Gordon's Ultimate Guide To Simple Suppers | Ultimate Cookery Course

so sit back and enjoy my delicious simple suppers one of my essential mantras for becoming a better cook is it's all about building your confidence and the way to do that is with practice the key is to have a repertoire of easy dishes you want to cook it and eat time and time again and soon you'll be on your way to becoming a kitchen demon my first dish keeps it simple but delivers big-time on flavor so it should have become a regular quick supper fix spicy tuna fish cakes I love this recipe why because it turns this humble ingredient a can of tuna into something delicious just open up and drain the tuna into a sieve just like leaf like that then press it too hard otherwise we'll dry out the tuna now these are water chestnuts just slice it nice and thin you can buy them anywhere any supermarket chestnuts and fresh ginger give her that rough skin on the outside by grating the ginger you get to get all that very nice sort of juice and take your spring onions and just slice on an angle I like the texture of the water chestnuts with a spring onion will touch your fresh coriander lovely next remove the seeds from a chili to reduce its heat without losing any flavor and finely chopped chilies and kaffir lime leaves roll them up nice and tight run your knife down the center once and just chop that makes the fish cake nice and fragrant touch of salt touch of pepper fish sauce just lightly seasoned tuna to bind all those wild ingredients 2 whole eggs and give that a nice little whisk and then add your eggs see hands in there and start mixing get the mixture roll it and the hand with the palm pad and a nice to cook add a little ground nut oil to a hot pan at the face of a clock we're gonna go from 12 all the way around first one in these fish cakes only take a few minutes to cook so keeping track of the order they go in the pan means you know which one to turn first [Music] we've had a nice gentle little shake make sure that nothing's sticking to the bottom spatula two fingers on top turn them over beautiful that crackling noise is something always one because the tune is already cooked so we just lightly fine them to get a nice crisp outside and gently take them out smell incredible let them sit there I want to make a really nice delicious simple dipping sauce start off little pinch of sugar fish sauce two tablespoons that gives it the saltiness 1 tablespoon of rice wine vinegar and some fresh lime juice squeeze your fresh coriander lots of coriander and then give that your mix and then you have the most amazing spicy tuna fish cakes who would have thought something as delicious that can come out of a can a simple supper in minutes that's so mouth-watering it easy and delicious you guaranteed to cook it again and when it comes to simple cooking there are two basic bits of kit I'm never without that will save you time and effort in the kitchen I grater and a peeler these swivel peeler a stainless steel one absolute incredible is almost like a lifesaver in the kitchen because they are so quick so light swivel blade so got so much more flexibility you actually go around the vegetable and we call it speed peeler in a professional kitchen because it does literally absolutely rapidly peels your vegetables you have minimal waste we just got from a couple of quid and upgrade for everything from peeling bread to find a slicing cheese and making shards of chocolate a good comfortable grip and a sharp stainless steel plate you should always work fast the box grater is another great versatile kitchen tool now with his plane for poor grating vibrating and super fine as well as blades for slicing it's perfect for everything from puring ginger and nesting lemons to shredding onions super small so they can can rise in a flash I'll be sure to get a solid handle to hold it firm it's got such volume inside it doesn't crush something up so I always prefer the grates onto a tray or into a bowl so you don't have to move it again grating onto the board you've always got to lift it up and place it in so place the greater into Bowl and great to simple but essential speedy bits of kit guaranteed to make your life in the kitchen easier bread is a brilliant base for delicious superfast lunches and suffers here are three of my deliciously simple recipes that transform a humble bit of bread into a gastronomic treat first up flatbeds with fennel and feta and olive oil to a flatbread [Music] then place in a hot frying pan and toast it'll crisp and golden on both sides these deliciously versatile breads are made without yeast and are available in good supermarkets and local Middle Eastern shops next thinly sliced fresh fennel and scatter over the toasted flat right then turns aromatic fennel seeds in a hot dry pan and sprinkle on top come-over wonderful tendon feta cheese finished with a drizzle of sweet and sticky pomegranate molasses bread transformed before your eyes flatbread with fennel and feta simple delicious and ready to eat in minutes my next recipe that turns a hunk of bread into a stunning dish is bruschetta with garlic tomatoes capers and pecorino [Music] start by slicing a baguette diagonally to hear a large surface area so it holds more of the delicious topic drizzle the bread with extra-virgin olive oil then place it all side down on to a scorching hot griddle when the bread is beautifully charged remove and rub with a pill clove of garlic band attention to the edges next half sweet cherry tomatoes and above the juices into the toasted garlic bread then simply crush on top next slice the scatter over tangy caper