Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Hazelnut Cranberry Walnut Tart
Warm up with this sweet and savory winter tart. Cranberries, herbs and slices of brie make this Hazelnut Cranberry Walnut Tart a showstopper. Pairs well with a warm fire and a hearty glass of red wine.
Recipe Notes This tart is best enjoyed the day it is made.
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The Most Amazing Gravy | Gordon Ramsay
Gordon Ramsay prepares gravy for his Christmas turkey. Simple, delicious and allows you time to enjoy the day.
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How to make the Ultimate Nut & Seed Roast: Vegan, Gluten Free and Easy. 6/12/2019
#ultimatenutroast #vegan #glutenfree #richardandpaul #planetvegetaria
Paul is making our ultimate Nut & Seed Roast which, if followed, will turn out beautifully and slices well. Paul uses a mix of pumpkin seeds, walnuts and almonds for his version of a nutloaf.
This mixture makes enough for ten good portions. The roast freezes well, and slices can easily be reheated once defrozen. Leftovers can be broken up and added to a tomato sauce for coating cooked pasta, or scattered cold on salad leaves for a tasty and light lunch. A slice is also great in a sandwich, with lettuce, tomato and a mustard mayo.
This vegetarian / vegan alternative to a meatloaf can also be gluten free as long as the wine, yeast extract and vegetable bouillon are gluten free - always check the ingredients list on label!
Here are the ingredients and the basic method.
Paul's Ultimate Nut & Seed Roast
250g Onions
250g Celery
4 fat Garlic Cloves
250g Carrots
250g Mushrooms
350g Pumpkin Seeds
200g Chestnuts (vacuum packed)
100g Walnuts
50g Almonds
1 tbsp Olive Oil
2 tbsp Water
250ml Red Wine
2 tsp Yeast Extract
2 tsp Miso Paste
1 tbsp Yeast Flakes
100g Gram Flour (Chickpea / Garbanzo)
1 tbsp Vegetable Bouillon
2 tsp Mixed Herbs
Prepare all your the ingredients first, and set aside in a bowls.
Chop finely the onions, celery and garlic and set aside on a plate.
Grate the carrots and set aside in a bowl.
Blitz the seeds and nuts in a processor until fine, and set aside.
Blitz the mushrooms seperately until fine too, and set aside.
In a bowl, mash the chestnuts with a fork.
In another bowl, break up any clumps of gram flour with a fork.
Microwave the wine (in a suitable jug) for 30 seconds, then add the Miso Paste and Yeast Extract and stir well until combined.
Add the olive oil and water to a large lidded pan, and heat gently on a stove until warm. Add the onions, celery and garlic and bring up to heat, stirring well. Add the Bouillon Powder and Mixed Herbs, stir and then cover with the lid and cook on a low heat for ten minutes, stirring after five minutes.
Add the Carrots and Mushrooms to the celery and onions mix, bring back up to heat then cover and cook on a low heat for another five minutes.
Add the Chestnuts and stir through.
Add the wine mixture and stir through, and add the nuts and then the pumpkin seeds. Stir all until well combined. Add the Yeast Flakes and stir.
Carry on stiring gently until the mixture begins sticking to the bottom of the pan - this may take several minutes.
At this point turn off the heat, and let the mixture cool, with the lid off, for at least twenty minutes, stiring three or four times to speed up the cooling. When cooled, add the Gram Flour combining it in very well, then set aside.
Start pre-heating an oven to 170° Centigrade (for a fan oven).
Line a 2lb loaf tin with crumpled greaseproof paper, making sure the long sides are fully covered.
Fill the lined tin with the mixture, carefully pressing the mixture into the corners and gently pressing down the mixture to make sure there are no air gaps. Smooth out the top.
Bake in the pre-heated oven for 40 minutes, and then check to make sure the top is a light golden brown. Bake for another five minutes if needed.
Remove from the oven, and turn out onto a serving dish. Gently remove the greaseproof paper then slice with a serrated knife, and serve.
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Hungarian Nut Cake with Caramelized Apples and Crème anglaise
I had made walnut cake for another recipe (you will see that soon enough), and thought this would be great with this pairing. I caramelized apple slices in butter and brown sugar, laid them across the top of the cake and drizzled it with crème anglaise.
Now I have been watching The Great British Baking Show for a while, but I have never, myself, made a crème anglaise. I read several recipes and watched a few videos and prepared myself for potential failure (there is a trick, if you scramble your eggs that I learned, to save your crème anglaise). I worked slowly and patiently and it came out perfect. Oh, and delicious! Where has this been all my life?
The bit of apple note in the wine came forward with this pairing and again, the Terre di Bacco Prosecco made each bite with that luscious crème anglaise as good as the first!
#wineregions #drinkwine #wine #discoveringtheworld #winecountry #winelovers #winetasting #wineenthusiast #winery #discoveringwinecountry #crushedgrapechronicles #vineyards #redwine #lifestyle #travel #grapes #drinks #winetime #food #winepairing #recipe #prosecco
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