At Home for the Holidays with Gordon Ramsay

[Music] do [Music] this [Music] so [Music] [Applause] [Music] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] so [Music] [Music] [Music] uh [Music] hello and welcome to our home for the holidays honestly i am so happy you've all joined me here today and right now we're coming live from my home in l.a and because i'm live trust me and it's the holidays christmas is beckoning i will be on my best bloody behavior okay let's be honest i know it's been a crazy year but i just want to say a big thank you to all of you because we're just shy now of nearly 20 million subscribers on youtube and that's from around the world uh different ages from the age of six to ninety six and everywhere i travel they're always saying you know we love these scrimmage recipe and um can you show us again how to cook more steaks so a big thank you and with that 20 million subscribers it sort of relates to you've watched this face nearly three and a half billion times honestly i couldn't be more grateful for the views and i can't wait to show you more exciting content across 2022 so big thank you um let's be honest and let's take a moment reflect over the last 18 months i've been so impressed to how well you've all been cooking and if there's one thing this sort of locked down pandemic tough times has made us appreciate how important food is across the table and the importance of breaking bread and sharing stuff so trust me i'll be watching your videos very very closely so the holidays only days away i'm guessing the majority of you still haven't planned what to cook well the good news is today i'm going to help solve that problem with my ultimate holiday meal and this is quick delicious but more importantly easy to do so the menu first off we're going to start off with an amazing pan-seared scallop with a delicious butternut squash puree and that's going to be lifted with an amazing pomegranate slaw so it's going to combine that sort of earth and the sea and that fresh of the slaw is going to be incredible then on to the main um rumors have it that the old turkey those things are sparse okay they're there's a little bit salt after so i've lined up a chicken thigh and it's a delicious lemon herb chicken thigh with a crispy bacon gravy and it's this sort of go-to perfect comfort uh dish that when you see hits the table i promise you everyone wants to dive in there then we're going to move on to some exciting sides because everyone struggles cooking vegetables properly so i'm going to show you an amazing way how to elevate a leek um and when i say elevate a leak i'm talking about a braised leek um and then i'm going to show you again how to do some beautiful roasted vegetables all in one pan and then to lift it up um i'll show you how to make a very simple delicious salad that is stress-free but is a great eye-opener at the table and then the grand finale will be an amazing stunning panna cotta um 90 of this is all about the prep okay and so if we get the prep right the cooking becomes easy and as a chef i've always been asked everywhere i go what pans you use what knives you cut with and i say it's all down to the personal choice and so um pans for me is like it's like driving a car and so hex clad and i've been working together for the last two years and developed these amazing pans but more importantly i need to feel the handle i need to feel comfortable the non-stick element is amazing but it retains the heat and you'll see across this live cook that we're coming out of the oven onto the table and these pans are just that good and diverse and because we're live and you know i love going live and let's be honest every chef on the planet cooks live every night in the restaurant so you'll see proper cooking no editing and just just just some magic between you and i and across this cook we'll be doing some live questions and i know i've got uh questions coming in from the outer hebrides in scotland uh right down to san diego um but we're here to cook and i'm glad you're with me on this journey and we're live okay promise not to screw it up follow things carefully come in with those questions and i just like to show you that i'm very lucky to be where i am because of the talented team that are alongside me not underneath me not on top of me but side by side and you think i'm on my own but um patrick would you just pan to the entire team and just say hello justin cello back little wave there you go nice jumper by the way justin mandel beautiful so we've been here since five o'clock this morning setting this thing up and like i said no editing is live and a big thank you to youtube um for giving me this opportunity to show you how to make christmas a little less stressful right um let's get on with the cooking um chicken thighs first um why am i using thighs um honestly i prefer using thighs that i do with the breast especially when you're braising this thing okay first off get the pan nice and hot okay we want to get that heat up get that cranking i'm going to sear off the chicken first and then give it a really nice color that is really important okay and this thigh meat is unique because it can take a really good sear don't put