WEBVTT - Holiday Special

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<v Speaker 1>This episode is brought to you by Me and M,

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<v Speaker 1>the British modern luxury clothing label designed for busy women.

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<v Speaker 1>Founded and designed in London. Me and M is about

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<v Speaker 1>It's my go to for styles that are comfortable enough

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<v Speaker 1>I'd really recommend heading to their beautiful, brand new flagship

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<v Speaker 1>store in Marlevin, which opens on the twenty ninth of October. Well,

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<v Speaker 1>hello everyone, it's Christmas and it's a time forgiving, and

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<v Speaker 1>so as a present to all of you are giving

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<v Speaker 1>you a Christmas Special. And the Christmas Special is to

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<v Speaker 1>have Sean win Owen and Joseph Travelli, the executive chefs,

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<v Speaker 1>as high as you can get in the River Cafe

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<v Speaker 1>here with me to talk about cooking and Christmas. And

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<v Speaker 1>we've also had questions, so we're going to just see

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<v Speaker 1>how this rolls. I'm just gonna ask you, what do

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<v Speaker 1>you feel about the River Cafe at Christmas?

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<v Speaker 2>I always think that Christmas at the River Cafe is

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<v Speaker 2>when I can pull out the true headonist in me.

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<v Speaker 3>It's a chef which I think is.

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<v Speaker 1>Like which we never see any other time.

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<v Speaker 2>But you can pull out all the stops, and I

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<v Speaker 2>think you can go for like food that's so rich

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<v Speaker 2>and so over the top, it can never be too much.

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<v Speaker 2>And the lead up to Christmas, when everyone is just

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<v Speaker 2>out for their sort of Christmas meal. You can use

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<v Speaker 2>caviat you can use white truffles. I mean, I do

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<v Speaker 2>like the idea of gold leaf, but I've never said.

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<v Speaker 3>That to you.

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<v Speaker 2>I mean, we haven't used gold leaf for you. But

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<v Speaker 2>you can pull out all the stops. You can cook

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<v Speaker 2>with champagne. You can make risottos with champagne. You can

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<v Speaker 2>cook veal with rolo, you can cook game, you can

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<v Speaker 2>do anything you want. There's no holes barred, and it's

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<v Speaker 2>just decadence all the way.

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<v Speaker 3>And I just love that you.

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<v Speaker 1>Take it in celebration. People here, you come in today,

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<v Speaker 1>have come in and it's five o'clock and there are

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<v Speaker 1>people still having lunch, you know, and they have all

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<v Speaker 1>the time. If I see one more espresso martini, have

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<v Speaker 1>you ever had one? I've never had an espresso.

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<v Speaker 4>I could order you one now.

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<v Speaker 2>Yeah.

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<v Speaker 1>What do you feel about cooking and Christmas?

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<v Speaker 5>I really like the fact that everyone's in, you know,

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<v Speaker 5>really up for it, and I think that's what I

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<v Speaker 5>like the most.

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<v Speaker 4>You know, of course, I like love all the food.

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<v Speaker 5>I love the fact that we're making Billito Misto and

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<v Speaker 5>the cottaquinas have just arrived from Parma, and I really readiship.

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<v Speaker 2>Do you remember, like in the cafe, I was thinking

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<v Speaker 2>about the bagpipe, the guy who brings.

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<v Speaker 4>Of course he'll be coming any day.

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<v Speaker 3>Because we have because we buy our He's Scottish, but

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<v Speaker 3>very much.

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<v Speaker 2>Actually the grabs come from the South Coast, but the

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<v Speaker 2>man that delivers them is Scottish. So suddenly it will

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<v Speaker 2>be the restaurant will be packed with about, you know,

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<v Speaker 2>one hundred and fifty people, all having a rowdy Christmas lunch,

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<v Speaker 2>and suddenly in the from the back of the kitchen

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<v Speaker 2>you hear the harm of the bagpiper and it's like

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<v Speaker 2>is that him?

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<v Speaker 3>And then he comes in.

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<v Speaker 2>He's obviously had a few whiskeys on the way round

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<v Speaker 2>London playing the bagpipes, and then he walks up through

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<v Speaker 2>the river Cafo playing something like mullufkin tire on the

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<v Speaker 2>on the bagpipes, and then everyone claps in cheers and

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<v Speaker 2>him and he gets another brandy or whiskey and it goes.