berries and use a veg peeler to add shavings of salty pecorino cheese and finally drizzled with extra virgin olive oil and add a twist of black pepper [Music] fantastic fresh flavors in the flesh of a griddle pan toast has never tasted so good [Music] perfect for a simple light supper or easy lunch my next dish is a kundalini bean crostini with anchovy and olive oil [Music] first the topping the olive oil in a frying pan had 10 cannellini beans along with the juices one sees it gently mash the beans with a fork sliced black olives roughly chopped parsley and a splash of sherry vinegar season and legal a gentle heat next hop FSG butter and splash with extra virgin olive oil he's a griddle pan that will smoke him and toast the bread all side down pressing into the pan to char evenly to serve top the toasted ciabatta with a killeen bean mixture and finish with chopped anchovies packed with bold flavors so easy you can always make it blindfolded ready under 10 minutes but eaten in seconds three different breads three fantastic recipes proof that even when you press for time you can still eat like a king because these are my perfect TV dinners next up my guide to getting the best ingredients for your money my shopping mantra is very simple first rely on your senses make sure whatever you're buying it looks smells and really feels good and if you get the chance to taste it before you buy it then do it second is to recognize that knowledge is absolutely crucial the more you know about where your ingredients are from and how they produce the better so that we scared ask lots of questions and learn and when you want a simple supper perhaps a perfect to use in your cooking they add vibrancy and amazing depth of flavor and once you get the hang of them they are so quick and simple to use and one woman who really knows these chef's best friends is expert herb grower Loraine Melton I love herbs I love the way you can cook with him I love the smell of them she's been grown an incredible array of herbs in the wet Cambridgeshire countryside for over 20 years and can smell obey from a basil at 50 paces we grow about a hundred and fifty varieties of herbs it's always interesting to grow new varieties see what they taste like see what they smell like it gets a bit addictive after I out broadly speaking you get harder herbs and softer herbs softer herbs and things like Parsi as a rocket coriander we grow two main types of paths we've got flat leaf parsley and curly parsley flavor-wise I think they're very similar although a lot of people would say that the flat leaf parsley has got a stronger more aromatic flavor this is your common basil sweet Genovese this is a purple variety called Reuben with a Greek basil Thai basil holy basil when you're looking for a basil you want a bright fresh basil nice leaves no blemishes and nice strong stems it's got a lot of oils in it and it's very strong smelling it just tastes of summer basil Lorraine certainly knows her stuff and she's right soft herbs are delicate so for maximum flavor always use them at the end of cooking or simply add as they are to cold dishes here are my top five soft herbs that could never live without basil as Lorraine says it comes in many types all with an amazing sweet pungent flavor great Blitzen pesto's sprinkled whole over mozzarella and showing its versatility it even makes a wonderful ice cream parsley beautifully earthy and intensely fresh used both the leaves and the stem for great depth of flavor in savory dressing soups and salads coriander for an amazing hint of citrus often using thai dishes kinder is perfect and curries and chutneys but it bruises easily so treat it with care tarragon a staple of French cooking this has long soft green leaves and a distinct and the sea flavor great with chicken or enriched creamy sauces and finally chervil both modern sweet a perfect pairing with fish an incredible mix simply with melted butter for a quick sauce those are my favorite soft herbs what about the hard ones tends to be a more woody France things like thyme rosemary they've got your common time which is your ordinary general bog standard cooking time and then you've got things like lemon thyme we do an orange thyme which is actually one of my favorites it smells like time but it's got a deep sort of musky scent as well it's just gonna give you a slightly different flavor in your dish part herbs like thyme could take more intense cooking than soft herbs so the great in stews roasts or pan frying choose the right one and you can add wonderful depth of flavor to your dishes here are my top five I use day in and day out rosemary amazingly robust with great bittersweet green leaves it's a classic paired with lamb delicious sprinkled over speciality breads like focaccia or great as toppings for fruity sorbets Lorraine's favorite time a heady aromatic pungent herb which has delicious flavor to a Sunday roast it's amazing with wild mushrooms and is perfect in marinades Paragon Oh warm and full of delicious aromatic oils a staple of great Italian dishes and perfect sprinkled on pizzas or in pasta sauces sage a strong tasting hub with a deliciously bitter flavor incredible in stuffings and with rich meat like pork or duck finally they bitter sweet and spicy it's delicious simmered in soups stocks and risottos and just as good dried or fresh growing herbs is a lot easier than people think it is on Windsor boxes in balconies it's greatly from a just open your window put your hand out and snip some off when you're out looking for her is make sure that life's of healthy no blemishes stems look strong they should just