Gordon Ramsay's Ultimate Guide For Cooking For A Special Occasion | Ultimate Cookery Course

now get ready because this one is all about cooking for special occasions when you're cooking for a special occasion you want to nail some key things one your recipes need to be bulletproof you don't want a disaster on the big day - as well as tasting phenomenal they have to be easy to serve so you can relax and enjoy yourself 3 when you're out to impress food needs to look great - my first recipe fits the bill perfectly stuffed lamb with spinach and pine nuts stuff meats are perfect for special occasions they look impressive tastes amazing but more importantly they are so simple to do panel for something it's a saddle of lamb basically a sort of Rolls Royce cut perfectly shaped and it suits stuffing to an absolute tea for the stuffing finely chop an onion garlic nice thin slices oil in onions and garlic in it's a salt and pepper make sure the stuffing is beefy season so it helps to season the inside of the lamb now we've got a color on those onions when we throw in some pine nuts and that helps to give a bit of a texture his voice starts getting really exciting spinach in and just lay the spinach over the pine nuts it looks like a lot of spinach that's gonna condense and disappear almost instantly so much more flavor and spin is when you slow to it as opposed to steaming it or boiling you gas off and look around now to bring that together no eggs no breadcrumbs crumbled feta over the spinach feta cheese adds a beauty salty sharp and creamy flavor what this does it brings that stuffing together now open up the lamb keep there's little Phyllis to the side that's the channel that we want to stuffed I wanna just open that up a little bit there salt and pepper lightly and before would we're stuffing in we're season it with soon sumac is a wonderful lemony spice that goes brilliantly with lamb and you can get it in most big supermarkets and it sort of cuts through that thick rich sweetness of the lamb open up that lamb there take a spoon if you're preparing this for the day ahead then let the stuffing cool down it's inevitable when you start rolling it and tying it somes gonna squeeze out so load up the ends take these beauties these little Phillips and just support that stuffing and sort of increase that beautiful tunnel and then from there over there and bring that towards you and then roll like I said so much stuff is gonna come out now they're tight first off around the side and don't worry about some flash which is not just tie one in the middle you can get butchers drink from your local butcher or cookware shops I got two ties go to tie it just forces all that stuffing out of the lamb when it's in the oven nice now we'll just season the top of it roll the joint to make sure all the skin gets seasoned now you think normally that just goes in the oven like that that's how my mum would do it but get you tray onto the gas oil in get it really nicely colored nothing of stuffing is coming out of the sides really important look at that color beautiful does kickstart a roasting process gas off into the oven cook for 45 to 55 minutes depending on how pink you want your lamp lift the lamb out of the fat to rest resting it raised up in the tin we'll stop it cooking but not cool it down too quickly that means you won't lose any of those lovely juices next I'm making a simple but sophisticated accompaniment for the lamb top and tail the cucumber peel it cut the cucumber into three and just core take it out all that it's just sort of water ECD and it spoils the flavor slice cucumber cucumber in a really nice way of making a cheap and cheerful cucumber look glamorous we're gonna dress that cucumber with a nice fresh yogurt with tablespoons next it's a fresh mint dressing touch a salt touch of pepper and then pomegranate molasses that just swings it up finish that with lemon mix that up laughs its rested carefully take off the string and then just gently pull them back straight edge edge knife that's going to cut through that crispy foul on the outside instantly I tied it purposely so I can get my portion control from the lines hold it nice and firmly look at your line where the string was and look this one is gonna be amazing lay and down just in those two slices there it proves that stuffing meats is for special occasions because that is a saddle of lamb at its absolute best stuffing meats and fish not only makes them look fantastic it also gives them an extra added flavor dimension to once you've mastered the technique you'll be able to turn out dishes that will guarantee they'll have an unforgettable feast here are three more of my favorite easy stuff dishes that are perfect for any feast first up chicken with garlic and chestnut stuffing pack with flavor and earthy richness [Music] for the stuffing fry finely chopped onion garlic and celery in hot olive oil next add pine nuts which have a lovely creamy taste and chopped earthy cooked chestnuts both at a wonderfully chewy texture and richness to stuffings season and add chopped parsley [Music] then stirring cooked wild rice next take a whole deboned chicken it's fitting to do at home but if you ask your butcher will do for you and pile the stuffing mixture along the center now simply roll the chicken off tightly and tie it with your butcher string then roast in a hot oven for just over an hour simply carve into magnificent bigger slices it's so impressive or so easy and trust me this is a dish guaranteed to get a fantastic reaction on any occasion whole stuffed fish will always make an impression