Easy Weekday Dinners | Gordon Ramsay's Ultimate Cookery Course

packed with cooking tips information and 100 recipes to stay your life on so sit back and enjoy my delicious simple suppers one of my Essential mantras for becoming a better cook is it's all about building your confidence and the way to do that is with practice to have a repertoire of easy dishes you want to cook and eat time and time again and soon you'll be on your way to becoming a kitchen demon my first dish keeps it simple but delivers big time on Flavor so it's sure to become a regular quick supper fix spicy tuna fish cakes I love this recipe why because it turns this humble ingredient a can of tuna into something delicious just open up and drain the tuna into a sieve just slightly flake that don't press it too hard otherwise you'll dry out the tuna now these are water chestnuts just slicer nice and thin you can buy them anywhere any Supermarket chestnuts and fresh ginger get rid of that rough skin on the outside by grating the ginger you get to get all that really nice sort of juice in take your spring onions and just slice on an angle I like the texture of the water chestnut with a spring onion a touch of fresh coriander lovely next remove the seeds from a chili to reduce its heat without losing any flavor and finely chop chilies in kaffir lime leaves roll them up nice and tight run your knife down the center once and just chop and that makes the fish cake nice and fragrant such as salt a touch of pepper fish sauce just lightly seasoned tuna to bind all those one of the ingredients two whole eggs and give that a nice little whisk and then at your ex keep your hands in there and start mixing get the mixture roll it from hand to hand with the Palm Pat them down nicely to cook add a little ground oil to a hot pan at the face of a clock I'm going to go from 12 all the way around first one in these fish cakes only take a few minutes to cook so keeping track of the order they go in the pan means you know which one to turn first okay and a nice gentle little Shake make sure that nothing's sticking to the bottom spatula two fingers on top turn them over beautiful that crackling noise is something you always want because the tune is already cooked so we just lightly frying as we get a nice crisp outside and gently take them out smell incredible sit there I'm gonna make a really nice delicious simple dipping sauce start off a little Pinch of Sugar fish sauce two tablespoons that gives it the saltiness one tablespoon of rice wine vinegar and fresh lime juice squeeze all that lime in there your fresh coriander lots of coriander and then give that a little mix and then you have the most amazing spicy tuna fish cakes who would have thought something as delicious as that can come out of a can a simple supper in minutes that's so mouth-wateringly easy and delicious you're guaranteed to cook it again and again when it comes to Simple Cooking there are two basic bits of Kit I'm never without that will save you time and effort in the kitchen a grater and a peeler the swivel peeler a stainless steel one that's incredible it's almost like a lifesaver in the kitchen because they are so quick so light swivel blade so we've got so much more flexibility you can actually go around the vegetable and we call it speed peeler in a professional kitchen because it does literally absolutely rapidly peels your vegetables you have minimal waste and are great for everything from peeling veg to finely slicing cheese and making shards of chocolate a good comfortable grip and a sharp stainless steel blade ensures you'll always work fast the Box grater is another great versatile kitchen tool and with his Planes will cause grating fine grating and super fine as well as blades for slicing it's perfect for everything from purine Ginger and zesting lemons to shredding onions super small so they can caramelize in a Flash and be sure to get a solid handle to hold it firm it's got such volume inside it doesn't Crush everything up so I always prefer the grate onto a tray or into a bowl so you don't have to move it again grating onto the board you've always got to lift it up and place it in so Place The Grater into a bowl and Grate two simple but essential Speedy bits of Kit guaranteed to make your life in the kitchen easier bread is a brilliant base for delicious super fast lunches and suppers here are three of my deliciously simple recipes that transform a humble bit of bread into a gastronomic treat first up flatbreads with fennel and feta add olive oil to a flatbread then place in a hot frying pan and toast until crisp and golden on both sides these deliciously versatile breads are made without yeast and are available in good supermarkets and local Middle Eastern shops next thinly slice fresh fennel and Scatter Over The Toasted flatbread then toast aromatic fennel seeds in a hot dry pan and sprinkle on top [Music] crumble over wonderfully Tangy feta cheese finish with a drizzle of sweet and sticky pomegranate molasses bread transformed before your eyes flatbreads with fennel and feta simple delicious and ready to eat in minutes [Music] my next recipe that turns a hunk of bread into a stunning dish is bruschetta with garlic Tomatoes Capers and pecorino [Music] start by slicing a baguette diagonally to get a large surface area so it holds more of the delicious topping drizzle the bread with extra virgin olive oil then place it all side down onto a scorching hot griddle when the bread is