You're gonna love this one it's stuffed dates with walnuts, thyme, manchego, and sandwiched
between beautiful chorizo so it goes crispy and smoky. So, get yourself some dates - my granddad
always used to get dates, keeps him regular - open them out like this, get yourself a little walnut
and just break it in half. Just squeeze the walnut into it and get a nugget of manchego, or cheddar,
or any nice melting cheese, and stuff that into that date, and you can almost squeeze it back
to the shape it came in. Get a nice little pinch of thyme; thyme, cheese, and dates works really,
really well. Once you've done that get a skewer and we're gonna first put on some chorizo,
then go through your date, and then through the chorizo again. And it literally takes seconds
to do. I'm going to do one more: date, cheese, thyme, go through the chorizo, through the date,
and back with the chorizo. Do yourself a whole load of those up, you can keep them
the day before or even the day before that. When you want them, get your oven on to 250 degrees,
get yourself like an earthenware type dish, plop a whole load of these in one layer with
a few knobs of butter and some sherry vinegar or red wine vinegar, and roast them up for about 10
minutes until crispy and gorgeous. And guess what, here's one I made earlier. Sizzling and gorgeous,
oozy cheese, sweet dates, the chorizo goes crispy and smoky the dates goes just gorgeous and gooey,
the cheese is oozy. A brilliant combo, your mates will go mad for it. Give it a go.
So this is baby River, and we're going to make a Christmas tree
shaped tear-and-share bread. It's so simple you can even do it with one hand.
I've actually gained an extra child, this is Petal. Really fast, really fast! Amazing.
The fire engine has gone across the kitchen, the cheese is now on the floor...
oh you little beauty, oh my lord! What could be more indulgent than bread dipped in melted cheese?
Hey guys hope you're well, so I want to show you how to make the most beautiful sausage rolls.
Look at these, absolutely incredible, amazing colour. We've got the big sausage roll here
that you can put on a board and slice up and serve, you can do anywhere you like. But guys,
homemade sausage rolls are beautiful, so easy. Now this is a great cheats recipe,
so while I'm here in my test kitchen I want to show you how to do it. It's full of love,
but it's all about the shopping. First up let's start with the story around puff pastry - so this
is pre-bought puff pastry. Go to the supermarket and buy all butter puff pastry, that's the
key. That doesn't mean we don't care, it just means that we might be a little short of time,
okay? So let's continue the cheats onto the meat; normally you get lovely minced shoulder of pork,
you know lovely free-range pig and you mix it with herbs and seasoning and stuff like that,
or you could call it mince meat no problem at all. But if you want to do it quick and
easy then go and get a Cumberland sausage like this, a proper good quality Cumberland sausage
will be made of belly, shoulder, it'll be made with love, care, in an artisanal way. So it's a
really beautiful premium product. So we'll squeeze the meat out of the sausage like this and just
load it along the centre of this puff pastry here. So take the sausage right to the edge, because
that will shrink a little bit. And let me just wash my hands. So, a fantastic cheat with a pastry
and the sausage, but now we have the ability to embellish it in flavour, we can add to it, ramp
it up, make it even more exciting. So herb-wise, you could go rosemary, thyme, I want to go sage.
So just tear the sage in and around the beautiful pork. What's really nice is as the fat cooks out
of the sausage meat it starts to fry the sage, and the perfume and the flavour is so good.
So you can be quite generous, and then nutmeg look at that, one of the most brilliant spices.
Beautiful. And on a fine grater just be quite generous. And then English mustard;
so I know that English mustard can blow your head off sometimes, but trust me when this cooks
with the meat it just kind of turns into something different, something truly delicious.
And what's really nice is you can have fun with it, make up your own combos, make it your very own
sausage rolls, not mine, but yours. And at this stage in the game just take a little egg wash
and just brush the puff pastry that hasn't been filled with flavour, just on one side that's all
you need to do. And then go to the two corners of the pastry, and go straight over like that,
and of course when the fat comes out of the pork at the sides it starts to go back around here
and flavour the pastry, beautiful. Get a little fork and just do a simple press down like that,
so it kind of guarantees the seal but it looks pretty splendid too.
And then give it a nice little brush so it shines really, really nice. And of course
you can cut really thin ones normal sized ones, chunky ones, but I just love cooking the whole
one. And then the last thing I like to do is take a pinch of sesame seeds. Look at that!
So there you go guys, a beautiful sausage roll, definitely a cheap, definitely a shortcut,
but still full of love. Cook it for about 25-30 minutes until golden and crispy and gorgeous,
and the temperature is 180 degrees Celsius which is 350 Fahrenheit. I'm gonna have a clean down
and then I'll show you what it looks like. Let's have a look... there you go. Really simple,
really beautiful, and you can just serve that straight on a beautiful board,
and of course people can just cut the portion the way they want it. So let's have a little go.
