Pro Chef Reacts... To Gordon Ramsay's CHRISTMAS Beef Wellington!

Рет қаралды 625,283

Жыл бұрын

We are going to see how ‪@gordonramsay‬ makes his Christmas Beef Wellington! Is it better than the traditional version?
🙏 HELP SUPPORT MY CHANNEL
👉 Single Donations: paypal.me/chefmakinson
👉KZfaq Memberships: / @chefjamesmakinson
👉Become a Patreon: / chefjamesmakinson
📱FOLLOW US ON:📱
▶ Facebook: / explorebcn
▶ Instagram: / chef_jamesmakinson
▶ Twitter: / explorebcn
My Cooking Course: james-makinson-s-school.teach...
‪@gordonramsay‬ Video: • CHRISTMAS RECIPE: Chri...
🛒MY KITCHEN EQUIPMENT:🛒
KNIVES
▶WÜSTHOF Knife Set: amzn.to/3IS94TD
▶Paring Knives: (can never have too many!) amzn.to/2S5y6Ia
▶MIYABI 5000 MCD SANTOKU: amzn.to/499sbmM
▶MASAMOTO KS 240mm Gyuto: amzn.to/3VAPyCq
STONES
▶Shapton Whetstones 1k 5k 12k: amzn.to/3VCFSYf
▶KING Whetstone Set 1000/6000 Grit: amzn.to/3VBAa99
POT AND PANS
▶STAUB Cast Iron 5-qt Cocotte: amzn.to/4ah0KJ1
▶STAUB Braiser 28cm: amzn.to/3vmso8r
▶T-fal Nonstick Pan set: amzn.to/4cxs0Vc
▶HexClad Hybrid Wok 12-Inch: amzn.to/3TRRaqa
▶HexClad Frying Pan 12-Inch: amzn.to/4cxS8PQ
▶Paella Pan!: amzn.to/2UQWT3s
OTHERS
▶Le Repertoire De La Cuisine in English: amzn.to/44fh7Tv
▶BlackBoard Plate: (Pizarra): amzn.to/3dAi3JS
▶John Boos Maple Cutting Board: amzn.to/4cyMnkU
▶Pepper mil: amzn.to/3JKpSMb
▶Microplane Fine Grater: amzn.to/3FQOwcN
▶Flim for wrapping food: amzn.to/42ztQjv
🎥CAMERA EQUIPMENT 🎥
CAMERAS
▶GH5 Panasonic: amzn.to/3IU4g03
▶Sony Alpha 6700: amzn.to/3PHcg8m
▶Sony NPFZ100 Z Rechargeable Battery: amzn.to/3PHy9Ep
LENS
▶Sigma 18-50mm F2.8: amzn.to/3PFiSE4
▶Sigma 16mm F1.4: amzn.to/43AjzEA
▶PolarPro 67mm Peter McKinnon Variable ND Filter: amzn.to/3PESPgo
▶Gobe 67mm UV Lens Filter: amzn.to/3TSfkkv
▶Gobe 55mm UV Lens Filter: amzn.to/3TSrqKs
MICROPHONES
▶RODE Wireless PRO Microphone System: amzn.to/3xewNdZ
▶Rode Pro+ Shotgun Mic: amzn.to/3xf94ug
OTHER
▶NEEWER Camera Tripod Monopod: amzn.to/3xf9b9a
▶Elgato Key Light 2800 lumens: amzn.to/4ac2svi
▶SanDisk 128GB SD Card: amzn.to/3TzrPAc
---------------------------------------------------------------------------
DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, I will receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

Пікірлер: 1 700

@ChefJamesMakinson Жыл бұрын

I hope you guys enjoy this video! If you make it let me know how it turned out!

@varoneantonio633 Жыл бұрын

dont you think it s too bloody or/and not been solified?

@ChefJamesMakinson Жыл бұрын

@@varoneantonio633 I prefer my steak medium to medium rare if you want it more well done then you just have to cook it longer

@varoneantonio633 Жыл бұрын

@@ChefJamesMakinson ok but i was saying that in the video of gordom ramsey the preparation was floppy ( sorry for my bad english)

@hannahpumpkins4359 Жыл бұрын

I used to live in the Florida Keys, and being on an island, we would have huge amounts of sushi of every kind you can imagine, scallops, pink shrimp, red shrimp, lobster, many kinds of cooked fish, a salad with hearts of palm, tropical fruits, plenty of rum, and usually breadfruit... Mmmm! I miss that!

@southwest7977 Жыл бұрын

I’ve had Wellington but I don’t get the love. Maybe it’s my Neanderthal taste buds

@sargehawk64 Жыл бұрын

Hey James love the videos! I worked at Hell's Kitchen in Las Vegas for three years and have prepared and cooked literally tens of thousands of Wellingtons as well as other stuff. For the duxelle we cooked it in red and white wine then blended it smooth and cooked off the extra moisture, it gives the duxelle so much flavor! It took like 12 hours to make. Also the red wine demi glace we made for the welly was the best! It took 3 days to make but absolutely worth it! Easily the best demi I've ever had by far. Keep it up with the videos I love the breakdowns they're very informative

@ChefJamesMakinson Жыл бұрын

Thank you so much! that does sounds very nice! haha yeah it can take a long time to make this!

@80Jay71 Жыл бұрын

I'd really like a quick rundown of the demiglace!

@sargehawk64 Жыл бұрын

@@80Jay71 so we would start with the beef stock by roasting bones and adding a little tomato paste and mire poix. Then after that is done we would take red wine with a little sugar and reduce until syrup and add it to the reducing stock. Then all of it gets reduced down until its thick and syrupy. You'll know you made it right when its black and shiny. SUPER delicious!

@80Jay71 Жыл бұрын

@@sargehawk64 thank You! About the same as I'm used to apart from the sugar. (I add Madeira or port for sweetness)

@kfl611 Жыл бұрын

Now you made me hungry - I mean HANGRY!!!!!!!!!!!!!!!! gggggggggggrrrrrrrrrrrrrrrrrrrrr

@farmalltomf Жыл бұрын

I made this as Gordon explained it. I was amazed at how good it turned out. However, I should note that it took me half the day, as I was painstakingly careful throughout the whole process. While not picture perfect as in the video, it was VERY respectable for a first time. Nice narration of tips throughout! Well done James!

@ChefJamesMakinson Жыл бұрын

Thank you! I'm sure it did, it is a long process

@marcpower4167 Жыл бұрын

That was like the one time I made it for my parents (which I alluded to in my other comment), I also made won ton soup (from scratch) and a cheesecake. I was in the kitchen all day, it was exhausting.

@Dazzwidd Жыл бұрын

You do it again and it'll be faster hehe

@paulpach Жыл бұрын

As Ramsy demonstrates in his video, you needed about 6 shots of espresso, an urgency to go to the bathroom, and a few lines of cocaine before you started cooking.

