:00:00. > :00:08.Now, Christmas comes but once a year, join me to spread some foodie
:00:09. > :00:45.cheer. This is Christmas Kitchen. Welcome to the show. Coming up today
:00:46. > :00:50.we visit another of the BBC's best chefs for an exclusive Christmas
:00:51. > :00:55.recipe, today it's the turn of Masterchef's Monica Galetti who
:00:56. > :01:02.makes us her delicious coconut and fruit mince buns. Cooking with me in
:01:03. > :01:13.the studio is Mitchelin star ed chief can executive at The Vineyard
:01:14. > :01:18.in Berkshire, Daniel Galmiche gal. And we will have Brian Turner. Our
:01:19. > :01:23.guest today has starred in some of the most successful TV shows to hit
:01:24. > :01:26.the small screen including Buffy the Vampire Slayer, Little Britain and
:01:27. > :01:34.Merlin and now he's on the big screen in the movie Percy Jackson,
:01:35. > :01:40.it's Anthony Head. Percy Jackson Sea Monsters. All Christmas shopping
:01:41. > :01:46.done? No. We are getting there. You two have two daughters? He is an
:01:47. > :01:50.honest man. Christmas wouldn't be the same without pressure. We are
:01:51. > :01:58.winding down to it now. These two guys have got the pressure today.
:01:59. > :02:08.What are you cooking? Parcel of cod with mango chilli ginger, and some
:02:09. > :02:14.wilted cucumber and kos lettuce a vegetable. Sounds better with a
:02:15. > :02:17.French accent. Brian, over this festive period you are supposed to
:02:18. > :02:22.create something festive, but also fun with turkey to help 25% of the
:02:23. > :02:35.nation fall in love with turkey. What will you do for us today? For
:02:36. > :02:43.the 75%, we have already done turkey en crout, today we have well spiced
:02:44. > :02:48.turkey dumplings with cabbage stir-fried I'm positive ish that you
:02:49. > :02:53.will like this. Turkey balls and cabbage. If you don't like that you
:02:54. > :02:57.will enjoy this one. I will create a lobster salad for you as well. I
:02:58. > :03:04.know you like this. We will do lobster salad with warm and mango
:03:05. > :03:15.vanilla dressing. This is the second in the series this movie? It is. I
:03:16. > :03:20.play a centor. Half man, half horse. Three quarters horse. I stick out of
:03:21. > :03:27.the horse's next. I was watching it this morning. I was being polite.
:03:28. > :03:32.It's a good film. The kids will love it as well as grownups. It's a great
:03:33. > :03:48.stocking filler. A lovely family film. It's a thrill ride. Sorry. If
:03:49. > :03:58.you like Greek mythology, go on... I loved it as a kid. It's just made
:03:59. > :04:03.it... K he wrote a series of books. He has made the story more
:04:04. > :04:11.accessible to kids. Percy is a young lad. It's a thrill ride. It's
:04:12. > :04:21.available on Bluray, 3D. Got to get that in. Brian still has betamax.
:04:22. > :04:28.It's a collectors piece now. It's all fine. I am a happy man. Get a
:04:29. > :04:33.new video player for Christmas, you have to see it. Show this clip.
:04:34. > :04:42.Whatever it is you think I did, I didn't do it. You have done nothing
:04:43. > :04:49.Percy? Exactly. It would seem that the belief has been held in error.
:04:50. > :05:02.You are saying Percy has a brother? Or a sister. Holy sticks. Not
:05:03. > :05:06.exactly. Technically Tyson is not a half-blood, half-bloods are
:05:07. > :05:23.half-human, hence the name. I don't get it. Sea nymph. Hi. Hi, brother.