anything in the pan until you're ready how many times i've watched people put oil in the pan they go to use it it's burnt so get everything ready first and then go into the pan lift that chicken over we'll start off a little bit of olive oil in there crank up that amazing heat so this is a really nice sort of braised chicken thigh and the nice thing about this is that you know even cold the next day is delicious a couple minutes in the oven but it retains everything okay skin side down first into the pan hear that noise that crispiness so get that sears beautifully we're gonna put some color on the chicken how many times you said it yes no color no flavor wash my hands just in case the old uh salmonella police are watching me i'm not talking about salmonella the twins let's go i'm talking about the salmonella please hands nice and clean right get that chicken really nice and seared i've seasoned the skin i'm gonna season the side now with the bone okay now i'm gonna put a little touch of heat in there that's the chili flake and that is gonna help lift that amazing flavor now from there season at the top i don't like adding flowers to thicken things i like to cook the flour out that's really important just crank that heat up again and you'll see when this pan goes into the oven what i'm talking about in terms of how it comes out and onto the table sits on the trivet and it's a beautiful beautiful dish now i said you lemon with the chicken why it's going to lift up that flavor and it's going to make this sort of gravy less rich and all we're going to do is just top and tail the lemon okay and then stick that in literally into quarters now i love this dish and we're using the thigh the drum is equally delicious and the lemon just missed the flavor but before i turn that chicken take a little tablespoon of flour into a little sieve okay and just lightly dust the chicken with that flour i'll explain why this is going to help the base of the gravy okay and more importantly as we roast that flour off it imparts an amazing flavor and literally helps give the sauce a little bit of a body which just lifts up that nice richness now check one first when you turn something in the pan don't continue turning unless they're colored okay so make sure that you've got cut on them first before you turn them crank the heat up because this side of chicken we're going to turn to now it's cold so it'll bring the temperature pan down so over over now look at that color beautiful and now we're going to sort of fry that flour and that's going to make this amazing really good rich gravy this thing can be done in the morning and then left in the evening and put back in the oven for sort of 15-20 minutes to reheat it's just a it's an easy dish and espresso in our household with so many kids it's just sort of if you get out of jail card and i know you know everyone's stresses about that bird the turkey etc chicken is a great alternative especially across the holidays and even if it's a sunday lunch it's a great way of doing it now in there let's lift up a little bit of fragrance okay a touch of time just sit in there i like keeping it whole it's easy to take out what happens all these little buds come off the stem flavor the chicken you just take out the stalks big deal grows me the same way okay a nice big stick of rosemary now from there i've got good color on the chicken okay i'm gonna do now is take that chicken out and you can hear those herbs crashing away so beautiful from there once that's out keep the heat in the pan okay i'll explain why now look at that that flavor is beautiful okay in with my bacon okay and this is where we start to build up those amazing flavors bacon goes in useful lemon bacon amazing onions in now i've got a bit of heat in there with that beautiful chili okay when you get chance to cook chili flakes so early on they become less powerful and it sort of brings the heat in a very mellow way but look what's happening now is that bacon but amazing flavor the lemon is really sort of bring down that heat but more importantly with all that flavor from that chicken in there now this is a beautiful cider again it just lines up the flavor it lays the pan with a touch of cider literally half a bottle okay and then from there mix that in and what we say deglaze it's a bit of a chef thing all we're doing is just washing the bottom of the pan okay and what we're washing washing that flavor that comes back up into that amazing chicken from there take a little touch of stock okay i'm going to use chicken stock because it's chicken you can use vegetables if you wish but be stock a little bit too heavy a little bit too rich so look lift that up now bring that back up to the boil and then from there put your chicken skin side up okay and literally sit that back in that amazing flavor right really important now here's the here's the magic lemon started to sort of disintegrate what actually happens that lemon sort of breaks down and gives a nice little sort of bitter flavor to that chicken bring the temperature back up which is really important i'm going to set a little touch of chili on top so that skin gets even crispier i'm going to get some more lemon okay and