Matt and Lisa revamp classic festive dishes such as roast goose with prune and Armagnac stuffing. Recipe Rundown Taste: Spicy, rich, all-around savory. Olly creates the perfect cocktails for the festive season. Denise Van Outen welcomes Levi Roots to her Christmas kitchen. Eric bakes a selection of sweet masterpieces for the Christmas table. Spread the ingredients out on the baking tray. Inspired by Florence's fashion, Giada hosts a cocktail party near the city's famed Duomo. Ree Drummond celebrates the holidays with special seasonal eats. Remove to a plate, then brown and crumble the chorizo, and remove to paper towel-lined plate to drain. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Giada visits the filming locations of her grandfather's movie, 'Hannibal'. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties. The six remaining bakers work in teams to create a brain-themed dessert. In Philadelphia he checks out a Jamaican joint's jerk chicken. Buddy goes up against glassblower Deborah Czeresko to make light-filled creations. Combine chorizo and onion in a large skillet over medium heat. All rights reserved. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. Giada De Laurentiis prepares a meal inspired by ingredients from Sorrento. At a local Italian eatery Giada creates a "daily special" for lunch. Drizzle with olive oil and season with the spices. Remove from the pan and set aside. Add the onions and boiled potatoes and saute until brown, about 12 minutes. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. Reza presents a show-stopping Spatchcock quail with jewelled rice. The final two teams battle it out to impress the judges with their incredibly terrifying displays. The five bakers craft creative Christmas cards out of cookies. Jamie offers insightful tips on how to make perfect party treats and tasty finger food. Giada meets her family in the Tuscan countryside for a reunion. Omar creates a show-stopping Spanish Christmas meal with wine buff Peter Richards. Rachel Khoo explores the world of chocolate with the most delicious festive sweets, bakes and desserts. Matt cooks a luxurious seafood risotto and Lisa visits chefs for their favourite festive treats. Then they’re tasked with making cookie garlands featuring smoky ingredients. Giada takes a boat trip along Florence's Arno River and enjoys a picnic with family. Jamie prepares the centrepiece at every Christmas - the turkey. Sauté until the potatoes start to soften and turn slightly brown; then add the chorizo and onions (or scallions). Courtney Quinn and Jason Chatfield pick the winner. The five remaining bakers turn cream puffs into "scream puffs". Cook potatoes in boiling, salted water until soft. Tiffani and her husband, Brady Smith, host a holiday party for their famous friends. Dishes include glazed baked gammon with tangy pineapple chutney and chef Marcus Bean cooks lamb stew. Which team will fail to impress and get sent home? Denise Van Outen welcomes celebrity chef Lisa Faulkner into her Christmas kitchen. Giada celebrates the pizza of Naples by using her fresh Neapolitan-style dough to make broccoli and sausage and spinach and pancetta pizzas in an outdoor oven. Thomasina Miers is on a mission to add a bit of heat to some traditional Christmas dishes. Matt prepares roast turkey with spiced butter and Lisa makes a bitter chocolate and orange liqueur tart. Eric makes a show-stopping clementine and pomegranate cake. Giada samples some of Capri’s most delicious pastries and sweets. Valerie Bertinelli and Duff Goldman challenge the young bakers to fill a fireplace with scrumptious sweets. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Jeni Barnett welcomes French pâtissier and chef Eric Lanlard into her kitchen. On her menu is pan-fried zucchini with anchovy vinaigrette. He shares his recipe for the best roast potatoes and tips on the best use of leftovers. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Matt and Lisa serve up the perfect food for gatherings with guest actress Denise Welch. The Bikers create perfect dishes for the big day, from turkey breast to Christmas cake. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. The Hairy Bikers show off with glamorous festive dishes, such as lobster mac and cheese, to impress any guest. Giada prepares a picnic to enjoy by the pool. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Buddy Valastro competes against Lego artists Corey and Travis Samuels to build the most unique toy. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Sumptuous dishes include a fantastic beef Wellington with silky Madeira sauce. Sprinkle with a little paprika and season. Jeni Barnett welcomes champion of British food, Andy Bates, into her kitchen. Giada samples some of Capri’s most delicious pastries and sweets. He shares his recipe for the best roast potatoes and tips on the best use of leftovers. On her menu is pan-fried zucchini with anchovy vinaigrette. Transfer to a serving bowl and serve. Recipes include prosciutto broth with farro and branzino puttanesca. Giada creates a lovely dinner as the sun goes down over the Ponte Vecchio. Lisa cooks up her famous sage and onion cauliflower steaks. She enjoys lunch with her daughter and makes lemon crepes with almond mascarpone. Jamie Oliver, celebrity chef and food fanatic, wants to show that Christmas can be fun with a collection of traditional classics, alongside new ideas and fantastic party food. Guy Fieri is on the road to sample first-class seafood. Giada celebrates her grandfather Dino's love of food by creating some of his favourites. place the potatoes in a pan, cover with water and bring to the boil, simmer for 5 mins. Matt prepares sweet and spicy chicken wings and Lisa creates mini sticky puddings. Giada visits the filming locations of her grandfather's movie, 'Hannibal'. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Sweet Potatoes with Chorizo Recipes Twice-Baked Sweet Potatoes with Chorizo Paleo Grubs olive oil, red pepper, garlic cloves, yellow pepper, chorizo and 5 more Black Beans and Sweet Potatoes with Chorizo Randall Beans Giada De Laurentiis is in Florence preparing a Tuscan-style lunch. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Cook for approximately 15 minutes or until the potatoes have browned. Denise Van Outen invites master baker Eric Lanlard into her Christmas kitchen. Recipes include prosciutto broth with farro and branzino puttanesca. Prepare the Sensational Chorizo based on the instructions on the pack. Matt and Lisa serve up food for when friends come to dinner. Denise Van Outen welcomes Spanish chef Omar Allibhoy to her Christmas kitchen. Giada hosts a cocktail party on her villa deck for neighbours and friends, serving Italian cocktails along with small bites inspired by California. She cooks ravioli alla caprese and acqua pazza. Denise Van Outen invites wine connoisseur Olly Smith into her Christmas kitchen. Add potatoes, water, and garlic; stir well. Lisa cooks up her famous sage and onion cauliflower steaks. Buddy’s piece depicts an amusing Christmas Eve accident. The menu includes roasted beets with cherries and pistachios, and lamb osso buco. These cheesy mashed potato and chorizo empanadas are super simple to make – and are perfect for using up those leftover holiday mashed potatoes! Andy whips up a delicate halibut accompanied by mussels and langoustine. Giada visits her favourite bakery in Sorrento. Giada celebrates the pizza of Naples by using her fresh Neapolitan-style dough to make broccoli and sausage and spinach and pancetta pizzas in an outdoor oven. Dishes include pan-seared branzino with tomato and capers, and fresh citrus with gelato. Denise Van Outen welcomes Levi Roots to her Christmas kitchen. Ease: Super easy. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. A panettone winter pudding bombe with ice-cream is one of many delicious alternatives on offer. Giada draws inspiration from the creativity of Capri’s local seafood restaurants. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Which team will be crowned winner and take home the $50,000 prize? Her stylish menu features crab arancini and avocado white bean dip. Judges Jason Chatfield and Courtney Quinn decide whose piece tells the best Christmas story. She and the chef make pan-roasted asparagus with crispy fried egg and Sin City cookies. Next, they make scary mask desserts to try and spook the judges. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Giada is in Scala for lunch after a game of bocce with the locals. They enjoy marinated salumi sandwiches and tomato, avocado and escarole salad. The Hairy Bikers show off with glamorous festive dishes, such as lobster mac and cheese, to impress any guest. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. If you want to reduce the amount of grease in the meal, cook the chorizo and bacon separately and … 290g Mexican pork chorizo, casings removed, 450g red skinned new potatoes, cut into small (1/2 cm) dice, and boiled. 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