Join the excitement as Gordon competes against celebrities in a thrilling dessert recipe cook-off during Season 1 of The F Word.
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You really think you can cook better than me oh yeah Gordon you’re having a laugh aren’t you no no no this is you know dead simple this the whole the whole Murray food philosophy simple keep it simple stupid okay so it’s a thick cut loaf currants bit of milk yeah yeah
Sounds disgusting is that it it’s not disgusting so how many eggs you putting in there three you tight bastard in my bread and butter pudding I’m going to use three whole eggs and three egg yolk so it get really nice rich delicious custard can you stop
Watching me cuz I feel you’re trying to steal my recipe would you like to be a proper Chef one day oh God no no what would put you off the hours you mate what do you mean me well you know clearly plays havoc with a person being
A chef I mean I’ve hung out with sge a lot and he’s not normal so what have you done first tell me well I’ve done the bread I’ve buttered the pan you have to butter the pan children yeah butter the pan or it won’t come off the pan when
You’re washing it up what you flavoring your Custard with well sugar and lemon no alcohol no alcohol no are you putting alcohol in yours you know it’s sort of autumn so I’m going to put a little bit of Bailey’s cream in there that’s classy you know what ladies like when they love
Bailey and eyes it’s a fruit based drink for the lady yeah but you know and do you know what it just makes that a little bit moish yeah yeah yeah I believe you you see my baguettes are 24 hours old are they yes that’s what I’d heard so because the
Drier they are Yeah the more custard they absor more custard they absorb yeah like you’ve got big stodgy bread it’s not going to absorb any custard it’s going to like eating dry bread ow you can’t do that to our customers they’re your customers I’m not here next week so
What you put at the bottom of your dish butter and then the bread and then the bread on top buttered Bread on top of the butter I’m putting a little bit of surprise at the bottom of mine oh that’s exciting let’s have a look let’s have a
Look at what you’re actually doing here what’s this dried cranberries oh delicious AR they just a relief I’ve got cystitis cuz it’s exactly what I need I know come on come on hey hey that’s unfair now tast that’s good for the urinary track that is is it yeah it is
Actually if you soak these yes so quite juicy just in hot water that’s all just to sort of rehydrate them a little bit all right so anyway far I so rudely interrupted get the custard right which I didn’t bother cooking right there’s no point he’s going to cook in the oven anyway right
He’s complicating it again and you pour the Custard in on top put the raisins on I’ve got some left you see this is how I cook in a haphazard manoline G I defy anyone to argue with my bread and butter pudding okay whilst Al is making this bread and butter sandwich full of
Raisins what we’ve got here is um the most amazing sort of soak 24-hour old baguette and it’s done with a sort of Bailey’s Custard in between the layers we’ve got sultanas golden raisins a little bit of apricot jam and then we’re going to cover the top of that with
Sugar so it caramelizes as it Cooks in the oven and that’s going to be 10 times better an old cheffy over there that tastes like stale bread that’s been dipped in ale and left outside for three weeks and even the cat won’t eat it okay ready for the oven yeah absolutely yeah
Here it comes now just before it goes in there just just just have a look yeah and even before they cooked yeah you know exactly which one’s going to come out best with a blind tasters that one oh come on now the normal one there is one winner of course
There’s one winner and the winner is we doing then get out Justice fantastic are you sure they found your too heavy actually they found mine too heavy yes indeed that can’t be true I’m afraid it is Garden well done you know when you go outside this door and turn left by the
Traffic lights it’s called a job center really yeah dear oh dear now right Christopher how are you very well yes good now what’s the secret behind the crumble you must have one ingredient up your sleeve that’s going to sort of help taste it help make it taste better Dema
Sugar to make it crunchy yes cast of sugar to make it sweet chilled Bowl so that the butter doesn’t melt too much okay very technical there with your other hands you look a little bit like Gary rose that Ranger Tang this is a very straightforward rhubarb crumble
Except we’re going to saute the rhubarb off in some fresh vanilla finish a little bit of butter and then just slightly sprinkle it with sugar so it makes a bit of a caramel and what you put on on top of your uh crumble Chris
