Don't waste food Christmas is a really expensive time but with a little understanding of finesse you can use up every edible part of your Christmas shopping just like we do in my restaurant kitchens otherwise it's money down the drain soups are one of the secrets in a chef's.
Arsenal for delivering amazing flavor whilst watching the pennies my next recipe for Sumptuous pumpkin soup uses the whole pumpkin the leftover hamstock and I'm getting the kids involved toasting the pumpkin seeds as a snack nothing goes to waste in my kitchen but most importantly of all the soup.
Tastes absolutely delicious and with the addition of sauteed wild mushrooms it's fit to serve in my three mission style restaurant right listen I need some help okay we're gonna make the most amazing pumpkin soup Phil That's Heavy it's very heavy but it is going to be absolutely delicious right now you can always tell okay if.
It's ripe it was bang on there what does that sound like um drums that's right and if you push your thumb in there just a little bit of soft right at the bottom of the root first of all I'm going to cut it in half and very carefully just cut through.
I'm using a French pumpkin but these versatile vegetables come in all shapes and sizes and colors at this time of year their nutty sweetness is ideal for warming soups curries and roasts wait and see what happens when we open this up wow oh right Holly that's for you now this is where it's going to get a little bit.
Gory okay you've got your hands and you scrape the seeds out it's getting messy rub them together and just give them a little clean nice and gently good yeah nice look at that what do you mean yuck come on Holly that's it into the water now once the seeds are out we're going to.
Toast them in the oven as a little snack so this is a really nice way I'm not wasting anything get your fingers right in there Tilly there you go once the pumpkin seeds are out score the flesh to help it roast and absorb flavor season and had a generous amount of.
Rosemary take the garlic rub around the outside so it perfumes the inside then add a large lug of olive oil and as a garlic roast with a rosemary it's sweet almost buttery nutty taste or mellow and flavor the pumpkin all the seeds done yeah almost good after the pumpkin seeds have been cleaned dry and season them ready for.
The oven now they're gonna roast in the oven for about 45 to 50 minutes well done good I'm waiting to smell the house in about five minutes time to try please Holly so beautiful Australian right well done uh big question have you wrapped mommy's present yet no let's go I'll give you a.
Hand quickly that garlic smells amazing Holly Tilly where's Holly he's going to a party she's going to a party oh no any boys there no I don't know oh you're so diplomatic right look today are now toasted.
See that right have a little taste one of those yeah but look at this wow that looks amazing and that is your roasted pumpkin now you put the spoon down the side okay yeah scooping out well that all that lovely.
Roast pumpkin we don't waste anything hear that skin all into the center roasting a pumpkin intensifies the rich sweet flavor of its flesh which is lovely for Soups but also great as a filling for ravioli or making a delicious Mash with butter nutmeg and salt and pepper that's the pumpkin done now what we need to do is get these.
Mushrooms here and just peel them lengthways okay onto the plate again I'll get my onion chopped olive oil in okay yeah nice and generous with olive oil because I want this soup to do really nice and velvety onions in and then scoop out.
A wonderful garlic that's been roasted on the pumpkin hmm lovely a little bit of nutmeg on top of the onions onions garlic nutmeg yeah and now the pumpkin wow and you would come in handy somewhere this little baby.
It's for you there you go perfect now I want you just to grate some Parmesan like that for me okay just so I can start roasting off the parmesan as well so we get this really nice rich delicious the pumpkin Karma sounds brilliant for enriching this soup it's mellow caramel flavor and.
Saltiness provide a lovely balance to the Sweet pumpkin now what we need to do all that in there okay yeah good look at that now that ah smell that roasted sort of cheesy Rosemary garlicky.
Yeah Olive oily beautiful so far nothing's gone to waste we've used the whole pumpkin now I'm gonna add the stock my ham was cooked in doesn't it it smells Christmassy delicious that's just from cooking our ham bring that up to the boil and let that cook out for 10 minutes.
