- [Jamie] That's good?
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- Nutmeg.
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- Nutmeg.
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- Just a little bit.
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Oh my God, this is so good.
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- And of course, if you've
bought a pre-bought stuffing,
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you can still kinda take
some of these ideas.
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Put some dried fruit, a little
swig of sherry in there,
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maybe crush some nuts in,
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and take a decent stuffing
into an amazing stuffing.
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I'm gonna save 1/3 of the
stuffing for the turkey,
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and the rest we're gonna
put into an oven dish
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and garnish with fresh
herbs to roast later on
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so it goes deliciously crispy.
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And see these little herbs?
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Just get your finger there
and just push it in like that.
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Beautiful. Look
how lovely that is.
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Little olive oil.
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And then that just needs
about 35, 40 minutes
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until golden and crispy,
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at the same temperature
as the turkey,
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that's 180 degrees Celsius.
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But Gennaro, you got a secret
in the oven, haven't ya?
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- Yes, it is indeed.
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- He's done some for us.
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- On the bottom of the
trays, I just cooked.
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- He means on the
bottom of the oven.
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- On the bottom of the oven?
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- It goes nice and crispy.
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- It goes nice and crispy.
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He knows that, yeah.
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And I done this one early on
that you can see are nice.
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- [Jamie] Look at that.
Let's have a little try.
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- [Gennaro] Yes.
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- Look at that. Nice and hot.
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[Gennaro gasping]
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You should probably let
it cool down a little bit.
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[Gennaro blowing]
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Mmm. Delicious, Gennaro.
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What's that thing you say
when you cook something good?
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- Why I'm cooking so good!
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Why?
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Because there's a lot
of love and passions
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with a lot of flavor.
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There's you inside
there as well.
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[cheerful orchestral music]
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- With the all-important
stuffing now out of the way,
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it's time to get on
with the main event.
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Right, let's talk turkey, guys.
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Look at this beautiful bird.
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This is the centerpiece
of our Christmas.
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And you've spent good,
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hard-earned money on
this gorgeous bird.
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Let's get it perfect.
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You've told me that you're
worried about undercooking it,
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overcooking it, and that
it often tastes dry.
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So let's fix all that
with my simple hints
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and tips to guarantee
deliciousness.
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First up here.
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Inside the turkey, quite a
lot of turkeys, are giblets.
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Now, this freaks you guys out.
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That's a little bag
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00:08:01,689 --> 00:08:03,379
and it's got all the
little bits in here.
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There's the heart,
there's the neck,
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and there's the liver.
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00:08:06,758 --> 00:08:09,931
Now most of these go in the
bin because you're freaked out.
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00:08:09,931 --> 00:08:11,344
Please don't, okay?
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The most incredible
flavor comes out of these
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and makes the best gravy ever.
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Put them in the tray.
You will not regret it.
255
00:08:20,034 --> 00:08:23,068
First thing we need to do
is rub the bird with butter
256
00:08:23,068 --> 00:08:24,379
and give it a good seasoning.
257
00:08:24,379 --> 00:08:26,620
So I just take a
nice wodge of butter
258
00:08:26,620 --> 00:08:29,172
and just rub that
all over the turkey.
259
00:08:29,172 --> 00:08:32,758
Butter and turkey just have
the best relationship together.
260
00:08:32,758 --> 00:08:34,586
It's just so gorgeous.
261
00:08:34,586 --> 00:08:35,827
So let me wash my hands.
262
00:08:37,206 --> 00:08:40,310
Next, sprinkle on a good pinch
of salt and black pepper.
263
00:08:40,310 --> 00:08:41,620
Salt.
264
00:08:41,620 --> 00:08:42,965
Pepper.
265
00:08:42,965 --> 00:08:45,379
Butter. Couldn't be simpler.
266
00:08:45,379 --> 00:08:46,862
So let's talk about
this beautiful bird.
267
00:08:46,862 --> 00:08:50,137
It's actually quite an
awkward shape to roast evenly,
268
00:08:50,137 --> 00:08:52,655
so what we need to do
is encourage airflow.
269
00:08:52,655 --> 00:08:54,896
Don't block that
up with stuffing.
270
00:08:54,896 --> 00:08:56,310
We want the hot air going in
271
00:08:56,310 --> 00:08:58,344
so it's cooking
from the inside out
272
00:08:58,344 --> 00:09:00,206
and from the outside in.
273
00:09:00,206 --> 00:09:02,586
What we will do is
take some nice herbs,
274
00:09:02,586 --> 00:09:05,586
things like rosemary,
bay, a little sage,
275
00:09:05,586 --> 00:09:08,172
whatever you like, doesn't
matter if you have nothing.
276
00:09:08,172 --> 00:09:10,206
I'm also gonna take
a clementine, okay?
277
00:09:10,206 --> 00:09:15,137
And I can just put these herbs
in and slice one clementine,
278
00:09:15,137 --> 00:09:18,206
or it could be an orange,
up there like that.
279
00:09:18,206 --> 00:09:20,413
Now, that's not
blocking any hot air,
280
00:09:20,413 --> 00:09:23,413
but it will create a lovely
sort of citrusy fragrance.
281
00:09:23,413 --> 00:09:25,103
Inside, it'll be gorgeous.
282
00:09:25,103 --> 00:09:26,758
Right. Stuffing.
283
00:09:26,758 --> 00:09:29,241
Now in the neck, make
a nice little gap.
284
00:09:29,241 --> 00:09:31,172
This will flavor the turkey
285
00:09:31,172 --> 00:09:33,344
and the stuffing will
also kind of cook out
286
00:09:33,344 --> 00:09:34,620
with the turkey juices
287
00:09:34,620 --> 00:09:38,517
and help and contribute
to the best gravy ever.
288
00:09:38,517 --> 00:09:40,827
This is gravy that's gonna
blow your mind, okay?
289
00:09:40,827 --> 00:09:42,758
So for that, we need a trivet.
290
00:09:42,758 --> 00:09:45,137
And a trivet is something
that sits underneath the bird.
291
00:09:45,137 --> 00:09:46,931
It holds the bird up.
292
00:09:46,931 --> 00:09:49,758
Roughly chop two
carrots, two onions,
293
00:09:49,758 --> 00:09:51,206
two sticks of celery,
294
00:09:51,206 --> 00:09:53,827
and then throw them into
the tray with your giblets.
295
00:09:53,827 --> 00:09:56,758
As this bird cooks,
all those juices,
296
00:09:56,758 --> 00:09:59,896
the butter is gonna be dripping,
raining on all of this.
297
00:09:59,896 --> 00:10:02,655
So let's get the
bird on the trivet.
298
00:10:02,655 --> 00:10:04,172
There we go.
299
00:10:04,172 --> 00:10:05,965
Now you've told me
that the biggest thing
300
00:10:05,965 --> 00:10:09,379
that you get wrong year
after year is cooking times.
301
00:10:09,379 --> 00:10:10,931
The job we have to do
302
00:10:10,931 --> 00:10:13,344
before we pop it in the oven
is work out how heavy is it.
303
00:10:13,344 --> 00:10:15,000
So your butcher
might have told you.
304
00:10:15,000 --> 00:10:16,586
Or look on the packaging
that it came in.
305
00:10:16,586 --> 00:10:18,827
You might have thrown it away,
get in the bin, find it out,
306
00:10:18,827 --> 00:10:20,793
write down the
weight of the bird.
307
00:10:20,793 --> 00:10:23,275
Now some of you have already
told me that last year,
308
00:10:23,275 --> 00:10:25,310
you cooked it according to
the price, not the weight.
309
00:10:25,310 --> 00:10:26,206
So work it out.
310
00:10:26,206 --> 00:10:27,137
Is it kilos?
311
00:10:27,137 --> 00:10:28,689
Definitely not pounds, okay?
312
00:10:28,689 --> 00:10:29,931
And you need to work out if
313
00:10:29,931 --> 00:10:31,896
you've got a standard
intensively reared bird
314
00:10:31,896 --> 00:10:33,103
or a free-range organic.
315
00:10:33,103 --> 00:10:35,000
Why? Because the
free-range organic
316
00:10:35,000 --> 00:10:36,482
has more intramuscular fat.
317
00:10:36,482 --> 00:10:39,172
That means the heat gets in
there more efficiently, okay?
318
00:10:39,172 --> 00:10:40,724
So this organic bird,
319
00:10:40,724 --> 00:10:44,620
I'm gonna cook for about
25 to 30 minutes per kilo.
320
00:10:44,620 --> 00:10:46,655
For an intensively reared bird,
321
00:10:46,655 --> 00:10:50,206
that's actually 35 to
40 minutes per kilo.
322
00:10:50,206 --> 00:10:52,137
One last tip. Tin foil.
323
00:10:52,137 --> 00:10:56,793
I like to cook the turkey
with some tin foil on it.
324
00:10:56,793 --> 00:10:59,862
And I basically leave
it on it all the way
325
00:10:59,862 --> 00:11:01,068
until the last hour.
326
00:11:01,068 --> 00:11:02,517
Then I just remove it
327
00:11:02,517 --> 00:11:05,517
and you get beautiful
succulent meat, crispy skin.
328
00:11:05,517 --> 00:11:07,068
But that is a job done.
329
00:11:07,068 --> 00:11:08,620
One last thing.
330
00:11:08,620 --> 00:11:10,931
If you take it from the fridge
to the oven, that's not cool.
331
00:11:10,931 --> 00:11:13,827
Take the turkey out of the
cold place or the fridge
332
00:11:13,827 --> 00:11:16,620
two hours before you
put it in the oven.
333
00:11:16,620 --> 00:11:19,413
For now, I'm gonna whack
this into a preheated oven
334
00:11:19,413 --> 00:11:23,379
at 180 degrees Celsius or
350 degrees Fahrenheit.
335
00:11:23,379 --> 00:11:24,931
Simple, organized,
336
00:11:24,931 --> 00:11:29,310
but this is the pathway to
incredible success, trust me.
337
00:11:29,310 --> 00:11:30,758
[festive jazz music]
338
00:11:30,758 --> 00:11:33,000
Most of you have told
me that year after year,
339
00:11:33,000 --> 00:11:35,413
you worry about how to
bring everything together
340
00:11:35,413 --> 00:11:38,344
at the same time
with just one oven.
