Recipes To Start 2021 Off Right | Gordon Ramsay

my all-time favorite shepherd's pie

what's the secret

behind a really good

shepherd's pie

i would think the vegetables you use and

growing in it

so we're going to use leeks and onions

and they'll start browning off the mints

you know no color no flavor i've never

forgotten that you know that yep

so

good to have color gotta have color

otherwise it puts that grey tinge on the

shepherd's pie that looks greasy and

cheap and nasty

they don't want that julie and i know

you don't do cheap or nasty let me clear

your peelings now huh all right thank

you very much there's no nails in there

now is there no

don't be cheeky

i remember

your

amazing shepherd's pie

and that lovely little restaurant used

to work in sheep street in stratford

so you never got food sent back

no sometimes they complained that there

were

you never ever got a complaint no

how long have you worked at that

restaurant for

six shoes six years

oh hello chilly

what are you cooking i'm gonna make okay

i sort of modern version of nanny's

shepherd's pie dad shouldn't manny be

doing the cooking because she's the

better cook excuse me right mum would

you would you top our uh our onion

please daddy yeah oh gosh your eyes are

gonna water

in there we've got a delicious steamed

treacle and date pudding let's just

separate it for you

um how do skeletons call their friends

how do skeletons call their phone i'm

not too sure on the scalabone i'm just

gonna tilly come on

okay so two cats are in a race one is

called one two three and the other is

called

under 12. who

won depends who's the fastest cat one

two three because under 12 cats sank

[Music]

oh goodness

tells why do you make a nice cup of tea

for nanny you want me to disappear

thank you

bye so give that a little fry off okay

mm-hmm

nice

quarter these jokes they get worse

oh she's only having a bit of fun

sauce worcester sauce that's gonna give

that really nice spicy seasoning

oh thank you

okay yeah

tomato puree in

you could put a ton of tomatoes in this

if you want you could yeah

put that mince back in there once it's

drained

i'm just going to put a little touch

i know you'll go crazy at this a little

touch of red wine

really

why the red wine well because i'm going

to make it nice and rich

okay

produce the red wine down yeah and then

start covering your

with your stock

now i'm gonna bring that up to the bowl

okay and then get some fresh rosemary

okay

like it'll taste yes please

is it hot it's a little bit hot be

careful

as it cooks out the wine and the alcohol

will disappear it'll be delicious trust

me

now good spring onions we'll chop up

and that's going to go through

the mashed potatoes it's going to sit on

top of that nicer i like that savory

yeah delicious mince that's laced with

all that red wine nice so sprinkles into

there please mum

and i'm going to drain off the potatoes

hi there hello hello

oh hi jack hi hi hello hello jack have a

nice day school yeah

yeah

so we'll dry out those potatoes and then

mash them

no oh can i mash them would you okay um

holly slice a little knob of butter in

there for jack please

so what was the restaurant you worked

out there were you a chef

cook

i love the diplomacy were you a chef i

was a cookie exactly that

not really

you used to help me as little

right you kids do

no potatoes

these are nice and fluffy are they

aren't they and do you want mom look

delicious mashed potatoes yeah with no

lumps in there

hey weren't you getting it

huh

it's great having you back in the

kitchen mommy now yeah seriously brings

back good memories

no

just

why'd you do that dad i just wanted to

fork it to get it nice and spiky

so i want that nice crispy topping

and then lightly grate that cheddar

cheese on top and that goes in the oven

literally 20 minutes 180 minutes jack

can you on the door please

that looks lovely doesn't it

even though you said you didn't like it

earlier okay

back in the day mama's meals all came

with two veg and this is no different

but with a modern twist

braised peas and carrots with a

fantastic homemade mint butter

shepherd's pie

glazed on top that looks lovely doesn't

it

and then the carrots

that's why i didn't put carrots in let's

put them on the side i'll see

last job before serving pour that

gorgeous butterscotch sauce over the

pudding

okay i'll take one at a time

that smells incredible

this is my ultimate childhood dinner

shepherd's pie with crispy cheese champ

topping sweet buttery peas and carrots

[Music]

that is the most amazing pork butt

butts away butts away

now this is incredible there's the

shoulder yeah and look there's the

shoulder blade if you go through here

there's a knuckle there that's

connecting the top and that's why

it's called a butt

the slower you cook it the more juicy it

is and it's great for big parties

because you just come along and get your

fork and shred it a delicious smoky

mayonnaise and you're away onions into

half and half again okay i'm gonna leave

the roots on okay because i want this to

sit underneath the pore

it gives it a chance to cook evenly and

doesn't get dry in the bottom really

important okay now i'll peel the garlic

okay i'd like you

and to crush the garlic we're gonna make

a really nice little paste

okay

go on maggie

come on come on come on

nice good girl one more

crush

come on miggy

now this

is a beauty

paprika smoked paprika i love it so

three nice tablespoons in

okay

two large tablespoons of brown sugar

salt please

and pepper could go

[Laughter]

