Gordon Ramsay's Home Cooking S01E11

this is my home this is my kitchen this is my family Tilly Jack Polly Meghan and of course my wife Donna you may think you're the busiest person in the world but over this series I'm going to prove it's still possible to cook stunning food at home my rules are simple home cooking has to be easy coming fast it's got to be delicious so if you think you cannot cook amazing food at home think again these are the only recipes you'll ever need breakfast lunch and dinner today I'm putting together a fantastic breakfast lunch and dinner with an American flavor I've traveled throughout the United States for my work and as well as having some shockingly bad meals over there I've also had some brilliant ones and right now the u.s. food scene is really vibrant lots of new talented young Chefs incorporating new flavors into the dishes and reinventing American classics taking my cue from some of the best this is my ultimate American home cooking first up for breakfast my takin a US diner classic eggs baked with crispy hash browns and smoky sweet bacon for lunch the mighty American Caesar salad with griddle chicken breast and a big bold dressing followed by peanut butter and jam cookies to die for I have a little drink and middle daughter Holly joins me in the kitchen you put yours in there I'll put my hair we're creating an American feast with barbecue style beef brisket crunching light coleslaw and spicy sweet potato wedges this is my ultimate American food breakfast lunch and dinner first up eggs baked in hash browns the secret of a great hashbrown other potatoes I prefer using really nice waxy potatoes they cook better but more importantly hold themselves together what on the slice yin yin all the potatoes we're actually gonna grate them the potatoes get really nice and crispy I mean seriously crispy now the onion that way you get that nice balance of that onion flavor running through every little shard of potato seasoned with salt pepper olive oil and kN give that a really good mix through and then squeeze all that water out look at all that juice we've squeezed out of there brilliant form the more liquid you removed the crispier your hashbrowns will be nice large pan put that on once the pans hot pour in a good glug of olive oil that sound confirms how important it is to have your pan nice and hot so it seals the Greater potato and onion together to take the spoon and just Pat it down what we're trying to do now is get it really nice and compact go around the outside of the pan with little flecks of butter you just slip them down the back gently and that gets the onions caramelized here's a great tip for turning your hashbrowns over quick and easy take a plate place it on top and just flip it over and then slide it back in very quickly you see the color we've got on there now that nice crispy texture of the potato I'm going to use the hash brown as a bed for my baked eggs cracking your eggs nice and gently just a little sprinkling of the cayenne to make the eggs a little bit spicy then into a preheated oven for six to eight minutes meanwhile on to my bacon and I'm giving it a classic American twist now one thing I could never get my head around when I first started eating lot American breakfast was the sweetness from the bacon I've grown up to love that combination of smoky sweet flavors and it's so easy pan on and simply heat olive oil brown sugar salt and pepper and butter bacon in and as it cooks it becomes irresistible caramelized and golden brown toffee gasps my glazed bacon absolutely ready beautiful now my hash browns and baked eggs are ready color beautiful just your spatula underneath there onto your plate that bacon sits Beauty on top of the baked egg and hash-bang underneath and you see why the best breakfast in the world are always in America this is an all-american superhero offer breakfast eggs bait and hash browns with glazed bacon next I'm showing you a fantastic American inspired lunch and dinner we don't need to go to the u.s. to buy the ingredients here's a closer look at the key ones first up its beef brisket a super cheap cut from the breast of the cow it's underused in the UK but loved by American cousins and use for incredible delicates like pastrami and suckle and salt beef the key to beef brisket is to cook it low and slow to make it tender and I've got a delicious barbecue style recipe for dinner next sweet potatoes as American as apple pie sometimes called yams in the USA they're native to the tropical Americans they cook quicker than standard potatoes they're packed with nutrients and have a fantastic sweet flavor whether you mash them bake them or roast them but I really love the simple sweet potato wedges I'm making for dinner the ultimate American staple has to be peanut butter and more than half the peanuts grown in the US are used to make it I love it both crunchy or smooth and not just spread on bread it's fantastic and savory sauces like satay or even in desserts like the peanut butter and jam cookies I'm making for lunch the main course will be a crispy big Caesar salad but the first job are my peanut butter and jam cookies start with a cookie dough simply combined Muscovado sugar peanut butter and butter until light and fluffy then add your egg a splash of milk vanilla seeds and beat again until smooth sit together salt baking powder and flour and mix until thoroughly combined in floured hands roll the cookie dough into golf ball sizes flatten and create an indent with your finger fill with half jam and half peanut butter place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes cool before