341
00:11:38,344 --> 00:11:42,000
So if you take only one tip
away from tonight, make it this.
342
00:11:44,896 --> 00:11:46,862
Let's get the turkey out.
343
00:11:46,862 --> 00:11:48,034
Here she is.
344
00:11:48,034 --> 00:11:49,379
Look at that gorgeous,
gorgeous thing!
345
00:11:50,448 --> 00:11:51,965
Look at her.
346
00:11:51,965 --> 00:11:54,310
And it's so important to
let this rest for two hours.
347
00:11:54,310 --> 00:11:55,551
Two hours.
348
00:11:55,551 --> 00:11:57,034
Now I can hear you
now going, "Two hours?
349
00:11:57,034 --> 00:11:59,103
"It's gonna get cold.
You don't wanna do that."
350
00:11:59,103 --> 00:12:00,965
I'm telling you, two hours.
351
00:12:00,965 --> 00:12:04,000
Let me tell you exactly why
you should do this, okay?
352
00:12:04,000 --> 00:12:06,241
The heat of the oven's
always pushing the moisture
353
00:12:06,241 --> 00:12:07,448
into the middle.
354
00:12:07,448 --> 00:12:08,724
By letting it rest
for two hours,
355
00:12:08,724 --> 00:12:10,517
the moisture's coming
back to all the parts
356
00:12:10,517 --> 00:12:13,034
so it's more delicious,
more succulent, okay?
357
00:12:13,034 --> 00:12:16,000
Also, yes, it does get
cooler, but it's not cold.
358
00:12:16,000 --> 00:12:18,413
This is gonna stay very
warm for a long time.
359
00:12:18,413 --> 00:12:21,241
Carefully take the turkey
out of the roasting tray
360
00:12:21,241 --> 00:12:23,655
and put it on a large
platter to rest.
361
00:12:23,655 --> 00:12:25,482
Then we simply cover
it in some foil,
362
00:12:26,931 --> 00:12:29,793
shiny side down, 'cause that
reflects the heat back in.
363
00:12:30,965 --> 00:12:34,000
Clean tea towel over the
top, and there you go.
364
00:12:34,000 --> 00:12:36,551
In that two hours,
that's gonna get better
365
00:12:36,551 --> 00:12:39,620
and you've got your oven back
and you've got two hours now
366
00:12:39,620 --> 00:12:42,000
to just take your time, go
and have a little scrub up,
367
00:12:42,000 --> 00:12:43,448
put a new outfit on,
368
00:12:43,448 --> 00:12:46,620
and just finish off the
best Christmas dinner ever.
369
00:12:50,724 --> 00:12:53,310
[upbeat music]
370
00:12:53,310 --> 00:12:55,344
When your turkey's
resting for two hours,
371
00:12:55,344 --> 00:12:59,137
you've got plenty of time to
get on with all the trimmings
372
00:12:59,137 --> 00:13:00,448
and get yourself together.
373
00:13:01,551 --> 00:13:04,103
And you're gonna
need an awesome gravy
374
00:13:04,103 --> 00:13:05,896
to go with that delicious bird.
375
00:13:07,000 --> 00:13:09,620
There's no need for
any last minute panics.
376
00:13:09,620 --> 00:13:11,655
Most of the work's
already been done
377
00:13:11,655 --> 00:13:13,793
at the bottom of
the roasting tray.
378
00:13:13,793 --> 00:13:17,172
So let me give you a foolproof
guide to amazing gravy.
379
00:13:17,172 --> 00:13:19,827
You've told me that
you've had lumpy gravy,
380
00:13:19,827 --> 00:13:22,517
sort of thin gravy,
and not enough flavor,
381
00:13:22,517 --> 00:13:25,206
so let's get to the heart
of what makes it amazing.
382
00:13:25,206 --> 00:13:26,689
So have a little
look in this tray.
383
00:13:26,689 --> 00:13:28,310
You can see the
trivet that we put in.
384
00:13:28,310 --> 00:13:30,620
All those veggies
here, all the giblets.
385
00:13:30,620 --> 00:13:33,103
Look how tender that
neck of turkey's gone.
386
00:13:33,103 --> 00:13:35,000
That's amazing flavor,
just like oxtails.
387
00:13:35,000 --> 00:13:36,724
So strong and gorgeous.
388
00:13:36,724 --> 00:13:38,724
So that's all the
juice from the turkey.
389
00:13:38,724 --> 00:13:41,724
Nothing's been added, no
water's gone into that yet.
390
00:13:41,724 --> 00:13:45,620
Use a ladle or spoon to skim
off as much fat as you can.
391
00:13:45,620 --> 00:13:49,000
Add a couple of heap
tablespoons of flour to thicken
392
00:13:49,000 --> 00:13:52,482
and pop it on a low heat
and give it a good stir.
393
00:13:52,482 --> 00:13:55,103
If you've got any giblets,
just break them up
394
00:13:55,103 --> 00:13:57,724
and really scrape all the
sticky bits of goodness
395
00:13:57,724 --> 00:14:00,103
off the bottom and
the sides of the tray.
396
00:14:00,103 --> 00:14:02,586
It smells great already.
397
00:14:02,586 --> 00:14:04,310
So flavoring our gravy.
398
00:14:04,310 --> 00:14:06,862
There's a few things you
can do to make it awesome,
399
00:14:06,862 --> 00:14:07,827
really awesome.
400
00:14:07,827 --> 00:14:09,034
So booze.
401
00:14:09,034 --> 00:14:11,137
You could use a red
wine, some Vin Santo,
402
00:14:11,137 --> 00:14:14,034
any kind of nice Christmassy
booze, just a little swig.
403
00:14:14,034 --> 00:14:15,310
So I'll put a little
bit of port in there.
404
00:14:15,310 --> 00:14:16,413
Yeah, no problem.
405
00:14:16,413 --> 00:14:18,172
Just a little glug like that.
406
00:14:19,793 --> 00:14:21,827
There's another little
trick you can do as well.
407
00:14:21,827 --> 00:14:24,724
Jam. Could be cranberry
jam, black current jam.
408
00:14:24,724 --> 00:14:27,655
Whatever you love, just
take a nice heaped teaspoon
409
00:14:27,655 --> 00:14:29,655
or two like that.
410
00:14:29,655 --> 00:14:33,000
Just balances the gravy,
gives it a nice little flavor,
411
00:14:33,000 --> 00:14:35,310
not too strong, and just
pick your favorite jam.
412
00:14:35,310 --> 00:14:36,965
Honestly, have fun with it.
413
00:14:36,965 --> 00:14:39,620
Add some chicken
stock, some water,
414
00:14:39,620 --> 00:14:41,413
and let it gently bubble away
415
00:14:41,413 --> 00:14:44,034
until it's reached the
consistency you're happy with.
416
00:14:46,275 --> 00:14:48,206
So after half an
hour or 40 minutes,
417
00:14:48,206 --> 00:14:49,448
it's gonna look like this
418
00:14:49,448 --> 00:14:51,620
and you can see where
the gravy started here.
419
00:14:51,620 --> 00:14:53,689
It's reduced by about 1/3,
420
00:14:53,689 --> 00:14:55,517
and now it's
beautiful and thick.
421
00:14:55,517 --> 00:14:56,724
But when you taste it,
422
00:14:58,758 --> 00:15:00,517
it's really, really good.
423
00:15:00,517 --> 00:15:02,000
I'm gonna pour it
through the sieve.
424
00:15:02,000 --> 00:15:05,034
Stress-free and
with bags of flavor,
425
00:15:05,034 --> 00:15:07,758
it can sit simmering on a
low heat while you get on
426
00:15:07,758 --> 00:15:09,000
with everything else.
427
00:15:09,000 --> 00:15:11,310
Or you can simply
reheat it later.
428
00:15:11,310 --> 00:15:13,000
Enjoy. Relax.
429
00:15:13,000 --> 00:15:15,517
Gravy's done. Hallelujah.
430
00:15:15,517 --> 00:15:18,517
[upbeat jazz music]
431
00:15:20,103 --> 00:15:21,448
- Woo!
432
00:15:21,448 --> 00:15:22,896
[cheerful festive music]
433
00:15:22,896 --> 00:15:24,172
- Now with the turkey resting,
434
00:15:24,172 --> 00:15:25,862
you've got plenty of oven space
435
00:15:25,862 --> 00:15:29,482
and time to get on with
your veg and sides.
436
00:15:29,482 --> 00:15:31,517
We love our vegetables
at Christmas
437
00:15:31,517 --> 00:15:34,310
and our survey revealed that
the top three vegetables are,
438
00:15:34,310 --> 00:15:38,413
of course, potatoes,
carrots, and Brussel sprouts.
439
00:15:38,413 --> 00:15:40,827
All gorgeous and
all traditional,
440
00:15:40,827 --> 00:15:43,000
but I've got a few
incredible tips
441
00:15:43,000 --> 00:15:45,379
that take them to
the next level.
442
00:15:45,379 --> 00:15:48,896
Starting with the most
unbelievable, crunchiest,
443
00:15:48,896 --> 00:15:51,586
fluffiest roast potatoes.
444
00:15:51,586 --> 00:15:54,620
I think if you get the best
roast potatoes on the table,
445
00:15:54,620 --> 00:15:57,000
then it's gonna be a
fair chance of being
446
00:15:57,000 --> 00:15:58,689
one of the best
Christmas dinners ever.
447
00:15:58,689 --> 00:16:01,275
So par boiled
potatoes over here.
448
00:16:01,275 --> 00:16:03,034
I've got Maris Pipers, right?
449
00:16:03,034 --> 00:16:05,896
And they've had about 10
to 12 minutes par boiling,
450
00:16:05,896 --> 00:16:09,000
drain them and put them
in a colander to steam.
451
00:16:09,000 --> 00:16:12,413
This kinda steaming part
is deeply important, okay?
452
00:16:12,413 --> 00:16:13,931
Because it is dehyrating.
453
00:16:13,931 --> 00:16:16,827
It's creating a lovely,
dry, fluffy surface.
454
00:16:16,827 --> 00:16:18,586
And then we wanna chuff up.
