Perfect recipes for a simple and cosy night in!
Season 1, Episode 17
Gordon’s cookery course continues, as he shares his perfect TV dinners. Recipes include delicious mushroom and leek pasta and stunning sweetcorn fritters with yoghurt dip.
Season 1, Episode 18
Gordon turns his focus to deliciously simple suppers. Recipes include spicy tuna fishcakes and an incredible griddled pineapple with spiced caramel.
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in this series I’m will surprise you and
going strip away all the complexity and
hard graft and teach you how to cook
amazing food standing on your head that
is amazing incredibly tender from the
kitchen novice to the buding chef going
to give you the confidence the recipes
and the inside of knowledge to make you
a much better cook and slice around
wasting
nothing I’ve been cooking in
professional kitchens for over 25 years
nice make yeah I’ve been taught by some
of the best chefs in the world and in
turn I’ve taught some of the best and
every time you make taste it as well
everyday change now I’m going to show
you some simple and accessible recipes
for fantastic food that you can easily
cook at home incredible 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 bacing real fast food and my ultimate
feast recipes this is the only cookie
course you’ll ever need
[Applause]
Welcome to My ultimate cookery course
packed with cooking tips information and
100 recipes to St your life for right
put your feet up for my perfect TV
dinners like all chefs good food is my
life and for me TV dinners are all about
recipes that are fuss free quick and
easy to make so however busy you are you
can always knock up brilliant food my TV
dinners need minimum shopping and rely
on the staple ingredients you already
have in the cupboard so you can enjoy
incredible dishes whenever you
want starting with my delicious mushroom
and leak pasta this fantastic fast and
simple pasta dish made with everyday
ingredients just goes to prove you can
eat good food whenever you
want really important to put the water
on first so you can just have it gently
simming away ready for the pasta while
the water comes to the boil start the so
by slicing mushrooms first off fingers
one in front two
behind up and
down then add olive oil to a hot frying
pan I want that nice color on the
mushrooms off the heat literally 10
seconds and when you toss something
really important you get all the
ingredients at the end of the pan push
down and pull back that noise that
that’s all the water coming out of the
mushrooms
next finally chop a fat clove of
[Music]
garlic then prepare your leaks just take
your knife and go down through the
center turn it
over and again into quarters so you got
all that opening up and then just rinse
the top of that to get rid of any
potential dirt or
sand it just breaks up into nice little
quarters add all that leak into those
mushrooms
beautiful and now the secret is to get
rid of the water inside the leak as it
Cooks down all the water’s gone you just
set that really nice intense flavor
Garlic’s gone nice and crispy now we’re
going to add a touch of chicken stock in
there beautiful lasa sheets just going
to drop the sheets into the water lasna
sheets are an unusual choice for a dish
like this but they work brilliantly
although any type of pasta you got in
the cupboard will do and just twist that
pan that stops any pasta actually
sticking to the bottom of the
pan chicken start to reduce down by half
and it’s almost delays the bottom of the
pan basically washed all that wonderful
flavor off turn the gas
down and add a couple of tablespoons of
cream this just enriches the dish bring
it back up to the bowl and let it simmer
for 3 to 4 minutes now the secret with
the pasta is just taking it out a little
early
so you got that nice texture hold up the
sheet and just nip it if you can feel
your fingers in the center is ready turn
the sauce down and
lay these beautiful
sheets of lasagna into that
sauce just going to turn the gas off now
and let the pasta sit in there and
absorb that amazing
sauce finish with chopped fresh
taragan it’s a delicious herb that goes
brilliantly well mushrooms and Leakes
just let that sit and almost sort of
Infuse to serve I’m making a quick
Bretta by toasting fresh chipata bread
two nice slices drizzle that an olive
oil little bit of
garlic just rub the
bread the crust as well crust is what
really takes that garlic now pan for the
