Join Gordon as he shares his expertise in cooking the perfect pasta, poaching the ideal egg, and mastering the art of opening and cooking scallops.
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you tasted it yes chef yeah and I think
it’s okay
Chef past’s over cook stop again right
taste it if you don’t know that now you
should be in a kitchen you know that
right Chef pasta’s Like Glue it’s not
even it’s got no bite to it it’s lost
it’s it’s greasy it’s it’s not good
start again start again take the
mushrooms out four more T telli come on
Russell
please the pasta goes in at the last
minute even from the heat of the
mushrooms helps to cook the pasta even
more so it should be dipped in there
your hand should leave the basket in out
into the mushroom yes I know not
everyone has time but pad dough is
really easy to make just combine flour
eggs and olive oil in a food
processor remove a knad for about 2 to 3
minutes until the dough is smooth and
elastic wrap in cin film and chill for
at least half an hour the secret behind
making good pasta is not allowing it to
dry out so you have to really move your
ass right uh stoy and Russell let’s go
first thing we have is a nice flowered
table roll the
pasta just to take a little bit of the
sort of weight off the passing machine
so we just get it a little bit thin so
it starts to go through the machine okay
and let the machine do the work every
time it goes through the machine it goes
down a number yeah now to cut it fold it
nice and neatly but while we fold it we
just sprinkle it with
flour
here we go up and round and then from
there nice long length pasta look at
where we are you don’t really want any
longer than that because you got to
think of the customers pulling it from
their bowl so let’s go there shall we
okay yeah take the Telly one piece
through back of the hand in the machine
yes up and look here it comes it’s
almost like going to the hairdresser
isn’t it that nice Fringe let those
little bits dangle off and then dry on
to there yes there we go let’s
go nice very
nice the most important thing about the
presentation with the tag telli of
mushrooms just get your tongue and twist
the taget telli round so it almost
shapes a really nice ball in the center
of the plate then get your wonderful
sauteed mushrooms oozing of garlic and
shots and just let them sort of fall on
top of the tagarelli but the secret is
to make sure the tag is not all broken
up just just like that nice and relaxed
palms and cheese on there quickly
yes let’s go
sty move over that’s it now there you go
got to be on your toes in the kit do you
know that yeah you’re heavy footed like
a little baby elephant running around
Clump Clump Clump Clump go table two
please go go go go go four T Telly how
long after that four more tag tell away
please hello hello how was the T tell
wild mushrooms it’s very nice bit
seasoning a little bit more seasoning
bit more seasoning I thought it tasted
amazing the pasta the mushrooms the
garlic the herbs unbelievable all so
many tastes in one go it’s unbelievable
it’s amazing very nice I wouldn’t
attempt it myself but it was it was very
good nothing was overpowering but you
could taste every individual ingredients
it was really beautiful amazing water
crisp soup very simple very
straightforward and it’s finished with a
delicious poached egg
hot olive oil water CR
in then
season and I’ve got some thinly sliced
potatoes here I’m just going to sprinkle
thinly sliced potatoes over the top and
they’re almost like little sort of
crisps nice and transparent and very
thin and what this does to the soup it
almost gives it a little bit of texture
helps to thicken up a little
bit hot boiling water ready lightly
seasoned and just pour that over the
Water
Crest
and all I’m going to do now is put two
or three little knobs of butter in there
and that butter gives us its richness
now the potatoes are cooked within
seconds the Water Crest is sweated down
so I’m going to take it off now and
Blitz it for 30 seconds this is so easy
anyone can do this at
home this really nice rich tasty made to
order Water Crest soup right now for the
poached
egg first of all get a whisk and just
gain some momentum in the water and what
this does as it starts to poach the egg
the egg white wraps around the egg yolk
so it forms like a mozzarella
Bowl I’ve cracked my eggs into this mold
but you can put it in an espresso cup or
a teacup it just makes a lot easier for
dropping the egg into the water now the
water’s going around that way so we put
the egg in that way ready and
in the most important thing is now the
momentum in the water spinning around so
it’s wrapping itself up in its own egg
white and the secret behind a good
poached egg is taking it out of the
water and putting it in ice water to
cool down and it stops it from
overcooking look at that lovely poached
egg into ice water and that cools it
down but look at the egg it’s come out
like a really nice bowl of mozzarella
it’s still nice and soft in the center
we’re looking for that egg yolk to sort
of enrich the
soup lightly season
it and then soup
yeah and just let it run around
naturally yeah
sure good leaf on top let’s go now just
a touch of oil on there yes sure look
don’t squir out just let it run around
naturally okay go table 7
please on appearance it was quite
