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Deliciously Simple Dinner Recipes | Gordon Ramsaythe secret to making great food is to,ensure you lo
Updated on Jan 18,2023
Deliciously Simple Dinner Recipes | Gordon Ramsay
the secret to making great food is to,ensure you lock in every last ounce of,flavour in that pan and this spicy,sausage rice does exactly that,take these spicy sausages and pierce,that skin because i want all that,delicious spicy sausage meat out of this,casing,and you get more flavor from the sausage,when you take them out the casing,sausage is ready turn on the gas,bread onion less acidic than a big white,spanish onion and a lot more flavoursome,tablespoon of olive oil a tablespoon,only because i want all that fat coming,out the sausages to sort of really help,flavor the onions onions in,and the onions go in first because you,can never rush cooking an onion it's,really important to sort of give them,five to six minutes in the pan so you,can really start to caramelize them,from the out of my pepper,slice around,wasting nothing,i want to see that sort of,little core those pips in the center no,fine diced pepper the rice is going to,be cooking for 20 minutes so i want the,veg to sort of have texture after it's,cooked,peppers in a bit of garlic two nice,cloves,just slap down,off with the shell,garlic in,now i want to turn up the gas get the,pan nice and hot because the minute that,sausage goes in everything cools down,and you'll end up boiling the peppers,and the onions and the garlic so heat up,to maximum and then just make a well,in the center,in,now,start stirring quickly,this is where you get so much more bang,for your buck out of sausages because,the skins off and the real flavor of,that spicy italian sausage is gonna come,through,what's great about this recipe is that,you can use any type of sausage to get,the flavour and the heat you want i've,gone for the spicy italian but it's just,as good with merguez or chorizo,a teaspoon,paprika in give it that really nice,smoky flavor,rice in and we're going to sort of,basically sear the rice we call it in,the kitchen blasting the rice where we,sort of soda the rice for 30 seconds and,it takes on all that flavor,next white wine so the wine sort of,deglazes the pan and washes all that,flavor from the bottom of the pan into,the rice,stock in bring it up to the boil turn it,down and let it simmer,double stop to rice,turn that gas down,and let it simmer for 12 to 15 minutes,and just give it the occasional stir,keep an eye on it now get ready to,finish it,slice spring onions diced sweet juicy,tomatoes and roughly chop earthy flat,leaf parsley,sprinkling is in tomatoes in,off with the gas really important,otherwise everything becomes overcooked,flat leaf parsley in,but look,at the volume in that pan now that,is an amazing way to take spicy italian,sausages,to a completely different level,beautiful,first off get your pan on and start,sweating off your onions and your garlic,this recipe involves making the,meatballs in a classic way but the,exciting part is actually cook them in,coconut milk and it gives a really nice,new dimension to a sort of soft,rich sumptuous meatball,chop the onion nice and finely keeping,those slices very close together,closer the slices the finer the onions,pat it back down at an angle slice down,and just chop,i want the onions nice and fine because,i want some finesse to these meatballs,the secret of a really good meatball is,the texture,getting that balance right,between the minced beef the bread crumbs,the milk,and the seasoning a couple cloves of,garlic slice the garlic really nice and,thinly,nice pan nice and hot a tablespoon of,olive oil quite generous with the olive,oil,onions and garlic in we'll touch the,salt,and pepper,your mince open it up a little bit,and sort of pat it out salt,and pepper,for me,a good meatball is all about the,the softness the texture of that rich,beef,and the way it sort of melts in your,mouth you can color it on the outside,but you want it nice and soft and sort,of rich in the center mix that in,beautifully,and then paste it back out again i've,got some really nice,dried chili flakes i'm gonna season the,onions with the chili flakes chili,flakes in,cook that out for two minutes,i'm gonna add some milk,take your bread crumbs,make a little well three four,tablespoons of milk that makes a sort of,nice,slightly doughy texture,but it lightens the texture of the,meatball,place that,in,add your onions your garlic and your,chili in there as well,nice put your hands in there and start,mixing them,if you've got the right amount of milk,and breadcrumbs it doesn't mean binding,with an egg,don't make them too small the problem,with making them too small is the fact,that they dry out quickly,just the size of a golf ball,a little bit bigger,nice,really nice tight squeeze that stops it,from breaking up,it always pays to double the recipe and,spend a bit more time making extra,meatballs so you can freeze a batch,ready for another time,give the pan a little wipe out,don't wash out that pan we've got that,flavor from the onions the garlic at the,bottom get that pan nice and hot a touch,of olive oil in there,place them,at the top of
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