@farmalltomf Жыл бұрын

@@paulpach isn't that how all great chefs operate?!?!?! 😎😁

@BlazePentsky Жыл бұрын

My grandfather was born in France, grandmother Switzerland, and my dad was born in Germany. I have no clue where the origins of this recipe came from at all haha, but I love what we do in my family. We do a *pork* wellington! A nice pork tenderloin trimmed, slits cut into the meat to poke garlic pieces deep into the meat (we cut them into little slivs), and seasoned. After half-cooking, we used a pie crust to roll the tenderloin in. Nowadays, I modified the recipe and use procuitto to protect the dough from getting soggy from the pork's juices, and I converted to using garlic powder more often since my mom's place usually doesn't have bulbs. (I make it at her house during the holidays). It comes out and tastes absolutely phenominal to me. The pie crust is well... crusty, while also having a bit of buttery sweetness to it, while the salty procuitto pairs so well with the pork. It literally sends me to heaven every time I make it. We pair it with mashed potatoes and a homemade salad with a homeade mix of dijon mustard, olive oil, and vinegar for dressing. I literally cannot find a meal that makes me happier than this. Family history, familiar taste, and your taste buds just go crazy!

@Hushoo Жыл бұрын

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.

@ChefJamesMakinson Жыл бұрын

Glad you like them! Thank you!

@sine-nomine Жыл бұрын

One of the most common Christmas Eve menus in Denmark is pork loin roast (with the fatty side roasted into pork rind) and roast duck. Gravy, diced red cabbage and potatoes three ways - peeled and boiled, peeled and caramelized in sugar on a frying pan and finally regular store bought chips/crisps (not french fries) used to scoop up gravy.

@ChefJamesMakinson Жыл бұрын

Sounds very good!

@RobRuckus65 7 ай бұрын

My favorite part about this video is seeing the look in your eyes and the slight emotional changes when you see Chef Ramsey do something that you really agree with. Im not a professional chef but I have done catering and I have cooked competitively mostly smoked/grilled foods and I get it you see someone do it the right way and you feel this happiness/ satisfaction.

@deaconmikepray9793 10 ай бұрын

We usually host Thanksgiving here in the US. Turkey is the protein of choice. I usually brine them in a simple solution of water, salt and brown sugar the night before I cook them. I have also added a sage based seasoning in the past. For cooking, an herbed butter under the skin does the trick and is cooked to 165 Fahrenheit. Christmas is usually a hodgepodge of pot luck. Works out ok but ends up with everyone bringing something of their own design. This looks delicious and I will need to do this for the immediate family!

@ChefJamesMakinson 10 ай бұрын

😉

@FocD Жыл бұрын

A typical Swedish Christmas dinner for me anyway is a combination of the following: pickled herring of different kinds, egg halves with shrimp salad on top, "pickled" salmon, Christmas ham, meatballs, sausages, potatoes, ribs, beetroot salad and more. Then after dinner typically would be Christmas porridge with cinnamon and milk.

@bryanabbott6169 Жыл бұрын

My grandmother used to host large Christmas dinners with our extended family (cousins, family friends, etc.). We usually had a large turkey (or two depending on the size, and how many are able to visit), a large ham (with candied cherries pinned in the centre of the the pineapple slices with toothpicks, she used the pineapple juice to baste it), and sometimes a beef roast. Having a wider selection of meat made it easier, considering we had a lot of people over with differing tastes in food, and it allowed for mix and matching.

@timothy4664 Жыл бұрын

I made beef wellington last weekend for my anniversary. It's my wife's favorite dish. My college roomate lives near a mushroom farm in Connecticut. He is trained as well and picked up fresh mushrooms for me. The duxelles was amazing. Totally made the dish so much better.

@KallMeKG Жыл бұрын

Where in CT is this mushroom farm? I’m in central CT and looking to make this for the first time and would love some fresh mushrooms.

@marksimpson2321 Жыл бұрын

I have never eaten or made Beef Wellington but this commentary adds to Ramsey's clip in a respectful, constructive, friendly and helpful way. Thank you! Happy Holidays!

@ChefJamesMakinson Жыл бұрын

Happy new year!

@HoMiNGHeaD Жыл бұрын

A close friend of mine made beef wellington last christmas, it looked very close to ramsay's, and it tasted impeccably. absolute treat. he is a home cook btw. and done it for the first time aswell.

@Annomander Жыл бұрын

We here in the Netherlands like to do something called gourmetten with the family, which is a bit like raclette. Everybody gets a little pan and there is a heating element in the center of the table and people can put whatever they want to eat in their little pan and then cook it themselves.

@ChefJamesMakinson Жыл бұрын

sounds very tasty!

@rhysjackson2597 Жыл бұрын

That reminds me of the Bulgarian sach, not a Christmas dish but whatever meats and veg are fresh on the day and served tableside sizzling. It's a beauty as yours sounds.

@TrappedinSLC Жыл бұрын

Oh! I forgot we've done raclette for Christmas dinner, too. My fiancé grew up visiting Switzerland in the winter so raclette is a required element sometime once it gets cold. :)

@WaechterDerNacht Жыл бұрын

Swiss guy here: Raclette is great all year round ;-)

@Ztormrageheero Жыл бұрын

Japan do that with bits of beef too. Forget the name, but it is very fun at restaurants

@truthteller6701 8 ай бұрын

Make this every Christmas and have followed Ramsay's recipe & methods. We made a couple of changes. Parma Ham is much too salty and flimsy; so we use baked Virginia Ham thin sliced from the Deli. Store Bought Puff Pastry is very thin, cracks and falls apart and leaks while cooking and slicing. It is also made with vegetable oil, not butter which is essential to create the texture. We use Craig Claiborne's puff pastry recipe. Dufour Puff Pastry gets high ratings but we have not tried it yet as it is not sold in our area and has to be ordered from the manufacturer and shipped. It is served with a Maderia Sauce. We buy the entire tenderloin and have the Butcher double grind the chain into hamburger, cut several filet mignons; and cut a Chateaubriand from the butt end. This offsets the expense of the cut.

@xi0 Жыл бұрын

I've made wellington using this recipe every year for Christmas for some time now. The first few times it was a bit rough but it's a bit less daunting as you get more experience each year. The wrapping is definitely the most headache-inducing part. Everything else is kind of a cakewalk by comparison. In any case the flavors are just incredible and definitely worth the labor, even if you're not a pro and it's far from perfect.

@fetomy Жыл бұрын

i made this only once as itscrazy expensive, i’m an amateur and doesn’t like that i’m less in control of it cooking perfectly… having said that, i carefully followed this recipe and boy… i’m sure if there’s a heaven this is served there. i probably got lucky as it turned out perfectly cooked and it was seriously the most amazing thing i’ve ever tasted.

