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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

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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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Christmas Sides Megamix | Jamie Oliver

Christmas Sides Megamix | Jamie Oliver

So guys I'm going to show you a brilliant side  dish that is so beautiful, delicious, and really  ,fun to put together. It's carrots cooked in a bag  with thyme, butter, and beautiful white wine so  ,as it cooks and steams the liquid sort of drips  back on itself and it almost like self-bastes.  ,And also, it looks super super cool. So I've got  some lovely carrots, now on the story of carrots  ,if you grow your own then you'll know all about  this but you can get different coloured carrots.  ,What we know as the classic is the orange, it's  not the classic, actually this is much more like  ,the original, okay. So it's actually the Dutch  farmers celebrating the Dutch royal family,  ,the House of Orange, that made pretty much all  carrots in the world orange. It was kind of like  ,veggie propaganda back in the days. And now we're  able to sort of see those beautiful heirloom  ,varieties come back. So look, give them a wash,  give them a scrub. I like to leave the tops on so  ,just about a centimetre, two centimetres, from  the top of the carrot. If you have any nice  ,really baby carrot leaves then you can  use those for salad leaves. If not,  ,give it to your rabbit. I haven't got a  rabbit but you can give it to your guinea pig.  ,I haven't got a guinea pig, so you could give it  to the compost. I'm going to leave them whole but  ,i do want you to have a little look at this,  because it's just fascinatingly beautiful.,Look at that. Whether you're making a beautiful  coleslaw, you know a lovely carrot salad, amazing.  ,But what I want to do is show you something  really special. So this method you could use  ,for many different vegetables, even cooking fish.  Get yourself, you know a nice sheet of tin foil.  ,And then we're going to create a little place for  putting the carrots. So I'm going to fold it in  ,half, and think of this like an envelope. And  for all you young hipsters out there you won't  ,remember what an envelope is, in the old days we  used to write on paper put it in the envelope and  ,post it to people, it was lovely you could open  it up and read ah, amazing. But you could text it,  ,think of it as a... anyway, put our carrots in  like this, just line them up. We're gonna season  ,it then I'm gonna take some cumin, and that little  pinch will give you like a savouriness, a depth of  ,flavour. We want to really strip it back so it's  just a question mark of, kind of savouriness,  ,delicious. And then I want to get sort of four  little knobs of butter, right, now the butter is  ,important because as the moisture cooks out the  carrots and as the wine cooks with the carrots,  ,the butter will make the simplest of sauces.  Really shiny, thick, and gorgeous. And then my  ,herb of choice which you could change up is thyme,  thyme and carrots is brilliant. Just get yourself  ,some nice little tips like that. Sometimes when I  do this i might grab like a little bit of orange  ,and just put a little bit of peel in there just  to give it some fragrance. So I'm not going to add  ,the wine yet because I want to make this perfect  pouch. Now, if you want this pouch to not escape  ,any kind of steam, take some egg and put it  around the edge of the tin foil. Think of this  ,like glue, right, this is going to stop any  steam escaping from this tin foil envelope.  ,So then we take it over like this and we'll do  this side first, fold over one edge about an inch,  ,and then a second. And really take a little  bit of pride in making it nice and accurate.,And then the last edge here is when  we can just tilt it up a little bit  ,and we can put in a glass of wine.,So look at that the perfect little envelope, so  get this on a thin baking tray, we're going to  ,cook this for about 45 minutes at 200 degrees  Celsius which is 450 Fahrenheit, and I have  ,one I made earlier check this out, look in the  oven. Boom. Looking pretty damn fine. So I'll put  ,this in and let's take this one out, and look at  that. So let me show you what I like to do, I get  ,my dinner out, I get people around the table,  and then just that last 20 seconds I just pop  ,the gas on get this puffed up to its maximum,  watch it watch it watch it, it's going to explode!,And in it goes. Everyone's like "what's going on?",Peel it back, watch your fingers,  come and have a look in here,  ,absolutely beautiful. You can just  dress it in itself, and I think the  ,most powerful thing from this is the smell.  The only right thing to do now is have a try.  ,Joy - so good. Next time you want to take one  of your dinners, whatever it may be, to the next  ,level, you might not have to change it. Maybe just  change what goes with it, do that, freak them out,  ,but give them something ultimately thoughtful,  cared for, and utterly delicious. Happy days.,That my friends is a thing of beauty.  Really, really, ridiculously tasty.,I'll get the Brussels sprouts, they've  already been peeled, that's going to go  ,into a pan of boiling water just to cook for

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New & Unique Recipes That Work For Christmas | Part Two

