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

Apr 08, 2020
now get ready because this is all about

cooking

for

special

occasion

s when you're

cooking

for a

special

occasion

you want to nail a few key things one your recipes need to be bulletproof you don't want a disaster on the big day - also because they taste phenomenal they have to be easy to serve so you can relax and enjoy. special occasions they look stunning they taste amazing but more importantly they are so easy to panel for something it's a saddle of lamb basically some kind of Rolls Royce cut perfectly and suits an absolute tea for the stuffing finely chop an onion garlic nice thin slices oil in onions and garlic in is a salt and pepper make sure the stuffing is meaty season so it helps season the inside of the lamb now we have some color in those onions when we throw in some pine nuts and that helps give it a bit of texture.
gordon ramsay s ultimate guide for cooking for a special occasion ultimate cookery course
His voice starts to sound really exciting. Spinach and simply place the spinach over the pine nuts. It seems like a lot of spinach will condense and disappear almost instantly. Much more flavor and spin is when you slow down. to it instead of steaming or boiling it and look around now to bind it together no eggs no breadcrumbs crumbled feta on top of the spinach feta cheese adds a beauty salty flavor strong and creamy what does this bind that filling now open caring for the lamb there's a little Phyllis on the side that's the channel we want to fill in I want to open it up a bit in there salt and pepper lightly and before stuffing we season it soon the sumac is wonderful lemon spice that goes great with the lamb and you can get it in the most big box supermarkets and cut that thick rich sweetness out of the lamb open up that lamb there grab a spoon if your making this for the next day then let the stuffing cool it's unavoidable when you start rolling and tying it some will squeeze out , so load up the ends, take these beauties, these little Phillips and just support that fill and build up that beautiful tunnel and then from there again there bring halo to you and then roll like i said a lot of stuff is going to come out now they're tight around the side first and don't worry about a flare that's not just tying one in the middle you can get butchers drink from your local butcher or stores of kitchen utensils.
gordon ramsay s ultimate guide for cooking for a special occasion ultimate cookery course

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gordon ramsay s ultimate guide for cooking for a special occasion ultimate cookery course...

