WEBVTT - Christmas At The River Cafe 0:00:00.200 --> 0:00:03.160 Ruthie's Table four is now on YouTube. To watch this 0:00:03.279 --> 0:00:07.040 episode and others, just visit Ruthy's Table four dot com 0:00:07.040 --> 0:00:08.480 forward Slash YouTube. 0:00:08.920 --> 0:00:12.280 You're listening to Ruthie's Table four in collaboration with me 0:00:12.360 --> 0:00:21.320 and m Intelligence Style for Busy Women. Today's December eighteenth, 0:00:21.600 --> 0:00:24.919 and you can feel the festive quality the River Cafe, 0:00:25.040 --> 0:00:29.000 the Christmas trees on the lawn, and the room looks great. 0:00:29.080 --> 0:00:31.960 We have lights, we have people coming in to spend 0:00:32.000 --> 0:00:34.040 more time at lunch, and there is a feeling of 0:00:34.080 --> 0:00:37.240 the celebration. So we're going to talk about what we're 0:00:37.360 --> 0:00:40.599 actually cooking in the River Cafe right now. And so 0:00:41.000 --> 0:00:44.320 here we are with Sean Owen and Joseph Tavelli, the 0:00:44.360 --> 0:00:47.320 executive chefs, and we're all going to talk. So tell 0:00:47.320 --> 0:00:50.400 me about what we're cooking today, Sean. We both have 0:00:50.479 --> 0:00:54.520 your chef's sites on Joseph in preparation for tonight. Sean, 0:00:54.640 --> 0:00:55.440 running away from the. 0:00:55.680 --> 0:00:58.440 The middle of lunch. 0:00:59.040 --> 0:01:02.160 Don't worry idea what they're celebrating in there, because we're 0:01:02.160 --> 0:01:05.080 in here. So what did you I was on the menu? 0:01:05.440 --> 0:01:07.920 What are you thinking about when you're thinking about your menu? 0:01:08.120 --> 0:01:10.360 Yeah, this week I think is pulling out all the 0:01:10.400 --> 0:01:15.360 stops for decadent dining. I think people feel that they 0:01:15.440 --> 0:01:19.039 can eat in a way this last week coming up 0:01:19.040 --> 0:01:20.640 to Christmas, than the way that they're not going to 0:01:20.640 --> 0:01:24.600 be eating in January. So I'd like to just put 0:01:24.640 --> 0:01:27.440 on some things I just think sound quite flamboyant decadent. 0:01:27.800 --> 0:01:30.200 I mean, today at lunchtime, what is it Thursday? 0:01:31.240 --> 0:01:35.080 I've put on the penne with the vodka and tomato 0:01:35.120 --> 0:01:38.080 and Chilian cream. But I was trying to explain to 0:01:38.120 --> 0:01:40.440 the chefs how to cook that. So it's not just 0:01:40.480 --> 0:01:45.160 a tomato sauce with a vague hint of vodka, but 0:01:45.200 --> 0:01:47.840 it has to be a tomato sauce with vodka cooked 0:01:47.880 --> 0:01:51.360 into it. And then what we've also done is put 0:01:51.400 --> 0:01:53.160 it through the movie. So it's very smooth. 0:01:53.160 --> 0:01:54.560 Why did you take it through the recipe? 0:01:54.720 --> 0:01:56.600 Just say it tastes step by stay. 0:01:56.120 --> 0:02:00.640 Yeah, so with vodka cream and. 0:02:00.600 --> 0:02:04.200 Yeah, so been using the penne. That is a smooth penney, 0:02:04.320 --> 0:02:06.400 so it hasn't got the ridges on it, which I 0:02:06.400 --> 0:02:09.000 think is really nice for that kind of dish. 0:02:09.040 --> 0:02:10.520 I don't know if you disagree with it. 0:02:11.240 --> 0:02:13.959 And then fry some garlic, a couple of clothes of garlic, 0:02:14.080 --> 0:02:16.919 drain the liquid off the tomatoes and chopped tomatoes, put 0:02:16.919 --> 0:02:20.080 them in, and then I put like a good glug 0:02:20.280 --> 0:02:23.800 like probably I mean for a whole restaurant of people, 0:02:23.880 --> 0:02:28.040 I would use a whole bottle of vodka, but if. 0:02:27.960 --> 0:02:30.800 You're making it for two, maybe not a whole bottle. 