@SwiddyDiddy Жыл бұрын

I made this for Christmas for my family 4 years ago for the first time. Following this exact video to a T. It was phenomenal, and my family loved it so much I’ve made it every year since on Christmas, and on my mothers birthday. I’ll be making it again this Sunday! My one suggestion to anyone in the US who is going to try to make this, his baking instructions are in Celsius! It didn’t even cross my mind when I first made it and I had to put it back in the oven multiple times before I figured it out. Look up the conversions for Celsius to Fahrenheit and use that instead. Would highly recommend!

@user-lv7ph7hs7l Жыл бұрын

Hehehe. Always do a reality check, convert it to the system you are familiar with and think for a second if that sounds plausible. Fahrenheit on US recipes got me once or twice but usually it's way too hot and you figure it out since most EU ovens go to max 250C and 90% of stuff is baked at 180-220C.

@GrumpyOldFart2 Жыл бұрын

Lol. THANK you! I was thinking, 200°? That seems a bit low.

@thejunglekitchen Жыл бұрын

I love this. I almost died laughing about your English Mustard story- My husband (who is from the US) did basically the same thing the first time we went to see my family in the UK. Hysterical. Great cling film tips (from you, not from Gordon) and thank you so much for mentioning the temperature of the room when it comes to the pastry! As someone who currently lives in the tropics, I cannot tell you how frustrated I get by recipes that include the phrase "leave at room temperature"! After many disasters- I usually refrigerate everything including my cutting board and utensils, before working with any dough, especially puff pastry.

@ChefJamesMakinson Жыл бұрын

I know what you mean, here in the summer it can be hard to make a meringue pie. butter eggs and dairy are so much easier to work with in the north! haha 😂

@angelachouinard4581 6 ай бұрын

Various relatives on mom's side retired to Florida and suddenly couldn't make piecrust much less puff pastry. I laughed, but I showed them. Dad's side is French. Granma taught me about keeping things cold.

@ieltswithben Жыл бұрын

I'm British living in Chile. I have made this several times for my Chilean wife's friends and family and everyone has loved it. They appreciate good meat in South America.

@trailguy Жыл бұрын

I made a wellington last summer with an old friend. We both love our beef R-MR, so I watched it closely. It was difficult because the pastry insulated the meat and caused it to take longer than the expected cooking time, just to get to 105, then it got to 130 very quickly, I didn’t expect that, even though it makes sense in hindsight. I’ve watched several videos on Wellington making and this has never been addressed.

@s2k442 Жыл бұрын

Yep same here. If I had followed the temp and baking time it would have been rare. Maybe mine was thicker but I used a thermometer and it came out perfect

@afelias Жыл бұрын

For Christmas we tend to order lechon (baboy). I dunno if it's common in the Philippines, but in the part of Davao that my dad's from lechon tends to be the go-to celebration center dish. Our family orders pritchon (some servings of lechon with a mini-pita-wrap and sauces) and combines it with stuff. Another Filipino celebration food is pasta or noodles (especially for birthdays and New Year) because long noodles, long life.

@byteme9718 Жыл бұрын

It's bad news being a pig in the Philippines, especially during celebrations.

@cygnuspmc Жыл бұрын

we had a Beef Wellington for New Years - my wife killed it - we skipped the mustard brush, used a mix of duck and pork livers and truffle mousse - kind of like a rillette, instead of mushrooms (which she normally uses), adjusting the salt to account for the prosciutto and mousse saltiness - she also went the extra mile to make sure everything was cool going into the oven to ensure the bottom didn't get soggy. It came out beautiful with a cool red center, just between medium rare and rare. We also had a langoustine macaroni and cheese and for veg it was young asparagus. For those at the table that didn't like the mousse flavor, we did simple bacon wrapped filets with another smaller tenderloin. 2018 Sangiovese to pair. Lovely meal, and the langoustine mac and cheese is absolutely killer with anyone that doesn't eat red meat. Recommend trying it out if you haven't already.

@keithspencer4554 Жыл бұрын

This is my go-to Beef Wellington recipe. I’ve done this 3 or 4 times now and one was a less good (duxelle too wet) and it’s awesome. A real crowd pleaser. I’m no pro but when I’ve looked at other versions they’ve never worked as well. I’ve got good consistency out of this one. I do it at Christmas all the time now and it’s great because I can prepare it the night before. For an amateur like me this is easily, in my view, the best beef Wellington recipe out there. Thanks for the video and some of the little tips.

@ilovemangobingsu Жыл бұрын

Gordon made a cooking demo of Wellington in Master Chef US before but I think he used Dijon mustard there. Gordon's Wellington is actually popular because it's one of his best recipes. But here in the Philippines, we usually prepare ham or hamon de bola and we pair it with cheese or keso de bola. Another popular dish that we serve during christmas dinner is Lechon or roasted pig. It's refreshing to watch something like this. Something for the holidays. Thanks for the informative reaction video. I enjoyed watching it. 🥰

@cortneywonder639 Жыл бұрын

I followed the recipe last year for a dinner party with friends. I'm no chef and this was the first time I ever made it. Mine took longer to bake because my cut of beef was about twice as large as the one shown in the video, so we ate a little later than I would have liked. But the beef wellington turn out great and everyone really enjoyed it. I'm going to try to make it again, but this time using a similar size cut of tenderloin.

@gennarojrdinapoli3399 Жыл бұрын

We in Naples are used to having a fish dinner on 24 December in which pilastri are octopus salad, vermicelli with clams, cauliflower 'reinforcement' salad, fried cod and fried capitone. For Christmas lunch, on the other hand, we prepare a meat broth, at my house it has always been a mixture of chicken and beef, with which to prepare a bitter herb soup with lard: borage, chicory and escarole. Less traditional is the alternative for 'the children': tortellini in broth, which has little to do with Naples. The boiled meat is then served with a side of boiled escarole and seasoned with garlic, oil, sultanas and pine nuts. Plus the cauliflower-based reinforcement salad, which will be repeated until New Year's Eve.

@FranciscoVelez31 Жыл бұрын

Puerto Rican here. Christmas here means roasted lechón, rice with pigeon peas (arroz con gandules), potato salad, pasteles (kind of a Puerto Rican tamal made with a green banana mezcla rather than corn), and morcilla (which here is traditionally made with rice and the pig’s blood, encased in the pig’s VERY WELL WASHED intestines. Absolutely delicious. To wash it down, coquito (Puerto Rican version of eggnog) and pitorro (Puerto Rican moonshine) No calorie counting during Christmas down here.

@joshrathbun1616 Жыл бұрын

I love how detailed you are and really try to help teach the community rather than just react.

