Gordon Ramsay Ultimate Christmas Recipes
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The Ultimate Christmas Recipes
Gordon Ramsay Ultimate Christmas will bring us on a journey along side Gordon at home, with his family, as he prepares some of his favorite holiday recipes.
On this 2 part BBC America special, Gordon will prepare a stunning array of Christmas dishes including the recipe for his ultimate baked turkey, mouth-watering stuffing, perfectly cooked vegetables and a yummy Christmas dessert.
Not only will he show us traditional turkey and baked ham recipes, but also a not-so-traditional holiday take on his beef wellington.
Understanding that the holidays can be tight for people, Chef Ramsay has made these recipes with cost-effective ingredients that will not break the bank.
Gordon Ramsay Ultimate Christmas is going to be an excellent show. As it has not been aired yet, I cannot provide these recipes, but have no fear! As soon as I possibly can, I will make the recipes available to you all here.
Update I was hoping to be able to watch this online but I could not find a place to watch it. As soon as I get more recipes I will add them here. Sorry for the delay.
Update 12/20/2010 I would like to thank everyone who made this page possible with all the feedback and comments this lens has received. It was only possible through everybodys contribution.
Update 12/21/2010 Video: Gordon Ramsay Ultimate Christmas episode 1 added
Update 12/22/2010 Video: Gordon Ramsay Ultimate Christmas episode 2 added
Update 12/23/2010 Gordon Ramsay pumpkin soup recipe added
Special thanks goes out to Lou Nursey for her many contributions to this page.
Episode 1 originally aired December 14 on BBC America at 10 PM
Episode 2 originally aired December 21 at 10 PM
Gordon Ramsay Ultimate Christmas
What is on this page?
- Gordon Ramsay Pictures With Recipes
- Gordon Ramsay's Roasted Pumpkin and Rosemary Soup
- Gordon Ramsay Roast Turkey with Lemon Parsley and Garlic
- Gordon Ramsay Pork Apricot and Pistachio Stuffing
- Gordon Ramsay Roast Potatoes with Chili and Tumeric
- Gordon Ramsay's Pancetta Chestnut Brussel Sprouts
- Gordon Ramsay's Gravy
- Gordon Ramsay Apple Cranberry Sauce
- Gordon Ramsay's Chocolate Mint Truffles
- Gordon Ramsay's Pudding
- Gordon Ramsay Recipes You Might Like
- Gordon Ramsay Ultimate Christmas News
- Ultimate Christmas Guest Book
Gordon Ramsay Pictures With Recipes
While none of the recipes with these pictures were featured on Gordon Ramsay Ultimate Christmas, I thought I would add them here anyways for you to try.
Simply click on a picture and scroll down a bit for each recipe.
Enjoy!
Gordon Ramsay's Roasted Pumpkin and Rosemary Soup
- Serves: 12
- Prep Time: 20 minutes
- Total Time: 1 hour 15 minutes
Ingredients
- 1 pumpkin
- fresh rosemary
- salt and pepper
- 1 fresh garlic bulb
- olive oil
- 1 diced onion
- 1 tsp nutmeg
- fresh parmesan
- ham stock
- cream
- mushrooms
- butter
Instructions
Preheat oven to 180C/350F
Cut pumpkin in half and remove seeds
Score the pumpkin flesh to help even roasting and absorb flavour
Lightly season with salt and pepper then add a generous amount of rosemary to each half.
Rub pumpkin with peeled garlic bulb then split the bulb inside both pumpkin halves
Add olive oil to pumpkin halves then roast for 45 - 50 minutes
Scoop pumpkin flesh from the top to the bottom until only the outer shell remains whole.
Remove garlic from the pumpkin and lightly sautee in olive oil with diced onion. Add nutmeg
Add pumpkin flesh and discard shell
Grate Parmesan and add to saucepan
Add ham stock and bring to boil for 10 minutes. Add cream 30 seconds before done
Place everything in a blender with a spoon of butter. Blend till even.
