The Hairy Bikers Home for Christmas episode 8

The Hairy Bikers Home for Christmas episode 8: The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with special guest Gloria Hunniford.

Christmas is a wonderful time to celebrate with food and the Bikers have the perfect solution to all those leftovers. They create Christmas pudding trifle, tartiflette, bubble and squeak, gougere and turkey pie, as they find out how Gloria spends her Christmas. Alongside the recipes and fun, there are also fantastic ideas for homemade edible Christmas presents.

The Hairy Bikers Home for Christmas episode 8 recipes:

Turkey, ham and stuffing pie

The Hairy Bikers’ delicious turkey pie uses up your Christmas turkey and leftovers. It’s a really creamy pie, made with leeks, tarragon and homemade pastry.

Method:

• First make the pastry. Rub the flour, butter and lard together until it resembles fine breadcrumbs and add a good pinch of salt.
• Add just enough iced water to bind the pastry together without it being too crumbly, then form it into a ball, wrap it in cling film and chill it in the fridge.
• To make the filling, heat the butter in a casserole and add the leeks. Season with salt and pepper, then add the wine. Cover and leave on a low heat until the leeks are just tender, then remove the leeks with a slotted spoon and reserve any liquid.
• For the sauce, melt the butter in a separate saucepan and add the flour. Stir until you have a thick roux, then gradually add the stock, milk and cream, stirring thoroughly with each addition to make a creamy béchamel. Add the reserved liquid from cooking the leeks.

Method part 2:

• Add the turkey, ham, stuffing and leeks to the béchamel and stir very gently – be careful as you don’t want the meat or leeks to break up. Leave to cool completely.
• Preheat the oven to 200C/180C Fan/Gas 6 and put a baking tray in the oven to heat up.
• To assemble the pie, take two-thirds of the pastry. Roll it out to line a large pie dish – around 25cm/10in in diameter. Add the filling – it should more than fill the pie dish and give you a slightly domed top.
• Roll out the remaining pastry. Brush the edges of the bottom piece of pastry with beaten egg, then place over the top piece. Trim the edges and crimp together. Use the trimmings to make any decorations you like, then brush the whole thing with egg wash. Cut two small holes in the centre of the crust.
• Bake for 35–40 minutes, or until the pie is a rich golden-brown colour and the filling is piping hot.

Hairy Bikers Home for Christmas: Tartiflette

Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie.

Method:

• For the tartiflette, preheat oven to 200C/400F/Gas 7.
• Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender.
• Drain and set aside to cool slightly.
• Meanwhile, heat a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.
• Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the Reblochon slices on top.
• Bake in the oven for 10-15 minutes or until the cheese is golden-brown and bubbling.

Easy Christmas pudding trifle

Make the most of your Christmas leftovers. Grab a mango and pineapple to whip up this exotic Christmas pudding trifle.

Method:

• Arrange the madeira cake around the base of a trifle bowl. Pour over half the ginger wine, then press the Christmas pudding on top into any gaps. Add the remaining wine, but make sure the trifle doesn’t get too wet. Arrange the mango over the top, then the pineapple.
• Pour over the custard and smooth using the back of a spoon. Refrigerate for 2 hours to allow the custard to set.
• Meanwhile, sieve the icing sugar into the double cream and whisk until soft peaks. Pour over the trifle and smooth over.
• Lightly toast the almonds in a dry frying pan and set aside to cool. Decorate the trifle with the almonds and pared orange zest.