Christmas dinner wouldn’t be right without sides, so here are a few recipes that will help show off your skills in the kitchen to your guests.
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here – https://linktr.ee/RamsayIn10
Follow Gordon:
TikTok: https://www.tiktok.com/@gordonramsayofficial
Instagram: http://www.instagram.com/gordongram
Twitter: http://www.twitter.com/gordonramsay
Facebook: http://www.facebook.com/GordonRamsay
If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/gordonramsay
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
source
Auto Amazon Links: No products found.
28 Comments
The croisant, salmon and egg dish could have been a good breakfast had Gordon cooked the scrambled eggs properly. Nobody likes sloppy half cooked scrambled eggs.He should have called it lumpy custard, instead of scrambled eggs.
Everyone here leaving warm, sweet comments then theres me screaming shiiiiit for the 10th time
I just tried the first recipe, the salmon and eggs, and it's so good!! I can't believe I actually managed it make it, I was so nervous about the technique, but it worked ^-^
Woaw! Just tried this. Delicious! A real nice special breakfast for Christmas. Thansk for sharing Gordon!
Oh, the stuffing seems/looks/appears absolutely incredible. First, I wish I had your skills and second, I wish the ingredients were as easily obtainable in Cambridge, Ont., Canada where I live. A question – the only pistachios I'm familiar with are the ones which come shell-on in a bag. Do you shell the pistachios yourself or are you fortunate enough to be able to purchase pistachios already shell-off? Any tricks/suggestions for getting the shells off easily? Thank and thank you for your terrific videos!!!
Those are less scrambled eggs and more akin to a broken hollandaise. Good god that’s a lot of dairy. I’d love to enjoy those with a diaper tho.
Pork, Apricot, and Pistachio Stuffing
Ingredients:
500g pork mince
Salt and pepper to taste
1 apple
Handful of dried apricots
Handful of pistachios
Zest of 1 lemon
Handful of chopped parsley
Several sage leaves
Olive oil
Merguez or other spicy sausage (optional)
Aluminum foil
Instructions:
Preparing the stuffing:
In a large bowl, place the pork mince.
Season the meat with salt and pepper, then mix well.
Grate the apple into the meat mixture.
Chop the dried apricots into small pieces and add them to the bowl.
Finely chop the pistachios and add them to the other ingredients.
Incorporate the lemon zest and chopped parsley. Mix gently.
Lay out sage leaves on a cutting board and place the stuffing on them, forming a cylinder shape.
Preparing stuffing with sausage (optional):
If using merguez or another spicy sausage, open it and place it on top of the stuffing, then wrap the mixture with sage leaves.
Shaping and baking:
Place the stuffing in the center of a sheet of aluminum foil.
Wrap the stuffing, encasing it in the foil, shaping it into a cylindrical form. Ensure the foil is well sealed at both ends.
Store the stuffing in the fridge for a day or two before baking.
Baking:
On the day of serving, preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
Place the stuffing on a baking sheet and bake for about 40 minutes or until the inside reaches the appropriate temperature.
Serving:
Once the stuffing is done, remove it from the oven and carefully unwrap the aluminum foil.
Slice it and serve as a delectable side dish accompanying the main course for your festive meal.
Notes:
For some ingredients like merguez or chorizo, which might be hard to find, you can always opt for another type of spicy sausage.
Preparing the stuffing in advance and storing it in the fridge can simplify the process on the day of your holiday meal.
Ensure the stuffing is thoroughly heated before serving.
This recipe provides a delightful pork, apricot, and pistachio stuffing that serves as a delicious addition to your holiday feast.
This is what I want for Christmas too…
Imagine being so rich you have leftover croissants.
I ballsed up christmas dinner last year, so Im going to try this and wow my husband this year. Hopefully haha!
Let it sit naturally? I far as I know dead fish doesn't sit "naturally"…..
Omg Gordon this looks amazing
I put stuffing in the turkey to ensure a lovely juicy turkey, not for presentation. And hot scrambled eggs ruins good smoked salmon. Bah humbug, I know.
While I love the recipes, the interaction with his kids is so heart warming. Lovely children and this glimpse into his home made my day. Thank you!
Gorndon ramsey recipe por k
Salmuera para puerco al horno
I had to stop watching because of that camera flying back and forth. I watched the Brussels section but there wasn't enough info to be confident of replicating.
Made outside of the turkey it's not "stuffing", chef, it's "dressing"
To quote you: COME ON!
That Salmon is fucking RAW!
TV Chef seems to be just coming down on a great Met high.
Damn…I’ve never seen a more delicious looking scrambled egg!
Love he treats his mother that's how it should be
The Quasos.
I love how gentle and kind you are to your family…so precious!!!
Loved this, I can cook my grown up p children foodies, as his will be. Shout for your sprout put muscle in your Brussel!! Really nice to watch thankyou ❤
I really love it! Everything is looks amazing and yum:) Gordon your daughters are lovely girls, and it is wonderful that you have show them a world.
I can't afford Christmas food and just do spaghetti for holiday meals but it's nice to watch and hope one year I can cook the same.
It’s funny how Ramsay is attempting to be husky, sexy voiced Nigella in this series. Doesn’t suit him. Love the recipes though.
Where can i get this
Music ?