To serve
Sautee mushrooms with olive oil in a pan and add 1 tblsp butter
Place sauteed mushrooms in the bowls and top with strips of Parmesan
Pour hot pumpkin soup around the mushrooms and serve immediately
Wash and roast the pumpkin seeds in the oven for a snack so as not to waste anything. Roasted seeds may also be used as garnish with fresh chopped parsley
Gordon Ramsay Roast Turkey with Lemon Parsley and Garlic
- Serves: 8-10
- Prep Time: 30 mins
- Total Time: 3 hours
Ingredients
- 1 free-range turkey about 5-5.5kg
- sea salt and freshly ground black pepper
- 2 onions peeled and halved
- 1 lemon halved
- 1 head of garlic halved
- 6 bay leaves
- olive oil to drizzle
- 8 strips of smoked bacon
- 375g butter at room temperature
- 1 tbsp olive oil
- finely grated zest and juice of 2 small lemons
- 3 garlic cloves peeled and crushed
- small bunch of chopped flat leaf parsley leaves
Instructions
Preheat the oven to 220 C / 425 F. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon strips over the breast to keep it moist. Baste again. Lower the setting to 180 C / 350 F and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.
Full credit for Gordon Ramsay's Ultimate Christmas turkey goes to Chef Gordon Ramsay.
Thanks to EM for making this recipe available.
Gordon Ramsay Pork Apricot and Pistachio Stuffing
- Serves: 1 pound
- Prep Time: 15 minutes
- Total Time: 55 - 60 minutes
Ingredients
- 350g pork mince
- 100g spicy sausage (Merguez/Chorizo)
- handful finely chopped chopped apricots
- handful finely chopped pistachios
- 1 grated apple
- grated lemon zest
- coarsely chopped parsely
- sage leaves
- salt and pepper
Instructions
Place pork mince in a bowl, season with salt and pepper.
Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.
On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.
Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.
Place the spicy sausage inside the groove and cover with remaining pork mince meat.
Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.
Cook at 200 C/400 F for 40-45 minutes
Although not recommended, if you choose to stuff the bird, ensure that the stuffing reaches an internal temperature of 180C/350F to kill any bacteria that may be present.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay Roast Potatoes with Chili and Tumeric
- Serves: 2 pounds
- Prep Time: 12 - 15 minutes
- Total Time: 55 - 60 minutes
Ingredients
- 2 pounds potatoes
- olive oil
- 1 tsp chili flakes
- 1 tsp tumeric
- salt
- pepper
Instructions
Peel and quarter potatoes
Drop in cold salted water, bring to boil and cook for
8 minutes
Drain the water and let the potatoes continue to steam. Season with salt and pepper. Add chili flakes and tumeric. Drizzle olive oil over potatoes and lightly toss to completely coat.
To ensure even cooking, place potatoes flat down on a pre-heated baking tray.
Roast at 200 C/400 F for 40 minutes.
On Gordon Ramsay's Ultimate Christmas, Chef Ramsay cooked his potatoes and his stuffing at the same time. Placing his stuffing on top shelf and potatoes on the bottom, they were both ready when he wanted them.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay's Pancetta Chestnut Brussel Sprouts
- Serves: 1 pound
- Prep Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- 1 pound brussel sprouts
- 5 oz pancetta or smoked bacon
- 3 oz chestnuts
- 1 tsp olive oil
- salt and pepper
Instructions
Wash, trim and cut sprouts in half
Blanche in boiling salted boiling water for 2 minutes
Chop pancetta (or smoked streaky bacon) and crisp in a hot pan with a tsp of olive oil. Season bacon with salt and pepper.
Thoroughly drain the sprouts and carefully add to pan with bacon. Toss. Watch for back-splash.
Chop chestnuts and put in the pan 3 minutes before the sprouts are done. Do not add chestnuts too early or they will turn mushy.
10 secs before you are ready to remove the sprouts, add a squeeze of lemon juice.
