Gino's Heating Things Up in the Kitchen With His Flamed Brandy Steak | This Morning

now shake when you cook your what I did I cut to the fat talk because I only keep the fat on a steak if I do it on a barbecue or we find out that the fact is gonna be cooked because otherwise it's just gonna be robbery okay all right now steak goes in there the mistake that everybody makes at this point is to season with salt and pepper oh I do that huge mistake why because what's what's happening we sold to when you put on meat take out takes away the moisture and that's a huge mistake I pulled olive oil and I put a black back but roast black pepper doesn't have that problem my father put salt now you just take the moisture away and it is pointless to do it like that okay so the steak goes in there and it goes straight into the pan like this very very hot pan now once you've done that and let me show you the rest of the ingredients I'll go green peppercorn in brine I've got a little bit of beef stock cream a bit of brandy and a little bit of wine very simple now feel it what I want you to go with that I'm the Italian those potatoes the way I do my potatoes I don't really par boil them or anything like that with the skin on just rub them if they're dirty and then all of this in there so pepper no I'll leave them with the skin because if you link them with the skin what's not but when they roast you can then squeeze them out to the stream and you can put in the bread now steak you know go for medium rare something like that on medium don't overcook because otherwise is gonna be really rubbery you want the olive thing and the way yes please and the way I'm gonna do it look down cooking it's I don't know if you realize I don't move the stick a lot in the pan no because the more you look to the bottom is that nice brown because you get the caramel and plus the more you move it and the more moisture comes out ah the meat is gonna release more so that's done now when you see those men make sure that my steak on and I'm gonna put it here so to rest it at this point when I rest is the morning when I'm gonna put it the soul may be dead just leave it there now I've got a very hot pan here what do we do we put a little bit more oil just a little bit come on we start with my grounds look we start to scrap at the bottom yeah cuz these are all the flavor ease paper corner goes in there yeah I want to show you everybody I was seeing police to do now once you done that you're gonna put a little bit of brandy so stand back okay and then we're gonna put a little bit of white wine you just blew sideways okay if you want to get rid of thing just put it on it for maximum what put a little bit dumber sure you know just put is put a little at the time and flame a little bit at the time then we're gonna put a little your salt you have to make it plain yes because do you remember what I always say waiter yes the output is the bitter part of the any liquor or any wine or any actually alcohol but so just cooking it over a high heat get rid of the alcoholic no if you don't flaming snow it will take you longer like you bother lead away sorry why do if the flame red wine when you put it in a grave you're in a polonaise because the gravy states for their so long to bottle it away you left it for a long time you wouldn't have to play now then I have to use five times the amount of brandy so if I wanted to not to frame it by lactic bubble away I need to use more brandy and then it's going to be a really expensive recipe so if you pool if you want to do the quickest way where you get the flavor put it there flame it or you know use less kick you know okay now if you see know what I've done I put a little bit of beef stock and a little bit of chicken and you just you can use chicken stock if you want and a little bit of cream and you just leave it there to make sure that he bubbles away leave me guys it takes about 30 seconds because double cream will thicken quite the point using chicken stock really is that look cuz you're gonna pour it on a steak if you're gonna put if I'm using beef stock about a lot of people don't have those beef so cuber home so they're a chick they watch so you can use anything even the veg were one but get the beef one is good how long will we go I don't know now how much potatoes Oh plenty of time potatoes plenty of salt and pepper Aven sure degrees for up for an hour Philip I'll go the the one in the oven already okay now look at the stake I think that was a request for me to get it out was it right yes please other than just a statement look at that that's okay absolutely perfect holy never that Borla platter so Philip if you can quickly put a sample to put it in there okay then I'm gonna show you how we're gonna serve these guys all right fantastic I love the olives in the potato yeah so look I'll put in the steak there on the side oh my gosh can't cook me one for my lunch well if if I need to be forgiven by you then yes you always do then you put the sauce on top and of course you don't want to spend a lot of time in the kitchen because if you really want to be forgiven you should jump in the bedroom quite quickly you know I was expecting at the beginning of the item no no no no no we're trying to keep with this nice and clean and the children watching this looks absolutely tell me what do you think now you know with the with the sauce you can put a more brandy you can put less brandy you can pour some time I did it with a Mathura cure so you get the Almaty flavor going into the unit's right mmm would you put a little bit more salt no it's perfect absolutely perfect person tender the peppercorn thank you thanks Tina thank you very much you

Channel: This Morning

Views: 1,829,616

Rating: 4.8929596 out of 5

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, gino d, acampo, recipie, steak, food, flaming, fire

Id: n2n6n9IaKrU

Length: 6min 16sec (376 seconds)

Published: Mon Mar 20 2017