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<v Speaker 3>This is really fun.

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<v Speaker 4>It's really good fun.

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<v Speaker 1>Do you have a special recipe for someone listening away

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<v Speaker 1>a technique or a hint resting a turkey?

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<v Speaker 5>Well, we're really lucky because of your Thanksgiving celebration.

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<v Speaker 4>We we have a kind of run through.

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<v Speaker 5>We've already had a run through, so I can assure

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<v Speaker 5>you that all the whole kitchen is very keen on

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<v Speaker 5>dry brining turkey at the moment, much more then chaking it.

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<v Speaker 4>Dry browning is so dry.

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<v Speaker 5>Brining just means sorting the turkey, you know, maybe like

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<v Speaker 5>even three days in advance, and then you know, eventually

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<v Speaker 5>roasting it however you want to do that. But the

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<v Speaker 5>other very common popular thing is to brin it in

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<v Speaker 5>a wet Brian you know, maybe with water and salt,

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<v Speaker 5>and I think the flesh gets rather wet. But the

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<v Speaker 5>dryway it is really succulent and it really works a

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<v Speaker 5>treat do you have.

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<v Speaker 2>I think what I do at home is because I

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<v Speaker 2>like to have lunch, maybe two or three I put

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<v Speaker 2>the turkey and at midnight go to bed. I do,

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<v Speaker 2>and I don't have to say. I like, it's quite

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<v Speaker 2>nice to get up on Christmas morning and smell like

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<v Speaker 2>your lunch already, and obviously stuff it both ends and

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<v Speaker 2>then put it on low. You're not too low, it's

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<v Speaker 2>always a bit of a guestimate low, and then crank

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<v Speaker 2>the oven up to color at the end.

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<v Speaker 1>What about the stuff?

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<v Speaker 5>Is the nicest stuffing I ever had, Shah made, hands down.

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<v Speaker 5>Once you made the stuffing with fennel and chestnuts and

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<v Speaker 5>not sausage. I think it was panchetta and bread that

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<v Speaker 5>had been soaked in milk.

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<v Speaker 4>And it was like, it's really I mean stuffing.

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<v Speaker 5>The word delicate and stuffing don't but it was really nice.

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<v Speaker 4>It was so good.

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<v Speaker 2>It was nice inside because it has juice in it,

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<v Speaker 2>doesn't it as well? And obviously don't be afraid of

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<v Speaker 2>butter because it's still December, so you can still eat

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<v Speaker 2>rich until January and then then worry about it.

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<v Speaker 3>That's what I do.

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<v Speaker 1>There's another question, which is if you were too. This

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<v Speaker 1>is from somebody called fe and she's written what is

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<v Speaker 1>your favorite alternative to a traditional turkey?

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<v Speaker 3>Which is what about a nice lobster thermidore?

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<v Speaker 1>Well, that's what you know, that's what I have. I

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<v Speaker 1>don't do thermidora, but we always have lobsters because traditionally

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<v Speaker 1>our family always went away at Christmas, so we had

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<v Speaker 1>the whole family over and as I knew they were

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<v Speaker 1>all going to have turkey, the minute we went on

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<v Speaker 1>to Mexico, we would have lobsters.

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<v Speaker 5>Do you have I would, Well, one of my aunts

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<v Speaker 5>in Palma, she used to always boil a capon.

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<v Speaker 4>Yeah, a really big, really really big chicken.

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<v Speaker 5>And stuffing inside no, not that I remember, no, And

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<v Speaker 5>then you'd have that. She'd use the broth first of all,

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<v Speaker 5>with the little pasta, and then afterwards you'd eat this

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<v Speaker 5>boiled bird, do you know, with whatever?

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<v Speaker 4>Really, but that was quite nice.

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<v Speaker 5>It was a bit different, but still, you know, a

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<v Speaker 5>great big poultry thing.

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<v Speaker 1>I've heard of that, but I think Richards mommed again

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<v Speaker 1>back to her and stuffed it and then boiled it. Yeah.

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<v Speaker 2>Most unusual one I've had is in Portugal with the

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<v Speaker 2>in laws, which is probably not one for your Christmas

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<v Speaker 2>Day listening. But it's a really famous Portuguese dish, which

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<v Speaker 2>is chicken cooked in blood.

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<v Speaker 4>Wow.

