Loin of Venison with Sweet and Sour Peppers | Gordon Ramsay's The F Word Season 3
A rich, succulent dish, the loin is packed with protein and low in cholesterol, so is super healthy. the peppers add a real fragrance, and the thyme goes brilliantly with the venison.
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Chef David - Redstone - Veal Tenderloin
Veal Tenderloin - transparentkitchen.ca
Chef Jake Nicolson's Veal: Grilled Loin, Braised Breast, Tongue and Sweet Bread Cromesqui
Chef Jake Nicolson's Veal: Grilled Loin, Braised Breast, Tongue and Sweet Bread Cromesqui
Full Name:Jake Nicolson
Restaurant: Circa the Prince
Resides: Melbourne, Warnabol -- Coastal Country
Mentors: Ella Wolf-Tasker
Favourite Music: Mixed Bag -- Indie Rock, Big Q
Hobbies: Sprint Car Racing, Camping, Snorkelling
Charities Involved in: Young Prince Award
Australian chef Jake Nicholson has claimed third place for Australia in the prestigious San Pellegrino Cooking Cup, held in Venice late last month.
Nicholson's dish of John Dory, baby squid in ink and marsala with soft white polenta, treviso, pinenuts and currants saw him surpass seven of the world's best young chefs, but fall just short of South Africa and Italy -- in first and second places, respectively.
The day long challenge saw the young chefs pit their skills against each other while on fast moving yachts, who in turn were competing with each other in a race on Venetian waters. The culinary section of the challenge is judged by renowned restaurateurs, sommeliers and chefs from around the world.
Nicholson, the 2008 Appetite for Excellence Young Chef of the Year, was joined on the yacht by 2008 Young Waiter of the Year Leanne Altman as part of their prize for winning last year's awards.
Preparing a dish for Michelin star chefs and restaurateurs whilst on a fast moving yacht is probably one of the toughest cooking experiences I've had, the Circa, the Prince chef explained. My success in Appetite of Excellence last year really gave me the confidence and inspiration to perform well in this challenge.
This year's Appetite of Excellence award winners are due to be announced on August 10 at a gala dinner in Sydney.
THE BEST FILET MIGNON, The Perfect Steak, How to cook a steak, Filet Mignon Recipe
THE BEST FILET MIGNON EVER, The Perfect Steak, How to cook a steak, Filet Mignon Recipe, how to cook steak, how to cook ribeye steak, cast iron steak, how to cook filet mignon, Cooking expensive steak, How to cook steak, cooking steak, The perfect steak recipe, how to cook steak on the stove, how to cook a ribeye steak, how to pan sear a steak, ribeye steak recipe, how to cook a filet mignon
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Steak Diane | Gordon Ramsay
Gordon Ramsay's recipe for traditional steak Diane from the Cookalong Live 70s themed menu.
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