Easy Meals At Christmas | Jamie Oliver | Full Episode 2

I have a few great recipes that will make this Christmas really, really good. Perfect recipes that you can celebrate at home. Clasp your arms high. Let's cook and make this holiday really, really festive. Let's go! I would like to take you by the hand and cook a few incredible recipes that you can celebrate this year. Everything here tastes unique and very, very tasty. It doesn't matter if you cook a Christmas meal for many or few people. You can only do this or only that or both. Or edible gifts for those you love. This is for Grandma and Grandpa. No, I'll take it. Dishes to celebrate with everyone who comes by. I love it so much. It's really nice. Yes, or opportunities to maintain the anticipation for the big day. I try to help the nation cook leftovers. Whatever you plan to do. I have a lot of inspiration for this Christmas. One thing is for sure. We all want to bring a fabulous feast to the table. No matter if you have already prepared hundreds of Christmas meals or if this is your very first. I have the right one for you. And I would like to take you by the hand and guarantee you the most delicious taste. But make it as stress-free as possible. This year I cook my bird in two ways for maximum flexibility. Delicious breast meat from the crown, packed with an incredible filling of apricots, chestnuts and sage. Filled, rolled and to Mini Porketta's luggage old turkey legs. All garnished with the most Christmas chestnut sauce. The Christmas meals of most people revolve around this mighty turkey. I am a big fan of traditions at Christmas. But this year I will change it for the first time. And I am very happy about it. So, I prepare my turkey in two parts. You can take one part or both parts. Either way, it will be perfect for this Christmas. This bird weighed 5 kilos. And I had the butcher give me a crown. So that's a 3-kilo crown. And then I debone these legs. So I use a filling for the crown and the legs. That will be fantastic. They both cook at the same time. They both cook perfectly. They are both really easy to serve. And we use the underlayer. We use the innards. We make sauce. That will be fantastic. First we make a really nice sage-onion filling. I take a few nice white onions. Just chop them up. Put your pan on medium heat. Take a nice piece of butter and a little bit of oil. Then we use sage as a herb. A fantastic herb. I love it. Just wash it a little bit. And actually a little bit of warm water to release these beautiful natural oils. And just stir the sage in the butter. As soon as the fat hits it, it becomes crispy and really aromatic. A little black pepper and a little nutmeg. This is a fantastic spice. Take a small clementine. Just rub some of the shell in. Nothing is more Christmas. This will be fantastic in our filling. Then you put the onions in. Let the onions cook until they are golden brown, sweet and slightly caramelized. And here I have a small handful of golden apricots. Just cut them into thin slices. This results in the most incredible sweetness and acidity. So this is a nice little secret ingredient that really makes a difference in my opinion. And after the onions are caramelized, we can increase the heat and add a little Vincanto. This is classic Italian sweet white wine. But you can also use cherries. You could take a little brandy, whatever gives you a Christmas feeling. About 100 milliliters come in and just let it boil. Oh, the smell. The smell is incredible. So try a little onion. We can just use a few basic spices. Mix it. The alcohol is completely boiled. Now turn off the heat and add 200 grams of baked bread. So basically breadcrumbs. This helps our filling to gain volume, but also absorbs all the nice fat from the truthahn and the nice bread. So mix all the breadcrumbs in and let the whole thing cool down completely. It's going to be fantastic. So that's completely cooled down now, which is really important when you mix things with meat. So I have 400 grams of wonderful bread, Freiland pork, and I'm just going to crumble it in with my hands. So make sure your hands are clean. Crumble them really well. Half of it goes into my trutahn crown. And then the whole thing is divided into my beautiful, So that's done. So let's get started. So we put the crown in here with the bottom for the sauce. And here we make the rolled and filled trutahn crowns. If you have innards, please use them. And then you put some herbs in here. Two carrots, which we wash and roughly cut into slices. This will hold the trutahn crown, but it will also be the basis for the most incredible sauce. Two sticks of celery, roughly chopped, right in. Salami, if you like. A few onions, red or white, quartered. Even a few small clementines. So that's a beautiful substitute. Next we have this incredible filling, which I will put on the next side of the crown. So take half of the filling in there and take the neck skin and just push it in and then fold the skin down. That's super easy to do. But what you get is a beautiful, plump side of the trutahn like this. If you want to remove these wings, you can just cut them off like this. These wings are particularly suitable for the sauce. Wonderful sweet meat. So, look, there you have it. That's the crown. And maybe you just want to do that and it will be fantastic. But here's where the fun begins, because I thought to myself, OK, what do we do with the legs? In Italy there is the porchetta, the rolled, beautiful piece of loin and the belly of the pig. And I thought, I would like to do that with my beautiful turkey legs. So I asked my butcher to take the legs off when he made the crown and to debone the leg. Right, that's what you have to ask for. And you like to do that. Do you see that there is a small gap here? This can be easily fixed, because the meat is actually thicker here than here. So I take a knife, take