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<v Speaker 3>Yeah, and you Portuguese dish chicken.

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<v Speaker 4>Blood the chicken blood really.

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<v Speaker 3>And I'm not kidding you.

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<v Speaker 2>You go to the house, you'll have the chicken ready

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<v Speaker 2>to go, like an avym bottle that the butcher will

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<v Speaker 2>give you full of blood. Then they cooked the chicken

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<v Speaker 2>in it. I thought it was cocover. I was like, well,

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<v Speaker 2>this is exciting, and then it was you get rid

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<v Speaker 2>of the kind of richness of it. If you think

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<v Speaker 2>livery flavors with vinegar. It's a really proper celebration. But

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<v Speaker 2>it's quite a punchy dish, not for the fainthearted.

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<v Speaker 1>Have you had it, You've had it? Did you like it? Yeah?

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<v Speaker 2>I tasted like you know, if you eat chicken livers

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<v Speaker 2>and all those rich chickeny flavored things just taste the same.

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<v Speaker 4>This is a kind of an obvious, I suppose thing.

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<v Speaker 4>But goose.

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<v Speaker 5>You know, I remember when you're having goose, and I

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<v Speaker 5>didn't really know what to do with it. And I

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<v Speaker 5>asked Rose like and you know how something that she

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<v Speaker 5>was very specific. She was like, you cook it with tomatoes,

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<v Speaker 5>on the top in brandy, very specific and oh my god,

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<v Speaker 5>it was so Joyce Marna.

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<v Speaker 1>It was real. I think again Rose really loved Joyce Marna,

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<v Speaker 1>and she made it think about just so little meat

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<v Speaker 1>on it.

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<v Speaker 5>Ross asks every this will make you love Brussels sprouts

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<v Speaker 5>recipe I see involves bacon. Should we just admit that

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<v Speaker 5>sprouts are terrible and the only way to eat them

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<v Speaker 5>is to disguise them with something better.

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<v Speaker 2>I think that's doing sprouts of disservice. People cook funny

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<v Speaker 2>things that they undercook. But I think if you cook

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<v Speaker 2>it like how you'd cook a green vegetable the River Cafe,

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<v Speaker 2>where you cook it long enough that it's sort of

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<v Speaker 2>soft enough and with seasoned water, and then you don't

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<v Speaker 2>have to cut it with knife. You could almost just

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<v Speaker 2>cut it with a fork, so and then then it's perfect.

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<v Speaker 2>And if you happen to be lucky enough to have

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<v Speaker 2>any new season Sextra Virgin knocking around from a subscription,

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<v Speaker 2>perfect little touch. But it's got the cabbage fle that.

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<v Speaker 4>Yeah, I like sprout. I have no problem.

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<v Speaker 5>I think that the more the thing that I mean, Okay,

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<v Speaker 5>it's fine with bacon or whatever, but I think garlic

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<v Speaker 5>and olive oil.

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<v Speaker 4>Yeah, that's the thing. You can't say that a cabbage,

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<v Speaker 4>cabbage and garlic, you don't like it.

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<v Speaker 1>Something with flavor, Joseph, Why would you ever put flavor

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<v Speaker 1>in Christmas life?

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<v Speaker 4>No?

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<v Speaker 2>Delicious, chacious, that's almost the same as cutting them.

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<v Speaker 4>Finally, what raw I'd rather?

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<v Speaker 5>I think I'd rather have a raw savoy cabbage than

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<v Speaker 5>a raw Brussels sprout, that's for sure.

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<v Speaker 3>What do you think about sprout?

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<v Speaker 2>Ruby?

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<v Speaker 1>I like them, actually, you know, I like everything about them,

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<v Speaker 1>and I like you. I like them cooked a long

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<v Speaker 1>time and then just slightly mashed. I like not having

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<v Speaker 1>I don't really like any vegetable with a knife and fork.

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<v Speaker 1>Have you ever had a disaster Christmas? Yeah?

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<v Speaker 4>I have.

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<v Speaker 5>What was so one year I ordered all the I

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<v Speaker 5>was going to do a roster myster actually, so I

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<v Speaker 5>ordered some pigeon and some rabbits and probably ham and

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<v Speaker 5>I took them back to my flat and I was

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<v Speaker 5>I was renting a flat at the time, and it

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<v Speaker 5>was this fridge was really small and it was freezing outside.