New & Unique Recipes That Work For Christmas | Part Two

in this series I'm going to surprise you,I'm going to strip away all the,complexity and hard craft and teach you,how to cook amazing food standing on,your head that is amazing incredibly,tender from the kitchen novice to the,budding Chef I'm going to give you the,confidence that recipes and The Insider,knowledge to make you a much better cook,sliced around,wasting nothing,I made my name cooking some of the,world's most demanding kitchens,in my restaurants I expect Perfection,every play has to be worthy of a,Michelin star and every time you make it,yeah every day changes here now I'm,going to show you some simple and,accessible recipes for fantastic food,that you can cook easily at home,incredible I'll be holding you by the,hand it's getting better and better and,better,she knew everything from how to cook on,a budget to bacon real fast food and my,ultimate feast recipes this is the only,cooking course you'll ever need,Welcome to My ultimate cookery course,packed with cooking tips information and,100 recipes to take your life on right,this is my guide to cooking with spice,adding big gutsy flavors using spices at,the beginning of cooking and then simply,letting the dish slow cook is a,brilliant way of getting maximum flavor,with minimum effort,my first recipe melts in the mouth and,because the oven does most of the work,it's a cinch to make slow cooked fiery,lamb cooking's all about being bold and,adventurous and this dish is exciting,because it's slowly cooked and the,longer it Cooks the more flavor,something it becomes,marinating the lamb first chilies we're,going to use a mixture of red and green,take off the tops,and just slice,in garlic,crushed,don't worry about chopping these ultra,fine just,get it in there cooking for up to three,hours,everything sort of Blends and almost,sort of,pures itself together,smoked paprika it goes brilliantly well,with the chilies two teaspoons thin a,touch of dried oregano,some little cumin seeds the blend and,the fragrance that they give out is,extraordinary they release a little oil,as well and helps to tenderize the lamb,touch of salt,pepper,cinnamon,that sort of sweetens up the lamb,olive oil,just a tablespoon and the olive oil,helps to sort of stick all those,wonderful spices to the lamb Chomp in,just start really rubbing at this stage,you can leave the lamb to marinade for,anything from half an hour to overnight,a lamb with spices to really penetrate,the meat giving amazing results when you,tuck in delicious vegetables carrots and,onions and that's it sliced,cigarette slicing vegetables for,braising is not getting too thin you,slice the onions too thin they burn,you've got that horrible Char taste on,that slow braised braising it's just a,chef's term that means cooking in liquid,on a low heat making the meat incredibly,moist and beautifully tender so the,secret of braising is having a really,nice thick,durable pan,get that nice and hot,Touch of olive oil,lemon hold the bone because you're in,control then into the pan,you want that white fat to start,rendering so it'll add more fat,therefore making it a lot more,flavoursome as it braises,chillers cinnamon,in mix that up,and don't be scared you're not burning,this you're sort of searing the lamb,shanks and this is the important part,right at the very beginning we're going,to color on the lamb which washes off as,it braises in the oven so be generous,with that color,vegetables in,wow and then a couple of Baileys,so now you lift the lamb up,and get the lamb,sat on top of the vegetables,now delays the pan with red wine,the glazing means that you're you're,cleaning the bottom of the pan and,you're getting that amazing flavor,washed off and lifted up into that sauce,it can really transform that dish always,delays then bring it to the boil and,cook for about 10 minutes to reduce the,wines reduced down by half now for the,stock,bring that stock back up to the ball and,then into the oven now don't cover it,when you cover it all the condensation,comes off the lid your lamb becomes gray,all this effort and that exciting spice,gets washed away no lid and in the oven,for three hours,I slow cook on a low heat of 160 degrees,gives the spices time to work and,transform the meat so it's,mouth-wateringly tender now,look at those,out on to a plate you can just see that,meat sliding down,juicy and creamy tender grab it by the,the shank rolling around that rich,delicious sauce,look at that,and get your sauce,isn't that beautiful just get some mint,don't chop it just pick that fresh mint,and let it,snow and there you go a very spicy,delicious melting in the mouth lamb,shank amazing,foreign,to get the most out of your spices,there's only one piece of kit that you,need pestle and water I mean they look,fantastic and it's essential for any,good kitchen these things are so,versatile these ancient kitchen tools,are perfect for everything from pestos,to dressings and cost them around 15,quid,used to grind spices and you'll max out,on Flavor get p

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10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

