Gordon Ramsay's Simple Christmas Recipes | Festive Home Cooking

this is my home this is my kitchen this 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 my rules are simple home cooking has to be easy very fast it's gotta be delicious so do you think you can't cook amazing food at home think again over the festive holidays these are the only recipes you'll ever need [Music] I love big festive get-togethers they always give you a wold low and it's lovely catching it with friends and family now my trick for getting them right is to keep the food simple and use great ingredients that way you get fantastic results you're not stressed out and you're always having a great time tonight I'm skipping recipes for the big day itself to show you fantastically easy food that will make your festive holidays absolutely delicious it's how I crack Christmas but so kicking off a sensational easy festive dinner we fill it with salsa verde and truffles new potatoes followed by a delicious chocolate and pistachio semifreddo and helping me in the kitchen is my son Jack first job semifreddo now I know you love chocolate right we'll break this up so it melts nice and evenly why that goes over a bain-marie can you come up with the chocolate in direct contact with a gas yeah okay otherwise it will split crack four eggs in that food please one because hold one like that on the side and then your fingers in and pull out okay good no ice cracking eggs in one hand hey nice one and he's a muscle okay start whisking and I'll fall in there sugar come on Jack give it some thirteen year old Ellie come on some muscles ten seconds to go nine eight seven six five four three two one all right here you go you'll turn this sugar let's go you see secret the whisking vigorously is changing hands every ten seconds yep okay your turn change change my gosh yeah of course I'll serve the chocolate and leave that to slightly cool down a touch from their tree mint because it'll 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 next mix in your melted chocolate with the sugar and egg sabayon smell how delicious ace I'm now putting the cream and so you just whisk that in and that my son is a chocolate semifreddo now it tastes it's - it's a social strata sprinkle them in now get your baking tray you line that with ten film and then you just pull that in so you fold that over okay this is like ice cream in any way yeah as it sets you slices like this nice chocolate ice block delicious then put your semifreddo into the freezer for around three hours to set right Jack get that pan nice and hot recognize that this is a Rolls Royce cut my beef so we got to treat it with some respect into the pan and get that really nice and hot hello details mmm what's the hole what's the name Rose me with a bit of garlic and thyme in there continue frying all those herbs now base that with the butter see in the oven 8 to 10 minutes that's all next my super special baked new potatoes baked for 35 minutes until crisp on the outside and soft all the way through and great over fresh Parmesan cheese last but not least shaved gorgeous earthy black truffles feathers and baked new potatoes with a lavish twist indulgent or couldn't be simpler to make right it sounds the birthday anchovies you want touch of anchovy oil in there okay after that we got some capers garlic Dijon mustard show vinegar give her a nice mix now 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 excited yep no taste don't love hmm was it different that might need to try a tiny bit more stop don't kiss any boys now look at this baby look at that and look how juicy and tender that is take that out and let that sit on there a little spoon okay salsa verde as the beef cools down as south of lb marinades that goes to the table very carefully please tills take it over the baked potatoes please why send me Freddie just gorgeous do not drop that please this is my ultimate special occasion dinner the tenderest rare beef fill it with punchy Sal's labelled they serve with extravagant truffled new potatoes and a sublime chocolate pistachio semifreddo it's always a special occasion in our house and my wonderful month and a husband Jimmy turn up for dinner so now guys please do and surrender [Applause] this is a definite special occasion cheers nan it's great to have a wonderful collection of cakes over the festive holidays so here's how the professionals bake up their festive magic we're the oldest patisserie in the United Kingdom and we've been making Christmas cakes since 1871 and Christmas biscuits and we mostly make a lot of push to Noel which is the Christmas lock I like to put the Christmas rows on them nice big Christmas rows because that just is love and Krystal shall be full of good feelings and love the mince pies depend so much on the pastry a lot of filling a lot of rum would I have to tell you I'm not going around he's seen lots of other mince pies I'm eating plenty here when I was very young pretty force were always part of Christmas we'd have buckets and buckets of petit fours but now we only make a few and they are all different sorts as long to shower and biscuits and tuile and all sorts of little chocolate marzipan even one is just enough is something special to have them death to Christmas time when it comes to Christmas cakes I love glitz glamour I want to put smiles on people's faces really simple way to do that it's just by putting things like popping candy inside so they've got a little bit of surprise you can buy a popping candy