zest on top of that chicken and so this is going to make it really fragrant and the reason why i haven't covered the thighs in stock is because i want the thighs to absorb all that stock okay the skins get nice and crispy that bacon to render down and we make this sort of nice lemony herby delicious gravy i have nightmares with the word gravy because it's that sort of stodge that looks like your granddad's wallpaper paste from school so i want to lighten things up with a gravy and make it really exceptional from there a touch of seasoning on top what that does it helps get rid of some of the moisture from that chicken we've lost a lot of seasoning because we're turning it and tossing it around but i want that skin to get nice and crispy we'll see why in a minute now season on top and what happens now the thigh absorbs all that stock the skin gets nice and crispy and 20 minutes later you got this succulent juicy thigh delicious and it's crispy topping and underneath this nice lemony herby gravy right told you it wasn't that difficult job one done in the oven we go with that okay high heat around sort of 320 330 now next i'm always asked um leeks you know what we do is a is it a leaking potato soup what else can we do with leeks so i'm going to show you how to do something pretty stunning and elevate these leaks they're going to be sort of braised pan seared and then cooked with a beautiful miso glaze and something quite sweet about a leek and when you add meat to it so such a mirin it's mind-blowing it is absolutely delicious so over here please um richard patrick just panned down so these leaks they've been um peeled the outer leaves have been discarded cut in half and all i do is just dump them in water okay and that opens up all these little flaps and it stops the sort of sand from hiding in there and you sort of vigorously push it down and that just cleans your leak nothing worse than the dirty leak at christmas let me tell you pan nice and hot i'm gonna get the uh olive oil in because i want some rich texture to these leeks and when you think how cheap these leaks are you'll see the transformation this flavor profile on a freaking leak okay it's something that chefs use for a stop we're gonna braise them and they are so delicious so get that oil nice and hot in we go with the leeks what i've done here is i've kept the root on so that holds the whole thing together as it's braising if we took that off they'll disintegrate and separate so hold the route on if it's clean it's edible okay once that's cooked beautifully it literally does hold the whole thing together leaks into the pan okay roll them over and just push them together almost like sort of sandwich them together now from there once we start to get that color on there okay leeks is a very hard vegetable to get right so lightly seasoned salt pepper colour them nicely okay again from there a little touch of chili flake you can lift that up and then watch once we start to get that color on them turn them upside down turn them back over and look at that beautiful color so good now we've got that flavor in there from there a little touch of stock just a touch of stock spray beautifully in keep the heat in the pan and now in with a miso okay so i'll just let this down with a touch of stock and then just spoon that over the side of the pan and the miso is going to add some texture it's going to sweeten things up but such a lovely way of cooking leeks and they're going to be like a fast braise so tasty next from there i've got a little touch of sweet soy okay that's going to enrich in it and give a little touch of saltiness to those leeks delicious after that a little hint of some maple and what that does it just helps caramelize the sugar from the leeks and then of course a tiny tiny amount of sesame seed oil tiny and then finally for some acid mirroring okay it's like a nice tablespoon of mirin now look at the flavor in there honestly all i do next is get my garlic and just sip the garlic over the top of those leeks bring that to the boil okay put a little touch of butter in there just in the side it's going to enrich the amazing flavor of that braising and like i said these leaks take at least 15 to 20 minutes in the oven but the flavor of these things is off the charts touch more stock so it's not too thick and you're gauging this now okay recipe's there as a base okay not to be copied but as a base for you to elevate bring that to the boil and then into the oven now watch chicken's getting nice and crispy boiling away and we'll put the oven crank it up a little bit put the leeks at the bottom of the oven so they sort of help beautifully browse so good turn that up and then we are motoring right good well done so chicken's in we're 20 minutes in chickens and leeks are in um vegetables we always worry about so many vegs and the variety we know how important veggie is so i'm going to show you a really nice sort of cool way of elevating those roasted vegetables um really important now from there i've got my onions my turnips parsnips just cut them in half half again and then into quarters everybody worries about the stem if you cook them properly the actual stem purees and so sometimes we take