10 Amazing Side Dishes for Thanksgiving & Christmas - Easy Side Dishes

hey friends welcome to click Henry,Claudia today I'm sharing with you 10,delicious sites perfect for Thanksgiving,or Christmas let's get started,the first recipe we're making are these,roasted honey balsamic glazed brussels,sprouts these are delicious and perfect,for Thanksgiving I'm using about a pound,and a half of Brussels sprouts for this,recipe we're going to trim the Brussels,sprouts by cutting a little bit off the,bottom then slicing them in half once,I've cut up all the Brussels sprouts I'm,going to transfer them into a large,mixing bowl then I'm adding two,tablespoons of olive oil and seasoning,with salt and pepper to my taste I'm,going to mix everything together once,I'm done mixing I'm going to transfer,them onto a large baking pan next I'm,spreading out the Sprouts into a single,layer all over the baking pan and you,want to make sure the cut up side is,facing down make sure your oven is,preheating at 425 degrees Fahrenheit,place your brussels sprouts into the,oven and roast them for 20 to 25 minutes,while the Sprouts are roasting we're,going going to put together a simple,honey balsamic sauce for them into an,empty bowl I'm pouring in two,tablespoons of balsamic vinegar and one,tablespoon of honey I'm mixing,everything together then setting this,aside for when the Brussels sprouts are,done roasting the Brussels sprouts are,done roasting they have a nice Golden,Crisp on the edge they look perfect I'm,going to transfer them into a mixing,bowl,then I'm pouring the honey balsamic,sauce all over them all we have to do is,toss and cut them well in the sauce then,these are ready for the table these,brussels sprouts came out delicious,they're going to be amazing for the,holiday table,if you and your family love mushrooms,then these garlic mushrooms will be,irresistible at the Holiday table we're,using one pound of baby bella mushrooms,some of the mushrooms are small in sizes,I'm going to leave those as they are but,I'm gonna have the bigger pieces that,way all the sizes are even I have my,cast iron pan heating up over medium,heat I'm tossing in two tablespoons of,unsalted butter I'm also adding two,tablespoons of olive oil I'm going to,let the butter melt completely then I'm,tossing in one medium minced onion I'm,cooking the onion for about a minute or,two until it turns translucent then I'm,adding the mushrooms,cook the mushrooms for about 4 minutes,or until they soften a little bit my,trick to getting more flavor is to leave,the mushrooms to cook then stay every,one minute that way the bottoms can have,time to Brown up and add flavor each,time you stir next I'm adding two,tablespoons of white wine then I'm going,to season with some salt and pepper to,taste I'm going to stir everything,together then cook for about two minutes,that way the sauce can reduce and,thicken slightly after the sauce has,cooked and reduced I'm going to add in 4,cloves of minced garlic two tablespoons,of freshly chopped parsley and one,tablespoon of freshly chopped thyme I'm,going to mix everything together then,cook for about 30 seconds or until the,garlic begins to get fragrant and that's,it you guys we are done very easy,flavorful and delicious garlic mushroom,side perfect for Thanksgiving or,Christmas,next on the menu we're making sweet,potato casserole please make this for,the holidays because it's so good I'm,using about two and a half pounds of,sweet potatoes bake them in the oven at,350 Fahrenheit for an hour and 15,minutes once they are done baking scoop,the food out into a bowl and quickly,mash it up with a food Masher next add 5,tablespoons of brown sugar one teaspoon,of cinnamon and one teaspoon of salt two,eggs quarter cup of butter a quarter cup,milk,one teaspoon of vanilla extract mix,together until everything is very well,Incorporated once everything is mixed in,set it aside grab a baking pan then use,about a tablespoon of butter to grease,it up then pour the sweet potato mixture,into the greased baking pan spread and,level out the top then set it aside,while we work on the toppings for the,toppings we're using one and a half cups,of pecans roughly chop it up then you're,going to grab an empty bowl pour in two,tablespoons of flour a quarter cup of,brown sugar quarter teaspoon cinnamon,then add the chopped pecans mix,everything together then add one and a,half tablespoons of melted butter mix,that in very well then you're going to,grab the sweet potato mixture in the,baking dish then sprinkle the pecan,mixture all over the top then you're,going to bake this in the oven at 350,Fahrenheit for 25 minutes once it's done,baked again you're going to take it out,then sprinkle the entire top with one,and a half cups of mini marshmallows,place it back into the oven for five,more minutes just for the marshmallows,to melt and here is the final result you,guys this will make your home smell so,good everyone at Thanksgiving is going,to love this it's so yummy,the next recipe on the holiday menu is,bacon wrapped asparagus these

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3 Christmas Sides That I’ll Be Making At My Family Lunch This Year