Um I think I’m going to go for an old favorite that Everyone likes um custards what are you putting on no I’m just going to serve it with some mascapone lemon mascapone lemon mascapone yes just something a little bit sort of I suppose not as rich as custard but something a
Little bit lighter I don’t think my hand’s going to light yours you know this crumble mix is actually quite interesting because we got some hazelnuts in there some oats some flour demara sugar and then just a very live sort of lemon zest in there just to make
It a little bit more vibrant a little bit sort of easier to eat um one of the tricks of my n is to keep everything cold so um keep your fingertips cold before you need the butter and also the bowl has to be chilled then it can get
Moist so if you wipe it with teail then it’s not moist then the butter doesn’t kind of go into a paste that you can still keep it into a crumble cuz sometimes um if things are warm and it gets a bit too soy this is a pickle
Ginger and This Ginger here is more associated with when you’re eating sushi but it’s actually quite sort of light in pickle and um it’s got rid of that sort of rawness and it’s not so sweet um Chris yeah it’s burning oh um yeah can we get some more rhar please Chris
Something we always remember in a kitchen yeah when it’s brown it’s cooked when it’s black it’s the Hobs are like industrial hubs they’re too hot now it’s the hob now yeah nothing to do with Nana nothing to do with your lack of concentration now it’s the H it’s your
Fault you keep talking what was food like um in EastEnders in that calf oh it was awful was it really it was awful yeah who was the chef well the props guys used to cook the food oh really um and to all their credit they were quite
Good but obviously if they cooked it like half an hour before it could be cold yeah I’m just going to put the final topping on top of the rhubarb and it’s actually quite interesting cuz the oats absorb more of the juice than it would be if it was just sort of flour and
Butter and the butter gets it really nice and crispy and the o just start to absorb all that flavor from rhar how long for Nana’s recipe um maybe about 10 minutes at the most 10 minutes okay did you take this long learning your Lines no no look at that nice homemade normal
Rubab crumble bring it over I always like to compare them just before they go in the okay well let’s put them together bit of a chef’s thing now yours looks like bird seed okay or cat litter cat litter thank you I think mine looks nice you know oldfashioned have you know that
You haven’t tasted anything yet yet you’re slagging it off I know but I think mine’s going to taste better anyway cuz your got odd ingredients in it right ready yeah here we go big boy oh good Lu by the way can I have the um top shelf you can have whatever shelf
You wish like to wish you the best that’s just luck thing and yours looks awful so I have to say the winner he is this week yes go in yes what congratulations well done I did I’m devastated no don’t be devastated three out three my n’s not going to be
Happy I’m gutted um I didn’t like his rubal crumble I don’t it was all right but it doesn’t taste like rub crumble mine tasted like good old fashioned rub crumble I think those blind tasters I don’t think they were tasting it I think they got mixed up somehow but what’s
Even worse is that all three of them chose Gordon ladies can we get going nice Clean Hands don’t nervous I’m here don’t start getting twistery I affect men like that you know now I’m doing a bit of a sort of straightforward classic trifle um we’re doing a trifle with caramelized peaches
And Clementine very festive done with the most amazing customers made with vanilla and then a nice twist at the end we’re going to get some salted peanuts and turn them into a caramel salted peanut Aggie tell me what you doing okay I’m I’m pieing out my egg yolks and the
Sugar and vanilla taste I’m going to put a wee bit of corn cuz I’m slightly nervous that it’ll split I don’t want that to happen okay and I’ve also can I just say I’ve made my own trifle sponges here with goose eggs that I bought from a friend that’s fantastic you may as
Well go home in my opinion oh dear we’ve got to bloody well win this we have still got to win this so for my TR I’m going to make um the most amazing custard but very simple custard not like Kim and AET this is sort of done with
Sugar eggs and fresh vanilla pods do you know what I’ve used the wrong cream I love you already you swear like a chef if agie wins he’s going to cry like a baby I sense that you know I’m dad determined to win sorry I’m determined to win I’m so I’m afraid I’m very
Competitive now what’s the most important tip you could give to anyone out there about keeping their kitchen at home clean what would you say first keep your um wiping out cloth absolutely clean stop spreading the bacteria and clean as you go absolutely clean as you