off too much of the stem the actual parsley overcooks so i just like to take the tips off because they burn and then from there literally slice these down into half and then each one into a quarter okay but the flavor is incredible and the only way to do this properly is to gauge how long each veg takes okay so i've got my parsnips with them i'm gonna slice some beautiful fresh ginger and that just lightens the flavor of that roasted vegetable finish ginger when you roast ginger it's just so delicious so i've got my carrots my onions my turnips and my beautiful parsnips okay now gauge it what's gonna take the longest to cook honestly it's gonna be the carrots they're gonna take the longest so start off with them first now oil in get some really nice color on those carrots okay these are beautiful rainbow carrots just washed not even peeled then from there i'll get my onions in okay sit them there beautiful whole onions just slice into quarters and then my turnips and look these turnips again just wash don't peel them the flavor in that skin is incredible again touch more seasoning beautifully roasted some pepper and then on this side of the pan i'm going to go in with my amazing parsnips you know we're always worried about serving vegetables separate i'm saying look cook them independently bring them together at the end so it's a great way of serving a wonderful bowl of amazing vegetables especially across the holidays okay so carrots onions turnips parsnips and then i'm going to just sprinkle that fresh ginger all over them now ginger in beauty done touch more salt okay and then from there a little bit of chili flake in there i've got the heat in the pan and now i just want to get that colored beautiful so i don't like blanching a lot of vegetables i like cooking them from raw in order to really sort of taste the flavor of those vegetables really important so now we're going to go for the mix up and start literally mixing them up i said earlier 90 of the battle is when we absolutely get prepped properly and learn to delegate coffee holidays give jobs out to members of the family whether it's chopping or peeling and so you can just focus on purely the cooking so i love this pan because it's nice and wide it's shallow sides and it's just almost like a sort of modern version of the wok for the vegetables it is beautiful now from there i've got a little type of butter in with my uh roasted veg okay and that's going to cause a really nice little nut brown flavor they won't burn because i started off in olive oil okay butter generously done okay and then from there let that butter melt now you could add a couple of sort of tablespoons of water i like to put a little bit of stock in there but look look at the flavor and the thing about cooking vegetables all at the same time just make sure they're cut evenly okay so from there a little bit of my stock around the outside beautiful so beautiful and then from there i'm going to pop them into the oven they're going to cook down i'm going to absorb that stock that butter that flavor and just look at those colors the colors are beautiful into the oven we shall go now here we go there's three main things already done in a way that it's sort of become a little bit less stressful and i think for me the most important thing is understanding the essence of that prep i'll quickly show you my chicken where we are because we're live and there's no swap outs but just look i've got a pattern to come look at that that's bubbling down that stock is reducing beauty the skins get nice and crispy all those flavors are permeating those thighs and is absolutely lifting the flame this is chicken thigh for god's sake they cost 55 pence each or a dollar and then check out the leaks these things are beautiful so beautiful again i can tell whether cooked or not when i put my knife in there and there's a little bit of resistance okay you want that knife to sort of go through like it's butter but when you take these leeks out sometimes i just have these these leaks for tea dinner tea is what we were growing up it's called tea and if i grated some parmesan cheese on there and grated them with the grill it's just the most elegant way of ever eating a leek right good leaks in chicken in vegetables in once you've got that done it's sort of it it creates a lot more freedom because you've got those main issues of that party menu off your shoulders so um i know we're live when we go and get some um some questions now um we have a question there justin please yes hello oh hello hello kim questions from around the world right now we'll start one with david from belgium david from belgium david from belgium wants to know how long does a turkey need to be in the oven uh david come on it depends how big your bird is well first of all you know they should be cooking minimum two and a half to three hours i always say um way out the bird um and then devise the time according to the weight but the secret of cooking a great turkey is letting it rest for as long as it cooks and more importantly baste you know those birds need basting and if we don't sort of open up those legs at the side and basting between those thighs um you're going to have a raw