1 00:00:04,796 --> 00:00:07,716 [Latin beat music] 2 00:00:07,799 --> 00:00:09,384 ♪ ♪ 3 00:00:09,467 --> 00:00:10,844 - Who do you think is gonna win? 4 00:00:10,927 --> 00:00:12,679 - Me. - Oh, really? 5 00:00:12,762 --> 00:00:16,224 Summer should be filled with sunshine, fun, 6 00:00:16,307 --> 00:00:18,560 family, friends, and food. 7 00:00:18,643 --> 00:00:20,145 - I think Gracie's gonna win. 8 00:00:20,228 --> 00:00:21,396 - Both of y'all cheat. 9 00:00:21,479 --> 00:00:23,690 [all chuckle] - Oh! 10 00:00:23,773 --> 00:00:26,568 - And I'm definitely getting my fill of all of them 11 00:00:26,651 --> 00:00:28,903 during my vacation here at the beach. 12 00:00:28,987 --> 00:00:32,574 - Yes! - Oh, my God! You got it. 13 00:00:32,657 --> 00:00:34,701 all: Whoo! - I knew it. 14 00:00:34,784 --> 00:00:36,327 I knew it. - She won. 15 00:00:36,411 --> 00:00:37,912 You're right. - [laughs] 16 00:00:38,580 --> 00:00:40,373 - But while I'm relaxing 17 00:00:40,457 --> 00:00:42,125 and soaking up the sunshine, 18 00:00:42,208 --> 00:00:44,461 I've also been learning all I can about cooking 19 00:00:44,544 --> 00:00:46,588 from the world's best chefs. 20 00:00:46,671 --> 00:00:48,047 - Ooh. It's heavy today. 21 00:00:48,131 --> 00:00:49,549 - Oh. - Damn. 22 00:00:49,632 --> 00:00:50,759 - Thank you, thank you. - This is my arm workout. 23 00:00:50,842 --> 00:00:52,260 - Because as we know, 24 00:00:52,343 --> 00:00:54,262 you can cook a great meal together... 25 00:00:54,345 --> 00:00:57,098 Oh, we have a lot today. Even if you're apart. 26 00:00:57,182 --> 00:00:58,558 - There's a note in this one. - Okay. 27 00:00:58,641 --> 00:01:00,143 - Here. - "Hi, Selena, I'm so excited 28 00:01:00,226 --> 00:01:02,437 "to teach you some of my summer favorites. 29 00:01:02,520 --> 00:01:05,774 "Go and grab a saucepan, cutting board, knife, 30 00:01:05,857 --> 00:01:09,235 six ears of corn, butter, milk, or cream." 31 00:01:09,319 --> 00:01:10,779 Ooh, okay. - Ooh. 32 00:01:10,862 --> 00:01:13,281 - "Also, there's a delivery that got a bit delayed 33 00:01:13,364 --> 00:01:16,326 and should be there any second. Chef." 34 00:01:16,409 --> 00:01:17,452 - Okay. 35 00:01:17,535 --> 00:01:18,745 - We need another cutting board? 36 00:01:18,828 --> 00:01:19,913 - Yes. 37 00:01:19,996 --> 00:01:21,414 Looks like you're gonna be helping. 38 00:01:21,498 --> 00:01:23,958 All right, let's call the chef. - Dial up. 39 00:01:24,042 --> 00:01:26,503 - Okay. Whoo-hoo. 40 00:01:26,586 --> 00:01:28,463 ♪ I'm trying, I'm trying, I'm trying ♪ 41 00:01:28,546 --> 00:01:29,714 ♪ I'm trying ♪ 42 00:01:29,798 --> 00:01:30,965 ♪ I'm trying, I'm trying ♪ 43 00:01:31,049 --> 00:01:32,133 ♪ My feelings on f-- ♪ 44 00:01:32,217 --> 00:01:33,968 [audio glitches] 45 00:01:37,764 --> 00:01:39,265 - Oh, yeah? - Technical difficulties. 46 00:01:39,349 --> 00:01:42,143 - Difficulties. - It's good. It's okay. 47 00:01:42,227 --> 00:01:43,645 - [clicks tongue] We're chillin'. 48 00:01:43,728 --> 00:01:45,438 [doorbell rings] [knock at door] 49 00:01:45,522 --> 00:01:48,525 You go get it. That was a loud knock. 50 00:01:48,608 --> 00:01:50,318 - I haven't got all day. - Oh, my G--[chuckles] 51 00:01:50,401 --> 00:01:51,653 - Girl, we gotta go. 52 00:01:51,736 --> 00:01:53,655 - Oh, my God! - I'm in the area. 53 00:01:53,738 --> 00:01:55,615 - Oh, my God, hi! 54 00:01:55,698 --> 00:01:57,200 - [chuckles] - Oh, I'm so happy... 55 00:01:57,283 --> 00:01:58,701 - Surprise. We good? - To see you! 56 00:01:58,785 --> 00:02:00,286 - Yeah, I'm gonna cry. - No, no, don't do that. 57 00:02:00,370 --> 00:02:01,704 Don't do that, don't do that. - Okay, okay. 58 00:02:01,788 --> 00:02:02,956 - Um, first of all-- - Please come in. 59 00:02:03,039 --> 00:02:04,624 - Thank you. - Please come in. 60 00:02:04,707 --> 00:02:06,209 - Ah, this is beautiful. I was in the area, subletting-- 61 00:02:06,292 --> 00:02:07,627 - You were in the area? - I was in the area. 62 00:02:07,710 --> 00:02:08,878 This is where we swim. - Oh, my G-- 63 00:02:08,962 --> 00:02:10,421 - Oh, my God. - All right. 64 00:02:10,505 --> 00:02:11,673 - This is Raquelle. - Gordan Ramsay, Raquelle. 65 00:02:11,756 --> 00:02:13,174 [laughs] - Nice to meet you. 66 00:02:13,258 --> 00:02:14,467 Good to see you both. - So nice to meet you. 67 00:02:14,551 --> 00:02:15,760 - Oh, I'm so excited. 68 00:02:15,844 --> 00:02:17,679 Thank you. - Thank you for coming. 69 00:02:17,762 --> 00:02:19,180 I'm so excited. 70 00:02:19,264 --> 00:02:20,598 - You're our first in-person-- 71 00:02:20,682 --> 00:02:22,225 in-person chef on the show. - Ever. 72 00:02:22,308 --> 00:02:24,686 - Well, thank you. I promise not to [bleep] it up. 73 00:02:25,270 --> 00:02:27,772 - Today I am joined by none other than 74 00:02:27,856 --> 00:02:29,440 Chef Gordon Ramsay. 75 00:02:29,524 --> 00:02:30,900 If you haven't heard of him, 76 00:02:30,984 --> 00:02:32,902 which you probably have, 77 00:02:32,986 --> 00:02:35,864 he is a multi-Michelin Star chef, 78 00:02:35,947 --> 00:02:38,992 a restaurant owner, a television personality, 79 00:02:39,075 --> 00:02:42,537 author, founder of a charity foundation, 80 00:02:42,620 --> 00:02:44,539 a husband and father of five, 81 00:02:44,622 --> 00:02:47,125 and has an Order of the British Empire. 82 00:02:47,208 --> 00:02:49,544 I'm a little terrified but mostly excited 83 00:02:49,627 --> 00:02:52,755 to see what we can do together in the kitchen. 84 00:02:52,839 --> 00:02:54,507 - On a scale of one to ten, what we have to work with, 85 00:02:54,591 --> 00:02:56,593 how good are we? 86 00:02:56,676 --> 00:02:58,469 Seven? - Moderate to-- 87 00:02:58,553 --> 00:03:00,221 - Six, seven, eight? - It's-- 88 00:03:00,305 --> 00:03:01,890 - Five. - We're [bleep]. 89 00:03:01,973 --> 00:03:03,641 - Oh! No, don't say that. 90 00:03:03,725 --> 00:03:05,393 - I need-- I need five times two. 91 00:03:05,476 --> 00:03:06,644 - Okay, fine. 92 00:03:06,728 --> 00:03:08,313 I will rise to the occasion. - Ten. 93 00:03:08,396 --> 00:03:09,564 Promise? - Promise. 94 00:03:09,647 --> 00:03:11,190 - You ready? - Yes, Chef. 95 00:03:11,274 --> 00:03:12,567 [giggles] 96 00:03:12,650 --> 00:03:16,321 - [chuckles] Right. - I'm gonna take a seat 97 00:03:16,404 --> 00:03:17,906 while you guys look around. - You're--you're-- 98 00:03:17,989 --> 00:03:19,407 you're not helping? You're gonna sit down? 99 00:03:19,490 --> 00:03:20,575 - No, she's gonna help. - Man, you got a-- 100 00:03:20,658 --> 00:03:22,410 you're--you got a great job. 101 00:03:22,493 --> 00:03:24,078 - I guess I'm not sitting on the stool today. 102 00:03:24,162 --> 00:03:25,914 - When was the last time this was used? 103 00:03:25,997 --> 00:03:27,582 - Uh, probably a few days ago. 104 00:03:27,665 --> 00:03:28,750 - A few days ago, yeah. - A few days ago. 105 00:03:28,833 --> 00:03:30,418 - Yep. - Okay, good. 106 00:03:30,501 --> 00:03:31,586 - Oh, my God, this is so-- - No, I'm just--I'm just-- 107 00:03:31,669 --> 00:03:32,587 I'm just checking. 