Gordon Ramsay Shows How To Make Fresh Pasta for Tagliatelle and Wild Mushrooms | The F Word

I start tonight is a very very delicious technically of wild mushrooms and what mushrooms this time of year is absolutely perfect because it really is now mushroom season service please now what's the secret behind cooking mushrooms cook the thicker ones first and the thinner ones later so that yeah more importantly let me just show you grab a handful of mushrooms okay just a few of each mushroom watch the water that comes out yeah just water we're using a mixture of wild mushrooms including shiitake she roll and trumpet them or the reason wild mushrooms are great is they have a much more intense flavor okay good hot pan I so - the mushrooms and slots in the very hot pan to get a really good flavor I start off with oil because butter burns too easily once the mushrooms start to cook a knob of butter finishes off the flavor beautifully my brigade this week Angie great to have her back in the kitchen especially being a woman this week Angie's gone bye Neal are we Scott in the corner but a big talent and of course I've got my right-hand man mark sergeant's my to come is this week our stasi from Lancashire and Russell from Blackpool on order four covers table 12 for Tecna tele a wild mushrooms for venison for rhubarb crumble no Alsace dozy wait yeah come on I want to hear you please let's go now Rosie's pressures on now yes he's turned up let's see we can cut it turn that water down because the press is gonna overcook in literally seconds yeah yeah how long's dozy make this one the best one sweetheart yes how else otherwise you're taking an early shower yes yes Ruslan's dozy are just two of over 1000 people applied to work in the f-word kitchen I put the best 100 through a weekend of tests and challenges and to find the 12th would make it to the restaurant that looks like it just come out of a dishwasher each week two trainees can be head-to-head for a chance to win a job in one of my kitchens stop what you everybody hello stop what you're doing each week someone has to go home you're going home and you're staying clear down yes shoot the floor but try to do it what's the cling film over your mouth tonight in the kitchen it's tozi I think it tastes quite nice she's a chef of 14 years who's never worked as part of a team I love seeing customers or people that eat my food you seem to think it did the right thing it hit that spot and joining her is Russell and catering students from Blackpool whose parents run a Chinese takeaway actually delicious I definitely got a lots of work and that's the whole reason why I've come to this competition is because I want to learn from the best people you tasted it yeah and I think it's okay chef stop face it you don't know that now you should be in the kitchen yeah chef masters like glue it's not even know bite to it it's lost its it's greasy it's good start again take the telly come on Russell please the pastor goes in at the last minute even the heat or the mushrooms helps to cook the pasta even more so should be dipped in there your hand should leave the basket in out into the mushroom yeah sure I know not everyone has time but pasta dough is really easy to make just combine flour eggs and olive oil in a food processor remove a need for about two to three minutes until the dough is smooth and elastic wrap in cling film and chill for at least half an hour a secret behind making good pasta is not allowing it to dry out so you have to really move your ass right Stasi and Russell let's go first thing we have is a nice flower table roller pasta just to take a little bit of the sort of weight off the pasta machine so we just get it a little bit thin so it starts to go through the machine okay and let the machine do the work every time it goes through the machine it goes down a number yeah now to cut it fold it nice and neatly but while we fold it we just sprinkle it with flour here we go up and round and then from there nice long length faster look at where we are you don't really want any longer than that because you got to think of the customers pulling it on their Bowl so let's go there shall we yeah take your telly one piece through back at the hand in the machine yes oh and look here it comes someone's like going to the hairdresser isn't it nice fringe let those little bits tangle off and then dry on today yes there we go let's go nice very nice the most important thing about the presentation will take a Tele of mushrooms just get your tongue and twist the tag Nutella round so it's almost shapes a really nice board in the center of the plate then get your wonderful sauteed mushrooms losing of garlic and shallots and just let them sort of fall on top of the tagliatelle but the secret for make sure the technically is not all broken up just like that nice and relaxed palms and cheese on there quickly let's go Susie move over that's it now there you go gotta be on your toes in the kid you know that sure yeah your heavy footed like a little baby elephant running around come clump clump clump go Table two please go go go go go for Tiger to tell you how long after that for more Tiger telly away please hello how was it technically Oh wild mushrooms a little bit more seasoning I thought it tasted amazing the mushrooms the garlic the herb unbelievable also many places in one go only was amazing very nice I wouldn't attempt it myself but it was it was very good nothing was overpowering but you could taste every individual ingredient it was really beautiful you

Channel: The F Word

Views: 1,647,935

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Id: _xFciLzqf3k

Length: 6min 31sec (391 seconds)

Published: Mon Mar 19 2018