10 Minute Recipes | Gordon Ramsay

starting with my delicious mushroom and,leek pasta,this fantastic fast and simple pasta,dish made with everyday ingredients just,goes to prove you can eat good food,whenever you want,really important put the water on first,so you can just have it gently simmering,away ready for the pasta,while the water comes to the boil start,the sauce by slicing mushrooms first off,fingers one in front two behind,up and down,then add olive oil to a hot frying pan,i want that nice color on the mushrooms,off the heat literally 10 seconds,and when you toss something really,important you get all the ingredients at,the end of the pan,push down and pull back,that noise that,that's all the water coming out of the,mushrooms,next finely chop a fat clove of garlic,then prepare your leeks,just take your knife,and go down,through the center turn it over,and again into quarters so you've got,all that opening up and then just rinse,the top of that to get rid of any,potential dirt or sand,it just breaks up into nice little,quarters,add,all that leek,into those mushrooms,beautiful,and now the secret is to get rid of that,water inside the leek,as it cooks down all the water's gone,you just left that really nice intense,flavor,garlic's got nice and crispy now we're,going to add a touch of chicken stock in,there,beautiful,lasagna sheets just going to drop the,sheets,in to the water,lasagna sheets are an unusual choice for,a dish like this but they work,brilliantly although any type of pasta,you've got in the cupboard will do,and just twist that pan,that stops any pasta actually sticking,to the bottom of the pan,chicken start to reduce down by half,and it's almost delays the bottom of the,pan basically washed all that wonderful,flavor off turn the gas down,and add a couple of tablespoons of cream,this just enriches the dish bring it,back up to the bowl and let it simmer,for three to four minutes,now the secret with the pasta is just,taking it out a little early,so you've got that nice texture,hold up the sheet and just nip it,and you can feel your fingers in the,center it's ready,turn the sauce down,and lay,these beautiful sheets,of lasagna into that sauce,i'm just gonna turn the gas off now,and let the pasta sit in there and,absorb that amazing,sauce finish with chopped fresh tarragon,it's a delicious herb it goes,brilliantly well mushrooms and leeks,just let that sit and almost sort of,infuse,to serve i'm making a quick bruschetta,by toasting fresh chipata bread two nice,slices drizzle that,in olive oil,a little bit of garlic,just rub the bread,the crust as well crust is what really,takes that garlic,now,pan for the bread a little touch of,olive oil,as it starts to smoke,bread in,but look at the pasta now it's been,stained by that amazing sauce to serve,on a nice spoon of my mushrooms leeks,and cream then i'll take my pasta,just twist it,and let it sit on top,that tarragon has just lifted everything,bread on,and that's the beauty about something so,simple they can be done in 20 minutes,with everyday ingredients a stunning,pasta dish,adding easy and versatile dishes like,this to your repertoire is what cooking,at home is all about so you can always,make great tasting food at the drop of a,hat my next tasty dish uses simple and,cheap store covered ingredients with,stunning results and takes minutes to,make,sweet corn fritters and yogurt dip it's,brilliant to have a number of great,recipes up your sleeve to rely on and,let's be honest we've all got a tin of,sweetcorn somewhere so i'm going to show,you how to make the most amazing fritter,first off the mixture,take your flour sieve,really important to sieve the flour that,stops the mixture from having any lumps,in there,just before you get to the end,i want to put,half a teaspoon of baking powder the,baking powder gives the mixture some,lift,in,and just sieve that through,a touch of salt,and pepper,next an egg about four tablespoons of,milk,and give that a little whisk,now just put a little drizzle,of olive oil in there that helps to,relax the mixture,whisk that in make sure we got rid of,all those lumps,so that i want a nice smooth,almost like a cake mixture okay next,take the seeds out of a chili to lower,the heat roll the chilli so give it a,really good,shake,tap them out,slice,in half,into quarter,and each quarter,in half,and chop through,it's a really nice quick way,of slicing a chili,into the mixture spring onion,take off that outside layer of the,spring onion top and tail slice it in an,angle,it's a little bit of texture running,through the mixture i want that nice,crunch,in coriander,just slice through,nice and gently,and get that in there,next to the sweetcorn now drain it from,the tin and just pat it dry so it,doesn't make the mixture too wet,give that a nice mix,you can see now i've got two thirds,ingredients and one third of the mixture,to bind together that's the secret of a,good freighter so you're,you're biting into excitement and not,sort of dough,pan on,olive oil in,nice and h