bread little touch of olive oil as it
starts to smoke bread in
but look at the pasta now it’s been
stained by that amazing sauce to serve a
nice spoon of my mushrooms leaks and
cream then I’ll take my pasta just twist
it and let it sit on
top that taragon has just lifted
everything Bread on and that’s the
beauty about something so simple that
can be done in 20 minutes with everyday
ingredients a stunning past the
dish adding easy and versatile dishes
like this to your repertoire is what
cooking at home is all about so you can
always make great tasting food at the
drop of a hat with foolproof pasta
recipes up your sleeve you’ll always be
able to knock up a fantastic lunch or
supper here are three more of my super
fast pasta dishes that are bursting with
flavor and cooking
minutes kicking off with farell with
ricotta petta and peas
start by frying lens in a large pan
these smoked chunks of bacon have a
delicious deep salty flavor that makes
them perfect with pasta when the Len
start to Brown add finely chopped garlic
and turn off the
heat next add farell to Boiling salted
water named after the Italian for
butterflies this bow tied shaped pasta
has a large surface area great for
sticking to sauces just before the pasta
is ready add frozen peas to The Boiling
pasta
water then when the pasta and the peas
are cooked drain and add to the laden
and the
garlic spooning creme
fresh and Dot with lumps of creamy
ricotta
cheese
season then
serve ready in just 12 minutes
farell with ricotta petta and peas a
delicious quick and easy supper that’s
ready when you
are my next Pronto pasta dish is tlell
with quick sausage meat
[Music]
bnes first boil dry tagarelli in salted
water these long thin ribbons of pasta
come Cur up in nests and take around 10
minutes to cook then add olive oil a hot
pan and Fry finely chopped onion thinly
sliced garlic and sweat until
[Music]
soft next remove the meat from your
sausages by cutting open their skins and
crumble into the
pan fennel or Sicilian sausages are
perfect for this dish but any flavored
sausage will
do when the meat has browned add half
cherry
tomatoes season
and add a few spoonfuls of the pasta
cooking water as the starch thickens the
sauce and helps it stick to the
pasta drain the tlell and add to the
sausage meat
sauce finish with freshly grated
[Music]
Parmesan perfect when you’re really busy
but still want great tasting food fast
my amazing tlell with quick sausage meat
bolones my final pass the dish that’s
ready in a Flash and packs a real flavor
punch a spaghetti with chili sardines
and
[Music]
oregano first for the crunchy topping
heat olive oil in a frying pan add
chopped
[Music]
garlic and
breadcrumbs cook over medium heat until
the breadcrumbs are
golden
season and drain on kitchen
paper for the sauce add the oil from
your sardines to a hot pan fry finely
diced
chili and chopped
garlic next cook dried spaghetti in
boiling
water then chop tin sardines into
chunks and add to the chili and garlic
tin sardines are a brilliantly versatile
ingredient to have in your cupboard
packed with protein full of super
healthy omega-3 oils
and
delicious next drain your pasta and
combine with the Sardine chili and
garlic
mixture add leaves of fresh
oregano and mix in handfuls of
Rocket to serve pile high and top with a
crispy garlic
breadcrumbs ready in under 15 minutes
spaghetti with chili sardines and
oregano healthy hearty and full of
flavor perfect Pasta in moments
[Music]
whether you’re rushing to put your feet
up in front of the Telly and need
something fast and tasty for the family
or simply want something delicious to
enjoy these are three amazing pasta
recipes you can learn by heart and cook
in
minutes
beautiful now here are five more of my
Essential cooking tips starting with how
to cook an ingredient that’s perfect for
a quick and easy TV dinner chicken
breast this has to be the most popular
part of the chicken now very versatile
incredibly tender very lean hardly any
fat whatsoever the secret is cooking it
without it becoming dry the first thing
is to season it properly both
sides 2 tbsp of olive oil get the pan
nice and
hot the secret now is to get a really
nice color on the skin really nice color
no color no flavor skinside down tilt
the pan so it Cooks the back of the
chicken breast where it’s really nice
and round and very
fat let the pan do the
work chicken breast normally takes
between sort of 10 and 12 minutes to
