Give it a facelift on bring it bang up to date, my new version of beef Wellington retains the luxurious nous, which made it brilliant in the first place but gives it a seasonal lift.

我的新版惠靈頓牛肉保留了它的豪華氣質，使它在最初的地方變得輝煌，但給它一個季節性的提升。

If you want to really spoil your friends this Christmas, this is the perfect special occasion dish.

如果你想在這個聖誕節真正地寵壞你的朋友，這是完美的特殊場合菜。

Beef.

牛肉。

Wellington has to be the ultimate indulgence.

惠靈頓一定是最終的放縱。

One of my all time favorite main courses on It would definitely be on my Last Supper menu.

我最喜歡的主菜之一，肯定會出現在我最後的晚餐菜單上。

My version is a lot lighter and sexier on for Christmas.

我的版本在聖誕節的時候穿上更輕盈、更性感。

I'm gonna give it an added twist.

我要給它一個額外的扭曲。

First off the Philip of Beef.

首先是牛肉的菲利普。

Now look at it is beautiful.

現在看它是美麗的。

First, the most important part is to sear it.

首先，最重要的部分是燒製。

Salt pepper.

鹽 胡椒。

The Phillips is the leanest on the most expensive cut of beef it comes from.

菲利普斯牛肉是它所產的最貴的牛肉切面上最瘦的。

Underneath the lower backbone are part of the animal, which has very little muscle on.

下腰骨下面是動物的一部分，它的肌肉非常少。

This is what makes it such a tender cut very, very hot pan olive, all unless we roll it around the pan.

這就是為什麼它能切的這麼嫩非常非常熱的鍋橄欖，所有除非我們在鍋裡滾一圈。

We're not cooking.

我們不是在做飯。

The beef were just searing it, which will really help to give another layer off flavor on beef in Lovely.

牛肉都是剛燒好的，這樣真的可以讓牛肉在樂福的味道上再多一層。

Now use the side of the pan, so the beef Sears down the back when you felt it is a secret to get it done quickly gives that really nice roasted flavor.

現在使用的鍋的一側，所以牛肉西爾斯下來的背部時，你覺得這是一個祕密，讓它迅速完成，真正的好烤的味道。

Delicious.

好吃極了

Would you got the color?

你會得到的顏色？

Very carefully.

非常仔細。

Lift up the beef and sit on top and see it on the bottom, out and onto the plate.

抬起牛肉，坐在上面，看到牛肉在底部，出來後放到盤子裡。

English Mustard.

英國芥末。

What this does now.

現在這個做什麼。

It gives it a bit of sort of bitter heat.

它給人一種有點苦熱的感覺。

Just lightly brush the mustard over the beef so really important that you do this as the beef comes straight out the pan.

在牛肉上輕輕刷上芥末就可以了，所以真的很重要，因為牛肉直接出鍋的時候，你要這樣做。

As the beef starts to cool down, it absorbs all that heat from the mustard.

當牛肉開始冷卻時，它吸收了芥末的所有熱量。

Horseradish is really nice.

辣根真的很不錯。

Alternative as well.

另類以及。

Just leave that to sit.

就把它放著吧。

Relax as the Philip Rest.

放鬆，因為菲利普休息。

Prepare the filling, which is called a duck cell.

準備好餡料，這就是所謂的鴨蛋窖。

Put 7 g of chestnut mushrooms into a blender at a chopped clove of garlic.

將7克栗子菇放入攪拌機中，在切碎的大蒜。

Season with salt and pepper on blitz.

用鹽和胡椒粉在閃電戰上調味。

Christmas wouldn't be Christmas without chestnuts.

沒有栗子的聖誕節就不是聖誕節了。

E just crumble them in to the mushrooms.

E只是把它們碎在蘑菇裡。

The chestnut sweet, nutty flavor works brilliantly with the earthy taste of the mushrooms because they contain more starch on less oil than other nuts.

栗子的甜味、堅果的味道與蘑菇的泥土味完美結合，因為它們比其他堅果含有更多的澱粉和更少的油。

They have a much stopped the texture that is perfect for the feeling that smells amazing.

