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# O mio babbino caro | 0:00:02 | 0:00:07 | |
# Mi piace, e bello, bello | 0:00:07 | 0:00:14 | |
# Vo'andare... # | 0:00:14 | 0:00:17 | |
Ever since I first visited Italy over 20 years ago, | 0:00:17 | 0:00:20 | |
it's held a special place in my heart | 0:00:20 | 0:00:23 | |
and continues to pull me back. | 0:00:23 | 0:00:25 | |
It's full of life, love and joyfulness - | 0:00:25 | 0:00:29 | |
all the things I want my Christmas to be. | 0:00:29 | 0:00:32 | |
So this year, I'm celebrating this | 0:00:32 | 0:00:35 | |
by throwing a party inspired by Venice, | 0:00:35 | 0:00:38 | |
one of Italy's most magical cities. | 0:00:38 | 0:00:40 | |
This glittering city works such magic on me. | 0:00:43 | 0:00:46 | |
I mean, why wouldn't it? | 0:00:46 | 0:00:47 | |
And although I'm not planning a Venetian masked ball, | 0:00:47 | 0:00:51 | |
I have to say, in all honesty, | 0:00:51 | 0:00:53 | |
my Christmas party inspiration definitely comes from Venice. | 0:00:53 | 0:00:58 | |
# ...Babbo, pieta, pieta! # | 0:00:58 | 0:01:06 | |
CHATTER AND LAUGHTER | 0:01:07 | 0:01:11 | |
Merry Christmas! | 0:01:26 | 0:01:28 | |
LAUGHTER AND MUSIC DROWNS SPEECH | 0:01:28 | 0:01:30 | |
At Christmas time, I am really in my element. | 0:01:35 | 0:01:38 | |
I mean, not least because it gives me an excuse to throw a party. | 0:01:38 | 0:01:42 | |
I've never really given a themed party, | 0:01:42 | 0:01:45 | |
but I'd have to say that, this year, | 0:01:45 | 0:01:47 | |
it's an Italian-inspired Christmas I'm after. | 0:01:47 | 0:01:50 | |
Nothing formal, nothing stressy. All easy. | 0:01:50 | 0:01:54 | |
Above all, I need to be surrounded by people I like | 0:01:54 | 0:02:00 | |
and food I love. | 0:02:00 | 0:02:02 | |
To kick off, I'm going to make a gleaming, ruby red, | 0:02:06 | 0:02:11 | |
Venetian cocktail with a hint of spice. | 0:02:11 | 0:02:14 | |
OK. Avanti. | 0:02:14 | 0:02:16 | |
MAN: They look very Christmassy, don't they? | 0:02:18 | 0:02:20 | |
Very beautiful. | 0:02:20 | 0:02:22 | |
-The colour is amazing. -The flavour's absolutely fantastic. | 0:02:22 | 0:02:25 | |
With that, I'm going to serve some bite-sized canapes | 0:02:25 | 0:02:29 | |
or "cicchetti" as the Venetians call them... | 0:02:29 | 0:02:32 | |
MAN: Do you want a song? | 0:02:34 | 0:02:35 | |
That's nice, that's very good. | 0:02:35 | 0:02:37 | |
...followed by a couple of no-stress main-course dishes. | 0:02:37 | 0:02:41 | |
There's a hearty pasta with Brussels sprouts, cheese and potato, | 0:02:41 | 0:02:45 | |
which is my Anglo take on a much-loved Italian winter warmer. | 0:02:45 | 0:02:50 | |
My jewelled Renaissance salad has to be on the table, simply because | 0:02:55 | 0:03:00 | |
its beauteous red leaves take me right back | 0:03:00 | 0:03:02 | |
to the market stalls of Venice every time I see them. | 0:03:02 | 0:03:06 | |
And then there's my show stopper, | 0:03:07 | 0:03:10 | |
the stuffed roast turkey, | 0:03:10 | 0:03:12 | |
burnished bronze and beautiful on the buffet table. | 0:03:12 | 0:03:15 | |
Mmm. That's beautiful. | 0:03:16 | 0:03:19 | |
That is beautiful, isn't it? | 0:03:19 | 0:03:21 | |
For the grand finale, I'm going to make | 0:03:22 | 0:03:24 | |
two of my favourite festive desserts - | 0:03:24 | 0:03:27 | |
cappuccino pavlova... | 0:03:27 | 0:03:30 | |
Mmm! | 0:03:30 | 0:03:32 | |
...and my Italian Christmas pudding cake. | 0:03:34 | 0:03:36 | |
It's time for indulgence, after all. | 0:03:38 | 0:03:41 | |
# Let's make Christmas merry, baby | 0:03:44 | 0:03:48 | |
# Let me be your Santa Claus | 0:03:50 | 0:03:54 | |
# Let's make Christmas merry, baby | 0:03:58 | 0:04:02 | |
# Let me be your Santa Claus. # | 0:04:04 | 0:04:09 | |
My atavistic refugee mentality means that I always feel at my most secure | 0:04:12 | 0:04:17 | |
when I'm surrounded by food. | 0:04:17 | 0:04:19 | |
And I have to say, at this time of year, | 0:04:19 | 0:04:22 | |
my hungry hoarding reaches its peak. | 0:04:22 | 0:04:25 | |
I feel I've got an excuse. | 0:04:25 | 0:04:27 | |
So...essentials for my Italian Christmas are the sweet breads, | 0:04:27 | 0:04:32 | |
cos that is what Italian Christmas is about. | 0:04:32 | 0:04:34 | |
So panettone. | 0:04:34 | 0:04:36 | |
That is sweet yeasted bread | 0:04:36 | 0:04:39 | |
enriched with candied fruits and dried fruits. | 0:04:39 | 0:04:42 | |
It looks a bit like a Christmas present to myself, doesn't it? | 0:04:42 | 0:04:45 | |
If you really can't face the idea of the fruits, as some people can't, | 0:04:46 | 0:04:52 | |
then I would advise you get pandoro. | 0:04:52 | 0:04:54 | |
Pandoro just means "golden bread", and that's what it is. | 0:04:54 | 0:04:58 | |
Exactly the same as panettone, without the fruit element. | 0:04:58 | 0:05:01 | |
Now...up a level, in every sense, | 0:05:01 | 0:05:06 | |
marrons glaces - they are my seasonal splurge. | 0:05:06 | 0:05:09 | |
Candied chestnuts of a really rich intensity. | 0:05:09 | 0:05:15 | |
I couldn't resist these - | 0:05:15 | 0:05:18 | |
gold and silver covered buttons. | 0:05:18 | 0:05:22 | |
Chocolate inside. | 0:05:22 | 0:05:23 | |
I feel it's sparkly, it's Christmas, I must have them. | 0:05:23 | 0:05:27 | |
A bit more savoury now | 0:05:27 | 0:05:29 | |
but only a bit. | 0:05:29 | 0:05:31 | |
This is what every Italian I know has on their Christmas table - | 0:05:31 | 0:05:36 | |
mostarda di Cremona. Mustard fruits. | 0:05:36 | 0:05:38 | |
Can you see these are candied fruits? | 0:05:38 | 0:05:41 | |
That's the sweet element. | 0:05:41 | 0:05:42 | |
The old cherries gleaming at me. | 0:05:42 | 0:05:44 | |
And the liquid, that viscous liquid, | 0:05:44 | 0:05:48 | |
is a mustard-hot syrup. | 0:05:48 | 0:05:51 | |
It's unbelievable with cold meats. | 0:05:51 | 0:05:56 | |
Oh, and I have to show off my Christmas limoncello. | 0:05:56 | 0:06:00 | |
Limoncello is a lemon liqueur quite sprightly and sharp | 0:06:00 | 0:06:03 | |
and normally a bit clearer than this. | 0:06:03 | 0:06:05 | |
But it's Christmas, so this is an indulgent cream version. | 0:06:05 | 0:06:09 | |
And I have to say now, I feel I'm primed, | 0:06:09 | 0:06:12 | |
I'm poised, I am ready for Christmas. | 0:06:12 | 0:06:16 | |
My Italian Christmas pudding cake | 0:06:20 | 0:06:23 | |
is THE sweet centrepiece of my party table. | 0:06:23 | 0:06:26 | |
So I want to get started on it early doors | 0:06:26 | 0:06:29 | |
so I start the day with a sense of accomplishment. | 0:06:29 | 0:06:33 | |
Not that I should be feeling smug, cos this is incredibly easy. | 0:06:33 | 0:06:37 | |
On top of those two eggs, I want 75 grams of caster sugar | 0:06:37 | 0:06:41 | |
and then leave it to whisk away. | 0:06:41 | 0:06:45 | |
I want it really aerated and slightly pale in colour. | 0:06:45 | 0:06:48 | |
Now, the thing about Italians at Christmas, I'm told, | 0:06:52 | 0:06:55 | |
there are two central puddings. | 0:06:55 | 0:06:58 | |
There's the panettone, which is a thing of joy, | 0:06:58 | 0:07:01 | |
and also something called crema de mascarpone, | 0:07:01 | 0:07:04 | |
which, give or take, is what I'm getting on with there. | 0:07:04 | 0:07:09 | |