108 00:03:32,670 --> 00:03:34,088 Why's that so dirty? 109 00:03:34,172 --> 00:03:35,924 How come it's all-- Do you not clean this thing? 110 00:03:36,007 --> 00:03:38,009 - We had people over last night. 111 00:03:38,092 --> 00:03:39,594 - People over last night? - This is embarrassing. 112 00:03:39,677 --> 00:03:41,638 I didn't know you were coming. - Okay, okay. 113 00:03:41,721 --> 00:03:43,431 So, uh, ready for a Malibu feast? 114 00:03:43,514 --> 00:03:44,599 - Yes. 115 00:03:44,682 --> 00:03:45,850 - First of all you'll do 116 00:03:45,934 --> 00:03:47,185 pan-seared scallops 117 00:03:47,268 --> 00:03:48,686 on a bed of sweet corn purée, 118 00:03:48,770 --> 00:03:50,104 finished with a little parmesan doily. 119 00:03:50,188 --> 00:03:51,564 Then after that we're gonna do 120 00:03:51,648 --> 00:03:53,024 a nice pan-seared ribeye steak 121 00:03:53,107 --> 00:03:54,776 with smashed roasted potatoes, 122 00:03:54,859 --> 00:03:56,194 sautéed asparagus, 123 00:03:56,277 --> 00:03:58,446 finished with a light chimichurri. 124 00:03:58,529 --> 00:03:59,781 - All right, what's first? 125 00:03:59,864 --> 00:04:02,116 - Okay, we're ready. So, um, appetizer. 126 00:04:02,200 --> 00:04:03,368 - Yes. Okay. - Or starter. 127 00:04:03,451 --> 00:04:04,619 - It's gonna be roasted scallop. 128 00:04:04,702 --> 00:04:05,703 You ever sautéed scallops before? 129 00:04:05,787 --> 00:04:07,080 - No. - N-- 130 00:04:07,163 --> 00:04:08,790 [chuckles] Have you cooked any fish before? 131 00:04:08,873 --> 00:04:10,375 - Yes. - Yeah, we've done 132 00:04:10,458 --> 00:04:12,126 quite a bit of fish... - A little bit, yeah. 133 00:04:12,210 --> 00:04:16,547 - Knife skills. Can you start with...yeah. 134 00:04:16,631 --> 00:04:18,049 - Your knife skills are really being put to the test. 135 00:04:18,132 --> 00:04:19,384 - Let's start peeling that onion. 136 00:04:19,467 --> 00:04:21,469 Watch your fingers. - Thank you. 137 00:04:21,552 --> 00:04:23,137 - So when you cut that root off the onion, 138 00:04:23,221 --> 00:04:25,306 it's gonna start bleeding which you'll start crying. 139 00:04:25,390 --> 00:04:26,724 So always try and leave that root on there. 140 00:04:26,808 --> 00:04:28,393 - Really? - You see that right there? 141 00:04:28,476 --> 00:04:30,645 That's where all the acid is coming out 142 00:04:30,728 --> 00:04:32,188 and it'll start affecting your eyes. 143 00:04:32,271 --> 00:04:34,440 So please, please, please, don't start crying. 144 00:04:34,524 --> 00:04:36,985 - Oh. [laughs] - Rachel, can you do anything? 145 00:04:37,068 --> 00:04:38,486 [both laugh] - No, but would you mind-- 146 00:04:38,569 --> 00:04:39,988 - I can do something. Yes, put me to work. 147 00:04:40,071 --> 00:04:41,531 - Would you mind just picking the herbs? 148 00:04:41,614 --> 00:04:43,616 - Yeah, yeah, yeah. Am I putting the herbs 149 00:04:43,700 --> 00:04:45,994 in the bowl when I pick them? - No, no, no. 150 00:04:46,077 --> 00:04:47,662 So you just them like this, 151 00:04:47,745 --> 00:04:49,998 and you just literally lift off these little buds. 152 00:04:50,081 --> 00:04:51,916 And so--okay? - Beautiful, beautiful. 153 00:04:52,000 --> 00:04:53,543 - And then those stalks we can throw away. 154 00:04:53,626 --> 00:04:56,629 Right, Selena, are we good? - Yeah. 155 00:04:56,713 --> 00:04:58,631 - Yeah, so that's the base of the root. 156 00:04:58,715 --> 00:05:00,383 So down. 157 00:05:00,466 --> 00:05:02,760 One finger in front, two behind, like this. 158 00:05:02,844 --> 00:05:04,053 Cut it flat side down. 159 00:05:04,137 --> 00:05:06,389 And just start slicing nice and gently. 160 00:05:06,472 --> 00:05:09,642 Let the knife do the work. There you go. 161 00:05:09,726 --> 00:05:11,811 - Ooh, my eyes are watering. - Yeah. 162 00:05:11,894 --> 00:05:13,146 So never take that root off. 163 00:05:13,229 --> 00:05:15,356 - Okay. - Right. Onion done. 164 00:05:15,440 --> 00:05:16,774 So, okay, so it's a little bit rough. 165 00:05:16,858 --> 00:05:18,359 - Okay. - And, obviously, 166 00:05:18,443 --> 00:05:20,194 bits haven't been chopped. 167 00:05:20,278 --> 00:05:21,362 - So, uh, yeah. - Okay. 168 00:05:21,446 --> 00:05:22,739 - Try and go through them, 169 00:05:22,822 --> 00:05:23,865 because it'll take way too long. 170 00:05:23,948 --> 00:05:25,867 both: Okay. - Butter. 171 00:05:25,950 --> 00:05:27,452 Where's the butter, please? - Right here. 172 00:05:27,535 --> 00:05:30,580 - Take a small knob of butter-- - [chuckles] 173 00:05:30,663 --> 00:05:32,081 - With that butter, 174 00:05:32,165 --> 00:05:33,916 a little touch of olive oil. 175 00:05:34,000 --> 00:05:36,419 And then we're gonna start sweating down the red onion. 176 00:05:36,502 --> 00:05:38,296 Okay? You all right? - Yep. 177 00:05:38,379 --> 00:05:40,131 [both laugh] - Eyes are running, 178 00:05:40,214 --> 00:05:43,509 nose is running. Good. Onions are done. 179 00:05:43,593 --> 00:05:47,221 And then you get your pan, bring that pan over, 180 00:05:47,305 --> 00:05:50,141 and then swoop your onions in. - Okay. So-- 181 00:05:50,224 --> 00:05:52,643 - If you bring your pan over-- 182 00:05:52,727 --> 00:05:55,521 Bring that pan over. - This over? 183 00:05:55,605 --> 00:05:58,107 - If you bring that pan over-- - Ah, okay, okay. 184 00:05:58,191 --> 00:05:59,400 - [giggles] - Holy sugar. 185 00:05:59,484 --> 00:06:01,027 - [laughs] - And then we move 186 00:06:01,110 --> 00:06:04,072 once underneath, bring the board to the edge, 187 00:06:04,155 --> 00:06:05,364 and then in we go. 188 00:06:05,448 --> 00:06:06,991 - Ooh, okay. - Good? 189 00:06:07,075 --> 00:06:08,993 - Exciting. - A little bit of salt 190 00:06:09,077 --> 00:06:10,411 and pepper in there, please. - Okay. 191 00:06:10,495 --> 00:06:12,246 - That's it. And what we're doing now 192 00:06:12,330 --> 00:06:13,581 is gauging the seasoning 193 00:06:13,664 --> 00:06:15,708 in small amounts as it cooks, okay? 194 00:06:15,792 --> 00:06:18,044 - Okay. 195 00:06:18,127 --> 00:06:20,213 - So that's dangerous there with your board. 196 00:06:20,296 --> 00:06:22,465 So what we do with the board... -What do we do? 197 00:06:22,548 --> 00:06:24,926 - Is you get a little piece of kitchen paper like that... 198 00:06:25,009 --> 00:06:27,678 - Uh-huh. - Lift that up, 199 00:06:27,762 --> 00:06:29,555 and that goes underneath. 200 00:06:29,639 --> 00:06:31,307 And then that stops that. 201 00:06:31,390 --> 00:06:34,102 - So good. - Right, now the corn. 202 00:06:34,185 --> 00:06:36,979 So the fastest way, 203 00:06:37,063 --> 00:06:38,815 and the safest way, in my mind, 204 00:06:38,898 --> 00:06:40,983 is always to cut these into a bowl. 205 00:06:41,067 --> 00:06:42,860 - Ah, yeah. - So that way you're not 206 00:06:42,944 --> 00:06:44,445 picking up bits of corn afterwards. 207 00:06:44,529 --> 00:06:45,947 You stand that down. 208 00:06:46,030 --> 00:06:47,698 And just go around. - Okay. 209 00:06:47,782 --> 00:06:49,367 - Now, if you were to do that on the board, 210 00:06:49,450 --> 00:06:51,327 they'd bounce everywhere-- - And go everywhere. 