تدريب Shadowing: Quick & Easy Recipes With Gordon Ramsay - تعلم التحدث بالإنجليزية مع YouTube

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Some of the best street food I've ever eaten was in Asia.

⏸ متوقف مؤقتاً

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Some of the best street food I've ever eaten was in Asia.

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Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple, noodles.

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Learn to cook those properly and you'll be surprised how quick and easy it is to knock off a delicious dinner.

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First off, we're going to soak our noodles.

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Now these are rice noodles.

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Into a bowl and just pour hot water over the rice noodles.

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soak and rehydrate.

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12 to 15 minutes to soften up.

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If you've got a wok, perfect.

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If not, just a normal sized frying pan with big sloping sides.

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Pan on.

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Get it really nice and hot.

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Chicken breast, very lean, hardly any fat.

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On there you've got this little fillet.

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Just slice that off.

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Now, the secret to getting it really nice and thin and to cut it into strips.

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Take a knife, keep it nice and flat on the board and sort of slice it in half like a sort of scallop.

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Like that.

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We call this butterfly in the chicken.

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Take a rolling pin and nice and gently roll over the chicken.

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What it does is it sort of flattens it and allows you to slice it even thinner.

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And the thinner the slices of the chicken, the sort of crisper it gets, the quicker it cooks.

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Slice it in half.

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Start slicing these nice, thin slices.

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The good news is, one chicken breast can serve two or three easily.

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Next, wash your knife and finely sliced garlic.

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The thinner the garlic, the crispier.

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This is a young, tender broccoli.

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Just slice them down.

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I want a bite to the broccoli.

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And normally you sort of paste the dish with one third noodles, one third vegetables and one third of your protein chicken.

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With a dish that takes literally minutes to put together, it's really important to get everything organised.

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Everything needs to be at your fingertips.

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Touch of olive oil.

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Get that pan really nice and ready.

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Just starting to smoke.

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Drop the chicken in first.

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A bit of salt and pepper.

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Open up those little strands of chicken.

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Nice.

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Once you've started to sear off the chicken, get the garlic in.

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Now, let that get really nice and crispy.

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The way to do it is to sort of spread all the chicken, the garlic, up the side of the pan.

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You see why it's so important to cut the chicken to thin strips, because it colours and cooks at the same time as well.

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Really, really crucial.

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Now that garlic's getting really nice and crispy.

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Broccoli in.

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Feels strange putting raw broccoli in like that.

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Normally, you blanch it in boiling water, dry it out, You want that crunch.

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Now soy sauce.

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That helps to season it but also stains beautifully.

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Soy sauce in.

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Lovely.

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It's exactly what I want.

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Now take that out.

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Give your pan a little wipe out.

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A little teaspoon of olive oil.

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Get that wok.

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Really nicely oiled again.

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Drain your noodles.

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They're beautiful.

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This is a really exciting way of finishing this quick stir-fry.

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Very classic.

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Two eggs in.

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Whisk up the eggs.

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Give that a really good whisk.

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Sort of almost spread it at the side of the pan.

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Lightly season the eggs.

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Noodles in.

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Chicken and broccoli in.

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Give that a really nice mix.

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You want the egg to sort of almost bring the dish together.

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That egg's cooked.

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Make sure you've got that nice, even distribution of chicken, broccoli, garlic.

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Lovely.

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And then just finish that, that fresh lime.

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And there you have a very simple, delicious stir fry with rice noodles.

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Making your gnocchi is so simple to do, yet the results are absolutely stunning.

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And it's a great way of using up leftover baked potatoes.

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You can make gnocchi just with flour and eggs.

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However, the potato gives it a nice, light, sort of creamy, fluffy texture.

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Cut them in half.

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Take your spoon and scoop the inside of those potatoes.

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I'm using leftover baked potatoes, but this really works as well with leftover ball potatoes.

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Two choices.

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You can get a fork and sort of mash the potato and get it nice and light and fluffy.

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Or this little gadget.

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It's called a ricer.

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I suppose it's a posh word for a potato masher.

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Just squeeze gently.

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You can see how nice and light it is, almost like fluffy, little strands of potato.

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You can do this when the potatoes are hot, it'll go through the rice, that's so much quicker.

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Just slice that off there.

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Now a nice spoon of ricotta in.

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Little touch of salt and pepper.

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It's really important to season the mixture as we go along, otherwise the gnocchi becomes really bland.

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Flour over the ricotta, sieved so there's no lumps.

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delicious egg.

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Give that a little whisk.

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Now make a little well in the center.

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You want a nice soft pliable ball of dough.

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Give that a really good mix.

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Get some thyme flours in there.

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And this thyme is light, fragrant, and it's just a really nice herb.

