Gordon Ramsay Demonstrates How To Add Spice Into Christmas | Festive Home Cooking

this is my home this is my kitchen is my family Tilly Jack Holly Megan and of course my wife Donna you may think you're the busiest person in the world but over this series I'm gonna prove it's still possible to cook stunning food at home [Music] my rules are simple home cooking has to be easy to be fast it's got to be delicious so do you think you can cook amazing food at home think again over the festive holidays these are the only recipes you'll ever need [Music] everyone in our house really loves hot food on freezing cold days this is packed with chili heat and aromatic spices fantastic stews spicy grilled meats and even chili flavored puddings so when everyone is around during the holidays and craves dinner with a kick it's gotta be my crispy roast duck with black bean dipping sauce and a hoisin and cucumbers fellows followed by an amazing banana tough tan that is the full-on spice fest Meaghan gonna help with the duck Danni your favorite yes now what do you love most about duck the dipping sauce the dipping sauce Leslie the docking of them first some spring onion garlic and ginger now why do we pull that on there starring authorities took that in there to get a spicy rub all that Chinese five-spice yeah over almost like you're massaging good that is seriously spicy and that goes there by slowly roasting it to get nice and crisp on the outside right ducks in three and a half hours at 160 degrees Celsius your favorite part you said was the scene as is your favorite now you can make it I'm gonna do nothing okay daddy's gonna be speed up so first off the garlic nice fingers I am what's your fingers slow slow down 14 infinity is time that we teaching how to drive as well as cook how exciting is out u9a car Gary crispy duck is traditionally served with hoisin sauce but my brewed love the additional big bold punch of black beans Megan and I add soy sauce and lastly for that classic Chinese sweet-and-sour element brown rice vinegar and honey you happy the flavor really happy can taste everything in there dipping sauce done ducks in the oven let's start the dessert the most amazing tarte tatin they are pink peppercorns the pink peppercorns give it the sweetness the black peppercorns give the heat now what is that baby vanilla this is sort of take on the classic apple the pair two ton it's amazing oh my goodness incredible okay I'm gonna make the camera you just press that butter in there how comes you do it let it just melt naturally because I want the butter to stakeholders and we'll stick with it ours in there okay and then we'll make the camel and caramelize the bananas at the same time so in goes those vanilla seeds pods in there as well okay peppercorns done sprinkle them over that butter and then not just very carefully sprinkle sugar over there roughly the same size wedge it into the butter they will stop them moving around smoothly peppercorns on top of banana soup for that flavor right puff pastry puff pastry is difficult and time-consuming to make so I was buy ready-made when I'm at home and keep your pastry cold before using it this is where it gets really exciting you get your fingers you just pinch the end so you thin the end if you do that for me very carefully have to be quick because the heat your fingers can melt the pastry now take a spoon what we do is lift up that banana tuck you from the deep like a possible see the thin bits of pastry how easy it is to get it underneath yeah that's why you thin them out see how lockdown that is guess on will start caramelizing there those three little holes are so important if we didn't put a hole in the place it will cause a lot of steam so the pastry never cooks it goes really soggy okay the cameras live now we're working a camel now that pastry okay is like clinging on to bananas and so when we turn upside down with his glove full of these caramelized bananas look at that nice birthday soon I'm like 50th you're 18 that bear we should do a joint party yeah love it it's why I get excited now look at the color of that caramel didn't take long at all that's nearly ready for your hunt mm-hmm but before put that in I'll get the duck out Wow how's it crispy and delicious so 20 minutes for the doctor rest and 20 minutes in the oven 190 to 200 degrees for our banana tart tatin time to knock up a quick hoisin and cucumber salad to put in our crispy dub pancakes for the dressing combined hoisin sauce rice wine vinegar soy sauce a dash of sesame oil and to give you that thingy Asian punch some freshly grated ginger [Music] for the salad trim and cut spring onions into very fine matchsticks peel a whole cucumber into long thin ribbons and shred in a couple of baby gem lettuces season and toss there's fresh crunchy salad in the sweet yummy hoisin dressing a combination that never fails to get the kids eating their greens Wow so see now where that pastry is caramelized so dark and just a little tip gas back on that will release it so now see what it starts spinning around like that it's moving around and here we are the moment of truth when you know your daddy is the best chef in the world ready how delicious what we take them and your dipping sauce thank you I'll take the duck don't drop it promise okay my ultimate big and bold dinner of crispy roast duck with pancakes with a hoisin dress salad and some extra oomph from Megan's favorite black bean dipping sauce [Music] you know nice olive I