Keeping Up With Gordon Ramsay! | MasterChef Australia | MasterChef World

now today you're going to be executing a dish that i started 20 years ago this year sees the celebration of restaurant gordon ramsay 20 years i can't think of a more fitting challenge to celebrate masterchef 10-year anniversary and my 20th year cooking a dish that gordon's been working on for 20 years he probably knows this dish inside now so even just the tiniest mistake is going to be glaringly obvious listen [Music] focus and make sure it's not you walking through those doors [Music] gordon the floor's all yours the three of us gonna pop up there and watch on thank you can't wait i'd like you guys come on you can do it [Applause] so a dish it's packed with finesse how you start at the beginning dictates the success at the end every step is crucial if you can't hear me i'll repeat it i can't do it for you understood yes [Music] today the dish you'll be making is an incredible ravioli of now served with a stunning shellfish bisque [Music] sat on a bed of delicious spinach finish with a lemon vinaigrette the dish sounds beautiful and this is my strength i love seafood but gordon's raviolo isn't going to be a simple one i mean this is the three michelin star of dish this raviolo is going to have some extraordinary technique involved you heard the dish a stunning ravioli of mound served with a beautiful shellfish vinaigrette on a bed of spinach finished with a lemon vinaigrette ready yes yes right let's go jordan starts moving like a demon it's on usually when we're cooking we've got some idea of what the finished product is gonna be and three egg yolks pace and precision in equal measure is so difficult teaspoon of saffron oil into the yolks already it's only a few minutes in and it is so intense trying to keep up with him touch of olive oil into the yolks with the season and lightly whisk i'm really happy about the fact that it is pasta because it's something that i do all the time gently add the eggs i love cooking pasta with my kids at home let's go so i know this is something that i can nail and nail it really quickly yes nice work mitch nice good i've got one eye on gordon and i've got one eye on my pasta joe so i'm really trying to combine the both keep cooking but keep watching what he's doing so i don't miss a step now check your mix you should come together nice and doughy this is crucial guys my pastas come together it's time to get it out of the food process gordon is already moving on to the next step and watch your fingers well i've cut myself [Music] michelle you okay yes is it deep done let's bounce back medic let's get a glove on it please thank you and we've got to keep going the whole point of this is to keep up with gordon i'm losing time i'm getting behind now lightly flour the hands and work that pasta oh shhh i've done that one now use your thumb and the base of the hand and just take a little smell of that pasta it should smell of saffron i'm getting so far behind i'm going to miss something and one small step could be the difference between me staying or going home beautiful not too wet good nice add even more stress to the whole situation i've bled into the pasta joe i cannot use this michelle we're going to start again okay okay yeah let's go let's go we can't have blood in the past though it's not a beetroot ravioli i'm gonna have to make a whole new pasta dough compose compose compose compose good girl come on come on come on michelle let's go michelle come on come on michelle quick recap two seven five two whole eggs three egg yolks three yolks two eggs ah i'm definitely not gonna let this get to me i just need to focus and get it done don't forget the salt i'm gonna fight as hard as i can good girl right lid off mad on in quickly blanch for two minutes come on you've got this gordon's firing he's up to putting his marin in the pot if your stock is boiling michelle you need to multitask now okay marin in please let's go two minute blanch at this stage i'm keeping up with him let's start the shellfish fish take the shallots start peeling them we're gonna make a quick mirapoi gordon is really moving carrot stays in half chops roughly come on guys i'm trying to be precise and make sure i don't miss a step even while gordon's moving like a freight train i said you were making a mirepoix so don't fanny around find icing we don't need it olive oil into the pan caramelize those vegetables really important the best custard rich it's sweet it's beautiful good job it's got to be perfect i'm trying to do everything as perfectly as i can young lady come on it's incredibly difficult now from there take your marron twist the tail come on very carefully take out your meat literally out into the bowl you know what i'm doing at this point i'm pretty good with shellfish i haven't used marin too much but they're very similar to any other shellfish you know your seafood ben you're good right the heads come off and go in the bisque open up the tail pinch it together and let that tail slide out of the shell and the tails are set aside for later crack your claws we're looking for two claws take the end off put your finger in and literally just slide the claw out look at that we can't slow down now i've never worked the maroon before pay attention let's go how do i get this off well we just open it up i have no idea how to take this shell off did glaze the pan now with your white