@TheThadel Жыл бұрын

I really enjoy your videos. I love to see different views and aspects to cooking from professionals and amateurs alike. You have a very calm, critical but yet empathetic approach which I like. In Finland, where I'm from, people enjoy Christmas Ham traditionally coated with mustard and cloves. It is served with a sauce made with pork fat from the ham and with side of many traditional sweet casseroles made from rutabaga, carrots, potatoes and nowadays sometimes sweet potatoes. Cold smoked fish and Grav-fish (salmon or types of white fish) are also served.

@ChefJamesMakinson Жыл бұрын

Thank you! I would love to visit Finland one day!

@duxd1452 Жыл бұрын

We always eat hachée during Christmas dinners, a Dutch beef and onion stew, served with potatoes and red cabbage. It's a typical Dutch dish, although it's not usually associated with Christmas. That's just a family tradition commemorating our grandmother who used to make it for us during special occasions.

@ChefJamesMakinson Жыл бұрын

Interesting!

@catarina7 Жыл бұрын

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.

@devilpudding8613 Жыл бұрын

I loved that Video! Since my grandmas passing we didnt go to her house for christmas dinners anymore, and as i started to love cooking at home i got into my grannys shoes and invited my family for dinner. This year it will be the 3rd year i am making this recipe (with some changes i prefered haha) and it turned out to be amazing! I loved the chestnuts and i used chanterelles and kräuterseitlinge (whats that in english, i dont know) as they are availeable around this time in germany

@ChefJamesMakinson Жыл бұрын

I'm sorry for your loss, I lost my father last year. They are King trumpet mushrooms! :)

@Richard482 Жыл бұрын

I'm sure your grandma would be proud.

@aragmarverilian8238 Жыл бұрын

Uncle Gordon knows his stuff :3 I'd love to see a traditional Spanish Christmas dish btw!

@ChefJamesMakinson Жыл бұрын

they have a lot for Christmas here!

@mightymax2984 Жыл бұрын

@@ChefJamesMakinson fes una bona escudella home!

@MrLivebynight Жыл бұрын

@@ChefJamesMakinson You can say that again... Kind of glad we're doing christmas as my place this year, as the sheer amount of shellfish at my in-laws can be a bit much!

@leeprice133 Жыл бұрын

@@MrLivebynight my in-laws are also Spanish (Galicia) and I absolutely agree with you there! I love shellfish, but I don't think I've ever seen so many cooked mussels in one place as when I visit 😂

@Belnick6666 Жыл бұрын

Here we have "Christmas Table" which vary from home to home, but most people have "Christmas ham", prince sausage, meatballs and pickled herring in different flavors, like onion, mustard and matjes. Boiled eggs cut in half is also very common and ofc Christmas bread, which vary from home to home. Mustards is also essential, both coarse mustard and normal. In our house we also have ribs, but it is essentially a big smörgåsbord where we pick what we want to eat

@Gawanji 7 ай бұрын

This year is the second time I made this Gordon version of Beef Wellington - I didn’t include the chestnuts but it still came out incredible! 2.25lb beef Wellington coming on around $95 for everything - took 2 young men (my son and his friend - since I’m vegan) to polish it off! lol! I love making this and seeing those who eat it just go nuts over it!

@SpringN282 Жыл бұрын

2 great chefs in 1 video! Couldn’t ask for anything better! Keep up the great content!

@ChefJamesMakinson Жыл бұрын

thank you!

@DrFrige Жыл бұрын

Been about a week since I found your videos and I keep going from one to another to another. I worked in the restaurant industry and I have to say you are VERY fair when you critique and your "tips" you interject are spot on as well. Keep up the great work!

@ChefJamesMakinson Жыл бұрын

Thank you so much!

@timnoskill 4 ай бұрын

I love the childlike joy on your face as you react to the video. Your passion for cooking is clear in your appreciation for Gordon’s skill

@deerhunter7966 4 ай бұрын

TX resident here. For Thanksgiving, we make Turkey and ham (depending on guest count). For Christmas, either a prime rib or ham. New years, Carnitas or Al Pastor tacos. July 4th, traditional American burgers and hot dogs (homemade), or beef and chicken fajita tacos.

@jonathanbowen3640 Жыл бұрын

I had Ramseys beef wellington last weekend at one of his restaurants. It's good. A lot lighter and softer than expected. As expected the beef was perfectly cooked. Nice mushroom flavour and the Jus was great. Overall very nice. Like high end comfort food. Recommended. It did lack pepper however I did notice that.

@pilates68 Жыл бұрын

My late mother always cooked roast goose . Absolutely amazing Christmas dinner !!! She served counter point to the thanksgiving meal with apple sauce replacing cranberry and long grain and wild rice replacing mashed potatoes. Additionally sliced apple was added to the stuffing which was not added at thanksgiving. She would save empty coffee cans (they were metal back then) months in advance for the goose fat ( she did two at a time) . Not as much meat yields as turkey so two geese were necessary for the number of guests. The dark meat of water fowl marries so well with the sweetness of apple. Her Irish family recipe also called for a unique rye bread stuffing with sausage and sage and all the rest, but she added apple at Christmas. Roast goose with apple sauce and roast turkey with cranberry sauce. Sublime deliciousness !!! Amazing memories!!!

@karieltheone Жыл бұрын

Normally for Christmas I cook "pollo al champinion". I sear chicken breast in a cast iron skillet, then a put them in a dutch oven and cook them in heavy whipping cream with champinion mushrooms, small squares of cooked ham, garlic, and onion. Boil it for like an hour until the chicken is super tender. Serve it with a side of Noisette potatoes and spinach salad. For dessert i do what we call "Don Pedro" which is basically vanilla ice cream with a splash of scotch whiskey with Chantilly cream on top, to sprinkled with chopped nuts. And yes, I tried the Beef Wellington following Ramsey's video, it turn out great. That dish is one of those that looks super intimidating but if you prepare and plan for it is pretty easy.

@_bats_ Жыл бұрын

Last year I watched this exact video and seriously considered doing it for my Christmas dinner with friends, but was honestly a bit intimidated by it so decided not to go for the attempt. Instead, I roasted a leg of lamb with garlic and rosemary (and made a delicious lamb gravy from the drippings), served with herby twice-roasted potatoes (actually following a Jamie Oliver recipe that turned out extremely well), a decadent baked mac-and-cheese with gruyere, vintage white cheddar, and gouda, and a nice salad. This was the first-ever Christmas dinner for my friends and I think it was a success!

@craig8197 Жыл бұрын

I say give it a shot. Beef Wellington doesn't have to be perfect. Tenderloin is very forgiving and store bought puff pastry is still very good. The flavors are amazing. I've made it a half dozen times. Even the less awesome ones still tasted amazing.

@_bats_ Жыл бұрын

@@craig8197 that's encouraging, thanks!

