Jamie's Christmas Lock-In Page #4

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Barnet all right? You sure?

No spiky bits?

For years people have told me

that my food smells great and if

it smells great, why not wear it?

This is the world's

first edible fragrance.

Smell that. That smell nice?

Yeah, is that your new aftershave?

Yeah?

Yeah? Yeah.

Man, woman, salad.

The great thing about food

is food is everywhere.

It's around the whole wide world.

Everyone has their own version of food.

They cook what's local.

One thing's for sure, you have

to eat every day or you die.

There - food.

In those blocks of flats - food.

My restaurant here - food.

Cafe on the corner there - food.

Everyone's eating food.

Why not wear it?

The inspiration for J'ai Mange

happened by total fluke.

I'm sitting there at home cooking

for the family - I'm a family man.

I'm knocking out this

marinade-slash-dressing,

which by the way was incredible.

And I splashed some on me.

I'm like, "Oh, no - I've splashed some on me!

" I'd better wash it off.

Then Jools came over

and give me a kiss,

and she's like, "Ooh,

you smell good!"

I'm like, "J'ai Mange!"

Pour, dab, drench, eat, wear.

J'ai Mange.

J'ai Mange.

There's not just basil, there's basil.

D'you know what I mean?

Ginger.

Pour homme, pour femme, just pour!

OK. Man, woman, or salads -

you've got to see what happens

when we test this on the public.

Until then, we have a

brilliant track called River

from the beautiful Charlotte Church

and her latest album.

Check this out.

It's coming on Christmas

They're cutting down trees

And putting up reindeer

And singing songs of joy and peace

Oh, I wish I had a river

I could skate away on

But it won't snow here

It stays pretty green

I'm gonna make a lot of money

And then I'm gonna

quit this crazy scene

Oh, I wish I had a river

I could skate away on

I wish I had a river so lo-o-ong

I would teach my feet

To fly-y-y

Oh, I wish I had a river

I could skate away on

I made my baby cry

It's coming on Christmas

They're cutting down trees

And putting up reindeer

And singing songs of joy and peace

Oh, I wish I had a river

I could skate away o-o-on

Awa-a-ay

Awa-a-ay.

CHEERING AND APPLAUSE

Back in a bit but before we go

here's another one my delicious

Christmas mouthfuls.

OK, time for another one of my

favourite festive food combos.

This is a great one.

We're doing baked cheese.

I'm going to get a knife and

just score round the top first.

Then just shave it off.

Then we're going to add

some fresh rosemary.

Get yourself some garlic and

cut it into little slices.

Just plonk the garlic into the cheese.

We're going to bake

this in an oven at 180

for about 20 minutes until

golden and gorgeous.

Once that gets cooked, it

looks something like this.

I cook it in the box it comes in.

You can see, if you

have a little prod,

it's almost like a sea of lava cheese.

Get some leftover stale bread, tear

it up into little inch-size pieces.

Thread on

your little bits of bread - each

person will get one of these -

and bake them both together at the

same time, about 15 to 20 minutes.

This is what you get -

beautiful

little roasted toasties.

To add on again, I've got some

leftover sour cranberries

and some nuts from the nut

basket that you just crush up.

Just finely chop it all.

What I love to do

is to pull off one of

these bits of toast,

get into this cheese here.

Look how gorgeously melted this cheese is.

And as it comes out, dunk it in your

sour cranberries and your nuts.

That is a little mouthful of heaven.

Welcome back to my Christmas lock-in.

Time to check on my big

turkey experiment.

So, here we go guys.

How are the turkeys doing, brother?

These are cooked now.

We're ready to glaze them.

OK, tell the British

public about glazing,

cos this isn't something that

we traditionally do here.

cos this isn't something that we traditionally do here.

OK, it's just another way to add flavour and sweet-sour.

So in this case, we use balsamic

vinegar, white wine vinegar,

honey, some garlic.

So the point is that you create that beautiful,

incredible, sort of kick on the outside?

Exactly. And contrast, so it's just

like boom, right in your mouth.

Another thing that the Brits largely

don't do is brine their turkey.

Explain what brining

your turkey is about.

It can be as basic as

just salt and water

but in this case, you can put salt,

sugar, water, it adds flavour.

You've got garlic in there.

You've got garlic in there. Garlic, rosemary...

I kind of jack it up a bit.

And what sort of saltiness

Sea water?

Exactly.

So tell them exactly what brining

does because what it does

is actually worth the

fuss, I can promise you.

It's almost a guaranteed juicy bird.

As long as you don't overcook it.

But even if you do slightly,

it's so forgiving.

So did we brine this

deep-fried turkey?

That was brined.

So we're going to let

this rest for 40 minutes.

Exactly, it's perfect.

Exactly, it's perfect. OK, guys, any information for recipes,

this, that and the other, I can promise you, brining

really does make all the difference,

and it's a skill you couldlearn.

We'll have the recipe on

thereand all of Adam's tips.

Brother, I'll see you in half an hour and we're going

to get this whole place fed. OK, lovely people.

So, next, I teach

Japan-loving Jonathan Ross

an alternative Christmas starter,

wagu beef, ninja stylee.

Shall we cook some Japanese food?

Let's do it.

OK. We've got wagu beef.

I've eaten wagu beef, never cooked it.

It's very expensive.

Very. You love Japanese food.

I love it, I adore it.

You'resemi-fluent at the language?

I'm not even semi-fluent, but enough

to confuse someone who knows nothing.

All we're going to do is were going to use one

of these, this is like a little spice mix here.

OK.

These are likelittle sesame seeds

and chillies and stuff like that.

This is the equivalent of stock.

It's like a seasoning.

The lovely thing about Japanese food

is you get these incredible little rubs and dips and

little crunchy bits, black and normal sesame seeds,

some chilli, and I'm

just going to roll it.

That's beautiful.

Mine looks more professional.

OK, so we're going to cook alongside each other.

We're just going to go into the pan,bit of sesame oil.

Good.

Put the beef in. This is wagu

beef, but you could use any beef.

Unlike Jamie, I'm being safe and

using a tool, not my fingers.

But you're used to cooking so

you know your limitations.

You're like a grand master.

We're not going to cook it loads, just sear

the outside, just give it a bit of character.

Good man. Right, so we sear

that for about 40 seconds.

Have you noticed there's

chilli in the air now?

Yes, right up my nose.

I really want to do a

Japanese-style sneeze.

Atari!

OK. So I want to do this beautiful

little sauce that I love. Now,

you can get this online.

It's basically like tahini.

Umami neri goma.

It's tahini. You just pour that.

Three tablespoons, roughly.

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