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

christmas morning in the ramsey,household always starts with a late,breakfast of deliciously creamy,scrambled eggs and smoked salmon this,recipe is a ramsey family tradition on,christmas day,smoked salmon scrambled egg and,croissant it's rich sumptuous and,incredibly easy to do,first the croissants slice them into,rounds and season them lightly with salt,and pepper the secret behind a really,good breakfast,is in the timing,all the questions on first smoked salmon,on top and then the scrambled egg put,the quetzals in a dry pan and toast you,don't need oil because the questions,have a lot of butter in them,this is a great way to transform day old,croissants giving them a delicious new,life,just start to see them toasting,almost listening,in the pan and that's the butter,inside that smell,is amazing almost smells like a sort of,caramelized waffle,absolutely delicious toast them all,around,both sides,and then out,next,just get the smoked salmon and sort of,twist it,and let it fall,over the question,let it sit,naturally,on top of the toasted cressel,a little twist,and over,right scrambled eggs,eggs into the pan,never whip up the eggs beforehand,you break down the egg too much what i,want is really nice rich creamy,scrambled egg eggs in no seasoning at,this stage a nice generous knob,of butter,now,from there,onto the heat and all we're going to do,now is stir,stir and stir and stir,now the butter's melting,and it's giving a really nice creamy,texture,to the eggs,it looks rich,delicious sumptuous luxurious,if you're very careful making scrambled,eggs all of a sudden it looks runny and,within 30 seconds it's cooked,working it all the time,right after stirring i place this,scraper in there take the pan off the,heat,and just work,round the pan cleaning up all that,scrambled egg that's sticking to the,bottom and now look we're getting that,really nice sort of creamy,beautiful texture a little touch of,butter in there,now,i'm going to start with the seasoning,30 seconds on the end salt pepper,back on,to the stove and a tablespoon,of cream,the cream,actually stops,the scrambled egg from overcooking,cream in and then fold that in there,now keep that off the heat,but look at it look at that color,beautiful,and then finally,some fresh chives,that,is a ramsay classic smoked salmon,toasted crescent and a delicious,scrambled egg,the best start to christmas day anyone,could wish for,christmas is a really expensive time but,with a little understanding of finesse,you can use up every edible part of your,christmas shopping just like we do in my,restaurant kitchens otherwise it's money,down the drain,soups are one of the secrets in a chef's,arsenal for delivering amazing flavor,whilst watching the pennies,my next recipe for sumptuous pumpkin,soup uses the whole pumpkin the leftover,hamstock and i'm getting the kids,involved toasting the pumpkin seeds as a,snack nothing goes to waste in my,kitchen,but most importantly of all the soup,tastes absolutely delicious,and with the addition of sauteed wild,mushrooms it's fit to serve in my three,mission style restaurant,right,listen i need some help okay we're gonna,make the most amazing pumpkin soup feel,that's heavy it's very heavy,but it is gonna be absolutely delicious,right you can always tell,okay if it's ripe,what does that sound like um,drums that's right and if you push your,thumb in there,it should be just a little bit soft,right at the bottom of the root yeah,right first of all i'm going to cut it,in half and very carefully just cut,through i'm using a french pumpkin,but these versatile vegetables come in,all shapes and sizes and colors at this,time of year their nutty sweetness is,ideal for warming soups curries and,roasts,wait and see what happens when we open,this up wow,right holly that's for you,now this is where it's going to get a,little bit gory okay you get your hands,and you scrape the seeds out,i like getting messy rub them together,and just give them a little clean nice,and gently good,yeah nice,look at that yuck what do you mean yuck,come on holly that's it into the water,now once the seeds are out we're going,to toast them in the oven as a little,snack so this is a really nice way i'm,not wasting anything,get your fingers right in there tilly,there you go,once the pumpkin seeds are out score the,flesh to help it roast and absorb flavor,season and add a generous amount of,rosemary,take the garlic rub around the outside,so it perfumes the inside,then add a large glug of olive oil,and as the garlic grows with the,rosemary its sweet almost buttery nutty,taste will mellow and flavor the pumpkin,all the seeds done,yeah almost good,after the pumpkin seeds have been,cleaned dry and season them ready for,the oven,now they're gonna roast,in the oven for about 45,to 50 minutes,well done,good,and wait smell the house in about five,minutes time tray please holly,so,beautiful straight in right well done uh,big question have you wrapped mummy's,present yet,no let's go i'll give y