211 00:06:51,410 --> 00:06:52,912 - Everywhere. - Okay. Love that. 212 00:06:52,995 --> 00:06:55,081 - Now-- - How are the onions? 213 00:06:55,164 --> 00:06:56,916 - Yeah, I'm just gonna give them a little stir now. 214 00:06:56,999 --> 00:06:59,460 - Gordon, do you ever listen to music when you cook? 215 00:06:59,544 --> 00:07:02,338 - I do. Anything Calvin, amazing. 216 00:07:02,421 --> 00:07:03,464 both: Yes. 217 00:07:03,548 --> 00:07:05,883 - Marshmello, Zed-- uh, yeah. 218 00:07:05,967 --> 00:07:07,343 - You did the song with Marshmello 219 00:07:07,426 --> 00:07:08,886 and Zed, yeah? - That's right, yeah. 220 00:07:08,970 --> 00:07:10,847 I love those. And last time I had a dinner, 221 00:07:10,930 --> 00:07:12,974 would you believe, was with Ed, 222 00:07:13,057 --> 00:07:14,142 round at his house. 223 00:07:14,225 --> 00:07:15,685 - No way! - Oh, that's so funny. 224 00:07:15,768 --> 00:07:17,812 - So he asked if I could teach him how to make 225 00:07:17,895 --> 00:07:19,438 the most amazing Wellington. 226 00:07:19,522 --> 00:07:20,857 So if this class goes well today... 227 00:07:20,940 --> 00:07:22,859 - Beef Wellington? - I may come back 228 00:07:22,942 --> 00:07:24,819 and show you how to do a Wellington, okay? 229 00:07:24,902 --> 00:07:25,987 - No. - If you get 230 00:07:26,070 --> 00:07:27,155 your act together today. Okay? 231 00:07:27,238 --> 00:07:28,906 - Okay, great. - [laughs] 232 00:07:28,990 --> 00:07:31,159 - Okay, so from there, bring the corn over 233 00:07:31,242 --> 00:07:34,203 and put that into the pan. Give that a nice stir. 234 00:07:34,287 --> 00:07:35,621 And then what's the most important thing 235 00:07:35,705 --> 00:07:37,456 we'll do now, when you've done that? 236 00:07:37,540 --> 00:07:39,750 - Um, mise en place? - Mis en place? No. 237 00:07:39,834 --> 00:07:40,835 We're gonna season it again. Remember? 238 00:07:40,918 --> 00:07:41,919 They're small amounts. 239 00:07:42,003 --> 00:07:43,045 Let's go. 240 00:07:43,129 --> 00:07:45,756 - Touch of pepper. - Yep. 241 00:07:45,840 --> 00:07:47,800 - Touch of salt. - That's it. 242 00:07:47,884 --> 00:07:49,302 Nice. - I like that. 243 00:07:49,385 --> 00:07:50,428 - And then we're gonna put a little bit 244 00:07:50,511 --> 00:07:52,013 of stock in there. 245 00:07:52,096 --> 00:07:53,764 - Vegetable stock? - Yes, please. 246 00:07:53,848 --> 00:07:56,184 Now, we want the purée to be nice and thick. 247 00:07:56,267 --> 00:07:58,186 So we can always add, but we can't take it away. 248 00:07:58,269 --> 00:08:00,354 So just put it underneath the corn. 249 00:08:00,438 --> 00:08:01,439 - Okay. - Perfect. 250 00:08:01,522 --> 00:08:02,940 - Is that good? - Lovely. 251 00:08:03,024 --> 00:08:04,358 - Yes! I did something right. - Lovely, lovely. 252 00:08:04,442 --> 00:08:06,110 Good. Bring that up to the boil 253 00:08:06,194 --> 00:08:07,695 and we'll cook that out 254 00:08:07,778 --> 00:08:09,197 for about three or four minutes and then we'll blend it. 255 00:08:09,280 --> 00:08:10,656 - Perfect. 256 00:08:10,740 --> 00:08:13,326 - Now, when we cook steak... - Yes. 257 00:08:13,409 --> 00:08:15,661 - It's really important that we go room temperature. 258 00:08:15,745 --> 00:08:17,330 So olive oil the plates. - Okay. 259 00:08:17,413 --> 00:08:19,081 - Nice smear of olive oil on there. 260 00:08:19,165 --> 00:08:20,416 That's it. - Whoops. 261 00:08:20,499 --> 00:08:21,542 - Try and keep it on the plate, please. 262 00:08:21,626 --> 00:08:22,710 - Yep. - Thank you. 263 00:08:23,294 --> 00:08:24,754 Salt, pepper. - Yep. 264 00:08:24,837 --> 00:08:26,422 - What we're gonna do now is marinate these. 265 00:08:26,505 --> 00:08:27,715 Beautiful. - Yum. 266 00:08:27,798 --> 00:08:29,300 - Oh, my God. - And then, again, 267 00:08:29,383 --> 00:08:31,010 a little touch of olive oil on top again. 268 00:08:31,093 --> 00:08:32,094 - And seasoning on top as well. 269 00:08:32,178 --> 00:08:33,346 - Okay, great. 270 00:08:33,429 --> 00:08:35,056 - Let that sit there and marinate. 271 00:08:35,139 --> 00:08:36,307 - Okay. 272 00:08:36,390 --> 00:08:37,892 Wait, is that what I think it is? 273 00:08:37,975 --> 00:08:39,810 - These are scallops. - Oh. 274 00:08:39,894 --> 00:08:41,062 - So these are hand-dive scallops. 275 00:08:41,145 --> 00:08:42,396 Normally, they get them dredged, 276 00:08:42,480 --> 00:08:43,856 and they scoop up all this sand. 277 00:08:43,940 --> 00:08:45,816 These are hand-dive, so there's no sand. 278 00:08:45,900 --> 00:08:47,443 - Oh, my gosh. - Wow. 279 00:08:47,526 --> 00:08:49,362 - The very best of the best. - Love. 280 00:08:49,445 --> 00:08:51,280 - So I always say, as a little bit of a treat, 281 00:08:51,364 --> 00:08:53,366 we pat them down to get all of the moisture out of them 282 00:08:53,449 --> 00:08:54,825 so the go nice and sort of dry. 283 00:08:54,909 --> 00:08:56,285 And then when we color them in the pan, 284 00:08:56,369 --> 00:08:58,704 the caramelization there is incredible. 285 00:08:58,788 --> 00:09:00,665 Corn purée. That's coming up 286 00:09:00,748 --> 00:09:01,916 to the boil now. 287 00:09:01,999 --> 00:09:03,543 So do me a little favor. - Yes. 288 00:09:03,626 --> 00:09:05,253 - And dip a little spoon in there and just taste it. 289 00:09:05,336 --> 00:09:08,548 And then you can adjust the seasoning if necessary. 290 00:09:10,466 --> 00:09:12,635 Does it need-- - Little salt. 291 00:09:12,718 --> 00:09:13,928 - A little--there you go. 292 00:09:14,011 --> 00:09:15,429 - Really impressed at this speed. 293 00:09:15,513 --> 00:09:17,431 It--it makes me realize how slow we've been. 294 00:09:17,515 --> 00:09:18,933 How did you get so fast in the kitchen? 295 00:09:19,016 --> 00:09:20,518 - Oh, no, we're slow today, my darling. 296 00:09:20,601 --> 00:09:22,645 - This is slow? - All we've done is the purée. 297 00:09:22,728 --> 00:09:24,355 - [gasps] - Okay? 298 00:09:24,438 --> 00:09:25,731 - Okay. - We're gonna make 299 00:09:25,815 --> 00:09:27,233 a parmesan doily. Do you have any, um-- 300 00:09:27,316 --> 00:09:28,818 - Cheese? - Cheese, yes. 301 00:09:28,901 --> 00:09:30,444 - Yes. - And we're gonna grate it 302 00:09:30,528 --> 00:09:31,946 nice and thin. Good. 303 00:09:32,029 --> 00:09:35,574 From there, we're gonna take this purée, 304 00:09:35,658 --> 00:09:37,827 and we're gonna put that into here now. 305 00:09:37,910 --> 00:09:39,078 - Oh, wow. - Okay? 306 00:09:39,161 --> 00:09:40,913 And we're gonna blitz that. 307 00:09:40,997 --> 00:09:43,249 - Whoa. [gasps] - So...down. 308 00:09:43,332 --> 00:09:48,629 And just gently let that purée away. 309 00:09:48,713 --> 00:09:50,464 So we're gonna make a doily. 310 00:09:50,548 --> 00:09:51,757 You've seen doil-- - What's a doily? 311 00:09:51,841 --> 00:09:53,134 - You've seen doilies on plates 312 00:09:53,217 --> 00:09:54,635 to stop plates from sliding. - Yes. 313 00:09:54,719 --> 00:09:56,429 - So we're gonna make a parmesan doily. 