Join Gordon Ramsay as he prepares recipes from Season 1 of “The F Word,” and invites you to recreate these delicious dishes in the comfort of your own home.
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Welcome to The F Word’s official channel – your ultimate culinary escape with the one and only Gordon Ramsay! Get ready to dive into the heart of The F Word (also known as Gordon Ramsay’s F Word), an electrifying show packed with mouthwatering recipes, behind-the-scenes food magic, and the hottest celebrity food trends.
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[Music] racka lamb this is the Rolls-Royce of lamb it is every Chef’s dream to cook this in kitchens especially in my kitchens we always season on plays because we don’t want to waste any salt pepper so once we’ve seasoned from aight we then get the rack of lamb and almost sort of rub it in and let the lamb absorb all that salt and pepper so we’re wasting nothing hot pan olive oil it’s simple mathematics no color no flavor get some color on [Music] there skinside down hot oven 7 to 8 minutes herb [Music] [Applause] crust I just picked some parsley in parsley Ros me time that parsley gives it a really nice dark green color great parmesan and seasoned and then just a drizzle of olive oil to bring it together Blitz [Applause] it comes out [Applause] [Music] amazing firm with the spring and it will be cooked perfectly pink djon mustard whil it’s hot the sort of mustard absorbs and melts quickly into the fat and just makes it a lot more flavorsome and it’s almost like sort of dipping your lolly in with [Music] sheret crisp the breadcrumbs 3 to 4 minutes [Music] onto the plate herb crusted rack of lamp done real raise a sharp knife fill it nice long slices that’s the first one off [Applause] up Brill bones and turbet bones are the most sought after in any kitchen that will make the most perfect fish top skin and just pull this little bit here is called the skirt that’s lovely inside a fish Pine it really is delicious season both sides red wine thyme bay leaf garlic salt pepper PE and olive oil [Music] poach the sauce shots um it’s a bit of a sort of cooks thing really because onions are far too strong a shot it’s quite mellow butter and get some real nice color on there want this nice real nut brown flavor on the shot [Music] [Applause] sugar really starts to caramelize those shots beautiful shine on there raspy vinegar in and it just sort of wakes everything up a little bit add poaching wine reduce 50 g of butter shake it into the Sal course fish lce onto the plate Brill in red wine sauce done monk fish it’s quite a difficult fish to get R because there’s a lot of water in monkfish curry powder and salt and the salt starts to extract the water so when we come to roasting it it does doesn’t boil and get a really nice color on there leave 5 minutes muscle broth th bay leaves hot pan muscles get your lid ready in this hand white wine in now shake it this turns the muscles around almost like been putting a tumble dryer so they cook evenly 30 seconds and go [Applause] look that’s Gold Dust shell muscles lovely look at that so beautiful celery carrots leaks garlic saffron salt curry powder but the secret behind it is that really nice little pinch of saffron that gives it that little bit of lift strain muscle [Applause] juice red [Music] juice add muscles bring it up to the [Applause] boil 100 Ms double cream coriander back to the fish the water let’s come out pat dry amazing lovely color the fish is too hot to slice so if I started slicing all the goodness will run out of it leave you to sit in there for about 2 or 3 minutes so it relaxes it’s a nice big chunky slce is monkfish with coed muscle broth done beef fill it lean meat with little fine sen of fat running through it just melts in your mouth like butter season hot pan olive oil seal mustard [Music] think about it phip Beef Wellington English mustard you’re not going to put djon on there are you mushrooms seasoned Blitz now I got to take the water out the mushrooms look how wet they are you don’t put oil or butter into the pan we put nothing in there look look how much water’s coming out now assemble cing film Palmer ham mushrooms beef Center and roll twist it nice and tight chill 20 minutes puff pastry beef unwrap on to the pastry egg wash don’t skim for the egg wash now cuz we really need it to [Music] stick tuck that in chill 5 minutes glaze score rock salt bake [Applause] [Music] the most important thing about F of beef wellington do not slice it thinly okay turn it around and slice it about an inch thick chicken perhaps the most popular bird in Britain remove legs Wings Parson’s nose stuffed with garlic and [Music] salt