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<v Speaker 5>So I just left them outside, thinking that they would

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<v Speaker 5>be fine. But the fox obviously got them. Oh, so

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<v Speaker 5>we didn't have We just had to have the pastor

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<v Speaker 5>not the not the arosto.

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<v Speaker 4>That year, it was really stupid.

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<v Speaker 1>What time do you have Christmas?

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<v Speaker 4>Like?

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<v Speaker 1>Kids open the presents first.

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<v Speaker 5>Or you know what, we don't have a we don't

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<v Speaker 5>have a routine. We do it differently every year. I

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<v Speaker 5>wish that we did it on Christmas Eve.

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<v Speaker 1>My Italian family's always Christmas Eve. He went to Mass,

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<v Speaker 1>you know, then you went to midnight Mass and you

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<v Speaker 1>had the dinner first. Do look back at Christmas as

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<v Speaker 1>a kind of happy memories around in your family? Was

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<v Speaker 1>that the day? That was?

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<v Speaker 2>Because my mom was obviously she was such a great cook,

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<v Speaker 2>and she used to do really cook like a victim

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<v Speaker 2>or in Christmas. I'm convinced that I was like really

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<v Speaker 2>lucky to have had that as part of my culinary tradition.

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<v Speaker 2>So she would make mince meat, she made a Christmas pudding,

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<v Speaker 2>she made the Christmas cake, and she would be start

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<v Speaker 2>gearing up for it in October, so making the minsmits

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<v Speaker 2>go in the cupboards. She'd phone us even when we're

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<v Speaker 2>in university and say do you want to stir the

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<v Speaker 2>Christmas pudding?

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<v Speaker 3>I'm doing it on the phone. You can have a.

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<v Speaker 1>Wish when she started preparing like a month four with this,

0:11:27.520 --> 0:11:27.839
<v Speaker 1>not the.

0:11:27.880 --> 0:11:29.000
<v Speaker 3>Vegetables or things, but.

0:11:30.520 --> 0:11:33.760
<v Speaker 2>And like to dress a house and put you know,

0:11:33.840 --> 0:11:35.000
<v Speaker 2>holly over all the pictures.

0:11:35.000 --> 0:11:37.360
<v Speaker 1>You see her mother did that with her probably, I

0:11:37.360 --> 0:11:39.120
<v Speaker 1>think so, so do you do it with your children?

0:11:39.600 --> 0:11:42.480
<v Speaker 3>I like the idea of it. I wish I was

0:11:42.640 --> 0:11:46.240
<v Speaker 3>that the woman my mother was, but I unfortunately.

0:11:45.559 --> 0:11:50.080
<v Speaker 2>Live in London in twenty four somehow cut a few

0:11:50.080 --> 0:11:52.360
<v Speaker 2>more corners and you might want to, don't you think?

0:11:52.760 --> 0:11:55.600
<v Speaker 1>Somehow we have a questioned here. I went from somebody

0:11:55.640 --> 0:11:59.760
<v Speaker 1>called Delan, what is your favorite Christmas dessert? And do

0:11:59.760 --> 0:12:01.680
<v Speaker 1>you have any tips from making it?

0:12:02.040 --> 0:12:05.320
<v Speaker 2>I think I can't answer that because I'd be like Stilton.

0:12:05.400 --> 0:12:07.480
<v Speaker 3>That would be that's perfect desert for me.

0:12:08.160 --> 0:12:11.439
<v Speaker 2>We get the amazing stilton from nil Chard here and

0:12:11.480 --> 0:12:13.160
<v Speaker 2>they are literally insanely good.

0:12:13.400 --> 0:12:15.360
<v Speaker 1>Do you just want to I love it.

0:12:15.720 --> 0:12:18.680
<v Speaker 2>I've got this massive from Stilton dome in my house

0:12:18.679 --> 0:12:20.800
<v Speaker 2>that my dad bought in the about seventies and it

0:12:20.840 --> 0:12:22.160
<v Speaker 2>fits a whole Stilton.

0:12:21.880 --> 0:12:24.199
<v Speaker 4>Under it, a Stilton dome just for still.

0:12:24.200 --> 0:12:26.199
<v Speaker 2>Made out of bone china, and it goes it's like

0:12:26.240 --> 0:12:28.120
<v Speaker 2>a bell that goes over a whole Stilton.

