Gordon Ramsay's Ultimate Stress Free Recipes | Ultimate Cookery Course

now it's all about stress-free cooking cooking dishes in advance is a brilliant way of taking the stress out of cooking at home and many dishes just get better and better with time first up my amazing sticky pork ribs one of the secrets the great cooking is patience leaving dishes to marinade for one or two days helps to develop the flavor in your food and the end result so much more delicious it's a method I use in the restaurant all the time first off get your roasting tray put the tray on the gas pork ribs 60% meat and 35 40 % fat give them a really good season salt and pepper nice thing about this cut they stay incredibly moist when on the bone and the longer you cook them the more delicious they become just push for wet seasoning in to the pork olive oil in make sure that trey is nice and hot and I really want that nice sort of Tamara zation taking place on the pork that's the nice thing about starting it on top of the stove use your ocean trait get them colors and then the of them putting the ribs straight in the oven you don't get a color it looks sort of boils as opposed to a nice caramelized rib ginger you can't beat fresh ginger with sticky pork ribs place it down nice and firmly and slice thinly slice the ginger the more fragrant the ribs garlic I was really important before you add anything those ribs make sure you've got a color in the ribs first and rush it turn them over that's what I want a nice crispy color a very sort of raised in the oven all that color it turns into the most amazing flavor braising is just a chef's term for cooking something slowly in liquid fights ginger and garlic in spread it around on all those ribs to sort of roast the ginger and the garlic chili flakes chili flakes in next Szechuan pepper citrusy vibrant peppercorns incredible in next star anis that gives it a really nice sort of aniseed flavor almost like you're roasting the ribs in fennel then now we've got the heat with the spice I'll sweeten things up a little bit some fresh honey honey glazes the pork beautifully counteracts against the left spice in there but look what's happening color on the ribs is extraordinary it's like a really nice chili sweet caramel now soy sauce brings that little but it's sort of saltiness to it really generous with a soy sauce Japanese vinegar 2 tablespoons of vinegar in rice wine it gives it that nice sort of tartness the ribs if you can't find rice wine a dry sherry is a great substitute 300 mil that takes out the heat for that Szechuan pepper those dried chili flakes make sure they all lay down like a nice tight box of matches bring that up to the boil cooking is all about learning to develop your own likes and dislikes so always keep tasting to make sure you're happy with a combination of flavors slacking little touch of vinegar well now sharpness now think what's going on the tartness the heat the caramel the color on the ribs is amazing on a bit of a sort of oniony flavor we put some springy music whilst these ribs are in the oven the spring onions all sort of puree they give a sharpest it's the final taste of that pork in in my spring onions in my stock 400 mil of stock this is just a simple chicken stock the stock just sits underneath the ribs it absorbs into the rib and the top of the rib glazes underneath the rib that gets crispy and rich and that's what makes the ribs nice and moist really important into the oven cook at 180 for 30 minutes then turn the ribs over and cook for a further 30 minutes now Wow they smell incredible each side has got that really nice crispy roasted edge becomes sticky and chewy and sweet sour the fats disappeared and the pork just melts in your mouth I want to take them to the next level gasps back on now shake the tray and this is the sort of the way that we finish them in the restaurant but every minute they'd laze in that tray they just get to taste better and better now look at them I'm so happy with us ribs done absolutely delicious now but if you want you can put them in the fridge and the flavor will keep developing then just reheat them or you want to serve so these where it has a nice slice of ginger on there Wow look at that delicious sticky ribs with an amazing marinade to make my food the tastiest they can be I always start with the best ingredients I can find and the secret to getting the best is simple knowledge is crucial the more you know about where your ingredients come from and how they produce the better so ask lots of questions and learn when it comes to buying pork you can't do any better than ask a butcher and award-winning master butcher Danny Lydgate knows everything about the pig from Trotter to tale this family have been in the meat business for 150 years so this man really is on the money in comparison with other meats porks really good value you get some really good cuts at really reasonable prices and you can use everything from the tip of the Trotter down to the cheek we can see here we got the leg the leg is about this region really lean really good for things like Gammons and hams coming down from the leg we've got the loin and that's where the pork chops come from when we take the bones out you can bone and roll it and you end up with a really nice easy to cook cylinder of meats really easy to carve carve like a loaf of bread coming away from the loin we've got the belly you can see with belly is