Kicking 2022 Off Right | Gordon Ramsay

big and bold when i was living in france i stayed there for three years once twice a week i treated myself to the most amazing bold breakfast and it started off with these beauties here murgays cheap but incredibly tasty start off with a nice hot pan mug is in it's a very spicy sausage doesn't need any help doesn't need any chili just a touch of salt and pepper you can smell the spice they're starting to release all that wonderful oil that flavor in there add a couple of cloves i'll finely slice garlic spread the garlic across the pan it instantly changes color takes on this nice dark rich golden colour now take a look at the heat out with the parsley the stalks of soft herbs like parsley and coriander can be used to impart flavor during cooking but the leaves should always be added just before serving to give maximum color and fragrance [Music] and then finish that off with my capers amazing beautiful now take your quest on they're literally 24 hours old so they're crispy on the outside and just slice off the lid this recipe is a great way to use up any leftover croissants from the day before i used to cringe when i saw the french cooks throw away croissants i used to cry thinking oh my god any idea what you're throwing away in terms of flavor whatever you do do not wipe out that pan dunk your croissants mopping up all that amazing flavor and caramelizing the inside for that beautiful and don't forget the lids and then get your thumbs and go inside the croissant all i want to do now is just create a little pocket and just manipulate the quest on now this is where it gets exciting mix up the capers the garlic and sausages look at the color of that wonderful delicious flavored oil now some cheese but not just any cheese fontina cheese is like the number one cheese for grilling and because it's a very rich cheese you shave it thinner than you would a white truffle but it gives a really nice saltiness and a light smokey flavor a little touch of pepper salt place these big boys on the tray literally 30 seconds on the grill here we go nice crisp packs full of flavor now top them and that for me it's almost like being back in paris except this time i don't have to share them with the french my ultimate big and bold breakfast murgies and fontina stuffed croissants a great way to start the day that is the rib eye we've had that in the fridge not wrapped so it sort of almost air dries and it intensifies the flavor gross so much quicker and there's less water in the beef for me the only downside to perfect roast dinner is the fight about who washes up afterwards so meg and i are going to avoid that by cooking everything in one roasting tin starting with the spinach and mushroom stuffing [Music] let's do it with a salt and pepper please good girl some of your left shoulder left shoulder thank you in with the garlic and the mushrooms to toss the pan you push down and pull back down and push back off you go take your time push it down and flip very good that's it push down nice that was lovely and again nice i'm gonna drop let's see well done well done well then right we're gonna sort of make a little well a little touch of butter in the middle now we need to start putting the spinach in the middle piece so you can push that down spinach is cold so you're not gonna burn yourself be confident in the pan toss it and you'll see it wilting and disintegrating away wow who would have thought all that spinach could fit in this pan because it's a very delicate leaf it sort of cooks so quickly put this all on your board now and then i just want you to go and give that a nice chop then when you're confident with one hand we need to pick up the other knife the other hand chop it nicely good now outside and come in gently good regroup and take your time yes mmm right i love that smell what is that lemon thyme lemon tan that's right so you get your little thyme stalks and you pour down you sort of strip lemon thyme in now target more tastes brilliant with the beef fantastic with chicken and fish roughly chop the tarragon and i sprinkle the fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together next we're gonna get an egg yolk now with the beef this is the exciting part slice with the bone and then come inside and go two thirds of the way down hold that open for daddy salt and pepper and then look we pack our stuffing in there this is amazing it's incredible now just gently hold out there like that okay yeah i'll see you tomorrow what tying string around the rib will keep it all together during roasting not too tight if we tie it too tightly what happens the stuffing will come out that's right that's ready for roasting but we're gonna protect it and sit it on a trivet so trivet basically is almost like a sort of little little bed a little bed that's right if you want to enjoy these delicious roast vegetables at their best make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef now a little mix for the top a couple of teaspoons of mustard powder in salt a couple of tablespoons of olive oil mix that in i'm gonna pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230 degrees then down to 170 degrees for another two hours for a delicious twist on traditional yorkshire puds i'm gonna lace mine with fresh horseradish [Music] start with plain white flour in a bowl and crack in the eggs adding only half of your milk at this stage makes it much easier to whisk all the lumps out and if like me you like your puddings a little lighter and crispier add a dribble of cold water and add salt to season when you're happy your batter is lump free whisk in the remaining milk peel and grate horseradish and add a handful to the mix we can leave the batter to rest while we get the meat from the oven that is beautiful and this is where you really need to let it rest how long would you say to rest it for um i like to rest the meat for at least 20 minutes just the right amount of time for us to whack up the oven and to get our yorkshire puddings in i love using the rich dripping but best of all is a healthier option to get the fluffiest yorkshires your tray and fat must be piping hot for best results take your jug of batter to the oven and pour the mixture in there it takes just 15 minutes for our yorkshire puds to puff themselves up and turn a delicious golden brown lift that up place that onto the board parsnips parrots you can see why we kept