The Art of Whisking: A Masterclass with Jack

As we begin our culinary journey today, it's clear that whisking is an art form that requires finesse and attention to detail. Jack, our expert instructor, takes us through the process of whisking a chocolate ganache, demonstrating the importance of changing hands every 10 seconds to achieve the perfect texture.

"Get your temperature right," Jack advises, "and you'll see the secret to whisking vigorously unfold before your eyes." He proceeds to demonstrate the technique, effortlessly whisking the ingredients together with a flick of his wrist. As we watch, mesmerized, he reveals the key to achieving a smooth and thick ganache: constant hand changes and a bit of sugar added for good measure.

Next, Jack introduces us to the art of making a semifreddo, a type of Italian ice cream that's as much about presentation as it is about taste. He shows us how to mix in melted chocolate with sugar and egg sabyon, creating a rich and decadent filling that's sure to impress. As we watch him whip up the mixture, he explains the importance of using high-quality ingredients and adding just the right amount of vanilla for maximum flavor.

With our semifreddo base ready, Jack moves on to create the perfect accompaniment: baked potatoes with truffle and salsa verde. He guides us through the process of washing and drying small new potatoes, seasoning them with salt and black pepper, and baking them in the oven until crispy on the outside and soft within.

As our potatoes bake, Jack prepares his signature salsa verde, a pungent and flavorful condiment that adds depth to even the most mundane dishes. He shows us how to mix together anchovies, capers, garlic, and Dijon mustard, then adds a touch of freshness with pureed mint and parsley. The result is a sauce that's both bold and refined, perfect for elevating our baked potatoes to new heights.

Finally, Jack presents his pièce de résistance: a tender and juicy beef fillet, cooked to perfection and served with a side of his signature salsa verde. He shares the secret to cooking the perfect steak – a combination of heat, timing, and respect for the ingredient itself. As we watch him slice into the meat, he reveals the importance of letting the beef rest, allowing the juices to redistribute and the flavors to meld together.

As our culinary journey comes to a close, Jack invites us to join him in the final act: serving our creations to a hungry crowd. With his baked potatoes and truffle slices taking center stage, we can't help but be impressed by the sheer elegance of this dish. And as we take our first bites, the flavors explode on our taste buds, a testament to Jack's skill and attention to detail.

But the true star of the show is yet to come: Jack's sublime chocolate and pistachio semifreddo. This decadent dessert is the perfect culmination of our culinary journey, a symphony of textures and flavors that will leave even the most discerning palate in awe. As we grate over fresh Parmesan cheese and shave black truffle slices onto the potatoes, we can't help but feel grateful for this masterclass with Jack.

Throughout our journey today, we've learned the value of attention to detail, respect for ingredients, and a willingness to experiment and take risks. And as we depart this culinary odyssey, we're left with a newfound appreciation for the art of whisking – and a healthy dose of culinary inspiration to boot.