3 Christmas Sides That I’ll Be Making At My Family Lunch This Year

welcome back to Andy Cooks in episode 2,of the Christmas series and this week,we're talking all about sides,so the sides we're going to run through,today are French style braised Pea or,pity plus Francais excuse my,pronunciation which is basically braised,peas and chicken stock with some bacon,some baby gym hearts and some mint we're,going to do some honey roast carrots,with some pomegranate and some,buttermilk dressing and then the classic,roast potatoes but instead of duck fat,we're going to use wagyu beef Tallow so,let's get stuck in before you do do me a,favor if at any point during this video,you take something from It Go smash that,like button and if you're not subscribed,subscribe for the rest of the Christmas,series coming up all right let's get,started with the potatoes so first,you'll need a pot of cold water,thin peel your potatoes so these are,blue Royal potatoes the Skin's blue not,the flesh these work really well for,roasting you can also use Yukon Golds if,you're in the states or russets anything,that that works well for roasting or,chipping will work well for these so I'm,going to get these peeled and then we're,going to cut them into us into the right,size,I think that's about the perfect size,for a potato we will cook these anyway,you get these little crispy bits but,that's the size you're looking for so,traditionally roast spuds are roasted,with duck or goose fat which gives them,a really nice flavor but I've been,loving using the wagyu Tallow lately if,you're a big meat smoker or meat,enthusiasts you can also render your own,fat alright potatoes peeled in water,we're going to season them well two good,three finger pinches and then onto the,heat bring up to the boil while we're,waiting for these to to come to the boil,it's a really good time to get your oil,ready so we're going to get an oven tray,we're going to put the wagyu Tello into,it and then we're going to put the whole,thing in the oven and get that thing,ripping hot you want that in the oven on,220 degrees for at least 20 minutes or,until the oil just starts to smoke,so we're just going to let these Steam,for a minute just to get them dry out a,bit and then we're going to toss them,and rough the edges up,so this tray is screaming hot we're,going to turn the temperature down to,180 and we're going to pull this tray,out really carefully you can either pull,the whole tray out or if you've got an,oven like this,so you can take it out safely you can do,it right here so really carefully,spuds going,we're going to push them back in really,carefully,come back and check them in 15 minutes,all right so beautiful golden brown,roasties into a bowl with some paper,towel so these took about 45 minutes in,total there's a lot of oil still left,over I'm actually keep that you can use,it again it's delicious stuff do not,throw it out make sure you cut all these,little these little uh crunchy bits too,all right so we are gonna,give them a little toss make sure you've,just got as much of the beef fat off as,possible before pulling the paper towels,out and then you can season these with,just sea salt or I'm going to use the,Rosemary salt that we used on the roast,beef in last week's video,if you haven't seen that video go watch,that now,well maybe once you've finished this,video so a good seasoning with rosemary,salt,and there we have it if these aren't,some of the best roast potatoes you've,ever eaten in your life I'll be very,surprised all right let's get started on,these carrots so the carrots we aren't,going to peel these we're just going to,scrub the Skins but to start with we're,just going to take the tops off about,here and we fancy and keep those little,Tops on you can take the little scraggly,bits off the end once I've done that,we'll go over the sink and we'll give,them a scrub,all right to clean these you're going to,grab a brand new scourer and you're just,going to rub it up and down the carrot,and you're basically taking the really,outside layer off any dirt and then pay,special attention up in that top where,The Carrot Top comes out make sure,there's no sand in there and we're good,to go,and on to a nice clean tea towel to dry,onto a roasting tray nice drizzle of,olive oil,some honey,probably need to take that off first,good season with sea salt,then we go into a 200 degree celsius,oven for 25 to 30 minutes until nice,color so you can just Pierce them with a,knife or a fork all right super simple,buttermilk dressing we've got some,buttermilk obviously equal parts,buttermilk the sour cream now the sour,cream complements the sourness of the,buttermilk which will complement the,sweetness of the honey roast carrots and,the sour cream also just thickens it a,bit good season of salt,and work that sour cream into the,buttermilk,and that's the consistency we're looking,for,and pop that in the fridge until we're,ready to serve all right the other,garnishes some pomegranate and some,chives so prepping a pomegranate you can,cut it straight down th

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Christmas Sides With Gordon Ramsay