314 00:09:56,512 --> 00:09:57,638 And you'll see why. - Ooh. 315 00:09:57,722 --> 00:09:58,806 - 'Cause it's a sort of-- 316 00:09:58,889 --> 00:10:01,475 that nice, crusty, salty way 317 00:10:01,559 --> 00:10:03,477 of seasoning the scallops, and it's the finishing touch 318 00:10:03,561 --> 00:10:05,396 for the actual dish, okay? 319 00:10:05,479 --> 00:10:06,605 - Okay. - Love the sound of it. 320 00:10:06,689 --> 00:10:08,149 - Oh, I'm so excited, 321 00:10:08,232 --> 00:10:09,817 but I'm also like, "Aah." 322 00:10:10,276 --> 00:10:12,570 - Let's try one. Selena, I'll do the first one. 323 00:10:12,653 --> 00:10:13,988 - Okay. - Uh, Rachel, 324 00:10:14,071 --> 00:10:15,281 bring the thyme flowers down, please. 325 00:10:15,364 --> 00:10:16,490 - Yep. - Right, Selena, 326 00:10:16,574 --> 00:10:18,326 Let's have a quick look. - Yep. 327 00:10:18,409 --> 00:10:19,994 - So we take that off the heat. 328 00:10:20,077 --> 00:10:21,329 Now, you-- I need the cheese, darling. 329 00:10:21,412 --> 00:10:22,496 That's what I'm using. - Oh! 330 00:10:22,580 --> 00:10:23,622 - Wakey, wakey. Let's go. 331 00:10:23,706 --> 00:10:25,333 - Okay. - Thank you. 332 00:10:25,416 --> 00:10:29,170 That's on there, so we're just gonna go... 333 00:10:29,253 --> 00:10:31,797 - Mmm. - Oh, wow. 334 00:10:31,881 --> 00:10:33,257 Can I try? - Please. 335 00:10:33,341 --> 00:10:34,800 You'll do the next one. 336 00:10:34,884 --> 00:10:37,345 So it's just like a doily, not too thick. 337 00:10:37,428 --> 00:10:39,847 Our thyme flowers, in. 338 00:10:39,930 --> 00:10:41,515 Back onto the heat. 339 00:10:41,599 --> 00:10:42,725 Let that thing cook. 340 00:10:42,808 --> 00:10:44,602 That is all good. - Oh, wow. 341 00:10:44,685 --> 00:10:45,895 - Onto a cold surface. 342 00:10:45,978 --> 00:10:47,063 We're trying to get that off now, 343 00:10:47,146 --> 00:10:48,564 'cause it's a non-stick-- 344 00:10:48,647 --> 00:10:50,858 ♪ ♪ 345 00:10:50,941 --> 00:10:53,694 [groans] Bollocks. If it was non-stick, 346 00:10:53,778 --> 00:10:54,987 then it shouldn't [bleep] stick. 347 00:10:55,071 --> 00:10:56,197 - [laughs] - See, this has been 348 00:10:56,280 --> 00:10:57,656 a big issue for us. - See? 349 00:10:57,740 --> 00:10:58,949 - We needed Gordon to help out. 350 00:10:59,033 --> 00:11:00,451 - See? 351 00:11:00,534 --> 00:11:01,744 That's gonna sit on top of the scallops. 352 00:11:01,827 --> 00:11:03,162 Right, okay, your turn. 353 00:11:03,245 --> 00:11:04,872 Let it get up to smoke. - Okay 354 00:11:04,955 --> 00:11:07,166 - As it starts smoking, sprinkle round like a doily. 355 00:11:07,249 --> 00:11:08,876 - Got it. - Thyme flowers in. 356 00:11:08,959 --> 00:11:10,711 See the caramelization take place. 357 00:11:10,795 --> 00:11:12,588 - Is this good? 358 00:11:12,671 --> 00:11:13,964 - You asking me or telling me? 359 00:11:14,048 --> 00:11:17,051 - Uh, this is good. both: Okay. 360 00:11:17,134 --> 00:11:19,553 - Are you asking or telling? - Upside down, gently. 361 00:11:19,637 --> 00:11:22,264 So flip--there you go. Jesus Christ. 362 00:11:22,348 --> 00:11:24,183 I didn't say set the thing on fire. 363 00:11:24,266 --> 00:11:25,434 - I didn't know. 364 00:11:25,518 --> 00:11:27,561 - I think that's a little bit too hot. 365 00:11:27,645 --> 00:11:28,938 - Can I ask you a quick question? 366 00:11:29,021 --> 00:11:30,314 - Please. - What would be 367 00:11:30,398 --> 00:11:31,607 the best advice that you would give 368 00:11:31,690 --> 00:11:33,526 to aspiring chefs? 369 00:11:35,403 --> 00:11:36,695 Don't be comfortable. 370 00:11:36,779 --> 00:11:38,406 I got very comfortable in the UK once, 371 00:11:38,489 --> 00:11:40,032 and I went to live in France at the age of 22, 372 00:11:40,116 --> 00:11:42,118 and it just absolutely blew my mind. 373 00:11:42,201 --> 00:11:44,787 So get used to being uncomfortable. 374 00:11:44,870 --> 00:11:46,163 - Would you say that applies 375 00:11:46,247 --> 00:11:48,040 to anything in life really? - 100%. 376 00:11:48,124 --> 00:11:49,959 Music, writing, producing-- 377 00:11:50,042 --> 00:11:51,377 the exact same thing. - [bleep]. 378 00:11:51,460 --> 00:11:53,754 Chef, this is not working. - [laughs] 379 00:11:53,838 --> 00:11:55,673 - Watch your fingers, watch your fingers. 380 00:11:55,756 --> 00:11:57,466 Okay, there you go. Yeah. 381 00:11:57,550 --> 00:12:00,010 So a little bit too thick. - Okay. 382 00:12:00,094 --> 00:12:01,637 - Let's try that again. - Okay. 383 00:12:01,721 --> 00:12:03,139 - Okay, give the pan a nice little wipe out first. 384 00:12:03,222 --> 00:12:04,765 - Yes. - Come on, girl, you got this. 385 00:12:04,849 --> 00:12:05,975 - I do, I do, I do. - Then we're in 386 00:12:06,058 --> 00:12:07,977 with the scallops next. 387 00:12:08,060 --> 00:12:09,270 - I like the way you say "scallops." Scallops. 388 00:12:09,353 --> 00:12:11,105 Can you do an American accent? 389 00:12:11,188 --> 00:12:12,773 - A scallop, scallop, scallop-- no. 390 00:12:12,857 --> 00:12:14,316 Tomatoes. - Scallops. 391 00:12:14,400 --> 00:12:15,609 - [giggles] - Scallops. 392 00:12:15,693 --> 00:12:17,236 - Tomato. - Tomato. 393 00:12:17,319 --> 00:12:19,238 Now, don't--come on. - Okay. 394 00:12:19,321 --> 00:12:20,656 - Tomato, please? 395 00:12:20,739 --> 00:12:22,324 - Tomato. - Thank you. 396 00:12:22,408 --> 00:12:23,784 - You got it, Chef. - Right. 397 00:12:23,868 --> 00:12:25,119 Now, try and peel it off gently. 398 00:12:25,202 --> 00:12:26,412 There you go. 399 00:12:26,495 --> 00:12:27,788 And sometimes put it down and get cool. 400 00:12:27,872 --> 00:12:29,665 And then it'll help lift off as well. 401 00:12:29,748 --> 00:12:32,168 - Can I try a little piece? - Absolutely. 402 00:12:32,251 --> 00:12:33,961 It's a really nice way of eating parmesan. 403 00:12:34,044 --> 00:12:36,547 What are you doing down there? - Hey, I think it's working. 404 00:12:36,630 --> 00:12:37,965 - I think you've got it this time, girl. 405 00:12:38,048 --> 00:12:39,467 - Oh, don't hate on it. - I think-- 406 00:12:39,550 --> 00:12:42,720 I think you've got it. - I think I did too. 407 00:12:42,803 --> 00:12:44,221 - So good. - Yes, that is a good one. 408 00:12:44,305 --> 00:12:46,140 See, look, untuck that little bit 409 00:12:46,223 --> 00:12:47,391 there at the end, it's still warm, so-- 410 00:12:47,475 --> 00:12:49,310 Girl, that is beautiful. - Yay! 411 00:12:49,393 --> 00:12:50,644 - Whoo. - The parmesan doily. 412 00:12:50,728 --> 00:12:52,563 The parmesan doily. - Fantastic. 413 00:12:52,646 --> 00:12:54,732 - Yeah, so purée's done, doilies are done. 414 00:12:54,815 --> 00:12:56,066 And now the most important part, 415 00:12:56,150 --> 00:12:58,068 we absolutely sear those scallops. 416 00:12:58,152 --> 00:12:59,778 There's no under, there's no over. 417 00:12:59,862 --> 00:13:00,988 They just need to be perfect. - Okay. 418 00:13:01,071 --> 00:13:02,156 So two minutes on each side? 419 00:13:02,239 --> 00:13:03,657 - 60 seconds each side. 420 00:13:03,741 --> 00:13:05,326 What we do first... - Mm-hmm. 421 00:13:05,409 --> 00:13:08,621 - Is mix a little bit of, uh, curry powder. 