cook
properly now we’ve got the color on the
skin the Skin’s nice and crispy we’re
going to delaz the
pan dlay with Masala now Masala is a
sweet fortified Italian wine you can
also use white
wine Masala in
FL
B burn off the alcohol which gets rid of
that really sort of harsh alcoholic
flavor roll the chicken around the
Masala Del glazing the pan basically
means washing the pan and lifting off
all that flavor stuck to the bottom of
the frying pan and putting it into the
sauce now chicken
stock bring that up to the boil and let
it simmer for 3 to 4 minutes
it’s really important to leave the
chicken breast skinside up the Skin’s
nice and crispy and it’s important how
the chicken Cooks from underneath as it
starts cooking it absorbs the stop so in
the center the chicken stays nice and
moist now the stock of the Masala is
reduced down going have the confidence
to allow it to almost
disappear and look the combination
between the Masala and the chicken stock
is quite sweet so it finishes the
chicken with this really nice delicious
glaze on top
and there you go a delicious succulent
chicken breast with the most amazing
flavorsome skin
phenomenal soups make stunningly simple
meals my tip for adding incredible depth
of flavor is to always keep your
leftover parmesan rinds store them in
the freezer then add to the pan as the
soup cooks and leaves to infuse then
remove before serving it’s less waste
and more
taste another tip to take homemade soups
to the next level whiskin C of cold
butter just before serving to get a
glossy velvety texture and a beautifully
Rich taste another fantastic standard
for a fuss-free weekend eat is the
classic baked potato my tip for a great
crispy skin is to use salt to your
advantage simply add it to the outside
before cooking and the salt will draw
out the moisture in the oven as it bakes
a touch of salt gives you an amazingly
crisp skin on chicken and fish too as
well as highlighting the
[Music]
flavor home roasted nuts make a
delicious TV snack my tip for peeling
them with these is to Simply toast them
in the oven for about 10 minutes wrap in
a tea towel and rub until the Skins are
removed perfect sprinkle with sea salt
and so with a glass of
wine this is my ultimate cookery course
100 100 recipes to stake your life on
coming up I’ll be showing you my amazing
sweet corn
fritters that is such a delicious recipe
but first the key to whipping with my
ultimate TV dinners is having a well
stocked store and even with the basics
like tin sardines Tomatoes pasta or rice
it always pays to know how to buy the
best next up my shopping guide to All
Things
Pastor when it comes to the sacred
Italian staple you’ll be hard pressed to
find anyone who knows more than Pastor
supro Antonio
sakani I love past so much I have to eat
it at least once a day he’s been selling
perfect Pastor in London Soho for over
35 years and eating great pasta for a
lifetime we make the best past in the
world
Italy take away the pasta in Italy and
the people died you know that’s it for a
good very good pasta you need two
ingredients you need a good eggs and
very good flour and that’s it this is a
Duram with flour look at that it’s so
soft this it cook so quick couple minute
in a boiling water this thingin like
this couple minute it’s
good this shop is not it’s not big
enough to store all the type of pasta
and this is the famous spagoni Al bronz
this is pen different shape it’s called
fuz or Oro
TR Antonio’s right there’s a
mind-blowing array of incredible pasta
types that are great to keep in your
store cupboard here’s my quick guide to
some of the different shapes and sizes
and how to use them small shapes like
farini are perfect for making simple
stews and soups more substantial and add
an extra texture to dishes like the
classic Italian pasta soup
Minon short tubes like pen are great for
thick cream or tomato based sauces as
the rigid edges hold more sauce for an
incredibly flavor packed
mouthful long and thin like the store
covered essential spaghetti the class
shape was invented in nles but every
Italian region has its own spaghetti
dish from Bolognese to carbonara or my
favorite alang which is spaghetti with
delicious steam
clams flat noodles shaped strands like
fetuccini are perfect with a simple
drizzle of olive oil or in Rich buttery
dishes as a little sauce goes a long way
coating the pasta evenly stopping the
strands from sticking together then pass
