All language subtitles for M.M.O.D.C.S02E00.Web

Locally sourced ingredients
to make your Christmas magical.

M&S Food proud sponsors of Mark
Moriarty Off Duty Chef Christmas.

Time to feed the masses.

Christmas is a really busy time for
all of us

with lots to do and think
about.

With this in mind, I want to keep
things

really simple with tips
on how to master the classics.

For me, food is the centre piece of
the season.

I've picked three recipes that are
going

to make your day easier
but full of flavour.

Using time saving tips
from the restaurants to make dishes

that are sure to impress.

Packs a punch, but it is beautiful.

This is the point where you make the
call

and get all the gang to the
table.

This is Off Duty Chef,

the Christmas edition.

Coming up, I've got your Christmas
Day covered.

Starting off with a great
time saving trick

for breakfast served with homemade
brown sauce.

Touch of seasoning always necessary.

A delicious monkfish main course if
you don't fancy turkey this year.

Special day after all.

My top tips on how to get the perfect
gravy every time...

You've guessed it, more butter.

And for something sweet,

my family recipe for raspberry
roulade.

Dare I say it's pretty good.

♪♪

It's always a bit of a mad dash to
get

breakfast together on Christmas
morning, in my house anyway.

So I'm going to take the stress out
of it

and show you how to make a foolproof
fry up with homemade brown sauce.

♪♪

I'm going to start by making brown
sauce to go with my breakfast.

Now this is a really simple
recipe which I'll make in advance.

Keeps in the fridge.

Your friends will thank you if you
bring it over on Christmas Day.

First, chop three tomatoes.

Follow that with two Granny Smith
apples,

cored and chopped.

Dice, one onion,

and roughly chop two
tablespoons of dried apricots.

Now that's a heavy lifting done.

Next up, I get my pan onto a medium
heat,

little bit of vegetable oil that goes
in there and we're just going to cook

everything down together
until it slightly softens.

Spoon in. Just mix it together,

let it cook out for about 10-15
minutes before we add our spices.

Get in there with a tablespoon of
fennel seeds,

the same amount of dried ginger and
all spice.

And for a little kick this Christmas,
teaspoon of chilli flakes.

Save yourself washing a teaspoon,
just use the end.

Give it a stir

before adding red wine vinegar,

Worcester sauce, two tablespoons of
honey,

five tablespoons of soy
sauce and a splash of water.

Give it a mix and leave it to bubble.

Transfer it all into a blender
and blitz to a smooth sauce.

If the sauce is a little bit
coarse when you're blending it.

I just add a little splash
of water to loosen it up.

Oh!

Ooh. Packs a punch, but it is
beautiful. Lid on.

That will keep in the fridge.

This will keep for two to three
weeks in an airtight container.

Now, for me, this is
the best way to do a fry up.

If you're cooking for a gang,

I'm going to do it all in one pan,
including the eggs.

As we all know, the key
to any fry up is the timings.

So first in with the sausages.

Once we flip the sausages
in with the rashers.

Now, once the rashes are cooked,

what I do is I drape them
across the top of the sausages.

That frees up some of that valuable
pan.

Space on the base
for the pudding and tomato.

Slice some black and white
pudding into pieces.

Place gently into the pan in any
of the gaps

before washing your hands.

And then, slightly controversial
topic,

I'm going to add a few slices
of tomato just for a bit of colour.

We'll find a bit of space.

Now it's looking really good.

We're three or four minutes off.

All we need is the eggs.

This is the point where you make the
call

and get all the gang to the
table.

So leave this cook for about two
minutes of the egg white sets.

Then it'll go under the grill.

Just enough time to get the toast up.

Pop a couple of slices of bread

into the toaster before putting the
pan

under the grill for about a minute.

Spread butter liberally and don't
forget

that punchy brown sauce in the
fridge.

For our toast, brown sauce.

Time to feed the masses.

Look at that touch of seasoning
on top of our eggs.

Always necessary.

Then get that into the middle
of the table, piping hot.

Enjoy.

And you can thank me for only
having one pan to wash up.

♪♪

Top tip from the restaurant is to
get your veg peeled in advance.

Instead of leaving it soaked in
water,

just leave it under a damp towel.

Keeps the flavour in.

♪♪

If your family don't want the turkey

and ham this Christmas,
my top tip is not to cook it.

Here's one for you.
A recipe that is delicious,

quick to make and still goes well
with all the classic trimmings.

Now, it wouldn't be Christmas
without a really good potato.

This year I'm using pink furs.

Different variety, lend themselves
really well

to roasting with good crispy skin.