@benf6822 Жыл бұрын

We're a meat free household but I take these classic recipes and adjust them so that they're suitable. For something like this I would make a lentil roast and hit it with beetroot to get that irony flavour but all the other steps can be followed pretty much spot on.

@Switzerleando 11 күн бұрын

I've lived in several countries across Europe and I'm from Venezuela, so at X-mas time I usually cook a mix and match of traditional dishes from these places, my irish bf loves also Venezuelan christmas food so it's easy to please the crowd. Something that never can't be missing is Pan de Jamón (it's a pastry with ham filling and raisins/olives) and my bf cooks a ham, and if I have friends closed by we will gather to make hallacas (it's like a tamal with a wrapping of plantain leaves, very laborious), and depending on the mood we sometimes make: viennese goulash, coq au vin, onion soup, turkey or even just fondue, not all at the same time of course. Mind you for us x-mas time it's around two weeks of eating and eating every day.

@paulhofman 6 ай бұрын

Just a few comments on Ramsay's way of making this: 1. the crepe/pancake as an extra layer is omitted by Ramsay but it is actually very useful as a cement between the parma ham and the pastry, especially for an amateur cook. If omitted, the pastry easily detaches from the rest. 2. the typical width of the cling film that you buy in the supermarkt is too narrow, so it I would advise buying wider cling film for this recipe, for otherwise it becomes quite a struggle to squeeze it in

@H4nsWurst666 Жыл бұрын

I made this for last years christmas with some pommes duchesse, root vegetables and a nice sauce. It was really good and everybody loved it! It may be a little challenging but if you stick to the recipe you, will do fine.

@patricknez7258 Жыл бұрын

I feel that about the film. Never made Wellington but I've wrapped a million things. The large wrap that one would see in a restaurant is so much easier to use imo, the large box that it's in adds good weight and stability I think. I could nail the wrap every time w the large ones, but the ones at home I struggle with 😅

@ChefJamesMakinson Жыл бұрын

I have never seen anyone here in use it in the box, they always take it out! haha

@patricknez7258 Жыл бұрын

😂😅

@MidoriMushrooms Жыл бұрын

tradition in my family is that my mother makes devilled eggs (she's taught me how to do it as well so sometimes I do it or I help her), and the morning-of, my grandmother and I slice sharp cheddar while my mother peels potatoes or 2 of us peel potatoes and 1 person slices sharp cheddar, and we make scalloped potatoes with alternating potato and cheese slice layers. We also typically just order shrimp because nobody knows how to cook seafood and we're afraid of poisoning the guests. Sometimes people bring cookies they baked but usually we also order cheesecake. Whether or not we eat ham is a toss-up, depends on how expensive it is that year and who's coming. It hasn't been worth it since my grandpappy passed away... Anyway aside from devilled eggs and potatoes I guess we mostly just buy food or we'll order raw vegetables and french onion dip because everyone likes that haha.

@peterdecker1247 Жыл бұрын

Every Christmas morning, my family eats French Omelets. The egg is thinned with milk, and only a thin layer is fried - like a crepe. While the thin egg cooks, we add cheese first to get it melting, then diced onions, mushrooms, ham, sausage, peppers, green onions, etc. All toppings are pre-cooked, since they won't have time or enough heat to cook in the omelets. These are incredibly delicious, much better than the thick egg omelets made in the typical US diner.

@oldcat7 Жыл бұрын

The past few years for Christmas I've made a sausage and apple stuffing. Extremely easy and one hundred times better than any boxed stuffing you can find.

@ivanelieff6816 Жыл бұрын

This year will be four years in a row I’ve been making Gordon’s Wellington on Boxing day, and my first three turned out pretty darn close to the video. The first year I had a bit of a cling wrap disaster with a slightly-too-wide-for-the-wrap cut and a pocket of duxelles on one end, despite the layers looking great once you found the meat. I make his turkey recipe with the herb butter and lemon for turkey holidays, which is also pretty easy to nail every time if you pay attention to the technique… even full of Jamie Oliver’s mulled wine!

@AncientWandering Жыл бұрын

This year was Grapefruit Chicken. Whole Chicken set overnight in a gallon Ziplock baggie with two cans of Steigl Grapefruit Radler, garlic, paprika, bay leaf and black pepper. Spatchcock and roast at 350 Fahrenheit. Reduce the marinade and drippings and use as a glaze and sauce. I usually use the Lemon Radler but couldn't find it this year. It was a great substitution.

@kuantize Жыл бұрын

For those of us in Spain. Be careful if you use jamón serrano or jamón de pais. It is much more saltier than parma ham so you will need to adjust your seasoning of the meat and duxelle accordingly otherwise everything will have too much salt.

@andyfreeman7057 Жыл бұрын

I've been told to preheat the baking tray before baking the Wellington, that way you don't get a soggy bottom. It still looked amazing though

@R0bV3r Жыл бұрын

I'm no chef, but made BWs multiple times. Getting the bottom right is the most difficult part of the whole process. This is a great tip for getting it right!

@amanacatandhisdog8836 Жыл бұрын

He really did a great job chef Ramsey and you did a great job reacting and commenting.

@mwilson5449 Жыл бұрын

When I was a kid, we always had someone who'd have to work through Christmas, so we did the celebratory dinner early. Turkey, dark and light cuts, pommes fondant, cranberry sauce, and boiled veg. Then on Christmas Day, we'd have Chinese takeaway. Nowadays I pull out my wok and make some Chinese cuisine, because weirdly that's what Christmas food feels like to me. Usually a chicken dish, a chow mein, and a stir-fried veg dish.

@Nirahfell Жыл бұрын

It's become a tradition in my family to have a slight variation (using wild mushrooms and no chestnuts) of this recipe for Christmas Eve dinner. My brother makes it and we usually have a lot more than needed for four people, but not much makes it to the next day 😁 (it also tastes lovely cold the next day, btw)

@JohnSmith-wh2ob Жыл бұрын

My family always does thanksgiving with a turkey ranging anywhere from 30-37 pound every year and we only have 5-6 people never hurts to make more than needed 😂

@PaddyJoeCooking Жыл бұрын

My mouth is watering, excellent reaction once again Chef!!!!

@anniebeez Жыл бұрын

I made this a couple years ago and it came out brilliantly I also pared it with the red wine demi glace, which personally I did not enjoy but my girlfriend certainly did haha. I don't really like wine so not a surprise. My only gripe is how expensive beef is currently. Also my biggest tip to make it is holy crap make sure your duxelle has cooked out all of it's moisture it is COMPLETELY pivotal to the success of the dish. You can always tell when the duxelle is done cooking because the sound of it in the pan will change! Instead of sounding like it is boiling it will start to sound like it is frying once you hear that sound personally I cook it for another minute it adds a nice flavor and take it off and lay it flat.

