Deliciously Simple Dinner Recipes | Gordon Ramsay

Gordon Ramsay
11 Jun 202019:12

Summary

TLDRThis video script offers a culinary journey through the creation of three diverse dishes: spicy sausage rice, meatballs cooked in coconut milk, and a quiche with bacon and leeks. The host emphasizes the importance of flavor enhancement and texture, sharing tips on how to maximize taste through techniques like caramelizing onions, using different types of sausages, and achieving the perfect meatball texture. The script also details the process of making a rich, buttery shortcrust pastry for the quiche and a flavorful pasta dish with aθ˜‘θ‡, leek, and cream sauce. Each dish is crafted with a blend of traditional and innovative methods, promising a delightful gastronomic experience.

Takeaways

  • 🍳 Lock in flavor by cooking spicy sausages without their casing to release more taste.
  • πŸ§… Prioritize onions when sautΓ©ing, as they require time to caramelize and develop flavor.
  • 🌢️ Enhance the dish with a mix of spices like paprika for a smoky flavor.
  • 🍚 Sear rice before adding liquid for better flavor absorption.
  • 🍷 Deglaze the pan with white wine to incorporate all the flavors into the rice.
  • πŸ… Finish the dish with fresh ingredients like spring onions, tomatoes, and parsley for a burst of freshness.
  • 🍲 Prepare meatballs with a balance of texture using minced beef, breadcrumbs, milk, and seasoning.
  • πŸ₯₯ Cook meatballs in coconut milk for a unique, rich, and fragrant twist.
  • πŸ₯§ Create a shortcrust pastry with a crumbly texture by rubbing butter into flour.
  • πŸ₯“ Combine flavors in a quiche by using a mix of cured meats like pancetta and vegetables like leeks.
  • 🍝 Use lasagna sheets in a pasta dish and infuse them with a rich, creamy sauce for an unconventional twist.

Q & A

  • What is the key to making great food according to the transcript?

    -The key to making great food is to ensure you lock in every last ounce of flavor in the pan.

  • How does the recipe enhance the flavor of spicy sausages?

    -The recipe enhances the flavor of spicy sausages by piercing the skin and removing it, allowing more of the spicy meat flavor to come through.

  • What type of onion is recommended for cooking with spicy sausages?

    -A bread onion, which is less acidic than a big white Spanish onion, is recommended for cooking with spicy sausages due to its more flavorsome profile.

  • Why is it important to caramelize the onions in the recipe?

    -Caramelizing the onions is important because it takes around five to six minutes and allows the onions to develop a deeper, more complex flavor that enhances the overall dish.

  • How does the recipe suggest cooking the rice for the spicy sausage dish?

    -The rice is cooked by first searing it in the pan to absorb flavors, then deglazing with white wine, and finally adding stock and simmering for 12 to 15 minutes.

  • What are the ingredients used to make the meatballs in the coconut milk?

    -The ingredients for the meatballs include minced beef, bread crumbs, milk, seasoning, dried chili flakes, onions, garlic, salt, and pepper.

  • How does the recipe describe the ideal texture for meatballs?

    -The ideal texture for meatballs is a balance between the softness and richness of the beef, with a slightly springy center that melts in the mouth.

  • What is the purpose of adding coconut milk to the meatballs recipe?

    -Coconut milk is added to the meatballs recipe to give a creamy, light richness to the dish without making it heavy, and it also adds a fragrant dimension to the flavor profile.

  • How long should the meatballs simmer in the coconut broth?

    -The meatballs should simmer gently in the coconut broth for eight to ten minutes to cook them perfectly.

  • What are the steps to prepare the short crust pastry?

    -To prepare the short crust pastry, combine flour and salt, rub in unsalted butter until crumbly, add water until a firm ball forms, knead, wrap in cling film, and refrigerate for 20 minutes to relax.

  • How does the recipe suggest blind baking the pastry for the quiche?

    -For blind baking, line the pastry with foil or baking paper and weigh it down with rice, pulses, or ceramic baking stones, then bake at 200 degrees for 10 minutes before removing the weight and foil.

  • What is the filling used for the classic quiche bacon and leeks?

    -The filling for the classic quiche bacon and leeks consists of crispy pancetta or unsmoked bacon, caramelized leeks, cream, savory custard, and grated Gruyere cheese.

