So guys I'm going to show you a brilliant side dish that is so beautiful, delicious, and really
fun to put together. It's carrots cooked in a bag with thyme, butter, and beautiful white wine so
as it cooks and steams the liquid sort of drips back on itself and it almost like self-bastes.
And also, it looks super super cool. So I've got some lovely carrots, now on the story of carrots
if you grow your own then you'll know all about this but you can get different coloured carrots.
What we know as the classic is the orange, it's not the classic, actually this is much more like
the original, okay. So it's actually the Dutch farmers celebrating the Dutch royal family,
the House of Orange, that made pretty much all carrots in the world orange. It was kind of like
veggie propaganda back in the days. And now we're able to sort of see those beautiful heirloom
varieties come back. So look, give them a wash, give them a scrub. I like to leave the tops on so
just about a centimetre, two centimetres, from the top of the carrot. If you have any nice
really baby carrot leaves then you can use those for salad leaves. If not,
give it to your rabbit. I haven't got a rabbit but you can give it to your guinea pig.
I haven't got a guinea pig, so you could give it to the compost. I'm going to leave them whole but
i do want you to have a little look at this, because it's just fascinatingly beautiful.
Look at that. Whether you're making a beautiful coleslaw, you know a lovely carrot salad, amazing.
But what I want to do is show you something really special. So this method you could use
for many different vegetables, even cooking fish. Get yourself, you know a nice sheet of tin foil.
And then we're going to create a little place for putting the carrots. So I'm going to fold it in
half, and think of this like an envelope. And for all you young hipsters out there you won't
remember what an envelope is, in the old days we used to write on paper put it in the envelope and
post it to people, it was lovely you could open it up and read ah, amazing. But you could text it,
think of it as a... anyway, put our carrots in like this, just line them up. We're gonna season
it then I'm gonna take some cumin, and that little pinch will give you like a savouriness, a depth of
flavour. We want to really strip it back so it's just a question mark of, kind of savouriness,
delicious. And then I want to get sort of four little knobs of butter, right, now the butter is
important because as the moisture cooks out the carrots and as the wine cooks with the carrots,
the butter will make the simplest of sauces. Really shiny, thick, and gorgeous. And then my
herb of choice which you could change up is thyme, thyme and carrots is brilliant. Just get yourself
some nice little tips like that. Sometimes when I do this i might grab like a little bit of orange
and just put a little bit of peel in there just to give it some fragrance. So I'm not going to add
the wine yet because I want to make this perfect pouch. Now, if you want this pouch to not escape
any kind of steam, take some egg and put it around the edge of the tin foil. Think of this
like glue, right, this is going to stop any steam escaping from this tin foil envelope.
So then we take it over like this and we'll do this side first, fold over one edge about an inch,
and then a second. And really take a little bit of pride in making it nice and accurate.
And then the last edge here is when we can just tilt it up a little bit
and we can put in a glass of wine.
So look at that the perfect little envelope, so get this on a thin baking tray, we're going to
cook this for about 45 minutes at 200 degrees Celsius which is 450 Fahrenheit, and I have
one I made earlier check this out, look in the oven. Boom. Looking pretty damn fine. So I'll put
this in and let's take this one out, and look at that. So let me show you what I like to do, I get
my dinner out, I get people around the table, and then just that last 20 seconds I just pop
the gas on get this puffed up to its maximum, watch it watch it watch it, it's going to explode!
And in it goes. Everyone's like "what's going on?"
Peel it back, watch your fingers, come and have a look in here,
absolutely beautiful. You can just dress it in itself, and I think the
most powerful thing from this is the smell. The only right thing to do now is have a try.
Joy - so good. Next time you want to take one of your dinners, whatever it may be, to the next
level, you might not have to change it. Maybe just change what goes with it, do that, freak them out,
but give them something ultimately thoughtful, cared for, and utterly delicious. Happy days.
That my friends is a thing of beauty. Really, really, ridiculously tasty.
I'll get the Brussels sprouts, they've already been peeled, that's going to go
into a pan of boiling water just to cook for about five minutes. So I'm going to drain these.
You want to get two beautiful Cumberland sausages, take the skin off of the sausage and then get it
in the pan. And Buds just kind of break it up with a spoon. I'm gonna go in now with the sage - it
smells amazing. If you can just sweep that in Buds. So the onions, and then apple as well.