I'm kind of conflating the two traditions | 0:07:09 | 0:07:14 | |
and adding something of my own, | 0:07:14 | 0:07:17 | |
if that's not too impertinent. | 0:07:17 | 0:07:19 | |
It's really no more than an assembly job. | 0:07:20 | 0:07:24 | |
I've got the panettone here, | 0:07:24 | 0:07:25 | |
which I mix with the contents of this bowl, | 0:07:25 | 0:07:28 | |
but there's plenty more to go in. | 0:07:28 | 0:07:30 | |
Mmm! | 0:07:32 | 0:07:33 | |
That is a wonderful amount of sunny froth there. | 0:07:33 | 0:07:37 | |
I'm going to do a bit of a different operation now. | 0:07:40 | 0:07:46 | |
Because I don't want to whisk any more, | 0:07:47 | 0:07:50 | |
I'm just going to add the mascarpone. | 0:07:50 | 0:07:53 | |
I've got 500 grams of mascarpone... | 0:07:53 | 0:07:59 | |
..and I have 250ml of double cream. | 0:08:01 | 0:08:05 | |
There are a lot of people coming to the party... | 0:08:08 | 0:08:10 | |
in my defence. | 0:08:10 | 0:08:12 | |
A bit of a stir. | 0:08:12 | 0:08:15 | |
But really I want to fold all this in | 0:08:15 | 0:08:18 | |
without losing the bubbles from the egg yolks. | 0:08:18 | 0:08:21 | |
Gently. | 0:08:24 | 0:08:26 | |
And then I'm going to be patient and let everything mix together, | 0:08:28 | 0:08:33 | |
till I have a wonderful, voluptuous cream. | 0:08:33 | 0:08:37 | |
And now some Marsala. | 0:08:38 | 0:08:40 | |
Mmm...like liquid amber. | 0:08:40 | 0:08:43 | |
Quite a bit - | 0:08:44 | 0:08:46 | |
125 millilitres. | 0:08:46 | 0:08:49 | |
Pour it in as slowly as I can bear. | 0:08:50 | 0:08:52 | |
Just so that nothing splits and it just blends in smoothly. | 0:08:53 | 0:08:58 | |
Right. | 0:09:00 | 0:09:02 | |
It's very odd how a dark drink can make a mixture paler, but it has. | 0:09:02 | 0:09:07 | |
This is... | 0:09:07 | 0:09:10 | |
..some of my special cream, | 0:09:11 | 0:09:14 | |
which I need to top the cake before serving it. | 0:09:14 | 0:09:17 | |
But for now, I'm going to crown this mascarpone cream | 0:09:19 | 0:09:22 | |
with some of my absolute favourite things, | 0:09:22 | 0:09:25 | |
especially at this time of year. | 0:09:25 | 0:09:27 | |
Some marrons glaces - that's candied chestnuts | 0:09:27 | 0:09:30 | |
that are dense and grainy | 0:09:30 | 0:09:33 | |
and sweet and really unlike anything else. | 0:09:33 | 0:09:36 | |
If you're lucky enough to find ones that are already broken, | 0:09:36 | 0:09:40 | |
buy them, because they're cheaper. | 0:09:40 | 0:09:42 | |
Since you're crumbling them, there's no point having the whole ones... | 0:09:42 | 0:09:46 | |
beautiful though they are. | 0:09:46 | 0:09:48 | |
These are my ultimate Christmas treat. | 0:09:49 | 0:09:52 | |
That's what I always want to find in my stocking. | 0:09:52 | 0:09:55 | |
Some pistachios - very Italian. | 0:09:59 | 0:10:03 | |
Got a lot here, but I want a really wonderful, nubbly filling. | 0:10:03 | 0:10:07 | |
Going to keep some back for the topping as well. | 0:10:07 | 0:10:10 | |
The tender green of those chopped pistachios is so beautiful | 0:10:10 | 0:10:15 | |
that I'm loathe to cover them up. | 0:10:15 | 0:10:17 | |
Except I've got such a good thing to cover them up with. | 0:10:17 | 0:10:19 | |
Teeny-weeny little chocolate chips. They're so sweet. | 0:10:21 | 0:10:25 | |
They look like they've escaped from Toy Town. | 0:10:25 | 0:10:28 | |
And I want about 125 grams. | 0:10:28 | 0:10:31 | |
Any chopped chocolate will do, but these delight me. | 0:10:31 | 0:10:34 | |
In they go. | 0:10:37 | 0:10:38 | |
Going to keep these out of reach, to be on the safe side. | 0:10:39 | 0:10:41 | |
And stir everything together. | 0:10:42 | 0:10:45 | |
It all looks a bit runny at this stage, just like the topping did, | 0:10:46 | 0:10:50 | |
but you've got to remember that it will all firm up in the fridge. | 0:10:50 | 0:10:54 | |
But I don't want it so stiff that it doesn't cut voluptuously. | 0:10:54 | 0:10:59 | |
So, this is how I go about my base. | 0:11:01 | 0:11:04 | |
The wonderful thing about panettone is that it's strangely pliable. | 0:11:04 | 0:11:10 | |
You just squodge it in. | 0:11:10 | 0:11:13 | |
If you tear it, you can fix it again. | 0:11:13 | 0:11:15 | |
And if you've got any gaps you need to fill in, you just fill them. | 0:11:15 | 0:11:19 | |
My spirit of choice to saturate these slices is Tuaca, | 0:11:23 | 0:11:30 | |
which, anyway... | 0:11:30 | 0:11:31 | |
I've always thought is like panettone in liqueur form. | 0:11:31 | 0:11:35 | |
It's a strangely unfamiliar Italian liqueur | 0:11:35 | 0:11:40 | |
that mixes citrus and vanilla. | 0:11:40 | 0:11:43 | |
But otherwise, any orange liqueur would be very Christmassy. | 0:11:43 | 0:11:47 | |
All I'm going to do now is put half this mixture in... | 0:11:47 | 0:11:51 | |
..spread to cover... | 0:11:52 | 0:11:56 | |
to smoothing. | 0:11:56 | 0:11:58 | |
And then another layer... | 0:12:00 | 0:12:02 | |
of panettone. | 0:12:02 | 0:12:04 | |
Another soaking with liqueur. | 0:12:07 | 0:12:09 | |
I just need to add the rest of this mixture, | 0:12:17 | 0:12:21 | |
top it with a final layer of liqueur-soaked panettone, | 0:12:21 | 0:12:27 | |
and then I can cling it and fridge it and I'm happy. | 0:12:27 | 0:12:31 | |
# Sotto un manto di stelle | 0:12:52 | 0:12:55 | |
# Roma bella mi'appare | 0:12:55 | 0:13:00 | |
# Solitario il mio cuor disilluso d'amor | 0:13:00 | 0:13:05 | |
# Come l'ombra cantare... # | 0:13:05 | 0:13:09 | |
Posso avere qualche cicchetti? Ma scielga lei. | 0:13:13 | 0:13:17 | |
-MAN: Faccio io? -Si. | 0:13:17 | 0:13:18 | |
When I first came to Venice, what I absolutely loved, and still do, | 0:13:19 | 0:13:24 | |
is their tradition of cicchetti, which are like small bites, | 0:13:24 | 0:13:27 | |
people gather together, they stand around, they talk, | 0:13:27 | 0:13:30 | |
they relax, they eat, they drink, and... | 0:13:30 | 0:13:34 | |
there's something so convivial in an informal and yet focused way. | 0:13:34 | 0:13:40 | |
I mean, the food is serious. | 0:13:40 | 0:13:42 | |
Now, I think that's exactly the atmosphere you want for a party... | 0:13:42 | 0:13:46 | |
well, I want for a party, and... | 0:13:46 | 0:13:48 | |
although I can't claim my panettone stuffing squares are Venetian, | 0:13:48 | 0:13:51 | |
there is something about the fact that they're cut into small pieces, | 0:13:51 | 0:13:54 | |
that they can be handed around on plates, people eat them, | 0:13:54 | 0:13:57 | |
the party is obviously going to be in full swing. | 0:13:57 | 0:14:00 | |
# There's a very good reason | 0:14:00 | 0:14:04 | |
# Why the holiday season | 0:14:04 | 0:14:08 | |
# Is a wonderful time for a boy and girl to fall in love | 0:14:08 | 0:14:15 | |
# They're kissing by the mistletoe | 0:14:15 | 0:14:20 | |
# Tingle, tingle Tingle, tingle | 0:14:20 | 0:14:23 | |
# Mmm, and away we go | 0:14:23 | 0:14:27 | |
# Jingle, jingle... # | 0:14:27 | 0:14:29 | |
While I love the sweetness of panettone - | 0:14:29 | 0:14:32 | |
and, really, it's a key factor in this recipe - | 0:14:32 | 0:14:36 | |
you don't really get it unless you counter with a bit of salt. | 0:14:36 | 0:14:40 | |
That's why I've got 375 grams of pancetta in there. | 0:14:40 | 0:14:44 | |