它們的質地停了很多，是完美的感覺，聞起來很神奇。

Smells like Christmas.

聞起來像聖誕節。

Once the mixture is finally chopped, cooking a hot, dry pan this removes the water from the mushrooms on intensifies the flavor.

一旦最後切碎的混合物，烹飪一個熱的，乾燥的平底鍋，這消除了水分從蘑菇上加強了味道。

You can see the water coming out instantly.

你可以看到水瞬間就出來了。

Such an essential stage really critical to the success of the Wellington that you dry those mushrooms out and get rid of all that water.

這樣一個必不可少的階段真的很關鍵的成功的惠靈頓，你幹那些蘑菇，擺脫所有的水。

Take the mushrooms up even further.

菇涼們更上一層樓。

Some fresh thyme in there, which would make it really nice and light and fragrant.

一些新鮮的百里香在那裡，這會使它真的很好，淡淡的香味。

When all the waters being fried off, remove from the pan and lead to call, then start assembling the Wellington stage one.

當所有的水被炒掉後，從鍋中取出並導致調用，然後開始組裝惠靈頓階段一。

Wrapping the beef Fill it.

把牛肉包起來填進去。

First of all, these wonderful slices a Parma ham on look beautiful.

首先，這些美妙的帕爾瑪火腿片看起來很漂亮。

Overlap it instead, it there.

重疊它，而不是，它有。

So the secret of overlapping the Parma ham is to make sure it contains ALS, those juices coming out off the beef in the traditional recipe for beef Wellington, a thick chive and spring onion pancake is used instead of ham.

所以重疊帕爾瑪火腿的祕訣是確保它含有ALS，那些從牛肉上流出來的汁液在傳統的惠靈頓牛肉配方中，用厚厚的韭菜和蔥餅代替火腿。

But the Parma ham makes the dish much lighter on its sweet, salty flavor.

但帕爾瑪火腿讓這道菜的甜味、鹹味變得更加清淡。

Really complements the mushroom on chestnut filling a little touch of pepper.

真的是和栗子餡上的蘑菇相得益彰，有點胡椒粉的味道。

No salt because the ham, his natural salty.

不放鹽，因為火腿，他的天然鹹味。

It's a little twist off pepper.

這是對胡椒粉的一種小扭曲。

And then, from there, your mushrooms basically mushrooms.

然後，從那裡，你的蘑菇基本上蘑菇。

Go on.

去吧

Use the back of a spoon to spread them nice and thinly, half an inch from the ends.

用勺子的背面把它們鋪好，薄薄地鋪在距離兩端半英寸的地方。

Run polls.

進行民意調查。

No, pop it every time there's meat.

不，每次有肉的時候都要爆掉。

Now he comes.

現在他來了。

Next, lay the beef on top very carefully.

接著，將牛肉非常小心地鋪在上面。

Fold that over now we're gonna lift that up and wrap the beef Nice and carefully.

把它折起來，現在我們要把它抬起來，然後把牛肉包起來... ... ...... ......

It's ALS that mushroom and Parma Ham is encasing the beef all the way over.

是ALS，蘑菇和帕爾瑪火腿將牛肉一路包抄過來。

Push it nice and tight.

把它推得很好很緊。

Roll it nice and tight.

把它卷得又緊又好。

They go all the way over.

他們一路走過來。

Now The secret from here is to really let the claim form.

現在，從這裡開始的祕密是真正讓索賠形式。

Do the work.

做的工作。

Just nip it at the ends and squeeze on.

就在兩端咬住，然後擠上。

What we're doing is creating this wonderful sort of cylinder shape off and then just twist it nice and tightly on.

我們要做的是創造出這種美妙的圓柱體形狀，然後把它很好地緊緊地扭在上面。

The tighter is more perfect shape, then place in the fridge for 15 minutes to firm up.

越緊越完美的形狀，然後放進冰箱15分鐘，使其結實。

Once it's set, is ready for the final wrap with cling Film Puff Pastry Police now very carefully first, roll the puff pastry over the beef until the to Reggie's meat, then trim off any excess pastry on Twist.