some of the meat and just bend it around here, smooth the meat and create a kind of rectangle to fill. Then I can take half of this filling, because I obviously have two legs. And then I can improve all the gaps with it. And you just roll it up like a little sausage, something like that. And that's what you get. Do the same with the other one, something like that. Now take some kitchen yarn and attach the beautiful turkey leg to the filling. I just take the yarn and put it under it like this. You need a piece of yarn about every two centimeters. So we cross it once and twice. And then we tighten it. And then we make the second knot to fasten it. Don't worry if it's not perfect. The aromas will be incredible. And when you take the yarn off and it's time to serve, you get a nice little cross-section. When you've done that, do the same with the other one. There we have it, a beautiful, back-filled crown. We have the beautiful rolled and filled turkey leg. So just kiss this crown and the legs here. Coat them with a little olive oil and rub them in a little. You don't want to do this on the first Christmas Eve, right? You want to relieve your stress on Christmas Eve. And if that's the case, I'd cover it with aluminum foil now. Put it somewhere where it's cold. But let's talk about the cooking time, which is very important. It's exactly the same as with a whole turkey. If you have a normal turkey, about 35 to 40 minutes per kilo. Okay, that's three kilos. So about an hour and a half is good. Good, but I'm going to season it now. Put it in the oven. Hello, buddy, how are you? River? River, look, I'm cooking dinner. Take a look at this. Oh, you know what this is? Good boy. So I'm going to cook this now. So, buddy, can you get salt and pepper and season it for me? Good boy. So, the crown comes in. Can you do that too, my buddy? M, that comes in the oven for one and a half hours at 180 degrees Celsius. Point. Then I'll take a look. Beautiful. The great thing about it is that the crown and the rolled coils cook at exactly the same time. Guys, are you looking forward to your turkey? Yes. And on. Your sauce? Yes. And that Santa Claus comes? Yes. Through the chimney? Yes. Is anyone looking forward to it? Take care. See you later. I'll wash up now and show you how to make the sauce. River, it's about to burst. That's going to take my whole day. So, guys, now the time has come, right? It's time for the turkey to come out of the oven. The smells are really, really incredible. So, he just cooked for about an hour and a half. Look at this. And then the crowns look just as great. So, we can brush them. Just tilt the tray so that some of this incredible juice comes out. Now, let's talk about resting. Resting means just letting it relax so that it becomes really juicy and juicy. So, I'm going to put this on a plate now. You can cover it with some aluminum foil if you want. You can test it and see if the juice is clear. You can use a thermometer at the thickest point if you want. It looks absolutely delicious. And then these crowns here, brilliant. And you will also benefit from resting. Just brush them with a little honey. And that protects the beautiful, crispy skin. A nice way to get it done. So, we'll let it rest for an hour and then we'll make our sauce. So, take the fried juice from the beautiful meat and pour it in here. And then drain the excess fat. Put this tablet on medium heat. Now it all comes together. So, think of a thickener. A heaping tablespoon of flour. But instead of adding a second one, I'm going to use a surprising ingredient, which is incredible and has the taste of Christmas. I take these vacuum-packed chestnuts. And when you crumble them, they actually crumble into chestnut flour. And that will also thicken this sauce. It's going to be so good. And then comes a nice piece of pork. About a full glass of wine goes in. And we just cook that away. Last but not least, we add a liter of chicken broth. Bring them to a boil. Then let them simmer for about 45 minutes. And then I'll show you how to make the incredibly delicious sauce that will knock you out. If you look inside now, everything just falls apart. Take a potato masher and just spend a little time working through the vegetables. Right. And that will add to the thickness and taste. Oh, delicious. Season it to taste. So, all I have to do now is take a pan, a coarse sieve and put it in like this. Press the last bit of taste through. It smells incredible. Bring to a boil and then just let it simmer. Look at that. This is a strong, stringy, rustic sauce full of flavor. Let's try it. Almost like a meal for yourself. So let's put it all together. We start with the beautiful, honey-glazed, rolled turkey. Just cut off the string and remove it. It has fulfilled its purpose. The great thing about rolling, filling and rolling a turkey is that you get these amazing cross-sections. See how hot that is after an hour, right? It can be cut so easily. It's beautiful. It's juicy and the great thing about it is that it's a little different. Perfect for cooking for a small group of people. But then let's take a look at the crown. This is really a beautiful, beautiful turkey crown. See how crispy this skin is. And see how juicy this meat is. It has rested for an hour and is still steaming, right? And of course we have the filling back here. Take a look at this. This cross-section of the white meat, the filling meat. Just beautiful. So guys, this is a brilliant way of cooking. Both can be cut easily, right? You could only do this or only that or both. And then the wonderful sauce here. So there you have it. I, I, hello. Come on, I know you smelled the sauce, didn't you? Yes. Would you like to try it with the turkey? Yes. Without a doubt, the children are the strictest critics. So, sauce in case and fill. There you have it. Darling, do you like that? I, I like the brown meat better