Name: 戈登-拉姆斯的聖誕主餐｜第二部分 (Gordon Ramsay's Christmas Main Dinners | Part Two)
Uploaded: 2020-12-24T19:31:07.000Z
Duration: 14 min 27 s

as a chef is always satisfied to take a classic dish.

作為一個廚師，總是滿足於把一道道經典的菜餚。

Give it a facelift on bring it bang up to date, my new version of beef Wellington retains the luxurious nous, which made it brilliant in the first place but gives it a seasonal lift.

我的新版惠靈頓牛肉保留了它的豪華氣質，使它在最初的地方變得輝煌，但給它一個季節性的提升。

程度副詞

If you want to really spoil your friends this Christmas, this is the perfect special occasion dish.

如果你想在這個聖誕節真正地寵壞你的朋友，這是完美的特殊場合菜。

Wellington has to be the ultimate indulgence.

One of my all time favorite main courses on It would definitely be on my Last Supper menu.

我最喜歡的主菜之一，肯定會出現在我最後的晚餐菜單上。

My version is a lot lighter and sexier on for Christmas.

我的版本在聖誕節的時候穿上更輕盈、更性感。

First, the most important part is to sear it.

The Phillips is the leanest on the most expensive cut of beef it comes from.

菲利普斯牛肉是它所產的最貴的牛肉切面上最瘦的。

Underneath the lower backbone are part of the animal, which has very little muscle on.

下腰骨下面是動物的一部分，它的肌肉非常少。

This is what makes it such a tender cut very, very hot pan olive, all unless we roll it around the pan.

這就是為什麼它能切的這麼嫩非常非常熱的鍋橄欖，所有除非我們在鍋裡滾一圈。

The beef were just searing it, which will really help to give another layer off flavor on beef in Lovely.

牛肉都是剛燒好的，這樣真的可以讓牛肉在樂福的味道上再多一層。

Now use the side of the pan, so the beef Sears down the back when you felt it is a secret to get it done quickly gives that really nice roasted flavor.

現在使用的鍋的一側，所以牛肉西爾斯下來的背部時，你覺得這是一個祕密，讓它迅速完成，真正的好烤的味道。

Lift up the beef and sit on top and see it on the bottom, out and onto the plate.

抬起牛肉，坐在上面，看到牛肉在底部，出來後放到盤子裡。

It gives it a bit of sort of bitter heat.

Just lightly brush the mustard over the beef so really important that you do this as the beef comes straight out the pan.

在牛肉上輕輕刷上芥末就可以了，所以真的很重要，因為牛肉直接出鍋的時候，你要這樣做。

As the beef starts to cool down, it absorbs all that heat from the mustard.

當牛肉開始冷卻時，它吸收了芥末的所有熱量。

Prepare the filling, which is called a duck cell.

準備好餡料，這就是所謂的鴨蛋窖。

Put 7 g of chestnut mushrooms into a blender at a chopped clove of garlic.

將7克栗子菇放入攪拌機中，在切碎的大蒜。

用鹽和胡椒粉在閃電戰上調味。

Christmas wouldn't be Christmas without chestnuts.

沒有栗子的聖誕節就不是聖誕節了。

The chestnut sweet, nutty flavor works brilliantly with the earthy taste of the mushrooms because they contain more starch on less oil than other nuts.

栗子的甜味、堅果的味道與蘑菇的泥土味完美結合，因為它們比其他堅果含有更多的澱粉和更少的油。

They have a much stopped the texture that is perfect for the feeling that smells amazing.

它們的質地停了很多，是完美的感覺，聞起來很神奇。

Once the mixture is finally chopped, cooking a hot, dry pan this removes the water from the mushrooms on intensifies the flavor.

一旦最後切碎的混合物，烹飪一個熱的，乾燥的平底鍋，這消除了水分從蘑菇上加強了味道。

You can see the water coming out instantly.

Such an essential stage really critical to the success of the Wellington that you dry those mushrooms out and get rid of all that water.

這樣一個必不可少的階段真的很關鍵的成功的惠靈頓，你幹那些蘑菇，擺脫所有的水。

Some fresh thyme in there, which would make it really nice and light and fragrant.

一些新鮮的百里香在那裡，這會使它真的很好，淡淡的香味。

When all the waters being fried off, remove from the pan and lead to call, then start assembling the Wellington stage one.

當所有的水被炒掉後，從鍋中取出並導致調用，然後開始組裝惠靈頓階段一。

First of all, these wonderful slices a Parma ham on look beautiful.

首先，這些美妙的帕爾瑪火腿片看起來很漂亮。

So the secret of overlapping the Parma ham is to make sure it contains ALS, those juices coming out off the beef in the traditional recipe for beef Wellington, a thick chive and spring onion pancake is used instead of ham.

所以重疊帕爾瑪火腿的祕訣是確保它含有ALS，那些從牛肉上流出來的汁液在傳統的惠靈頓牛肉配方中，用厚厚的韭菜和蔥餅代替火腿。

But the Parma ham makes the dish much lighter on its sweet, salty flavor.

但帕爾瑪火腿讓這道菜的甜味、鹹味變得更加清淡。

Really complements the mushroom on chestnut filling a little touch of pepper.

真的是和栗子餡上的蘑菇相得益彰，有點胡椒粉的味道。

No salt because the ham, his natural salty.