my next recipe is sea bass stuffed with fennel lemon and capers first place a whole gutted sea bass on foil and seasoned the fish inside and out sea bass is known as the king of the Seas and as a wonderful sweet white flesh start the stuffing with sliced fennel its aniseed flavor works brilliantly with the fish next and capers a fresh dill and slices of lemon then dotting knobs of butter lastly add a splash of white wine which helps to steam the fish and create a lovely sauce and fill tightly into a parcel this lot of all the juices and flavor and simply bake and a media mother unwrapped and here your guests boom and are with delight prepared in 10 minutes rat for intense flavor a stunning sea bass that's bound to create a stir my next dish throws a Spanish twist on a classic English roast pork stuffed with Manchego and men brillo use a pork loin roasting joint later join skin side down I've got 3/4 of the way into the flesh creating space for stuffing next thinly sliced Spanish manchego cheese this has a wonderful buttery nutty taste and is fantastic for stuffing as it melds brilliantly sliced Spanish membrillo quince jelly sweet and perfumed is the perfect partner for the saltiness of the cheese then simply layer your cheese and quince jelly into the pork at Sage leaves for strong and deliciously bitter flavor roll the meat up and tie with butcher string next have more sage leaves and some aromatic fresh thyme to a roasting tin then lay the pork on top skin side up cut a bulb of garlic in half and wedge it under the meat the garlic wedges help lit the port to roast to perfection all had a sweet death of flavor to your gravy drizzle with olive oil seasoned and roast for just over an hour with the heat on high for the first 20 which helps get the skin crispy and golden once cooked leave the port to rest as you make a stunning gravy simply place the roasting tin over medium heat as a glug of sherry and delays using the roasting juices gives your gravy maximum flavor simmer and reduce for a few minutes then pour in incredible resting juices from the pork finally strain the silky rich gravy over the step loin and serve immediately stuff through with incredible flavor rich sweet and aromatic a stunning centerpiece fit to grace any table anywhere anytime three dishes stuff to perfection true you can have food that's simple to pull off but looks incredible and tastes a million bucks amazing to make these recipes you only need to rely on two basic pieces of kit don't need to spend a fortune on masses of kitchen equipments roasting and baking tray these things so versatile great for baking whole fish on fantastic for making breads and so cheap a classic to handle roasting tray brilliant for roasting hot birds finishing sauces gravies on top of the stove over the gas ring burner again versatile the more solid your trays are the better then they weren't buckled and they will last cheap but seriously essential this is my optima cookery course a hundred recipes to stake your life on I'll be teaching you how to grab your guests attention with an amazingly easy but stunning starter good news about these wraps is that you can make them up in advance but first my guide to getting the best ingredients for your money when you're cooking needs to impress it really pays to spend extra time shopping for great ingredients and you reap the rewards when it's time to serve next up my guide to find the finest shellfish [Applause] whether it's scallops prawns crabs or Lobster spanking fresh shellfish never fails to make an impression and when you want the best crustaceans it pays to ask an expert now I'm clean bad it's a bargain at 20 pound fishmonger Roger Barton really knows his shellfish inside out hello you see Cuddy go back out so I'm sorry Brad you're with me he's been in the fish game at London's billa's gang market for over 35 years lean some of his knowledge and you'll never be at a loss when it comes to shopping for shellfish right what we've got here are Corvettes some people known as prongs and these are a picture they've got to be lovely and shiny you'll find if they're tuned in the head starts coming away from the body not a good sign looks a bit like me worse for the way chop your garlic up get the old watt lovely bit of olive oil lovely lovely EE lovely lovely jubbly in they go absolutely fantastic and if you like prawns as much as me then you'll love all these different kinds here are my favourites Brown shrimps might be tiny but punch well above their weight in terms of taste I love them potted in spiced butter and spread on toast Atlantic prawns a great value and packed with flavor fantastic as tapas or in curries small tiger prawns are also good value and great for Asian salads stir fries and fish juice whereas these massive ones are so spectacular I just keep them simple marinated in garlic oil and chili char grilled and served in their shells and longest things are one of my favorites you can buy these subtle and beauties whole just roast or boil and serve with garlic mayonnaise people used to eat winkles cockles they're not doing it anymore it's such a shame they should be more daring all due respect you wouldn't make love the same way for the rest of your life wrinkles there they are lovely they smell of the sea little bit of pepper and salt and a dash of vinegar then that does enhance the flavor in this country we have got the finest oysters in the world oh I'd die for these the only thing you have to look for with an oyster that is tightly closed if it's open avoid being dangerous come on try nothing ventured nothing gained