3 Weekly Breakfast, Lunch & Dinner Recipes | Gordon Ramsay

[Music] smoked haddock one of my favorite fish delicious highly sustainable packed with protein lightly smoked there's not a dye smoke there's a big difference so you haven't got that bright yellow tinge so much better next baby spinach there's a spinach that's very young full of zinc great flavor little teaspoon volleyball knob of butter that little touch of oil stops the butter from burning it looks like a lot of spinach but it's going to disintegrate almost by two-thirds i'm cooking spinach in butter open up the top of my pepper mill so the pepper becomes almost like sort of cracked pepper lots of fine once your spinach has reduced down by two-thirds add in your cubes of smoked haddock tarragon it's got that nice vinegary flavor quite tart pick off the little buds from the stalks keep hold of these and grateful when you're making italian vinegar red wine vinegar tarragon stalks in chop the tarragon into your creme fraiche little season now grain mustard goes brilliantly well with havoc incredible this mustardy herbie creme fresh will work equally well partnered with grilled chicken the haddock's starting to flake because it's smoked lightly cured it cooks so quickly your creme it's fraiche now it's almost like the beginning of the perfect fish pie but as opposed to putting pastry on top the eggs are going to bake on top so you've got this wonderful egg crust turn the gas off now crack your eggs around the outside just a little twist of pepper get the remainder of your cream fresh and put a little dollop in between that adds richness to the egg whites into the oven at 180 for 10 to 12 minutes [Music] whilst the haddock and eggs bake together i can knock up a simple spring onion garnish in professional kitchen chefs refuse to use the top of the spring onions but i love that nice dark green flavor it's less harsh than the white the smell of baked mustard you can't beat [Music] that is beautiful spinach has almost melted in with a hat up now just sprinkle your spring onions that gives that really nice sharpness wow my ultimate hearty breakfast smoked haddock and spinach baked eggs so packed with protein and iron you'll be raring to dive into the day ahead [Music] roasted tomato soup beautiful vine tomatoes the riper the tomatoes the better the soup take the core out get your thumb and place it half a centimetre underneath the tip of your knife place it in and then just twist around that's the only part of the tomato that we're not using red onion and garlic red onion because it's sweeter than a white onion slice your onions and your garlic nice and fine traditionally be making it in a pot it's so much better to start it off on top of the stove the searing the tomatoes and the garlic when it goes in the oven you actually roast the tomatoes and they don't stew there's a big difference in flavor be quite generous with the olive oil it makes the soup nice and glossy shiny salt pepper and then a little teaspoon of cayenne just gives it that heat but it's not as fierce as chilli take your tomatoes and just slice them in half and then a little touch of sugar that's gonna help intensify the sweetness a little sprinkle of aged bottled vinegar gives that nice dark rich acidity to the soup into the oven 20 25 minutes 180. to make my soup even more irresistible i'm going to make a punchy sun-dried tomato pesto to drizzle over the top now i'm making this in a pestle and mortar because you feel so much more in control and you're not depending on a blade that's whizzing around at a thousand miles an hour next in a dry pan toast off some pine nuts toast them the absolute max and then in the smell in there is incredible parmesan lightly grate that this is where it starts to become creamy extra virgin olive oil doesn't need salt because the parmesan is going to season it for you and just take a couple of tablespoons of the oil the sun-dried tomatoes are in really helps to make that stunning pesto i can smell those roasted tomatoes want them out wow next pour in a little vegetable stock or chicken stock so it sits halfway up the tomatoes put your spoon through those tomatoes they break up instantly bring that up to the boil let it simmer for three or four minutes i want to make it a little bit more creamy now cream in give that a little stir you can keep it rustic and you get your masher in and you've got that nice thick rich chunky tomato soup or get yourself a stick blender blitzing it like that you delays the bottom of the pan and you get all those amazing flavors from the bottom that's delicious to make my lunch extra hearty i'm going to knock up a deliciously gutsy version of cheese on toast to go with my tomato soup boss rabbit an absolute classic i'm gonna make a roux 50 grams of butter three nice tablespoons of flour and that's all aru is basically traditionally you would use flour butter and milk but in welsh rabbit the milk is often cheekily substituted for a stiff slug of stout gives it that strong gutsy flavor i want it nice and thick make sure those lumps are out a nice teaspoon of dijon mustard and then season it nice and spicy moisture sauce gives it that delicious intriguing flavor now that smells amazing almost brings tears to your eyes beautiful now boss rabbit wouldn't be a stunning welsh rabbit without rich mature cheese soap and a great montgomery cheddar goes well with a beer and drop that in really important to put this in while the roux is still nice and hot because the cheese melts now for the bread i prefer a good rustic country loaf that will stand up to my hardcore topping i want that nice crisp base to my welsh rabbit so toast it both sides [Music] spread that beautiful cheesy berry spicy mixture just great got a blister and bubble congratonate god a little splash alien perry and back under the krill for 90 seconds in one delicious creamy roasted tomato soup it's coming back to me all those days i had off school i used to purposely lie about feeling ill just to get a bowl of my mother's tomato soup how bad was that but my god it was worth it oh now my welsh rabbit [Music] look at those babies that just takes cheese on toast to another level wow roasted creamy tomato soup with a sun-dried tomato pesto served with the most amazing delicious welsh rabbit i feel like ringing in sick [Music] beef and ale with mustard dumplings [Music] and helping in the kitchen is my youngest tilly [Music] tilly first things first i'd like you to season the stewing steak a nice spoon of flour mix yeah good girl what's the flower going to do dad the flower helps to brown the beef our seasoned flour will also help to add flavor and thicken the stew i feel a bit like marshmallows they do feel a little bit marshmallow don't they look at the size of the chunks of the beef i'm going to cut my carrots literally similar similar size that's right