Gordon Ramsay's Ultimate Cookery Course S01E03

Gordon Ramsay's Ultimate Cookery Course S01E03

in this series I'm surprised you and your stuff away any of the complexity and hard graft and teach you how to cook amazing food standing on your head that was amazing incredibly tender from the kitchen novice to the budding chef can we give you the confidence that recipes and the insider knowledge to make you a much better cook slice around wasting nothing I made my name cooking some the world's most demanding kitchens in my restaurants I expect perfection every play has to be worthy of a Michelin star and every time you make everyday changes now I will show you some simple and accessible recipes or fantastic food that you can cook easily at home okay I'll be holding you by the hand just getting better and better and better teaching you everything from how to cook on a budget to bake in real fast foods and my ultimate feast recipes this is the only cooking course you'll ever need welcome to my optimum cookery course packed with cooking tips information and 100 recipes to state your life right now it's all about cooking with Chile for me chilies are an incredible ingredient in the cooks arsenal capable of transforming dishes add an excitement heat and a wonderful taste I'm going to show you how to get the grips with an intense flavor first up red mullet with sweet chili 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 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 the puree the chilies in the pestle and mortar garlic in such a salt a little touch of sugar in and then start grinding push down first the salt on the sugar really helps the puree the chili and the garlic fish sauce always a base to a chili sauce two tablespoons in 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 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 a red mullet just really wakes up the chili the garlic and reminds the sauce that was serving three fish and that tastes hmm well it's delicious look at that beautiful the longer that chili sauce sits there the better it gets now for the penis and chili that's gonna coat the top of the red mullet peanuts in salt in it helps the really grind the peanuts down some beautiful dried chili flakes create 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 the coriander mix the kinda in to the peanuts and then I like them quite textured I don't want to small as a powder otherwise they'll burn but crush 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 Philip 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 up beautiful that make sure that pans are really nice and piping on if you put the fish in the pans cold all those wonderful peanuts and chili doesn't slide off the fish so we need to sear it in and get it nice and crisp in and lay away from you beautiful if the pan starts getting a little bit too hot get your ball 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 say so much more in control and turn nice and gently they want that nice sort of toasted sauteed crispness which it adds a really lovely flavour tilt the pan and just place the top of the red mullet without really nice piping hot olive oil you've got that really nice roasted crunch and it goes brilliantly without soft sweetness about fish inside guess off and just leave them sitting in there and finish with lime and just go over each one now take them out in the sauce touch on the bottom in the tail of each fish now to round that off serving some fragrant rice sorry broccoli amazing and there you have a delicious peanut encrusted red mullet with a wonderful sweet chili sauce cooking with chilies is all about how blow your head off heat this dish uses the exciting taste of a chili but has a deliciously elegant and subtle flavor as you become more confident using chillies you'll find they can transform your cooking chilies are a great way of making dishes exciting and vibrant here are three quick recipes that are full of flavor and come with a kick first up pasta with tomatoes and chilies and chilies for the spicy sauce sliced and Chevys garlic next dried chillies great for keeping the covers at a hit of heat on demand then add the anchovy oil to a hot pan and fry the chopped ingredients add half cherry tomatoes chopped black olives and salty capers cook to combine the flavors in a separate pan all dry spaghetti another great store cupboard staple when the pasta is tender but still firm drain add to the sauce when splash of the water it's full of starch which gives a great silky consistency then season with pepper and top of basil packed with big bold flavors and ready in under 20 minutes pastor with tomatoes and cherry and chilies my next deliciously different chili recipe is grilled corn with chipotle chili butter first the topping chopped coriander then add softened butter so Chipotle Chili's in hot water these are dried jalapenos which have an amazing smoky flavor drain and chop mixed together in season next fried corn-on-the-cob in olive oil you want a really wonderful charred flavor when colored and water to steam through to eat smother the cobs in the butter and crumble over Lancashire cheese fantastically messy to eat grilled corn with your pony chili butter and utterly delicious smoky treat my final recipe is a chili classic jerk chicken start by making the intense jerk marinade first scotch bonnet chilies they may be small but Pat real heat and a fruity punch then chopped garlic and fresh thyme for spice add ground cloves cinnamon nutmeg and allspice season with salt pepper and combined with olive oil next score chicken legs so the hot spicy flavors get deep inside the meat rub thoroughly with the jerk mix and marinate and olive oil to a hot dish Brown the marinated chicken for 10 minutes then add Worcestershire