一旦它的設置，是準備為最後的包裝與保鮮膜酥皮警察現在非常小心首先，滾過牛肉酥皮，直到雷吉的肉，然後修剪掉任何多餘的酥皮扭。

The ends together to ensure the beef is completely sealed in its pastry case.

兩端併攏，確保牛肉完全密封在糕點盒中。

To set that perfectly on, get it really nice and firm to make it really cylinder type.

要想把它完美地鑲嵌上去，就要把它弄得很好很結實，讓它真正成為圓柱型。

Klim from over.

克林從過。

Just pull that nice and tight end it.

只要把它拉好拉緊就可以了。

But the big secret behind this is that it could be done the night before the title.

但這背後最大的祕密是，可以在題目前一天晚上完成。

The claim form better the shape, um, or even the shape, the more even it cooks.

聲稱形式越好的形狀，嗯，甚至形狀，越均勻的它的烹調。

Put it back in the fridge for five minutes to fill up again, then take off the tin film always like the perfect Christmas cracker to give the pastry lovely, rich golden brown color.

再放回冰箱5分鐘再裝滿，然後拿掉錫膜總像完美的聖誕餅乾一樣，讓麵餅呈現可愛、濃郁的金黃色。

When it bakes, brush it with egg yolk, and then, finally, you don't have to do this, but it's a Chevy thing.

烤好後，刷上蛋黃，最後，你不必這樣做，但這是雪佛蘭的事情。

A little decoration back of the knife down and then just twist on dmarc the pastry when it comes out of the oven.

稍微裝飾一下刀背向下，然後在出爐時扭上dmarc麵餅即可。

Got that wow factor a generous Sprinkle of salt to ensure the pastry becomes lovely and crisp.

得到了哇的因素，慷慨地灑鹽，以確保糕點變得可愛和脆。

Then bacon oven at 200 degrees for around 35 minutes, depending on how red you like your beef.

然後培根烤箱200度，35分鐘左右，看你喜歡牛肉的紅色程度。

Once out of the oven, it's crucial you let the Wellington rest for at least 10 minutes.

出爐後，讓威靈頓至少休息10分鐘是至關重要的。

Thistle as the meat to relax on re absorb.

薊作為肉鬆上再吸收。

It's delicious juices, making sure it's tender and succulent.

它的美味汁液，確保它的嫩滑多汁。

Nice and gently hear that pastry.

很好，輕輕地聽到那個糕點。

How Chris that is.

多麼克里斯，是。

This is the bit we've been waiting for.

這就是我們一直在等待的一點。

Oh wow, my God, I'm in heaven on for me.

哦，哇，我的上帝，我在天堂對我來說。

If you want a really nice change to roast turkey, this has to be the ultimate for the table.

如果你想讓烤火雞有一個非常好的變化，這一定是餐桌上的終極選擇。

It smells Christmassy, the chestnuts, the mushrooms on that nice, crisp pastry on the outside.

它聞起來很有聖誕氣息，栗子，蘑菇在外面的酥皮上。

Look at it.

看看吧

I'm ready to die and go to heaven for a really special occasion.

我已經準備好去死，去天堂參加一個很特別的場合。

I love to serve my beef Wellington with gloriously creamy mashed potatoes on shavings of exquisite white truffle.

我喜歡把惠靈頓牛肉配上光榮的奶油土豆泥和精緻的白松露片。

My first job on Christmas Day morning is to tackle the turkey on my favorite way to cook.

聖誕節早上，我的第一項工作就是用我最喜歡的烹飪方式處理火雞。

It is roasted with lemon parsley and garlic.

它是用檸檬香菜和大蒜烤制的。

It's fantastically aromatic, really easy to do.

它的香氣奇特，真的很容易做到。

Keeps the meat succulent on taste.

保持肉質多汁的口感。

Absolutely delicious for me, without question, the start of the Christmas dinner Is this a delicious turkey now Once this is in the oven, you're halfway there.