:05:24. > :05:39.Nice leg, by the way. Thank you very much. All four of them! Exactly. CGI
:05:40. > :05:44.is betting better and better. You wouldn't know I was in blue tights,
:05:45. > :05:51.but I was. They were very attractive, I have to say. CGI is
:05:52. > :05:58.remarkable in this. The sea monster is really out... I mean, for
:05:59. > :06:02.instance, Tyson, his half brother I was rifted to him throughout the
:06:03. > :06:10.movie. It's uncanny. You really do believe that he is a cyclops. In the
:06:11. > :06:14.old days it used to be a thing stuck on the forehead. Now you buy it. You
:06:15. > :06:19.believe it. In the kitchen we have modern stuff as well. This is a
:06:20. > :06:24.smoking they call it a smoke machine, you put oak chippings in
:06:25. > :06:32.the top. We put the lobster in here. We put this in a little bag. You
:06:33. > :06:42.seal it up. Cool. I mazing. -- amazing. 1950s for Brian in his
:06:43. > :06:48.nightclub, you see. I if I do that his wife will tell him off for
:06:49. > :06:55.smoking at home. How strong is that? It is pretty strong. The secret is,
:06:56. > :07:07.don't put it in there for too long it will be quite strong. I will make
:07:08. > :07:13.a dressing. We have mango, vanilla and lime and sherry vinegar. Mango
:07:14. > :07:19.is the theme. Will change all of that. A little bit there. A little
:07:20. > :07:25.bit of sherry vinegar. Throughout your career, you had a fascinating
:07:26. > :07:30.career. Born into family of actors and actresses, your daughters are
:07:31. > :07:34.actresses. A great mix in your career? I try to keep people
:07:35. > :07:41.guessing as to who I am and what I do. It's fun. It's a challenge to
:07:42. > :07:45.sort of just do something new. Whatever comes up, if the script is
:07:46. > :07:51.good and something like Percy Jackson was a great script. I
:07:52. > :07:56.thought the challenge of trying to be a Senator was something worth
:07:57. > :07:59.having a go at. Give it a go. We have lobster lightly smoked. I
:08:00. > :08:04.looked through your early career as well. Yes. I mentioned we have a
:08:05. > :08:11.researcher called Charlie. You can tell how old the research are by
:08:12. > :08:16.what they watched on TV Howard's Way, I picked it out. Went over the
:08:17. > :08:22.top of her head? Surprising. You weren't in Air Wolf. I remember
:08:23. > :08:27.Howard's Way. I remember it too. For anybody doesn't know it, sell
:08:28. > :08:32.Howard's Way, it's bound to be on DVD. Brian will have a copy of it
:08:33. > :08:38.anywhere. All I remember is little white trousers and loafers. The
:08:39. > :08:47.occasional dodgy hat, peak cap. Yeah, it was sort of Dallas... By
:08:48. > :08:51.the seaside. It was very popular at the time though. It was. It was a
:08:52. > :08:55.Sunday show. It certainly was. Talking of popular stuff, all manner
:08:56. > :09:00.of different things you have done Rocky Horror Show. You did that for
:09:01. > :09:04.a number of years? I did it for a year back in 92 or something like
:09:05. > :09:11.that. I did it, I repeated it a couple of times. It followed me.
:09:12. > :09:18.When I was in LA doing Buffy I did a VH1, which is a channel, they did a
:09:19. > :09:24.Rocky Horror tribute, I did 25 years of a tribute to the Royal Court
:09:25. > :09:29.Theatre. We did a rehearsed reading. It has been around for a while. You
:09:30. > :09:35.mentioned America. You went over to the States, things like Highlander.
:09:36. > :09:39.How difficult was it as an English actor to get work, a lot of people
:09:40. > :09:43.try to break it, what was the defining moment for you? I did a
:09:44. > :09:49.commercial here and there. It opened doors over there. When I got there I
:09:50. > :09:57.was welcomed thankfully. I did a couple of things and then Buffy came
:09:58. > :10:01.up. Buffy really opened doors across the world, basically. I'm still... I
:10:02. > :10:06.still meet people who are new to Buffy. Because it was only seven
:10:07. > :10:11.series long no-one got tired of it. When it left the screens it was
:10:12. > :10:14.still fresh. Do you think this will be the same with this movie. It's
:10:15. > :10:19.part of a collection of many books as well? I hope they continue the
:10:20. > :10:26.franchise. It's a very... It's a great series of stories. It s a
:10:27. > :10:33.treasure trove. It is really. It has everything that kids love. I think a
:10:34. > :10:37.modern-day clash of the titans with Greek mythology, what kids seem to
:10:38. > :10:43.love. Also, the benefit of it now you have an amaze... It's a thrill
:10:44. > :10:49.ride. There are so many quests and rights of passage, you know that's
:10:50. > :10:58.why kids can identify with it because it is sort of... Buffy was
:10:59. > :11:02.very argoricall. Percy Jackson is a thrill ride. That is your salad
:11:03. > :11:06.done. Good luck with the DVD, out now. Great stocking filler. There is
:11:07. > :11:12.your salad of smoked lobster. Thank you. Brian is lightly smoked at the
:11:13. > :11:18.same time as that. You have mango dressing to go with it really. It
:11:19. > :11:22.just is, it's... I put a little bit of vinegar, sherry vinegar in there.