@qwerfa Жыл бұрын

I made the recipe a couple of years ago, and it turned really well. The impression I got of it was that it wasn't actually that hard to get good results as long as you're preparing it with care. Also, both you and Ramsay emphasized it : Cook the moisture out of the duxelle. I was worried mine would be too dry and I ended up making the inside of the puff pastry a bit soggy by not cooking the duxelle long enough. This being said, I also prepared it the night before and it was still delicious, so It's actually a good recipe in my opinion if you don't want to cook too much on Christmas day, as the only thing you really need to do is put it in the oven. As for our traditional Christmas dinner, my father's side of the family is very much "turkey or bust", but on my mother's side we tend to vary a bit. Common ones include a empanadas with lots of small side dishes, Ham, veal blanquette, or a rack of lamb.

@ChefJamesMakinson Жыл бұрын

Yeah it can make it very soggy if you don't cook the moisture out of a mushrooms. And you're right if you do all the prep work which is the majority of it and the only thing you have to do in the next day is to put it in the oven.

@robincoope5352 Жыл бұрын

I've made both Ramsay's version and the Julia Child Brioche version. The latter makes a harder crust and is more like cutting into a football. Both were successful but I'd definitely make the Ramsay version again as it came out extremely well. (I also made it after I did the Child version so I had practice). If you do this at home and get even close to what Ramsay makes in the video, your guests will think you are a home cooking god. It was good to re-watch the video and note that Ramsay does properly emphasize probably the key point for home cooks; getting the duxelles cooked down dry enough. The first time you do this it's a bit of a surprise because the water seems to keep coming and coming, but it eventually dries down if you're patient. That and not overcooking the beef are probably the two most important things in this recipe. NB I made the sauce from Mastering the Art of French Cooking, for both the Child and Ramsay versions, which is great.

@ChefJamesMakinson Жыл бұрын

Cutting into a football! 😂

@robincoope5352 Жыл бұрын

@@ChefJamesMakinson You can see at 14:40 where the intricately decorated crust, which I'm assuming is brioche there, has delaminated from the prosciutto layer across the top. I saw that as well, it's almost like the brioche is air sealed so expands like a balloon with the heat.

@Breetai_SDF-1 Жыл бұрын

Christmas lunch spread for me and my family is usually cold cuts (turkey ham chicken & pork), seafood (prawns, Moreton bay bugs etc), pineapple fried rice, beef BBQ sausages, rissoles, potato salad. And pavlova, lemon meringue pie, chocolate mousse, Christmas pudding for dessert. Christmas here in Australia is in the summer.

@dantemorley-montes7752 Жыл бұрын

Our family is getting sick of Turkey for Thanksgiving. My dad and I made two beef wellingtons (because we had a long cut) this year instead. The recipe came out really good. There were some minor faults though. I seared the beef too long which made the wellington more well done than I would have liked. Another mistake was baking both wellingtons together (at different sizes) which meant the smaller one had little to no rareness in the middle (although still tender!) while the bigger one had a better medium to medium rare finish. We also changed the mushroom spread by going more for a shallot, garlic and thyme flavor over a chestnut mixture. My dad made two sauces, a peppercorn and mushroom gravy. The peppercorn sauce was a great addition to the wellington. It was a bit scary making for a first time but it is amazing dish that I would feel much more comfortable making again. I highly recommend this recipe.

@ChefJamesMakinson Жыл бұрын

Thank you for explaining! :)

@VOICEFORFREEDOM1776 Жыл бұрын

I love how he said “it’s a Chefy thing” I was a cook and I totally get what he meant 😂

@rudolfskiselevs2436 Жыл бұрын

i'm from Latvia. So you take smoked lard, melt it on the pan. in that fat you cook a onions. when onions is almost ready you ad smoked pig's leaner part, or you can just start with smoked pig's cheak. Add salt pepper and garlic to your taste. In previous day submerge big grey peas in water(at least 12h). Boil peas for at least 3h ( while the skin is soft). Then you can reheat your onion-lard mass. present in a bowl with peas and on top onion - lard as a garnish

@oliver_twistor Ай бұрын

For Christmas, I usually have a lot of different pickled herring (as is typical in Sweden), salmon prepared in various ways, boiled eggs and different types of cheese. The family usually gathers at my mum's and she makes a delicious pie with blue cheese and kale. It's not everyone's cup of tea at the table, so it usually ends up primarily on my plate. :) I love kale and I love blue cheese. Besides those dishes, we usually have traditional Swedish Christmas dishes like grilled ham, meatballs and pork ribs. A couple of years before Mum's retirement, she worked with a woman from southern Germany. She made a Linz tarte for my mum at one time. I had the opportunity to try a slice and I instantly fell in love with it. Without a doubt, it was (and still is) the most delicious pastry I have ever tasted. That woman made another for me. Lucky me! :D All this talk about yummy food has made me hungry, and it''s 1:30 AM. That's the wrong time to get hungry... :(

@42elmiguel Жыл бұрын

From madeira, we have carne de vinha d'alhos. Pork and beef marinated in wine and wine vinegar , the pork is marinated for several days. The beef is stuffed with garlic cloves, olives and cheese. Then everything is slow cooked in stock and wine in a big pot until cooked through, finally potatoes, carrots and other veggies are added in and cooked with the meat. Everything is pulled out at the end and served up on a large dish, for added flavour the pork in particular can be fried afterwards. On the following day the leftovers make a fantastic sandwich on some sourdough.

@casaroli Жыл бұрын

I made this recipe on my first and only Wellington. Unfortunately, the pastry got a little soggy underneath. But I got the meat to a nice medium rare. It’s been 6 years. I’ll try it again someday.

@miguel_leal Жыл бұрын

Hey! Loved the video! I'm a pro Cater and I serve Wellingtons with a bit of a Portuguese twist. Anyway, to simplify things I implemented right from the beginning the sous vide method for almost everything, since its a waste of staff time to be worried about cooking temps and meat points in a services were are sooooo many things to do and prepare... for anyone who likes to cook at home and don't want to be concerned about the meat points, I recommend trying a sous vide stick. Its really easy, just do everything as Chef Gordon R. said but after searing the meat, stick it in a bag and sous vide it for a couple of hours, the final results are always amazing since the meat gets cooked evenly all the way through. For the final bake, 220ºC until golden and you just need to make sure that the inside is warm ~40ºC.

@SergioGalmeyerResende Жыл бұрын

In Portugal we eat Boiled Codfish or Boiled Octopus (depending on the region) with boiled potatoes, carrots, boiled egg, boiled chickpeas, and cabbage, at Christmas Eve. In Christmas Day we usually eat Turkey, or Piglet. Wellington is also one of my favourites, Gordon make it look easier ;-) Did you know this was created by General Wellington's servant during the French invasion in Portugal (1807), because Wellington loved meat and want something different to eat ;-) ? Happy New Year to you Chef!