422 00:13:08,704 --> 00:13:11,665 - Okay. - And pass the salt, please. 423 00:13:11,749 --> 00:13:14,960 Okay. Season that plate. Thank you. 424 00:13:15,044 --> 00:13:18,380 And all we're gonna do now is just gently rub 425 00:13:18,464 --> 00:13:22,009 the scallops in the salt and the curry powder. 426 00:13:22,092 --> 00:13:23,260 There you go. 427 00:13:23,344 --> 00:13:24,678 All around the sides. - Oh, yeah. 428 00:13:24,762 --> 00:13:26,222 - Top and bottom. There you go. Lovely. 429 00:13:26,305 --> 00:13:27,681 And that's how it's gonna sear in the pan. 430 00:13:27,765 --> 00:13:29,225 So I'm gonna have a little practice here. 431 00:13:29,308 --> 00:13:30,684 There's my pan. Pans getting nice and hot. 432 00:13:30,768 --> 00:13:32,019 - Yep. - 12:00. 433 00:13:32,102 --> 00:13:36,106 One, two, three, four, five. - Okay. 434 00:13:36,190 --> 00:13:38,692 - But you go back to the top so there's unison 435 00:13:38,776 --> 00:13:40,110 and continuity the way we're cooking them. 436 00:13:40,194 --> 00:13:41,445 - Perfect. - I don't want that one 437 00:13:41,529 --> 00:13:42,947 undercooked and that one overcooked, 438 00:13:43,030 --> 00:13:45,950 so we go, 12, one, two, three, four, five. 439 00:13:46,033 --> 00:13:47,535 Count to 60. Flip them over. 440 00:13:47,618 --> 00:13:49,286 And then they're gonna be cooked exactly the same. 441 00:13:49,370 --> 00:13:50,704 - Okay. - Okay? 442 00:13:50,788 --> 00:13:53,415 - Here we go. First one, [indistinct], 12:00. 443 00:13:53,499 --> 00:13:55,000 Careful. It's very, very hot. 444 00:13:55,084 --> 00:13:56,252 Good. But don't drop them in, 445 00:13:56,335 --> 00:13:57,753 place them in. There you go. 446 00:13:57,836 --> 00:13:59,296 And that's cold on the top so you'll be fine. 447 00:13:59,380 --> 00:14:02,007 Good. Okay, good. 448 00:14:02,091 --> 00:14:03,551 Touch more olive oil on top. 449 00:14:03,634 --> 00:14:07,638 Turn the gas down, please. Turn the gas down please. 450 00:14:07,721 --> 00:14:09,098 - Yes. - [chuckles] 451 00:14:09,181 --> 00:14:10,558 - Thank you. Well, you didn't answer me, so-- 452 00:14:10,641 --> 00:14:12,059 So it felt like... - No, you're right. 453 00:14:12,142 --> 00:14:13,477 - She went silent. - You're ignoring me. 454 00:14:13,561 --> 00:14:14,937 - I'm, like, counting in my head. 455 00:14:15,020 --> 00:14:16,355 - Eye on the game. Eye on the game, girl. 456 00:14:16,438 --> 00:14:18,148 So that's still cold there. - Yes. 457 00:14:18,232 --> 00:14:19,441 - So nothing to be nervous about that. 458 00:14:19,525 --> 00:14:20,776 Flip that over. Bang. - Okay. 459 00:14:20,859 --> 00:14:22,069 - You can do that. - Okay, great. 460 00:14:22,152 --> 00:14:23,529 - Good. Don't splash yourself. 461 00:14:23,612 --> 00:14:25,489 Always push away. Never push towards you, 462 00:14:25,573 --> 00:14:27,199 do that fat doesn't come up your hand. 463 00:14:27,283 --> 00:14:29,535 Beautiful. - Whoo! 464 00:14:30,953 --> 00:14:32,371 - Now, when they come out of the pan, 465 00:14:32,454 --> 00:14:34,415 we have to drain them very lightly... 466 00:14:34,498 --> 00:14:35,666 - Okay. - Onto paper 467 00:14:35,749 --> 00:14:37,543 for any excess fat. 468 00:14:37,626 --> 00:14:38,627 Try and keep the 12:00-- - Yes. 469 00:14:38,711 --> 00:14:39,962 - 'Cause you've gone all-- 470 00:14:40,045 --> 00:14:41,422 you've gone all skew it again. 471 00:14:41,505 --> 00:14:43,632 It looks like a dysfunctional clock there. 472 00:14:43,716 --> 00:14:45,426 12:00, one, two, three, four, five. 473 00:14:45,509 --> 00:14:47,428 - One, two, three, four, five. - Thank you. 474 00:14:47,511 --> 00:14:49,930 Okay, 30 seconds from now you're gonna take them out. 475 00:14:50,014 --> 00:14:51,265 Before you do that, 476 00:14:51,348 --> 00:14:52,641 you're gonna go around each scallop 477 00:14:52,725 --> 00:14:54,643 and drop a touch of Meyer lemon on top. 478 00:14:54,727 --> 00:14:56,729 - Okay. - In 20 seconds from now. 479 00:14:56,812 --> 00:14:58,355 If you go too early with the lemon, 480 00:14:58,439 --> 00:15:00,482 it'll cool the scallops down and they won't cook. 481 00:15:00,566 --> 00:15:02,026 Please, listen to me. 482 00:15:02,109 --> 00:15:03,277 - She--she didn't listen. 483 00:15:03,360 --> 00:15:04,695 - I'm here. No, I'm listening, Chef. 484 00:15:04,778 --> 00:15:06,030 I'm not allowed to do it for two minutes. 485 00:15:06,113 --> 00:15:07,031 - There we go. 486 00:15:07,114 --> 00:15:08,824 Ten seconds, lemon on top. 487 00:15:10,159 --> 00:15:12,494 - Good. Okay. 488 00:15:13,203 --> 00:15:15,414 Away. Nice. Then out of the pan. 489 00:15:15,497 --> 00:15:16,957 Which one are you gonna take out first? 490 00:15:17,041 --> 00:15:17,916 - The first one. 491 00:15:18,000 --> 00:15:19,209 - 12:00. - The 12:00. 492 00:15:19,293 --> 00:15:20,753 - That's it. Great color on there, 493 00:15:20,836 --> 00:15:22,546 by the way. Really good color. 494 00:15:22,630 --> 00:15:24,256 - Yay! Oh, that's so exciting. 495 00:15:24,340 --> 00:15:26,216 - Okay. 496 00:15:26,300 --> 00:15:28,844 Scallops are out. - Yup. We are good. 497 00:15:28,927 --> 00:15:30,638 - So I'm gonna plate one. - Okay. 498 00:15:30,721 --> 00:15:32,640 - And you can plate the other one, okay? 499 00:15:32,723 --> 00:15:35,309 I'm just gonna start off with a nice spoon 500 00:15:35,392 --> 00:15:36,602 of the sweet corn purée. 501 00:15:36,685 --> 00:15:37,978 Then you take the scallops. 502 00:15:38,062 --> 00:15:39,813 Beautifully cooked, by the way. - Yes. 503 00:15:39,897 --> 00:15:41,649 - So much better when you put three of something on a plate. 504 00:15:41,732 --> 00:15:43,150 We never put two of anything on there. 505 00:15:43,233 --> 00:15:46,111 So we just go one... 506 00:15:46,195 --> 00:15:49,573 two...and three. 507 00:15:49,657 --> 00:15:51,492 And then from there, take your doily 508 00:15:51,575 --> 00:15:55,663 and just set that very carefully over the top. 509 00:15:55,746 --> 00:15:57,831 [claps] - Did I do it? Yes! 510 00:15:57,915 --> 00:15:59,249 - She did it. 511 00:15:59,333 --> 00:16:00,834 - Yes, we did it. - That's the appetizer. 512 00:16:00,918 --> 00:16:02,419 Man. - The appetizer? 513 00:16:02,503 --> 00:16:03,879 - That--[chuckles] - Wow. 514 00:16:03,962 --> 00:16:05,506 - That's the starter. - I forgot there's 515 00:16:05,589 --> 00:16:06,965 a whole steak here. - That's a whole meal to me. 516 00:16:07,049 --> 00:16:08,509 - Great, there you go. So rib eye. 517 00:16:08,592 --> 00:16:10,427 This is the Rolls Royce of meat, by the way. 518 00:16:10,511 --> 00:16:11,470 - Mmm. - Okay? 519 00:16:11,553 --> 00:16:12,638 - Yes. - They've got up 520 00:16:12,721 --> 00:16:14,139 to room temperature? - Mm-hmm. 521 00:16:14,223 --> 00:16:16,100 - Never cook a steak ice-cold from the fridge. 522 00:16:16,183 --> 00:16:17,518 By the time it's cooked in the center, 523 00:16:17,601 --> 00:16:18,769 the outside is overcooked. 