0:00:02 > 0:00:03I'm Trish Deseine,
0:00:03 > 0:00:05and over the years I've cooked a lot of Christmas dinners,
0:00:05 > 0:00:07from the full French belle-famille feast for 20,
0:00:07 > 0:00:10to five-course sit-down dinners for 60,
0:00:10 > 0:00:12to cosy Christmas Days with my children,
0:00:12 > 0:00:15and in a lot of strange kitchens as guest cook.
0:00:16 > 0:00:17Now, I'm back in Northern Ireland
0:00:17 > 0:00:20cooking some fantastic local produce
0:00:20 > 0:00:23and, I hope, taking the pressure off you a little.
0:00:23 > 0:00:27So here's to a happy and relaxed festive season
0:00:27 > 0:00:30and welcome to Trish Deseine's Christmas Dishes.
0:00:34 > 0:00:36This programme is crammed full
0:00:36 > 0:00:39of Christmassy cocktails, bites, nibbles,
0:00:39 > 0:00:44cookery short cuts and all sorts of festive fabulousness
0:00:44 > 0:00:46that won't have you breaking into the kids' piggy banks
0:00:46 > 0:00:49or cursing the post-party washing-up.
0:00:49 > 0:00:52It's all about letting the food speak for itself,
0:00:52 > 0:00:55while you get to enjoy your own party.
0:00:55 > 0:00:59So for the next half-hour, let's just revel in the run-up.
0:00:59 > 0:01:05And to get this party started, three no-fuss dips, ready in minutes.
0:01:05 > 0:01:08So, first one is artichoke, Parmesan, garlic
0:01:08 > 0:01:09and preserved lemon.
0:01:10 > 0:01:14First, it's into the blender with some chopped Parmesan.
0:01:15 > 0:01:17Half a jar of artichokes.
0:01:20 > 0:01:21Some chopped preserved lemons.
0:01:25 > 0:01:26And a clove of garlic.
0:01:29 > 0:01:31And that's it.
0:01:37 > 0:01:40Then it's into the bowl and topped with toasted almonds.
0:01:42 > 0:01:46This one is beetroot, yoghurt, dill and lemon.
0:01:50 > 0:01:51Beetroot.
0:01:53 > 0:01:55And that's just cooked beetroot,
0:01:55 > 0:01:57steamed beetroot, not the vinegar stuff.
0:01:57 > 0:01:59Fromage frais or yoghurt.
0:02:02 > 0:02:04And then just...
0:02:04 > 0:02:06blitz that.
0:02:11 > 0:02:13It's a beautiful colour. Leave a few chunks in there
0:02:13 > 0:02:14for a bit of texture.
0:02:23 > 0:02:26And then mix through a little bit of cucumber.
0:02:27 > 0:02:30Little bit of lemon zest.
0:02:32 > 0:02:34Some salt and pepper.
0:02:41 > 0:02:43And a little bit of dill.
0:02:47 > 0:02:50And just give it a tiny little stir so that you can still see
0:02:50 > 0:02:52all the colours and textures.
0:02:54 > 0:02:56And the last one is embarrassingly easy.
0:02:59 > 0:03:01So, some yoghurt or some fromage frais.
0:03:03 > 0:03:04Some mayonnaise.
0:03:04 > 0:03:06Shop-bought is fine.
0:03:07 > 0:03:10And some mango chutney. Or you could use any other fruit chutney
0:03:10 > 0:03:11you have in your cupboard.
0:03:14 > 0:03:15Now, I'm going to spruce it up a little bit,
0:03:15 > 0:03:17make it a little bit more Christmassy
0:03:17 > 0:03:18with some pomegranate seeds.
0:03:22 > 0:03:24And there you are - three really easy,
0:03:24 > 0:03:26delicious dips that everyone will love, I promise.
0:03:28 > 0:03:31Christmas is the time when we push the boat out,
0:03:31 > 0:03:34but cashmere and diamonds can seem a little predictable.
0:03:34 > 0:03:35Even without a pearl inside,
0:03:35 > 0:03:38an oyster is one of life's most simple luxuries.
0:03:41 > 0:03:44So I've come to the shores of Carlingford Lough,
0:03:44 > 0:03:46to meet oyster man Andrew Rooney.
0:03:47 > 0:03:50Andrew, how do you produce your oysters?
0:03:50 > 0:03:52Our oysters are produced on steel trestles
0:03:52 > 0:03:54in rectangle bags.
0:03:55 > 0:03:57We're not using the traditional method of the flat bag,
0:03:57 > 0:04:00we're using a higher bag and it's a longer bag.