the sheets not just Greatful lasas but
amazing rolled into tubes and filter
make delicious canalone or used in quick
supper dishes like my mushroom and
leaked
pasta finally speciality pastas like
this spaghetti made with Squid Ink it
has delicately sweet taste and an
amazing jet black color great for when
you want a delicious dinner that’s a
little bit different whatever shape you
go for always look out for the pastas
that have been bronze cut it means the
dough was pressed through a bronze
cutting Dy which has a subtle rough
texture which helps the sauce stick as
well as all the dried types pasta also
comes fresh which is brilliant for TV
dinners because it Cooks super quick and
tastes incredible
too in this shop we make pasta every day
look at that that’s beautiful it’s sad
to eat it this pasta is really really
yellow because we use good quality of
eggs you can smell the eggs they come
through it’s so good so fresh you can
even getat a throw like that it last in
a fridge two or three days you can even
freeze it and you won’t change taste
whether fresh or dried pasta so
versatile and quick to cook it’s the
perfect TV dinner so go out stock up on
new shaves and you’ll soon be turning
out dishes that would make pastor Pro
Antonio very proud it looks so nice so
good so healthy you know then that’s it
can’t
[Music]
resist we all lead busy lives but that
doesn’t mean you have to compromise when
it comes to cooking great food
for me the secret is having recipes you
can depend on and a store cup full of
staple ingredients that can be
transformed into Quick delicious dinners
on
demand so Shop Smart stock up and
whether you’re feeding two or 20 you’ll
always be ready to cook up something
incredible my next tasty dish uses
simple and cheap store cupboard
ingredients with stunning results and
takes minutes to make sweet corn
fritters and yogurt dip it’s brilliant
to have a number of great recipes up
your sleeve to rely on and let’s be
honest we’ve all got a tin of sweet corn
somewhere so I’m going to show how to
make the most amazing
[Music]
Fritter first off the mixture take your
flour Sie really important to siiv the
flour that stops the mixture from having
any lumps in there and just before you
get to the end I want to put half a
teaspoon of baking powder the baking
powder gives the mixture some lift
in and just SI that
through Touch of salt and
pepper next an egg and about 4
tablespoons of
milk and give that a little
whisk now just put a little drizzle of
olive oil in there that helps to relax
the
mixture wh that in make sure we got rid
of all those lumps so look I want a nice
smooth almost like a cake mixture okay
next take the seeds out of a chili to
lower the heat roll the chili so give it
a really good
Shake tap them out slice in half into
quarter and each quarter in
half and chop
through it’s really nice quick way of
slicing a chili into the mixture spring
onion take off that outside layer of the
spring onion top and tail slice it in an
angle so I’ve got a bit of texture
running through the mixture want that
nice crunch in
coriander just slice through nice and
gently and get that in
there next to the Sweet Corn Now drain
it from the tin and just Pat it dry so
it doesn’t make the mixture too
wet give that a nice
mix you can see now I’ve got 2/3
ingredient s and 1/3 of the mixture to
bind together that’s a secret of a good
Freer so you’re you’re biting into
excitement not sort of dough pan
on olive oil
in nice and hot got a nice big dessert
spoon yeah there’s one nice portion
in Space the fritters evenly around the
pan in a clockwise Direction so you
always know which one to turn
first just with the back of your spoon
sort of spread them out little a little
bit
okay pallet knife just
check you’re happy with the
color and turn over
beautiful now for the chili yogurt
dressing de seed and finally chop a red
chili and add to a pot of natural
yogurt and then some fresh
lime finish with chopped coriander
corander in and give that a nice mix
up that chili just lifts
it the lime gives it that nice
tanginess the fritters they smell
amazing and with the sauce tastes
fantastic that is such a delicious
recipe using a tin of sweet cor from
your cupboard amazing
[Music]
Follow My ultimate cookery course
bursting with valuable
lessons top tips and 100 recipes to St
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 in this series I’m going to
surprise you I’m going to strip away all