Put in a bowl and serve immediately.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay's Gravy
- Serves: Approx 750 ml
- Prep Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- turkey juice and trimmings
- bacon from turkey
- lemon from turkey
- onion from turkey
- chopped fresh tomatoes
- fresh rosemary
- 60ml dry cider
- 300ml fresh chicken stock
- walnuts
- salt and pepper
Instructions
Skim the excess fat from roasted turkey juice, Place in pan on heat
Remove bacon from the turkey, remove onion and lemon from cavity
Chop bacon, onion and lemon, add to the pan
Add sprigs of rosemary and chopped tomatoes to thicken
Remove the wings and any other bits that you do not usually eat. Add to pan
Deglaze with dry cider and reduce
Pour in remaining juices from the turkey and reduce by half
Mash the veggies into the gravy to release more flavor. Pour in Gordon Ramsays chicken stock
Pour through a sieve, mashing through the veggies with the ladle. Add fresh sprig rosemary
Continue to reduce until desired consistency. Season to taste
Put chopped walnuts at bottom of gravy boat and pour gravy on top
If you need to thicken the gravy, simply mix equal weights cold butter and flour together and add this cold roux to the gravy at the end. Mixing the flour with the butter will prevent the flour from clumping. Slowly reheat to boiling to cook out the flour taste. This is an excellent alternative for a cooked roux.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay Apple Cranberry Sauce
- Serves: 750 ml
- Prep Time: 5 mins
- Total Time: 15 - 20 mins
Ingredients
- 150g castor sugar
- 2 cup fresh cranberries
- 2 apples
- zest and juice of 1 orange
- 1 oz port
- 2 star annisse
- 4 cardamon pods
Instructions
Place castor sugar, star annisse and cardamon in a heavy-bottom skillet and caramelize
Add the cranberries and cook until they start to blister and pop
Meanwhile, core, peel and thinly slice 2 apples. Add to pan once the cranberries blister.
Deglaze with port and add orange zest and juice.
Cook for 5 to 10 minutes to thicken.
Cool and refrigerate until needed.
Can be made 3-4 days in advance. Serve cold or room temperature.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay's Chocolate Mint Truffles
- Serves: Makes 80
- Total Time: 1 hour 20 minutes
Ingredients
- 250ml double cream
- 250ml single cream
- small bunch of mint
- 500g dark chocolate
- 130g diced butter
- 130g clear honey
- cocoa powder
- crushed chocolate flake bars
- crushed amaretti biscuits
- finely chopped nuts
- any other coating you wish to toss the truffles in
Instructions
Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate.
Repeat with the remaining mixture.
Place the truffles in a shallow plastic container, seal and refrigerate until firm and read to serve.
Eat within 3-4 days.
Original recipe credit: Chef Gordon Ramsay
Gordon Ramsay's Pudding
- Serves: 1.2 pounds
- Prep Time: 20 minutes
- Total Time: 1 hour 50 minutes
Ingredients
- orange zest
- 210g butter
- 210g light brown sugar
- 3 tblsp maple syrup
- 4 eggs
- 100g self rising flour
- 3 bay leaves
- 1 tsp ground cloves
- 3 tsp baking powder
- salt
- 150 ml double cream
- 1 oz Irish whiskey
- 2 oz Irish cream
- 100ml dark melted chocolate (optional)
Instructions
Zest one orange in a lighted buttered pudding basin
Cream together butter and light brown sugar
Pour a few tablespoons of maple syrup into pudding basin and put bay leaves at the bottom
Beat eggs and add slowly to the creamed butter and sugar
In a separate bowl, run flour and baking powder through a sieve to remove any lumps and thoroughly mix. Add ground cloves and pinch of salt
Fold flour mixture into creamed egg/sugar mixture. Pour into basin.
Take a piece of baking parchment and cut a circle slightly larger than the basin. You want this large enough to tie it on securely with string. Butter this parchment and place butter side down to the pudding. Cover with Aluminum.
Get a large pan, (put a ramekin on the bottom to sit pudding basin on) fill with hot water and steam for 1 and half hours....replace evaporated water with fresh boiling water as needed. If you have ever made Creme Brulee before, then you will recognize this procedure
Whiskey cream sauce:
Place double cream in a bowl and add Irish cream. Whisk until desired consistency.
Use your Kitchen-aid mixer if you have one.