Gordon Ramsay's Top Basic Cooking Skills | Ultimate Cookery Course FULL EPISODE

Gordon Ramsay's Top Basic Cooking Skills | Ultimate Cookery Course FULL EPISODE

In this series and we surprise you and you strip away all the complexity,and hard graphed and teach you how to cook amazing food standing on your head,"That is amazing! incredibly tender",from the Kitchen Novice, to the budding chef,i'm going to give you the confidence, the recipes and the insider knowledge to make you a much better cook.,"slide around","waste nothing!",I've been cooking in professional kitchens for over 25 years,I've been taught by some of the best chefs in the world and in turn I've taught some of the best,Now I'm gonna show you some simple and accessible recipes for fantastic food that you can easily cook at home,"mmm, incredible",I'll be holding you by the hand it gets better and better and better,Teaching you everything from how to cook with chili and spice, to baking, real fast food and my ultimate feast recipes,This is the only cookery course you'll ever need,Welcome to my ultimate cookery course. Back with cooking tips information and 100 recipes to stake your life on.,The frying pan is one of your best friends,it's so versatile in the kitchen learning to use it with these is a must and I'm gonna show you how,First up my delicious pan-fried pork chops with sweet and sour peppers,Whether it's in the restaurant or even at home,One of my golden rules for producing fantastic food is learning to cook with confidence,This recipe is so straightforward but tastes absolutely amazing,Pan on, get that nice and hot,You think of the sort of density of a pork chop how it needs a little bit of help,Sweet sound peppers go brilliantly well,First slice the peppers. That's the flat side of the pepper. So stand it up,Try to slice a pepper on the side is a nightmare. There's the center start off,it's almost like sort of peeling an orange all the way around and,down,And look this one,Now place the pepper down,three-finger rule one finger in front, two behind,Pinkie holding it down thumb holding it nice and flat, the flatter the vegetables, the more confident you are when you slice so,,Don't worry about the speed,Just let the knife do the work and take your time,Speed = cuts. The most important thing is to get your technique right.,red onion,Now sweet sour peppers, olive oil in,I'm going to sauté them which is just the chef's term for shallow-fried on a high heat for maximum taste,Salt and pepper, "add a tablespoon of sugar;" sugar helps to break down the peppers quicker,But caramelize the onions find them in a frying pan. Perfect,they're one of those sort of basic essential tools of any kitchen because it's so multi-purpose great for sautéing,tossing great for cooking fish and meat,push away and pull back, push away and pull back, that hissing is something you need to hear constantly because,The minute that's gone your peppers and your onions start to boil and you really want them to sauté.,You now start to see glistening in a way that it's starting to caramelize, sugar is working usefully,That's ready for the red wine vinegar,in,Smells incredible it helps to stain the peppers as well. look at the glaze now, do you see the sugar,has worked it's magic. Turn down the gas and add a couple of table spoons of,Extra-virgin olive oil. Let them stew for two to three minutes.,Now I want to make the peppers nice and light and sort of sweet aromatic,Just roll the basil almost like a big cigar,slice,Basil in and then literally cook it out for 30 seconds and then take them off.,Beautiful,Okay, pan back on,And now for pork chops, I wanna make sure they don't curl up in the pan. They start curling up in the pan,they're gonna cook unevenly. A few simple cuts through the Rhine means the Chop stays flat and cooks evenly,Point the knife down,flip through. Season them beautifully,nice large,shards of pepper punch that through lightly guaranteed that seasoning,is gonna stay there, hot pan, a touch of garlic and a touch of thyme.,and the garlic,Take a cup of cloves,Don't peel it. Don't chop it just knife on,Crush it,Olive oil in,just starting to smoke top of the chop in lay away from,Nice,Keep that heat in the pan, put the garlic in there early a nice fragrant bunch of thyme,see how the pork is staying nice and flat turn it over. Look at that, beautiful.,I want a little bit of thyme underneath there.,Start squeezing that garlic out, I what the flavour coming out,Butter in,thin slices of butter tilt the pan and baste,So I'm sort of speeding up the cooking process at the same time,I'm keeping the pork chop, really nice and moist and now look at the color that butter,look at that butter, it's almost like a nut brown.,Check the color on the other side, beautiful.,When that thick between 1/2 to 4 minutes each size, 30 seconds from now they will be medium,They're gonna be medium. So I'm gonna take them out and let them rest,The secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan,a nice spoon,of these peppers basil smells,Incredible did that garlic on there be generous with that vina

