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Recipes To Kick Off 2023 With | Part One | Gordon Ramsaythe great thing about street food is,anythin

Gordon Ramsay

Updated on Jan 19,2023

Recipes To Kick Off 2023 With | Part One | Gordon Ramsay

the great thing about street food is,anything goes the Only Rule is they've,got to be really fast and really tasty,now these tacos makes them Mexican and,Japanese flavors into a delicious meaty,mouthful,first off get that pan really nice and,hot these are sirloin steaks,sear it in the pan with all that fat on,I'll add flavor,salt and pepper,a couple tablespoons of olive oil in,pan nice and hot,hold of the stake,and lay it in always lay away,to the Pano a little shake and it stops,the steak from sticking we're looking,for color,that it sticks it's gonna burn,while the steaks are cooking I can go,with my super quick marinade now,two tablespoons of,me soup paste that's a fermented soybean,that gives a really nice sort of Rich,sweetness,tablespoon of sugar a couple tablespoons,rice wine that gives it a really nice,fengary kick a couple of tablespoons of,olive oil,salt and pepper,I'm looking for a nice sort of thick,Rich marinade,mayonnaise done it's time to turn the,steaks,I saw the pan,into the other steaks a little based all,we're doing every time is just adding,more and more flavor,take your tongs and sort of lift the,steak on its back and really melt all,that fat down,off of the gas,take them out just take your knife,see all that fat there just slice that,off,I don't want any of that,now in,to the marinade,useful,tacos are one of Mexico's most popular,Street Foods they've been made from beef,pork chicken or fish and are loaded up,with amazing sauces and spices,now I want something sort of pickly,cabbage these are Chinese cabbages slice,it in half,and look at it really crisp and really,tasty,I'm gonna slice that into quarters and,then just shred it and take your time,think of cabbage here and you think of,sort of braised,overcooked cabbage nothing worse,but attacker you want freshness,a little season of chili flakes,they sort of discreetly give it a little,bit of heat,a little touch of rice wine vinegar if,you haven't got that fresh lemon juice,small drop of toasted sesame seed oil,give that,a really good mix,now I need something to sort of bring it,together we take some Wasabi paste very,hot very spicy a sort of thumbnail size,I'm going to mix that,a couple of tablespoons of mayonnaise,give that a really good mix,these are basic corn tortilla the trick,is,to sort of color them,and then shape them actually place it,on,the guest room,use some tongs,so it's not to burn yourself,you can also toast your tacos in a,frying pan from there,I'm just gonna place it,on the rolling pin literally 30 seconds,as it cools down the great thing about,serving tacos is people can fill them,themselves just the way they want them,cabbage just squeeze out let marinade,nice rustic Little Mountain,mayonnaise,on,wait to see how soft and delicious and,almost sort of melting in the mouth,texture we've got on this amazing,sirloin so I've got that really nice,see you around the outside,just nice and pink in the middle,start off with my crispy shell back of,the spoon with the Wasabi mayonnaise,inside taco,just sprinkle,that delicious,pickled cabbage,and then just,start lining my attacker with three or,four slices,touch more,am I spicy,Maya,that is how I'd make,the perfect attacker,sponge with fresh ginger bacon is part,chemistry part imagination but you've,got to rely on the rules for great,results it's the only time you'll see me,reaching for the scales,first off eggs sugar butter and when I,say weigh out the ingredients it does,literally mean way out to the final Gram,175. now 175 grams,sugar that's 350 grams in total cream,the butter and the sugar,let's get a delicious light sponge start,carefully on slow speed,only speed up as the butter and sugar,really start to cream together,keep that really nice and light you can,see how it's changed color so important,at the beginning,eggs in,give them a little whisk,adding one egg at a time stops the mix,from separating second again,third one in,that's what we're looking for a really,nice sort of light aerated texture,now I'm gonna flavor the sponge,a little teaspoon of vanilla extract,like perfumes the mix one teaspoon of,baking powder that gives lightness 175,grams of flour and we're going to sieve,it a to get rid of any lumps and B to,keep it really nice and fine,175 We're not gonna beat that out we're,just gonna lightly fold that in now what,I'm looking for is a really nice loose,dough that's looking a little bit too,firm so just a little splash of milk a,couple of tablespoons that relaxes the,mixture down,helps create that nice almost dropping,consistency,that's what I want,see how it's starting to drop,take a non-stick loose bottom cake tin,greasy with butter then coat it with,flour to avoid the sponge sticking,give the handle a shake,getting all the rim,now just get the back of the spatula,make sure you've got no Peaks on my,sponge,to make sure the sponge bakes nice and,evenly tap the tin a few times to knock,out any air pockets that might have,formed in the mixture,now into the oven bake