To serve, heat whiskey in a pan. Pour the whiskey over the pudding table-side and flambe
(light on fire)
Alternatively you may bake individual portions. Adjust your baking time accordingly.
Thanks to Lou Nursey for making this recipe available.
Gordon Ramsay Recipes You Might Like
Gordon Ramsay Ultimate Christmas News
Gordon Ramsay Ultimate Christmas is a new two part special featuring some of Gordon's favorite holiday recipes. This time around the entire Ramsay family joins in th...
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Ultimate Christmas Guest Book
Will you be trying any of "Gordon Ramsays Ultimate Christmas" recipes?
I am very happy to say that we now have the recipes from episode 1. This is, in no small part, thanks to Lou Nursey. Her contributions to this page have made it possible. :)
Thanks Lou!
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Patty & Bryce Stover
Jan 24, 2012 @ 3:47 pm | delete
- I watched Gordon's Ultimate Christmas show and my husband and I both want to know if these will ever be made into DVDs We would scoop them up in a heartbeat...We loved the show :)
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cffutah
Jan 18, 2012 @ 9:45 am | delete
- Gordon sure can cook, gotta give him his props.
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krystikercher
Jan 4, 2012 @ 8:08 pm | delete
- Thank you so much for creating this yummy lens! :D I'm linking to it on my cookbook-gifts-for-cooks lens.
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dlmohn
Jan 3, 2012 @ 11:41 pm | delete
- Ah! At last, Brussel Sprouts that taste like good food! (My sister prefers hers from the oven.) However, if you are prone to flatulence, I recommend you substitute some other nut for the chestnuts. Macadamia, pine, almonds might make suitable subs!
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Tamara
Jan 1, 2012 @ 11:58 am | delete
- We tried to mimic this meal for our New Years Eve and I have to say - It was amazing!!
Hating brussel sprouts all our lives, not only does me and my husband now love brussel sprouts, so do our children!! The turkey was incredibly moist and the gravy outstanding.
Thanks so much for sharing the recipies. It was a fantastic way to celebrate the new year!!!
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Dulce de Andrade
Dec 26, 2011 @ 9:07 am | delete
- I loved the brussel sprouts. Everyone did. Who knew this vegetable could taste this magical? Hope to hear more from Chef Ramsay
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Mario BROGAN ....fae Glesga Toon
Dec 25, 2011 @ 8:10 pm | delete
- Tried the Turkey, the stuffing, the roast potatoes and the brussel sprouts and the gravy....all was pure magic even though I would have prefered turkey a little bit warmer. Nothing than cant be ajusted second time round. Turkey and Gravy ar a little elaborate yet simple top carry out once you line up all ingredients. Many thanks to the great Gordon who has done our Country proud.
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David L. Mohn
Dec 24, 2011 @ 8:23 am | delete
- GREAT stuff! Much thanks. Only one question...How long are brussel sprouts supposed to be cooked until they've only got 3 minutes left??? I'm really looking forward to some brussel sprouts that taste good, not to mention, great!
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Glen
Dec 24, 2011 @ 5:25 am | delete
- Made the scrambled eggs wit croissant and bacon,nice eggs
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curtis
Dec 23, 2011 @ 7:00 pm | delete
- You Are The MAN
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Sallie
Dec 22, 2011 @ 8:20 pm | delete
- I watched this series feeling inspired by traditional Christmas for the first time in years. Not bad considering I am an aussie cook who makes christmas in 40c . Thanks these recipes and tips are great. Sallie
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survivoryea
Dec 22, 2011 @ 5:24 pm | delete
- Love Gordon Ramsay and love having some of his recipes to try-thanks!
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ktruelove89
Dec 22, 2011 @ 4:34 pm | delete
- We are going to make the turkey. It looks sooo good.
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Kay
Dec 22, 2011 @ 10:43 am | delete
- Will you have the recipes from episode 2 (beef Wellington, shortbread, panacotta, salmon salad nicoise) before Christmas?
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soup guy
Dec 21, 2011 @ 12:05 am | delete
- question w/ the pumpkin soup... do you roast/bake the pumpkins open side up or open side down????
