Discover 9 delectable recipes from The F Word Season 2 as Gordon guides you through easy home preparation. Enjoy these mouthwatering dishes in the comfort of your own kitchen.
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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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Sa Lam this has to be one of my favorite Cuts because look you got a double wam you got two nice eyes of meat and these beautiful little fillets inside a very lean meat absolutely delicious toasted cumin salt pepper grind and then just rub it into the lamb cumin is a really
Nice way of bringing out the sweetness of the lamb and then just mop it up stuffing apricots that’s it out pine nuts again these pine nuts have been toasted so we’re just improving the flavor every time salt pepper we’re going to bind that together with a top of olive oil
And it’s a really nice Moroccan feel fruity fresh fragrant stuff goes down into Center there and the smell of those apricots and toasted is extraordinary get your fillets and run alongside the stuffing and just nice and tightly roll that over just look at that wrap palah ham you got this really
Nice marbling of fat running all the way through there that just gives the saddle of lamb so much flavor lamb down you lift that up over and roll pull it nice and tight like we make an amazing big Swiss roll just twist the ends opposite each other in
And out in and out if it’s rolled evenly it’s going to cook evenly chill 1 hour unwrap tie a loop around the outside of the Lamb Loop it around and then slide it over the lamb olive oil into the pan salt pepper and the flavor of that
Cumin now I can actually smell it it’s absolutely amazing hot oven 40 [Applause] Minutes it’s important to leave the lamb to rest so just starts to relax therefore it becomes a lot more tender remove string carve first one through one slice and look beautiful lamp and it smells so sweet delicious Lamb with apricot and cumin done C best for me absolute delicacy the
Flavor not just of the flesh but the skin is extraordinary fill it come down the backbone nice long strokes every time I fill it a sea bass it’s a certified pleasure because they’re extraordinary fish look at it absolutely beautiful three nice portions score that skin and the beauty of this fish is that
It’s so robust but so delicate in flavor sauce Noel butter shot salt pepper s down the shots with no color that’s absolutely crucial Verma SE mass is very sweet and Rich so therefore we need a really nice dry white wine to find that balance reduce fish stock in reduce cream in
Bring it back up to the boil sa Sor the flavor it gives to the fish sauce is extraordinary it’s pppery little bit like rocket it also has this really nice acidic tanginess to it into the cream just to infuse lovely hot pan olive oil season the bass salt pepper just before the olive
All starts to smoke SE bass in inside [Applause] down turn it over I just faced over the bass keeps that skin really nice and crispy broccoli cooking for about 2 and 1/2 minutes maximum drain you still got a really nice dark green color see by out you can hear that skin cracking away
The S has done this magic the crispy skin of the sea bass the real earthy flavor of the broccoli and then this wonderful peppery vinegary sauce the perfect way starting summer delicious seab Bass with soral sauce done black green this has to be a bit of a chef secret delicate sweet amazing
Flavor they taste phenomenal fill it all the way down just cut from the tail and let the knife run all the way up the top of the head and then just come off it’s dainty delicate and it tastes fantastic bone run upstairs and Nick your wise little tweezers and these are perfect
For pulling out the bones score C film really nice fragrant Basel leaves salt pepper olive oil and place the bream on top of the Basel wrapping something lift that one cuz it keeps all that flavor in there and look we’ve got a beautiful little parcel and now that’s
Ready to start poaching in lightly boiling water for 8 to 10 minutes hot pan olive oil baby onions quite chunky streaky bacon into the onions roll it over you think of the flavor the sweetness of the fish and the bacon and onion how well that goes Together fresh time peas don’t be scared of using frozen peas the peas just give it that real nice summery freshness absolutely delicious seasoned this is so simple peas onions and bacon the smell of the bacon and onion beautiful fish slice in under the fish and just
Lift it up look at it quality of that bream is extraordinary and these bazel leaves a little drizzle of extra virgin olive oil o black GRE with peas fam done rabbit is a gamey chicken flavor absolutely delicious butcher I’m going to take out the liver and that’s a bit of a chef’s
Treat there then underneath the liver beautiful rabbit kidneys remove legs poach bring up to the ball and just leave them to poach for about 45 minutes remove loin set aside sauce hot pan olive oil shots bacon nice big thick chunks mushrooms thyme rabbit is a very mild delicate
Flavor so we have to think in terms of mild delicate herbs need lay the pan with white wine reduce stock in reduce cream and we’re now starting to form this really nice cafe latte color this is the secret agent a pomy grain mustard parsley just chop through it once in set
Aside fry rabbit loin take the legs out from the stock add poached legs now look wow the smell is amazing tag what I’m trying to do is combine the earthiness of the Fret to the sort of classy Rich pasta on non-stick pan this liver is absolutely delicious in to the pan liver
Kidney season that is fit for a king rabbit for Cay with tag telli done chicken legs this is a thigh and the drumstick boned out and that brown meat is so full of flavor stuffing sausage meat pistachio nuts and the pistach iOS give it a really nice sort of nutty flavor with a
Nice crunchy texture slightly sweet th parsley salt pepper stuff place that in the center get your leg and fold it over tin foil season olive oil streaky bacon it gives it a lot of flavor but more importantly keeps it nice and moist place it in the center and just