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Quick & Easy Recipes With Gordon Ramsay
How to Cook Chicken Afritada
Easy Recipes For January | Part Two
Recipes To Kick Off 2023 With | Part Two | Gordon Ramsay
10 Minute Recipes | Gordon Ramsay
Callos Recipe | How to Cook Callos
50 Cooking Tips With Gordon Ramsay | Part One

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

How to Cook Chicken Afritada

Welcome to Panlasang Pinoy! I'm Vanjo Merano,today we'll be making a remake video for our Chicken Afritada Recipe,The first version was uploaded quite some time already. We revised it so you can easily follow the recipe.,and here are the ingredients we need,here is the Chicken, cut into serving pieces,potato, cut into cubes,carrots,we'll also be using tomato sauce,hotdog,frozen green peas,we also need dried bay leaves,onions,and garlic,aside from these ingredients, we also need chicken broth or chicken stock,sugar,cooking oil,salt,and ground black pepper,and here is the complete list of all the ingredients and their measurements,Are you ready? Let's start cooking!,put cooking oil in a pot, preheat,put onions when ready,you may use any type of onions,cook for 30 seconds before adding the garlic,we may now add our minced garlic, minced means chopped into pieces,you may also use diced garlic,continue cooking until onions are soft,you may notice that the onions are now soft and garlic turns to light brown,this means we may now add the chicken,I'm using Chicken thigh but may use any chicken cut,you may use drumstick or chicken breast,I usually cook the half part for 30 seconds,then I flip it over and continue cooking the other side for another 30 seconds,then we may now add our tomato sauce,Chicken Afritada always comes with tomato sauce,because by definition, this is a kind of Chicken stew with tomato based sauce,so we may either use tomato sauce, canned diced tomato, fresh tomatoes and even crushed tomatoes,this is now our Chicken broth,we may either use chicken stock or water,If you'll be using water, add 1 chicken cube so it would be flavorful,cover so it would simmer faster,once simmered, add "pinatuyong dahon ng laurel" or dried bay leaves,there,Mix. Then add dried bay leaves,this adds smell and flavor to our Chicken Afritada,cover and let it simmer for another 30 minutes on medium heat,add water or chicken broth if necessary,don't forget to mix it every once in a while,now we may add other ingredients,here goes our Filipino red hotdogs, which is unsual in America but is available in Filipino Stores,you may use beef franks as a substitute,hotdog is an optional ingredient,here is our carrots, cook for 2-3 minutes,let us now add the potatoes,what I am using is the regular baking potato,make sure that the tomatoes touches the sauce so it would cook fast,and then cover,continue cooking for 5 - 8 minutes, on medium heat,Let's mix it.,and then add the green peas,What I am using here are frozen green peas, but you may also use canned green peas,mix and cover again,cook for another 2 minutes,there, it's ready,we are almost done, we just have to season this,I add a little bit of sugar to balance the flavor,here goes our ground black pepper,and I'll be also adding salt,that's all the seasoning we need,now all we have have to do is mix it to make sure that our seasoning is evenly distributed,and then, transfer to a serving bowl then serve,here it is, our Chicken Afritada!,Let's have a taste!,I will now have a taste of our Chicken Afritada,Smells good!,I haven't even tasted yet it smells so good!,makes me crave so much,this is the Chicken with the hotdog,Mmm~ Delicious!,let me have another one,Mmm~,voracious, eh? I just had a bite then have another one,this is so delicious,This recipe so basic yet so delicious.,and the Chicken is perfectly cooked,Mmm~,just had a mouthful,this hotdog is mild in flavor but blends with the tomato sauce and the chicken,Mmm~,Yum yum!,let me have some green peas and carrot,Great! So Delicious!,See? Chicken Afritada is a very dish and can be made on a daily basis,If you are running out of ideas what to cook for lunch or for dinner, try this Chicken Afritada. It can be a good option!,maybe you would like it,aside from chicken, you may use this recipe with pork,I think this is a really great recipe!,now let me greet the following:,these are our youtuber friends who always comments on our videos,Hello to May Garcia and Mitch Escoria,to Bernadette Bernardo, to Simply Sitty, to Dolly Maranan,Hello to you too Ely Salvador,Derick Smith, to Imelda Agra,also to Our Life in Australia-Philippines,Hi to Tintin Madriaga, to Rin Diaz, Anne Perez, Pogi IT,,to Arkin Amber, Revelyn Egargo, Leonardo de Guerto and to Dutchess Anne,Hello to Norilyn dela Peña, to MJ Reggie and to Catherin Wang,Hi as well to Maricel Corpuz, to Michelle Volaño Vlogs, to Jolian Dolante,to Princess Marlein Antonio and to Clyde Humphry,Thank you very much for watching our videos,I hope that I demonstrated cooking Chicken Afritada much clearer,and for those who's new in the kitchen, I hope you learn something new today,thank you very much for your support on our videos,most specially to those who's always tuned in, thank you very much,and if you are new here at Panlasang Pinoy, we have a lot of video recipes available for you,I hope you watch and try our recipes,If you like this recipe, don't forget to like this video,and if you haven

Easy Recipes For January | Part Two

packed with cooking tips information and,100 recipes to stay your life on take it,easy because it's time for my ultimate,slow cooking,slow cooking is one of the best weapons,in the chess Arsenal not only is it easy,it's also an incredible way to transform,meat into mouth-waterly melting dishes,mastering the art of slow cooking is,something every cook should learn,first up my phenomenal slow cooked beef,short ribs,slow cooking is a brilliant way of,getting lots of extra depth and,intensity into your dishes the secret is,to lock in all those flavors at the,start and let the ingredients do their,thing as it Cooks,these are beef short ribs and there's,basically five to six bones,across there and as the short rib Cooks,it sticks to that bone the bone implants,flavor and the meat just sort of melts,Cooks slowly gives it that nice level,intensity slice alongside the bone stray,down and see that marbling that sort of,disappears and disintegrates I'm cooking,them in a roasting tray get it on the,heat until nice and hot,seasoned beef short ribs beautifully,olive oil in both of the top we'll start,coloring that in,it's really important to give the big,short ribs a really nice Sear,if you didn't Brown the meat off it goes,in the oven and it looks like boiled,meat so you really want that nice dark,Rich coloring,just cut the garlic,in half slide that down the side that's,going to give that beef an amazing,flavor,to give body to the source stir in a,heap teaspoon of tomato puree I'm just,hitting the bottom of the pan,without tomato puree,and we call it cooking out that smell,the puree otherwise it just goes in,there raw and it gives this sort of,tartness to the braised short ribs red,wine in,don't use an expensive bottle of red,wine there's no need,bring the wine up to the boil and reduce,it this Burns off the alcohol and,concentrates the flavor it makes a big,difference when you reduce the red wine,down by half because it gives that nice,dark Rich intensity,look at my garlic that is just gonna,sweeten everything up incredible,stock in,beef stock perfect chicken stock fine,just to about an inch underneath the,beef short ribs bring it up to the ball,packing all that flavor as the beef ribs,slow cook cover them so they braise from,the bottom and steam from the top into,the oven two and a half hours,170 to 180 degrees,and she goes,the great thing about slow cooking is,you do most of the work in advance and,then put your feet up,five or ten minutes before the beef,short ribs come out of the oven start,your garnish this is light cured,pancetta,I want nice thick lardons,nice big thick sticks of crispy bacon,these are delicious Chestnut mushrooms,I'm not going to slice them,just going to cut them in half,look at the color on those loud ones now,all the white raw fat have disappeared,the larvans have shrunk right down and,all we've got there now is the proper,bacon mushrooms in,beautifully so the mushrooms get,seasoned from the bacon I'm pan frying,these separately to the beef so they're,main crisp another different texture,leave that to cool down,now this is like Christmas day for me,when you unwrap that fall wait to see,what's underneath it,hmm,wow,smell,incredible,lift,place,on your tray,beautiful,to make a fantastic Ridge deep sauce,press the soft roasted garlic through a,sieve into the cooking juices,we're all that nice pureed garlic coming,through there,because that is going to make the most,amazing flavor,scrape all that off the sieve,nice,then just start,saving all that lovely braising liquor,whoa,in,that smells delicious,take your sauce and just glaze,do them individually,they deserve that respect,spoon on your bacon and your mushrooms,beautiful,be generous with these mushrooms I'm,telling you they taste amazing,flat leaf parsley on that freshness over,those amazing ribs incredible never ever,be embarrassed about going to your,Butcher and asking for cheap Cuts,because the results,are incredible amazing beef braised,short ribs with bacon and mushrooms,mushrooms are one of my all-time,favorite ingredients,I use Chestnut mushrooms with the beef,short ribs because all of their firm,texture and nutty taste but there's a,huge range of other mushrooms that are,great for slow cooked dishes,and when it comes to buying them there's,one expert green grocer who's a Fountain,of Knowledge Burma Marcus Fred Foster,started off on the dead store in primary,coat really you had a salad stalk with,over 20 years of experience you could,actually write his own mushroom,encyclopedia,mushrooms as soon as you pick them the,moisture starts coming out of them so,you need to buy them when they're fresh,certain products you smell for flavor,and they tend to be fruits mushrooms,don't smell nice at all they smell kind,of metallic really,so you have to use your eyes as you,guide of what you buy with mushrooms,really really important wild mushrooms,are literally grown wild in the forests,they're just quality wherever they are,this is morel mushroom,a fan

Recipes To Kick Off 2023 With | Part Two | Gordon Ramsay

red mullet with sweet chili sauce,it's about being adventurous and having,the confidence to go off peace and being,a little bit more daring so when you,start combining peanuts chili flakes and,this amazing fish red mullet trust me,you're in for an amazing treat,we're gonna make a really nice light,sweet chili sauce,first off your chili off with the top in,half,on those seeds inside are very powerful,incredibly hot,but full of flavor garlic,two cloves of garlic,slice the garlic nice and thin so it,helps the puree,the chilies in the pasta water garlic in,salt and it will touch,sugar,in,and then start grinding,push down first,the salt and the sugar,really helps to puree the chili and the,garlic,fish sauce always a base,to a chili sauce two tablespoons in,a touch of rice wine vinegar,fish sauce gives it the saltiness the,vinegar gives it a nice acidic wake up,three tablespoons,of olive oil,nice,mix that up beautiful look at the colors,incredible now spring onions I want the,texture,and the crunch spring onions in,the coriander slice it once,in fresh lime,and that goes brilliantly with a red,mullet just really wakes up the chili,the garlic and reminds the sauce that,we're serving with fish now taste,look at that,beautiful the longer that chili sauce,sits there the better it gets now for,the peanuts and chili that's going to,coat the top of the red mullet,peanuts in,salt,and that helps to really grind the,peanuts down some beautiful dried chili,flakes creates a nice sort of warm heat,I'm using fresh chili for the sauce but,dried chili flakes for the coating which,will really crunch up when cooking just,a little bit of the coriander,mix the coriander in,to the peanuts and look I like them,quite textured I don't want them too,small as a powder otherwise they'll burn,but crushed lightly to coat the fish,with the chili and peanut seasoning in a,separate Bowl beat two eggs along with a,splash of fish sauce,take your fillet lay in your red money,dip it in shake up your peanuts,and then in and make sure you push that,down cover that red Monet,oh beautiful,now make sure that Pan's really nice I'm,piping hot if you put the fish in and,the Pan's cold,all those wonderful peanuts and chili,just going to slide off the fish so we,need to sear it in and get it nice and,crisp in and lay away from you,peaceful,if the pan starts getting a little bit,too hot get your eyeball,and just Place Another teaspoon of olive,oil around the outside so it starts to,heat up as it hits the center and it,really helps to stay so much more in,control,and turn,nice and gently,we want that nice sort of toasted,sauteed crispness,which adds A really lovely flavor,tilt the pan and just baste,the top of the red mullet with a really,nice piping hot olive oil you've got,that really nice roasted Crunch and it,goes brilliantly with that soft,sweetness of that fish inside gas off,and just leave them sitting in there,and finish with lime and just go over,each one,now we'll take them out,and sauce,and the tail of each fish,now to round that off,serving some fragrant rice,sauteed broccoli,amazing and there you have a delicious,peanut encrusted red mullet with a,wonderful sweet chili sauce cooking with,chilies isn't all about blow your head,off heat this dish uses the exciting,Taste of a chili but has a deliciously,elegant and subtle flavor,my next recipe is a proper British,classic that's super simple to cook and,costs next to nothing a delicious apple,crumble,crumbles are the perfect way to use,fruit when it's in season there's lots,of it about it's nice and cheap but most,importantly the fruits at its absolute,best,foreign,make a really nice light caramel pan on,nice and low great two apples,and this helps to almost sort of pure,the Apple so much quicker there's a lot,of flavor in the skin so don't worry,about peeling the fruit whether it's,pears plums peaches flavors in the skin,nice to start the camera a couple of,tablespoons of sugar the sugar helps to,get rid of the tartness in the Apple a,touch,Cinema that starts to make it a little,spicy open up your vanilla and just,scrape out all those seeds now this just,makes it light and fragrant all those,seeds in to the Sugar We're making,caramel be patient and always swirl the,dish instead of stirring it,when the sugar goes Brown add the Apple,starts to sort of cool down the caramel,but it gives it a really nice sort of,caramelized puree apples almost,disintegrating,smells incredible turn the gas down,slice up two apples it's a crumble,That's Got No Frills straight forward no,faffing around no peeling on the skin I,want them to sort of stand out from the,camera,apples in,now those nice thick chunks of Apple,sort of almost bedding itself into the,puree,dried cranberries gives it that nice,sort of shock in the texture,sweet,chewy I want it to sort of taste zesty,spicy so sit the lemon zest on top of,your apples and cranberry fresh lemon,juice over and that just gives that,extra acidic kick takes the Cranberries,the

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

Callos Recipe | How to Cook Callos

how are you guys,for today, i just bought ingredients,and i am preparing our dish,we will make a dish that i love it,using ox tripe,or beef tripe,welcome to Panlasang Pinoy,we will cook,Callos,these are the ingredients,for our recipe,you can see the whole recipe in Panlasangpinoy.com,if you are ready, come on and let's start,the ox tripe is ready, i clean this very well,we need this to slice into small pieces,but not too small,it's just like this, maybe about 2 by 1 inch or inches,we will just slice it, and place it here it's just like this, maybe about 2 by 1 inch or inches,we will just slice it, and place it here,in our slow cooker,i will slow it so that it will be cook well,and the taste will come out from the tripe,and from the other ingredient which is,the cow's foot, it was already cut and clean,slice all the tripe,and mix altogether the ingredients in our slow cooker slice all the tripe,and mix altogether the ingredients in our slow cooker,as you can see, i am using the so called honeycomb tripe,this is the best tripe that we can use in our Callos,our tripe is ready, the container is almost full,later, this will shrink,our trike is ready, this is the now cow's foot,this gives taste because of the bone together with foot,that will be very tasty,and we want here the tendon,and the other parts, the skin and many others because,it is gelatinous, that is what we want, the over all texture will become gelatinous,i will put it under,i also put onions,you don't need to slice it into small pieces,wedges cut is okay,and crushed garlic,we will also put here Bay leaves or Laurel leaves,it helps this reduce the unpleasant odor of the tripe and cow's foot,while cooking them there is still unpleasant odor,so these leaves reduce the unpleasant odor,we will put also whole pepper,we have simple ingredients,what we are doing is only preparation,we need to cook the tripe and cow's foot until become soft,we can remove the bone once the cow's foot become soft,that's the time that we will cook this,let's saute the different ingredients,and mix it together,i will get beef broth and i will put it,but you can also use water only,for me beef broth is better because of its extra flavor,i will put this all,then let this slow cook,this slow cooker means, it cooks gradually or in low fire,these ingredients,in deed , i will cook this for 6 hours until 8 hours,this will not burn because of its low temperature,what is good in using slow cooker in cooking these parts of the cow,it makes the food soft well and gradually extract and releases the taste,i will set it to high, you can also prepare it at night,so that the following day, we can now cook Callos,i have set this for 6 hours,just have patience in waiting,while waiting, we can prepare the other ingredients,that we will prepare on Christmas,after preparing, check it and it is already soft,guys,this video is on the following day ,i let this slow cook for 6 hours, and i will show you the appearance,what is good in using slow cooker is you can leave it and this is safe,one thing more,the moisture retains when you cook at low temperature,you will notice, the appearance looks good, it forms well,look at the sample, see it,it is already soft , the bones were almost removed,i will set aside this,i will removed all the bones,the cow's feet is already soft, let's continue cooking,we have still many things to do,but do not worry guys,,we will now saute , just preheat the olive oil,just a little olive oil because i will use bacon,the fat will comes out from the bacon while cooking,so just use a little oil,the bacon adds taste and slice it thinly and into small pieces,if you want to slice it into smaller pieces just go ahead, but for me this is okay,these are two pieces of Chorizzo de Bilbao,slice the chorizzo crosswise and small pieces,the bacon and chorizzo give flavor to our Callos,i will slice white onions,saute the ingredients, then gradually put the broth,first , put the broth of the tripe,then the broth of the cow's foot because this has a good taste too,,do not put much broth to the callos,put the broth first so that will be cook and it will evaporate,the flavor stays ther,let's put the prepared ingredients,cook the bacon a little bit crispy,we need to spread it or scatter in the pan so that it will be cooked evenly and equally,while waiting, let's remove the bone from the cow's foot,we can easily remove this because it is already soft including the cartilage and tendons of the cow,it is easier to control if you use spoon we can easily remove this because it is already soft including the cartilage and tendons of the cow,it is easier to control if you use spoon,this is the bone,it was totally removed,make sure that all bones were removed,the taste was extracted also from the bones,just continue cooking,i will continue removing the bone, then let's check this later,continue the bacon,wait until brown,the bacon fat was extracted during the process, so we put only a little olive oil,this