think it more duck in there like a burrito and for a big and bold pudding delicious spiced banana tarte tatin I think we might have to say from some swimming makes them very hungry that's saving a wishbone the duck that's me who doesn't love a wonderful hot and spicy curry here's how the professionals get their chili cakes this is the first Indian restaurant in the world to be recognized with a Michelin star always cook meat on the bones the bones and the marrow add to the flavor in the spices and add so much richness to the sauce absolutely delicious incredible curry during this time of the year if my mum's meatball curry we used to make it with half of pokemans and half of beef mince ground with whole spices like cinnamon cardamom and cloves works great similar than that tomato a caramelized onion gravy that's soul food [Music] I'm not always in the mood for something that's really chili hot by love iane curry right some of the curries of Southeast Asia don't have any chili in at all they rely on black pepper to give eat and warmth in an amazing different kind of spice if I'm cooking a Southeast Asian curry I normally want to use a bird's eye chili because that's what they use in Southeast Asia that is a small fresh hot chili that is perfect with galangal and lemongrass and gives this amazing ground freshness to the curries from that region one of my most important rules is making sure that my spices are really fresh whole spices last a year or two but ground spices only really last a month or two so I find this best to buy whole and grind them myself what I really want to impress I go for a venison and spinach curry using the shoulder of venison was great about venison is because if add a lot more time running around the most animals they certainly got a lot more flavor which means it is never powered by the spices it really delicious I was in Thailand a couple of years ago on holiday anise and fantastic food there and one of the things that I recommend we do here is to use chicken thighs keep it on the bone keep the skin on so those flavors go into it a little bit of coconut a little bit of lemongrass one mill I cook at least once a week is pork curry I always use the shoulder really juicy don't be afraid of a little bit of fat we cook a really nice spicy curry even my kids love when you want a clean fresh thinking breakfast to give yourself a kick and the feel-good factor by hot and tangy free salad is perfect start off with a chili now give it a little rub so here those seeds being released get your knife and come all the way down finely chop that chilli or this salad slightly hot summer use all the chilli got a half the seeds next one of my favorite pace tamarind paste this is quite tart quite sour but it's a wonderful complement to the sweetness of the fruit and goes bringing me well with a chili Palmer sugar and this is where it sweetens up the dressing as it enriches it then there's esthe and the juice of a lime cut into quarters and then twist the line seem maximized and all that juice out now to finish that dressing off some toasted peanuts don't touch a salt that'll help dry roast the peanuts even quicker make sure you get a really nice dark color on those peanuts to crush your roasted nuts the mess free way simply wrap them in a clean cloth and use a rolling pin or a pan to bash them [Music] now for the fruit slice the pineapple in half and then slice down each quarter slice across and chop delicious pineapple chunks next apples and pears diced then to give a lovely fresh light note deseeded cucumber I don't want the seeds in the fruit salad the cucumber seeds will make you bay water in dilute the strength for that wonderful chili in there cucumber in for some sweetness delicious mango slice it nicely your dressing and just drizzle that over the fruit salad and really make sure that you've got that nice coating on all the fruits it transforms a traditional fruit salad into something really delicious spicy fruit salad with a kick of chilli trust me is an incredible breakfast and a guaranteed pick me up in the morning [Music] coming up more my hot food for cold days but first here's a closer look at some of the key ingredients you'll need to buy to make them first up a Southeast Asian essential lemongrass by an out of paste dry or powder but I love it fresh best most of the flavor is in the thick bulb and which can be either crushed or chopped to have flavor to a dish wrapped in cling film they will keep up to 10 days in the fridge lemongrass is central to Southeast Asian foods especially Thai and I'm using it in my lunch and dinner recipes peppercorns may be small but whatever the color in terms of flavor they're one of the heavyweights of the kitchen with the exception of the pink type all peppercorns are fruits from the same flowering vine it's the stage at which they are harvested and how they are processed that determines their unique colors and taste Styron EES is an aromatic and a seedy star-shaped pot widely used in Chinese cooking fantastic simmered in savory broths or infused in sweet puddings star anis is widely available in supermarkets but for the 15 it can be bought in bog and specialist Asian grocers properly stored in an airtight container for the pods will last for several months [Music] for lunch in the holidays a big bowl of hot spicy lamb noodle soup followed by sweet banana and coconut fritters is a real treat for my lot so good take you bananas and to get them really nice and soft