0:02:31.120 --> 0:02:31.440 It good. 0:02:31.520 --> 0:02:35.400 It's a good, good, generous shot of Vogora two depending 0:02:35.440 --> 0:02:38.920 on how in our case, probably half a bottle of vodka. 0:02:39.600 --> 0:02:43.040 Then cook it down with a flick of chili and 0:02:43.120 --> 0:02:45.679 let that cook down so it's really well cooked down 0:02:45.720 --> 0:02:48.160 for about twenty minutes, and then we put it through 0:02:48.160 --> 0:02:51.000 the movie so it's really smooth. And another thing we 0:02:51.120 --> 0:02:56.280 never do it, Yeah, I think so nice, there's no gesture. 0:02:57.000 --> 0:02:59.640 And then put a splash of cream in to just 0:02:59.639 --> 0:03:03.560 give it a bit of kind of extra lux feel. 0:03:04.040 --> 0:03:06.600 And then when we're serving it, we're warming up the penne, 0:03:06.639 --> 0:03:10.120 well we're heat cooking the penneating the penne, adding that 0:03:10.160 --> 0:03:12.040 to the tomato sauce, and then putting what I would 0:03:12.080 --> 0:03:14.120 think would be an extra shot of voka in it, 0:03:14.520 --> 0:03:16.840 and a good big massive pinch of black pepper and 0:03:16.840 --> 0:03:20.000 a bit of olive oil. So it's really like don't drink, 0:03:20.240 --> 0:03:22.600 don't drive offter and many don't. 0:03:22.400 --> 0:03:24.400 Give it to a king. I was going to say, 0:03:24.080 --> 0:03:25.520 may the taste. 0:03:25.560 --> 0:03:29.240 Everybody probably wanted to taste the tomato sauce like never before. 0:03:29.320 --> 0:03:31.080 Yeah, well I put it on for staff lunch and 0:03:31.120 --> 0:03:36.880 I said, without the extra shot of AKA. But it's 0:03:36.880 --> 0:03:39.200 really warming and it's got a bit of a kick. 0:03:39.280 --> 0:03:42.120 It feels a bit like a bit of fun, which 0:03:42.200 --> 0:03:44.080 is just nice on lunchtime. 0:03:44.120 --> 0:03:45.280 I think beautiful. 0:03:45.480 --> 0:03:49.360 It's funny how somethings just suit certain moments, isn't it. 0:03:49.360 --> 0:03:51.839 It's obviously a Christmas thing, you know, Like in fact, 0:03:51.880 --> 0:03:53.920 someone said to me, what keep asking me what's your 0:03:54.000 --> 0:03:57.360 Christmas drink? And maybe I was thinking a bit morning after, 0:03:57.360 --> 0:03:59.200 but anything, it was bloody Mary. You know, it's not 0:03:59.240 --> 0:04:01.360 something I have very often, but for some reason it 0:04:01.480 --> 0:04:02.240 sort of suits now. 0:04:02.760 --> 0:04:04.480 Yeah, and of course you could have it on a 0:04:04.520 --> 0:04:05.400 Monday in March. 0:04:05.760 --> 0:04:08.280 But somehow that last week of the year where you 0:04:08.360 --> 0:04:11.160 pulling out o the stops, I've put on the tagler 0:04:11.200 --> 0:04:14.520 Reini with cavia, which is something that is just the 0:04:14.520 --> 0:04:17.880 real last week of the year, something that's a bit like. 0:04:18.720 --> 0:04:21.719 People, Yeah, how do you make that taller? 0:04:21.720 --> 0:04:25.679 Reini, just some butter, like a few drops of lemon juice, 0:04:25.720 --> 0:04:27.839 a little bit of black pepper, and then put that 0:04:28.000 --> 0:04:31.000 on the plate in a nice tower and put a 0:04:31.040 --> 0:04:32.400 spoonful of caviar on top. 0:04:33.240 --> 0:04:36.839 Yeah, it's really nice here in these things. Because you know, 0:04:36.920 --> 0:04:39.680 I'm not there by definition when you're telling people how 0:04:39.680 --> 0:04:42.400 to do this, because I'm at home waiting for my shift. 0:04:42.680 --> 0:04:45.719 But you've just described exactly what I said last night. 