Is the onion strong Buds? Very. Last time I had Buddy prepping some onions for me
he had to wear his uh, goggles. Is it really making your eyes hurt, really?
Yeah. Cook the onions and apple so it's sweet, sweet and soft. All we have to do now mate is
put the Brussels sprouts into the pan, give it a nice little stir. Last but not least,
a good shake of Worcestershire sauce. Gourmet, get it in there! Let that cook down for about 10
minutes until it's soft and delicious and that is gonna be an amazing Brussels sprout dish.
So me and my best friend here, Bud, we're going to show you how to make the most beautiful
roasted stuffing. You ready for this? Yeah.
Now let me just check that it is cider... oh yeah it's cider.
Get in there son, scrunch it between your fingers,
get every bit of pork mixed with every bit of leek.
Go on Buds have a little go, you can be my judge. You like? Mm-hmm! Can I try some? No.
What do you mean no? Cheeky monkey.
Hi guys! Okay I'm going to show you how to make a really simple but really delicious braised
red cabbage. It's an amazing dish from my new cookbook, Jamie's Christmas, with fennel seeds,
clementine, balsamic vinegar, smoky bacon, and rosemary. People are going to go crazy for it
on Christmas day, or in actual fact any time of the year. First up I've got a nice
whole red cabbage, this is about a kilo in weight I've taken the tatty outside leaves off.
Smoky bacon here. So first job slice it up, and I'm using a kind of casserole style pan
on a medium heat. So bacon in, fry this off with about a tablespoon of olive oil. Then we're going
to render out the beautiful natural fat from the bacon. Beautiful. What I'm going to do is split
this red cabbage very carefully in half, roughly and finely slice the red cabbage, the stalk I'm
just going to literally slice up in any old way. I think this is one of the cheapest vegetables
that you can buy. I think, personally, that a lot of people think that red cabbage is like a frumpy
boring veg. Absolutely no way - delicious. Now I can hear that the bacon is changing
sound. It's starting to get golden if you look in there. And when it's getting lightly golden,
I'm gonna add two or three big sprigs of rosemary, go in, and I want the rosemary to absorb all of
that lovely fat from the bacon. And the rosemary's then gonna go really, really crispy. So look at
this guys the rosemary goes deep green, and starts to go equally crispy just like the
bacon. I'm gonna remove the rosemary and the bacon with a slotted spoon and I'm gonna leave behind
the fat, right? In here, look at that, that's all smoky bacon fat. I'm gonna take a little knob
of butter, put that in there. We're going to go in with two teaspoons,
level, of fennel seeds. Have a look at these, these are my favourite spice I use it so often,
and it's really really good. So I'm just going to tear in some prunes, a little handful.
These have the most incredible dynamic flavour, they will completely disintegrate into nothing.
And then I'm going to go in with the red cabbage. One or two nice apples, roughly chop it,
this will give amazing sweetness to this dish without having to use like loads of brown sugar
and stuff like that. Look at the colour guys, the amazing purple against the white of the
apples. I'll add a nice little pinch of salt and pepper. And then there's one last ingredient;
I'm gonna add about eight to ten tablespoons of balsamic vinegar and we're gonna cook it all away.
So guys it might seem like a lot of balsamic vinegar but please just trust me, when that
cooks away it's going to bring all the flavours together so you've got the sweet and the sour of
the vinegar and the apples and the prunes, you know, with all those spices and the smoky bacon
it's gonna be delicious. So lid on, medium heat, 25 minutes. I'll stir that every five minutes.
So, see you in 25. So this has had 25 minutes - it's a phenomenal colour. You might want
to add just a little bit more fresh butter, just to kind of help join all the flavours.
And then if you wanted to you can just use a classic Christmas flavour like clementine, and
that's the last thing, the last bit of sweetness that kind of stops the frying. Look at that.
It's just a beautiful thing. Of course cabbage is incredibly good for you, but we've made this
so desirable, so delicious. And then don't forget the rosemary and the crispy bacon bits,
absolutely gorgeous. That'll feed, as a side dish, 10 people easy peasy.
Really nice. Tender, but the crunch from the bacon still there, and the rosemary.
An absolutely beautiful red cabbage dish, and don't forget if you have leftovers of this
you can kind of redress it like a salad and have it with beautiful leftover things like you know
your hams, your meats, your cheeses, and that kind of like boxing day fair. So there you go,
red cabbage but not as you know it, until next time lots of love.