just rough banana sit together flour and baking powder sugar into the flour then add coconut for texture and a pinch of salt sounds strange and dessert but it's worth bringing these especially where the fritters mix the batter nice and crisp start crushing and then you should mix that through gonna make that mix now slightly fragrant with some lime zest now the line just really elevates the sort of richness than the denseness of a banana couple of tinfoil so doesn't get a skin on top set that in the fridge for 15 minutes after banana fritter mixture rest and getting on with my broth for the noodle and clam soup fish stock is the base bring that up stir boil now in with chopped shallots fresh ginger and a whole chili seeds and all just chopped once and into the broth bring up to the ball and let it simmer Gallagher this is sort of almost like a softer version of ginger slightly milder you could use Galan ghoul paste but I prefer the fresh stuff the stems the coriander will finish a baka V heads and that's what endeared me to the Southeast Asian style of cooking across my travels there was there's no waste in lime leaves for me all my favorites incredibly pungent strong full of flavor just tear them in now the lemongrass so the secret here that's where all the flavors right at the very end you take the back of the knife and you just bash its all that flavor is gonna run out the seconds that's the base of the broth done the longer you leave it the more intense it gets whilst the Prophet fuses soak your rice noodles in boiling water for 10 minutes just enough time to fry your fritters my batter now is ready use a metal spoon to drop the batter to the bottom of the pan if they hit that oil they puff up that's why it's important to put your spoon into the oil so the mixture runs off the crais's lovely little fritter then you gently fry get a slotted spoon and ice it carefully turn them over smell of that lime is extraordinary fry for 2 to 3 minutes as they start floating they signifies the fact that they're cooked off with a gas and just drained those beauties lovely sprinkling when they're hot with sugar actually sticks them the last job before serving the clams never be scared I'm cooking shellfish most important rule is if they are slightly opened a millimeter discarded makesure mussels plans are always tight cook the clams for just 3 to 5 minutes or until they're all open bring that up to the boil and this is where we finish the broth touch of fish sauce little sprinkle sugar drain your noodles into the bowl adhi texture some delicious bean sprouts get your lime fresh squeezed lime juice in beautiful literally as a stock comes up to the boil if the clams open automatically so they're cooked beautifully the flavor room inside the clam has enhanced the broth smell is incredible the clam is cooked finished with fresh coriander and serve they have perfect lunch a delicious spicy clam noodle with an amazing banana fritter my spicy clam noodle soup and banana and coconut fritters made in minutes and proof the only need to travel far as your kitchen to get a taste of Southeast Asia [Music] holidays or not everyone in our house is always pretty hectic with sports shopping or even homework so for dinner I like to change the pace and make lovely spicy local dishes and one of my family's favorites is brilliantly spicy braised oxtail stew with a radish salad followed by chili poached pears and when my mum's around trust me I love getting her in the kitchen now ox there was something that we grew up with yep there's something you do in the morning and put it in the oven because it has to be cooked really really slow yes on a dusting flour it's amazing I used to make you stretch for like five or six dinners that bad now I know why we're all so skinny going up it wasn't that bad I'm Jody come on you know Joe you see sometimes we went to the butcher some you had maybe extra two or three hmm I used to put in the saucepan and you had lovely stock for soup Scott's broth I remember now what pill couple cloves of garlic look I'll show you a quick word in that house did you know just right ox Elliot gonna fight that off we can't get that nice and brown and we've all braised it in red wine and sort of chicken stock before but I'm gonna get those heaven with a Chinese influence you started cooking at home quite early on and a half half your mum died quite young very young 26 what do you think so who taught you how to cook not eat oh yeah I think you just learn issue to order and enjoy it yes enjoy it yeah there's a nice vegetable nut the fennel fennel is eaten the lovely beautiful yeah you just slice that up money yeah these are nice and round you just slice up the chili okay just slice it down and keep the seeds in there because I want some heat as well star anis that's right I like ginger do you I love ginger especially fresh coriander seeds no a handful then I'm soy sauce that helps give it that saltiness a nice dark rich color on the vegetables says it raises the meat tenderizers quicker I would never do with any fennel and the chilies and that's nice and then a little bit over yes this is a so I rice wine vinegar yeah some oxtail back on top of the vegetables chop it up is that beef stock here this is a really nice chicken stock why are you pinching his dog anyway because I'll tell itself is quite rich yeah check your socks nice and light just cover it we stock lovely colors it's a beautiful color little taste here we go we can't