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Gordon Ramsay - Cookalong Live - 18th January 2008 avi FANTASTIC! torrent
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Gordon Ramsay: Cookalong Live
GRAB your pots, pans and parsley because Gordon Ramsay is inviting the entire nation to cook along with him live in the finale of The Big Food Fight.
The celebrity chef, known for Kitchen Nightmares and The F Word, will try and prove that anyone can prepare and dish-up a fab three-course meal in just ONE hour, and to prove his theory Gordon will be cooking along with self-confessed take-away addict and Radio One DJ Chris Moyles. Gordon will also be challenging celeb pals Alan Carr, Mica Paris and Max Beesley to take him on in the culinary stakes with their favourite recipes.
Gordon said: "This is yet another culinary challenge for me. It’s the first time ever that I’ve cooked live on TV so it’s really exciting. The most difficult thing in cooking is timing, but I’m going to be telling you what to do and when to do it, so it’ll be easy. Trust me, even if you hardly ever cook, you’ll be able to do this!"
All you have to do is buy the ingredients, get the utensils ready and follow Gordon live. The full ingredients and utensils lists can be found below.
Recipes (for details see below):
* Pan Roasted Scallops With Tomato Salsa
* Steak and Chips With A Rocket And Parmesan Salad
* Chocolate Mousse
* 200g cherry tomatoes
* Small bunch coriander
* Small bunch basil
* 1 lemon
* 120g rocket
* 4 x medium Desiree potatoes (approx 600g)
* 200ml full fat crème fraiche
* 250ml fresh double cream
* 1 x pack salted butter
* 1 x small block of Parmesan
* 12 king scallops, hand-dived if you can get them
* 4 x good quality Sirloin steaks approx 220-250g each, and approx 2.5 cm thick
* 1 x medium bottle olive oil
* 1 x medium bottle groundnut oil
* 3 x tablespoons white wine vinegar
* 60g pitted black olives (Kalamata if possible)
* Sea salt
* Black peppercorns
* Chilli flakes
* 20g icing sugar
* 2 x 32g bars of chocolate covered honeycomb (Crunchie for example)
* 150g dark chocolate (at least 70% cocoa)
* 2 tablespoons coffee liqueur (Tia Maria or Kahlua for example)
* 4 x table knives, forks, dessert spoons/teaspoons
* 4 x small starter plates
* 4 x large main course plates
* 4 x small bowls / ramekins / tumblers / espresso cups
* Clean cloth for wiping down between courses
* 2 x tea towels
* Kitchen roll
* Oven gloves
* Sharp knives - one large, one small
* Pepper mill
* Salt mill / pot of salt
* Large Saucepan
* Small saucepan
* 2 x Large Frying pans, preferably non-stick OR 2 x medium frying pans (but you’ll need to do some washing up between courses)
* Colander or sieve
* Large non-stick baking tray
* 2 x chopping boards
* 2 x large Pyrex glass bowls (one which sits tightly inside your large saucepan)
* Salad bowl
* 4 x large plates for resting food
* 4 x dessert spoons
* Wooden spoon
* Rolling pin
* Kitchen tongs
* Two large salad serving spoons
* Vegetable peeler
* Large whisk
* OPTIONAL: Hand-held electric whisk (not essential, but it will make things slightly easier)
Pan-roasted scallops with tomato and herb salsa recipe
1. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. Remove from the heat and set aside.
2. Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop. Add the coriander and basil to the salsa and stir to combine.
3. Roll the lemon on a chopping board to soften it and release the juices and then chop in half. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse.
4. Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper.
5. Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Continue adding the scallops clockwise working your way round 1, 2, 3, etc., until you get to 12 again. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking.
6. After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil.
7. To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.
Steak and chips with a rocket and parmesan salad recipe
1. To make the chips: preheat the oven to 220C/Gas 7.
2. Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges.
3. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan, off the heat, to allow the wedges to dry further. Add the groundnut oil, salt, pepper and chilli flakes and toss well to coat.
4. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking.
5. To cook the steak: place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot.
6. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of groundnut oil.
7. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren’t sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest.
8. Leave the medium/well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour.
9. While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss.
10. To serve, lay out four plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.
Chocolate mousse recipe
1. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
2. Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
3. Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.
AVI File Details
Filesize.....: 402 MB (or 411,676 KB or 421,556,224 bytes)
Runtime......: 00:49:06 (73,650 fr)
Video Codec..: XviD
Video Bitrate: 1015 kb/s
Audio Codec..: 0x0055(MP3) ID'd as MPEG-1 Layer 3
Audio Bitrate: 121 kb/s (60/ch, stereo) VBR LAME3.97
Frame Size...: 624x352 (1.77:1) [=39:22]