Nintendo DS Hell's Kitchen The Game

Video Game based on Hell's Kitchen Features Virtual Celebrity Chef Gordon Ramsay

Ubisoft will release Hell's Kitchen™: The Game on Nintendo DS™, PC and Mac® in September and on Wii™ in November 2008.

Developed by Ludia, Hell's Kitchen: The Game is based on the hit television program featuring world-renowned Chef Gordon Ramsay. The game will allow players to experience the show's high-pressure kitchen and dining room challenges as a faithfully rendered 3D Chef Ramsay watches their every move.

"I had a great time doing the voice for my own animation," said Gordon Ramsay. "Being in a video game is a new experience for me and I'm very pleased with the results."

After executing the three phases of an order - preparation, cooking and service - Chef Gordon Ramsay will score each meal. As they progress through the game, players will be rewarded with access to recipes from Chef Ramsay's own repertoire.

"Hell's Kitchen has everything a great video game needs: pressure, excitement and intense competition," said Christian Salomon, vice president of worldwide licensing at Ubisoft. "We are very excited to be bringing the intensity of celebrity chef Gordon Ramsay and the Hell's Kitchen experience to the virtual world this fall."

Key Features:
o Chef Ramsay watches players' every move and judges them as they progress by yelling at them, praising them or shutting down the kitchen if their skills don't meet his expectations.
o As players progress, they'll gain access to authentic Gordon Ramsay recipes, including many that are offered exclusively to game owners.
o In Career Mode, players can earn stars to build their way up from a Single-Star restaurant to a prestigious Five-Star establishment. As the player advances through the ranks, their star rating advances and the recipes become more varied and intricate.
o In Arcade Mode, the pressure builds as customers become increasingly demanding. Players will be challenged to keep up with the pressure before time is up, or Chef Ramsay loses patience and closes the kitchen.

Hell's Kitchen: The Game will be available on Nintendo DS™, PC and Mac® in September and Nintendo Wii™ in December from all major gaming retailers.

UBISOFT® SERVES UP HELL'S KITCHEN™: THE GAME



















Hells Kitchen: The Game is based on the hit television program featuring world-renowned Chef Gordon Ramsay. The game allows players to experience the shows high-pressure kitchen and dining room challenges as a faithfully rendered 3D Chef Ramsay watches their every move.

As players progress, theyll gain access to authentic Gordon Ramsay recipes - please see examples below - including many that are offered exclusively to game owners.

Hells Kitchen: The Game is available NOW on Nintendo DS and PC/MAC from all good gaming retailers. The Wii version will be released in Store in November.

Fillet of Beef Wellington with Roasted Carrots and Mashed Potatoes

Serves 4

Beef Wellington

1 lb center cut, filet mignon
1/2 cup Dijon mustard
10 medium white mushrooms, roughly chopped
butter, room temperature
1 sprig Thyme
bay Leaves
3 egg yolks, whipped (for glaze)
I sheet of puff pastry

In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.

Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.

Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.

Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.

Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.

Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.


Red Wine Sauce made with Brown Chicken stock

1 pint Brown Chicken stock (or veal stock) Found in frozen section
1/2 bottle of Red Wine

In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.


Roasted Carrots

8 baby Carrots, whole & peeled
salt and Pepper
1 tbsp Olive Oil

Season the baby carrots with salt and pepper and olive oil. Roast them at 425 for 8-10 minutes until soft but not mushy.


Mashed potatoes

3 large Idaho potatoes, peeled
2 tbsp whole butter, room temperature
1 cup heavy cream
salt
white pepper

Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.

To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.

Brioche Bread and Butter Pudding with Bourbon

Serves 3-4

Bread and Butter Pudding

One quarter a large loaf of Brioche (about 3 oz), thinly sliced
2 tbsp butter, softened
2 tbsp sultanas or dried cranberries or a mixture of both
1 large egg yolk
1 large whole egg
3 tbsp caster sugar
10 oz heavy cream
10 oz milk
2 tbsp bourbon
3 tbsp apricot jam, optional

Butter the brioche with the butter and layer in a 9 x 13in baking pan with the sultanas and cranberries. Whisk the eggs, sugar, cream and milk together then add the bourbon. Pour over the bread mixture and leave to stand for 1 hour and then bake in a bain marie in a 325ºF oven for 1 hour. Remove and glaze with the apricot jam.

To serve, cut out individual slices or use a circular mould. Serve with sweetened cream or milk.