Gordon Ramsay How To Cook With Spice | Ultimate Cookery Course

in this series and we surprise you on the strip away we the complexity and hard craft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the budding chef I'm gonna give you the confidence that recipes and the insider knowledge to make you a much better cook slice around wasting nothing I made my name cooking some of the world's most demanding kitchens in my restaurants I expect perfection every play has to be worthy of a Michelin star and every time you may go now I will show you some simple and accessible recipes or fantastic food that you can cook easily at home and Co I'll be holding you by the hand just gettin better and better and better teaching you everything from how to cook on a budget to bake in real fast food and my ultimate feast recipes this is the only cooking course we'll ever need welcome to my optimum cookery course packed with cooking tips information and 100 recipes to stake your life on right this is my guide to cooking with spice adding big gutsy flavors using spices at the beginning of cooking and then simply let the dish slow cook is a brilliant way of getting maximum flavor with minimal effort my first recipe melts in the mouth and because the oven does most of the work is a cinch to make slow-cooked fiery lamb cooking is all about being bold and adventurous and this dish is exciting because it's slowly cooked and the longer it cooks the more flavor so it becomes marinade my lamb first Cheers we're gonna use a mixture of red and green take off the tops and just slice in garlic don't worry about chopping these ultra fine just get it in there cooking up to three hours everything's got a blends and almost sort of cures itself together smoked paprika goes brilliantly well with the chilies two teaspoons in a touch of dried oregano some little cumin seeds the blend and the fragrance so they give out is extraordinary they release a little oil as well helps to tenderize the lamb touch of salt pepper cinnamon that sort of sweetens up the lamp olive oil just a tablespoon and the olive oil helps to sort of stick all those wonderful spices to the lamb jump in just start really rubbing at this stage you can leave the lamb to marinate for anything from half an hour to overnight allowing the spices to really penetrate the meat giving amazing results when I'm tuck-in delicious vegetables carrots and onions and that's it sliced secret slicing vegetables for braising is not getting too thin you slice the onions too thin they burn you've got that horrible char taste on that slow braised braising it's just a chef term that means cooking and liquid on a low heat making the meat incredibly moist and beautifully tender so the secret of braising is having a really nice thick durable pan get that nice and hot just a touch of olive oil lamb in hold the bone you in control then into the pan on that white fats to start rendering so it'll add more fat therefore making it a lot more flavor some as it braises chilies cinnamon in mix that up and don't be scared you're not burning this you're sort of searing the lamb shanks and this is the important part right at the very beginning we're gonna color on the lamb which washes off as it braises in the oven so be generous with that color vegetables in well and then cut the Bailey's so now you lift the lamb up and get the lamb fat on top of the vegetables now blaze the pan with red wine the glazing means that you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lift it up into that sauce it can really transform that dish always it lays then bring to the boil and cook for about 10 minutes to reduce the wines reduce down by half now that the stock bring that stock back up to the ball and then into the oven now don't cover it when you cover it all the conversation comes off the lid your lamb becomes gray all this effort that exciting spice gets washed away no lid and in the oven for hours a slow cook on a low heat of 160 degrees gives us Pisces time to work and transform the meat so it's mouth-wateringly tender now look at those out on to a plate you can just see that meat sliding down juicy and incredibly tender grab it by the shank rolling around that rich Alysha sauce sauce nice beautiful just get some mint don't chop it just pick that fresh mint and let it snow and there you go a very spicy delicious melting or a mouth lamb shank amazing to get the most out of your spices there's only one piece of kit that you need pestle and water I mean they look fantastic and it's essential for any good kitchen these things are so versatile these ancient kitchen tools are perfect for everything from pesto's to dressings and custom around 15 quid used to grind spices and your max out on flavor get perfect textures and always be totally in control make sure you got a nice large circumference of the bowl take and grind away the heavier the more durable they are the more confidence it gives you when you're pounding and there's almost a way of confirming homemade hand-pounded grab yourself a pestle and water and soon you'll be spicing with ease spices are brilliant way to add an extra layer and a depth of complexity to any dish learning to use them properly will really improve your couple here are three more of my super simple spice recipes to get you going first up a very easy chili and spice whitebait [Music] start with the spice coating toast Szechuan peppercorns and coriander seeds in a hot dry pan to release their flavors [Music] add chilli flakes and grind a pestle and mortar to make a fiery fine powder combined with plain flour seasoned and mix add olive oil to a hot pan coat white bait in the spicy flour mix then fry whitebait are annoyingly fish they're healthy delicious and cooking minutes once golden they're done fantastic with garlic mayonnaise or a simple squeeze of lemon ready in under 10 minutes chili and spice whitebait an easy simple spicy dish [Music] my next amazingly aromatic recipe is roasted squash hummus start with my take on razzle her newt a classic Moroccan spice blend in a dry pan toast cinnamon cloves coriander fenugreek and fennel seeds then add mustard seeds and cumin when the seeds start to pop they're ready add paprika and grind into a fine powder for the hummus peel and chop flutter nut squash put on a baking tray and add garlic simply bashed and chopped ginger drizzle with olive oil seasoned and sprinkle over the spice mix then roast in a hot oven for half an hour inches soft allowed to cool and place in a blender at tahini a nutty pace made from sesame seeds cooked chickpeas a dash of lemon juice and a drizzle of olive oil Flitz into a luxuriously creamy and textured spice is toasted for maximum flavor amazing roasted squash hummus my final deliciously spicy dishes curry spice sweet corn soup [Music] first the fragrant curry paste roast coriander and cumin seeds into a para mattock then grind having crushed garlic chilli powder turmeric and finely chopped ginger [Music] bring together with olive oil to form a thick paste for the soup by finely chopped onions in olive oil add the curry paste and cook to release the flavors add cube potatoes chicken stock and season when the potato has softened stirring creamed corn then add whole sweet corn kernels with some of the juices and transfer to a blender and blitz until smooth for texture add more whole sweetcorn hate and it's ready to serve [Music] wonderfully satisfying curried spiced sweet corn soup that packs an amazingly aromatic punch three more stunning recipes that make cooking with spice simple [Music] this is my guide to cooking with spice next up my shopping guide to buying spices when I buy my spice I only want the best and it always pays to get expert advice Burgert Aerith has been selling every spice Under the Sun in London's Notting Hill for over 20 years so she already knows what she's talking about I love supposed to smell the texture color spaces are so versatile something very very simple can be really transformed into something really delicious with thousands of aromatic ingredients on a shelves if it smells good she sells it if you buy spices buy them whole then you can try roast and crime demand you need them and then they will release the essential oils whole spices you can keep for years give them a good bashing and bottle with your rolling pin or whatever and you see there was still a Roma and you can taste it you smell it then it's fine there's four main spices one is sweet one is sour one is bitter and one is hot this is cinnamon and that is really a great example of a sweet spice when you buy cinnamon cool like this you have to check that you have loads of different layers in here then you can either crime this or you'd break a piece off I mean this doesn't smell of anything now but if you revel it in your hand just quickly like this and then you smell it again this is just unbelievable if you have spaghetti bolognaise put a pinch of cinnamon in it to bring out the flavor so monk this is one of those really special spices sour like a lemon but it has a salty aftertaste I use this anywhere for marinades to salad you haven't left unless you tried it a great example for a bit of spice would actually be turmeric this is actually a root be closed in the ground like ginger use it very very sparingly about that much will actually color you a curry or rice dish wonderful yellow watch your fingers you get really yellow fingers from it and then we come to the hot spices one spice that I could and that is Hungarian paprika paprika is the powdery form of a bell pepper what makes the Hungarian paprika different is that they actually Croton vineyards it's sort of between the mines it has a sweetness and it has a sharpness to it I have it in ice cream I have it on fish I have a ever Birgit spot-on about the power of spices to transform dishes whether savory or sweet here's my quick guide to the spices are used most black pepper this is the spice I couldn't do without always buy a whole and grind yourself so you get the freshest flavor cardamom these pods come in green or black types and have a fantastic spicy sweet taste brilliant for everything from curries to rice dishes and puddings coriander these citrusy seeds are perfect hole in pickles or grind to use in fragrant stews and soups cumin a savory spice that's pungent and nutty it's great in marinades with delicious meat and fish then cinnamon sweetly fragrant and great with apples or in cakes and nutmeg warm and spicy is delicious and a bechamel sauce finally saffron these sweet strands infuse a brilliant bright red color and are great in risottos and even though it's more expensive than gold at pinch goes a long long way store your spices properly and they'll last for years you keep it airtight in a tin or in a glass jar in your cupboard don't be scared of spices like an aftershave or a perfume you have to select it yourself it has to fit in with your taste and with your kitchen supermarkets and good local shops sell an amazing array of different spices so there's no excuse for not being adventurous be bold find what you like and spice up your cooking like all chefs I love the challenge of transforming classic recipes and giving them a new twist to make the modern and vibrant to keep old dishes fresh and exciting it's great to get spicy my next recipe is a time-honored British classic but with addition of spices it's given a new lease of life fragrant spice rice pudding I love cooking with spices but you don't have to just cook savory dishes using aromatics and spices across desserts takes your puddings to a completely different level [Music] first off spices this is a fresh vanilla pot fragrant and packed full of flavor use the back of the knife and flatten it that removes all those little seeds off the skin of the vanilla pod take your knife slice down the middle and then when you open that up smell is incredible take the tip of the knife and you scrape inside and look all those seeds dying to come out that is incredible there are thousands of seeds still ingrained to the pod so put them in to the casserole cardamon powerful spicy take two little pods place your knife on top lightly crack them cracking the cardamom pods helps release all the amazing flavor close because that kind of aniseed flavor with a lot of depth one two three cinnamon stick snap and in just smelling that level of fragrance you can imagine what the rice put into the taste-off turn on the heat lightly toast those spices just a couple of seconds what's gonna happen it's just gonna sort of enhance those spices in a way that it just draws out an even more powerful fragrance coconut milk in sugar two tablespoons milk and then I cover tablespoons of cream bring it slowly to the boil to allow the flavors to infuse and this rice puddin reminds me of my time in India where I got really into that chai tea fragrance because it was just so delicious and so comforting take a lime in the lime just cuts through the richness of the coconut it gives it that nice little bit of acidity goes fantastically well with a cinnamon and that fresh vanilla dice have a taste hmm now let's go up to the ball give it a nice little clean around the outside and in with the rice use 200 grams of pudding rice don't wash it beforehand because the starch helps thicken the rice pudding in the oven and just turn that down to a light simmer and the pudding rice starts to open up and it absorbs all that coconut vanilla cardamom clove and cinnamon bring up to the ball gently and cook it out three to five minutes balling it rapidly the rice opens up and it goes into mush I want to keep that nice texture that sort of fragrant rice pudding on a gentle simmer next a little luxury I will show you how I take this simple delicious aromatic rice pudding to a completely different level here's what I do take two egg yolks separate them now give that a really nice whisk to nice tablespoons of mascarpone cheese whisk that into the egg yolks just as nice and smooth it's almost like finishing the rice pudding and the delicious custard turn off the gas add that into the rice pudding and what happens it starts to enrich and really thicken this rice pudding and takes it to a completely different level the rice is still not cooked started to go nice and soft you can just see how it's opening up but look it's like rich aromatic lava bubbling away finally great more citrus zest the lime on top roasted caramelized lime zest on top of the rice pudding is phenomenal then put it in the oven 15 minutes at 200 degrees to finish cooking the rice and develop the intensive aromatic flavors look at that an incredibly fragrant rice pudding how beautiful is that look spices are a brilliant way of helping classic dishes come alive I'll guarantee you'll never ever have had a rice pudding like this before [Music] next my tricks the trade and then kitchen tips at first how to zest a lemon the important part is not to zest any the pith watch the following technique and I'll show you how with all these original graters really important when we use this lose the define zester not the big rough one not the one for slicing and not the other one for grating this little one here onto a plate because it's always easier to lift off from the plate the needs of the board and the most important thing about zesting a lemon is nice long strokes but twisting the lemon round every time we go down we twist same with the orange and same with a line little tap if you go too far let me just show you know you got that white bitter pith that destroys the wonderful zesty flavor and look that's what we're looking for there it's really nice vibrant lemon zest garlic is a key ingredient can so many spicy dishes my tip for finely chopping am incent is add a pinch of salt for abrasion which helps break the fibers of the garlic down for a much better result but getting the most out root ginger simply remove the skin using a teaspoon it's easier than using a knife and you can get around the tricky bits or just keep the skin on and give it a good wash [Music] never throw out vanilla pods there's a ton of flavor left in the skin stick inside jars of sugar and leave to infuse great to sprinkle on cakes biscuits or porridge when grinding up spices if you have any leftover you can store in an airtight jar for up to two months great for a spicy kick to have at your fingertips follow my ultimate cookery course crammed with key lessons top tips and a hundred recipes to stake your life on and you'll literally be cooking yourself into a better chef many of these amazing recipes are on my app please check out the App Store for details go on get cooking you

Channel: Gordon Ramsay

Views: 991,191

Rating: 4.9392142 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay's Ultimate Cookery Course, gordon ramsay lamb sauce, gordon ramsay lamb, gordon ramsay lamb shank, gordon ramsay lamb recipes, gordon ramsay spices, gordon ramsay spiced rice pudding, gordon ramsay rice pudding, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay tutorial, gordon ramsay tutorial videos

Id: WFvKBhhfNrY

Length: 22min 37sec (1357 seconds)

Published: Sun Dec 01 2019

Reddit Comments

[u/johnbongs]

Is there a link that may work in the uk?