0:04:45.800 --> 0:04:46.880 Almost won't work. Well. 0:04:46.880 --> 0:04:48.880 The other night I came in, I was on the 0:04:48.920 --> 0:04:50.480 other side. I was in the kitchen. I was a 0:04:50.640 --> 0:04:54.159 table and there was belita on me still, which I 0:04:54.200 --> 0:04:57.280 think was also partly inspired by the time of year, 0:04:57.279 --> 0:04:59.880 but also inspired by the fad that we had some 0:05:00.080 --> 0:05:03.200 much delicious mustarda that had been made. 0:05:03.279 --> 0:05:05.839 It's also true, oh my gosh, we've never had such 0:05:05.880 --> 0:05:08.360 good mustada from Jeneva, and a mustarda is supposed to 0:05:08.400 --> 0:05:11.240 be from Cremona. But this Jeneva mustada is what did 0:05:11.279 --> 0:05:15.240 you think was just the actual fruits that the way 0:05:15.400 --> 0:05:18.760 they come from a special sweet factory. 0:05:18.960 --> 0:05:20.280 Let's tell people what it is. 0:05:20.440 --> 0:05:25.400 So it's a fruits with mustard essence, mustard essence which 0:05:25.480 --> 0:05:28.239 you can't buy here. You know, it's the same essence 0:05:28.279 --> 0:05:30.120 I think you'd used for mustard gas. So you can't 0:05:31.080 --> 0:05:33.000 go to a pharmacy, and it's not I think even 0:05:33.000 --> 0:05:34.680 in Italy it's not easy to get hold of. So 0:05:34.720 --> 0:05:37.160 it's generally because quite often, you know, people would have 0:05:37.240 --> 0:05:39.599 a jar of fruits and just add a few drops 0:05:39.600 --> 0:05:42.840 from a pipet. But these days you just buy already done. 0:05:43.440 --> 0:05:46.960 So you've got this lovely sweet fruit which is often candied, 0:05:46.960 --> 0:05:49.920 although not always, but in our case very much is 0:05:49.960 --> 0:05:52.120 this year so kind of candied fruits with just these 0:05:52.160 --> 0:05:54.480 few little drops of mustard essence, and it has that 0:05:54.520 --> 0:05:57.920 lovely you know, sweet hot kind of an equal kind 0:05:57.960 --> 0:06:00.760 of an equal balance, really nice, and it's great with 0:06:00.800 --> 0:06:03.400 loads of things, you know. It's you know, certain mustadas 0:06:03.440 --> 0:06:06.960 are delicious with cheese, for example. But the thing we 0:06:07.000 --> 0:06:08.599 do with it more often than not here is have 0:06:08.680 --> 0:06:09.599 it with boiled meats. 0:06:09.920 --> 0:06:10.120 You know. 0:06:10.200 --> 0:06:14.080 This bullito misto with these kind of three sauces is 0:06:14.120 --> 0:06:16.680 really fundamental. And in fact, when I'm asking a chef 0:06:16.760 --> 0:06:18.520 like I did the other night, to make this billito, 0:06:19.040 --> 0:06:20.960 probably for the first time, she'd ever like put it 0:06:21.000 --> 0:06:24.000 on the plate, you know, the plate of the meats 0:06:24.040 --> 0:06:27.240 with a few lentils and maybe a carrot or whatever 0:06:27.279 --> 0:06:31.039 else is good, but it's nothing. I have to just 0:06:31.080 --> 0:06:32.800 take them to the past and say, now look with 0:06:32.880 --> 0:06:35.680 the sauces, because it's so much, you know, part of 0:06:35.720 --> 0:06:42.240 the mustada. Then we have horse radish, which is obviously 0:06:42.279 --> 0:06:45.200 equally spicy and still sweet as we put cream. 0:06:44.960 --> 0:06:46.000 In, so. 0:06:48.400 --> 0:06:51.480 Horse radish with great horse radish and then chop it 0:06:51.560 --> 0:06:54.680 more finely still, and then we always mix it with 0:06:54.760 --> 0:06:56.880 crem fresh because we have this most amazing crem fresh 0:06:56.920 --> 0:06:59.320 from the nils Yard dairy they make for us. So 0:06:59.360 --> 0:07:01.320 we mix the two together and then just a few 0:07:02.240 --> 0:07:04.600 drops of vinegar and salt and pepper and that's it, 0:07:04.640 --> 0:07:07.600 you know, and we probably make that more days than not. 0:07:07.839 --> 0:07:12.120 You know. It's