eat birthday okay man well that's not it I can taste the fennel man bomb man recovers from the kick up the chili to go with my oriental influence of self I'm gonna knock up a quick fresh radish salad take a bunch of radishes and separate off the edible leaves once washed thoroughly place half the radishes in the bowl with the leaves chopped the remaining relishes in half and add them too next peel and finely slice of banana shall ours Adam to the radishes and season with salt and pepper dressed with a good squeeze of fresh lemon juice and a drizzle of olive oil then mix radish salad it's that simple next up dessert delicious poached pears ready so we're gonna poach them with a little bit chilly chilly never had a little bit of saffron no no no panel take a little slice like that so they stand up nicely and then peel okay then and then the chitti you'll hold that up I just go down yeah straight and open that up okay look into the water seeds in as well as well oh no holes so posties pears a little bit of chilly water and sugar what are they holes this is that yeah SAP on is expensive but you only need the tiniest little bit a little pinch to make that water go light and golden we're gonna make the most amazing star nice dust dust get your star nice in there seed up and then you start grinding a little teaspoon of ginger give her a nice mix thank you mate and that's gonna dust the top of the pears once they're cooked Ryan get your pears drop them in there [Music] and that's what we're gonna sprinkle mmm ginger it's doing these once they're cooked pull down sprinkle that over the top right if you guys got homework yes okay thank you guys after an eight-minute simmer our pears should be ready just get your knife on a knife through how easy the knife is so that means they're soft they cooks now you can leave them in there overnight to three days all right they just get darker I'm more beautiful so they look impressive those are amazing and then take your little star nice dust and just dust over that's my favorite part the oxtail wow that is beautiful we just don't seem your mouth doesn't up I love the way you see that just fall sliding down the bone you can to the table please them yes lovely I love that that is beautiful this is my ultimate thrifty dinner sumptuous local Chinese braised oxtail with a light and peppery radish salad followed by gorgeous chili poached pears with star anis dust nice mom what'd you think just lovely remainder days gone by a lot of people just lift it up and eat it with a good lunch no has anyone say rude look delicious stunning pears nothing good to see you super Nana cheers nice Chilean spice are brilliant in puddings here's some sweet inspiration from the masses of spice here in the UK there are only four restaurants with three Michelin stars and this is one of them it's fun when you get to the end of the meal and you want something to surprise you you like to smoke chocolate but things like cardamon with it chocolate carries chili really well wasabi ginger when it comes to cakes I like to use subtle feminine flavors such as saffron annecy fennel lemon and rosewater it really lifts the cake well this is a tasmanian mountain pepper it smells sweeter than regular pepper but it's got a heat to it as well which is really amazing almost smells cinnamon clove 'i like star anis it's got all that wrapped up in one pepper really good if you're poaching pears or making a tart attack it's beautiful it's really aromatic this restaurants been trading for over 200 years one of my favorite things to do is to take a traditional dessert like say a creme brulee and to liven up a bit with some new spices ginger gives Herbert zing and coffee and chordoma it's a really interesting combination and works beautifully I think if I'm at home cooking for family and friends I really like to cook something like a nice rice pudding quite simple rich and creamy so it's really nice to just top it off with some grated nutmeg cinnamon and a warm fruit compote that could have a bit of ginger to it as well really lovely way to finish a warm in winter meal [Music] at this time of year when it's cold and you start cooking some traditional British food you'll find that they're full of spices in fact spices have been so important to us since medieval times there's a real sign of how wealthy and importantly we're the amount of spice you could put in your recipes sometimes at home I'll just poach some dried fruit in a sugar syrup with cloves cinnamon nutmeg quince is also fantastic and I like to put them in the oven for hours and hours with spices and sugar or even wine and a little bit of chili and let them bake slowly you end up with this deep red aromatic exotic fantastic things we [Music] [Music] over the holidays the morning routine is set in stone I do breakfast and the children entertain themselves and one of my favorite breakfast to give everyone a boost and getting them ready for the day is spicy Mexican eggs this is a very classic Mexican style brunch dish bold kick-ass flavors slice the chili seeds in garlic sliced nice and thin Li tablespoon of olive oil get your cumin in there once that starts getting really nice and crispy in with you tomatoes now by reducing that I sort of come down to a delicious paste leave that to simmer next can beans called black beans these are authentically Mexican just rinse them delivered a water that is beautiful turn off the gas and just let it absorb leaving the dense beans to luxuriate