beautifully charred remove and rub with a peeled clove of garlic paint attention to the edges next half sweet cherry tomatoes and rub the juices into the toasted garlic bread then simply crush on top [Music] next slice and Scatter over Tangy Caper berries and use a veg peeler to add shavings of salty pecorino cheese finally drizzle with extra virgin olive oil and add a Twist of black pepper and fresh flavors in a flash of a griddle pan toast has never tasted so good [Music] perfect for a simple light supper or an easy lunch my next dish is a cannellini Bean crostini with anchovy and olive oil [Music] popping heat olive oil in a frying pan add tin cannellini beans along with the juices it's heated gently mash the beans with a fork sliced black olives roughly chopped parsley a splash of Sherry vinegar season and leave on a gentle Heat next half a festive batter and splash with extra virgin olive oil heat a griddle pan until smoking and toast the bread oil side down pressing it into the pan to char evenly to serve top the toasty chapata with a cannellini Bean mixture and finish we chopped anchovies packed with bold flavors so easy you can always make it blindfolded ready in under 10 minutes but eaten in seconds three different breads three fantastic recipes proof that even when you're pressed for time you can still eat like a king incredible cooking at home for special occasions falls into two camps sit down Affairs where the food's a bit more formal and relaxed parties where dishes are laid out and people can choose what they want to eat and when if you're cooking for a party always make dishes that are colorful vibrant and exciting to eat so you'll grab your guest attention and really wow their taste buds my first dish has plenty of attitude enough for any special occasion a flavor-packed green papaya salad this is a great salad to serve at a party it's delicious and robust enough to last the whole evening without wilting first off these are a little dried shrimp you can buy them anywhere they smell almost sort of the seabed into the pest and water for this salad inspired by my travels across Thailand I'm starting by making a wonderfully spicy paste a little salt in there in break them up this place is like a staple ingredient in Thailand that's what we're looking for almost it's like a powder right next just one clove of garlic slice up the garlic and get that into the pest and water bird's eye chili incredibly hot powerful but wow it does give an amazing kick to the pace [Music] in to the mix now a couple tablespoons of brown caster sugar that softens the blow with a chili and then just to get that nice sour taste a little bit of hot water into this Tamarind paste it's really tart but sweet paste one tablespoon in fish sauce now it's got that almost sort of pickly smell slightly salty but the flavor is intense two tablespoons and bring that together and give it a really good mix some lime juice and half Another Touch of sort of tartness the paste is nice and thick and fragrant but it's got the heat the sourness the tartness incredible Green Papaya stand it up to give it a little peel you can find Green Papaya in local Asian shops and bigger supermarkets and as it doesn't Wilt like more delicate Veg it's perfect for robust salads like this a great hit look that's what I want these thin slivers next a nice rich sweet banana shalom [Music] nice some carrot Cara gives it another texture [Music] now nipple that and mix it finish that off with Thai Basil and fresh coriander Thai Basil is a much more fragrant basil it's stronger and it's slightly thicker as well like the pine and Tamarind paste you can get Thai Basil in good supermarkets and independent Asian stores but normal basil works well too next prepare the crunchy topping pan on and toast some peanuts chop the nuts but it gives a really nice crunch there we go rolling around the pan gas off I just took them out of the exciting Palm we're going to dress the salad nice spoon of dressing in to the papaya mix that in and finally our nice General sprinkling roasted nuts and that is one delicious very fragrant very robust green papaya salad so easy to make and guaranteed not to go limp a perfect party salad and with such incredible colors textures and bold exciting flavors it's sure to grab your guests attention when you're putting together a feast for the family or friends it's great to have some bulletproof salads in your cooking repertoire here are three more of my favorites to set you up foreign first my delicious chopped salad [Music] sliced cherry tomatoes in half and add to the Bowl along with chopped red pepper and finely diced shallots next slice salami into strips and add follow with nutty chickpeas and smooth Eden cheese cut into matchsticks building up different tastes textures and flavors as you go next add chicory for a deliciously bitter bite then chop crisp romaine lettuce and add for the dressing finely chopped garlic add Cherry vinegar a shake or spicy Worcestershire sauce cast the sugar and olive oil then simply whisk pour the dressing over the salad and mix so that everything is Thoroughly coated finally sprinkle with dried oregano for an aromatic finish hey salad so easy if you can chop you can make it with such delicious results it has to be tasted to be believed [Music] my next simple salad that's perfect for a party is green bean salad with mustard dressing [Music] for the dressing wrap a whole bowl of garlic in foil and roast it in a hot oven next