對我來說，絕對是美味的，毫無疑問，聖誕大餐的開始 這是隻美味的火雞嗎？ 這隻火雞一進烤箱，你就成功了一半。

The secret success behind a great Christmas dinner is making sure this doesn't turn out dry on is all in the preparation.

一個偉大的聖誕晚宴背後的成功祕訣是確保這不會變成幹上是所有在準備。

Now we're gonna make amazing butter on this.

現在我們要在這上面做神奇的黃油。

It's sort of the start of the most important part keeping that bird incredibly moist.

這算是最重要的部分的開始，讓那隻鳥兒保持不可思議的溼潤。

Soft butter e touch a salt and pepper, please.

請用軟黃油加點鹽和胡椒粉。

A little touch of olive all in there that stops the butter from burning next at the zest of two lemons on their juice.

一點點的橄欖都在裡面，阻止黃油燃燒接下來在兩個檸檬的汁液的皮。

This gives the flavor butter.

這樣就有了黃油的味道。

Ah, wonderful Citrus Sing three cloves of garlic.

啊，美妙的柑橘星三瓣蒜。

Turkey is a very delicate, dainty meat.

火雞是一種非常精緻、嬌貴的肉。

That's why I want the garlic pureed so it's sort of disintegrate on flavors of turkey gently without becoming too overpowering, then at a generous handful of chopped parsley.

這就是為什麼我想要大蒜泥，所以它是那種瓦解的火雞的味道輕輕地，而不會變得過於強大，然後在慷慨的一把切碎的香菜。

Wow, that smells incredibly light.

哇，聞起來好淡啊。

Give that a good mix.

給它一個很好的混合。

Turkey is a very, very, very lean bird, and it dries out, so it's so important to make sure that we help it to cool perfectly.

火雞是一種非常、非常、非常瘦弱的鳥類，而且它很乾燥，所以確保我們幫助它完美地冷卻是非常重要的。

But er done.

但是，呃完成。

Now prepare the turkey wear, seasoned the bird inside the cavity, salt and pepper next half two onions and put them in as they roast they steam inside the bird.

現在準備火雞穿，調味的鳥內腔，鹽和胡椒下半兩個洋蔥，並把他們在他們烤他們蒸鳥內。

Given a lovely sweetness.

給人一種可愛的甜美感。

Put in the lemon on a couple of bay leaves for their bitter, sweet, spicy flavor way.

把檸檬放在幾片月桂葉上，讓它們的苦、甜、辣味方式。

Sort of lining the inside of turkey With these fantastic sort of flavors, you can see the bird is upright.

襯托火雞內部的排序 有了這些奇妙的排序味道，你可以看到鳥兒是直立的。

It's looking sort of like it's standing to attention.

看上去有點像站著的樣子。

Now it's time to add the flavor, but just very, very carefully.

現在該加香精了，不過要非常非常小心。

Open up the skin, go through over the back of the breast and keep the skin intact.

打開皮膚，從乳房背面穿過去，保持皮膚完整。

The idea is to gently loosen the skin with your fingers so the butter could be stuff underneath it.

這個想法是用手指輕輕鬆開皮膚，所以黃油可能是下面的東西。

Now, once you've losing all the skin off the top off the thighs turned the bird round.

現在，一旦你失去了所有的皮膚 關閉頂部的大腿轉鳥圓。

I just go through here again, hand up and just release a little bit.

我就再經過這裡，手舉起來，就放開一點。

But don't completely break it because I don't want all that butter toe run out right from there.

但不要完全打破它，因為我不想讓所有的黃油腳趾從那裡跑出來。

Now take your butter.

現在拿著你的黃油。

Put it into a ball that smells amazing.

把它放在一個球裡，聞起來很香。

Lebanese citrusy on just sort of flattened it.

黎巴嫩的柑橘味上只是有點平淡。

Stick that in there underneath one side now, which you've got it in their pull back the skin on.

現在把它貼在一邊的下面，你把它放在他們的皮上拉回來。

Just use that sort of slide all the way down.

就用那種一路下滑的方式。

What we want to do now is line the top of the breast a little that better There.