sauce cover and cook in the oven at 220 degrees for 20 minutes hot spicy chicken easy to make and finger licking good three different Chili's three amazing flavors three irresistible dishes this next five more my 100 tips that will make your life easier in the kitchen first up how to de-seed chili get the seeds out hold it upright and just rub the chili between your hands the seeds are incredibly hot you're just releasing them from the inside tapping it down and then again just a final little rub now cut the top off and then just open up and look they come out like little miniature Smarties and they're got the little bottom bit off amazing next a great tip for using spare chilies using string tie together the stalks then simply hang in your kitchen in just a few weeks you'll get your very own dried chilies great crumbled into dishes for adding Heat on demand chilies are surprisingly versatile if you love them in savory dishes my tip is to try adding them to melted chocolate ganache for chocolate chili truffles or sprinkled over fresh fruit like mango or watermelon a great tip to prevent burning sensitive skin when working with chilies to get rid of that spice and the heat on your fingers a little bit of lemon squeeze a little bit of lemon juice and that instantly gets rid of the heat fresh lemon juice spice up your drinks for a Mexican twist add a dash of hot chili sauce to beer or using cocktails give your drink a very different sort of kick coming up on the ultimate guide to cooking with chilies more great cooking tips take the southern out of the fridge literally 20 minutes before you wanna cook them so gets up to room temperature how to shop for the best ingredients the smaller the chili the hotter and an incredible spicy beef salad to make your mouth water just finish with a little tablespoon of that sauce this is my ultimate cookery course hundred recipes to stake your life on I'll be showing you an amazing spicy beef salad take a little teaspoon on your dressing and just go over the leaf but first the secret of cooking fantastic food is to start with great ingredients the more you know personally about where your ingredients are from and how they produce the better so they'll be scared asked lots of questions and learn and when it comes to chilies there's no one better to ask and chilli grower Johanna plump who's been farming chilies from mild to mind-blown for over eleven years I eat chilies all the time every single day she grows over 60 types on her farm and really knows her poblanos from I have Anil's people think that chilies are all about heat actually it's about flavor as well some are sweet and some are aromatic and they can be used in so many different dishes when you go shopping and you're looking for a chili what should you be looking for what you want to do is look at the chili and it needs to be nice and firm and glossy generally the bigger the chili the Marder is going to be the smaller the chili the hotter and if it's small and wrinkly like this one it's going to blow your socks off another way to tell if the chili is hot or not is to split it open and smell it if it's a super hot chili it clear your sinuses the heat of a chili comes from an oil called capsaicin and that is concentrated mainly at the top of the chili where the seeds are now when you're cooking with a chili and you want the flavor of the chili but not too much of the heat start with just using the bottom of it as you get closer to the seeds that Chili's going to get hotter so if you remove the seeds that also does remove some of the heat there's thousands of varieties out there because they cross pollinate very very easily and that's why the world's hottest chili is always changing Joanna's right with over 200 types available or with different flavors aromas and of course levels of heat is important to buy what you like here are my top Chili's whatever your desired kick at the mild end poblano these are great for stuffing have a delicate flavor and often use in Mexican dishes starting to get hot the jalapeno when they're green they're like spicy bell pepper the redder they are the sweeter they are bird's eye when they really start to pack a punch long thin and pungent they're great in Thai dishes and are often green or red and at the top end they have a nil these Lantern shape demons have a delicious fruity taste under the firecracker of the chili world another way to use chilies is to smoke them and to make Chipotle what it is it's just a mesquite smoked red jalapeno it smells fantastic you can almost get that like smoky bacon sort of flavor out of it so you would use this in anything that you would slow cook so you're eating a chili and it's really too hot for you the best way to get rid of that heat is to drink some milk or a dairy product like yogurt whatever you do don't go for water or for beer don't be frightened of trying new types of chilies in your cooking experimenting with these amazing fiery piece it's a great excuse for getting hot-headed in the kitchen they give you a natural high much like when you've been exercising so your endorphins are released and you just feel good chilies make you happy and they're also an aphrodisiac Southeast Asian chefs they're bringing their balance in the hot spices of Chile with sweet sour and salty flavors if you want a new twist on a favorite dish spice it up with chili my next recipe is super simple to make but has wonderful depth and complexity of flavors spicy beef salad chilies if you use them confidently they can really add a new dimension to the style of cooking but the real trick is finding that balance of flavors that really seize you because that's the most important so this is the most amazing sirloin you can see it's got that wonderful marble for me the secret behind