Normally I would let this cool down a little bit, but for the sake of having to taste
things for um, technical reasons, we're going to do it now. Right let's have a go.
Really nice. Loads of crispy pastry, so wafer thin, and the meat's juicy. Looks amazing.
Absolutely comfort food, at its best. I'm getting that hit of nutmeg, the sage is sublime.
Absolutely delicious, quick and easy, loads of fun to do, but really juicy inside! And I think look
go out, have a go, make your own sausage rolls at home, you know be creative, make it your own and
enjoy! Take care. There's no better way to keep cozy outside than with homemade sausage rolls,
but I'm giving them a twist, literally, by making them into a super festive sausage roll wreath.
So I'm doing one with beautiful sausage meat, and another with gorgeous roasted squash. Take
your coat off big boy, roll those sleeves up let's do this. Come on, are you in your pyjamas? Yeah.
It's eccentric right, we're having a bit of fun, we need a bit of fun this year more than ever,
and we should be doing it with food as well, get the kids involved.
You're not gonna let me kiss you for much longer are you?
So look at that, that is the Oliver
sausage roll wreath. Honestly it will put a smile on people's faces. Have a little try.
I love that. It's Christmassy, it's bonkers, it's delicious. Few drinks. Happy days.
Hi, I'm Gizzi Erskine, and I'm going to be showing you how to make that classic
pigs in blankets, but I'm going to do a really cool way of serving them, and then I'm going
to be making a really easy five-minute cranberry sauce too. So to begin with I'm gonna draw around
a plate. This is just to give you a gauge you know, it doesn't have to be perfect.
Then what we're gonna do is we're gonna wrap our sausages, now I've gone for chipolatas,
you don't want to go for a classic sausage it's too much. We've got 18 sausages and
18 rashers of smoked streaky. I want to see a bit of sausage at each end, you see that?
I just think it looks a little bit neater, all right. So we're just gonna do this quickly, okay.
Now I'm just gonna put these sausages, these wrapped sausages, around.
Already this is looking beautiful, okay. But we do need to secure it if
we don't it could fall all over the place, so toothpicks. Pierce three
then go to the next sausage and work around, and then pierce another three.
Now to make it look beautiful, look more like a wreath. So we've got all of these woody herbs,
some rosemary, we've got some bay, and we've got some thyme. I'm going to start off with the bay.
So every sort of second sausage - or pig and blanket - I'm putting a leaf of bay. The smell
of this cooking on Christmas day is going to, it's a total game changer. You know what I say
you can just mainly have this for Christmas day for the turkey, but actually
for a canapé party if you're going to do this, this would actually be really cool as well.
And then I'm going to put some thyme in there, I'm actually going to make it go
round it sort of breaks it, actually brings out all the oils in it as well. I'm just going to make
a little round, almost like a bird's nest, in the centre. Now we need to get some olive oil and make
sure you really pay attention to the herbs because otherwise they'll just go really black and dark.
Okay guys that is it, so I'm gonna put this in the oven 200 degrees for about 35 minutes until it's
really lovely and golden brown. Okay next up, it's time to get on with the cranberry sauce.
We've got some fresh cranberries here but you can use frozen. 500 grams. Then you're going to put
some sugar with them because they are very acidic as well. 70 grams of golden caster sugar. And then
it's Christmas, so raid the alcohol cupboard, get some ruby red port, about 50 mils of that.
And then I'm gonna go for the juice and the zest of some clementines. Just juice them quickly,
and I'm just gonna use the peel as well and you can just take it from the same thing.
That's more than enough.
It's on a fairly high heat, we're just going to cook this down for about five minutes until they
just start to pop. Okay so it's not even been five minutes and like the magic has happened,
it's gone from being that really sort of piquant hard fruit to having all of the cranberries burst.
Now classically, you see cranberry sauce cold, but you can have it both ways. I
actually quite like it when it's warm so I'm going to serve this up straight away.
And then it's about time for those sausages to be ready, so I'm going to grab them.
Okay so, slide them on onto your plate, it does work I promise.
And as if it's meant to be, there's a perfect hole for our cranberry sauce to be.
Right there's only one thing left to do and that's go in for a taste, and
thankfully as I said it's kind of like finger food so no need for a knife and a fork.
Typical me. Mm! That's so good, it's almost good enough to suggest you don't actually need
the turkey, dare I say it. But no of course you do. It's so good!
It's done everything that you want, that sausage has cooked through beautifully,
bacon's really nice and crunchy, the cranberry sauce is that perfect mix of acidity, you've
got the the hints of the clementine you've got loads of backbone of port in there, it's perfect.