Outlines

00:00

🍲 Spicy Sausage Rice Recipe

This paragraph introduces a recipe for spicy sausage rice, emphasizing the importance of flavor retention and the use of spicy Italian sausages. The process involves piercing the sausages to release the meat, cooking onions and peppers with garlic, and then adding paprika for a smoky flavor. The rice is seared before deglazing the pan with white wine and simmering in stock. The recipe is noted for its versatility, allowing for different types of sausages to be used.

05:01

🍑 Coconut Milk Meatballs

The second paragraph describes a unique meatball recipe cooked in coconut milk, which imparts a rich and fragrant flavor. The preparation involves finely chopping onions and garlic, combining them with minced beef, breadcrumbs, milk, and seasonings. The meatballs are then cooked in a pan with coriander seeds, cardamom, turmeric, cinnamon, dried chilies, lemongrass, and fresh ginger. The meatballs are served with a coconut broth, finished with lime zest for a zesty taste.

10:03

πŸ₯§ Classic Quiche with a Twist

This paragraph outlines the process of making a classic quiche with a rustic charm, using a shortcrust pastry base. The pastry is prepared and blind-baked before being filled with a mixture of crispy pancetta (or unsmoked bacon), caramelized leeks, cream, and savory custard. The filling is enriched with gruyere cheese, and the quiche is baked until golden. The paragraph also includes tips on achieving the right texture for the pastry and the importance of the shortcrust in the overall success of the quiche.

15:03

🍝 Quick and Flavorful Pasta Dish

The final paragraph presents a quick pasta dish made with lasagna sheets, mushrooms, leeks, and a creamy sauce. The preparation includes sautΓ©ing mushrooms and leeks, adding garlic and chicken stock, and enriching the sauce with cream. The pasta is cooked and then combined with the sauce, allowing it to absorb the flavors. A simple bruschetta made with toasted bread, olive oil, and garlic complements the dish, which is highlighted as a stunning and easy-to-make meal with everyday ingredients.

Mindmap

Keywords

πŸ’‘Flavor Locking

Flavor locking refers to the process of ensuring that the maximum amount of flavor from ingredients is retained and intensified in a dish. In the video, this concept is emphasized by removing the sausage from its casing to release more flavor and by caramelizing onions to bring out their sweetness. The technique is crucial for creating a rich and satisfying taste in the spicy sausage rice dish.

πŸ’‘Caramelization

Caramelization is the process of cooking sugar until it turns into a brown, sweet, and flavorful substance. It is a key technique in cooking that enhances the natural sweetness and adds depth of flavor to ingredients like onions. In the video, the importance of not rushing the caramelization of onions is stressed to achieve the desired texture and flavor in the dish.

πŸ’‘Searing

Searing is a cooking method that involves exposing food to high heat for a short period to create a browned, flavorful crust. In the context of the video, searing the rice helps to 'blast' it with flavor, ensuring that the grains absorb the spices and aromatics from the pan, contributing to the overall taste and aroma of the dish.

πŸ’‘Deglazing

Deglazing is the process of adding a liquid to a hot pan to loosen and dissolve the browned bits, or 'fond', that have stuck to the bottom during cooking. This technique is used to enhance the flavor of the dish by incorporating these concentrated flavors back into the sauce or liquid. In the video, white wine is used to deglaze the pan, capturing the flavors from the sausages and vegetables.

πŸ’‘Simmering

Simmering is a gentle cooking method where food is cooked in liquid at a temperature just below boiling point. This slow and low heat allows flavors to meld and ingredients to cook evenly without breaking down. In the video, the rice is simmered in stock after being seasoned, which helps to cook the rice and infuse it with the flavors from the pan.

πŸ’‘Meatballs

Meatballs are a culinary preparation made from ground meat, often mixed with breadcrumbs, milk, and seasonings, then shaped into balls and cooked. In the video, the meatballs are prepared with a focus on texture and flavor, using a combination of minced beef, onions, garlic, and spices, and then cooked in coconut milk for a unique, rich, and fragrant dish.