I'm going to pack them
with rosemary and garlic goodness.

Now, I want to keep this Christmas as

simple as possible so this is as easy
as getting our washed potatoes onto

the tray and we're going to season
them up with some good stuff.

Some oil, salt, rosemary and garlic.

And they'll take a good amount of sea
salt,

so the skin goes nice and
crispy.

And then our classic flavours,

rosemary and garlic, nothing too
fancy,

just going to rip it up, get it in
there.

And with the garlic, I'm going to
leave the skin on.

Just crush up the cloves ever so
slightly

so that they release all
their juice.

Then they go into the oven,
going to roast them for about 40,

45 minutes until they're golden
brown all over and soft throughout.

No peeling, no par, boiling.

Simple.

Now, for the sprouts this year,

I'm going to do something a little
different.

Cut them in half, roast them and
cook them

in a sauce so they actually taste
good.

Now, the beauty of this is we're
going

to roast the sprouts and create
a sauce all in the one pan.

And as the sauce reduces and cooks,

it's going to soften our sprouts as
well.

Straight in with a little
bit of vegetable oil.

Then when I get the flat side
of my sprouts in,

so we get them nice and golden brown.

Cook these over a medium heat,

want them to go, and caramelise nice

and slowly so they're even golden
brown.

Then what we'll do is we'll flip
them over and start our sauce.

Season the sprouts with salt

and pepper and finely chop some
chives.

Now, those sprouts are
beautiful and golden brown.

That's going to add so much flavour,
but they're still raw in the middle.

So I'm going to create
a sauce in the same pan.

And as it reduces, it's going to
cook the sprouts the whole

way through and they'll
soak up all that flavour.

Let's start the sauce.

Little bit of acidity
with some apple cider vinegar.

Apple and sprouts match made in
heaven.

After the vinegar, going to add
a good amount of dry cider.

Again, the dry cider is
keeping on that apple.

It goes really well with Brussels
sprouts.

We let it reduce down so it
concentrates

in flavour before adding the cream.

Once reduced by half in with the
cream,

so the cream is reduced nicely

and it's just starting to coat the
sprouts.

Now for some more flavour, because
it's Christmas,

I'm going to add a few
more knobs of butter.

That's just going to reduce in that
sauce,

thicken it even further and glaze
them.

Delicious.

Now, this is my monkfish.

I've got the fishmonger to prep it
for me.

And what it is is the tail
of the monkfish on the bone.

A beautiful fish costs about
the same as the turkey.

This will feed four people.

If you want to feed more,
you can get two or three tails.

Now, I'm going to roast
this like a piece of meat.

Quickly wash the hands.

And what we want to do is get the
fish

really golden brown
without overcooking it.

So use a trick from
the restaurant kitchen.

Going to brush it with honey.

We just use a very small
amount drizzled on top.

Now, this isn't going
to make the fish sweet.

It's just going to go really
caramelised on the outside.

We're going to add so much salt and
lemon

juice and everything else,
you won't even taste it.

And once it's evenly brushed,
time to cook it off.

Key piece of equipment
is a good nonstick pan.

And here I have a roasting tray so
we can

rest it and roast in the oven after
exactly

like you would a roasting joint meat.

Heat up the pan and drizzle in some
oil.

Fish in the pan.

Things are going to happen
quickly,

about 30 seconds on each side so
it's lovely and golden brown.

You can see really quickly on that
pan,

that honey starts to caramelise on
the outside.

Now, once it's caramelised all over,

I'm going to flip it and we'll
baste it with butter.

Add in the butter cubes and season
the fish generously with sea salt.

Then baste with that melted butter.

Gently lay the monkfish on a tray

and pour over the remaining melted
butter.

Then place a few sprigs
of fresh thyme on top.

Now, because that monkfish is on the
bone,

it's still a little bit raw inside.

So we stick it into the oven
just to finish it off.

And our spuds are ready.

Oh. Monkfish in, potatoes out.

Have a look at these.

These look absolutely delicious.

The skin's gone lovely and crispy.

That rosemary, as it roasts,

it breaks up and coats all the
outside of the potato.

And I'll just squeeze a little bit
of those garlic cloves

just to get the juice and the pulp
out.

That's all. It's like a dressing in
the tray, almost.

Now, we have about three or four
minutes

before the monkfish is
cooked.

So back to the sprouts.

Just going to bring them back to the
heat,

glaze them up and finish
them with our seasonings.

I'm going to go in with a good
tablespoon of whole grain mustard,

touch sea salt,

some lemon juice.

And then to finish off with greenery,
just have some chopped chives.