poaching stock carrots celery leaks pepper and coriander th Bailey poach 12 minutes morel mushroom sauce if you can’t find Morel use a dried sep or just a dried wild mushroom shots salt thyme garlic 100 G dried moreles we get some flavor on there I much prefer using dried mushrooms because gives it a lot of intensity white wine reduce remove chicken add stock 150 Ms double cream and the secret behind this sauce of course is getting it to almost like a cafe Olay [Music] color we squeeze all that juice out of there parsley into the sauce okay remove chicken breast get your knife point it on top of the wishbone and go go through it beautiful breast season hot pan olive oil skinside down first just really nice and crispy butter base chicken with morel mushroom sauce [Applause] [Music] done seas in French lud that means wolf of the sea fill it just run the knife all the way down one nice long [Music] swipe there you go one fill it off easy pepper sauce rather than cut the peppers in half and take out seeds just cut around and leave the seeds in there and do the job once it’s almost likely to be peeling an orange shots nice hot pan Olive Oil star Andes the an flavor goes absolutely beautifully with the sweetness of the peppers salt basil white wine veg vegar Burma redu it gives body to the source nice glossy syrupy 200 M of water simmer it’s fresh it’s vibrant and it goes brilliantly with a sea bass blit absolutely beautiful bass score salt thyme it just so perfumes the sea bass olive oil skin side down in it goes fingers on top for 30 seconds 90% of the cooking time will take place in that skin but you’ll know when it’s cooked when it starts turning brown white now it’s time to turn it over just finish it with olive oil SE Bass with pepper sauce done a lot of people get a little bit worried about venison cuz they think it’s sort of very gy and very strong but it’s not salt pepper pepper hot pan olive oil seal butter base butter paper it protects the venison keeps it really nice and moist nothing drying out they are the perfect Chef blanket hot oven 8 minutes red wine chocolate sauce Panetta shot garlic be quite generous of the black pepper corns because we need to wake the sauce up a bit time bay leaf 350 Ms red wine the red wine gives it body texture and a real nice depth of flavor [Music] reduce 350 Ms brown chicken stock red juice beautiful sa then a little dash of Ras vinegar dark chocolate delicious sauce [Music] don’t slice it too thin slightly pink in the center loin venison with red wine chocolate sauce done turkey the one hit wonder um absolutely amazing bird stuff onion orange garlic thy and Bailey season trule butter this little beauty helps to take the turkey to a different division these cost 50 Quid for that size yes it’s expensive but boy is it worth [Music] it don’t chop the Truffle too small because we want to taste and identify the Truffle parsley taragan salt tou of pepper tablespoon of olive oil and that stops the butter from burning take your Piping Bag and fill it separate skin from meat P bag in PIP butter massage salt pepper olive oil roast Citrus breadcrumbs [Applause] Panetta [Applause] onion time you don’t need to good old Chef’s trick and pull down and just peel it off his lovely flowers pine nuts [Music] [Applause] butter bread orange [Applause] [Music] lemon and as it starts Browning sprinkle your orange and lemon breadcrumbs lemon juice there we go beautiful rest tinf keeps it nice and warm and it cools down slowly so the breasts become really nice and moist Cal what you can smell of course is that amazing truffle absolutely absolutely beautiful turkey with trule butter and citrus breadcrumbs done peasant the secret behind cooking this bird is actually lining the breast with some streaky bacon cuz it really is a very lean bird with hardly any fats TI not too tight a it keeps the bacon on and B it actually keeps the bird in a really good shape hot pan olive oil seasoning time peasant nice hot pan sty bacon time straight into the oven red sauce time salt pepper Blitz hot pan butter onion on the heat cloves Starnes bile Leaf the Big Daddy black pepper p in the china shop this is the one that actually brings it all together sweat milk let it Infuse bring it to the bow slowly back to Pheasant baste that keeps the peasant really nice and moist finish the sauce sa that milk it’s amazing bread crumbs in butter now we have a really nice smooth smart sexy bread sauce okay pleaseant rest 15 minutes and turn it upside down all the juices from the top of the carcass run into the bottom of the breast and so by the time it’s cooled down it’s full of flavor the whole leg just Falls away delicious peasant with bread sauce done