The Perfect Christmas Dinner

so I want you to imagine this years,coming to an end you're winding down,everything just feels good but there's a,problem you're eating the same thing,that you've eaten every single year your,entire life not anymore welcome to my,ideal holiday feast,ah,ready for a Christmas story children,yeah,yeah it was the night before Christmas,Evan was preheated to 375 degrees,Fahrenheit,remove and let cool slightly brush the,buns with egg bake for about 15 minutes,in a heat proof Bowl the warmed milk,stir in the yeast the end that was,beautiful man now if you have children,or you're a child or you act like a,child it's the holiday season the,perfect buy and 50 off on Amazon the,Link's in the description happy holidays,foreign,that's not what this is at all one thing,I do want to say because I feel like I,haven't had a one-on-one with you in a,while years coming to an end I feel so,many new things coming and I just wanted,to share with you that we're developing,a ton of new ideas that we've never done,before because we're very focused on,making new things that you guys are,going to love so thank you we love you,we hope you have an amazing holiday,season filled with hopefully good food,let's face it we like consistency we're,very habitual creatures we do the same,thing to make things easier that doesn't,need to apply to everything like the,meal that you have on Christmas money,and if I also but my meals are at least,exciting this is one piece I could,consistently do for years and years and,years so with all that being said let's,make this shall we listen you're asking,for more recipe based content you're,gonna get it pull your pants up Buckle,them extra tight we've got a 48 hour,truffle short rib Beef Wellington Lord,smoked non-preg pow prime rib Sichuan,honey rolls a potato dish that's finally,something different and several other,goodies that'll have you saying mommy in,no time oh and uh don't forget we did,holiday cookies too now let's begin if,you're gonna make any of these things,please make the short rib Wellington and,forget all your troubles FYI you have to,start this three whole days before you,can eat it wait Josh I thought you said,48 Hours hold your horses buddy first,you're gonna need about a five to six,pound bone in short rib plate this isn't,that bad boy with salt and pepper vacuum,seal it in your largest fact bag,obviously prior to sealing this you can,totally sear it and well I didn't hear,but to be honest it wouldn't hurt you,can also freeze it if you don't have a,sous-vide anyway once it's sealed drop,it into a sous-vide bath set to 69,degrees Fahrenheit nice for 48 hours,obviously try to time this in a way that,you'll be around once that 48 hours,timer gets Ding-A-Ling now remove that,hot boy from the water bath place it on,a sheet tray Place Another sheet tray on,top and weigh it down with something,like a can of beans or whatever will,flatten it out about 15 to 20 pounds of,pressure now make sure that that is flat,and refrigerate overnight now a day,before cooking we start the chocolate,chip cookies from my cookbook which yes,I'll give them to you for free here,because I love you but you should get,the book it's a number one New York,Times bestseller Link's in the,description now very simple medium sized,Bowl add three quarters of a cup or 160,grams of light brown sugar three,quarters of a cup or 150 grams of white,sugar one and a half teaspoons or 9,grams of salt was set together then,whisk three quarters of a cup or 168,grams of melted unsalted butter then,whisk in one whole egg and one egg yolk,followed by two teaspoons or eight grams,of vanilla extract half a teaspoon or,two grams of baking soda one smooth and,homogeneous stir in one and a quarter,cup plus one tablespoon or 197 grams of,all-purpose flour mix until you get a,smooth dough and please resist the urge,to give the gocock 3000 to your cookie,spoon and add 8 ounces or 225 grams of,rough chopped chocolate ideally around,60 to 70 cacao if you like dark,chocolate fold together gently cover,with plastic wrap and refrigerate,overnight night now for the next cookie,there's a bit of a story after much,verbal abuse towards Snickerdoodles from,me and a few others in our Discord which,the link for that is in the description,I decided to make amends specifically to,Kendrick by making only the finest of,Snick and doodle medium-sized mixing,bowl one cup or 227 grams of unsalted,butter as softened as humanly possible,you know without being melted cream that,together using an electric handheld,mixer with one and a half cups or 315,grams of granulated sugar until light,and fluffy then beat in two whole eggs,and one egg yolk followed by two and a,half teaspoons or 12 grams of vanilla,extract now in a separate Bowl add two,and a half cups or 375 grams of,all-purpose flour one and a quarter,teaspoon or six grams of fine sea salt,not kosher salt not rock salt fine sea,salt please one and a half teaspoons or,two grams of cream of tartar half a,teaspoon or