不放鹽，因為火腿，他的天然鹹味。

And then, from there, your mushrooms basically mushrooms.

然後，從那裡，你的蘑菇基本上蘑菇。

Use the back of a spoon to spread them nice and thinly, half an inch from the ends.

用勺子的背面把它們鋪好，薄薄地鋪在距離兩端半英寸的地方。

不，每次有肉的時候都要爆掉。

Next, lay the beef on top very carefully.

接著，將牛肉非常小心地鋪在上面。

Fold that over now we're gonna lift that up and wrap the beef Nice and carefully.

把它折起來，現在我們要把它抬起來，然後把牛肉包起來... ... ...... ......

It's ALS that mushroom and Parma Ham is encasing the beef all the way over.

是ALS，蘑菇和帕爾瑪火腿將牛肉一路包抄過來。

Now The secret from here is to really let the claim form.

現在，從這裡開始的祕密是真正讓索賠形式。

What we're doing is creating this wonderful sort of cylinder shape off and then just twist it nice and tightly on.

我們要做的是創造出這種美妙的圓柱體形狀，然後把它很好地緊緊地扭在上面。

The tighter is more perfect shape, then place in the fridge for 15 minutes to firm up.

越緊越完美的形狀，然後放進冰箱15分鐘，使其結實。

Once it's set, is ready for the final wrap with cling Film Puff Pastry Police now very carefully first, roll the puff pastry over the beef until the to Reggie's meat, then trim off any excess pastry on Twist.

一旦它的設置，是準備為最後的包裝與保鮮膜酥皮警察現在非常小心首先，滾過牛肉酥皮，直到雷吉的肉，然後修剪掉任何多餘的酥皮扭。

The ends together to ensure the beef is completely sealed in its pastry case.

兩端併攏，確保牛肉完全密封在糕點盒中。

To set that perfectly on, get it really nice and firm to make it really cylinder type.

要想把它完美地鑲嵌上去，就要把它弄得很好很結實，讓它真正成為圓柱型。

But the big secret behind this is that it could be done the night before the title.

但這背後最大的祕密是，可以在題目前一天晚上完成。

The claim form better the shape, um, or even the shape, the more even it cooks.

聲稱形式越好的形狀，嗯，甚至形狀，越均勻的它的烹調。

Put it back in the fridge for five minutes to fill up again, then take off the tin film always like the perfect Christmas cracker to give the pastry lovely, rich golden brown color.

再放回冰箱5分鐘再裝滿，然後拿掉錫膜總像完美的聖誕餅乾一樣，讓麵餅呈現可愛、濃郁的金黃色。

When it bakes, brush it with egg yolk, and then, finally, you don't have to do this, but it's a Chevy thing.

烤好後，刷上蛋黃，最後，你不必這樣做，但這是雪佛蘭的事情。

A little decoration back of the knife down and then just twist on dmarc the pastry when it comes out of the oven.

稍微裝飾一下刀背向下，然後在出爐時扭上dmarc麵餅即可。

Got that wow factor a generous Sprinkle of salt to ensure the pastry becomes lovely and crisp.

得到了哇的因素，慷慨地灑鹽，以確保糕點變得可愛和脆。

Then bacon oven at 200 degrees for around 35 minutes, depending on how red you like your beef.

然後培根烤箱200度，35分鐘左右，看你喜歡牛肉的紅色程度。

Once out of the oven, it's crucial you let the Wellington rest for at least 10 minutes.

出爐後，讓威靈頓至少休息10分鐘是至關重要的。

Thistle as the meat to relax on re absorb.

It's delicious juices, making sure it's tender and succulent.

它的美味汁液，確保它的嫩滑多汁。

這就是我們一直在等待的一點。

哦，哇，我的上帝，我在天堂對我來說。

If you want a really nice change to roast turkey, this has to be the ultimate for the table.

如果你想讓烤火雞有一個非常好的變化，這一定是餐桌上的終極選擇。

It smells Christmassy, the chestnuts, the mushrooms on that nice, crisp pastry on the outside.

它聞起來很有聖誕氣息，栗子，蘑菇在外面的酥皮上。

I'm ready to die and go to heaven for a really special occasion.

我已經準備好去死，去天堂參加一個很特別的場合。

I love to serve my beef Wellington with gloriously creamy mashed potatoes on shavings of exquisite white truffle.

我喜歡把惠靈頓牛肉配上光榮的奶油土豆泥和精緻的白松露片。

My first job on Christmas Day morning is to tackle the turkey on my favorite way to cook.

聖誕節早上，我的第一項工作就是用我最喜歡的烹飪方式處理火雞。

It is roasted with lemon parsley and garlic.

它是用檸檬香菜和大蒜烤制的。

It's fantastically aromatic, really easy to do.

它的香氣奇特，真的很容易做到。

Absolutely delicious for me, without question, the start of the Christmas dinner Is this a delicious turkey now Once this is in the oven, you're halfway there.

對我來說，絕對是美味的，毫無疑問，聖誕大餐的開始 這是隻美味的火雞嗎？ 這隻火雞一進烤箱，你就成功了一半。

The secret success behind a great Christmas dinner is making sure this doesn't turn out dry on is all in the preparation.

一個偉大的聖誕晚宴背後的成功祕訣是確保這不會變成幹上是所有在準備。

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戈登-拉姆斯的聖誕主餐｜第二部分 (Gordon Ramsay's Christmas Main Dinners | Part Two)

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