"WEBVTTKind: captionsLanguage: enfor my ultimate special occasion lunch I've got some stunning and I mean stunning lobsters and I'll be cooking them very simply with chili and garlic butter serving them with Bloody Mary linguine I'm going to start with a pasta sauce I love the Indulgence in this dish if I was doing this for the kids I'd scratch the vodka and just do like a virgin Mary but a bit of a grown-ups fish now pan nice and hot special olive oil onions in seasoning Touch of salt and pepper garlic be nice and generous with your garlic it's not just your average tomato sauce it's a royal stunning tomato sauce and you're in for a big treat season the onions and garlic the Tabasco that'll give that really nice lift little pinch of celery salt spice that up with Worcester sauce it instantly colors the tomatoes goes brilliantly well with the celery salt Tabasco and that nice caramelized garlic a little light sprinkling of sugar all the Worcester sauce has reduced down we've got this nice sweet spicy sticky garlicky onion base glaze with a couple of spoons of vodka in lovely chopped tomatoes in a little touch of water look at the color of that sauce check the seasoning bring that up to the ball and cook it out six to eight minutes reduce it down slowly turn down the Gas let that simmer with my sauce simmering I can move on to a delicious breadcrumb topping to dress my linguine fly off my bed cars get them nice and crispy but don't put too much oil in there otherwise the bread will just absorb it they become greasy beautifully season them and they go really nice and golden brown 30 seconds before they come out flat leaf parsley roll that through your bread crumbs and that is going to finish the linguine on top you can hear how crisper they are before I cook the linguine I'm going to make the chili butter that will flavor my Lobster get your chili and slice it I want to take advantage of all those seeds trillion touch your soul a nice clove of garlic and here's some parsley start breaking that down but I'm looking for a lovely garlic chili paste exactly like that now don't overdo it with the butter her Butters are a great way to flavor fish and meat they can be used as a stuffing in dishes like chicken kiev or added towards the end of a Dish as a delicious glaze lobsters they're already cooked so firmly placed Lobster flat on your board there's a little crisscross here lying there and a line going across put the point of the knife in and just push through the head turn the lobster around cut through the lobster snap the legs off snap the claws off just get the back of your knife crack them spread that beautiful butter on go into the heads as well and then the claws take off bits of the shell and get a little bits of butter in there this can be done way in advance for me the longer that chili butter sits on top of that Lobster the better the flavor especially when they hit the grill while my Lobster firms up in the fridge I can finish cooking my linguine water brought up to the boil seasoned nicely and a little touch of olive oil now linguine first that's going to take the longest eight to ten minutes in as linguine starts softening at the bottom just gently turn that around always wait the linguine is nice and soft that way you don't break those nice strands give that a good mix get your lid back on and bring that to the ball rapidly after eight to ten minutes my linguine should be perfect you want it Al Dente slightly firm um not too chewy absolutely spot on train that into a colander shake a little bit of water from the pasta into my sauce it goes start twisting the linguine around I want that Bloody Mary spicing up the linguine always hold up the center of the pan first and place it onto the plate let go of that nice big lump by doing this you'll get a mountainous pile of spaghetti with more body then generously cover that with your crispy breadcrumbs absolutely beautiful last but not least I need to cook my chilled herb buttered lobsters on a smoking hot griddle that Butter's gone really nice and firm so the idea is snapping that down and grilling the smell of that chili and garlic butter is extraordinary because the lobsters cooked all you're doing is grilling that delicious spicy chili butter you just want that Mark of the Char quickly on the lobster turn that over smell is incredible get that on you can understand why it is proper special occasion food because that is mind-blowing griddled Lobster with chili and garlic butter served with a boozy Bloody Mary linguine a sensational special occasion lunch on the menu is a succulent rare beef fillet with salsa available served with roasted truffle new potatoes the dish is designed to make your special occasion one to remember and to end our Ramsay get together with a bang I've been listed willing sous chef Jack to help me make us a blind chocolate and pistachio semifredo now I know you love chocolate right we'll break this up so it melts nice and evenly well that goes over memory and you can't put the chocolate in direct contact with the gas yeah okay otherwise it will split crack four eggs in there please one of course hold one like that on the side and then your fingers in and pull out okay because nice now you're cracking eggs with one hand hey nice one I need some muscles okay start whisking and I'll fold in a bit of sugar come on let's do 30 seconds each ready okay come on Jack give it some 13 year old Welly come on some muscles 10 seconds to go nine eight seven six five four three two one right here go your temperature let's go you see the secret to whisking vigorously is changing hands every 10 seconds yep now I'm gonna stir the chocolate I'll stir that here now the secret behind this is getting it really nice and thick and that's like you're stabbing on okay your turn come on change change again yeah of course also the chocolate leave that to slightly cool down a touch from there cream in why put in the cream in separately because I'm gonna get it nice and thick first if you start whisking that I'm going to get in the vanilla to maximize the flavor from our vanilla bean Cut the pot in half lengthways and scrape out those wonderfully aromatic seeds for extra flavor put the pod in as well but remember to take it out once it's infused so we've got three components for melted chocolate yes sugar yes and the eggs whipped up and the cream with the vanilla next mix in your melted chocolate with the sugar and egg Sabayon so you've got a nice rich chocolate ganache smell how delicious that is I'm now I'm putting the