0:12:28.160 --> 0:12:29.719
<v Speaker 3>And when I was a child. My dad used to

0:12:29.760 --> 0:12:30.679
<v Speaker 3>take the lid off it and.

0:12:30.600 --> 0:12:32.800
<v Speaker 2>Put my head inside it so I could get used

0:12:32.800 --> 0:12:33.920
<v Speaker 2>to the smell of the stilton.

0:12:36.240 --> 0:12:39.320
<v Speaker 1>Do you have one of your favorite Christmas dessert and

0:12:39.360 --> 0:12:40.560
<v Speaker 1>a tip from making it?

0:12:40.600 --> 0:12:45.440
<v Speaker 5>I mean, I'm really predictable. I like Christmas pudding, plum pudding.

0:12:45.880 --> 0:12:48.640
<v Speaker 5>I don't have any tip for making. I like making everything,

0:12:49.040 --> 0:12:50.800
<v Speaker 5>and I'm awful, you know, like trying to cook with

0:12:50.840 --> 0:12:52.880
<v Speaker 5>the kids. I'm like, move over, kids, and I might

0:12:52.920 --> 0:12:54.800
<v Speaker 5>want to do it. But actually this is one thing

0:12:54.840 --> 0:12:57.280
<v Speaker 5>that I really like other people to make. And my

0:12:57.320 --> 0:13:00.760
<v Speaker 5>grandmother used to always make it, my English grandmother. And

0:13:00.800 --> 0:13:04.080
<v Speaker 5>actually Christmas pudding is one of those, you know, obviously

0:13:04.120 --> 0:13:08.000
<v Speaker 5>incredibly British things that Italians love. I've given it to

0:13:08.000 --> 0:13:10.360
<v Speaker 5>Italian people so often, you know, and they don't expect it.

0:13:10.600 --> 0:13:11.120
<v Speaker 4>You could see.

0:13:11.120 --> 0:13:15.199
<v Speaker 5>It relates to people that like panforte and those kind

0:13:15.240 --> 0:13:17.640
<v Speaker 5>of things that they might actually be quite partial to.

0:13:17.679 --> 0:13:18.240
<v Speaker 4>Plum pudding.

0:13:18.600 --> 0:13:19.439
<v Speaker 3>What about you, Ruthie?

0:13:20.120 --> 0:13:23.240
<v Speaker 1>Oh, for me, I would always wanton. I think I

0:13:23.280 --> 0:13:26.440
<v Speaker 1>really liked the idea of azone. We make it an

0:13:26.440 --> 0:13:29.200
<v Speaker 1>ice cream, don't we. My mother in law data always

0:13:29.240 --> 0:13:33.080
<v Speaker 1>made that with the Christmas cake current the Daughta's Christmas cake.

0:13:34.200 --> 0:13:36.840
<v Speaker 2>I remember seeing you making that. I've seen you do

0:13:36.880 --> 0:13:39.240
<v Speaker 2>a masterclass in that in the kitchen, showing a young

0:13:39.320 --> 0:13:41.199
<v Speaker 2>chef how to make it with the love.

0:13:44.080 --> 0:13:46.120
<v Speaker 4>Ruthie's maybe cape a couple of times.

0:13:47.600 --> 0:13:52.000
<v Speaker 1>Hid every year with data she would. I think she

0:13:52.120 --> 0:13:56.439
<v Speaker 1>started out as an Italian in London, making it traditionally

0:13:56.600 --> 0:13:59.319
<v Speaker 1>the English way, and then she just decided as she

0:13:59.400 --> 0:14:03.440
<v Speaker 1>got older, less fruit, more chocolate. She put more chocolate

0:14:03.480 --> 0:14:05.960
<v Speaker 1>and more nuts and more chocol She'd say, this year,

0:14:06.280 --> 0:14:09.040
<v Speaker 1>I've even done less of that candy fruit and more

0:14:09.320 --> 0:14:12.280
<v Speaker 1>more of the nuts, you know, the autends and the chocolate,

0:14:12.320 --> 0:14:16.960
<v Speaker 1>and that the top of it being the marzipan. We

0:14:17.040 --> 0:14:20.400
<v Speaker 1>have one last question, which is we've talked about food

0:14:20.440 --> 0:14:23.920
<v Speaker 1>and people and tradition, but we haven't talked about what

0:14:23.960 --> 0:14:28.400
<v Speaker 1>we would drink at Christmas? Would you have drinks before

0:14:28.560 --> 0:14:32.000
<v Speaker 1>you sit down? Would you have at the table wine?