CHRISTMAS RECIPE: Christmas Beef Wellington

CHRISTMAS RECIPE: Christmas Beef Wellington

beef wellington has to be the ultimate,indulgence one of my all-time favorite,main courses and it would definitely be,on my last supper menu my version is a,lot lighter and sexier and for christmas,i'm going to give it an added twist,first off the fillet of beef,now look at it it's beautiful first the,most important part is to sear it salt,pepper the fillet is the leanest and the,most expensive cut of beef it comes from,underneath the lower backbone a part of,the animal which has very little muscle,and this is what makes it such a tender,cut,very very hot pan,olive oil and literally roll it around,the pan,we're not cooking the beef we're just,searing it which will really help,to give another layer of flavor and beef,in,lovely now use the side of the pan so,the beef,sears down the back when you tilt it,it's a secret to get it done quickly it,gives that really nice roasted flavor,delicious once you've got the colour,very carefully lift up the beef,and see it on top,and sear it on the bottom,out,and onto the plate,english mustard,what this does now,it gives it a bit of sort of bit of heat,just lightly brush,the mustard,over the beef,so really important that you do this,as the beef comes straight out of the,pan,as the beef starts to cool down it,absorbs all that heat from the mustard,horseradish is a really nice alternative,as well just leave that to sit,and relax as the fillet rests prepare,the filling which is called a duck sale,put 700 grams of chestnut mushrooms into,a blender,add a chopped clove of garlic,season with salt and pepper,and blitz,christmas wouldn't be christmas without,chestnuts and just crumble them in,to the mushrooms,the chestnut sweet nutty flavor works,brilliantly with the earthy taste of the,mushrooms and because they contain more,starch and less oil than other nuts they,have a much softer texture that is,perfect for the filling,that smells amazing,smells like christmas,once the mixture is finely chopped cook,in a hot dry pan this removes the water,from the mushrooms and intensifies the,flavour,you can see the water coming out,instantly,such an essential stage really critical,to the success of the wellington that,you dry those mushrooms out and get rid,of all that water,take the mushrooms up even further some,fresh thyme in there which will make it,really nice and light and fragrant,when all the water's been fried off,remove from the pan and leave to cool,then start assembling the wellington,stage one,wrapping the beef fillet first of all,these wonderful slices,of parma ham and look,beautiful,overlap it,and set it there,so the secret of overlapping the palmer,ham,is to make sure,it contains all those juices,coming out of the beef,in the traditional recipe for beef,wellington a thick chive and spring,onion pancake is used instead of ham but,the parmesan makes the dish much lighter,and its sweet salty flavor really,complements the mushroom and chestnut,filling,a little touch of pepper no salt because,the ham is naturally salty just a little,twist,of pepper,and then from there your mushrooms,and basically,mushrooms go on,use the back of the spoon to spread them,nice and thinly,half an inch from the ends,rump holes,no hop it every time there's meat,now he comes,next lay the beef,on top,and very carefully,fold that over,now,we're going to lift that up and wrap,the beef,nice and carefully so all that mushroom,and parmesan,is encasing the beef all the way over,push it nice and tight,roll it nice and tight,and go all the way over,now,the secret from here,is to really let the clint film do the,work,just nip it at the ends,and squeeze,and what we're doing is just creating,this wonderful sort of cylinder shape,off,and then just twist it,nice and tightly and the tighter is the,more perfect the shape then place in the,fridge for 15 minutes to firm up,once it's set it's ready for the final,wrap a little bit of tim film,puff pastry,beef,now,very carefully,first roll the puff pastry over the beef,until the two edges meet,then trim off any excess pastry,and twist the ends together to ensure,the beef is completely sealed in its,pastry case,to set that perfectly,and get it really nice and firm to make,it really cylinder type,clip them over,and just pull that nice and tight,but the big secret behind this is that,it can be done the night before and the,tighter the clint film the better the,shape,the more even the shape,the more evil it cooks,put it back in the fridge for five,minutes to fill up again,then take off the tim film,always like the perfect christmas,cracker,to give the pastry a lovely rich golden,brown color when it bakes brush it with,egg yolk,and then finally you don't have to do,this but it's a chefy thing a little bit,decoration back of the knife down,and then just twist,and mark the pastry when it comes out of,the oven,it's got that wow factor,add a generous sprinkle of salt to,ensure the pastry becomes lovely and,crisp then bake in an oven at 200,degrees for around 35 minutes depending,on ho