really loads of things. Yeah, you know, 0:07:12.200 --> 0:07:13.960 so that's oneful. So it has that. It's kind of 0:07:14.040 --> 0:07:19.440 like creamy, rich hot sauce. These mustard fruits, you know, 0:07:19.480 --> 0:07:23.160 which can be figs or pears or the jars we have. 0:07:23.200 --> 0:07:25.920 At the moment you open there is one, yeah, one 0:07:25.920 --> 0:07:28.360 at the moment there's actually a strawberry in there. I've 0:07:28.400 --> 0:07:35.360 been avoiding the strawberries, but anyway, there's a yeah, but 0:07:36.400 --> 0:07:39.320 the factory that makes these. This roman ango is amazing. 0:07:39.360 --> 0:07:42.240 They candy strawberries, you know, like that is just like 0:07:42.640 --> 0:07:43.400 it's another thing. 0:07:43.880 --> 0:07:47.240 Yesterday I was putting mustada on the blast, but there 0:07:47.280 --> 0:07:48.960 was little tiny orange like. 0:07:48.920 --> 0:07:52.360 It wasn't a apricot maybe or even nothing. There's all 0:07:52.400 --> 0:07:53.000 sorts of it's. 0:07:52.840 --> 0:07:55.600 A kind of tiny orange like maybe like a mandarin 0:07:55.720 --> 0:07:56.080 or something. 0:07:56.320 --> 0:08:01.800 And then there's a third sauce, which is we make 0:08:01.840 --> 0:08:04.000 two versions of a similar source. One we call dragon 0:08:04.040 --> 0:08:06.400 Cello because it's with tarragon. It's probably the only thing 0:08:06.400 --> 0:08:09.200 we ever do with tarragon here or Bangyette, and they're 0:08:09.240 --> 0:08:11.440 exactly the same. But the Bangyette sauce is probably more 0:08:11.480 --> 0:08:17.520 traditional pier montee sauce, similar to like a sort of 0:08:17.600 --> 0:08:20.720 Southern French sauce, I suppose, but with boiled eggs chopped 0:08:21.000 --> 0:08:25.720 and tons of parsley and the yellow. 0:08:25.880 --> 0:08:27.160 Do you just use the yellow? 0:08:27.600 --> 0:08:28.440 Yeah? 0:08:29.000 --> 0:08:32.000 Yeah, but there's some When I was in bowl and 0:08:32.080 --> 0:08:36.840 Aisy and in real they were only using yellow. But 0:08:36.960 --> 0:08:39.280 Richard's mother used to make it all on a board, 0:08:40.200 --> 0:08:42.160 never used a bowl, and so you would you know, 0:08:42.240 --> 0:08:44.880 you'd have the egg, you'd have all the ingredients and 0:08:44.920 --> 0:08:47.559 then you combine it, chop it all on the board 0:08:47.600 --> 0:08:48.680 and then scoop it up. 0:08:50.280 --> 0:08:51.040 Nice to make it with. 0:08:52.760 --> 0:08:55.480 Yeah, just shoppened it yesterday, just ready for you. 0:08:55.800 --> 0:08:58.320 Just how it used to make that. We used the 0:08:58.360 --> 0:09:00.320 medical or time. 0:09:00.840 --> 0:09:02.960 I mean in the early early days we were all 0:09:03.000 --> 0:09:05.400 on the matalon and then it became kind of uncor. 0:09:07.800 --> 0:09:09.719 Knives. Let's bring back maybe we could do. 0:09:09.679 --> 0:09:10.079 That for. 0:09:11.960 --> 0:09:12.640 It's a great. 0:09:14.360 --> 0:09:14.720 Workout. 0:09:14.960 --> 0:09:15.160 Yeah. 0:09:16.480 --> 0:09:20.800 At once, well there was a double bladed one which 0:09:20.840 --> 0:09:25.080 was that very nice, and then the big really big 0:09:25.080 --> 0:09:26.640 one like that. 0:09:27.240 --> 0:09:28.560 It's really like upper body. 0:09:28.679 --> 0:09:33.240 Yeah, okay, to the left way. So so what about 0:09:33.280 --> 0:09:35.280 the let's talk more about the meats. 0:09:35.520 --> 0:09:37.439 So then the meats. Yeah, you can have all sorts 0:09:37.440 --> 0:09:40.360 of things. I mean, and there's loads. I mean, you know, 0:09:41.000 --> 0:09:44.600 I think I like blito actually all year round is delicious. 