Christmas With Gordon Ramsay Part 2

Christmas food and just Turkey my passion is for perfection I'm cooking beautiful foods with amazing flavors and when it comes to Christmas you can have stunning food that looks a million dollars but doesn't need coffee earth or take forever and I'm gonna show you how to do it I've been a professional chef for over 20 years and have cooked loads of traditional Christmas dinners but sometimes I long for a change so I'm going to show you how to make delicious Christmas food without a Brussels sprout in sight when the ball starts moving put your cloth just go around that's not going anywhere now on the menu is my favorite Christmas treat an extraordinary honey glazed ham I've got a really nice spicy perfume to it it smells amazing as salmon salad nicoise that I've devised especially for Christmas every sliver or that salmon it tastes amazing the best winter soup I've ever made so with parmesan shavings and wild mushrooms and beef wellington one of my signature dishes that I've given a delicious Christmas twist it smells Christmas if the chestnuts the mushrooms and that nice crisp pastry I'll be showing you how to make festive snacks and puddings that are perfect for this time of year almost like sort of chocolate gold leaf and sprinkle it on top stunning hassle-free food for Christmas that looks and tastes amazing but won't make you stressed every Christmas my first chef secret for Christmas is be organized and get prepared in restaurant kitchens we call this Nizam PLAs getting vegetables chopped stalks made and sauces ready it's the religion by which all good chefs live I don't want to spend Christmas in the kitchen ignoring my family and friends when we're all finally together so I'm prepared with dishes that I can cook in advance that will last over Christmas adding a glazed ham to your holiday menu is a great way to get ahead it's delicious versatile and the ultimate dish to have in the fridge for any hungry guests who drop by Christmas would no be the same without a beautiful delicious honey glazed ham across that long Christmas period this get you out of jail quite easily ham salads ham sandwiches ham egg and chips this is a gammon what we could do now is cook it so it becomes a ham into a pan first things first the water cover it completely so the whole gammon cooks evenly the important part now is having flavoring their kerosene a leaks the more veg in there now the more fragrant the broth becomes once the ham is cooked that stopped his extraordinary mr. face to a fantastic soup onion not finely chopped and then homemade ham stock is packed with flavor so it's great for making soups sauces stews and risottos plus it can be frozen so it's there when you need it pan down chemicals lightly crush then to give it a Christmas flavor I'm adding crushed cry under seeds to cinnamon sticks and for aromatic babies up to the boil and then turn it down let it simmer and then skim it cooking a ham isn't hard but it does take time this 2 kilo joint takes two and a half hours to simmer before it's glazed and bait however it is worth it because it tastes absolutely delicious so the delays very very simple Demerara sugar Madeira that sweetens that lays basically a fortified wine color tablespoons in and then share vinegar again color tablespoons honey in nice bring out to the ball the longer you leave it on the stove the darker it becomes you want your ham really nice and dark then cook out the glaze for three or four minutes that I'll happy with lovely right the Gammons cook now onto the plate carefully snip the string nice and gently peel back get rid of the skin then crisscross it don't push too deep let the knife do the work stud it with some clothes look at it almost looks like they'll be no pineapple the blaze I'm just carefully cover start in the middle let it work round Oh God gently gently gently gently it's like um roasted yet and it looks amazing beautiful - that half the glaze over now into the oven 15 minutes it started to color get the rest of the blaze and pour that over look at it well the more efforts passioned and love you show the ham now the results of tenfold look at it every five minutes out of the oven and glaze again a back of the oven now a 190 degrees we're gonna baste and roast for 35 minutes delicious next I'm gonna make a pear and saffron chutney this is a fruity relish that works brilliantly with a sweet aromatic ham first things first slice the onion fry the chopped onion in olive oil without colouring it it's important part about this stage is the fact that we're gonna layer the chutney with textures from onion to Apple to pear and a nice little block of ginger grating the cheese's so the GIDA sort of disappears with the onions then add the spices a good grating of nutmeg followed by a teaspoon of cinnamon and a teaspoon of cayenne pepper to give it a kick delicious I recently spent a lot of time in India where chutneys originated and discovered that whereas British style chilies