I have two ties. I'm going to tie it up. Just force all the stuffing out of the lamb when it's in the oven. Okay, now we'll just season the top. it's seasoned now you think normally that just goes in the oven that's how my mom would do it but put your pan in the oil so it's really nicely colored no filler comes out the sides it's really important look at that color. beautiful starts a gas roasting process in the oven cook for 45 to 55 minutes depending on how pink you want your lamp lift the lamb from the fat to rest by placing it in the tin we will stop cooking but not cool it down Turn down too quickly you will which means you won't lose any of those delicious juices.
gordon ramsay s ultimate guide for cooking for a special occasion ultimate cookery course
Next, I'm making a simple yet sophisticated accompaniment for the top and tail of the lamb, skin the cucumber, cut the cucumber in thirds, and just peel it off. kind of ECD water and spoils the taste slice of cucumber cucumber a really nice way to make a cheap and cheery cucumber look glam let's dress that cucumber with a nice fresh yogurt with dollops next is a fresh mint dressing touch a hint of pepper salt and then pomegranate molasses that just rocks it up, finish that off with a lemon mix that laughs until set, carefully remove the string and then just gently pull them back.
gordon ramsay s ultimate guide for cooking for a special occasion ultimate cookery course
Straight edge knife that will cut that crispy foul on the outside instantly I tied it on purpose so I can control my portion of the lines hold it nice and steady look at your line where the rope was and look this is going to be amazing lie down and get down to just those two slices there, prove that stuffing meats is for special occasions because it's saddle of lamb at its best. meat and fish stuffing not only makes them look fantastic but also gives them an added dimension of added flavor which, once you've mastered the technique, you'll be able to whip up dishes that are guaranteed to have an unforgettable feast here are three of my dishes easy favorites that are perfect for any feast first chicken with garlic chestnut stuffing pack flavor and earthy richness for stuffing finely chopped fried onion garlic and celery in hot olive oil then add pine nuts which have a delicious creamy flavor and cooked chestnuts chopped earthy ones, both with a wonderfully chewy, rich texture for stuffings, season and add the chop pede parsley, then stir in the cooked wild rice, then grab a whole boneless chicken, it's appropriate to make at home, but if you ask your butcher to do it for you and pile the stuffing mixture along the center, now just roll the chicken up tight and tie it up with your butcher Ens art and then toast in a hot oven for just over an hour.
Just cut it into gorgeous bigger slices. The recipe is sea bass stuffed with fennel, lemon and capers. First, place a whole gutted sea bass in aluminum foil and season the fish inside and out. the aniseed flavor works brilliantly with the fish below and capers with some fresh dill and lemon wedges, then dotting on bits of butter, lastly add a splash of white wine which helps to steam the fish and create a delicious sauce and fill tightly in one packet this batch of all the juices and flavors and simply bake and a half mother unwrap and here your guests explode and are with delight prepared in 10 minutes rat for intense flavor an impressive sea bass that is sure to create a great revuelo my next dish gives a spanish twist to a classic english roast pork stuffed with manchego and men brillación i use a pork loin roast then join skin side down i have 3/4 of the meat creating space for the stuffing then sliced thin Spanish Manchego cheese has a wonderful buttery, nutty flavor and is fantastic for stuffing as it melts brilliantly into slices Spanish quince sweet quince and scented is the perfect companion to the saltiness of cheese, then simply layer the cheese and quince on the pork in Sage leaves for a tangy and deliciously sour flavor, roll up the meat and tie with butcher's twine, then , place more sage leaves and some aromatic fresh thyme in a roasting tin, then place the pork. top skin side up cut a garlic bulb in half and place under the meat the garlic slices help ignite the port so they grill to perfection everything tasted sweet to death in your sauce drizzle with seasoned olive oil and roast for just over an hour on high heat for the first 20 which helps the skin crisp and brown once cooked, let the port sit while you make an awesome sauce, just put the pan on to roast over medium heat like a splash of sherry and delay using the roasting juices.
For your sauce maximum flavor simmer and reduce for a few minutes then pour in the amazing resting juices of the pork, finally strain the rich, silky sauce over the tenderloin and serve immediately fill with an amazing rich sweet and aromatic flavor a stunning centerpiece fit to grace any table anywhere anytime three plates fill to perfection true you can have food that is easy to pull off but looks amazing and tastes million dollar amazing to make these recipes where you only need to rely on two basic pieces of kit no need to spend a fortune on a lot of kitchen equipment roasting and baking pan these so versatile things great for baking whole fish great for making breads and so cheap a classic roasting pan for handle brilliant for roasting hot birds finish off the sauces on the stove top over the gas burner again. o versatile the more solid your trays the better then they weren't bent and they will last cheap but seriously essential this is my optimal cooking

course

one hundred recipes to risk your life in I will teach you how to grab the attention of your guests with a surprisingly easy but amazing entree .
The good news about these wraps is that you can make them ahead of time, but first my

guide

to getting the best ingredients for your money when you're in the kitchen must really impress it's really worth spending more time shopping for great ingredients and reaping the rewards when it's time to make them. serve up below my