I turn off the heat, mix it all
together and we're ready to serve.

Monkfish is cooked just
a couple more seasonings.

So we're going to use
the butter from the base.

That pan, that kind of honey butter,
just quickly shine it up.

Give the monkfish some love and care.

It's special day after all.

And once it's brushed with that honey
butter little bit of lemon zest.

Because monkfish is quite a meaty
fish,

I'm going to add a few little thyme
leaves,

which is a classic garnish for roast
meat.

And squeeze over some more lemon
juice. Looking good.

Grab your favourite plate.

First up, sprouts.

Fish on top and use up all
those juices from the tray.

All it needs are the spuds

and season with rosemary and sea
salt.

There we have it.

Honey roast monkfish on the bone,

sprouts and cider cream, our pink fur
roast potatoes.

If you want to try something
a little bit

different this Christmas,
this is the one for you.

♪♪

♪♪

M&S Food proud sponsors of Mark
Moriarty's Off Duty Chef Christmas.

♪♪

This is Off Duty Chef Christmas,

where I make restaurant quality
dishes for you to try at home

this festive season.

♪♪

Top tip of Christmas is when
you're entertaining guests.

I like to use some of the sort of
off cuts of puff pastry,

some jarred minced meat

from the store cupboard to make
little fancy mince pies.

It's really simple.

We get our square of puff pastry,

good tablespoon of our minced
meat filling in the middle.

What I do then is I just curl them
up,

pinch them in at the top, almost
like you were making a jambon.

Instead of sticking them together,

I put them into little cupcake
moulds,

press them down ever so slightly.

Little sprinkling of brown sugar.

Then I'm going to pop them in the
oven

at 180 degrees for about 18
minutes.

♪♪

And there we have it.

Warm mince pie pastry parcels in
minutes.

♪♪

Each year, without fail, I will be
asked how to make the perfect gravy.

So using some tips from the
restaurant kitchen,

I'm going to show you how
to get gravy goodness every time.

And not just for Christmas.

♪♪

I've cooked this beautiful turkey
in the oven for about 3 hours,

but today it's the gravy that's my
focus.

So I'm going to take
the turkey off to rest.

And as I do, make sure I get all
that excess juice from the cavity.

To add flavour to my turkey and my
gravy,

I've cooked it on a bed of onions

and a whole bulb of garlic
with just the top sliced off.

By the time the turkey is cooked,

the vegetables are beautifully
caramelised.

This is where the gold is.

All that juice and fat that's come
out

of the turkey has infused
with the garlic and the onion.

And this is going to be
the basis for the gravy.

The garlic and the onion's done its
job.

So we're going to sieve that off.

Squeeze out every last drop.

This is pure goodness.

Right, don't clean your pan. In here,
we have some beautiful roasted bits

that we need to scrape off
that's full of flavour.

So what I do is I turn
the gas on underneath.

We're going to go in there
with some white wine.

If you don't have gas at home,

what you can do is you can scrape
it off separately

and put it into a different pot.

Pour 300 mils of white wine

into the hot tray to lift the
roasted.

Bits from the base.

We're deglazing the tray here.

Once the wine is reduced by about
half, use a ladle to skim off.

Some of the fat from the top.

Before pouring it back into the tray,

add six tablespoons of soy sauce,

the zest and juice of half a lemon.

Give it a quick stir and season
with salt and pepper.

In a bowl, rub together some butter

and flour until it turns into a
paste, kind of like this.

Now, before we add any of our
thickening paste,

I'm going to show you why we use it.

This gravy is perfectly seasoned.

There's nothing wrong with it,
but it's all about texture.

So on plate number one.

So if you have a look, very,
very watery.

Pools through it.

If you move that, it's more
like a broth than a gravy.

Nothing wrong with the flavour,
just not for me.

Now, we start going in with our
paste.

So we'll add about a tablespoon.

And as I add, we'll whisk the mix
and see what happens.

♪♪

So what's happening here is as the
butter melts,

it releases the flour into the mix.

The starch in that flour will then
activate

and will thicken the liquid,
giving a lot more body.

So after a little bit of our
thickening butter

and some time on the heat,

have a look at the texture of plate
2.

So you can see there it's
slightly changed in colour.

It's gone a little bit cloudier.

There's a little bit more body to
the sauce.

Still got some beautiful flavour,

but for me, it's still not thick
enough for gravy.

Only one thing for it. You've
guessed it.

More butter.

Back in with the flour and butter
paste.

♪♪

Now, that's looking a bit more like
gravy.

It's going to hold on your plate,
it's going to coat your turkey.

Now, that's my perfect consistency.