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brandonmotz
Dec 22, 2011 @ 4:18 pm | delete
- Hi there, I personally roast my seed whole. Simply rinse them off after removing the pumpkin. Toss them in a sieve and shake the excess water off. Place in a bowl, add your seasoning, place on a flat baking pan at 350F until they are to your liking.
Hope this helps :)
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Jodie
Dec 17, 2011 @ 2:48 am | delete
- AmAzInG
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cazzagal
Dec 15, 2011 @ 5:39 am | delete
- Can't wait to try them on Christmas Day! They left my mouth watering!! Can I also get the recipe for the smoked salmon and croissant?
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Linda
Dec 12, 2011 @ 9:08 pm | delete
- Pudding - on this website it says 100g flour - but on the video it says self raising flour ????
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brandonmotz
Dec 16, 2011 @ 6:19 pm | delete
- Thank you :) Fixed
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Mary in Canada..meg53@nf.sympatico.ca
Dec 12, 2011 @ 3:21 pm | delete
- He made a ham on the program...he used a cut of pork that I am not familiar with . Can someone let me know, please. Thank you.
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Mary Kranenburg
Dec 12, 2011 @ 3:17 pm | delete
- The 2 part show was fantastic. I am going to try some of these this year. Getting away from stuffing the bird with the usual ..bread etc. The food looked and, as I can only imagine, must have smelled and tasted incredible.
Thank you to all of the people that made this site accessible. Will Chef Ramsey be producing a book of Christmas fare?? I will be first in line to purchase!!!!
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Meandra van der Gryp South Africa
Dec 9, 2011 @ 3:12 am | delete
- Hi Gordon me and my mom watch every episode of anything you do and we love you're recipies. i am going to make you're christmas pudding and i hope my family will love it too.
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Gary in Arizona
Nov 24, 2011 @ 7:21 am | delete
- Made this turkey last year and it was the best turkey by miles. The breast meat was juicy for over 7 days after cooking. Getting ready to cook another one for today and know it will be awesome again. Many kudos to Chef Ramsay and those who put this page together. Like Tim in Vegas said, this recipe was the hit of the holidays and made me the Rock Star! C'mon - when does bacon EVER hurt a dish???
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RecipePublishing
Jul 26, 2011 @ 1:37 am | delete
- Thanks for the wonderful recipes.
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Lynda in Las Vegas
Jan 15, 2011 @ 5:43 pm | delete
- Has anyone in made the ham with apple & pear chutney? If so, may I obtain the recipes? It has been a month since I have seen the episode and I can't wait to make the ham as well as the wellington. Thanks
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Anna
Dec 21, 2011 @ 3:58 pm | delete
- link to chutney is www.bbcgoodfood.com/recipes/2645 Gordons honey glazed ham is at same address recipe 168623...
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Kim
Jan 9, 2011 @ 12:48 pm | delete
- Does anyone have a copy of the episodes? I would love to watch them?
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brandonmotz
Jan 9, 2011 @ 1:23 pm | delete
- Hi there Kim, the episodes are just above this section. Scroll up a little bit :)
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Tim in Las Vegas
Dec 25, 2010 @ 5:50 pm | delete
- One more thing... Whoever put together the gravy recipe forgot to include a step for the Chicken Stock. I reviewed the video and it gets added right near the start.
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Tim in Las Vegas
Dec 25, 2010 @ 5:48 pm | delete
- This was the best turkey EVER! Made me a rock star in our house as even the kids that typically don't care for turkey were hovering around at just the smell of it cooking. All of us ate our fill and it was delicious! The gravy was incredible as well. Chef Ramsey if you ever read this, thank you a hundred times over!
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Susie
Dec 25, 2010 @ 12:17 pm | delete
- Hi there, saw the tv program and got my tastebuds going so I have tried a goose this year (suggested by my butcher) it is ready and im on to the trimmings. The recipes are easy to follow and delish! Good luck Annabella trying to find the ham, yes here in Florida everything is prepacked.......How i miss England ............ Thanks to Gordon Ramsay for
sharing with mere mortals like me . Happy Christmas to All :)
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Laurin C.