Deliciously Simple Dinner Recipes | Gordon Ramsay

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

Quick & Easy Recipes With Gordon Ramsay

Quick & Easy Recipes With Gordon Ramsay

some of the best street food i've ever,eaten was in asia,every one of those little markets was,filled with smells of delicious food,that all centered around an asian staple,noodles learn to cook those properly and,you'll be surprised how quick and easy,it is to knock up a delicious dinner,first off we're going to soak our,noodles,now these are rice noodles into a bowl,and just pour the hot water,over the rice noodles,soak and rehydrate,12 to 15 minutes to soften up if you've,got a wok perfect if not just a normal,size frying pan with big sloping sides,pan on,get it really nice and hot,chicken breast very lean hardly any fat,on there you've got this little fillet,to slice that off,now the secret to getting it really nice,and thin and to cut it into strips,take your knife,keep it nice and flat on the board and,sort of slice it in half like a sort of,scallop,like that,we call this butterfly in the chicken,take a rolling pin,and nice and gently roll over the,chicken what it does it sort of flattens,it allows you to slice it,even thinner,and the thinner the slices of the,chicken,the sort of crisper it gets the quicker,it cooks slice it in half,start slicing,these nice,thin slices and the good news is one,chicken breast can serve two or three,easily,next wash your knife and finely slice,garlic,the thinner the garlic,the crispier,this is a,young,tender,broccoli just slice them down,i want a bite to the broccoli,and normally you sort of paste the dish,with one-third noodles one-third,vegetables,and one-third of your protein chicken,with a dish that takes literally minutes,to put together it's really important to,get everything organized everything,needs to be at your fingertips,touch,of olive oil,get a pan really nice and ready,just starting to smoke drop the chicken,in first,salt pepper,open up those little strands of chicken,nice,once you've started to sear off the,chicken,get the garlic in,now let that get really nice and crispy,the way to do it is to sort of spread,all the chicken the garlic up the side,of the,pan can see why it's so important to cut,the chicken thin strips because it,colors and cooks at the same time as,well really really crucial,now that garlic's getting really nice,and crispy broccoli in,feels strange putting raw broccoli,in like that normally,we'll blanch it in boiling water dry it,out but,you want that crunch,now soy sauce that helps to season it,but also stains beautifully soy sauce in,lovely,it's exactly what i want now take that,out,give you a pan a little wipe out,a little teaspoon of olive oil get that,wok,really nicely oiled again,drain your noodles,they're beautiful,this is a really exciting way of,finishing,this quick stir fry very classic two,eggs,in,whisk up the eggs,and give that a really good whisk,sort of almost,spread it,at the side of the pan,lightly season,the eggs,noodles,in,chicken and broccoli in,and give that,a really nice mix,you want the egg to sort of almost,bring the dish together,that egg's cooked,make sure you've got that nice even,distribution of,chicken,broccoli,garlic,lovely,and then just finish that fresh lime,and then you have a very,simple,delicious stir-fry with rice noodles,making your enoki is so simple to do yet,the results are absolutely stunning and,it's a great way of using up leftover,baked potatoes,you can make noki just with flour and,eggs however the potato gives it a nice,light sort of creamy fluffy texture cut,them in half take your spoon,and scoop,the inside of those potatoes,i'm using leftover baked potatoes but,this really works as well with leftover,ball potatoes two choices,you can get a fork and sort of mash the,potato and get it nice and light and,fluffy or,this little gadget is called a ricer i,suppose it's a posh word,for a potato masher just squeeze gently,you can see how nice and light it is,almost like fluffy little strands of,potato,you can do this when the potatoes are,hot it'll go through the rice so much,quicker,just slice that off there,now,a nice spoon of okata ring a little,touch of salt and pepper it's really,important to season the mixture as we go,along otherwise the nokia becomes really,bland,flour over the ricotta sieve so there's,no lumps,one delicious egg give that a little,whisk,now,make a little well in the center,you want a nice soft,pliable ball of dough give that a really,good mix,get some thyme flowers in there,and this time is light fragrant and it's,just a really nice herb and with the,ricotta,it tastes brilliant just pick the little,tips the time flowers,next flour your hands generously and,knead the mixture into a dough,fold in and push and basically what it's,doing is get it nice and smooth,as it starts to get a little bit wet and,just add a little touch of flour we want,something really nice and soft now don't,overwork it,it stops the nokia from expanding when,it hits the pan,that's exactly what i want a nice sort,of soft,fragrant ball cut the ball in half,lightly flour,the hands and just roll it,gently,just