Traditional Christmas Foods

Traditional Christmas Foods

The very mention of Christmas brings many images into the minds of those who celebrate the joy-filled,holiday.,Thoughts of family gatherings, shopping sprees, Christmas lights, gift exchanges, stockings,packed with sweets, Santa Claus, reindeer, and snow-covered postcards all bring a smile,to one’s face if they truly enjoy the holiday season.,Yet, one other very important element of the holiday should also come to mind.,FOOD.,There are many different dishes associated with Christmas.,What are a few of these and how long have they been a part of the Christmas tradition?,There are many foods that people living in the 21st Century look forward to as part of,the upcoming Christmas feast, but, believe it or not, the “traditional” Christmas,meal has changed a lot over the years.,With that being said, there are a few of the modern, staple delights that have been around,for a very long time.,One of the most popular dishes is known as Christmas pudding, or plum pudding.,Despite the name, it is actually made with several different kinds of mixed fruits.,Christmas pudding is customarily served on Christmas Day, and it dates back to Medieval,England.,An odd tradition once associated with the dish was the practice of hiding coins inside,the pudding.,Whoever found a coin got to keep it.,The pudding was sometimes even lit aflame before being brought to the table!,Another Christmas favorite with origins from the medieval era is known as mince pie (or,minced meat pie).,Mince pies are a sweet dessert made by mixing fruits, spices, and different types of meat,inside a tasty pastry shell.,By far, the most popular meats served at Christmas time have always been ham, goose, duck, and,pheasant.,In the United States, turkey (a bird native to North America) became very popular during,the 20th Century.,One of the more popular Christmas dessert treats is gingerbread.,Gingerbread is typically made in the form of small men.,In fact, “gingerbread men” have become one of the most recognizable symbols of the,holiday.,Gingerbread is also used to create small houses.,The houses are commonly decorated with icing and candy.,One beverage associated with the holiday is eggnog.,Eggnog is a sweet beverage made with milk, sugar, and eggs.,Adults sometimes mix alcohol in with the drink.,These are just a few of the traditional food items many people eat at Christmas.,As the holiday continues to grow and change, surely more dishes will be added to our Christmas,traditions.

