Gordon Ramsay's Christmas Main Dinners | Part One

be organized and get prepared in restaurant kitchens we call this mison place getting vegetables chopped stocks made and sauce is 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 not be the same without a beautiful delicious honey glazed ham across that long christmas period this can 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 adding flavor in there carrots in the leeks the more veg in there now the more fragrant the broth becomes once the ham is cooked that stock is extraordinary the base to a fantastic soup onion not finely chopped and in 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 [Music] peppercorns lightly crush then to give it a christmas flavor i'm adding crushed coriander seeds two cinnamon sticks and four aromatic bay leaves 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 two kilo joint takes two and a half hours to simmer before it's glazed and baked however it is worth it because it tastes absolutely delicious so the glaze very very simple demerara sugar madeira that sweetens the glaze basically a fortified wine a couple of tablespoons in and then shave vinegar again couple tablespoons honey in nice bring that out to the boil 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 3-4 minutes that i'm happy with [Music] lovely [Music] right the gammon's cooked now onto the plate carefully snip the string nice and gently peel back get rid of the skin then criss-cross it don't push too deep let the knife do the work stud it with some clothes look at it almost looks like an albino pineapple the glaze and just carefully cover start in the middle and let it work round oh god gently gently gently gently it's not even roasted yet and it looks amazing beautiful look at that half the glaze over now into the oven 15 minutes [Music] it started to colour get the rest of the glaze and pour that over look at it wow the more effort passion and love you show the ham now the results are tenfold look at it every five minutes out of the oven and glaze again back into the oven now at 190 degrees we're gonna baste and roast for 35 minutes delicious next i'm going to 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 coloring it the 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 ginger so the ginger 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 chutneys tend to be cooked and are usually quite sweet indian ones are normally fresh spicier and quite sour next tamara sugar [Music] once that sugar's dissolved the white wine vinegar all in that's going to give us 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 their tartness gives a lovely contrast of the sweetness of the pears to give it great texture a handful of sultanas pinch of 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 colour 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 in salads but equally as delicious with fish whether it's a roasted cod a grilled fillet of mackerel it goes brilliantly well bring that up 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 helps to give it that nice texture [Music] mix that in and literally cook it out for 30 seconds [Music] 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 going to deliver amazing flavor across christmas and look my goodness me that is fit for a king [Music] another chef's secret for the ultimate christmas is keep your menu balanced 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 you indulge in a lot of rich food it's crucial you have some light dishes up your sleeve to really balance it out sellers are the perfect antidote to overextended bellies at christmas but they 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 returning salad nicoise into a dish dramatic and delicious enough to merit a place in any christmas celebration sam's a real big hit in our household over christmas it's delicious so versatile and tastes absolutely amazing now we're going to 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 poach this in a really nice fragrant court bouillon caught bouillon is just a fancy name for poaching liquor first add fennel with its lovely aniseed flavour to water then put in chopped celery onions and salt next pour in some white wine to give it some body add a splash of tarragon vinegar to give it bite that wakes up everything that really makes it sort of slightly acidic but more importantly it goes brilliantly well with the salmon to add flavor pop in a couple of star anise and crushed 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 flavoursome now it's going to go even higher in terms of flavor simmer the salmon for four to five minutes then turn it off and let it cool down in the liquid salmon poached the next job is making the light tarragon mayonnaise tarragon mayonnaise with the difference first of all hand make it to start off with one egg yolk a little bit of heat in there teaspoon of mustard a little splash of tarragon vinegar in whisk that first nice big balloon whisk and then when the bowl starts moving get your cloth open it up just go round and keep that on there that's not going anywhere now yeah what we've got to do first is whisk nice and thick so we can take the oil whisk with one hand sunflower oil in 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 all in stop once you've 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 going to thin it down with water because i want it much much lighter almost like a vinaigrette which is perfect for the salmon nicoise it's all nice and creamy now add chopped tarragon the aniseed taste works really well with the eggs and lemon zest to liven it up and now the seasoning always at the end salt pepper i just mix that round look beautiful it's got the texture of a custard almost like a lemon curd it's incredibly rich and it just falls off the spoon it's traditional to use boiled eggs in salad nicoise but i'm going to do mine differently i'm going to cuddle the eggs first put some water onto heat then coat espresso cups or similar oven proof 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 [Music] we're going to season it with a classic nicoise garnish anchovies just roll that round like a little ring and sit that at the bottom of the basil then crack in 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 bake in the oven for about eight minutes so the yolks are still soft and creamy with the eggs in the oven it's time to bring the final components of the nicoise together to add color and freshness to the salad marinade cherry tomatoes and olive oil with shredded basil and lemon zest the lemon goes brilliantly with the salmon the salmon's 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 soated them together you just give them a little toss [Music] what do you think of salad nicolas you think of a beautiful summer salad the exciting way of doing it now at christmas is having a really nice hot meal when all the ingredients are prepared it's time to bring the dish together and dress the serving plate the secret dressing is starting from the center and working your way out first of all crispy salad leaves just in the center of your plate what we're doing now is building a base i don't want a flat salad i want a salad 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 10 minutes time this salad will still stay nice and crisp buoyant exciting and more importantly packed full of flavor next i sauteed potatoes around the outside i want the color now i want the visual of impact then i'm going to sort of interlink the green beans next add the marinated smarters and some black olives now for the exciting part removing the eggs from the espresso cup that little basil leaf is the crucial secret because that's like a little blanket that slides it out fingers crossed out bang 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 and just peel off that skin wow the silver slipper carefully flake the salmon and then drape it on the salad fillet amazing salmon over you see the pinkness incredibly aromatic and more importantly every sliver of that salmon it tastes amazing and that is a perfect salmon nicoise for christmas [Music] so you

Channel: Gordon Ramsay

Views: 1,495,284

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay roast ham, Gordon Ramsay roast ham recipe, Gordon Ramsay christmas roast ham, Gordon Ramsay christmas recipe, Gordon Ramsay christmas food, Gordon Ramsay easy christmas recipe, Gordon Ramsay christmas recipe how to, Gordon Ramsay teachin how to cook, roast ham, christmas recipes, christmas ham, christmas ham recipes

Id: cDqRRqhnoyU

Length: 16min 1sec (961 seconds)

Published: Sun Dec 20 2020