Christmas Sides With Gordon Ramsay

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 i want the questions on,first smoked salmon on top and then the,scrambled egg put the croissants 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,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,egg 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 randy classic smoked salmon toasted,croissant and a delicious scrambled egg,the best start to christmas day anyone,could wish for,that's good 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 bravo 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 flavour and,presentation spot on,now the nice thing about the apple,it goes brilliantly well with the pork,it 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 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,pistachio's 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 thing,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 tim full,a little drizzle of olive oil,and then,we get a really 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 gonna roll it,in sage leaves,taste is 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,and we want to do now is put half it,onto the plate,that's what you 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 in,the stuffing so it's exciting to eat,murgays murgays are traditional north,african sausages made from beef or lamb,and all we're going to do now,is take the sausage,and lay that,in the middle they're flavored with,harissa a fiery

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5 Potato Side Dishes So Good They’ll Steal The Show

5 Potato Side Dishes So Good They’ll Steal The Show

fondant potatoes that's right if your,grandfather was a european aristocrat,this may have been one of his favorite,potato side dishes so basically what i'm,trying to say is this is a very old,school recipe much more popular in,england in europe probably because it,has more than one step americans have,never really embraced it but i really do,think it's a cool recipe and you can,never have enough potato recipes okay so,here's what we're going to do we're,going to take some russet potatoes you,have to use the russet that's just the,texture that works best here try to get,them as uniformly shaped as possible,because what we're going for is perfect,cylinders all right we're going to cut,off both ends because the next step,after we cut the ends off is to turn it,up on its side and slice down with your,knife peeling it and giving it some cool,edges all right so you could just peel,this but this is the traditional method,and of course the potatoes are going to,vary slightly so as you're doing this,step you're going to try to get them,approximately all the same thickness,when you get down to the bottom just,feel free to clean it up like that and,then once those are peeled you're going,to turn those on their side and we're,going to cut them in half as even as you,can all right that's pretty good close,enough for youtube we're gonna throw,those in a bowl of cold water and let,them sit for about five minutes just to,remove some of the starch from the,outside at which point we'll transfer,those onto a paper towel to pat them dry,all right we don't want any water on the,surface when these go in the pan and,once our potatoes are completely dry,we're going to go over to a heavy bottom,skillet i'm using a cast iron one i'm,going to set that over high heat i'm,going to put in a couple tablespoons of,grapeseed oil or some other high smoke,point oil canola would work i think,you'd be okay with any vegetable oil,when the oil is very hot and shimmering,we're going to add our potatoes you want,to put your best looking side down it,doesn't really matter but if one side's,a little flatter and better looking than,another put that side down first at that,point you can lower your heat to medium,high and we're just going to let those,sit in there for about five or six,minutes until they brown very nicely,while you're waiting you can generously,salt and pepper those and i don't know,exactly how long my first eye took to,brown i don't time this kind of stuff i,just go by eye and we're not talking,barely golden we're talking fairly well,browned all right so be patient so that,wasn't ready yet so let them go another,couple minutes,and that's more like it so when they,look like that you can go ahead and flip,those over,and at that point that vegetable oil has,served its purpose i'm going to take a,paper towel and absorb that oil because,we're gonna replace it with butter,that's right always an upgrade so we're,gonna throw in a knob of butter with,some time sprigs,and if you're not sure what a knob of,butter is you can just ask one of your,british friends they know and again,we're still on medium-high heat and,we're going to swish that around the pan,that butter is going to get infused with,that thyme and you want a spoon and or,paint with the time sprigs over the top,and what we're looking for here is that,butter foam at the top to turn from,white to a light tan color it's going to,take a couple minutes all right while,we're waiting let's go ahead and season,this side with a generous amount of salt,and pepper and of course it's always a,good idea to make sure your potatoes are,evenly spaced and as soon as that butter,foam just starts to think about turning,golden i want you to dump in a half a,cup of chicken stock because these,potatoes are going to roast in that,stock to finish cooking in the oven and,by the way all fondant potato means is,potatoes that are roasted with stock or,at least that's what they told me in,culinary school and why would they just,make that up so we're gonna dump in the,stock and immediately place that in a,preheated 425 degree oven for about 30,minutes or until your fountain potatoes,look like this they're going to be very,very tender and creamy inside,and of course the edges will be browned,and crusty,the bottom gets nice and sticky from the,stock which imparts a little bit of,extra richness into the potato,and of course if yours aren't cooked yet,and your stock's gone and you're worried,about the bottom burning just add,another splash and let it cook a little,longer all right that's you cooking i,just get you close you got to figure out,the rest and then to finish of course,we're going to transfer this onto some,kind of serving platter,if i was you i would totally spoon over,a little bit of that thyme butter and,because i have a garden i'm going to put,some blossoming thyme flowers around i,like my food pretty and then please do,as i say not as i'm about to do right,now to really appreciate these you have,to let

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