that's been coated in like cocoa butter so it doesn't melt in the cake it's really fun and doing something the twist on it I guess people expect that from me being a chef so this year my twisters a mulled wine pastry crust and then putting sort of traditional mulled wine spices in it and then I like to make like a crumble topping for something I would do at home is to make like a ground spice mix and just tie it up in a little muslin just dust them over a warm desserts or mince pies it sets all the senses of light at the end of the meal and it smells amazing it just smells like Christmas this is a very busy time of the year for me but when I do get a break I'd like to sit down have a nice slice of cake after all I have appearances to keep up the Italians do a wonderful one called panettone it's flaky pastry stuff with crystallized fruit mmm one of my other favorites is from Germany it's called Stalin cake it's made from sweet pastry with dried fruits and marzipan and covered with an avalanche of powdered sugar at the end of the big night mrs. Christmas and I like to settle down with a glass of sherry and some cranberry mince prize Merry Christmas around the holidays we are ready for anything in our house trust me relatives staying overnight at the last minute or friends who crash after a party this is a brilliant show-off brunch to make for them the morning after easy griddle polenta with delicious roasted tomatoes and creamy ghost curd now polenta to the Italians is what mashed potato is to Britons a staple incredibly delicious and really straightforward to do now season the water it's a little touch of olive oil stops it from becoming too sticky instant polenta is ready in under 10 minutes and always use this at home and then whisk them as it cooks out naturally thickens you see the grains becoming almost into one nice fine pureed polenta to take the polenta to another level season with salt and pepper and good knob of butter and Parmesan Cod generous of the parmesan because blender can be quite dull I like a quiet rich and creamy delicious yeah mix that in you can eat polenta two ways like this is the glorious fluffy mash or set then griddled which is what I'm doing start by boiling a baking tray pour in your polenta now get that in the fridge and then set next I'm roasting vine tomatoes to really intensify the flavor drizzle extra-virgin olive oil on top nip your Tomatoes if you didn't burst them before the way in the oven then explode salt and pepper garlic says its martyrs blister and roast it's going to take on all this lovely darling to give the tomatoes a wonderful sweet-and-sour flavor a pinch of sugar and balsamic vinegar and then sometime just trip what you're showing a little haircut nice the smart has only take 10 minutes to roast now the polenta set is ready to griddle it should just fall out beautiful a nice season a nice it's not a coating of olive oil and then on to your grill now this looks very impressive but it's so easy to do all that nice sort of marking and char on the planter gives that really nice flavor now tomatoes you've got these beautiful vine tomatoes that been roasted and all that wonderful flavor now get your little tomatoes and just sit them on top drizzle over any remaining roasting juices the perfect addition is a ghost curve and goat cheese and cream cheese or creme fraiche will work just as well and drizzle little touch over aides possible vinegar and then a little basil can't wait to dive in this dish is fantastically entertaining in the morning set your plans of the night before and you can have this casual brunch on the table within minutes fuss free cooking that looks like a labor of love coming up war why festive food but first here's a closer look at some of the key ingredients you'll need to buy to make them chocolate the ultimate comfort food addictive and indulgent the chocolate making process begins by grinding roasted cocoa beans quality chocolate should contain at least 70% cocoa solids with a distinctive crisp snap when broken and start melting in your hand after just a few seconds and to be no skimping on the quality for my party lunch one of the world's ultimate luxury foods lobsters not cheap but they're sure to impress they can be bought live when they're usually a greeny brown or blue color or cooked with their more familiar red hue lobsters can grow to almost 5 kilo but the smaller the specimen the more tender it will be I think 3/4 o kilo is a good size to go for if you save the shell it will make an excellent stock bisque or lobster sauce pork shoulder is an easy to cook flavor some joints and can be brought on the bone and rolled it's relatively cheap price makes it a great choice when you're feeding a crowd marbled with fat to keep it moist during cooking it's also the cutoff choice for barbecue pulled pork known effectively in the US as Boston bus over the Christmas holidays is great to have recipes that are really flexible when extra dishes are delicious by themselves or as part of a big family spread or serve together and make a lovely and indulgent lunch beetroot coriander and orange cured salmon followed by a delicious chocolate mint cake the secrets behind curing salmon is in the flavoring your curing it with for a hint of the exotic and aromatic my favorite starting point is to grind coriander seeds I guess brilliantly well with salmon mix that with your salt and your sugar next the grated zest of two oranges it's fresh pepper then mix in one of my favorite ingredients grated beetroot