@ChefJamesMakinson Жыл бұрын

Happy New Year! its interesting about the Octopus, my girlfriend has some relatives in Galicia and they love their pulpo! haha yes, I knew when it was created. In celebration of the first Duke of Wellington's victory (Arthur Wellesley) at the Battle of Waterloo on June 18, 1815. but the French say it was invented by them and re-named my other English as well.

@SergioGalmeyerResende Жыл бұрын

@@ChefJamesMakinson Happy New Year for you and your family too. Galicia is very similar to Portugal, “Galego” is very similar to Portuguese, so we have some shared traditions as well, and Octupus is eaten usually more T the North of Portugal, near Galicia. Indeed I saw some French Wellington recipes, and they did it with spinach and without mustard. Different from the British version 😉 Cheers.

@duncandisorderly822 Жыл бұрын

I am not an experienced chef - just someone willing to experiment and try different recipes. I cooked a Beef Wellington for Christmas Dinner last year following this Gordon Ramsay KZfaq video. The only difference being I left out the chestnuts, as I couldn’t get them. That said, I was amazed at how well the Beef Wellington turned out - it was the best and most memorable meal I have had over the last 12 months. This year I am visiting my 85 year old Dad for Christmas, as otherwise it will be his first on his own. I am again planning to cook a Beef Wellington following this recipe - I even have the chestnuts this year. If it’s half as good as last year I will be pleased.

@ChefJamesMakinson Жыл бұрын

I hope you guys have a Merry Christmas!

@johnwertz7564 Жыл бұрын

Our family always makes Italian for Christmas, after Thanksgiving we get tired of turkey and ham. Ricotta stuffed shells, fried mushrooms, and stuffed bacon wrapped jalapenos. Not traditional but always look forward to this meal :)

@SimoExMachina2 Жыл бұрын

In Finland some of the typical dishes for Christmas Eve include ham, often with a mustard dressing, casseroles made from potato, carrots or rutabaga, "rosolli" which is salad made from cubed potatoes, apples and beetroot, forrest mushroom salad in smetama (my grandmother's recipe is pure heaven on a plate), often fish in various forms (smoked salmon, pickled herring, lutefisk) and salad as a starter. Rice porridge with couple of almonds to bring good luck to those whose portion has it, is the traditional lunch for Christmas Eve and the more fabulous banquet is the main focus as the dinner.

@dontshanonau1335 Жыл бұрын

In Germany, people traditionally have either roast goose or baked carp.

@JustTony72 8 ай бұрын

Ohhhh one of my favourites. Good mate and i decided to try it a couple years ago. Lost count of how many times we watched Ramsey videos before we found the courage to try it. A Indian and a Chinese decent spending hours making this. Truely a dish that brings people together. 😂

@ChefJamesMakinson 8 ай бұрын

agreed! :)

@leonwlodarczyk2328 Жыл бұрын

Great video as always James! I live in the UK, but my family is Polish, so we have our christmas meal on christmas eve - Traditionally it's supposed to consists of 12 different meatless dishes, but since there's only 4 of us at the dinner table we gave up on the idea and we stick to 4 main dishes :D We normally have beetroot borscht with cabbage and mushroom filled dumplings, followed by square-shaped pasta with a poppy seed, honey and raisin sort of paste, then a sour rye soup, and finally a breaded, fried fish which traditionally is supposed to be carp, but it's quite hard to get for us so we usually substitute it for cod :)

@ChefJamesMakinson Жыл бұрын

Thank you very much! We tend to have it here in Spain on Christmas Day in the US it was more Christmas Eve and maybe Christmas day as well. But there is always a lot of food to eat! :)

@MrRavi3883 Жыл бұрын

Hi James, I'm a Malaysian Indian and our family christmas meal (which we cater for 200++ pax each year) consists of Biryani Rice, Chicken Curry, Mutton Ghee Roast, Dalcha (with/without mutton bone marrow), Prawn sambal, my mum's famous deep-fried brinjal sambal, mix vege stir fry, 2 - 4 Roast Chickens/Turkeys, and an assortments of cakes, jellies and cookies. Yup it's quite a feast!! 🤣. Hope you have a happy holidays with your family, and I'm sure your beef wellington will turn out great! Cheers, Ravi

@williamhusseyjr1143 Жыл бұрын

Holiday meal: I lost both of my parents this past year. Mother being the most recent, 4 days before Christmas. She wasn't a chef in her time but she did her best and kept me fed.... We'd often have traditional holiday meals however while hospitalized in 2019 on Thanksgiving Day, tradition was set aside and I made her a pasta dish at home to then take to her room and enjoy. I thought may be her last. It was almost perfect... removed from the oven a bit early after baking at 400 degrees, then wrapped immediately, theory prevailed and it cooked during transit... a 45 minute trip. Steam got me a bit, but it outranked that hospital shit. The table for two was dressed with Royal Blue cotton - bed-blanket, she ate like a queen, she ate all she was served, and the server was thankful. Perfect then showed itself. That was my last holiday meal. Thank you for breaking Gordons video down. . . I'll certainly try this sooner than Christmas...

@ChefJamesMakinson Жыл бұрын

I sorry to hear that, I know how hard it can be.

@catherinedavidson7145 Жыл бұрын

We usually have a capon, with spiced red cabbage, Brussels sprouts, roast parsnips (Delia Smith has a lovely recipe in her "Christmas" book), plus roast potatoes and stuffing. The debate this year is whether to have profiteroles or sticky toffee pudding. Still struggling to find a delicious main course for my vegetarian. I've tried so many things...

@zloychechen5150 Жыл бұрын

The roast is optional. Cumpolsory are the russian salad, mimosa salad (uses canned salmon, cheese, blachned onions, egg white, and mayonnaise, arranged in layers. The best thing in the world ever, especially first thing in the morning of the 1st of january, the unfinished plate out of the fridge.), red caviar, and loads of 40-proof alco.

@myprrrecious Жыл бұрын

For Christmas, Bosnian Croats (northern region) make a simple pig on the spit, pork and veal cabbage rolls (with smoked meats), cornbread, homemade white bread, cabbage salad and german potato salad, with lots of alcohol and Croatian cakes of course! Other regions have lamb on the spit.

@realbron3255 Жыл бұрын

In Australia it is popular to have prawns as part of the Christmas meal. I’m not sure about other families but ours would normally have the lunch on Christmas Day as the main ‘Christmas meal’. Because Christmas is in the summer in Aus it can get extremely hot, and so often prawns, and ham and some other cold meats would be served with maybe a smaller roast lamb, or maybe chicken or beef. Every family is different though

@gabrielcarrasco9078 2 ай бұрын

Yeah. We typically have a gumbo, egg rolls. We're Vietnamese and Creole.

