perfect roast potato it’s not just a potato this is the perfect roast potato
potato this is the perfect roast potato
potato this is the perfect roast potato and if you think I’m going mad it’s
and if you think I’m going mad it’s
and if you think I’m going mad it’s because I’m mad for roast potatoes
because I’m mad for roast potatoes
because I’m mad for roast potatoes crispy outside and fluffy inside we’re
crispy outside and fluffy inside we’re
crispy outside and fluffy inside we’re gonna do it three ways goose fat
gonna do it three ways goose fat
gonna do it three ways goose fat potatoes butter clementine rosemary
potatoes butter clementine rosemary
potatoes butter clementine rosemary garlic and extra virgin olive oil the
garlic and extra virgin olive oil the
garlic and extra virgin olive oil the Maris Piper is an incredible incredible
Maris Piper is an incredible incredible
Maris Piper is an incredible incredible potato fluffy and starchy the peeling of
potato fluffy and starchy the peeling of
potato fluffy and starchy the peeling of the potatoes you don’t need to see that
the potatoes you don’t need to see that
the potatoes you don’t need to see that I’ve got them parboiling in here in
I’ve got them parboiling in here in
I’ve got them parboiling in here in salted boiling water they’re kind of
salted boiling water they’re kind of
salted boiling water they’re kind of that size cook them for about 10 minutes
that size cook them for about 10 minutes
that size cook them for about 10 minutes the best roast potatoes I’ve ever made
the best roast potatoes I’ve ever made
the best roast potatoes I’ve ever made have come from a time when I almost fell
have come from a time when I almost fell
have come from a time when I almost fell I’d overcook them and create your mashed
I’d overcook them and create your mashed
I’d overcook them and create your mashed potatoes okay so you need to tread that
potatoes okay so you need to tread that
potatoes okay so you need to tread that line very very very carefully I can see
line very very very carefully I can see
line very very very carefully I can see they’re just kind of thinking about
they’re just kind of thinking about
they’re just kind of thinking about breaking up pour it into the colander
breaking up pour it into the colander
breaking up pour it into the colander this steaming part here now is also
this steaming part here now is also
this steaming part here now is also incredibly incredibly important it’s
incredibly incredibly important it’s
incredibly incredibly important it’s starting to get starchy see it go kind
starting to get starchy see it go kind
starting to get starchy see it go kind of fluffy and white and a little kind of
of fluffy and white and a little kind of
of fluffy and white and a little kind of flecks and flakes of broken bits of
flecks and flakes of broken bits of
flecks and flakes of broken bits of potato these are the things that are
potato these are the things that are
potato these are the things that are gonna give you crispy bits and we love
gonna give you crispy bits and we love
gonna give you crispy bits and we love crispy bits and a crispy outside okay
crispy bits and a crispy outside okay
crispy bits and a crispy outside okay really really important in tray number
really really important in tray number
really really important in tray number one cold-pressed extra virgin olive oil
one cold-pressed extra virgin olive oil
one cold-pressed extra virgin olive oil 3 tablespoons lower in saturated fats so
3 tablespoons lower in saturated fats so
3 tablespoons lower in saturated fats so we love that we’re gonna move on butter
we love that we’re gonna move on butter
we love that we’re gonna move on butter and olive oil half as much and then a
and olive oil half as much and then a
and olive oil half as much and then a nice knob of butter butter is gonna give
nice knob of butter butter is gonna give
nice knob of butter butter is gonna give you incredible flavor and it’s sort of
you incredible flavor and it’s sort of
you incredible flavor and it’s sort of lovely sweetness but also a strong
lovely sweetness but also a strong
lovely sweetness but also a strong contender for gorgeousness is goose fat
contender for gorgeousness is goose fat
contender for gorgeousness is goose fat you can get it in all the supermarket’s
you can get it in all the supermarket’s
you can get it in all the supermarket’s three or four tablespoons in there
three or four tablespoons in there
three or four tablespoons in there you’re gonna get a richer flavor
you’re gonna get a richer flavor
you’re gonna get a richer flavor it could be pork fat it could be beef
it could be pork fat it could be beef
it could be pork fat it could be beef tallow I love all of them but I
tallow I love all of them but I
tallow I love all of them but I generally sway for the butter and the
generally sway for the butter and the
generally sway for the butter and the olive oil but at Christmas I kind of go
olive oil but at Christmas I kind of go
olive oil but at Christmas I kind of go for the goose fat because it’s so good a
for the goose fat because it’s so good a
for the goose fat because it’s so good a little secret ingredient that I do a
little secret ingredient that I do a
little secret ingredient that I do a swig tablespoon of red wine vinegar it
swig tablespoon of red wine vinegar it
swig tablespoon of red wine vinegar it all disappear and what’s left is a
all disappear and what’s left is a
all disappear and what’s left is a really subtle kind of Tang that just
really subtle kind of Tang that just
really subtle kind of Tang that just helps make the perfect roast potato then
helps make the perfect roast potato then
helps make the perfect roast potato then herbs so let’s go to the olive oil here
herbs so let’s go to the olive oil here
herbs so let’s go to the olive oil here getting some lovely Rosemarie put it
getting some lovely Rosemarie put it
getting some lovely Rosemarie put it under a hot tap if you put it under a
under a hot tap if you put it under a
under a hot tap if you put it under a hot tap it just wakes up the natural
hot tap it just wakes up the natural
hot tap it just wakes up the natural oils in the rosemary
oils in the rosemary
oils in the rosemary okay so rosemary goes in and of course
okay so rosemary goes in and of course
okay so rosemary goes in and of course best friends with garlic leave the skin
best friends with garlic leave the skin
best friends with garlic leave the skin on the skin
on the skin
on the skin we’ll protect the garlic and it will
we’ll protect the garlic and it will
we’ll protect the garlic and it will release the garlic nurse very gently the
release the garlic nurse very gently the
release the garlic nurse very gently the whole bulb of garlic trust me guys then
whole bulb of garlic trust me guys then
whole bulb of garlic trust me guys then we’re going to go to the olive oil and
we’re going to go to the olive oil and
we’re going to go to the olive oil and butter sage is a classic beautiful
butter sage is a classic beautiful
butter sage is a classic beautiful beautiful fragrant herb that goes in and
beautiful fragrant herb that goes in and
beautiful fragrant herb that goes in and then we’ve got cumin team you could use
then we’ve got cumin team you could use
then we’ve got cumin team you could use any citrus fruit but at Christmas that
any citrus fruit but at Christmas that
any citrus fruit but at Christmas that clementines particularly good just the
clementines particularly good just the
clementines particularly good just the zest lovely that will make a difference
zest lovely that will make a difference
zest lovely that will make a difference it’s gonna be really really good last
it’s gonna be really really good last
it’s gonna be really really good last but not least goose fat just go brave on
but not least goose fat just go brave on
but not least goose fat just go brave on bay leaves dried ones are okay fresh
bay leaves dried ones are okay fresh
bay leaves dried ones are okay fresh amazing four five six and then go in
amazing four five six and then go in
amazing four five six and then go in with some thyme we’re gonna hit these up
with some thyme we’re gonna hit these up
with some thyme we’re gonna hit these up with some salt and pepper olive oil rose
with some salt and pepper olive oil rose
with some salt and pepper olive oil rose my garlic clementine butter olive oil
my garlic clementine butter olive oil
my garlic clementine butter olive oil and sage and bay thyme and goose fat
and sage and bay thyme and goose fat
and sage and bay thyme and goose fat delicious now back over here while these
delicious now back over here while these
delicious now back over here while these little bad boys are steaming hot right
little bad boys are steaming hot right
little bad boys are steaming hot right we need to chop them up scratching and
we need to chop them up scratching and
we need to chop them up scratching and scraping the edge your chuffing right
scraping the edge your chuffing right
scraping the edge your chuffing right I’ve made it up okay look what I’m doing
I’ve made it up okay look what I’m doing
I’ve made it up okay look what I’m doing look what I’m doing wooo see how I’ve
look what I’m doing wooo see how I’ve
look what I’m doing wooo see how I’ve beaten up right so that’s good so we’re
beaten up right so that’s good so we’re
beaten up right so that’s good so we’re gonna go in while they’re hot just mix
gonna go in while they’re hot just mix
gonna go in while they’re hot just mix up all of these absolutely gorgeous so
up all of these absolutely gorgeous so
up all of these absolutely gorgeous so I’m gonna cook these in an oven about
I’m gonna cook these in an oven about
I’m gonna cook these in an oven about 118 hundred and ninety which is about
118 hundred and ninety which is about
118 hundred and ninety which is about 350 Fahrenheit over the period of about
350 Fahrenheit over the period of about
350 Fahrenheit over the period of about 50 minutes maybe an hour they’re gonna
50 minutes maybe an hour they’re gonna
50 minutes maybe an hour they’re gonna get gorgeous and golden and crispy but
get gorgeous and golden and crispy but
get gorgeous and golden and crispy but after about 40 minutes I want to show
after about 40 minutes I want to show
after about 40 minutes I want to show you the last little tip to make these
you the last little tip to make these
you the last little tip to make these incredible take the tray out of the oven
incredible take the tray out of the oven
incredible take the tray out of the oven after 40 minutes place the potato masher
after 40 minutes place the potato masher
after 40 minutes place the potato masher on top and then just let it pop and let
on top and then just let it pop and let
on top and then just let it pop and let the lovely starchy inside just puff out
the lovely starchy inside just puff out
the lovely starchy inside just puff out and then create a flatter surface area
and then create a flatter surface area
and then create a flatter surface area on the bottom and the top just do that
on the bottom and the top just do that
on the bottom and the top just do that around the whole tray and then pop it
around the whole tray and then pop it
around the whole tray and then pop it back in for another 10 minutes you can
back in for another 10 minutes you can
back in for another 10 minutes you can hear the sizzle have a little shake-up
hear the sizzle have a little shake-up
hear the sizzle have a little shake-up you can see and you can hear there is
you can see and you can hear there is
you can see and you can hear there is crispy perfection in the house goose fat
crispy perfection in the house goose fat
crispy perfection in the house goose fat potatoes the butter potatoes with the
potatoes the butter potatoes with the
potatoes the butter potatoes with the clementine the smell in this room is off
clementine the smell in this room is off
clementine the smell in this room is off the chart and last but not least the
the chart and last but not least the
the chart and last but not least the rosemary garlic
rosemary garlic
rosemary garlic and extra-virgin olive oil crispy fluffy
and extra-virgin olive oil crispy fluffy
and extra-virgin olive oil crispy fluffy perfect tangy little gorgeous hi guys
perfect tangy little gorgeous hi guys
perfect tangy little gorgeous hi guys okay I’m going to show you how to make a
okay I’m going to show you how to make a
okay I’m going to show you how to make a really simple but really delicious
really simple but really delicious
really simple but really delicious braised red cabbage it’s an amazing dish
braised red cabbage it’s an amazing dish
braised red cabbage it’s an amazing dish from my new cookbook
from my new cookbook
from my new cookbook Jamie’s Christmas with fennel seeds
Jamie’s Christmas with fennel seeds
Jamie’s Christmas with fennel seeds Clementine balsamic vinegar smoky bacon
Clementine balsamic vinegar smoky bacon
Clementine balsamic vinegar smoky bacon and rosemary people are gonna go crazy
and rosemary people are gonna go crazy
and rosemary people are gonna go crazy for it on Christmas Day or in actual
for it on Christmas Day or in actual
for it on Christmas Day or in actual fact any time in the year first up I’ve
fact any time in the year first up I’ve
fact any time in the year first up I’ve got a nice whole red cabbage this is
got a nice whole red cabbage this is
got a nice whole red cabbage this is about kilo in weight I’ve taken the
about kilo in weight I’ve taken the
about kilo in weight I’ve taken the tatty outside leaves off smoky bacon
tatty outside leaves off smoky bacon
tatty outside leaves off smoky bacon here so first job slice it up and I’m
here so first job slice it up and I’m
here so first job slice it up and I’m using a kind of casserole style pan on a
using a kind of casserole style pan on a
using a kind of casserole style pan on a medium heat so bacon in we’re gonna fry
medium heat so bacon in we’re gonna fry
medium heat so bacon in we’re gonna fry this off with about a tablespoon of
this off with about a tablespoon of
this off with about a tablespoon of olive oil then we’re going to render out
olive oil then we’re going to render out
olive oil then we’re going to render out the beautiful natural fat from the bacon
the beautiful natural fat from the bacon
the beautiful natural fat from the bacon beautiful what I’m gonna do is split
beautiful what I’m gonna do is split
beautiful what I’m gonna do is split this red cabbage very carefully in half
this red cabbage very carefully in half
this red cabbage very carefully in half roughly and finely slice the red cabbage
roughly and finely slice the red cabbage
roughly and finely slice the red cabbage the stalk I’m just going to literally
the stalk I’m just going to literally
the stalk I’m just going to literally slice up in any old way I think this is
slice up in any old way I think this is
slice up in any old way I think this is one of the cheapest vegetables that you
one of the cheapest vegetables that you
one of the cheapest vegetables that you can buy I think personally that a lot of
can buy I think personally that a lot of
can buy I think personally that a lot of people think that red cabbage is like a
people think that red cabbage is like a
people think that red cabbage is like a frumpy boring veg absolutely no way
frumpy boring veg absolutely no way
frumpy boring veg absolutely no way delicious now I can hear that the bacon
delicious now I can hear that the bacon
delicious now I can hear that the bacon is changing sound it’s starting to get
is changing sound it’s starting to get
is changing sound it’s starting to get golden if you look in there and when
golden if you look in there and when
golden if you look in there and when it’s getting lightly golden I’m gonna
it’s getting lightly golden I’m gonna
it’s getting lightly golden I’m gonna add two or three big sprigs of rosemary
add two or three big sprigs of rosemary
add two or three big sprigs of rosemary go in and I want the rosemary to absorb
go in and I want the rosemary to absorb
go in and I want the rosemary to absorb all of that lovely fat from the bacon
all of that lovely fat from the bacon
all of that lovely fat from the bacon and the rose me is then gonna go really
and the rose me is then gonna go really
and the rose me is then gonna go really really crispy so look at this guys the
really crispy so look at this guys the
really crispy so look at this guys the rosemary goes deep green and stomachs to
rosemary goes deep green and stomachs to
rosemary goes deep green and stomachs to go equally crispy just like the bacon
go equally crispy just like the bacon
go equally crispy just like the bacon I’m gonna remove the rosemary and the
I’m gonna remove the rosemary and the
I’m gonna remove the rosemary and the bacon with a slotted spoon and I’m gonna
bacon with a slotted spoon and I’m gonna
bacon with a slotted spoon and I’m gonna leave behind the fat right in here look
leave behind the fat right in here look
leave behind the fat right in here look at that
at that
at that that’s all smoky bacon fat I’m gonna
that’s all smoky bacon fat I’m gonna
that’s all smoky bacon fat I’m gonna take a little knob of butter put that in
take a little knob of butter put that in
take a little knob of butter put that in there we’re gonna go in with two
there we’re gonna go in with two
there we’re gonna go in with two teaspoons level or fennel seeds have a
teaspoons level or fennel seeds have a
teaspoons level or fennel seeds have a look at these these are my favorite
look at these these are my favorite
look at these these are my favorite spice I use it so often and it’s really
spice I use it so often and it’s really
spice I use it so often and it’s really really good so I’m just gonna tear in
really good so I’m just gonna tear in
really good so I’m just gonna tear in some prunes a little hand
some prunes a little hand
some prunes a little hand these have the most incredible dynamic
these have the most incredible dynamic
these have the most incredible dynamic flavor they will completely disintegrate
flavor they will completely disintegrate
flavor they will completely disintegrate into nothing and then I’m going to go in
into nothing and then I’m going to go in
into nothing and then I’m going to go in with the red cabbage do one or two nice
with the red cabbage do one or two nice
with the red cabbage do one or two nice apples roughly chop it this will give
apples roughly chop it this will give
apples roughly chop it this will give amazing sweetness to this dish without
amazing sweetness to this dish without
amazing sweetness to this dish without having to use like loads of brown sugar
having to use like loads of brown sugar
having to use like loads of brown sugar and stuff like that look at the color
and stuff like that look at the color
and stuff like that look at the color guys
guys
guys the amazing purple against the white of
the amazing purple against the white of
the amazing purple against the white of the apples
the apples
the apples I’ll add a nice little pinch of salt and
I’ll add a nice little pinch of salt and
I’ll add a nice little pinch of salt and pepper and then there’s one last
pepper and then there’s one last
pepper and then there’s one last ingredient I’m gonna add about 8 to 10
ingredient I’m gonna add about 8 to 10
ingredient I’m gonna add about 8 to 10 tablespoons of balsamic vinegar and
tablespoons of balsamic vinegar and
tablespoons of balsamic vinegar and we’re gonna cook it all away so guys it
we’re gonna cook it all away so guys it
we’re gonna cook it all away so guys it might seem like a lot of balsamic
might seem like a lot of balsamic
might seem like a lot of balsamic vinegar but please just trust me when
vinegar but please just trust me when
vinegar but please just trust me when that cooks away it’s gonna bring all the
that cooks away it’s gonna bring all the
that cooks away it’s gonna bring all the flavors together so you got the sweet
flavors together so you got the sweet
flavors together so you got the sweet and the sour of the vinegar and the
and the sour of the vinegar and the
and the sour of the vinegar and the apples and the prunes you know with all
apples and the prunes you know with all
apples and the prunes you know with all those spices and the smoking bacon it’s
those spices and the smoking bacon it’s
those spices and the smoking bacon it’s gonna be delicious
gonna be delicious
gonna be delicious so lid on medium heat 25 minutes I’ll
so lid on medium heat 25 minutes I’ll
so lid on medium heat 25 minutes I’ll stir that every five minutes so see you
stir that every five minutes so see you
stir that every five minutes so see you in twenty five so this has had 25
in twenty five so this has had 25
in twenty five so this has had 25 minutes it’s a phenomenal color you
minutes it’s a phenomenal color you
minutes it’s a phenomenal color you might want to add just a little bit more
might want to add just a little bit more
might want to add just a little bit more fresh butter just to kind of help join
fresh butter just to kind of help join
fresh butter just to kind of help join all the flavors and then if you wanted
