The Hairy Bikers Home for Christmas episode 9

The Hairy Bikers Home for Christmas episode 9 – Christmas is a magical season, and what better way to immerse in its festive spirit than through delightful culinary creations? The Hairy Bikers return with their Home for Christmas series in episode 9, featuring an array of mouthwatering festive dishes. In this episode, they’re joined by the special guest, Russell Grant, adding an extra sparkle to the holiday cheer.

The Bikers are set to dazzle their viewers with a glamorous menu that promises to elevate any Christmas gathering. They kick off the episode with a luxurious twist on a classic comfort food, presenting their version of lobster mac and cheese. This dish combines the richness of lobster with the creamy, comforting goodness of macaroni and cheese, making it a perfect holiday treat.

But the culinary journey doesn’t stop there. The Bikers also showcase a sumptuous turkey saltimbocca, paired impeccably with game chips, adding an elegant touch to the traditional Christmas turkey. This dish, with its layers of flavor and texture, is sure to be a hit at any festive table.

For those with a sweet tooth, the episode features a stunning mont blanc chestnut dessert. This dessert, with its delicate balance of sweet and nutty flavors, encapsulates the essence of Christmas in every bite.

As the Bikers and Russell Grant share stories and laughter, viewers will also discover how Russell spends his Christmas, adding a personal touch to the episode. Alongside these fantastic recipes, the episode is peppered with brilliant ideas for homemade edible Christmas presents, providing inspiration for those looking to add a personal touch to their holiday gifting.

Join the Hairy Bikers in this festive episode as they guide you through a culinary wonderland, filled with flavors that celebrate the joy and warmth of the Christmas season.

The Hairy Bikers Home for Christmas episode 9 recipes:

Lobster mac ‘n’ cheese

Macaroni and cheese gets the deluxe treatment with the addition of lobster. Frozen lobster works fine, and you can use as much as your budget will allow.

Method:

• Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well.
• Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine.
• Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion.
• Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown.

Method part 2:

• Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted.
• Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish.
• Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling.
• To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve.

Bacon and sprout salad

Crispy bacon and Brussels sprouts make this a truly beautiful Christmas salad.

Method:

• Heat the olive oil in a large sauté pan. Add the bacon and cook until very crisp and the fat has rendered off. Remove with a slotted spoon and drain on kitchen paper.
• Thinly slice the Brussels sprouts and add to the pan. Cook on a high heat until the sprouts are starting to brown around the edges. Add 100ml/3½fl oz water and continue to cook, stirring regularly, until the water has evaporated off and the Brussels are just cooked – they should have wilted a little but still be a very fresh looking green. Keep warm.
• Meanwhile, put the cranberries in a small saucepan and cover with the marsala. Bring to the boil and simmer until all the liquid has been absorbed by the cranberries – they will be glossy and plump.
• Whisk the walnut oil and sherry vinegar together with the honey and mustard, if using. Season with salt and pepper.
• To assemble the salad, arrange the leaves in a bowl or serving platter. Add the Brussels sprouts and most of the dressing and toss gently. Sprinkle over the bacon, pecans and cranberries and serve.

‘Mont Blanc’ chocolate and chestnut meringue

Create a snowy mountain scene with a simple chocolate meringue, creamy filling and chestnut puree.

Turkey saltimbocca

This classic Italian recipe is typically made with veal, but this version using turkey steaks makes a nice alternative Christmas dish if you don’t wish to buy a whole turkey.

F.A.Q. on The Hairy Bikers Home for Christmas Episode 9

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