0:09:44.640 --> 0:09:47.640 And there's plenty of restaurants, you know, all over the 0:09:47.679 --> 0:09:50.600 sort of central and northern ity that just specifies, you know, 0:09:50.679 --> 0:09:54.200 like we have carveries, you know, just you know, boil 0:09:54.280 --> 0:09:57.400 and roast things. But what's lovely about this time of 0:09:57.480 --> 0:09:59.040 year is people are more likely to order it. I 0:09:59.080 --> 0:10:01.000 mean that's the truth. You know, people fancy it, you know, 0:10:01.040 --> 0:10:07.120 it's freezing, it's raining. Something warming with this burjawed fruits. 0:10:06.720 --> 0:10:09.439 On that we had the other night that we. 0:10:09.400 --> 0:10:13.000 Had tongue, which is very commonly we have tongue ox tongue. 0:10:13.200 --> 0:10:15.920 We had beef. We had some beef brisket that we cooked, 0:10:16.120 --> 0:10:18.080 and I came in early and put them on at eleven, 0:10:18.120 --> 0:10:20.480 so they were boiled slowly the day until the evening. 0:10:21.040 --> 0:10:25.000 And then coin. I think coachino is pretty much essential 0:10:25.080 --> 0:10:26.440 for us for a blito mistake. 0:10:27.240 --> 0:10:27.839 I just love. 0:10:29.880 --> 0:10:31.079 I really like what we do. 0:10:31.320 --> 0:10:34.120 Just a coin and lentils as a as a plate. 0:10:34.240 --> 0:10:35.240 Nothing else we do. 0:10:36.400 --> 0:10:39.760 We never get zamponi anymore. I'd love to. I haven't 0:10:39.760 --> 0:10:41.880 tried it for years. Actually, I'd like to try it again. 0:10:42.120 --> 0:10:42.839 Maybe it's too much. 0:10:43.400 --> 0:10:44.400 It's like eating like. 0:10:46.679 --> 0:10:49.960 I did belita yesterday language and I didn't put tongue 0:10:49.960 --> 0:10:52.120 in it. I don't know why, because I wonder whether 0:10:52.160 --> 0:10:57.120 that's one of those sort of ingredients that's slightly less approachable. 0:10:57.320 --> 0:10:58.640 I don't know if it puts people off. 0:10:58.640 --> 0:10:59.080 So I put. 0:10:59.120 --> 0:11:03.240 I mean it's not it's perfectly delicious, but we didn't 0:11:03.240 --> 0:11:07.040 have any left anyway, But I really put. I got 0:11:07.080 --> 0:11:10.520 spatchcocked chicken and just cooked it with white wine and 0:11:10.720 --> 0:11:13.240 a bit of water, but like not boiling it, but 0:11:13.440 --> 0:11:16.640 kind of raising it or boiling it probably, And then 0:11:16.720 --> 0:11:21.040 did the sort of chicken cocino and brisket and that 0:11:21.200 --> 0:11:22.880 was just and then we sold a lot. 0:11:22.960 --> 0:11:23.720 But I didn't think. 0:11:25.120 --> 0:11:29.360 She did it with massive artichokes tolio on a plate 0:11:29.400 --> 0:11:30.880 and lentils on the same plate. 0:11:31.080 --> 0:11:37.559 Sorry. Wow, I just put on. 0:11:37.520 --> 0:11:39.960 The sideplate and I put the lentils on the plate 0:11:40.320 --> 0:11:41.960 because I thought why not? 0:11:42.120 --> 0:11:42.559 Why not? 0:11:42.880 --> 0:11:44.800 And then we were talking about, you know, but to 0:11:44.960 --> 0:11:49.360 chicken and not to chicken, you know, sometimes. 0:11:48.360 --> 0:11:51.280 Funny put the chicken out. We sold loads more. 0:11:51.400 --> 0:11:53.600 Yeah, that's probably more than put it. 0:11:54.200 --> 0:11:56.920 Out when I put the chicken in the night had it. 0:11:57.160 --> 0:11:59.079 We didn't sell as many. The next lunch, I didn't 0:11:59.080 --> 0:12:01.000 bother with the chicken and just had the tongue and 0:12:01.000 --> 0:12:04.880 the brisket and we sold loads of it. It's just 0:12:04.920 --> 0:12:06.319 the weather and the day, you know. 0:12:07.480 --> 0:12:12.280 And then we have the Christmas desserts. 0:12:12.320 --> 0:12:14.400 One of the most easy desserts I think you can 0:12:14.480 --> 0:12:20.239 knock up at home for maximum impacts and low workload. 