And now four shallots - | 0:14:44 | 0:14:47 | |
like onions but milder and sweeter. | 0:14:47 | 0:14:50 | |
Italians start off so many savoury recipes | 0:14:53 | 0:14:56 | |
with something called a "soffritto", which is really an onion mix. | 0:14:56 | 0:15:01 | |
And Italians never - at least, I don't think they ever do - | 0:15:01 | 0:15:04 | |
cook something savoury without celery, | 0:15:04 | 0:15:08 | |
and I'm all for them with this. | 0:15:08 | 0:15:10 | |
We want two sticks in here. | 0:15:10 | 0:15:12 | |
Just brings a sort of grassy freshness, | 0:15:12 | 0:15:15 | |
so even people who don't like celery love this. | 0:15:15 | 0:15:18 | |
I've talked about the need for salt | 0:15:19 | 0:15:21 | |
to counteract the sweetness of the panettone, | 0:15:21 | 0:15:24 | |
but I also think sharpness is essential, hence some apples. | 0:15:24 | 0:15:29 | |
I mean, they're not terrifically sharp - any eating apple will do - | 0:15:29 | 0:15:33 | |
but I always have apples in any of my stuffing recipes. | 0:15:33 | 0:15:40 | |
This one is no exception. | 0:15:40 | 0:15:42 | |
I'm too lazy to peel the apples, but I have made a concession | 0:15:43 | 0:15:48 | |
and I am taking out the pips and the core. | 0:15:48 | 0:15:50 | |
The herb of choice in a soffritto generally is parsley, | 0:15:52 | 0:15:56 | |
but I want the blessed bitterness of sage. | 0:15:56 | 0:16:00 | |
Everything is about balance. | 0:16:00 | 0:16:02 | |
Although I have not been terribly balanced about my processor work. | 0:16:02 | 0:16:08 | |
A more patient person would have blitzed in stages. | 0:16:08 | 0:16:11 | |
And here goes. | 0:16:11 | 0:16:12 | |
I might have to do a bit of a scrape down, but it's not too hard. | 0:16:12 | 0:16:16 | |
And while I wait for this to blitz down, | 0:16:21 | 0:16:24 | |
I'll warm some garlic oil in a pan so that I can fry it. | 0:16:24 | 0:16:28 | |
Wow! | 0:16:36 | 0:16:38 | |
Not terribly attractive at this point, but do not panic. | 0:16:38 | 0:16:41 | |
Right, in, this pancetta porridge, | 0:16:41 | 0:16:44 | |
is what it looks like, goes into my pan... | 0:16:44 | 0:16:46 | |
..just to cook it gently. | 0:16:48 | 0:16:51 | |
SIZZLING | 0:16:51 | 0:16:52 | |
Mmm. | 0:16:55 | 0:16:56 | |
It is like a mush, but that is what I want, | 0:17:00 | 0:17:05 | |
because the wetter this mixture is, | 0:17:05 | 0:17:07 | |
the squidgier the panettone stuffing squares will be when we eat them. | 0:17:07 | 0:17:12 | |
Obviously this will be baked on party day, | 0:17:14 | 0:17:16 | |
but for now, I just want to make sure | 0:17:16 | 0:17:19 | |
that the vegetables are softened and the pancetta is cooked. | 0:17:19 | 0:17:25 | |
But only just cooked. | 0:17:25 | 0:17:27 | |
I love these kind of recipes, | 0:17:27 | 0:17:29 | |
which are, one, not demanding in the first place, | 0:17:29 | 0:17:32 | |
but, two, you can get the majority of the stuff done in advance, | 0:17:32 | 0:17:36 | |
because it's really important | 0:17:36 | 0:17:38 | |
not just to make lovely food at this time of year | 0:17:38 | 0:17:42 | |
but to keep as sane as possible. | 0:17:42 | 0:17:44 | |
I know it doesn't look that different | 0:17:48 | 0:17:50 | |
from when it went into the frying pan, | 0:17:50 | 0:17:52 | |
but that doesn't really matter... | 0:17:52 | 0:17:53 | |
..because it's going to look all very different later on. | 0:17:55 | 0:17:58 | |
In that goes to a big bowl. | 0:18:01 | 0:18:02 | |
Use a bigger bowl than you think. | 0:18:02 | 0:18:05 | |
Into this go 200 grams of vac-packed chestnuts. | 0:18:05 | 0:18:10 | |
I cannot have Christmas without chestnuts. | 0:18:10 | 0:18:13 | |
The Italians know that lemon brings out the taste | 0:18:16 | 0:18:20 | |
of absolutely everything else, | 0:18:20 | 0:18:22 | |
so it's the zest and juice of a whole lemon here. | 0:18:22 | 0:18:25 | |
This sort of kitchen pottering makes me feel very calm and grounded. | 0:18:28 | 0:18:34 | |
Also adds more liquid, which is what I want. | 0:18:41 | 0:18:44 | |
And now... | 0:18:47 | 0:18:48 | |
..look at this. | 0:18:50 | 0:18:52 | |
The panettone, 500 grams, glorious and golden. | 0:18:52 | 0:18:56 | |
I sliced it before because I wanted it to be a teeny bit stale - | 0:18:56 | 0:19:00 | |
all the better to soak up | 0:19:00 | 0:19:01 | |
the flavours and juices from the mixture here. | 0:19:01 | 0:19:05 | |
Don't let anyone ever talk you into cutting out the crusts. | 0:19:07 | 0:19:11 | |
They've got a particular flavour. | 0:19:11 | 0:19:14 | |
This is just the smell of Christmas. | 0:19:14 | 0:19:17 | |
Mmm! | 0:19:17 | 0:19:18 | |
Or I should say the smell of Natale. | 0:19:18 | 0:19:21 | |
If you think about it, it's the British tradition as well, | 0:19:22 | 0:19:26 | |
to have dried fruits this time of year. | 0:19:26 | 0:19:28 | |
It feels like a bit of mediaeval feasting. | 0:19:28 | 0:19:30 | |
Rich, spiced, glorious. | 0:19:30 | 0:19:33 | |
When I feel the food, | 0:19:40 | 0:19:42 | |
that's when I start getting excited about eating it. | 0:19:42 | 0:19:46 | |
Finishing off my panettone squares is the work of minutes. | 0:19:49 | 0:19:53 | |
All I do is beat a couple of eggs | 0:19:53 | 0:19:55 | |
and squelch them into the stuffing mixture. | 0:19:55 | 0:19:59 | |
I squidge this into a foil tray | 0:19:59 | 0:20:01 | |
and pop it into a 200-degree oven to bake, | 0:20:01 | 0:20:04 | |
for roughly half an hour. | 0:20:04 | 0:20:06 | |
Then I whip the tray out of the oven and cut the stuffing into squares, | 0:20:07 | 0:20:11 | |
which go onto small plates to be nibbled as canapes. | 0:20:11 | 0:20:14 | |
I think of these as little savoury brownies. | 0:20:14 | 0:20:18 | |
Next on my cicchetti list, Parmesan shortbreads. | 0:20:22 | 0:20:26 | |
To start with, I put 150 grams of plain flour into a mixer... | 0:20:30 | 0:20:34 | |
..along with 75 grams of grated Parmesan... | 0:20:37 | 0:20:41 | |
..100 grams of soft, unsalted butter... | 0:20:43 | 0:20:46 | |
..and one egg yolk. | 0:20:49 | 0:20:51 | |
Just four ingredients, and that's it. | 0:20:52 | 0:20:55 | |
Blitz all together until the golden dough begins to form a clump. | 0:20:58 | 0:21:02 | |
Then I just knead a little before dividing into two. | 0:21:06 | 0:21:09 | |
Now time to start turning these into little canapes. | 0:21:12 | 0:21:15 | |
I roll each ball of pastry out into a cylinder shape, | 0:21:15 | 0:21:18 | |
making sure the ends are blunt and flat. | 0:21:18 | 0:21:21 | |
Wrap each one in clingfilm, | 0:21:23 | 0:21:26 | |
twisting each end like a Christmas cracker, | 0:21:26 | 0:21:28 | |
before chilling in the fridge. | 0:21:28 | 0:21:31 | |
After a good 45 minutes, they'll be easy to slice into thick discs - | 0:21:33 | 0:21:38 | |
about the size of a pound coin will be perfect. | 0:21:38 | 0:21:41 | |
Then bake in a 180 oven for about 20 minutes, | 0:21:41 | 0:21:45 | |
by which time the discs should be turning | 0:21:45 | 0:21:48 | |
a pale gold around the edges. | 0:21:48 | 0:21:49 | |