sort of thigh and an overcooked breast so base base base minimum should be two and a half to three hours but i promise you now if you let it rest and the secret behind letting it rest is turning the bird upside down halfway after you rest it good question good luck by the way uh char from the u.s wants to know how can i make scrambled eggs more luxurious for the morning after thanksgiving uh for breakfast or brunch using last night's ingredients ciao really you've not watched youtube i think we have 40 million viewers now watching that incredible uh gordon ramsay recipe for scrambled eggs um so it's a big staple across a brunch i like to make those eggs a little bit fluffy finish them with things like smoked salmon or any smoked fish in there it's just beautiful but the secret behind any great scrambled egg is put a tablespoon of creme fration that stops the eggs from overcooking but more importantly absolutely makes them light and fluffy okay so yeah that's really important good question um let's see let's go to eddie who's asking she i love a christmas dinner but i still have some questions is it better to put a dry rub on a turkey or a wet brine eddie eddie eddie it works both ways if you've got the space to brine uh a turkey then that's great uh really good indeed and so for me the secret of a great turkey is on that rub so when you're not brining here's the tip do that dry rub the night before and rub all the skin all over with that beautiful combination of those spices and those herbs and then on the morning when you cook it a line line underneath the skin with that beautiful scented butter and that will prevent that turkey from coming dry but i always go brine if you can't brine it then i promise you seasoning and marinating your turkey the night before so those herbs almost stain the color of that skin line it with butter underneath you'll have an amazing turkey for holidays uh i am human wants to know how do i make my roasts more moist i've always noticed that when i'm making my roast in a crock pot it's always dry even after adding broth wow wow so um dry rice nothing worse than that any good roast needs to be it needs to be based it and also it's about the stock what kind of stock have you got in there and i always say start off with an intense heat get that beautiful color on that uh whether it's a tri-tip whether it's a rolled sirloin whatever it may be but get the color on it and then shut down the heat and let it cook slowly but as it's cooking i promise you get a ladle of those juices and keep on basting if you're short of juices at the bottom of your tray just get some butter and stick some butter on there if it's coloring too fast get some foil and put some foil on there and take it off for the last 20 minutes to cook nothing worse than a dry roast uh mary from oklahoma wants to know what are some good salvaging tips like say your pie isn't setting but the crust is already burned or your stuffing is too soggy what would you do mary mary mary um nothing worse than a burnt crust um that's a really good question when we make pies at sort of christmas holidays we tend to make all the beautiful ragu first and cook the pie crust separately on a flat tray and then depending on who you've got coming around cut them out with cutters your pie crust so you heat up that chicken pot pie for instance and then garnish it with pie crust pie crust cooked can last three or four days in a normal kitchen you just flat it through the oven and so don't worry too much about doing the perfect pie crust cook the crust separate sometimes and add it to the pie at the end it worked beautifully especially quite a very busy time um lily from the uk wants to know what are your tips for the ultimate roasties and what's the best way to use up leftover turkey lily lily lily um really good question so um roast is you know we've all got leftover roast potatoes in the fridge okay and the big one for me is to get them nice and firm and then to get a grater and grate them okay and if you get this grater it's almost like a sort of hash brown and you grate them chop up some scallions or spring onions or red onions and then fry them and it makes this really nice potato hash so do not waste those leftover roast potatoes i promise you grating them or even chopping them fine and making this lovely sauteed hash brown that with an egg on top a little devil of hp sauce honestly uh that for me is perfect leftover turkey every year we get asked the same question um you can't beat a beautiful turkey noodle soup and use that carcass to get a great stock shred all that meat from there and then drop in things like tiny little bits of orzo fresh vegetables in there and so you've got this amazing soup because sometimes we get a little bit overwhelmed we just want a nice big bowl of turkey broth soup that is a great way of utilizing it i'm fed up with everyone saying curries and do this to that you cannot beat a turkey broth noodle soup perfect right last question no justin don't be tight it's christmas i know come on susan susan from new york times are you on a date tonight i'm not definitely not um susan from new york wants to know why are you taking my son away for three thanksgivings