Dec 25, 2010 @ 11:38 am | delete
- I tried the mint truffles recipe but it will not firm up enough to form into balls. Possibly because the closest thing we have to double cream in the states is heavy whipping cream. Is there anything I can add to thicken it up?
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amhitran
Dec 24, 2010 @ 8:34 pm | delete
- thank you so much!
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Annabella
Dec 24, 2010 @ 2:47 pm | delete
- Hello All....Saw Ramsey's Christmas special - everyting lovely...wanted to do the ham but in the states its har to find uncooked boned ham unless you order from a special butcher. Think I found one for next year. So I am cooked the Turkey and 2.5 hours in its already scrumptous. Thanks for the video always helps....
Merry Christmas !!!!
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cara mandart
Dec 24, 2010 @ 11:17 am | delete
- yes roadt them first but add at the end so they dont get too soft (he said something like that in the show i recall) they have to be well cooked or you can get sick from undercooked chestnuts.
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Carol G.
Dec 24, 2010 @ 8:50 am | delete
- I will be trying the recipe for Gordon's Christmas Turkey as well as his gravy. Since I have been watching several of Gordons TV programs my cooking as taken a giant leap forward !!! I thank you Gordon, and from all who eat my, now, great cooking !!!
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amhitran
Dec 23, 2010 @ 9:04 pm | delete
- should the chestnuts be roasted for the brussel recipe?
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Ann and David in East Bay
Dec 23, 2010 @ 6:31 pm | delete
- Just fantastic recipes! Really want to try them all, but will be trying the Turkey, Cranberry suace, and Gravy this year for sure!
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yum yum
Dec 23, 2010 @ 9:38 am | delete
- looking for the pumpkin soup receipe
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lounursey
Dec 23, 2010 @ 6:50 pm | delete
- go to the episode 2 Videos link. You will find it there.
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Jules
Dec 23, 2010 @ 3:04 am | delete
- Gordon, loved the special. You come through (yet again.) Such an artist. I'm making the entire menu. You also demystified poached salmon. Merry Christmas!
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brandonmotz
Dec 22, 2010 @ 4:08 pm | delete
- 12/22/2010 Hi everyone. I have some Christmas shopping to do today so I will watch and add more recipes tonight. Also I will add episode 2 here tonight as well if it is all available.
Have a great day everyone!
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gatormommy
Dec 22, 2010 @ 3:54 pm | delete
- actually this one looks closer: http://www.goodtoknow.co.uk/recipes/164868/Gordon-Ramsay-s-beef-Wellington
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gatormommy
Dec 22, 2010 @ 3:50 pm | delete
- Ok, found a recipe that may be the beef wellington: http://www.bbcgoodfood.com/recipes/2538/beef-wellington
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Fiona
Dec 22, 2010 @ 12:31 pm | delete
- Thanks a million Lou! I can't wait to try Gordon's recipes for our Christmas Day dinner - thanks to you bringing the recipes to this site. It will be a delightful change from Delia Smith. I am a Brit in the USA also and Christmas and Boxing Day are special gastronomic, family days for us.Merry Christmas everyone!
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gatormommy
Dec 22, 2010 @ 9:36 am | delete
- Yay!!! This is so awesome. I can't wait to cook my Christmas dinner Gordon style. My Christmas present from my husband is a set of Copper Pots and Pans. So I'm very excited about this. Thanks so much for everyone who made these recipes available.
PS. Not to sound greedy.............we will be getting the Episode 2 recipes?
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paula good
Dec 22, 2010 @ 3:12 am | delete
- Hey Gordon,I watched your show.I Love the poached salmon and pumpkin.I wish that you would not rely on parmesan so much.There is really no need and in fact it's not a great flavour.Very salty and so much fat.Who can taste the mushroom and pumpkin with that cheese?One other thing.Cut the eggs in the shortbread.That's wrong.It has to be made by hand not in a mixer with flour,sugar and butter with a bit of salt. and be pressed into a flan tin.Not rolled.
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lounursey
Dec 22, 2010 @ 12:27 am | delete
- sorry forgot to add the link....DUH...http://www.youtube.com/watch?v=CF5c5U4HhKE
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