tend to be cooked and are usually quite sweet Indian ones uh normally fresh spicier and quite sour next Demerara sugar what's that sugar is disolved the white wine vinegar all in that's gonna give its really nice sort of sweet and sour flavor from there our fruit these are Williams pears pear is the star of the chutney so keep it quite rustic next add chopped cooking apples there Tanis gives a little bit contrast of the sweetness of the pears to give it great texture a handful of salt Ana's inter saffron this gives it a really nice depth a rich golden color saffron is the world's most expensive spice it's made from the dried stigmas of the saffron crocus flower and as a general rule of thumb the deeper the color of the threads the better the quality and to make it lighter the zest and juice of two oranges the orange and the saffron go brilliantly well together just squeeze that in there this chutney is brilliant with ham fantastic and sellers but equally is delicious with fish whether it's a roasted Cod a grill filler of mackerel it goes brilliantly well bring out to the ball cook that out for 15 minutes now tomatoes going at the end and that brings a certain amount of freshness to the chutney really helped you that nice texture mix that in literally cook it out for 30 seconds what's great about this chutney is that as it matures its flavor gets better and better and it will keep for up to six months fill up the jar and that is gonna deliver amazing flavor across Christmas look my goodness me that is fit for a king sir top with sumptuous past at mash and cream savoy cabbage this makes a deliciously different alternative to Turkey for Christmas dinner coming up on my hassle-free Christmas the secret of making my delicious pumpkin soup extra silky and smooth and it's a bit of a naughty chef's trick and I'm not a butter in there somewhere it blends it gets really nice and smooth tips on how I get my beef wellington gloriously succulent Seagrove overlapping the Parma ham is to make sure it contains all those juices coming out of the beef and my recipe for mulled wine with a difference lemongrass this makes it slightly Asian a little bit more sort of exciting but gives a really nice light twist to the wine my next chef secret is don't waste food Christmas is a really expensive time but with a little understanding of finesse you can use up every edible part of your Christmas shopping just like we do in my restaurant kitchens otherwise it's money down the drain soups are one of the secrets in a chef's Arsenal for delivering amazing flavor whilst watching the pennies my next recipe for sumptuous pumpkin soup uses the whole pumpkin the leftover ham stock and I'm getting the kids involved toasting the pumpkin seeds as a snack nothing goes to waste in my kitchen but most importantly of all the soup tastes absolutely delicious and with the addition of sauteed wild mushrooms it's fit to serve in my three mission style restaurant right listen I need some help okay I'm gonna make the most amazing pumpkin soup feel hairy it's very heavy but it is gonna be absolutely delicious right then always tell okay if it's ripe go with bang on there what does that sound like oh yeah drums that's right I can push your thumb in there should be just a little bit of soft right at the bottom the root first of all we're cut it in half and very carefully just cut through I'm using a French pumpkin but these versatile vegetables come in all shapes and sizes and colors at this time of year they're nutty sweetness is ideal for warming soups curries andros wait to see what haven't gonna be open this up oh all right Holly that's for you now this is we're gonna get a little bit gory okay you get your hands and you scrape the seeds out getting wresting rub them together and just give a little clean nice and gently good yeah nice look at that good you mean yuck come on Holly that's it into the water now what's the Caesar out we're gonna toast them in the oven a little snack so this is a really nice way I'm not wasting anything get fingers right in there Tilly there you go whoo once the pumpkin seeds are out score the flesh to help it roast and absorb flavor season and add a generous amount of rosemary take the garlic rubbed on the outside to perfuse the inside then add a larger glug of olive oil and as a garlic roast with the rosemary it's sweet almost buttery nutty taste will mellow and flavor the pumpkin all the C's done yeah almost good after the pumpkin seeds have been cleaned dry and season them ready for the oven are they gonna roast in the oven for about 45 to 50 minutes mother good now when you smell the house at about 5 minutes time trade please Holly so beautiful Australian right well done big question have you wrapped mummys present yet yeah that's good I'll give you a hand of kwitny got that garlic smells amazing Holly Tilley where's Holly he's going to a party she under party oh no any boys there oh I don't know Oh y'all so diplomatic right look they are now