Go that’s right clean as you go and get everyone else to mck in so the peaches we’re just going to quarter roast them off in a little bit of sugar the exciting thing about caramelizing these peaches it’s done with the most amazing sugar very fragrant Mavado sugar and
That gives a really nice sort of Rich syrupy color onto the peaches will you stop that for goodness sake this man’s a big man you know feel like back in the kitchen bit of here do you need to take off these love hands are growing a bit I don’t mind
Ow [ __ ] I feel like I got a baby on my back St putting them off his food for God’s sake if they’re trying to distract me it really is working know that cuz I can’t can’t just concentrate on anything right now God I’ve never had a 64-year-old
Grab my boob like that and now I’m giving the Swiss roll a little bit of a sort of um bit of a Scot effect I’m sort of dousing it and grman you uh can I just say I can’t believe the mess look at the state of it right you’re AB how
Clean is your house wait till you see the mess I make of you dear ler look at the floor deliberate I’ve roed the peach and the Clementine off in musada Sugar they’ve sort of um been caramelized Bey colored and now I’m just going to add them to the
Sponge and then we’re going to add the custard they’re very splashy things those here I know not only is my brain set but the custard is about to set so I’m going to put that in the fridge to cool down and once that’s nice and cool
We’re going to finish it with a creme fresh finish with Mavado sugar and hopefully get rid of that honey monster I’m finishing my trifle off with some salted caramel peanuts it’s just salted peanuts in a pan a Sprinkle of sugar and a Sprinkle of salt but this is
Not any salt this is not a powder salt this is called selda Gan it’s a sort of rare gray sea salt very powerful very delicious and it goes well when you make a caramel and just leave them to cool down rolling pin break them up and sprinkle them top of your
Trifle cut it on top now most importantly get it in the fridge and let it set for about 35 40 minutes let’s get the frogging where is he Baptist put these two ladies out in the misery and tell me who’s the winner of course who’s the winner the winner is this week yes
Kim and AGI oh get out no you’re joking aren’t you God I’m so excited I’m so sorry this is so much better oh God you who’s tasting them up there yes indeed they got they got crap yeah I S I suggest I suggest we get their mouths cleaned out
Are you sure yes I am I’ll piss off oh my God I’m so sorry cuz yours is so much better actually really is so much better right Sarah how are we doing this is cocoa sugar and flour yep and then this is the eggs and you just pour
In and there and that’s it that’s it yeah it tastes great I’m sure it does now no chocolate in there no no it’s got It’s got cocoa powder just cocoa powder yeah and then I have to grease the Tim and that looks like something you’ve nicked from your granny um yeah that’s a
Generation and that goes in there and how long does that cook for 25 minutes or maybe a bit more if it doesn’t look cooked cuz it should be nice and crispy on the outside and soft and gooy in G that’s the word you’re a lady who likes
Pressure you got 37 guests coming around on boxing day Christmas Day Christmas day that’s a big table that 37 that is a big table you got cooking not single-handedly surely well sort of single-handed I’ve got this turkey that’s kind of huge huge so have you got lots of Christmas I think we’ve got
About um 18 or 20 hey that’s just as bad I know crazy is it do you do lots of entertaining then I’m not very good at the dinner party thing you know that it’s not the kind of thing I U I really enjoy doing to be totally honest so this
Is why I couldn’t be a cook cuz I think this is taking ages and it’s really boring I’m thinking God hurry up how do you know so much about property I’ve got a building company I do a boy job you see you do a girls job I do a boy job I
Do a girls job yeah that’s the whole grip I wish women would get back in there and do their job I you know that women do make the best chefs you know that I know well obviously women do everything best no no no not quite everything hello not quite everything
You’re a bit of a Matchmaker aren’t you I am it is a bit of an obsession of mine it always has been actually which serious now you do that over food yeah well the best place to meet someone is over food and booze isn’t it food and
Booze yes yeah stick food and booze and a few single people together and they’re going to get married and what about someone like our resident food critic I mean is there is there a woman out there that’s mad enough to sort of date him how would you describe him Moy wingy