0:04:00 > 0:04:03Deeper bag. We put less oysters in our bag,
0:04:03 > 0:04:06therefore it gives a lot more room for movement and for growth.
0:04:06 > 0:04:09And what's so special about the conditions in Carlingford Lough?
0:04:09 > 0:04:12Well, Carlingford Lough is renowned for its clean waters.
0:04:12 > 0:04:14In clean waters, there's food inside for the oysters,
0:04:14 > 0:04:17so that's how the oysters grow so well here.
0:04:17 > 0:04:20In France at Christmas, oysters are hugely popular.
0:04:20 > 0:04:22Do you think we're catching up in Northern Ireland?
0:04:22 > 0:04:24We're definitely catching up in Northern Ireland
0:04:24 > 0:04:25in all types of food.
0:04:25 > 0:04:28Our palates are changing in the last five years.
0:04:28 > 0:04:31More and more restaurants are presenting more finer foods
0:04:31 > 0:04:34and oysters should be at the top of that.
0:04:34 > 0:04:36And what way do you like your oysters?
0:04:36 > 0:04:37I like oysters raw.
0:04:37 > 0:04:40I just find it very hard whenever I'm down on the beach
0:04:40 > 0:04:44not to open an oyster and just eat it. That's the way I like it.
0:04:44 > 0:04:47And what does the next five years hold for you?
0:04:47 > 0:04:52The next five years for us will be expanding the farm,
0:04:52 > 0:04:56because it takes up to three years to grow an oyster,
0:04:56 > 0:04:59so this is our second and a half year, really.
0:04:59 > 0:05:00And so in five years,
0:05:00 > 0:05:02we should hopefully be up to
0:05:02 > 0:05:05approximately 380 tonnes a year of oysters.
0:05:07 > 0:05:09Now we've worked up an appetite,
0:05:09 > 0:05:11here are four festive ways with oysters.
0:05:13 > 0:05:15Look how beautiful these are.
0:05:15 > 0:05:18These are Carlingford Lough oysters.
0:05:18 > 0:05:22Now, the seeds come from France and then they're farmed in Carlingford.
0:05:22 > 0:05:25They're Pacific oysters, so they're nice and big and meaty.
0:05:25 > 0:05:26You can see how deep they are.
0:05:27 > 0:05:29This is the way you should ask for them.
0:05:29 > 0:05:32You should ask your fishmonger to put them in a box on ice,
0:05:32 > 0:05:35and just ask them to lift the corner.
0:05:35 > 0:05:37Now, you can cook them with lots of great recipes,
0:05:37 > 0:05:39but I'm going to show you a few things you can do
0:05:39 > 0:05:43to have two or three different tastes in one nice dish.
0:05:43 > 0:05:46First of all, really simple one that you've probably come across before.
0:05:46 > 0:05:47Just shallots.
0:05:47 > 0:05:50Chop shallots very finely.
0:05:50 > 0:05:51Little bit of sugar.
0:05:54 > 0:05:56And some cider vinegar.
0:05:56 > 0:05:59There's brilliant cider vinegar available in Northern Ireland now.
0:05:59 > 0:06:01And just stir that
0:06:01 > 0:06:03and let it dissolve.
0:06:03 > 0:06:08Then just a tiny little bit in the corner of the oyster like that.
0:06:08 > 0:06:11And now this is a very, very simple thing.
0:06:11 > 0:06:13It's just a little bit of honey with some black pepper.
0:06:13 > 0:06:14Couldn't be simpler.
0:06:26 > 0:06:28And the next one isn't even a recipe, really.
0:06:28 > 0:06:29It's just an idea.
0:06:31 > 0:06:32Works really well with oysters.
0:06:32 > 0:06:33It's just buttermilk.
0:06:35 > 0:06:37That tangy creaminess goes really well
0:06:37 > 0:06:39with the brininess of the oyster.
0:06:39 > 0:06:41And now to add some texture.
0:06:43 > 0:06:45Some bacon. Bacon's good with everything.
0:06:47 > 0:06:49And a little touch of basil.
0:06:50 > 0:06:52And there you are - oysters four ways...
0:06:52 > 0:06:56which I'm serving with wheaten bread and my seaweed butter.
0:06:56 > 0:06:58Softened butter. Some seaweed.
0:06:58 > 0:07:00This is nori that I've just crushed up,
0:07:00 > 0:07:03but you can get lots of local seaweed all ready to use.
0:07:06 > 0:07:09And then a little bit of lemon zest.
