Your Weekly Meal Prep Ideas Gordon Ramsay's Ultimate Cookery Course

packed with cooking tips information and 100 recipes to stay your life on take it easy because it's time for my ultimate slow cooking [Music] slow cooking is one of the best weapons in the chess Arsenal not only is it easy it's also an incredible way to transform meat into mouth-waterly melting dishes mastering the art of slow cooking is something every cook should learn first up my phenomenal slow-cooked beef short ribs slow cooking is a brilliant way of getting lots of extra depth and intensity into your dishes the secret is to lock in all those flavors at the start and let the ingredients do their thing as it Cooks these are beef short ribs and there's basically five to six bones across there and as the short rib Cooks it sticks to that bone the bone implants flavor and the meat just sort of melts Cooks slowly gives it that nice level intensity slice alongside the bone stray down and see that marbling that sort of disappears and disintegrates I'm cooking them in a roasting tray get it on the heat until nice and hot seasoned beef short ribs beautifully olive oil in both of the top we'll start coloring that in [Music] it's really important to give the big short ribs a really nice Sear if you didn't Brown the meat off it goes in the oven and it looks like boiled meat so you really want that nice dark Rich coloring just cut the garlic in half slide that down the side that's going to give that beef an amazing flavor [Music] to give body to the source stir in a heap teaspoon of tomato puree I'm just hitting the bottom of the pan without tomato puree and we call it cooking out that smell the puree otherwise it just goes in there raw and it gives this sort of tartness to the braised short ribs red wine in don't use an expensive bottle of red wine there's no need bring the wine up to the boil and reduce it this Burns off the alcohol and concentrates the flavor it makes a big difference when you reduce the red wine down by half because it gives that nice dark Rich intensity look at my garlic that is just gonna sweeten everything up incredible stock in beef stock perfect chicken stock fine just to about an inch underneath the beef short ribs bring it up to the ball packing all that flavor as the beef ribs slow cook cover them so they braise from the bottom and steam from the top into the oven two and a half hours 170 to 180 degrees and she goes the great thing about slow cooking is you do most of the work in advance and then put your feet up five or ten minutes before the beef short ribs come out of the oven start your garnish this is light cured pancetta I want nice thick lardons nice big thick sticks of crispy bacon these are delicious Chestnut mushrooms I'm not going to slice them just going to cut them in half look at the color on those loud ones now all the white raw fat have disappeared the larvans have shrunk right down and all we've got there now is the proper bacon mushrooms in beautifully so the mushrooms get seasoned from the bacon I'm pan frying these separately to the beef so they're main crisp another different texture [Music] leave that to cool down now this is like Christmas day for me when you unwrap that fall wait to see what's underneath it [Music] hmm wow smell incredible lift place on your tray beautiful to make a fantastic Ridge deep sauce press the soft roasted garlic through a sieve into the cooking juices we're all that nice pureed garlic coming through there because that is going to make the most amazing flavor scrape all that off the sieve nice then just start saving all that lovely braising liquor whoa in that smells delicious take your sauce and just glaze do them individually they deserve that respect spoon on your bacon and your mushrooms beautiful be generous with these mushrooms I'm telling you they taste amazing flat leaf parsley on that freshness over those amazing ribs incredible never ever be embarrassed about going to your Butcher and asking for cheap Cuts because the results are incredible amazing beef braised short ribs with bacon and mushrooms mushrooms are one of my all-time favorite ingredients I use Chestnut mushrooms with the beef short ribs because all of their firm texture and nutty taste but there's a huge range of other mushrooms that are great for slow cooked dishes and when it comes to buying them there's one expert green grocer who's a Fountain of Knowledge Burma Marcus Fred Foster started off on the dead store in primary coat really you had a salad stalk with over 20 years of experience you could actually write his own mushroom encyclopedia mushrooms as soon as you pick them the moisture starts coming out of them so you need to buy them when they're fresh certain products you smell for flavor and they tend to be fruits mushrooms don't smell nice at all they smell kind of metallic really so you have to use your eyes as you guide of what you buy with mushrooms really really important wild mushrooms are literally grown wild in the forests they're just quality wherever they are this is morel mushroom a fantastic products so hard to find in the world it's almost got an