Roll it round squeeze the ends nice and tight poge 25 Minutes chill 30 minutes unwrap look at it already it looks sophisticated hot pan olive oil season And the secret now is to get that bacon really nice and crispy you just roll it round leave it to rest for a minute Cherry vinegar dlay the pan with some cherry vinegar and it’s really important that we did delays inside that pan because that’s what that flavor is and it’s not
Just the flavor of the chicken it’s the flavor of the bacon as well at the same time Masala wine it’s a real sweet dense Rich sauce that goes brilliantly with the pistachios stock reduce there we have a really nice 30C sauce and Slice on an angle because you
Really want to show off those pistachios that smells amazing absolutely delicious stuffed chicken leg with Masala sauce done lemon salt for me one of the most flavorsome flatfish twice as much flavor as the DOA salt and more importantly half the price skin side down skin just nip at the end grab it
Like you’re sort of almost pulling hair and let the knife do the work season Dill dill and fish go brilliantly because it’s got that really nice sort of fennel flavor that sort of aned flavor and just roll almost like a sausage leaks carrots spring onions garlic it’s a very
Delicate dainty fish this so we don’t want to overpower with the garlic and then something to sort of weight them up a little bit time Rosemary the time goes brilliant with the leaks and the Rosemary Goes fantastic with the carrots baking paper if I had to put
Them on my board like that then they’re going to curl up so I turn the paper almost Inside Out ad veg we’re looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil it looks delicious now it’s not even cooked second piece of paper that goes
Over the top wrap you get the top right hand corner and you just fold that over and then over again f fold and push and just follow it round fold and push we’ve left almost like a little snout white wine what the wine does as that
Sot is steaming there it makes a really nice Aroma with the vegetable the olive oil and keeps everything really nice and light and fruity seal pen on there and push down and look just seals the paper hot oven 20 minutes and this is the bit of magic in and just
Look and look at that absolutely delicious and the perfume of the herbs extraordinary Solon pepperon done Doug breast bit of a chef’s favor because it’s absolutely full of flavor y me very rich and the texture is extraordinary score don’t go all the way through just the layer of
Fat cedan pepper lightly roast them in a dry Pan the smell is amazing season grind rub almost like you’re massaging and this is one of the most amazing seasonings in Chinese cook cre and makes the duct very aromatic mop it up into a a dry pan on a
Low heat slowly cook Goosey sauce sugar water lemon zest boil Goose spre you got that sweet sour tanging us against the rich Sumptuous of the duck is delicious just bring back up to the bowl and take off the heat set aside red wine season now it’s reduced down to a really
Nice syrup and that gives us nice shine to the sauce and starts to give it some body chicken stock reduce that’s the basic method of making a sauce in all our kitchens goose spres in Honey get your spoon put it into the sauce and watch a nice hot spoon how easy it drops
Off butter take off the heat and just shake look at that that gloss very velvety beautiful Goosey sauce that’s ready to go now look What’s happen to the duck turn up the heat start coloring the duck the nice thing about this nean pepper now is starting to smell slightly
Sweeter and it’s becoming a lot more aromatic that side down into the oven hot oven 10 minutes now the smell is amazing three or four slices maximum onto the plate and glaze those goose spres are just nice and soft and plump give me give me give me dck with Goosey sauce
Done fill it of beef that has to be the ultimate Indulgence when you bite into that it actually melts on your tongue like butter the flavor is phenomenal mushroom Graton chelot Garlic Crush it like that cuz what it does does now it releases the flavor but it’s not
Too strong mushrooms chestnuts just cut into quarters the chestnuts have got that really nice light Woody texture the shitu have got a really nice heavy rich flavor and you got this delicate dainty oyster mushroom that is phenomenal seasoned the garlic that’s it job done take the mushrooms [Applause] out cream egg
Yolk chives don’t start slicing the thick end there’s no flavor there the Chive flavor is at the end there nice oniony Flavor look beautiful that’s it cooking the fet steak got to be a little bit precious with this because it’s a delicacy and it’s not lined with lots of fat color it but don’t Brown it too much otherwise it goes dry Touch of salt and pepper in
In and look at it yes it’s Sumptuous yes it’s expensive but boy is it worth it that is perfect be generous parmesan in the oven she goes hot oven 7 Minutes looks like a meal for six there look beautiful oh my God that has to be the perfect Indulgence I just want to die and off to heaven with my fet steak beef fet with mushroom greton done there’s definitely no waste on a pig this is a belly of pork it’s cheap
And delicious and look it’s got these wonderful layers of fat it’s packed with flavor score season olive oil garlic thyme season both sides and lay it on top of your garlic lifts the belly of pork off the tray and stops it from drying out white wine tin foil hot oven 2
Hours look underneath there lovely [Applause] Gravy the delaz is the tray with the white wine reduce the smell of that is amazing cuz the Garlic’s been roasted slowly and it’s got that really nice sweet flavor to it chicken stock reduce we just smell that gravy now you know damn well it’s going to taste magical Civ
Push all that garlic through there that delicious press pork Place another tray on top of that way down and set it in the fridge chill 6 hours look at that I could take a slice and actually eat that coold cut like little C slices compact full of
Flavor and now ready for the oven hot oven 10 minutes look at those absolute Beauties and just look at the textures and that nice crispy top Rich Sumptuous full of flavor and absolutely delicious press belly of pork done