0:12:21.200 --> 0:12:24.840 It's a pressed chocolate cake because it's really looks it 0:12:24.920 --> 0:12:28.240 tastes amazing, but it's very easy to make. But it's 0:12:28.320 --> 0:12:32.840 like and also it's basically a chocolate soufle, so you're 0:12:32.880 --> 0:12:35.880 not set up for failure by not letting it rise fully. 0:12:35.920 --> 0:12:37.760 If you're making it home, you press it so no 0:12:37.760 --> 0:12:43.720 one knows how it really did rise. And it's just chocolate, sugar, 0:12:44.520 --> 0:12:47.439 are butter and eggs, but the eggs separated and then 0:12:47.480 --> 0:12:50.920 folded through the white. It's just really delicious. So it's 0:12:50.920 --> 0:12:53.839 as light as a souffle, but slightly pressed so it's 0:12:53.880 --> 0:12:57.000 a little denser. And we serve it here at the 0:12:57.080 --> 0:13:00.280 River Cafe around Christmas with either the zabagli or ice 0:13:00.280 --> 0:13:05.959 cream or the most shocking to anyone that makes vincentto 0:13:06.679 --> 0:13:10.080 Vincanta ice cream, which is like sort of borderline sacrilege 0:13:10.480 --> 0:13:11.760 but also amazing. 0:13:12.120 --> 0:13:14.280 I don't know. I think if you're gonna cook with vincentto, 0:13:14.559 --> 0:13:16.640 I think Vincanta ice cream is the thing that kind 0:13:16.640 --> 0:13:20.200 of keeps its because it's not like reduced. You know. 0:13:20.280 --> 0:13:21.959 I was actually thinking of making something to go to 0:13:22.040 --> 0:13:24.520 Christmas pudding. It's like, you know, you don't cook the 0:13:24.559 --> 0:13:27.920 wine down, you just add the eggs and it's just perfect. 0:13:28.240 --> 0:13:29.600 No I don't think. I think it's well. 0:13:29.600 --> 0:13:32.040 I always feel embarrassed when we go to Tuscany and 0:13:32.120 --> 0:13:34.800 if they're like, there was somebody who really objected to it. 0:13:34.840 --> 0:13:38.439 Do you remember one of our or it was somebody 0:13:38.440 --> 0:13:42.079 who saw who how can you possibly make ice cream? 0:13:42.080 --> 0:13:45.240 But you know it comes from with Vincentta, but it 0:13:45.280 --> 0:13:49.920 comes also from again Dada Rogers, who when she came 0:13:49.960 --> 0:13:52.480 here and wanted said Boni, but during the war you 0:13:52.520 --> 0:13:58.079 couldn't get Marcella, and so she combined Bristol cream sherry 0:13:58.240 --> 0:14:02.520 with rum. That's a recipe for the ice cream. And 0:14:02.800 --> 0:14:05.200 I love that ice cream. I like it better than 0:14:06.360 --> 0:14:07.360 I don't like a heart. 0:14:07.800 --> 0:14:11.800 Yeah, but that ice cream is really that ice cream. 0:14:11.960 --> 0:14:14.960 I mean you don't have to have an ice cream 0:14:14.960 --> 0:14:18.000 machine to make it, and so that is what you know. 0:14:18.400 --> 0:14:20.480 You can make it at home. I could make it 0:14:20.480 --> 0:14:22.000 in my house because I don't. I bet you have 0:14:22.040 --> 0:14:22.800 an ice cream machine. 0:14:23.560 --> 0:14:26.120 Well I do, but I really put it in the freezer. 0:14:26.120 --> 0:14:28.160 And actually I love making ice creams like that at 0:14:28.160 --> 0:14:28.840 home more. 0:14:28.880 --> 0:14:31.480 I think because you make the does that you make 0:14:31.480 --> 0:14:35.680 the egg yolks, the sugar, the vincanto alcohol, cook that 0:14:35.720 --> 0:14:40.040 over a bammary volumeizes then you just make folding whipped 0:14:40.040 --> 0:14:41.720 cream and then you can just put it in your 0:14:41.720 --> 0:14:43.240 freezer done. 0:14:43.360 --> 0:14:43.960 You don't have to. 0:14:44.080 --> 0:14:46.840 It's a lot of whipping press chocolate ice cream and 0:14:47.280 --> 0:14:47.920 the big balloon. 