# Che m'importa del mondo | 0:21:51 | 0:21:55 | |
# Quando tu sei vicino a me | 0:21:55 | 0:21:59 | |
# La-la-la-la, la-la-la-la La-la-la | 0:21:59 | 0:22:04 | |
# La-la-la | 0:22:04 | 0:22:07 | |
# Che m'importa del... # | 0:22:07 | 0:22:10 | |
Although it's certainly true that my Italian romance started in Florence, | 0:22:10 | 0:22:14 | |
I haven't been entirely faithful to that city | 0:22:14 | 0:22:16 | |
because I do have a bit of a thing about Venice. | 0:22:16 | 0:22:18 | |
I got to Venice a bit later on, but it stuck with me. | 0:22:18 | 0:22:22 | |
And I first came in winter. | 0:22:22 | 0:22:24 | |
I think it's so important to come in winter - | 0:22:24 | 0:22:26 | |
you really see Venice in a different way. | 0:22:26 | 0:22:28 | |
It's so beautiful and so totally seductive. | 0:22:28 | 0:22:33 | |
# ...Amore, amore, stringimi forte | 0:22:35 | 0:22:39 | |
# Amore, amore... # | 0:22:39 | 0:22:41 | |
I came here in winter with my sister, my late sister, Thomasina, | 0:22:42 | 0:22:46 | |
and rented a small flat not very far from here, | 0:22:46 | 0:22:49 | |
just down the road, actually. | 0:22:49 | 0:22:51 | |
And we had a kitchen, very important, | 0:22:51 | 0:22:53 | |
so we cooked everything in sight, | 0:22:53 | 0:22:56 | |
and although we obviously did cook a lot, | 0:22:56 | 0:22:58 | |
we looked like we didn't do much washing up - well, there you go. | 0:22:58 | 0:23:01 | |
And this is a few years later - 1992, actually - | 0:23:01 | 0:23:06 | |
when I got married in Venice, | 0:23:06 | 0:23:09 | |
and here I am, there's Rialto Bridge, and that's my sister, | 0:23:09 | 0:23:13 | |
and shortly afterwards, | 0:23:13 | 0:23:15 | |
had a most fantastic bowl of spaghetti with tomato sauce. | 0:23:15 | 0:23:18 | |
Sound boring, but, you know, when it's cooked perfectly, as it can be here, | 0:23:18 | 0:23:23 | |
it is sensational. That's why I haven't forgotten it. | 0:23:23 | 0:23:26 | |
And here am I, looking as if I've just set up | 0:23:26 | 0:23:29 | |
a fruit and veg stall at the Rialto market, | 0:23:29 | 0:23:32 | |
but if only that were the case. | 0:23:32 | 0:23:34 | |
And what a pity that I didn't have my little rented flat, | 0:23:34 | 0:23:39 | |
so I could cook everything in. | 0:23:39 | 0:23:41 | |
Anyway, next time. | 0:23:41 | 0:23:43 | |
# ..Sleigh bells ring | 0:23:43 | 0:23:45 | |
# Are you listening? | 0:23:45 | 0:23:47 | |
# In the lane | 0:23:47 | 0:23:49 | |
# Snow is glistening | 0:23:49 | 0:23:52 | |
# A beautiful sight | 0:23:52 | 0:23:55 | |
# We're happy tonight | 0:23:55 | 0:23:57 | |
# Walking in a winter wonderland... # | 0:23:57 | 0:24:01 | |
I am something of a pav-aholic, | 0:24:02 | 0:24:05 | |
but I have to say, my cappuccino pavlova, | 0:24:05 | 0:24:08 | |
or cap-pav as we call it at home, | 0:24:08 | 0:24:11 | |
is my first foray into a fruit-free, | 0:24:11 | 0:24:16 | |
but far from fruitless version. | 0:24:16 | 0:24:18 | |
Obviously a pavlova is, to some extent, a meringue, | 0:24:18 | 0:24:21 | |
so you need egg whites. | 0:24:21 | 0:24:23 | |
Four egg whites, but I'm getting mine out of a carton, | 0:24:23 | 0:24:26 | |
because at this time of the year, | 0:24:26 | 0:24:28 | |
it helps me to know I can make my pav at the drop of a hat. | 0:24:28 | 0:24:31 | |
Pinch of salt, and then... | 0:24:32 | 0:24:36 | |
whisk away. | 0:24:36 | 0:24:38 | |
WHIRRING | 0:24:38 | 0:24:40 | |
Once I've got soft peaks, but definite peaks, | 0:24:40 | 0:24:44 | |
I can start adding my sugar and my coffee element. | 0:24:44 | 0:24:47 | |
This is a cappuccino pavlova. | 0:24:47 | 0:24:49 | |
So, I'll measure that out now. | 0:24:49 | 0:24:51 | |
I need 250 grams of caster sugar... | 0:24:51 | 0:24:55 | |
..and four teaspoons of instant espresso powder. | 0:24:58 | 0:25:02 | |
And instant espresso powder is just that. | 0:25:02 | 0:25:06 | |
It's like instant coffee, but stronger, and powder, not granules. | 0:25:06 | 0:25:10 | |
I love it. | 0:25:11 | 0:25:13 | |
Mix it up. | 0:25:17 | 0:25:18 | |
Mmm! | 0:25:19 | 0:25:20 | |
It's a caffeine hit without having to drink anything. | 0:25:22 | 0:25:25 | |
I'm too impatient for this, so I'm going to warp speed nine now. | 0:25:30 | 0:25:34 | |
WHIRRING INTENSIFIES | 0:25:34 | 0:25:36 | |
Just waiting for soft but pronounced peaks to form here. | 0:25:39 | 0:25:43 | |
And now I have a wonderful snow - | 0:25:45 | 0:25:47 | |
very appropriate for this time of year. | 0:25:47 | 0:25:50 | |
But now my white snow is going to be tinted ecru. | 0:25:51 | 0:25:56 | |
Adding the sugar and the coffee gradually, | 0:25:58 | 0:26:01 | |
because I don't want to deflate the wonderful bulked-up egg whites. | 0:26:01 | 0:26:06 | |
When they first invented pavlova - though it is hotly contested | 0:26:08 | 0:26:14 | |
between the Kiwis and the Aussies about whose it is - | 0:26:14 | 0:26:17 | |
it must have been quite hard work, | 0:26:17 | 0:26:19 | |
but now, with machinery, | 0:26:19 | 0:26:22 | |
it's a rather languorous affair. | 0:26:22 | 0:26:24 | |
-WHIRRING STOPS -Ahh! Peace. | 0:26:33 | 0:26:36 | |
And look at this, it's so beautiful. | 0:26:36 | 0:26:38 | |
It's like really expensive satin lingerie, that colour. | 0:26:38 | 0:26:43 | |
Don't want to waste any. | 0:26:45 | 0:26:47 | |
I was taught how to make pavlova | 0:26:51 | 0:26:54 | |
by the grande dame of Australian cookery writing, | 0:26:54 | 0:26:58 | |
and that is Stephanie Alexander. | 0:26:58 | 0:27:00 | |
So, I do what she tells me, | 0:27:00 | 0:27:02 | |
which means two teaspoons of cornflour... | 0:27:02 | 0:27:06 | |
..and I need one teaspoonful of white wine vinegar. | 0:27:08 | 0:27:11 | |
Now, I'm not a scientist, | 0:27:11 | 0:27:14 | |
but I have it under advisement that it's these two elements | 0:27:14 | 0:27:19 | |
that make this not a crunchy meringue, | 0:27:19 | 0:27:22 | |
but a pavlova that's crisp on the outside | 0:27:22 | 0:27:26 | |
and just exquisitely marshmallowly within. | 0:27:26 | 0:27:30 | |
Mmm. Fold them together. | 0:27:32 | 0:27:34 | |
It's also the way you cook it, because normally, | 0:27:36 | 0:27:38 | |
meringue is at a very, very low temperature, | 0:27:38 | 0:27:40 | |
but with a pav, what I do, | 0:27:40 | 0:27:43 | |
and what Stephanie taught me, | 0:27:43 | 0:27:44 | |
is I put it in the oven, | 0:27:44 | 0:27:46 | |
you know, relatively high, moderate oven, at 180, | 0:27:46 | 0:27:49 | |
and then the minute it goes in, I turn it down to 150, | 0:27:49 | 0:27:54 | |
and we're talking centigrade here. | 0:27:54 | 0:27:56 | |
And then it cooks for an hour. | 0:27:56 | 0:27:57 | |
I leave it in the oven to get cool...overnight, | 0:27:57 | 0:28:04 | |
and I can sleep the sleep of the innocent. | 0:28:04 | 0:28:08 | |
I'm thinking roughly of forming this, | 0:28:12 | 0:28:18 | |
these gorgeous splodges, | 0:28:18 | 0:28:20 | |
into a disc of about 23 centimetres in diameter, | 0:28:20 | 0:28:26 | |
but I'm not measuring and I'm not good at maths, | 0:28:26 | 0:28:29 | |
so that's just the plan, Stan. | 0:28:29 | 0:28:32 | |
I think we need to move from a curved implement to a spatch now. | 0:28:34 | 0:28:39 | |
Because what I want to do is smooth this, | 0:28:39 | 0:28:41 | |
almost as if I'm forming the crown of a boater, | 0:28:41 | 0:28:46 | |
or actually just a cake. | 0:28:46 | 0:28:47 | |