all the flavors and then if you wanted
all the flavors and then if you wanted to you can just use a classic Christmas
to you can just use a classic Christmas
to you can just use a classic Christmas flavor like Clementi and that’s the last
flavor like Clementi and that’s the last
flavor like Clementi and that’s the last thing the last bit of sweetener that
thing the last bit of sweetener that
thing the last bit of sweetener that kind of stops the frying look at that
kind of stops the frying look at that
kind of stops the frying look at that it’s just a beautiful thing of course
it’s just a beautiful thing of course
it’s just a beautiful thing of course cabbage is incredibly good for you but
cabbage is incredibly good for you but
cabbage is incredibly good for you but we’ve made this so desirable so
we’ve made this so desirable so
we’ve made this so desirable so delicious and then don’t forget the
delicious and then don’t forget the
delicious and then don’t forget the rosemary and the crispy bacon bits
rosemary and the crispy bacon bits
rosemary and the crispy bacon bits absolutely gorgeous that will feed and a
absolutely gorgeous that will feed and a
absolutely gorgeous that will feed and a side dish ten people easy-peasy really
side dish ten people easy-peasy really
side dish ten people easy-peasy really nice tender but the crunch from the
nice tender but the crunch from the
nice tender but the crunch from the bacon still there and the rosemary an
bacon still there and the rosemary an
bacon still there and the rosemary an absolutely beautiful red cabbage dish if
absolutely beautiful red cabbage dish if
absolutely beautiful red cabbage dish if you want more red cabbage inspiration
you want more red cabbage inspiration
you want more red cabbage inspiration hit the I box up there Erin Kay’s has
hit the I box up there Erin Kay’s has
hit the I box up there Erin Kay’s has done a beautiful cabbage slaw with a bit
done a beautiful cabbage slaw with a bit
done a beautiful cabbage slaw with a bit of a twist and don’t forget if you have
of a twist and don’t forget if you have
of a twist and don’t forget if you have leftovers of this you can kind of
leftovers of this you can kind of
leftovers of this you can kind of redress it like
redress it like
redress it like salad and have it with beautiful
salad and have it with beautiful
salad and have it with beautiful leftover things like you know your hams
leftover things like you know your hams
leftover things like you know your hams your meats in your cheeses and that kind
your meats in your cheeses and that kind
your meats in your cheeses and that kind of like Boxing Day fare so there you go
of like Boxing Day fare so there you go
of like Boxing Day fare so there you go red cabbage but not as you know until
red cabbage but not as you know until
red cabbage but not as you know until next time
next time
next time lots of love hello lovely people okay
lots of love hello lovely people okay
lots of love hello lovely people okay we’re gonna make the best gravy in the
we’re gonna make the best gravy in the
we’re gonna make the best gravy in the world oh yes it’s gonna be a beautiful
world oh yes it’s gonna be a beautiful
world oh yes it’s gonna be a beautiful thing okay
thing okay
thing okay so whether you’re cooking beef roast
so whether you’re cooking beef roast
so whether you’re cooking beef roast beef roast pork roast turkey at
beef roast pork roast turkey at
beef roast pork roast turkey at Christmas goose chicken dot game burns
Christmas goose chicken dot game burns
Christmas goose chicken dot game burns it doesn’t matter what you’re cooking
it doesn’t matter what you’re cooking
it doesn’t matter what you’re cooking I’m gonna give you principles that will
I’m gonna give you principles that will
I’m gonna give you principles that will serve you and your family really really
serve you and your family really really
serve you and your family really really well and give you the most extraordinary
well and give you the most extraordinary
well and give you the most extraordinary gravy every single time before I started
gravy every single time before I started
gravy every single time before I started roasting off this beautiful turkey right
roasting off this beautiful turkey right
roasting off this beautiful turkey right here I just had an empty tray just cut
here I just had an empty tray just cut
here I just had an empty tray just cut up some onions leave the skin on that’s
up some onions leave the skin on that’s
up some onions leave the skin on that’s fine
fine
fine don’t bother peeling the carrots just
don’t bother peeling the carrots just
don’t bother peeling the carrots just watch him come up chunky the giblets
watch him come up chunky the giblets
watch him come up chunky the giblets often come with any poultry get it in
often come with any poultry get it in
often come with any poultry get it in there it’s the key to incredible flavor
there it’s the key to incredible flavor
there it’s the key to incredible flavor I’ve got some rosemary that’s job done
I’ve got some rosemary that’s job done
I’ve got some rosemary that’s job done now the purpose of that is to lift the
now the purpose of that is to lift the
now the purpose of that is to lift the bird or the meat off the bottom of the
bird or the meat off the bottom of the
bird or the meat off the bottom of the roasting tray and to absorb all the
roasting tray and to absorb all the
roasting tray and to absorb all the flavors that cook the sticky goodness
flavors that cook the sticky goodness
flavors that cook the sticky goodness that cooks out of it we need a little
that cooks out of it we need a little
that cooks out of it we need a little jam jar we need to separate off the fat
jam jar we need to separate off the fat
jam jar we need to separate off the fat so fat always floats to the surface if I
so fat always floats to the surface if I
so fat always floats to the surface if I get a little bit of juice in here you
get a little bit of juice in here you
get a little bit of juice in here you can see the difference here and this fat
can see the difference here and this fat
can see the difference here and this fat will keep in your fridge for months and
will keep in your fridge for months and
will keep in your fridge for months and months and months
months and months
months and months you can put herbs in there if you want
you can put herbs in there if you want
you can put herbs in there if you want it’s a blessing in disguise don’t waste
it’s a blessing in disguise don’t waste
it’s a blessing in disguise don’t waste that so once you got the fat out just
that so once you got the fat out just
that so once you got the fat out just put it on a high heat and bring it to
put it on a high heat and bring it to
put it on a high heat and bring it to the boil okay you want to just reduce
the boil okay you want to just reduce
the boil okay you want to just reduce down the juices when you’re roasting
down the juices when you’re roasting
down the juices when you’re roasting lovely cuts of meat it’s good to have a
lovely cuts of meat it’s good to have a
lovely cuts of meat it’s good to have a high-sided snug-fitting tray okay if
high-sided snug-fitting tray okay if
high-sided snug-fitting tray okay if it’s just really thin and massive
it’s just really thin and massive
it’s just really thin and massive everything’s gonna kind of scored you
everything’s gonna kind of scored you
everything’s gonna kind of scored you can see because it’s a bit snugger and a
can see because it’s a bit snugger and a
can see because it’s a bit snugger and a bit higher see all the juice we’ve got
bit higher see all the juice we’ve got
bit higher see all the juice we’ve got we’ve got an amazing juice and flavor
we’ve got an amazing juice and flavor
we’ve got an amazing juice and flavor now your tray might look a little drier
now your tray might look a little drier
now your tray might look a little drier than this and that’s fine as well
than this and that’s fine as well
than this and that’s fine as well because you’ll probably have sticky bits
because you’ll probably have sticky bits
because you’ll probably have sticky bits of goodness on the bottom I’ve tried to
of goodness on the bottom I’ve tried to
of goodness on the bottom I’ve tried to break it down to three principal levels
break it down to three principal levels
break it down to three principal levels to get you from here to incredible gravy
to get you from here to incredible gravy
to get you from here to incredible gravy do we thicken it do we want to think it
do we thicken it do we want to think it
do we thicken it do we want to think it with a cornflour which you can use or
with a cornflour which you can use or
with a cornflour which you can use or just normal plain flour your choice it’s
just normal plain flour your choice it’s
just normal plain flour your choice it’s all good but then there’s a couple of
all good but then there’s a couple of
all good but then there’s a couple of kickers
kickers
kickers we’ve got Jam here Jam a little thimble
we’ve got Jam here Jam a little thimble
we’ve got Jam here Jam a little thimble cut the teaspoons of jam helps to add
cut the teaspoons of jam helps to add
cut the teaspoons of jam helps to add incredible sort of silk and sweetness
incredible sort of silk and sweetness
incredible sort of silk and sweetness and tang and the thing to rift off of
and tang and the thing to rift off of
and tang and the thing to rift off of that sweetness is acid so see here acid
that sweetness is acid so see here acid
that sweetness is acid so see here acid comes in lots of different forms vinegar
comes in lots of different forms vinegar
comes in lots of different forms vinegar Worcestershire sauce balsamic vinegar
Worcestershire sauce balsamic vinegar
Worcestershire sauce balsamic vinegar beer
beer
beer so first up acid why are we thinking
so first up acid why are we thinking
so first up acid why are we thinking roast turkey I’m thinking Christmas pour
roast turkey I’m thinking Christmas pour
roast turkey I’m thinking Christmas pour maybe roast pour is the best thing to do
maybe roast pour is the best thing to do
maybe roast pour is the best thing to do you know hundred mils just like half a
you know hundred mils just like half a
you know hundred mils just like half a wineglass
wineglass
wineglass not a lot use this liquid to scrape all
not a lot use this liquid to scrape all
not a lot use this liquid to scrape all the goodness off the side we’re using
the goodness off the side we’re using
the goodness off the side we’re using alcohol you cook better way it’s
alcohol you cook better way it’s
alcohol you cook better way it’s Christmas it’s Turkey
Christmas it’s Turkey
Christmas it’s Turkey couple of teaspoons of Quinn goes in so
couple of teaspoons of Quinn goes in so
couple of teaspoons of Quinn goes in so this is exciting guys this is really
this is exciting guys this is really
this is exciting guys this is really exciting certainly in Britain we love to
exciting certainly in Britain we love to
exciting certainly in Britain we love to thicken a gravy we want a bit more body
thicken a gravy we want a bit more body
thicken a gravy we want a bit more body there okay you know for a turkey for a
there okay you know for a turkey for a
there okay you know for a turkey for a tray this size I’m going to go in with
tray this size I’m going to go in with
tray this size I’m going to go in with three teaspoons plain flour I don’t want
three teaspoons plain flour I don’t want
three teaspoons plain flour I don’t want any lumps just move it and let the flour
any lumps just move it and let the flour
any lumps just move it and let the flour soak up all that flavor it smells
soak up all that flavor it smells
soak up all that flavor it smells incredible that’s nice and thick now I’m
incredible that’s nice and thick now I’m
incredible that’s nice and thick now I’m adding stock here guys you could add
adding stock here guys you could add
adding stock here guys you could add water because there’s so much flavor
water because there’s so much flavor
water because there’s so much flavor from the turkey and the giblets I’m
from the turkey and the giblets I’m
from the turkey and the giblets I’m gonna really almost overfill this tray
gonna really almost overfill this tray
gonna really almost overfill this tray and that’s why it’s really nice to have
and that’s why it’s really nice to have
and that’s why it’s really nice to have a nice high side of roasting change
a nice high side of roasting change
a nice high side of roasting change basically the longer you leave it to
basically the longer you leave it to
basically the longer you leave it to reduce and go thick and dark it will go
reduce and go thick and dark it will go
reduce and go thick and dark it will go 10 times more tasty so I’m going to let
10 times more tasty so I’m going to let
10 times more tasty so I’m going to let this simmer now for about half an hour
this simmer now for about half an hour
this simmer now for about half an hour then we’ll come and have a look you can
then we’ll come and have a look you can
then we’ll come and have a look you can see it’s really watery and kind of
see it’s really watery and kind of
see it’s really watery and kind of fairly ugly now in half an hour that’s
fairly ugly now in half an hour that’s
fairly ugly now in half an hour that’s gonna be a different story
gonna be a different story
gonna be a different story beautiful that is about 20-25 minutes
beautiful that is about 20-25 minutes
beautiful that is about 20-25 minutes and you can see it looks dark rich is
and you can see it looks dark rich is
and you can see it looks dark rich is thickened up beautifully so now we need
thickened up beautifully so now we need
thickened up beautifully so now we need to pass it when you’ve got the gravy to
to pass it when you’ve got the gravy to
to pass it when you’ve got the gravy to the texture that you want just simply
the texture that you want just simply
the texture that you want just simply pour it in and that colander is gonna
pour it in and that colander is gonna
pour it in and that colander is gonna catch all the larger parts and if you’ve
catch all the larger parts and if you’ve
catch all the larger parts and if you’ve got lots of sediment around the side you
got lots of sediment around the side you
got lots of sediment around the side you can put some water in and scratch it
can put some water in and scratch it
can put some water in and scratch it away and pour it back on the top there
away and pour it back on the top there
away and pour it back on the top there give it a little agitation you can put a
give it a little agitation you can put a
give it a little agitation you can put a bit of pressure in there if you keep
bit of pressure in there if you keep
bit of pressure in there if you keep putting more and more pressure on you’re
putting more and more pressure on you’re
putting more and more pressure on you’re going to get a lot of kind of paste of
going to get a lot of kind of paste of
going to get a lot of kind of paste of the veggies and the meat come through
the veggies and the meat come through
the veggies and the meat come through that might be a good thing for you or a
that might be a good thing for you or a
that might be a good thing for you or a bad thing depends what you want but I’m
bad thing depends what you want but I’m
bad thing depends what you want but I’m really happy with this that’s been
really happy with this that’s been
really happy with this that’s been resting for two hours you’re also going
resting for two hours you’re also going
resting for two hours you’re also going to get resting juices it’s very normal
to get resting juices it’s very normal
to get resting juices it’s very normal to have a little bit of kind of foam
to have a little bit of kind of foam
to have a little bit of kind of foam coming to the top and so a little quick
coming to the top and so a little quick
coming to the top and so a little quick way to be able to take that off is just
way to be able to take that off is just
way to be able to take that off is just take your pan to the side of the heat
take your pan to the side of the heat
take your pan to the side of the heat source and if you come and have a look
source and if you come and have a look
source and if you come and have a look now what that will do is it will boil up
now what that will do is it will boil up
now what that will do is it will boil up on one side and push the scum to one
on one side and push the scum to one
on one side and push the scum to one side and just watch me here I’ll just go
side and just watch me here I’ll just go
side and just watch me here I’ll just go in and just touch the side and you’re
in and just touch the side and you’re
in and just touch the side and you’re left with the most fantastic wonderful
left with the most fantastic wonderful
left with the most fantastic wonderful gravy this now is ready for you to
gravy this now is ready for you to
gravy this now is ready for you to simmer you can cool it down heat it up
simmer you can cool it down heat it up
simmer you can cool it down heat it up remember this is going to bring heat to
remember this is going to bring heat to
remember this is going to bring heat to the plate whether it’s veggies you know
the plate whether it’s veggies you know
the plate whether it’s veggies you know your carve meats and roast potatoes so
your carve meats and roast potatoes so
your carve meats and roast potatoes so there you go the perfect gravy the only
there you go the perfect gravy the only
there you go the perfect gravy the only thing to do now is just have a little
thing to do now is just have a little
thing to do now is just have a little try beautiful beautiful gravy that will
try beautiful beautiful gravy that will
try beautiful beautiful gravy that will make people very very happy we’re gonna
make people very very happy we’re gonna
make people very very happy we’re gonna do jerk ham haderach hand jerk as a jerk
do jerk ham haderach hand jerk as a jerk
do jerk ham haderach hand jerk as a jerk home you’re calm we’re gonna do jerk a
home you’re calm we’re gonna do jerk a
home you’re calm we’re gonna do jerk a flavor of Jamaica we’re gonna big it up
flavor of Jamaica we’re gonna big it up
flavor of Jamaica we’re gonna big it up I’ve got these little hooks and there’s
I’ve got these little hooks and there’s
I’ve got these little hooks and there’s enough meat on there for two and a half
enough meat on there for two and a half
enough meat on there for two and a half portions right obviously their hand so
portions right obviously their hand so
portions right obviously their hand so they’ve been salted so I’ve had these in
they’ve been salted so I’ve had these in
they’ve been salted so I’ve had these in water overnight so what we’re gonna do
water overnight so what we’re gonna do
water overnight so what we’re gonna do is make our jerk spice so money I would
is make our jerk spice so money I would
is make our jerk spice so money I would like to pass you things you’re gonna be
like to pass you things you’re gonna be
like to pass you things you’re gonna be in charge of the processor over there
in charge of the processor over there
in charge of the processor over there this is the recipe for jerk three cloves
this is the recipe for jerk three cloves
this is the recipe for jerk three cloves of garlic go straight into the processor
of garlic go straight into the processor
of garlic go straight into the processor together with three shallots three
together with three shallots three
together with three shallots three sprigs of thyme and up to three Scotch
sprigs of thyme and up to three Scotch
sprigs of thyme and up to three Scotch bonnets whew
bonnets whew
bonnets whew whack in three bay leaves three little
whack in three bay leaves three little
whack in three bay leaves three little cloves and three-level teaspoons of sea
cloves and three-level teaspoons of sea
cloves and three-level teaspoons of sea salt and three heaped teaspoons of
salt and three heaped teaspoons of
salt and three heaped teaspoons of allspice about three teaspoons of honey
allspice about three teaspoons of honey
allspice about three teaspoons of honey three tablespoons of rum and then the
three tablespoons of rum and then the
three tablespoons of rum and then the same of vinegar now we’re going to whiz
same of vinegar now we’re going to whiz
same of vinegar now we’re going to whiz that up so just press on mama and pour
that up so just press on mama and pour
that up so just press on mama and pour in the free tablespoons of olive oil and
in the free tablespoons of olive oil and
in the free tablespoons of olive oil and blitz blitz blitz so mum put these
blitz blitz blitz so mum put these
blitz blitz blitz so mum put these gloves on right and let’s have a little
gloves on right and let’s have a little
gloves on right and let’s have a little massage yay I’m gonna pour the jerk over
massage yay I’m gonna pour the jerk over
massage yay I’m gonna pour the jerk over the Hox here and mum will perform just
the Hox here and mum will perform just