524 00:16:18,852 --> 00:16:20,187 So let it get up to room temperature. 525 00:16:20,270 --> 00:16:21,772 And the cooking time's a lot less. 526 00:16:21,855 --> 00:16:22,981 Okay? - Okay. 527 00:16:23,065 --> 00:16:25,609 - So take you-- take your steak. 528 00:16:25,693 --> 00:16:28,570 Rib eye here. Rib cap. 529 00:16:28,654 --> 00:16:30,155 And you only get two caps per cow. 530 00:16:30,239 --> 00:16:32,574 - Okay. - So the cap is crucial. 531 00:16:32,658 --> 00:16:34,034 Now, you see where the seasoning-- 532 00:16:34,118 --> 00:16:35,369 some of its disappeared, 533 00:16:35,452 --> 00:16:37,371 so we re-season it again and let it sink in. 534 00:16:37,454 --> 00:16:39,456 - Okay, great. - Okay? 535 00:16:39,540 --> 00:16:42,918 Okay, fan on. Lights up. 536 00:16:43,001 --> 00:16:44,169 - Yep. - Okay. 537 00:16:44,253 --> 00:16:45,754 - We've never used the lights. 538 00:16:45,838 --> 00:16:47,089 - Oh, really? 539 00:16:49,466 --> 00:16:50,884 - Have you ever played the drums before? 540 00:16:50,968 --> 00:16:52,261 - Have I ever played the drums? - Yeah. 541 00:16:52,344 --> 00:16:53,846 - No. - No, 'cause you're gonna be 542 00:16:53,929 --> 00:16:55,264 handling four pans now. - Oh, so it's like a-- 543 00:16:55,347 --> 00:16:56,432 - Yeah, and so it's just exactly that. 544 00:16:56,515 --> 00:16:57,850 - Got it. - Exactly that. 545 00:16:57,933 --> 00:16:59,184 - Okay. - So we're gonna multitask now 546 00:16:59,268 --> 00:17:00,310 and use all four. 547 00:17:00,394 --> 00:17:01,729 I've got some grapeseed oil here. 548 00:17:01,812 --> 00:17:03,313 - Shall I bring them over? - 20 seconds. 549 00:17:03,397 --> 00:17:05,566 - Okay. - When this goes into the pan, 550 00:17:05,649 --> 00:17:07,401 lay away from you... - Okay. 551 00:17:07,484 --> 00:17:09,111 - So if there's any splashing, it doesn't splash up your arm. 552 00:17:09,194 --> 00:17:11,113 - Right. Furthest pan away first. 553 00:17:11,196 --> 00:17:12,740 Let's go, young lady. Please. - Mm-hmm. 554 00:17:12,823 --> 00:17:14,366 - Uh-huh. Off we go. - All right, this-a-way. 555 00:17:14,450 --> 00:17:15,701 Does it matter-- wait, which one? 556 00:17:15,784 --> 00:17:16,910 They're all off. - Furthest pan away 557 00:17:16,994 --> 00:17:18,245 means the furthest one away. 558 00:17:18,328 --> 00:17:19,288 Lay away. - Like this. 559 00:17:19,371 --> 00:17:20,414 - That's it. 560 00:17:20,497 --> 00:17:21,874 Wrong [bleep] pan. 561 00:17:21,957 --> 00:17:23,459 That's my nonstick pan for my potatoes. 562 00:17:23,542 --> 00:17:24,918 - What the [bleep]? Sorry. 563 00:17:25,002 --> 00:17:26,462 - Furthest pan away. 564 00:17:26,545 --> 00:17:28,172 - What does that mean? - You did it wrong again. 565 00:17:28,255 --> 00:17:30,758 - The second one. Okay, next one in. 566 00:17:30,841 --> 00:17:32,384 [dramatic music] 567 00:17:32,468 --> 00:17:33,802 Next one-- - Oh, my God! 568 00:17:33,886 --> 00:17:35,679 - Oh, my God. [bleep]. 569 00:17:35,763 --> 00:17:37,055 Next one in! 570 00:17:37,139 --> 00:17:39,433 Next one in, please! - Got it! 571 00:17:39,516 --> 00:17:42,144 - For [bleep] sake, somebody help me! 572 00:17:42,227 --> 00:17:46,607 [echoing] Help me! 573 00:17:46,690 --> 00:17:49,693 Hey, you down there sunbathing, next one in, please! 574 00:17:49,777 --> 00:17:52,112 [laughter] 575 00:17:52,196 --> 00:17:55,115 The nonstick pans are for our potatoes and asparagus. 576 00:17:55,199 --> 00:17:56,950 - Okay. - The cast-iron pan... 577 00:17:57,034 --> 00:17:58,452 - Is for the steak! - Is for the ribeye. 578 00:17:58,535 --> 00:18:00,245 - Ribeye. - Right. 579 00:18:00,329 --> 00:18:01,955 A little bit of smashed garlic. - Okay. 580 00:18:02,039 --> 00:18:03,373 - You get the back of the knife, 581 00:18:03,457 --> 00:18:04,792 you just go like this. 582 00:18:04,875 --> 00:18:05,918 Just gently. 583 00:18:06,001 --> 00:18:07,294 - Okay. - Gently. 584 00:18:07,377 --> 00:18:08,879 And we're gonna mix that with some rosemary. 585 00:18:08,962 --> 00:18:10,422 That's gonna go in at the end with some butter. 586 00:18:10,506 --> 00:18:11,673 And then I'll show you 587 00:18:11,757 --> 00:18:13,759 a little trick with our potatoes. 588 00:18:13,842 --> 00:18:16,261 So they're boiled potatoes, par-cooked, 589 00:18:16,345 --> 00:18:18,180 and all we do is smash them. - Okay. 590 00:18:18,263 --> 00:18:20,641 - And next we're gonna do is just lightly fry them, okay? 591 00:18:20,724 --> 00:18:21,975 - Okay. - Olive oil on there. 592 00:18:22,059 --> 00:18:23,727 - Okay. - And then just lightly 593 00:18:23,811 --> 00:18:25,479 squash them down like that into the olive oil. 594 00:18:25,562 --> 00:18:26,980 Okay, we gotta speed up now 'cause we're 595 00:18:27,064 --> 00:18:28,315 running a little bit behind. 596 00:18:28,398 --> 00:18:29,775 We can't slow the steak down, right? 597 00:18:29,858 --> 00:18:31,109 - Okay, I'm going, I'm going. - Okay. 598 00:18:31,193 --> 00:18:32,319 Rachel, please... - Yes. 599 00:18:32,402 --> 00:18:33,904 - You gotta help me out. - Okay. 600 00:18:33,987 --> 00:18:35,989 - We're gonna make a really nice chimichurri now. 601 00:18:36,073 --> 00:18:37,658 - Thyme in here? - Thyme in there. 602 00:18:37,741 --> 00:18:39,243 And then just these little cilantro herbs, 603 00:18:39,326 --> 00:18:40,327 just pick them in there as well, please. 604 00:18:40,410 --> 00:18:41,411 - I'm on it. - Yes. 605 00:18:41,495 --> 00:18:42,663 Thank you. Good. 606 00:18:42,746 --> 00:18:43,914 Now top them with olive oil. 607 00:18:43,997 --> 00:18:45,499 - Yep. - That's it. 608 00:18:45,582 --> 00:18:47,709 And then season again. Good. 609 00:18:47,793 --> 00:18:49,670 So we got the steaks moving, 610 00:18:49,753 --> 00:18:52,172 potatoes, and then the asparagus. 611 00:18:52,256 --> 00:18:54,007 Now, that's the woody part down there. 612 00:18:54,091 --> 00:18:55,217 - Yup. 613 00:18:55,300 --> 00:18:56,885 - So we just open them up there. 614 00:18:56,969 --> 00:18:58,971 Okay. And then I just like the tips. 615 00:18:59,054 --> 00:19:00,347 That bit there is great for soup. 616 00:19:00,430 --> 00:19:02,182 - Okay. - Now, potatoes. 617 00:19:02,266 --> 00:19:03,684 Into the furthest pan. 618 00:19:03,767 --> 00:19:05,185 Olive oil into the pan first, please. 619 00:19:05,269 --> 00:19:08,480 - Yep. - So's the pan's nice and full. 620 00:19:08,564 --> 00:19:09,815 Okay. 621 00:19:09,898 --> 00:19:11,191 Now for the moment of truth, the steaks. 622 00:19:11,275 --> 00:19:12,401 So you're gonna take your tongs. 623 00:19:12,484 --> 00:19:13,569 Get a firm grip of it first. 624 00:19:13,652 --> 00:19:14,653 There you go. 625 00:19:14,736 --> 00:19:16,113 Good. That's a beautiful color. 626 00:19:16,196 --> 00:19:17,656 Now lay it back over away from you again. 627 00:19:17,739 --> 00:19:18,866 Pull over. - Oh, which way? This way? 628 00:19:18,949 --> 00:19:19,992 - That's right. - Okay. 629 00:19:20,075 --> 00:19:21,243 - Careful. Good. 630 00:19:21,326 --> 00:19:22,286 Look at that color. Beautiful. 