apricot type of flavor earthy Woody and of course as you cook it the flavor increases for extra flavor and texture highly prized morels are ideal when added to slow cooked stews and casseroles as are the trumpet de lemur which have a deliciously rich flavor another wild type to try is the chanterelle its subtle fruity flavor is delicious and perfect fried with butter parsley and garlic when you're dealing with wild mushrooms you need to clean them it can be quite a slow process it's with a soft brush don't don't use water never use Woolworth mushrooms it deteriorates the mushroom rapidly oyster mushrooms are very meaty mushroom just a lovely silky smooth flavor really nice how do you tell whether it's fresh those gills are bright never cut a noise the mushroom always tear it look at the whiteness of that beautiful that would be gray if it was old although also found wild oyster mushrooms are more commonly cultivated along with similar type the Enoki their delicate taste is grain salads and soups finally Fred saved the best until last and of course the Pinnacle is the Truffle they are really really short after the smell is so intense that smell it's it's hard to describe because it's such a unique smell the more expensive the Truffle the more intense the smell so that's why you use such a small amount on a dish it's amazing the way they get these they used to use pigs of course they don't do that anymore they use Dog Steel because the pigs used to eat them all this magical tasting fungi is by weight one of the most expensive Foods in the world it's phenomenal eating raw shaved over pasta or risottos or drizzle of truffle all Turns Slow cooked stews into something out of this world people are actually scared of mushrooms aren't they so it's amazing really they shouldn't be because take away the fear and just close your eyes and taste them they're just amazing they're they are amazing [Music] cooking all the ingredients in one dish helps to lock in taste and get great flavors working together here are three recipes that turn simple ingredients into amazing dishes first up a fantastically aromatic melt-in-the-mouth treat pork neck curry with mango salsa [Music] for the curry paste add chopped lemongrass chili fresh ginger garlic and Cafe Lime Leaf to a pestle and mortar next put in aromatic ground cinnamon and coriander pinch of salt black pepper [Music] and Bash it into a rough paste finally add olive oil to loosen and your paste is done now onto the pork leg add a lug of olive oil to a hot pan and brown the diced meat carefully making sure each side hits the heat locking in that flavor remove and in the same pan cook sliced onions until Brown around the edges at the curry paste and Fry to release all the intense flavors then put the pork back in along with the coconut milk and stir next add chicken stock palm sugar more kaffir lime leaves soy sauce and fish sauce to taste then simply simmer for an hour [Music] slow cooked for succulents spicy super easy to make and wonderful served with fresh mango salsa pork neck Curry foreign recipe is incredible spicy Szechuan chicken thighs [Music] first marinade the thighs with soy sauce and shouting wine which is made from fermented rice and tastes similar to dry sherry chicken thighs do a lot of work so they need more cooking but cook properly they're moist and they're the tastiest part of the bird next add rice vinegar water then season and leave to marinade for up to two hours then chop garlic chili and Ginger add olive oil to a hot pan and fry it will softened add Szechuan peppercorns and orange zest next add the marinated chicken thighs along with a marinade and throw in a pinch of sugar and Fry the chicken into as lovely and brown and the sauce is deliciously thick [Music] finish with chopped spring onions add lug of soy sauce and a few drops of sesame seed oil marinated for flavor sweet and spicy chicken a fuss-free Wonder [Music] my final slow cooked dish that transforms simple ingredients into Unforgettable food is simple beef brisket [Music] start by seizing the meat well brisket is a cut of beef from the breast it's inexpensive but it's fit for raw tea with long slow cooking Place into hot casserole dish with a little olive oil and brown on all sides [Music] next make a tasty broth to flavor the meat into the dish add chopped carrots celery a whole bulb of garlic cut in half peppercorns aromatic cloves and freshly ground nutmeg pour in hot water to braise the brisket bring to the boil and cover tightly then transfer the dish to a low oven and cook for three to four hours cook low and slow the results are amazing tender melt-in-the-mouth meat fantastic with roast potatoes or in sandwiches with lots of mustard but I like it best with Tangy Piccadilly in the oven in under 10 minutes then all you have to do is sit back and wait so easy and absolutely delicious what's not to love about my succulent beef brisket this is my ultimate cookery course 100 recipes to stay your life on soon I'll be teaching you a wonderful slow cooked dessert and look at the color on them these smell incredible but first five more of my 100 tips to make your home