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

christmas morning in the ramsey,household always starts with a late,breakfast of deliciously creamy,scrambled eggs and smoked salmon this,recipe is a ramsey family tradition on,christmas day,smoked salmon scrambled egg and,croissant it's rich sumptuous and,incredibly easy to do,first the croissants slice them into,rounds and season them lightly with salt,and pepper the secret behind a really,good breakfast,is in the timing,all the questions on first smoked salmon,on top and then the scrambled egg put,the quetzals in a dry pan and toast you,don't need oil because the questions,have a lot of butter in them,this is a great way to transform day old,croissants giving them a delicious new,life,just start to see them toasting,almost listening,in the pan and that's the butter,inside that smell,is amazing almost smells like a sort of,caramelized waffle,absolutely delicious toast them all,around,both sides,and then out,next,just get the smoked salmon and sort of,twist it,and let it fall,over the question,let it sit,naturally,on top of the toasted cressel,a little twist,and over,right scrambled eggs,eggs into the pan,never whip up the eggs beforehand,you break down the egg too much what i,want is really nice rich creamy,scrambled egg eggs in no seasoning at,this stage a nice generous knob,of butter,now,from there,onto the heat and all we're going to do,now is stir,stir and stir and stir,now the butter's melting,and it's giving a really nice creamy,texture,to the eggs,it looks rich,delicious sumptuous luxurious,if you're very careful making scrambled,eggs all of a sudden it looks runny and,within 30 seconds it's cooked,working it all the time,right after stirring i place this,scraper in there take the pan off the,heat,and just work,round the pan cleaning up all that,scrambled egg that's sticking to the,bottom and now look we're getting that,really nice sort of creamy,beautiful texture a little touch of,butter in there,now,i'm going to start with the seasoning,30 seconds on the end salt pepper,back on,to the stove and a tablespoon,of cream,the cream,actually stops,the scrambled egg from overcooking,cream in and then fold that in there,now keep that off the heat,but look at it look at that color,beautiful,and then finally,some fresh chives,that,is a ramsay classic smoked salmon,toasted crescent and a delicious,scrambled egg,the best start to christmas day anyone,could wish for,christmas is a really expensive time but,with a little understanding of finesse,you can use up every edible part of your,christmas shopping just like we do in my,restaurant kitchens otherwise it's money,down the drain,soups are one of the secrets in a chef's,arsenal for delivering amazing flavor,whilst watching the pennies,my next recipe for sumptuous pumpkin,soup uses the whole pumpkin the leftover,hamstock and i'm getting the kids,involved toasting the pumpkin seeds as a,snack nothing goes to waste in my,kitchen,but most importantly of all the soup,tastes absolutely delicious,and with the addition of sauteed wild,mushrooms it's fit to serve in my three,mission style restaurant,right,listen i need some help okay we're gonna,make the most amazing pumpkin soup feel,that's heavy it's very heavy,but it is gonna be absolutely delicious,right you can always tell,okay if it's ripe,what does that sound like um,drums that's right and if you push your,thumb in there,it should be just a little bit soft,right at the bottom of the root yeah,right first of all i'm going to cut it,in half and very carefully just cut,through i'm using a french pumpkin,but these versatile vegetables come in,all shapes and sizes and colors at this,time of year their nutty sweetness is,ideal for warming soups curries and,roasts,wait and see what happens when we open,this up wow,right holly that's for you,now this is where it's going to get a,little bit gory okay you get your hands,and you scrape the seeds out,i like getting messy rub them together,and just give them a little clean nice,and gently good,yeah nice,look at that yuck what do you mean yuck,come on holly that's it into the water,now once the seeds are out we're going,to toast them in the oven as a little,snack so this is a really nice way i'm,not wasting anything,get your fingers right in there tilly,there you go,once the pumpkin seeds are out score the,flesh to help it roast and absorb flavor,season and add a generous amount of,rosemary,take the garlic rub around the outside,so it perfumes the inside,then add a large glug of olive oil,and as the garlic grows with the,rosemary its sweet almost buttery nutty,taste will mellow and flavor the pumpkin,all the seeds done,yeah almost good,after the pumpkin seeds have been,cleaned dry and season them ready for,the oven,now they're gonna roast,in the oven for about 45,to 50 minutes,well done,good,and wait smell the house in about five,minutes time tray please holly,so,beautiful straight in right well done uh,big question have you wrapped mummy's,present yet,no let's go i'll give y