So, smooth on the top, or smooth as I can, | 0:28:47 | 0:28:53 | |
and straight-sided around the outside. | 0:28:53 | 0:28:58 | |
It looks small now, but it really does swell in the oven. | 0:28:58 | 0:29:01 | |
So, I have got a cappuccino pavlova. | 0:29:01 | 0:29:05 | |
Obviously... | 0:29:05 | 0:29:07 | |
not Italian. | 0:29:07 | 0:29:09 | |
Not Italian in identity, but totally Italian in inspiration. | 0:29:09 | 0:29:14 | |
So... | 0:29:14 | 0:29:16 | |
This goes in the oven, I go to bed. | 0:29:16 | 0:29:19 | |
All I need to do before people arrive is upend the pavlova base, | 0:29:21 | 0:29:26 | |
cover it with whipped cream, | 0:29:26 | 0:29:28 | |
and cover the whipped cream with a dusting of cocoa powder. | 0:29:28 | 0:29:32 | |
In other words, it will look like a cappuccino. | 0:29:32 | 0:29:35 | |
# Via, via, vieni via di qui | 0:29:36 | 0:29:40 | |
# Niente piu ti lega a questi luoghi | 0:29:41 | 0:29:44 | |
# Neanche questi fiori azzurri... # | 0:29:44 | 0:29:46 | |
For me, the Rialto market is | 0:29:52 | 0:29:54 | |
one of the most glorious sights in the world. | 0:29:54 | 0:29:57 | |
It's a spectacle, an installation. | 0:29:57 | 0:30:00 | |
And when I first came here, | 0:30:00 | 0:30:02 | |
I really loved getting up early in the morning | 0:30:02 | 0:30:04 | |
and, actually, it's not often you hear me saying that, | 0:30:04 | 0:30:06 | |
but I'd get up early in the morning to mooch about the market | 0:30:06 | 0:30:09 | |
and soak up everything and look at everything. | 0:30:09 | 0:30:11 | |
And obviously, everything is just beautiful to look at, but for me, | 0:30:11 | 0:30:15 | |
I'm just itching to get my hands on the produce and cook with it. | 0:30:15 | 0:30:18 | |
# ...It's wonderful, it's wonderful | 0:30:18 | 0:30:21 | |
# It's wonderful | 0:30:21 | 0:30:23 | |
# Good luck, my baby | 0:30:23 | 0:30:25 | |
# It's wonderful It's wonderful... # | 0:30:25 | 0:30:27 | |
Oh! I so love romanesco. | 0:30:27 | 0:30:29 | |
It's like a mixture of cauliflower and broccoli. | 0:30:29 | 0:30:33 | |
In fact, that's what it is. It's a... But it's a precursor, really. | 0:30:33 | 0:30:36 | |
And to me, it looks like the landscape from Avatar. | 0:30:36 | 0:30:40 | |
But what I do, especially at this time of year, | 0:30:40 | 0:30:43 | |
is I cook it in little florets, | 0:30:43 | 0:30:45 | |
because those individual florets look like miniature Christmas trees. | 0:30:45 | 0:30:48 | |
Radicchio - must have. | 0:30:48 | 0:30:51 | |
Matches my gloves. | 0:30:51 | 0:30:52 | |
But the one I really like is the long one, Treviso. | 0:30:52 | 0:30:55 | |
So beautiful. | 0:30:55 | 0:30:57 | |
And that's another form, tardivo. | 0:30:58 | 0:31:01 | |
Just available in winter, and I make a Christmas salad with that. | 0:31:01 | 0:31:05 | |
And these, you know, if you were thinking | 0:31:05 | 0:31:08 | |
of planning a winter wedding, look, what a fabulous bouquet. | 0:31:08 | 0:31:12 | |
Oh! Chestnuts. Look at them in their hairy jackets. | 0:31:12 | 0:31:16 | |
You can't have Christmas without chestnuts. | 0:31:16 | 0:31:20 | |
In an ideal world, I really would have this round the corner at home. | 0:31:21 | 0:31:25 | |
But I don't, but it's in my head and it infuses | 0:31:25 | 0:31:29 | |
everything I'm cooking for my Christmas party. | 0:31:29 | 0:31:33 | |
# ..I'd love to spend this Christmas | 0:31:33 | 0:31:35 | |
# Standing by the fire with you | 0:31:36 | 0:31:39 | |
# I'd love to spend this Christmas | 0:31:42 | 0:31:45 | |
# Standing by the fire with you... # | 0:31:46 | 0:31:49 | |
Right. It's turkey time. | 0:31:58 | 0:32:00 | |
But not quite as we know it. | 0:32:00 | 0:32:02 | |
I want 100 grams of dried cranberries. | 0:32:02 | 0:32:05 | |
Can't have Christmas without cranberries. | 0:32:05 | 0:32:08 | |
I'm not making a sauce here, though. | 0:32:08 | 0:32:11 | |
Instead I'm steeping them in Marsala. | 0:32:11 | 0:32:13 | |
100ml of Marsala. | 0:32:15 | 0:32:18 | |
And all I need to do is put this on the heat, | 0:32:18 | 0:32:21 | |
let it come to a bubble, and then turn it off and leave them. | 0:32:21 | 0:32:25 | |
While the cranberries are steeping, get a bit of oil in the pan, | 0:32:29 | 0:32:33 | |
and the cranberries are part of the stuffing | 0:32:33 | 0:32:38 | |
and the stuffing goes inside a boned and butterflied turkey breast joint. | 0:32:38 | 0:32:45 | |
You know what a huge fan I am of the big bird | 0:32:45 | 0:32:49 | |
and I'm always up for new ways of cooking it, especially for a party. | 0:32:49 | 0:32:54 | |
And this makes my life very, very simple. | 0:32:54 | 0:32:57 | |
On top of the shallots, I want a bit of festive spice, | 0:32:59 | 0:33:03 | |
which means cloves. | 0:33:03 | 0:33:05 | |
Not too much or we're in toothache territory. | 0:33:05 | 0:33:08 | |
And allspice. | 0:33:09 | 0:33:11 | |
Warm, comforting. | 0:33:11 | 0:33:13 | |
Mmm! Fabulously festive. | 0:33:15 | 0:33:18 | |
Going to snip in some sage. | 0:33:18 | 0:33:20 | |
The shallots are sweet, | 0:33:21 | 0:33:24 | |
the Marsala-soaked cranberries are sweet, | 0:33:24 | 0:33:27 | |
so I want a bit of bitterness. | 0:33:27 | 0:33:30 | |
Always balance. | 0:33:31 | 0:33:33 | |
And now... | 0:33:33 | 0:33:35 | |
..I've got more spicing, courtesy of one kilo... | 0:33:36 | 0:33:42 | |
of Italian sausage meat. | 0:33:42 | 0:33:45 | |
Lot of fennel in there. | 0:33:45 | 0:33:46 | |
Although it's definitely Italian-inspired, | 0:33:49 | 0:33:53 | |
it would be more accurate, I think, | 0:33:53 | 0:33:56 | |
to say that the inspiration here is Italian-American | 0:33:56 | 0:34:00 | |
rather than outright Italian, but whatever. | 0:34:00 | 0:34:03 | |
It is delish. | 0:34:03 | 0:34:06 | |
What's more, it makes life at a party very, very simple, | 0:34:06 | 0:34:10 | |
because carving is very easy | 0:34:10 | 0:34:12 | |
and you get a lot of flavour with relative ease. | 0:34:12 | 0:34:17 | |
I'm not looking to cook the sausages now. | 0:34:18 | 0:34:20 | |
After all, they're going to get a good long time - | 0:34:20 | 0:34:23 | |
about two hours or so - in the oven later, | 0:34:23 | 0:34:26 | |
but I just want the meat to lose its pink edge a little. | 0:34:26 | 0:34:30 | |
SIZZLING | 0:34:30 | 0:34:31 | |
The final turn in the pan. | 0:34:34 | 0:34:35 | |
I could eat it straight like this! | 0:34:37 | 0:34:40 | |
Right, on with the dance. | 0:34:40 | 0:34:43 | |
My seasonal sausage stuffing can cool just a bit | 0:34:50 | 0:34:53 | |
while I beat some eggs - just two. | 0:34:53 | 0:34:56 | |
I also need some breadcrumbs. | 0:35:12 | 0:35:15 | |
And, of course, the British banger does contain bread, | 0:35:15 | 0:35:18 | |
but Italian sausages don't. | 0:35:18 | 0:35:20 | |
So, breadcrumbs, | 0:35:21 | 0:35:23 | |
and now moving smartish to Italy, some Parmesan. | 0:35:23 | 0:35:28 | |
The eggs. | 0:35:30 | 0:35:32 | |
Ah! Sunlight in winter. | 0:35:33 | 0:35:36 | |
And finally, my syrup-slicked jewels. | 0:35:36 | 0:35:40 | |
Mmm! Beautiful. | 0:35:40 | 0:35:43 | |
Going to mess it all up now. | 0:35:43 | 0:35:45 | |
I have asbestos hands. | 0:35:45 | 0:35:46 | |