455
00:16:18,586 --> 00:16:23,344
Get your little colander and
just toss it around like that.
456
00:16:23,344 --> 00:16:25,551
It looks bashed
up and beaten up.
457
00:16:25,551 --> 00:16:29,586
That's gonna be the
crispiest, beautifulest potato
458
00:16:29,586 --> 00:16:31,206
with a fluffy inside.
459
00:16:31,206 --> 00:16:33,862
Now you can use any fat
you like, goose fat,
460
00:16:33,862 --> 00:16:35,310
turkey fat from the roast.
461
00:16:35,310 --> 00:16:36,965
I've got butter olive oil.
462
00:16:36,965 --> 00:16:39,172
It's a nice, sweet,
delicious fat.
463
00:16:39,172 --> 00:16:42,482
We're gonna go in
there just like that.
464
00:16:42,482 --> 00:16:45,965
A little season of sea
salt, some black pepper.
465
00:16:45,965 --> 00:16:47,620
Very, very simple flavorings.
466
00:16:47,620 --> 00:16:50,413
Go for some cloves of garlic
and give them good spank.
467
00:16:50,413 --> 00:16:51,344
[cloves bashing]
468
00:16:51,344 --> 00:16:52,275
Gorgeous.
469
00:16:52,275 --> 00:16:54,896
Cracked garlic. Beautiful.
470
00:16:54,896 --> 00:16:57,827
So just kinda toss the
potatoes in the fat,
471
00:16:57,827 --> 00:16:59,413
almost like dressing a salad.
472
00:17:00,896 --> 00:17:04,137
Then we're gonna roast them off
for about 40 minutes at 180.
473
00:17:04,137 --> 00:17:05,724
Then they're gonna
look like this,
474
00:17:05,724 --> 00:17:07,413
but this is still not perfect.
475
00:17:07,413 --> 00:17:08,931
I've got a little trick.
476
00:17:08,931 --> 00:17:10,620
Get a masher or something flat
477
00:17:10,620 --> 00:17:13,344
and just squash these potatoes,
478
00:17:13,344 --> 00:17:15,620
and it kind of busts the side.
479
00:17:15,620 --> 00:17:18,172
It lets that fluffy
part billow out
480
00:17:18,172 --> 00:17:21,620
and it gives you a crispier
crunch to your potato.
481
00:17:21,620 --> 00:17:23,413
It makes an amazing difference.
482
00:17:23,413 --> 00:17:25,931
And last but not least,
get some rosemary.
483
00:17:25,931 --> 00:17:29,448
Just put it in a little
oil like this in my hand
484
00:17:29,448 --> 00:17:30,724
and just move it around
485
00:17:31,896 --> 00:17:35,068
and then sprinkle that
on top of the potatoes.
486
00:17:35,068 --> 00:17:36,586
If you haven't got rosemary,
487
00:17:36,586 --> 00:17:39,068
then any woody herb
will work beautifully.
488
00:17:39,068 --> 00:17:42,000
Then put it back in
the oven at 180 degrees
489
00:17:42,000 --> 00:17:45,241
for a further 20
minutes to crispen up.
490
00:17:45,241 --> 00:17:47,413
And they're gonna
look like this,
491
00:17:47,413 --> 00:17:50,586
which is a beautiful, sizzling,
492
00:17:50,586 --> 00:17:52,586
gorgeous roast potato.
493
00:17:52,586 --> 00:17:55,000
And the whole point
of this, of course,
494
00:17:55,000 --> 00:17:57,896
is that we create that
wonderful crispy outside
495
00:17:57,896 --> 00:18:00,827
and that fluffy,
gorgeous, delicate inside.
496
00:18:00,827 --> 00:18:04,241
And the contrast of that
with the garlic, the oil,
497
00:18:04,241 --> 00:18:07,655
the crunchy rosemary is
literally phenomenal.
498
00:18:07,655 --> 00:18:09,034
[upbeat festive music]
499
00:18:09,034 --> 00:18:10,517
Here's a really simple tip
500
00:18:10,517 --> 00:18:13,413
to transform carrots into
something spectacular,
501
00:18:13,413 --> 00:18:16,172
and you can do this while
your spuds are roasting.
502
00:18:17,655 --> 00:18:20,275
So I wanna show you a way of
making ordinary nice carrots
503
00:18:20,275 --> 00:18:21,827
delicious and outrageous.
504
00:18:21,827 --> 00:18:22,724
Really, really simple.
505
00:18:22,724 --> 00:18:23,931
I've got whole carrots.
506
00:18:23,931 --> 00:18:24,931
Of course, you
can slice them up.
507
00:18:24,931 --> 00:18:26,275
I like to leave them whole.
508
00:18:26,275 --> 00:18:29,034
I'm just gonna cover
them just with water.
509
00:18:29,034 --> 00:18:32,068
I'm gonna add a pinch
of salt and pepper.
510
00:18:32,068 --> 00:18:34,241
And then I'm gonna
put in two or three
511
00:18:34,241 --> 00:18:37,137
juiced clementines
into here, okay?
512
00:18:37,137 --> 00:18:39,137
This is gonna give the
most fantastic flavor.
513
00:18:39,137 --> 00:18:41,482
Now, of course, you
could use orange
514
00:18:41,482 --> 00:18:43,862
or orange juice to give
you the same effect,
515
00:18:43,862 --> 00:18:45,620
which will be
really, really nice.
516
00:18:45,620 --> 00:18:48,103
Then just a little
thimble of vinegar.
517
00:18:48,103 --> 00:18:52,137
Now the unusual thing here is
I'm gonna use a knob of butter
518
00:18:52,137 --> 00:18:54,586
straight in the water,
nice knob like that,
519
00:18:54,586 --> 00:18:56,724
and we're gonna bring
this to the boil.
520
00:18:56,724 --> 00:18:59,758
As the water evaporates, it
will have cooked the carrot.
521
00:18:59,758 --> 00:19:02,931
And then at that last
minute, it'll start to glaze
522
00:19:02,931 --> 00:19:04,931
and the butter will
start to fry the carrots,
523
00:19:04,931 --> 00:19:07,000
the clementine will
start to caramelize.
524
00:19:07,000 --> 00:19:09,241
And at that stage,
if you've got any,
525
00:19:09,241 --> 00:19:10,551
grab some fresh thyme.
526
00:19:10,551 --> 00:19:12,034
Brilliant.
527
00:19:12,034 --> 00:19:14,551
Just throw it into the pan
as the carrots are glazing,
528
00:19:14,551 --> 00:19:16,655
and they're gonna
look like this.
529
00:19:16,655 --> 00:19:18,724
Absolutely unbelievable.
530
00:19:18,724 --> 00:19:23,137
You get that amazing
caramelized, beautiful exterior.
531
00:19:23,137 --> 00:19:25,068
Really, really delicious.
532
00:19:25,068 --> 00:19:27,862
So there you go,
guys. Look at that.
533
00:19:27,862 --> 00:19:30,551
So when you do your
carrots, have a go. Go on.
534
00:19:30,551 --> 00:19:32,275
Absolutely beautiful.
535
00:19:37,137 --> 00:19:39,620
[cheerful jazz music]
536
00:19:39,620 --> 00:19:42,551
Now for that Christmas
staple, Brussel sprouts.
537
00:19:45,172 --> 00:19:46,896
They're delicious cooked simply
538
00:19:46,896 --> 00:19:49,241
and topped with a
knob of melted butter,
539
00:19:49,241 --> 00:19:51,413
but I'm going back
to Christmas's past
540
00:19:51,413 --> 00:19:53,310
for one of my old favorites
541
00:19:53,310 --> 00:19:55,586
which is so good,
I do it every year.
542
00:19:57,517 --> 00:20:00,931
Okay, so I've got an incredible
Brussel sprout recipe.
543
00:20:00,931 --> 00:20:02,517
It's delicious. It's lovely.
544
00:20:02,517 --> 00:20:04,034
It's super quick.
545
00:20:04,034 --> 00:20:06,931
And it will definitely sort of
de-stratify the whole kitchen
546
00:20:06,931 --> 00:20:10,172
'cause these little bad boys
here are really controversial.
547
00:20:10,172 --> 00:20:13,000
These are one of the most
highly wasted vegetables
548
00:20:13,000 --> 00:20:14,862
in the Christmas period.
549
00:20:14,862 --> 00:20:16,551
And people love
them or hate them.
550
00:20:20,827 --> 00:20:22,620
So I've got some of my Brussels.
551
00:20:22,620 --> 00:20:24,172
I've given them a wash
552
00:20:24,172 --> 00:20:26,551
and we're gonna shred
these little bad boys.
553
00:20:26,551 --> 00:20:29,206
So pack them into
a food processor,
554
00:20:29,206 --> 00:20:32,586
get the finest slicer
you can in there.
555
00:20:32,586 --> 00:20:34,034
Really simple.
556
00:20:34,034 --> 00:20:37,551
Just load them in and they'll
keep sort of shaving away.
557
00:20:37,551 --> 00:20:39,965
[upbeat festive music]
558
00:20:39,965 --> 00:20:42,517
Forget making little crosses
on the bottom of the Brussels,
559
00:20:42,517 --> 00:20:44,448
this is a far more
radical approach.
560
00:20:45,793 --> 00:20:47,310
Come and look at this.
561
00:20:47,310 --> 00:20:49,379
You know, you'd
have to be an ninja
562
00:20:49,379 --> 00:20:51,344
to achieve this
kind of shredding
563
00:20:51,344 --> 00:20:53,275
and the machine does
it all for you, right?
564
00:20:53,275 --> 00:20:55,482
So really delicate,
really lovely.
565
00:20:55,482 --> 00:20:56,620
What have we done?
566
00:20:56,620 --> 00:20:58,379
Right. We've
tenderized it, right?
567
00:20:58,379 --> 00:21:00,310
We're gonna be able
to cook it quicker.
568
00:21:00,310 --> 00:21:02,000
We'll be able to
reheat it quicker.
569
00:21:02,000 --> 00:21:04,310
And also we're gonna
be able to work with
570
00:21:04,310 --> 00:21:07,172
those little slight bitterness
notes that are in Brussels.
571
00:21:07,172 --> 00:21:08,413
We're gonna work with them
572
00:21:08,413 --> 00:21:09,862
to make them really,
really delicious.
