Gordon Ramsay’s Christmas Advanced Prep Timesaver

by Sep 29, 2020The Best Festive Food0 comments

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[Music] the best way to make cooking easier and less stressful on Christmas Day is to
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get organized and prepare as much as possible in advance leaving you more time to spend with your family making a
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stunning pork apricot and pistachio stuffing the day before is a great way to get ahead it’s easy to do looks a
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million dollars and tastes absolutely delicious Christmas dinner for me is not about food piled high on a plate less is
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more I’d rather have five or six things on a play that taste absolutely delicious
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then ten items tasting average stuffing for instance I’d much rather put a lot more effort into the stuffing and enjoy
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it but eat a lot less of it first and pork mince to the bowl season with salt and pepper and mix take your grater
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and a braver doubtful just get the grater and grate the apple in there usually stuffing is cooked in the turkey
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but I’m doing mine separately so I can make in advance and get the flavor and presentation spot-on now the nice thing
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about the Apple it goes pretty well with the pork makes it a little bit sweeter it also makes it a lot lighter as well
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which is really important next add a handful of chopped apricots which gives the stuffing another fruity
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note and a lovely texture the apple disintegrates but the apricots stay really nice intact
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nice little bite then chop a handful of pistachio nuts again I’m thinking on the build up of textures flavor and also
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color pistachios in now give it a really good mix grating some lemon zest the zest is
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packed full of intensely flavored essential oils which gives the stuffing a vibrant citrus thing
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[Music] and for freshness at a handful of coarsely chopped parsley the balance of
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flavors is nice and delicate and it sits beautifully with a turkey now sage and pork and apple that’s the perfect
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marriage now I’m going to think about the presentation skills Tim for a little drizzle of olive oil and then we got a
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real nice fragrant sage leaves the stage leaves are used to wrap the stuffing start by overlapping them
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it’s almost like rolling a cigar but we’re gonna roll it and sage leaves taste is paramount but presentation is
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really important to says we’re spending a few extra minutes to get this right because it will make the final dish look
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amazing now a little seasoned across the top and then take your sausage mate I don’t want to do now let’s put half it
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onto the plate [Music] will you run your finger along with
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stuffing this is where it takes on a completely different flavor again I need some spice in there I want a little bit
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of heat in the stuffing so it’s exciting to eat no gays myrrh gays are traditional North African sausages made
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from beef or lamb and all gonna do now they say the sausage and lay that in the middle they’re flavored with harissa a
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fiery chili paste which gives them the heat and distinctive color it really does give that nice sort of wake-up call
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inside the stuffing if you can’t get hold of myrrh gays other spicy sausages likes fries Oh would work well too I’ll
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take the rest of stuffing and we’ll sit there on top so in cases and burgers [Music]
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what you go like that lifts up the Tim fall very carefully and roll that over let the temple do the work roll it nice
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and tight there fingers underneath just pull that back the double check lovely look at it it’s
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not even cut yet and it looks delicious the ultimate Christmas cracker fantastic that sage will cook and really perfume
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the sausage meat and you cut through the center got a nice spicy sausage lovely in now roll it across twist at the ends
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and then from there up into the hands and you push it in and twist and turn all that’s doing is just making the
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perfect cylinder beautiful the stuffing can be made wrapped and stored in the fridge a day or two in advance that’s
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the first part of my ultimate Christmas dinner ready on Christmas Day simply pop it into the oven and cook at 200 degrees
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for 40 minutes [Music] sources are one of the important ways
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shifts an extra dimension and flavor to dishes you can use this trick at home my camera is cranberry and apple sauce is
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another recipe I always cook a day in advance it packs a wonderful punch that really lifts the subtle flavor of the
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turkey it’s simple to make and with its deep red vibrant color looks fantastic on the plate the secret behind any good
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Christmas is in the organization and preparation anything you can get done in advance do it apple and cranberry sauce
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is a prime example first things first we’re gonna make a really nice caramel sugar in at 150 grams of caster sugar to
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a pan followed by a couple of star anis that helps to really give a nice sort of aniseed flavor to the cranberries next
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lightly crushed ball cardamom pods this has a lovely warm spicy sweet flavour and wait for the sugar to melt and form
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a caramel gritty important at the conference now to color that caramel still gets really nice and dark before
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put the cranberries [Music] Wow smell of that Colonel is amazing
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now cranberries in members are very tart and acidic but balanced with the sweetness of the
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caramel and apples they give the sauce a lovely dry sharp note to tell if they’re fresh drop them on a hard service the
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higher they bounce the fresher they are the secret now is for a caramel to blister the cranberries and really start
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to break that down smells fantastic next core peel and thinly sliced two apples unless the sauce is finished it really
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just helps to sort of wake up the flavor of the turkey now the cranberries are starting to break down Apple in smells
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fantastic a touch of salt and pepper that’s really important really helps to balance that tartness against the