:11:23. > :11:27.A little bit of lime, vanilla in there. The secret is, if you buy one
:11:28. > :11:34.of these for Christmas, don't put too much of it in? Beautiful. It is.
:11:35. > :11:38.Light and delicate. Time to enjoy the festive spirit in our stocking
:11:39. > :11:44.of treats this series we have been visiting the homes of BBC's finest
:11:45. > :11:51.chefs in their own homes. Today is the turn of Masterchef's Monica
:11:52. > :11:57.Galetti make delicious Coe nut buns with fruit mince. Is -- coconut
:11:58. > :12:09.buns. Mitt -- I don't think there is anything
:12:10. > :12:13.better than coming in from a cold day into a warm kitchen that is
:12:14. > :12:23.smelling of Christmas cooking. Looking forward to it.
:12:24. > :12:33.For my special Christmas kitchen recipe I will make for you a family
:12:34. > :12:40.favourite, that is coconut buns with fruit mince.
:12:41. > :12:48.I have put a twist on it. I put fruit mincemeat through mine, same
:12:49. > :12:56.recipe with the additional of more Christmas flavours. I have for you
:12:57. > :13:05.here some plain flour, caster sugar, milk and fresh yeast, if you can get
:13:06. > :13:09.it. Butter, coconut milk, dem rare ya sugar, fruit mince mix, which I
:13:10. > :13:15.made. The first thing I will do is warm up the milk with the sugar. We
:13:16. > :13:21.just want those just warm. We will add the yeast to it. I like to use
:13:22. > :13:28.my hands. If you don't want to use your hands, use a whisk. I break the
:13:29. > :13:34.yeast in like that. Here we have our plain flour. Once you have diluted
:13:35. > :13:38.and mixed your yeast through as much as possible. It's easy, pour that
:13:39. > :13:43.onto your flour. You are going to make your dough. Very easy, mix it
:13:44. > :13:50.through. When that starts to come together, I like to work it onto the
:13:51. > :13:56.bench afterwards. We want to form a dough ball from this mix. Get
:13:57. > :14:02.everything in there. We will place it back into the bowl. We cover it
:14:03. > :14:12.with clingfilm or a towel and we leave it to proof. It can take
:14:13. > :14:17.anything from 40 minutes to an hour. Here is the dough that I have
:14:18. > :14:24.already proved. That's very light and Arie now. I'm going to knock
:14:25. > :14:30.that air out, just a little bit. OK. Knead it for a bit. I will divide it
:14:31. > :14:35.into two. OK, we take a rolling pin and just gently roll it out. Don't
:14:36. > :14:40.press it out too flat. About a centimetre thick is what you are
:14:41. > :14:46.looking for. Take your mincemeat, spread it over the two. That does
:14:47. > :14:51.smell of Christmas, I think, when you put mincemeat out in the
:14:52. > :14:57.kitchen. The aRoma is so strong. I'm adding the toast desicated coconut.