toasted do that why haven't what taste one of those nice oh yeah but look at this wow that looks amazing and that is your roasted pumpkin now you put the spoon down the side okay yeah scooping out we'll have lovely roast pumpkin we don't waste anything yeah a skin ball into Center roasted a pumpkin intensifies the rich sweet flavor of its flesh which is lovely for soups but also great as a filling for ravioli or making a delicious mash with butter nutmeg and salt and pepper that's the pumpkin don't now I want you to do is get these mushrooms here and just peel them lengthways okay onto the plate again I'll get my onion chopped olive all in okay nice and generous dollop all cuz what this soup do really nice and velvety onions in and then scoop out how wonderful garlic has been roasted on the pumpkin mmm lovely dill bit of nutmeg on top of the onions onions garlic and nutmeg yeah and now a pumpkin mmm and you would come in handy somewhere this little baby it's for you hey perfect now I want you just to grate some parmesan like that for me okay just gonna start roasting off the parmesan as well so we get this really nice rich delicious pumpkin karma sounds brilliant for enriching this soup it's mellow caramel flavour and saltiness provide a lovely balance to the sweet pumpkin now always do let's clip all that in there okay yeah good look at now that roasted sort of cheesy rosemary garlicky yeah olive oily beautiful so far nothing's gone to waste we use the whole pumpkin now I'm gonna add the stock my hand was cooked in thin the displacer doesn't it smells Christmassy delicious oh that's just from cooking our ham bring that up to the boil and we let that cook out for ten minutes pretty important that it's boiling when the cream goes in okay you'll see the color lightening that's gonna go really nice rich creamy taste okay now I'm gonna side you the mushrooms we would olive all in there yeah get nice and hot we'll go first with the pompidou the more there you go good girl then the head in the top in and then finely contrail nice lovely I'm going to put a little bit of butter in there poppy good and lovely butter they're nice I love the deep complex flavor of wild mushrooms but we can't get them chestnut or filled mushrooms still deliver great taste mushroom work really well with pumpkin because they have a warm earthy flavor that complements the pumpkin beautifully so mushrooms into the center yeah from there we got the parmesan and just peel nice long layers watch very carefully no just sit on top I the parmesan helps to season the mushroom and really give off an amazing flavor okay we're gonna blend the soup and all we're gonna do is half fill the blender so the soup gets really nicely aerated now there's a bit of a naughty chefs trick a little knob of butter in there just in Tom so when it blends it gets really nice and smooth lid on onto the blender and we'll just pulse it on and off first nice Wow and this is a moment we'll be waiting for just one side of the bowl so that's daddy's portion that this little bit yours mmm now little taste blow gently to keep things fresh and interesting chefs have to be open to new ideas so always looking to innovate or update on recipes my next chef secret for the ultimate Christmas is give you a classic Christmas recipes a nice rebound because I worked long and unsociable house throughout the year I really look forward to catching up with friends and family during the Christmas holidays it's a time to be sociable parties drinks guests dropping by and having a warming jug of aromatic mulled wine and some spiced nuts on hand really puts everyone in the Christmas spirit love that sound christmas is here mom wine is a real Christmas classic but I'm gonna give it a modern 21st century twist first pour red wine into a pan and gently heat now I'm gonna make a fragrant bouquet garni basically a really nice aromatic tea bag muslin cloth absolutely perfect for this if you ever got muslin cloth a brand new Japheth is just as good now first off cardamom pods they incredib aromatic and more importantly gives a really nice dense spicy flavor next add a pinch of close close of dried flower buds and had a lovely pungent sweet flavour then drop in a couple of star anis which adds a tan a seed note a cinnamon stick cinnamon sticks are made from the bark of trees native to Sri Lanka break1 in and this gives a warm sweet spice to the wine lemongrass this makes it slightly Asian a little bit more sort of exciting but gives a really nice light twist to the wine I don't want to do first is just press down on the lemongrass and what that does it starts to release all that oil and flavor once it's crushed just cut it over the muslin cloth once all your spices are in bother the muslin cloth and tie tightly hello that is like a little mr. perfect chest pillow into the wine next add orange zest twist then cut the orange into wedges and pop those in to to sweeten the wine put in a tablespoon of Demerara sugar next stem ginger gives