Join Gordon on a culinary adventure as he cooks 11 enticing recipes from Season 4 of The F Word, inviting you to recreate these delectable dishes in the comfort of your own home.
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Monkfish to this is the most amazing tasting fish five spice paprika salt pepper mfish tail in roll hot pan olive oil in feel the color of that now absolutely beautiful base OU rest citrus vinegarette lemon apples shots season tablespoon of white wine vinegar 2 tbsp of extra virgin olive oil Taragan Slice vinegar EGS can’t wait to eat it spiced monk fish with Citrus vinegarette done herb roasted rump of lamb for me personally one of my all-time favorite Cuts delicious score and just slice through anchovies Rosemary garlic stuff in salt pepper hot pan olive oil what we’re going to do now is color the
Lamb olive oil Rosemary and chovies hot oven 12 minutes bang absolutely beautiful rest vinegar EDS balsamic vinegar Rosemary mustard olive oil lemon C carved that is amazing herb studed lamp with warm vinegarette Done herb crusted fets of Cornish Brill this is a very sweet delicate fish packed with flavor but very robust in texture salt pepper olive oil hot pan we want to color the fish not boil it 1 minute each side take it out of the pan onto a tray
And now we’re going to make a really quick tomato basil salsa Tomatoes shots you can hear the Tomato’s roasted in the flavor of the fish Basel cool and now for the exciting part bread parsley parmesan it helps stick the crust together and more importantly gives it a really nice color Blitz that smells like provance beautiful salsa quite generous on top of the brill really pack the breadcrumbs on there bake 6 minutes that is [Applause] beautiful olive
Oil balsamic vinegar basil herb crusted fets of Brill with tomato salsa done it’s moist it’s tender and it’s absolutely delicious marinade chili powder paprika coriander seeds staranise Crush thyme garlic olive oil salt pepper mix pork chops marinade chill hot pan olive oil pork chops into the pan color them both
Sides tilt the pan and baste into the oven 8 to 10 minutes 200° sweet potatoes peel chop chicken Stock boil drain hot pan olive oil shots garlic season lightly caramelized the slots that helps to sweeten the potatoes up even more sweet potatoes Crush finish it with some fresh coriander and Sage mix what a delicious way of eating sweet potato pork chops out [Applause] rest sweet and delicious classic spice
Pork chop with Crush meet potatoes done sculla chicken with SED potatoes and red chard one of my favorite alltime Birds chicken breast butterfly if this open the whole thing Cooks evenly egg wash beet flour season chicken breast dust shake off any excess flour into the egg
Wash just run it through and then into the bread crumbs this helps to keep the chicken chicken breast really nice and moist hot pan olive oil into the pan color turn it over that’s what we want rest sauce shots garlic Tomatoes hot pan olive oil basil sauce mozzarella grated Palm Maan olive
Oil stop it from going Dry Bake 8 minutes look at that [Applause] beautiful it’s GLI chicken served with saute potatoes and red chard done saffron marinated Fitz of sea bream a nice sweet delicate flavor and the skin once it’s crisp is delicious score olive oil saffron place the fets
Skin side up and just leave that to marinate in the fridge sweeten sour Peppers slice the thinner they are the quicker they cook hot pan olive oil season and the secret now is to start the caramelization sugar red wine vinegar that gives it this sour flavor out onto a plate
Cool bream most exciting thing about the seam now is that it’s changed color hot pan skinside down lovely season Once that’s in the pan take your peppers Basel and all you do is just mix that fresh basle through those wonderful sweet and sour Peppers base olive oil and that has to be the
Perfect way of eating sea bream with sweet and sour Peppers saffron marinated bream with sweet and sour Peppers done gring a duck with madira and Cherry sauce packed with protein and absolutely delicious store season rub hot pan the secret here is seaming it on the fat side of the
Duck breast that will give it a really nice crispy color in the oven 8 to 10 minutes 190° sauce hot pan olive oil shots mushrooms season the secret of the madira sauce is keep it really nice and sweet slightly fruity to help match the richness of the duck madira wine absolutely perfect for
Making sauces with Rich gaming meat reduce chicken stock bring that up to the boil save duck breast out rest that’s what I want all that flavor in there in my sauce cherries cut them in half and then add amader sauce back into the pan lovely butter cool dark
Sauce gringham duck with madira and Cherry sauce served with caramelized on done pigeon breast with a summer vegetable casserole one of my favorite Birds very lean and very healthy salt pepper hot pan olive oil pigeon breast skin side down first turn the most exciting thing about cooking pigeons they cook in minutes
Rest garage for the casserole a nice alternative of potatoes a puff pastry floor on puff pastry cut your holes and then cut them in half again and so you got this really nice sort of Half Moon shaped egg wash salt thyme 200° in we’re serving the pigeon cassol with a combination of delicious
And summery vegetables smoked Panetta give the petta a really nice color garlic jir rolls that looks quite sort of automo this is a summary part asparagus baby carrots baby leaks blanch [Applause] beetroot the colors are that beautiful red wine V vinegar we’re going to delay that down to a syrup which it starts to coat the vegetables chicken stock taragan broad beans beautiful for the summer the smoked petta has given body to the vegetable casserole but the flavors in there are
Extraordinary slice the Pigeon in half and you’ll see the color of the pigeon now nice and pink small drizzle of olive oil f p of case on top pigeon with a summer vegetable casserole done normally done with beef but I’m going to do it with chicken this is a
Really nice light healthy approach to strogov and so simple to do chicken breast slice smoked paprika and gives it a really nice Oak Smoky flavor salt pepper rub across the chicken hot pan olive oil the most important part now is just lightly saing the chicken giving it a little bit of color
Rest vegetables onions Peppers garlic mushrooms the secret here is we’re soting the vegetables off in the same pan as the chicken gently infusing the vegetables white wine reduce chicken stock sour cream chicken sugar snaap peas parsley rest and to finish it off is this little baby here speta basically
The German’s pasta it’s light it’s fluffy but more important is it’s got to be crispy season hot pan olive oil as it hits the pan it puffs up gets nice and light [Applause] [Applause] butter Str off that has to be the perfect stren off smoked paprika chicken strogov with spet done dool with a brown shrimp butter very robust slightly sweet cooked simply on the bone is the best way flour season coat the fish lightly dust off any excess flour pan olive oil season olive oil
Butter turn into the oven 180° 8 to 10 minutes shrimp butter everything has to be ready before you start because the butter changes from brown to Black in seconds hot pan butter can and pepper shrimps Capers and lightly season it now the Butter’s just starting to catch lemon parsley sole out useful nicely
Colored shrimp butter over dool with shrimp butter done British Rosé Veil a really nice alternative to beef and one of the most underused Meats in the country seasoned hot pan olive [Applause] Oil it’s a very lean meat so they go very dry quickly literally 30 seconds each side rest Masala sauce fresh oil in the pan shots really important to use the same pan we want that flavor from the Vil being sauteed mushrooms season color masala red juice we’re just rinsing the bottom
Of the pan out for all that amazing flavor chicken stock boil Tomatoes Tagan sherille ve sit back in the sauce it just adds that really nice rich sweetness to the flavor of the ve Little Treasure Chest that British Ros rosville with Masala sauce done
