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