the complexity and hard CFT and teach
you how to cook amazing food standing on
your head that is amazing incredibly
tender from the kitchen novice to the
buing chef I’m going to give you the
confidence the recipes and the inside of
knowledge to make you a much better cook
and slice around wasting
nothing I’ve been cooking in
professional kitchens for over 25 years
it’s nice make service yeah I’ve been
taught by some of the best chefs in the
world and in turn I’ve taught some of
the best and every time you make taste
it as well every day Chang
now I’m going to show you some simple
and accessible recipes for fantastic
food that you can easily cook at home
incredible I’ll be holding you by the
hand it’s getting better and better and
better teaching you everything from how
to cook on a budget to bacon real fast
food and my ultimate feast recipes this
is the only cookery course you’ll ever
[Music]
need Welcome to My ultimate cookery
course packed with cooking tips
information and 100 recipes to St your
so sit back and enjoy my delicious
simple
suppers one of my Essential mantas for
becoming a better cook is it’s all about
building your confidence and the way to
do that is with practice the key is to
have a repertoire of easy dishes you
want to cook and eat time and time again
and soon you’ll be on your way to
becoming a kitchen demon my first dish
keeps it simple but delivers big time on
Flavor so it’s sure to become a regular
quick supper fix spicy tuna fish cakes
I love this recipe why because it turns
this humble ingredient a can of tuna
into something
delicious just open up and drain the
tuner into a SIV just slightly flake
that don’t press it too hard otherwise
you’ll dry out the
tuna now these are water chestnuts
just slice them nice and
thin you can buy them anywhere any
Supermarket chestnuts in fresh
ginger get rid of that rough skin on the
outside by grating the ginger you get to
get all that really nice sort of
juice in take your spring onions and
just
Slice on an angle I like the texture of
the water chestnut with a spring
onion we’ll touch your fresh
coriander
lovely next remove the seeds from a
chili to reduce its heat without losing
any flavor and finally
chop Chiles in caffo lime leaves roll
them up nice and tight run your knife
down the center once and just
chop and that makes the fish cake nice
and
fragrant touch your
salt touch of
pepper fish
sauce just lightly season the tuna to
bind all those wonderful ingredients two
whole
eggs and give that a nice little
whisk and then add your eggs your hands
in there and start
mixing get the mixture
roll it from hand to hand into the Palm
Pat them down
nicely to cook add a little grounder oil
to a hot pan at the face of a clock
we’re going to go from 12 all the way
around first one in these fish cakes
only take a few minutes to cook so
keeping track of the order they go in
the pan means you know which one to turn
[Music]
first give a pan a nice gentle little
Shake make sure that nothing sticking to
the bottom spatula two fingers on top
turn them over beautiful that crackling
noise is something you always want
because the tun is already cooked so we
just lightly frying them to get a nice
and crisp outside and gently take them
out you smell
incredible let them sit there we’re
going to make a really nice delicious
simple dipping sauce start off a little
Pinch of Sugar fish sauce 2 tablespoons
that gives it the
saltiness 1 tbsp of rice wine
vinegar and some fresh lime juice
squeeze all that lime in there your
fresh coriander lots of coriander and in
give
that a little
mix and then you have the most amazing
spicy tuna fish cakes who would have
thought something as delicious as that
can come out of a can a simple supper in
minutes that’s so mouth wly easy and
delicious you’re guaranteed to cook it
again and
again when it comes to Simple Cooking
there are two basic bits of Kit I’m
never without that will save you time
and effort in the kitchen a grater and a
peeler these swivel peeler a stainless
steel one absolutely incredible it’s
almost like a lifesaver in the kitchen
because they are so quick so light
swivel blade they got so much more
flexibility actually go around the
vegetable and we call it a speed peeler
in the professional kitchen because it
does literally
absolutely rapidly peels your vegetables
you have minimal
waste good peelers cost from a couple of
quid and are great for everything from