them all wire little bit of a sort of kick almost like that really nice sort of ginger beer aftertaste on the back your throat finally a couple of tablespoons of the ginger syrup and then simply heat the wine gently for four to five minutes to infuse all the fantastic flavors but don't let it boil or the alcohol will evaporate and together that the most amazing spice nuts I love nuts so I'm using Brazil's almonds walnuts and hazelnuts and then finally pistachios lovely very nice festive mix as a nurse toast they start to release their natural oils then add a couple of pinches of salt and then just let them lightly toast once the nuts start to color add half a teaspoon of cayenne pepper which is made from ground chilies then sprinkle in half a teaspoon of paprika a milder spice made from dried pimentos for sweetness and doubt and now you can see the nuts absorbing all that wonderful flavor some delicious finally put in a sprig of rosemary give the pan a good toss to make sure all the nuts are thoroughly coated and they're done next on the menu tips on how I get my sublime salmon nice was not only tasting great but looking great to the CG addressee it's starting from the center and working your way out I want something that looks visually stunning and the trick to finishing off the perfect Christmas panna cotta almost like chocolate gold leaf and sprinkle it on top another chef's secret for the ultimate Christmas is keep your menu balance in the restaurant we work incredibly hard to get the perfect balance of flavors textures and richness in every meal and the same is true for getting it right at home so over Christmas when your dog and a lot of rich food is crucial you have some night dishes that received to really balance it out Salizar the perfect antidote to overextending bellies at Christmas but I don't have to be virtuous Affairs you can save that one for your new year's resolution I'm going to show you my secret for turning salad nicoise into a dish dramatic and delicious enough to marry a place in any Christmas celebration sounds a real big hit in our household over Christmas it's delicious so versatile and tastes absolutely amazing now we're gonna do a delicious salmon Nicoise which is a really nice way of reinvigorating your taste buds across Christmas first of all we're going to post this in a really nice fragrant court bullion court bullion is just a fancy name for poaching liquor first add fennel with its lovely aniseed flavor to water then put in chopped celery onions and salt next pour in some white wine to give it some body and a splash of tarragon vinegar to give it bite that wakes up everything that really makes it sort of slightly acidic but more importantly goes brilliantly well with a salmon to add flavour pop in a couple of star anis and crush white peppercorns for freshness and zing put in a handful of parsley a couple of bay leaves and a sliced lemon then bring the liquid up to the boil and slip in the salmon no need to season it because the water called Boulogne is all seasoned beautifully slip that in nice and gently skin side down salmon's sweet delicate and incredibly flavor sup now so we go even higher in terms of flavor simmer the salmon for 4 to 5 minutes then turn it off and let it cool down in the liquid salmon poached the next job is making the like tarragon mayonnaise tarragon mayonnaise with the difference first of all and make it to start off with one egg yolk we're gonna heat in there teaspoon of mustard and it will splash of tarragon vinegar in whisk that first nice big balloon whisk and then when the ball starts moving get your cloth open it up just go around and keep that on there that's not going anywhere now yeah what we've got to do first is with nice and thick so we can take the oil with one hand sunflower oil and the other thumb over the end of the bottle tip it upside down slowly drip it feed the oil in whisk whisk whisk drip drip drip and stop whisk and change hands that way nothing's getting tired whisk whisk whisk drizzle the sunflower in stop once you got that nice base you can add the oil quicker it's so easy delicious when it's reached a luscious thick consistency add a squeeze of lemon juice and that's your basic mayonnaise done but I'm gonna thin it down with water because I want it much much lighter almost like a vinaigrette which is perfect the salmon the swath still nice and creamy now add chopped tarragon the aniseed taste worked really well with the eggs and lemon zest to liven it up and now for seasoning always at the end salt pepper I just mix that around look beautiful it's got the texture of a custard almost like a lemon curd it's incredibly rich they just falls off the spoon it's traditional to use boiled eggs and salad nicoise but I'm gonna do mine differently I'm gonna coddle the eggs first put some water on to heat then coat espresso cups or similar ovenproof containers with butter next season each cup with pepper and lime with a couple of basil leaves which gives the