we’re about food tubers it’s the day
after Christmas we’ve got a fridge full
of gorgeous stuff all the leftovers so
we’re going to make a beautiful turkey
bang me cue the dramatic music beautiful
spiced sticky crispy skin turkey
fantastic flavored Mayo wonderful
pickled veg a few days ago that was just
a regular roast turkey now look at it
that’s gonna slap up your taste buds
you’re gonna love it
first up we’ve got our turkey ah look at
him now all parts of this turkey are
great I would avoid the stuffing though
so I’m gonna put a pan onto a
medium-high heat just a tiny little
drizzle of oil pull pieces of Turkey
when we’re reheating it we’re making it
soft and gooey and sticky on the inside
any skin just pull it off and that’s
going to go crispy also if you kind of
let your turkey sort of cool down
sometimes you get some nice fat and
stuff around here but that’s basically
like a little stock cube and that’s
going to make it super tasty so let me
just wash my hands I’ve got French
baguettes put them in the oven 130 get
them warm 10 minutes while we do this
okay the next bit I’m gonna make an
amazing spice mayonnaise take some
ginger half an inch into there so we’re
going to get that freshness and that
heat from the ginger a nice pinch of
salt then we want just a small clove of
garlic let’s just paste that and
actually this mayonnaise it’s also good
with any seafood and if you didn’t see
the crispy squid recipe click the box
below because that’s a good one so once
you’ve got it looking like this right
that’s a good thing we’re going to go in
with a small handful of coriander add a
little bit of extra virgin oil to get
the flavors going a good two or three
tablespoons of mayo and by the way once
you’ve made this it’ll keep for a week
it’ll keep for longer if you didn’t put
garlic in look at the color change I
want some lime juice okay let’s put the
zest in with our turkey in with the lime
juice mmm I’m gonna get some of this
sweet chilli sauce it’s got sugar in it
so it’s gonna caramelize so I’m going to
turn this right down now I’m going to
put in a couple of tablespoons and we’re
gonna glaze that turkey give it a shake
and I’m going to turn that off in like a
minute or two this is an important it’s
like a little bit of like we want a
pickle
get yourself a standard box grater and
we’re going to go cucumber carrots
cabbage cut that off hit it with some
salt and we’re actually going to let
most of that salt drain away so don’t
start getting salt police on me
coriander just a little bit of ginger
put that in there with the veg just
scrunch it let the salt really penetrate
that veg
once we’ve scrunched it a little bit
right then we’re just going to squeeze
that and the salt is bringing that
moisture out it’s delicately seasoning
the veg but also guys most of that salts
gone okay so back into the bowl then all
I like to do is hit it with a tiny
thimble of sesame oil a teaspoon of soy
sauce and then a little bit of vinegar
acidity
have a little taste okay yeah that’s
what I’m talking about time to cut the
French baguette next Winnie pate loads
of people have got this in the fridges
at this time of the year but if you want
to know how to make your own pate then
just swing over to DJ BBQ on his channel
and he’s going to show you how to make a
beautiful chicken liver parfait pate
that’s absolutely blinding so next up
butter this with pate there’s nothing
more French than a pate and a baguette
but it’s soon gonna get mixed up with
the fusion of the Vietnamese cooking
right first layer done now for the
turkey build up with glazed turkey big
bits small bits crispy skin then it’s
time for the mayonnaise nice little
blobs of your incredible mayonnaise go
straight into that lovely little world
next it’s time for the quick pickle get
a nice pinch of it and load it and then
it’s good to get some coriander going on
in the story the only thing to do now is
take the lid of this incredible sandwich
brothers and sisters let me take you for
the wonderful world of bang me guys
that’s the end of our Christmas calendar
I hope you’ve loved it all the food Tube
family have loved in doing it they
really appreciate all of your comments
and of course please keep sharing
foodtube we really really want to get
more and more people subscribing and
it’s free and we love it and we love you
it’s all about you guys so guys take
care enjoy the bang me all the best
you