Cream really important that it's boiling when the cream goes in okay you'll see the color lightning so that's gonna give it a really nice rich creamy taste okay now we're going to serve you the mushrooms it would olive oil in there yeah get nice and hot.
We'll go first with the compa de la more in you go good girl then the Piedmont in and then finally Chantal nice lovely I'm going to put a little bit of butter in there we go good girl a little bit better there nice I love the Deep complex flavor of wild mushrooms but if you.
Can't get them Chestnut or filled mushrooms still deliver Great Taste mushrooms worked really well with pumpkin because they have a warm earthy flavor that complements the pumpkin beautifully so mushrooms into the center yeah yeah from there we get the parmesan.
And just peel nice long layers watch very carefully not just sit down top on the parmesan helps to season the mushroom and really give off an amazing flavor okay we're gonna blend the soup and all we're going to do is half fill the.
Blender so the soup gets really nicely aerated now this is a bit of a naughty Chef's trick a little knob of butter in there just in top so when it Blends it gets really nice and smooth lid on onto the blender and we'll just pulse it on and off first wow and this is the moment we'll be.
Waiting for just one side of the bowl so that's Daddy's portion that this little bit is yours now a little taste blur it gently done Sam's a real big hit in our household over Christmas it's delicious so.
Versatile and tastes absolutely amazing now we're going to do a delicious salmon nicoise which is a really nice way of reinvigorating your taste buds across Christmas first of all we're going to poach this in a really nice fragrant caught booty on cool bullion is just a fancy name for poaching liquor first add fennel with this lovely.
Annotated flavor to water then put in chopped celery onions and salt next pour in some white wine to give it some body add a splash of tarragon vinegar to give it bite that wakes up everything that really makes it sort of slightly acidic but more importantly it goes brilliantly.
Well with the salmon to add flavor pop in a couple of star anise and Crush White peppercorns freshness and Zing put in a handful of parsley a couple of bay leaves and a sliced lemon and bring the liquid up to the boil and slip in the salmon no need to season it because the water.
Called boulung is all seasoned beautifully stick that in nice and gently skin side down salmon sweet delicate and Incredibly flavoursome now it's going to go even higher in terms of flavor simmer the salmon for four to five minutes then turn it off and let it cool down in the.
Liquid salmon poached the next job is making the light tarragon mayonnaise tarragon mayonnaise with the difference first of all and make it to start off with one egg yolk a little bit of heat in there a teaspoon of mustard.
A little splash of tarragon vinegar in whisk that first nice big Bloom whisk and then when the Bowl starts moving get your cloth open it up just go around and keep that on there that's not going anywhere now.
Yeah yeah what we've got to do first is whisk nice and thick so we can take the oil with one hand sunflower oil in the other thumb over the end of the bottle tip it upside down slowly drip it feed the oil in whisk whisk whisk drip drip drip and.
Stop whisk and change hands that way nothing's getting tired whisk drizzle the sunflower All In stop once you've got that nice base you can add the oil quicker it's so easy delicious when it's reached a luscious thick consistency add a squeeze of lemon.
Juice and that's your basic mayonnaise done but I'm going to thin it down with water because I want it much much lighter almost like a vinaigrette which is perfect for the salmon nicoise still nice and creamy now add chop tarragon The aniseed Taste works really well with the eggs.
And lemon zest to liven it up and now the seasoning always at the end salt pepper and just mix that around look beautiful it's got the texture of a custard almost like a lemon curd it's incredibly Rich it just falls off the spoon it's traditional to use boiled eggs and salad nicoise but I'm going to.
Do mine differently I'm going to cuddle the eggs first put some water onto heat then coat espresso cups or similar oven proof containers with butter next season each cup with pepper and lime with a couple of basil leaves which gives the eggs a lovely Herby note um.
We're gonna season it with a classic nicoise garnish anchovies just roll that round like a little ring and sit there at the bottom of the basil then cracking your eggs every little component going on that plate makes a big difference making it up to that little extra.
