???? Festive Farewells: Gordon's Heartfelt Goodbye to His Turkeys | DOUBLE EPISODE | The F Word
In this double episode, wine pairings, brownie battles, and haricot bean soup critiques fill Gordon Ramsay's kitchen. A commis chef faces expulsion for a raw bacon blunder, followed by a vegetarian dish challenge. Turkeys, including Ainsley, Gary, Antony, Jamie, Nigella, and Delia, endure a Christmas weigh-in and an emotional farewell in Gordon's garden. Meanwhile, Gordon and Martine McCutcheon master roast beef, Janet Street Porter tackles fig pudding, and Hugh Fearnley-Whittingstall guides on turkey slaughter. As the holidays approach, emotions run high in this festive culinary journey.
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How to make Trotters & Tripe curry/ mogodu
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How to make Trotters & Tripe curry/ mogodu
1 Kilo Lamb tripe
5 lamb Trotters
500g Goulash steak
2 Tbsp oil
2 chopped onions
3 cloves grated garlic
2 Tbsp grated ginger
6 Tsp curry powder:
2 Tsp roasted masala
2 Tsp leaf masala
2 Tsp chilli powder/ Special mix masala
1 Tsp tumetic
1 Tsp ground cumin
6 curry leaves
Salt to taste
5 potatoes
1x 420g Butterbeans
Corriander for garnish
This can be served with samp or rice
How To Make Roasted Rack of Lamb
FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to prepare and cook a rack of lamb to perfection. Pair with mashed potatoes and green beans for what might be the easiest fancy meal ever.
RACK OF LAMB RECIPE:
Ingredients
2 racks of lamb, each with 8 ribs, Frenched
1.5 cups of bread crumbs
¼ cup finely chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp Dijon mustard
3 tbsp olive oil
Salt and black pepper
Preparation
1. In a bowl, combine the bread crumbs, parsley, mint, rosemary, thyme, salt, pepper and 2 tablespoons of olive oil.
2. Heat a heavy skillet over high heat until hot, at least 2 minutes. Pat lamb dry and rub the meat with salt and pepper. Add oil to hot skillet and then sear the rack of lamb on all sides, about 5 minutes
3. Rub the meaty side of each lamb rack with mustard. Pack the bread crumb mixture onto the meaty side.
4. Place the racks bread-crumb side up in a roasting pan. Roast until the crust in nicely browned and the internal temperature is about 130°F for medium rare or until done to your liking.
5. Transfer the lamb rack to a dish; let them rest for about 8 minutes before carving.
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LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Sauces recipe;
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Sweet and Spicy Mustard Sauce➡️
Sweet and Sour Chili Sauce➡️
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Rice Pudding➡️
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Happy Cooking.
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Lamb Medallions with White Bean Puree - Annabel Langbein
In a new series of Annabel Langbein Fresh Everyday videos demonstrating quick, delicious meals, Annabel cooks Lamb Medallions with White Bean Purée - a gorgeous dinner idea that's surprisingly easy to put together. With thanks to Silver Fern Farms.
View recipe at