Okay it's Christmas, I'm excited, I'm gonna start of with mulled wine right which most
people ruin, okay?
It's all about spice isn't it, all those all those lovely spices like cloves, five spice,
nutmeg, cinnamon, vanilla, stuff that makes Christmas feel like Christmas.
So what I've got in this pan is 200 grams of sugar, unrefined sugar, and just a splash
of water.
And as it starts to melt like that I'm going to add the zest of one clementine in there
like that, the zest of one lemon, and a zest of a lime.
So all those wonderful citrus fruits.
To that we can add about six cloves like that, a couple of star anise go in.
And then we're going to do cinnamon, just snap it in half, that goes in.
About three leaves of bay, and then nutmeg.
And then I've got a vanilla pod here that I've split in half, don't have to scrape it
because it'll all come out in the mix.
So as that syrup comes together just go in
with two bottles of red wine.
And then as it starts to come up I'm just going to squeeze the juice of the clementine
in there and that'll be delicious.
You can see as that just comes up to the heat all those spices will Infuse like a cup of
tea into that red wine, but that is pretty much ready I'm just gonna squeeze this juice
in.
The juice of tangerine clementine.
There we go.
Getting the flavour out in that little bit of syrup there at the beginning means you
don't have to boil the hell out of the red wine and also if you're lucky you haven't
cooked all the alcohol away.
But that's proper mulled wine, and you can taste every single one of those spices.
Gennar'!
Yeah.
Here we go, what you got there brother what are you doing today?
I don't want to make a modern traditional porchetta which is a whole pig, I'm gonna
make one with a shoulder of pork, porchetta Italian style.
Beautiful I'll see you in a bit, that's a pork shoulder Italian-style.
What actually I done it, I just open up.
Ask your butcher to debone it and butterfly for you, takes only a minute.
That you get.
Little bit of salt, then a little bit black pepper.
Then you go round, just massage it.
That's it.
Same time on here
I just sweat three onion.
Very simple we put chicken liver -- well it's good, I love a chicken liver.
Pork meat, make sure there is a little bit of fat inside, fat will give you a flavour
but also it will run away when you cook it, it will disappear.
Add them inside.
Then get a pine nuts inside.
Raisins, inside, it's Christmas!
Let it cook those for a few minutes.
Sage, you know, that is not filling without sage you have to have sage you know the lovely
smell!
You place them inside it's so simple.
Parsley.
Just roughly huh cut them all up, add them inside, stir it.
Don't forget the mulled wine that Jamie made with so much love and passions.
And there we go.
Make sure you put it straight in.
Pack them all in.
You know I can pack with my hands because I'm a chef hands but if you find them too
hot you know just do it with a spoon.
Rolling, you can see inside here, on top, slowly roll it... it's not long.
Yes, yes, it's all in.
Then need a nice bit of string.
You push him inside right underneath.
Yeah!
Close the knot.
Done.
Again you do another one.
It doesn't matter which way you do it doesn't matter which way it comes out you know it's
just you have to do a knot every time.
See if I get it inside.
Little olive oil with a salt.
Little bit of pepper.
Open the oven, put him in, stay there don't move.
And then five and a half hour, rock and roller!
Yeah!
That looks beautiful.
Done, you picking up, let me show you.
Gosh look at that... look at that, oh my lord that's my favourite bit.
The flavour of that stuffing is incredible.
It's incredible, look at that you just to remove it look at that...
Shall I put this one on top here.
Yeah, put it back in the oven?
Yeah.
Oh my lord look at this.
Ready?
Are you ready?
Yeah.
Oh wow look at that.
Ooh the juice!
Look how juicy that is.
It's moist, it's well cooked.
Christmas all over.
Buon Natale.
Right so what I'm going to do is show you something really simple to make a cheese plate
a little bit more exciting.
I got a load of figs just halve them, dead simple.
And literally all I'm going to do is - Gennaro can you put some clementine zest on it - a
bit of clementine zest, a little bit of cinnamon, tiniest little gesture of that will just give
it a nice little edge.
A little pinch of sugar, a tiny bit hardly any, just to dust it.
Now you've got two choices you can bang this in the oven for about three to four hours
at 100, or put the oven on to sort of pilot or 50 degrees and at its lowest setting, and
then bang it in overnight when you wake up in the morning you get this.
What we've achieved is basically we've dehydrated the Fig right, we've intensified the sweetness,
the flavour.
You can see it's gone kind of gummy in texture, if you sort of... try one.
And they're lovely warm so nice big pile of these, then just serve it with some nice warm
bread.
You know that with some nuts with some honey and then what I like to do is just kinda get
a little bit of goats cheese, just put it on here like this right and just squash it.
I love it.
Like this.
Get a few of those little nuts and just go over it like that.
And honey and salty goats cheese is like something from heaven just look at that.
You're gonna try a bit big boy?
Yeah of course I want to try.
Oh my goodness me.
Delicious.
What d'you think Gennar'?