cooking easier [Applause] foreign starting with how to cook duck breasts perfectly the slow way duck breasts never be scared about cooking this bird absolutely delicious very healthy first oven on 200 degrees and then salt pepper now the salt will help to extract the water out of the fat nonstick pan no oil but start the duck breasts in the pan cold skin side down it feels and sounds a little bit weird but if we put them into a cold pan and turn the heat up gradually it starts to release the fat if we put them into a hot pan it seals them in and the fat stays in there we want to render that fat down 90 of that duck breast will be cooked on its skin keeps the duck nice and moist but more importantly it stays crispy once the fat comes out turn the duck over nice high hot heat seal the duck now they're going in the oven skin side down 200 six to eight minutes if your Pan's got a plastic handle it then transfer the duck breast onto a tray but make sure you put the tray into the oven to get hot first cooking duck is like cooking a piece of beef and you can't slice it piping hot all the goodness Runs Out just quickly turn it over push your fingers in there and it's slightly resistant but still quite bouncy and that confirms they're quite pink in the center but the important part now is leaving that to rest let them cool down and then we'll slice them keep that excess duck fats and there you go next time you start taking potatoes you just take them to a completely different level now slicing the duck just slice it at an angle not too thin if you're slightly thinner it goes cold quickly so nice thick slices nice crispy skin on top and a beautiful Clump roasted dark all the white fat gone nice crispy skin and absolutely delicious another slow cooking tip is when slow cooking stews and casseroles fat will rise to the surface to get rid of any excess oils my tip is to remove them with kitchen paper before serving this also works brilliantly on gravies and sauces many great slow cook dishes start by Browning the meat as the meat Cooks lots of flavors get stuck to the pan to get it into your sauce deglaze with wine stock or vinegar never add soft herbs at the beginning of slow cooking they're all too delicate the tip is to add them at the end for that Hill fresh flavor and vibrant color a great tip when frying fish is to always fry skin side down to keep it crispy and always lay the Footers away from you when adding to the pan to prevent hot oil from splashing towards you [Music] foreign cooking isn't exclusive to just Savory dishes it's a clever way to transform fruit into wonderful desserts giving them an amazing sticky Jammy intensity invest a bit of patience and my next recipe pays off big time Indulgence and bursting with flavor caramelized figs with ricotta slow cooking can also take desserts to a whole new level a gentle long cook can really bring out that wonderful Rich sticky sweetness and that depth of flavor in fruits these are black figs they are suited to slow cooking roasting better than the green figs because this outside skin is so durable this is an amazing way of roasting figs and it's so easy yet so delicious lay your figs out in a rows take some Rosemary and just peel that down look at that really nice fragrant stem get your scissors trim the edge almost we've got a bit of a sort of sharp Point bring your three figs together just thread the top of each fig nice and gently Rosemary works wonderfully with sweet dishes as the figs roast in the oven the stock will impart a lovely subtle flavor useful dust the figs with icing sugar then coat them with a generous splash of Blossom with vinegar leave them to sit there for five minutes they sort of marinate I know it sounds odd to use vinegar in your dessert but trust me it gives the dish a fantastic sweet and sour taste I'm going to make a really nice caramel four or five tablespoons of sugar now flatten that out and get it nice and even when the sugar is even caramel Cooks evenly it's changing now you can see it melting from the outside in the one thing you don't do is shake the pan rapidly and sit almost like sort of a lake defrosting and it's hitting to the center it's bubbling it's still not dark enough yet it's getting there turn the gas down and stay in control let the sugar melt until it turns a dark amber color the secret behind any good caramel is just stopping it from overcooking lovely take that off the gas not with butter in there gently whisk in the butter is cooling the camel down you'll see it changing color to like a cafe Olay next add a lug of the balsamic vinegar beautiful for that nice dark richness of a camel a little touch of water in there that way the camel doesn't go too thick now put the camel back on the heat take a fix and sort of place them in gently lovely and then just added all that lovely little marinade don't waste that it's amazing stuff there [Music] icing sugar and Balsam and vinegar so tasty based those figs because the skin gets nice and crispy on the outside and the Fig sort of just absorbs the camel delicious so easy now into the oven 190 for 10 minutes [Music] almost doubled in size now look at the color on them they smell is incredible onto your plate they're a lot heavier because they've actually started absorbing that camera now dash the figs with caramel and serve with ricotta cheese the freshness of that ricotta goes brilliantly well with the figs I'm gonna finish that now it seems zest and then some little nibbed hormones and the rich creamy Jam texture of the Fig with a ricotta brilliant that is an amazing way of slow roasting fruit and taking figs to a completely new level [Music] cookery course crammed with key lessons top tips and 100 recipes to stag 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 now for the perfect way to ease yourself into the day it's my guide to brunches [Music] brunch is simply a delicious combination of breakfast and lunch and for me it's all about getting up late and having a wonderful lazy start to the weekend with fantastic food more exciting than breakfast and a lot more enjoyable to cook brunch is ideal for sharing first up my simple and delicious frittata eggs are great they are so versatile and once you've mastered how to cook them trust me the door then opens to a wide range of delicious options this is like a triple omelette but a lot more ingredients than a normal mesh let's start off with some lovely smoked bacon slice the bacon bacon in no salt a little touch of pepper start off on a high heat get our bacon really nice and crispy otherwise you just boil the bacon and it's got that soft unpleasant texture in the frittata go down the gas and now start adding your veg roughly chop a red pepper and add it to the pan the peppers and the bacon take the longest so they've always got to go in first now sucker them off and the peppers have been cooked now from that sort of rendered fat from the bacon and then you spring onions just Bunch them up slice them I want them on an angle so they come like little green diamonds spring onions in now for the eggs cracking the eggs for that size pan seven or eight eggs I'm Gonna Fill it right to the very top and more importantly when I turn this out I want it like a gateau nice and thick so slice through and seal those wonderful veg [Music] I'm gonna season the eggs with some Parmesan cheese be quite generous because it has a really nice saltiness [Music] fresh ground pepper and then whisk whisk up those eggs nicely [Music] then add peas to the pan and to give the dish a wonderful aromatic freshness some fragrant chopped basil I want to chop that sort of roughly because I want to see those flecks of green going in white looking charming and how many times have you seen a dull omelette potatoes in my mind really help encapsulate the magic of having Savory eggs cooked beautifully but with texture now just before we had the eggs got this beautiful little ghost cheese and it's strong and powerful so I want to slice it into little chunks and then just have it dotted around I want to discover these little pockets of creamy goat's cheese now slowly of the eggs [Music] fill that right up and get your spoon now just let all that egg go down to the bottom bring it back up the boil and sort of clean around the sides and then some of this delicious salty creamy ghost cheese over the top and I want it melting like a perfect slice cheese on toast nice now from there Turn The Grille on for 45 minutes [Music] now just looking at that delicious take a little paring knife and just make sure it's released from the sides just take your panel tap that will hopefully release the frittata from the bottom of the pan now board over the pan turn that gently just Shake say a little prayer and lift off [Music] now from there on there it's there look now slice through you can see how soft and creamy that is in the center and that goat cheese are just melting almost like a little sauce inside so exciting but more importantly it's so easy to do it's got texture it's got creaminess and that for me will beat any omelette for brunch so with a stack of hot buttered toast and a steaming pot of coffee this easy potato Turns The Humble egg into the perfect dish for kicking off the weekend foreign versatile protein packed and delicious here are three more of my favorite recipes to give your brunches a tasty twist first up North African eggs [Music] add olive oil to a hot pan and Fry finely chopped onions and red and green peppers [Music] then chop garlic and chili and cook until softened Chili's work brilliantly with eggs giving the dish a lovely hot cake next add fresh chopped tomatoes then cumin seeds and Fry until the seeds are fragrant and the tomatoes are lovely and soft next make wells in your spicy sauce and crack in your eggs then cover and cook on a low heat for five minutes so the whites are set and the yolks are still lovely and runny to finish sliced spring onions and coriander and simply sprinkle over fresh spicy and deliciously different easy North African eggs ready in under 20 minutes as this worth getting up late for next eggs made super indulgent for brunch cheese souffle with three cheeses [Music] mix together flour sugar baking powder and seasoned make it well in the center then simply beat six eggs