than the white. Meat and the wings. The nice thing is that the skin on the brown meat is so crispy. The brown meat falls apart. It is juicy and the filling is really, really good. The white meat is so juicy. You know what? I think I actually prefer to cook it that way. I think we have full control. And that could be a new tradition. I'm very excited. Can I have more? Yes, white or brown. Eh, brown, to refine your Christmas meal even more. I would like to show you three simple ways how you can make fried vegetables into something very special. Delightfully golden brown fried potatoes, carrots with rosemary and a clementine glaze and with honey, laurel and vinegar caramelized parsnips. We're going to do the side dishes now, right? But there are certain things I do on Christmas Eve that guarantee the taste and somehow relieve all the work on Christmas Day. So I pre-cooked these for five minutes each. Carrots and parsnips. I dug them out. But normal parsnips. So easy. I'm going to let the potatoes drain now. The key lies with the potatoes. You should pre-cook them long enough to make the inside particularly fluffy. About 12, 13 minutes. We're going to put them in fat. That protects them. Let's just talk about fat. Because fat is taste. And you can use different fats for different vegetables. I'm putting olive oil on my carrots today. Just a little bit. Eh, we can use butter. My parsnips and then goose fat on your fried potatoes. Season them with salt and pepper and then roll them in this fat. Make sure that they are all well covered and add some garlic to the potatoes. Leave the shell on. They become sweet and mild and tender. So we can do all this on Christmas Eve. Season it, put it in a selected fat and then I just cover it and put it somewhere cold and the work is done. Brilliant. But I'm going to cook them for an hour now. The oven will be preheated to 180 degrees and then we can just stack them up and we still have a little space if we want to do something else. Brilliant. The fried vegetables have been cooking for almost an hour and are now golden brown. We have concentrated all the aromas, which is great. But in this phase, the last 10 minutes, we can add another layer of incredible taste so that every vegetable is unique and delicious. Let's get the vegetables out. Come on. So, the potatoes are there, the parsnips look beautiful and the carrots. Now I'll show you how to apply layers of taste. You can use different herbs and different aromas to make each of them absolutely delicious, individual and fantastic. You want to get the best out of the herbs. If you put them in at the beginning, they are ruined when everything is ready, right? So, the last 10 minutes are just perfect. So, carrots. We add rosemary, right? We can mix that up and the residual fat in the bowl will simply season these herbs. A little bit of clementine, right? This juice will reduce and glaze the carrots. It will be wonderful. We put bay leaves on the parsnips and then a good sip of white or red wine vinegar. About a tablespoon of it and then a splash of honey. This combination of flavors is phenomenal. And then the sage. It will be really crisp and delicious. But there is one more really important thing that I have to show you, namely with a potato masher. We can increase the crispness by simply applying a little pressure on the potatoes to give them more surface. And so you get the crispest, most wonderful potatoes. This roasted vegetable will be absolutely fantastic. And we're going to put it back in the oven until it's perfect, about 10 minutes. But this is also the moment in real life on Christmas Day when you would prepare to truncheon the trotan, right? You would have your sauce on here. We can put some green stuff on it. But what a nice selection of vegetables, right? A real feast. What are you doing? Hello, I'm just making vegetables. Roasted vegetables. What is your favorite roasted vegetable? Okay, lemon. Lemon, apparently. Oh, lemon, there you have it. Roasted lemon for Christmas. Oh, yes, it was disgusting. What have you done? Tell me what you've done. But you still love me, don't you? Oh, I love you. Yes, I love you very much. Maybe you don't want that at all. Me, brother. I tried to sing a song and the back part fell off. Oh, yes, so you broke daddy's piano. Yes, okay. How could you not forgive him? Go and play. Never. Quiet moment in the house, Oliver. It's always like that. It will be a little cold at Christmas. Okay, let's look at this beautiful, beautiful vegetable. Beautiful fried potatoes, clementine and rosemary, fried carrots and then fried parsnips with vinegar and strawberry and honey. So come on, let's look at a potato. Oh dear, they are hot. Look at that. If you just tear it up, you will see this world of plum and crispness. The sage is phenomenal. The salty outside with the goose fat that I love. So, so good. Carrot time. Simplicity. This beautiful sparkling Christmas with the clementine and then the incredible parsnip. What the vinegar does with the strawberry is just beautiful. Look how crispy and beautiful the outside skin becomes. Don't peel the parsnip. Wow. Everything here tastes very different and very, very delicious. We have here our beautiful cabbage and our greens. I just gave you some ideas, hints, tips and principles that give you the confidence to prepare the best vegetables for this Christmas of all times. Incredible fried vegetables and the simplest stewed and cooked vegetables. Simple. We have a turkey, rolled turkey, a filling. Who wants some of it? I do. And this skin is really crispy. So, you got it. Put your plate flat, darling, but keep it flat. You're right, my dear girl. Would you like rolled turkey, cabbage and filling? Yes. That is so delicious. That looks good. So. Do you hear what you just said? What did you say? Plus tender. So tender. So, guys. Merry Christmas. I love you all. Oh, hey.