eggs a lovely herby note well they're seasoned it the classic Nicoise garnish and chilies just roll that round like a little ring and sit there at the bottom of the basil then cracking your eggs every little component going on that plate makes a big difference taking it up to that little extra special level place the espresso cups in a bath of boiling water and baking the oven for about 8 minutes so the yolks are still soft and creamy where the eggs in the oven is time to bring the final components of the nice wires together to add color and freshness to the salad marinade Chhota martyrs an olive wall with shredded basil and lemon zest the lemon goes brilliantly with a salmon Salmons fragrant just take those Tomatoes even further because this is a salad for winter I want some of my ingredients to be hot after parboiling potatoes and green beans i soda them together give them a little toss what you think of selling these files you think of a beautiful summer seller the exciting way of doing it now at Christmas there's a very nice hot new spark when all the ingredients are prepared it's time to bring the dish together and dress the serving plate the CTO dressing it's starting from the center and working your way out first of all crispy salad leaves just in the center of your plate what we do now is building a base I don't want a flat salad I want to sell it with energy excitement and more importantly I want something that looks visually stunning slice the baby gem lettuce hearts into wedges and lightly roll them in the tarragon mayonnaise and this is really important because in ten minutes time this salad will still stay nice and crisp buoyant exciting and more importantly packed full of flavor next isolated potatoes around the outside I want the color now I want the visual impact then I'm going to sort of interlink the green beans next add the marinated smartos and some black olives now for the exciting part removing the eggs from the expresser cut a little basil leaf is the crucial secret because that's like a little blanket that slides it out fingers crossed out and I want that yolk still nice and creamy inside the saltiness from the anchovy it's almost pureed at the bottom of that egg and that nice fragrant sweet basil almost like they've been rolled in perfume delicious and finally the salmon just peel off that skin well the Silver Slipper carefully flake the salmon and then drape it on the salad the leg it's amazing salmon over see the pinkness incredibly aromatic and more importantly every slither of that salmon and it tastes amazing and that was a perfect salmon Nicoise for Christmas if you don't fancy a big turkey dinner for Christmas this salmon salad nicoise makes a brilliant alternative along with flavor aroma and presentation one of the key elements in lifting a dish from the ordinary to extraordinary is texture get the texture right and you take food to that next level of indulgence my aim when I'm cooking at home during the Christmas holidays is to make dishes with a minimum fuss that still deliver the wow factor my next recipe for panna cotta ticks all the right boxes is easy to make and has a silky smooth texture that makes it one of the world's sexiest desserts first at 250 milliliters of cream to a pan then pour in 50 mils of milk and add 50 grams of caster sugar get the sugar in earlier cuz it stops the milk and cream from boiling over give that a little stir bring out the ball panna cotta which means cook cream in Italian can be flavored with anything from vanilla to coffee to chocolate I'm giving mine a grown-up kick with a splash of rum in once the cream has come to the ball take it off the heat and add a couple of leaves our gelatine that have been sowed in cold water and squeezed dry then whisk them in and the gelatine sets the cup cream so on that really nice sort of blancmange texture rich silky and incredibly smooth once the gelatin has dissolved poured a panna cotta straight into servant glasses traditionally it's set in moulds then turned out onto a plate but I'm keep in mind simple leave a little space on top for the glaze now set them into the fridge beautiful next the pomegranate glaze add some castor sugar to the pan and pour in pomegranate juice then simply bring it to the boil and reduce it down to the consistency of a sticky syrup in Iran where pomegranates originated they uses sweet sticky syrup to flavour chicken and game birds a beautiful rich sticky glaze pull that into a jar leave that to cool down take the panna cotta from the fridge they set dutifully and they're not too firm just slightly bouncing look it's springy on top carefully pour the cooled pomegranate glaze over just roll around a little bit just to fill those edges finally take a bar of chocolate that's been chilled in the freezer so it's easier to use and scrape off thin shards almost like sort of chocolate gold leaf and sprinkle it on top next the secret of how to make your beef wellington look a million dollars it's a Chevy thing