together pour into the well and whisk into the flour then whisk in the milk making the mixture lovely and light next add the three cheeses cottage cheese grated monterey jack or cheddar [Music] cheese and then for extra richness knobs of butter then butter a baking dish pour in your Rich cheesy cheeks souffle mix now put in a medium oven and bake for 40 minutes until Rich golden and puffed to Perfection a stunning fuss-free souffle that's ideal for brunch [Music] my next easy egg dish is a salty and succulent prawn and feta omelette [Music] pour olive oil into a hot pan add chopped tomatoes spring onions and Fry season [Music] next add cooked prawns and a Sprinkle of chili flakes to give it a lovely kick of heat cook through and set aside next beat four eggs add olive oil to your frying pan and pour in the eggs sprinkle on freshly chopped oregano which works brilliantly with eggs then spoon over the spicy prawns crumple over creamy feta cheese and grill for a couple of minutes this is eggs to the nth degree packed with different tastes textures and flavors all working wonderfully together perfect one super versatile ingredient free mouth-wateringly different recipes brunch has never been better nice next my tricks the trade and kitchen tips first up red pepper as you've seen great for frittata and North African eggs but you need to know how to cut them properly I absolutely love these Peppers now they have the most amazing sweet delicious flavor with a really nice crunchy texture and the most exciting thing about the peppers is that they're just as delicious raw or cooked to identify the perfect pepper must be smooth and firm and not a wrinkle inside now how to cut the perfect pepper stalk off pepper down and get the knife start from the top and slice all the way around basically we're going to be slicing around the seeds look no faffing around like this little perfect Christmas tree of seeds and you haven't got the mess all over your board and more importantly it's twice as quick discard that now we're going to cut it into a julienne flatten the pepper skin side down onto the board because it's a lot easier to slice through the pepper and just lift the knife up and down and basically julienne is a chef word strips these are absolutely perfect for a sewing and that's what we're looking for there crunchy delicious and more importantly No Seeds beautiful many great brunch recipes start with a delicious fresh egg my tried and tested way to tell if your egg is fresh is to Simply place it into a bowl of cold water a fresh egg will sink and a stale one will float if a small piece of shell goes into the bowl when you're cracking eggs my tip for removing it is to Simply use a larger piece to fish it out it works like magic for prize-winning fried eggs fry them in oil adding a tablespoon of water then cover the water steams the top of the egg to perfection bagels are brilliant for brunch my tip to make sure you always have them on hand is to stock up your freezer but make sure you slice them first that way you can pop them straight into your toaster [Music] this is my ultimate cookery course a hundred recipes to stay your life on I'm about to show you my recipe for delicious spicy pancakes tuck it underneath there pull it back and Roll But first here's my guide to buying beautiful eggs knowledge is crucial the more you know about where your ingredients are from and how they produce the better in my home kitchen I use eggs in abundance they are so versatile and get into grips with them or make your cooking sing good girlies chickens with a decade of experience under her belt Helen from Harris Farm in Hertfordshire is a real Egghead and has some valuable tips to share the hens we keep are designed to lay probably 300 350 eggs a year free range means that the bird must have access to the outside at all times chickens love grass they pick it whatever's on the ground and it makes the eggs a lovely Rich golden color and the flavor is tremendous tell if an egg is really fresh crack it open put it on a dish and you'll see that it sits up really quite High and the white is really nice and tight around the side of the yolk there's a vast range of eggs out there to experiment with why stick to what you know try livening up your brunches with something different this is a band Meg they are Miniature chick of the egg and they're absolutely delicious making scrambled eggs off of them because they're much more creamier all together than um say a chicken's egg this is the duck's egg these ones are sort of an off-white color but they can be sort of creamy greeny colors compared to chicken eggs the duck's yolk is richer and creamier and the white is fluffier when whisked which is why they're so incredible for bacon this is the goose egg this is quite a large egg it's probably equivalent to three chicken eggs the geese literally lay for about 12 weeks from my few geese we've had about 120 eggs they're amazing layers but just for the very short season the amazing thing is the color of the yolks of these they are usually quite orange the geese don't actually eat anything other than grass they are just grazes and