0:07:12 > 0:07:13Spoon onto clingfilm.
0:07:16 > 0:07:20Now just roll that into a sausage shape.
0:07:25 > 0:07:28And that goes in the fridge for an hour so that it hardens up.
0:07:35 > 0:07:37CATTLE MOO
0:07:37 > 0:07:40The beef business in Northern Ireland is worth millions.
0:07:40 > 0:07:42The search for good local produce
0:07:42 > 0:07:45with great flavour has never been stronger.
0:07:45 > 0:07:47That might be good news for the farmer,
0:07:47 > 0:07:50but it's little comfort at Christmas
0:07:50 > 0:07:54for one of the cutest and most delicious rare breeds, the Dexter.
0:07:58 > 0:08:02Farmer Damien Tumelty raises this heritage breed
0:08:02 > 0:08:04and hopes for a good return this Christmas.
0:08:04 > 0:08:07The farm is situated between Downpatrick and Tyrella.
0:08:07 > 0:08:10We're about a mile and a half inland from the east coast.
0:08:10 > 0:08:13We market all our own Dexter beef at the minute.
0:08:13 > 0:08:15We travel up and down the length of Northern Ireland
0:08:15 > 0:08:17at farmers' markets
0:08:17 > 0:08:21as far away as Bushmills and Coleraine till Downpatrick.
0:08:21 > 0:08:24Damien, what made you want to start farming Dexter cattle?
0:08:24 > 0:08:26Dexter's easy to look after.
0:08:26 > 0:08:29They're grass-fed, you don't need a heap of meal for them.
0:08:29 > 0:08:32The cows are the only things that get a bit of feeding
0:08:32 > 0:08:33due to coming up to calving.
0:08:33 > 0:08:36The natural marbling does come from the grass-fed.
0:08:36 > 0:08:38You will not get it if you are meal-feeding them,
0:08:38 > 0:08:41because they will only put on fat instead of muscle.
0:08:41 > 0:08:44It has to be grass-fed to get that extra taste.
0:08:44 > 0:08:47Your children give all the cattle pet names.
0:08:47 > 0:08:51Is that not a bit problematic when they end up on their plates?
0:08:51 > 0:08:55Well, the children were born and reared on the farm,
0:08:55 > 0:08:56and it's a way of life.
0:08:56 > 0:08:59They see it right through from birth to slaughter.
0:08:59 > 0:09:01They have it on their plate for their dinners,
0:09:01 > 0:09:04and they get used to it.
0:09:04 > 0:09:07Some animals that they hope will breed don't breed,
0:09:07 > 0:09:09so they have to end up on a slaughter line.
0:09:09 > 0:09:10How many cattle do you process at Christmas?
0:09:10 > 0:09:13Well, this is our first Christmas with the Dexter beef,
0:09:13 > 0:09:16because we've only started marketing it five months.
0:09:16 > 0:09:19We're going to slaughter eight to ten in the next few weeks
0:09:19 > 0:09:22to make sure that we have enough come Christmas.
0:09:22 > 0:09:25What's so special about Dexter beef?
0:09:25 > 0:09:30Well, a big slab of beef isn't half the flavour or taste of a Dexter.
0:09:30 > 0:09:35Some people want that little bit more quality rather than quantity
0:09:35 > 0:09:40and it's the natural marbling in it that gives it the extensive flavour.
0:09:40 > 0:09:44Anybody that has got it is well impressed with it,
0:09:44 > 0:09:46and nobody has complained about the actual size of it yet.
0:09:54 > 0:09:57In the run-up to Christmas, you want to really spoil your friends.
0:09:57 > 0:10:00Cooking steak's a good way of doing that.
0:10:00 > 0:10:02But you don't want to make them a big feed.
0:10:02 > 0:10:04So I'm making marinated beef
0:10:04 > 0:10:07with olive, chocolate and red onion sauce.
0:10:08 > 0:10:12Now, the steak I have is this magnificent T-bone.
0:10:12 > 0:10:16I'm going to sear it and then slice it.
0:10:16 > 0:10:19I'm going to marinate it. If you're not using something like this,
0:10:19 > 0:10:22if you've just got rump steak, or even hanger steak,
0:10:22 > 0:10:24this is a really good way to pack in a bit of flavour.
0:10:24 > 0:10:27My marinade is just soy sauce.
0:10:29 > 0:10:30Little bit of lemon juice.
0:10:32 > 0:10:33Some garlic.
0:10:36 > 0:10:37And some Worcester sauce.
0:10:39 > 0:10:41Just give that a bit of a mix.