hello we're decoration back of the knife and then just twist a fantastic shortbread to fill your biscuits in with over Christmas and that's perfect for cup of tea mid-afternoon and tips on how to transform these recipes into stunning new dishes that will see you through the festive period as a chef is always satisfying to take a classic dish give it a facelift and bring it bang up to date my new version of beef wellington retains the luxuriousness which made it running in the first place but gives it a seasonal lift if you want to really spoil your friends this Christmas this is the perfect special occasion dish beef wellington has to be the ultimate indulgence one of my all-time favorite main courses and it would definitely be on my Last Supper menu my version is a lot lighter and sexier and for Christmas I'm gonna give it an added twist first off the filler beef now look at it it's beautiful first the most important part is to sear it salt pepper the fill it is the leanest and the most expensive cut of beef it comes from underneath the lower back bone and part of the animal which has very little muscle and this is what makes it such a tender cut very very hot pan olive oil and literally roll it around the pan we're not cooking the beef we're just searing it which will really help to give another layer of flavor and beef in lovely now use the side of the pan so the beef Sears down the back when you tilt it it's a secret to get it done quickly it gives that really nice roasted flavor delicious once you've got a color very carefully lift up the beef and sit on top and sear it on the bottom out and onto the plate English mustard what this does now it gives it a bit of sort of bit of heat just lightly brush the mustard over the beef so really important that you do this as the beef comes straight out of the pan and as a beef starts to cool down it absorbs all that heat from the mustard horseradish is a really nice alternative as well just leave that to sit and relax as the fill it rests prepare the filling which is called a Dukes ale put 7-under grams of chestnut mushrooms into a blender add a chopped clove of garlic season with salt and pepper and blitz Christmas wouldn't be Christmas without chestnuts I just crumble them in to the mushrooms the chestnuts sweet nutty flavor works brilliantly with the earthy taste of the mushrooms because they contain more starch and less oil than other nuts they have a much softer texture that is perfect for the filling that's not amazing smells like Christmas once the mixture is finely chopped cooking a hot dry pan this removes the water from the mushrooms and intensifies the flavor you you can see the water coming out instantly such an essential stage really critical to the success of the Wellington that you dry those mushrooms out and get rid of all that water take the mushrooms up even further some fresh thyme in there will make it really nice and light and fragrant when all the water's been fried off remove from the pan and leave to cool then start assembling the Wellington stage one wrapping the beef pallet first of all these wonderful slices of Parma ham and look beautiful overlap it and set it there so the secret of overlapping the Parma ham is to make sure it contains all those juices coming out of the beef in the traditional recipe for beef wellington I think thyme and spring onion pancake is used instead of ham but the Parma ham makes it this much lighter and it's sweet salty flavor really complements the mushroom and chestnut filling little touch of pepper no salt because they ham is naturally salty it's a little twist of pepper and then from there your mushrooms and basically mushrooms go on use the back of the spoon to spread them nice and thinly half an inch from the ends yeah run polls no pop it every time there's meat how he comes next lay the beef on top very carefully fold that over now we're gonna lift that up and wrap the beef nice and carefully so all that mushroom and Parma ham is encasing the beef all the way over push it nice and tight roll it nice and tight I'll go all the way over now the secret from here is to really let the cling film do the work just nip it at the end and squeeze and what we're doing is just creating this wonderful sort of cylinder shape off and then just twist it nice and tightly and the tighter is the more perfect the shape then placing the fridge for 15 minutes to firm up once it's set it's ready for the final wrap with a slim film puff pastry beef now very carefully first roll the puff pastry over the beef into a two edges meat then trim off any excess pastry and twist the ends together to ensure the beef is completely sealed in its pastry case to set that perfectly and get it really nice and firm to make it really cylinder type sim from over and just pull that nice and tight but the big secret behind this is that it can be done the night before and the tighter the cling film the better the shape the more even the shape the more even it cooks put it back