:00:00. > :00:00.Hello, Christmas Kitchen is coming, the geese are getting fat, we are
:00:07. > :00:22.counting down to Christmas, and this is where it's at.
:00:23. > :00:27.Welcome to Christmas Kitchen, we are here with a great festive line-up of
:00:28. > :00:30.food and friends to share it with. We'll also be delving into the BBC
:00:31. > :00:34.archive for some treats from Christmas past. There are also some
:00:35. > :00:38.exclusive surprises in store as we pay a visit to the homes of some top
:00:39. > :00:42.TV chefs who reveal their favourite Christmas foods. With me in the
:00:43. > :00:47.studio today is the godfather of Italian cooking, Gennaro Contaldo.
:00:48. > :00:52.And next to him is a man jolly as Santa, and they are about the same
:00:53. > :00:55.age, it is Brian Turner! Brian will be joining me every show with a
:00:56. > :01:00.special turkey challenge, but more about that later. Welcome to the
:01:01. > :01:04.show, both of you. What are you going to be making? I am going to
:01:05. > :01:13.make a lovely salmon sweet and sour with carrots and red peppers. Sweet
:01:14. > :01:17.and sour, isn't that Chinese? Call me humbug, but I hate turkey! If
:01:18. > :01:20.anybody convince me, it is this man. Brian, I am setting you the
:01:21. > :01:24.challenge of creating a turkey recipe every day for two weeks, ten
:01:25. > :01:33.recipes. Not a problem, Chef, it is very versatile. Today we are going
:01:34. > :01:37.to be like beef en croute, but turkey instead. Very classical, a
:01:38. > :01:40.dish I know you love because you have got class. Two festive dishes
:01:41. > :01:43.to look forward to - well, hopefully! Our special guest today
:01:44. > :01:46.is an actress who has starred in some of Britain's most memorable TV
:01:47. > :01:49.series, including Sherlock and Worzel Gummidge. Please welcome Una
:01:50. > :01:59.Stubbs! We're going to talk about Christmas
:02:00. > :02:02.and bits and pieces, I am going to create a dish for you now which is
:02:03. > :02:05.like an alternative to Christmas pudding, a nice little apple tart
:02:06. > :02:09.with home-made marzipan, how does that sound? Much better. So to make
:02:10. > :02:14.your own marzipan first, we need to bring the sugar to the boil. We have
:02:15. > :02:18.got sugar and water on the boil, we will mix that with almonds, egg
:02:19. > :02:22.white and almond essence first of all to create our apple tart base
:02:23. > :02:29.for this one. Now, by yourself, your career spanned, what, 14 you
:02:30. > :02:38.started? Yes. I was a chorus girl for years, then I moved over to
:02:39. > :02:41.acting as I got older. But you started off in Lionel Blair's dance
:02:42. > :02:45.troupe, was it? No, before that I was at the Palladium with Norman
:02:46. > :02:50.Wisdom. And then television came and I started doing chorus work on
:02:51. > :02:54.television. And one of the choreographers was Lionel, so I
:02:55. > :02:59.worked with him. Brian, you were a big fan as well. Absolutely, this
:03:00. > :03:03.girl danced... I came to London in the early 1960s, and I have seen you
:03:04. > :03:13.on stage a couple of times, you are a lovely lady who does it all well.
:03:14. > :03:17.Still a lovely lady! You have done so much stuff in your life, big
:03:18. > :03:20.screen, small screen. People will know you mostly from the small
:03:21. > :03:23.screen, you have done so many different things, different
:03:24. > :03:28.characters, but on the big screen you have been with Cliff Richard.
:03:29. > :03:32.Summer Holiday, yeah. I have been lucky as well, to be around at the
:03:33. > :03:36.right time, like when they did film musicals. It was not a regular thing
:03:37. > :03:42.in England, but I was the right age for that and... And also the right
:03:43. > :03:47.time now, because Sherlock as well! I can't tell you, it's just the most
:03:48. > :03:51.lovely job. What was it like getting that phone call? Obviously,
:03:52. > :03:57.exciting, but we didn't realise it was going to be so exciting and such
:03:58. > :04:01.a success. But you knew Benedict from when he was little. I used to
:04:02. > :04:06.work with his mother, Wanda Ventham, and we used to live near each other,
:04:07. > :04:11.so I would be up with my three sons, and she would be out with Benedict.
:04:12. > :04:16.We would stop and gossip, and we can gossip for England. You would see
:04:17. > :04:23.Benedict and my son is going, Mum, come on! It seems a bit like us.