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acidity of the apple song pepper really brings it back the smell is fantastic so I sort of sweet sour spicy nice now from
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there deglaze the pan with touch a port around the side deglazing dissolves all the
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lovely sticky can eyes bits of food that are stuck to the pan and incorporates them into the sauce
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next add the zest of an orange and for another layer of fragrant sweetness squeezing the juice lovely
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then cook on a low heat for five to ten minutes to thicken but remember the source will become even thicker once
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it’s cooled down now that is the right texture I don’t want a runny sauce on something really nice and thick
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delicious packed full of flavor perfect if you really want to get ahead this sauce can be made three or four
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days in advance and kept in the fridge which allows the flavors to develop even more
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[Music] then on Christmas Day simply bring it up to room temperature
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and serve another job done leaving you more time to enjoy this very special day [Music]
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another golden rule of Christmas is don’t do all the work yourself delegate at home I’m raising my own little
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brigade of sous chefs who always willing to help with any recipe that involves chocolate and the possibility of licking
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the mixing spoon another thing I always do the day before Christmas is knock up a batch of mint
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chocolate truffles there child’s play to make and have a wonderful fresh mint flavor the perfect after-dinner
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chocolates right Megan Jack I need some help yeah chocolates mint truffles first things
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first you want me to do just get this block of dark chocolate and just break up into small pieces
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okay make this for you thank goodness for you mate where’d you get that tie from anti-fur base smart right
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mint chocolate truffles the secret here is getting that mint flavor into the chocolate so low missing do get a little
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bunch of mint and just lightly bruise it you can flavor the truffles with whatever takes your fancy from fresh
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chili which gives it a surprisingly delicious kick to orange zest to a splash of brandy right double cream and
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single cream in [Music] the cream makes the truffles wonderfully
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soft luscious and rich next add a generous pour of honey which helps to sweeten the dark chocolate
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now bring now to the boil another secret is we pour that on top of the chocolate okay so we literally got two minutes to
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get this done quick that’s why I need some help yes can you beat this shot with a rolling pin that’s a very good
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idea or would it be to school no it was a very good idea because what we can’t afford to do is for the Queen to reduce
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of the cream reduces then the consistency of the truffle becomes too hard that’s a very good idea jack you
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know now gently with that then what your big sis has got more than one boyfriend Jack what’s her name Emma what you
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bought Emma for Christmas don’t tell me Dad yeah a table to daddy’s restaurant next
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at 130 grams of softened butter and to give the troubles of glorious richness and Sheen bring over the smaller base
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yeah nice good once the cream of milk have come to the boil really smell the mint strain over the broken chocolate
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that smells delicious and push that mint flavor through there so every does come out yeah so we just come out see how the
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chocolates dissolving and that honey has given a really nice glaze sweetness as well because it’s bitter chocolate
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that’s right dark chocolate and then the butter starts to give the chocolate a really nice shine so then what will
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actually happen it do that look at that peaceful right that will hit the spoon Spri tongue out right then pour the
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chocolate into a container and chill in the fridge for about an hour to firm up Jack I don’t want your fingers in there
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let it get nice and firm as the truffle mixture sense prepare the coating so have one for the adults in cocoa powder
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yes and one with flight yes no surprise surprise so wait for you hands down so look we
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just go like that and twist the flake on to the plate you can coat the truffles and anything you like finely chopped
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pistachios or almonds work really well with the mint or to give them a bit of crunch plain brown sugar
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[Music] once the truffle mixture is set it’s time to roll out the chocolates make out
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oh dear right okay I’m going to show you one first yes sir hands really nicely cold now the secret is in there Wow
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manipulate it first like that and then look roll and then quickly bang look nothing all my hands shake off excess
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and then just beautiful now in there let’s go call Jack dear hello when you ready be newsy by the time we get one
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done it’s trying time drop on there rather place on there making
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and I think about making them by hand then all the exact same size yeah handmade chocolate mint truffles Jack
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the secret is a truffle is a one-bite wonder not a golf ball have you hurry up because of the ganache starts melting
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we’re in trouble I thought you said there wasn’t giving me any chocolate on your hand cuz you’re
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slow show me hands Oh jet let me help you here yeah not so not so big round like that like that
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yep and then like that and straight in time for your Zico cover this time quick and whilst he’s gone let’s turn these
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into pop a little shoulders when the truffles are coated and the kids are cleaned up decorate them with sprigs of
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mint so looks nice and we don’t try one oh yeah please okay which wants to go full sake or cocoa flake really taste
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the mint debris Testament canon then prise the truffles away from the kids and pop in the fridge ready for Christmas Day,another job done.

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