πŸ’‘Coconut Milk

Coconut milk is a rich, creamy liquid extracted from the flesh of mature coconuts. It is commonly used in cooking, particularly in Asian and tropical cuisines, to add a distinct flavor and creamy texture without the heaviness of dairy milk. In the video, coconut milk is used to cook the meatballs, providing a light richness and a fragrant, spicy undertone to the dish.

πŸ’‘Short Crust Pastry

Short crust pastry is a type of pie crust that is crumbly and buttery, typically used for both sweet and savory pies and tarts. It is made with flour, butter, and water, and sometimes sugar and salt. The technique for making it involves rubbing the butter into the flour to create a crumbly texture, then adding just enough water to bring it together. In the video, short crust pastry is prepared for a quiche, emphasizing the importance of the right texture and the relaxation of the dough for the best results.

πŸ’‘Blind Baking

Blind baking is a method of pre-cooking a pastry case before adding the filling, typically used to ensure a crisp texture and to prevent a soggy bottom. This technique involves lining the pastry with foil or baking paper and weighing it down with rice, pulses, or baking stones before baking. In the video, the pastry for the quiche is blind baked to achieve a perfect crust before adding the bacon and leek filling.

πŸ’‘Quiche

A quiche is a savory pie or tart with a pastry crust and a filling typically made from eggs, cream, cheese, and various vegetables or meats. It originates from French cuisine and is known for its creamy texture and rich flavor. In the video, a classic quiche with bacon and leeks is prepared, highlighting the importance of the pastry and the combination of flavors in the filling.

Highlights

The secret to making great food is to ensure you lock in every last ounce of flavor in that pan.

Spicy sausages are used to add a burst of flavor to the dish.

Removing the sausage meat from its casing allows for more flavor to be released.

Using a less acidic Spanish onion enhances the flavor profile of the dish.

Cooking onions slowly and patiently helps to caramelize them, which is essential for the dish's flavor.

The recipe emphasizes the importance of heat in cooking, especially when adding sausages to maintain the right temperature.

Paprika is added to give a smoky flavor to the rice dish.

White wine is used to deglaze the pan, ensuring all flavors are incorporated into the rice.

The recipe suggests using any type of sausage to achieve the desired flavor and heat level.

For meatballs, the texture is key, achieved by balancing minced beef, breadcrumbs, milk, and seasoning.

Meatballs are cooked in coconut milk, adding a unique and rich dimension to the dish.

The use of spices like coriander seeds, cardamom, and turmeric in the meatball recipe enhances the flavor profile.

Shortcrust pastry is made by rubbing butter into flour, creating a crumbly texture.

Pastry should be allowed to rest in the fridge to relax before use.

A classic quiche filling of bacon and leeks is prepared, with a focus on achieving a slightly crispy texture for the leeks.

Quiche is made with a shortcrust pastry base, which is the hero of the dish.

Lasagna sheets are used in a pasta dish, demonstrating an unconventional choice for a creative twist.

The pasta dish is finished with a fresh tarragon-infused sauce, enhancing the flavors of mushrooms and leeks.

A simple bruschetta is prepared to accompany the pasta, showcasing the use of everyday ingredients for a stunning dish.