made up of fatty parts and meaty parts don't be scared of the amount of fat that's on it you need that fat to give give the flavors coming through also make sure you can possibly buy it with the skin on the skin will crisp it up nicely give you good crackling also add flavor into the fats lower down from the belly's we've got the shoulders really the shoulders are a great meat they're slightly fatter than the rest of the animal you can see with this pork shoulder that amount of marbling you're getting the muscles the interior marbling make sure you look for the marbling it's essential for the flavor and it's going to make a really good eating experience with a pig there really is nothing to waste the trust is even a really good flavor because their tetanus qualities and the meat can be really really flavor soon also there's Peaks cheeks which obviously require a little bit more cooking because they use they gets but the flavors you are gonna get are gonna be completely different to any other part of a pig pork is an incredibly versatile meat they say the only part you can't eat is the oink here's my guide to getting the best out of familiar cuts smoked or unsmoked bacon is not just for breakfast it's brilliant transforming salads gives a real depth of flavor to stews and is delicious in quick and easy pasta dishes the leg joint best known for ham also makes an inexpensive delicious Sunday roast and his great sir with Pease pudding and the tenderloin fill it incredibly lean healthy and faster cook you can stuff it cut it into a scallops or strips that are perfect for Asian stir fries a calm kitchen is an efficient and effective kitchen the less stressed you are the better the food you'll produce so whenever you can get ahead with your cooking here are three of my favorite recipes that we made beforehand whose flavor improves over time [Music] first up Moroccan lamb with sweet potato and raisin this super simple hassle-free recipe is cooked all in one pot start by browning chunks of lamb in hot olive oil color and remove then fried onions seasoned add chopped garlic ground ginger and coriander a teaspoon of whole cumin seeds paprika and fennel seeds a cinnamon stick bay leaf and delicate strands of saffron then fry to release all the aromatic flavors next add tomato puree chunks of sweet potato and the juicy Brown lamp for a sweet note add plump raisins then cover a stock and simply leave to simmer for a couple of hours delicious eaten straight away but over time the flavors will develop and improve when you're ready to serve simply finish with fresh parsley minimal preparation and ready when you want it fantastic Moroccan lamb with sweet potato and raisin my next super simple dish that just gets better and better with time is chili chicken with ginger and coriander start by chopping chicken thighs into pieces now on with the marinade chopped garlic ginger red chili and lemon juice in a pan toast coriander and cumin seeds to release their flavors grind and add to the chicken [Music] then pour over plain yogurt add turmeric and season mix and leave to marinate from 2 hours to overnight next fry chopped onions in olive oil then add chopped garlic and ginger ground coriander Gamera Sala and turmeric tomato puree and butter next add the marinated chicken and all the remaining marinade and cook until tender finally top with coriander marinated for flavor and cooked in 20 minutes chili chicken with ginger and coriander a simple stress-free wander having a delicious sauce on hand to serve with simply cooked fish or meat is a brilliant stress buster my final recipe is sweet pepper sauce with grilled prawns [Music] for the sauce in hot olive oil fight chopped garlic and diced bread then put them in a blender add chopped tomatoes bliss the skin of red peppers under a hot grill intensifying the flavor links to call then they're easy to peel chop and add blitz add smoked paprika chili flakes and roughly chopped almonds a squeeze of lemon and a dash of sherry vinegar season blitz again and add olive oil this source keeps really well in the fridge and will intensify in flavor [Music] I love it with simple king prawns just an olive oil ain't winner for two minutes on each side [Music] sweet pepper sauce with grilled prawns simply delicious made in advance ready when you want them three stunning simple recipes that take the stress out of the kitchen beautiful five more of my 100 tips to make your home cooking easier kicking off with how to skin and debone a fish the hassle-free way this is basically a fileted side of salmon it's been taken off the bone and now skin off pick up your knife a really nice broad flexible Finity knife little sharpen lift up the base of the tail and then just Nick a little bit at the end there twist the knife almost as if it's horizontally underneath the salmon pull the skin and you slice the salmon underneath and let the knife do the work now get your skin flip it back over and check your not leaving too much salmon on top of the skin pull it back nice and slowly get the skin wrap it around your fingers pull salmon towards you and then just all the way through lay that down one nicely skinned salmon just like a perfect snake skin get your knife I just run the knife down and then with a pair of tweezers these are fish tweezers but you can use normal tweezers look for the head up and pull and with a skin being removed from underneath the salmon the pin bones