so gonna form a nice paste now

olive oil in

mix that some thyme in there

so we've got a sort of fragrant rub

time stalks

underneath

so that's even more flavor going on on

the bottom

pour that all over it

now

this is where you've got to be really

quick

okay

and sort of rub that mashed sausage in

almost exactly that

smells amazing honestly you just drizzle

a little touch of olive on top of that

for me i keep the pork nice and moist

lovely

like some of the best party dishes the

marinading of the pork shoulder can be

done days in advance so if i was doing

this for a sunday and start marinating

thursday friday so it gets even tastier

right quite easy as well to make it's

very easy five and a half to six hours

in the oven

at 140.

while our pork butt slowly roasts meg

and i are going to pimp some shot-bought

mayonnaise

i don't like just plain mayonnaise

there's so many things you have to twist

to us yeah there's so many things

something exciting you can do with it

right

salt pepper

and

little touch of honey sweetness yeah

sweetness but there's some heat coming

okay and i've got a little bit off

you love this chipotle smoked chipotle

paste i love that once you've made this

dressing

you know it can sit in the fridge

great for open sandwiches yeah you can

use it for any sandwiches really any

sandwiches but goes brilliantly well

with pork now just have a little taste

i've never had this before it's so good

a nice spoon of mustard

so

that's our nice spicy mayonnaise

after five and a half hours in the oven

our pork is nearly ready just time to

knock up a couple of tried and tested

party favorites

first deliciously simple cheesy crushed

potatoes

cut potatoes into even chunks and

submerge in salted boiling water skins

and all

meanwhile finely dice sweet pickled

gherkins or cornichons

trim and finely chop spring onions

and grate some nutty gruyere cheese

when the potatoes are cooked through

drain roughly crush and add your spring

onions and gherkins

[Music]

season to taste and gently combined

before a final sprinkling of grated

greer

these simple cheesy crushed potatoes are

equally delicious served hot or cold

now i want something sort of raw like a

slaw something quite refreshing yeah so

i'm gonna make a really nice fresh

broccoli salad now these are called

florets and that's the best part of the

broccoli

okay the bit that everybody wants once

they're off i'm going to slice the

broccoli

okay mm-hmm never had raw broccoli

before it's always been cooked really

when you dress this with the dressing

it's incredible

now

a little season early on

yeah okay now for the dressing

fresh yogurt in a teaspoon of sugar

please daddy

a little smell

cider vinegar mmm there you go

finely chop shallot

in with the broccoli so

delicious

roasted almonds into the broccoli

currants

i love them that gives that nice sort of

chewy texture all right lift up your

bowl please nice and gently half of that

in the middle please

thank you

and stop and then mix that up with me

a little taste

so good and this kind of salad it

doesn't wilt a couple of hours later

it's still crunchy because the broccoli

is raw raw broccoli salad

chipotle now let me be the poor cow for

this look at this megan honestly that

is amazing it's beautiful that is

incredible

[Music]

now

that goes to the table like that i

thought let's have a tiny bit just

before we go to the table

just a little bit honestly meg

don't tell mom thank you honestly

do i do it i'm gonna do it

that is incredible so good you promise

me you don't give the recipe to your

boyfriend let's go

come on

this is my ultimate easy party dinner

melt in your mouth slow cook smokey

pulled pork with a spicy chipotle

mayonnaise

first job i have pomegranate marinade

for the quail which have been cut in

half and flattened

so small aren't they small yeah it's

tiny so it's almost like a sort of nice

entrance into eating something slightly

gamey

okay if you give them a nice season for

me salt and pepper

and all spatchcock means is the rib cage

has been taken out and they're flattened

down and because the bird is so delicate

it's flattened to cook evenly and

it really is a nice sort of light gamey

dense chicken flavor

so we're toaster spices when you think

of middle eastern food it's packed with

amazing flavors tablespoon of coriander

a teaspoon

of cumin

and a nice little seasoning

of salt so we toast them now

intensifying the flavor

when they start smoking lightly

that's a nice indication that they're

ready

okay

if you grind away so the best thing

there let's just stand up close today

thank you

oh look your tummy's out

i thought it was a quail tummy this hand

here

keeps it nice and firm

and you grind that into a nice powder

for belly please

smells so good doesn't it yeah

so to get that in

really go around the outside and that

grinds it up

i've gone around the pestle mortar

more times than you kiss boys

squeeze the garlic in next

a little glove

okay then i want you to pour six

tablespoons please

so that is pomegranate molasses so it's

like an aged parsley vinegar but really

reduced down give that a nice mix up

is it going to be very sweet dad a

little taste

it's sweet but sour

yeah it is

it's so good though no

take

a nice spoon

put it inside the quail

you can even do this

the night before because you pop them in

the fridge let the quail marinate

anywhere from half an hour to overnight

for my ultimate middle eastern dessert

it's got to be baklava

start by melting butter in a pan

chop pistachios in a blender

[Music]