:14:58. > :15:04.I'm spreading it out as evenly as possible. What you want to do is
:15:05. > :15:21.then roll your rolls up, like a swiss roll, OK. Get it up. . If you
:15:22. > :15:25.have used fresh fruit, wonderful. I have used fresh apples with a bit of
:15:26. > :15:32.lemon zest and orange zest as well as the juices. It is completely up
:15:33. > :15:42.to you. Once you have got them into roles, all it is is breaking the
:15:43. > :15:48.butter up on the base, like so. Next, you are going to add Demerara
:15:49. > :15:57.sugar. Put that all along the base. Then I am pouring in my coconut
:15:58. > :16:05.milk. It is very easy. You then trim your mix. You are going to place
:16:06. > :16:10.them into the coconut milk. I will start from the middle.
:16:11. > :16:18.I will work my way around. If you leave a little gap, when it proves,
:16:19. > :16:27.it will join up together and it will look amazing. Once the bombs in the
:16:28. > :16:31.tray, I am going to put them into the oven to prove for 20 or 30
:16:32. > :16:44.minutes or until it has doubled in size and filled up the tray. I am
:16:45. > :16:52.going to take some extra butter, just quite soft, and I am going to
:16:53. > :16:57.put a knob on each bun. I am taking some extra Demerara sugar which goes
:16:58. > :17:16.over the top and it goes into the oven to bake. It will take 25 to 30
:17:17. > :17:21.minutes at about 180 degrees. They smell amazing. You can see, it is
:17:22. > :17:32.still very hot and it is boiling on the edges. I am just going to gently
:17:33. > :17:37.prod the bonds apart. -- buns apart. Just like this. The sugar on the
:17:38. > :17:40.bottom has caramelised and soaked into the buns. I like my coconut
:17:41. > :17:47.milk and I am going to add a little extra. Where I have separated the
:17:48. > :17:52.buns, I am pouring on extra coconut milk. I am going to set it aside for
:17:53. > :18:01.ten or 15 minutes for this extra coconut milk to really soaking. --
:18:02. > :18:05.soak in. I am going to sprinkle on some desiccated coconut. Set it
:18:06. > :18:11.aside, and it will be ready to serve in ten or 15 minutes. There we have
:18:12. > :18:14.it. Normally I put the tray on the table and everyone helps themselves,
:18:15. > :18:21.but I am not waiting. I'm going to try one out. Lots of caramelised
:18:22. > :18:27.coconut cream and it is going to taste like Christmas. That, for me,
:18:28. > :18:38.is Christmas. Merry Christmas, everyone.
:18:39. > :18:43.That looks pretty good. I was thinking of a glaze to go with that
:18:44. > :18:51.with Maple Sarah. It is like a Chelsea bun. Still to come, Daniel
:18:52. > :18:57.will be cooking a pan-roasted cod with mango and curry. Here are some
:18:58. > :19:02.familiar foodie faces with seasonal tips.
:19:03. > :19:07.My Christmas tape is using whole vegetables. Instead of chopping up
:19:08. > :19:19.carrots, use the whole thing and just rub it down the same as a
:19:20. > :19:28.parsnip. Blanch them and fry it in a pan. Do not worry about overcooking
:19:29. > :19:33.them, they are supposed to be soft. For a really good gravy, get celery,
:19:34. > :19:37.carrots and onions and roast them with the turkey, and then once you
:19:38. > :19:42.have taken the turkey out, you will have all of this lovely juice. Put
:19:43. > :19:45.some chicken stock or water in with the vegetables, bring it to the
:19:46. > :19:50.boil, and you will have a really nice, intense and delicious gravy.
:19:51. > :19:55.The most important part of the meal is the turkey or the meat, but for
:19:56. > :19:59.me, it is potatoes. I love crispy potatoes. The best way to do it is
:20:00. > :20:11.to bore them until they are almost falling apart. -- or them. -- boil
:20:12. > :20:22.them. Then put them into a hot oven for 30 minutes with some fat, then
:20:23. > :20:30.they are lovely and crunchy. I am doing called, -- cod,
:20:31. > :20:38.pan-fried, and we are serving it with a chutney with mango, red onion
:20:39. > :20:45.and curry. It is very light. So, a chutney with this mango. That is the
:20:46. > :20:53.theme. At least we read the brief about our guests. How can I do enter
:20:54. > :21:02.key challenge without meat? -- how can I do the Turkey Challenge
:21:03. > :21:09.without meat? I am going to prepare the cod. I am seasoning it with sea
:21:10. > :21:16.salt, pepper and curry. I am not going to overpower it.