after Christmas we’ve got a fridge full
of gorgeous stuff all the leftovers so
we’re going to make a beautiful turkey
bang me cue the dramatic music beautiful
spiced sticky crispy skin turkey
fantastic flavored Mayo wonderful
pickled veg a few days ago that was just
a regular roast turkey now look at it
that’s gonna slap up your taste buds
you’re gonna love it
first up we’ve got our turkey ah look at
him now all parts of this turkey are
great I would avoid the stuffing though
so I’m gonna put a pan onto a
medium-high heat just a tiny little
drizzle of oil pull pieces of Turkey
when we’re reheating it we’re making it
soft and gooey and sticky on the inside
any skin just pull it off and that’s
going to go crispy also if you kind of
let your turkey sort of cool down
sometimes you get some nice fat and
stuff around here but that’s basically
like a little stock cube and that’s
going to make it super tasty so let me
just wash my hands I’ve got French
baguettes put them in the oven 130 get
them warm 10 minutes while we do this
okay the next bit I’m gonna make an
amazing spice mayonnaise take some
ginger half an inch into there so we’re
going to get that freshness and that
heat from the ginger a nice pinch of
salt then we want just a small clove of
garlic let’s just paste that and
actually this mayonnaise it’s also good
with any seafood and if you didn’t see
the crispy squid recipe click the box
below because that’s a good one so once
you’ve got it looking like this right
that’s a good thing we’re going to go in
with a small handful of coriander add a
little bit of extra virgin oil to get
the flavors going a good two or three
tablespoons of mayo and by the way once
you’ve made this it’ll keep for a week
it’ll keep for longer if you didn’t put
garlic in look at the color change I
want some lime juice okay let’s put the
zest in with our turkey in with the lime
juice mmm I’m gonna get some of this
sweet chilli sauce it’s got sugar in it
so it’s gonna caramelize so I’m going to
turn this right down now I’m going to
put in a couple of tablespoons and we’re
gonna glaze that turkey give it a shake
and I’m going to turn that off in like a
minute or two this is an important it’s
like a little bit of like we want a
pickle
get yourself a standard box grater and
we’re going to go cucumber carrots
cabbage cut that off hit it with some
salt and we’re actually going to let
most of that salt drain away so don’t
start getting salt police on me
coriander just a little bit of ginger
put that in there with the veg just
scrunch it let the salt really penetrate
that veg
once we’ve scrunched it a little bit
right then we’re just going to squeeze
that and the salt is bringing that
moisture out it’s delicately seasoning
the veg but also guys most of that salts
gone okay so back into the bowl then all
I like to do is hit it with a tiny
thimble of sesame oil a teaspoon of soy
sauce and then a little bit of vinegar
acidity
have a little taste okay yeah that’s
what I’m talking about time to cut the
French baguette next Winnie pate loads
of people have got this in the fridges
at this time of the year but if you want
to know how to make your own pate then
just swing over to DJ BBQ on his channel
and he’s going to show you how to make a
beautiful chicken liver parfait pate
that’s absolutely blinding so next up
butter this with pate there’s nothing
more French than a pate and a baguette
but it’s soon gonna get mixed up with
the fusion of the Vietnamese cooking
right first layer done now for the
turkey build up with glazed turkey big
bits small bits crispy skin then it’s
time for the mayonnaise nice little
blobs of your incredible mayonnaise go
straight into that lovely little world
next it’s time for the quick pickle get
a nice pinch of it and load it and then
it’s good to get some coriander going on
in the story the only thing to do now is
take the lid of this incredible sandwich
brothers and sisters let me take you for
the wonderful world of bang me guys
that’s the end of our Christmas calendar
I hope you’ve loved it all the food Tube
family have loved in doing it they
really appreciate all of your comments
and of course please keep sharing
foodtube we really really want to get
more and more people subscribing and
it’s free and we love it and we love you
it’s all about you guys so guys take
care enjoy the bang me all the best
you
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