0:10:42 > 0:10:44And then it's going in this nice flat pan.
0:10:47 > 0:10:49And in goes our meat.
0:10:51 > 0:10:57Just cover it on both sides.
0:10:59 > 0:11:00After an hour...
0:11:00 > 0:11:02MEAT SIZZLES
0:11:02 > 0:11:04..it's into a hot pan.
0:11:06 > 0:11:10I'm going to let that sear for a good three minutes on each side.
0:11:10 > 0:11:12As I like my meat rare.
0:11:18 > 0:11:21Now, for the sauce with this, it's super simple.
0:11:21 > 0:11:26This is a really nice rich veal jus or stock that you can make.
0:11:26 > 0:11:27Ask your butcher for old bones
0:11:27 > 0:11:31and make it up with some carrots, an onion,
0:11:31 > 0:11:33and a little bit of celery and just reduce it down.
0:11:33 > 0:11:35It's something really handy to always have
0:11:35 > 0:11:36and it's better to make your own.
0:11:36 > 0:11:40In here, I'm just going to make a really sort of rich mixture.
0:11:40 > 0:11:42I'm cheating a bit because I'm using this red onion jam,
0:11:42 > 0:11:43which is already made.
0:11:43 > 0:11:46All I'm going to do is just mix it in with this and add some
0:11:46 > 0:11:50black olives, and then a little bit of chocolate just for some interest.
0:11:50 > 0:11:54First, the red onion jam, then the chopped black olives.
0:11:58 > 0:12:00And just to make it more interesting,
0:12:00 > 0:12:02I'm going to add a little bit of chocolate.
0:12:04 > 0:12:07Chocolate's lovely with game or dark meat.
0:12:07 > 0:12:11It's really just a hint of it, so it won't taste too sweet.
0:12:13 > 0:12:15Let those flavours combine.
0:12:17 > 0:12:19Then remove the cooked beef.
0:12:19 > 0:12:21Rest it,
0:12:21 > 0:12:23carve it,
0:12:23 > 0:12:26and serve with buttery mash and a few salad leaves.
0:12:27 > 0:12:31And there you are, sweet and simple marinated beef with olive,
0:12:31 > 0:12:33chocolate and red onion sauce.
0:12:34 > 0:12:37Novel presentation can help make Christmas sparkle,
0:12:37 > 0:12:38but it has to be practical.
0:12:38 > 0:12:41Who would have thought that this can help save your sanity?
0:12:41 > 0:12:45These Christmas candle holders are perfect for hot soup.
0:12:45 > 0:12:49On offer tonight, spicy cauliflower and carrot and celeriac.
0:12:49 > 0:12:52I always love serving soup as starters at Christmas time
0:12:52 > 0:12:55and even for a cocktail party, they come in really handy,
0:12:55 > 0:12:59because they're filling and you can pack loads of flavour in there.
0:12:59 > 0:13:01They're also very well-behaved
0:13:01 > 0:13:04in that they're easy to heat up and easy to serve after.
0:13:04 > 0:13:07And what I do is I make sure that the base is nice and tasty,
0:13:07 > 0:13:10so always a bit of onion, some garlic, some celery.
0:13:10 > 0:13:12This base works for either soup.
0:13:12 > 0:13:15So to the first, add chopped carrot and celeriac,
0:13:15 > 0:13:17and to the second, cauliflower.
0:13:18 > 0:13:19And a little bit of bay leaf.
0:13:23 > 0:13:24And then in goes the stock.
0:13:29 > 0:13:31And that's it. Just let them soften
0:13:31 > 0:13:33and simmer for about 20 minutes each.
0:13:37 > 0:13:40Soup softened, turn the heat off and blend.
0:13:40 > 0:13:43Add a knob of butter, some seasoning,
0:13:43 > 0:13:46and as it's Christmas, lots of cream.
0:13:46 > 0:13:50A gentle stir, and it's time to get the soup party ready.
0:13:51 > 0:13:52For the carrot and celeriac,
0:13:52 > 0:13:54we're going to give it a bit of a fruity kick.
0:13:54 > 0:13:56Dice fresh watermelon and pineapple
0:13:56 > 0:13:59and finely chop some cherry tomatoes.
0:13:59 > 0:14:01Mix together and garnish the soup.
0:14:03 > 0:14:04So for the cauliflower...
0:14:06 > 0:14:09..just some chopped raw cauliflower for a bit of crunch.
0:14:12 > 0:14:16And to that and going to add a little bit of crumbly cheese.
0:14:16 > 0:14:20You can use Lancashire, Cheshire or Baby Buck.