great for curing it stains salmon as well that just elevates it now you'll see what's happening now with a beetroot the salt and sugar breaking it down see how wet is becoming now that beetroot is ready for the salmon this chunk in the middle is like the sort of middle part of a first day the best of the best pour on your beetroot and look at that I mean it looks fantastic next cover your beetroot II salmon with cling film take your tray lightly press and they get something substantial something heavy a pot or a pan or some tins the weight on top just speeds up the process place your salmon in the fridge to cure for at least eight hours or even better overnight - follow my deliciously light and simple salmon a devilishly indulgent dessert nothing beats a great cake a sort of a show-off trophy for party foods I'm gonna make the most amazing flourless chocolate cake but with a twist first thing first made the camera flatten the sugar never stir a camel rule number one now keep the pan nice and flat I'm gonna flavor this Kara with a little bit of mint sprinkle that into the caramel a little teaspoon of oil onto the tray and rub that in and then pour out your camera I want this nice minted brittle running through my cake boss the caramel cools down on the tray I'm gonna make my cake first melt good-quality dark chocolate in a bain-marie heating it directly in the pan would destroy the cocoa fats always in a bowl over boiling water in a mixing bowl sugar two whole eggs and three egg yolks whisk until beautifully light and creamy and the color changes to a light yellow next melt some butter into your warm dark chocolate and stir add that to your sugar and your eggs now give that a really good mix and when you're making flowers desserts it really is important to work harder incorporating air especially with the yolks and the sugar that natural height needs to take place at the beginning then separate four egg whites into a bowl now make sure you've got two-thirds all the way there with your whites and then just sprinkle in just sugar almost like a meringue that's what you call a stiff peak in with the whites before I start mixing that I'll get my camera just start breaking that up glass sheets of glass beautiful save some of your minty caramel shards for decoration and use a rolling pin to break up the rest into small pieces sprinkle that in so as we start to slice that chocolate cake you'll come across that nice crunch take your cake tin make sure it's lined pour this in a few sharp taps on a hard surface or rid your cake mixture of any air pockets that could create holes in your cake sit that in the oven 180 after 35 minutes my chocolate mint cake is cooked and whilst it cools down I can whip up a peppermint cream topping add sifted icing sugar and a few drops of peppermint extract to double cream and whisk until it's just holding his shape spoon your minty cream on top of a cake leaving a small bowl of free to make it easier to cut for a cake that can't fail to attract attention at your party scatter over the remaining caramel mint chance now to unveil my incredible beetroot cured salmon offer the weight the tray and look what's happened to the salmon absolutely beautiful you can just tell how delicious that's gonna be with this sort of Sheen give that a little rinse in cold water traditionally cured salmon would be sliced into large thin pieces like smoked salmon but I like to cut mine into thin strips it's easier and it will show off its beauty new difference of colors that nice dark rich ruby red now when you've got cured salmon this good trust me you just need a salad now were toast or some stunning bread that's the secret for me to any good party cover masterpieces simple straightforward ingredients are done properly nice my son chose beetroot cured salmon and for dessert a divine chocolate mint cake party food with the wow factor [Music] over the festive holidays family and friends often drop by for dinner so it's great to have some easy get-out-of-jail-free recipes on hand dishes that are absolute crowd-pleasers and only need a bit of shopping roast chicken with chickpea stuffing and a big salad and my delicious hazelnut meringue tower always puts a green smile on my guests faces and helping me in the kitchen is middle daughter Holly first job get the chicken stuffed and roasting now we all know you love chicken I did okay now I'm gonna hold that up okay seasoned inside please why is it yellow because it's a corn-fed chicken obviously he's corn and a few lots of corn turn ya know all those chickpeas chickpeas yeah and they'll taste or make them taste even better salt pepper in there as well please now Chili's take off the tops we have had the chilies to the chickpeas in and then zest the lemon in there please you love your zest I love my zest a little glug of olive oil come one else don't worry about your house now come on baby you can do it now time a Pinot for all those wonderful little buds see chickpea stuffing done next we're gonna make the herb butter to flavor the skin now Carrigan that's gonna be delicious no nice soft butter in with a target I want you a nice handful of butter if your hand up and push under yours now see that there yeah push it all the way down there when I say breasts they nice and moist and like you yeah all those chickpeas in there nice your hands up living so does it ever know here we go cool okay now place my lemon in there all right take your garlic should i watch my house mmm yes I'm there the garlic onto the