cream and so you just now look at that how gorgeous is that looking and that my son is a chocolate semifreddo now a little taste sprinkle them in now get your bacon train you line that with clean film so it's easy to put out once it sets and then you just pour that in it's a real treat so you fold that over okay this this is like ice cream in any way yeah as it sets you slice it it's like this nice chocolate ice block delicious then put your semifredo into the freezer for around three hours to set right jack get that pan nice and hot recognize that fillet of beef this is a Rolls-Royce not beef so we've got to treat it with some respect okay yeah mop up all that seasoning here into the pan and get that really nice and hot hello teals kiss my kiss and what's that holes time what's the name Rosemary a little bit of garlic and Thyme in there cooking with these aromatic herbs and garlic will add flavor to the beef because it's a fillet of beef there's hardly any fat on there so you sear it quickly ends as well just see it I'm gonna now put some butter in there continue frying all those herbs now baste that with the butter see this or we're gonna have something now we're going to serve some beautiful baked potatoes with truffle and a salsa verde into the oven eight to ten minutes that's all next my super special baked new potatoes wash and drain small new potatoes and tip into a baking tray drizzle with olive oil then season with a touch of salt and freshly ground black pepper Place into an oven preheated at 180 degrees Celsius and bake for 35 minutes until crisp on the outside and soft all the way through transfer to your serving dish and Grate over fresh Parmesan cheese last but not least shave gorgeous earthy black truffle slivers onto the cheesy potatoes bake new potatoes with a lavish twist indulgent but couldn't be simpler to make right salsa birthday anchovies no touch of anchor of your oil in there okay after that we've got some capers garlic in with the anchovies and the Capers okay A Touch of salt whining a touch because you've got yourself that's right Dijon mustard show everything give that a nice mix and now this is where it starts to go to a completely different level some fresh mint and some fresh parsley I want half of it in there pureed a touch of olive oil in there in the rest of the mint salt pepper excited no taste I'd love some cookies what's it taste like fat you might need to try a tiny bit more just to check stop don't kiss any boys now before the kids polish off all the cells available I need a distraction and I think my B fillet will do the job nicely look at this baby hot holes up look at that says and look how juicy and tender that is take that out and let that sit on there a little spoon just while it sits and rests of yourself so badly as the beef cools down that's salsa verde marinades that goes the table very carefully please Tails taking over the baked potatoes please right somebody now look at that nice wow and then you just get your chocolate can you grate it over whoa how delicious is that let's go with Do not drop that please Jack this is my ultimate special occasion dinner the tenderest rare beef fillet with Punchy salsa verde served with extravagant truffle new potatoes and a Sublime chocolate and pistachio semifredofor my ultimate special occasion lunch I've got some stunning and I mean stunning lobsters and I'll be cooking them very simply with chili and garlic butter serving them with Bloody Mary linguine I'm going to start with a pasta sauce I love the Indulgence in this dish if I was doing this for the kids I'd scratch the vodka and just do like a virgin Mary but a bit of a grown-ups fish now pan nice and hot special olive oil onions in seasoning Touch of salt and pepper garlic be nice and generous with your garlic it's not just your average tomato sauce it's a royal stunning tomato sauce and you're in for a big treat season the onions and garlic the Tabasco that'll give that really nice lift little pinch of celery salt spice that up with Worcester sauce it instantly colors the tomatoes goes brilliantly well with the celery salt Tabasco and that nice caramelized garlic a little light sprinkling of sugar all the Worcester sauce has reduced down we've got this nice sweet spicy sticky garlicky onion base glaze with a couple of spoons of vodka in lovely chopped tomatoes in a little touch of water look at the color of that sauce check the seasoning bring that up to the ball and cook it out six to eight minutes reduce it down slowly turn down the Gas let that simmer with my sauce simmering I can move on to a delicious breadcrumb topping to dress my linguine fly off my bed cars get them nice and crispy but don't put too much oil in there otherwise the bread will just absorb it they become greasy beautifully season them and they go really nice and golden brown 30 seconds before they come out flat leaf parsley roll that through your bread crumbs and that is going to finish the linguine on top you can hear how crisper they are before I cook the linguine I'm going to make the chili butter that will flavor my Lobster get your chili and slice it I want to take advantage of all those seeds trillion touch your soul a nice clove of garlic and here's some parsley start breaking that down but I'm looking for a lovely garlic chili paste exactly like that now don't overdo it with the butter her Butters are a great way to flavor fish and meat they can be used as a stuffing in dishes like chicken kiev or added towards the end of a Dish as a delicious glaze lobsters they're already cooked so firmly placed Lobster flat on your board there's a little crisscross here lying there and a line going across put the point of the knife in and just push through the head turn the lobster around cut through the lobster snap the legs off snap the claws off just get the back of your knife crack them spread that beautiful butter on go into the heads as well and then the claws take off bits of the shell and get a little bits of butter in there this can be done way in advance for me the longer that chili butter sits on top of that Lobster the better the flavor especially when they hit the grill while my Lobster firms up in the fridge I can finish cooking my linguine water brought up to the boil seasoned nicely and a little touch of olive oil now linguine first that's going to take the longest eight to ten minutes in as linguine starts softening at the bottom just gently turn that around always wait the linguine is nice and soft that way you don't break those nice