:04:24. > :04:27.When he was a lad, I used to take him for a walk, put him in the car
:04:28. > :04:33.park with lemonade and crisps when we had beer. Do you remember when he
:04:34. > :04:38.used to have a bandanna? Thank you very much, lovely! It is not bad,
:04:39. > :04:44.not bad. He has lost weight as well a little bit. You have, actually. It
:04:45. > :04:45.is the dark jumper that has done it more than anything else. Mark
:04:46. > :05:24.Gatiss, who writes the Sherlock, He is lovely to work with as an
:05:25. > :05:28.actor, lovely to work with when he directs you. And everything he does,
:05:29. > :05:31.he does with such ease, you know. Apart from the name of the
:05:32. > :05:35.programme! Where does that come from? What is it? It is supposedly a
:05:36. > :05:39.Hebrew text, we are led to believe, but it really, really is a good,
:05:40. > :05:45.family, Christmas show, and it is quite frightening, but also very
:05:46. > :05:51.funny as well. Blink and you miss it, there is only one show. You will
:05:52. > :05:59.see it next year, probably. What is the base storyline? Tell us about
:06:00. > :06:02.it. It is about this gentlemen who goes to an academic library to find
:06:03. > :06:06.this particular text, and it is not there, and then he gets the young
:06:07. > :06:10.librarian to search for it. And it is the adventures of what happens to
:06:11. > :06:13.this young librarian looking for this book, which is quite important.
:06:14. > :06:19.Fantastic, that is on over Christmas? We don't know exactly
:06:20. > :06:22.when. But it will be over Christmas. Out of all the characters you have
:06:23. > :06:26.played, I mentioned Aunt Sally in the top, that was a character you
:06:27. > :06:31.made your own as well. What are the... What stands out in your
:06:32. > :06:36.career as the part that you love and you enjoyed? I am loving playing Mrs
:06:37. > :06:40.Hudson, I absolutely love that. And I also did a stage show called Don
:06:41. > :06:45.Carlos, and I was Madame Oliveira, and I enjoyed that very much, that
:06:46. > :06:51.was one of my favourite jobs. I could have done that for ever. Do
:06:52. > :06:57.you enjoy the stage as well as television? It is small screen that
:06:58. > :07:00.you have done more of. I think it just depends on the part. If your
:07:01. > :07:04.part is good on stage, then you enjoy that and vice versa if it is
:07:05. > :07:09.for television. With three kids, you must be busy at Christmas. No, I'm
:07:10. > :07:13.not, because they do the cooking. Maybe they will do this, a little
:07:14. > :07:19.bit of caramel sauce, I am putting some cloves in, star anise, juniper
:07:20. > :07:23.berry. And no lemon? No. Why do they put lemon... If you want to buy nice
:07:24. > :07:29.sponge cake, it has always got lemon in it. Not my recipes, not mine. We
:07:30. > :07:34.have got this nice little caramel, so we are going to bore this
:07:35. > :07:38.caramel, once you get it infused. Wow. I'm going to pour it through
:07:39. > :07:43.there, and we are going to serve this with this apple tart. The
:07:44. > :07:47.secret behind this is you can make it instead of Christmas pudding. I
:07:48. > :07:50.do not know if you like Christmas pudding. I prefer that, my mother
:07:51. > :07:55.used to make apple cake and custard, and she never let us have her
:07:56. > :08:01.recipes. You can have this one. Thank you. You can make your own
:08:02. > :08:05.puff pastry or buy it in. Make sure you buy the all-butter puff pastry,
:08:06. > :08:09.that is the key to this. You slice the apples, mix it with marzipan on
:08:10. > :08:14.the base, put the apples on like this, over the top. And then a
:08:15. > :08:17.little bit of butter. At this point you can freeze it on grease-proof
:08:18. > :08:24.paper, make it easily in advance, freeze it, Cook from frozen, about
:08:25. > :08:30.20 minutes. Is that honey? Honey, good quality. Take it over to the
:08:31. > :08:33.stove. Hobble over to the stove. There are lots of things you can do,
:08:34. > :08:38.instead of marzipan, mincemeat, pureed apples. I will tell you what
:08:39. > :08:43.is good with this, I have used the pink lady apples. Where do they come
:08:44. > :08:51.from, anyway? You are going to tell me they are from Italy. Probably
:08:52. > :09:00.from Italy, yes. They come from Napoli. Let's put the facts right,
:09:01. > :09:04.the Romans... The Romans brought apples to England, and this is why
:09:05. > :09:10.you have got such lovely apples. We will do a translation later, don't
:09:11. > :09:15.worry. But why a sweet apple rather than cooking? The sour cooking
:09:16. > :09:19.apples are on the base, but if you are going to make this in advance
:09:20. > :09:25.and freeze it, cooking apples will go brown, whereas eating apples
:09:26. > :09:30.want. I did not know that. And what we do, you literally brush it with
:09:31. > :09:37.butter, like that. It looks nice. You have got this lovely sauce to go
:09:38. > :09:42.with it. Which is this caramel. It sits with it. It is infused with all
:09:43. > :09:46.those Christmas spices in. And then, finally, we take some ice cream.