in the spicy tomato sauce will allow them to soften and soak up all the flavor next oil and season and oven proof dish for my spicy egg crunch the baking we'll just get some of that oil around the outside take your corn tortillas slice them in half and then just stick them to the side take one and place that in the center get your mix place that on top of the tortilla spread that out nice and smoothly I want that crisp shell on the outside now your eggs and cheese get the base of the egg and just make a little hole in there and then crack the egg into almost like a little dugout and then one in the center got a really nice rich delicious strong Montgomery cheddar and get generous with it on the top and I season that with these little babies little chili flakes they're my little secret weapon such as salt such a pepper sit that in the oven to bake for 8 to 10 minutes and 180 [Music] [Applause] this smells incredible it's a little bit of coriander to finish it off and that for me is what brunch is all about let's go a fantastic fiery brunch to get your party started spicy Mexican eggs in a crispy tortilla shell [Music] holidays on the Ramseys big chill out so we want food that's really really delicious draws everyone to the table and it's good fun to share so for lunch some hot spicy street food is brilliant and pronto starters followed by irresistible salted caramel popcorn is always a winning treat you can't beat properly home-cooked popcorn start off with just a touch of oil in there as it lightly starts to smoke corn in so now get your lid never leave it far away from me a little shake of the pan get it go and then lift that lid at your peril we see very excited pan in there I mean all that little pitter-patter stops you know your popcorn is cooked nice you could eat it fresh from the pan but I've got another plan I'll make a salted caramel popcorn start off with your sugar into that pan a nice pinch of salt now once you've got it to a really nice dark caramel flavor stir in your butter half a teaspoon of bicarbonate of soda kickstart the reaction that gives the camel a honeycomb flavor mix that in you'll see it react in almost like a large crunchy now the gas is off and that camera a nice dark rich flavor now pour in the popcorn to coat it with that incredible caramel it's that easy and it's gonna taste amazing lay that nice and flat once that cools down it becomes nice and brittle we've got a nice salted caramel flavor which just takes popcorn took a beating level whilst the popcorn cools down it's on to my prawn tostada wonderful prawns but marinate them first a little bit of garlic nice and fine nice pinch of chilli flakes over the prawn garlic in salt pepper olive oil give that a really nice little mix what's the prawns marinade I'm gonna knock up a salad radishes topped entailed and been into quarters Choa tomatoes halved spring onions sliced and seasoned and then just to liven things up a little chilly in there and slice them on an angle now they are Accardo now baby gem lettuce half then shred freshest squeezed lime juice and a little drizzle of olive oil lastly roughly chopped coriander and give it a mix that is the perfect base for a tostada now for the prawns and don't be afraid of given pan nice and hot teaspoon of olive oil in anything less than that sizzle when you put that first porn in there don't put them in watch the same color or rapidly the prompt will take just two minutes to cook through lime juice just over the top nice fussing over the line these are corn tortilla in it's a dry pan so that corn tortilla goes nice and crisp on the outside [Music] to build them generous with a salad next to the prawns I like to keep the tails in to the center and then we have a delicious yet very humble claw and tostada followed by my superb salty caramel popcorn beautiful [Music] pronto starters and salty caramel popcorn vibrant irresistible smelling dishes you'll want to dive into hot and spicy Street food is big ballsy and never boring here are a few tips on how the professionals cook it at home this is a michelin-starred Indian restaurant but we still take some inspiration from Indian Street food some of my favorite comes from a fusion of cultures Indian Chinese is a cuisine in its own right today my personal favorite is to rustle up a chili chicken and an egg fried rice the aromas of the pepper the soy the ginger and garlic it's always a winner if you find lots of different combinations in street food Japanese hot dogs Indian style tacos there's no real rules nothing's set in stone I really look for strong flavors and spice and things are gonna stand out when I'm at home one of my favorite things is gochujang it's spicy fermented Korean chili paste if you mix it with some mayo it can really sort of spice up your BLT on a Saturday morning you can also use sriracha the Thai chili sauce I travel a lot and it's always the street food that gets me really excited I honestly think that some of the best dishes in the world are served in bus stops in Asia when I'm cooking at home for friends family I often do a few street food snacks at the beginning of a meal for people to have with a beer or glass of Prosecco while they're waiting for me messing around in the kitchen I really focus on that intensity of flavor because what you want when you're having a little bite is you want that punch I find that using spices in different ways can bring really different flavors so if you're cooking with a spice like nutmeg