get the right recipe and the freshest shellfish and you're guaranteed success in the kitchen whether it's in one of my restaurants or back at home I know that as well as delicious food one of the fundamentals to making guests happy is creating a great atmosphere so my next recipe where guests get to eat with their hands is perfect for a special occasion Vietnamese style fresh corn rolls one of the keys to cooking for crowds is creating an atmosphere and that buzz getting your guests to sort of almost get involved and dip in and dip out this is an exciting fragrant wrap that is so easy to do first off soak the noodles these are thin glass noodles basically bring the kettle up at the boil and just pour just let them steep there for a couple minutes the noodles are for my porn rolls and they soak I'm gonna make a spicy dipping sauce to go with them start off with sugar we're trying to create that sweet sour salty but a real nice sort of heated sauce as well rice wine vinegar that will dissolve a sugar fish sauce now that's gonna give it a saltiness next the chili I want the seeds left in because I want some power chili in a little bit of garlic don't need to chop it too finely just slice it take a spring onion just top and tell them slice slice is bringing it nice and thinly so it's sort of almost permeating start dipping sauce I grew up with the love of spring rolls but on the back of my visit to Vietnam it sort of transformed my respect for a spring roll give that a little mix a little bit of coriander and fresh mint roll them up and chopped herbs in there's no olive all in there is no cream is no butter so it's a really nice light dipping sauce and Wow all those sensors going on now we're gonna make the filling for the wraps a really nice fresh noodle salad bring the noodles in cold water then chop them into bite-sized lengths claud's peeled and cooked sai-sama the prawns give a really nice sweetness next the vegetables I want crunch freshness texture baby gem lettuce I just shred that lettuce next spring onion the good news about these wraps is that you can make them up in advance sit them in the fridge and then take them out literally seconds before you guess arrive till the care so you got a really nice fresh crunchy carrot now fresh mint fresh basil and fresh coriander together it sounds a little bit bizarre but tastes amazing don't hold back with the herbs they'll really help make the filling vibrant fresh and aromatic finally such a large to squeeze that fresh lime juice over there couple of tablespoons of your dipping sauce don't put too much in there just makes all the filling too wet just give that a really good mix that's a very quick simple salad to eat now but let's get it into a wrap now take your rice paper wrap literally 30 seconds in warm water you can get rice paper wraps from your local Asian supermarket or buy them online gently lift it out of the water beautiful lay it carefully onto your board place the mixture at the bottom don't overfill it because be a nightmare to raw fold them over first nice and tightly halfway and tuck in the ends make sure nothing's coming out the sides beautiful it's a light fragrant incredibly simple to do and there you go a very delicious fragrant Asian wrap certainly different the Chinese spring rolls I grew up with next five more of my 100 tips to help your special occasion cooking better kicking off with how to prepare for prawns to prep it get the head and twist keep all of those heads make the most amazing stock and then with your thumb get underneath the shell and just peel off a beautiful little layer now with your thumb when your finger push and shake and look the whole tail comes off and you have to peel the whole thing from there get your knife and just gently cut the surface of the prawn and what we're looking for there is that little dirt sack that's got to come out otherwise if you cook the problem with that sack in there it's crunchy it's not very nice and it ruins that sweet flavor and there you go the most amazing prawn ready for cooking serving hot fish always makes an impact here's how to fill it it at the table run a knife along the backbone remove the skin and carefully lift off the portions of flesh using a fish slice then just lift off the backbone in one careful movement whole hams are always impressive to carve one easily pulled down by the bone and cut down the meat as close to the bone as possible you could then lay your cut ham flat on the board making it nice and easy to slice thinly and evenly for perfect pork crackling pour over hot oil before roasting in the oven they'll come out beautifully crisp and crunchy and when you need to chill wine fast simply add a large handful of salt to your ice bucket the salt reduces the freezing point of the water which will kill your wine in a 6 minutes flat follow my ultimate cookery course crammed with key lessons top tips and 100 recipes to stake your life on and you'll literally be cooking yourself into a better chef many of these amazing recipes are on my app please check out the App Store for details go on get cooking

Channel: Gordon Ramsay

Views: 639,013

Rating: 4.9188724 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay ultimate cookery course, gordon ramsay ultimate home cooking, gordon ramsay ultimate, gordon ramsay ultimate stress free recipes, gordon ramsay cooking, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay lamb, gordon ramsay teaching, gordon ramsay teaching how to cook, gordon ramsay teaching beginners

Id: eRceV-os00s

Length: 21min 36sec (1296 seconds)

Published: Tue Mar 17 2020