Transcripts

00:00

the secret to making great food is to

00:01

ensure you lock in every last ounce of

00:04

flavour in that pan and this spicy

00:08

sausage rice does exactly that

00:17

take these spicy sausages and pierce

00:19

that skin because i want all that

00:21

delicious spicy sausage meat out of this

00:24

casing

00:25

and you get more flavor from the sausage

00:28

when you take them out the casing

00:29

sausage is ready turn on the gas

00:32

bread onion less acidic than a big white

00:35

spanish onion and a lot more flavoursome

00:39

tablespoon of olive oil a tablespoon

00:42

only because i want all that fat coming

00:43

out the sausages to sort of really help

00:46

flavor the onions onions in

00:49

and the onions go in first because you

00:51

can never rush cooking an onion it's

00:53

really important to sort of give them

00:55

five to six minutes in the pan so you

00:57

can really start to caramelize them

01:00

from the out of my pepper

01:02

slice around

01:03

wasting nothing

01:06

i want to see that sort of

01:08

little core those pips in the center no

01:11

fine diced pepper the rice is going to

01:13

be cooking for 20 minutes so i want the

01:15

veg to sort of have texture after it's

01:17

cooked

01:18

peppers in a bit of garlic two nice

01:21

cloves

01:22

just slap down

01:25

off with the shell

01:29

garlic in

01:32

now i want to turn up the gas get the

01:35

pan nice and hot because the minute that

01:36

sausage goes in everything cools down

01:38

and you'll end up boiling the peppers

01:40

and the onions and the garlic so heat up

01:42

to maximum and then just make a well

01:46

in the center

01:47

in

01:49

now

01:50

start stirring quickly

01:53

this is where you get so much more bang

01:55

for your buck out of sausages because

01:57

the skins off and the real flavor of

01:59

that spicy italian sausage is gonna come

02:02

through

02:03

what's great about this recipe is that

02:04

you can use any type of sausage to get

02:06

the flavour and the heat you want i've

02:08

gone for the spicy italian but it's just

02:11

as good with merguez or chorizo

02:14

a teaspoon

02:16

paprika in give it that really nice

02:18

smoky flavor

02:20

rice in and we're going to sort of

02:22

basically sear the rice we call it in

02:25

the kitchen blasting the rice where we

02:27

sort of soda the rice for 30 seconds and

02:30

it takes on all that flavor

02:33

next white wine so the wine sort of

02:37

deglazes the pan and washes all that

02:40

flavor from the bottom of the pan into

02:42

the rice

02:43

stock in bring it up to the boil turn it

02:45

down and let it simmer

02:48

[Music]

02:49

double stop to rice

02:51

turn that gas down

02:53

and let it simmer for 12 to 15 minutes

02:56

and just give it the occasional stir

02:58

keep an eye on it now get ready to

03:00

finish it

03:02

slice spring onions diced sweet juicy

03:04

tomatoes and roughly chop earthy flat

03:07

leaf parsley

03:09

sprinkling is in tomatoes in

03:11

off with the gas really important

03:14

otherwise everything becomes overcooked

03:15

flat leaf parsley in

03:18

but look

03:19

at the volume in that pan now that

03:22

is an amazing way to take spicy italian

03:25

sausages

03:26

to a completely different level

03:28

beautiful

03:29

[Music]