:21:17. > :21:34.And you are going to cook in a bag? So, are you going to crisp up the
:21:35. > :21:44.skin a bit? Yes, we just want a bit of colour. Just a tiny bit of butter
:21:45. > :21:48.at the beginning? Yes, I do not want it to burn. We have got mango and
:21:49. > :21:54.ginger in the chutney, some chilli, we were fry it with brown sugar and
:21:55. > :21:58.vinegar. -- we will. And a little bit of red onion. Christmas is a
:21:59. > :22:06.busy time for you in a hotel will stop yes, it is very busy. Overall,
:22:07. > :22:14.it has been a very good year. Yes, it is a big part of the year. So,
:22:15. > :22:25.what does a Frenchman could add Christmas? You are not having
:22:26. > :22:33.turkey. I am doing a capon. It is nearly as nice as a turkey. It is
:22:34. > :22:44.much nicer. In France, it depends on your region. In my region, we do not
:22:45. > :22:51.eat turkey. There is no cancer to that! When you have had the
:22:52. > :23:00.meatballs you will change your mind. And you are making a salad? Yes, but
:23:01. > :23:07.different in a sense, because I am using cucumber. The French love
:23:08. > :23:15.cooking with lettuce. It is a thing we do not do much in the UK. Table
:23:16. > :23:21.think it is only for salad but as a vegetable, it is really nice and
:23:22. > :23:27.interesting. -- people think. So, this is the bag it is going to go
:23:28. > :23:33.into. For the chutney we have used brown sugar, vinegar, we have got
:23:34. > :23:41.the chilli, ginger and onion. We will keep it very light. So you are
:23:42. > :23:46.not cooking the fish all the way through like this? Can you do this
:23:47. > :23:56.with other fish? Yes, you could do it with halibut or turbot. I like
:23:57. > :24:00.cucumber when it is barbecued. it with halibut or turbot. I like
:24:01. > :24:07.cucumber when it is barbecued That is nice as well, yes. We have
:24:08. > :24:20.prepared our veg. We have got the lettuce ready. Let's get this nice
:24:21. > :24:36.and hot. Now, I know you are going to put this into a little bag. Just
:24:37. > :24:44.one or two spoonfuls in here. It is a great way, the cos you enclose the
:24:45. > :24:50.flavours. -- because you enclose the flavours. It is very simple. It
:24:51. > :24:58.looks very Christmassy. You could put a bit of ribbon on it! If you
:24:59. > :25:09.invite your guests and they did not know what is in it you could give it
:25:10. > :25:17.as a present. We have got one in the oven. There is two minutes to make
:25:18. > :25:35.the salad and do the sauce. This is for the reduction. So, in this pan I
:25:36. > :25:52.am going to fry the cucumber and the lettuce. It smells good, chef! Thank
:25:53. > :26:08.you. I have got fish stock in here. No chicken! No chicken here. We love
:26:09. > :26:18.your accent. He has been in this country longer than I have. What are
:26:19. > :26:25.you doing? Just a little butter. Also, a little bit of curry. Also,
:26:26. > :26:32.sea salt and pepper. And that is creamed coconut. After that, we will
:26:33. > :26:41.put whipped cream at the end. The fish is about 30 seconds away. You
:26:42. > :26:46.have to keep the lettuce crunchy and it is very nice. I don't know why
:26:47. > :26:59.people hesitate to use it as a vegetable. You have released a book
:27:00. > :27:20.as well? Yes, shortly. It is Evolution In French Cooking. It is a
:27:21. > :27:26.fantastic concept. It is with Michel Roux Sr. We are also releasing one
:27:27. > :27:35.called Recipe For Life, which is for a cancer charity. That is about
:27:36. > :27:43.ready. Why are you using whipped cream? If you add whipped cream and
:27:44. > :27:50.it has are in it, it gives you a much lighter sauce. Do you want to
:27:51. > :28:00.start plating up? Just a touch of seasoning. Is this the kind of thing
:28:01. > :28:11.you serve in the restaurant? I do serve something like this sometimes.