Beardy short ass I think he definitely get someone he definitely get flipping EG now the chocolate and the butter has melted I’ve whisked the eggs lightly I folded them in Sarah is going to be S of gunge in the center she said sounds very ominous um and mine of course is going
To be lined with like chocolate buttons and these little things peans I have to say at this stage without getting too carried away a damn not more appetizing than Sarah mind you I said that about the Trifles last week as well didn’t I also I think that putting nuts in it it’s a
Bit like putting leaks in macaroni cheese oh really so it’s just wrong it’s ruining the Purity I’m now just going to lift that out and put them in for the molds and then hopefully we’ll be ready so when you fill the mold up 2/3 because they’re going to rise slightly and then
We leave it nice and soft and gooey in the center and those chocolate buttons hopefully will be intact but slightly runny I could have refurbished a five-bedroom house in the time it takes and melts of butter how frustrating this one’s going to eat it and you just got
Washing up to do whilst you’re um pregnant okay and obviously my wife been pregnant three times I put weight on to make her feel happy does it happen the same with your husband sweee does he put weight on to make you feel he is actually less fat in
Bed no he does still say good God you’re fat every time I have no clothes on serious so which is true to be honest no you going to stay confident now cuz not cook now let me have a quick look at yours okay just like the bike shars you
Can look at mine let me look at yours cheeky that’s nice I’ve got to say your yours does look like you cook for a living and mine does look like I don’t and I desperately desperately desperately need to win I shouldn’t be overconfident about you know the
Brownies at this stage but I have to say I bloody am you know that cuz if I lose this challenge this week honestly say I I will start liking anti R Thompson that’s how confident I am I’m going to win yeah I think I’ve had enough of that one
Yeah Alie JP so this week the winner is yes well done Sarah oh get out with you pissing around oh no Sarah won I’ll get I’m really sorry the result you know that I always said that to my sort of fellow contestants good luck you’re wishing me luck I say with your track
Record I should be wishing you luck I can tell you got attitude already your hands are folded are you my body language is like body language I know this kind of dessert is a bit beneath you it’s not complicated enough for you is it yeah not unless you’re going to
Make some chocolate doodly Dar thing on the top just going to be a nice simple fig tart nothing tart you’re making a tart you’re in the kitchen so I thought nothing better to do than a nice tart a fig up yes you absolute slimy just baked FS what you mean since
When did you add the pastry bit I thought we were cooking the same thing it’s a fig recipe you had your B I can give you my word that any women in the audience will not eat pastry so you’re wasting your time I’m making the kind of dessert women like fruit pastry fruit
Right okay I’m not going to argue not now we’ve only we’ve the kitchen 3 minutes Co de this is a bit of a very easy dessert which is B figs which you just cut up and then you squeeze so they open up a bit and also when you buy the figs you don’t
Want to be buying figs that are too rip because they’ll disintegrate before you even start [ __ ] her off no don’t put me off shut up just move away I’m just sprinkling over some brown sugar Janet’s doing a baited fig um dessert I’m doing a very very simple straightforward fig
Tart which Janet thinks is slightly Pony but it’s not it’s just puff pastry frangie pan which is made out of almonds eggs sugar and icing sugar we’re going to spread the frangie pan on the puff pastry and just bake it in the oven for 2 to 3 minutes and then once the frangie
Pan starts to cook I’m going to take out the Tarts and lay the figs on there in the oven 2 and 1 half 3 minutes done in we go just adding some marala which is a sweet Italian uh dessert one you can use it it’s worth having a
Bottle of this at home actually because you can use it in uh quite a lot of desserts good for tri now I know you’re trying to put me off but look what’s happening now to my fig tart past is half cooked frie pan started to rise all I’m going to do now
Is just put the figs on top that doesn’t look poncy to you does it and look what I’m doing IC and sugar yeah and five spice okay lays over the T oh I’m so determined I’m going to win this one you know that just have a little smell of that
It smells fantastic it’s great now we’re going to glaze them in the oven how are yours doing they’re fine they need a bit longer now it’s quite fascinating you are a classified foodie but was it your mom who taught you or oh my mother couldn’t cook my mother was a Gastly