03:34

first off get your pan on and start

03:36

sweating off your onions and your garlic

03:41

this recipe involves making the

03:42

meatballs in a classic way but the

03:45

exciting part is actually cook them in

03:47

coconut milk and it gives a really nice

03:49

new dimension to a sort of soft

03:51

rich sumptuous meatball

03:54

chop the onion nice and finely keeping

03:56

those slices very close together

03:58

closer the slices the finer the onions

04:02

pat it back down at an angle slice down

04:05

and just chop

04:08

i want the onions nice and fine because

04:10

i want some finesse to these meatballs

04:12

the secret of a really good meatball is

04:14

the texture

04:15

getting that balance right

04:17

between the minced beef the bread crumbs

04:20

the milk

04:21

and the seasoning a couple cloves of

04:22

garlic slice the garlic really nice and

04:25

thinly

04:28

nice pan nice and hot a tablespoon of

04:31

olive oil quite generous with the olive

04:33

oil

04:34

onions and garlic in we'll touch the

04:36

salt

04:37

and pepper

04:42

your mince open it up a little bit

04:44

and sort of pat it out salt

04:48

and pepper

04:50

for me

04:51

a good meatball is all about the

04:53

the softness the texture of that rich

04:55

beef

04:57

and the way it sort of melts in your

04:58

mouth you can color it on the outside

04:59

but you want it nice and soft and sort

05:01

of rich in the center mix that in

05:03

beautifully

05:04

and then paste it back out again i've

05:06

got some really nice

05:08

dried chili flakes i'm gonna season the

05:10

onions with the chili flakes chili

05:11

flakes in

05:14

cook that out for two minutes

05:16

i'm gonna add some milk

05:20

take your bread crumbs

05:22

make a little well three four

05:23

tablespoons of milk that makes a sort of

05:26

nice

05:27

slightly doughy texture

05:29

but it lightens the texture of the

05:30

meatball

05:32

place that

05:33

in

05:34

add your onions your garlic and your

05:37

chili in there as well

05:39

nice put your hands in there and start

05:41

mixing them

05:43

if you've got the right amount of milk

05:46

and breadcrumbs it doesn't mean binding

05:48

with an egg

05:50

don't make them too small the problem

05:52

with making them too small is the fact

05:53

that they dry out quickly

05:55

just the size of a golf ball

05:58

a little bit bigger

06:00

nice

06:02

really nice tight squeeze that stops it

06:04

from breaking up

06:07

it always pays to double the recipe and

06:09

spend a bit more time making extra

06:10

meatballs so you can freeze a batch

06:12

ready for another time

06:14

give the pan a little wipe out

06:16

don't wash out that pan we've got that

06:18

flavor from the onions the garlic at the

06:19

bottom get that pan nice and hot a touch

06:22

of olive oil in there

06:24

place them

06:25

at the top of your pan

06:28

nice and gently

06:30

sit them in the oil

06:32

get a pallet knife and go underneath

06:33

them and just sort of

06:35

tilt the pan and let the pan cook the

06:37

back of the meatball

06:38

we're going to add some heat coriander

06:40

seeds

06:41

slightly spicy and peppery just to give

06:44

a really nice flavor to the coconut milk

06:47

in next some cardamom seeds three or

06:50

four onto the board knife on

06:54

in a little touch of turmeric into the

06:56

center of the pan that's gonna give it a

06:58

really nice spicy flavor

07:01

a little pinch

07:03

cinnamon

07:05

all the time you're doing this those

07:06

meatballs are just getting tastier and

07:09

tastier

07:10

a couple of dried chilies let them

07:12

infuse in that oil

07:15

and then some lemongrass just take the

07:17

back of your knife and sort of

07:20

beat it down that starts to release all

07:22

that lovely sort of fragrance like

07:24

someone's just

07:26

let off the most amazing

07:28

fragrant air freshener in the lemongrass

07:33

and finally some fresh ginger

07:36

just peel

07:37

and slice nice and thinly

07:43

time now

07:44

to turn them over

07:46

and let the other half a wonderful

07:48

flavor

07:53

chicken stock

07:55

in

08:00

bring the stock up to the boil turn the

08:02

gas up and then add the coconut milk

08:04

i want the coconut milk just sitting

08:06

underneath the top of the meatball

08:10

coconut milk in and that sort of

08:13

gives it that creamy richness but it's

08:16

not heavy it's a fragrant

08:18

light richness

08:21

before we start simmering check the

08:22

seasoning

08:26

nice soft texture of the meatball for

08:29

that fragrance light richness of the

08:31

coconut broth just gonna cook those

08:33

meatballs perfectly

08:37

bring the broth up to the boil

08:39

then simmer gently for eight to ten

08:41

minutes

08:46

touch them with your finger this should

08:48

be slightly pliable but

08:50

slightly springy gas off i'm gonna

08:52

finish it off with something light and

08:54

fresh zest of lime but i want the zest

08:58

on top of the meatball

09:00

so i'll cut through that richness

09:02

and then finally

09:04

squeeze the fresh lime

09:07

and that just gives it that nice

09:09

zesty amazing taste

09:12

stirring the juice

09:16

i've got that kick and that

09:18

vibrant taste

09:20

now

09:20

the exciting part

09:22

when you come to serve it

09:24

be generous with that coconut broth

09:26

tilt the pan

09:27

get a good couple of ladles of the broth

09:30

in

09:32

meatballs

09:35

[Music]

09:37

and that is a very

09:39

delicious way of eating a old-fashioned

09:42

meatball

09:43

and bringing it into the 21st century

09:45

and they're just as good cooked from

09:46

frozen as well

09:50

[Music]

09:53

take a sieve

09:55

when you think of short crust pastry

09:57

it's sort of

09:58

semi-flaky but it's rich buttery

10:03

start by sipping 200 grams of plain

10:04

flour into a mixing bowl

10:07

large pinch

10:09

of salt

10:10

200 grams of unsalted butter

10:13

bring the butter up to room temperature

10:15

if you let the butter become too soft

10:17

and the flour so it doesn't absorb it in

10:21

with your fingers rub together first

10:23

now the secret is

10:25

grab big handfuls and squeeze the butter

10:28

into the flour

10:31

so look what's happened literally in 30

10:32

seconds i've got that nice

10:34

crumbly

10:36

texture

10:37

now a couple of tablespoons

10:40

of water nothing worse when the pastry

10:42

is so wet you can't bring it together it

10:44

needs to shape like a nice rich cookie

10:47

dough it's just a touch to dry

10:50

so

10:51

one more

10:52

tablespoon of water

10:54

[Music]