24 Days Of Christmas Food Around The World

24 Days Of Christmas Food Around The World

this is 24 days of Christmas food around,the world where every day of December,I'm rating a new Christmas dish from,your countries today is day one and,we're doing Canada's Christmas dish,called tortier we start by dicing a lot,of onion and sweating it in butter with,some garlic until it's nice and soft we,then add our meat and I'm working with,equal parts beef and pork here salt,pepper cinnamon Ginger nutmeg allspice,mustard powder and ground cloves that's,a lot of spices and now we're just gonna,cook it for about 45 minutes until it's,nice and tender the final step is to add,some mashed potatoes to the mixture,because these are gonna hold it all,together and what do you do with pie,filling you fill a pie with it poke the,little vent hole in the middle and,brushed it with some egg I baked it and,it came out looking like this this was,decent a little too meat forward for me,and it just didn't quite bring out that,holiday Joy but still delicious I will,give this a flat 6 out of 10. and I,wonder what day two is gonna be today is,day two and we're going to Sweden for,their dish called the yansen's,Temptation and I gotta be honest this,Jansen fella doesn't seem like the most,creative guy we start with a layer of,thinly sliced potato sticks then in a,lot of butter we will cook some thinly,sliced onion with a little salt and a,little sugar and this is our next layer,then we add some canned Anchovies and I,actually never had an anchovy before,until this moment I,probably not a good idea to just have it,like this but we need a few of these,guys here some more potatoes more onions,more Anchovies and finally we need to,mix some heavy cream with the leftover,anchovy oil and add that to our,casserole bake this thing and it's gonna,come out like this and surprisingly this,was not as bad as I imagined I actually,quite liked it enough to give it a 6.5,with a star because it surprised me,thank you Sweden and I cannot wait for,day three this is day three and we are,going to Greece for Mellow macarona we,start with some orange juice oil,powdered sugar ground cloves cinnamon,baking powder and orange zest and this,is our wet mixture separately we combine,some flour and some semolina and now we,gotta mix the wet into the dry and mix,until the cookie dough is formed I made,some balls out of it and pressed them,against a spider for a webbed look and,look how cute these are and baking them,is just the beginning I also prepared a,delicious syrup with cinnamon cloves,orange and honey and after a cool down I,dunk my cookies into this syrup for just,a few seconds and they are ready to eat,now I do have a strong bias for sweet,things and I try to be objective but,these made me so happy I had to give,them an 8.8 which could be a double,infinity depending how you look at it,but anyways thank you Greece what are,your day 4 predictions this is day four,of rating Christmas food around the,world and let's see what's behind this,door it's Argentina and this dish was,one of the most unique ones I've ever,had this is round roast beef and I,cooked it slowly in some simmering stock,for almost an hour and once it cooled,down I sliced it into relatively thin,slices now check out this sauce we have,tuna Mayo anchovies which I had a bad,experience with last time ah mustard,olive oil lemon juice Capers and now we,gotta blend this thing up until it's,nice and smooth now we gotta create a,spread of this sauce at the bottom lay,out our cold roast beef slices and top,it with some more of this sauce this is,called vitelton and I gotta be honest,initially I thought this was not gonna,be very good but these flavors surprised,me very much especially the sauce I,kinda can get into it but not more than,a 6.3 out of 10 and I can't wait for day,five but for now welcome to day five of,rating Christmas food around the world,and behind this door we have Germany and,you will not believe what rating these,cookies got the recipe is very simple,but what makes it special are these,ground up almonds that are mixed in as,well as the use of vanilla I just mix it,all together and after a firm dough was,formed I wrapped it tightly gave it a,little kiss and let it chill in the,fridge for about an hour before cutting,it and forming it into these cute little,crescent shaped cookies and apparently,these are kind of a cousin to the French,croissant but anyways we're gonna bake,them and in the meantime I Infuse some,powdered sugar with some more vanilla,and heavily dusted my cookies with it,these are called vanilla Kip Furrow and,to me personally everything about these,screams Christmas Joy they are warm,nutty and subtly sweet I absolutely love,them which is why they will get a 9.2,out of 10 from me and I can't wait for,day six but for now welcome to day six,of rating Christmas dishes around the,world and today we have India and India,has lots of celebratory dishes but the,most requested one was chicken biryani,we marinate the chicken with a whole lot,of spices and aromatics and in

