Summertime Recipes With Gordon Ramsay | Part Two

chili beef lettuce wraps cooking should never be a chore the more you cook the more confident you become that way you actually start to enjoy it and that's the key to good cooking have a bit of fun along the way this is minced beef and minced pork the pork needs to sit in there otherwise the beef's gonna dry out it's really important to season the mince before you cook it pan nice and hot a touch of olive oil mince in breaking up like that really helps to sort of separate it so we can fry it off with a lot of color with your spoon just go through i'll start breaking that up the most important thing to remember is mint is made up of cheap cuts brisket belly short rib so it needs help and frying off the mince for color it's so important if this pan wasn't hot your mince is gonna boil it's a horrible gray color on there and there's no flavor on your mince taste a little bit tastes delicious it's seasoned beefly see how crispy it's going take it much further than you ever taken mince before nice and crispy smells incredible i'm draining it it's crucial it keeps the mints nice and crispy and you get rid of that excess fat that's lovely now just wipe out the pan then wash it low gas now we're going to add texture to the mince finely chopped chili ginger garlic and spring onions spring onions give this sort of mince a really nice freshness because it just gives that crunch nice and thinly now i'm gonna fry off the chilis the ginger the garlic first sesame seed oil teaspoon only in garlic chili ginger in fry that off nicely the sesame seed oil just lifts up the whole flavor brown sugar that starts to really caramelize the chili the garlic and the ginger mince in [Music] now my fish sauce that gives it the saltiness can see now why it's so important to get that mince really crispy because nothing's going soggy staying really crispy fresh lime that makes the mince fragrant and then lime juice roll it and squeeze that in there incredible i've got the salty i've got the heat i've got the sweetness now i've got the acidicness as well and then finally my spring onions in right at the last minute so i've got crunch in there as well smells amazing literally cook the mince now with sort of 30 seconds to go gas off and take it out looks incredible smells so inviting to go with the chili beef i'm making a simple sweet and spicy dipping sauce so everyone can dress the crispy mince to their own taste dipping sauce a little teaspoon the brown sugar soy sauce gives it a nice sort of dark rich color sesame seed oil a tablespoon and just top that up with a tablespoon of olive oil that stops the sesame seed all becoming too rich a teaspoon of fish sauce and then a touch of chili leave the seeds in again i want the heat in that sauce [Music] so impressive an amazing show off centerpiece lime juice in in the coriander chop it through once give that little mix up just check the seasoning [Music] that's lovely nice and rich now the lettuce i'm going to use baby gem because it's really nice and durable and sort of quite strong so you just sort of sit these nice trimmed lettuce leaves around now the exciting part to serve take your lettuce up spoon in your mince and then a little touch of dressing just a little drizzle nice and that's the secret of having good easy relaxed food is that you just help yourself food that looks and tastes a million bucks doesn't have to be complex this dish is as fun to cook as it is to eat [Music] green papaya salad this is a great salad to serve at a party it's delicious and robust enough to last the whole evening without wilting first off these are a little dried shrimp you can buy them anywhere they smell almost sort of the sea bed into the pestilence for this salad inspired by my travels across thailand i'm starting by making a wonderfully spicy paste a little salt in there in just break them up this paste is like a staple ingredient in thailand that's what we're looking for almost it's like a powder right next just one clove of garlic [Music] slice up the garlic and get that into the pest and water bird's eye chili incredibly hot powerful but wow it does give an amazing kick to the paste [Music] in to the mix now a couple of tablespoons of brown caster sugar that softens the blow with a chili and then just to get that nice sour taste a little bit of hot water into this tamarind paste it's really tart but sweet paste one tablespoon in fish sauce now it's got that almost sort of pickly smell slightly salty but the flavor is intense two tablespoons and bring that together and give it a really good mix [Music] some lime juice in half another touch of tartness so the pace is nice and thick and fragrant but it's got the heat the sourness the tartness incredible green papaya stand it up give it a little peel you can find green papaya and local asian shops and bigger supermarkets and as it doesn't wilt like more delicate veg it's perfect for robust salads like this i grate it look that's what i want these slithers next a nice rich sweet banana shallot [Music] nice some carrot carrot gives it another texture [Music] now niffle that and mix it finish that off with thai basil and fresh coriander thai basil is a much more fragrant basil it's stronger and it's slightly thicker as well like papaya and tamarind paste you can get thai basil in good supermarkets and independent asian stores but normal basil works well too next prepare the crunchy topping pan on and toast some peanuts chop the nuts but it gives a really nice crunch in they go roll them around the pan gas off and just stick them out now for the exciting part i'm going to dress the salad nice spoon of dressing in to the papaya mix that in and then finally a nice general sprinkling roasted nuts and that is one delicious very fragrant very robust green papaya salad so easy to make and guaranteed not to go limp a perfect party salad and with such incredible colors textures and bold exciting flavors it's sure to grab your guests attention red mullet with sweet chilli 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 to puree the chilies in the pest and water garlic in such a salt a 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 chilli sauce two tablespoons in and 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 it 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 the red mullet just really wakes up the chili the garlic and reminds the sauce that we're serving it with fish now taste [Music] wow that's delicious look at that beautiful the longer that chili sauce sits there the better it gets now for the peanuts and chili that's going to coat the top of the red mullet peanuts in salt in that helps to really grind the peanuts down some beautiful dried chili flakes creates 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 coriander in to the peanuts and look i like them quite textured i don't want them 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 fillet lay in your red mullet dip it in shake up your peanuts and then in and make sure you push that down cover that red mullet beautiful now make sure that pan's really nice and piping hot if you put the fish in and the pan is cold all those wonderful peanuts and chilli 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 you want that nice sort of toasted sauteed crispness which adds a really lovely flavor tilt the pan and just baste the top of the red mullet with that really nice piping hot olive oil you've got that really nice roasted crunch and it goes brilliantly with that soft sweetness of that fish inside get off and just leave them sitting in there and finish with lime and just go over each one now we'll take them out and the sauce touch on the bottom and the tail of each fish [Music] now to round that off serving some fragrant rice sauteed broccoli amazing and there you have a delicious peanut and crusted red mullet with a wonderful sweet chilli sauce cooking with chilis isn't all about blow your head off heat this dish uses the exciting taste of a chili but has a deliciously elegant and subtle flavor you

Channel: Gordon Ramsay

Views: 889,126

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Cooking, gordon ramsay, Gordon Ramsay fast Gordon Ramsay burger, Gordon Ramsay burger recipe, Gordon Ramsay fast food recipe, Gordon Ramsay recipe easy, Gordon Ramsay easy recipe, gordon ramsay tips, Gordon Ramsay tips, Gordon Ramsay tutorial, how to cook

Id: h-Quzz53fKY

Length: 13min 41sec (821 seconds)

Published: Thu Jul 30 2020