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And with the ricotta, it tastes brilliant.

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Just pick the little tips of the thyme flours.

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Next, flour your hands generously and knead the mixture into a dough.

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Fold in and push.

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And basically what it's doing is get it nice and smooth.

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to get it nice and smooth.

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As it starts to get a little bit wet, then just add a little touch of flour.

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We want something really nice and soft.

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Now don't overwork it.

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It stops the gnocchi from expanding when it hits the pan.

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That's exactly what I want.

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A nice sort of soft, fragrant ball.

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Cut the ball in half, lightly flour the hands and just roll it gently.

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And just think of a big, long cigar.

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The mixture will start getting a little bit sort of wetter, but do not add lots of flour.

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Now, lightly flour the knife, so when you slice the gnocchi, it doesn't stick.

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Cut the dough into bite-sized pieces.

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Just take your finger, dip it in the flour, and push down.

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Why?

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I want my gnocchi to look like a pillow.

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And for me, the most important part there is that not one of them are identically the same shape.

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Water on.

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Bring it up to the boil.

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Little touch of olive oil in there.

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Lightly flour your hand.

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Lift up the gnocchi.

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In to the rolling boiling water.

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Turn that pan to stop them from sticking at the bottom.

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And let them simmer.

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And they start to sort of tell you they're cooked when they start floating.

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Get a pan on.

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Get that nice and hot.

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Now they're just starting to come up to the top.

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And you can continue cooking them like that.

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I like blanching them in the water, taking them out, and then frying them.

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To saute the gnocchi, heat olive oil in a frying pan.

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Gently lift up and look, they've doubled in size.

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Drain it, get rid of the excess water, and straight in to the hot pan.

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This is where they start to take on a completely different texture.

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A nice crisp, sauteed texture on the outside.

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Gnocchi loves fresh pepper.

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So, pepper in.

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And you'll see, as I start turning them, got this really nice little sort of brown colour.

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And they're almost puffing up now like little parcels.

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So I want them nice and sautéed, both sides.

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But light and creamy in the centre.

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Fresh garden peas in.

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And the butter gives it that really nice sort of beignoisette flavour on the end.

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Beautiful.

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Put a little bit of fresh thyme over the peas.

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And then finally, I want to lift it up.

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Fresh lemon.

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Zest the lemon over.

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Smells incredible.

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And then finally, seal the deal with a touch of grated palms and cheese.

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Give your veg some attitude, and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress.

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What more do you want from Great Cooking?

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Cheap to make, easy to cook, and absolutely stunning.

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For me, food always has to be impressive.

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But when it comes to dessert, often you see spun sugar or wild decorations.

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Remember, simple is always the most impressive.

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This cheesecake is so straightforward, yet so delicious.

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Now, cream cheese.

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Leave it out of the fridge for five or ten minutes.

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Go nice and soft.

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Trust me, your arms will be thanking you.

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Sugar in.

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This cheesecake is New York cheesecake because it's baked.

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So there's no base.

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Start creaming the cheese and the sugar.

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Spending the amount of time I do in the States, if there's one thing they know how to do out there, it's the most amazing, impressive cheesecake.

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Rich, delicious, but so simple.

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Work the bowl.

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Lift the bowl to your advantage.

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Really whisk.

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Whisk, whisk, whisk.

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Lovely.

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Nice and creamy.

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Now, get your eggs.

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Add the eggs to the mixture bit by bit.

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Doing it this way, it's more efficient.

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A, you're incorporating a lot of air.

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B, the mixture doesn't separate.

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Blaster your egg.

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Lovely.

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Of course you can use an electric mixer, but why go to the gym where you can just make a cheesecake a day?

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A cheesecake a day?

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Keep the bingo wings away.

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Now, couple of tablespoons of flour.

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Give it a whisk.

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Stop something going lumpy.

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Now, I want to scent that cheesecake.

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I've got the freshness, the zest of the lemon in there.

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I want to sort of tart it up even more.

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Fold in some fresh raspberries.

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Sort of just mix them through.

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Be careful not to crush them.

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Then grease the cake tin with butter.

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This will ensure your cheesecake slides out beautifully.

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Get your mix.

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Let that fall in.

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Now take your cake tin and just tap it.

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The mixture hits the bottom of the cake tin, the raspberries rise and you've got raspberries at the top, the middle and the bottom.

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It also stops all those little pockets of air trapping underneath the mixture in the cake tin, so there's no holes in the cheesecake.

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Now into the oven 180 degrees for 35 to 40 minutes.

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Mmm, slightly soufflé'd up.

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Pull off.

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That's the colour I wanted on top.

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And look at it.

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It's one of the simplest, yet the most stylish cheesecakes anywhere.

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Beautiful.

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I'll see you next time.

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