6 Delicious Holiday Main Dishes For The Ultimate Family Dinner

6 Delicious Holiday Main Dishes For The Ultimate Family Dinner

honey glazed ham,that's right twas the week before,christmas and all through the web people,were asking hey how do you do the hem,glaze it looks awesome tastes awesome,and caramelizes to a crispy crackling,finish well that's what i'm about to,show you and it's way easier than you,think and by the way i'm just doing a,half ham here but this amazing technique,will work no matter what size or style,your ham so let's go ahead and get,started by setting up our roasting pan,so yes you're going to need a roasting,pan big enough to fit your ham,preferably comes with a rack and what,we're going to do here is toss in a,couple whole star nice and a bunch of,whole cloves and i know traditionally,the cloves are stuck in the ham but is,there anything worse to bite into than a,whole clove actually you know what don't,answer that but the point is i hate to,bite into cloves so with this method,we're actually going to flavor the ham,from underneath because what we're going,to do is pour in some water and not only,is that water going to make for a,beautifully moist roasting environment,but thanks to our spices it's also going,to flavor the meat plus you know what,else that water does it makes cleanup a,breeze sorry i'm just practicing for,when i get kicked off youtube and i have,to do infomercials on late night basic,cable but anyway we're gonna put in,about an inch of water and then we'll,put our rack in,and place our ham on top of that and if,the outside of your ham is kind of wet,and or slimy go ahead and pat it dry,with some paper towels and then it's,time for a very easy yet critical step,we have to score the ham with a knife,and all that means is taking something,sharp and make cuts all over this about,a half inch apart about a quarter inch,deep and of course we want to score it,across we want to score it up and down,but it really doesn't matter as long as,you slash that surface all over that's,going to help the flavor of our glaze,permeate the meat and typically hams,like this don't come with a lot of fat,but don't worry like i said just cut,down about a quarter inch into whatever,you have and once that's done we're,gonna go ahead and place that in the,center of a 325 degree oven for 20,minutes all right so we're just going to,give this a little head start while we,make our glaze which is ridiculously,simple so in a mixing bowl we're going,to take a whole bunch of brown sugar,ironically one of the secrets to a great,honey glaze is not to use too much honey,so we're going to use mostly brown sugar,but of course we're also going to add,some honey okay so we got our brown,sugar and our honey for our sweet now,for our tangy we're going to go with,some dijon mustard and a splash of rice,vinegar and then of course we're going,to season this up with some cayenne,pepper and a whole bunch of freshly,ground black pepper and then last but,not least a few dashes of worcestershire,sauce and no salt by the way oh the ham,has plenty of salt and then we'll simply,take a whisk and give this a mix which,is not going to be easy this is a very,thick pasty glaze one of the keys here,is keeping this very very thick okay so,i give it a little mix if it seems too,thick which it did we'll add just,another little splash of rice vinegar,and give it another mix and we'll do,that until we have something that looks,like this so we're just adding enough,rice vinegar to make this brushable,which you can see right here is actually,stick my pastry brush in so that right,there is the consistency you should be,shooting for do not go any thinner than,that okay so our glaze is set and we'll,head back over to the stove where by now,our ham is cooked to 325 for 20 minutes,and we will pull it out and we will,begin the glazing process we'll take our,glaze and we will brush it all over and,this is only the first application so we,don't have to go on really thick here,and fair warning because this is such a,thick heavy glaze you may tear off some,of your little squares of fat from the,surface don't worry just kind of coax,them back into place and hopefully,they'll just stick back right where they,came from so we'll go around and we'll,glaze that ham and then we'll put it,back in the oven for another 20 minutes,and we're going to continue doing this,every 20 minutes until our ham is ready,and i didn't say cooked ham's already,cooked so we're not going by that we're,going to simply continue roasting at 325,glazing every 20 minutes for about,approximately 18 minutes per pound until,we have an internal temperature of 130,and that's for the type of ham i'm using,depending on which ham you're using you,may want to go a little higher but as,usual i'll give all that extra info on,the blog the bottom line every 20,minutes you're going to pull this out,you're going to give it another glazing,and you're going to continue doing that,until you've reached your desired,internal temp now one extra little thing,you can do here when you get down to,what you think is the final gla