0:14:50.240 --> 0:14:54.640 I think the hint about thee or the Vincena ice 0:14:54.680 --> 0:14:57.240 cream is that when you are cooking it at the 0:14:57.520 --> 0:14:59.000 on the top of the stove, and one of the 0:14:59.040 --> 0:15:01.200 nice things about making that ice cream is always that 0:15:01.240 --> 0:15:03.840 you don't have to worry about it curdling. When you 0:15:03.880 --> 0:15:06.120 make a vanilla ice cream, you'res have always worried that 0:15:06.160 --> 0:15:08.640 it's going to curdle, but doing that ice cream because 0:15:08.640 --> 0:15:11.280 there's no cream in one of let a bubble. But 0:15:11.320 --> 0:15:14.840 I always think it's really important to cook it a 0:15:14.880 --> 0:15:18.320 long time because it gets that taste where it's almost 0:15:18.800 --> 0:15:19.960 sticks to the side. 0:15:20.200 --> 0:15:21.520 I always used to stop. 0:15:21.280 --> 0:15:25.280 Making it when it started sticking to the edges and 0:15:25.320 --> 0:15:26.960 you knew it was getting thick and it was sticking, 0:15:26.960 --> 0:15:29.640 and sometimes it would even go a bit dark. It 0:15:29.640 --> 0:15:33.360 would go darker, and sometimes you'd get those little kurdles 0:15:33.440 --> 0:15:34.440 of little. 0:15:34.280 --> 0:15:37.360 Lumps from the eggs. 0:15:37.400 --> 0:15:40.160 And I rather like that, yeah, because otherwise it can 0:15:40.280 --> 0:15:43.840 taste a bit eggy and insipid and if you just 0:15:43.920 --> 0:15:46.400 have to keep cooking and cooking and cooking it. I 0:15:46.480 --> 0:15:49.320 remember always putting it back on the stove, and that 0:15:49.600 --> 0:15:52.520 memory not taking it off too soon. And then the 0:15:52.600 --> 0:15:57.800 other last Christmas go on Italian and adaptation of I 0:15:57.800 --> 0:16:03.880 think the Christmas cake again from Trieste, from a recipe 0:16:03.880 --> 0:16:06.360 that was changed over the years. 0:16:06.360 --> 0:16:07.080 So I met. 0:16:06.920 --> 0:16:11.280 Data in nineteen sixty eight, but she was cooking and 0:16:11.280 --> 0:16:14.360 teaching Rose for years. Rose was a friend of Richard's 0:16:14.360 --> 0:16:17.120 and Rose new daughta before I did, and really talked 0:16:17.120 --> 0:16:22.000 about her influence to Wendy Foster, to Rose, to Natalie Gibson, 0:16:22.080 --> 0:16:25.160 the group of Richard's friends. She showed me all the recipes, 0:16:25.400 --> 0:16:29.600 the recipes that she'd written for her Christmas cake, and 0:16:29.640 --> 0:16:31.680 it was so beautiful to see. I wish I had 0:16:31.680 --> 0:16:34.160 it because every year something would be crossed off. 0:16:34.840 --> 0:16:36.240 Every year, something would be. 0:16:36.320 --> 0:16:40.000 Changed every year, and ultimately what you had it started 0:16:40.040 --> 0:16:43.760 out with. You know, I've never made a British Christmas cake, 0:16:43.800 --> 0:16:46.320 but I guess it has a lot of nuts. It 0:16:46.360 --> 0:16:48.320 has a lot of fruit. I don't know if it 0:16:48.320 --> 0:16:52.560 has a lot of nuts, but it's fruit, and you know, 0:16:52.600 --> 0:16:55.760 it's a bad with butter and sugar and and eggs 0:16:55.800 --> 0:16:59.400 and data. What she did was she put more alcohol 0:16:59.480 --> 0:17:03.800 in so marinated everything she put in. Everything that went 0:17:03.840 --> 0:17:08.840 in was marinated first in brandy. And then I remember 0:17:08.880 --> 0:17:12.800 she also became quite healthy and really had a really 0:17:14.040 --> 0:17:17.080 hated butter. She thought butter was cholesterol. It was all 0:17:17.160 --> 0:17:19.800 that cholesterol, and that was really bad for you. And 