add top and tail green beans to salted boiling water and cook for just a couple of minutes this is called blanching and keeps the beans deliciously crunchy strain the beans and refreshing cold water this stops the cooking process so to stay crisp and green [Music] next remove your garlic from the oven off the head squeeze out all the Glorious garlic which has gone creamy mellow and divine in the oven [Music] then simply add sharp white wine vinegar a dollop of Dijon mustard sweet runny honey season and pour in a good lug of olive oil then whisk at the crunchy blanched green beans topped with toasted almonds for a lovely nutty note and crunchy texture mix well and serve Heavenly mustard vinaigrette with a hit of mellow roast garlic stunning green beans dressed to perfection [Music] my next salad that's great for any big bash is roasted red pepper lentil and Herb salad [Music] free lentils to vegetable stock along with a bay leaf and boil for 15 minutes free lentils are perfect for sellers they have a great meaty flavor and a delicious bite for texture next chop sweet red peppers and place on a baking tray along with diced courgette drizzle over olive oil season and roast in a hot oven [Music] to assemble the salad place the drain lentils in a large bowl then add olive oil [Music] and chop some blushed tomatoes take the roasted red peppers and courgettes from the oven and add along with chopped avocado as its delicious creamy flesh give the salad a lovely contrast season then for a big Herby hit chop a handful of chives and basil and add squeeze over lemon juice and mix earthy aromatic and packed full of goodness absolutely stunning serve with roasted meats and fish or perfect eaten just by itself good three incredible salads all bursting with flavor color and health so quick and easy to prep and utterly delicious you'll be making them every day not just on a special occasion nice [Music] I'm back to my ultimate cookery course these are my perfect TV dinners next up my guide to getting the best ingredients for your money my shopping Mantra is very simple first rely on your senses make sure whatever you're buying it looks smells and really feels good and if you get the chance to taste it before you buy it then do it second is to recognize that knowledge is absolutely crucial the more you know about where your ingredients are from and how they produce the better so don't be scared ask lots of questions and learn and when you want a simple supper herbs are perfect to use in your cooking they add vibrancy and amazing depth of flavor and once you get the hang of them they are so quick and simple to use and one woman who really knows the chef's best friends is expert herb grower Lorraine Melton I love herbs I love the way you can cook with them I love the smell of them she's been growing an incredible array of herbs in the wet Cambridgeshire Countryside for over 20 years and can smell a Bay from a basil at 50 pesos we grow about 150 varieties of herbs it's always interesting interested to grow new varieties see what they taste taste like broadly speaking you get harder herbs and softer herbs softer herbs are things like Parsi basil rocket coriander we grow um two main types of pasta so we've got flat leaf parsley and curly parsley flavor wise I think they're very similar although a lot of people would say that the flat leaf parsley has got a stronger more aromatic flavor this is your common basil sweet Genovese this is a purple variety called Reuben we're doing Greek Basil Thai Basil holy basil when you're looking for a basil you want a bright fresh basil nice leaves no blemishes and nice strong stems it's got a lot of oils in it and it's very strong smelling it just tastes the summer basil Lorraine certainly knows her stuff and she's right soft herbs are delicate so for maximum flavor always use them at the end of cooking or simply add as they are to cold dishes here are my top five soft herbs that I could never live without [Music] basil as Lorraine says it comes in many types all with an amazing sweet punch and flavor great blitzed in pestos sprinkled whole over mozzarella and showing its versatility it even makes a wonderful ice cream parsley beautifully earthy and intensely fresh use both the leaves and the stem for great depth of flavor in savior dressing soups and salads coriander for an amazing hint of citrus often used in Thai Dishes coriander is perfect in curries and chutneys but it bruises easily so treat it with care tarragon a staple of French cooking this has long soft green leaves and a distinct antacid flavor great with chicken or in Rich creamy sauces finally Cherville both mild and sweet a perfect pairing with fish an incredible mix simply with melted butter for a quick sauce those are my favorite soft herbs what about the hard ones the harder ones tends to be a more Woody plant things like thyme Rosemary they've got your common time which is your ordinary General bog standard cooking time and then you've got things like lemon thyme we do an orange thyme which is actually one of my favorites it smells like thyme but it's got a deep sort of musky scent as well which is going to give you a slightly different flavor in your dish hard herbs like thyme can take more intense cooking than soft herbs so they're great in stews roast or pan frying choose the right one and you can add wonderful depth of flavor to your dishes here are my top five I use day in and day out Rosemary amazingly robust with great Bittersweet green leaves it's a classic pad with lamb delicious sprinkled over specialty breads like Focaccia or great as toppings for Fruity sorbets Lorraine's favorite thyme a heavy aromatic pungent herb which adds delicious flavor to a Sunday roast it's amazing with wild mushrooms and is perfect in marinades oregano warm and full of delicious aromatic oils a staple of great Italian dishes and perfect sprinkled on pizzas or in pasta sauces [Music] Sage a strong tasting herb with a deliciously bitter flavor incredible in stuffings and with Rich Meats like pork or duck finally Bay Bittersweet and spicy it's delicious simmered in soups stocks and risottos and just as good dried or fresh growing herbs is a lot easier than people think it is on winter boxes in balconies and it's great you can just open your window put your hand out and snip some off when you're out looking for hers make sure they're not nice and healthy no blemishes stems look strong they should just spring back it's a nice springy sort of herbs smell obviously is quite important not all things smell but obviously if you think it's one that's going to smell like lemon thyme it should have a nice fresh lemon scent and obviously the final one is taste you can tip a bit off and taste your herbs and you can see what they taste like them whether bought from a supermarket or picked from your window box herbs are a great way to add fresh flavors to your dishes perfect for delicious simple suppers even if you've got a super busy lifestyle it doesn't mean missing out on delicious desserts they just have to be simple to make when it comes to cooking at home puddings should always be a pleasure and never a chore and homemade puds are 100 guaranteed to impress my next recipe has only two main ingredients but Simplicity doesn't mean food can't taste out of this world incredible griddle pineapple with spiced caramel if you're making a dessert for one or two it's gonna be quick and easy there's Sumptuous delicious griddle pineapple fits the bill perfectly thank you pineapple way of testing is nice and ripe top of the leaves come out perfect ready to go always cut a pineapple with a straight edge knife slice off the bottom turn it back over and slice the top part now keep that for later look at the core the center of the pineapple and slice down directly in half slice that in half take each quarter and slice them smells incredible lay down flat just slice that core off so you've got this perfect sort of boat on pineapple slice underneath but stop as you get right at the end slicing around the skin will make the pineapple easier to eat but leaving it attached gives you more control as it Cooks next Heat a griddle pan as hot as you can start off in the corner and push it down to really Mark the pineapple two minutes on each side and then just turn them really nice color now that beautiful I'm going to sprinkle them with a little touch of sugar that's going to glaze them now slice the top take out these beautiful glazed slices of pineapple next up the spice caramel now start off with your pan nice and hot sprinkle four tablespoons of sugar in there just flatten it then add the seeds from a fresh vanilla pot in a small dusting of Chinese pie spice never stir caramel let it sort of bubble and transform here she goes now I've got the color I've wanted that's the perfect color off with the gas in with a butter then [Music] a couple tablespoons of cream lovely and then give that a little whisk add the rest of your cream [Music] nice and just drip that spicy caramel over your pineapple hmm wow simple elegant and seriously impressive griddle pineapple with spiced caramel a delicious treat all to yourself so that tastes even better share next my trick is the trade and kitchen tips first up the proper way to chop fresh herbs to get maximum flavor chopping herbs the secret is to chop them not bruise them now basil it's a soft herb so treat it with some respect when people go mad chopping herbs all the goodness comes out on the board I want the goodness left inside the basil place them all inside one another with the largest Leaf at the bottom and it's almost like rolling a cigar large one at the bottom small ones in the center and then look place them down together and just roll them nice and gently don't bruise them step one rolled ready to slice sharp knife imperative fingers tucked in the bottom part of your knuckle is the guide between you and the herbs that there stops you from cutting your finger really important to get comfortable with a knife and just practice rolling the knife across the board and relaxing that wrist it's all in the wrist action so herbs up fingernails tucked underneath and just up and down up and down and there you have a chopped basil that's not bruised and smelling very fragrant right coriander so you get the bunch of coriander hold it down and just lightly shave the leaves off the Stalls Bunch them up together and then just again let the knife do the work tuck the fingernails in and just chop once and once only don't hack it just chop it you can always identify when you bruise the herb when you've removed the herbs off the board and there's a big green patch full of flavor and none of the goodness is left on The Chopping board a great tip for using leftover herbs simply chop finely mix into butter roll up in clinical and freeze then when you want a herbie hit cut into slices and melt over steaks chicken or veg asparagus is great for a simple supper to prepare always remove the Lower Woody stem by gently bending and the asparagus will snap at the perfect point then boil Steam and serve with a little of my herb butter for a cracking soft boiled egg simply place your egg in boiling water add a spash of vinegar and cook for exactly eight minutes then plunge into ice water the vinegar helps the shell peel off easily and the Ice Water stops the egg from cooking giving you the perfect runny yolk for plus free salad dressings simply add the ingredients into a Jam Jar screw the lid on tightly and Shake to combine in seconds there's no need to wash up a whisk and the jar is ready made to store any leftovers [Applause] welcome back to my ultimate cookery course coming up I'll be using fabulous fruits to create a show-stopping dessert every time I get to put one of these together it's like a sort of little jewelry box but first the key to dishes that really impress is amazingly fresh ingredients and it's essential to get the best for your money when you're out shopping so make sure whatever you're buying it looks smells and feels really good and if you get the chance and taste it before you buy it [Music] a great tasting salad starts with fantastic salad leaves and when it comes to all things green there's little Dr Steve Rothwell doesn't know I think I am obsessed with salad I'm obsessed primarily with Watercress that that's in my heart because you know I've got a PhD in watercress a doctorate and salad we should all take a leaf out his book then he's not only been studying sadly for over 30 years he's been growing them so he really knows he's rocket from his Romaine [Music] there are literally thousands of varieties of salad things like the Tavian lettuce red vein spinach wild Rockette Sorrel we grow virtually everything outdoors and and we follow the seasons so we're not forcing the leaves we don't give them too much fertilizer or irrigation we try to grow them a little bit slower and that's the way to get the best flavor and the best quality of leaf we'll Harvest a crop cut it in the morning and it's then on the road going out to customers to be on the Shelf the next day this is a great Leaf baby leaf spinach and we call it baby Leaf yeah quite literally because we cut it when it's still in a baby stage these are baby pea shoots we'll put something like three or four hundred pea seeds into the seed bed and then in as little as 12-14 days they've grown to a sort of a crop like this they've got the flavor of fresh peas a bit of sweetness and they've got a really nice soft velvety Leaf texture this is baby Watercress which is my favorite salad crop of them all Watercress is special because by definition it's grown in pure flowing water fresh water grass has got that fantastic pungent peppery flavor in Victorian London it was known as Poor Man's bread whereby a lot of workers would start the day with a Watercress sandwich and if they couldn't afford bread they just ate the Watercress straight it is amazing full of flavor I can't eat enough salad obsessed Steve's spot on there's hundreds of salad leaves available with different textures tastes and colors here are five my favorite everyday salad leaves and don't forget some of them are delicious cooked too little gem sweet and crisp and an amazingly dense heart these mini cos lettuces are great simply braised in the oven or use the leaves as Scoops for a delicious chili beef filling mustard leaves pungent spicy and full of vitamin C these are a staple in Asian dishes and are fantastic stir-fried or steamed Lamb's Leaf full of Tangy flavor and with Incredible springy stems great for hearty Robo salads or simply paired with fish for a healthier simple supper rocket these distinctive peppery leaves are actually classed as a herb and are perfect in soups or with fruits and are full of iron [Music] finally chicory or ondive these tightly packed red or white leaves have a deliciously bitter taste and are great wrapped in ham or alongside sharp blue cheeses I think when you're shopping for salads you can just shop with your eyes if it looks fresh and healthy tasty it is you want to look for bright colors I like to see leaves with a bit of moisture on them sounds like to be kept cold and moist basically So when you buy a pack of salad put it in the fridge and if you don't use it all in one go roll up the bag to exclude Surplus air put it back in the fridge keep it cold there's so much choice of writing out there I really do think people should be more adventurous in their choice of salads here both what they choose to try and eat and and what they do with them so get yourself some ingredients use them boldly and your salad leaves can really take Center Stage next my tricks of the trade and kitchen tips scallops are a fantastic ingredient when you want a special salad that really impresses here's how to prepare them do not be intimidated trying to get the scallop out I'm going to show you how easy it is to take them out and how much more exciting it is to get them fresh in the Shell so just basically dessert spoon and a blunt knife put the knife in to the bottom and you just twist open Tilt The Knife up so it doesn't cut into the scalloped meat run the knife from the top to the base off with the lid no Flesh on there and then from there that's called the scallop skirt all you do is just peel that forward and get the spoon to run down the back of the shell and the idea is to remove that little bit of muscle that holds the scallop onto the bottom shelf bang it pops out that's the top the small side of the bottom there's the muscle there and your thumb just slides neatly in there and run your fingers around and you just pop out scallop and look bang beautiful this bit here is called a skirt no use doesn't taste anything now that's the coral you can slice that off dry it in the oven and use it as a powder for your risottos or even seasoning fish with but that's the money these just need to be rinsed under cold water dried and ready for the pan tomatoes are another salad staple here's how to skin them for extra refinement score each one with a cross at the bottom blanching boiling water for a minute then shot them in cold water and the Skins will easily peel away pomegranates are a fabulous fruit for adding glamor to salads or desserts the trick to getting the seeds out slice in half lengthways make slits around the edge turn upside down over a bowl and using a large spoon whack as hard as you can to release the seeds to take fabulous fruit puts the next level my tip is to add sophisticated quinellas of ice cream or lemon mascarpone simply dip two metal spoons in hot water scoop shape and add [Music] and after baking never throw out your leftover pastry it's easy transformed into grapefruit or savory party nibbles roll out great parmesan or sprinkle over your favorite fruit roll and then just slice and bake foreign [Music] Chef knows at the end of a meal you want to leave your guests on a high with a spectacular dessert [Music] so when you're cooking for a special occasion and want to make an impact it's great to have a fabulous fruit dessert up your sleeve [Music] my last recipe looks Sensational and tastes just as good raspberry milfoy desserts should always have that wow factor and this dish is incredibly simple to prepare but it tastes and looks absolutely stunning [Music] first off puff pastry you can buy fabulous for pastry now a non-stick baking tray and just lay the puff pastry on the tray I want to get the top of the puff pastry caramelized I'm going to dust it in icing sugar number three means a thousand layers just lightly dust the top of the puff pastry with icing sugar we're going to start off in a hot oven at 220. for the first six or seven minutes and then 10 minutes at 190 into the oven foreign fresh vanilla cream in it and start whisking I want the cream whisked nice and thick but look to all that nice fresh vanilla seeds in there next a nice scraping of orange zest orange liqueur don't whisk that in fold it in and that stops the cream from separating lovely now take that out of the bowl and put it into a Piping Bag unwrap over your hands in a way that you're creating this little pocket snip off the end nozzle in load up your bag just twist slowly There's No Air the bag it's nice and full and firm nice chill your gorgeous vanilla and orange cream in the fridge until you're ready to pipe it wow that is beautiful there's the layers there that's the the Milford gently lift it up onto the board I'll slide into three serrated edge knife oh beautiful start deciding on how you're going to layer it that bit there that's nice and firm for my base that's nice and decorative for the top and that bit there for the middle take out your cream and put a little touch of cream there and that just sticks that down it stops it from sliding pipe very carefully a nice thin layer of cream around the outside and come back into the middle beautiful now the rest was sit them two by two now this layer I'll turn it upside down and put the caramelized part of the pastry on top of the raspberries every time I get to put one of these together it's like a sort of little jewelry box again cream squeeze on the back of the bag so you've got control they're asked with two by two I just want to put another layer of cream on top those raspberries because I want some height with my final layer oh I just want to dive in there put the lid on it mmm push that down there you have a beautiful stunning simple Milford a dessert to die for and like all the dishes in my ultimate cookery course I guarantee it will taste as Sensational as it looks [Music] I've now shown you 100 recipes to stake your life on smells amazing simple and accessible dishes look at that to give you confidence in the kitchen hold the drum and slice straight through and help cook yourself into a better Chef really important to season the mints before you cook it I've shared essential tips and Insider knowledge they don't actually smell much but the flavor they give off is extraordinary on everything from shopping for great ingredients don't be fine get your nose right into it to my kitchen equipment Essentials The Secret of brazing is having a really nice thick durable pan and my ultimate cooking lessons key mantras to make you Fearless in the kitchen stripping away all the complexity so you can whip up tasty and delicious dishes with ease just finish it with a little tablespoon of that sauce and most importantly learn to enjoy cooking at home incredible many of these amazing recipes are on my app please check out the app store for details what are you waiting for go on get cooking

Channel: Gordon Ramsay

Views: 123,525

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, kitchen nightmares, hotel hell, the f word, gordon ramsay likes the food, gordon ramsay burger, gordon ramsay steak, street food, pasta recipes, chicken recipe

Id: LgsO7cZM-Wo

Length: 43min 1sec (2581 seconds)

Published: Sat May 13 2023