573
00:21:09,862 --> 00:21:11,827
So let's put them
aside for a second.
574
00:21:11,827 --> 00:21:14,344
One flavor that works
really well with Brussels is
575
00:21:14,344 --> 00:21:15,689
smokey bacon.
576
00:21:15,689 --> 00:21:17,344
I'm gonna slice up the bacon
577
00:21:17,344 --> 00:21:19,620
so it's the same thickness
as your Brussel sprouts,
578
00:21:19,620 --> 00:21:21,620
so there's a real
harmony between the two.
579
00:21:21,620 --> 00:21:24,827
So a hot pan, my four
rashers of bacon,
580
00:21:24,827 --> 00:21:26,931
a splash of olive
oil and we're off.
581
00:21:28,310 --> 00:21:30,931
This is so easy you could
do it on Christmas day
582
00:21:30,931 --> 00:21:33,482
or you could even do
it the day before.
583
00:21:33,482 --> 00:21:35,413
Once it's cooked, take
it off, let it cool down.
584
00:21:35,413 --> 00:21:37,620
Put a lid on top,
put it in the garage.
585
00:21:37,620 --> 00:21:39,827
Christmas day,
reheat three minutes.
586
00:21:39,827 --> 00:21:41,551
[Jamie snapping]
Jobs a goodin'.
587
00:21:41,551 --> 00:21:43,862
Another big flavor going
in now is rosemary.
588
00:21:44,827 --> 00:21:46,172
Just two sticks.
589
00:21:46,172 --> 00:21:47,689
Two sticks? Two sprigs.
590
00:21:48,896 --> 00:21:50,068
Give it a good old shake.
591
00:21:51,344 --> 00:21:54,275
Give that a minute and
then add the Brussels.
592
00:21:54,275 --> 00:21:55,137
Just pour them in.
593
00:21:56,103 --> 00:21:59,344
[upbeat festive music]
594
00:22:00,827 --> 00:22:03,965
It's time to whack up the
heat and cook it all through.
595
00:22:03,965 --> 00:22:07,586
So look, it's already
starting to soften up.
596
00:22:07,586 --> 00:22:12,586
What you can do is just
put a splash of water
597
00:22:14,103 --> 00:22:16,413
and it just creates
enough steam,
598
00:22:16,413 --> 00:22:18,758
and that immediately
starts to soften
599
00:22:18,758 --> 00:22:21,000
and sweeten your Brussels.
600
00:22:22,103 --> 00:22:24,103
Season with a good
pinch of salt and pepper
601
00:22:24,103 --> 00:22:25,172
and a knob of butter.
602
00:22:26,551 --> 00:22:29,413
If you're good at tossing,
have a little toss.
603
00:22:29,413 --> 00:22:32,413
It's really funny,
that one knob of butter
604
00:22:32,413 --> 00:22:34,482
has its ability of
linking flavors.
605
00:22:34,482 --> 00:22:36,793
You know, the flavor of the
Brussels with the smokey bacon,
606
00:22:36,793 --> 00:22:38,103
with the Rosemary?
607
00:22:38,103 --> 00:22:39,931
Puts a nice shine on it.
608
00:22:39,931 --> 00:22:42,000
And then:
[Jamie clapping]
609
00:22:42,000 --> 00:22:43,103
The secret ingredient.
610
00:22:44,482 --> 00:22:45,862
So secret, I can't find it.
611
00:22:47,275 --> 00:22:48,482
Worcestershire sauce.
612
00:22:50,965 --> 00:22:52,000
One tablespoon,
613
00:22:53,620 --> 00:22:54,689
two tablespoon,
614
00:22:56,758 --> 00:22:57,896
three tablespoon,
615
00:22:59,827 --> 00:23:01,413
four tablespoons,
616
00:23:01,413 --> 00:23:03,482
and five if you're
a little bit fruity
617
00:23:03,482 --> 00:23:05,275
of Worcestershire sauce.
618
00:23:05,275 --> 00:23:06,827
it's gonna reduce down
619
00:23:06,827 --> 00:23:09,965
and it won't be like slap
round your face, you know?
620
00:23:09,965 --> 00:23:11,172
It will just mellow.
621
00:23:12,620 --> 00:23:14,551
So at this point we are done.
622
00:23:14,551 --> 00:23:15,793
[spoon banging]
623
00:23:15,793 --> 00:23:17,000
Of course, we have
a little taste.
624
00:23:20,551 --> 00:23:21,379
Delish.
625
00:23:22,551 --> 00:23:23,482
I could just eat it
as a main course.
626
00:23:23,482 --> 00:23:24,689
Honestly, it is that good.
627
00:23:24,689 --> 00:23:26,724
With some mash potatoes
and a bit of gravy.
628
00:23:26,724 --> 00:23:27,965
Delish.
629
00:23:27,965 --> 00:23:29,413
So brothers, sisters,
630
00:23:33,310 --> 00:23:35,482
as The Style Council once said,
631
00:23:35,482 --> 00:23:37,896
"Let me take you to
the promised land
632
00:23:37,896 --> 00:23:40,172
"and change your
633
00:23:41,000 --> 00:23:42,965
"Brussel sprouts hell."
634
00:23:42,965 --> 00:23:45,379
Let's not throw all
our Brussels away.
635
00:23:45,379 --> 00:23:46,931
Let's serve these bad boys up
636
00:23:49,206 --> 00:23:50,724
and let's love our Brussels.
637
00:23:52,034 --> 00:23:56,448
And if you have any leftovers,
then send them to me.
638
00:23:56,448 --> 00:23:59,344
Jamie Oliver, P.O. Box, Essex.
639
00:24:00,655 --> 00:24:01,448
Job done.
640
00:24:08,034 --> 00:24:09,103
[upbeat music]
641
00:24:09,103 --> 00:24:11,689
Christmas day is nearly here.
642
00:24:11,689 --> 00:24:13,172
Woo hoo!
643
00:24:13,172 --> 00:24:15,896
And I'm talking you through
a few simple tricks and hacks
644
00:24:15,896 --> 00:24:17,413
that will add a
little bit of sparkle
645
00:24:17,413 --> 00:24:19,000
to your favorite dishes.
646
00:24:19,000 --> 00:24:20,206
Keep stress at bay
647
00:24:20,206 --> 00:24:23,655
and make this Christmas
the tastiest one yet.
648
00:24:23,655 --> 00:24:24,896
It's really, really good.
649
00:24:26,413 --> 00:24:27,896
Before we crackle,
650
00:24:27,896 --> 00:24:31,103
let me show you a couple
of fresh festive cocktails.
651
00:24:31,103 --> 00:24:33,275
You can mix these
up in no time at all
652
00:24:33,275 --> 00:24:35,275
and they use a spirit
that you've told me
653
00:24:35,275 --> 00:24:37,517
most of you have in
your drinks cabinet.
654
00:24:37,517 --> 00:24:39,517
So if unexpected guests show up,
655
00:24:39,517 --> 00:24:42,034
there's no need for a last
minute dash to the Offy.
656
00:24:44,206 --> 00:24:45,896
Let me give you a really simple,
657
00:24:45,896 --> 00:24:47,758
delicious Christmas cocktail
658
00:24:47,758 --> 00:24:50,896
that you can have now,
tonight, or on the big day,
659
00:24:50,896 --> 00:24:53,758
and it's the booze that
I know you've got, vodka.
660
00:24:53,758 --> 00:24:57,379
50 mils goes into a glass,
that goes in there like that.
661
00:24:58,551 --> 00:25:00,586
Then we go for 50 mils
of clementine juice.
662
00:25:00,586 --> 00:25:02,310
Two halves go in.
663
00:25:02,310 --> 00:25:05,965
Clementines just
tastes like Christmas.
664
00:25:05,965 --> 00:25:08,413
So then we top up
with soda water.
665
00:25:08,413 --> 00:25:09,551
It couldn't be easier.
666
00:25:09,551 --> 00:25:10,758
You can do it from a height,
667
00:25:10,758 --> 00:25:12,482
so the bubbles really
get to the bottom
668
00:25:12,482 --> 00:25:13,793
and start to mix it up.
669
00:25:15,137 --> 00:25:19,517
And then stir with a
spoon or a cinnamon stick.
670
00:25:19,517 --> 00:25:22,172
And it's kind of like
a really nice modern
671
00:25:22,172 --> 00:25:24,206
clean version of a Buck's Fizz.
672
00:25:25,620 --> 00:25:27,137
Delicious.
673
00:25:27,137 --> 00:25:30,000
But do you know what I love
just as much, possibly more?
674
00:25:30,000 --> 00:25:31,482
Pomegranate.
675
00:25:31,482 --> 00:25:32,793
If you happen to have one
of these lying around,
676
00:25:32,793 --> 00:25:34,827
this is a lovely alternative.
677
00:25:34,827 --> 00:25:36,206
Just get yourself a half,
678
00:25:36,206 --> 00:25:38,448
hold your hand over
and then squeeze it.
679
00:25:38,448 --> 00:25:42,689
It's so fresh and acidic
and the color is phenomenal.
680
00:25:42,689 --> 00:25:46,103
And then you top that up
with 50 mils of vodka.
681
00:25:46,103 --> 00:25:47,241
[vodka bubbling]
682
00:25:47,241 --> 00:25:49,172
Top up with your soda water.
683
00:25:50,896 --> 00:25:54,379
And it's something a little
bit different and so easy.
684
00:25:54,379 --> 00:25:55,275
Oh!
685
00:25:55,275 --> 00:25:57,724
[festive jazz music]
686
00:25:57,724 --> 00:25:59,551
And if you're
feeling adventurous,
687
00:25:59,551 --> 00:26:03,310
here's a simple trick that
goes down a treat in our house.
688
00:26:03,310 --> 00:26:05,448
My lovely wife did
wanna share a little tip
689
00:26:05,448 --> 00:26:06,724
that she loves to do.
690
00:26:06,724 --> 00:26:09,034
A lot of people haven't
got ice at Christmas.
691
00:26:09,034 --> 00:26:10,448
They've forgotten it
or haven't got it.
692
00:26:10,448 --> 00:26:11,724
It's quite handy to have.