in the fridge for five minutes to fill up a game then take off a Tim film almost like the perfect Christmas cracker to give the pastry a lovely rich golden brown color when it bakes brush it with egg yolk and then finally you don't have to do this but it's a Chevy thing a little decoration back of the knife down and then just twist and Mark the pastry when it comes out of the oven it's got that wow factor add a generous sprinkle of salt to ensure the pastry becomes lovely and crisp then bake in an oven at 200 degrees for around 35 minutes depending on how rare you like your beef once out of the oven it's crucial you let the Wellington rest for at least 10 minutes this allows the meat to relax and reabsorb it's delicious juices making sure it's tender and succulent nice and gently get that pastry how crisp that is this is the bit no been waiting for oh well well I got I'm in heaven and for me if you want a really nice change to roast turkey this has to be the ultimate for the table it smells Christmassy the chestnuts the mushrooms and that nice crisp pastry on the outside look at it I'm ready to die then go to heaven for really special occasions or as an alternative to Turkey for Christmas dinner served my beef wellington with gloriously creamy mashed potatoes and shavings of exquisite white truffle what's great about my ultimate Christmas recipes is they can be used as a base for a whole range of other wonderful dishes giving you truly delicious food throughout the Christmas holidays poached salmon will keep for three days in the fridge and is a really versatile ingredient to have in the kitchen at Christmas it makes a wonderful salmon spinach and goat cheese quiche or simply serve with ball potatoes and a lime mayonnaise it's a delicious lunch it's even great for a sophisticated breakfast put it on top of poached egg and toasted muffin with a dollop of tarragon mayonnaise and you've got salmon Eggs Benedict the glazed ham is another bro all-rounder great for speedy salads and sandwiches it's also delicious in a spaghetti carbonara or a wonderful bleep ham and mushroom pie and when you wonder simple snag kana legs are delicious on toast hot or cold roasted pumpkin is cheap adaptable and delicious it makes glorious tart luscious risotto and a really fast and tasty sauce for any pasta simply added to fide pancetta and finish it with nutmeg chestnuts and sage when your friends or neighbors pop ramp of Tia Christmas it's great if your biscuit tin is well stopped having a homemade shortbread on hand is an ideal way to revitalize Spanish guess it's delicious on its own or can be quickly dressed up if they demand something fancier first slice open a vanilla pod and scrape out the seeds now the flavor in those seeds is mind-blown okay beautiful now two whole eggs in to give that a whisk next add 125 grams of unsalted butter to the mixer once the butter soft at 90 grams of caster sugar and clean them together until they're lovely and smooth gradually pour in the beaten eggs and vanilla seeds add a pinch of salt and beat thoroughly until the mixture becomes paler then put in 250 grams of plain flour and mix until it forms a dough should just be nice and firm slightly soft and not too wet perfect be careful because you hold in your hands for too long it starts to melt flour your hands on the board and shape the dough into a circle there's got a really nice soft sensual sexy feel really nice and creamy now roll it out to the thickness of 1 centimeter cut out a large circle then put it onto a baking tray lined with parchment and decorate half again just like my grandma's tonight thumb in and in till the shortbread for an hour to help it set then bake it in a medium oven for 20 minutes until it turns a pale golden color just sprinkle a little bit of sugar really nice to do when it's just come out so it's sort of it melts into the shortbread nice and generous and that's perfect for a cup of tea mid-afternoon as well as filling your biscuit tin over Christmas this short break can easily be transformed into a great festive dessert using a hot spoon scoop out lozenges of creme fraiche and sit on top then grate over the zest of a Clementine I'm finished with Clementine halves the tartness of the creme fraiche works with a sweetness of the Clementine seasonal wishes for a delicious hassle-free Christmas full of wonderful food have a great one tomorrow night from 8 Christmas Eve and the race for the first Yuletide baby begins live from the Princess Anne Hospital Southampton one born at Christmas tonight the house that made me a big-time emotional experience for singer Jamelia is about to begin you

Channel: joochongfun

Views: 2,685,972

Rating: 4.6798792 out of 5

Keywords: Gordon Ramsay, Gordon, Ramsay, Beef Wellington, Glazed Ham, food, recipe, Christmas, F Word, Hells Kitchen, Kitchen Nightmares, cookalong, Turkey, dinner, cooking, merry, chef, chef ramsay, michelin, star

Id: yYRQGLcolH0

Length: 47min 31sec (2851 seconds)

Published: Sun Dec 23 2012