If you don't, use other implements or wear CSI gloves. | 0:35:46 | 0:35:51 | |
Just going to mix everything together, | 0:35:51 | 0:35:53 | |
but not overwork it because the idea | 0:35:53 | 0:35:56 | |
is that this stuffing will be tender and succulent inside the turkey | 0:35:56 | 0:36:01 | |
and not compact. | 0:36:01 | 0:36:04 | |
And now, time for the big bird. | 0:36:06 | 0:36:09 | |
That's two years of Pilates paying off. | 0:36:11 | 0:36:13 | |
It's a very heavy turkey breast joint. | 0:36:13 | 0:36:17 | |
All I need to do now, just open it out a bit. | 0:36:17 | 0:36:21 | |
Now, although you do need to go to a butcher | 0:36:21 | 0:36:24 | |
to have a whole butterflied and boned turkey breast joint, | 0:36:24 | 0:36:28 | |
the ones they sell at the supermarket, which are single, | 0:36:28 | 0:36:31 | |
actually involve more work, | 0:36:31 | 0:36:33 | |
because rolling up a joint and then tying it is harder work than this. | 0:36:33 | 0:36:37 | |
All I'm doing is squishing it in and then folding it over. | 0:36:37 | 0:36:41 | |
Just as I always brine a whole turkey when I roast it in my trad way, | 0:36:43 | 0:36:47 | |
this stuffing really does the same job. | 0:36:47 | 0:36:50 | |
That's to say, it keeps the meat from drying out | 0:36:50 | 0:36:55 | |
and it oozes flavour all through as it cooks. | 0:36:55 | 0:37:00 | |
The turkey meat will be succulent and tender, | 0:37:00 | 0:37:04 | |
and very easy to carve. | 0:37:04 | 0:37:06 | |
So, here goes. | 0:37:06 | 0:37:09 | |
Fold over, lifting one side of the wing, really - | 0:37:09 | 0:37:14 | |
it's like a butterfly wing - over the other. | 0:37:14 | 0:37:17 | |
Convey it to your tin of choice. | 0:37:17 | 0:37:19 | |
The weight of the joint itself should keep everything together, | 0:37:21 | 0:37:26 | |
but it's helped by being secured with a couple of skewers. | 0:37:26 | 0:37:31 | |
So, puncture this and that. | 0:37:31 | 0:37:34 | |
Another one. | 0:37:37 | 0:37:38 | |
Always love a bit of surgery. | 0:37:38 | 0:37:40 | |
Want to anoint it with goose fat. | 0:37:42 | 0:37:46 | |
And this needs about two, two-and-a-half hours in a hot oven. | 0:37:46 | 0:37:50 | |
And it's quite hard with a joint like this | 0:37:50 | 0:37:53 | |
to tell whether it's cooked through. | 0:37:53 | 0:37:55 | |
I find I put in a meat thermometer | 0:37:55 | 0:37:57 | |
and when it registers 75 degrees centigrade, | 0:37:57 | 0:38:00 | |
it's cooked. | 0:38:00 | 0:38:02 | |
When you've got a lot of people to feed, it's a winner. | 0:38:02 | 0:38:06 | |
OK, the hardest part of this whole operation | 0:38:06 | 0:38:09 | |
is actually lifting the tin, so here goes. | 0:38:09 | 0:38:12 | |
So, my turkey's in. | 0:38:26 | 0:38:28 | |
Just one last main course dish to do before everyone descends. | 0:38:28 | 0:38:32 | |
My pasta with Brussels sprouts, cheese and potato. | 0:38:32 | 0:38:35 | |
It's a crowd-pleasing carb-fest | 0:38:35 | 0:38:38 | |
which I love for its robust simplicity. | 0:38:38 | 0:38:41 | |
And it soaks up a lot of alcohol. | 0:38:41 | 0:38:43 | |
All I do is chop up a few baking potatoes into smallish chunks | 0:38:43 | 0:38:47 | |
and pop them into some boiling water, | 0:38:47 | 0:38:50 | |
along with a bag of whole-wheat pasta | 0:38:50 | 0:38:52 | |
and a good helping of seasonal sprouts. | 0:38:52 | 0:38:55 | |
When everything is just tender, | 0:39:00 | 0:39:03 | |
tip the whole lot, drained, into a roasting tin. | 0:39:03 | 0:39:06 | |
Then it's just a case of tossing in some chopped Gruyere cheese, | 0:39:06 | 0:39:10 | |
along with some ricotta... | 0:39:10 | 0:39:12 | |
..and a cupful of reserved pasta cooking water. | 0:39:15 | 0:39:18 | |
A couple of final additions. | 0:39:25 | 0:39:26 | |
I warm some unsalted butter and garlic oil in a pan... | 0:39:28 | 0:39:32 | |
..fry a few shredded sage leaves until they're a little crisp, | 0:39:33 | 0:39:37 | |
then dribble this over the pasta. | 0:39:37 | 0:39:40 | |
I cover with a generous sprinkling of Parmesan... | 0:39:41 | 0:39:44 | |
before baking for about 20 minutes, | 0:39:44 | 0:39:47 | |
or until the surface is scorched and light gold. | 0:39:47 | 0:39:51 | |
Any minute now, the joint will be jumping, | 0:40:07 | 0:40:09 | |
but I'm feeling calm and I'm feeling confident, and here's why. | 0:40:09 | 0:40:14 | |
For a start, the turkey is stuffed safely in the oven, | 0:40:14 | 0:40:17 | |
but also, I've managed a few of the finishing touches I need | 0:40:17 | 0:40:21 | |
so that everything will be easy. | 0:40:21 | 0:40:22 | |
I had a fabulous time finishing off the Italian Christmas pudding cake. | 0:40:22 | 0:40:27 | |
I smoothed the Marsala-spiked mascarpone mix | 0:40:27 | 0:40:30 | |
I'd had stashed in the fridge over the top of the cake, | 0:40:30 | 0:40:33 | |
and then sprinkled it with mini chocolate chips... | 0:40:33 | 0:40:37 | |
..and pistachios. | 0:40:40 | 0:40:42 | |
And then the crowning glory, | 0:40:42 | 0:40:44 | |
I dropped pomegranate seeds all over it. | 0:40:44 | 0:40:47 | |
All I need to do now is put my party dress on | 0:40:52 | 0:40:56 | |
and then I'm going to mix up my Gorgonzola and white bean dip. | 0:40:56 | 0:40:59 | |
This is the work of moments. | 0:41:00 | 0:41:02 | |
I'm going to tip some drained cannellini beans into the processor, | 0:41:04 | 0:41:08 | |
and then I'm going to add some Gorgonzola cheese. | 0:41:08 | 0:41:11 | |
On top of that, I shall dollop some yoghurt... | 0:41:11 | 0:41:16 | |
some mascarpone and some grated Parmesan... | 0:41:16 | 0:41:19 | |
..and then add a splosh of Marsala... | 0:41:22 | 0:41:26 | |
..and a green drizzle of olive oil. | 0:41:27 | 0:41:30 | |
Blitz to mix. | 0:41:32 | 0:41:34 | |
And then dollop out into bowls. | 0:41:35 | 0:41:38 | |
And because I want to relish | 0:41:38 | 0:41:39 | |
the tricolore and Christmas-coloured theme, | 0:41:39 | 0:41:42 | |
I've added a plate of crudites in the colours of the Italian flag. | 0:41:42 | 0:41:47 | |
HUBBUB | 0:41:54 | 0:41:55 | |
Cheers, darling. Happy Christmas, darling. | 0:41:55 | 0:41:58 | |
-WOMAN: Happy Christmas! -LAUGHTER | 0:41:58 | 0:42:00 | |
Where's your glass? | 0:42:02 | 0:42:03 | |
MAN: The pepper is beautiful. | 0:42:13 | 0:42:15 | |
MAN: Let's have a go. | 0:42:15 | 0:42:17 | |
-Professional drinker. -Yeah. | 0:42:23 | 0:42:24 | |
I do know you're not meant to mix drinks, | 0:42:25 | 0:42:28 | |
but I can't resist offering everyone my special new Christmas cocktail - | 0:42:28 | 0:42:33 | |
a Venetian. | 0:42:33 | 0:42:35 | |
You do two parts pink vermouth, | 0:42:35 | 0:42:37 | |
which is my favourite drink at the moment. | 0:42:37 | 0:42:41 | |
Look at that, beautiful. | 0:42:41 | 0:42:44 | |
And then one part pomegranate juice... | 0:42:46 | 0:42:50 | |
..followed by one part ginger ale. | 0:42:51 | 0:42:54 | |
Beautiful. | 0:42:54 | 0:42:56 | |
Of course, pouring the drinks is one thing, | 0:42:56 | 0:42:58 | |
and I've got to stagger around with the tray in my party shoes. | 0:42:58 | 0:43:02 | |
And now, spritz of ginger fizz. | 0:43:05 | 0:43:08 | |
That's my Venetian touch, really, | 0:43:08 | 0:43:10 | |
because it was the centre of the spice trade. | 0:43:10 | 0:43:13 | |