0:17:19.840 --> 0:17:21.879 she I would kill Richard. You one said to me, 0:17:21.920 --> 0:17:23.920 You're gonna kill Richard, you know, because you put so 0:17:24.000 --> 0:17:26.639 much butter your food and her own husband. So she 0:17:26.760 --> 0:17:32.879 was really reducing the butter, increasing the alcohol, and decreasing 0:17:33.280 --> 0:17:36.240 the fruit. And so in the end what you had 0:17:36.320 --> 0:17:41.600 was mostly cake with nuts, with chocolate with raisins and 0:17:42.600 --> 0:17:45.399 some candied fruit, but maybe just you know, enough to 0:17:45.440 --> 0:17:48.159 be in there. And then she every year kind of 0:17:48.200 --> 0:17:50.960 increased chocolate, and so again it was a kind of 0:17:51.119 --> 0:17:53.879 strange to have it really a Christmas cakes that has 0:17:53.920 --> 0:17:57.600 so much chocolate. And the first recipe that Rose and 0:17:57.680 --> 0:17:59.480 I put in I can't remember which book we put 0:17:59.480 --> 0:18:01.840 it in, but it was pages and pages. 0:18:02.080 --> 0:18:02.560 It was in the. 0:18:04.640 --> 0:18:06.600 And then I think we also adapted it. Then it 0:18:06.680 --> 0:18:09.400 was in the Green Book. And I know that when 0:18:09.440 --> 0:18:13.359 I make it now I also cut out the the 0:18:13.359 --> 0:18:16.280 fruit and put more nuts and chocolate in it, and 0:18:16.359 --> 0:18:17.200 then more alcohol. 0:18:17.280 --> 0:18:19.320 It's so good, it's a really good case. 0:18:19.320 --> 0:18:21.000 I meant to bring some in for you because I. 0:18:23.680 --> 0:18:26.000 Still have, Like I I was thinking I was going 0:18:26.080 --> 0:18:28.159 to make a christ also thinking maybe I should make 0:18:28.160 --> 0:18:31.800 a Christmas cake. But then the boring thing about Christmas 0:18:31.840 --> 0:18:34.199 cake is all I mean, it's a lot of the 0:18:34.560 --> 0:18:39.080 currants and yeah, kind of with Dada's cake, it's just 0:18:39.119 --> 0:18:39.879 all the good stuff. 0:18:39.920 --> 0:18:46.520 It's all the glasses and so it's not too dry. 0:18:46.600 --> 0:18:48.240 I'll bring them in. I have some. 0:18:48.480 --> 0:18:51.640 And then also the I think the great thing about 0:18:51.680 --> 0:18:56.480 that cake is the marissap he came over anywhere, and 0:18:56.520 --> 0:18:59.080 I put as much sugar, put all the ground almonds 0:18:59.080 --> 0:19:02.119 in and then equal amount of sugar, so there's like 0:19:02.240 --> 0:19:05.879 sugar and ground almonds. And then to hold it all together, 0:19:05.960 --> 0:19:09.600 you just we just put our brand and so the 0:19:09.640 --> 0:19:12.880 whole thing becomes it's quite a dry paste, but it 0:19:12.920 --> 0:19:13.960 is it's total. 0:19:15.720 --> 0:19:19.280 Was that does I think I did, because I think 0:19:19.320 --> 0:19:20.240 it's coreat. 0:19:21.080 --> 0:19:23.280 So you put the mars, so you make this paste 0:19:23.320 --> 0:19:25.560 and then you press it on the top and then 0:19:25.560 --> 0:19:27.199 you get it. You make it flat, and then you 0:19:27.240 --> 0:19:29.480 get a fork and you kind of take the fork 0:19:29.520 --> 0:19:31.840 and run it through, so it kind of lifts up 0:19:31.840 --> 0:19:33.679 with the idea and being that when you put it 0:19:33.760 --> 0:19:36.440 under the grill, you know, the top bits of it 0:19:36.480 --> 0:19:40.120 will get grilled. And so he did that and it's 0:19:40.119 --> 0:19:42.080 not a cake that the kids really like that. 0:19:42.480 --> 0:19:48.320 Yeah, more alcohol and the end. That's the case. 0:19:48.480 --> 0:19:50.840 It reminds me when I was a really young chef. 0:19:50.840 --> 0:19:52.919 I came to your house to help make that for 0:19:53.000 --> 0:19:56.440