:28:12. > :28:21.What is that? It is not just tinfoil. There is grease-proof paper
:28:22. > :28:32.inside. It just adds an extra ?4.50! Do you want to come and have
:28:33. > :28:51.a taste? Yes. There is just some sauce to go on. Here is some
:28:52. > :29:09.chervil. Less is more, chef. Lettuce more! So, have a taste. Dive in.
:29:10. > :29:13.Quite an unusual mix of flavours, with the mango and coconut. But it
:29:14. > :29:20.is still fresh. Absolutely delicious. Still to come, Brian
:29:21. > :29:26.Turner will be making turkey dumplings. Let him. But first, a
:29:27. > :29:32.treat from the BBC archives. You is Lorraine Pascal with her take on a
:29:33. > :29:36.veggie Christmas dinner. -- heroes. In my family we have a vegetarian.
:29:37. > :29:42.Every Christmas they get sick and tired of having the veg. This year I
:29:43. > :29:50.have made a pretty tasty veggie pie. Here is the filling and here is how
:29:51. > :29:58.I made it. Carefully toast 600 grams of pecan, cashew and hazelnuts in
:29:59. > :30:06.the oven for ten to 15 minutes. Let them cool and blitz them in the food
:30:07. > :30:15.processor. Fry four finally sliced leeks with time, rosemary and
:30:16. > :30:21.garlic. Add sage leaves and mushrooms and cook for another two
:30:22. > :30:27.minutes. Take off this heat and leave to cool. Mix in the nuts,
:30:28. > :30:33.Gruyere cheese, and combine an season.
:30:34. > :30:42.I was making it one day, you make it with plain flour, I had run out, I
:30:43. > :30:51.used half plain, half whole male, it tasted amazing. Put 1 grams of plain
:30:52. > :31:00.flour and whole male flour, salt and egg in a bowl. Cover the egg with
:31:01. > :31:04.flour to protect it. Put it over a low heat, as it is bubbling, it's
:31:05. > :31:08.ready. Pour the liquid over the flour and mix together really
:31:09. > :31:15.quickly until it combines into a dough. Troll out to about half a
:31:16. > :31:26.centimetre thick. I have this tin. A 7 inch loose bottom tin. It's deep.
:31:27. > :31:32.Put it into quarters. Doesn't matter about holes, patch them up after.
:31:33. > :31:38.Take the tin, put the corner in the centre of the tin, like that. Then
:31:39. > :31:48.let it sink into the tin. Just easing it gently in. I'm going
:31:49. > :31:56.to try and get it so it has nice straight sides, so it gets right
:31:57. > :32:04.into the corners. Just trim it all the way round.
:32:05. > :32:16.I will take my fill and just tip half of it in, like that.
:32:17. > :32:23.Now, something a little bit festive, and for a bit of colour, dried
:32:24. > :32:28.cranberries, just sprinkle them on. You can use ape Premier League cots
:32:29. > :32:35.or anything like. That I like to use cranberries, when you slice it you
:32:36. > :32:38.get that lovely layer effect. Then the rest of the topping. It smells
:32:39. > :32:48.really good. OK. Right, now I'm going to make the
:32:49. > :32:54.lid. I take my offcuts, and just roll out a lid. I pop this down on
:32:55. > :33:17.it like that. Then cut around. I need one egg to stick the pastry
:33:18. > :33:24.lid on. A quick whisk. Then just glaze the top, so it acts like a
:33:25. > :33:32.glue. I've got my pastry lid, pop it on top, then I'm going to seal it or
:33:33. > :33:39.crimp it. I take my finger and pinch all the way round, like that.
:33:40. > :34:00.There you are, neat up a bit. Then a hole in the middle, to let any steam
:34:01. > :34:06.out, there won't be that much, it's not like cooking meat. That is that
:34:07. > :34:13.done. I will pop it in the oven 200 degrees, 40 to 45 minutes. 10
:34:14. > :34:18.minutes before it ready I will glaze the top and put on cranberries.
:34:19. > :34:24.There are cranberries inside, the cranberries on top are quite sour.