Still, it is vermouth, which is a form of wine, | 0:43:15 | 0:43:18 | |
so we're not doing the one thing my father always thought bad, | 0:43:18 | 0:43:22 | |
which is mixing the grain and the grape. | 0:43:22 | 0:43:24 | |
We're just adding a bit more grape. | 0:43:24 | 0:43:27 | |
OK, avanti. | 0:43:27 | 0:43:30 | |
# I-I-I am dreaming | 0:43:30 | 0:43:34 | |
# Dreaming of a white... # | 0:43:35 | 0:43:38 | |
It's a Venetian - pink vermouth, pomegranate and ginger. | 0:43:38 | 0:43:42 | |
WOMAN: Oh! INDISTINCT CHATTER | 0:43:42 | 0:43:45 | |
# ..Just like | 0:43:45 | 0:43:47 | |
# The one that I used to know... # | 0:43:47 | 0:43:54 | |
I need this turkey...here. | 0:43:57 | 0:44:00 | |
-Wow! -OK? | 0:44:00 | 0:44:02 | |
You're going to hurt your back like that. | 0:44:02 | 0:44:04 | |
Handles. | 0:44:05 | 0:44:06 | |
Very good! Thank you! | 0:44:06 | 0:44:09 | |
OK, you've earned yourself a drink now. | 0:44:10 | 0:44:13 | |
That is perfect. | 0:44:13 | 0:44:16 | |
Now, I'm going to carve that turkey, but not yet, | 0:44:16 | 0:44:19 | |
because the more it sits, the easier it'll be to carve. | 0:44:19 | 0:44:22 | |
And I will get on with the salad. | 0:44:22 | 0:44:25 | |
Right, this is my Renaissance salad, and it'll become clear why. | 0:44:25 | 0:44:28 | |
I'm starting off with the radicchio, just a regular one. | 0:44:28 | 0:44:31 | |
So beautiful. | 0:44:31 | 0:44:33 | |
Almost absurd that a lettuce can be coloured like this. | 0:44:33 | 0:44:36 | |
And then I'm amplifying the radicchio element | 0:44:36 | 0:44:41 | |
by going for a different sort, | 0:44:41 | 0:44:43 | |
and this is one that... we call it Treviso. | 0:44:43 | 0:44:46 | |
So, this is much longer leaved, like swords. | 0:44:46 | 0:44:50 | |
I love these slightly whiter ribbed versions of radicchio. | 0:44:50 | 0:44:54 | |
I've got those, and... this being winter, | 0:44:54 | 0:44:59 | |
I have got some tardivo. That just means it's a late version. | 0:44:59 | 0:45:03 | |
These ones are really bitter, and I adore the bitter leaves. | 0:45:03 | 0:45:08 | |
Some olive oil. | 0:45:08 | 0:45:10 | |
I don't even make a dressing - I just go a-drizzling and a-pouring. | 0:45:10 | 0:45:15 | |
I've got salt. | 0:45:15 | 0:45:17 | |
Beautiful, bit of snow. | 0:45:17 | 0:45:19 | |
Some balsamic vinegar, | 0:45:19 | 0:45:21 | |
which really suits it because the leaves are quite bitter. | 0:45:21 | 0:45:25 | |
Which I like. | 0:45:25 | 0:45:27 | |
But you don't want too much, you don't want to stain the white, | 0:45:27 | 0:45:30 | |
but I want to deepen the red. | 0:45:30 | 0:45:32 | |
And now, a final touch - | 0:45:32 | 0:45:34 | |
pomegranate seeds. | 0:45:34 | 0:45:36 | |
Wouldn't be Christmas without my Renaissance salad. | 0:45:40 | 0:45:42 | |
I can bear this very proudly aloft. | 0:45:44 | 0:45:47 | |
# Frosted window panes | 0:45:47 | 0:45:53 | |
# Candles gleaming inside | 0:45:53 | 0:45:56 | |
# Painted candy canes on the tree | 0:45:56 | 0:46:02 | |
# Santa's on his way... # | 0:46:02 | 0:46:07 | |
Now, my challenge. | 0:46:07 | 0:46:10 | |
Carving the turkey. | 0:46:10 | 0:46:12 | |
It's very easy to carve, I've said that. | 0:46:12 | 0:46:14 | |
What I omitted to tell you is that I am a very bad carver. | 0:46:14 | 0:46:18 | |
Now, I'm going to take this bit off first, | 0:46:18 | 0:46:20 | |
because it's not so pretty but it tastes fantastic, | 0:46:20 | 0:46:23 | |
and I have my eye on this for a bit of a sandwich later. | 0:46:23 | 0:46:27 | |
Thick slices are better because | 0:46:27 | 0:46:30 | |
if it's too thin, nothing holds together. | 0:46:30 | 0:46:32 | |
There we are. | 0:46:32 | 0:46:34 | |
Look at this beautiful creature. | 0:46:34 | 0:46:37 | |
I mean, they are giant slices, but still... | 0:46:37 | 0:46:40 | |
Beautiful. It's like butter. | 0:46:43 | 0:46:45 | |
That's enough now, because I think they have eaten | 0:46:52 | 0:46:56 | |
an awful lot of other things | 0:46:56 | 0:46:57 | |
and got to save room for pudding as well. | 0:46:57 | 0:47:00 | |
And anyway, my sister always says, quite rightly, | 0:47:00 | 0:47:03 | |
that the whole point about turkey, as well, | 0:47:03 | 0:47:06 | |
is to make sure you have enough for leftovers. | 0:47:06 | 0:47:08 | |
# ...Someday soon we all will be together | 0:47:08 | 0:47:13 | |
# If the fates allow | 0:47:13 | 0:47:16 | |
# Until then we'll have to muddle through somehow | 0:47:16 | 0:47:23 | |
# So have yourself | 0:47:25 | 0:47:27 | |
# A merry little Christmas now. # | 0:47:27 | 0:47:33 | |
I know I've got cake on the table already, but at this time of year, | 0:47:42 | 0:47:46 | |
indulgence is the word. | 0:47:46 | 0:47:48 | |
It is the word of the season. | 0:47:48 | 0:47:50 | |
My pav's here - bit cracked, it will be. | 0:47:50 | 0:47:53 | |
Inside, it's squishy and delicious. | 0:47:53 | 0:47:55 | |
And now I shall attempt a magic trick. | 0:47:55 | 0:47:58 | |
I am turning it upside down. | 0:47:58 | 0:48:00 | |
Well... | 0:48:00 | 0:48:02 | |
Now, let's see. | 0:48:02 | 0:48:03 | |
If I peel this off... | 0:48:03 | 0:48:05 | |
And the reason I do this | 0:48:05 | 0:48:07 | |
is because this is all squishy underneath | 0:48:07 | 0:48:10 | |
and then it melds with the cream. | 0:48:10 | 0:48:13 | |
Slather it with cream. And I mean slather. | 0:48:13 | 0:48:16 | |
You can glue some of the cracked pieces back in, if you want, | 0:48:20 | 0:48:24 | |
but actually, I rather love it looking charmingly rustic. | 0:48:24 | 0:48:27 | |
That's my excuse. | 0:48:27 | 0:48:29 | |
But anyway, here it goes. | 0:48:29 | 0:48:31 | |
So far, it's just cream. | 0:48:31 | 0:48:33 | |
Now it's going to turn into a cappuccino. | 0:48:33 | 0:48:36 | |
# ..Dear to us will be near to us once more | 0:48:36 | 0:48:42 | |
# Someday soon we all will be together... # | 0:48:42 | 0:48:45 | |
I don't mean to sound smug, but I'm very happy in my work. | 0:48:45 | 0:48:50 | |
# Until then we'll have to muddle through somehow | 0:48:50 | 0:48:56 | |
# So have yourself | 0:48:58 | 0:49:01 | |
# A merry little Christmas now. # | 0:49:01 | 0:49:05 | |
Mmm. | 0:49:05 | 0:49:07 | |
# O mio babbino caro | 0:49:11 | 0:49:18 | |
# Mi piace, e bello, bello | 0:49:18 | 0:49:26 | |
# Vo'andare in Porta Rossa | 0:49:26 | 0:49:34 | |
# A comperar l'anello | 0:49:34 | 0:49:42 | |
# Si, si, ci voglio andare | 0:49:42 | 0:49:50 | |
# E se l'amassi indarno | 0:49:50 | 0:49:59 | |
# Andrei sul Ponte Vecchio | 0:49:59 | 0:50:08 | |
# Ma per buttarmi in Arno. # | 0:50:08 | 0:50:18 | |
BELLS CHIME | 0:50:23 | 0:50:25 | |
# In the morning, signorina We'll go walking | 0:50:27 | 0:50:32 | |
# Where the mountains help the sun come into sight | 0:50:32 | 0:50:36 | |
# And by the little jewellery shop we'll stop and linger... # | 0:50:36 | 0:50:40 | |
-Buongiorno! -Buongiorno! | 0:50:40 | 0:50:42 | |
Un machiettone, per favore, | 0:50:42 | 0:50:44 | |
-e un pezzo di strudel Veneziana. -Va bene. | 0:50:44 | 0:50:47 | |
# ..In the meantime let me tell you that I love you | 0:50:50 | 0:50:55 | |
# Buona sera, signorina Kiss me good night... # | 0:50:55 | 0:50:59 | |
While I am undoubtedly in my element feeding as many people as possible, | 0:50:59 | 0:51:03 | |