come out a lot easier the pin bones only go to just basically halfway along the fill it one nice fill it of salmon beautiful there's still plenty of flavor in the trimmings from a fileted fish my tip is don't waste those fish bones add to water wine a bay leaf and some chopped veg to make it simple but versatile fish stock at home the perfect base for a delicious fish soup a great tip for intensely flavored stress-free veg is to steam them in their own juices simply add to a pan with a knob of butter and seasoning then cook on a low heat with a lid on to lock in the moisture crispy roast potatoes you can depend on my tip is to pop all them leave them to steam dry then sprinkle them with semolina or flour and give them a good roughing up this ensures they go really crispy in the oven a great tip for brownie meat or fish is to drive the kitchen roll before you cook it then you'll get a much better color too much moisture makes the meat steamed instead of sear and you'll lose that rich brown crust by the one I got on those sticky pork ribs another secret to taking the stress out of cooking is to anticipate the really busy times when you'll need things to hand they're already made my next recipe can be kept on tap in the fridge for weeks on end and it's guaranteed to liven up any quick meal spicy chutney with chutney standing behind the fridge you can always add that special little touch to a simple supper prove that thinking ahead always pays off pan on start toasting those spices to keep the pan nice and low cumin very aromatic very fragrant and someone's like a live spice next and I think coriander seeds coriander in now you gotta get a bit of heat in the chutney mustard seeds or smaller than coriander seeds are so much more powerful mustard seeds in now curry leaves they don't actually smell much dry but the flavor they give off is extraordinary coli's in waiting for me to burn them otherwise you'll have that bitter taste across the chutney keep your gas nice and load the secret is sort of toasting them so releases that oil and intensifies the spice touch of salt and then cup a smooth powerful chillies keep them whole no one's gonna eat them but it gives that real nice burst of heat now let them toast gently there what other chop the onion we're gonna grate it why because it sort of breaks down or any nice puree in the chutney when you grate it hold the root in the palm of your hand and just push nice long straight one of those nice long shards look everyone's got a nice sort of onion puree but it's nice and clear a touch of olive oil spices nicely toasted onions in [Music] three nice cloves of garlic the crystal [Music] play it nice and flat and just slice the garlic nice thin slices garlic in taking your time to get the owners caramelized beautifully will really reap rewards in the long run tamarind paste the sugar in with the sugar first to be nice tablespoons of sugar that will give a really nice syrup effect it sort of nice rich syrupy texture to the chung tamarind paste you can get tamarind paste in most delis and the big supermarkets it's really nice Fignon asian but it gives that tartness to chutney and it's sort of rich sugary spicy next in with my coconut at four nice tablespoons that will give a nice body and a really nice texture to the channel cut that coconut out and now and the carrot grated the carrot just gives the chutney nice sort of punish but also helps to sort of cool down the spiced carrot in the water comes out the carrot flavors the chutney beautifully but gives that nice sort of vibrant bright color to it as well and grating it almost sort of it cooks instantly but I want a bit of texture through here turn down the gas and just let that simmer for five minutes if the carrots arm that moist and juicy then cover tablespoons of water in there to help it along now just five minutes just as those carrots they'll go nice and soft don't overcook them you want that nice texture in there slightly spicy it slightly sweet gas off keep those chilies in there for that it's beautiful nice and gooey delicious and ready to go in his jaw as that sits in the fridge just gets better and better and better I love to eat this chutney with cold meats or even cold fish but with ham it's amazing it's a really nice way of lighting up the ham just sort of roll it up get a nice spoon of chutney I mean it looks fantastic chutney onto the plate and serve and that is a nice little gem in the fridge that is worth prepping in advance for follow my ultimate cookery course crammed 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

Channel: Gordon Ramsay

Views: 3,294,503

Rating: 4.9272995 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay ribs grill, gordon ramsay ribs so tender, gordon ramsay ribs in oven, gordon ramsay ribs recipes, gordon ramsay ribs youtube, gordon ramsay ribs ultimate cookery, gordon ramsay easy recipes, gordon ramsay easy dinner, gordon ramsay easy meals

Id: Ab67vBsL-uE

Length: 21min 14sec (1274 seconds)

Published: Fri Dec 20 2019

Reddit Comments

[u/BassilsBest]

Those ribs look great but that pan is gonna take 2 weeks to wash. That honey is gonna caramelize like road tar.

[u/kucao]

Not available in UK :(

[u/fluppydog123]

Just keep close eye on it. Patience when cooking! Thank you Gordon Ramsay!! Love your dishes.

[u/getintheVandell]

I love the idea of good "stress free" recipes.

[u/Stay-OneKindWord]

Does it cost for the recipes?