Tacos | Hot Dogs | Baguette | Shawarma |Gordon Ramsay| Street Food | Full Recipe | Almost Anything 

Camera man, please zoom in more, I just can't seem to identify those atoms clearly.

how to make comfort food delicious and QUICK. step 1: marinade chicken for 2 hours. .. . .. . "ready in 20 mins" uhh bruh. step 1 was 2 hours

Anyone else like the sound of cabbage being sliced? So satisfying... 😂

“And that is how I make the perfect taco” _wraps it into a burrito_

You are the master Gordon Ramsay! I normally don’t do street foods cuz of delicate digestion, but your way of cooking these up take it to another level of healthy nutrition!

IT'S RAAAAAW

Every Mexican watching this taco is crying out of laughter. That’s the weakest taco ever 💀

Awesome! But where's the shawarma?

Street food. Beef sirloin stake. Sure.

please change our life.... food and cooking is what we LOVE. Please see this as a call for help that has no chance in hell of reaching anywhere but you Gordon... I CAN cook! I CAN COOK.

The beef in the taco LOOKS RAAAWWW

Eat that hotdog, chilli combo with the onion, you'll have a nuclear power fart and poop.

Lo mejor de otro mundo.

“Tacko”

The perfect taco? Hahaha

Where's the shawarma? It was the only reason I watched the video...

ITS RAWWWWWWWWWWWWWWWWWWWWWWW!!!

ITS BUUUUUURNED!!!!!!!!

Those tacos actually look pretty good, idk what the fuss is about

That’s what you make when you are high as fuck and watch Hell’s Kitchen at 3 am

I don't get what all the fuss is about. All that shit looks good. Sure, it's not quite like the actual street food, but Gordon knows that. He says it's inspired, not that it's to be compared with the actual thing. I even think his taco looks really good. Fusion gets such a bad rap because it's so easily done wrong. Good fusion takes a style of food/preparation technique from one culture, and incorporates the flavors of another into it. Bad fusion just tries to mix flavors together, or combine 2 styles/techniques of food that have nothing in common with each other, or worse, both at the same time. I think Gordon's tacos find a good balance using the convenient finger food style of tacos and the flavors from Japanese cuisine. It's not a Mexican taco, and it's not supposed to be. But it still looks damn good. He doesn't have all those michelin stars for nothing.