the Hox here and mum will perform just incredible massage that she does
incredible massage that she does
incredible massage that she does makes it a lot when the hot cooks up low
makes it a lot when the hot cooks up low
makes it a lot when the hot cooks up low and slow the meat pulls away like hunts
and slow the meat pulls away like hunts
and slow the meat pulls away like hunts all tender and delicious so I’m gonna
all tender and delicious so I’m gonna
all tender and delicious so I’m gonna whack these in the oven these can go in
whack these in the oven these can go in
whack these in the oven these can go in and like my darling Delia used to say
and like my darling Delia used to say
and like my darling Delia used to say here’s one I made earlier
here’s one I made earlier
here’s one I made earlier now with clean hands you go back in and
now with clean hands you go back in and
now with clean hands you go back in and you can see how the meat pulled away
you can see how the meat pulled away
you can see how the meat pulled away from the bone it’s just tender it’s melt
from the bone it’s just tender it’s melt
from the bone it’s just tender it’s melt in your mouth we can give it a little
in your mouth we can give it a little
in your mouth we can give it a little drizzle of olive oil mum you know just
drizzle of olive oil mum you know just
drizzle of olive oil mum you know just the juice of one or two have a little
the juice of one or two have a little
the juice of one or two have a little juice that mummy did yes please tiger a
juice that mummy did yes please tiger a
juice that mummy did yes please tiger a little bit of Clementine juice mum Chuck
little bit of Clementine juice mum Chuck
little bit of Clementine juice mum Chuck us a pound sweetheart reheating the
us a pound sweetheart reheating the
us a pound sweetheart reheating the pulled hock will soften the fact that
pulled hock will soften the fact that
pulled hock will soften the fact that hardens in the fridge and mortally
hardens in the fridge and mortally
hardens in the fridge and mortally caramelize the me team up of the
caramelize the me team up of the
caramelize the me team up of the delicious salad I love cold and sweet
delicious salad I love cold and sweet
delicious salad I love cold and sweet clementines along with some crunchy
clementines along with some crunchy
clementines along with some crunchy radish and romaine lettuce really really
radish and romaine lettuce really really
radish and romaine lettuce really really delicious and delightful a little bit of
delicious and delightful a little bit of
delicious and delightful a little bit of watercress
watercress
watercress there we go and at this stage in the
there we go and at this stage in the
there we go and at this stage in the game we can just have a little drizzle
game we can just have a little drizzle
game we can just have a little drizzle up some olive oil and balsamic vinegar a
up some olive oil and balsamic vinegar a
up some olive oil and balsamic vinegar a little pinch of salt but not too much
little pinch of salt but not too much
little pinch of salt but not too much because you’ve got that season you know
because you’ve got that season you know
because you’ve got that season you know crispy ham and then transform this
crispy ham and then transform this
crispy ham and then transform this delicious warm salad with a kiss of some
delicious warm salad with a kiss of some
delicious warm salad with a kiss of some fresh pomegranate capsules so there you
fresh pomegranate capsules so there you
fresh pomegranate capsules so there you go you’ve got the beautiful warm salad
go you’ve got the beautiful warm salad
go you’ve got the beautiful warm salad that was brilliant mum thanks so much
that was brilliant mum thanks so much
that was brilliant mum thanks so much for coming that was really good brandy
for coming that was really good brandy
for coming that was really good brandy lovely people I’m going to show you how
lovely people I’m going to show you how
lovely people I’m going to show you how to make Hasselback potatoes beautiful
to make Hasselback potatoes beautiful
to make Hasselback potatoes beautiful roast crispy skin potatoes cut in such a
roast crispy skin potatoes cut in such a
roast crispy skin potatoes cut in such a way that they all open up the fan up and
way that they all open up the fan up and
way that they all open up the fan up and you can flavor them in the most
you can flavor them in the most
you can flavor them in the most beautiful way I’ve done this for my new
beautiful way I’ve done this for my new
beautiful way I’ve done this for my new cookbook
cookbook
cookbook Jamie’s Christmas and you can make this
Jamie’s Christmas and you can make this
Jamie’s Christmas and you can make this any time in the year it’s really a
any time in the year it’s really a
any time in the year it’s really a printable it’s not just potatoes guys
printable it’s not just potatoes guys
printable it’s not just potatoes guys parsnips carrots today I am brave enough
parsnips carrots today I am brave enough
parsnips carrots today I am brave enough to have two helpers my little boy buddy
to have two helpers my little boy buddy
to have two helpers my little boy buddy okay and this is petal say hello have
okay and this is petal say hello have
okay and this is petal say hello have you ever heard the word Hasselbeck no
you ever heard the word Hasselbeck no
you ever heard the word Hasselbeck no didn’t think so so I am gonna get two of
didn’t think so so I am gonna get two of
didn’t think so so I am gonna get two of my beautiful spoons I’m gonna lay them
my beautiful spoons I’m gonna lay them
my beautiful spoons I’m gonna lay them down I’m gonna place the potato in
down I’m gonna place the potato in
down I’m gonna place the potato in between the gap to stop the knife going
between the gap to stop the knife going
between the gap to stop the knife going all the way through so I’m gonna make
all the way through so I’m gonna make
all the way through so I’m gonna make little slices every half a centimeter
little slices every half a centimeter
little slices every half a centimeter all the way down to
all the way down to
all the way down to the little spoon and this means that you
the little spoon and this means that you
the little spoon and this means that you don’t slip it’s really got a perfect
don’t slip it’s really got a perfect
don’t slip it’s really got a perfect effect come have a little look here so
effect come have a little look here so
effect come have a little look here so you can see what we’ve done here is
you can see what we’ve done here is
you can see what we’ve done here is create kind of like a crazy little open
create kind of like a crazy little open
create kind of like a crazy little open texture now the great thing about that
texture now the great thing about that
texture now the great thing about that is it makes more surface area which
is it makes more surface area which
is it makes more surface area which means it’s more crispy and I can put
means it’s more crispy and I can put
means it’s more crispy and I can put flavored oils in there what do you think
flavored oils in there what do you think
flavored oils in there what do you think of that kids impressed I am using a
of that kids impressed I am using a
of that kids impressed I am using a Merritt piper potato because it’s really
Merritt piper potato because it’s really
Merritt piper potato because it’s really great for roasting fluffy on the inside
great for roasting fluffy on the inside
great for roasting fluffy on the inside crispy on the outside and that’s exactly
crispy on the outside and that’s exactly
crispy on the outside and that’s exactly what you want in a roast potato or a
what you want in a roast potato or a
what you want in a roast potato or a Hasselbeck I’m gonna put the potatoes in
Hasselbeck I’m gonna put the potatoes in
Hasselbeck I’m gonna put the potatoes in to the tray and these lovely kids are
to the tray and these lovely kids are
to the tray and these lovely kids are going to show you how to make a flavored
going to show you how to make a flavored
going to show you how to make a flavored oil so guys do you know what herb this
oil so guys do you know what herb this
oil so guys do you know what herb this is I’m gonna put a pinch of salt in here
is I’m gonna put a pinch of salt in here
is I’m gonna put a pinch of salt in here to create not just seasoning for this
to create not just seasoning for this
to create not just seasoning for this but an abrasive kind of environment and
but an abrasive kind of environment and
but an abrasive kind of environment and then I’m going to give this better it’s
then I’m going to give this better it’s
then I’m going to give this better it’s a better if you can bash the living
a better if you can bash the living
a better if you can bash the living daylights out of that create a mush for
daylights out of that create a mush for
daylights out of that create a mush for daddy and that immediately sort of
daddy and that immediately sort of
daddy and that immediately sort of breaks down the herb itself releases the
breaks down the herb itself releases the
breaks down the herb itself releases the oils flavor and it’s gonna give you
oils flavor and it’s gonna give you
oils flavor and it’s gonna give you incredible smells so once you’ve got a
incredible smells so once you’ve got a
incredible smells so once you’ve got a mush then we can add our fat that could
mush then we can add our fat that could
mush then we can add our fat that could be butter Turkey drippings or olive oil
be butter Turkey drippings or olive oil
be butter Turkey drippings or olive oil so if you can just muddle that slowly
so if you can just muddle that slowly
so if you can just muddle that slowly rainy circles I’m gonna add some oil to
rainy circles I’m gonna add some oil to
rainy circles I’m gonna add some oil to this and this is going to transmit all
this and this is going to transmit all
this and this is going to transmit all those amazing flavors so what we want to
those amazing flavors so what we want to
those amazing flavors so what we want to do now is make sure all the cut sides
do now is make sure all the cut sides
do now is make sure all the cut sides are facing up then we’re gonna pour this
are facing up then we’re gonna pour this
are facing up then we’re gonna pour this amazing oil look at the color guys look
amazing oil look at the color guys look
amazing oil look at the color guys look at the color and we’ll just give it a
at the color and we’ll just give it a
at the color and we’ll just give it a toss and of course they’re absorbing and
toss and of course they’re absorbing and
toss and of course they’re absorbing and taking on all of that beautiful flavor
taking on all of that beautiful flavor
taking on all of that beautiful flavor I’m gonna put the cut side facing up so
I’m gonna put the cut side facing up so
I’m gonna put the cut side facing up so I’m gonna pop this in the oven they’re
I’m gonna pop this in the oven they’re
I’m gonna pop this in the oven they’re gonna make a really good potato but I
gonna make a really good potato but I
gonna make a really good potato but I want to add to it we’re gonna take some
want to add to it we’re gonna take some
want to add to it we’re gonna take some leftover bread brown or white do you
leftover bread brown or white do you
leftover bread brown or white do you know what nuts these are but you don’t
yeah it’s hazelnut hazelnuts is the nut
yeah it’s hazelnut hazelnuts is the nut of choice but you could use almonds take
of choice but you could use almonds take
of choice but you could use almonds take some more of the time I’m gonna pop
some more of the time I’m gonna pop
some more of the time I’m gonna pop these in the oven what you’ve got is
these in the oven what you’ve got is
these in the oven what you’ve got is really really crispy bread now and you
really really crispy bread now and you
really really crispy bread now and you can see how the skins on the hazelnuts
can see how the skins on the hazelnuts
can see how the skins on the hazelnuts have just kind of come off and they’ve
have just kind of come off and they’ve
have just kind of come off and they’ve toasted basically we’ve created flavor
toasted basically we’ve created flavor
toasted basically we’ve created flavor and
and
and okay there’s a nice little tip to come
okay there’s a nice little tip to come
okay there’s a nice little tip to come these potatoes here have had 45 odd
these potatoes here have had 45 odd
these potatoes here have had 45 odd minutes and I’m gonna use a little brush
minutes and I’m gonna use a little brush
minutes and I’m gonna use a little brush thyme olive oil Hasselback potatoes now
thyme olive oil Hasselback potatoes now
thyme olive oil Hasselback potatoes now my little helper can you take this tray
my little helper can you take this tray
my little helper can you take this tray it’s not hot and just pour it in here
it’s not hot and just pour it in here
it’s not hot and just pour it in here are you tall enough to get in there it’s
are you tall enough to get in there it’s
are you tall enough to get in there it’s quite a big ask let’s help you and then
quite a big ask let’s help you and then
quite a big ask let’s help you and then we’re gonna put some cheese in there so
we’re gonna put some cheese in there so
we’re gonna put some cheese in there so just a few little knobs of cheese so if
just a few little knobs of cheese so if
just a few little knobs of cheese so if I close this can you turn the button
I close this can you turn the button
I close this can you turn the button please you can have them chunky or you
please you can have them chunky or you
please you can have them chunky or you can have them quite fine and then
can have them quite fine and then
can have them quite fine and then sprinkle this on top I’m gonna put this
sprinkle this on top I’m gonna put this
sprinkle this on top I’m gonna put this back in the oven now about 15 more
back in the oven now about 15 more
back in the oven now about 15 more minutes until gnarly and crispy and
minutes until gnarly and crispy and
minutes until gnarly and crispy and golden and sizzling and delicious look
golden and sizzling and delicious look
golden and sizzling and delicious look at that a great Hasselbeck potato but
at that a great Hasselbeck potato but
at that a great Hasselbeck potato but it’s not just potatoes guys parsnips
it’s not just potatoes guys parsnips
it’s not just potatoes guys parsnips carrots absolutely beautiful so have fun
carrots absolutely beautiful so have fun
carrots absolutely beautiful so have fun with it let’s plate these sexy fellows
with it let’s plate these sexy fellows
with it let’s plate these sexy fellows up unbelievable joy for this is what
up unbelievable joy for this is what
up unbelievable joy for this is what you’re getting guys super crispy and
you’re getting guys super crispy and
you’re getting guys super crispy and then on the inside super soft super
then on the inside super soft super
then on the inside super soft super fluffy and of course it it absorbs all
fluffy and of course it it absorbs all
fluffy and of course it it absorbs all those beautiful fats and flavor from the
those beautiful fats and flavor from the
those beautiful fats and flavor from the time delicious
time delicious
time delicious hello lovely people okay I’m gonna do a
hello lovely people okay I’m gonna do a
hello lovely people okay I’m gonna do a little crash course on carving a turkey
little crash course on carving a turkey
little crash course on carving a turkey because when you do carve one of these
because when you do carve one of these
because when you do carve one of these which also applies to duck goose or
which also applies to duck goose or
which also applies to duck goose or chicken it’s a really beautiful thing so
chicken it’s a really beautiful thing so
chicken it’s a really beautiful thing so let’s go through the very basics this is
let’s go through the very basics this is
let’s go through the very basics this is the way that I do it first up you’ve got
the way that I do it first up you’ve got
the way that I do it first up you’ve got the wings here which is beautiful sweet
the wings here which is beautiful sweet
the wings here which is beautiful sweet meat we’re gonna take the wing off first
meat we’re gonna take the wing off first
meat we’re gonna take the wing off first pull the wing help it along just to
pull the wing help it along just to
pull the wing help it along just to remove it and at the ball joint just
remove it and at the ball joint just
remove it and at the ball joint just click that off you can either put that
click that off you can either put that
click that off you can either put that in your gravy but actually I know people
in your gravy but actually I know people
in your gravy but actually I know people will love this they really love this
will love this they really love this
will love this they really love this it’s the sweetest most gorgeous meat in
it’s the sweetest most gorgeous meat in
it’s the sweetest most gorgeous meat in the whole bird there’s a second part of
the whole bird there’s a second part of
the whole bird there’s a second part of the wing here which goes into the
the wing here which goes into the
the wing here which goes into the breasts look at the juice coming out of
breasts look at the juice coming out of
breasts look at the juice coming out of it and we can just kind of bust that you
it and we can just kind of bust that you
it and we can just kind of bust that you can see where the ball joint is just
can see where the ball joint is just
can see where the ball joint is just any of that like that and that will come
any of that like that and that will come
any of that like that and that will come out gorgeous
out gorgeous
out gorgeous there’s the wings we’re gonna go in with
there’s the wings we’re gonna go in with
there’s the wings we’re gonna go in with the thighs now the breast comes around
the thighs now the breast comes around
the thighs now the breast comes around here like that then there’s this little
here like that then there’s this little
here like that then there’s this little bit of skin in the middle which is
bit of skin in the middle which is
bit of skin in the middle which is lightly cut that and then we can just
lightly cut that and then we can just
lightly cut that and then we can just favor it open so guys just with the tip
favor it open so guys just with the tip
favor it open so guys just with the tip of the knife remove this whole leg then
of the knife remove this whole leg then
of the knife remove this whole leg then we’re on to the breast action we want a
we’re on to the breast action we want a
we’re on to the breast action we want a nice sharp knife use the length of your
nice sharp knife use the length of your
nice sharp knife use the length of your carving knife and sort of slow carves
carving knife and sort of slow carves
carving knife and sort of slow carves take your time really nice and juicy so
take your time really nice and juicy so
take your time really nice and juicy so I’m very very pleased of that you’re
I’m very very pleased of that you’re
I’m very very pleased of that you’re getting the lovely sort of sweeter meat
getting the lovely sort of sweeter meat
getting the lovely sort of sweeter meat that’s had slightly less access to the
that’s had slightly less access to the
that’s had slightly less access to the heat of the oven and then you’ve got the
heat of the oven and then you’ve got the
heat of the oven and then you’ve got the top which has been roasted up gorgeous
top which has been roasted up gorgeous
top which has been roasted up gorgeous and you got that crispy skin when it
and you got that crispy skin when it
and you got that crispy skin when it starts to get awkward I tend to flip it
starts to get awkward I tend to flip it
starts to get awkward I tend to flip it round to the other side and then that
round to the other side and then that
round to the other side and then that last bit of meat on the carcass that’s
last bit of meat on the carcass that’s
last bit of meat on the carcass that’s fine because that’s the bit will ship
fine because that’s the bit will ship
fine because that’s the bit will ship off the next day for sandwiches and bits
off the next day for sandwiches and bits
off the next day for sandwiches and bits and pieces like that what you can do is
and pieces like that what you can do is
and pieces like that what you can do is just put a lick of gravy over what
just put a lick of gravy over what
just put a lick of gravy over what you’ve done here so it’s the gravy that
you’ve done here so it’s the gravy that
you’ve done here so it’s the gravy that keeps this piping hot okay and remember
keeps this piping hot okay and remember
keeps this piping hot okay and remember even after two hours that meat was nice
even after two hours that meat was nice
even after two hours that meat was nice and hot
and hot
and hot this is method number one there’s a
this is method number one there’s a
this is method number one there’s a second way I’m not saying it’s better or