@Caribbeanlifebill Жыл бұрын

James, I have recently discovered your KZfaq videos. You’re doing a great job, please keep it up. To answer your question, for the last four years, I have cook for my close friends for Christmas. It’s not your traditional Christmas meal, I pick a country each year and research what would be their common meal. This year was Mexico, last year was Russia and the year before that was Italy. It’s fun for everyone, we have a great time.

@ChefJamesMakinson Жыл бұрын

Thank you so much! Sounds like you move a lot! haha

@bencasey3150 Жыл бұрын

My family mix it up. For Xmas day Sometimes roast chicken, Turkey, lamb or beef. Prawn cocktail heads the starters every year. Boxing Day finger buffet.

@HeronCoyote1234 Жыл бұрын

8:47. That’s how I wrap my chicken breasts and salmon fillets, then putting several in a freezer bag, rolling out the air, and freezing them! Cool! I’ve never seen it done before!

@kirst4666 Жыл бұрын

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 😉

@liesalllies Жыл бұрын

We don't have a tradition for Christmas dinner exactly, we just make a huge spread of complex dishes that would normally be too much work to make regularly. We do have a Christmas morning tradition though and that is walnut and oat pancakes with blueberry compote.

@RS-zp1we Жыл бұрын

I really appreciate your videos. I'm out of the kitchen for a while now, but watching your videos helps me relive the good moments. So far you are pretty unique in showing people how a chef actually thinks. To answer your question: my family loves to come together and all cook 1 or 2 dishes. It's a bit of a logistical nightmare but all the more fun. This year will be a herb-crusted rack of lamb and something else I haven't decided yet. Enjoy your holidays and keep up the good work.

@ChefJamesMakinson Жыл бұрын

Thank you very much! Happy holidays!

@candyjaywee Жыл бұрын

In Bohemia, Carp soup+Carp schnitzel+potato salad (the olivier variety) is very traditional. In my family we also make a very old sauce for the carp: celery root, carrot, parsley root, onion, red wine, fish broth, bayleaf, allspice, thyme, wallnuts, prunes, almonds, raisins, grated gingerbread, (kind of local variant of) plum jam, lemon, vinegar. Very traditional was to add even the fish blood, but that needs to be very very fresh, so we don't use it.

@Archeon38 Жыл бұрын

I come from the Netherlands from the south, and what we tend to eat on our table. Is Rabbit in a sweet and sour sauce. U basically marinade the rabbit legs in half vinegar and half water, bay leave, juniper berries, cloves, white pepper and some Stroop (what is a Dutch apple kind of jam made of the juice of apple and cook on a low heat till it gets dark and thick). U marinade this for 1 day at least. Then take out the Legs dry it with some paper and fry it in a pan to give it a sear. Then in a big pot put the seared legs and pour the marinade back on the meat and get it to a boil and then simmer it on a low heat for a couple of hours. then as soon as the meat is getting tender and falling of the bone take them out, sift the marinade and that back in the pan, now add a bit more Stroop and some "peperkoek" Gingerbread. ours is a bit thicker and it crumbles easy. u add this, now this makes the sauce give this xmas smell and taste, and thicken the sauce. Now u can serve this with a warm red cabbage , some cooked pears in red wine with some sugar, brussel sprouts, and duchesse potatis. Very nice to make.

@ChefJamesMakinson Жыл бұрын

Sounds very good!

@KK-hw7od 24 күн бұрын

I made Wellington the last 2 Christmasses. But I cooked the tenderloin sous vide at 53,8 °C before searing. All that was left to do was bake the puff pastry. We didn't have any sauce because of the puff pastry, but baked Brussels sprouts and golden potatoes.

@Sr19769p Жыл бұрын

Hi James. Really enjoyed the vid, dude. Beef Wellington is one of my Death Row dishes but frankly it's a bit of a labour of love after a 70hr week in the kitchen and so much else going on at home at Xmas! We normally just have a roasted turkey w/homemade gravy, roasted veg (parsnips & carrots w/ground ginger & honey), potatoes roasted in goose fat, and...dare I say it...bread sauce infused with clove-studded onions and a scratch of nutmeg. We once had a French pastry chef. In the middle of service, he grabbed himself a quick ham roll for fuel and absolutely slathered it in Colman's English Mustard assuming it had the same potency as Dijon. We stood back waiting for the reaction, but the joke was on us; he went back 1min later and smeared even more on it: respect!

@ChefJamesMakinson Жыл бұрын

Thank you! Haha seriously!? I like spicy food but that caught me off guard and I've used English mustard before but I wasn't expecting it to be like Dijon, liquid. Haha 😂

@Sr19769p Жыл бұрын

@@ChefJamesMakinson Yeah, seriously! Keep up the great posts, man, and have a great day 👍.

@davidwright7193 Жыл бұрын

If we are hosting it would usually be salmon for Christmas Eve, a large bird (Turkey or Goose) for Christmas Day and for New Year a rib of beef. If we are guests there will probably be a ham as well for cold cuts but, as my wife is from Kazakhstan, at home I would typically replace that with smoked or cured fish.

@44lgarden Жыл бұрын

We don't have turkey anymore for Christmas but have a maple glazed spiral ham with mashed potatoes and Brussel sprouts for Christmas but being Canadian with a French Canadian background we have Tourtiere, Scallop potatoes au gratin and Maple baked beans for Christmas Eve. Family just loves this every year. The beef Wellington does look great though so may look to make that for New Year's day

@pazopazo21 Жыл бұрын

Slovak: Into 17 hour we could eat only Opekance ( special very small breads, double size gnocchi with mohn, melted butter & sugar) Soup: Sourcraut soup cooked w/ fish. Main dish: Fish (cooked, fried, smoked+cooked .... preferably carp & trout) with potatoe salad.

@aidanbyrne8267 Жыл бұрын

My parents always make turkey for Christmas dinner, but new years day I go all out: Beef wellington with Potato dauphinoise and orange glazed heritage carrots. I look forward to new years day more than Christmas 😁

@bogdanbogdan4892 Жыл бұрын

In Romania, traditionally for this time of the year is pork-based food. Lots of pork homemade products, from sausages, cabbage stuffed with minced meat (sarmale), pork meat prepared in the oven, some kind of sausages made from pork liver, pork ears and pork skin, some kind of stew made with vegetables, olives and pork tongue. Romanian cousine is so unknown for many and underrated. We have influence from turkish cousine, russian, even greek.

@ChefJamesMakinson Жыл бұрын

Very true, many other cuisines are not well known. I have never been to Romania but my Sous Chef in London was Romanian. He said it was beautiful!

@alanlujan8955 Жыл бұрын

I honestly didn't even notice the video was about beef Wellington. All i know is that your voice has a very dreamy quality. You are a very educative chef.

@ChefJamesMakinson Жыл бұрын

Haha thank you!