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Saturday Kitchen, Countdown to Christmas!

Olly was back in the Saturday Kitchen last Saturday celebrating the ‘Countdown to Christmas’with Matt, chefs Jane Baxter, Paul A Young and Tommy Banks and special guest, Sophie Dahl!

Here are Olly’s wine picks in case you missed them!

With Tommy’s Monkfish, fermented mushroom and leeks, Olly paired Morrison’s Marques de los Rios, Rioja Blanco Reserva 2018 (£13).

With Jane’s Christmas sticky figgy pudding with Nesselrode no-churn ice cream, Olly paired De Bortoli Show Liqueur Muscat NV, Available at Oddbins (£14).

With Sophie’s ‘Heaven’ choice of Pan-fried sea bass, poached oysters, sage, capers and brown butter, Olly paired Specially Selected Italian Lugana 2020, Aldi (£6.99).

Catch up up on iPlayer HERE!

Olly made an ‘Olly Daiquiri’ for the kitchen. Here’s the recipe!

Blood orange and grapefruit daiquiri

This simple daiquiri makes a lovely celebration cocktail, perfect for Christmas!

INGREDIENTS

For the red wine syrup

100g/3½oz caster sugar

100ml/3½fl oz red wine

For the daiquiri

60ml/2½fl oz aged rum

22.5ml/1fl oz freshly squeezed blood orange juice

22.5ml/1fl oz freshly squeezed grapefruit juice

7.5ml/¼fl oz red wine syrup

1 tsp soft brown sugar

1 orange peel, twisted

METHOD

1. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month.

2. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist.