Gordon Ramsay's Ultimate Budget Food Guide | Ultimate Cookery Course

in this series on the project on the strip away only the complexity and hard graft and teach you how to pick amazing food standing on your head there is amazing incredibly tender from the kitchen novice to the budding chef only give you the confidence that recipes and the insider knowledge to make you a much better cook slice we're out wasting nothing [Music] I made my name cooking in some of the world's most demanding kitchens [Music] in my restaurants I expect perfection every plate has to be worthy of a Michelin star and every time you make now I'm going to show you some simple and accessible recipes or fantastic food that you can easily cook at home and crow I'll be holding you by the hand just getting better and better and better teaching you everything from incredible stress-free dishes real fast food and my ultimate feast recipes this is the only cookery course you'll ever need welcome to my ultimate cookery course with cooking tips information and 100 recipes to stay in your life on right this is my optimum food on a budget 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 the budget that tastes a million bucks and I'm gonna show you how first up my flavor pack lamb with fry bread whether I'm cooking high-end dishes or rustic dishes trust me it all has to be impressive so this lamb dish proves they don't have to spend a fortune to create delicious food first off the panel this is a lamb steak and it's cut just above the leg just here cuz you 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 little help with the pepper so if I generous with a pencil I just Pat that down the pans 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 steaks are really sort of impart a lot of flavor noise you want to hear you kind of hear that noise don't drop the steak in put a little bit of garlic in there not chop garlic this whole close the garlic lightly crushed don't even waste time peeling them in tongs lift up a bit of fat around the bag that's what 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 ribeye as well [Music] now it looks like an expensive cut and we got that nice even sear all over as it's cooking just tilt the pan and bake I'm basing the lamb steak just means just sort of adding all that nice scented garlic olive oil back into the lamb useful the lamb out let the lamb rest [Music] now for the perfect rustic crouton so this breads quite firm couple of days old to slice it straight down the center dice it up put into a bowl season it beautifully from there and add some milk sounds strange adding milk to a 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 unlike the dressing go back to that initial garlic that was in the pan beautiful and flip s the mortar and chievous anchovies go bring you well with lamb on there nice salty vinegary flavor on a big kick some capers their little baby cats very sweet now just pound that to a nice paste the smell is incredible next some Dijon mustard a nice teaspoon and a half in open up red wine vinegar 2 tablespoons and then our extra virgin olive oil now it's got that heat in there got a nice roasted garlic a real hearty chunky vinaigrette that sort of seeps into that lamp some fresh parsley crunch up the parsley delicious flavor pass the in nice now get your pan hot for the croutons olive oil in the pan grab the croutons and squeeze all that excess milk am not too hard I don't them dry and in fire 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 but it kitchen roll onto the board out I plate them just take it's amazing vinaigrette just spread it for those croutons listen to them my little boulders hitting the plate the lamb sit down on next one on rest 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 they ugly scraps that customers should never say but but they're the best bits croutons on and then just drop and sauce and whiz little bits on the lamb and there is a perfect way of taking a cheap cut is the Premier League of dishes stunning food doesn't have to be complicated keeping it simple produces amazing results and keeps cost down here are three more great easy dishes that don't cost the earth but tastes absolutely incredible starting with roasted mackerel with garlic and paprika [Music] first make a spicy paste by crushing garlic and a pestle and mortar along with paprika sea salt and olive oil spoon the paste onto Phillips of mackerel a great inexpensive oily fish that's really healthy and leave to marinate when ready to eat put the makkal finish on a baking trace inside our season and roast in a hot oven next make a tanky potato salad for the dressing mix Dijon mustard white wine vinegar olive oil and saffron and whisk until blended bought new potatoes in salted water drain and lightly crushed add sliced spring onion and spoon in the vinaigrette [Applause] to surf top the potato salad with the roasted mackerel and drizzle with more vinaigrette [Music] a healthy meal that makes the most of cheap but delicious fish stunning roasted mackerel with garlic and paprika [Music] my next brilliant budget dish is pork and prawn balls in aromatic broth [Music] for the pork and pork balls in a bowl add pork mince then add finely chopped prawns diced ginger and chopped chives [Music] season and roll into ping-pong sized balls for the broth meat fresh stock and add star anis oyster sauce soy sauce and sliced ginger gently simmer fry the pork and prawn balls in a pan until golden then transfer to the bubbling broth [Music] I've handfuls of spinach then serve top with finely sliced spring onions a gorgeous healthy dish that uses great valu ingredients with amazing results pork and prawn balls in aromatic broth ready to eat in under 20 minutes an incredibly simple recipe that's perfect for using up leftovers easy arancini delicious golden rice balls [Music] first chop mozzarella into small cubes then take handfuls of leftover risotto add a cube of mozzarella and fold into a ball around the cheese this dish is perfect with leftover mushroom risotto but it's great with any risotto for the coating prep three bowls one with flour one with bread crumbs and one with beaten egg dip each errand teeny first into the flour then the egg wash and finally the bread crumbs then in a pan heat the olive oil and fry the arancini until golden brown [Music] drain and surf simply with lemon [Music] easy arancini a delicious tempting treat is great for leftovers and cooks in under ten minutes three quick and easy recipes that give maximum flavor from minimum cost fantastic dishes that preview don't have to spend a fortune to eat mazing food at home bus next five more buy 100 tips they'll make cooking the kitchen easier first up a great cheap staple how to cook the perfect rice basmati rice the king of all Rice's light fluffy delicious and I'm going to show you how to cook it perfectly now start off with 400 grams of rice rice in spot-on so what I'm gonna do now is just rinse off the dust and start cold water always and is rinse the rice that stops the rice we becoming clumpy in the pan and allowed it become really nice light and fluffy once it's cooked rice into the pan now to make a plain fluffy rice exciting we're going to infuse it three cardamom pods and just get the pots and just piss them so it allows all that flavor to come out cardamom pods and then star anis now these are beautiful whole star anis it makes it really nice and fragrant salt and pepper lot easier to season the rice now then is once it's cooked you start to break up when you season once it's cursed now that's basically one part rise to one and a half part water six hundred mils always started off in cold water cold water in onto the gas lid on bring it up to the ball as quick as possible and turn it down and let it simmer for eight to ten minutes and that's the secret behind cooking great rice allow it to steam as it's cooking do not lift that lid up lid off it smells aromatic basically all the waters absorbed the rice has doubled in size and is nice and light and fluffy take the star anis out the cardamom pods the hole should have risen to the top pods out take your fork fluff it through basically just sort of starts to open thing back up once you fought you through becomes really nice and light and fluffy and there that is perfectly cooked rice always make the most of your leftovers use last night's rice in stir Fry's scrambled up with eggs or it's simple to make a delicious fresh salad remember a good cook wastes nothing a great tip for stopping potatoes apples and avocados from going brown wing cut simply cover water and add a squeeze of lemon the acidity stops the flesh from oxidizing which is what causes the color to change herbs are great for adding flavor without spending a fortune to keep them at their best simply place them in a glass of water and they'll stay fresh for up to a week and if you've got extra herbs left over save them waste by making an amazing flavored oil place wash and dried stems in a bottle cover with warmed olive oil then seal and leave to infuse great for salads pastas and drizzling on veg this is my ultimate cookery course 100 recipes to stake your life on later I'll be showing you an incredible spicy sausage rice that cost next to nothing porky delicious and incredibly robust but first when you're cooking on a budget you can still eat fantastic meats just make sure you're getting the most for your money next up my shopping guide to bind the best hams salami 's and sausages these fine Italian meats are packed with flavor and a little goes a long way and nobody knows that better than Delhi maestro Antonio sukumari boring Italy and stop eating Italian food and I love it I want to change it for 90 days as I am be selling delicious cured meats in a heart of London Soho for more than 35 years this is the best prosciutto they come from Italy this is curing power because it's Parma ham divine people love it once the fat is good because you make the meat sweet this should be cut thin like this there is more flavor you can eat with melon with faith with pears with everything any sweet fruit is good this one you really enjoy when you start eating you can stop wonderful this is called brizola it's a hare cured beef come from Lourdes Italy Valtellina is so different from pork there's no fat at all it should be no further wise it is greasy it's good when it's very dry and you slice it Tina you just eat it like that or you can eat with a bit of rocket I will shave some parmesan on top I love it bit of lemon if you like olive oil it's delicious this is called Foligno for me is the best salami take the name of a little place near parma and there's a is country salami very nice is one of my favorite because it's not too spicy just meat flavor just salt and pepper I love it I can resist when I take some meat home I don't need nothing else especially evening just meat with a melon or feet or whatever few slices of bread couple glasses of wine that's my meal nothing there you are big antonio's right incredible Italian hams and salami z' are fantastic and simple salads sandwiches or even eaten by themselves and you don't need much to make an impression there's an amazing selection of delicious meats from around the world that are great to use in the kitchen another simple meaty staple is perfect for quick easy suppers with a difference of exotic regional speciality sausages that have such distinctive taste and are a million miles from the Great British banger here are four my favorites there are definitely worth your money chorizo from Spain these have an incredibly deep red color are full of smoky spice paprika and are great for stuffing stews and play Ella's mer gays from North Africa made from beef or mutton these cooks super fast because of the long and thin shape and can be used in tagines or served with couscous fennel sausages Italy made from pork and packed with sweet aniseed flavor fennel seeds these are perfect with pasta or as a topping on a pizza finally jerk sausages from Jamaica full of blow your head off scotch bonnet chilies these are super spicy and great in tangu casseroles or simply sauteed with onions and garlic be adventurous with your sausages learn about the different flavors and he'll soon be using them to add extra flavor with ease the 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 of making great food is to ensure you lock in every last ounce of flavor in that pan and this spicy sausage rice does exactly that [Music] take the spicy sausages and piss 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 red onion less acidic got a big white Spanish onion and a lot more flavor some tablespoon of olive oil a tablespoon only because I want all that fat coming out of sausages just to really help flavor the onions onions in and the owners go in first because you can never rush cooking an onion it's really important to sort of give them 5 6 minutes in the pan so you can really start the camera Liza 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 dice 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 with a garlic to nice clothes just slap down off with the shell garlic in now I'll turn up the gas get the pan nice and hot because the minute that fossil goes in everything cools down and you'll end up boiling and the peppers and the onions of the garlic so heat up to maximum and I'll just make a well in the center I mean now start stirring quickly this is where you get so much more bang for your buck out of sausages because it's skins off and the real flavor of that spicy tangy sausage he's gonna 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 no gays or chorizo a teaspoon Rika and give it that really nice smoky flavor ricin and we're gonna sort of basically sear the rice we call it in the kitchen blasting the rice where we sort of noted that rice for 30 seconds and it takes on all that flavor next white wine so the wine sort of deglazing the pan and watching all that flavor on the bottom of the pan into the rice stock in bring it up to the boil turn it down and let it simmer double stop - rice turn that gas down and let it simmer for 12 to 15 minutes and just give it the occasional stir keep an island now get ready to finish it sliced spring onions diced sweet juicy tomatoes and roughly chopped earthy flat leaf parsley springers 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 internal sausages to a completely different level beautiful [Music] follow my ultimate cookery course packed with key lessons top tips and 100 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: 4,079,053

Rating: 4.9170399 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay cooking, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay ultimate cookery course, gordon ramsay ultimate cookery, gordon ramsay lamb chops, gordon ramsay lamb recipes, gordon ramsay budget meals, gordon ramsay budget food

Id: 4B_f8VBy9KM

Length: 22min 40sec (1360 seconds)

Published: Sun Dec 08 2019