if you use loads of it and put it on your jerk chicken wings you get richness and spiciness and an intensity that is really surprising a lot of the best street food is deep fried and when you're eating deep-fried food I think it's really nice to have something to lift it one of the things that I really like to do is just crush some fresh red chili with some mint and some vinegar and it makes a really an easy dipping sauce to have with something like samosas or bargees over the holidays sticky spicy chicken wings stir-fry green beans with soy and peanut dressing and Thai rice is one of our favorites Jack who's a ham please but why because it's your favorite yeah chicken wings okay all right let's start off with the marinade tamarind paste him first all that into there okay so two tablespoons of parmesan please only wings you can you've eaten so far at the age of 13 Oh 50 years 50 years yeah a nice sprinkle of chili flakes how come you love hot food um no it's really low food some garlic one nice tablespoon of fish sauce please check that which is looking all really good is it I'm gonna cut the tablespoons of oil romantic little taste mmm really good right wings in get your hands in there and start rubbing in the marinade please yeah how long do you John but longer the better top of that and clem film more shadow excellence it's good job ideally marinate your wings overnight but half an hour will be enough to get the flavors going right they're marinated now if you take the trout people bottle one thank you and then we're gonna put some tinfoil on that thank you stop them from sticking and the wings from Burnage try and get the wing like that and just sort of scoop it look like that figure that really nice glaze on there and then just so that garlic will roast you know all those wings beautifully done I can make then ready for the oven 170 25 to 30 minutes yep good man excellent nice wings are in to go with my ultimate Southeast Asian dinner rice cooked in homemade Thai green curry paste the easy green curry paste roughly chopped coriander lemongrass green chilies lime leaf shallots garlic and ginger a glug of oil and blitz the pace takes minutes to make but we'll keep up to ten days they've covered with oil and stored in a sealed jar in the fridge to awaken the flavors lime roll to release the juice next season with salt and pepper and blend into a smooth paste [Music] keep the face until aromatic adding cooled or leftover rice when thoroughly heated through serve Thai green curry paste is so easy to make so with rice like this it's incredible but simply add two chicken fish or vegetable in minutes right now for the green beans beans in bring water balls first thing I should put in there beans so nice pinch of salt in there yeah so make an amazing dressing - 9 tablespoons yep the crunchy peanut butter please green beans in ok for the rice green beans we're gonna blast them for two two-and-a-half minutes what is blanching actually launching means sort of part cooking ok please burn of brown sugar and she goes nice nice I'll get a pan on now for my beans so tasty tasty it's so good oh man hmm Wow have you got the garlic butter and you just slice the garlic down like this just keep the knife nice and flat and that nail there out like that it's just guiding the knife so you can never cut yourself like that good I'll drain the beans nice a little towel spoon of oil pan nice and hot it's for Galilee so give that a little toss a little good push it down gently though doesn't take your time nice so push down back up that's it nice so it's getting nice and golden brown green beans drained and they go in now to the garlic okay with the rice that I want you now spoon the dressing of these and she goes nice Wow what's that he's policies at home no waste no waste no waste but now smell that now the smell of green beans is fine [Music] that's the rice that's the green beans now I'm going to sprinkle some toasted sesame seeds on top placing nice and generous for the sesame seed I'll do the beans a little bit of a crunch done those greens smell amazing yeah mmm look at those beauties one for me one for you I like to sprinkle some spring onions on top I see Jenny's transformed a very cheap and cheerful chicken wing yeah you take a moment please do not problem charge that's given nice this is my ultimate simple Southeast Asian dinner sticky spicy chicken wings Thai green curry rice and fantastic things with chili peanut dressing guaranteed to get the fusses of eaters into greens Holly Tyler ready for Jack's wings I was gonna help myself a puzzle or check out some ice why don't you guys grab tea house I know you're allergic to anything green how are the beans I've seen you eat more bean bean the last five minutes they have them the last ten years nice very very nice Jack yeah they're tasty all right there's no dainty way of doing this is no Holly don't worry about me nail varnish you'll be fine there are loads more great home cooking recipes on my app cook with me you can find it in the App Store good luck

Channel: Gordon Ramsay

Views: 941,981

Rating: 4.9006419 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay christmas, gordon ramsay christmas dinner, gordon ramsay christmas recipes, gordon ramsay duck, gordon ramsay oxtail recipe, gordon ramsay oxtail stew, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay spices, gordon ramsay spice rub

Id: Mr9VqlpDKJ4

Length: 45min 35sec (2735 seconds)

Published: Mon Dec 16 2019