:09:47. > :09:51.Just some vanilla ice cream, which is lovely with this. Like I said,
:09:52. > :09:56.you can cook it from frozen, it takes about 20 minutes from the
:09:57. > :10:02.freezer, straight out. You can make it in advance, and I think that is
:10:03. > :10:07.good enough to eat. I do, too. Gorgeous! We are looking forward to
:10:08. > :10:12.your programme, pronounce it again. The Tractate Middoth. That is coming
:10:13. > :10:17.out over the Christmas period, so dive into that, the ice cream is
:10:18. > :10:21.nice and cold as well. As a special festive treat, we have gone to the
:10:22. > :10:25.homes of some of the BBC food stars to find out what they like to cook
:10:26. > :10:28.for Christmas. Today we are visiting Valentine Warner, who shows us his
:10:29. > :10:31.favourite festive dish, roast goose with port and Madeira gravy. It
:10:32. > :10:41.sounds delicious. What I love most about Christmas is
:10:42. > :10:45.walks in cold country lanes, wrapped up in a scalf and big jumper, that
:10:46. > :10:50.lovely smell of mouldy leaflet in the air. I like endless little nips
:10:51. > :10:54.from a bottle of sloe gin, I like making crackling fires and toasting
:10:55. > :10:56.crumpets. But most of all it's that big Warner family favourite, the
:10:57. > :11:06.goose. Damien, good morning. How are you?
:11:07. > :11:11.Can I have my special under-the-counter order? It is here
:11:12. > :11:15.waiting for you, sir. And all the important bits are in there. The
:11:16. > :11:22.giblets for grave, some extra crude fat. And that makes cracking gravy.
:11:23. > :11:26.Thank you very much. Enjoy the goose. I can relax now I have got my
:11:27. > :11:43.goose. Enjoy Christmas. So I have got my fabulous goose from
:11:44. > :11:46.my trusted butcher, and for my Christmas Kitchen special recipe,
:11:47. > :11:53.I'm going to make stuffed goose with port and Madeira gravy. First things
:11:54. > :11:57.first, getting the onions on. I could use butter to cook the onions,
:11:58. > :12:01.but I've got all this absolutely delicious goose fat, so I'm just
:12:02. > :12:06.going to pop a bit in here, pop that on, get that melting. Get some
:12:07. > :12:14.really good fresh ginger, quite a lot of it, good two thumbs' worth.
:12:15. > :12:21.One more thing to go in here is a really good scratch of nutmeg, you
:12:22. > :12:33.want about half a nutmeg. Right, the next thing is the gravy.
:12:34. > :12:37.Here is the goose neck, I am going to drop a bit of goose fat in the
:12:38. > :12:44.bottom. Here are the gizzards, very hard, but so much flavour. This is
:12:45. > :12:49.the next. A bit too big to go in the pot, so I'm going to split that in
:12:50. > :12:53.half. Great! And that goes on the heat. The fat will melt, you will
:12:54. > :12:57.start to hear the neck and the gizzards sizzling, you really want
:12:58. > :13:01.to get a lot of colour on those, because they have a lot of depth to
:13:02. > :13:05.the stock. Water and salt, turn it down to barely a wobble and just
:13:06. > :13:10.leave it for the whole time that the goose is good going. So the gizzards
:13:11. > :13:15.and neck are really nice and brown now, time for the water.
:13:16. > :13:22.OK, on with the stuffing. Here I've got about 200 grams of pearl barley,
:13:23. > :13:27.which I've boiled for about 40 minutes or so. It wants to be
:13:28. > :13:31.slightly undercooked, because it's going to cook again in the goose. So
:13:32. > :13:36.into my pearl barley goes these lovely soft and golden onions. Flop
:13:37. > :13:39.that in. So lemon zest, you want about two
:13:40. > :13:50.lemons. Next, grated hard boiled eggs, about
:13:51. > :13:55.three eggs in you. Coarsely grate them into your stuffing. This seems
:13:56. > :13:58.weird, hard-boiled eggs in stuffing? This is really, really old-fashioned
:13:59. > :14:02.cooking, and it just makes the whole thing more luxurious. Next, I really
:14:03. > :14:09.want a big grabbing handful of prunes. And then just roughly chop
:14:10. > :14:13.through those, you don't want to turn them into a paste. If you don't
:14:14. > :14:15.have prunes, raisins would be good. Next, a big bunch of parsley, you
:14:16. > :14:36.want a lot of it. Just for a little bit of sharpness,
:14:37. > :14:41.I'm going to use about half a large Bramley apple. I am going to put
:14:42. > :14:51.livers in the stuffing, chopped, not too big, but then again, do not chop
:14:52. > :14:55.it up into a mush. In they go. There is a lot of pearl barley in here,
:14:56. > :14:59.which is quite bland, so it really needs seasoning properly. I am
:15:00. > :15:03.putting in two good teaspoons of salt, and it really needs it. There
:15:04. > :15:14.is nothing quite as good as mixing with your hands. Just really, really
:15:15. > :15:18.mix it properly, turn it over from the bottom. You can just feel the
:15:19. > :15:23.weight of this stuffing. It is heavy. You know that there is goose
:15:24. > :15:30.fat in it, and it smells absolutely delicious. Now, it is time to stuff
:15:31. > :15:35.my goose. Make sure it goes right to the back. You can push it down as
:15:36. > :15:39.you go. It is going to take a lot of stuffing just when it looks like it
:15:40. > :15:44.is full, just push it right up to the front and you will be able to
:15:45. > :15:49.get a lot more in. As the goose cooks and shrinks, it is going to
:15:50. > :15:54.slightly forced the stuffing back. You want to protect it with a bit of
:15:55. > :16:04.tinfoil so that it does not burn in the oven. Make sure you cover the
:16:05. > :16:11.top of the stuffing. To get the skin off to a head start, I am going to
:16:12. > :16:17.take a tiny bit of sunflower oil, and put it on the bird. Now, it is
:16:18. > :16:26.time for the source. Sage and Rosemary go really well with goose.