in a row that's unfair mrs mandel um we're off to patagonia we're going to this extraordinary uh part uh of south america i didn't realize it fell on thanksgiving um but hear me out i promise you he's got you the biggest present he's ever bought in his entire life he's trying his eyes out he's asking for discounts but he's coming back and i promise you now he's got some sweet treats for you um and uh i'll bring him back in one piece thank you for that really it's the holidays i have to ask right thank you happy hanukkah happy hanukkah thank you happy holidays happy hanukkah uh right uh back it's the most important part the cooking uh butternut squash okay this puree is so delicious you're having three amazing girls they go veggie from time to time vegan from time to time or they just have this beautiful butternut squash uh soup so we cut the squash in half we season it we bake it in the oven for 35 40 minutes and then we scrape it into a pan blitz it into a puree and it comes down to this amazing wonderful incredible puree this can transform into an amazing soup for us at christmas or it can be added as an amazing vegetable but it's just such a lovely thing to have done across the holidays a butternut squash puree so diverse now i just want to show you one more thing i get these leaks out okay and then i'm going to start with amazing scallops have a look at these leaks honestly this is incredible because the flavor inside these is beautiful it's going to want to make you run down to the shop and leeks just look how soft and delicious they are when you pick these up honestly they are so freaking delicious it's just a great way of eating a very humble cheap vegetable beautiful right check out my chicken that's 25 minutes in there still not done but getting nice and crispy really crispy right scallops as you know i love this dish because it's quite luxury at christmas or around the holidays so it's a special treat the secret is in the cooking i've done it many times so i'm gonna do it again today because it's quite magical for me i'm cooking a skull up beautifully um hand dyed scallops i've taken them out the shell they're off they're sort of coral we save that for a little bit of stock but the sheen on these things are just beautiful a little secret dry them between a towel overnight takes out that moisture therefore we get a nice color on them i call that the fat side the shiny side that's the top of the shell that's the bottom it's the top that goes into the pan when we go at twelve o'clock one o'clock two o'clock three o'clock four o'clock so we go around in a clockwork formation so as you know to come back to the top to turn the first one so they're perfectly cooked and i'm quite stickled for cooking these things and many times i've eaten them in restaurants they've tasted like the inside of a freaking golf ball so i'm going to show you how to cook these things beautifully and as an appetizer a starter or even as a main course it goes so well the garnish for that i've got um some cabbage and i've turned this into a beautiful little uh slaw red cabbage uh white cabbage and then i've got some pomegranate hazelnuts and a little bit of a amazing quince beautiful quinn vinaigrette it's very tart it's acidic and it goes well with the sweetness of those scallops okay first off um let's get the pan nice and hot for the scholars okay now get that heat up nice and high okay the secret here is 90 seconds in the seasoning 90 seconds in the pan a nice season first okay and then literally scallops go in i like to use little amount of salt rock salt is so much better than the fine salt pine salt burns the rock salt sort of helps to crust the scallops and it does taste so good but it's such an easy dish once all the guests have sat i like to think of this starter as something can be done and then literally step away from the table slaw done scott's roasted sure done serve and then let them dive in and understand how much exciting flavor is going on there okay pan nice and hot okay trust me it's gonna be worth it scallops in first okay let's start off like i said down 12 o'clock in one o'clock gas is getting a little bit too high so i'll come off the heat okay just come off the heat nothing wrong with that at all it's columns in now only cooking them once okay so be very smart i don't panic about a hot pan just take it off the heat don't throw anything in there don't douse it down just literally take it off the heat and the ice coldness of those scallops okay will cool down the pan instantly then we put it back onto the heat now we've got that beautiful sear going on 12 o'clock all the way around whilst they're cooking with my salad um dress it nicely okay when you dress salads less is more in terms of the vinaigrette okay because that acidity kills the cellar which makes it watery so be very smart how you dress salads less is more okay from there we'll sprinkle my beautiful pomegranate seeds over some chopped roasted hazelnuts okay and then just a little touch of lemon lemon zest again i'm a stickler for lemon zest because it's free every lemon and lime and orange there's so much less there use it to liven things up okay that's the garnish ready now have a look