Even More Recipes For Special Occasions | Gordon Ramsay

kicking things off with a beautiful breakfast of eggs benedict with crispy parmesan the secret behind a great eggs benedict is in the hollandaise so get your pan on because i'm going to cook our hollandaise over a rolling boil with a glass bowl butter just put it on to melt three egg yolks separated from the white tarragon vinegar pop that into the eggs if you can't get tarragon vinegar any white wine vinegar will do just as long as you've got that acidity in there give some bite to the hollandaise put your bowl over the rolling water and just start whisking if the eggs had direct contact with the gas hollandaise will become scrambled egg once you've got that nice creamy texture a nice thick savion start adding your butter nice and slowly a couple of tablespoons of butter in and give that a really nice mix if you don't whisk it enough the egg yolks don't take the butter it causes it to split with more butter using a big balloon whisk like this one makes it easier to incorporate air and helps prevent your mixture from separating all the butter in and the best way to keep hollandaise nice and warm is just leave it to sit over that nice warm water bath and it just keeps at a really nice room temperature a nice pinch of salt fresh pepper and then fresh lemon juice that just really makes it vibrant exciting i want it's like a sort of thick custard i just want it to coat the back of the spoon so it's like you're giving the a nice glossy texture to your beautiful poached egg now as the base for the egg benedict you cannot beat english muffins but the ham i'm gonna change i'm gonna use the most amazing parma ham get your pan nice and hot into the pan it's like posh rashes are bacon beautiful [Music] while i am fried nice and crisp like that is incredible beautiful in salads fantastic for eggs benedict [Music] now keep that pan nice and hot i want all that flavor from the parma ham left in there and rather than toast my muffins i want to put the muffins into the pan and i'm sucking up all that wonderful flavor from that crispy parmesan make sure your muffins are toasted nicely this will prevent them going soggy later look at that nice and crisp now water on to boil for the eggs nicely seasoned really important and then just a little splash of vinegar in the water that helps to set the egg white the minute you crack it in while the water heats up in the pan there's time to get organized lay a nice slice of ham on the base now water's brought up to the ball turn it down and then spin your water around like a little whirlpool then get a little cup so you just drop the cup in and look what happens to the egg gets caught up in the turbulence of the water the secret is not the ball the water rapidly because the strength of the ball can literally explode your egg as they start to move the way up to the top of the water that's a indication that they're cooked take off any excess little bits of egg white and then out onto a piece of tissue paper that just drains off excess water that stops your muffin from getting really soggy but look they're like little beautiful mozzarella balls give them a little season lift them on to your crispy parmesan useful now get a nice spoon of your hollandaise glaze over try and do it in one glazing over the whole egg [Applause] when i tell jack holly and megan and matilda that we're cooking eggs benedict for breakfast they bolt down the stairs and let's be honest who wouldn't run to sit in front of those special occasion breakfast that would make anyone feel spoiled eggs benedict with crispy parmesan [Music] i'm going to start with the pasta sauce i love the indulgence in this dish if i was doing this for the kids i'd scrap the vodka and just do like a virgin mary but it's a bit of a grown-ups dish now pan nice and hot splash of olive oil onions in seasoning touch of salt and pepper garlic be nice and generous with the garlic it's not just your average tomato sauce it's a royal stunning tomato sauce and you're in for a big treat season your onions and garlic the tabasco that'll give that really nice lift little pinch of celery salt spice that up with worcester sauce it instantly colors the tomatoes goes brilliantly well with a celery salt tabasco and that nice caramelized garlic a little light sprinkling of sugar all the worcester sauce has reduced down we've got this nice sweet spicy sticky garlicky onion base glaze with a couple of spoons of vodka in lovely chopped tomatoes in little touch of water look at the color of that sauce check the seasoning that's delicious bring that up to the boil and cook it out six to eight minutes reduce it down slowly turn down the gas let that simmer with my sauce simmering i can move on to a delicious breadcrumb topping to dress my linguini i'll fry off my breadcrumbs get them nice and crispy but don't put too much oil in there otherwise the bread will just absorb it they become greasy beautifully season them and they go really nice and golden brown 30 seconds before they come out flat leaf parsley roll that through your breadcrumbs and that is going to finish the linguini on top you can hear how crispy they are before i cook the linguini i'm going to make the chili butter that will flavor my lobster get your chili and slice it i want to take advantage of all those seeds chili in a touch of salt a nice clove of garlic i get some parsley [Music] start breaking that down but i'm looking for a lovely garlic chili paste exactly like that now don't overdo it with the butter herb butters are a great way to flavor fish and meat they can be used as a stuffing in dishes like chicken kiev or added towards the end of a dish as a delicious glaze lobsters they're already cooked so firmly place the lobster flat on your board there's a little crisscross here line there and line going across put the point of the knife in and just push through the head turn the lobster around cut through the lobster snap the legs off snap the claws off just get the back of your knife crack them spread that beautiful butter on go into the heads as well and then the claws take off bits of the shell and get little bits of butter in there this can be done way in advance for me the longer that chili butter sits on top of that lobster the better the flavor especially when they hit the grill while my lobster firms up in the fridge i can finish cooking my linguini water brought up to the boil seasoned nicely and a little touch of olive oil now linguine in first that's going to take the longest eight to ten minutes in as linguine starts softening at the bottom just gently turn that around always wait the linguine is nice and soft that way you don't break those nice strands give that a good mix get your lid back on [Music] and bring that to the ball rapidly after eight to ten minutes my linguini should be perfect you want it al dente slightly firm not too chewy absolutely spot on drain that into a colander shake a little bit of water from