second way I’m not saying it’s better or
second way I’m not saying it’s better or worse it’s just different we’re gonna
worse it’s just different we’re gonna
worse it’s just different we’re gonna take our lovely turkey okay we’re gonna
take our lovely turkey okay we’re gonna
take our lovely turkey okay we’re gonna whip off the wing just like we did last
whip off the wing just like we did last
whip off the wing just like we did last time that wing comes off nice and easy
time that wing comes off nice and easy
time that wing comes off nice and easy so here we’re gonna go in between the
so here we’re gonna go in between the
so here we’re gonna go in between the breasts here you can feel it and the
breasts here you can feel it and the
breasts here you can feel it and the drumstick okay well cut in the middle of
drumstick okay well cut in the middle of
drumstick okay well cut in the middle of there really nicely you can see the
there really nicely you can see the
there really nicely you can see the juice coming out so of course we can
juice coming out so of course we can
juice coming out so of course we can pull that leg away we’ve removed the
pull that leg away we’ve removed the
pull that leg away we’ve removed the wing and the leg just like last time
wing and the leg just like last time
wing and the leg just like last time okay exactly the same then you got a
okay exactly the same then you got a
okay exactly the same then you got a little bone that goes down here you can
little bone that goes down here you can
little bone that goes down here you can see it in between the two breasts feel
see it in between the two breasts feel
see it in between the two breasts feel that bone put your knife generally in
that bone put your knife generally in
that bone put your knife generally in the middle just cut the breast off the
the middle just cut the breast off the
the middle just cut the breast off the bone it’s very simple it kind of looks
bone it’s very simple it kind of looks
bone it’s very simple it kind of looks technical but it’s really not you’re
technical but it’s really not you’re
technical but it’s really not you’re just it’s the same as taking a chicken
just it’s the same as taking a chicken
just it’s the same as taking a chicken breast off a chicken look at that you
breast off a chicken look at that you
breast off a chicken look at that you got the whole lovely breast coming off
got the whole lovely breast coming off
got the whole lovely breast coming off what we’ve got here is you’ve got our
what we’ve got here is you’ve got our
what we’ve got here is you’ve got our leftover and we would use those but what
leftover and we would use those but what
leftover and we would use those but what we
we
we here is a whole chunk of breasts and
here is a whole chunk of breasts and
here is a whole chunk of breasts and what’s lovely is we can then portion
what’s lovely is we can then portion
what’s lovely is we can then portion control it very differently we can slice
control it very differently we can slice
control it very differently we can slice it up and some people just prefer this
it up and some people just prefer this
it up and some people just prefer this you can go for a slightly thicker slice
you can go for a slightly thicker slice
you can go for a slightly thicker slice I’ve got the roasted skin and the most
I’ve got the roasted skin and the most
I’ve got the roasted skin and the most roasted meat on the outside and you got
roasted meat on the outside and you got
roasted meat on the outside and you got that sweeter meat that’s near the
that sweeter meat that’s near the
that sweeter meat that’s near the carcass on the bottom so it’s really
carcass on the bottom so it’s really
carcass on the bottom so it’s really nice for you guys to have the option
nice for you guys to have the option
nice for you guys to have the option look at that guy’s you can go right over
look at that guy’s you can go right over
look at that guy’s you can go right over here fan it out like this you can
here fan it out like this you can
here fan it out like this you can redress it people quite like that it’s a
redress it people quite like that it’s a
redress it people quite like that it’s a little bit of gravy just to keep it
little bit of gravy just to keep it
little bit of gravy just to keep it super super hot and of course you serve
super super hot and of course you serve
super super hot and of course you serve gravy at the table as well so there you
gravy at the table as well so there you
gravy at the table as well so there you go guys
go guys
go guys two methods of carving a turkey the
two methods of carving a turkey the
two methods of carving a turkey the old-school method at the table or the
old-school method at the table or the
old-school method at the table or the breasts off and portion control method
breasts off and portion control method
breasts off and portion control method they’re both good new pick what’s good
they’re both good new pick what’s good
they’re both good new pick what’s good for you but more to the point have a
for you but more to the point have a
for you but more to the point have a little look before you do the big carve
little look before you do the big carve
little look before you do the big carve up good luck have a wonderful wonderful
up good luck have a wonderful wonderful
up good luck have a wonderful wonderful meal I’m taking you back into my archive
meal I’m taking you back into my archive
meal I’m taking you back into my archive for an absolute classic
for an absolute classic
for an absolute classic perfect roast potatoes and I’ve been
perfect roast potatoes and I’ve been
perfect roast potatoes and I’ve been perfecting my way of cooking them for
perfecting my way of cooking them for
perfecting my way of cooking them for years
years
years first off I always par boil them for
first off I always par boil them for
first off I always par boil them for about 10 minutes in salted boiling water
about 10 minutes in salted boiling water
about 10 minutes in salted boiling water drain them and then a bit ever toss in
drain them and then a bit ever toss in
drain them and then a bit ever toss in the colander will help fluff up the
the colander will help fluff up the
the colander will help fluff up the edges even more next up you need the fat
edges even more next up you need the fat
edges even more next up you need the fat extra virgin olive oil is the healthiest
extra virgin olive oil is the healthiest
extra virgin olive oil is the healthiest option and will give you a lovely golden
option and will give you a lovely golden
option and will give you a lovely golden crunch or you could use butter for a
crunch or you could use butter for a
crunch or you could use butter for a slightly thicker sweeter crunch or if
slightly thicker sweeter crunch or if
slightly thicker sweeter crunch or if you really want to go all-out
you really want to go all-out
you really want to go all-out you can use goose fat for the thickest
you can use goose fat for the thickest
you can use goose fat for the thickest crunch of all the kids always do them in
crunch of all the kids always do them in
crunch of all the kids always do them in a single layer in the roasting tray and
a single layer in the roasting tray and
a single layer in the roasting tray and give them a good season with salt and
give them a good season with salt and
give them a good season with salt and pepper want to cook this for half an
pepper want to cook this for half an
pepper want to cook this for half an hour about 190 degrees Celsius 375
hour about 190 degrees Celsius 375
hour about 190 degrees Celsius 375 Fahrenheit until about lightly golden
Fahrenheit until about lightly golden
Fahrenheit until about lightly golden and then I want to show you what to do
and then I want to show you what to do
and then I want to show you what to do with the masher and that’s gonna make
with the masher and that’s gonna make
with the masher and that’s gonna make the ultimate roast potato after half an
the ultimate roast potato after half an
the ultimate roast potato after half an hour we’re ready for some masher magic
hour we’re ready for some masher magic
hour we’re ready for some masher magic so what I want to do is I want to
so what I want to do is I want to
so what I want to do is I want to increase the surface area the potato has
increase the surface area the potato has
increase the surface area the potato has on the bottom of the pan so I’m gonna do
on the bottom of the pan so I’m gonna do
on the bottom of the pan so I’m gonna do that by going around these and just
that by going around these and just
that by going around these and just squashing them I’m telling you give this
squashing them I’m telling you give this
squashing them I’m telling you give this a try and you won’t regret it
a try and you won’t regret it
a try and you won’t regret it along with the maximum crunch factor you
along with the maximum crunch factor you
along with the maximum crunch factor you want maximum flavor and I’m adding the
want maximum flavor and I’m adding the
want maximum flavor and I’m adding the herbs now because what I’ve worked out
herbs now because what I’ve worked out
herbs now because what I’ve worked out is that if you put them in at the
is that if you put them in at the
is that if you put them in at the beginning yes you get some good flavor
beginning yes you get some good flavor
beginning yes you get some good flavor but the herbs go black and they kind of
but the herbs go black and they kind of
but the herbs go black and they kind of knock that nice to eat but if you put
knock that nice to eat but if you put
knock that nice to eat but if you put them in half way through you get much
them in half way through you get much
them in half way through you get much more of a perfume of the herbs first up
more of a perfume of the herbs first up
more of a perfume of the herbs first up we’ve got some rosemary coat that with a
we’ve got some rosemary coat that with a
we’ve got some rosemary coat that with a drop of olive oil and a splash of
drop of olive oil and a splash of
drop of olive oil and a splash of vinegar bear with me the vinegar will
vinegar bear with me the vinegar will
vinegar bear with me the vinegar will totally cook away but it’s going to give
totally cook away but it’s going to give
totally cook away but it’s going to give the potato like a kick and then some
the potato like a kick and then some
the potato like a kick and then some garlic here this is about your personal
garlic here this is about your personal
garlic here this is about your personal touch so put in what you like you could
touch so put in what you like you could
touch so put in what you like you could also try time with garlic and bay
or even some sage garlic and Clementine
or even some sage garlic and Clementine zest for another Christmassy twist and
zest for another Christmassy twist and
zest for another Christmassy twist and then once you’ve done that we’re going
then once you’ve done that we’re going
then once you’ve done that we’re going to pop these back in the oven for about
to pop these back in the oven for about
to pop these back in the oven for about 25 minutes 30 minutes or until perfect
25 minutes 30 minutes or until perfect
25 minutes 30 minutes or until perfect to your eye half an hour’s are good and
to your eye half an hour’s are good and
to your eye half an hour’s are good and then when you see those babies and taste
then when you see those babies and taste
then when you see those babies and taste them best best best roast potatoes in
them best best best roast potatoes in
them best best best roast potatoes in the world and here they are
the world and here they are
the world and here they are listen beautifully look at how fluffy
listen beautifully look at how fluffy
listen beautifully look at how fluffy that is in the middle just almost
that is in the middle just almost
that is in the middle just almost falling apart let’s have a try all
falling apart let’s have a try all
falling apart let’s have a try all really good today is a great day because
really good today is a great day because
really good today is a great day because we are making and not roast and for me
we are making and not roast and for me
we are making and not roast and for me that nut roast is about a beautiful
that nut roast is about a beautiful
that nut roast is about a beautiful dinner a beautiful meal textures
dinner a beautiful meal textures
dinner a beautiful meal textures contrast sweetness savoriness it’s a
contrast sweetness savoriness it’s a
contrast sweetness savoriness it’s a wonderful opportunity to love your veg
wonderful opportunity to love your veg
wonderful opportunity to love your veg we’re using some interest in things like
we’re using some interest in things like
we’re using some interest in things like quinoa nuts chestnuts
quinoa nuts chestnuts
quinoa nuts chestnuts spices dried fruit and I’m gonna put it
spices dried fruit and I’m gonna put it
spices dried fruit and I’m gonna put it together with a sauce and some melted
together with a sauce and some melted
together with a sauce and some melted cheese and lovely herbs and you’re gonna
cheese and lovely herbs and you’re gonna
cheese and lovely herbs and you’re gonna love it
love it
love it okay so first job pre-heat your oven to
okay so first job pre-heat your oven to
okay so first job pre-heat your oven to 180 degrees Celsius 350 Fahrenheit next
180 degrees Celsius 350 Fahrenheit next
180 degrees Celsius 350 Fahrenheit next let’s chop up the squash I want to just
let’s chop up the squash I want to just
let’s chop up the squash I want to just dice up a squash into roughly 1
dice up a squash into roughly 1
dice up a squash into roughly 1 centimeter chunks I want to add a couple
centimeter chunks I want to add a couple
centimeter chunks I want to add a couple of tablespoons of oil let’s get the
of tablespoons of oil let’s get the
of tablespoons of oil let’s get the squash straight in we’re not going to
squash straight in we’re not going to
squash straight in we’re not going to completely cook stuff in the pan we’re
completely cook stuff in the pan we’re
completely cook stuff in the pan we’re just going to take the rawness out and
just going to take the rawness out and
just going to take the rawness out and start sharing some flavors I’m using
start sharing some flavors I’m using
start sharing some flavors I’m using backpack chestnuts here you could get
backpack chestnuts here you could get
backpack chestnuts here you could get them in all the supermarkets and if you
them in all the supermarkets and if you
them in all the supermarkets and if you put them in whole and bring them back to
put them in whole and bring them back to
put them in whole and bring them back to life by roasting them with things like
life by roasting them with things like
life by roasting them with things like rosemary ok they’re absolutely delicious
rosemary ok they’re absolutely delicious
rosemary ok they’re absolutely delicious I want one onion now let’s just finely
I want one onion now let’s just finely
I want one onion now let’s just finely chop that two cloves of garlic celery
we definitely want to start the process
we definitely want to start the process of seasoning with sea salt and pepper
of seasoning with sea salt and pepper
of seasoning with sea salt and pepper about half a teaspoon okay in a little
about half a teaspoon okay in a little
about half a teaspoon okay in a little pinch of smoked paprika
pinch of smoked paprika
pinch of smoked paprika I want one level teaspoon of dried
I want one level teaspoon of dried
I want one level teaspoon of dried oregano so I’m just going to quite
oregano so I’m just going to quite
oregano so I’m just going to quite crudely cut up a lovely couple of fill
crudely cut up a lovely couple of fill
crudely cut up a lovely couple of fill mushrooms about 40 grams of butter
mushrooms about 40 grams of butter
mushrooms about 40 grams of butter now just a little bit of lemon zest
now just a little bit of lemon zest
now just a little bit of lemon zest gives a really nice contrast our veg
gives a really nice contrast our veg
gives a really nice contrast our veg here is off the heat now over here we’ve
here is off the heat now over here we’ve
here is off the heat now over here we’ve got a hundred grams of mixed nuts
got a hundred grams of mixed nuts
got a hundred grams of mixed nuts Raziel walnuts hazelnuts cashew nuts
Raziel walnuts hazelnuts cashew nuts
Raziel walnuts hazelnuts cashew nuts next job I need to bash my nuts which is
next job I need to bash my nuts which is
next job I need to bash my nuts which is a lovely opportunity for you to get all
a lovely opportunity for you to get all
a lovely opportunity for you to get all the frustration in your life out but
the frustration in your life out but
the frustration in your life out but with good reason and purpose ah nice
with good reason and purpose ah nice
with good reason and purpose ah nice bashed up nuts I’m gonna put this into
bashed up nuts I’m gonna put this into
bashed up nuts I’m gonna put this into the bulk next in with the quinoa and the
the bulk next in with the quinoa and the
the bulk next in with the quinoa and the dry fruit for lovely large free-range
dry fruit for lovely large free-range
dry fruit for lovely large free-range eggs
eggs
eggs obviously the eggs are gonna really help
obviously the eggs are gonna really help
obviously the eggs are gonna really help to bind the dish we’re gonna go straight
to bind the dish we’re gonna go straight
to bind the dish we’re gonna go straight in like that all the juices and we’ll
in like that all the juices and we’ll
in like that all the juices and we’ll mix that up I’ve rubbed this dish with
mix that up I’ve rubbed this dish with
mix that up I’ve rubbed this dish with butter and I’ve just lined it with some
butter and I’ve just lined it with some
butter and I’ve just lined it with some greaseproof paper just to make it doubly
greaseproof paper just to make it doubly
greaseproof paper just to make it doubly safe but it just pops out nice easy so
safe but it just pops out nice easy so
safe but it just pops out nice easy so I’m just gonna pour this in with the nut
I’m just gonna pour this in with the nut
I’m just gonna pour this in with the nut roast like this squeeze as much as you
roast like this squeeze as much as you
roast like this squeeze as much as you can into there so now I want to whack
can into there so now I want to whack
can into there so now I want to whack this in the oven for 45 to 50 minutes
this in the oven for 45 to 50 minutes
this in the oven for 45 to 50 minutes I’m gonna cook that until it goes golden
I’m gonna cook that until it goes golden
I’m gonna cook that until it goes golden and crisp and gorgeous then next I’m
and crisp and gorgeous then next I’m
and crisp and gorgeous then next I’m going to show you how to make a
going to show you how to make a
going to show you how to make a brilliant sauce that I’m gonna sit that
brilliant sauce that I’m gonna sit that
brilliant sauce that I’m gonna sit that on so it’s kind of cooking into each
on so it’s kind of cooking into each
on so it’s kind of cooking into each other with some melted cheese herbs and
other with some melted cheese herbs and
other with some melted cheese herbs and this sauce is called Celso rasa
this sauce is called Celso rasa
this sauce is called Celso rasa picante it’s gorgeous so I want to put a
picante it’s gorgeous so I want to put a
picante it’s gorgeous so I want to put a little olive oil into the tray I’m gonna
little olive oil into the tray I’m gonna
little olive oil into the tray I’m gonna get two chilies I’m gonna prick it if
get two chilies I’m gonna prick it if
get two chilies I’m gonna prick it if you don’t prick it they’ll explode in
you don’t prick it they’ll explode in
you don’t prick it they’ll explode in your face and I just want to put the
your face and I just want to put the
your face and I just want to put the chilies in home I’m also gonna go in
chilies in home I’m also gonna go in
chilies in home I’m also gonna go in with a stick of cinnamon some garlic
with a stick of cinnamon some garlic
with a stick of cinnamon some garlic just two cloves I’m just gonna get a
just two cloves I’m just gonna get a
just two cloves I’m just gonna get a small onion here cut it into quarters
small onion here cut it into quarters
small onion here cut it into quarters and then into eighths I’m going to go
and then into eighths I’m going to go
and then into eighths I’m going to go for this next part of the recipe with
for this next part of the recipe with
for this next part of the recipe with some thyme and just take the lovely
some thyme and just take the lovely
some thyme and just take the lovely little leaves off the stalk I’m gonna
little leaves off the stalk I’m gonna
little leaves off the stalk I’m gonna put this on top
put this on top
put this on top oh the nut roast just move that time
oh the nut roast just move that time
oh the nut roast just move that time around til it’s coated in the fat and
around til it’s coated in the fat and
around til it’s coated in the fat and then it’s gonna crisp it up and go
