Pro Chef Reacts… To Gordon Ramsay's CHRISTMAS Beef Wellington!
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We are going to see how @gordonramsay makes his Christmas Beef Wellington! Is it better than the traditional version? HELP …
I hope you guys enjoy this video! If you make it let me know how it turned out!
I make beef Wellington…yes Ramsay’s version… but I use Dijon mustard and water chestnuts and prosciutto ham. Only problem I have is that I need to blend the duxelles more and need longer cling film and homemade puff pastry
Lamb
You lost me when you endorsed the old "Do as I say…" BS line…
Our Christmas tradition is to have pizza and watch Scarface on Christmas eve – very relaxed, lots of fun, and no stress, awesome! I think Christmas day we have like ham, green beans, mashed potatoes, the normal Thanksgiving type of meal without the turkey, but I can't remember for sure because I'm usually too drunk to notice. Christmas is cool.
we do a mix of European and Mexican dishes. Depending on how many people are going to be there we might do ham, turkey, and a beef roast. We've BBQed tri-tip once as I recall. As for mexican stuff just very boring Spanish Rice (my fam called it Sopa), Enchiladas, and a dark red chile with beef bits.
Fun video. Enjoyed watching.
Never heard of Beef Wellington until I saw this video! Looks delicious. For Christmas, we will sometimes have a ham, sometimes a turkey breast and other times lasagna. But, my favorite is turkey with mashed potatoes & gravy, green bean casserole & cheesy potatoes!
BTW, I took a break from Instagram. Will be back next year sometime with a more professional page geared forward my music life – recordings, videos, show announcements, etc.
Sometimes family does the traditional turkey and ham – but in the southern hemisphere all that hearty winter food in midsummer is a bit much. Personally I like salmon for christmas, and that's what I eat if it's jus me
Been living with my husband in Norway for 2 years now. This will be my third Christmas here. We typically have pinnekjøtt or ribbe. Pinnekjøtt (stick meat) is lamb ribs. At first I wasn't sold on the flavor of this because of it being either smoked or brined, but it just has one of those flavors that is memorable around this time of year. Ribbe which is basically just pork belly with all of the fat intact. That is usually cooked in the oven atop something, fat side up so that the juices run down and it becomes crispy. It reminded me of porcetta but Norwegians here typically don't use a lot of seasonings. Salt and pepper is used on the fat.
I’d love to cook this when I get the chance. When I was younger my Mum would cook a ham and tongue for cold cuts and a turkey, capon or goose on Christmas Day depending on the numbers coming. I really miss her home pressed tongue, well worth the time cooking; peeling and pressing. Her ham took a few days to cook too but was sublime. Grandma made our Christmas pudding months ahead and baked a silver sixpence in it. Dad would whip up a sweet white sauce to go with it as well as home made brandy butter. There’d be an iced fruit cake made in October to be fed over a few weeks, eaten with cheese. Paper chains for decorating the house too. Nowadays I only cook for a few and cater for food intolerances and vegetarians. It’s a challenge I love. But they don’t want fruit cake and the pudding is bought 😟🙄 This year it’s a turkey crown, a nut roast and a lot of veggies. Perhaps I’ll get to do a beef wellington next year 😉
I've made pulled pork and roasted a pork belly for the last few years. My family's specialty is ohn no khauk shwe which we have on special occasions, including Christmas. If you don't make it to lunch on time, you miss out.
It's way too pink in the middle for me..I want my meat to be absolutely dead
In Estonia we usually eat blood sausages at Christmas and sometimes also some sort of ham.
imagane on his funeral they will serve beef wellington as he said its gonna be his last coocked dish
We don’t do Wellington but we do beef tenderloin with a beautiful au jus!
Making this tonight to celebrate my son’s return. Lots of helpful comments which made prep MUCH easier. Thanks as always for the extra instructions!!! Gordon is always in such a rush lol
Hi James, first we have a fish soup made out of fish organs and bones which is probably my most favorite out of the Christmas menu, then we have the main dish which traditionally is breaded and fried carp fillet (i dont love it bc carp tends to taste rather muddy and has a lot of bones) then a very classic potato salad which is a little bit different in each family. enjoy your holidays and best regards from Czechia
He has special non-stick equipment where you can use metal on it without destroying it, that’s why he didn’t hesitate to use a spoon on it
I typically make Prime rib for Christmas (Either Christmas or the New Year meal). Many thanks for the video. I enjoy the overlay of your commentary. Telling people what to do is one thing, the addition of the "Why" is completely critical to me.
Big sirloin joint in this house. On or off the bone — either is good. The joint needs to be big enough that I'm eating cold roast beef for the rest of the week.
Turkey is terrible. I wouldn't eat it if you paid me. Awful dry tasteless bird.
Roasted chestnuts are my favourite thing at christmas markets. Sadly, I haven't been able to find them where I live now. But here we have cured reindeer meats instead, which is also nice
Chef James could you react to ''Can I Cook Paella Like a SPANISH CHEF?'' by Alex.
I love red wine braised short ribs with creamy polenta.
I make a standing rib roast every year. Usually for my family I have to go four or five ribs worth!
In my family on Christmas we have capon. Juicy and tender 😉
Hey chef James, can you review Alvin zhou's 72 hour beef Wellington?
It's a great video to watch
I'm really impressed! When I made duxelle in the late 80s we used parsley and mushrooms almost 50/50. Maybe that was just my head-chef's take on it, but it tasted great.
can you use a liver pate instead of duxelle mushrooms to save some time?
Absolutely love these videos, they’re like the exact opposite of pretentious. Super humble, insightful, a grade-a example of what a react channel should be.
My father always made pastries where a ~3cm deep tray was filled with little "boats" of puff pastry. The boats were then filled with spiced minced lamb + onion mix, and then completely drowned in vegetable stock and baked. During baking they would be removed from the oven several times to top up the vegetable stock. I think the recipe for these was in one of Charmaine Solomon's books. Quite amazing. My mother would prepare corned beef tongues that were then pressed overnight in a round shape, sliced and eaten cold in sandwiches (we're in Australia so cold food in December is good!)
Would like to hear your thoughts on Alex latest video, "Can I Cook Paella Like a SPANISH CHEF ?" if you're looking for videos to check out.
I usually have dolmas for holidays. The whole family gets together and makes them.