Gordon Ramsay Makes Quick & Easy Bangers & Mash | Ramsay in 10

sorry i was just changing the baby's nappy ever heard it's not that good hello and welcome to ramsey in 10. i hope you have a great weekend uh happy bank holiday weekend uh what an amazing day it's been out there um first of all i just want to say uh thank you to all of you in your thousands tuning in and coming up with these incredible recipes um i've got the magnificent three back with me today for 10 minutes only to get this amazing video done um let me introduce you to the crew first the dop director photography there she is hello you always do this what do you want me to say how are you doing how are you doing how was your weekend how was your weekend repeat after me i had the easiest a-levels in the history of school i have not i still have to do a little work just not the exams but you you've got your own level on your marks i haven't got my a-level yet you got something that i haven't got um how are you how's your day up for breakfast anything else oh my goodness me holly what is that this is truffle truffles um holes like we need another dog that's our seventh dog mine not yours dog number seven so we have seven dogs we have three cats daddy's lost your dap obviously seven dogs three cats four parrots five goldfish and in fact they were called jaws one two three and four and five unfortunately lost two because i was starving for some two weeks ago where's my sous chef where is he where is he there he is he's oh no he needs a haircut he needs a haircut uh that's not too bad there is it's got the old sort of the locks down locks the lockdown locks it was pretty cool right seriously i mean this house is exactly babysitter two meter distance with that shopping trolley right let's go to bed uh excuse me it's going to be hey good night it's it's daytime troubles don't you dare poop on the carpet man just very quickly why do you call them troubles because i like truffles and his skin color is rare gotcha is that chocolate truffles or elbow truffles white chocolate white chocolate right okay okay okay okay up here right you're not allowed to tell me what to do with the camera you stick to the cooking okay but if i say pan down it means pan down please if i say pan down and just pan down because you're missing the shop right first of all come on seriously congratulations sir tom i mean how cool is that i mean honestly next week no doubt he'll be auditioning for the new bond movie incredible what an amazing legend raised over 40 million pounds just by starting to walk in the back garden that's an inspiration for everybody the nhs uh incredible i mean what an amazing job again so thank you to all of you happy birthday weekend happy memorial weekend in the us and a big thanks to all of everyone across that country that sort of put their lives forward to get everybody safe so what an amazing weekend ready ten minutes sausage and mash set the timer first of all turn your pants on get the gas on hands-on also ball the kettle okay if you bought the kettle let the water boiling quickly so when you cook the potatoes it's done start the clock please three two one excellent now salt into the water okay get that cup of boiling top it up with boiling water so you don't lose that boil and obviously when you're up against it hand down please right i'm gonna end this unless you stop get those potatoes in okay and make sure that water's boiling now i've cut them super small okay why have i cut them super small please it's me now but depending how much time you've got take them down to the small die small guys they'll put literally in four five minutes large dies seven or eight minutes but don't cut them too big nicely salted water and don't fill the pan up just cover the potatoes with water next sausages i've got amazing pork sausage here okay now a little touch of oil okay i'm gonna start them off with a little touch of olive oil just a little touch okay no it's not it's not it's the pan that's made start it in sort of semi lukewarm again bring up the temperature now what are you laughing at ladies and gentlemen and then take a little cocktail stick okay and just sort of lightly tap them while you're laughing ladies now i'm just saying prick the sausage okay and that stops the skins from bursting okay now roll them around aromats i'm talking about flavor get some garlic okay from there just crush the garlic put that in there now the secret here is to get a really nice color on those sausages i've got some garlic and some rosemary now look okay roll them around once you've got the color on those sausages okay from there turn them around let the pan do the work turn them around i want these sausages nice and fragrant pan down please turn down get your pan on back up the gas as it starts to get color on there and put a bit of flush in there next your onion for the onion gravy i'm going to use red onion why it's so much more sweeter less acidic than the white onion and it gets really nice and dark in terms of the caramelization slice the onion nice and fine now tiny drizzle olive oil in there take your onions and open them up into the pan there you go look now flatten them out nicely okay time please two minutes two minutes thank you girls you're all right today yeah we are a quick pan down some of the ingredients please look at this i have some smoked salt here okay some dijon mustard vinegar lemon little touch of stock in there okay look how quick my water's boiling already once the water starts boiling come up and take a little bit out okay and that way they'll cook even faster now back to the sausages look at the color on those sausages now we go in with some butter i've got a really nice flavor okay on those sausages oh you're burning your onions no they're not that's caramelized please don't start that again please that's not fair right look pan down please i'm basting with the garlic and the rosemary and that butter is going to turn the sausage really nice and fluffy okay now look if it splits turn it around it doesn't matter okay and look what you're laughing at happening touch more butter in there okay and then from there they're gonna go in to the other now time please you have done three minutes 40 seconds sausages in the oven literally about sort of 160 right pan down please look look at these onions first of all flatten them in the pan like that okay now watch very carefully this is really important take a little teaspoon okay of sugar and just caramelize with the sugar in there put a little touch of salt over there okay just a touch okay from there a little bit of butter and what's gonna happen now with these onions they get really nice and sweet and caramelized but watch what happens when that sugar starts to caramelize it's a sweet red onion so it's incredible flavor they cook instantly and they're nowhere near as acidic okay as the white onion now i much prefer using red onion and i do with shallots because the flavor is incredible now this is where the magic starts to happen gas is on full fast food vinegar pan down please balsamic vinegar just over now look at the color of the onions that intensifies the caramelization gives a little bit of acidity but a really nice sweet way now look at those onions pan down please pan down i'm down good now this is where the magic comes in look a little bit worcester sauce okay again just glaze over those onions now what happens here it gives the onions a very dark note and it almost gives a sort of really nice sort of sour sort of rich flavor pan down please pan down pan down now it's gone yeah halfway basically thank you for the encouragement now look from there keep those onions flat in the pan like that they'll caramelize ten times quicker but more importantly the sugar the lean paring and the vinegar is making this wonderful caramel okay now look at the potatoes don't have been on for three minutes pan down please come on take that in take a little square out put it between your fingers and push it and look it's still a little bit firm in there so that's about one minute away now once you reduce the vinegar reduce the limb carry but just come into the pan again tilly come into the pan see it from up here they need to see it i guess need to see it they can see it look at the color of that though look is that beautiful hello i'm talking to you tilly i'm sorry yes it's beautiful thank you all you want is compliments a little touch of stock you can use vegeta chicken stock beef stock don't flood the pan just about four tablespoons of stuff let that reduce down now bring that up to the boil check the potatoes again again i cut them into dice and look that's soft all the way through now here's the secret the colander off now drain them put your pan back on there i'm not using butter in my mash i'm going to use olive oil okay give them a really good shake okay dry out the pan please follow me on this one because it's really important okay back in there you'll say why are you doing that why are you doing that thank you because it's making them fluffy okay that's really important no it's not listen okay i'm just saying what you talk i know no but i mean how many times i've made mashed potatoes for you lots of times right dad everyone's saying i'm doing a good job on the camera too stop telling me what to do okay look look in now look in please so masha okay no ricer and in on the heat okay now what happens now is the potatoes getting really nice and fluffy pan down please pan down down and then look if you do this hot we'll get them super fine again back off the heat now look this is where they go up to another level look how fluffy they are look how fluffy that is down down down down down back onto the heat okay really important now a little glug of olive oil and i want you to beat that in there now okay and look look what's happening come back down please got to come back down so no butter just olive oil in there and eight minutes yes okay maybe two minutes look now just look how rich just look look look at that beautiful but i'm not done down with the gas some smoked salt in there just a touch a little bit of mustard in there okay yeah just a touch and then from there take the fresh chives that's going to give you a really nice lift and make this mashed potato so delicious it absolutely lifts it go one minute yes i've made mashed potatoes for you hundreds of times just look at that smoothness and look look that is beautiful come on pan in pan into my mash okay off with the gas now just taste taste that okay take your time and tell what you think take your time i am taking my time don't rush it see dab yes that's good but white heat page 66 marco pierro white the naked chef page 21 jamie oliver delia smith learned to cook page 80. now all those books have one thing in common and those page numbers the best best mashed potato recipes out there dad you only got 30 seconds left when you've gone really wait seriously i'm telling you go look for those recipes and you will not regret it that's unfair favorite match ever what you just did there come back down here this place i've put a small knob of butter in there sausages check out look dad 10 seconds to go okay okay okay but watch i'm watching try and get a nice beautiful curve of mash that mustard is so fragrant dad i hate to say this but um wait wait wait wait wait in 10 minutes you're over wait wait look at that look at that come on please i mean sausages i'll give you a bit of extra time wait wait wait wait wait wait mommy didn't make it in 10 minutes on [Music] on now i can't believe you just said those stats i said from there look a little another butter in those caramelized onions and then you just generously look you see it those seconds on top come on that is a smash done in 10 minutes and 57 seconds have a great weekend continue show me all your bangers and mash god bless you

Channel: Gordon Ramsay

Views: 1,513,602

Rating: 4.8862481 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Cooking, gordon ramsay, gordon ramsay in 10, ramsay in 10, gordon ramsay bangers and mash, bangers and mash recipe, gordon ramsay bangers and mash recipe, bangers and mash ramsay in 10, bangers and mash, recipe s

Id: 3gwk0e3wgoM

Length: 15min 19sec (919 seconds)

Published: Sun May 24 2020

Reddit Comments

[u/BarrySandusky]

Lol these videos all pretty much just amount to the same thing...

"PAN DOWN TILLY! PAN DOWN!"

As Tilly is already panned down perfectly on the meal.

[u/akidfrombrooklyn_]

“ALL YOU WANT ARE COMPLIMENTS.”

[u/smallangrything]

My stress levels went way up watching this. Those onions were top though

[u/llamageddon01]

Premieres in two hours.....

[u/seemoresun]

Okay, who’d like a banger in the mouth?

[u/_Administrator]

soundtrack right here