0:14:32.040 --> 0:14:34.480
<v Speaker 1>Would you have a glass of champagne before or do

0:14:34.520 --> 0:14:39.800
<v Speaker 1>you have a grappa? Would it just alcohol that you

0:14:40.000 --> 0:14:44.240
<v Speaker 1>associate or a cocktail or drink with Christmas? I'd have

0:14:44.240 --> 0:14:47.840
<v Speaker 1>a good KNTI I wouldn't have white wine at Christmas. No,

0:14:48.040 --> 0:14:50.680
<v Speaker 1>I was having the lobsters. But I like the idea

0:14:50.720 --> 0:14:53.520
<v Speaker 1>of a glass of good yeah, you know, Floucianello.

0:14:54.440 --> 0:14:57.800
<v Speaker 2>I quite like after Christmas lunch. I always have Christmas supper,

0:14:57.880 --> 0:14:59.960
<v Speaker 2>you see, so if you have lunch, you can get

0:15:00.080 --> 0:15:02.880
<v Speaker 2>another meal in and so often in the evening I

0:15:02.920 --> 0:15:06.280
<v Speaker 2>always order a side of smoked salmon, So about ten

0:15:06.280 --> 0:15:09.120
<v Speaker 2>o'clock at night, sit down and just having smoked salmon

0:15:09.560 --> 0:15:12.160
<v Speaker 2>and a bottle of really beautiful cold Sunset or something

0:15:12.200 --> 0:15:15.240
<v Speaker 2>like that, and it's just it's kind of helps you digest.

0:15:15.640 --> 0:15:18.560
<v Speaker 2>For Christmas lunch, have another meal.

0:15:19.920 --> 0:15:22.680
<v Speaker 5>Yeah, I'd love to have a nice, particularly nice bottle

0:15:22.720 --> 0:15:26.200
<v Speaker 5>of wine that I'm saving just for that occasion. So

0:15:26.200 --> 0:15:28.120
<v Speaker 5>then you're really looking forward to having it. But the

0:15:28.160 --> 0:15:30.520
<v Speaker 5>other thing that I put aside like that is probably

0:15:30.720 --> 0:15:31.479
<v Speaker 5>some vincanto.

0:15:32.040 --> 0:15:33.400
<v Speaker 4>I really like vincanto.

0:15:33.920 --> 0:15:36.720
<v Speaker 1>Okay, is there a present you're wishing for this Christmas?

0:15:37.840 --> 0:15:40.720
<v Speaker 5>I'm a you know, a bit of a square who

0:15:40.880 --> 0:15:43.000
<v Speaker 5>found the right job. So I look forward to my

0:15:43.160 --> 0:15:45.800
<v Speaker 5>olive oil at Christmas. I'm going to get a present,

0:15:46.240 --> 0:15:48.160
<v Speaker 5>you know, for sure from my father.

0:15:47.960 --> 0:15:50.920
<v Speaker 1>Of olive oil. And I just you know, would get

0:15:50.920 --> 0:15:51.600
<v Speaker 1>a present.

0:15:51.360 --> 0:15:54.480
<v Speaker 4>Of because he makes olive oil.

0:15:54.920 --> 0:15:57.760
<v Speaker 5>And you know his big passion is to try and

0:15:57.800 --> 0:16:00.640
<v Speaker 5>supply the family the years olive oil. Where does he

0:16:00.720 --> 0:16:04.200
<v Speaker 5>make He makes alive in Tuscany, in central Italy where

0:16:04.320 --> 0:16:05.320
<v Speaker 5>olives are really nice.

0:16:05.520 --> 0:16:07.800
<v Speaker 4>So that's a special present.

0:16:08.520 --> 0:16:11.200
<v Speaker 1>Okay. So as I started out by saying, this is

0:16:11.520 --> 0:16:16.080
<v Speaker 1>our River Cafe present to you for Happy Christmas. So

0:16:16.760 --> 0:16:20.960
<v Speaker 1>from Sean, from Joseph and from me, Happy Christmas, Christmas,

0:16:21.320 --> 0:16:22.200
<v Speaker 1>christ Christmas.