:34:25. > :34:54.There is a wonderful layering of different flavours.
:34:55. > :35:01.Now, it is that part of the show where I challenge Brian Turner to
:35:02. > :35:06.make something tasty with turkey. I don't like the stuff, I'm trying to
:35:07. > :35:12.convince him. Over the series will he be able to tempt me with his
:35:13. > :35:17.turkey dishes, in a feature we are calling - Brian Turner's Turkey
:35:18. > :35:26.Challenge. He even does voice overs now. Cluck over! What are you making
:35:27. > :35:31.today? I have to say to the people out there, I have two guestes who
:35:32. > :35:36.are non believers. For you who believe in turkey, turkey dumplings
:35:37. > :35:41.with cabbage stir-fried. It's a quick dish. It's very tasty. I have
:35:42. > :35:49.my minced turkey in the bowl ready to go. If you could shred up the
:35:50. > :35:56.cabbage. I have spring onions here. There is a recipe, you don't have to
:35:57. > :36:02.follow it 100%. Please help me a little bit here. It's like your
:36:03. > :36:07.jumper, an acquired taste. What is wrong with my jumper? Very good,
:36:08. > :36:12.chef. If you don't like lots of chilli, don't put lots of chilli in,
:36:13. > :36:15.if you do get the membrane in there and get the seeds in there as well.
:36:16. > :36:28.It's really your taste at the end of the day. You can almost personalise
:36:29. > :36:36.your turkey... You have got me at it now. We have shallot here. He is
:36:37. > :36:41.coming round. A bit of fresh ginger. What I do to keep you happy, to try
:36:42. > :36:45.and get in the your good books, it's ridiculous, it really is. Fresh
:36:46. > :36:52.ginger as well. It's down to you. I have mushrooms here. I will blitz
:36:53. > :36:58.those up to put into my mix. Bring it over here to the machine. Let us
:36:59. > :37:05.put oil in this nice hot pan while we are waiting. A bit of vegetable
:37:06. > :37:09.oil. We give it a whirl there. Just be careful. Sometimes a lot of juice
:37:10. > :37:13.comes out. We don't want it too wet. If necessary, if there is a lot of
:37:14. > :37:24.juice in there, put it the into aself and -- sieve and get rid of
:37:25. > :37:27.the excess moisture. What are you cooking for Christmas? A stuffed
:37:28. > :37:32.turkey, careful what I say now, chef, with sausage meat and chestnut
:37:33. > :37:37.stuffing for the whole family. Every year we have it, it's lovely. It
:37:38. > :37:42.works extremely well. Why are you looking like that? Nothing. Garlic,
:37:43. > :37:48.chilli, you want? Yes, please, thank you. These are u all the flavours I
:37:49. > :37:57.like. That is already good news. All the ingredients great, apart from
:37:58. > :38:02.the turkey. If you don't like turkey, sea bass is good. The trick
:38:03. > :38:12.is to roll them in your hand and put them in the fridge so they set up.
:38:13. > :38:16.Into a hot pan for a nice colour on them, caramelise it and enhance the
:38:17. > :38:20.flavour tremendously. We are ready to go. Roll those round a little
:38:21. > :38:23.bit. In the meantime, let us see what you have done here, James. You
:38:24. > :38:28.have cabbage ready for us here. Perfect ready to go. We have garlic,
:38:29. > :38:37.more chilli. The tap is running, dad? What a good lad you are. It's a
:38:38. > :38:42.bit Asian, isn't it? It is. Look at that colour on there? That's already
:38:43. > :38:47.a very appetising colour. That's really what we want to get out here.
:38:48. > :38:51.Lovely colour. Great flavour. It smells good as well. I don't care
:38:52. > :38:54.what you say, James, I'm happy with this dish. I think it works
:38:55. > :38:59.extremely well. Proud of this one? I'm proud of this. After the last
:39:00. > :39:03.two dishes, which you didn't really like... Yesterday was all right.
:39:04. > :39:10.That was all right. No, it wasn't all right, you put it in the bin. It
:39:11. > :39:18.tasted more of bacon than turkey. How dare you say that.