631 00:19:22,369 --> 00:19:23,370 - Ooh, that's beautiful. 632 00:19:23,453 --> 00:19:24,413 - Next one. - Okay. 633 00:19:24,496 --> 00:19:25,455 Let's check. 634 00:19:25,539 --> 00:19:26,790 - Happy with the color? 635 00:19:26,874 --> 00:19:29,251 - Yes. - Good. Turn it. Good. 636 00:19:29,334 --> 00:19:32,212 From there, beautiful rosemary and fresh garlic, 637 00:19:32,296 --> 00:19:34,381 half and half in each pan, please. 638 00:19:34,464 --> 00:19:38,176 Okay, steak's coming out in three minutes. Yes. 639 00:19:38,260 --> 00:19:39,845 - And I put the rosemary on top or side? 640 00:19:39,928 --> 00:19:41,305 - Just on top. I'll show you why. 641 00:19:41,388 --> 00:19:42,639 We're gonna baste it with butter in a moment. 642 00:19:42,723 --> 00:19:44,141 Nope, just on the steak. - Oh, okay. 643 00:19:44,224 --> 00:19:45,851 - You put it everywhere. [bleep] hell's bells. 644 00:19:45,934 --> 00:19:47,686 - [laughs] - Just on the steak. 645 00:19:47,769 --> 00:19:49,313 - Okay. All right, Chef. 646 00:19:49,396 --> 00:19:51,231 - Right. 647 00:19:52,482 --> 00:19:53,942 Where's the garlic? 648 00:19:54,026 --> 00:19:55,277 - Son of a [bleep]. 649 00:19:55,360 --> 00:19:57,070 - Garlic and rosemary in the steak. 650 00:19:57,154 --> 00:19:59,031 Selena! - Yes. 651 00:19:59,114 --> 00:20:01,867 - For [bleep] sake. - I know. 652 00:20:01,950 --> 00:20:03,035 - Oh, my Lord. - [laughing] 653 00:20:03,118 --> 00:20:04,161 - Okay, good, now we're gonna 654 00:20:04,244 --> 00:20:05,370 get the asparagus in, 655 00:20:05,454 --> 00:20:07,748 and we're gonna braise that now. 656 00:20:07,831 --> 00:20:09,249 Okay, nice. 657 00:20:09,333 --> 00:20:11,168 So steak's about two minutes, okay? 658 00:20:11,251 --> 00:20:12,252 - Okay. - And we're gonna baste 659 00:20:12,336 --> 00:20:13,587 the steak. - Okay. 660 00:20:13,670 --> 00:20:14,755 - Now this is the important part. 661 00:20:14,838 --> 00:20:15,923 A lot of chefs take their steak 662 00:20:16,006 --> 00:20:17,007 out of the pan. - Mm-hmm. 663 00:20:17,090 --> 00:20:18,383 - I like to keep it in there, 664 00:20:18,467 --> 00:20:19,760 so it doesn't cool down too quickly. 665 00:20:19,843 --> 00:20:21,094 So two knobs of butter on each one. 666 00:20:21,178 --> 00:20:23,430 From there we go, butter goes in. 667 00:20:23,513 --> 00:20:27,100 And then very carefully take it off over there, 668 00:20:27,184 --> 00:20:29,770 and you get that and you scoop that over. 669 00:20:29,853 --> 00:20:32,606 The--and you can see-- you can see what's happening. 670 00:20:32,689 --> 00:20:34,107 And then in the other hand-- 671 00:20:34,191 --> 00:20:36,318 toss the asparagus with the other hand please. 672 00:20:37,486 --> 00:20:38,737 There you go. 673 00:20:38,820 --> 00:20:40,113 Nice. 674 00:20:40,197 --> 00:20:41,615 Careful. Good girl. 675 00:20:41,698 --> 00:20:43,492 - Sorry. Thank you. - Don't worry. All good. 676 00:20:43,575 --> 00:20:45,577 Very, very good. Just watch those handles please. 677 00:20:45,661 --> 00:20:47,120 Now we're moving. 678 00:20:47,204 --> 00:20:49,039 - Oh, my gosh, this is so cool. 679 00:20:49,122 --> 00:20:50,958 - Okay, good. Now you're basting 680 00:20:51,041 --> 00:20:52,417 that steak beautifully, okay? 681 00:20:52,501 --> 00:20:54,294 And we'll leave them to rest in the pan 682 00:20:54,378 --> 00:20:55,629 so they don't cool down too quickly. 683 00:20:55,712 --> 00:20:57,214 - Okay. - Right, touch of stock 684 00:20:57,297 --> 00:20:58,966 in the asparagus, 685 00:20:59,049 --> 00:21:02,010 and a touch of butter into your potatoes. 686 00:21:02,094 --> 00:21:04,012 - Okay, touch of butter in the potatoes. 687 00:21:05,472 --> 00:21:08,809 - I know. That was why I convinced you to do it. 688 00:21:08,892 --> 00:21:10,394 [laughs] - Oh, man. 689 00:21:10,477 --> 00:21:13,146 Now, carefully, just here like that. 690 00:21:13,230 --> 00:21:15,065 Push away and flip back up. 691 00:21:15,148 --> 00:21:17,192 So you go here and flip back up. 692 00:21:17,275 --> 00:21:18,652 Here and flip back. Off you go. 693 00:21:18,735 --> 00:21:19,861 - Okay. - Both hands. 694 00:21:19,945 --> 00:21:21,530 Dip down, and before you flip it, 695 00:21:21,613 --> 00:21:23,156 bring it all back down at the end of the pan again. 696 00:21:23,240 --> 00:21:24,866 So bring it down there. There you go. 697 00:21:24,950 --> 00:21:26,535 And then flip it over. There you go. 698 00:21:26,618 --> 00:21:28,328 There you go. [claps] 699 00:21:28,412 --> 00:21:29,663 Dip and flip. 700 00:21:29,746 --> 00:21:32,874 - Dip and flip. - And again. 701 00:21:32,958 --> 00:21:34,042 Yes! 702 00:21:34,126 --> 00:21:36,169 - Look at that knife. [laughter] 703 00:21:36,253 --> 00:21:37,629 - Right, chimichurri in there. 704 00:21:37,713 --> 00:21:38,922 - Thank you. - Teaspoon of mustard. 705 00:21:39,006 --> 00:21:40,841 We got some olive oil. - Yep. 706 00:21:40,924 --> 00:21:43,010 - A little bit of red wine vinegar, a tablespoon. 707 00:21:43,093 --> 00:21:44,011 - All right. - And then 708 00:21:44,094 --> 00:21:45,512 season it out for me. 709 00:21:45,595 --> 00:21:47,222 And give that a nice little mix. 710 00:21:47,305 --> 00:21:49,391 How we doing there? Great. They look lovely. 711 00:21:49,474 --> 00:21:51,685 And so from there, they come out. 712 00:21:51,768 --> 00:21:54,813 Final one, and they just sit on that plate. 713 00:21:54,896 --> 00:21:56,189 It's a really nice way to prepare it. 714 00:21:56,273 --> 00:21:58,150 - It's beautiful. 715 00:21:58,233 --> 00:22:01,236 - Great. Okay, right, chimichurri. 716 00:22:01,319 --> 00:22:02,863 Home straight, Selena. 717 00:22:02,946 --> 00:22:04,364 - Whew. 718 00:22:04,448 --> 00:22:06,867 - And then some nice just-- we call them roundels. 719 00:22:06,950 --> 00:22:08,577 Little rounds of shallots in there please. 720 00:22:08,660 --> 00:22:10,078 That's it, you can put them in whole. 721 00:22:10,162 --> 00:22:12,372 They'll break down. And then finally, 722 00:22:12,456 --> 00:22:13,957 a little touch of chili flake in there. 723 00:22:14,041 --> 00:22:15,375 - Okay. - Good. 724 00:22:15,459 --> 00:22:16,835 And that's gonna sit on top of the steak. 725 00:22:16,918 --> 00:22:18,545 Great job on the steak, by the way. 726 00:22:18,628 --> 00:22:20,213 Now for the most exciting part. We all come together. 727 00:22:20,297 --> 00:22:21,548 So I'm gonna start off 728 00:22:21,631 --> 00:22:23,383 with a beautiful bunch of asparagus. 729 00:22:23,467 --> 00:22:25,719 Healthy, delicious, braised... - Yum. 730 00:22:25,802 --> 00:22:28,805 - In color. I'll take my smashed potatoes. 731 00:22:28,889 --> 00:22:31,224 There. Now for the exciting part. 732 00:22:31,308 --> 00:22:34,102 When it comes to our steak... 733 00:22:34,186 --> 00:22:36,229 - Wow. - So beautiful. 734 00:22:36,313 --> 00:22:38,690 And so the best way around there now is, 735 00:22:38,774 --> 00:22:40,609 I'm gonna take off the rib cap. 736 00:22:40,692 --> 00:22:43,403 - Okay. - There. Trim my steak. 