Let's keep going and see what
happens.

Back into the pan with the rest
of the paste and mix it well.

♪♪

It would still be absolutely
delicious,

but it's more like soup than gravy.

Then, one last tip for you,
that's not just for Christmas.

This is a trick I like to use
at home and in the restaurant.

When I've got extra gravy, I fill up
a little ice cube tray,

freeze it down, and then I
have my own little stockpots.

Great for thickening stews and adding
flavour to Bolognese,

chilli and curries.

Perfect.

This dessert has been handed down
from one

of the great masters of cookery,
my mum, Monica.

It's a bit of an institution

in the Moriarty household,
so I better do it justice.

♪♪

Now, first up is the meringue.

This dish is very, very simple,

but getting the meringue
consistency right is key

when we need to roll it later.

What I do is I go into the
mixer with six egg whites.

It's really important we
only get white in there.

If there's a trace of yolk,
it won't whip up properly.

Don't throw out your yolks,

we can use them for lots
of different recipes in the kitchen.

Now, to make our meringue, we're
going to do this low and slow.

Whisk it on a medium speed,

adding my cast of sugar in three
stages

until it's thick, shiny and
glossy.

Adding the sugar slowly allows it

to dissolve into the egg white,

so you don't get a grainy texture.

It also helps your meringue hold its
shape.

Now, to support the structure
of the meringue, easy to remember.

Two teaspoons of each, two teaspoons
of corn flour,

two teaspoons of malt vinegar and two
teaspoons of vanilla extract.

Before mixing it together.

Get the whisk back on and
pour in the wet mixture.

So, once the paste is added,
that's what we're after.

Glossy, shiny, nice and firm.

And it just jiggles
while holding together.

Ready for roulade.

Now it's ready to spread,

so I bring in a prelined tray,

some baking parchment, make sure it's
nonstick.

Then get the mix in and spread
it nice and evenly on top.

♪♪

Don't waste anything from inside
there.

We're going to need all of it.

Push the meringue into all the
corners.

This needs to be a perfect rectangle.

And as far as possible, we want it
really smooth on top.

It's very satisfying, must say.

Now, get this into a preheated oven

at 150 degrees for exactly 15
minutes.

Just there's a light bronze colour
on top.

♪♪

So here it is.

Lovely, light golden bronze on top.
That's absolutely perfect.

Don't worry about those lumpy bits.

They're all going to settle in after

and give us a bit of texture
on the outside of the roulade.

Now, there's a trick for getting it
out.

What I have here is a little mix
with 50% corn flour, 50% icing sugar.

I'm going to dust this onto the tray.

We turn it out on so it doesn't
stick.

Now, once you have a nice, light,
even layer, it's time to flip.

So it's probably not
the safest way to do it.

This is how my mum taught me.

We carefully lift up the roulade,
being careful not to crack.

And then in one go, we're going to
flip it

upside down straight onto
our powdered surface.

Here we go.

So nice smooth top.

And while it cools, just going to
cover it

in a clean tea towel just so
it doesn't dry out and crack.

Then we leave that, cool it for
about 15-20 minutes.

Quick clean down.
We can start our filling.

Now, to make the filling,

I'm going to whip some cream
with the leftover vanilla extract.

First, grab the cream from the fridge
and add in a couple of teaspoons

of vanilla extract...
before giving it a good whisk.

Once whipped, get your
berries from the fridge.

Now it's time to fill it.

Going to start with my cream.

Nicely thickened so it
won't pour out the edges.

And I want to leave about an inch

the whole way around the outside
of the meringue,

back to some artwork.

So you can see there, I'm just
leaving that inch on the outside,

giving that cream a little bit of
space to pour out to when we roll it.

I'm using raspberries here,

but any seasonal fruit or frozen
fruit will do just as well.

Once rolled, give it a good dusting
of icing sugar for that snowy effect.

Now, because it's Christmas,

I'm going to trim up the edges
to make it extra sharp for the table.

Just heat the knife for a sharper
edge.

Oh, then a chef's taste test
before we send it to the table.

It's pretty good.

Dare I say, slightly better than my
mum's.

♪♪

Simple recipes with time saving
tricks

that still deliver big on
flavour.

That's all for me this festive
season.

I hope I've given you some new ideas,

or at least saved you a bit
of time in the kitchen.

Above all, enjoy it and have
a very merry Christmas.

For all the recipes, visit...

Subtitling
RTÉ 2023.

Locally sourced ingredients to make
your Christmas magical.

M&S Food proud sponsors

of Mark Moriarty's Off Duty Chef
Christmas.