the pasta into my sauce and she goes start twisting the linguini around i want that bloody mary spicing up the linguini always hold up the center of the pan first and place it onto the plate let go of that nice big lump by doing this you'll get a mountainous pile of spaghetti with more body then generously cover that with your crispy breadcrumbs absolutely beautiful last but not least i need to cook my chilled herb buttered lobsters on a smoking hot griddle that butter's gotten really nice and firm so the idea is snapping that down and grilling the smell of that chili and garlic butter is extraordinary because the lobster's cooked all you're doing is grilling that delicious spicy chili butter you just want that mark of the char quickly on the lobster turn that over smell is incredible now get that on [Music] you can understand why it is proper special occasion food because that is mind-blowing [Music] griddled lobster with chilli and garlic butter served with a boozy bloody merry linguine a sensational special occasion lunch on the menu is a succulent rare beef fillet with salsa velvee served with roasted truffle new potatoes dishes designed to make your special occasion one to remember and to end our ramsey get together with a bang i've enlisted willing sous chef jack to help me make a sublime chocolate and pistachio semi-freddo i know you love chocolate right we'll break this up so it melts nice and evenly all right that goes over a memory and you can't put the chocolate in direct contact with the gas yeah okay otherwise it will split crack four eggs in every blue one of course hold on like that on the side and then your fingers in and pull out okay good nice now you're cracking eggs with one hand nice one i need some muscles okay start whisking and i'll fold in a bit of sugar come on let's do 30 seconds each ready okay come on jack give it some 13 year old welly come on some muscles 10 seconds to go nine eight seven six five four three two one all right here you go you're telling me sugar let's go you see the secret to whisking vigorously is changing hands every ten seconds yep now i'm gonna start the chocolate i'll stir that for you i'm just showing up no just shut it off now the secret behind this is getting it really nice and thick and that's like a stabbing on okay your turn come on change change again yeah of course also the chocolate leave that to slightly cool down a touch from there cream in why putting the cream in separately because i'm gonna get it nice and thick first if you start whisking that i'm gonna get in the vanilla to maximize the flavor from a vanilla bean cut the pot in half lengthways and scrape out those wonderfully aromatic seeds for extra flavor put the pod in as well but remember to take it out once it's infused so we've got three components the melted chocolate yes sugar yes and the eggs whipped up and the cream with the vanilla next mix in your melted chocolate with the sugar and egg saber on so you got a nice rich chocolate ganache smell how delicious i'm now i'm putting the cream and so you just whisk that in now look at that how gorgeous is that looking and that my son is a chocolate semifreddo now they taste [Music] pistachios right sprinkle them in now get your baking tray you line that with cling film so it's easy to pull out once it sets and then you just pour that in that is a real treat so you fold that over okay is this like ice cream in any way yeah as it sets you slice it it's like this nice chocolate ice block delicious then put your semifredo into the freezer for around three hours to set right jack get that pan nice and hot recognize that fillet of beef this is a rolls royce cup of beef so we've got to treat it with some respect okay yeah mop up all that seasoning yeah into the pan and get that really nice and hot hello teal kiss [Music] a little bit of garlic and thyme in there cooking with these aromatic herbs and garlic will add flavor to the beef because it's a fillet of beef there's hardly any fat on there so you sear it quickly ends as well gets seared i'm gonna now put some butter in there continue frying all those herbs now baste that with the butter see dad are we just having this are we gonna have something with it now we're gonna serve some beautiful baked potatoes with truffle and a salsa verde into the oven eight to ten minutes that's all next my super special baked new potatoes wash and drain small new potatoes and tip into a baking tray drizzle with olive oil then season with a touch of salt and freshly ground black pepper place into an oven preheated at 180 degrees celsius and bake for 35 minutes until crisp on the outside and soft all the way through transfer to your serving dish and grate over fresh parmesan cheese last but not least shave gorgeous earthy black truffle slivers onto the cheesy potatoes bake new potatoes with a lavish twist indulgent but couldn't be simpler to make right salsa birthday anchovies little touch of anchovy oil in there okay i love anchovies after that we've got some capers garlic in with the anchovies and the capers okay a touch of salt one only a touch because you could just soften the actually that's right well then diesel mustard cherry vinegar give that a nice mix and now this is where it starts to go to a completely different level some fresh mint and some fresh parsley i want half of it in there pureed a touch of olive oil in there in the rest of the mint of salt pepper [Music] what's it taste like fat hmm might need to try a tiny bit more just to check stop you can't kiss any boys now before the kids polish off all the sounds of elder i need a distraction and i think my b phillip will do the job nicely look at this baby hot holes up look at that sears and look how juicy and tender that is take that out and let that sit on there a little spoon just while it sits and rests obviously so bubbly as the beef cools down that south of the other marinades that goes to the table very carefully please tails take it over the baked potatoes please right send me photo now look at that nice wow and then you just get your chocolate and you grate it over wow [Music] she's gorgeous how delicious is that let's go do not drop that please okay i'm going up to my bedroom now jack this is my ultimate special occasion dinner the tenderest rare beef fillet with punchy salsa velde with extravagant truffled new potatoes and a sublime chocolate pistachio [Music] semifredo you

Channel: Gordon Ramsay

Views: 1,334,541

Rating: 4.9530654 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay lobster, Gordon Ramsay steak, Gordon Ramsay special occasion, Gordon Ramsay grilled lobster, Gordon Ramsay steak recipe, Gordon Ramsay filet mignon, Gordon Ramsay how to cook steak, Gordon Ramsay how to cook lobster, Gordon Ramsay recipes, Gordon Ramsay easy recipes, Gordon Ramsay special occasion recipes, Gordon Ramsay home cooking, Gordon Ramsay home cookng full

Id: hadfddzAi8w

Length: 18min 8sec (1088 seconds)

Published: Thu Dec 31 2020