then it’s gonna crisp it up and go
then it’s gonna crisp it up and go gorgeous I’m gonna put it to one side
gorgeous I’m gonna put it to one side
gorgeous I’m gonna put it to one side out of the heat go in with my tomatoes
out of the heat go in with my tomatoes
out of the heat go in with my tomatoes what we can also do is and just a little
what we can also do is and just a little
what we can also do is and just a little bit of balsamic vinegar one tablespoon
bit of balsamic vinegar one tablespoon
bit of balsamic vinegar one tablespoon and I’ll turn the heat down to really
and I’ll turn the heat down to really
and I’ll turn the heat down to really low simmer it for 10 50 20 minutes to
low simmer it for 10 50 20 minutes to
low simmer it for 10 50 20 minutes to really develop the flavors and then I’ll
really develop the flavors and then I’ll
really develop the flavors and then I’ll show you what to do with the nut roast
show you what to do with the nut roast
show you what to do with the nut roast next it’s gonna be gorgeous
next it’s gonna be gorgeous
next it’s gonna be gorgeous look at that tip it onto its side like
look at that tip it onto its side like
look at that tip it onto its side like so we can take that grease proof paper
so we can take that grease proof paper
so we can take that grease proof paper off place this in to this amazing sauce
off place this in to this amazing sauce
off place this in to this amazing sauce and I’m just going to grate it some nice
and I’m just going to grate it some nice
and I’m just going to grate it some nice bits of cheddar and that’s going to give
bits of cheddar and that’s going to give
bits of cheddar and that’s going to give it a mazing flavor it obviously melt and
it a mazing flavor it obviously melt and
it a mazing flavor it obviously melt and go gorgeous we can then put our chili on
go gorgeous we can then put our chili on
go gorgeous we can then put our chili on the top put the cinnamon on the top as
the top put the cinnamon on the top as
the top put the cinnamon on the top as well I’ve got those time tips remember
well I’ve got those time tips remember
well I’ve got those time tips remember put that over the whole tray pop it back
put that over the whole tray pop it back
put that over the whole tray pop it back in the oven now for about 10 minutes
in the oven now for about 10 minutes
in the oven now for about 10 minutes okay so let’s have a little look at that
okay so let’s have a little look at that
okay so let’s have a little look at that I purposefully let the great achieve go
I purposefully let the great achieve go
I purposefully let the great achieve go over the edges and let the tomato sauce
over the edges and let the tomato sauce
over the edges and let the tomato sauce cook up the sides and when you get
cook up the sides and when you get
cook up the sides and when you get yourself a nice plate some mashed
yourself a nice plate some mashed
yourself a nice plate some mashed potatoes let’s get some lovely seasonal
potatoes let’s get some lovely seasonal
potatoes let’s get some lovely seasonal kale look at that gorgeous proper
kale look at that gorgeous proper
kale look at that gorgeous proper comfort food get that lovely thick sauce
comfort food get that lovely thick sauce
comfort food get that lovely thick sauce and just put it over one side of the nut
and just put it over one side of the nut
and just put it over one side of the nut loaf over the kale with a little new
loaf over the kale with a little new
loaf over the kale with a little new season olive oil is an absolute dream
season olive oil is an absolute dream
season olive oil is an absolute dream there you go it is delicious and I’m
there you go it is delicious and I’m
there you go it is delicious and I’m gonna try it course you’ve got the
gonna try it course you’ve got the
gonna try it course you’ve got the crispy bits here the soft bits there all
crispy bits here the soft bits there all
crispy bits here the soft bits there all those lovely veggies let’s get right in
those lovely veggies let’s get right in
those lovely veggies let’s get right in there with the sour rustic picante mmm
there with the sour rustic picante mmm
there with the sour rustic picante mmm absolutely delicious guys so until next
absolutely delicious guys so until next
absolutely delicious guys so until next time happy cooking as it’s Christmas I
time happy cooking as it’s Christmas I
time happy cooking as it’s Christmas I want to give me some winning
want to give me some winning
want to give me some winning combinations that give you a big bang
combinations that give you a big bang
combinations that give you a big bang for your buck every single time
for your buck every single time
for your buck every single time smoked salmon horseradish every day
smoked salmon horseradish every day
smoked salmon horseradish every day crest and a bit of lemon brilliant get
crest and a bit of lemon brilliant get
crest and a bit of lemon brilliant get some creme fraiche or yogurt get some
some creme fraiche or yogurt get some
some creme fraiche or yogurt get some regular horseradish nice and hot season
regular horseradish nice and hot season
regular horseradish nice and hot season with a little bit of salt and pepper and
with a little bit of salt and pepper and
with a little bit of salt and pepper and a little squeeze of lemon juice have a
a little squeeze of lemon juice have a
a little squeeze of lemon juice have a little taste make sure it really kicks a
little taste make sure it really kicks a
little taste make sure it really kicks a good punch make sure it’s hot enough get
good punch make sure it’s hot enough get
good punch make sure it’s hot enough get some ciabatta sliced about a centimetre
some ciabatta sliced about a centimetre
some ciabatta sliced about a centimetre thick or any toast
thick or any toast
thick or any toast whack it in a toaster or on a griddle
whack it in a toaster or on a griddle
whack it in a toaster or on a griddle pan and drizzle with a little extra
pan and drizzle with a little extra
pan and drizzle with a little extra virgin olive oil then get yourself some
virgin olive oil then get yourself some
virgin olive oil then get yourself some beautiful
beautiful
beautiful smoked salmon and just lay it
smoked salmon and just lay it
smoked salmon and just lay it beautifully talk about waves on the
beautifully talk about waves on the
beautifully talk about waves on the bottom like that so simple so good
bottom like that so simple so good
bottom like that so simple so good horseradish creme fraiche
[Music]
[Music] some old-school retrogress
some old-school retrogress
some old-school retrogress [Music]
[Music]
[Music] and then finish up a little olive oil
and then finish up a little olive oil
and then finish up a little olive oil and a squeeze of lemon so there you go
and a squeeze of lemon so there you go
and a squeeze of lemon so there you go guys a beautiful Christmas crostini a
guys a beautiful Christmas crostini a
guys a beautiful Christmas crostini a winner every single time give it a go
winner every single time give it a go
winner every single time give it a go you’ll love it
you’ll love it
you’ll love it hi guys hope you’re well Jamie all over
hi guys hope you’re well Jamie all over
hi guys hope you’re well Jamie all over here I am gonna give you my recipe for a
here I am gonna give you my recipe for a
here I am gonna give you my recipe for a great Christmas dessert is indulgent
great Christmas dessert is indulgent
great Christmas dessert is indulgent delicious beautiful to see it is from my
delicious beautiful to see it is from my
delicious beautiful to see it is from my new Christmas cookbook but nothing
new Christmas cookbook but nothing
new Christmas cookbook but nothing Alaska it’s brilliant for Christmas
Alaska it’s brilliant for Christmas
Alaska it’s brilliant for Christmas because you can do bits ahead and put it
because you can do bits ahead and put it
because you can do bits ahead and put it in the freezer and then when it goes out
in the freezer and then when it goes out
in the freezer and then when it goes out it’s stunning first up short crust sweet
it’s stunning first up short crust sweet
it’s stunning first up short crust sweet pastry
pastry
pastry I’ve got plain flour 200 grams and then
I’ve got plain flour 200 grams and then
I’ve got plain flour 200 grams and then the other element of flour is almond
the other element of flour is almond
the other element of flour is almond flour then I’m gonna flavor it subtly
flour then I’m gonna flavor it subtly
flour then I’m gonna flavor it subtly with a fine grater and half an orange
with a fine grater and half an orange
with a fine grater and half an orange one egg goes in really lovely rich yolks
one egg goes in really lovely rich yolks
one egg goes in really lovely rich yolks look at that then I’m gonna go in with a
look at that then I’m gonna go in with a
look at that then I’m gonna go in with a pack of butter about 150 grams sort of
pack of butter about 150 grams sort of
pack of butter about 150 grams sort of generous pinch of salt in here we’re
generous pinch of salt in here we’re
generous pinch of salt in here we’re gonna buzz it up
as soon as it comes together onto a
as soon as it comes together onto a table and I’m just gonna hug it I don’t
table and I’m just gonna hug it I don’t
table and I’m just gonna hug it I don’t want to overwork it I don’t want my hot
want to overwork it I don’t want my hot
want to overwork it I don’t want my hot hands to sort of affect it we’ll wrap it
hands to sort of affect it we’ll wrap it
hands to sort of affect it we’ll wrap it up pop that in the fridge to relax on
up pop that in the fridge to relax on
up pop that in the fridge to relax on there is lovely pastry that I did about
there is lovely pastry that I did about
there is lovely pastry that I did about an hour ago I’ve rubbed this 25
an hour ago I’ve rubbed this 25
an hour ago I’ve rubbed this 25 centimeter mold with some butter and I’m
centimeter mold with some butter and I’m
centimeter mold with some butter and I’m just gonna dust a nice clean surface and
just gonna dust a nice clean surface and
just gonna dust a nice clean surface and just use a rolling pin or some cling
just use a rolling pin or some cling
just use a rolling pin or some cling film just to roll this out so we’re
film just to roll this out so we’re
film just to roll this out so we’re always up now
always up now
always up now just let it kind of go in if something
just let it kind of go in if something
just let it kind of go in if something breaks you can just plug it and fix it
breaks you can just plug it and fix it
breaks you can just plug it and fix it so once you’ve done that get a little
so once you’ve done that get a little
so once you’ve done that get a little fork and we’ll just put a few little
fork and we’ll just put a few little
fork and we’ll just put a few little holes this will just relieve any steam
holes this will just relieve any steam
holes this will just relieve any steam that builds up just use some greaseproof
that builds up just use some greaseproof
that builds up just use some greaseproof paper or some cling film if you gonna
paper or some cling film if you gonna
paper or some cling film if you gonna use cling film use the cook safe cling
use cling film use the cook safe cling
use cling film use the cook safe cling film that the non PVC stuff some people
film that the non PVC stuff some people
film that the non PVC stuff some people have baking beans
have baking beans
have baking beans I have baking rice okay so just push
I have baking rice okay so just push
I have baking rice okay so just push that down then just loosely put this
that down then just loosely put this
that down then just loosely put this over like that and we’re gonna cook this
over like that and we’re gonna cook this
over like that and we’re gonna cook this for 10 minutes at 190 degrees Celsius
for 10 minutes at 190 degrees Celsius
for 10 minutes at 190 degrees Celsius and then after it’s done that what I’ll
and then after it’s done that what I’ll
and then after it’s done that what I’ll do is remove the cling film and the rice
do is remove the cling film and the rice
do is remove the cling film and the rice and let it have another sort of 5 to 10
and let it have another sort of 5 to 10
and let it have another sort of 5 to 10 minutes so it looks like this what I’m
minutes so it looks like this what I’m
minutes so it looks like this what I’m gonna use is some beautiful dulce de
gonna use is some beautiful dulce de
gonna use is some beautiful dulce de leche right we’ll just spoon that out
leche right we’ll just spoon that out
leche right we’ll just spoon that out and then about ten minutes ago I got
and then about ten minutes ago I got
and then about ten minutes ago I got some lovely vanilla ice cream out of the
some lovely vanilla ice cream out of the
some lovely vanilla ice cream out of the freezer and into the fridge and I’m
freezer and into the fridge and I’m
freezer and into the fridge and I’m gonna make a layer of ice cream and just
gonna make a layer of ice cream and just
gonna make a layer of ice cream and just break it up so I’m gonna place in the
break it up so I’m gonna place in the
break it up so I’m gonna place in the freezer and then I’ll show you what’s do
freezer and then I’ll show you what’s do
freezer and then I’ll show you what’s do next so Italian meringue we’re gonna go
next so Italian meringue we’re gonna go
next so Italian meringue we’re gonna go in with 300 grams of sugar we’re gonna
in with 300 grams of sugar we’re gonna
in with 300 grams of sugar we’re gonna go in with 80 milliliters of water we
go in with 80 milliliters of water we
go in with 80 milliliters of water we just give it a little shake around pop
just give it a little shake around pop
just give it a little shake around pop it on a medium-high heat then I’m gonna
it on a medium-high heat then I’m gonna
it on a medium-high heat then I’m gonna use a sugar thermometer now you can get
use a sugar thermometer now you can get
use a sugar thermometer now you can get these online easy-peasy we’re gonna take
these online easy-peasy we’re gonna take
these online easy-peasy we’re gonna take it to 110 degrees Celsius and then turn
it to 110 degrees Celsius and then turn
it to 110 degrees Celsius and then turn it down and let it creep up to 120 I
it down and let it creep up to 120 I
it down and let it creep up to 120 I need 5 eggs guys crack the eggs into a
need 5 eggs guys crack the eggs into a
need 5 eggs guys crack the eggs into a dish do you want pure egg whites no egg
dish do you want pure egg whites no egg
dish do you want pure egg whites no egg yolks okay you don’t wanna bust them so
yolks okay you don’t wanna bust them so
yolks okay you don’t wanna bust them so be gentle we need a clean bowl for our
be gentle we need a clean bowl for our
be gentle we need a clean bowl for our mixer and clean whisk the five egg
mixer and clean whisk the five egg
mixer and clean whisk the five egg whites go in I’m gonna put a pinch of
whites go in I’m gonna put a pinch of
whites go in I’m gonna put a pinch of salt in here okay so let’s get that down
salt in here okay so let’s get that down
salt in here okay so let’s get that down for whack so we’ve got the sugar at 120
for whack so we’ve got the sugar at 120
for whack so we’ve got the sugar at 120 degrees Celsius
degrees Celsius
degrees Celsius and then we are going to carefully pour
and then we are going to carefully pour
and then we are going to carefully pour it into the machine of course it’s
it into the machine of course it’s
it into the machine of course it’s really really hot so it’s immediately
really really hot so it’s immediately
really really hot so it’s immediately cooking the egg whites and it’s gonna
cooking the egg whites and it’s gonna
cooking the egg whites and it’s gonna give you that incredible cooked bouncy
give you that incredible cooked bouncy
give you that incredible cooked bouncy meringue let this whisk for about ten
meringue let this whisk for about ten
meringue let this whisk for about ten minutes to cool down and make it silky
minutes to cool down and make it silky
minutes to cool down and make it silky smooth this is what you get at the end
smooth this is what you get at the end
smooth this is what you get at the end of this beautiful journey last bit is
of this beautiful journey last bit is
of this beautiful journey last bit is that incredible kind of hit of lovely
that incredible kind of hit of lovely
that incredible kind of hit of lovely silky smooth banana with the caramel so
silky smooth banana with the caramel so
silky smooth banana with the caramel so I’m gonna get to cut them at an angle
I’m gonna get to cut them at an angle
I’m gonna get to cut them at an angle about half a centimeter by centimeter
about half a centimeter by centimeter
about half a centimeter by centimeter thick I’m gonna get two parts of lime
thick I’m gonna get two parts of lime
thick I’m gonna get two parts of lime will use the zest from a little fine
will use the zest from a little fine
will use the zest from a little fine grater then I’m gonna roll just to get
grater then I’m gonna roll just to get
grater then I’m gonna roll just to get the juices going cut it in half and then
the juices going cut it in half and then
the juices going cut it in half and then the lime juice over the bananas so we’ve
the lime juice over the bananas so we’ve
the lime juice over the bananas so we’ve got it frozen it’s hard we’ve got an
got it frozen it’s hard we’ve got an
got it frozen it’s hard we’ve got an oven on full whack about 220 we’re gonna
oven on full whack about 220 we’re gonna
oven on full whack about 220 we’re gonna put the banana over the top and let’s
put the banana over the top and let’s
put the banana over the top and let’s get Spile our meringue on top silky
get Spile our meringue on top silky
get Spile our meringue on top silky smooth I’m just gonna move the meringue
smooth I’m just gonna move the meringue
smooth I’m just gonna move the meringue in and around you can try and create
in and around you can try and create
in and around you can try and create some wispy ends and then last but not
some wispy ends and then last but not
some wispy ends and then last but not least a little drizzle or camp coffee
least a little drizzle or camp coffee
least a little drizzle or camp coffee which is coffee flavored essence right
which is coffee flavored essence right
which is coffee flavored essence right just ripple it through there she is so
just ripple it through there she is so
just ripple it through there she is so we’re gonna put this in at 220 degrees
we’re gonna put this in at 220 degrees
we’re gonna put this in at 220 degrees Celsius for about 4 minutes she’s
Celsius for about 4 minutes she’s
Celsius for about 4 minutes she’s looking mighty fine
looking mighty fine
looking mighty fine get yourself a little Bowl or something
get yourself a little Bowl or something
get yourself a little Bowl or something like that and take this over rest it on
like that and take this over rest it on
like that and take this over rest it on top and it will just pop straight out
top and it will just pop straight out
top and it will just pop straight out like that look at that let’s get into
like that look at that let’s get into
like that look at that let’s get into this beautiful dessert into the middle
this beautiful dessert into the middle
this beautiful dessert into the middle gorgeous use your knife underneath the
gorgeous use your knife underneath the
gorgeous use your knife underneath the slice that you’ve created we’ve got the
slice that you’ve created we’ve got the
slice that you’ve created we’ve got the lovely orange and almond crumbly biscuit
lovely orange and almond crumbly biscuit
lovely orange and almond crumbly biscuit base we’ve got the caramel layer here
base we’ve got the caramel layer here
base we’ve got the caramel layer here we’ve got the ice cream the banana and
we’ve got the ice cream the banana and
we’ve got the ice cream the banana and lime and then that beautiful coffee
lime and then that beautiful coffee
lime and then that beautiful coffee tinted Italian meringue is hot on the
tinted Italian meringue is hot on the
tinted Italian meringue is hot on the outside and around the biscuit base and
outside and around the biscuit base and
outside and around the biscuit base and it’s just starting to melt in the middle
it’s just starting to melt in the middle
it’s just starting to melt in the middle it’s a perfect temperature
it’s so good
it’s so good welcome back to my fabulous festive food
welcome back to my fabulous festive food
welcome back to my fabulous festive food combos I’ve got beautiful baked cheese
combos I’ve got beautiful baked cheese
combos I’ve got beautiful baked cheese flavored with rosemary garlic some
flavored with rosemary garlic some
flavored with rosemary garlic some lovely roasted croutons and a little dip
lovely roasted croutons and a little dip
lovely roasted croutons and a little dip of sour cranberry and some crushed nuts
of sour cranberry and some crushed nuts