them in halves they've got all that flavor one beautiful big slice for daddy one for maggie and then on the side it's stuffing the stuffing a bit that's the best to die for now fantastic yorkshire they're amazing aren't they beautiful mm-hmm that's been my daddy i met one that's for me beautiful roast beef with a twist wow [Music] these are my odyssey river beef with horseradish spiked yorkshire puds am i gonna help with some pickling please oh definitely no you love pickles right love pickles um favorite pickle what is it i like pickled onions we're gonna do pickled celery mm-hmm it's a nice little snack and great for planned ones great for salads first thing we need to pick the celery for me so you see where the next one's gonna be it's in there yeah okay i'll figure it out but i'm hungry today is this all we're having for dinner jack come on i wouldn't do that too you know that there's more coming now because we're pickling it we want to sort of make it look a little bit more attractive so we go around like that okay on an angle so when you pick all the food does it does it preserve it it's exactly what it does but also gives it a really nice salty soury flavour yeah okay now splash of water and then with the sugar nice okay so got to bring that up to the bowl and sort of create almost like a little syrup yeah okay little teaspoon of peppercorns in mustard seeds in quite generous on the mustard seeds that gives a bit of sort of spice now those you must know cloves excellent cloves in now touch of salt no okay so from there white wine vinegar now in order for all that to actually pickle you need to boil it so by boiling it okay it brings all the ingredients together it fuses all the spices and helps cook the celery have a little taste nice nice see i put some hairs on your chest yes it will look boom it's working already now see nice wine vinegar right celery's ready yeah okay let's walk to the ball now turn that off now from there start placing the celery into that jar so when you pick other foods can you use that same recipe exactly that 100 once it's pickled it doesn't really go off okay now put them in there so can we eat this straight away when it's in here do you know what as soon as it's cooled down you can definitely eat that straight away can't wait to dig into it at dinner aren't they delicious yes we'll leave that to cool down our pickles are ready and cooling now to marinate the chicken on the fried chicken traditionally it's always gonna be done with the dark meat the brown meat so you got that nice sort of uh drum here and this bit that thigh cooking on the bone as well keeps it even more moist so first things first salt pepper please from there famous buttermilk buttermilk in it's brilliant for marinating the chicken if you can put this buttermilk over your chicken the night before the more it tenderizes the chicken and starts to sort of really relax the chicken and puts a really nice sort of creamy soury flavor in there so might stick that in the fridge for us please and we'll start the dolce de leche biscuits nice the argentinians call these shortbreads alfa jorge and they're the favorite sweet treat on the streets of buenos aires they're light crumbly shortbread biscuits sandwich with gloriously golden caramelly dolce de leche sauce for the shortbread beat together softened butter granulated sugar and beat until light and fluffy add one egg [Music] slice vanilla pots scrape out the seeds add to the mix and beat again [Music] sift plain flour corn flour and baking powder then fold the mixture together using floured hands roll into small balls flatten into discs and place on a baking tray [Music] chill for 10 minutes until firm to touch then simply bake for 10 to 12 minutes or until pale golden once cooled sandwich two biscuits together with a camly dolce de leche sauce [Music] finish with a dusting of icing sugar [Music] delicious my dessert and pickles are ready the buttermilk should have worked its magic on the chicken all that's left is to fry it now we're gonna roll the chicken out of the buttermilk into the flour so that's why it gets nice and crispy and blistery on the outside okay cool so what we've got to make sure because the flour is the last coat yes this is nicely seasoned yeah okay so salt and pepper in there nice and this is smoked paprika so that gives it a little bit of sort of uh maybelline yeah yeah spice that's right a little bit of heat and this one my favorites what's that cayenne pepper that's right again slightly spicy but the heat works brilliantly well garlic powder traditionally are used a lot in the steaks onion powder garlic powder just run your fingers through that please cool i'm gonna get the pan on now two centimetres of oil this is a really good mix for fish as well mm-hmm gushon's fighting a nice spicy texture helps fish so first thing is we just shake off some of the buttermilk lay that down yes okay really important to get them covered completely okay in the flour yeah okay so i love fried chicken do you now lift that up there first one and you place it in there away from you off you go nice and gently good and lay away good if any stage you think the oil is getting too hot yeah just add a touch of cold oil in there or turn off the gas good gently fry the chicken for 25 to 30 minutes or until cooked through now very carefully turn them over please yeah cool can we have this every day jack fried chicken every day no definitely not it's a treat and it's shallow fried so once every three weeks yeah sounds great to me yeah now off with the gas okay yeah paper ready okay onto the paper so then oh nice i love fried chicken i'm telling you i'm pretty sure i love it morning look here's the best bit delicious now fried chicken are pickles if you pick up um dolce de leche cakes we are ready bud very nice that's cool delicious uncle mummy wow tilly phoenix divine dolce de leche biscuits my pickled celery and buttermilk fried chicken a soulful street food feast if there ever was one

Channel: Gordon Ramsay

Views: 661,854

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay 2022, Gordon Ramsay rib of beef, Gordon Ramsay croissant, Gordon Ramsay beef, beef recipe, Gordon Ramsay beef recipe, Gordon Ramsay rib roast, Gordon Ramsay rib roast recipe, Gordon Ramsay fried chicken, Gordon Ramsay chicken, rib roast, fried chicken

Id: CfFl99Bxn7w

Length: 16min 11sec (971 seconds)

Published: Sun Jan 02 2022