:16:27. > :16:30.I am seasoning them as well. It is really important while you are
:16:31. > :16:33.cooking a goose that you keep on checking the oven. A lot of that is
:16:34. > :16:38.going to run out of the animal into here, and if you just leave it, it
:16:39. > :16:42.will burn and create terrible smoke. The other thing is, the fact is so
:16:43. > :16:47.good for cooking potatoes or frying eggs, so keep on checking the tracer
:16:48. > :16:55.that you can keep the fat and pour it off. It is now time to put this
:16:56. > :17:07.goose in the oven. Breast first, up at the hot end, because there is
:17:08. > :17:12.more to cook. So, the goose is going to be in the oven for about 2.5
:17:13. > :17:18.hours. It is going to go brown over the next half an hour, and then I
:17:19. > :17:23.will turn it down from 200 to 170. My stock is here, just wobbling
:17:24. > :17:33.away. I skimmed it. It is time for a cup of tea. My goose has been in for
:17:34. > :17:40.about two hours 40, so I'm going to take it out and rest it and make the
:17:41. > :17:49.gravy. Now, I needed to lift it out. Cover the goose with a bit of
:17:50. > :17:54.tinfoil, loosely, because you do not want it to sweat in there. And then
:17:55. > :18:01.put a tea towel over the top. That can rest for about 20 minutes. Now,
:18:02. > :18:07.for the gravy. In the bottom of the goose pan, there is this very
:18:08. > :18:11.sticky, dark, condensed stuff which has stripped out of the goose, and
:18:12. > :18:16.it has got lots of flavour in it. I'm going to sprinkle in about a
:18:17. > :18:20.tablespoon of flour. Sift it, as it will help get rid of the lumps, when
:18:21. > :18:27.it comes to making the gravy. A really good slug of Madeira. Start
:18:28. > :18:35.it up, to thicken the flour. I am going to use about half of this
:18:36. > :18:40.bottle. Now, for some port. I have used probably a third of bottle of
:18:41. > :18:51.port. Now, I am going to add my stock. I have been topping up the
:18:52. > :18:55.stock bit by bit. And this is really goosey now, but it still needs a bit
:18:56. > :19:13.of vinegar, just to give it an edge. So, there you have it, my roast
:19:14. > :19:19.goose with Port and Madeira gravy, filled with a luxurious pearl barley
:19:20. > :19:28.stuffing. It only leaves me to say, Merry Christmas to you all.
:19:29. > :19:38.Now, Brian, I know you are a fan of goose. That source? We would not do
:19:39. > :19:46.that. You do not make gravy with flour, these days. You can, I like
:19:47. > :19:53.to make all of my sources like that, with butter. Do you like butter? I
:19:54. > :19:56.am not sure about stuffing a goose in the rear cover to. I just ain't
:19:57. > :20:01.by the time you have cooked it all through, if you are not careful, the
:20:02. > :20:07.meat is cooked and the stuffing is not cooked. So, that is not for me.
:20:08. > :20:12.I also think that on Christmas Day, to do goose, you are taking a bit of
:20:13. > :20:16.chance. Have a go in September, so you can have a prat is at it,
:20:17. > :20:21.because of it goes wrong on Christmas Day, you will never
:20:22. > :20:24.forgive yourself. I feed these in the park and Ally cannot feel that I
:20:25. > :20:32.am going to eat one. Never mind about that. What about turkey, you
:20:33. > :20:36.are not a fan of that, either? Coming up, we will be cooking
:20:37. > :20:41.salmon, and Brian begins his turkey challenge, trying to convince us
:20:42. > :20:44.that it tastes good. But before that, some of the nation's favourite
:20:45. > :20:51.chefs with some of their festive tips. If you are going to cook a
:20:52. > :20:55.bird over Christmas, season the inside with salt-and-pepper first,
:20:56. > :21:00.pour in a good cup of water, and whilst the bird cooks, it will steam
:21:01. > :21:09.from the inside, the meat will stay moist and it will be perfect. Think
:21:10. > :21:15.outside of the box, make a casserole. A game casserole, that is
:21:16. > :21:20.the perfect alternative to a roast bird. My top Christmas wine tip is
:21:21. > :21:26.to try something different this year. For example, we always reach
:21:27. > :21:31.for a bottle of red in the festive period, but why not go for a nice,
:21:32. > :21:35.full-bodied white? It will actually end up going with your Christmas
:21:36. > :21:41.bird even better. And what's more, it will go brilliantly with your
:21:42. > :21:45.cheese as well. Right, it is time to find out what the master of Italian
:21:46. > :21:51.food likes to cook for Christmas . welcome to the show, Gennaro
:21:52. > :21:56.Contaldo. It is a pleasure to be here with you. So, what are you
:21:57. > :22:05.going to do? I am going to do this fantastic, I cannot say the word,
:22:06. > :22:13.salmon sweet and sour. It is so simple. It is with peppers, carrots
:22:14. > :22:21.and fennel. I can chop that, no problem. First of all, I need to
:22:22. > :22:41.season the salmon. Salt and pepper. That is it. Salt and paper? P! A
:22:42. > :22:47.branch of thyme. Make sure your frying pan is quite hot, like this
:22:48. > :22:56.one. A little bit on time as well. A big bit, then? Yes, it is Christmas!