50 Cooking Tips With Gordon Ramsay | Part One

first up how to keep your knife sharp,it's far harder working in the kitchen,with a blunt knife than it is with a,sharp knife the secret behind keeping a,sharp knife sharpen it before and every,time you use it,first grip the steel feel really,comfortable about holding the still,imagine you're holding a tennis racket,or you're playing squash you've got to,be really comfortable with it now 45,degrees confident grip confident grip,with the knife this is the butt of the,steel really important to keep your,fingers behind there you never grip a,steel with your fingers over that,because the knife comes back in you've,just lost a finger always grip behind,nice long strokes so we get the whole of,the blade,over steel,stroke,and we start from the bottom to the top,so there,across,there,across,slow strokes over the top of the steel,and then come back underneath,then back underneath,it is so dangerous working in the,kitchen with a blunt knife you can cause,so much damage working with a sharp,knife is 10 times quicker more efficient,now,that's ready to start chopping,to stop your chopping board rocking or,slipping a great tip is to simply wet a,kitchen cloth kitchen paper or tea towel,and place it underneath,now you can chop with confidence,my next top tip is get the most out of,your humble veg peeler,it's brilliant for slicing ultra thin,ribbons or veg perfect for asian dishes,great for making long delicate parmesan,shavings to top soups and salads,it also makes wonderful chocolate curls,your pepper mill is more versatile than,you might think tighten the top screw to,get finely ground pepper ideal for soups,and sauces,for general seasoning you want it medium,ground so set the screw in the middle,and loosen it right off for coarse,pepper perfect for steaks and fish,peeling garlic for one clove simply bash,it with the back of a knife and the skin,comes off easily,for a whole head crush separate into a,bowl,cover and shake hard for about 10,seconds,then simply pick out the peeled cloves,how to chop an onion this is the root,that's absolutely crucial leave that on,there if you cut that off the onion will,start to bleed and you'll start crying,rapidly,slice going forward let the weight of,the knife do the work,three fingers,one in front two behind and this part of,the knuckle is going to guide the knife,fingers on top of the onion point the,knife towards the root and try to get,as close to the root as possible nice,long,stroke,and then push the onion back together,push the knife halfway in to the onion,slightly tilt the knife down,one at the top,and then gripping the onion like a,tennis ball holding it together in place,with the weight of the blade to cut,through that onion to get to the base of,the root,again turn it round,up and down motion,and that's what we're left there no,waste just the root,and look,there,you've got a really nice finely chopped,onion,so much great cooking depends on,starting with a high enough heat if a,recipe calls for a hot pan put it on,early so it gets smoking hot and always,remember to preheat your oven at least,20 minutes before cooking,a clean cook is an efficient cook my tip,for a tidy cooking area is to always,have a waste bowl next to you it saves,you going back and forth to the bin,never add salt to eggs before cooking,them because it ruins the texture and,dulls the color instead save your,seasoning to the very end,the key to cooking meat is to make sure,it's at room temperature before you,begin cook straight from the fridge the,mussel fibres will be tight which,results in tough meat and always let it,rest afterwards so it relaxes becoming,tender and juicy,how to de-seed chili,to get the seeds out hold it upright and,just rub,the chili between your hands the seeds,are incredibly hot,just releasing them from the inside,tapping it down,and then again just a final little rub,now cut the top off,and then,just open up,and look,they come out like little miniature,smarties,from there,cut the little bottom bit off,amazing,next a great tip for using spare chilies,using string tie together the stalks,then simply hang in your kitchen in just,a few weeks you'll get your very own,dried chilies great crumbled into dishes,for adding heat on demand,chilies are surprisingly versatile if,you love them in savory dishes my tip is,to try adding them to melty chocolate,ganache for chocolate chili truffles or,sprinkled over fresh fruit like mango or,watermelon,a great tip to prevent burning sensitive,skin when working with chili's to get,rid of that spice and that heat on your,fingers a little bit of lemon squeeze a,little bit of lemon juice and that,instantly gets rid of the heat fresh,lemon juice,spice up your drinks for a mexican twist,add a dash of hot chili sauce to beer or,using cocktails to give your drink a,very different sort of cake first how to,zest the lemon,the important part is not to zest any of,the pith,watch the following technique and i'll,show you how,we've got these original graters really,im