12 DISHES OF CHRISTMAS | Ninong Ry

12 DISHES OF CHRISTMAS | Ninong Ry

-It's December! -Yeah!,So we should already start preparing the dishes we'll cook for Noche Buena and Media Noche.,Those are two consecutive important occasions.,To some, Christmas is even more important than their birthday.,-That's the reality. -Why is that so?,Of course, that is Jesus' birthday.,I don't know about you but I love preparing for occasions.,Today, I'll start practicing the way I'll cook the dishes for this coming Noche Buena.,Of course with the help of Hanabishi appliances.,I should be dancing like this.. ♩ Hanabishi ♩,Maybe I should dance for you as well.,-Go ahead. -,Christmas isn't all about money, Ian. Keep that in mind..,I have a lot of things to tell you as you still don't know a lot of things in this world.,I'll teach you some manners.,Today, we'll make 12 Dishes of Christmas.,That means we're gonna cook 12 dishes.,Here's a list I made 'cause 12 is a lot of dishes.,Let me dictate the dishes we'll make. ,Morcon. That's necessary.,Bibingka (Glutinous Rice Cake) 'cause it's Christmas.,Leche Flan, obviously.,Lechon Baka . It's one of the staples of occasions nowadays.,Pork Hamonado. We all know it's really good.,Inihaw na Liempo (Grilled Pork Belly). It's great for all occasions, even for just meals at home.,-is that right? -Yeah!,-Shanghai . -People put Shanghai in their pockets. -In YOUR pocket.,Don't put the blame on them.,Seafood Rice 'cause we need some sort of rice.,Then, a simple Lechon Belly.,Lechon Manok (Chicken). We have a lot of Lechon, don't we?,Then, Shrimp Thermidor for seafood lovers,and Potato Wedges for our side dish.,We're going to cook those using these Hanabishi appliances.,Here's their Digital Air Fryer,,Electric Pressure Cooker,and 12-in-1 Pressure Cooker. 12-in-1!,That's a lot of things you can do with this.. You can cook pretty much everything.,-Shall we get started! -Let's go!,-Let's go. -Let's go!,The first dish we're gonna make is Pork Hamonado.,I don't know about you but in our case, Pork Hamonado is always present during Christmas.,It's just a simple cured pork. Kinda like ham but isn't super cured and small in size.,This is the ham/leg cut of pork.,You can ask the meat vendor to cut it Hamonado-style for you. They already know what that is. They're gonna make thin cuts.,If you want it to be a bit more challenging, you can do it yourself.,Here's a meat tenderizer and we're gonna do just that.,Tenderize the meat slightly.,There we go. Then,,as you can see, there is fat on this part. This is the fat from the outside.,If the Hamonado you bought has this, make sure that it'll be on the inside.,Then, season it with salt and pepper which I already prepared.,I just mixed them in a bowl so I wouldn't have to keep on getting some 'cause that might contaminate them and we don't want that.,Here's some pork back fat. It's solid fat, just like me.,We're gonna put it inside like so. It's alright if it's overlapping a bit. There's no problem with that.,The thing is the Hamonado I see nowadays have different stuff on the inside. They're kind of like Morcon.,Some have hotdogs on the inside or whatever.,This is what we're accustomed to.,You can put some sugar but later, I'll tell you why you shouldn't.,Here's a butcher's twine.,How you're gonna tie it is totally up to you. This is how I do it.,-It's hard to show you how it's done. Just watch me do it. -Can you tie it like a star?,That's not possible.,Start like this.,Then, like this. See?,I've seen some people tie Hamonado by rolling the twine around it.,That's alright but we're gonna remove this at the end, so..,The important thing is to secure the fat in the middle.,Once you're at this point, loop this part to secure it.,It's that easy. We'll do that to the rest of the pork.,Here's what it looks like. I've done three of them.,What we're gonna do with our Hanabishi Multi-Cooker,is we're gonna sear and braise using this cooker.,That's the reason why I'm telling you that you shouldn't put sugar at the beginning 'cause it'll be tough to sear,as the sugar will get burnt and you wouldn't be able to sear the meat, right?,If you have a lot of time, you can season it, put sugar on it.,Then, refrigerate for 4 days to cure it.,So it'll have that Ham or Tocino flavor.,Let's start searing the Hamonado.,It's nice, isn't it?,This is where we'll sear and braise the Hamonado,Cook till it gets some browning. Then,,we'll continue cooking it.,Once both sides are seared like so--,This is properly sealed and it doesn't stick 'cause this Multi-Cooker is also non-stick.,-Really has a lot of functions, huh? -Indeed. I can even cook you in here if you piss me off.,Another great thing about it is its electric. So if you only have two gas stoves at home,,-you'd still be able to get something done with this, right? -Yeah.,I should've found out about this earlier so when we're outside, we'll just bring one as it is difficult to bring a gas stove with us.,We've already experienced that.,-This is the next thing we're gonna add. -What is that? A huge Vienna