guide

to finding the best seafood, whether it's sca llops prawns crabs or spanking lobster fresh seafood never fails to make an impression and when you want the best crustaceans it's worth asking an expert now i'm clean bad it's a bargain in 20 pounds fishmonger Roger Barton really knows his seafood inside out hi seeing cuddy back out so sorry brad you're with me he's been in the fish game at london billa gang market for over 35 years old, learn some of his knowledge and you will never get lost when it comes to shopping. for seafood what we have here are Corvettes some people know them as prongs and this is a picture they have to be beautiful and shiny. good sign looks a bit like me worse the way you cut garlic take lovely old watt some olive oil lovely lovely EE lovely lovely jubbly in van absolutely fantastic and if you love prawns as much as I do then you'll love all of these different types here are my favorites Brown Shrimp The s may be small, but they pack way above their weight in terms of flavor.
I love them canned with spiced butter and spread on toast. Atlantic prawns great value and full of flavour. Fantastic as tapas or in curry. Asian salads stir fry fries and fish juice while these huge ones are so spectacular. I just keep them marinated in charred chili garlic oil on the grill and served in their shells and the longer things are one of my favorites. or boil and serve with garlic mayonnaise people used to eat periwinkle cockles they don't do it anymore it's a shame they should be more daring with all due respect you wouldn't make love the same way for the rest of your life wrinkles there they are delicious they smell of the sea a little pepper and salt and a dash of vinegar that brings out the flavor in this country we have the best oysters in the world oh i would die for these the only things you have to look for with an oyster that is tightly closed if it is open avoid being dangerous let's try nothing risky nothing earned get the right recipe and the freshest seafood and you're guaranteed success in the kitchen whether it's in one of my restaurants or back home, I know that in addition to delicious food, one of the fundamentals of making Keeping guests happy is creating a great atmosphere, so my next recipe where guests eat with their hands is perfect for a special occasion. the key to cooking for crowds is to create an atmosphere and that buzz that gets your guests almost involved and dipping and dipping this is an exciting fragrant wrap that is so easy to make first soak the noodles these are thin glass noodles Basically, bring the kettle to a boil and just pour over, let them sit in there for a couple of minutes.
The noodles are for my porno rolls and they soak. I'm going to make a hot sauce to go with it. Let's start with sugar we're trying to create that sweet sour salty sauce but a really nice kind of hot sauce as well as rice wine vinegar which will dissolve a fish sauce with sugar now that will give it a salty side of the chili. I want the seeds to remain. because i want some spicy chili with a little bit of garlic, no need to chop it too fine, just slice it, take a spring onion right on top and tell them you're slicing it nice and thin so it's almost pungent, Start Dipping Sauce I grew up with a love of spring rolls, but on the back of my visit to Vietnam, my respect for a spring roll transformed.
Give it a little mix, some coriander and fresh mint. no olives no cream no butter so it's a really nice light sauce and Wow all those sensors are working now we're going to make the filling for the wraps really nice fresh noodle salad. Put the noodles in cold water then cut into small pieces this claud is peeled and cooked sai-sama the prawns give a really nice sweetness next to the vegetables i want a crisp texture freshness jewel lettuce i just shred that lettuce the next scallion the good news about one of these wraps is that you can make them ahead sit down put them in the fridge then take them out literally seconds before guess what they get all the way to care so you got a really nice fresh crisp carrot now fresh mint fresh basil and fresh cilantro together sounds kinda weird but tastes amazing don't hold back with the herbs they will really help make the filling vibrant fresh and aromatic finally big enough to squeeze that fresh lime juice in there a couple tablespoons of your dipping sauce don't puttoo much in there just makes the whole stuffing too wet just give it a really good mix that's a very quick salad to eat now but let's wrap it up now take your rice paper wrapper literally 30 seconds in warm water you can get paper wrappers of rice at your local store Asian supermarket or buy them online gently lift them out of the water beautiful place them carefully on your board place the mixture on the bottom don't over fill it because it would be a nightmare to fold them over first nice and tight half way through and tuck the ends in make sure that nothing spills over the sides beautiful its a light fragrant incredibly simple to make and there you have a deliciously fragrant asian wrap certainly different than the chinese spring rolls i grew up with the next five plus of my 100 tips to help make your occasion special cook better start with how to prepare shrimp to prepare them take the head and turn , keep all those heads, make the most amazing broth and then with your thumb poke under the shell and just peel it. a beautiful little layer now with your thumb when your finger pushes and flicks and watch the whole tail come off and you have to peel everything from there take your knife and gently cut across the surface of the shrimp and what we're looking for there's that little pocket of dirt it has to come out otherwise if you cook the problem with that little bag there it's crunchy it's not very nice and ruins that sweet taste and there you have the most amazing prawn Ready to cook Serving hot fish always has an impact Here's how to fill it at the table Run a knife along the backbone Remove the skin and carefully lift off the meat portions using a slice of fish and then simply lift the backbone up in one careful motion whole hams are always awesome for carving one easily thrown down by the bone and slice the meat as close to the bone as possible, then you can lay the sliced ​​ham flat on the board so it's nice and easy. l of sliced ​​thin and evenly for perfect crackling pork, pour over hot oil before roasting in the oven, they will come out wonderfully crisp and crisp, and when you need to chill the wine quickly, simply add a large handful of salt to your ice cube, salt lowers the freezing point of water that will kill your wine in 6 minutes straight my latest cooking

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packed with key lessons, top tips and 100 recipes to bet your life on and you will literally become a better chef many of these amazing recipes a in my app check the app store for more keep cooking

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