The tortilla alone is devastating

How to Make Beef Tacos With Wasabi Mayo ? This mix of Mexican and Japanese flavours - seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) - makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate fo up to four days - the longer the better. 2 beef sirloin steaks Olive oil, for frying 6-8 small (14cm) corn tortillas, to serve FOR THE MARINADE 2 tbsp light miso paste 2 tbsp mirin 1 tbsp caster sugar 2 tbsp olive oil Sea salt and freshly ground black pepper FOR THE QUICK PICKLED CABBAGE ½ head of Chinese cabbage, finely shredded 1-1½ tbsp rice vinegar or lemon juice ½ tsp toasted sesame oil 1 tsp dried chilli flakes FOR THE WASABI MAYO ½ tsp wasabi, to taste 2 heaped tbsp mayonnaise 1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little. 2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2-3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook. 3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. 4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes. 5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour. 6. Heat the tortillas for 30-60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’. 7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo. How To Cook Chilli Hot Dogs ? I’m a real sucker for proper American hotdogs - a juicy frankfurter covered with caramelised onions and that weirdly addictive sweet mustard. Even better when it is topped with an easy chilli con carne. The quantity of chilli here will produce enough for leftovers for another night. 2 large frankfurter-style hotdog sausages 2 hotdog buns 50g Lancashire cheese, crumbled or grated 1 spring onion, trimmed and finely chopped FOR THE QUICK CHILLI CON CARNE Olive oil, for frying 1 small onion, peeled and finely diced 2 garlic cloves, peeled and finely chopped ½ tsp cumin seeds ½ -1 tsp chilli powder, to taste 300g minced beef 1 tsp Worcestershire sauce 2 tsp tomato purée 1 × 400g tin chopped tomatoes Pinch of caster sugar ½ tsp dried oregano Sea salt and freshly ground black pepper FOR THE CARAMELISED ONIONS 2 red onions, peeled and finely sliced 1 tbsp brown sugar 1 tbsp balsamic vinegar 1. First make the quick chilli con carne. Heat a saucepan over a medium heat. Add a dash of oil and, once hot, sweat the onion for 4-5 minutes, then add the garlic and fry for another minute until soft. Add the cumin seeds and stir over a medium heat for 1-2 minutes until aromatic. Add the chilli powder and mix well. 2. Season the mince. Turn up the heat and add another dash of oil to the pan. Fry the mince over a high heat for 6-8 minutes, stirring well to break it up. When it is lightly browned, add the Worcestershire sauce, turn down the heat and add the tomato purée, cooking for 1-2 minutes. 3. Add the tomatoes, sugar and oregano along with a pinch of pepper. Bring to a simmer, cover and simmer gently for 20 minutes, stirring frequently. 4. Meanwhile, prepare the caramelised onions. Heat a small frying pan over a medium low heat and add a dash of oil. Add the onions with a good pinch of salt and gently sweat for 10-15 minutes until completely softened and turning a rich golden colour. (Don’t increase the heat to speed up this process as you’ll end up with burnt onions.) Once the onions are golden and really soft, add the sugar and balsamic vinegar. Increase the heat to medium and allow to caramelise gently. Cook for about 5 minutes until the liquid is reduced and the onions are nice and sticky. Taste and adjust the seasoning as necessary. 5. When ready to serve, boil or griddle the sausages for 6 minutes or until heated through. Remove and drain. Divide the caramelised onions between the opened hot dog buns. Top with the cooked sausage and a generous spoonful or two of chilli con carne. Crumble over the cheese and finish with a sprinkling of chopped spring onion. How To Cook Shawarma or Spiced chicken wrap ? Shawarma is the name of the vertical spits of meat you see in Arabic restaurants, normally eaten in pitta bread with tabbouleh, cucumber and tomato and topped with houmous or tahini. It’s the Middle Eastern take on fast food, and just as good made at home. We used tortillas for the wraps, but parathas can be used if you prefer. 4 boneless, skinless chicken thighs 2-4 tortilla wraps or paratha breads Olive oil, for frying 2 spring onions, trimmed and finely shredded ¼ head of pointed cabbage, finely shredded FOR THE MARINADE ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground coriander Seeds from 3 cardamom pods, ground in a mortar Pinch of freshly grated nutmeg 2 garlic cloves, peeled Juice of ¼ lemon Small bunch of coriander, leaves chopped Olive oil Sea salt and freshly ground black pepper TO SERVE Mayonnaise Chilli sauce or sauce of your choice 1. First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade to a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinate for up to 2 hours. 2. Preheat the oven to 200°C/Gas 6. 3. Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3-4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5-8 minutes. Leave the chicken to rest. 4. Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm. 5. Remove the chicken from the oven and slice into bite-sized chunks. Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chilli sauce to taste, then roll up the wraps and serve. How to Cook Vietnamese Style Beef Baguette ? France and Vietnam have an association going back to the nineteenth century, so mixing their cuisines isn't as odd as it sounds. The ingredients used here - baguettes on the one hand and a Vietnamese marinade and dressing on the other - work really well together, proving that sometimes cooking is all about combining the unexpected. 1 tbsp soy sauce 1 tbsp runny honey 2 thin sirloin steaks or minute steaks, trimmed of fat, each cut into 1cm strips 1 carrot, peeled and grated 1½ tsp rice vinegar 1 baguette Olive oil, for frying ½ cucumber, deseeded and julienned (see here) Sea salt and freshly ground black pepper 2 tbsp chopped coriander, to taste FOR THE DRESSING 1 tbsp fish sauce Juice of ½-1 lime, to taste 1 tsp caster sugar ½ red chilli, deseeded and finely chopped 1. Mix the soy sauce and honey together in a bowl. Once combined, add the strips of steak and toss well. Leave to marinate for up to 2 hours. 2. Meanwhile, mix the dressing ingredients together, stirring to dissolve the sugar. Taste and adjust the flavours as necessary, adding a little more lime juice if needed. 3. Mix the grated carrot with the rice vinegar and leave to one side to marinate. 4. Cut off the ends of the baguette and cut the loaf in half. Slice the two halves open and push down the bread inside. 5. Thread the strips of steak onto skewers (if using bamboo skewers, soak them in water for 20 minutes beforehand), reserving any leftover marinade. Heat a frying pan over a high heat, add a dash of oil and fry the skewered meat on each side for 1 minute, pouring over any reserved marinade. 6. Remove the steaks from the skewers and press into the opened baguette so that any meat juices run into the bread. Drain the carrot and divide between the sandwiches. Top with the cucumber and season to taste. 7. Drizzle the dressing over the filling. Garnish with coriander, close the sandwiches and serve.

Broke my jaw, I can't eat solid foods yet... I'm watching this to torture myself, or something. I need tacos.

A taco is literally a maiz tortilla with anything stuffed in it

Tacos are tricky food to have it on the go.

Worst taco 🌮 ever. Still love his food

I respect gordan a lot but thay taco was disappointing as hell.

Beautiful

Dry and oposite of a tasty sff. congrats.

I came for the shawarma😢😢😢

Ooh tackos!