I have to say, for me, at this time of year, | 0:51:03 | 0:51:06 | |
a certain amount of solo indulgence is utterly necessary. | 0:51:06 | 0:51:10 | |
Speaking of indulgence, I've got certain Christmas constants. | 0:51:10 | 0:51:13 | |
I'd say nuts, a variety, chocolate, a lot, | 0:51:13 | 0:51:16 | |
and something a bit over the top, | 0:51:16 | 0:51:19 | |
and you roll these together and what do you get? | 0:51:19 | 0:51:22 | |
My chocolate salami, of course. | 0:51:22 | 0:51:24 | |
# I'm a slick chick | 0:51:25 | 0:51:27 | |
# On a solid kick | 0:51:28 | 0:51:30 | |
# Always looking ready Man, I'm on the mellow side | 0:51:31 | 0:51:36 | |
# I'm a sharp queen... # | 0:51:37 | 0:51:39 | |
I do know that this is supposed to be the season of peace and goodwill, | 0:51:40 | 0:51:45 | |
but I've always got time for a little bit of kitchen violence. | 0:51:45 | 0:51:49 | |
I am bashing 250 grams of amaretti, and they are for my salami, | 0:51:54 | 0:52:00 | |
and I haven't gone completely mad, | 0:52:00 | 0:52:02 | |
because the salami is not made out of pork | 0:52:02 | 0:52:06 | |
but out of chocolate. | 0:52:06 | 0:52:08 | |
Really glorious dark chocolate, 250 grams as well. | 0:52:09 | 0:52:13 | |
It is cooled, but I'll let it cool a little bit more, | 0:52:13 | 0:52:17 | |
and I can get on with creaming some butter. | 0:52:17 | 0:52:19 | |
I've got 100 grams of butter, soft and unsalted. | 0:52:19 | 0:52:23 | |
And 150 grams of sugar. | 0:52:25 | 0:52:29 | |
And I want these to be mixed until they're light and fluffy. | 0:52:30 | 0:52:35 | |
I know I've announced this as a chocolate salami, | 0:52:37 | 0:52:40 | |
but just for now, | 0:52:40 | 0:52:41 | |
think of it more as a chocolate refrigerator cake, Italian-style. | 0:52:41 | 0:52:45 | |
So, this is lovely and creamed. | 0:52:47 | 0:52:49 | |
Three eggs go in. | 0:52:49 | 0:52:52 | |
If it starts looking a bit curdled at this stage, don't worry. | 0:52:59 | 0:53:04 | |
Everything will work out beautifully. | 0:53:04 | 0:53:06 | |
Couple of spoonfuls of amaretto. | 0:53:08 | 0:53:11 | |
Mmm! | 0:53:11 | 0:53:13 | |
Before I add the chocolate, | 0:53:15 | 0:53:17 | |
I want to add a couple of spoonfuls of cocoa. | 0:53:17 | 0:53:21 | |
Stir this in. | 0:53:23 | 0:53:25 | |
This recipe is an indulgence in more than one way. | 0:53:27 | 0:53:31 | |
It's both deliciously decadent and also just a bit of whimsy. | 0:53:31 | 0:53:38 | |
And normally I don't go in for whimsy, but at this time of year | 0:53:38 | 0:53:41 | |
I feel a certain amount of playfulness is to be encouraged. | 0:53:41 | 0:53:45 | |
And now I can add the chocolate mixture. | 0:53:45 | 0:53:48 | |
Got to scrape out every last bit. | 0:53:58 | 0:54:00 | |
And this smooth mixture is now going to be roughed up... | 0:54:03 | 0:54:07 | |
..by 75 grams of chopped almonds. | 0:54:08 | 0:54:13 | |
I like the almonds which still have their skins on. | 0:54:13 | 0:54:15 | |
75 grams of chopped hazelnuts. | 0:54:16 | 0:54:19 | |
And a bit less, 50 grams, of chopped pistachios. | 0:54:21 | 0:54:25 | |
I've got one more ingredient to add. | 0:54:28 | 0:54:31 | |
But I think it will be more pleasurable to do so by hand. | 0:54:31 | 0:54:34 | |
The remaining ingredient is this bagful of crushed amaretti. | 0:54:37 | 0:54:43 | |
So, this is stage one - our pre-salami stage. | 0:54:53 | 0:54:56 | |
I need it to sit in the fridge just to firm up a little, | 0:54:56 | 0:55:00 | |
and then all will be made clear. | 0:55:00 | 0:55:03 | |
So, my chocolate mixture has firmed up just enough, I'm hoping, | 0:55:09 | 0:55:15 | |
to be able to turn it into a salami. | 0:55:15 | 0:55:18 | |
This doesn't require magic so much as... | 0:55:20 | 0:55:23 | |
a teeny bit of patience, | 0:55:23 | 0:55:25 | |
but a tolerance for getting a bit messy. | 0:55:25 | 0:55:29 | |
I've overlapped two pieces of clingfilm | 0:55:29 | 0:55:32 | |
and now I am going to... form this roughly | 0:55:32 | 0:55:38 | |
into a log, about 30 centimetres long. | 0:55:38 | 0:55:42 | |
Now I'm going to wrap it in the cling... | 0:55:44 | 0:55:46 | |
..and roll this, rather as if it were itself a rolling pin, | 0:55:48 | 0:55:53 | |
because this is what will make it look more like a salami later. | 0:55:53 | 0:55:57 | |
Want to get the tapered ends, almost as if it were a proper salami. | 0:55:58 | 0:56:05 | |
And now this goes in the fridge to set, and then the magic happens. | 0:56:05 | 0:56:10 | |
Once the chocolate salami has been in the fridge | 0:56:17 | 0:56:20 | |
long enough to set solid, I sit it on some baking parchment. | 0:56:20 | 0:56:24 | |
I then snip away at the clingfilm, | 0:56:25 | 0:56:27 | |
removing all except for the two pieces at either end. | 0:56:27 | 0:56:31 | |
Then I douse and dredge liberally with icing sugar. | 0:56:34 | 0:56:40 | |
And I do this for two reasons. | 0:56:40 | 0:56:41 | |
One, it really does start making this chocolate log | 0:56:41 | 0:56:45 | |
look like a salami. | 0:56:45 | 0:56:47 | |
And also, it stops it being too sticky as I tie it up with string. | 0:56:47 | 0:56:50 | |
And I string it up by first cutting a length of string | 0:56:52 | 0:56:56 | |
about six times as long as the salami. | 0:56:56 | 0:57:00 | |
I tie the string to one end of the salami | 0:57:00 | 0:57:03 | |
and then I start looping it around and threading it through. | 0:57:03 | 0:57:07 | |
I carry on for as long as my patience and time allows. | 0:57:07 | 0:57:12 | |
Once it's fully stringed, it really does look like | 0:57:12 | 0:57:17 | |
the sort of salami you would see in an Italian deli with the meats. | 0:57:17 | 0:57:21 | |
But, of course, it is deliciously sweet | 0:57:21 | 0:57:24 | |
and is the perfect treat to slice whenever a friend comes round, | 0:57:24 | 0:57:28 | |
or to eat by yourself | 0:57:28 | 0:57:31 | |
should you be lucky enough to have any time alone in the kitchen. | 0:57:31 | 0:57:36 | |
Mmm. | 0:57:36 | 0:57:38 | |
# Tu vuo' fa' l'americano | 0:57:38 | 0:57:40 | |
# Mmericano! Mmericano! | 0:57:40 | 0:57:43 | |
# Siente a me, chi t' ho fa fa? | 0:57:43 | 0:57:46 | |
# Tu vuoi vivere alla moda | 0:57:46 | 0:57:48 | |
# Ma se bevi whisky and soda | 0:57:48 | 0:57:51 | |
# Po' te sente 'e disturba | 0:57:51 | 0:57:55 | |
# Tu abballe 'o roccorol | 0:57:55 | 0:57:57 | |
# Tu giochi al baseball | 0:57:57 | 0:58:00 | |
# Ma e solde pe' Camel | 0:58:00 | 0:58:03 | |
# Chi te li da? | 0:58:03 | 0:58:04 | |
# La borsetta di mamma! # | 0:58:04 | 0:58:06 | |
-21. -I am going to form this roughly | 0:58:09 | 0:58:14 | |
into a log, about 30 centimetres long. | 0:58:14 | 0:58:18 | |
CHUCKLES | 0:58:19 | 0:58:22 | |
Oh! OK, come and do my hair! | 0:58:24 | 0:58:28 | |
OK. | 0:58:28 | 0:58:30 | |
This is... Sorry. | 0:58:30 | 0:58:31 | |
Right, this is just about ready... | 0:58:31 | 0:58:33 | |
I've got... Sorry. Awesome. | 0:58:33 | 0:58:35 | |
-Action. -Right, I think this is just about ready | 0:58:35 | 0:58:39 | |
to go back in the fridge. | 0:58:39 | 0:58:41 | |
-I can't... -LAUGHS | 0:58:42 | 0:58:43 | |
OK. | 0:58:43 | 0:58:45 |