:22:57. > :23:15.We are preparing the lovely skin of the turkey. So, is that Christmas
:23:16. > :23:23.time? Have you done my peppers? No, the vegetables will be done in a
:23:24. > :23:29.minute. Cut it! So, what are you doing for Christmas, in your
:23:30. > :23:37.household? Probably cooking turkey. Do you know what, I love turkey.
:23:38. > :23:46.Good man. How do you cook yours, then? Actually, I love to fill mine,
:23:47. > :23:51.and cook it, it depends on the weight, about two hours, two and a
:23:52. > :23:59.half hours. And serve it with lovely roast potatoes, and not other
:24:00. > :24:10.Christmas things. Sausage, bacon wrapped with sausages. I can do
:24:11. > :24:24.that. That's good. A little olive oil. What's next? Garlic and chilli,
:24:25. > :24:36.and I will put a clamp and mussels inside. This is wine, just a little
:24:37. > :24:42.bit. It is a miracle, he has changed that water into wine! How did you do
:24:43. > :24:47.that?! They can do that in Italy. They invented everything. You
:24:48. > :24:54.invented the turkey, didn't you? Well, actually, the Turkey... It
:24:55. > :25:06.comes along from North America. First, it went to Venice, and from
:25:07. > :25:14.there... Venice is not in turkey! How did it get to Venice? Train. OK,
:25:15. > :25:21.that is nearly ready. Now, you have to do me a favour. You want some
:25:22. > :25:31.herbs in with the clams? Just a little bit, not too much. Make sure
:25:32. > :25:35.the clams is open. So, the turkey went to Venice, then it decided to
:25:36. > :25:40.go to turkey. It comes from America, North America. Probably it came on a
:25:41. > :25:52.ship, I do not know. The imported it. And it went to Venice, and it
:25:53. > :25:58.went to Turkey. Turkey, because they had business with Venice, the
:25:59. > :26:05.Venetians decided to go to England, to Norfolk, and this is why you have
:26:06. > :26:10.got the turkey. Right, you need to get that in the oven, don't you
:26:11. > :26:17.costume at thank you very much. So, what are you doing here? I have got
:26:18. > :26:32.chilli and garlic, and then I will put some olives in and some capers.
:26:33. > :26:39.Those are too big, but never mind. I have not cut them to big! Yes, you
:26:40. > :26:43.did. You want the carrot to be a little bit crunchy. You want the
:26:44. > :26:46.fennel to be a little bit crunchy, and a bit cooked. It is the same
:26:47. > :26:53.with the purpose. So, you have shown sugar. Do you know why I put the
:26:54. > :27:02.sugar in? You need it to caramelised. Then you put in some
:27:03. > :27:10.vinegar. This is when it becomes sweet and sour. You have to make it
:27:11. > :27:19.nice and thick. So, you put sugar and vinegar in. Yes. It takes a
:27:20. > :27:27.minute. I suggest, it is ever so good, it is ever so quick. So, the
:27:28. > :27:37.clams are cooking as well. Yes, they are ready. Look at that. I am so
:27:38. > :27:47.good at cooking, why am I so good?! That is a famous Italian dish. It is
:27:48. > :27:51.not! Here are the plates. Make sure you do not overcook the salmon,
:27:52. > :28:04.because you wanted to be a little bit pink. Salmon is pink! Look at
:28:05. > :28:13.that. Let's put this one on the side. Let me just close this one a
:28:14. > :28:20.minute. Look, it is all caramelised. At this stage, you are going back.
:28:21. > :28:27.So, you put capers in and olives? Oh, yes. Can you see how it has
:28:28. > :28:40.caramelised? Do you want some herbs in? No, do not put any herbs in, no.
