Gordon Ramsy Demonstrates The Versatility Of The Chilli | Ultimate Cookery Course

in this series I'm surprised you understood away early 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 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 now it's all about cooking with Chile for me chilies are an incredible ingredient in the cook's arsenal capable of transforming dishes at an excitement heat and a wonderful taste I'm going to show you how to get to grips with her intense flavor first up red mullet with sweet chili sauce cooking is about being adventurous and having the confidence to go off piste and being a little bit more daring so when you start combining peanuts chili flakes and this amazing fish red mullet trust me you're in for an amazing treat we're gonna make a really nice light sweet chili sauce first off your chili off with the top in half and those seeds inside are very powerful incredibly hot but full of flavor garlic two cloves of garlic slice the garlic nice and thin so it helps the puree the chilies in the pesto more garlic in such a salt and little touch of sugar in and then start grinding push down first the salt and the sugar really helps the puree the chili and the garlic fish sauce always a base to a chili sauce two tablespoons in a touch of rice wine vinegar fish sauce gives it the saltiness the vinegar gives it a nice acidic wake up three tablespoons of olive oil nice mix that up beautiful look at the colors incredible now spring onions I want the texture and the crunch spring onions in the coriander slice it once in fresh lime and that goes brilliantly with a red mullet just really wakes up the chili the garlic and reminds the sauce that was serving with fish and their taste well it's delicious look at that beautiful the longer that chili sauce sits there the better it gets now for the penis and chili that's gonna coat the top of the red mullet the peanuts in salt in it helps the really grind the peanuts down some people dried chili flakes create a nice sort of warm heat I'm using fresh chili for the sauce but dried chili flakes for the coating which will really crunch up when cooking just a little bit of coriander mix the kinder in to the peanuts and look I like them quite textured I don't want me too small as a powder otherwise they'll burn but crushed lightly to coat the fish with the chili and peanut seasoning in a separate bowl beat two eggs along with a splash of fish sauce take your Philip lay in your red mullet dip it in shake up your peanuts and then end and make sure you push that down cover that red mullet not beautiful now make sure that pan is really nice and piping on if you put the fish in the pans cold all those wonderful peanuts and chili just gonna slide off the fish so we need to sear it in and get it nice and crisp in and lay away from you beautiful [Music] if the pan starts getting a little bit too hot get your olive oil and just place another teaspoon of olive oil around the outside so it starts to heat up as it hits the center and it really helps to stay so much more in control and turn nice and gently they want that nice sort of toasted rotate crispness it adds a really lovely flavor tilt the pan and just baste the top of the red mullet without really nice quickly hot olive oil you've got that really nice roasted crunch and I goes wouldn't leave without soft sweetness about fish inside gas off and just leave them sitting in there and finish with lime and just go over each one now you take them out in the sauce touch on the bottom in the turn of each fish now to round that off serving some fragrant rice studied broccoli amazing and there you have a delicious peanut and crusted red mullet with a wonderful sweet chili sauce cooking with chiles is all about blow your head off heat this dish uses the exciting taste of a chili where has a deliciously elegant and subtle flavor as you become more confident using chillies you'll find they can transform your cooking chilies are a great way of making dishes exciting and vibrant here are three quick recipes that are full of flavor and come with a kick first up pasta with tomatoes and chilies and chilies [Music] for the spicy sauce sliced anchovies garlic next dried chillies great for keeping the covers at a hit of heat on demand then add the anchovy oil to hot pan and fry the chopped ingredients add half cherry tomatoes chopped black olives and salted capers cook to combine the flavors in a separate pan all drive spaghetti another great store covered staple when the pasta is tender but still firm drain add to the sauce with a splash of the water it's full of starch which gives a great silky consistency then season with pepper and top with basil packed with big bold flavors and ready in under 20 minutes past with tomatoes and cherry and chilies my next deliciously different chili recipe is grilled corn with chipotle chili butter [Music] first the topping chopped coriander then add softened butter soaked Chipotle Chili's in hot water these are dried jalapenos which have an amazing smoky flavor drain and chop mixed together in season [Music] next fried corn-on-the-cob in olive oil you want a really wonderful charred flavor when colored add water to steam through [Music] to eat smother the cobs in the butter and crumble over Lancashire cheese fantastically messy to eat grilled corn with chipotle chili butter and utterly