wine if we fall behind watch is to go around the pan twice we've only got 10 seconds to catch up let's go then white wine done right claws back out gordon's moving ahead but i can't afford to mess this marina let's go guys chloe's having a real struggle getting these tails out of the marin i'm unsure how to open these pull the the bottom of the tail off and then just get your fingers in and pull the tail out get your finger in between the the guys take the floors back out the flesh and the bottom the flesh okay ben take your clothes out claws out then earth the bend i've been trying to watch gordon and trying to help chloe out okay ben down in and just rip that bottom bit off okay he's the seafood expert it's each man for their own in this kitchen but ben he's such a good bloke i'm just really grateful for that breaking down the marine is something i do at home all the time i know that i can make up some ground here let's go come on i'm really thinking i could actually do this come on you've got this brilliant bombay beautiful i've made up so much time and i am neck and neck with gordon jesus christ michelle watch your hair put the pono in man you're playing with fire tonight and it goes up like a fireball bloody brilliance i'm right back in there with a chance now we're gonna do a bit of filleting let's go i've watched gordon ramsay for the fish on youtube sit right up let the knife do the work and i know this is going to be quick slice the top over feel that center bone point the knife in nice long strokes i cannot fall behind at this stage of filling this fish through stroke i know ben is really good at filling fish release from the rib cage use the point of the knife let that do the work guys and michelle loves her seafood and then through and off we only want one slap pressure is so high at this stage through and scalp that skin gordon's knife skills are incredible i've never seen such speed and precision i want the last third there's no bones there don't piss around with pin bones that's what we're going to puree it's just amazing to watch salmon goes in puree what we're making now is a sea trout moose to bring the rabbit together act like a chef now come on michelle chloe ben let's go come on guys you can do this yeah right marin out into a large bowl come on guys nice squeeze of fresh lemon juice into the mouth one beautiful spoon of mousse blend the mousse into the marrow shell that looks great i'm really feeling the pressure now you know what to do ben well done chloe i'm going to add more trout to the mixture i just hope it works gotta make this right right chloe michelle ben take a spoon i'm gonna shake a beautiful ball now that's the start of the ravioli in i'm gonna do three guys okay yeah good job nice buddy open up your layers and start cutting i want to start cutting these circles out guys we're going to make three okay i start cutting out large rounds for the ravioli the pasta is one of the main elements of this dish so i want to do it exactly how he's doing it place the maron into the center of the pasta literally and just brush around the outside so i'm just trying to learn and try to be as meticulous as i can i want this to work out let's go let's go let's go gotta be quick because here's where we get all the air out i make sure that all that air is coming out of the ravioli because they don't want to burst when it hits the water looks good chloe well done chloe good job you guys are doing a great job you put them in and you spin them round and then you just twist the pan here to stop them from hitting the bottom come on come on let's go guys [Music] i've got to be super careful with these raviolos they can't stick to the bottom of the pan with the broth i've just got to get him in they've got to be perfect 30 seconds to go for my raviolis guys take your little claws and put them in the water for 30 seconds the garnish claws guys let's go the claw is meant to be out of the actual shell in my hasty catch-up i haven't had time to do this i meant to have a claw out of its shell but i don't have one there is one still in the shell so i decide to top it with that let's go 10 [Music] [Applause] well done hey well done well done thank you good job well done chloe well done michelle well done thank you well done good well done a couple of little concerns uh plating was a bit sloppy i missed out on the micro herbs but it's just been an experience i'll never forget i think that i've put up something that looks pretty similar to gordon's but in my haste to catch up i've had to cut a few corners and i honestly don't really know what this has done to the dish [Music] there's things that i'm concerned about like is the pasta cooked is my sauce reduced enough does it have enough flavor but how many people can say they've cooked with gordon ramsay you

Channel: MasterChef World

Views: 1,425,332

Keywords: masterchef, #masterchef, master chef world, best dishes on masterchef, master chef, how to cook, cooking show, cooking competition, masterchef world, masterchef best dishes, best masterchef dishes, masterchef australia, masterchef australia season 10, masterchef australia season 10 episode 16, masterchef australia gordon ramsay, gordon ramsay, gordon ramsay masterclass, gordon ramsay ravioli of maroon, ravioli, how to cook ravioli, keeping up with gordon ramsay, pasta

Id: iO6jMfwPmxQ

Length: 13min 54sec (834 seconds)

Published: Sat Nov 20 2021