serving next job main course and my take on an iconic American salad first made almost a century ago Caesar salad is definitely a classic but the trick to keeping dishes like this modern and relevant is to tweak them but not lose what made them brilliant in the first place here's my version for the ultimate American lunch my first twist is in the dressing for me the most important part of the Caesar salad is that dressing rich creamy slightly spicy begin by making a basic mayonnaise start off with the egg yolks in just a little spoon Dijon and then a little splash of red wine vinegar start whisking once you got that nice slightly thickened texture drizzle in your olive oil should fall through your whisk it's like a nice thick double cream texture beautiful now take the Mayo to another level with anchovies and crush garlic now chop up the anchovies and the garlic together it's almost want that to be like a really nice puree then grated parmesan lemon juice that'll make the dressing citrusy lighter in color and then a little splash of water in now all of a sudden it transforms that mayonnaise into an amazing delicious like dressing nice next job the croutons and I like using crusty bread for extra crunch I've just dice up your bread season with salt and pepper and add to a hot pan with olive oil and fry give that a really nice toss as I cook on start to turn golden simply great on a generous amount of Parmesan cheese you've been rolling around stop them from sticking together you get that really nice cheesy delicious crouton and now they're out now for the fun job assembling the Caesar salad starting with romaine lettuce and don't slice the lettuce too thinly a squeeze of lemon on with half of that gutsy anchovy mayo addressing saving some to coat your chicken later and sprinkle half your croutons give that re nice mix salad in so all beautifully dressed add the remaining croutons and finish with a good grating of Parmesan cheese that for me is a perfect Caesar salad however I'm gonna take it to another level and grow stunning chicken breasts start by preheating your griddle pan then butterfly your chicken breast simply slice from the thin end towards the thick bit of the breast the knife do the work and literally just open up now that's how we butterfly a chicken breast so therefore it will cook twice as quick and she asked nice and moist in the center season the chicken on both sides with salt and ground pepper lay your chicken breast onto the grill never oil the grill you're absolutely ready to put the chicken now tell them over cooked for three to four minutes on each side until the chickens got those lovely stripes from the griddle which adds a gorgeous smoky flavor whilst they rest spoon over some of the remaining anchovy dressing the chicken cools down the flavor the seizing of the anchovy the garlic and a parmesan seeps into that chicken slice the chicken into strips what I serve the chicken warm in a separate bowl so it doesn't wilt the salad dressing finish that will it will touch with dressing an American classic I think we're most popular sellers anywhere in the world but it's still the most delicious when it comes to lunch this really is an American dream a delicious Caesar salad and succulent golden griddle chicken with peanut butter and jam cookies for dessert coming up it's dinner time and helping me create an American face so good it'll bring tears to your eyes is middle daughter Holly what's homework that bad Timmons oh no don't rub your eyes and the competition to be the next Ramsey to rule in the kitchen is on this one pretty here yes sir everyone as good as mine when it comes to cooking techniques barbecue is virtually a religion in America especially in the southern states down there the real barbecue pros use big open fire pits to get huge joints of meat super succulent and fantastically perfumed with smoke and spice so my ultimate American dinner has to include an amazing melt on the mouth barbecued beef but I'm doing it the easy way cooked in the oven low and slow my family has spent a lot of time in the US and they love American food joining me in the kitchen today is Jack's twin sister Holly we're creating barbecue style beef brisket with crunchy coleslaw and sweet potato wedges which will be right up her Street Holly now you love barbecues right so gonna help me barbecue this delicious piece of brisket brisket okay beautiful was a very tough cut of meat so needs to be cooked slowly so it gets really nice and tender Oh barbecuing it outside we're gonna actually put the barbecue flavor on there but we're gonna cook it in the oven okay so mustard powder okay here we have some celery seed next a little bit of salt in there okay what's this hair human two again nice good now this one KN pepper absolutely right right two teaspoons of that and as well good now I want you to do fresh pepper on there I'll give that a little mix you roll up the little sleeves and then I want you to rub all that spice into the brisket almost like you're massaging in there good girl come on holes get your hands nice and flat on there cooker now that's nice and coated okay in the spice so guess on roasting tray Oh what we got to do now with all those spices is sear them in couple of tablespoons of olive oil into the tray well done okay that's getting nice and hot now and get your brisket out all that spice oh that in there nicely okay so now we'll start coloring it as you start to see her in you smell those spices yep all that spice left on the plate we're gonna use yeah I want you to get the onions nice and carefully slice them down not too thin but just like you're