:28:41. > :28:47.Look at the colour. So, what do you traditionally have at Christmas in
:28:48. > :28:56.Italy? We also like turkey. Turkey pizza? Come on! ! How can we have
:28:57. > :29:06.that?! Turkey spaghetti. No, we have lovely lass Anya, lovely antipasti,
:29:07. > :29:18.lovely tortellini. And turkey. So, the mussels are ready. It is hot
:29:19. > :29:27.that, chef, you know. I know that. Mussels all-round. You can grab your
:29:28. > :29:33.knives and forks. Can you make one of these? There is no way you can do
:29:34. > :29:37.this . look at the colour. So, you have got the garlic, a few herbs,
:29:38. > :29:43.the chilli and the white wine, in the source? The garlic and the
:29:44. > :29:52.chilli, a bit of parsley. Hold on, we are not finished yet. It is not
:29:53. > :30:01.finished yet! I need this little bit of sweet and sour. And this is it.
:30:02. > :30:11.Do you want the herbs on as well? Yes, put it on. That is number 47.
:30:12. > :30:16.You are wrong, number 45. In my Chinese restaurant, that is number
:30:17. > :30:19.47. Still to come, Brian Turner promises he will be turning turkey
:30:20. > :30:25.from a bland meat into a delicious meal. But first, let's delve into
:30:26. > :30:30.the archives for a visit to Rick Shine.
:30:31. > :30:35.I have been travelling the length and breadth of Britain for the last
:30:36. > :30:38.three or four years now, looking for food heroes and really excellent
:30:39. > :30:42.produce, and I was just thinking, it'd be such a good thing to get
:30:43. > :30:46.like a Christmas hamper of things I really wanted to have as presents or
:30:47. > :30:49.to cook at Christmas. I mean, things like, well, obviously, turkey,
:30:50. > :30:55.goose, ham, smoked salmon, Christmas pudding. And for a real touch of
:30:56. > :31:02.luxury, for me, it would be a game pie.
:31:03. > :31:10.And what better to have with it than the best of British pickles,
:31:11. > :31:14.piccalilli? Well, I have brought about six or seven piccalillis from
:31:15. > :31:17.the shop just to see how they make the best one, and generally they
:31:18. > :31:22.were either too weak and yellow with no flavour or too acerbic, too
:31:23. > :31:26.salty, too coarse. What I'm looking for is subtlety, really, a good
:31:27. > :31:33.mustard flavour, a bit of chilli in there, too, and a touch of sugar but
:31:34. > :31:41.not too much. It has to be slightly salty and a good texture. You
:31:42. > :31:45.prepare the veg and put it in brine until you're ready to cook it. That
:31:46. > :31:49.helps to keep it crisp. Dissolve some sugar into a pan of distilled
:31:50. > :31:54.malt vinegar and add three cloves of crushed garlic. When the sugar is
:31:55. > :31:58.dissolved, put in the veg and bring it gently to a simmer. Now, add
:31:59. > :32:00.flour and the main flavourings, mustard powder, ginger powder,
:32:01. > :32:09.turmeric, allspice, cayenne and a grated nutmeg. Add some vinegar to
:32:10. > :32:15.make a paste, and then loosen it with a ladle full of stock from the
:32:16. > :32:19.cooked vegetables. Take the veg out of the stock and keep to one side,
:32:20. > :32:27.put the paste into the hot liquor and allow it to thicken. Then put
:32:28. > :32:30.all your veg back in. They say that the word piccalilli comes from
:32:31. > :32:36.India, and it's an amalgam of pickles and chilli. Recipes like
:32:37. > :32:38.this were all the rage in the 18th century - or all the Raj! Sorry
:32:39. > :32:44.about that. For most people, Christmas wouldn't
:32:45. > :32:47.be Christmas without some turkey, but I hate the stuff, so every
:32:48. > :32:51.Christmas Kitchen Brian Turner is taking on the challenge to create a
:32:52. > :32:54.turkey recipe that supposedly going to change my mind. It's something we
:32:55. > :33:00.are calling Brian Turner's Turkey Challenge!
:33:01. > :33:08.What is he doing?! Yes, is that a turkey? Or a Chihuahua. What is
:33:09. > :33:12.today's dish? This is turkey en croute, based on the old Wellington
:33:13. > :33:17.with a fillet of beef, mushroom duxelles, pancakes... That classic
:33:18. > :33:20.dish with all the pate and wonderful flavour with an amazing fillet of
:33:21. > :33:26.beef, now you are going to wrap a turkey breast in it. You know as
:33:27. > :33:30.well as I do that things need to be changing and we can adapt things.