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

Winter Vegetarian Recipes To Keep You Warm | Gordon Ramsay

my first recipe is so quick and easy but,seriously impressive and deceptively,cheap,homemade gnocchi,making your enoki is so simple to do yet,the results are absolutely stunning and,it's a great way of using up leftover,baked potatoes,you can make noki just with flour and,eggs however the potato gives it a nice,light sort of creamy fluffy texture cut,them in half take your spoon,and scoop the inside of those potatoes,i'm using leftover baked potatoes but,this really works as well with leftover,ball potatoes two choices you can get a,fork and sort of mash the potato and get,it nice and light and fluffy or,this little gadget it's called a ricer i,suppose it's a posh word,for a potato masher just squeeze gently,you can see how nice and light it is,almost like fluffy little strands of,potato,you can do this when the potatoes are,hot,it'll go through the rice just so much,quicker,just slice that off there,now,a nice spoon of okata a little touch of,salt and pepper it's really important to,season the mixture as we go along,otherwise the nokia becomes really bland,flour over the ricotta sieve so there's,no lumps,one delicious egg give that a little,whisk,now,make a little well in the center,you want a nice soft,pliable ball of dough,give that a really good mix,get some time flowers in there,and this time is light fragrant and it's,just a really nice herb and with the,ricotta,it tastes brilliant just pick the little,tips the time flowers,next flour your hands generously and,knead the mixture into a dough,fold in and push and basically what it's,doing is get it nice and smooth,as it starts to get a little bit wet,and just add a little touch of flour we,want something really nice and soft now,don't overwork it,it stops the nokia from expanding when,it hits the pan,that's exactly what i want a nice sort,of soft,fragrant ball,cut the ball in half,lightly flour,the hands and just roll it,gently,just think of a big long cigar,the mixture will start getting a little,bit sort of wetter but do not add lots,of flour,now,lightly flour the knife so when you,slice the gnocchi it doesn't stick,cut the dough into bite-sized pieces,just take your finger dip it in the,flour and push down,why i want my nokia to look like a,pillow and for me the most important,part there is that not one of them are,identically the same shape,water on,bring up to the boil little touch of,olive oil in there,lightly flour your hand,lift up the gnocchi,in to the rolling boiling water,turn that pan to stop them from sticking,at the bottom and let them simmer and,they start to sort of tell you they're,cooked when they start floating get a,pan on,get that nice and hot now they're just,starting to come up to the top and you,can continue cooking them like that i,like blanching them in the water taking,them out and then frying them to study,the gnocchi heat olive oil in a frying,pan,gently lift up and look,they've doubled in size,drain it get rid of the excess water and,straight in to the hot pan,this is where they start to take on a,completely different texture nice crisp,sauteed texture on the outside,nokia loves fresh pepper,so,pepper in,you can see as i start turning them,you've got this really nice little sort,of,brown,color,and they're almost popping up now like,little parcels so i want them nice and,sauteed both sides but light and creamy,in the center,fresh garden peas,in,and the butter gives it that really nice,sort of,bernoullisette flavour on the end,beautiful,a little bit of fresh thyme over the,peas and then finally i want to lift it,up fresh lemon,zest the lemon over,smells incredible,and then finally seal the deal with a,touch of grated parmesan cheese give,your vegetable attitude and you'll get,amazingly elegant dishes on a budget,that are always guaranteed to impress,what more do you want from great cooking,keep to make easy to cook and absolutely,stunning,i absolutely love bacon bread there's,something,really satisfying about doing it and,this focaccia recipe is very hands-on,but the end result is something really,really tasty,first off start with the dough,tip 500 grams of strong bread flour into,a mixing bowl and add 20 grams of,semolina,that gives the focaccia its sort of,rustic charm,now there's one thing for catcher needs,it's really good seasoning you can't,season bread after it's baked so it's,got to go in right at the very beginning,sprinkling 15 grams of dried yeast,take some warm water,and then 50 ml of olive oil top of that,water,that gives it this really nice silky,rich texture,make a little well,mix up that yeast water and oil in start,off with your fingers keep your fingers,nice and open it's like a little sort of,whisk going in there i'm looking for a,really nice sort of relaxed,dough,now that's just starting to come,together touch more water,with oil in there give it a little swirl,and then again,the secret is to sort of knead it gently,don't overwork it,it's a sort of easy bread to make a nice,one to start off with when you'r