693
00:26:11,724 --> 00:26:13,344
She likes to put
some fruit in there,
694
00:26:13,344 --> 00:26:15,931
cranberries, herbs, zests.
695
00:26:15,931 --> 00:26:17,724
You can kind of pimp it.
You can embellish it.
696
00:26:17,724 --> 00:26:19,689
You can bejazzle your ice.
697
00:26:19,689 --> 00:26:21,448
And they look kind
of cool, right?
698
00:26:21,448 --> 00:26:22,517
And you can use it for anything.
699
00:26:22,517 --> 00:26:25,172
Soft drinks, water, cocktails.
700
00:26:25,172 --> 00:26:26,551
You name it, you can do it.
701
00:26:26,551 --> 00:26:28,206
It's all about having
a little bit of fun,
702
00:26:28,206 --> 00:26:30,068
but ultimately if you
haven't got some ice
703
00:26:30,068 --> 00:26:32,413
and you want some, it's
a job you can do now.
704
00:26:32,413 --> 00:26:34,000
It takes about 30 seconds.
705
00:26:34,000 --> 00:26:35,344
[glass clinking]
706
00:26:35,344 --> 00:26:36,344
So there you go.
707
00:26:36,344 --> 00:26:37,793
Two lovely cocktails.
708
00:26:37,793 --> 00:26:39,413
A nice little pimp of ice cubes.
709
00:26:39,413 --> 00:26:40,896
Now let's cook.
710
00:26:43,724 --> 00:26:45,275
- Yeah!
711
00:26:45,275 --> 00:26:46,586
- It's the little
extras that make
712
00:26:46,586 --> 00:26:48,620
Christmas dinner really special.
713
00:26:48,620 --> 00:26:51,000
So let's talk trimmings.
714
00:26:51,000 --> 00:26:52,551
Like most of the country,
715
00:26:52,551 --> 00:26:54,965
you're probably going
for Pigs-in-Blankets
716
00:26:54,965 --> 00:26:56,275
and Cranberry Sauce.
717
00:26:56,275 --> 00:26:57,620
Gorgeous.
718
00:26:57,620 --> 00:27:00,241
So I've got a couple
of really simple tricks
719
00:27:00,241 --> 00:27:02,517
that make these
classics even better.
720
00:27:04,103 --> 00:27:06,517
You've told me that you
love Pigs-in-Blankets.
721
00:27:06,517 --> 00:27:08,000
Most people do it.
722
00:27:08,000 --> 00:27:10,758
How can you possibly argue
against a good sausage
723
00:27:10,758 --> 00:27:12,241
and smokey bacon?
724
00:27:12,241 --> 00:27:14,862
Gorgeous, but there's a kind
of few little hacks we can do
725
00:27:14,862 --> 00:27:16,103
to make it delicious.
726
00:27:16,103 --> 00:27:18,758
First up, when you are
wrapping the sausage,
727
00:27:18,758 --> 00:27:22,517
just get a knife and run
that knife on the side,
728
00:27:22,517 --> 00:27:24,241
down that rasher of bacon.
729
00:27:24,241 --> 00:27:26,689
So we're just flattening
out, fattening it out,
730
00:27:26,689 --> 00:27:28,000
and lengthening it out.
731
00:27:28,000 --> 00:27:30,000
And what you're
gonna do is then get
732
00:27:30,000 --> 00:27:33,034
a longer piece of bacon
that's thinner and crispier.
733
00:27:33,034 --> 00:27:35,586
Tiny detail. Very,
very important.
734
00:27:35,586 --> 00:27:38,758
Not only that, that's an
opportunity to get some flavor.
735
00:27:38,758 --> 00:27:41,068
So sage would be
really, really good.
736
00:27:41,068 --> 00:27:43,862
If you haven't got that growing
or around or in the fridge,
737
00:27:43,862 --> 00:27:45,310
you could use rosemary.
738
00:27:45,310 --> 00:27:47,482
And if you haven't got
that, you could use thyme.
739
00:27:47,482 --> 00:27:50,482
Just a little bit of herb
makes all the difference.
740
00:27:51,310 --> 00:27:52,793
Start at one end
741
00:27:52,793 --> 00:27:54,931
and just wrap them up like
lovely little parcels,
742
00:27:54,931 --> 00:27:57,896
ready to be cooked
until golden and crisp.
743
00:27:57,896 --> 00:28:00,344
We're gonna just pop them
into a nice hot oven.
744
00:28:00,344 --> 00:28:02,172
We're gonna cook it at
the same temperature
745
00:28:02,172 --> 00:28:03,724
as the roast turkey,
746
00:28:03,724 --> 00:28:05,655
so they're cooking in the
same sort of environment.
747
00:28:05,655 --> 00:28:09,310
And when they get nice
and golden and gnarly,
748
00:28:09,310 --> 00:28:11,448
they look like this.
749
00:28:11,448 --> 00:28:12,931
It looks pretty standard, okay?
750
00:28:12,931 --> 00:28:14,172
Pigs-in-Blankets.
751
00:28:14,172 --> 00:28:16,724
But there's more we can
do to encourage flavor.
752
00:28:16,724 --> 00:28:17,724
Check this out.
753
00:28:17,724 --> 00:28:20,000
If we get a little fish slice,
754
00:28:20,000 --> 00:28:22,793
we just wanna get under
these Pigs-in-Blankets.
755
00:28:22,793 --> 00:28:26,724
And what you can't see is
there's loads of sticky goodness
756
00:28:26,724 --> 00:28:29,862
that's underneath the sausage
that's kinda cooked out.
757
00:28:29,862 --> 00:28:32,000
And often, that ends
up getting washed up
758
00:28:32,000 --> 00:28:33,137
and going down the drain.
759
00:28:33,137 --> 00:28:34,586
We don't want that.
760
00:28:34,586 --> 00:28:37,206
So like a gravy or any
kind of de-glazing of a pan
761
00:28:37,206 --> 00:28:38,310
or a roasting tray,
762
00:28:38,310 --> 00:28:40,000
we wanna get that off.
763
00:28:40,000 --> 00:28:41,344
So put about
764
00:28:41,344 --> 00:28:43,793
three tablespoons of
Worcestershire sauce in there.
765
00:28:43,793 --> 00:28:47,793
So just move it around and
you can see it bubbling away.
766
00:28:47,793 --> 00:28:49,034
[cheerful festive music]
767
00:28:49,034 --> 00:28:51,896
Now just add a little
honey or maple syrup.
768
00:28:51,896 --> 00:28:55,000
So this is taking
Pigs-in-Blankets to
the next level, guys.
769
00:28:56,862 --> 00:28:59,379
Give them a quick
sizzle for a few seconds
770
00:28:59,379 --> 00:29:01,000
and then they're ready to serve.
771
00:29:03,206 --> 00:29:05,379
In literally no time at all,
772
00:29:05,379 --> 00:29:08,275
the fat from the pork that's
cooked out of the sausages
773
00:29:08,275 --> 00:29:11,724
has mixed with that gorgeous
Worcestershire sauce
774
00:29:11,724 --> 00:29:15,034
and the honey, and it's
given it a wonderful glaze.
775
00:29:15,034 --> 00:29:18,413
And it's such a simple,
simple little trick,
776
00:29:18,413 --> 00:29:21,379
but the effect is
absolutely amazing.
777
00:29:21,379 --> 00:29:22,655
And you end up,
778
00:29:22,655 --> 00:29:23,655
[Jamie sighing]
779
00:29:23,655 --> 00:29:25,724
with a delicious, haa,
780
00:29:26,862 --> 00:29:27,689
yummy,
781
00:29:29,827 --> 00:29:33,758
gorgeous Pigs-in-Blanket
like you'd never had before.
782
00:29:33,758 --> 00:29:34,586
Super simple
783
00:29:35,586 --> 00:29:38,206
and very, very yummy.
784
00:29:38,206 --> 00:29:39,758
[upbeat festive music]
785
00:29:39,758 --> 00:29:41,758
Now let's talk about
that Christmas classic,
786
00:29:41,758 --> 00:29:43,137
Cranberry Sauce.
787
00:29:43,137 --> 00:29:44,862
I've got a quick and
easy cheat to make
788
00:29:44,862 --> 00:29:47,448
the ready-made jarred
sauce taste even better.
789
00:29:49,275 --> 00:29:52,827
So how can we take a
jarred cranberry product
790
00:29:52,827 --> 00:29:54,206
and make it even better?
791
00:29:54,206 --> 00:29:55,206
Really simple.
792
00:29:55,206 --> 00:29:57,310
One jar, one apple,
793
00:29:57,310 --> 00:29:59,586
one stick of cinnamon,
794
00:29:59,586 --> 00:30:00,413
[Jamie clapping]
795
00:30:00,413 --> 00:30:01,620
and about four minutes.
796
00:30:01,620 --> 00:30:04,482
So just get an apple,
nice eating apple.
797
00:30:04,482 --> 00:30:05,448
Peel it.
798
00:30:05,448 --> 00:30:07,137
[upbeat jazz music]
799
00:30:07,137 --> 00:30:08,827
Just dice it up.
800
00:30:08,827 --> 00:30:10,551
[knife chopping]
801
00:30:10,551 --> 00:30:12,137
Get yourself a hot pan
802
00:30:12,137 --> 00:30:14,000
and whack in a knob of butter.
803
00:30:14,000 --> 00:30:14,931
About this much.
804
00:30:16,689 --> 00:30:19,310
I'm gonna add a little
cinnamon stick, okay?
805
00:30:19,310 --> 00:30:21,862
If you've got a little
bay leaf, dried or fresh,
806
00:30:21,862 --> 00:30:24,482
it's nice little
flavor going in.
807
00:30:24,482 --> 00:30:27,586
To get a delicious,
nutty, toffee-like taste
808
00:30:27,586 --> 00:30:29,379
for the base of your sauce,
809
00:30:29,379 --> 00:30:31,793
heat your butter
for about 30 seconds
810
00:30:31,793 --> 00:30:34,172
until it begins to turn golden.
811
00:30:34,172 --> 00:30:37,103
And as it starts to
burn, it kind of opens up
812
00:30:37,103 --> 00:30:38,344
and it's really bringing out
813
00:30:38,344 --> 00:30:39,758
the toasty flavor
of the cinnamon.