10:56

and there you go it's coming nicely

10:59

now

11:00

that's what i want

11:02

a nice sort of

11:03

firm ball of pastry

11:06

onto the board

11:08

i'm going to use these

11:10

one of the strongest parts of the body

11:12

pull towards you and push back down use

11:16

those wrists

11:17

to really

11:19

knead it

11:20

together

11:21

so just that nice sort of smooth texture

11:27

now

11:29

wrap it in cling film

11:31

set that in the fridge for 20 minutes

11:33

really important that you let the

11:35

shortcuts pastry relax

11:36

[Music]

11:38

now to make the quiche you can use just

11:40

an ordinary flan dish but i love making

11:42

them in many frying pans which give them

11:44

an extra rustic charm

11:46

brush with oil to stop the pastry from

11:48

sticking

11:49

once the pastry is at room temperature

11:51

roll it out to a nice even thickness

11:54

place it in the center of your little

11:57

pan

11:57

turn it in don't use your fingers

11:59

because what we don't want is any holes

12:00

in this just get a little bit of

12:03

dough because that sort of acts like a

12:05

little sort of mallet

12:06

flattens it out nicely

12:08

i'm building a sort of

12:10

extra lip because that way i can get the

12:12

filling at those absolute maximum levels

12:16

we're going to cook them blind first

12:19

to blind bake simply means to pre-cook

12:21

your pastry before adding the filling

12:24

this ensures you'll have a fantastic

12:26

crisp pastry

12:28

add a sheet of foil or baking paper and

12:30

weigh it down

12:33

you can use rice pulses or ceramic

12:35

baking stones

12:37

just make sure you keep them for the

12:38

next time

12:42

into the oven 200 degrees for 10 minutes

12:45

now for the filling

12:49

i'll do a classic quiche bacon and leeks

12:52

this is a amazing cured pancetta

12:57

pancetta is an italian cured meat made

12:59

from belly pork seasoning with things

13:00

like juniper nutmeg fennel a great

13:03

substitute is unsmoked bacon

13:06

as the pancetta gets lovely and crispy

13:08

finely sliced leeks and add

13:12

oh

13:13

leek some bacon nice

13:16

really important to cook those leeks

13:17

down

13:20

exactly what i want those leaks are

13:21

almost sort of caramelized slightly

13:23

crispy the flavor's amazing and just

13:26

drain them off so any excess fat gets

13:32

drained couple of tablespoons of cream

13:36

it gives it

13:37

it's really nice of richness

13:39

i want two-thirds garnish i.e bacon and

13:42

leeks in my quiche and one-third of the

13:44

savory custard

13:45

a touch of salt

13:48

a touch of pepper

13:50

and i grate some gruyere cheese

13:53

that makes a really nice sort of creamy

13:55

less of an eggy quiche take my amazing

13:59

crispy pancetta and leeks in

14:04

give that a good mix

14:06

need one more little thing some

14:08

freshness

14:10

flat

14:11

leaf parsley

14:13

incredible

14:15

really important just to taste

14:19

the mixture

14:21

with the quiche filling ready next

14:23

finish off the pastry

14:25

[Music]

14:27

remove the fall and weight and return to

14:28

the oven to get it lovely and golden all

14:30

over

14:31

[Music]

14:37

now

14:38

when we fill them give that a really

14:39

good mix up

14:41

[Music]

14:45

beautiful

14:46

grate over some more cheese which will

14:48

bubble up and melt beautifully and then

14:50

into the oven

14:53

bake your quiche for 15 to 20 minutes

14:56

[Music]

14:59

incredible

15:01

it's got that nice sort of cheese and

15:03

toast smell from the top it's sort of

15:04

baked but the secret of any good quiche

15:08

is in the short crust because that's the

15:10

hero

15:11

[Music]

15:17

really important put the water on first

15:18

so you can just have it gently simmering

15:20

away ready for the pasta

15:22

while the water comes to the boil start

15:24

the sauce by slicing mushrooms first off

15:26

fingers one in front two behind

15:30

up and down