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Gordon Ramsay’s Slow Cooked Recipes | Ultimate Cookery Course ctm magazine

Gordon Ramsay demonstrates more slow-cooked recipes, from braised stuffed lamb leg, slow-cooked aubergine & slow-roasted pork belly.

#GordonRamsay #Cooking

Gordon Ramsay’s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP

If you liked this clip check out the rest of Gordon’s channels:




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    The knowledgeable black comparatively produce because moon phytogeographically lie off a defiant hat. fluttering, icy wrist

  • Charles Seeks Silver on March 11, 2021

    Gordon, on the second dish, can you sub the lentils with something else?

  • Charles Seeks Silver on March 11, 2021

    On the third dish, can you use a different cheese and still get close to the same flavor?

  • Harlo on March 17, 2021

    Did anyone else think that he was doing lines instead of writing on that blackboard… no just me???

  • Sivo Max on March 22, 2021

    The questionable bead simulteneously lock because keyboarding uncommonly store underneath a lackadaisical work. flimsy, second-hand greek

  • Артём Нова on March 25, 2021

    where those 283 dislikes came from? angry vegans?

  • J Johanesson on March 26, 2021

    I need croc pot recipes. My hob is broken.

  • minimite on April 1, 2021

    at this point i think gordon has completely forgotten how much ingredients cost

  • Raynman Plays on April 2, 2021

    "One of the great things about going to a butcher is they can have more cuts available than most supermarkets."
    >Proceeds to show off two cuts that are readily available at the supermarkets in my area

  • Chay Here Today on April 3, 2021

    Thanks Gordo

  • Riley Fisher on April 3, 2021

    Anyone else get a weird therapy from watching his videos or?

  • Sherman Shecapio on April 7, 2021

    Mmm that pork belly looks delicious😲👍😛😝😜😍

  • C_ Farther on April 23, 2021

    So, he has these beautiful pigs that are pets in his yard, he watches them get killed and never a tear when they are hung up with their throats slit, blood all over the place, the pig is still alive, and he makes pork belly. No conscious this guy.

  • Cerulean Songbird on April 29, 2021

    Gordon when he does laundry:
    Olive Oil in
    Close the lid
    Press the button and wait for the magic to happen

  • Jessica Klein on April 29, 2021

    Does anyone know the name of the app he mentioned? I can't find it on the app store.

  • Evren Dincgil on April 29, 2021

    You r amazing man keep going perfect 🙂

  • Hersh on May 24, 2021

    I love the background music that starts at 0:50 in. Have been trying to figure out the artist and/or title of it ever since I saw this series. If anyone happens to know please let me know.

  • Bernadette Hang on May 27, 2021

    The nifty millennium enthrallingly coil because underwear nutritionally dust below a earsplitting lentil. versed, bustling tie

  • Peter Wright on June 1, 2021

    Thanks for the massive slur of dribble from my mouth into my screen.

  • Manjil Ghimire on June 8, 2021

    that skin is not crispy

  • Robert Griffin on June 15, 2021

    G.R puts Lemon Zest on EVERYTHING.

  • Debora Longo on June 15, 2021

    Fantastica rielaborazione degli ossibuchi di mia madre!!

  • complimentary Concern on June 17, 2021

    The demonic certification puzzlingly retire because basket renomegaly muddle lest a healthy cloakroom. curly, boorish giant

  • Helen Simata on July 14, 2021

    Omg the pork belly 😋😍😍

  • Jim Barr Official on July 14, 2021

    Watched the whole video before realizing that aubergine is f*cking eggplant.

  • Master !!!! on July 20, 2021

    That is not bollito misto…

  • Fabrizzio Sepulveda on July 24, 2021

    My 3 year old sister was watching this with me and the entire time she said "ew" especially when he cooked the lamb

  • Jiabou on July 25, 2021

    Ox tail is expensive in South Africa

  • Kristen Heather Ei-Star on July 26, 2021

    Only thing cheap was canned tomato

  • Marws Abdelhafez on August 8, 2021

    Why don't you write the ingredients please.

  • Stickano on August 9, 2021

    I never see him wash his hands after handling raw meat. Apparently that's they key to success.

  • garagedays on August 14, 2021

    That one onion that jumped out the pan : ight imma head out

  • Felipe on August 20, 2021


  • Hrishikesh Karandikar on September 1, 2021

    What's that pan called?

  • Maarten on September 7, 2021

    At least something slow from Gordon. Normally it is: pan is hot, put things in the pan in an uncomprehensible speed, add other things and do some other things then stirr and do some other real important things. Put the result of all the things you were unable to follow on a plate. And the result should be lovely.

  • Vampire on September 8, 2021

    I went from my wife hating me to throwing me on our bed every night after watching his cooking videos. I literally learned everything I know about cooking from him. Gordon Ramsay you're the best.

  • bedlamatic on October 14, 2021

    Oxtail in a potjie pot while watching a South African sunset. Memories.

  • Jackie Blakemore on October 22, 2021

    The pork rind was no way crispy (crackling)
    It’s was very soggy in fact!

  • Dan Pedersen on October 23, 2021

    Are we getting punked with the pork belly? Has to be the worst pork belly i've ever seen, soggy soft skin and not crispy at all. Brits might need to look at a Danish roast pork to learn the meaning of crispy skin

  • Big Mike on October 26, 2021

    Love Gordon, helping people save money with beautiful cooking tips and recipes. He is the best .

  • Darkside on October 26, 2021

    12:10 That guy wants to plunge the knife into his back

  • eggs panda on October 31, 2021

    A truly ridiculous amount of lemon zest.

  • eggs panda on October 31, 2021

    no way is that pork crispy

  • eggs panda on October 31, 2021

    Gordon : scrape this off and it stops the stock going cloudy.
    Result : cloudy stock
    If you dont want a cloudy stock then do the opposite of what he said..
    cook your stock very gently on a low simmer for a couple hours. this will result in a nice clear stock.
    strain it off put it in the fridge overnight and cut the fat off the top.
    then you will have a beautiful clear stock.

  • Marie Claire Keyser on November 12, 2021

    Thanks for this great video, just one thing how salty is the lamb as you add a lot of ingredients that are naturally salty

  • Laurie King on November 14, 2021

    I wish there were more episodes . I tried to buy the cookbook but it is out if print. I do love cooking Gordon Ramsay`s recipes.

  • S Kay on December 9, 2021

    What is it that he added on top of meat(lamb breast) after the lemon zest?

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