814
00:30:41,068 --> 00:30:43,862
So now we go in with the apple.
815
00:30:43,862 --> 00:30:46,310
[pan sizzling]
816
00:30:46,310 --> 00:30:48,862
Add your bought jar
of cranberry sauce.
817
00:30:48,862 --> 00:30:50,103
You know what?
818
00:30:50,103 --> 00:30:51,172
You can make your
own cranberry sauce,
819
00:30:51,172 --> 00:30:52,862
but this is gonna be beautiful.
820
00:30:52,862 --> 00:30:56,172
And just simmer for a couple
of minutes to soften the apples
821
00:30:56,172 --> 00:31:00,000
and let those spicy, fruity
flavors marry together.
822
00:31:00,000 --> 00:31:01,551
You don't wanna really
overcook the apple
823
00:31:01,551 --> 00:31:03,172
so it goes like baby food,
824
00:31:03,172 --> 00:31:06,034
but see how the
apple's really tender?
825
00:31:06,034 --> 00:31:09,172
And if you want, you can
kind of just squash up some
826
00:31:09,172 --> 00:31:10,379
and make it sort of pasty.
827
00:31:10,379 --> 00:31:11,965
Delicious. And there you go.
828
00:31:14,137 --> 00:31:18,000
Wonderful Cranberry Apple
Burnt Butter and Cinnamon Sauce
829
00:31:18,000 --> 00:31:18,896
and what a cheat.
830
00:31:22,724 --> 00:31:26,413
[upbeat jazz music]
831
00:31:26,413 --> 00:31:27,896
- Woo!
832
00:31:27,896 --> 00:31:30,068
- The number one thing
you've told me you want is
833
00:31:30,068 --> 00:31:32,310
a recipe for a
Christmas dessert.
834
00:31:32,310 --> 00:31:34,206
This one is from the archives
835
00:31:34,206 --> 00:31:36,344
and is a delicious,
indulgent alternative
836
00:31:36,344 --> 00:31:38,103
to the classic
Christmas Pudding.
837
00:31:39,000 --> 00:31:40,551
If you're feeling adventurous,
838
00:31:40,551 --> 00:31:42,827
then it only takes 15
minutes to rustle up.
839
00:31:43,965 --> 00:31:45,896
It's a cracker of a pudding,
840
00:31:45,896 --> 00:31:48,241
perfect for any occasion,
841
00:31:48,241 --> 00:31:51,620
made with that Italian
Christmas staple, panettone.
842
00:31:53,068 --> 00:31:57,137
The Italians, they make a big
glorified sponge like this,
843
00:31:57,137 --> 00:31:59,931
and they put it in a
posh box and we love it.
844
00:31:59,931 --> 00:32:01,620
It's a brilliant little present.
845
00:32:01,620 --> 00:32:03,724
And I think a lot of
people don't actually know
846
00:32:03,724 --> 00:32:04,965
what to do with it.
847
00:32:04,965 --> 00:32:06,310
Of course, it's
nice cold or hot.
848
00:32:06,310 --> 00:32:07,551
You can toast it.
849
00:32:07,551 --> 00:32:09,517
But it's beautiful,
absolutely beautiful,
850
00:32:09,517 --> 00:32:11,172
in Bread and Butter Pudding.
851
00:32:11,172 --> 00:32:12,965
[Jamie blowing air]
852
00:32:12,965 --> 00:32:16,896
With layers of panettone
drenched in creamy
vanilla custard,
853
00:32:16,896 --> 00:32:18,689
spiked with chocolate
and marmalade,
854
00:32:20,655 --> 00:32:24,758
my Bread and Butter Pudding
has all the elegance of a tart,
855
00:32:24,758 --> 00:32:26,517
but none of the
hassle of pastry.
856
00:32:28,896 --> 00:32:32,827
All I'm gonna do is take the
end off, about one centimeter.
857
00:32:32,827 --> 00:32:36,310
And then we can take the
base off, one centimeter.
858
00:32:36,310 --> 00:32:39,655
And then the sides like this,
just one centimeter slices.
859
00:32:39,655 --> 00:32:42,931
We don't waste anything and
you can't get anything wrong.
860
00:32:42,931 --> 00:32:44,379
There's nothing
you can get wrong.
861
00:32:44,379 --> 00:32:47,448
Even if you were a little
bit tiddly on the old sherry,
862
00:32:47,448 --> 00:32:49,275
you could still do
this beautifully.
863
00:32:49,275 --> 00:32:50,448
[upbeat festive music]
864
00:32:50,448 --> 00:32:51,931
The panettone's gonna
be used both for
865
00:32:51,931 --> 00:32:53,482
the custard soaked filling
866
00:32:53,482 --> 00:32:56,758
and to make the outer crust
of the tart instead of pastry.
867
00:32:58,758 --> 00:33:00,241
To stop the crust sticking,
868
00:33:00,241 --> 00:33:03,344
lightly grease a 28 centimeter
a loose-bottom tart tin.
869
00:33:04,620 --> 00:33:07,931
Smash up fine two
tablespoons of demerara sugar
870
00:33:07,931 --> 00:33:10,758
and mix with two more
tablespoons of sugar
871
00:33:10,758 --> 00:33:12,793
with the granules left whole.
872
00:33:12,793 --> 00:33:15,000
What you'll find is some
bits will be crunchy,
873
00:33:15,000 --> 00:33:17,551
some bits will just kind
of lightly caramelize,
874
00:33:17,551 --> 00:33:19,206
which is nice.
875
00:33:19,206 --> 00:33:21,965
Coat the tin keeping the
excess sugar for later.
876
00:33:24,620 --> 00:33:26,103
So to lining.
877
00:33:26,103 --> 00:33:29,448
I'm just gonna trim this base
here of this brown crust.
878
00:33:29,448 --> 00:33:31,206
Because it's not
quite so delicate,
879
00:33:31,206 --> 00:33:35,000
I'm gonna put this onto
the bottom, just like that.
880
00:33:35,000 --> 00:33:38,241
And then all I'm gonna do
is use these little crusts,
881
00:33:38,241 --> 00:33:42,482
squeeze them and push them up
against the sides like that.
882
00:33:42,482 --> 00:33:45,103
What I love about this is
instead of having to worry about
883
00:33:45,103 --> 00:33:46,965
perfectly rolling out pastry,
884
00:33:46,965 --> 00:33:49,793
you can really make
a great job of this.
885
00:33:49,793 --> 00:33:51,586
If you do it sort of
a little bit scruffy
886
00:33:51,586 --> 00:33:53,413
and not so perfect,
it's still great.
887
00:33:53,413 --> 00:33:55,517
There's nothing technical
or chefy about this at all.
888
00:33:55,517 --> 00:33:57,413
This is kinda like child's play.
889
00:33:57,413 --> 00:33:59,448
So that's our base done.
890
00:33:59,448 --> 00:34:00,344
[soft festive music]
891
00:34:00,344 --> 00:34:01,862
[eggs cracking]
892
00:34:01,862 --> 00:34:03,344
Now time to make the custard.
893
00:34:05,620 --> 00:34:08,655
Crack five large free-range
eggs into a bowl,
894
00:34:08,655 --> 00:34:11,965
add 100 grams of
golden caster sugar,
895
00:34:11,965 --> 00:34:13,724
and whisk for two minutes.
896
00:34:13,724 --> 00:34:16,551
[whisk sploshing]
897
00:34:18,344 --> 00:34:20,586
Heat 300 milliliters
of double cream
898
00:34:20,586 --> 00:34:22,931
and 300 milliliters
of whole milk
899
00:34:22,931 --> 00:34:26,379
with 125 grams of
unsalted butter
900
00:34:26,379 --> 00:34:29,724
and the husk and seeds
of one vanilla pod.
901
00:34:29,724 --> 00:34:32,758
It's gonna flavor that
beautiful custard cream there.
902
00:34:34,103 --> 00:34:36,862
Leave to simmer on a medium
heat for five minutes.
903
00:34:36,862 --> 00:34:39,517
Then, whisking constantly,
904
00:34:39,517 --> 00:34:42,000
add the hot cream mixture
to the eggs and sugar.
905
00:34:44,172 --> 00:34:45,931
And pour some over
the panettone.
906
00:34:47,172 --> 00:34:50,103
Just 1/3 goes in.
907
00:34:50,103 --> 00:34:51,724
It'll get sucked
up straight away.
908
00:34:51,724 --> 00:34:53,862
It absorbs very quickly.
909
00:34:53,862 --> 00:34:56,827
And if you see any little
gaps, plug the hole.
910
00:34:56,827 --> 00:34:58,931
Then we have the
rest of this custard.
911
00:34:58,931 --> 00:35:00,413
In actual fact, we've
got all of the bits
912
00:35:00,413 --> 00:35:03,758
that have fallen off of
the wonderful panettone,
913
00:35:03,758 --> 00:35:05,724
plus this bit here.
914
00:35:05,724 --> 00:35:06,965
And actually, if
I rip this open,
915
00:35:06,965 --> 00:35:08,034
you can kind of see.
916
00:35:08,034 --> 00:35:09,758
See that texture?
917
00:35:09,758 --> 00:35:11,068
That's what
panettone's all about,
918
00:35:11,068 --> 00:35:13,241
all those lovely little
knots and bubbles.
919
00:35:13,241 --> 00:35:16,000
And whether it's stale or
fresh, it really doesn't matter.
920
00:35:16,000 --> 00:35:17,689
So I'm just gonna break it up,
921
00:35:17,689 --> 00:35:21,551
then just get in
there with a spoon.
922
00:35:22,965 --> 00:35:25,965
Some panettones that you
get have got little almonds
923
00:35:25,965 --> 00:35:27,448
or pistachios in,
924
00:35:27,448 --> 00:35:30,137
some have got different
flavorings like amaretto,
925
00:35:30,137 --> 00:35:32,000
orange zest, candied fruit.
926
00:35:32,000 --> 00:35:33,241
And to be honest,
927
00:35:33,241 --> 00:35:34,758
it doesn't really matter
which one you've got.
928
00:35:34,758 --> 00:35:36,034
They're all very nice.