this is cooking it quickly season the steaks generously salt and pepper push that seasoning in to the sirloin take the set on out the fridge literally 20 minutes before you wanna cook them so it gets up to room temperature they cook more evenly but more importantly you can actually season right inside the steak this little bit of fat down here season that as well because that is what we want to roast and get that really nice and rendered olive oil in a tablespoon roll that round as it starts to smoke in with the steaks into the pan and lay away again into the pan and lay away if you don't hear that noise the minute those steaks with the pan don't put them in so the secret now is getting that color on the steak turning it once and once only and cooking it for two and a half minutes each side what I want to do is to get that bit of fat rendered so it adds a lot more flavor just hold the steak down like that and that starts to melt the fat which makes it so much more tender there should be no white fat left anywhere turn them over really important to have that steak up to room temperature before you start cooking it so the inside is nice and warm so he spends less time in the pan and more time cooling down really important now to fingers touch it goes in says rare I'm happy to be rare because by the time I let them rest then we go back to me continue cooking out onto a plate and let them rest one two let's get my juices over don't waste that really important next the spicy dressing take the seeds out of a chili to reduce the heat by rubbing it in your hands and tapping until the seeds fall out cut it in half and just chop it in garlic and chili works brilliantly a quick way of peeling it get your knife and just slam it down pops out very quickly in little touch a salt rub start going around in circles first you'll see it puring nice get that off now we've got the heating there from the chili and that richness from the garlic 2 teaspoons of palm sugar this is where it starts to have that nice sweet sour effects fish sauce fresh lime this is a simple fresh chili dressing and it was something I fell in love with in Vietnam and Cambodia because it was just so easy give that a little mix you dissolve the sugar quick taste mmm Wow right vegetables a great fuss free way to get super thin ribbons of carrot is to use a veg peeler when they're that thin they take the vinaigrette so much better and radishes just slice them down at an angle lovely give another dimension of the salad Rees a banana chillon they are incredibly mellow he's sweet across just chop up the shalat and mix that through what some sweetness in there now little vine tomatoes slice them in half smart as in Sherlock radish carrots and tomatoes next peel and slice cucumber chopped spring onions and shred baby gem lettuce and finally get some fresh mint young men so you don't need to take all those stalks off we do hold a bunch upside down and then take it for a little trim and just chop that once through you got that nice minted salad color tablespoons of dressing don't flood the cellar with a dressing you can always add but we can't take it away now really mix that dressing in there make sure all that chilli and garlic and palm sugar wraps around the salad beautiful on to the plate the steaks rested it's now nice and medium-rare a little bit of fat we don't want to find that in the salad just slice that off that served its purpose it's kept that staying nice and moist slice going with the grain it's almost like slicing through butter and look inside beautiful pink you slice the beef too thinly then it goes stone-cold and more importantly all the goodness runs out of it nice thick slices yeah the beef and start placing around your salad take a little teaspoon on your dressing the rest of your salad sit out on top we'll finish it off with some toasted peanuts peanuts in now those nuts are really toasted nuts aren't get out of the pan and just crush once they've cooled down just run them through with a knife they can hear our crunch they are another texture another taste the salad and then from there sprinkle and then finally take that just finish it with a little tablespoon of that sauce and there is one tasty very well textured spicy beef salad follow my ultimate cookery course crammed with key lessons top tips and 100 recipes to stake your life on and you'll literally be cooking yourself into a better chef to collect selected recipes from the show go to my scrapbook at channel for calm forward-slash Gordon go on get cooking next time is all about cooking with spice a wonderfully aromatic lamb dish you just see that meat juicy and incredibly tender a fragrant rice pudding to die for it looks like rich aromatic lava bubbling away and more top kitchen tips so the secret of braising is having a really nice thick durable pan and it's back same time tomorrow Taniya 8 River cottage welcomes Felicity Glen and Keeley to the fold for fishing and foraging as three gomad stay with as low has come down with me next

12 thoughts on “Gordon Ramsay's Ultimate Cookery Course S01E03

  1. He's driving me crazy with the use of olive oil in this series. Every time no matter what he's making it's olive oil. Even though he's said himself on a different show that olive oil shouldn't even be heated. There has to be some olive oil distributor heavy in on the production side of this series..

  2. If you pause at 6:33, you will notice how he's holding the board. He's left handed so the fingers are much more out of line compared to his right, which he's subconsciously trained to keep in a straight nail pattern.

  3. i dont even like cooking but this shit is so interesting. Maybe cause im stoned 🙂 hehe well im trying his chicken recipe!

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