tray now onto the garlic salt pepper thank you just get nice and crispy please open the door thank you darling and she goes beautiful good job thank you for dessert is an incredible but easy hazelnut meringue tower guaranteed to wow your mates start with the basic meringue separate for egg whites and whisk gradually add castor sugar until the mix for stiff glossy Peaks gently folding ground and chopped hazelnuts as trick we use in the restaurants is to use the mix the stick baking sheets down which makes them easy to spread and stops the sheets blowing around top boomerangs with more finely chopped hazelnuts and bake for 25 minutes and a trick to stop them cracking is to turn the oven off and let them cool inside for the filling melt dark chocolate in a bowl over simmering water and slightly cool whip the cream until it forms soft peaks and gently folding three quarters of the melted chocolate until combined build your tower with alternate layers of chocolate cream and meringue finally drizzle over the remaining melted chocolate to decorate a simple yet luxurious dessert your friends will love now for a Big Easy green salad so let's start off with one nice tablespoon did you say diesel diesel a nice little squeeze of honey and it was splash of aged balsamic and this is your favorite that's one of them hmm it has a nice sweetness but then it has a bitterness to it - nice tastes so Yahweh that is delicious now the juice of a lemon now use some butter lettuce start placing the salad and the outside this one is a low row so and you put your heart in there Wow that's exactly what I'm trying to do now yeah crisscross you avocado what does criss-crossing do instead of just such a thing I'll show you now you put your spoon in there and look that's so cool all these nice little bits I want you to sprinkle those little bits in here I'm telling you that first thing that you cook for your boyfriend is gonna be extraordinary at romantic dinner the roast chicken the beautiful salad okay yeah it's the way your father taught you and how nice will that be all three of us sat down eating at the same time very nice all of you all of you might grab the chicken okay now look at this beauty that looks amazing does it right so a little bit all I do now squeeze the garlic that's amazing the lemon that we stuffed inside the chicken roasted what we do now is just squeeze all that through got nice garlic puree and took all my chickpeas in there from there some of your really great then now you crush them and guarantee you young ladies and they are the best the finest the most delicious chickpeas you've ever tasted [Music] go on then it's y'all hey yeah it will drizzle extra virgin olive all over them if you done [Music] on chickpeas and that is a roast chicken fit for a king going there's lots really yummy pasta salad out please and our chicken whole roast chicken stuff with chickpeas so with a big green salad it's always a winner with your family and friends check these are really really great the festive season isn't about good cheer so whatever your tipple here are some fantastic tips from a distinguished lot of merry makers what I hold a Christmas party why I lasted noon is make the eggnog what I'd really like about this drink is that it's passed from generation to generation and each generation makes their own version of it remembers my family always thought it would be a really heavy rich drink that I kind of proved them wrong and we've made it even lighter by using a Somerset side of brandy and a cider traditionally it was bourbon and rum and you know what you do is you mix the eggs and the sugar together I'd whip those all up with the milk and cream and then the alcohol and that gives you a really beautiful light fluffy drink [Music] this is Britain's oldest fine wine and spirit merchants as a seventh generation and run it today and we've been here in st. James's streets in 1698 the ultimate festive indulgence for me is champagne I like to open a big bottle Magnum and drink it over the course of the day it tastes buttery yeasty and biscuity tones and I ABS to the sense of occasion over the festive season when I'm choosing wine for the festive period I like to choose versatile wines and something that's multi-purpose for instance Rioja Reserva if you're having it with food it works with red meat but also with white meats too because it's mellowed with age it just pairs beautifully be really comes into its own over the festive period it's a really good drink to have when you're meeting up and you're celebrating something but it also has a lot of complexity there's a lot of really interesting flavors in there I find that the Belgian style beers stays on really crisp light beers go very well with white meats like chicken or turkey when it comes to beef or ham I go for a smoked beer the multi smoked before the beer is brewed and it picks up a lot of the smoke character even with a dessert you could try pairing a sweeter dark beer a stout a porter or you could try something higher in alcohol so you could go for an Imperial Stout or a Belgian Dubbel style they'll go really well with you dessert I keep home cooking really simple easy and stress-free but there are some dishes I love so much trust me they are definitely worth a bit of extra effort eggs benedict with parma ham is such a stunning treat you've got to have it at least once over the festive period we will the secret behind a great Eggs Benedict is in the hollandaise so get your pan on cause I'm gonna cook the