peeling veg to finely slicing cheese and
making shards of chocolate a good
comfortable grip and a sharp stainless
steel blade ensures you’ll always work
fast the Box grater is another great
versatile kitchen tool and with its
planes for Co grating fine grating and
super fine as well as blades for slicing
it’s perfect for everything for from
puring Ginger and zesting lemons to
shredding onions super small so they can
cyze in a Flash and be sure to get a
solid handle to hold it firm and it’s
got such volume inside it doesn’t crush
anything up so I always prefer to grate
onto a tray or into a bowl so you don’t
have to move it again grating onto the
board you’ve always got to lift it up
and place it in so Place The Grater into
a bowl and Grate two simple but
essential Speedy bits of Kit guaranteed
to make your life in the kitchen easier
bread is a brilliant base for delicious
super fast lunches and suppers here are
three of my deliciously simple recipes
that transform a humble bit of bread
into a gastronomic
treat first up flat breads with fennel
and
feta add olive oil to a
flatbread then place in a hot frying pan
and toast until crisp and golden on both
sides these deliciously versatile breads
are made without yeast and are available
in good supermarkets and local middle
eastn
shops next thinly sliced fresh fennel
and Scatter Over The Toasted
flatbread then toast aromatic fennel
seeds in a hot dry pan and sprinkle on
top crumble over wonderfully Tangy feta
cheese finish with a drizzle of sweet
and sticky pomegranate molasses
is bread transformed before your eyes
flat breads with fennel and feta simple
delicious and ready to eat in
minutes my next recipe that turns a hunk
of bread into a stunning dish is
brushetta with garlic Tomatoes Capers
and
[Music]
peino start by slicing a baguette
diagonally to get a large surface area
so holds more of the delicious
topping drizzle the bread with extra
virgin olive
oil then place it oil side down onto a
scorching hot
griddle when the bread is beautifully
charred remove and rub with a pill clove
of garlic paying attention to the
edges next half sweet cherry tomatoes
and rub the juices into the toasted
garlic
bread then simply crush on top
next slice and Scatter over Tangi Caper
berries and use a veg peeler to add
shavings of salty peino
cheese finally drizzle with extra virgin
olive oil and add a Twist of black
pepper fantastic fresh flavors in a
flash of a griddle
pan toast has never tasted so
good perfect for a simple light supper
or an easy lunch my next dish is a
canellini bean Christini with anchery
and olive
[Music]
oil first for the topping heat olive oil
in a frying
pan add tin calini beans along with the
juices once heated gently mash the beans
with the fork then add sliced black
olives roughly chopped
parsley and a splash of cherry vinegar
[Music]
season and leave on a gentle
Heat next half a Fest your batter and
splash with extra virgin olive
[Music]
oil heat a griddle pan until smoking and
toast the bread oils side down pressing
it into the pan to char evenly to serve
top the toasted chipata with a canini
bean
mixture and finish with chopped
anchovies
[Music]
packed with bold flavors so easy you can
always make it blindfolded ready in
under 10 minutes but eaten in
seconds three different breads three
fantastic recipes proof that even when
you’re pressed for time you can still
eat like a
king incredible welcome back to my
ultimate cooker
course these are my perfect TV
dinners next up my guide to getting the
best ingredients for your money money my
shopping Mantra is very simple first
rely on your senses make sure whatever
you’re buying it looks smells and really
feels good and if you get the chance to
taste it before you buy it then do it
second is to recognize that knowledge is
absolutely crucial the more you know
about where your ingredients are from
and how they produce the better so don’t
be scared ask lots of questions and
learn and when you want a simple supper
herbs are perfect to use in your cooking
they add vibrancy and amazing depth of
flavor and once you get the of them they
are so quick and simple to use and one
woman who really knows these Chef’s best
friends is expert herb grower Lorraine
Melton I love herbs I love the way you
can cook with them I love the smell of
them she’s been growing an incredible
array of herbs in the wet Cambridge
Countryside for over 20 years and can
smell a Bay from a Basel at 50 Paces we