Cook she could only cook I wish she belongs to that generation where they cooked everything for far far too long Sunday lunch I mean they literally put the meat on the minute you finished breakfast and then there’s that strange working class meal called tea which you
Have on a Sunday where you open a tin of ham and you have the salad which is a lettuce with two Tomatoes can I look at my fig yes of course you can yeah they’re done they’re done how’d you know they’re done cuz they’re sof to
The touch yes um are you cooking this for your birthday and we’re not allowed to say it’s your 59th birthday are we say I’m 59 and you can say I’m nearly as old as your mother you’re rude you are the same age as my mom I look great so I
Know you do okay uh John Baptist well the winner is Janet fantastic fantastic are you sure yes yes did I say but what did they you shouldn’t take me off you shouldn’t have took my I told you I already fight away the the puff pastry a little bit too hard the puff
Pastry a little like ice cream you know with the reason and the vanilla so I’m doing a very simple straightforward chocolate tar No Frills no spools no crem fresh no vanilla chocolate tart with roasted hazelnuts um we’re going to make the most amazing pastry um roll it
Out line it in this um flan ring put the cream of the milk onto boil add that to my little chocolate buttons there’s a very well-known Elizabeth David chocolate cake that uses ground almonds instead of flour and keeps it lovely and moist and quite fudgy in the middle this
Is really based on that except I’m just using chestnuts cooked in a little cream and milk mashed instead of the ground almonds but really it’s a tribute to to her recipe but it’s lovely at Christmas cuz it’s got the chestnuts in milk cream up to the Bowl hazelnut Prine on top of
The chocolate buttons and then quite simply cream and milk onto the chocolate and stir away now the thickening agent of this particular tart are whole eggs and what the egg does is as the cream and the chocolate and the milk cook of course the eggs help to set
It lightly whisk up the egg eggs and fold that in the chocolate now I’m just going to lightly toast my nuts now you you’re highly competitive aren’t you even though you’re living in the countryside you still have that Chef’s competitive streak in you don’t you yeah
I yeah I I like to win Gordon whoa no it’s all right you thought it had all gone horribly wrong for me there didn’t you I was hoping it had you know that c I’d get fired from your kitchen so fast when I look at my part look at that look
At oh my God does that actually bring you out in a sweat I’d be getting clip around the head if this was I probably am about to be clipped by the head w’t you fired from the River Cafe for being a messy puppy yes in a word yes F heck there we
Go we’re baking the tar blind that means we’re going to line this ring with a pastry and then bake that off first so that’s an added insurance policy that a the pastry stays nice and crisp and B all we have to do then is just cook the chocolate filling so baking blind simply
Means cooking it twice you miss not being a professional chef Running a Restaurant fulltime I don’t miss it at all because I was quite I was quite a bad professional chef really I just you know a bit like Jamie I haven’t got the discipline what
I do now I I enjoy very much you know what we do in dorson isn’t really a restaurant it’s more informal than that it’s about telling people where the food comes from I have a great kitchen team but it’s sort of more of a cookery School than a restaurant uhhuh and um
Did you have long straggly hair at River Cafe I’ve always had long straggly hair how many times a year do you wash it I think I’m due for about once a month seasonal seasonal did you have to wear a hair that I could be due for my pre-
Christmas wash any day now you’re distracting me and you’re making me overwhip the egg whites the thing about folding in egg whites is never fold more than you need to but you do have to get it properly Incorporated which means going deep to the bottom of the bowl and
Just lifting the mix and that’s it and in it goes that just goes in there for 25 minutes the really important not to overcook it so that you don’t want it to dry out so out nuts sprinkle the nuts at the bottom chocolate in does look very good
We don’t fill the tart right to the very top here 2/3 of the way in open the oven door and then get the rest of your mixture and top up the tart ah so that’s so you don’t have to carry a really full tart over to the OV exactly so it gets really
Nice and full okay this is the one that’s absolutely and completely [ __ ] wonderful Jesus Christ and what about this one with the hazelnuts I would never eat that that is [ __ ] brilliant Sharon Osborne I did love you I do love you oh my God