929
00:35:36,034 --> 00:35:37,896
And you can see straight away,
930
00:35:37,896 --> 00:35:42,448
it's just like the most
gorgeous sludge you can get.
931
00:35:42,448 --> 00:35:44,551
So I'm gonna put half in
932
00:35:44,551 --> 00:35:48,517
and I'm just gonna lay
that into our mold.
933
00:35:48,517 --> 00:35:52,413
And then some undeniably
beautiful flavors.
934
00:35:52,413 --> 00:35:56,068
We've got really nice
quality 70% chocolate.
935
00:35:56,068 --> 00:35:57,586
Give it a spank.
936
00:35:57,586 --> 00:36:00,586
And then I'll want about 60
grams, just little chunks,
937
00:36:00,586 --> 00:36:02,586
and I'll save half for on top.
938
00:36:02,586 --> 00:36:04,068
And then marmalade.
939
00:36:04,068 --> 00:36:06,344
It's that lovely bittersweet
orange and the chocolate.
940
00:36:06,344 --> 00:36:07,172
Fantastic.
941
00:36:07,172 --> 00:36:08,896
So just about 60 grams
942
00:36:10,517 --> 00:36:11,620
in and around here.
943
00:36:11,620 --> 00:36:13,137
[upbeat music]
944
00:36:13,137 --> 00:36:15,896
Spoon in the rest of the
panettone and custard mixture,
945
00:36:17,000 --> 00:36:19,034
making sure you've
removed the vanilla pod.
946
00:36:20,137 --> 00:36:21,965
Then top with more
chocolate and marmalade
947
00:36:21,965 --> 00:36:24,310
and the leftover demerara sugar.
948
00:36:24,310 --> 00:36:25,793
So there you go.
949
00:36:25,793 --> 00:36:29,034
A really easy, delicious
dessert, ready to be cooked.
950
00:36:29,034 --> 00:36:30,517
And you know what?
951
00:36:30,517 --> 00:36:32,931
All these little imperfections,
all these little ugly bits,
952
00:36:32,931 --> 00:36:35,000
they become beautiful
bits in the oven.
953
00:36:35,000 --> 00:36:38,689
So 25 minutes at
190 degrees Celsius,
954
00:36:38,689 --> 00:36:41,793
which is about 350
degrees Fahrenheit.
955
00:36:41,793 --> 00:36:42,689
In it goes.
956
00:36:44,068 --> 00:36:46,241
And then when it comes out,
it's gonna look amazing.
957
00:36:46,241 --> 00:36:49,068
Just time for me to clean
down and have a little sherry.
958
00:36:56,413 --> 00:36:57,655
Look at that.
959
00:37:00,379 --> 00:37:03,103
You've still got a little
wobble in the middle,
960
00:37:03,103 --> 00:37:04,379
which I like.
961
00:37:04,379 --> 00:37:06,517
[enchanted festive music]
962
00:37:06,517 --> 00:37:08,551
After leaving it to
rest for 10 minutes,
963
00:37:08,551 --> 00:37:09,827
it's time to plate up.
964
00:37:15,965 --> 00:37:16,862
Here we go.
965
00:37:20,862 --> 00:37:22,000
Crispy on the top,
966
00:37:23,344 --> 00:37:24,620
spongy in the middle.
967
00:37:25,655 --> 00:37:26,586
Gorgeous.
968
00:37:27,517 --> 00:37:30,000
It's good hot. It's good cold.
969
00:37:30,000 --> 00:37:30,965
It's good for dessert.
970
00:37:30,965 --> 00:37:32,517
It's good as an afternoon tea.
971
00:37:33,862 --> 00:37:35,793
A little bit of ice cream.
972
00:37:35,793 --> 00:37:40,103
[enchanted festive
music continues]
973
00:37:41,344 --> 00:37:42,275
Mmm.
974
00:37:42,275 --> 00:37:43,724
Oh yeah.
975
00:37:43,724 --> 00:37:46,344
Marmalade and chocolate,
such a brilliant combination.
976
00:37:49,586 --> 00:37:50,827
Mmm!
977
00:37:50,827 --> 00:37:53,310
That is the Chocolate
Marmalade Panettone
978
00:37:53,310 --> 00:37:54,724
Bread and Butter Pudding.
979
00:37:54,724 --> 00:37:57,379
A beautiful thing
that anyone can do
980
00:37:57,379 --> 00:37:59,724
that tastes
absolutely delicious.
981
00:37:59,724 --> 00:38:00,586
Happy Christmas.
982
00:38:02,655 --> 00:38:04,965
[upbeat festive music]
983
00:38:04,965 --> 00:38:07,344
Christmas day is almost upon us
984
00:38:07,344 --> 00:38:09,827
and I'm gonna talk you
through the final push
985
00:38:09,827 --> 00:38:13,758
to get your Christmas feast
onto the table in style.
986
00:38:13,758 --> 00:38:16,827
But first, let's spare a
thought for the end of the meal.
987
00:38:16,827 --> 00:38:19,482
Here's a few
ridiculously easy twists
988
00:38:19,482 --> 00:38:22,551
to make your cheese
course one to remember.
989
00:38:22,551 --> 00:38:25,344
Okay, so it's cheese board time.
990
00:38:25,344 --> 00:38:27,827
And my friend Jason
is literally like
991
00:38:27,827 --> 00:38:29,793
Luke Skywalker of
the cheese industry.
992
00:38:29,793 --> 00:38:33,896
So we're gonna kind of grill
him about the cheese board.
993
00:38:33,896 --> 00:38:36,862
So whether you've got your
cheese from a speciality store
994
00:38:36,862 --> 00:38:38,517
or a box from a supermarket,
995
00:38:38,517 --> 00:38:41,551
the chances are you've
all got cheddar, Brie
996
00:38:41,551 --> 00:38:43,206
and Stilton, of course.
997
00:38:43,206 --> 00:38:46,241
But whether you've got the
basics or a few fancier ones,
998
00:38:46,241 --> 00:38:49,310
here's how to celebrate
what you've got in style.
999
00:38:50,448 --> 00:38:52,793
So for all the people
sitting at home.
1000
00:38:52,793 --> 00:38:54,275
- [Jason] Yeah.
1001
00:38:54,275 --> 00:38:55,448
- [Jamie] Like when should
they get the cheese out?
1002
00:38:55,448 --> 00:38:56,689
- If it's in the
fridge and stone cold,
1003
00:38:56,689 --> 00:38:58,206
then get it out a
good couple of hours
1004
00:38:58,206 --> 00:39:00,172
before you're
gonna be eating it.
1005
00:39:00,172 --> 00:39:03,137
If it comes out of the
fridge, say it's five degrees,
1006
00:39:03,137 --> 00:39:04,827
you bite it into it and
there's nothing there.
1007
00:39:04,827 --> 00:39:06,137
There's no taste.
1008
00:39:06,137 --> 00:39:08,620
Put it somewhere where
it's gonna not dry out,
1009
00:39:08,620 --> 00:39:10,206
ringing a tea
towel up with water
1010
00:39:10,206 --> 00:39:12,482
and so it's just lightly damp
1011
00:39:12,482 --> 00:39:14,172
and covering it is a good thing.
1012
00:39:14,172 --> 00:39:16,620
- So for me, one of the things
I love about a cheeseboard is
1013
00:39:16,620 --> 00:39:19,206
really making it spectacular,
having fun with it.
1014
00:39:19,206 --> 00:39:20,137
- Yeah, yeah.
1015
00:39:20,137 --> 00:39:21,310
- And I like to have an order.
1016
00:39:21,310 --> 00:39:23,482
And I generally go
from the milder cheeses
1017
00:39:23,482 --> 00:39:24,689
up to the stronger one,
1018
00:39:24,689 --> 00:39:27,000
and I actually
get little numbers
1019
00:39:27,000 --> 00:39:29,965
and sort of like kind of
almost spoon feed the adults.
1020
00:39:29,965 --> 00:39:31,172
Like, "Do this one first."
1021
00:39:31,172 --> 00:39:32,379
But there is a logic
to that, isn't there?
1022
00:39:32,379 --> 00:39:34,000
- Yeah. That's a golden rule.
1023
00:39:34,000 --> 00:39:36,000
There's no point in
starting with a Stilton
1024
00:39:36,000 --> 00:39:37,620
because if you progress to
a cheese which is milder,
1025
00:39:37,620 --> 00:39:39,103
'cause you're not
gonna taste it.
1026
00:39:39,103 --> 00:39:41,310
- Let's talk about like
pimping the cheese board.
1027
00:39:41,310 --> 00:39:43,206
Things that pair up
nicely with cheeses.
1028
00:39:43,206 --> 00:39:45,000
Obviously, the
classics are apples.
1029
00:39:45,000 --> 00:39:45,827
- Yeah.
1030
00:39:45,827 --> 00:39:47,310
- Beautiful pears.
1031
00:39:47,310 --> 00:39:48,586
- You do want something
that's gonna just give you
1032
00:39:48,586 --> 00:39:50,310
a little interval
between each one.
1033
00:39:50,310 --> 00:39:51,517
- Right. Clean the tongue.
1034
00:39:51,517 --> 00:39:53,068
- And that's why I think
apples are so great.
1035
00:39:53,068 --> 00:39:55,000
- So we can put some
bits of apple around.
1036
00:39:55,000 --> 00:39:57,310
We can grab some little figs
1037
00:39:57,310 --> 00:39:59,724
and we can just kind of
squeeze the little figs,
1038
00:39:59,724 --> 00:40:01,034
make it exciting.
1039
00:40:01,034 --> 00:40:03,137
We can kind of get
some pears going.
1040
00:40:03,137 --> 00:40:04,620
Down the bottom of the
table, Christmas Cake.
1041
00:40:04,620 --> 00:40:06,103
What's that good with?
1042
00:40:06,103 --> 00:40:09,655
- What it pairs well with is
something that just gives you
1043
00:40:09,655 --> 00:40:11,172
a little bit of relief actually
1044
00:40:11,172 --> 00:40:13,896
from the intensity of the
fruit of that Christmas Cake.
1045
00:40:13,896 --> 00:40:15,413
- I'm not that partial,
I've gotta say.
1046
00:40:15,413 --> 00:40:18,689
- [Jason] Yeah, I love it
with a cheese like this.
