Embark on a culinary adventure with Gordon as he shares 9 enticing recipes from The F Word Season 3, inviting you to recreate them in the comfort of your home.
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Lo and venison one of my favorite Meats slightly gy absolutely delicious it’s packed with protein low in cholesteral and so it’s like the Rolls-Royce cut it’s phenomenal I’m going to cut it into four marinade olive oil salt pepper thyme is a very sort of dainty soft sweet herb and it goes brilliantly
With the rich gaminess of the venon juniper berries the flavor is almost like a sort of Rich bittersweet slightly peppery flavor garlic get the back of your knife on get the loin place it on top olive oil season leave that to marinade and that’s ready for the Pan cooking the venison you got to be a lot more delicate than you were if you’re cooking a fillet of beef because it’s very lean hardly any fat on there hot pan olive oil to keep on rolling it around it should become nice and springy and slightly bouncy and that indicates that it’s
Slightly pink but a little bit firm in the center butter based the Venison and then just take it out of the pan and just spoon it over there leave that to sit now for the sauce we’re going to do a really nice sweet and sound pepper red
And yellow pepper just stand the pepper up on its base and just cut around like we’re segmenting an orange and look you got the seeds there fit for the bin olive oil in Peppers into the pan little bit of salt and by having the skin on the peppers it doesn’t allow the
Peppers to become too soft and overcooked it keeps them really nice and robust time this is where it gets really exciting white wine vinegar smells amazing but it starts to glaze the peppers I couple tablespoons of water in there you got this really nice sweet and sour peppery vinegar at the bottom Peppers
Out carved nice thick slices and look the juice is coming out of the peppers a little bit of salt just glazed the venison with some extra virgin olive oil and there look benison with sweet and sour Peppers done ribey this is the new Philip it’s a chef’s Dream It’s got this wonderful
Casing of fat separating the chain and the ribeye so as it Cooks this fat just imparts more and more flavor it just melts in your mouth delicious wrap nice and tight set that in the fridge and when I come to cut my portions they’re exact they’re the same
Size and more importantly I haven’t wasted anything fridge after chokes look they’re nice and firm they got this really nice sort of SLC stroke nutty flavor to them this time of year perfect cut off the STS remove leaves you know when to stop when you start seeing that
Really nice light colored Leaf inside take your knife and then just peel down through the stalk now that’s your arch choke preps lemon that stops them from oxidizing basically going brown and just cut them in half look at that that’s the beautiful celebration of spring water lemons salt white wine vinegar pepper olive
Oil watch let the knife do the work and look at that that is beautiful hot pan cooking the ribeye you got to be quick olive oil salt pepper get all that seasoning soaking up now look at that beautiful Garlic Crush Rosemary into the pan that’s the noise you want to he
That’s sizzling you haven’t got that get it back out of the pan look that color there absolutely phenomenal butter and this is where it starts to take the steak to a different level this butter is really bringing out the texture and the flavor of the meat
Out onto a plate and just leave it to rest griddle olive oil take out your eyes chokes salt and pepper Into The Griddle pan perfect turn them over out of chokes off car and that is a dream come true RI eye of beef griddled out of chokes
Done Hal absolutely perfect this time of year the season runs from April to November and it’s a great alternative to Cod it’s F robust but it’s got this really nice snowflake appearance it’s bright wide full of flavor and packed with protein skin hold it towards the tail and just tug the tail beautiful
Look all you do now is just cut nice big thick slabs of halib into the fridge to firm up now we’re going to make this really amazing fresh tandori paste starting off with some ginger garlic cumin coriander seeds and the spices here we got chili turmeric paprika and
Garam masala basically a hot Warm Spice roast seeds salt and that sort of intensifies the flavor take a small knob of Ginger anti-roll Thompson size knob peel great at Ginger into the PESA water three cloves of garlic toasted seeds in salt spice lemon that starts to turn the past into
A really nice sharp vibrant fresh flavor which you never get when you buy a tandori paste tomato puree and then a couple of tablespoons of ground nut oil mix the color is extraordinary you don’t get that color when you buy a past done absolutely beautiful now marinade in the
Hal yogurt paste lemon sugar just to sort of chill the flavor of the heat with all the spices mix look at that color now beautiful halan in it goes spoon the marinade over the halib hot pan ground the oil straight into the pan leave that cooking nice and gently
For about 2 and 1 half to 3 minutes each side we’re going to serve it on a bed of cucumber peel look these wonderful strips almost like papadeli pasta beautiful cucumber into the bowl seasoned mint cho yogurt lemon absolutely amazing cucumber in the center of with the plate you
Halib is ready to come out and watch smells amazing tandori spiced Hala with cucumber OA done camelized apples and pears are perfect dessert for this time of year this is a braon Apple nice and crisp full of juice hardly any acidity this is a Comm pair now quite robust quite dense
In the center but the most amazing flavor very very sweet right when we caly fruit you’ve got to core the center down in twist and pull out nice thin slices as you peel the secret behind roasting apples and pears is making sure that they’re not too ripe if they’re