of sour cranberry and some crushed nuts gorgeous dead-simple first things first
gorgeous dead-simple first things first
gorgeous dead-simple first things first we’re gonna do some baked cheese what I
we’re gonna do some baked cheese what I
we’re gonna do some baked cheese what I want to do is get a knife and just score
want to do is get a knife and just score
want to do is get a knife and just score around the top first and then just shave
around the top first and then just shave
around the top first and then just shave it off like that then what we’re gonna
it off like that then what we’re gonna
it off like that then what we’re gonna do is add some fresh rosemary case have
do is add some fresh rosemary case have
do is add some fresh rosemary case have some garlic and cut it into little
some garlic and cut it into little
some garlic and cut it into little slices and just plump the garlic into
slices and just plump the garlic into
slices and just plump the garlic into the cheese now what we’re gonna do is
the cheese now what we’re gonna do is
the cheese now what we’re gonna do is we’re gonna bake this in an oven at 180
we’re gonna bake this in an oven at 180
we’re gonna bake this in an oven at 180 for about 20 minutes until golden and
for about 20 minutes until golden and
for about 20 minutes until golden and it’s gonna be fantastic
it’s gonna be fantastic
it’s gonna be fantastic I’m just gonna drizzle that with a
I’m just gonna drizzle that with a
I’m just gonna drizzle that with a little olive oil and you see what
little olive oil and you see what
little olive oil and you see what happens so once that gets cooked it
happens so once that gets cooked it
happens so once that gets cooked it looks something like this it’s almost
looks something like this it’s almost
looks something like this it’s almost like a sea of love cheese don’t want
like a sea of love cheese don’t want
like a sea of love cheese don’t want something to dip into it dead simple go
something to dip into it dead simple go
something to dip into it dead simple go and get yourself a rosemary skewer like
and get yourself a rosemary skewer like
and get yourself a rosemary skewer like this okay then get some leftover stale
this okay then get some leftover stale
this okay then get some leftover stale bread and just tear it up what I want
bread and just tear it up what I want
bread and just tear it up what I want you to do is thread on your little bits
you to do is thread on your little bits
you to do is thread on your little bits of bread do yourself about five or six
of bread do yourself about five or six
of bread do yourself about five or six of these or however many people you’ve
of these or however many people you’ve
of these or however many people you’ve got and bake them both together at the
got and bake them both together at the
got and bake them both together at the same time about 15 to 20 minutes
same time about 15 to 20 minutes
same time about 15 to 20 minutes these will go golden and crisp this will
these will go golden and crisp this will
these will go golden and crisp this will go easy like it has done this is what
go easy like it has done this is what
go easy like it has done this is what you get
you get
you get beautiful little roasted toasties takes
beautiful little roasted toasties takes
beautiful little roasted toasties takes no time at all and to add on again I’ve
no time at all and to add on again I’ve
no time at all and to add on again I’ve got some leftover
got some leftover
got some leftover sour cranberries and some sort of nuts
sour cranberries and some sort of nuts
sour cranberries and some sort of nuts from the nut basket buddy just crush up
from the nut basket buddy just crush up
from the nut basket buddy just crush up just finely chop it all and what I love
just finely chop it all and what I love
just finely chop it all and what I love to do just pull off one of these bits of
to do just pull off one of these bits of
to do just pull off one of these bits of toast dip that straight into your little
toast dip that straight into your little
toast dip that straight into your little bath of melting boozy cheese look at
bath of melting boozy cheese look at
bath of melting boozy cheese look at that we dip that into our sour
that we dip that into our sour
that we dip that into our sour cranberries and chopped up nuts and that
cranberries and chopped up nuts and that
cranberries and chopped up nuts and that really is a little mouthful of heaven
really is a little mouthful of heaven
really is a little mouthful of heaven even though it’s a nineteen eighties
even though it’s a nineteen eighties
even though it’s a nineteen eighties trick it’s never boring people go crazy
trick it’s never boring people go crazy
trick it’s never boring people go crazy for it they’ll be
for it they’ll be
for it they’ll be thing left rien I want to do a dish but
thing left rien I want to do a dish but
thing left rien I want to do a dish but it’s so so simple to put together and
it’s so so simple to put together and
it’s so so simple to put together and makes it look like you’ve been cooking
makes it look like you’ve been cooking
makes it look like you’ve been cooking for hours and hours and hours this is
for hours and hours and hours this is
for hours and hours and hours this is three kilos beautiful bit of free-range
three kilos beautiful bit of free-range
three kilos beautiful bit of free-range pork look at that
pork look at that
pork look at that the butcher’s scored the skin and taken
the butcher’s scored the skin and taken
the butcher’s scored the skin and taken the skin off get a nice gorgeous
the skin off get a nice gorgeous
the skin off get a nice gorgeous covering of sea salt pepper and whole
covering of sea salt pepper and whole
covering of sea salt pepper and whole fennel seeds on you joint and then just
fennel seeds on you joint and then just
fennel seeds on you joint and then just a little bit of olive oil just to get
a little bit of olive oil just to get
a little bit of olive oil just to get things going I’m just gonna score that
things going I’m just gonna score that
things going I’m just gonna score that fat on this side and that Liss flavor in
fat on this side and that Liss flavor in
fat on this side and that Liss flavor in as well and I’m just gonna rub it really
as well and I’m just gonna rub it really
as well and I’m just gonna rub it really really nice very very simple do the same
really nice very very simple do the same
really nice very very simple do the same with the skin as well and it’ll be the
with the skin as well and it’ll be the
with the skin as well and it’ll be the best crackling ever to make incredible
best crackling ever to make incredible
best crackling ever to make incredible treacly onions slice up six red onions
treacly onions slice up six red onions
treacly onions slice up six red onions and let’s get that into the pork here
and let’s get that into the pork here
and let’s get that into the pork here this is pomegranate molasses it’s a kind
this is pomegranate molasses it’s a kind
this is pomegranate molasses it’s a kind of syrup of pomegranate juice it’s got
of syrup of pomegranate juice it’s got
of syrup of pomegranate juice it’s got that kind of balsamic eNOS I’m going in
that kind of balsamic eNOS I’m going in
that kind of balsamic eNOS I’m going in heavy with about 150 mils of pomegranate
heavy with about 150 mils of pomegranate
heavy with about 150 mils of pomegranate molasses and matching that amount with
molasses and matching that amount with
molasses and matching that amount with red wine vinegar put the pork on top fat
red wine vinegar put the pork on top fat
red wine vinegar put the pork on top fat side up and cook in the oven for about
side up and cook in the oven for about
side up and cook in the oven for about one hour 20 minutes at 220 degrees
one hour 20 minutes at 220 degrees
one hour 20 minutes at 220 degrees Celsius and then this skin I’m gonna put
Celsius and then this skin I’m gonna put
Celsius and then this skin I’m gonna put on the bars straight on the bars above
on the bars straight on the bars above
on the bars straight on the bars above the pork so it just gets crackly and it
the pork so it just gets crackly and it
the pork so it just gets crackly and it naturally bastes the pork that’s it
lovely roasted pork and the best
lovely roasted pork and the best cracklin ever drain the excess fat off
cracklin ever drain the excess fat off
cracklin ever drain the excess fat off the onions and get them in a bowl the
the onions and get them in a bowl the
the onions and get them in a bowl the molasses if you’re wondering what the
molasses if you’re wondering what the
molasses if you’re wondering what the hell it did is incredible that’s just
hell it did is incredible that’s just
hell it did is incredible that’s just trying onion so good I’ve got the
trying onion so good I’ve got the
trying onion so good I’ve got the cracklings here I’m just gonna snap it
cracklings here I’m just gonna snap it
cracklings here I’m just gonna snap it up crush it I’m getting quite excited
up crush it I’m getting quite excited
up crush it I’m getting quite excited now look at that
now look at that
now look at that whatever you sprinkle that on is gonna
whatever you sprinkle that on is gonna
whatever you sprinkle that on is gonna bring a big old smile to someone’s face
bring a big old smile to someone’s face
bring a big old smile to someone’s face cut and fan out the pork to stop it
cut and fan out the pork to stop it
cut and fan out the pork to stop it drying out just drizzle it with some of
drying out just drizzle it with some of
drying out just drizzle it with some of the juice from the onions then pile that
the juice from the onions then pile that
the juice from the onions then pile that board pie with all the sanity bits so
board pie with all the sanity bits so
board pie with all the sanity bits so tomorrow’s cucumbers iceberg mint
tomorrow’s cucumbers iceberg mint
tomorrow’s cucumbers iceberg mint crackling chili pork onions come on man
crackling chili pork onions come on man
crackling chili pork onions come on man and whatever you put that on is gonna be
and whatever you put that on is gonna be
and whatever you put that on is gonna be beautiful
beautiful
beautiful and then pomegranates okay these little
and then pomegranates okay these little
and then pomegranates okay these little bear boys here cut me off buy this get
bear boys here cut me off buy this get
bear boys here cut me off buy this get your hand like that
your hand like that
your hand like that get yourself a spanker and then just
get yourself a spanker and then just
get yourself a spanker and then just spread these pomegranates over the whole
spread these pomegranates over the whole
spread these pomegranates over the whole thing warm up the tortillas in a pan
thing warm up the tortillas in a pan
thing warm up the tortillas in a pan there’s no need to use any oil the only
there’s no need to use any oil the only
there’s no need to use any oil the only needs to go in the pan for like 20
needs to go in the pan for like 20
needs to go in the pan for like 20 seconds let’s take some of that gorgeous
seconds let’s take some of that gorgeous
seconds let’s take some of that gorgeous sweet onions and let the iceberg some
sweet onions and let the iceberg some
sweet onions and let the iceberg some Tomatoes two beautiful pieces of pork
Tomatoes two beautiful pieces of pork
Tomatoes two beautiful pieces of pork let’s have some cracklings pick up the
let’s have some cracklings pick up the
let’s have some cracklings pick up the chilies we like the chili yes we do the
chilies we like the chili yes we do the
chilies we like the chili yes we do the mint definitely makes it delicious and
mint definitely makes it delicious and
mint definitely makes it delicious and fragrant pomegranates wrap it up even
fragrant pomegranates wrap it up even
fragrant pomegranates wrap it up even fold the bottom so the juice don’t go
fold the bottom so the juice don’t go
fold the bottom so the juice don’t go everywhere and that my friend is a posh
everywhere and that my friend is a posh
everywhere and that my friend is a posh poor kebab and that will knock you into
poor kebab and that will knock you into
poor kebab and that will knock you into next year weave style welcome back to my
next year weave style welcome back to my
next year weave style welcome back to my fabulous festive food combos you’re
fabulous festive food combos you’re
fabulous festive food combos you’re gonna love this one it’s stuffed dates
gonna love this one it’s stuffed dates
gonna love this one it’s stuffed dates with walnuts time manchego and sandwich
with walnuts time manchego and sandwich
with walnuts time manchego and sandwich between beautiful cherry throw so it
between beautiful cherry throw so it
between beautiful cherry throw so it goes crispy and smoky so get yourself
goes crispy and smoky so get yourself
goes crispy and smoky so get yourself some dates
some dates
some dates my granddad always used to get dates
my granddad always used to get dates
my granddad always used to get dates keeps him regular open them out like
keeps him regular open them out like
keeps him regular open them out like this get yourself a little Warner and
this get yourself a little Warner and
this get yourself a little Warner and just break it in half just squeeze the
just break it in half just squeeze the
just break it in half just squeeze the walnut into it and get a nugget of
walnut into it and get a nugget of
walnut into it and get a nugget of manchego or cheddar or any nice melting
manchego or cheddar or any nice melting
manchego or cheddar or any nice melting cheese and stuff that into that date and
cheese and stuff that into that date and
cheese and stuff that into that date and you can almost squeeze it back to the
you can almost squeeze it back to the
you can almost squeeze it back to the shape it came in get a nice little pinch
shape it came in get a nice little pinch
shape it came in get a nice little pinch of thyme thyme cheese and dates works
of thyme thyme cheese and dates works
of thyme thyme cheese and dates works really really well once you’ve done that
really really well once you’ve done that
really really well once you’ve done that get
get
get skewer and we’re gonna first put on some
skewer and we’re gonna first put on some
skewer and we’re gonna first put on some chorizo then go through your date and
chorizo then go through your date and
chorizo then go through your date and then through the chorizo again and it
then through the chorizo again and it
then through the chorizo again and it literally takes seconds to do I’m going
literally takes seconds to do I’m going
literally takes seconds to do I’m going to do one more date cheese time go
to do one more date cheese time go
to do one more date cheese time go through the chorizo through the date and
through the chorizo through the date and
through the chorizo through the date and back with the chorizo do yourself a
back with the chorizo do yourself a
back with the chorizo do yourself a whole load of those up you can keep them
whole load of those up you can keep them
whole load of those up you can keep them the day before or even the day before
the day before or even the day before
the day before or even the day before that when you want them get your oven on
that when you want them get your oven on
that when you want them get your oven on to 250 degrees
to 250 degrees
to 250 degrees get yourself like an earthenware type
get yourself like an earthenware type
get yourself like an earthenware type dish plop a whole load of these in one
dish plop a whole load of these in one
dish plop a whole load of these in one layer with a few knobs of butter and
layer with a few knobs of butter and
layer with a few knobs of butter and some sherry vinegar or red wine vinegar
and roast them up for about 10 minutes
and roast them up for about 10 minutes until crispy and gorgeous and guess what
until crispy and gorgeous and guess what
until crispy and gorgeous and guess what here’s one I made earlier sizzling and
here’s one I made earlier sizzling and
here’s one I made earlier sizzling and gorgeous Fuji cheese sweet dates the
gorgeous Fuji cheese sweet dates the
gorgeous Fuji cheese sweet dates the chorizo goes crisp
being smokey the dates goes just
being smokey the dates goes just gorgeous and doing their cheese’s easy a
gorgeous and doing their cheese’s easy a
gorgeous and doing their cheese’s easy a brilliant combo your mates are coming
brilliant combo your mates are coming
brilliant combo your mates are coming for it give it a go it starts with the
for it give it a go it starts with the
for it give it a go it starts with the philia beef it’s so tender go and get
philia beef it’s so tender go and get
philia beef it’s so tender go and get yourself about 1.2 1.3 kilos worth get
yourself about 1.2 1.3 kilos worth get
yourself about 1.2 1.3 kilos worth get your butcher to trim it up this will
your butcher to trim it up this will
your butcher to trim it up this will easily serve eight people give it a nice
easily serve eight people give it a nice
easily serve eight people give it a nice pinch of sea salt a little bit of pepper
pinch of sea salt a little bit of pepper
pinch of sea salt a little bit of pepper rosemary and beef are the best friends
rosemary and beef are the best friends
rosemary and beef are the best friends in the whole wide world sprinkle that on
in the whole wide world sprinkle that on
in the whole wide world sprinkle that on the board so there’s an even covering
the board so there’s an even covering
the board so there’s an even covering and then get that lovely filly of beef
and then get that lovely filly of beef
and then get that lovely filly of beef give it a little press and that’s how
give it a little press and that’s how
give it a little press and that’s how you get a really nice even seasoning add
you get a really nice even seasoning add
you get a really nice even seasoning add a lug of olive oil a knob of butter and
a lug of olive oil a knob of butter and
a lug of olive oil a knob of butter and a sprig of rosemary to a pan on a high
a sprig of rosemary to a pan on a high
a sprig of rosemary to a pan on a high heat then brown the fill it all over for
heat then brown the fill it all over for
heat then brown the fill it all over for four minutes let’s start the chicken
four minutes let’s start the chicken
four minutes let’s start the chicken liver and mushroom pate it’s really
liver and mushroom pate it’s really
liver and mushroom pate it’s really simple replace the fat in your beef pan
simple replace the fat in your beef pan
simple replace the fat in your beef pan with some fresh olive oil and butter
with some fresh olive oil and butter
with some fresh olive oil and butter going with two cloves of garlic two
going with two cloves of garlic two
going with two cloves of garlic two sprigs of rosemary a chopped red onion
sprigs of rosemary a chopped red onion
sprigs of rosemary a chopped red onion and a pinch of salt look at these
and a pinch of salt look at these
and a pinch of salt look at these mushrooms absolutely beautiful
mushrooms absolutely beautiful
mushrooms absolutely beautiful 600 grams I’m using break them up with
600 grams I’m using break them up with
600 grams I’m using break them up with your hand put your mushrooms into the
your hand put your mushrooms into the
your hand put your mushrooms into the pan with the onion and garlic and cook
pan with the onion and garlic and cook
pan with the onion and garlic and cook down for 15 minutes until softened then
down for 15 minutes until softened then
down for 15 minutes until softened then add a hundred grams of chicken livers a
add a hundred grams of chicken livers a
add a hundred grams of chicken livers a dash of Worcestershire sauce plus a cat
dash of Worcestershire sauce plus a cat
dash of Worcestershire sauce plus a cat for the truffle oil cook for three or
for the truffle oil cook for three or
for the truffle oil cook for three or four minutes then tip it all onto a
four minutes then tip it all onto a
four minutes then tip it all onto a board oh the smell is phenomenal and you
board oh the smell is phenomenal and you
board oh the smell is phenomenal and you can cut this to any texture you want I
can cut this to any texture you want I
can cut this to any texture you want I am quite happy with that I’m just going
am quite happy with that I’m just going
am quite happy with that I’m just going to go in with a nice big handful of dry
to go in with a nice big handful of dry
to go in with a nice big handful of dry breadcrumbs and that will soak up some
breadcrumbs and that will soak up some
breadcrumbs and that will soak up some of those lovely resting juices from the
of those lovely resting juices from the
of those lovely resting juices from the meat next the puff pastry but make sure
meat next the puff pastry but make sure
meat next the puff pastry but make sure you get a good quality or butter one I
you get a good quality or butter one I
you get a good quality or butter one I want it to be about the size of a tea
want it to be about the size of a tea