at these scallops okay i'm gonna bring them over here a little bit so i can just show you when we turn these things i go to 12 o'clock and turn them over twelve one two three four five six and seven look at the color on those back onto the heat really important now colors there keep that momentum up okay really important from there take your lemon i've taken the zest we should never throw a lemon in the bin or the trash unless we zested it okay i've got some beautiful dried cranberries going into the slaw and then to elevate this get a nice bunch of fresh mint and just roughly chop that okay lift that up and give it a chop but chop it once okay i want the freshness in the slaw don't over chop your herbs i want that flavor in that slaw okay beautiful now 30 seconds those colors are going to come out lemon sits on top of the scallop a little douse just a touch and then literally 10 seconds before those scallops come out this is where my butter goes in okay but it goes in and this is where it turns into like a benoisette they've got a really nice nutty brown flavor and that's going to mar and match the flavor the hazelnut in that beautiful incredible salad okay beautiful now touch them and they should be a little bit resistant just like taking your pulse justin take your full skip give it a pulse take it take it how soft is it tell me i'll buy you one for christmas okay there you go scallops out okay i'm going to go around clockwise like i said to put them in the pan so they're all cooked evenly so the last one to take out is the last one i've put in the pan really important i know that sounds a little bit petty but for me it's so important season that over the top now let them sit there for 30 seconds okay oh my goodness and this is where we start to lift these things now as it hits the table um how do i go on there okay so with my puree first off let's start off with a nice dollop of scallop from there one generous one is puree this flavor the combination is incredible i cannot tell you and as a sort of little appetizer you know one nice beautiful scallop it is just so tasty again when we sit these things on the plate the round part of the scallop goes to the round part of the plate so that just sits on there nicely round around generously the color is exceptional the smell without butter in the end is just beautiful so sit them on there okay and then from there get your slaw okay and just lift that nicely i said you've dressed it lightly okay and i'm going to do now is just drop a little touch of slaw in the middle of those scallops and the puree and you sort of scrape that off with the mint and the puree and it's just so luscious clean and fresh and then i'm a stickler for heights i just like a little bit of hype on the plate and then finally from there get my lemon and just sit down there if that doesn't scream holidays festive party i don't know what will a little touch of that quince vinaigrette okay and let that sit and run into the puree when you start tasting that butternut squash puree with that incredible quince vinaigrette and the roasted scallop it is so tasty and there's the beautiful scallops so my leeks by scallops and next you can see it all come together now right it's all happening my vegetables oh my goodness me i want to test and just glaze them over and look at them again just check them go into the turnip first knife is just running right through passing it done right through soft and elegant and the nice thing about that now that i've got that beautiful glaze on there because everything's reduced down i get my fresh herbs i'm going to throw that over there okay and then literally give them a little toss and just let them sit there with those fresh herbs on top that's a beautiful way a stunning way of cooking fresh vegetables scallops oh my goodness me wait do you see the chicken it is ridiculous so beautiful and we are not quite crispy yet but it's gonna get there three or four minutes so scallops done vegetables roasted leeks elevated into the premier league salad again just having that amazing sort of connect with my girls in terms of how important their eating habits are and trying to you know just make them feel at ease with eating an amazing salad and i love freshen things up so i always take a little box grater i get an apple a beautiful apple and i grate just great i get the apples out the freezer okay and i sort of just grate this thing literally to order as they sit down okay and then from there look blue cheese um i freeze this and it helps crumble over the salad beautifully bang that down when you see fresh grated apple over a salad it's just so beautiful it's like a little hidden gem and it gives that nice little fresh kick to a salad this is a little baby gem salad that i've just washed and cleaned and made sure that it's nice and crisp in the fridge and now we dress it okay less is more first off just get your spoon and just pick tiny little bits of that blue cheese and because it's frozen you get these tiny little bits there's nothing worse than a big lump of ice cold blue cheese in your mouth so just any more questions please not from your mum please i've got a question for you [Music] no no no no hold on