2 THANKSGIVING MAIN DISHES [VEGAN] | PLANTIFULLY BASED

2 THANKSGIVING MAIN DISHES [VEGAN] | PLANTIFULLY BASED

hi guys i'm francesca welcome back to my,youtube channel today we are doing the,second part in the thanksgiving series,but you're doing two main dish ideas for,your vegan Thanksgiving table I have,some things to tell you afterwards so,make sure to stay tuned but for now,let's hop right into the recipes to,start this off were using extra firm,tofu and if you don't know this little,hack just take a knife cut into the,plastic and then you can spill that,water out into your sink and then you,can open up the rest of your tofu and,there's not really that much water in,there and it won't make a giant mess so,I'm gonna take that tofu and just put it,on a paper towel give it a little,squeeze you can give it a full press if,you want by placing have the object on,it putting it in a tofu press but I just,kind of squeeze it a few times the paper,towel and it got out more than enough,water so that was fine then we're gonna,cut this I just made nice sort of,medium-sized rectangles I cut it into 11,pieces you can cut these as thick or as,thin as you like but I thought this was,a good thickness so then we're gonna put,the tofu into a dish and now we're gonna,pour some veggie broth over this we're,gonna use the juice of half of a lemon,make sure there are no pits then we're,gonna add in some fresh rosemary some,fresh thyme and doing this is gonna give,it the flavors that turkey is usually,seasoned with so it kind of has a,Turkish flavor we're gonna add in some,oregano seasoning salt paprika regular,salt pepper we've got a lot of,seasonings on this a garlic powder and a,little bit of parsley and then you're,just gonna pop the top on this give it a,little shake make sure I kind of all the,tofu has some flavor on it and then you,can do this up to two days in advance or,you could do it the morning of but the,longer the tofu sits in this marinade,the more flavor it's gonna have so here,I'm just making sure that all the tofu,kind of has access to these flavors and,moving them around just to make sure,that it can also get up,and you can just go in the fridge like,every hour and give it a shake and make,sure that the tofu is just kind of all,getting enough flavor on it so just,refrigerate this as long as you like,this is it after about three hours I,would suggest doing it for as long as,you can and then I'm just going to put,it in some panko breadcrumbs and get the,bread crumbs on it,just a light breading it'll stick,because the tofu is wet and if there's,any of the pieces of rosemary I would,take those off just because they're a,little bit big but otherwise everything,else like the seasonings are fine on,there because they're a lot