want it to be about the size of a tea towel about thirty centimeters by 40
towel about thirty centimeters by 40
towel about thirty centimeters by 40 centimeters keep turning it
centimeters keep turning it
centimeters keep turning it spread the mushroom and chicken-liver
spread the mushroom and chicken-liver
spread the mushroom and chicken-liver paté over the pastry leaving a space
paté over the pastry leaving a space
paté over the pastry leaving a space around the edges to make it all stick
around the edges to make it all stick
around the edges to make it all stick together paint a little bit of beaten
together paint a little bit of beaten
together paint a little bit of beaten egg onto the exposed bits of pastry and
egg onto the exposed bits of pastry and
egg onto the exposed bits of pastry and roll it up like this
roll it up like this
roll it up like this keep it tight snug and then just roll it
keep it tight snug and then just roll it
keep it tight snug and then just roll it over again until it’s firm pinch that
over again until it’s firm pinch that
over again until it’s firm pinch that edge and push it down squash the ends
edge and push it down squash the ends
edge and push it down squash the ends with a fork dipped in flour then glaze
with a fork dipped in flour then glaze
with a fork dipped in flour then glaze the whole Wellington with egg wash and
the whole Wellington with egg wash and
the whole Wellington with egg wash and to prevent a soggy bottom I’m gonna give
to prevent a soggy bottom I’m gonna give
to prevent a soggy bottom I’m gonna give it a two minute blast on the hob before
it a two minute blast on the hob before
it a two minute blast on the hob before it goes in to cook get that in the oven
it goes in to cook get that in the oven
it goes in to cook get that in the oven at 210 degrees Celsius for exactly 40
at 210 degrees Celsius for exactly 40
at 210 degrees Celsius for exactly 40 minutes put it on the bottom of the oven
minutes put it on the bottom of the oven
minutes put it on the bottom of the oven I can feel it’s nice and crisp which is
I can feel it’s nice and crisp which is
I can feel it’s nice and crisp which is lovely the colors are amazing after
lovely the colors are amazing after
lovely the colors are amazing after resting the meat for five minutes
resting the meat for five minutes
resting the meat for five minutes I’m ready to serve beautiful
let’s load it up with some nice greens
let’s load it up with some nice greens and then the gravy
and then the gravy
and then the gravy very exciting beef Phil it has rested
very exciting beef Phil it has rested
very exciting beef Phil it has rested into that mushroom and it’s all kind of
into that mushroom and it’s all kind of
into that mushroom and it’s all kind of cooked into each other there’s a real
cooked into each other there’s a real
cooked into each other there’s a real harmony there mmm that is so good we’re
harmony there mmm that is so good we’re
harmony there mmm that is so good we’re gonna do a Christmas Sunday using up all
gonna do a Christmas Sunday using up all
gonna do a Christmas Sunday using up all the leftover bits of Christmas we’re
the leftover bits of Christmas we’re
the leftover bits of Christmas we’re talking about leftover Christmas pudding
talking about leftover Christmas pudding
talking about leftover Christmas pudding we’re talking about leftover hot
we’re talking about leftover hot
we’re talking about leftover hot cranberry sauce we’re talking about nuts
cranberry sauce we’re talking about nuts
cranberry sauce we’re talking about nuts chopped up we got yogurt that’s in every
chopped up we got yogurt that’s in every
chopped up we got yogurt that’s in every house
house
house chocolate there’ll be loads of that
chocolate there’ll be loads of that
chocolate there’ll be loads of that around so basically just layer it up mix
around so basically just layer it up mix
around so basically just layer it up mix up the colors mix up the textures and
up the colors mix up the textures and
up the colors mix up the textures and I’ve got some ice cream to go with a hot
I’ve got some ice cream to go with a hot
I’ve got some ice cream to go with a hot cranberry sauce hot and cold it’s gonna
cranberry sauce hot and cold it’s gonna
cranberry sauce hot and cold it’s gonna be brilliant let’s do it
be brilliant let’s do it
be brilliant let’s do it a little bit of yogurt right in the balm
a little bit of yogurt right in the balm
a little bit of yogurt right in the balm some chopped nuts then go for some
some chopped nuts then go for some
some chopped nuts then go for some cranberry sauce
cranberry sauce
cranberry sauce then go for a little slice of Clementine
then go for a little slice of Clementine
then go for a little slice of Clementine [Music]
[Music]
[Music] then we’re gonna go for some yogurt this
then we’re gonna go for some yogurt this
then we’re gonna go for some yogurt this yogurt add a little bit of vanilla
yogurt add a little bit of vanilla
yogurt add a little bit of vanilla extract to put through it and a tiny bit
extract to put through it and a tiny bit
extract to put through it and a tiny bit of sugar and some more nuts then some
of sugar and some more nuts then some
of sugar and some more nuts then some more Christmas put in and a little bit
more Christmas put in and a little bit
more Christmas put in and a little bit more hot cranberry sauce right flavors
more hot cranberry sauce right flavors
more hot cranberry sauce right flavors few more nuts
few more nuts
few more nuts a few more clementines a little bit more
a few more clementines a little bit more
a few more clementines a little bit more yogurt there’s no rules make you up as
yogurt there’s no rules make you up as
yogurt there’s no rules make you up as you go try and use up anything nice and
you go try and use up anything nice and
you go try and use up anything nice and delicious that you’ve got around try and
delicious that you’ve got around try and
delicious that you’ve got around try and rip all that yogurt with the hot
rip all that yogurt with the hot
rip all that yogurt with the hot cranberry sauce then make lemon tea few
cranberry sauce then make lemon tea few
cranberry sauce then make lemon tea few more nuts and then to finish it off just
more nuts and then to finish it off just
more nuts and then to finish it off just get a spoon and some hot water and do a
get a spoon and some hot water and do a
get a spoon and some hot water and do a nice little twist and curl and then
nice little twist and curl and then
nice little twist and curl and then we’re gonna finish it off with a little
we’re gonna finish it off with a little
we’re gonna finish it off with a little shaved chocolate
shaved chocolate
shaved chocolate get yourself a knife and if you just
get yourself a knife and if you just
get yourself a knife and if you just push it toward you like this you can
push it toward you like this you can
push it toward you like this you can shave the chocolate or you can grate it
shave the chocolate or you can grate it
shave the chocolate or you can grate it so simple
so simple
so simple not sheffy in the slightest anyone can
not sheffy in the slightest anyone can
not sheffy in the slightest anyone can do it
do it
do it they’re Clementine leaf and there you go
they’re Clementine leaf and there you go
they’re Clementine leaf and there you go look at those layers go right to the
look at those layers go right to the
look at those layers go right to the bottom get a bit of everything beautiful
bottom get a bit of everything beautiful
bottom get a bit of everything beautiful simple a lovely Christmas sundae look at
simple a lovely Christmas sundae look at
simple a lovely Christmas sundae look at those layers absolutely gorgeous
those layers absolutely gorgeous
those layers absolutely gorgeous [Music]
traditional mince pie I’m over it and
traditional mince pie I’m over it and I’ll come up with something which has
I’ll come up with something which has
I’ll come up with something which has everything that I love about them into
everything that I love about them into
everything that I love about them into pie and more what I’ve got there’s some
pie and more what I’ve got there’s some
pie and more what I’ve got there’s some pre bore all butter puff pastry and I’ve
pre bore all butter puff pastry and I’ve
pre bore all butter puff pastry and I’ve got some filo pastry here as well a bit
got some filo pastry here as well a bit
got some filo pastry here as well a bit of flour roll it out put a bit more
of flour roll it out put a bit more
of flour roll it out put a bit more flour on there losing control here me I
flour on there losing control here me I
flour on there losing control here me I know but look put on someone sugar
know but look put on someone sugar
know but look put on someone sugar that was icing sugar roll it out to
that was icing sugar roll it out to
that was icing sugar roll it out to about the size of a regular tea towel
about the size of a regular tea towel
about the size of a regular tea towel it’s about three millimeters thick you
it’s about three millimeters thick you
it’s about three millimeters thick you get a good quality jar of mincemeat
get a good quality jar of mincemeat
get a good quality jar of mincemeat but what I’ve got an opportunity to do
but what I’ve got an opportunity to do
but what I’ve got an opportunity to do is I can put some other things in not
is I can put some other things in not
is I can put some other things in not the chestnuts that means you know I’ve
the chestnuts that means you know I’ve
the chestnuts that means you know I’ve done and some other sour fruits like
done and some other sour fruits like
done and some other sour fruits like sour cranberries
sour cranberries
sour cranberries now Clementine I don’t you bring a
now Clementine I don’t you bring a
now Clementine I don’t you bring a little bit of spice in it it’s got spice
little bit of spice in it it’s got spice
little bit of spice in it it’s got spice in the mincemeat you’ll need to leave a
in the mincemeat you’ll need to leave a
in the mincemeat you’ll need to leave a big black paper you know I’m not putting
big black paper you know I’m not putting
big black paper you know I’m not putting black pepper in mine why not cuz we’re
black pepper in mine why not cuz we’re
black pepper in mine why not cuz we’re not Italian with all that black pepper
not Italian with all that black pepper
not Italian with all that black pepper on our mints perhaps by eyes you put
on our mints perhaps by eyes you put
on our mints perhaps by eyes you put roll it up into a sausage shape so what
roll it up into a sausage shape so what
roll it up into a sausage shape so what you get is like a little twister
you get is like a little twister
you get is like a little twister then I was thinking I want to have
then I was thinking I want to have
then I was thinking I want to have another texture alright so I’ve got this
another texture alright so I’ve got this
another texture alright so I’ve got this filo pastry and basically I want it to
filo pastry and basically I want it to
filo pastry and basically I want it to cover this tray
cover this tray
cover this tray so I’m gonna lay a sheet here and a lots
so I’m gonna lay a sheet here and a lots
so I’m gonna lay a sheet here and a lots of melted butter
of melted butter
of melted butter just dab that I want to put it over this
just dab that I want to put it over this
just dab that I want to put it over this tray and I want it to be about I don’t
tray and I want it to be about I don’t
tray and I want it to be about I don’t know a couple of inches bigger and you
know a couple of inches bigger and you
know a couple of inches bigger and you can be scruffy about this don’t try and
can be scruffy about this don’t try and
can be scruffy about this don’t try and be pretty don’t worry about this just
be pretty don’t worry about this just
be pretty don’t worry about this just hang it over I’ll just lay it over
hang it over I’ll just lay it over
hang it over I’ll just lay it over roughly get the two ends that we’re not
roughly get the two ends that we’re not
roughly get the two ends that we’re not going to use push them together
going to use push them together
going to use push them together and just use that to gently push the
and just use that to gently push the
and just use that to gently push the filo pastry in using that as a little
filo pastry in using that as a little
filo pastry in using that as a little bun a little bit of butter around all
bun a little bit of butter around all
bun a little bit of butter around all the edges and when it cooks that’s the
the edges and when it cooks that’s the
the edges and when it cooks that’s the low post you almost become like a little
low post you almost become like a little
low post you almost become like a little train that it’s cooked in get a nice
train that it’s cooked in get a nice
train that it’s cooked in get a nice handful of almonds sprinkle them on top
handful of almonds sprinkle them on top
handful of almonds sprinkle them on top and then the icing sugar beautiful hmm
and then the icing sugar beautiful hmm
and then the icing sugar beautiful hmm I’ll put that in the oven for about 25
I’ll put that in the oven for about 25
I’ll put that in the oven for about 25 minutes 30 minutes until golden and
minutes 30 minutes until golden and
minutes 30 minutes until golden and beautiful and that you just wait will be
beautiful and that you just wait will be
beautiful and that you just wait will be beautiful Wow
beautiful Wow
beautiful Wow that thing that place you almost becomes
that thing that place you almost becomes
that thing that place you almost becomes like a little trade that it’s cooked in
like a little trade that it’s cooked in
like a little trade that it’s cooked in don’t want to get some creme fraiche
don’t want to get some creme fraiche
don’t want to get some creme fraiche Gennaro just put me about two
Gennaro just put me about two
Gennaro just put me about two tablespoons of vanilla sugar in there
tablespoons of vanilla sugar in there
tablespoons of vanilla sugar in there big boy continues great meet some
big boy continues great meet some
big boy continues great meet some commenting on tough cook hit your brand
commenting on tough cook hit your brand
commenting on tough cook hit your brand yep just like a shot this thing how did
yep just like a shot this thing how did
yep just like a shot this thing how did one of two tables put out in a
one of two tables put out in a
one of two tables put out in a tournament anything I put them at a
tournament anything I put them at a
tournament anything I put them at a store when they let Clement Ernie so
store when they let Clement Ernie so
store when they let Clement Ernie so holds it just a little bit well look I
holds it just a little bit well look I
holds it just a little bit well look I put all this listener I know better on
put all this listener I know better on
put all this listener I know better on what you’ll put inside here just to that
what you’ll put inside here just to that
what you’ll put inside here just to that lovely flames and fresh in there just
lovely flames and fresh in there just
lovely flames and fresh in there just click it off you know for me personally
click it off you know for me personally
click it off you know for me personally that is beautiful and the lovely thing
that is beautiful and the lovely thing
that is beautiful and the lovely thing is you can bespoke it you can make it
is you can bespoke it you can make it
is you can bespoke it you can make it your own
your own
your own this is for me this is for you a little
this is for me this is for you a little
this is for me this is for you a little bit of icing sugar no bit Holly one
bit of icing sugar no bit Holly one
bit of icing sugar no bit Holly one family one that ballet in Essex we stay
family one that ballet in Essex we stay
family one that ballet in Essex we stay happy bum up on my bum
[Music]
[Music] [Applause]
guys we’re gonna cook turkey whoa this
guys we’re gonna cook turkey whoa this is one of the biggest meals of the year
is one of the biggest meals of the year
is one of the biggest meals of the year guys whether it’s Thanksgiving or
guys whether it’s Thanksgiving or
guys whether it’s Thanksgiving or Christmas time you need a fail-safe
Christmas time you need a fail-safe
Christmas time you need a fail-safe recipe that guarantees perfect results
recipe that guarantees perfect results
recipe that guarantees perfect results and tastes every single time really good
and tastes every single time really good
and tastes every single time really good honest gorgeousness so one of the first
honest gorgeousness so one of the first
honest gorgeousness so one of the first things you need to do to guarantee the
things you need to do to guarantee the
things you need to do to guarantee the most amazing succulent roasted turkey is
most amazing succulent roasted turkey is
most amazing succulent roasted turkey is actually get the turkey out of the
actually get the turkey out of the
actually get the turkey out of the fridge at least two two and a half hours
fridge at least two two and a half hours
fridge at least two two and a half hours before you want to cook it I always
before you want to cook it I always
before you want to cook it I always recommend buying a high welfare
recommend buying a high welfare
recommend buying a high welfare free-range turkey which is the one that
free-range turkey which is the one that
free-range turkey which is the one that I’m using here it’s not just more
I’m using here it’s not just more
I’m using here it’s not just more ethical their flavor is incredible
ethical their flavor is incredible
ethical their flavor is incredible before we start prepping the bird for
before we start prepping the bird for
before we start prepping the bird for roasting we’ve got to think ahead a
roasting we’ve got to think ahead a
roasting we’ve got to think ahead a little bit and we want a trivet that’s
little bit and we want a trivet that’s
little bit and we want a trivet that’s gonna make the best gravy ever we’ve got
gonna make the best gravy ever we’ve got
gonna make the best gravy ever we’ve got three or four little medium sized onions
three or four little medium sized onions
three or four little medium sized onions these are gonna roast under the bird go
these are gonna roast under the bird go
these are gonna roast under the bird go gorgeously sweet some celery some
gorgeously sweet some celery some
gorgeously sweet some celery some carrots you want them quite crude and
carrots you want them quite crude and
carrots you want them quite crude and quite big put a little rosemary in there
quite big put a little rosemary in there
quite big put a little rosemary in there put a few bay leaves in there and also
put a few bay leaves in there and also
put a few bay leaves in there and also this is the opportunity to put in your
this is the opportunity to put in your
this is the opportunity to put in your giblets turkey nick is like oxtail the
giblets turkey nick is like oxtail the
giblets turkey nick is like oxtail the depth of flavor and the collagen and the
depth of flavor and the collagen and the
depth of flavor and the collagen and the gorgeousness and the oh it’s
gorgeousness and the oh it’s
gorgeousness and the oh it’s unbelievable right so we’re just going
unbelievable right so we’re just going
unbelievable right so we’re just going to shake that in that’s our trivia done
to shake that in that’s our trivia done
to shake that in that’s our trivia done if you want to know how to make the most
if you want to know how to make the most
if you want to know how to make the most amazing gravy click the link I’m gonna
amazing gravy click the link I’m gonna
amazing gravy click the link I’m gonna give you a recipe for basic preparation
give you a recipe for basic preparation
give you a recipe for basic preparation of a gorgeous bird okay if you want
of a gorgeous bird okay if you want
of a gorgeous bird okay if you want about half a pack of butter most of this
about half a pack of butter most of this
about half a pack of butter most of this will drain off along with the actual
will drain off along with the actual
will drain off along with the actual natural turkey fat so just rub it on
natural turkey fat so just rub it on
natural turkey fat so just rub it on there’s no sort of polite way to prepare
there’s no sort of polite way to prepare
there’s no sort of polite way to prepare your turkey so let me just wash my hands
your turkey so let me just wash my hands
your turkey so let me just wash my hands and then we’re gonna season generously
and then we’re gonna season generously
and then we’re gonna season generously with lovely sea salt so nicely ground
with lovely sea salt so nicely ground
with lovely sea salt so nicely ground black pepper we’ve got some nutmeg it
black pepper we’ve got some nutmeg it
black pepper we’ve got some nutmeg it just fills up that little edge of
just fills up that little edge of
just fills up that little edge of Christmas half a nutmeg is all you need
Christmas half a nutmeg is all you need
