Big & Bold Flavours With Inexpensive ingredients | Gordon Ramsay

as a chef i know it's not what you spend on ingredients but results on the plate that count using cheap cuts and leftovers and working them hard in the kitchen gives you food in a budget that tastes a million bucks first up my flavor-packed lamb with fried bread whether i'm cooking high-end dishes or rustic dishes trust me it all has to be impressive so this lamb dish proves that you don't have to spend a fortune to create delicious food first off put the pan on this is a lamb steak and it's cut just above the leg just here because you can see that delicious bone running through the center and that's full of marrow so that just gives the lamb a nice added sweet flavor just take your knife cut through each end this stops the lamb steak from buckling so therefore it cooks evenly and colors beautifully salt and pepper lamb needs quite a lot of help with the pepper so be quite generous with the pepper and just pat that down the pan is just under smoke on the outside now put the oil in get that pan really nice and hot because this is a cheap cut so i'm depending on the color of the lamb steak to really sort of impart a lot of flavor that's the noise you want to hear you can't hear that noise don't drop a steak in put a little bit of garlic in there not chopped garlic just whole cloves the garlic lightly crushed don't even waste time peeling them in tongs lift up that bit of fat around the back that's the top of the leg tilt the pan and let all that fat render rendering is a chef's term that means melting the fat it works brilliantly when you're cooking a rib eye as well turn it over that color beautiful now it looks like an expensive cut and we've got that nice even sear all over as it's cooking just tilt the pan and vase and basting the lamb steak just means you're sort of adding all that nice scented garlic olive oil back into the lamb diesel now take the lamb out let the lamb restaurant [Music] now for the perfect rustic crouton so this bread's quite firm a couple of days old just slice it straight down the center dice it up put it into a bowl season it beautifully from there i'm gonna add some milk sounds strange adding milk to crouton but it just gives it that nice rich creamy texture and just let that milk sort of absorb into the bread while that's soaking i'm gonna make the dressing go back to that initial garlic that was in the pan look at that beautiful into the pest and water and chives anchovies go brilliantly well with lamb i want that nice salty vinegary flavor and a bit of kick some capers the little baby cats very sweet now just pound that to a nice paste that smells incredible next some dijon mustard a nice teaspoon and a half in a little bit of red wine vinegar two tablespoons and then our extra virgin olive oil now it's got that heat in there i've got a nice roasted garlic a real hearty chunky vinaigrette that sort of seeps into that lamb some fresh parsley crunch up the parsley delicious flavor parsley in nice now get your pan hot for the croutons olive oil in the pan grab the croutons and squeeze all that excess milk out not too hard i don't want them dry and in and then just fry them and the milk inside these croutons give it a nice spongy creamy delicious flavor that's the color i want nice now take them out and lightly drain them a little bit of kitchen roll onto the board out a plateman just take this amazing vinaigrette and spread it get those croutons listen to them like little boulders hitting the plate the lamb let's sit that one next one on the rest of the croutons on now use all those little bits and my chef in paris would kill me right now if you saw me using those because they're the ugly scraps that customers should never see but but they're the best bits croutons on and then just drop that sauce on all those little bits of the lamb and there that is a perfect way of taking a cheap cut into the premier league of dishes for dishes that always pack a punch without costing a fortune simple and cheap delicious ingredients like sausages are great and you don't need a lot of them to get stunning dishes that taste incredible so spend your money wisely and you can have amazing midweek meals that don't cost the earth my next recipe is all about great flavors and it's as cheap and easy to make as it is delicious spicy sausage rice whatever you're cooking the secret to making great food is to ensure you're locking every last ounce of flavor in that pan and this spicy sausage rice does exactly that [Music] 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 and now for 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 of 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 of 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 going to come through what's great about this recipe is that you can use any type of sausage to get the flavor and the heat you want i've gone for the spicy italian but it's just as good with merguez or sweet so a teaspoon paprika in give it that really nice smoky flavor rice in and we're gonna 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 [Music] 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 spring 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 [Music] beautiful you

Channel: Gordon Ramsay

Views: 631,782

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay lamb, Gordon Ramsay sausage, Gordon Ramsay sausage rice, Gordon Ramsay cheap, Gordon Ramsay inexpensive ingredients, Gordon Ramsay inexpensive recipe, Gordon Ramsay easy recipes, Gordon Ramsay easy cooking

Id: Uf8iG-cCM7Y

Length: 9min 34sec (574 seconds)

Published: Thu Apr 29 2021