Special level place the espresso cups in a bath of boiling water and bake in the oven for about eight minutes the yolks are still soft and creamy with the eggs in the oven it's time to bring the final components of the nisswas together to add color and freshness to the salad.
Marinate Chow tomatoes and olive oil with shredded basil and lemon zest the lemon goes brilliantly with the salmon the Salmon's fragrant just take those tomatoes even further because this is a salad for winter I want some of my ingredients to be hot after parboiling potatoes and green beans I sauteed them together give them.
A little tough what do you think of salad nice flowers you think of a beautiful summer salad exciting way of doing it now at Christmas is having a really nice hot mix well when all the ingredients are prepared it's time to bring the dish together and dress the serving plate.
The secret dressing is starting from the center and working your way out first of all crispy salad leaves just in the center of your plate what we do now is building a base I don't want a flat salad I want a salad with energy excitement and more.
Importantly I want something that looks visually stunning slice the baby gem let his hearts into wedges and lightly roll them in the tarragon mayonnaise and this is really important because in 10 minutes time this salad will still stay nice and crisp buoyant exciting and more importantly Pack full of flavor next.
I sauteed potatoes around the outside I want the color now I want the visual impact then I'm going to sort of Interlink the green beans next add the marinated tomatoes and some black olives now for the exciting part removing the eggs.
From the espresso cup that little basil leaf is the crucial secret because that's like a little blanket that slides it out fingers crossed out bang and I want that yolk still nice and creamy inside the saltiness from the anchovy it's almost pureed at the bottom of that egg and.
That nice fragrance sweet basil almost like they've been rolled in perfume delicious and finally the salmon and just peel off that skin wow the Silver Slipper carefully flake the salmon and then drape it on the salad it's amazing salmon over.
You see the pinkness incredibly aromatic and more importantly every sliver of that salmon and it tastes amazing that is a perfect salmon nicoise for Christmas morning in the Ramsay household always starts with a late breakfast of.
Deliciously creamy scrambled eggs and smoked salmon this recipe is a Ramsay family tradition on Christmas Day smoked salmon scrambled egg and croissant it's Rich some just an incredibly easy to do first the croissants slice them into rounds and season them lightly with salt and pepper the secret behind a really good.
Breakfast is in the timing on the quesles on first smoke salmon on top and then the scrambled egg put the croissants in a dry pan and toast you don't need oil because the croissants have a lot of butter in them this is a great way to transform day old croissants giving them a delicious new life and just start to.
See them toasting almost listening in the pan and that's the butter inside that smell is amazing it almost smells like a sort of caramelized waffle absolutely delicious I toast them all around both sides and then out next just get the smoked salmon and sort of twist it and let it fall over the castle.
Let it sit naturally on top of the tofuessle twist and over right scrambled eggs eggs into the pan never whip up the eggs beforehand you break down the egg too much what I want is a really nice rich creamy scrambled egg eggs in no seasoning at.
This stage a nice generous knob of butter now from there onto the Heat and all we're going to do now is Stir stir and stir and stir foreign.
texture to the eggs it looks Rich delicious Sumptuous luxurious be very careful making scrambled egg all of a sudden it looks runny and within 30 seconds it's cooked working it all the time right after stirring a plastic scraper in there take the pan off the heat.
And just work around the pan cleaning up all that scrambled egg that's sticking to the bottom and now look we're getting that really nice sort of creamy beautiful texture a little touch of butter in there now I'm going to start with the seasoning 30 seconds on the end salt pepper back on.
To the stove and a tablespoon of cream the cream actually stops the scrambled egg from overcooking cream in and then fold that in there now keep that off the heat but look at it look at that color beautiful and then finally some fresh chives.
Is a Ramsay classic smoked salmon toasted croissant and a delicious scrambled egg the best start to Christmas Day anyone could wish for foreign