strands give that a good mix get your lid back on and bring that to the ball rapidly after eight to ten minutes my linguine should be perfect you want it Al Dente slightly firm um not too chewy absolutely spot on train that into a colander shake a little bit of water from the pasta into my sauce it goes start twisting the linguine around I want that Bloody Mary spicing up the linguine always hold up the center of the pan first and place it onto the plate let go of that nice big lump by doing this you'll get a mountainous pile of spaghetti with more body then generously cover that with your crispy breadcrumbs absolutely beautiful last but not least I need to cook my chilled herb buttered lobsters on a smoking hot griddle that Butter's gone really nice and firm so the idea is snapping that down and grilling the smell of that chili and garlic butter is extraordinary because the lobsters cooked all you're doing is grilling that delicious spicy chili butter you just want that Mark of the Char quickly on the lobster turn that over smell is incredible get that on you can understand why it is proper special occasion food because that is mind-blowing griddled Lobster with chili and garlic butter served with a boozy Bloody Mary linguine a sensational special occasion lunch on the menu is a succulent rare beef fillet with salsa available served with roasted truffle new potatoes the dish is designed to make your special occasion one to remember and to end our Ramsay get together with a bang I've been listed willing sous chef Jack to help me make us a blind chocolate and pistachio semifredo now I know you love chocolate right we'll break this up so it melts nice and evenly well that goes over memory and you can't put the chocolate in direct contact with the gas yeah okay otherwise it will split crack four eggs in there please one of course hold one like that on the side and then your fingers in and pull out okay because nice now you're cracking eggs with one hand hey nice one I need some muscles okay start whisking and I'll fold in a bit of sugar come on let's do 30 seconds each ready okay come on Jack give it some 13 year old Welly come on some muscles 10 seconds to go nine eight seven six five four three two one right here go your temperature let's go you see the secret to whisking vigorously is changing hands every 10 seconds yep now I'm gonna stir the chocolate I'll stir that here now the secret behind this is getting it really nice and thick and that's like you're stabbing on okay your turn come on change change again yeah of course also the chocolate leave that to slightly cool down a touch from there cream in why put in the cream in separately because I'm gonna get it nice and thick first if you start whisking that I'm going to get in the vanilla to maximize the flavor from our vanilla bean Cut the pot in half lengthways and scrape out those wonderfully aromatic seeds for extra flavor put the pod in as well but remember to take it out once it's infused so we've got three components for melted chocolate yes sugar yes and the eggs whipped up and the cream with the vanilla next mix in your melted chocolate with the sugar and egg Sabayon so you've got a nice rich chocolate ganache smell how delicious that is I'm now I'm putting the cream and so you just now look at that how gorgeous is that looking and that my son is a chocolate semifreddo now a little taste sprinkle them in now get your bacon train you line that with clean film so it's easy to put out once it sets and then you just pour that in it's a real treat so you fold that over okay this this is like ice cream in any way yeah as it sets you slice it it's like this nice chocolate ice block delicious then put your semifredo into the freezer for around three hours to set right jack get that pan nice and hot recognize that fillet of beef this is a Rolls-Royce not beef so we've got to treat it with some respect okay yeah mop up all that seasoning here into the pan and get that really nice and hot hello teals kiss my kiss and what's that holes time what's the name Rosemary a little bit of garlic and Thyme in there cooking with these aromatic herbs and garlic will add flavor to the beef because it's a fillet of beef there's hardly any fat on there so you sear it quickly ends as well just see it I'm gonna now put some butter in there continue frying all those herbs now baste that with the butter see this or we're gonna have something now we're going to serve some beautiful baked potatoes with truffle and a salsa verde into the oven eight to ten minutes that's all next my super special baked new potatoes wash and drain small new potatoes and tip into a baking tray drizzle with olive oil then season with a touch of salt and freshly ground black pepper Place into an oven preheated at 180 degrees Celsius and bake for 35 minutes until crisp on the outside and soft all the way through transfer to your serving dish and Grate over fresh Parmesan cheese last but not least shave gorgeous earthy black truffle slivers onto the cheesy potatoes bake new potatoes with a lavish twist indulgent but couldn't be simpler to make right salsa birthday anchovies no touch of anchor of your oil in there okay after that we've got some capers garlic in with the anchovies and the Capers okay A Touch of salt whining a touch because you've got yourself that's right Dijon mustard show everything give that a nice mix and now this is where it starts to go to a completely different level some fresh mint and some fresh parsley I want half of it in there pureed a touch of olive oil in there in the rest of the mint salt pepper excited no taste I'd love some cookies what's it taste like fat you might need to try a tiny bit more just to check stop don't kiss any boys now before the kids polish off all the cells available I need a distraction and I think my B fillet will do the job nicely look at this baby hot holes up look at that says and look how juicy and tender that is take that out and let that sit on there a little spoon just while it sits and rests of yourself so badly as the beef cools down that's salsa verde marinades that goes the table very carefully please Tails taking over the baked potatoes please right somebody now look at that nice wow and then you just get your chocolate can you grate it over whoa how delicious is that let's go with Do not drop that please Jack this is my ultimate special occasion dinner the tenderest rare beef fillet with Punchy salsa verde served with extravagant truffle new potatoes and a Sublime chocolate and pistachio semifredo\n"