hold on are you on a date tonight okay okay okay okay um no i'm just because of a few viewers in the outer hebrides in scotland that are young free and single would love you to come over and replicate this food and cook an amazing dinner yeah unfortunately we're in l.a i don't think i can get over this evening stop being a snob where's the wheel there's a way there's no supersonic flights yet ever seen braveheart yes there you go come on willie wallace you've got this salad back to dressing this thing lightly don't dress it too early okay dress until you're gonna kill the salad so i just like to drizzle this vinaigrette and we've got a little bit of persimmon here now so i'm getting very festive but just look if you have a dresser salad honestly it's gonna look somewhat weighted down and it's just gonna look sort of soggy keep it crisp dress lightly and then it's festive i've got some beautiful roasted walnuts okay beautiful roasted walnuts and then finally a little bit of a there's a little bit of sort of ramsay trick it's just a red wine shallot sort of crispy delicious amazing onion on top of that okay now from there that is a salad i'm telling you now that is the ultimate salad so so look at me let's recap we've got the scallops roasted vegetables braised leeks a beautiful salad and then i'm gonna bring out the chicken i can't tell you how excited i am i know haley's behind the team are here but there's no swap outs this is live and it just goes to show you get this thing done beautifully you ready justin you ready you should be running with all the ingredients to scotland on this and cook oh my goodness look at that come on now you can't even identify any flour in there okay you got that beautiful bacon lemon onion gravy you've got this crisp amazing hear that it's the sound of justin brushing his teeth in the morning that is crisp that is crispier than his wife runs on his first date on tinder i'm telling you that is the way to cook a perfect chicken now we all have a little bit of sweet tooth and we like to indulge so i kept this very simple and i've done an amazing panna cotta it's a bit of a show stopper as you know it's beautiful vanilla cream and milk how do you set this thing i use very little gelatin sometimes you use a caramel to set my beautiful harry potter's in but something can be done the day before and brought out and just finished at the table so here we go right thanks honey so these beautiful little amazing nuggets so first of all they should just wobble beautifully the perfect texture and so don't over set them because you want that amazing flavor going on inside and that's just a creamy vanilla infused set custard is delicious i've got a little touch of a pomegranate production and that's just going to sit on top and just pour them over don't go crazy okay and let it let it let it sort of just drizzle out oh my goodness me and let it spread beautifully okay and then from there it'll form this beautiful little film across that sort of seals the deal i've got a naughty drip that irritates me and then finally some beautiful little shaved chocolate okay i like the sort of dark chocolate milk chocolate it's beautiful white chocolate is lovely and then for that crunch just a little pomegranate on top and when you get these blocks like this you know the easiest way to get them really nice is freeze it and then get your knife and literally just pull and pull the knife towards you very carefully stop halfway and then literally look got these amazing little shards that just go on there okay and that is a beautiful way one more again nice and carefully flat knife down and then look at these beautiful little shards no need to temper chocolate the long way around just on top and there we have a beautiful stunning dessert that i know justin mandel is now packing his bags and on his way to the highlands in hope that he cooks a delicious dinner but hopefully his mum stops nagging me that hopefully gets a serious relationship across 2022 and there you go a perfect holiday meal just take a look how beautiful this is and i know if you follow the instructions and just get inspired about what we've just done um you can recreate this okay i promise you 90 of the battle is in the prep good luck to you all i'd like to say a big thank you across the planet for tuning in today because i love this kind of stuff okay and the comments coming in honestly justin's not going to be lonely at christmas i can't wait to see your dishes take me in when you get a chance to cook them and who knows i may even react to some of them and you know those reactions for me are like you know it's it makes my day a big thank you to the amazing team here that helped put me where i am today but most importantly from myself and the entire ramsey family and even oscar who even at the weekend was standing up at the window and looking for father christmas six weeks out be here yourself young man have a very safe and incredible holiday take care and lots of love [Music] [Applause] [Music] [Music] you

Channel: Gordon Ramsay

Views: 988,304

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Hexclad

Id: kdN41iYTg3U

Length: 53min 57sec (3237 seconds)

Published: Wed Nov 17 2021