:33:31. > :33:36.Take the skin off, this is quite an immense turkey breast. Will you make
:33:37. > :33:41.Yorkshire pudding as well? I do not think he knows what Yorkshire
:33:42. > :33:45.pudding is. Underneath there is a fillet, the real fillet, and I am
:33:46. > :33:51.going to take that out of here, and that is lovely and tender. Look at
:33:52. > :33:57.that. That is fantastic. ?? WHITE I am looking at that! It is looking
:33:58. > :34:04.good, isn't it, Chef? No. I can tell you are enjoying it already. Is beef
:34:05. > :34:10.Wellington a classic Italian dish? Beef Wellington, come on! The Duke
:34:11. > :34:14.of Wellington won at Waterloo, and we celebrated, and what I want to do
:34:15. > :34:18.first is make sure we keep the same shape, so I'm going to tuck this end
:34:19. > :34:23.underneath here and then fasten it with string. Please take your time
:34:24. > :34:28.to do this, make sure that it is nicely tied up, because you do
:34:29. > :34:32.really want to keep that shape. So I have got the pan nice and hot. Nice
:34:33. > :34:39.and tight in case the turkey flies away. It is all right. Can I drink
:34:40. > :34:44.what he is drinking? I thought he would be doing panto at this time of
:34:45. > :34:48.year. You are absolutely right. It is a fine jumper, it looks like you
:34:49. > :34:53.have just come back from holiday. I hope the tourist board are watching!
:34:54. > :34:59.No, James, look, we have got to get seasonal. Turkey is traditional, the
:35:00. > :35:02.recipes I am going to show you over the next few days... Isn't it
:35:03. > :35:07.traditional because it has come from America? It used to be goose in the
:35:08. > :35:10.UK. It has been traditional for 200 years, and one of the kings, I
:35:11. > :35:18.forget which one... Probably an Italian one. Turkey comes from North
:35:19. > :35:21.America! Are you all right? From North America, the Venetian which
:35:22. > :35:24.had business with the Turkish, they took it and brought them over in
:35:25. > :35:28.England, in Norfolk, where after that they moved up to Yorkshire,
:35:29. > :35:41.where Brian Turner managed to catch one and cook it. The real truth is
:35:42. > :35:44.not too far away from that. Norfolk is where the best turkey is actually
:35:45. > :35:48.are produced in this country, but originally the turkeys used to be
:35:49. > :35:52.brought to the market, they used to put tar on their feet and walk the
:35:53. > :36:00.whole flock right down to the London market. Tar on their feet? Tar on
:36:01. > :36:06.their feet so they wouldn't hurt their feet, dip them in wet tar. And
:36:07. > :36:11.then they would walk them all the way from East Anglia down to London,
:36:12. > :36:14.before the train system started. I think it was probably King George
:36:15. > :36:19.who actually decided he wanted turkey, and it was he who made it an
:36:20. > :36:23.every-Christmas thing. The dishes we are going to show you are slightly
:36:24. > :36:27.different. The first thing you have to do is to actually seal it on the
:36:28. > :36:31.outside, get a really nice colour, and then give it a good bit of
:36:32. > :36:35.seasoning, salt and pepper. Give it a good seasoning, and then let that
:36:36. > :36:43.go cold. So we put that out of the way, and we have got one over here,
:36:44. > :36:48.which is now ready to go. I have washed my hands, I just want you to
:36:49. > :36:53.know that. I am sorry that you are doing Yorkshire pudding with the
:36:54. > :36:58.turkey. Oh, dear! But please, do remember, take the string off. If
:36:59. > :37:02.your turkey breast is falling apart, it shouldn't be, but if it is, leave
:37:03. > :37:06.one piece of string in the middle which you can remember to take it
:37:07. > :37:10.out when you carve the whole thing up. But remember to take the string
:37:11. > :37:14.off, because actually it will be a disaster on Christmas Day if
:37:15. > :37:21.somebody choked with that. It depends who it is on Christmas Day!
:37:22. > :37:26.You have done the puff pastry, we have got that here. Very kind of
:37:27. > :37:31.you, and we have got some lovely pancakes here. I have got a bit of
:37:32. > :37:35.parsley in these pancakes. So what we do, we put the pancakes, a couple
:37:36. > :37:41.of pancakes on top of the puff pastry. Is this what you are going
:37:42. > :37:45.to do a Christmas Day? No, if I am honest with you... You are not going
:37:46. > :37:49.to do this, then. I am going to have traditional roast turkey, but what I
:37:50. > :37:53.am saying is that you can have this before Christmas, Boxing Day, or any
:37:54. > :37:58.other day, and if you wanted it on Christmas Day, fantastic. You can
:37:59. > :38:04.prepare this in advance. Una is not convinced, she is sat there not
:38:05. > :38:08.convinced. I saw you slip her a ten shilling note so that she would nod
:38:09. > :38:17.every time you said something. Can you have turkey Wellington
:38:18. > :38:19.sandwiches? You can indeed. That is quite an interesting question,
:38:20. > :38:24.because I have never had one, because it eats so quickly there is
:38:25. > :38:27.never any left. It is so good and so delicious. So right, I have got the
:38:28. > :38:31.pancakes, I have got the duxelles that you have been making, let it go
:38:32. > :38:41.cold. The secret is to chop them, nice hot pan. Nice hot pan,
:38:42. > :38:49.evaporate all the liquor. So that is fitting nicely on there. I will put
:38:50. > :38:53.one more pancakes on here. And then you need a bit of egg wash. Thank
:38:54. > :39:00.you, Chef, you are being very kind to me there. Looking good here, that
:39:01. > :39:03.is fine, is that big enough? That is well done, Chef, thank you very
:39:04. > :39:09.much. So egg wash here, around the outside. Just to make the whole
:39:10. > :39:14.thing sticks together. And once again, normally we put this away in
:39:15. > :39:17.the fridge for half an hour, or an hour before using it, or even make
:39:18. > :39:22.a... We would just leave that outside for the foxes. What do you
:39:23. > :39:27.do with the leftover of the turkey, Brian? There will be quite a lot of
:39:28. > :39:31.leftovers. I personally like a turkey pie with a white sauce, and I
:39:32. > :39:36.think that works lovely. It is nice and simple, and you don't want to...
