Veganuary With Gordon Ramsay

for me the secret of a great gazpacho is over ripe tomatoes peppers cucumber a little bit of heat with a garlic we've got to leave it to marinade first peppers cut around the flat edges to minimize waste then chop the nice thing about making the gazpacho there's no set recipe because you can put it together purely all tomatoes half peppers half tomatoes i like the flavor of the cucumber in there as well that gives it that freshness the secret of a great dispatcher is the longer you leave it marinating the better the flavor so if you can get this done the night before and left in the fridge the results are stunning the green and red peppers have subtly complementary flavors and go well with ripe tomatoes start off by removing the bitter core get a little knife and just put it in where the core is and twist it around and you get this little core out i remember my first experience eating a gazpacho in spain mind blowing i've never forgotten that quarter your tomatoes keeping the juicy seeds that add so much depth of taste nice then from there cucumber just peel that the seeds i'm gonna leave in that gives it the flavor and the texture cucumber and gazpacho does exactly what it does in a pims it sort of freshens it up and makes it mouth-watering slice that in half again into quarters and chop now to give gazpacho its unique texture and thicken the soup bread and the crispy the crust the better then garlic thinly sliced next spring onions nice and roughly chopped and basil stalks and all we can use stalks and basil stalks parsley stalks tarragon stalks they have the most amazing flavor basil in and now we'll start marinating salt black pepper and a good coating of olive oil this gives it a glossy creamy flavor and the cherry vinegar that's the perfect vinegar for the gazpacho it's a strong acidic complement to the flavors and just mix it up and the smell already is incredible it doesn't look like a gazpacho but by the time this marinades and all those flavors start getting to know one another all of a sudden you've got this huge explosion of contrast now push that down in the restaurants we press the marinade down overnight a couple of big pans on top and we crush all the ingredients and then blitz it the next day the flavor is extraordinary leave all those fresh ingredients packed with goodness to marinade from half an hour to even overnight and then when you blend it it just comes together like this sumptuous rich delicious chilled soup to go with my super tasty soup i've got an ultra healthy and exciting dessert carpaccio of pineapple which is a chefy way of saying super thinly sliced it's done with a twist we're gonna have a delicious flavoured salt has to be flavored with vanilla simply scrape out the vanilla seeds and add to sea salt along with the pot to store now that basically keeps river there's no sale by date because it's salt and vanilla so so fragrant so delicious you don't need much of this fragrant salt to intensify the sweetness of the pineapple pineapple [Music] sliced peeled pineapple into wafer thin pieces it's almost like nice little discs slightly transparent [Music] once you've sliced the pineapple take the flavor to another level a light sprinkle of vanilla salt and arrange the pineapple in a flower shape [Music] it's a beautiful way of finishing a meal the fragrance other than the crunch with the salt and the vanilla salt just marinades the pineapple beautifully then scatter nutrient rich pomegranate seeds over the top to finish finely shredded fresh mint just slice them really thin and then that'll give that nice cool minty flavor pineapple my carpaccio is ready and my gazpacho has been marinating in the fridge time to blend the soup in onto your blender and start off nice and slowly blend until super fine and gloriously silky and serve refreshingly cold get your bowl and pour it in now to finish it get some fresh basil roll it nice and tight and shred it and then drop it into your bowl fresh chopped basil and then finally just a touch of extra virgin olive oil just to give that really nice additional freshness and look at that healthy and delicious gazpacho soup to me is a taste of mediterranean sunshine in a bowl followed by the wafer thin capacity of pineapple with jewels of pomegranate goodness for dessert practically all of your five a day in one incredible healthy lunch my next simple salad that's perfect for a party is green bean salad with mustard dressing [Music] for the dressing wrap a whole bulb of garlic in foil and roast it in a hot oven next add top and tail green beans to salted boiling water and cook for just a couple of minutes this is called blanching and keeps the beans deliciously crunchy [Music] strain the beans and refresh in cold water this stops the cooking process so they stay crisp and green [Music] next remove your garlic from the oven [Music] cut off the head and squeeze out all the glorious garlic which has gone creamy mellow and divine in the oven [Music] then simply add sharp white wine vinegar a dollop of dijon mustard and sweet runny honey season and pour in a good glug of olive oil then whisk [Music] add the crunchy blanched green beans and topped with toasted almonds for a lovely nutty note and crunchy texture mix well and serve [Music] heavily mustard vinaigrette with a hit of mellow roast garlic stunning green beans dressed to perfection [Music] my next salad that's great for any big bash is roasted red pepper lentil and herb salad [Music] add pre-lentils to vegetable stock along with a bay leaf and boil for 15 minutes pre lentils are perfect for sellers they have a great meaty flavor and a delicious bite for texture next chop sweet red peppers and place on a baking tray along with diced courgette drizzle over olive oil season and roast in a hot oven to assemble the salad place the drain lentils in a large bowl [Music] then add olive oil [Music] and chop some blush tomatoes take the roasted red peppers and courgettes from the oven and add along with chopped avocado as its delicious creamy flesh gives the salad a lovely contrast [Music] season then for a big herby hit chop a handful of chives and basil and add squeeze over lemon juice and mix earthy aromatic and packed full of goodness absolutely stunning so with roasted meats and fish or perfect eaten just by itself you

Channel: Gordon Ramsay

Views: 552,369

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay Vegan, Gordon Ramsay Vegan recipes, Gordon Ramsay Veganuary, Gordon Ramsay goes vegan, vegan recipes, veganuary, easy vegan recipes, vegan food, vegan alternatives, veganuary ideas, gazpacho, gazpacho recipe

Id: KfJuOozw7kw

Length: 9min 28sec (568 seconds)

Published: Thu Jan 13 2022