737 00:22:43,487 --> 00:22:45,447 Everything I put on the plate is gonna be edible. 738 00:22:45,530 --> 00:22:47,407 No excess fat. - Wow. 739 00:22:47,491 --> 00:22:49,868 - 12:00 there. I'm just gonna slice that down. 740 00:22:49,951 --> 00:22:51,203 And not too thin. 741 00:22:51,286 --> 00:22:52,829 Otherwise, the steak gets cold quickly. 742 00:22:52,913 --> 00:22:54,081 - Oh, I see. - So I always slice it 743 00:22:54,164 --> 00:22:55,290 three times or four times. 744 00:22:55,373 --> 00:22:56,792 And then just sit that 745 00:22:56,875 --> 00:22:59,294 on top of your potatoes. 746 00:22:59,377 --> 00:23:02,214 - Oh, wow. - And then the rib cap 747 00:23:02,297 --> 00:23:03,840 just sits on top of the asparagus. 748 00:23:03,924 --> 00:23:06,551 [George Bizet's "Habanera"] 749 00:23:06,635 --> 00:23:10,180 I'm gonna get my chimichurri and just sit that on top. 750 00:23:10,263 --> 00:23:12,516 And there we go. - Okay. 751 00:23:13,767 --> 00:23:16,978 [laughs] 752 00:23:18,021 --> 00:23:20,649 - Wow. [dog whines] 753 00:23:20,732 --> 00:23:22,776 ♪ ♪ 754 00:23:22,859 --> 00:23:24,444 - Well done! - [laughs] 755 00:23:24,528 --> 00:23:26,613 Oh, my God, I'm sorry. Thank you. 756 00:23:26,696 --> 00:23:29,574 I'm not that great, but I did a good job, I think. 757 00:23:29,658 --> 00:23:30,867 [laughs] 758 00:23:30,951 --> 00:23:32,702 - Oh, man. - Amazing. 759 00:23:32,786 --> 00:23:34,121 Why didn't you tell me it was this much fun? 760 00:23:34,204 --> 00:23:35,789 I would have come ages ago. - Really? 761 00:23:35,872 --> 00:23:37,457 [laughter] No, you're actually stressed. 762 00:23:37,541 --> 00:23:38,917 Don't lie. 763 00:23:39,000 --> 00:23:40,752 - Rachel, thank you for doing nothing. 764 00:23:40,836 --> 00:23:42,295 - The thyme. [laughter] 765 00:23:42,379 --> 00:23:44,131 - Do you mind telling me a little bit about 766 00:23:44,214 --> 00:23:46,133 the charity organization we're donating to? 767 00:23:46,216 --> 00:23:49,261 - The charity that we're donating to is Make-A-Wish. 768 00:23:49,344 --> 00:23:51,221 They create life-changing wishes 769 00:23:51,304 --> 00:23:53,390 for children with critical illnesses. 770 00:23:53,473 --> 00:23:55,100 That donation is gonna go a long way. 771 00:23:55,183 --> 00:23:57,144 And the difference on those kids' faces, 772 00:23:57,227 --> 00:23:58,979 as you know, is... - The best feeling. 773 00:23:59,062 --> 00:24:00,647 - Life-changing, so thank you. - Of course. 774 00:24:00,730 --> 00:24:02,566 We're happy to do it. I love Make-A-Wish. 775 00:24:02,649 --> 00:24:04,693 Done millions, and I'll keep doing it. 776 00:24:04,776 --> 00:24:06,194 - Good job. - Let me get a picture 777 00:24:06,278 --> 00:24:09,573 of you guys on our special phone. 778 00:24:09,656 --> 00:24:12,868 Aww, I love that. 779 00:24:12,951 --> 00:24:14,828 [upbeat music] 780 00:24:14,911 --> 00:24:20,500 - Well, to our guest, Chef Gordon Ramsay. 781 00:24:20,584 --> 00:24:22,836 Thank you for today even though I was a little bit weird. 782 00:24:22,919 --> 00:24:25,130 Yay! - Chef, good to see you. 783 00:24:25,213 --> 00:24:26,840 Likewise. - Thank you. 784 00:24:26,923 --> 00:24:29,759 ♪ ♪ 785 00:24:29,843 --> 00:24:33,221 - Chef, how would you rate Selena's meal today? 786 00:24:33,305 --> 00:24:34,639 - In front of Grandma and Granddad? 787 00:24:34,723 --> 00:24:36,183 Can I--can I send you a message-- 788 00:24:36,266 --> 00:24:37,350 can I send you a message later? 789 00:24:37,434 --> 00:24:39,644 [laughter] - Oh! 790 00:24:39,728 --> 00:24:42,480 - Hear me out. We started slow, but we finished strong. 791 00:24:42,564 --> 00:24:46,860 So yeah, I would say we're bordering on eight 792 00:24:46,943 --> 00:24:49,029 based on the performance across that ribeye. 793 00:24:49,112 --> 00:24:51,239 - Wow. - I'm okay with that. 794 00:24:51,323 --> 00:24:53,408 - So she's not your worst student. 795 00:24:53,491 --> 00:24:54,951 - No, far from it. 796 00:24:55,035 --> 00:24:57,037 - First off, working with someone in the kitchen 797 00:24:57,120 --> 00:25:01,249 is very different than working with them over Zoom, 798 00:25:01,333 --> 00:25:04,169 but when--but when I saw him, I almost started crying. 799 00:25:04,252 --> 00:25:05,837 I just respect you so much, 800 00:25:05,921 --> 00:25:07,756 so it was such an honor to have you here. 801 00:25:07,839 --> 00:25:09,925 I really had a good time. - Likewise. 802 00:25:10,008 --> 00:25:12,344 I've been excited. And having three daughters, 803 00:25:12,427 --> 00:25:14,179 you've been a huge inspiration in our household. 804 00:25:14,262 --> 00:25:15,722 - Thank you so much. 805 00:25:15,805 --> 00:25:17,515 - And, you know, having one daughter 806 00:25:17,599 --> 00:25:19,976 that, you know, struggled with her mental health 807 00:25:20,060 --> 00:25:21,895 on the back of the pandemic, 808 00:25:21,978 --> 00:25:23,897 your support was phenomenal, so thank you. 809 00:25:23,980 --> 00:25:26,441 - Oh, thank you so much. I really appreciate that. 810 00:25:26,524 --> 00:25:30,070 I have a fund that I've done with my cosmetics company, 811 00:25:30,153 --> 00:25:32,072 called Rare Impact Fund, 812 00:25:32,155 --> 00:25:34,741 and basically our goal is to raise $100 million 813 00:25:34,824 --> 00:25:38,870 for mental health resources for underserved communities. 814 00:25:38,954 --> 00:25:41,122 I really care deeply about people, 815 00:25:41,206 --> 00:25:42,666 and now more than ever, 816 00:25:42,749 --> 00:25:45,835 there's so much of the isolation and confusion, 817 00:25:45,919 --> 00:25:47,921 and so I think it's really important 818 00:25:48,004 --> 00:25:49,881 especially to use my platform for that stuff, so... 819 00:25:49,965 --> 00:25:52,384 - Yeah, well, thank you for having me in live 820 00:25:52,467 --> 00:25:54,177 because I'm Zoomed out, man. 821 00:25:54,261 --> 00:25:56,096 [laughter] I am so Zoomed out. 822 00:25:56,179 --> 00:25:58,056 Congrats to a great end of the season. 823 00:25:58,139 --> 00:26:00,267 - Thank you. - Here's to the next season. 824 00:26:00,350 --> 00:26:01,768 - Whoo! - Cheers. 825 00:26:01,851 --> 00:26:03,103 Rachel. - Cheers. Rachel. 826 00:26:03,186 --> 00:26:04,771 [both laugh] 827 00:26:04,854 --> 00:26:07,607 [Selena Gomez's "Selfish Love"] 828 00:26:07,691 --> 00:26:11,903 - ♪ All this time and we still got that selfish love ♪ 829 00:26:11,987 --> 00:26:17,325 ♪ You like makin' me jealous, I like makin' you jealous ♪ 830 00:26:17,409 --> 00:26:19,619 - Did you yell at my sister? [laughter] 831 00:26:19,703 --> 00:26:21,037 - A little bit. Should I tell you why? 832 00:26:21,121 --> 00:26:22,664 - [as Gordon] Oh, a little bit. 833 00:26:22,747 --> 00:26:25,417 - Oh, I love the accent, girl. I love it. 834 00:26:25,500 --> 00:26:28,128 - What's your favorite thing that Chef says? 835 00:26:28,211 --> 00:26:29,296 - [as Gordon] Piss off! 836 00:26:29,379 --> 00:26:32,299 [laughter] 837 00:26:32,382 --> 00:26:34,050 - Gracie. - [giggles]