Slightly too ripe then the whole thing disintegrates in the pants look at that smells amazing and now we’re going to form a really nice carel but we’re going to season this C with black pepper stares and clothes and that gives a really nice spice flavor when you’re caramelizing
The apples and pears pan sugar get it really nice and even therefore the caramel starts cooking evenly and doesn’t burn in the corners butter that stops IT from separating and splitting spice cinnamon stick pears and apples in put the fat side down and now that I’m happy with that color I’m going
To add my Calvados and it sort of enriches the camera Jesus then finish with apple juice it just sort of liquefies the caramel and just takes the the heaviness out of it bring that to the boil and just coat the apples and pears let it glaze over and
Serve that smells amazing and now just finish that with some ice cream on caramelize apples and pears with ice cream Done it’s got a bavil konata it’s delicious it’s very lean it’s good for for you and it’s a great alternative to beef now kinata basically it’s like a Ratatouille but without all the tomato puree so you can identify exactly what’s in it chopped Peppers celery onions OB jeans now it’s really
Important to have something like an OG inside of konata it gives you that sort of Bitter Sweet flavor hot pan olive Oil season Red wine vinegar and that sort of wakes everything up tomato basil olives Capers lovely smells amazing out onto a plate and that stops IT from overcooking and turning mush wow this got up aeve now we’re going to pan it basically that means flour egg wash and breadcrumb three three very simple
Stages couple of tablespoons of flour eggs breadcrumbs Parmesan for these we take it to a different Dimension a nice heavy coating of breadcrumbs and palms and cheese prevents the veil from drying out and now she’s ready for the pan olive oil just just starts to smoke in she goes I love that sound if it goes into a coal pan with olive oil you’ve
Got the escallop greasy we only turn it once it can rip or tear quite easily check the color wow now this is where it gets really exciting pine nuts Capers butter and that helps to toast the pine nuts fry off the Capers and really give the most amazing flavor lovely
Basil just the heat out of the butter we’ll start to cook the basil kinata be generous with it wow and then with a ve up and on sum’s here B scet with caponata done pork chop very nutritious low in calories very versatile I’m going to roast it with sage finish it with some
Braon apple and Rico perfect combination this thick line of fat around the back the most important thing now is just cutting through it and it stops the pork chop from curling up season hot pan olive oil it’s really important to get the Cho and roll it down the back of the pan get
The outside layer of fat nice and crispy garlic butter base Sage Sage gets nice and crispy drain massala that’s going to glaze the pork chop just leave that to rest because pork is a very dense meat we’re going to serve braon apple with ridiculo chop leaving the skin on protects the apple
And it doesn’t disintegrate when it hits the pan redio olive oil apples in season time and then finally the Rio salad in there side of vinegar and then just finish it off a tablespoon of olive oil and make this wonderful warm soate salad with a side of vinegarette
Inside take your pork run it through through his juices and then just sit that beautiful Chop on there and just cut that with a touch of olive oil that is delicious who said pork’s boring pan roasted pork chop with a diso braon apples done pan roasty skate ring delicious
Very very sweet easy to get a hold of and more importantly very cheap pack dry season pan olive oil butter now the fish is taking a completely different color based and that butter is on the verge of becoming a benette a nut brown butter beautiful slides off pull it back
Leave that to rest for 2 minutes now the garnish lettuce [Applause] salt pepper balsic vinegar olive oil [Applause] Rosemary 30 seconds hot pan beetroot and look at the glaze on that beetroot now Capers parmesan parsley vinegarette as the parmesan starts them melt take it off literally 10 seconds in the pan
Out and wow that beat spinach any [Applause] day that has to be the perfect way of bringing skate back to life pan roasted skate with beetroot and Parmesan done duck normally burnt to Cinder or stuffed inside a pancake roll what a waste it’s nice and light and gy absolutely delicious score
Season five spice quite generous with a five spice this makes the duck really aromatic dry pan fat side down push it down in the pan as that fat starts releasing itself from duck breast get a pan now save that fat that’s duck fat delicious for saute potatoes
Honey soy sauce for me the most important thing now is the duck stays nice and pink absolutely Stunning green beans perfect ACC compliment with duck into boiling water literally 1 and 1/2 minutes hazelnuts these are dried roasted hazelnuts more intense flavor flavor season Crush beans nice and crunchy when the beans are warm they take on the vinegarette olive oil hazelnut oil Cherry vinegar delicious slice
Lovely honey roast up with hazel Lut green bean salad done [ __ ] Delicious leg of lamb the king of all joints sweet tender very rich and absolutely delicious and must have for every dining table get your butcher to Bone it out and Butterfly it basically so you can tie it and roast it hot oven season olive oil mint use it in abundance it’s fresh
It’s fragrant smells amazing gohost cheese the mint perfumes the inside of the lamb and the goat cheese just sort of makes the center nice and creamy garlic roll first of all a big loop around the lamp that keeps it all in shape get a nice length of string tie a notot right
At the very top underneath and leave it coming out here the secret of tying it this shape helps to cook it evenly and look beautiful Rosemary season gets the skin really nice and crispy olive oil stops the string from burning so therefore it won’t burst open when it’s in the
Oven and bingo roast 35 minutes rest carve mint vinegarette that has confirmed is definitely the king of Rose roast Lego Lamb with ghost cheese and mint done