that makes a huge difference to the color of the yolk another fantastic egg is the quail egg Tiny But incredibly tasty they only take a minute to soft boil and a delicious dipped in celery salt if you've got a big appetite or you're making a brunch for a big group of friends you could try the giant rare egg from South America the equivalent of 10 hen eggs they're great scrambled or as a massive omelette another interesting option is the pheasant egg small but rich in flavor they're perfect for homemade Scotch eggs or hard-boiled in a salad you can keep eggs in your fridge um but ideally when you go to use them take them out bring them up to room temperature because you'll find that they will cook better just make sure that there's no cracks in them and then you'll be assured that they're nice healthy tasting eggs [Music] brunch should be a laid-back Affair and a and the dishes need to be easy to cook but never boring my next recipe takes the humble pancake to a whole new level of flavor and excitement soft fiery and irresistible spicy pancakes one of the secrets to good cooking is learning to use your imagination when it comes to brunches you don't have to stick to the old standbys these delicious spicy pancakes are a really great alternative but more importantly so easy to do start off by toasting your cumin [Music] it's a dry roast basically non-stick pan just a touch of seasoning the salt helps to dry out the cumin even more and then fresh ginger slice them nice and thinly stack it back up and then just slice nice little thin slices in there and then keep that punched up shake the chili removing the seeds will prevent things getting too hot now it's garlic nice now add olive oil to your toasted cumin seeds and then with the garlic ginger and chili lovely and it feels strange when you talk about garlic for breakfast but the time I spent in India everybody was eating something Savory for breakfast it was extraordinary set aside next the pancake filling and olive oil to a hot pan mustard seeds in now they'll start dancing the minute they hit the pan then finely slice an onion onions in a little teaspoon of turmeric sprinkle that in and I've got a color an instant change leftover potatoes just slice them smell is incredible potatoes in now spread the potatoes across the pan all the potatoes stained I want them sort of absorbing all that really nice turmeric actually like a sponge season those potatoes and it really helps to bring out spice beautifully they're ready turn off the gas and let them sit there and absorb all those flavors back to the pancake batter add plain flour to your cooled garlic chili Ginger and cumin seeds Touch of salt and pepper nothing worse than the Bland pancake one whole egg milk hold The Jug one hand and whisk the other secrets to get that really nice smooth paste but whisking that egg first and brings it together and then you're milking don't put all the milk in because then you're gonna get a lumpy pancake mix and if you put less milk in it really helps it not going Lumpy look at that milky the secret for me is to have a nice thin mix well just teaspoon of oil that helps bring a nice crispy Edge to the mixture now just taste that's the texture pan on the larger the pan the better it helps to create the nice thin even surface I want that mix going all the way around the pan before you put the mixture into the pan make sure you give your pancake mix a really nice stir pan it's nice and hot turn down the gas Touch of olive oil in get that nice whisk with one hand pan to the mix in one and a half ladles and then roll it around it's just really nice and thin I want to see the ginger the garlic that's what I'm looking for in there now back onto the heat it only starts to remove from the bottom of the pan and lifts itself up once it's cooked these little bubbles confirm that it's just starting to lift off the pan a little shake that releases it and then just shake it to the end and toss if you haven't got the content of tossing then use a spatula and turn it over now that's exactly what I want that nice sort of crisp edge around the side the color on the pancake is so important now roll it around just let it slide out beautifully now for the exciting part filling them take your potatoes just sort of have a really nice imaginary line and then just very carefully roll there nice and tightly tuck it underneath there put it back and roll pancakes are ready to eat but with a simple dipping sauce there'll be a real treat just mix chopped coriander with natural yogurt that's really nice cooling Asian sit down on the side for me is a great brunch delicious spicy pancakes amazing [Music] My ultimate cookery course bursting with valuable lessons top tips and 100 recipes to take 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 foreign

Channel: Gordon Ramsay

Views: 152,799

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, kitchen nightmares, hotel hell, the f word, gordon ramsay likes the food, gordon ramsay burger, gordon ramsay steak, street food, pasta recipes, chicken recipe

Id: 0rh4ElSBQec

Length: 43min 14sec (2594 seconds)

Published: Mon Feb 27 2023