0:14:20 > 0:14:22Some chopped preserved lemon.
0:14:24 > 0:14:26And then some fresh lemon zest.
0:14:29 > 0:14:31And then a little bit of olive oil just to bind that together.
0:14:34 > 0:14:36Cauliflower soup with added crunch.
0:14:38 > 0:14:41And there you are, two perfect party soups,
0:14:41 > 0:14:42or even starters for Christmas Day.
0:14:54 > 0:14:57Food is at the heart of so many celebrations.
0:14:57 > 0:15:01Delicious edibles are just the best gifts at Christmas.
0:15:01 > 0:15:05Local delis are the perfect places to find original presents,
0:15:05 > 0:15:09so I'm off to Indie Fude in Comber to find out what local luxuries
0:15:09 > 0:15:11they have to offer.
0:15:11 > 0:15:12Johnny, how did you start up?
0:15:12 > 0:15:15I started Indie Fude as a passionate cook myself.
0:15:15 > 0:15:18Quite frustrated because I couldn't get a lot of local produce
0:15:18 > 0:15:20to cook with, so that's really...
0:15:20 > 0:15:23We went around and we sourced produce from all over the island,
0:15:23 > 0:15:26so from Fermanagh to Ballycastle to Newry
0:15:26 > 0:15:28and as far as Dingle and Wicklow.
0:15:28 > 0:15:31And how many Northern Ireland products do you have now?
0:15:31 > 0:15:34We tend to stock around 500 products from Northern Ireland now.
0:15:34 > 0:15:37The best sellers tend to be cheeses.
0:15:37 > 0:15:41We do some lovely ones from the Hickeys up in Dart Mountain
0:15:41 > 0:15:44and also quite locally here, Kearney Blue Cheese.
0:15:44 > 0:15:46To accompany those, typically some chutney and crackers.
0:15:46 > 0:15:49And you use social media a lot to promote Northern Irish food,
0:15:49 > 0:15:51don't you? What sort of things do you do?
0:15:51 > 0:15:55Well, we use Twitter, Facebook, even Instagram now,
0:15:55 > 0:15:57to reach all our followers here in Northern Ireland
0:15:57 > 0:15:59as well as further afield.
0:15:59 > 0:16:02Do you think it's worthwhile spending that few extra pounds
0:16:02 > 0:16:03on Northern Irish produce?
0:16:03 > 0:16:06Of course, yeah. It's great to both support, say,
0:16:06 > 0:16:08us as an independent store,
0:16:08 > 0:16:11but that then flows right down to the producers themselves.
0:16:11 > 0:16:15So that little bit more means you tend to use it as well.
0:16:15 > 0:16:16When you're buying local as well,
0:16:16 > 0:16:18it ultimately tastes better and it's got a story behind it.
0:16:18 > 0:16:20What would you put in
0:16:20 > 0:16:22the perfect Northern Irish food Christmas hamper?
0:16:22 > 0:16:25I think we'll start off with some lovely local cheese.
0:16:25 > 0:16:28So maybe some Dart Mountain Dusk from the Sperrins.
0:16:28 > 0:16:30Then a little bit of Kearney Blue Cheese
0:16:30 > 0:16:31from here in Castlereagh Hills.
0:16:32 > 0:16:36Maybe a bit of charcuterie, smoked salmon.
0:16:36 > 0:16:37Then to top it off,
0:16:37 > 0:16:40maybe some nice local chutneys and also some oatcakes
0:16:40 > 0:16:43- by Ditty's in Castledawson. - A fine foodie gift.
0:16:43 > 0:16:46But if you're stuck for dessert ideas, how about mille-feuille
0:16:46 > 0:16:48using white and dark chocolate?
0:16:48 > 0:16:52But first, salted caramel mousse.
0:16:52 > 0:16:54So I'm making a caramel with some sugar.
0:16:54 > 0:16:56We've got some cream heating here as well.
0:16:56 > 0:16:59I'm just going to heat the sugar gently until it melts,
0:16:59 > 0:17:01and then caramelises.
0:17:01 > 0:17:03So it's starting to brown.
0:17:03 > 0:17:07Don't stir it at this stage, just swirl the pan slightly.
0:17:07 > 0:17:10And when the sugar's all dissolved, turn the heat off.
0:17:11 > 0:17:13In goes the hot cream.
0:17:15 > 0:17:17And just let that calm down a little bit,
0:17:17 > 0:17:20and then pop in the salted butter.
0:17:24 > 0:17:28Smells beautifully creamy and buttery.