grow about 150 varieties of herbs it’s
always interesting to grow new varieties
see what they taste like see what they
smell like it gets a bit addictive after
a while
broadly speaking you get harder herbs
and softer herbs softer herbs are things
like Pary basil rocket
coriander we grow um two main types of
parsley we’ve got flat leaf parsley and
curly parsley flavor-wise I think
they’re very similar although a lot of
people would say that the flat leaf
parsley has got a stronger more aromatic
flavor this is your common basil sweet
geneves this is um a purple variety
called rubben we do Greek Basil Thai
Basil holy basil when you’re looking for
a basil you want a bright fresh Basel
nice leaves no blemishes and nice strong
stems it’s got a lot of oils in it and
it’s very strong smelling it just tastes
a summer basil Lorraine certainly knows
her stuff and she’s right soft herbs are
delicate so for maximum flavor always
use them at the end of cooking or simply
add as they are to cold dishes here are
my top five soft herbs that I could
never live
without basil as lorine said it comes in
many types all with an amazing sweet
punch and flavor great blitzed imp pesto
sprinkled ho over mozzarella and showing
its versatility it even makes a
wonderful ice cream parle beautifully
earthy and intensely fresh use both the
leaves and the stem for great depth of
flavor in savy dressing soups and
salads coriander for an amazing hint of
citrus often used in Thai Dishes
coriander is perfect in curries and
chutes but it bruises easily so treat it
with care taragan a staple of French
cooking this has long soft green leaves
and a distinct Anta seed flavor great
with chicken or in Rich creamy
sauces finally chervil both mild and
sweet a perfect pairing with fish an
incredible mix simply with melted butter
for a quick sauce those are my favorite
soft herbs what about the hard ones the
harder ones tends to be um a more Woody
plant things like thyme Rosemary they
got your common timey which is your
ordinary General bog standard cooking
time and then you got things like lemon
thyme we do an orange thyme which is
actually one of my favorites it smells
like thyme but it’s got a deep sort of
musky scent as well which just going to
give you a slightly different flavor in
your dish hard herbs like thyme can take
more intense cooking than soft herbs so
they’re great in stews roasts or pan
frying choose the right one and you can
add wonderful depth of flavor to your
dishes here are my top five I use day in
and day
out Rosemary amazingly robust with great
Bittersweet green leaves it’s a classic
pair with lamb delicious sprinkled over
specialty breads like vacha or great as
toppings for Fruity sbet Line’s favorite
th a he aromatic pungent herb which adds
delicious flavor to a Sunday roast it’s
amazing with wild mushrooms and is
perfect in
marinades oregano warm and full of
delicious aromatic oils a staple of
great Italian dishes and perfect
sprinkled on pizzas or impasta
sauces Sage a strong tasting herb with a
deliciously bitter flavor incredible in
stuffings and with Rich Meats like pork
or duck finally baay Bittersweet and
spicy it’s delicious simmered in soups
stocks and rotos and just as good dried
or fresh growing herbs is a lot easier
than people think it is on window boxes
in balconies and it’s great you can just
open your window put your hand out and
snip some off when you’re out looking
for her make sure it look nice and
healthy no blemishes stems look strong
they should just spring back they nice
springy sort of herbs smell obviously is
quite important not all things smell but
obviously if you think it’s one that’s
going to smell like lemon thyme it
should have a nice fresh lemon scent and
obviously the final one is taste you can
tip a bit
off and taste your herbs and you can see
what they taste like then whether bought
from a supermarket or picked from your
window box herbs are a great way to add
fresh flavors to your dishes perfect for
delicious simple
suppers even if you got a super busy
lifestyle it doesn’t mean missing out on
delicious desserts they just have to be
simple to
make when it comes to cooking at home
puddings should always be a pleasure and
never a chore and homemade puds are 100%
guaranteed to impress my next recipe has
only two main ingredients but Simplicity
doesn’t mean food can’t taste out of
this world incredible griddled pineapple
with spiced caramel if you’re making a