Christmas half a nutmeg is all you need okay so now let’s talk about stuffing a
okay so now let’s talk about stuffing a
okay so now let’s talk about stuffing a lot of people Ram a load of stuffing in
lot of people Ram a load of stuffing in
lot of people Ram a load of stuffing in this cavity here and what that does it’s
this cavity here and what that does it’s
this cavity here and what that does it’s not a pretty sight I admit but what it
not a pretty sight I admit but what it
not a pretty sight I admit but what it does is it stops the natural air flow
does is it stops the natural air flow
does is it stops the natural air flow going into the bird and it kind of
going into the bird and it kind of
going into the bird and it kind of messes with your cooking times okay we
messes with your cooking times okay we
messes with your cooking times okay we want to stuff it from the neck actually
want to stuff it from the neck actually
want to stuff it from the neck actually with about 600 grams to a kilo depending
with about 600 grams to a kilo depending
with about 600 grams to a kilo depending on the size of your turkey and then just
on the size of your turkey and then just
on the size of your turkey and then just tuck the skin back under like that
tuck the skin back under like that
tuck the skin back under like that you would have never have known I’ve
you would have never have known I’ve
you would have never have known I’ve been there okay if you want to see how
been there okay if you want to see how
been there okay if you want to see how to make the stuffing for this click the
to make the stuffing for this click the
to make the stuffing for this click the linked place your turkey onto the trivet
linked place your turkey onto the trivet
linked place your turkey onto the trivet I did say you don’t want to fill it up
I did say you don’t want to fill it up
I did say you don’t want to fill it up but just a little Clementine just a
but just a little Clementine just a
but just a little Clementine just a little Christmas Clementine put one or
little Christmas Clementine put one or
little Christmas Clementine put one or two up there and of course you can grab
two up there and of course you can grab
two up there and of course you can grab some rosemary or thyme and get that up
some rosemary or thyme and get that up
some rosemary or thyme and get that up there as well just give it a little rub
there as well just give it a little rub
there as well just give it a little rub give it a little bit of butter on there
give it a little bit of butter on there
give it a little bit of butter on there shove it in there it hasn’t stopped the
shove it in there it hasn’t stopped the
shove it in there it hasn’t stopped the air going in but it will create the
air going in but it will create the
air going in but it will create the opportunity for fragrance and potential
opportunity for fragrance and potential
opportunity for fragrance and potential and gorgeousness a thing that I would
and gorgeousness a thing that I would
and gorgeousness a thing that I would recommend is a thermometer now we’re
recommend is a thermometer now we’re
recommend is a thermometer now we’re going to push this thermometer in to the
going to push this thermometer in to the
going to push this thermometer in to the fattest part of the turkey and just
fattest part of the turkey and just
fattest part of the turkey and just leave it there it will give you an
leave it there it will give you an
leave it there it will give you an honest reading about what’s happening on
honest reading about what’s happening on
honest reading about what’s happening on the inside of the bird we want you to be
the inside of the bird we want you to be
the inside of the bird we want you to be on top of that get a little foil this is
on top of that get a little foil this is
on top of that get a little foil this is gonna really help retain juiciness and
gonna really help retain juiciness and
gonna really help retain juiciness and also protect the skin and I just exposed
also protect the skin and I just exposed
also protect the skin and I just exposed a thermometer like this super super
a thermometer like this super super
a thermometer like this super super helpful my medium-sized turkey here is
helpful my medium-sized turkey here is
helpful my medium-sized turkey here is seven kilos on the head calculating the
seven kilos on the head calculating the
seven kilos on the head calculating the cooking times at 35 minutes per kilo you
cooking times at 35 minutes per kilo you
cooking times at 35 minutes per kilo you work out your x guys and get that bird
work out your x guys and get that bird
work out your x guys and get that bird in the oven at 180 degrees Celsius which
in the oven at 180 degrees Celsius which
in the oven at 180 degrees Celsius which is 350 Fahrenheit find out more in the
is 350 Fahrenheit find out more in the
is 350 Fahrenheit find out more in the description box below don’t be afraid to
description box below don’t be afraid to
description box below don’t be afraid to go in halfway through the cooking remove
go in halfway through the cooking remove
go in halfway through the cooking remove the foil and get a little spoon of fat
the foil and get a little spoon of fat
the foil and get a little spoon of fat and just baste the turkey with all those
and just baste the turkey with all those
and just baste the turkey with all those gorgeous cooking juices pop the foil
gorgeous cooking juices pop the foil
gorgeous cooking juices pop the foil back on and about half an hour before
back on and about half an hour before
back on and about half an hour before the end of its cooking time remove the
the end of its cooking time remove the
the end of its cooking time remove the foil for the skin to crisp it up so here
foil for the skin to crisp it up so here
foil for the skin to crisp it up so here you go guys a beautiful beautiful turkey
you go guys a beautiful beautiful turkey
you go guys a beautiful beautiful turkey this bird has been out for about half an
this bird has been out for about half an
this bird has been out for about half an hour it’s cool enough to pick up right
hour it’s cool enough to pick up right
hour it’s cool enough to pick up right we’re going to just pour any juices out
we’re going to just pour any juices out
we’re going to just pour any juices out put it onto a warm platter and you can
put it onto a warm platter and you can
put it onto a warm platter and you can just put a bit of tinfoil over this and
just put a bit of tinfoil over this and
just put a bit of tinfoil over this and a tea towel two hours resting is gonna
a tea towel two hours resting is gonna
a tea towel two hours resting is gonna be gorgeous it’s not optional it’s not a
be gorgeous it’s not optional it’s not a
be gorgeous it’s not optional it’s not a luxury it’s essential so there you go
luxury it’s essential so there you go
luxury it’s essential so there you go guys that is my perfect roast turkey
guys that is my perfect roast turkey
guys that is my perfect roast turkey no tears guys let’s get this right hello
no tears guys let’s get this right hello
no tears guys let’s get this right hello lovely people
lovely people
lovely people okay stuffing mastering the perfect
okay stuffing mastering the perfect
okay stuffing mastering the perfect stuffing I want to give you principles
stuffing I want to give you principles
stuffing I want to give you principles that you can use to give you consistency
that you can use to give you consistency
that you can use to give you consistency gorgeousness deliciousness bread crumbs
gorgeousness deliciousness bread crumbs
gorgeousness deliciousness bread crumbs onions say just drive through there’s
onions say just drive through there’s
onions say just drive through there’s not
not
not I want you to put your own stamp on your
I want you to put your own stamp on your
I want you to put your own stamp on your stuffing first up the three basics that
stuffing first up the three basics that
stuffing first up the three basics that you must have onions bread herb okay
you must have onions bread herb okay
you must have onions bread herb okay this will give you a basic stuffing and
this will give you a basic stuffing and
this will give you a basic stuffing and the way you take it to the next level is
the way you take it to the next level is
the way you take it to the next level is by using beautiful minced pork shoulder
by using beautiful minced pork shoulder
by using beautiful minced pork shoulder really really nice good delicious fat
really really nice good delicious fat
really really nice good delicious fat and now over here you’ve got the
and now over here you’ve got the
and now over here you’ve got the embellishment things like lovely
embellishment things like lovely
embellishment things like lovely chestnuts whether they’re from the
chestnuts whether they’re from the
chestnuts whether they’re from the vacuum pack or whether they’re roasted
vacuum pack or whether they’re roasted
vacuum pack or whether they’re roasted over a fire gorgeous and peeled
over a fire gorgeous and peeled
over a fire gorgeous and peeled we’ve got like all those lovely
we’ve got like all those lovely
we’ve got like all those lovely Christmassy kind of nuts that you get
Christmassy kind of nuts that you get
Christmassy kind of nuts that you get just toast it up and crap they’re
just toast it up and crap they’re
just toast it up and crap they’re beautiful in a stuffing we really good
beautiful in a stuffing we really good
beautiful in a stuffing we really good and dried fruit just a tiny little
and dried fruit just a tiny little
and dried fruit just a tiny little surprise a sweetness and sourness joy
surprise a sweetness and sourness joy
surprise a sweetness and sourness joy cranberries apricot very good then a
cranberries apricot very good then a
cranberries apricot very good then a little bit of dried chili just to give
little bit of dried chili just to give
little bit of dried chili just to give it background kind of hum no I don’t
it background kind of hum no I don’t
it background kind of hum no I don’t want it to be hot nutmeg which is a
want it to be hot nutmeg which is a
want it to be hot nutmeg which is a classic and a little cinnamon let’s go
classic and a little cinnamon let’s go
classic and a little cinnamon let’s go in with a little olive oil and a little
in with a little olive oil and a little
in with a little olive oil and a little knob of butter what we want to do is
knob of butter what we want to do is
knob of butter what we want to do is start to fry off the fragrant things
start to fry off the fragrant things
start to fry off the fragrant things like the sage this is gonna be enough
like the sage this is gonna be enough
like the sage this is gonna be enough for this whole dish plus a nice kind of
for this whole dish plus a nice kind of
for this whole dish plus a nice kind of 500 grand ball it will go up the back of
500 grand ball it will go up the back of
500 grand ball it will go up the back of the turkey or in the chicken or in your
the turkey or in the chicken or in your
the turkey or in the chicken or in your roast pork so I sit through the leaves
roast pork so I sit through the leaves
roast pork so I sit through the leaves get rid of these stalks go in with about
get rid of these stalks go in with about
get rid of these stalks go in with about two tablespoons of olive oil butter a
two tablespoons of olive oil butter a
two tablespoons of olive oil butter a little chili a pinch of cinnamon and
little chili a pinch of cinnamon and
little chili a pinch of cinnamon and then nutmeg now the reason for this is
then nutmeg now the reason for this is
then nutmeg now the reason for this is you’re waking up all those spices half a
you’re waking up all those spices half a
you’re waking up all those spices half a nutmeg goes in we can turn the heat up
nutmeg goes in we can turn the heat up
nutmeg goes in we can turn the heat up so the first thing that’s gonna happen
so the first thing that’s gonna happen
so the first thing that’s gonna happen spicy oily buttery fat in there the sage
spicy oily buttery fat in there the sage
spicy oily buttery fat in there the sage goes in and we’ve got that on a medium
goes in and we’ve got that on a medium
goes in and we’ve got that on a medium heat just finely chop two or three
heat just finely chop two or three
heat just finely chop two or three onions the onions will go lovely and
onions the onions will go lovely and
onions the onions will go lovely and sweet the onions into the sage that
sweet the onions into the sage that
sweet the onions into the sage that beautiful okay you don’t have to make
beautiful okay you don’t have to make
beautiful okay you don’t have to make them super sweet or caramelize just
them super sweet or caramelize just
them super sweet or caramelize just soften them up so give them a shake
soften them up so give them a shake
soften them up so give them a shake every now and again you know meats
every now and again you know meats
every now and again you know meats always been expensive so the point of a
always been expensive so the point of a
always been expensive so the point of a stuffing was to add flavor make it
stuffing was to add flavor make it
stuffing was to add flavor make it exciting have different textures but
exciting have different textures but
exciting have different textures but also stretch a little meat a long way
also stretch a little meat a long way
also stretch a little meat a long way we’re lightly seasoned with salt pepper
we’re lightly seasoned with salt pepper
we’re lightly seasoned with salt pepper so guys turn this off now let that cool
so guys turn this off now let that cool
so guys turn this off now let that cool down so you can put this in a kind of
down so you can put this in a kind of
down so you can put this in a kind of dish now give it five ten minutes let’s
dish now give it five ten minutes let’s
dish now give it five ten minutes let’s get it nice and cool if you look at the
get it nice and cool if you look at the
get it nice and cool if you look at the one-and-a-half
one-and-a-half
one-and-a-half of pork shoulder let’s put this into a
of pork shoulder let’s put this into a
of pork shoulder let’s put this into a bowl that’s gonna be enough to put half
bowl that’s gonna be enough to put half
bowl that’s gonna be enough to put half a kilo up the back of your turkey or in
a kilo up the back of your turkey or in
a kilo up the back of your turkey or in your chicken or you know rubbed across
your chicken or you know rubbed across
your chicken or you know rubbed across the pork loin before you roll it up and
the pork loin before you roll it up and
the pork loin before you roll it up and then you’re gonna have a kilo to make
then you’re gonna have a kilo to make
then you’re gonna have a kilo to make nice and crispy you want two or three
nice and crispy you want two or three
nice and crispy you want two or three big handfuls of bread to kind of stretch
big handfuls of bread to kind of stretch
big handfuls of bread to kind of stretch the meat a lot further
the meat a lot further
the meat a lot further we’ve got chestnuts here these are
we’ve got chestnuts here these are
we’ve got chestnuts here these are vacuum-packed chestnuts guys you can get
vacuum-packed chestnuts guys you can get
vacuum-packed chestnuts guys you can get these in the supermarkets but you could
these in the supermarkets but you could
these in the supermarkets but you could use other nuts as well you can just kind
use other nuts as well you can just kind
use other nuts as well you can just kind of bust some up in your hand leave a
of bust some up in your hand leave a
of bust some up in your hand leave a couple hole like that
couple hole like that
couple hole like that things like apricots are just gorgeous
things like apricots are just gorgeous
things like apricots are just gorgeous and then things like the dried
and then things like the dried
and then things like the dried cranberries totally cool not much just a
cranberries totally cool not much just a
cranberries totally cool not much just a few and with the apricots we’ll just run
few and with the apricots we’ll just run
few and with the apricots we’ll just run our knife through it then we’ll put it
our knife through it then we’ll put it
our knife through it then we’ll put it in so when your onions are fully cooled
in so when your onions are fully cooled
in so when your onions are fully cooled down add them to your bowl and mix it up
down add them to your bowl and mix it up
down add them to your bowl and mix it up scrunch it in your hands of course you
scrunch it in your hands of course you
scrunch it in your hands of course you can use a spoon if you want to but to be
can use a spoon if you want to but to be
can use a spoon if you want to but to be honest it’s much better to get stuck in
honest it’s much better to get stuck in
honest it’s much better to get stuck in if that’s just minced pork shoulder then
if that’s just minced pork shoulder then
if that’s just minced pork shoulder then you will need to season good couple of
you will need to season good couple of
you will need to season good couple of pinches of salt and pepper when you work
pinches of salt and pepper when you work
pinches of salt and pepper when you work it with your hand like this just makes
it with your hand like this just makes
it with your hand like this just makes it bind nicely so what I like to do now
it bind nicely so what I like to do now
it bind nicely so what I like to do now is take about 500 grams of this stuffing
is take about 500 grams of this stuffing
is take about 500 grams of this stuffing it’s about 1/3 of it and I’ll put this
it’s about 1/3 of it and I’ll put this
it’s about 1/3 of it and I’ll put this into a dish
into a dish
into a dish like that and this I will stuff in the
like that and this I will stuff in the
like that and this I will stuff in the turkey
turkey
turkey I’ll only stuff it in the neck a little
I’ll only stuff it in the neck a little
I’ll only stuff it in the neck a little flap of skin you can put it underneath
flap of skin you can put it underneath
flap of skin you can put it underneath don’t put it in the carcass because
don’t put it in the carcass because
don’t put it in the carcass because that’s gonna slow down the cooking but
that’s gonna slow down the cooking but
that’s gonna slow down the cooking but that will be kind of blonde and juicy it
that will be kind of blonde and juicy it
that will be kind of blonde and juicy it will flavor the meat the meat will
will flavor the meat the meat will
will flavor the meat the meat will flavor it and it will flavor the tray
flavor it and it will flavor the tray
flavor it and it will flavor the tray that will flavor your gravy you see
that will flavor your gravy you see
that will flavor your gravy you see where we’re going and then with this
where we’re going and then with this
where we’re going and then with this nice big old chunk here add this to the
nice big old chunk here add this to the
nice big old chunk here add this to the tray here and then what I love to do is
tray here and then what I love to do is
tray here and then what I love to do is just push it right into the edges when
just push it right into the edges when
just push it right into the edges when it cooks it does shrink a little bit so
it cooks it does shrink a little bit so
it cooks it does shrink a little bit so you can kind of push the stuffing up the
you can kind of push the stuffing up the
you can kind of push the stuffing up the edge just gonna wash my hands just take
edge just gonna wash my hands just take
edge just gonna wash my hands just take a few little leaves on the top you can
a few little leaves on the top you can
a few little leaves on the top you can mix it up I have a blend bits of
mix it up I have a blend bits of
mix it up I have a blend bits of chestnut and a few cranberries you know
chestnut and a few cranberries you know
chestnut and a few cranberries you know because you’re kind of storytelling on
because you’re kind of storytelling on
because you’re kind of storytelling on the top and I just think it’s really
the top and I just think it’s really
the top and I just think it’s really exciting and then a tiny bit of olive
exciting and then a tiny bit of olive
exciting and then a tiny bit of olive oil just so that sage goes from being
oil just so that sage goes from being
oil just so that sage goes from being dry and horrible and it’ll go crispy and
dry and horrible and it’ll go crispy and
dry and horrible and it’ll go crispy and gorgeous just Pat your little sage
gorgeous just Pat your little sage
gorgeous just Pat your little sage leaves look at the color you can imagine
leaves look at the color you can imagine
leaves look at the color you can imagine the flavor can’t you it’s gonna be
the flavor can’t you it’s gonna be
the flavor can’t you it’s gonna be amazing I have a stuffing that’s cooked
amazing I have a stuffing that’s cooked
amazing I have a stuffing that’s cooked already
already
already gnarlie crispy god
gnarlie crispy god
gnarlie crispy god have a little joy
”
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