then combine with caster sugar and lemon

zest

[Music]

brush the melted butter around a small

baking tray

place half a sheet of phyllo pastry on

the base

brush well with melted butter

and sprinkle with a pistachio mix

repeat and press down between layers

you're looking to create 30 to 35 layers

[Music]

then cut the baklava into bite-sized

rectangles and bake in a preheated oven

for 30 to 40 minutes

meanwhile make your delicious citrusy

syrup simply add water to a pan along

with caster sugar

and the zest and juice of a lemon

simmer for seven to ten minutes making

sure the sugar has fully dissolved

now to give the cloud a wonderful

sweetness remove from the oven and

whilst hot pour over the syrup so each

layer is gloriously sticky

leave the paklava to absorb the syrup

for at least 12 hours these delicious

sticky treats will keep for a week but

they're so moorish they'll be gone in a

flash

the quails have marinated now they're

ready to cook

nice hot pan

pick up your quail

and skin side down first okay

get all that nice color

and always open them up as well in the

pan

okay we'll get that skin crisp crispy

that's right

smell that pomegranate i can really

smell it it smells so good you get all

that marinade in there

you know cook with it as well don't

waste it

how long on average does it take to cook

could you say literally

12-15 minutes in the oven

a little touch of water

in

bring that up to the ball

into the oven 180

so 12 to 15 minutes

[Applause]

okay

the final job before serving a herby

butter bean salad to go with my quail in

pomegranate molasses

now

one of the things that i

love about middle eastern salads is the

sort of crunch

and the color as well butter beans

it's gonna be the base of our salad

from their

little radishes

and sort of top

and tail them get them like that

and throw them in

there's nothing small and dainty in

there okay yeah so with the spring

onions

nice we're gonna use the greens and the

whites i'm gonna slice

along that way this time to get those

nice light shards okay yeah

now

the croutons

are made out of these little pita breads

just slice lengthways in with the salad

oh yes

so this salad is all about texture so

cucumber okay

and take out the seeds

how come you're taking the seeds out it

just makes the salad

very watery

like a shower okay

cucumber juice delicious i guess you go

yeah you got me going you really got me

going no no no oh yeah

i've got revision to be doing don't

worry this is far more important trust

me who needs exams where you can cook

for a living

you gave me with my exams it's fine it's

fine it's fine be a chef for a living

have a proper job don't take your things

out like that you'll be thumbless let's

go

now

your cucumber in

from there

take your nice

vibrant tomatoes slice down

it almost looks like a greek salad as

those

colors it resembles that that's right

and with the celery

like before yeah lengthways so we need

some mint and parsley

i want you sprinkling it in there and

really mix it through the herbs give it

that nice kind of freshness

but i want a bit of a bite in there now

i love pomegranate so

just carefully

open that up

okay and then just dot them on top so we

got a bit of fruitiness now into the

salad

for crunch simply cut up whole pita

breads fry in a really hot pan with

olive oil until wonderfully golden

crispy and irresistible

out

into a

sieve

okay

next a sprinkle of sumac

that's a dried fruit from middle east

the zest of a lemon

and the juice

then a drizzle of olive oil and last but

not least my crunchy pitter croutons

let's make the croutons on well they've

gotten hard oh just lift that up

and mix in your hands there nice and

juicy just with fingertips there you go

so you just mix there you go it doesn't

crush anything it doesn't crush anything

but then let's just take

a little bean

wow

isn't that delicious mm-hmm

nice

now quail

it's got that really

sort of toasted almost like a sort of

light smells so good barbecue flavor

can't wait to try it

beef wow

and then just finely a bit of lemon zest

it just lightens everything up a little

bit and it goes so well with the

pomegranate now just

wow

that'll smell better than any boyfriend

you'll ever have oh my god

i beg to differ

okay good let's go

how delicious is that so delicious

my middle eastern feast of quail with a

pomegranate molasses and butter bean

salad with batava to follow when dishes

are this aromatic and colorful there's

no wonder that middle eastern food is

always a hit

you