chopping them take your time smell those spices now good girl thank you Sam Holley what's homework that bad oh don't rub your eyes don't rub your eyes we got the color up on the brisket okay yeah take that out literally for 30 seconds okay onions into the tray please nice you see you start to smell slightly barbecue you already give that a little stir nice now one nice tablespoon of brown sugar brown sugar add for the brown sugar you know start camera rising the onions right from there my bay leaves in please good girl oh yes please rice will take over good care of that tray is very very hot a tablespoon of tomato puree roast that off at the bottom of the tray we really rub it in amongst the onions good girl now look at the colors onions right now time for little drink the brisket okay one bottle of beer in please so you go in you put yours in there I'll put my hair yeah good health to you and your brisket good help mmm bring that to the ball okay now this is where it gets really exciting I want you to lift the brisket up and put it on top of the onions and she goes good girl and then I want to pour the stock all the way around please I'm using beef stock but it will work with chicken stock or even vegetable stock once the stock has come to the boil cover tightly with foil we're just pinching the ends turn that down and then you just twist all the way so that's nice and tight that's the hard work done okay simply pop it in the oven for three and a half hours and as it cooks and get on with the side dishes first job sweet potato wedges with some serious flavor start by making a spice mix in a dry pan toast coriander seeds until beautifully aromatic then put them in a pestle and mortar add salt and grind next smoked paprika dried oregano cayenne pepper and mix spice mix done now simply cut your sweet potatoes into wedges toss in olive oil and thoroughly cover with the spice mix onto a baking tray and into a preheated oven for 30 minutes turning half way irresistible sweet potato wedgies are ready now to finish off my beef see that smell just sort of travels everywhere oh now look at that so we can leave that to rest what is resting really resting means where you cooked a joint and you just leave it to relax so it'll make the meat so much more tender okay right coleslaw traditionally you would mix slaw with what mayonnaise that's right mayonnaise this time we do a little different so relate put the yogurt into the bowl for me please all of it I'll start slicing the white cabbage and the red cabbage now from there a nice tablespoon of mustard in there please give that a nice mix up a little touch of salt and pepper okay now little cider vinegar so little splash a cider vinegar in there okay as I shred this okay I'd like you please then to get the red cabbage and just open up into that and mix in at the same time and you fold that in there as I start shredding see how it's coming together yeah right that's all the red cabbage now the white so got that nice vinegary tartness to the slaw and the yogurt keeps it nice and fresh a little bit in one more little thing so there's some nice chopped fresh chives in there and that will give you this nice light onions flavor so China's in how's that now taste it with the chives in there mmm delicious so I'd like you to fill up the bowl and very carefully lift out my brisket how comes it shrunk it's been in the oven for nearly three and a half hours so it's been cooked slowly that sits on there oh my goodness me let me just show you what this looks like I'll start slicing it see how soft look at that and here's the thing about helping daddy cook here's the perk you get to taste it first for anybody that is so good that tastes delicious see all that wonderful flavor in their last job is to create an incredibly quick and delicious sauce guess on and reduce the spicy juices and onions the beef cooked in then add in cider vinegar and you had a brilliant tangy barbecue sauce that smells nice doesn't it Wow that's brisket and a half now the rest of it should go in the gravy pot that's a really nice rich spicy barbecue onion gravy that my diet is the perfect way to serve brisket right you ready if you carry this wee potato for me I've got the brisket Wow let's go Donnie well done by the way thank you this is a real American Beauty gorgeous low-and-slow called barbecued beef brisket with sweet potato wedges and yogurt coleslaw Megan Jack Tilly big deep smoky flavors that bring the taste of the American South to your kitchen rely some coastal and who likes some gravy but a spicy slightly barbecue how's the brisket really good it's amazing especially with the gravy mmm and what do you think of the capability of your big sister I think she did this one pretty good you think so mm-hmm maybe not as good as mine but I can fail a lot of competition in amongst the Ramsay girls good job thank you to collect selected recipes from the show go to my scrapbook at channel for calm forward slash Gordon next week I cook a hearty breakfast lunch and dinner fit to make a grown man cry now this smells amazing almost brings tears to your eyes that's if my youngest daughter Tilly doesn't eat it all first not mad anymore we can drinking urine cure some very common ills health freaks half past eight tonight James next

Channel: CTCYLT

Views: 4,439,583

Keywords: Cooking (Award Discipline), Gordon Ramsay (Author), recipe, Food, Kitchen, Restaurant, Chicken, Chicken Meat (Ingredient), Recipes, Bbq, Dinner, Barbecue (Cuisine), Cuisine, Eating, Vegetarian, Sauce, Salad, Healthy

Id: 4ItN-eaPx1Y

Length: 23min 25sec (1405 seconds)

Published: Sat Nov 02 2013