does that mean they'll cook equally that's right now these are little pearl onions i'm going to put them in hole as well everything has to stay the same otherwise it could burn oh we've seen burn garlic before oh matilda she promised you weren't gonna mention that what is that time time and what are they bay leaves bailey's good girl tablespoon of oil in the beef goes in first okay in a really nice color it's a beautiful color remember the carrots thyme in good girl garlic pearl onions in good give that a really good mix up [Music] stews are very easy to make providing at the beginning you give it a little bit of love now that's all beautifully browned that is beer and that's going to deglaze the pan adding beer or stout helps to tenderize the beef and give it a hearty delicious flavor and that's the only way i want you to taste beer in a stew yeah i want to add in a couple of teaspoons of tomato puree please in fact three please because it's so nice there's one final thing in there cover the student's date with the bee stock give that a little mix with daddy please wow that's really nice it's not even cooked yet do you keep all these vegetables in when you serve it to be oh yes is the garlic going to be burnt no excuse me right and we always put the lid with a little bit just a little bit so it can breathe that's right and not make the stew all watery into the oven at 150 please tell us for about two and a half hours and now you can focus on your homework fun time to knock up two delicious hearty potato classics in one twice baked bubbling squid jacket potatoes start by baking large potatoes in a preheated oven at 180 degrees shred one third of your savoy cabbage and saute in butter and add a dash of water until tender after about half an hour your potatoes should be crisp on the outside and cook through in the middle slice them in half and scoop out the soft potato center then mash with a couple of knobs of butter mix in the cabbage and season to taste spoon this mixture back into your potato shells and into the oven for a further 10 minutes or until the tops are nice and crispy and golden two delicious hearty potato classics in one twice baked bubbling squeak jacket potatoes right homework done yep beef stew is chewing stewing let's get on with our delicious hearty pet art i've been looking forward to this you and i chef i'm going to prep the pears so if you peel i'll top and tail into quarters pears go soft in the oven very very quickly so we're going to put them on a tart you'll need to leave them whole half or in quarter what's that in there ginger that's right a stem ginger so you need stem ginger and fresh ginger next add your stem ginger a little of the stem ginger syrup good girl and some brown sugar to your quartered pears and then just grab some fresh ginger off you go so it's a bit of a um different one to grate this because it doesn't really come through like the cheese no i'm gonna make that a little bit zesty now we've got some lemons some lemon zest in there right what we need to do now is give that a nice little mix now this is a sweet pastry you can buy this stuff where you make it it's so easy to do so give me your finger that's my center point i want you to get the pears going around like that a really nice circle it's difficult isn't it because the pears keep on sliding all over the place yeah so egg wash the outside and i'm going to show you a little trick so you lift that up so i see egg wash acting like a bit of a glue that's right crimple this with our finger and the pastry forms this nice little shelf like a little money bag are you going to do anything with the spare pears oh yeah you start building that up then you see the fresh ginger and those nice little bits of stem ginger let me go around mike with your glue we might glue just on top tilly's last job is to give our tart a good dusting of icing sugar so that caramelizes it and colors the pears beautifully it's a bit like snow isn't it now that glaze is the pastry so the pastry has this really nice shine on there as well finally the lemon on top and then put that there 180 and in she goes can you smell the beef smells delish wow it's even gone down a bit more hasn't it look at that i want you to just i was hoping you'd ask just have a little taste [Music] how's that taste now i'm not allowed anymore all right dumpling time flour in please i'm using self-raising flour for a fluffy result but if you like your dumplings hard use plain flour next the dumpling essential suet that makes the dumplings nice and moist thank you followed by a generous dollop of grain mustard two fingers start rolling the fingers round and i've got a touch of warm water here your fingers are now a nice little whisk my fingers are getting tired right now put your hand in there now you should bring all that dough together i'll show you the best way to get that nice and clean sprinkle the flour on your hands rub them together all that will come off nice that's a good way isn't it now we've got this wonderful dumpling mixture how squidgy is that a little flower on your hands okay roll these lengthways and then i want you to fall in like that in your hand off we go smell that mustard in there huh oh come on he'd never trust you with something like that yes please silly gently let's go in at 12 o'clock one o'clock 12 in the center and put that back into the oven for 20 minutes to cook the dumplings now if you open the door for daddy i'm going to take out that oh tart smells so nice doesn't it our pet art has had 35 minutes in the oven look at that baby that looks good would you like me to start dusting yes please nice and gently all the way around good girl little taps the others are gonna love this it looks a bit like a snowy cake doesn't it good job now very carefully carry that to the table how nice does that look delicious okay i'll check on the dumplings now look they've sort of doubled in size whoa definitely a final sprinkle of chopped parsley and our stew is ready for the table i might have to have a quick taste before we go just to check i mean we don't have to be sure we have to be very sure [Music] hmm that is an amazing hearty beef stew with dumplings right the twice baked loaded potatoes and we are ready this is my ultimate hearty dinner a comforting rich beef stew with mustard dumplings and twice baked bubbling squeak jacket potatoes and to make sure your sweet tooth is completely satisfied a rich and zingy pear and ginger galette you

Channel: Gordon Ramsay

Views: 390,696

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay haddock, Gordon Ramsay breakfast, Gordon Ramsay lunch, Gordon Ramsay dinner, Gordon Ramsay eggs, Gordon Ramsay soup, Gordon Ramsay tomato soup, Gordon Ramsay beef, Gordon Ramsay beef recipes, Gordon Ramsay beef stew

Id: NWJzU_Lnu6I

Length: 17min 45sec (1065 seconds)

Published: Sun Apr 10 2022