delicious smoky treat my final recipe is a chili classic jerk chicken start by making the intense jerk marinade first scotch bonnet chilies they may be small but Pat real heat from a fruity punch then chopped garlic and fresh thyme [Music] for spice add ground cloves cinnamon nutmeg and allspice season with salt pepper and combined with olive oil next score chicken legs so the hot spicy flavors get deep inside the meat rub thoroughly with the jerk mix and marinade and olive oil to a hot dish Brown the marinated chicken for ten minutes then add Worcestershire sauce cover and cook in the oven at 220 degrees for 20 minutes hot spicy chicken easy to make and finger licking good three different Chili's three amazing flavors three irresistible dishes plus next five more my 100 tips that will make your life easier in the kitchen first up how to de-seed chili so you get the seeds out hold it upright and just rub the chili between your hands the seeds are incredibly hot we're just releasing them from the inside tapping it down and then again just a final little rub now cut the top off and then just open up and look they come out like little miniature Smarties and they're got the little bottom bit off amazing next a great tip were using spare chilies uses string tie together the stalks then simply hang in your kitchen in just a few weeks you'll get your very own dried chilies great crumbled into dishes for adding Heat on demand chilies are surprisingly versatile if you love them in savory dishes my tip is to try adding them to melted chocolate ganache but chocolate chili truffles or sprinkled over fresh fruit like mango or watermelon a great tip to prevent burning sensitive skin when working with chilies to get rid of that spice and that heat on your fingers a little bit of lemon squeeze a little bit of lemon juice and that instantly gets rid of the heat fresh lemon juice spice up your drinks for a Mexican twist add a dash of hot chilli sauce to fear or using cocktails give your drink a very different sort of King this is my ultimate cookery course hundred recipes to stake your life on I'll be showing you an amazing spicy beef salad take a little teaspoons on your dressing and just go over but first the secret of cooking fantastic food is to start with great ingredients the more you know personally about where you ingredients are from and how they produce the better so that we scared ask lots of questions and when it comes to chilies there's no one better to ask and chilli grower Johanna plump who's been farming chilies from mild to mind-blown for over 11 years I eat chilies all the time every single day she grows over 60 types on her farm and really knows how poblanos from a heaven arrows people think that chilies are all about heat actually it's about flavor as well some are sweet and some are aromatic and they can be used in so many different dishes when you go shopping and you're looking for a chili what should you be looking for what you want to do is look at the chili and it needs to be nice and firm and glossy generally the bigger the chili the martyr is going to be the smaller the chili the hotter and if it's small and wrinkly like this one it's going to blow your socks off another way to tell if the chili is hot or not it's a split it open and smell it if it's a super hot chili it clear your sinuses the heat of a chili comes from an oil called capsaicin and that is concentrated mainly at the top of the chili where the seeds are now when you're cooking with a chili and you want the flavor of the chili but not too much of the heat start with just using the bottom of it as you get closer to the seeds that Chili's going to get hotter so if you remove the seeds that also does remove some of the heat there's thousands of varieties out there because they cross pollinate very very easily and that's why the world's hottest chili is always changing Joanna's right with over 200 types available all with different flavors aromas and of course levels of heat is important to buy what you like here are my top Chile's whatever your desired kick at the mild end a blow nose these are great for stuffing have a delicate flavor and often used in Mexican dishes starting to get hot the jalapeno when they're green they're like spicy bell pepper the redder they are the sweeter they are Birdseye where they really start to pack a punch long thin and pungent they're great in Thai dishes and are often green or red and at the top-end they have a narrow these lantern shape demons have a delicious fruity taste under the Firecracker of the chili world another way to use chilies is to smoke them and to make Chipotle what it is it's just a mesquite smoked red jalapeno it smells fantastic you can almost get that like smoky bacon sort of flavor out of it so you would use this and anything that you would slow cook so you're eating a chili and it's really too hot for you the best way to get rid of that heat is to drink some milk or a dairy product like yogurt whatever you do don't go for water or for beer don't be frightened of trying new types of chilies in your cooking experimenting with these amazing fiery piece is a great excuse for getting hot-headed in the kitchen they give you a natural high much like when you've been exercising so your endorphins are released and you just feel good Chili's make you happy and they're also an aphrodisiac Southeast