0:17:28 > 0:17:30And we're going to let it cool down a little bit,
0:17:30 > 0:17:32and then put in the chocolate.
0:17:32 > 0:17:35This is the caramel with the cream and the butter inside.
0:17:35 > 0:17:37So I'm going to put in milk chocolate.
0:17:39 > 0:17:41And let that melt.
0:17:42 > 0:17:45Stir in three egg yolks and whisk the whites.
0:17:48 > 0:17:50So we're going to mix in the egg whites.
0:17:50 > 0:17:55Like any chocolate mousse, do that a little at a time.
0:17:55 > 0:17:57So just start by loosening up the mixture.
0:18:05 > 0:18:09Transfer to a jug for easy pouring, and fill those candleholders.
0:18:09 > 0:18:12And that's it. In the fridge for a good hour,
0:18:12 > 0:18:14hour and a half, so that it sets.
0:18:14 > 0:18:18And just serve with a tiny little sprinkling of sea salt.
0:18:18 > 0:18:20A chocolaty, on-trend creation.
0:18:20 > 0:18:24Now, these mille-feuille sound complicated, look impressive,
0:18:24 > 0:18:26but are dead easy.
0:18:26 > 0:18:28We're going to start with the dark chocolate one.
0:18:28 > 0:18:32And I'm putting the chocolate, just large disks of it,
0:18:32 > 0:18:34on a chilled acetate-covered tray.
0:18:36 > 0:18:38For the white mille-feuille, make oblongs.
0:18:42 > 0:18:44Add warm cream to the white chocolate.
0:18:45 > 0:18:49For the dark chocolate filling, combine whipped cream, mascarpone,
0:18:49 > 0:18:51chestnut puree and coffee essence.
0:18:52 > 0:18:55So here's the white chocolate mix which has been chilling.
0:18:58 > 0:18:59Just whip it up!
0:19:02 > 0:19:04Plate up quickly to avoid melting.
0:19:06 > 0:19:09Layer the dark chocolate discs with chestnut cream.
0:19:09 > 0:19:12Layer the white with white chocolate cream, and keep going.
0:19:18 > 0:19:21And then on top of the white, I'm just going to put some raspberries.
0:19:22 > 0:19:26Then add a final oblong before dusting with icing sugar.
0:19:26 > 0:19:30Top the dark chocolate mille-feuille and garnish with candied chestnuts.
0:19:31 > 0:19:33Around the white, drizzle raspberry coulis.
0:19:33 > 0:19:36Around the dark, melted milk chocolate.
0:19:36 > 0:19:40And there you are - two lovely festive chocolate desserts.
0:19:41 > 0:19:44Gin is a real drinks cabinet staple
0:19:44 > 0:19:46and now the taste for craft, small-batch
0:19:46 > 0:19:49and local is really taking off.
0:19:49 > 0:19:51We now have our own gin distillers in Northern Ireland,
0:19:51 > 0:19:55and I'm off to visit one of them to decipher their message in a bottle.
0:19:56 > 0:20:00I'm meeting David Boyd-Armstrong of Shortcross Gin.
0:20:00 > 0:20:04So we're here in beautiful Rademon Estate, County Down.
0:20:04 > 0:20:06What made you want to make gin here?
0:20:06 > 0:20:09Well, Trish, we're quite lucky in that Fiona and I live here
0:20:09 > 0:20:10at Rademon Estate and, really,
0:20:10 > 0:20:13for us the inspiration was to showcase the forest
0:20:13 > 0:20:15and the gardens that we have here in our gin,
0:20:15 > 0:20:17and really show the terroir aspect
0:20:17 > 0:20:18and bring to the rest of the world
0:20:18 > 0:20:20those smells and aromas and tastes
0:20:20 > 0:20:21that we're fortunate enough to have here.
0:20:21 > 0:20:24What are those botanicals, then, that go into the gin?
0:20:24 > 0:20:27Well, really, we want to showcase the best that are available to us.
0:20:27 > 0:20:29We would take elderflowers and elderberries
0:20:29 > 0:20:32from the forest here at Rademon, wild clover from the lawns,
0:20:32 > 0:20:33along with local apples
0:20:33 > 0:20:36from our own walled garden and other varieties.
0:20:36 > 0:20:39What they allow us to do is create a very traditional gin,
0:20:39 > 0:20:41but with a really modern, unique twist
0:20:41 > 0:20:44which really showcases the floral elements, the wild berries,
0:20:44 > 0:20:47along with an exceptionally long, smooth finish.
0:20:47 > 0:20:50How does Christmas affect sales of your gin?