Good looking tacos. But change the steak for fish and it would be better. Mexico uses thinly cut meat to make tacos then chop it up finely.

Can you show us a recipe for the best fish taco? Or your favorite seafood recipes?

"Street food gets its name, because it's cooked and eaten... on the street." Woah SHIT NO WAY!

I just saw shawarma in the thumbnail, the next thing I know I'm watching a food video.

This the gayest taco ever

One of the best chefs in the world using fake wasabi.

"Cheap, quick, and easy. Only 20 minutes. Grab and go!" I don't think you know what those words mean.

Am I the only one that saw the thumbnail and was like "taco hotdogs? I'm in"

He thinks pineapple on pizza is a outlandish idea but puts sauerkraut and wasabi on his tacos? GTFO

What to do if you dont have a fume hood....this is my only question! The house gets blasted with smoke otherwise(using high heat w/olive oil)

I know he said this is half Mexican and Japanese but that isn’t even close to a real Mexican taco.

Chef Ramsey, I noticed a lot of people using sprite as a substitute for rice wine. And I was thinking kimchi for the taco would be amazing

Gordon is the Master

Chefs really dont understand what is streetfood and how they really taste.

Food is amazing as always however I question the choice in frying pan. As far as I am aware non-stick material is toxic at any temperature at or above 450°. Should not cast iron or stainless steel be used instead?

Come on man the fats the best part!

If a regular person gave him those taco shells he would yell at them and say is signature phrase " if its Brown its cooked if its black its fucked" 😂

That was the most pretentious goddamn taco ever. And I doubt it tastes nearly as good as the taco truck down the road.

**cries in spanish***

Tack-o's

Wtf kinda taco is that!?!

Why isn't he using cast iron for that steak? It looks like a non stick skillet made to look like a carbon steel skillet. Which, I'd respect a carbon steel skillet.

It’s a tortilla with meat in it, it’s a taco.

ahi si en los tacos valiste gorro cheff!!

Aren’t these clips of Gordon’s series? You could atleast cite them

3 stunning recipes?? I counted 4 🤔

Pause at 2:48

There’s only one problem, those aren’t sirloin steaks. Those are New York Strips.

please zoom in,i couldnt see the direction of atoms moving around on the hot pan......

Cooling a tortilla is unacceptable

If it wasn't for the way he toast the Tortillas it would actually be a toco, but thats more like a curved tostada

9:07 "Add a glug of fish sauce." WTF are these units of measurement?

I would fry or grill the hotdogs

Looks good and all, but you said Taco wrong

i made the spicy chicken one and it was like nothing i ever tasted before.... fucking good

zoom in a little more I can’t see anything

Mexican Taco's are nothing like that!!! How are you going to eat a taco with a hard tortilla? That's a tostada!!!!

He burned the shit out of those taco shells

6:56 ready in 20 minutes what about the 2 hours you have to wait until the chicken is marinated and settled ?

lmao when he spells chili wrong xD

The best taco ever? "Que se valla a la verga"

Can you post his videos from masterclass pls

Is that a teflon pan he was using?

So I’ve been doing tacos 🌮 wrong my whole life 😱

all gordon recipe's has salt and pepper tha he speak "soat and peppe"

Hi guys, does anyone know what the best brand of REAL olive oil on the market is? I've heard most of the olive oils sold in supermarkets & many other food stores that have the claim of being authentic, typically aren't.

Did he use Rice Wine vinegar or just Rice Wine?

le hace falta ver más bax

Boiled hot dog?

When I cut weight this is what I watch

Though im sure they're tasty. Seriously, NOT the "perfect taco"!

Raw ass steak LMFAO

Tuhcuh or Taco? Flavor or Flava?

Just cuz you use a tortilla doesn't mean it's a taco!!!!

I came for the shawarma but couldn't find it

When he said "time to turn the steaks" I interpreted it like "time to turn the stakes" and toght "he's going to do something crazy" then I remembered it's a cooking video and got a little bit disapointed

Mexican tacos don't close!

8:03

season? like summer, spring, winter, fall?

Those shells will taste burnt. No gracias! But cool take on it.

HES PROBABLY ON A BUDGET WTF

Kinda disappointed he didn't pan toast the bun with olive oil n salt for that hotdog.

This meat needs something... I’ll use more meat as a condiment.

This nigga just slapped a tortilla down on open fire and burnt the hell out of it to make it into a shell 🤣🤣🤣

I'm tempted to go to his restaurant when he's there and say my steak is raw.

Pans not hot

never ate a tace with cabbage in it. bro fajita, cilantro/onion, lime, salsa verde and call it a day..

have seen him yell "IT'S FU**ING RAW" to a perfectly pink steak. This was really raw at the fatty side.