Snacking Recipes | Gordon Ramsay

[Music] some of the best food i had in india was street food and every little food stall was cooking up something spicy something delicious a little teaspoon of oil gonna toast off a teaspoon of cumin mustard seeds a touch of salt and pepper lightly fry them off it's really important to cook off the spices it intensifies the flavor but really draws out that nice spicy deep rich flavor so onion three fingers one in front two behind nice and fine onions in now we're going to caramelize those onions mustard seeds have started to infuse cumin has that nice kick now with a little touch of butter in there get it nice and sort of rich gas up nice and high and really caramelised onions now once the onions have turned a rich golden color that's what i'm looking for that is beautiful add baby spinach keep that pan nice and hot if you don't cook it out the actual breakfast ends up watering when the spinach is cooked set aside and it's onto the spicy eggs now the breakfast really starts to come alight four nice eggs now give those eggs a little whisk a little touch of butter into the pan a little teaspoon of oil so the butter doesn't burn when the butter and oil are hot add a teaspoon of garam masala and turmeric cook that out now take your eggs into the pan almost gonna make like a really nice spicy scrambled egg turn the gas down now as the scrambled egg comes together just finish that with a little bit of butter i quite like the sort of creaminess makes it so much more delicious and then from there you get my spinach chop up and then fold in the spinach to your scrambled egg something quite exciting about eating spice for breakfast but it's served in these wonderful little thin naan breads this will work with any flatbread or wrap you fancy and then lightly toast your naan take the eggs off the heat whilst you get on with the last job add quick mint and spice yogurt dressing couple of tablespoons of fresh yogurt in there's always something to take out the heat then add chopped mint salt and turmeric mix that in now take a scrambled egg and half fill banana it smells incredible get your yogurt down on top and lift that over and for me that's what really stands out with street food in india how delicious they can make street food with a little bit of spice amazing [Music] once you try this spicy wrap i promise you scrambled eggs will never taste the same the secret to a really good madeline is it's light fluffy delicious and it's perfect with the coffee in the morning so melt the butter gently next crack three eggs that was one of the most exciting things about living in paris there was always something there in that little pastry shop that used to live above gotta incorporate the sugar and then give that a really good whisk because it's important to incorporate some air now the secret to whisking is a big beautiful balloon whisk the bigger the balloon whisk the more aeration you'll get in the mixture so best thing to do is just go from left to right and then change hands every 15 or 20 seconds so your hands never get tired and tilt the ball to your advantage as well now you can see the mixture starting to air it's almost double in size the more you whisk this the lighter it becomes so it starts to almost look like a light whipped cream gone is that dark rich egg yolk color beautiful once the eggs and sugar become pale creamy and thick sift in the self-raising flour sieve in the flour now i'm giving my madeline's a twist by adding poppy seeds for a crunch and lemon for flavor the zest of lemon in there generous on the lemon lime is wonderful orange zest again beautiful i've even made pink grapefruit madeline's with poppy seeds delicious but lemon for me is the best pour the melted butter down the side of the bowl so it cools down even more and then combine start mixing that in it's really important at this stage that we don't beat the mixture i want to keep that nice aerated texture across the madeleine mix so i'm going to use a spatula now and just gently mix my butter in now give that a good mix and they say that the longer you make them mix up in advance the higher they raise in the oven look at that it looks beautiful leave that to sit there [Music] and we'll butter and line our moulds you can make these in little miniature yorkshire pudding molds i've even seen madeline's been cooked in espresso cups so if you haven't got the traditional madeline tray yorkshire pudding trays are just as good lightly butter the inside of the tray take a tablespoon of flour and the secret now is to lie in the mould with a flour that stops any chance of the madeline sticking tap the sieve into all the little grooves and this will ensure that they'll come out instantly then all you do then is just stand up the tray and tap it two or three times and you'll see the flower roll out so there you go the baking sheet lined beautifully no excess butter and no excess flour the beauty of this recipe is that you can make it the night before and then simply bake it in the morning when you're ready to go put the mixture into a jug to make it really easy to pour into the tin give it a little stir so you've got that nice even distribution of those poppy seeds and just gently lovely film up to the top oh beautiful so much easier pouring this from a jug because you get the exact amount in in the oven 180 degrees do not open that door before 10 minutes and wait for that wonderful surprise [Music] they smell amazing now a little tap on the side of the tray and this would just all pop out beautifully that smell is unique that nice soft crisp outside with this lovely fragrant fluffy center and the secret of a great madeline as the french would swear by it is this lovely little mound on top they call it the nipple but that is the confirmation that is perfect my poppy and lemon madeleines are a sophisticated continental start to the day and take me straight back to paris the secret of a good chip butty is in the potato now these are desiree potatoes one of my first ever jobs was working in a chip shop i used to put sacks and sacks of potatoes into the rumbler which will send the potato peeler all day long today i'm gonna do something a bit healthier for my oven chips with a twist simply peel slice and blanch for three to four minutes drain season and cover well with propeca spread evenly over an oiled baking tray and place into a preheated oven for 20 minutes simple as that next up easy fish fingers this is pollock a really nice firm delicious fish got the fish in finger size batons of fish put them onto your plate and just lightly salt them you can do that literally 20 minutes 30 minutes before you start cooking the fish it firms the fish up beautifully and it allows it to become a little bit more durable especially in the pan now for the coating start by thoroughly coating the fish in seasoned flour and then just roll it to get rid of those little sharp corners because then it stops those corners almost burning in the pan in to your egg wash and really coat them wonderful and then this is dill goes brilliantly well with a fish and run the dill through my breadcrumbs that makes it more aromatic lay them onto your breadcrumbs nothing wrong with the chip butty nothing wrong with fish fingers just give it a lovely modern twist beautiful once the fish fingers are thoroughly coated they're ready to pan fry and they'll need around three minutes on each side i want the fish fingers to be nice and crispy get a really nice color on them first and then we'll flip them over and finish them with butter bring the heat up into the pan nice little knob of butter that'll work wonders with the breadcrumbs and the dill nice and carefully take them out they look and smell incredible stay nice and crispy now to assemble my chip butty starting with buttered thick crusty bread a slice of bread mop up that amazing flavor on slice in half never slice in an angle my mouth is salivating beautiful on with the ship butty there's one thing missing and it signifies that i've never forgotten the joy i've come for food but my god that makes me feel like a nine year old excuse me for a moment when you want to stuff my face [Applause] [Music] homemade fish fingers and my ultimate chip buddy so simple to make but trust me it tastes amazing

Channel: Gordon Ramsay

Views: 2,087,944

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay snack, Gordon Ramsay easy recipes, Gordon Ramsay snacking, Gordon Ramsay cooking recipes, Gordon Ramsay cooking, Gordon Ramsay teaching how to cook, easy recipes, snacking recipes, easy snack recipes

Id: a83OQQ900Mc

Length: 12min 13sec (733 seconds)

Published: Thu Nov 12 2020