Jamie's Christmas Lock-In Page #2

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What is that stuff?

It looks like it's from a power station.

This is just a WKD Blue.

It seems like a really horrible drink.

But it's really easy to drink.

It's super sugary,

so I suppose it depends

upon your taste buds,

but I'm rather partial to it.

Is that alcoholic?

Is that alcoholic?

Of course!

Give it a go.

Give it a go. Do you drink it

out of a pint glass in Wales?

Yeah, traditionally.

It just tastes like

Tizer when I was a kid.

Yeah, it just tastes like pop.

But that's dangerous.

Do you not find yourself drinking

it and getting out of control and

waking up in someone else's house?

No, darling, never.

Oh, that is dangerous.

Well, listen, cheeky Vimto, everyone!

APPLAUSE:

The good news is, everybody,

is that me and Charlotte are going

to make you all a Charlotta.

CHEERING:

Amazing.

Off you go, sweetheart.

There you go.

Oh, Christ.

Let's have some music.

"All I Want For Christmas

Is You" by Mariah Carey.

Start with a champagne cocktail

for all of you lovely people.

Charlotte, we have a lovely,

classy, champagne fountain.

Oh!

Happy Christmas, everybody!

The lock-in has started.

Whilst the pub soaks up this lot,

here's a bite-size

treat for you at home.

OK. So as it's Christmas, I want to

give you some winning combinations

that give you a big bang for your

buck and make all your guests happy.

So, combo number one, smoked salmon,

horseradish, old-school cress,

lemon and hot toast.

A winner every single time.

So, get some creme fraiche or yoghurt.

Add a little bit of horseradish

in there and get it nice and hot.

Season with a little bit of salt

and pepper and a little

squeeze of lemon juice.

Get some ciabatta sliced.

Whack it in a toaster or on a griddle pan

and drizzle with a little

extra virgin olive oil.

Then get yourself some beautiful

smoked salmon and lay it in sort of

like waves on the bottom like that.

Horseradish creme fraiche.

Some old-school retro cress.

Just a tiny little bit of

extra virgin olive oil.

A little bit of lemon juice on top.

So there you go, guys, an absolutely

gorgeous Christmas crostini.

A winner every single time.

You're going to love it.

Welcome back to my Christmas lock-in.

Time for my ultimate Boxing Day hangover cure.

Proper burgers.

CHEERING:

Louis, leave Rudolph alone, brother.

Come down here.

Louis, have you ever worked

in a commercial kitchen?

No, but I'd like it!

This is serious business.

Come and meet a friend of

mine, Gennaro Contaldo.

Oh, hello, Gennaro. Hello, darling.

My first boss. Meet the chef.

Oh, my Lord. All right. Three kisses.

OK, guys, listen.

I love you more than

anyone in the world,

but this is the moment to focus.

but this is the moment to focus.

OK, great.

Gennaro, you're the chef,

you're the dancer.

We can make a beautiful thing.

Now, who likes burgers?

Yay!

They don't have to be junk food but

I've got the ultimate burger recipe.

Let me walk you through it.

Over here, we have got beautiful

minced beef.

If you want to make beautiful burgers,

go to your butcher, get them

to mince it in front of you.

You want chuck steak.

Just move it around, flatten it out.

Then we'll hit it

with salt and pepper.

There's nothing in that

burger, there's no herbs.

I do a lovely mince.

You do a nice mince?

Yes.

(LAUGHS)

Listen. I'm going to put that on.

Now, boys, all get your heads in here.

Here's the thing, lovely people.

A burger just ain't a burger.

It's a sequence of very

finely-tuned events

that make one of the most beautiful

things in the world.Oh, lovely.

At this point in the game,

we are going to get in,

and we're going to flip it like that.

Now, what we will do, we

will get some bacon on.

The ultimate burger should have

a couple of rashers of bacon.

Nice bit of pork on that, eh?

Yep.

What we are going to do now

is put our little buns

on the side here.

And then we've got some onions.

Have a look in their.

That is basically caramelised onions.

Just put them in a pan

for half-an-hour, cook them down

low and slow, a bit of salt...

Low and slow! I like that.

Low and slow.

I like it, low and

slow with your onions.

Put the onions on the side.

I want to get you involved.

Put the onions on the side.

I want to get you involved. OK.

Nice.

Do I need to put that on there?

That is beautiful.

At this point, we've turned this twice.

Then you get your thyme brush.

Dip it in there.

Is that mustard?

Is that mustard? This is American mustard.

Smear it on my meat.

Stop it, I like it.

No, seriously.

No, seriously.

Oh, I'm liking this.

This is the key to one of the

best burgers in the world.

If you don't believe me, try it.

What's going to happen is the

mustard will go golden and crisp.

It will have the most

incredible flavour.

We're using a thyme brush but you

can use any other brush you want.

All of a sudden, this cooking

is getting very sensual.

That's how cooking should be, though!

With love. With amour.

(THEY TALK IN ITALIAN)

Do you guys talk Italian...?

Si...

(THEY TALK IN ITALIAN)

Si, si...

(THEY TALK IN ITALIAN)

OK.

Let's recap. We've got buns

getting crispy, looking gorgeous.

We take those off.

We've got this burger getting crisp.

Look at that mustard

getting crisp in there.

Then we start to build

the burger, Gennaro.

So we're going to put

these beautiful onions.

Caramelised onions.

What did you have to do to

get the caramelised onions?

You have to slowly cook them.

Low and slow.

You had to go low...

..and slow.

OK. We've got the smoked

bacon going on here now.

Oh, that looks like a cross.

Then we're going to go

with a bit of cheddar,

We're going to put that on here.

And here's a little trick, guys.

We get a bowl or a dish.

We put some water on here,

and then we cloche it.

What that's going to do is make everything melt

and go gorgeous. Gennaro, can you

cook me a portion of chips, brother?

Ah, fantastic.

I'm going to do it straight away.

HE SHOUTS IN ITALIAN

Sorry...

You are so fluent in Italian.

I lived there and as a gay

man, if you don't speak

a Latino language,

you'd be on your own.

Gennaro is cooking chips.

The cloche comes off.

Can you see the cheese melting?

That is adorable.

Then we go with the bun on top, right.

And we cloche again.

And then the bun goes

really beautifully shiny.

Let's build it up.

We've got a little board.

Right, hold that, Louie Spence.

Great.

We're going to put a little

bit of mayonnaise on.

The toasted bottom of the bun,

we'll go for the mayonnaise.

Then the cloche comes off.

Look how shiny and gorgeous that is.

Right.

So, fry it once, fry it twice.

Put the mustard on.

One time, two times.

The bacon goes on top with the onions.

Then the cheese.

Then we build it.

Look at that burger,

everyone, come on!

CHEERING:

Not only that.

Good burgers always come with pickles.

So we have got some pickles here.

The perfect burger here, guys.

Lovely pickles, a portion of

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