Asian chefs they're bringing they're balancing the hot spices of chili with sweet sour and salty flavors if you want a new twist on a favorite dish spice it up with chili my next recipe is super simple to make but has wonderful depth and complexity of flavors spicy beef salad chilies if you use them constantly they can really add a new dimension to the style of cooking but the real trick is finding that balance of flavors that really suits you because that's the most important so this is the most amazing sirloin you can see it's got that wonderful marble for me the secret behind this is cooking it quickly season the steaks generously salt and pepper push that seasoning in to the sirloin take the set on out the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature they cook more evenly but more importantly you can actually season right inside the steak this little bit of fat down here season that as well because that is what we want to roast and get that really nice and rendered olive oil in a tablespoon roll that round as it starts to smoke in with the steaks into the pan and lay away again into the pan and lay away if you don't hear that noise too many of those steaks hit the pan don't put them in so the secret now is getting that color on the steak turning it once and once only and cooking it for two-and-a-half minutes each side what I want to do is to get that bit of fat render so it adds a lot more flavor its hold the steak down like that and that starts to melt the fat which makes it so much more tender there should be no white fat left anywhere turn them over really important to have that steak up to room temperature before you start cooking it so the inside is nice and warm so he spends less time in the pan and more time cooling down really important now to fingers touch it goes in says rare I'm happy to be rare because by the time I let them rest then we go back to medium-rare team cooking outs onto a plate and let them rest to get my juices over don't waste up really important next the spicy dressing take the seeds out of a chili to reduce the heat by rubbing it in your hands and tapping until the seeds fall out cut it in half and just chop it in garlic and chili works brilliantly a quick way of peeling it get your knife and just slam it down pops out very quickly in it'll touch a salt rub start going around in circles first you'll see it puring nice get it off now if we've got the heating there from the chili and that richness from the garlic 2 teaspoons of palm sugar this is where it starts to have that nice sweet sour effects fish sauce fresh lime this is a simple fresh chili dressing and it was something I fell in love with in Vietnam and Cambodia because it was just so easy give that a little mix you dissolve the sugar quick taste mmm Wow right vegetables a great fuss free way to get super thin ribbons of carrot is to use a veg peeler when they're that thin they take a vinaigrette so much better and radishes just slice them down at an angle lovely give another dimension of the Salas music banana Charlotte they are incredibly mellow very sweet across just chop up the shalat and mix that through want some sweetness in there now get refined Tomatoes slice them in half smart as in Sherlock radish carrots and tomatoes next peel and slice cucumber chopped spring onions and shred baby gem lettuce and finally get some fresh mint young men so you don't need to take all those stalks off we do is hold a bunch upside down and then take it for a little trim and just chop that once through you got that nice minted salad color tablespoons of dressing don't flood the cellar with a dressing goes out but we can't take it away now really mix that dressing in there make sure all that chilli and garlic and palm sugar wraps around the salad beautiful on to the plate the steaks rested it's now nice and medium-rare a little bit of fat where you want to find that in the salad just slice that off that served its purpose just get that steak nice and moist just slice going with the grain it's almost like slicing through butter and look in the side beautiful pink you slice the beef too thinly then it goes stone-cold and more importantly all the goodness runs out of it nice thick slices yeah the beef will start placing it around you sell it take a little teaspoon on your dressing the rest of your salad I'll sit down on top we'll finish it off with some toasted peanuts peanuts in now those nuts are really toasted nuts on get on a pan and just crush what they've cool down just blend them through with a knife you can hear our crunch they are another texture another taste the salad and then from there sprinkle and then finally say that just finish it with a little tablespoon of that sauce and there is one tasty very well textured spicy beef salad [Music] 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

Channel: Gordon Ramsay

Views: 500,696

Rating: 4.9326644 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay's Ultimate Cookery Course, gordon ramsays ultimate cookery course - episode 1, gordon ramsay chili, gordon ramsay chili chicken, gordon ramsay chili sauce, gordon ramsay chili contest, gordon ramsay chili pepper, gordon ramsay cooking steak, gordon ramsay cooking tutorial, gordon ramsay cooking tips, gordon ramsay cooking chicken

Id: QrxxWWWFEPc

Length: 22min 41sec (1361 seconds)

Published: Sun Nov 24 2019