hollandaise over a rolling boil with a glass bowl butter just put on to melt three egg yolks separated from the white tarragon vinegar pop that into the eggs put your bowl over the rolling water and just start whisking if the eggs have direct contact with the gas hollandaise will become scrambled egg but you've got a nice creamy texture start adding your butter nice to slowly pull the tablespoons of butter in and give that a really nice mix we don't whisk it enough the egg yolks don't take the butter it causes it to split 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 that a really nice room temperature 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 them a nice glossy texture to your beautiful poached egg now as the base for the eggs benedict you cannot beat English muffins for the ham I'm gonna change I'm gonna use the most amazing Parma ham get your pan nice and hot into the pan [Music] Paulo ham fried nice and crisp I that is incredible beautiful in salads fantastic for Eggs Benedict 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 I'm sucking up all that wonderful flavor from that crispy Parma ham there that nice and crisp that water on to boil for the eggs nicely seasons really important and then just a little splash of vinegar in the water that helps us set the egg white in a minute you crack it in while the water heats up in the pan there's time to get organized they nice slice of ham on the base now Walters brought up to the ball turn it down and then spin your water around like a little world pork and get it all cut so you just dropped the cup in a local house the egg the secret is not the ball the water rapidly because the strength of the ball can literally explode your egg as they start to moved away up to the top of the water that's a indication that they're cooked and then lift them onto your crispy Parma ham beautiful now get a nice spoon of your hollandaise 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 a special-occasion breakfast that would make anyone feel spoiled eggs benedict with crispy Parma ham beauties [Music] over Christmas we all let our hair down a bit so I definitely want something styling boozy and a bit extravagant to eat this recipe for a grilled lobster with a Bloody Mary linguine fits the bill perfectly trust me I love it I would have start with the pasta sauce because doing this with the kids I'd scrap the vodka and just do like a Virgin Mary now pan nice and hot olive oil onions in garlic be nice and generous for the garlic it's not just your average tomato sauce it's a royal stunning tomato sauce season the onions and garlic the Tabasco little pinch celery salt spice that up with what's the sauce and it will like sprinkling of sugar glaze with a couple of spoons of vodka in lovely [Music] chopped tomatoes in will touch the water look at a color all that sauce check the seasoning that's delicious bring down to the ball and cook it out six to eight minutes reduce it down slowly turn down the gas with my sauce simmering I can move on to a delicious bread crumb topping to dress my linguine now off my bread crumbs beauty seen them and they go really nice and golden-brown 30-second before they come out flat leaf parsley we're all that through your breadcrumbs and that is gonna finish the linguini and top in here a crisper they are before I cook the linguini I'm gonna make the chili butter that will flavor my lobster get your chili you can slice it I want to take advantage of all those seeds touch of salt a nice clove of garlic you get some parsley I'm looking for a lovely garlic chili paste exactly I've ass now don't overdo with the butter [Music] lobsters they're already cooked so firmly place the lobster flat on your board put the point of the knife in and just push the fruit the head turn the lobster around snap the legs off snap the claws off spread that beautiful butter on go into the heads as well and then the claws 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 linguine water brought up to the boil seasoned nicely and a little touch of olive oil now linguini him first in as a linguine stars softly at the bottom just gently turn that around give that a good mix do you live back on and bring that to the ball rapidly after eight to ten minutes my linguini should be perfect hmm I'll teach you a 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 linguine around always hold up the center of the pan first and place it onto the plate and then generously cover that your crispy bread crumbs absolutely beautiful last but not least I need to cook my killed her buttered lobsters on a smoking hot griddle that butters gotten really nice and firm so the idea is snapping that down and grilling you just want that mark of the char quickly on the lobster smell is incredible get that on you understand why it is proper special occasion food because that is mind blowing riddled lobster with chili and garlic butter served with a boozy Bloody Mary linguini a sensational special occasion lunch his house all the experts push the boat out throughout the holidays butchery is in our blood we go back five generations and our meat has crowns countless Christmas celebrations over the Christmas period we get guests every day so what we like tend to do is we'll get a nice cold meat platter we'll do some Parma ham maybe some roast beef cocktail sausages for the children it's so easy and great to enjoy the nice glass of champagne but what I like is the food of My Ancestors River the-- my great-grandfather came down