surprising uh but on tast it contrasted
to that surprise cuz it was really
really lovely I really enjoyed it and
the poach dag was perfect so yeah it was
really perfect start to what should
hopefully be a really good meal the soup
was full of flavor and then unexpected
in the middle a nice warm poached egg
and it complemented the the soup round
it spot on Mr ramsy how you doing bud
I’m very good it’s good to see you
likewise good to see you thank you for
having me here how was the soup not
great what do you mean not great it’s a
fresh soup made to order I’ll tell you
what’s wrong with it exactly too hot too
hot right too hot what do you mean
peppering no too hot I had a blow on it
I find it amazing that you’ve actually
finished 2/ third of it now you start
complaining well because I’m a good
guest I tell if that came in a can I
wouldn’t buy it again what went wrong
tonight is it pressure leaving you’re
leaving your talent on the
P which is where the soup looks like it
came from look at the color there but
this fresh is vibrant okay let me ask
you you know what it was nice but here’s
the other thing as well he’s I’m hoping
to have sex with one of these people
when the table a on but now we’ve all
got green stuff in our teeth you got to
think ahead so that means you got to
keep your mouth closed which is
difficult for you isn’t it yeah of
course I can’t be quiet thank you how
many scholars for portion uh three in so
six pieces that’s right six threes are
six threes 18 too late wake
up always try to buy sculps that are
actually in their show cuz it’s a great
guarantee to how fresh they
are now to open up a scul it’s quite
easy you get your knife and you push
that through that tiny little Gap and
just twist and once you’ve opened the
shell get the top of the knife and just
slide against the top of the shelf and
look what happens the shell comes up
there you go now the only piece of the
skullet we’re interested in is this
white part here slide your thumb down
the muscle and pop it out of its skirt
this orange beak the coral it’s called I
don’t really like cooking with them
because they taste of nothing and they
get very rubbery it’s not worth it get
rid of the orange part and just cook
that nice white Pearl the easiest way to
cut a scull up in half is look at this
flat bit here and then just find out
halfway and what that does if you’re
halfway there it cuts a scallop exactly
into half look how fresh they are
they’re still moving they’re still
pulsating that’s the only way to eat
scallops open up in your hand like that
yeah and then in the seasoning here we
got half curry powder half salt and when
you season always season from a height
so it spreads across it okay let’s go
four sculps into the
pan sculps in
12:00 that’s it there you go by the time
we get down to 6:00 we know exactly
where to turn the scallops okay off the
heat watch and turn yes sure good look
how fresh these scops are let’s go and
less olive oil in there next time yeah
what you’re doing now Tam is you’re
actually boiling the scul as opposed to
soting it okay yeah back on the Heat
come on you’re losing the heat in the
pan right stop stop stop stop tell me
the difference between those scops and
those sculps they let go come on then I
want them starting again get them in the
bin and start
again I can’t serve two portions nicely
done and two portions that have been
boiled now turn around and work together
a little bit yes take your time I’m
serving the sculps on a delicious
cauliflower puree now cook them in
butter for about 2 to 3 minutes till
they go nice and soft and then we’re
going to add some milk and what the milk
does it actually helps keep the puree
really nice and vibrant white now as
that milk starts to boil we’re going to
finish it with a touch of
cream and now we’re going to cook that
out another 3 or 4 minutes and then pay
it’s really important to blend this when
it’s really nice and hot so therefore
the hotter it is the finer it becomes if
you leave it to cool down then you’ll
get lumps through it so make sure that
you always blend it when it’s
hot okay now look what’s inside this
really nice rich creamy smooth
cauliflower
puree that will beat cauliflower and
cheese any day how many scolars you got
per portion six per okay good watch
watch me cauliflower p on then the cap
of Raisin vinegarette watch it’s very
strong yeah it’s very tasty very Tangy
now we get the sweetness of the scallops
on there on top of the cauliflower
puree presentation is crucial the less
elements in a dish the more important it
is to Plate it upright right stop stop
there okay you’re not listening to me
you’re going round the outside of the
plate again yeah there you put them on
the scallops set on top of the
cauliflower puree let’s start again yeah
1 time lucky I want you to really think
about how much money we’re wasting and I
want you seriously to wake up and get a
grip this is the same table we’re doing
for the third time yes yes chef this
doesn’t go out properly one of you going
home don’t worry about waiting till
later oil in the pan let’s
go dear oh dear just drizzle that round
there like that now look at yours look
at mine tell me the
difference you’ve gone out round the rim
of the plate customers don’t want to eat
off the rim of the plate you come in
next time get it right okay clean the
plate
e