Recipes For Special Occasions | Part Two | Gordon Ramsay

i love the indulgence in this dish if i was doing this for the kids i'd scrap the vodka and just do like a virgin mary but it's a bit of a grown-ups dish now pan nice and hot splash of olive oil onions in seasoning touch of salt and pepper garlic be nice and generous with your garlic it's not just your average tomato sauce it's a royal stunning tomato sauce and you're in for a big treat season your onions and garlic the tabasco that will give that really nice lift little pinch of celery salt spice that up with worcester sauce it instantly colors the tomatoes goes brilliantly well with the celery salt tabasco and that nice caramelized garlic a little light sprinkling of sugar all the worcester sauce has reduced down we've got this nice sweet spicy sticky garlicky onion base glaze with a couple of spoons of vodka in lovely chopped tomatoes in a little touch of water look at the color oh that sauce check the seasoning that's delicious bring that up to the boil and cook it out six to eight minutes reduce it down slowly turn down the gas let that simmer with my sauce simmering i can move on to a delicious breadcrumb topping to dress my linguini i'll fry off my breadcrumbs get them nice and crispy but don't put too much oil in there otherwise the bread will just absorb it they become greasy beautifully season them and they go really nice and golden brown 30 seconds before they come out flat leaf parsley roll that through your breadcrumbs and that is going to finish the linguine on top you can hear how crispy they are before i cook the linguini i'm going to make the chili butter that will flavor my lobster get your chili and slice it i want to take advantage of all those seeds chili in a touch of salt a nice clove of garlic get some parsley [Music] start breaking that down but i'm looking for a lovely garlic chili paste exactly like that now don't overdo it with the butter herb butters are a great way to flavor fish and meat they can be used as a stuffing in dishes like chicken kiev or added towards the end of a dish as a delicious glaze lobsters they're already cooked so firmly place the lobster flat on your board there's a little crisscross here line there and a line going across put the point of the knife in and just push through the head turn the lobster around cut through the lobster snap the legs off snap the claws off just get the back of your knife crack them spread that beautiful butter on go into the heads as well and then the claws take off bits of the shell and get little bits of butter in there this can be done way in advance 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 linguine in first that's gonna take the longest eight to ten minutes in as linguine starts softening at the bottom just gently turn that around always wait the linguine is nice and soft that way you don't break those nice strands give that a good mix get your lid back on [Music] and bring that to the ball rapidly after eight to ten minutes my linguine should be perfect you want it al dente slightly firm not too chewy 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 linguini around i want that bloody mary spicing up the linguine always hold up the center of the pan first and place it onto the plate let go of that nice big lump by doing this you'll get a mountainous pile of spaghetti with more body then generously cover that your crispy breadcrumbs absolutely beautiful last but not least i need to cook my chilled herb buttered lobsters on a smoking hot griddle that butter's gotten really nice and firm so the idea is snapping that down and grilling the smell of that chili and garlic butter is extraordinary because the lobster's cooked all you're doing is grilling that delicious spicy chilli butter you just want that mark of the char quickly on the lobster turn that over smell is incredible [Music] now get that on [Music] you can understand why it is proper special occasion food because that is mind blowing griddled lobster with chili and garlic butter served with a boozy bloody merry linguini a sensational special occasion lunch get that pan nice and hot recognize that fillet of beef this is a rolls-royce cup of beef so we've got to treat it with some respect okay yeah mop up all that seasoning yeah into the pan and get that really nice and hot hello [Music] a little bit of garlic and thyme in there cooking with these aromatic herbs and garlic will add flavor to the beef because it's a fillet of beef there's hardly any fat on there so you sear it quickly ends as well gets seared i'm gonna now put some butter in there continue frying all those herbs now baste that with the butter see dad are we just having this are we gonna have something with it now we're gonna serve some beautiful baked potatoes with truffle and a salsa verde into the oven eight to ten minutes that's all next my super special bake new potatoes wash and drain small new potatoes and tip into a baking tray drizzle with olive oil then season with a touch of salt and freshly ground black pepper place into an oven preheated at 180 degrees celsius and bake for 35 minutes until crisp on the outside and soft all the way through transfer to your serving dish and grate over fresh parmesan cheese last but not least shave gorgeous earthy black truffle slivers onto the cheesy potatoes bake new potatoes with a lavish twist indulgent but couldn't be simpler to make right salsa birthday anchovies little touch of anchovy oil in there okay we have anchovies after that we've got some capers garlic in with the anchovies and the capers okay a touch of salt one only a touch because you call the salt from the actually that's right well then dijon mustard cherry vinegar give that a nice mix now this is where it starts to go to a completely different level 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 a touch of salt pepper excited yep you know it tastes cold i'd love some of these what's it taste like fat might need to try a tiny bit more just to check stop you can't kiss any boys now before the kids polish off all the sounds of elder i need a distraction and i think my beefalet will do the job nicely look at this baby hot holes up look at that seared and look how juicy and tender that is take that out and let that sit on there a little spoon just while it sits and rests obviously as the beef cools down that south of the other marinades that goes to the table very carefully please tails this is my ultimate special occasion dinner the tenderest rare beef fillet with punchy salsa verde served with extravagant truffled new potatoes you

Channel: Gordon Ramsay

Views: 307,268

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay steak, Gordon Ramsay fillet mignon, Gordon Ramsay fillet of beef, Gordon Ramsay lobsters, Gordon Ramsay grilled lobster, Gordon Ramsay griddled lobster, Gordon Ramsay pasta, Gordon Ramsay truffle, Gordon Ramsay special occasion, Gordon Ramsay christmas, steak, fillet of beef, fillet of beef recipe

Id: PeWBEHC-LwY

Length: 9min 49sec (589 seconds)

Published: Thu Dec 30 2021