spring back so nice spring you sort of herbs smell obviously is quite important not all things smell but obviously if you think it's one that's gonna smell like lemon thyme it should have a nice fresh lemon scent and obviously the final one is taste you can tip a bit off and taste your hopes and you can see what they taste like them whether bought from a supermarket or picked from your window box herbs a great way to add fresh flavors to your dishes perfect for delicious simple suppers even if you got a super busy lifestyle it doesn't mean missing out on delicious desserts they just have to be simple to make when it comes to cooking at home puddings should always be a pleasure and never a chore and homemade puts are 100% guaranteed to impress my next recipe has only two main ingredients but simplicity doesn't mean food can taste out-of-this-world incredible griddle pineapple with spiced caramel if you make it a dessert the 102 is gonna be quick and easy this sumptuous delicious griddle pineapple fits the bill perfectly pineapple way of testing is nice and ripe the top of the leads come out perfect ready to go always cut a pineapple with a serrated edge knife slice off at the bottom turn it back over and slice the top part now keep that for later look at the core the center of the pineapple and slice down directly in half slice that in half take each quarter and slice them it smells incredible lay down flat just slice that core off so you've got this perfect sort of boat on pineapple slice underneath but stop as you get right at the end slicing around the skin will make the pineapple easier to eat but leaving your TAS gives you more control as it cooks next peter griddle pan as hot as you can start off in the corner push it down so really mark the pineapple two minutes on each side and then just turn them really nice color on there oh that beautiful I'm gonna sprinkle them with a little touch of sugar it's gonna glaze them now slice the top they gather beautiful glazed slices of pineapple next up the spiced caramel now start off with your pan nice and hot sprinkle four tablespoons of sugar in there just flatten it then add the seeds from a fresh vanilla pod in a small dusting of Chinese five-spice never stir camel let it sort of bubble and transform you she goes now I've got the color I want it that's the perfect color off with the gas in with a butter and then couple tablespoons of cream lovely and give that a little whisk add the rest of your cream nice and just drip a spicy camel over your pineapple hmm Wow simple elegant and seriously impressive brittle pineapple with spiced camel a delicious treat all to yourself that tastes even better shared next my tricks of the trade and kitchen tips first up the proper way to chop fresh herbs to get maximum flavor chopping herb the secret is to chop them not bruise them now basil this is a soft herb so treat it with some respect when people go mad chopping herbs all the goodness comes out on the board I want the goodness left inside the basil place them all inside one another with the largest leaf at the bottom and it's almost like rolling a cigar large one at the bottom small ones in the center and then look place them down together just roll them nice and gently don't bruise them step one roll ready to slice sharp knife imperative fingers tucked in the bottom part of your knuckle is the guide between you and the herbs that their tops you can cut your finger really important to get comfortable the knife and just practice rolling the knife across the board and relaxing that wrist it's all in the wrist action so herbs up fingernails tucks underneath and just up and down up and down and there you have a chop basil that's not bruised and smelling very fragrant right coriander so you get the bunch of coriander hold it down and just lightly shave the leaves off the stalls bunch them up together and then just again let the knife do the work took the fingernails in and just chopped once and once only don't hack it just chop it you can always identify when you bruise the herb when you've removed the herbs off the board as a big green patch mmm full of flavor and none of the goodness is left on the chopping board a great tip for using leftover herbs simply chop finely mix into butter roll up in cling film and freeze [Music] then when you want a Hardy hit cut into slices and melt over steaks chicken or veg asparagus is great for simple supper to prepare always remove the lower woody stem by gently bending and the asparagus will snap at the perfect point then boil steam and serve with a little of my herb butter for a crack in softball day simply place your egg in boiling water and a splash of vinegar and cook for exactly eight minutes then plunge into ice water the vinegar helps the shell peel off easily and the ice water stops the egg from cooking giving you the perfect runny yolk four plus three salad dressings simply add the ingredients into a jam jar screw the lid on tightly and shake to combine in seconds there's no need to wash up a whisk and the jars ready-made to store any leftovers follow my ultimate cookery course bursting with valuable lessons top tips and 100 recipes to stake your life on and you literally been 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: 1,252,335

Rating: 4.9323545 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay cooking tutorial, gordon ramsay ultimate cookery course, gordon ramsay ultimate home cooking

Id: jR4rBBXPbck

Length: 21min 35sec (1295 seconds)

Published: Tue Mar 10 2020

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[u/mangoconchili]

This show is awesome!