:39:19. > :39:26.OK, we have chilli in there. Please stand back and a bit of garlic. Get
:39:27. > :39:33.the flavours releasing. Yes. Then we put in the cabbage. Right. Cabbage
:39:34. > :39:37.is a very under rated vegetable. It's also mishandled, they cook it
:39:38. > :39:43.too much far too often. Cook it nicely and let the whole thing now
:39:44. > :39:46.start to come together. This would be like traditionally done with
:39:47. > :39:51.pork, wouldn't it, that kind of stuff? Traditionally done with
:39:52. > :39:55.turkey, the pork people said we can do the same with pork. Now it has
:39:56. > :40:03.gone back to turkey, chef. Give that a bit of a go. Over here we have
:40:04. > :40:14.chicken stock. Turkey came to the UK, what, 1950s? Don't be
:40:15. > :40:21.ridiculous. 1850s? 1850. True believer. I have soy sauce to go in
:40:22. > :40:26.here and Worcestershire sauce. Goose is our thing? Goose was our thing,
:40:27. > :40:30.you are quite right. It was one of the late kings, whose name I can't
:40:31. > :40:35.remember right now, who decided they wanted this healthier meat they had
:40:36. > :40:40.been introduced to. Lovely. OK. I have chicken stock here. You are
:40:41. > :40:44.putting the finishing the cooking of these in the stock? Absolutely. They
:40:45. > :40:48.don't take a lot of cooking. You want to keep the colour. I have
:40:49. > :40:57.chicken stock here and a bit of corn flour. A little tip for people. If
:40:58. > :41:05.they want a clear broth, arrowroot? Yes. This works just as well. A
:41:06. > :41:13.little bit of broth. If you use corn flour it will cloudy it? That's OK.
:41:14. > :41:23.I like it cloudy. Remember that. Have you my parsley? It's there.
:41:24. > :41:29.It's like a sprung gazele? You can can do it with a gazele, but turkey
:41:30. > :41:36.works better. Put it in a bit at a time. Let it start to thicken up.
:41:37. > :41:41.Not too thick. No, not too thick. It's entirely up to you. We will put
:41:42. > :41:48.in a drop more. We serve it up there. I will put the cabbage in the
:41:49. > :41:59.middle. I hope you are sal vating over there? I'm oking forward to it.
:42:00. > :42:10.Our turkey dumplings around the outside. Looking good. It's quite
:42:11. > :42:16.important this. I can feel an air of anticipation in this room. I feel a
:42:17. > :42:20.stomach ache coming on. Get out of here! You are out of order. Give me
:42:21. > :42:24.this spoon here. We are about ready to go now. A bit of juice on top
:42:25. > :42:29.there and around the outside. As you say, the juice is important. You
:42:30. > :42:36.guys had better taste this, one of you at least. I will look. Are you
:42:37. > :42:45.not allowed to eat the cabbage either? Where are you going to taste
:42:46. > :42:55.it? Taste it here. It looks great, actually. They are cooked nicely.
:42:56. > :43:03.Yeah. It's a touch Asian, that will help a lot. What do you mean, "that
:43:04. > :43:09.will help a lot" for goodness sake. Actually, you know, Brian, I love
:43:10. > :43:15.the garnish you made with the turkey. Are these turkey dumplings
:43:16. > :43:20.worthy of the Christmas Kitchen recipe book, or the bin, you know
:43:21. > :43:26.the rules is it Better than I thought. The combination is nice. A
:43:27. > :43:30.bit Asian, a bit of strength. Nice garnish. We are on day three, I
:43:31. > :43:35.wasn't anticipating this, after the last two I thought dramatic
:43:36. > :43:48.failures. They were not dramatic failures. You didn't like it. I will
:43:49. > :43:50.put it in there. Wow! Yes. Thanks to Daniel Galmiche, Brian Turner,
:43:51. > :43:53.Monica Galetti and Anthony Head, you can pay me later. All today's
:43:54. > :43:56.recipes, including this one if you really want it go to
:43:57. > :44:02.bbc.co.uk/christmaskitchen. Goodbye for now.