smaller just,the rosemary is kind of big so I'm just,taking that tofu and then I'm gonna,place it on a baking sheet lined with,parchment paper then this is optional,but I did a little drizzle of oil on,them just kind of however didn't really,matter and this just helps to get the,more crispy so we're going to bake these,in the oven at 400 for about 20 ish,minutes then I'm gonna take that left,over marinade and I'm gonna string it,out we're gonna use this to make our,gravy because this is nice and seasoned,now and it tastes really good so we're,gonna add in two more cups of veggie,broth and a quarter cup of flour and,you're just gonna mix you can add in,more seasonings if you like you can add,more salt you can add more pepper I,think I added in a little bit more salt,but that was pretty much it because it,had a lot of flavor and just keep,cooking until it thickens if you have,any giant globs of flour you can remove,those and if you want to make a,gluten-free just use cornstarch instead,so these are our tofu cutlets all done,they're so golden and beautiful and then,I just poured some gravy on top to make,it look nice and pretty if your gravy,thickens as it's been sitting there you,can pop it in the microwave for a few,minutes heat it up and also add some,more water in or vegetable broth just to,help thin it again I add it on some,fresh thyme and some black pepper and,lemon to garnish the dish and I think,this is beautiful,you could put of course stuffing with it,vegetables anything from the other sides,but I just think it looks so good,so to start off the shepherd's pie we,are going to chop up three rested,potatoes I obviously also already peeled,these and basically this is just gonna,need meat used to make mashed potatoes,so cut them as big or as little as you,like,so I'm putting that into a pot and then,I'm going to cover this with water if,you watched my last videos you can also,use non-dairy milk whatever you have I,didn't have that much non-dairy milk,left so I just use water ever it's gonna,boil these until they're soft in a,cast-iron skillet I'm going to add some,oil and then I'm going to add in some,onion and carrots and just mix those,around we're gonna cook this for about,five minutes until they're nice and soft,then I'm going to add in veggie broth,and we're gonna add in some flour and,we're gonn

I am a mom, I am cooking delicious dinner every day, I am choosing recipe on ALLEASYRECIPE and learning cooking cuisine. ALLEASYRECIPE really helped me a lot, I really love ALLEASYRECIPE's service, I hope more people can like ALLEASYRECIPE! — P*rn Brain Rewire

Join ALLEASYRECIPE to find the easy recipe

To make it happen in 3 seconds.

Find
Rating
4.9
Recipe
2M+
Trusted by People
10K+
Healthier
More Variety
More delicious