Extra Special Christmas Dinners | Gordon Ramsay

Extra Special Christmas Dinners | Gordon Ramsay

i don't want to spend christmas in the,kitchen ignoring my family and friends,when we're all finally together so i'm,prepared with dishes that i can cook in,advance that will last over christmas,adding a glazed ham to your holiday menu,is a great way to get ahead it's,delicious versatile and the ultimate,dish to have in the fridge for any,hungry guests who drop by,christmas would not be the same without,a beautiful delicious honey glazed ham,across that long christmas period this,can get you out of jail quite easily ham,salads ham sandwiches ham egg and chips,this is a gammon what you do now is cook,it so it becomes a ham,into a pan,first things first the water,cover it completely so the whole,gammon cooks evenly,the important part now,is adding flavor in there,carrots in,the leeks,the more veg in there now the more,fragrant the broth becomes,once the ham is cooked that stock is,extraordinary,the base to a fantastic soup onion not,finely chopped,and then,homemade ham stock is packed with flavor,so it's great for making soups sauces,stews and risottos plus it can be frozen,so it's there when you need it,pan down,peppercorns,lightly crush then to give it a,christmas flavor i'm adding crushed,coriander seeds,two cinnamon sticks,and four aromatic bay leaves up to the,boil and then turn it down let it simmer,and then skim it,cooking a ham isn't hard but it does,take time,this two kilo joint takes two and a half,hours to simmer before it's glazed and,baked however it is worth it because it,tastes absolutely delicious,so the glaze,very very simple,demerara sugar,madeira,that sweetens the delays basically a,fortified wine couple tablespoons,in,and then,cherry vinegar again couple tablespoons,honey in,nice,bring that out to the ball,the longer you leave it on the stove the,darker it becomes you want your hand,really nice and dark then cook out the,glaze for three four minutes that,i'm happy with,lovely,right the gammon's cooked now onto the,plate,carefully snip the string,nice and gently,peel back,get rid of the skin then crisscross it,don't push too deep,let the knife do the work,stud it,with some clothes,look at it almost looks like an albino,pineapple the blaze,and just carefully,cover,start in the middle and let it work,round,oh,god,gently gently gently gently,it's not even roasted yet and it looks,amazing beautiful,look at that,half the delays over now into the oven,15 minutes,it started to colour,get the rest of the delays,and pour that over,look at it wow,the more effort,passion,and love you show the ham now,the results are tenfold,look at it,every five minutes out of the oven,and glaze again,now back into the oven now,at 190 degrees,we're gonna baste,and roast for 35 minutes,delicious,next i'm going to make a pear and,saffron chutney this is a fruity relish,that works brilliantly with a sweet,aromatic ham,first things first slice the onion,fry the chopped onion in olive oil,without coloring it the important part,about this stage is the fact that we're,gonna layer the chutney with textures,from onion to apple to pear,and a nice little block of ginger,grating the ginger so the ginger sort of,disappears with the onions,then add the spices,a good grating of nutmeg,followed by a teaspoon of cinnamon,and a teaspoon of cayenne pepper to give,it a kick delicious i recently spent a,lot of time in india where chutneys,originated and discovered that whereas,british style chutneys tend to be cooked,and are usually quite sweet indian ones,are normally fresh spicier and quite,sour,next,demo sugar,once that sugar is dissolved the white,wine vinegar all in,that's going to give this really nice,sort of sweet and sour flavor,from there our fruit,these are williams pears,pear,is the star of the chutney so keep it,quite rustic,next add chopped cooking apples their,tartness gives a lovely contrast of the,sweetness of the pears,to give it great texture,a handful of sultanas,pinch of saffron this gives it a really,nice depth a rich golden color,saffron is the world's most expensive,spice it's made from the dried stigmas,of the saffron crocus flower and as a,general rule of thumb the deeper the,colour of the threads the better the,quality,and to make it lighter the zest and,juice of two oranges,the orange and the saffron go really,well together,just squeeze that in there,this chutney is brilliant with ham,fantastic in salads,but equally as delicious,with fish whether it's a roasted cod,a grilled fillet of mackerel it goes,brilliantly well bring that up to the,ball,cook that out for 15 minutes,now tomatoes going at the end,and that brings a certain amount of,freshness to the chutney really helps to,give that nice texture,mix that in,and literally cook it out for 30 seconds,what's great about this chutney is that,as it matures its flavor gets better and,better and it will keep for up to six,months,fill up the jar,and that,is going to deliver,amazing flavor across christmas,and look,my goodness me,that,is fit for a king,my new version

