A Quote by James Corden

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.
I actually really enjoy cooking. Gordon Ramsay taught me how to do a great beef Wellington.
I think that Gordon Ramsay is maybe one of the most entertaining people ever on television. And I would love to pretend to be Gordon Ramsay and walk into a restaurant uninvited and attempt to make them change their menu. It's just a personal fantasy of mine.
The prima ballerinas who taught me were far more scary than Gordon Ramsay. They'd scream at me and pull my legs and arms, so after them Gordon was a piece of cake.
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.
I love anything to do with cooking, from watching the Food Network to reading recipe books by Gordon Ramsay, Jamie Oliver and Levi Roots. My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.
Any part of the piggy Is quite all right with me Ham from Westphalia, ham from Parma Ham as lean as the Dalai Lama Ham from Virginia, ham from York, Trotters Sausages, hot roast pork. Crackling crisp for my teeth to grind on Bacon with or without the rind on Though humanitarian I'm not a vegetarian. I'm neither crank nor prude nor prig And though it may sound infra dig Any part of the darling pig Is perfectly fine with me.
Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American. And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they're doing.
What I like about cooking is that, so long as you follow the recipe exactly, everything always turns out perfect. It’s too bad there’s no recipe for happiness. Happiness is more like pastry—which is to say that you can take pains to keep cool and not overwork the dough, but if you don’t have that certain light touch, your best efforts still fall flat. The work-around is to buy what you need. I’m talking about pastry, not happiness, although money does make things easier all around.
If you're anti-war it doesn't mean you are 'Pro' one side or the other in a conflict. However, it does make you 'Pro' many thingsPro-Peace, Pro-Human, Pro-Evolution, it makes you Pro-Communication, Pro-Diplomacy, Pro-Love, Pro-Understanding, Pro-Forgiveness.
Classic Recipe for Roast Beef: 1 large Roast of beef 1 small Roast of beef Take the two roasts and put them in the oven. When the little one burns, the big one is done.
I doubt I'd ever do television to the extent that, say, Gordon Ramsay has.
I'm Gordon Ramsay, for goodness sake: people know I'm volatile.
In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.
Gordon Ramsay makes me laugh because he knows that I'm not a chef.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I hate Gordon Ramsay's programmes: I don't know if he's been told it makes good television.
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