我們現在要做的是把乳房的頂部劃出一點來，這樣更好。

That butter is gonna keep the turkey breast really seriously moist.

黃油能讓火雞胸肉保持溼潤的狀態

Turn the bird round on.

把鳥兒轉上。

Finished covering the breasts with the butter.

完成了用黃油覆蓋乳房。

Turkey's originally came from North America on their best.

土耳其的最初來自北美洲的他們最好的。

Young and plump.

年輕而豐滿。

My favorite breed for Christmas is either north of black or Norfolk bronze, both of which have a wonderful gamey taste.

我最喜歡的聖誕品種是北黑或諾福克青銅，它們都有一種奇妙的遊戲味道。

Take the rest of the butter and carefully massage over the breast, legs and wings.

取剩下的黃油，小心翼翼地在乳房、腿部和翅膀上按摩。

You could do all this the night before and simply cover the turkey with Tim Fall and keep it in the fridge, ready to be cooked on Christmas Day into the track it will touch of all of all now, olive oil on top again that protects it.

你可以做這一切的前一天晚上，簡單地覆蓋火雞與Tim Fall，並將其保存在冰箱裡，準備在聖誕節進入它將觸摸的所有現在的軌道，橄欖油在上面再次，保護它。

Gets that skin really nice and crispy.

讓皮膚變得又好又脆。

And it stops the butter from burning Now in the oven at 2.

而且它可以防止黃油燃燒 現在在烤箱中2。

20 for 10 minutes.

20個10分鐘。

Get really nice and brown quickly in she goes beautiful.

在她去美麗的時候，得到非常好的和棕色的快速。

Yeah, it smells fantastic.

是啊，聞起來很香。

After 10 minutes, take the turkey out of the oven on based, then cover the breasts with smoked streaky bacon.

10分鐘後，將火雞從烤箱中基礎上取出，然後用煙燻條紋培根覆蓋在雞胸上。

What?

什麼？

I wanna dio is that a little bit more flavor already starting to think about my gravy so the bacon protects it, stops it from drying out, but it's going to start to really give my gravy.

我想dio的是，一點點更多的味道已經開始思考我的肉汁，所以培根保護它，阻止它從乾燥，但它要開始真正給我的肉汁。

Ah, wonderful base.

啊，美好的基礎。

Turn down the oven 180 degrees.

將烤箱調低180度。

This 5 kg bird will feed eight people comfortably.

這隻5公斤重的鳥，可以讓8個人吃得很舒服。

It needs roasting for 2.5 hours or half on hour per kilo, basing every so often back in.

每公斤需要烘烤2.5小時或半小時，每隔一段時間再打一次底。

And now she's on the way.

現在她已經在路上了。

I look at that beautiful.

我看著那美麗的。

This is pretty.

這是漂亮的。

Is the Christmas tree right?

聖誕樹對嗎？

That smells fantastic.

聞起來很香

Wow, look at that Beautiful.

哇，看那美麗的。

That is 90% of your work done there.

這是你在那裡完成的90%的工作。

To test the turkey is cooked.

為了檢驗火雞是否熟透。

Stick a knife into the bottom of the thigh on.

用刀插進大腿底部上。

If the juices run clear, it's done.

如果汁液清澈，就可以了。

The secret now is to let the turkey rest uncovered for 2.5 hours.

現在的祕訣是讓火雞不加蓋地休息2.5小時。

As the meat relaxes, it re absorbs its juices.

隨著肉的放鬆，它重新吸收它的汁液。

Making its succulent and tender plus will be easier to carve.

使其肉質鮮嫩，加上會更容易雕刻。

It might seem like a long time to let it rest, but remember, the turkey doesn't need to be piping hot because I'm serving it with hot gravy that looks like a million dollars.

也許讓它休息的時間看起來很長，但記住，火雞不需要燙手，因為我要用熱肉汁來招待它，看起來像一百萬美元。

Let that rest.

讓它休息吧。

Because the flavor will be 10 times more exciting.

因為味道會更刺激十倍。

Once is rested, Yeah.

一旦是休息了，是的。