0:20:50 > 0:20:52Well, Christmases are a really key period for us.
0:20:52 > 0:20:55We really see a step change in demand for Shortcross Gin,
0:20:55 > 0:20:58and it's really our busiest period,
0:20:58 > 0:21:01not just locally in Northern Ireland and Ireland,
0:21:01 > 0:21:04it's really across the board in all our export markets.
0:21:04 > 0:21:07Gin is really popular at the moment. Why do you think that is?
0:21:07 > 0:21:09Well, the whole gin renaissance
0:21:09 > 0:21:11is really around the flavours and aromas that gin gives,
0:21:11 > 0:21:13from for bartenders and bars and restaurants,
0:21:13 > 0:21:15to consumers at home.
0:21:15 > 0:21:16Something much more to do and enjoy,
0:21:16 > 0:21:19people can really play with garnishes, tonic waters,
0:21:19 > 0:21:22different cocktail styles and really showcase gin
0:21:22 > 0:21:23in the best possible way.
0:21:25 > 0:21:26This is a great little recipe
0:21:26 > 0:21:29to have in your repertoire at Christmas time.
0:21:29 > 0:21:32It's perfect for a light starter or for a cocktail party.
0:21:32 > 0:21:34It's gin-cured salmon.
0:21:34 > 0:21:37So all you need is this fillet of salmon.
0:21:37 > 0:21:39Make sure it's pin-boned.
0:21:39 > 0:21:42Then we're just going to mix all the ingredients
0:21:42 > 0:21:44and cure it for about four or five hours.
0:21:44 > 0:21:46So, sea salt.
0:21:48 > 0:21:49Dark brown sugar.
0:21:53 > 0:21:55Juniper berries, crushed.
0:21:57 > 0:21:59Some mixed pepper.
0:21:59 > 0:22:02And then lots of zest,
0:22:02 > 0:22:06because the final ingredient is gin, so just to pick up the notes
0:22:06 > 0:22:10in the gin, we're going to put in a little bit of lemon and orange zest.
0:22:17 > 0:22:19OK. And the final ingredient is gin.
0:22:25 > 0:22:28Just give it a quick mix, stir through.
0:22:30 > 0:22:32Just rub the salt and sugar
0:22:32 > 0:22:35into the flesh of the salmon a little bit as you go...
0:22:36 > 0:22:39..to start the curing process.
0:22:41 > 0:22:43Now, wrap it up tightly.
0:22:43 > 0:22:46Make sure it's covered.
0:22:46 > 0:22:49Smooth it down, and then that goes in the fridge
0:22:49 > 0:22:50for four to five hours.
0:22:50 > 0:22:53Gin-cured salmon - deceptively simple.
0:22:53 > 0:22:56And now for another Christmas crowd pleaser, also using salmon.
0:22:58 > 0:23:01Here's a really simple little mouthful for Christmas cocktails.
0:23:01 > 0:23:03Just some salmon fillet.
0:23:03 > 0:23:05Slice it
0:23:05 > 0:23:07into bite-sized pieces.
0:23:07 > 0:23:12And then just wrap them loosely in wafer-thin Parma ham and chorizo.
0:23:17 > 0:23:20And there we are. Just pop those in the oven for five minutes at 180.
0:23:29 > 0:23:31So they're nice and hot and crispy,
0:23:31 > 0:23:34and I'm just going to put them on to these little cocktail sticks
0:23:34 > 0:23:37with a very lightly blanched mangetout on the end
0:23:37 > 0:23:38for a bit of crunch.
0:23:46 > 0:23:49And again, very well-behaved little mouthfuls.
0:23:52 > 0:23:57And there you are, little salmon, Parma ham and chorizo bites.
0:23:57 > 0:23:58Make a nice change from a cocktail sausage.
0:24:09 > 0:24:12Every canape craves a cocktail
0:24:12 > 0:24:15and that's where the Merchant Hotel's Ryan Adair comes in.
0:24:16 > 0:24:18So, Ryan, what have you come up with?
0:24:18 > 0:24:21So, my first cocktail that I'm going to be creating for yourself today
0:24:21 > 0:24:23is going to be...
0:24:29 > 0:24:31So it's just effectively just cinnamon sticks
0:24:31 > 0:24:33with a load of sugar and water.
0:24:44 > 0:24:48Dry-shake it, so that effectively just emulsifies the egg white.
0:24:48 > 0:24:51After that, it's going to be a wet shake.
0:24:55 > 0:24:56And you want to give it a good shake,
0:24:56 > 0:24:59just to make sure that it all gets a lot of aeration.