:39:37. > :39:41.Once you have got turkey leftovers, you don't want to overcook them too
:39:42. > :39:44.much. The thing about turkey, we were pig farmers in Yorkshire, and
:39:45. > :39:48.my grandad always said, look at that thing, we still have one outside, it
:39:49. > :39:54.was the best turkey, because it used to live the longest. He said, if it
:39:55. > :39:59.is ugly when is alive, no amount of stuffing up its backside will ever
:40:00. > :40:03.make it taste more interesting. I met your grandad, he was quite a
:40:04. > :40:05.wise man. Bread sauce, Cumberland sauce, brussels sprouts, roast
:40:06. > :40:14.potatoes, everything to mask the flavour of it. Why is he going on
:40:15. > :40:18.about Yorkshire pudding? I think he is drunk. No, seriously, now you
:40:19. > :40:23.have got thad shape, you can put that in the fridge and let it set.
:40:24. > :40:27.But when you come to cook it, take it out the fridge an hour in
:40:28. > :40:31.advance, let it come to room temperature. I am just going to
:40:32. > :40:35.simply... You can do all sorts of patterns, but names, happy
:40:36. > :40:40.Christmas, whatever you want to do. But all I am doing is putting egg
:40:41. > :40:44.wash on it, keep it nice and simple. The beautiful thing about this dish
:40:45. > :40:48.is that it is a good, hard main course dish with salsa, as you are
:40:49. > :40:51.making, very kind. Or with roast potatoes, vegetables, all that kind
:40:52. > :40:57.of thing. You can serve it lukewarm with a good salad. In the oven now.
:40:58. > :41:01.Just one second, one little thing, I am just going to take one little cut
:41:02. > :41:08.with a cut-out there so that the steam can escape a little bit. Into
:41:09. > :41:16.a hot oven, about 210 degrees, for about ten or 15 minutes. Then turn
:41:17. > :41:22.it down to 180. This size, two kilo, it would probably take about one
:41:23. > :41:26.hour total cooking. Three days! Take it out and let it sit for 50
:41:27. > :41:32.minutes, take no notice of what he says. Let's put that in the oven,
:41:33. > :41:38.that is good. Have you noticed, she or he? There she goes, how do you
:41:39. > :41:42.know? There's not a lot we do not know about turkeys. I just need to
:41:43. > :41:47.lift this onto the board, be very careful with this, just make sure it
:41:48. > :41:51.is not... I think you ought to come and have a look at this, check it
:41:52. > :41:55.out, it is like a big pasty. Now, here, of course, is the real secret,
:41:56. > :42:03.the proof of the pudding, well, it looks nice and moist, that is good.
:42:04. > :42:10.So let's put one... Look how hot that is. That has just been resting
:42:11. > :42:15.for 15 minutes, we will put that like that. While you are plating
:42:16. > :42:19.that up, every day I will decide whether his turkey dishes will be
:42:20. > :42:25.entered into our recipe book or chucked in the bin. Is this it? This
:42:26. > :42:30.is it, just look, that looks appetising. Have a little bit of
:42:31. > :42:35.salsa, I'm not sure, I have not tasted that. I know you are not a
:42:36. > :42:42.great fan, but please have a taste. The turkey, yeah. It needs the
:42:43. > :42:49.salsa, doesn't it? The salsa makes it worked perfectly, doesn't it? It
:42:50. > :42:56.is like a marriage. Excuse me, I am going to let the lady decide. I said
:42:57. > :43:04.it is beautifully cooked. Does it taste nice? That is why it is going
:43:05. > :43:09.in the bin. Her face said it all, it was the face, and she is a good
:43:10. > :43:11.actress. That is all for today on Christmas Kitchen, thank you to
:43:12. > :43:13.Gennaro Contaldo, Brian Turner, Valentine Warner and, of course, Una
:43:14. > :43:18.Stubbs. All of the recpies are on the BBC
:43:19. > :43:22.website, and on our next helping of Christmas Kitcen we are joined by
:43:23. > :43:25.Bryn Williams, Brian Turner is back with more turkey and jumpers, and we
:43:26. > :43:30.have an exclusive visit to Lorraine Pascale, who bakes some very special
:43:31. > :43:33.Christmas goodies. In the meantime, have a great day, goodbye for now.