Your 2022 Christmas Sides | Gordon Ramsay

Your 2022 Christmas Sides | Gordon Ramsay

I love that sound Christmas Is Here,mulled wine is a real Christmas classic,but I'm going to give it a modern 21st,century twist,first pour red wine into a pan and,gently heat,now I'm gonna make a fragrant bouquet,garni basically a really nice aromatic,tea bag,muslin cloth absolutely perfect for this,if you haven't got muslin cloth a brand,new J cloth is just as good now first,off cardamom pods,they are incredibly aromatic and more,importantly gives a really nice dense,spicy flavor next add a pinch of clothes,clothes are dried flower buds and add a,lovely pungent sweet flavor,then dropping a couple of star anise,which adds an aniseed note a cinnamon,stick,cinnamon sticks are made from the bark,of trees native to Sri Lanka break one,in and this gives a warm sweet spice to,the wine,lemongrass so this makes it slightly,asiany a little bit more sort of,exciting but gives a really nice Light,twist to the wine all I'm going to do,first is just press down,on the lemongrass what that does it,starts to release all that oil and,flavor once it's crushed just cut it,over the muslin cloth,once all your spices are in fold up the,muslin cloth and tie tightly,and look,that,is like a little miniature perfect chest,pillow into the wine next add orange,zest twist,then cut the orange into wedges and pop,those in too,the sweeten the wine put in a tablespoon,of Demerara sugar,next stem Ginger gives them all wine a,little bit of a sort of kick almost like,a really nice sort of ginger beer,aftertaste on the back of your throat,finally a couple of tablespoons of the,ginger syrup and then simply heat the,wine gently for four to five minutes to,infuse all the Fantastic flavors but,don't let it boil or the alcohol will,evaporate,and together with that the most amazing,spice nuts,I love nuts so I'm using Brazil's,almonds walnuts,and hazelnuts and then finally,pistachios lovely really nice festive,mix as the nuts toast they start to,release their natural oils then add a,couple of pinches of salt,and then just let them lightly toast,once the nuts start to color add half a,teaspoon of cayenne pepper which is made,from ground chilies,then sprinkle in half a teaspoon of,paprika a milder Spice made from dried,pimentos for sweetness and depth,see,the nuts,absorbing all that wonderful flavor,mixing delicious finally put in a sprig,of rosemary give the pan a good toss to,make sure all the nuts are thoroughly,coated and they're done,thank you,foreign,the best way to make cooking easier and,less stressful on Christmas Day is to,get organized and prepare as much as,possible in advance leaving you more,time to spend with your family,making a stunning pork apricot and,pistachio stuffing the day before is a,great way to get ahead it's easy to do,looks a million dollars and tastes,absolutely delicious,Christmas dinner for me is not about,food piled high on a plate less is more,I'd rather have five or six things on a,plate that tastes absolutely delicious,than 10 items tasting average stuffing,for instance,I'd much rather put a lot more effort,into the stuffing and enjoy it but eat a,lot less of it first add pork mince to,the bowl season with salt and pepper and,mix take your grater and a braver an,apple just get the grater,and Grate the Apple in there,usually stuffing is cooked in the turkey,but I'm doing mine separately so I can,make in advance and get the flavor and,presentation spot on,now the nice thing about the Apple it,goes brilliant well with the pork makes,it a little bit sweeter,it also makes it a lot lighter as well,which is really important next add a,handful of chopped apricots which gives,the stuffing another fruity note and a,lovely texture the Apple disintegrates,but the apricots stay really nice and,intact,nice little bite,then chop a handful of pistachio nuts,again,I'm thinking of the build up of textures,flavor,and also color,pistachios in,now give that a really good mix,grating some lemon zest the zest is,packed full of intensely flavored,essential oils which gives the stuffing,a vibrant Citrus zing,and for freshness add a handful of,coarsely chopped parsley,the balance of flavors,is nice and delicate and it sits,beautifully with a turkey now sage and,pork and apple that's the perfect,marriage now I'm going to think about,the presentation skills tinfall,a little drizzle of olive oil,and then,we got a real nice,fragrant Sage leaves,the sage leaves are used to wrap the,stuffing start by overlapping them,it's almost like rolling a cigar but,we're going to roll it in Sage leaves,taste this Paramount but presentation is,really important too so it's worth,spending a few extra minutes to get this,right because it will make the final,dish look amazing,now a little season,across the top,and then take your sausage meat,I don't want to do now I'm just put half,it,onto the plate,I just want to run your finger along the,stuffing,this is where it takes on a completely,different flavor again I need some spice,in there I want a little bit of heat

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