0:25:01 > 0:25:04Powdered-down nutmeg as well as powdered-down cinnamon,
0:25:04 > 0:25:06powdered-down clove.
0:25:06 > 0:25:08So it's just a little bit of sprinkle of that.
0:25:08 > 0:25:10- Very easy to make at home. - That's beautiful.
0:25:12 > 0:25:14And for my second cocktail?
0:25:14 > 0:25:15So, this cocktail is...
0:25:16 > 0:25:18It is a twist on a Terry's Chocolate Orange.
0:25:24 > 0:25:26You're lucky, you got a chocolate orange.
0:25:26 > 0:25:28- I got a real one.- Oh, did you?
0:25:31 > 0:25:33I think I would have thrown the head if I got a real one.
0:25:38 > 0:25:40It's lovely to see you using that.
0:25:40 > 0:25:43Exactly, yeah. It's making a big comeback...
0:25:43 > 0:25:45- It is.- ..in the cocktail world, with a lot of drinks
0:25:45 > 0:25:46and it's a great product.
0:25:58 > 0:26:00And to garnish, an orange twist.
0:26:02 > 0:26:05The Tudor Dale, a chocolate orange in a glass.
0:26:07 > 0:26:09And for your last creation?
0:26:09 > 0:26:11Deconstructed Christmas pudding.
0:26:11 > 0:26:1420mls of fresh-squeezed Bramley apple.
0:26:14 > 0:26:17I've also made as well a dried fruit syrup.
0:26:17 > 0:26:23Just some dates as well as some cranberries and some dried sultanas.
0:26:23 > 0:26:26PX sherry. So I'm going to go with just...
0:26:27 > 0:26:31It's going to give it a lot of the dried fruit that you usually get.
0:26:31 > 0:26:34Little tiny bit of sort of the nuttiness coming through.
0:26:34 > 0:26:35So on top of that, then,
0:26:35 > 0:26:38I'm going to go back to our trusty pimento dram.
0:26:38 > 0:26:42..just to get an added bit of the spice coming through.
0:26:42 > 0:26:46And after that we're going to add some cognac as well.
0:26:46 > 0:26:48Now, for the next ingredient...
0:26:48 > 0:26:51- More?- ..we're going for some Irish whiskey.
0:26:51 > 0:26:54- Ah.- Dunville's Irish whiskey.
0:26:54 > 0:26:57The reason why I'm using this
0:26:57 > 0:27:00is because it's a PX sherry casks finish.
0:27:02 > 0:27:04I'm going to give the cocktail a little bit of a roll.
0:27:04 > 0:27:07So by doing this here, it just allows all the ingredients to...
0:27:08 > 0:27:10..combine together.
0:27:10 > 0:27:13Just add this straight into our toddy glass.
0:27:13 > 0:27:18And now for the next ingredient, I have some warmed red ale.
0:27:19 > 0:27:22Almost as many ingredients as in a Christmas pudding itself.
0:27:22 > 0:27:24Pretty much.
0:27:24 > 0:27:27Leave a little bit of room, because we're going to top the rest up
0:27:27 > 0:27:28with cream.
0:27:28 > 0:27:31A warm Christmas pudding in a glass.
0:27:33 > 0:27:37Everything's ready, and I'm feeling rather smug.
0:27:37 > 0:27:38Now for some "me" time.
0:27:38 > 0:27:40DOORBELL RINGS
0:27:40 > 0:27:42Oh, they're here already!
0:27:45 > 0:27:47INDISTINCT CHATTER
0:27:54 > 0:27:57I loved the canapes at the start - they were delicious.
0:27:57 > 0:27:58I really enjoyed the dips.
0:27:58 > 0:28:00Learnt a lot of stuff tonight.
0:28:00 > 0:28:02I actually loved the oysters.
0:28:02 > 0:28:03I loved them.
0:28:03 > 0:28:06Salmon skewers - unfortunately, I didn't get any!
0:28:06 > 0:28:07I didn't get any salmon skewers.
0:28:07 > 0:28:08I didn't get any oysters.
0:28:08 > 0:28:10And I loved the salted caramel.
0:28:10 > 0:28:12The only thing I got was salted caramel!
0:28:18 > 0:28:20You've revelled in the run-up,
0:28:20 > 0:28:22you may still even be sober,
0:28:22 > 0:28:25but when you wake up, there's still the hell of Christmas Day.
0:28:25 > 0:28:28Next time, I'll be guiding you through the preparation
0:28:28 > 0:28:30to make your Christmas extra special.