1047
00:40:18,689 --> 00:40:19,517
See what you think.
1048
00:40:19,517 --> 00:40:20,655
- [Jamie] Okay.
1049
00:40:20,655 --> 00:40:21,862
- So this is a
Kirkham's Lancashire,
1050
00:40:21,862 --> 00:40:23,482
but it's got a nice
creamy texture.
1051
00:40:23,482 --> 00:40:25,310
- And if you haven't
got Lancashire,
1052
00:40:25,310 --> 00:40:27,137
then try it with
any hard cheese.
1053
00:40:27,137 --> 00:40:28,241
It's all good.
1054
00:40:28,241 --> 00:40:29,517
Oh my God!
1055
00:40:29,517 --> 00:40:31,620
That's the best way I've
ever had Christmas Cake.
1056
00:40:31,620 --> 00:40:33,241
This gets right on my
nerves, I gotta be honest.
1057
00:40:33,241 --> 00:40:34,068
- [Jason] Yeah. Yeah.
1058
00:40:34,068 --> 00:40:34,931
- This is delicious.
1059
00:40:34,931 --> 00:40:36,413
- Mm-hmm.
1060
00:40:36,413 --> 00:40:37,172
And people would never think
to put those two together,
1061
00:40:37,172 --> 00:40:38,758
I don't think.
1062
00:40:38,758 --> 00:40:40,137
- Oh yeah.
1063
00:40:40,137 --> 00:40:41,000
Right, I'm doing that.
1064
00:40:41,000 --> 00:40:41,965
- Yeah. Yeah.
1065
00:40:41,965 --> 00:40:42,793
- Can I give you a curve ball?
1066
00:40:42,793 --> 00:40:43,758
- [Jason] Go for it.
1067
00:40:43,758 --> 00:40:45,000
- I think I might upset you.
1068
00:40:45,000 --> 00:40:46,034
But cut yourself a
little bit of cheddar,
1069
00:40:46,034 --> 00:40:47,517
then you get some lovely honey
1070
00:40:49,000 --> 00:40:52,620
and just put a nice spoon
over the top like that.
1071
00:40:54,172 --> 00:40:56,551
And then get some coffee beans.
1072
00:40:56,551 --> 00:40:57,862
- Wow.
1073
00:40:57,862 --> 00:41:00,068
- Smash it up and
sprinkle that over
1074
00:41:00,068 --> 00:41:01,620
and put that in your gob.
1075
00:41:01,620 --> 00:41:03,931
And this is not
try and look at it
1076
00:41:03,931 --> 00:41:04,965
from a purist point of view.
1077
00:41:04,965 --> 00:41:06,448
- Yeah, yeah, yeah.
1078
00:41:06,448 --> 00:41:08,827
- But as far as mixing up
Christmas is concerned.
1079
00:41:11,517 --> 00:41:12,413
It's awesome.
1080
00:41:12,413 --> 00:41:14,241
- I like it.
1081
00:41:14,241 --> 00:41:15,758
- Thank you, Jay.
1082
00:41:15,758 --> 00:41:16,586
Happy Christmas.
1083
00:41:16,586 --> 00:41:17,413
- Happy Christmas.
1084
00:41:17,413 --> 00:41:18,241
- You excited?
1085
00:41:18,241 --> 00:41:19,482
- I can't wait.
1086
00:41:19,482 --> 00:41:20,413
- Yeah, me too. Can
I keep some of these?
1087
00:41:20,413 --> 00:41:21,379
- You can keep all of them.
1088
00:41:21,379 --> 00:41:24,931
[festive jazz music]
1089
00:41:24,931 --> 00:41:27,655
- So that almost
wraps things up.
1090
00:41:27,655 --> 00:41:30,379
You've got a sack full of ideas
you can pick and choose from
1091
00:41:30,379 --> 00:41:33,275
to make your Christmas
dinner sensational.
1092
00:41:33,275 --> 00:41:35,241
But I've got one last tip.
1093
00:41:35,241 --> 00:41:37,586
I wanna show you how
to carve your turkey
1094
00:41:37,586 --> 00:41:39,965
so it looks as
good as it tastes.
1095
00:41:41,103 --> 00:41:43,620
This has rested
now for two hours.
1096
00:41:43,620 --> 00:41:47,137
It's succulent, it's
still warm to the touch.
1097
00:41:47,137 --> 00:41:51,034
So there's a few ways we
can tackle this carving.
1098
00:41:51,034 --> 00:41:53,758
But one thing I know from
talking to you guys is that
1099
00:41:53,758 --> 00:41:55,000
blunt knives are a problem.
1100
00:41:55,000 --> 00:41:56,620
So if you have a
steel in your home,
1101
00:41:56,620 --> 00:41:59,413
going from the tip of the steel
and the base of the knife,
1102
00:41:59,413 --> 00:42:02,379
at 45 degrees, to the tip.
1103
00:42:02,379 --> 00:42:05,724
And then on the other
side, the base to the tip.
1104
00:42:05,724 --> 00:42:07,965
Just do that a few times
1105
00:42:07,965 --> 00:42:11,448
just to put the edge
back on your knife.
1106
00:42:11,448 --> 00:42:13,000
[cheerful festive music]
1107
00:42:13,000 --> 00:42:15,206
So there's two methods
I'd like to show you.
1108
00:42:15,206 --> 00:42:17,931
First is kinda the
old school method.
1109
00:42:17,931 --> 00:42:22,103
We'll use the knife just
to remove the wing here.
1110
00:42:22,103 --> 00:42:23,551
So we've got our
wing meat there.
1111
00:42:23,551 --> 00:42:25,172
That's a beautiful
sweet bit of meat there,
1112
00:42:25,172 --> 00:42:27,000
so the real foodie
will fight for that.
1113
00:42:27,000 --> 00:42:28,551
Then we've got our leg here.
1114
00:42:28,551 --> 00:42:31,379
So I like to just
remove this here.
1115
00:42:31,379 --> 00:42:33,931
And then you can
literally use your hands
1116
00:42:33,931 --> 00:42:36,793
and we can disjoint this
lovely bird like that.
1117
00:42:38,103 --> 00:42:40,000
Once you've got that
giant drumstick,
1118
00:42:40,000 --> 00:42:42,172
just shred that tender
meat off the bone.
1119
00:42:43,448 --> 00:42:47,344
Then we get our fork and
we'll classically carve.
1120
00:42:47,344 --> 00:42:51,586
Using the length of the knife
and as it kind of falls off,
1121
00:42:51,586 --> 00:42:54,862
we use the fork to secure
it and out the other end,
1122
00:42:54,862 --> 00:42:56,758
and then that's the
first slice done.
1123
00:42:56,758 --> 00:42:57,827
Skin facing up.
1124
00:42:59,000 --> 00:43:00,689
And then we can
just rattle through,
1125
00:43:00,689 --> 00:43:03,103
nice, smooth actions
down the bird.
1126
00:43:04,344 --> 00:43:05,896
So that's the first method.
1127
00:43:05,896 --> 00:43:08,344
And that's what I watched my
dad do all of my childhood.
1128
00:43:08,344 --> 00:43:09,965
Nothing wrong with it.
Really, really nice.
1129
00:43:09,965 --> 00:43:11,103
But there is another method.
1130
00:43:11,103 --> 00:43:12,689
All you do is get your knife.
1131
00:43:12,689 --> 00:43:15,034
There's a backbone
here on the turkey
1132
00:43:15,034 --> 00:43:19,206
and you go right down to
the base of the breasts.
1133
00:43:19,206 --> 00:43:20,482
Very simply.
1134
00:43:20,482 --> 00:43:22,689
And then just use
your hand or fork
1135
00:43:22,689 --> 00:43:26,448
and your knife to remove the
whole breast, just like that.
1136
00:43:27,655 --> 00:43:31,206
And then that there is
what you end up with,
1137
00:43:31,206 --> 00:43:34,000
a whole chunk of turkey breast.
1138
00:43:34,000 --> 00:43:35,206
[upbeat festive music]
1139
00:43:35,206 --> 00:43:37,000
Carving the breast
this way will give you
1140
00:43:37,000 --> 00:43:40,793
nice even portions, so no one's
fighting for the best bit.
1141
00:43:41,965 --> 00:43:46,827
And you can just fan out
slices of your turkey.
1142
00:43:46,827 --> 00:43:48,034
So there you go, guys.
1143
00:43:48,034 --> 00:43:49,620
Beautifully cooked
turkey, rested,
1144
00:43:49,620 --> 00:43:51,413
carved in two different ways.
1145
00:43:51,413 --> 00:43:54,241
You choose which one
suits you and your family.
1146
00:43:54,241 --> 00:43:56,620
Either way, serve
it up with pride.
1147
00:43:56,620 --> 00:43:58,586
It's gonna be amazing.
1148
00:44:04,000 --> 00:44:04,862
[upbeat festive music]
1149
00:44:04,862 --> 00:44:07,931
[trumpet blowing]
1150
00:44:07,931 --> 00:44:09,413
So there you go, guys.
1151
00:44:09,413 --> 00:44:11,137
The tastiest trimmings ever.
1152
00:44:11,137 --> 00:44:13,896
The crispiest, fluffiest
roast potatoes.
1153
00:44:13,896 --> 00:44:16,068
Succulent, beautiful turkey.
1154
00:44:16,068 --> 00:44:18,724
And gravy that will knock
your Christmas socks off.
1155
00:44:23,275 --> 00:44:24,896
So remember guys,
1156
00:44:24,896 --> 00:44:29,000
a little planning now is gonna
save a whole load of stress.
1157
00:44:29,000 --> 00:44:32,724
So sit back, try and
relax, enjoy the day,
1158
00:44:32,724 --> 00:44:37,000
and let's make this
Christmas the best one ever.
1159
00:44:38,310 --> 00:44:40,379
- [Group] Happy Christmas!
1160
00:44:40,379 --> 00:44:41,862
- Everybody.
1161
00:44:41,862 --> 00:44:45,275
[cheerful festive music]
1162
00:45:16,793 --> 00:45:18,241
[upbeat electronic music]
1163
00:45:18,241 --> 00:45:19,551
♪ Ah
87246
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