from Scotland roasted slowly in the oven it's pink in the middle taken out and rested what could be better I go for three bird roast you have a big one with the turkey or a goose but this is smaller to guinea fowl inside that is a pheasant and inside that is a pigeon and there's a layer of stuffing in between each one it's really special and really delicious [Music] the wonderful thing is amazing history it's been welcoming and making guests feel at home and comfortable for well over 100 years generally the best meals when I go to my mother's rule number one make sure mums got a sherry she works better on a glass of sherry I can go into the dining room to make it special it's quite nice to have the lights low and candles even if it's daytime I do quite like to maybe steal some Holly from the garden if it's winter time or do some nice things around the fireplace I'd really don't worry about the fact things don't match I think it's quite nice when you've used all the different bits of cutlery the whole scene is what matters [Music] I love the festive season and in our house we always push the boat out friends and family dropping around parties great food and wonderful drinks trust me we really go for it this is brilliant food that's fantastic for a festive party mouth-watering smoky pulled pork with a spicy chipotle mayonnaise and my eldest Meghan is gonna help me with the party piece that is the most amazing port but that's the way butts okay now this is incredible the slower you cook it the more juicier is and it's great for big parties because you just come along and get you fork and shred it a delicious smoky mayonnaise and your way onions into half and half again I can only leave the roots on I care because I want this to sit underneath the poor it gives it a chance to cook evenly and doesn't get dry in the bottom really important so I'd like you to crush together go on Maggie come on nice good girl cut there now this is a beauty smoke so three nice tablespoons in okay two large tablespoons of brown sugar salt please and pepper cook you olive all in mix that some thyme in there so we've got a sort of fragrant rub time stalks underneath so that's the more flavor going on the bottom pour that amazing awesome just drizzle a little touch of olive oil on top of that for me we keep the pork nice and moist lovely like some of the best party dishes the marinating the pork shoulder can be done days in advance so if I was doing this for Sunday and start marinating Thursday Friday so it gets even tastier it's very easy five and a half to six hours in the oven at 140 while I put pot slowly roast and Meg and I are gonna pimp some shop-bought mayonnaise I don't like just plain mayonnaise there's so many things you can twist yeah right salt pepper and a touch of honey sweetness sweetness and I've got a little bit of you know this chipotle smoke to polio so get a nice spoon of mustard so that's a nice spicy mayonnaise after five and a half hours in the oven our pork is nearly ready just time to knock up a couple of tried-and-tested party favors first siliceous lee simple cheesy crushed potatoes finely diced sweet pickled gherkins shrimp and finely chopped spring onions and great some nutty Gruyere cheese when the potatoes are cooked through drain roughly crush and add your spring onions and gherkins and gently combined before a final sprinkling of grated Greer these simple cheesy crushed potatoes are equally delicious served hot or cold now I want something sort of raw like a slaw something quite refreshing so I'm gonna make a really nice fresh broccoli salad now these are called florets okay never had broccoli before it's always been cooked when you dress this with the dressing it's incredible now little seasons early on yeah now for the dressing fresh yogurt in teaspoon of sugar please that it what smell cider vinegar yeah then yeah finely chop shelach in with the broccoli so delicious roasted almonds into the pocket that gives that nice sort of chewy texture right lift up your ball please in the middle please thank you and stop and then mix that with me kick here a little taste [Music] so good well this look at this Megan honestly that amazing is beautiful that's incredible now that goes there table like that I have a tiny bit before we go to the table Megan honestly don't tell mom thank you my dear oh my dear [Music] this is my ultimate easy party dinner melt-in-your-mouth slow-cooked smoky pork pork with a spicy - poli mayonnaise and quick simple sides of crushed cheesy potatoes and a light and healthy broccoli slaw deliciously yummy dishes that will have your family and friends coming back for more there are loads more great home cooking recipes on my app cook with me you can find it in the App Store good luck [Music]

Channel: Gordon Ramsay

Views: 1,992,137

Rating: 4.9113102 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay christmas turkey, gordon ramsay christmas beef wellington, gordon ramsay christmas dinner, gordon ramsay christmas turkey with gravy, gordon ramsay christmas recipes, gordon ramsay christmas stuffing, christmas recipes, christmas recipes gordon ramsay, christmas recipe ideas, gordon ramsay cooking tutorial, gordon ramsay cooking tips

Id: ZHteEcqr5V8

Length: 44min 19sec (2659 seconds)

Published: Tue Dec 10 2019

Reddit Comments

[u/Bizzatch]

Sowsa vertay

[u/lalalane76]

ITS SALSA VERDE!!! YOU FUCKING DONKEY!!!

[u/Zorukia]

He's scottish, sounds like a little bit of that accent poking through.

[u/centralnjbill]

Or Filet