dessert for one or two is going to be
quick and easy this Sumptuous delicious
griddled pineapple fits the bill
perfectly
pineapple way of testing it’s nice and
ripe the top of the leaves come out
perfect ready to go always cut a
pineapple with a straighted edge knife
slice off the bottom turn it back over
and slice the top
part now keep that for later look at the
core the center of the pineapple
and slice down directly in half slice
that in
half take each quarter and slice
them smells incredible lay it down flat
just
slice that core off so you got this
perfect sort of boat of pineapple slice
underneath but stop as you get right at
the end slicing around the skin will
make the pineapple easier to to eat but
leaving it attached gives you more
control as it Cooks next Heat a griddle
pan as hot as you can start off in the
corner and push it
down so you really Mark the
pineapple 2 minutes on each side and
then just turn
them really nice color on there look
that beautiful I’m going to sprinkle
them with a little touch sugar that’s
going to glaze them
now slice the
top take out these beautiful
glaze slices of
pineapple next up the spiced caramel now
start off with your pan nice and hot
sprinkle 4 tablespoons of sugar in there
just flatten
it then add the seeds from a fresh
vanilla pod in
a small dusting of Chinese F spice never
stir caramel let it sort of bubble and
transform here she goes now I’ve got the
color I’ve wanted that’s the perfect
color off with the
gas in with a butter and
then couple tablespoons of cream lovely
and then give that a little whisk add
the rest of your cream
nice and just
drip that spicy
camel oia
pineapple
wow simple elegant and seriously
impressive griddled pineapple with
caramel a delicious treat all to
yourself to taste even better
shared next my tricks of the trade and
kitchen tips first up the proper way to
chop fresh herbs to get maximum
flavor chopping herbs the secret is to
chop them not bruise them now Basel this
is a soft herb so treat it with some
respect when people go mad chopping
herbs all the goodness comes out on the
board I want the goodness left inside
the Basel place them all inside one
another with the largest Leaf at the
bottom and it’s almost like rolling a
cigar large one at the bottom small ones
in the center and then look place them
down together and just roll them them
nice and gently don’t bruise
them step one rolled ready to slice
sharp knife imperative fingers tucked in
the bottom part of your knuckle is the
guide between you and the herbs that
there stops you from cutting your finger
really important to get comfortable with
a knife and just practice rolling the
knife across the board and relaxing that
wrist it’s all in the wrist action so
herbs up fingernails tucked underneath
and just up and down up and
down and there you have a Cho Basel
that’s not
bruised and smelling very
fragrant right coriander so you get the
bunch of coriander hold it down and just
lightly shave the leaves off the Stalls
Bunch them up together and then just
again let the knife do the work Tu the
fingernails in and just chop once and
once only don’t hack it just chop it you
can always identify when you bruis the
herb when you’ve removed the herbs off
the board there’s a big green
patch M full of flavor and anotherone
the goodness is left on The Chopping
board a great tip for using leftover
herbs simply chop finally mix into
butter roll up in cimil and
freeze then when you want a Herby hit
cut into slices and melt over steaks
chicken or
veg asparagus is great for simple supper
to prepare always remove the Lower Woody
stem by gently bending and the asparagus
will snap at the perfect point then boil
or Steam and serve with a little of my
herb
butter for a cracken soft boiled egg
simply place your egg in boiling water
add a splash of vinegar and cook for
exactly 8
minutes then plunge into ice water the
vinegar helps the shell peel off easily
and the Ice Water stops the egg from
cooking giving you the perfect runny
yolk for fuss-free salad dressings
simply add the ingredients into a Jam
Jar screw the lid on tightly and Shake
to combined in seconds there’s no need
to wash up a whisk and the jars ready
made to store any leftovers
Follow My ultimate cookery course
bursting with valuable
lessons top tips and 100 recipes to St
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
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