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Gordon Ramsay’s Recipes for a Better School Lunch

Gordon Ramsay’s Recipes for a Better School Lunch
deliciously like potato cake the first big thing that I remember of the kid was taken and beans so this is like a literal rendition except we're using the most amazing pancetta Ernie come on disappear go chase the mice snap a knob to get nice and hot I'm going to turn these beans into glamorous beans pancetta into the pan lightly seasoned that is cured so it doesn't need that much seasoning now start firing off a fan Jetta it's amazing how individual taste of baked beans they're somewhat bland I always like to make them a little bit more spicy so a nice finely chopped chili with the seed chili in now a bit of garlic crushed phenomenal get that bacon really nice and crispy fly off the chili and the garlic and then onions my top tip for dicing finely sliced downwards slice across then cut down to simply dice bacon onions chili garlic but flavor all contained in that little pan once you sweat getting off little bit of sugar in there the brown sugar will start to caramelize darken and enricher as well at the same time well as beautiful now couple of tablespoons spider vinegar these later the pan got that really nice powerful kick to it now spike that up with one of my favorite seizing Worcester sauce bring now the boil and add your stock of pureed tomatoes turn that down simmer the source of reduce then adding the classic baked bean haricot beans you can buy how the beans dried or canned they're packed with protein and have a lovely soft texture turn down...
gordon ramsay s recipes for a better school lunch
the heat and that the beans absorb all that beautiful spicy tomato sauce and just let that simmer now five or six minutes now for my potato cakes they're a fantastic way to use leftover bored potatoes are so easy to make I'm making a simple potato dough by adding flour and butter to the mash that gives it that nice sort of cakey texture and it goes from this leftover ball potato there's nice light flowery potato heaven take a nice spoon of potato lightly flour your boss we're going to fry these crisps on the outside and just nice and fluffy in the center now do you kind nice and hot go start off with olive oil into the pan so for the butt around the outside because it starts heating up a tire goes into the center so once those nut brown gently over love that nice light crisp hello beautiful now take them out tear the cake in the middle and a nice beautiful spoon of beans growing up with beans on toast as a treat still to this day not all those years have not changed my love or attitude for beans especially cut my back by smoky spicy homemade baked beans with light and cream potato cakes comfort and satisfaction on a plate fish fingers with a delicious chip butty secret of a good chip butty is in the potato now these are Desiree potatoes one of my first ever jobs was working at a chip shop I used to put sacks on sacks of potatoes into the rumble app which was then the potato peeler all day long today I'm gonna do something a bit healthier for my oven chips...
gordon ramsay s recipes for a better school lunch
for the twist simply peel slice and blanch for three to four minutes drain season and cover well with paprika spread evenly over an oiled baking tray and place into a preheated oven for 20 minutes simple as that next up easy fish fingers this is Pollock a really nice firm delicious fish to the fish and finger size patterns of fish put them onto your plate and just lightly solve them you can do that literally 20 minutes 30 minutes before you start cooking the fish it firms the fish up beautifully and it allows it to become a little more durable especially in the pan now for the coating start by thoroughly coating the fish in seasoned flour and then just rolling to get rid of those little sharp corners because then they stop those corners almost burning in a pan in your egg wash and really code them wonderful and then this is dill running the well with a fish I'm done the deal through my breakfast that makes it more aromatic maven on to your breath comes nothing wrong with the chip butty nothing wrong with fish fingers just give it a lovely modern twist beautiful once the fish fingers are thoroughly coated they're ready to pan fry and they'll need around three minutes on each side all the fish fingers will be nice and crispy get a really nice color on them first and then we'll flip them over and finish them with butter bring the heat up into the pan a nice little knob of butter that worked wonders with the breadcrumbs in the deal I can carefully take them out...
gordon ramsay s recipes for a better school lunch
they look smell incredible so nice and crispy now to assemble my chip butty starting with buttered big crusty bread it's nice the best mop up amazing flavor on straighten half never slice in an angle my mouth is salivating beautiful on weather chip butty one thing missing and it signifies that I've never forgotten the joy I've come from food but my god that makes me feel like a nine-year-old excuse me for a moment we want to stuff my face homemade fish fingers and my ultimate chip butty so simple to make but trust me it tastes amazing my ultimate Scotch eggs with a twist I go fishing a lot and Scotch eggs are the perfect all-in-one mini picnic papers firstly get your eggs cooks bring water of the ball onto the spoon and lower the mixed in water that way they don't hit the water and crack two and a half minutes that will keep the center nice slightly running now ground sausage meat I make mine a little bit spicier on a crumble in black pudding that helps to season stop shades inside little touch of salt and pepper and then just to make it a little bit sweeter and a lot easier for the kids to eat some grated apple combined that blend in the apple and the black pudding eggs once they're cooked drain them and then run them under cold water cracking and cooling the eggs quickly will prevent the yolks turning gray tap them on the side of the pan put them back into the water and what happens the water seeps underneath the shell see the shell come off so much...
easier it's still slightly soft and center on that little bit of richness for the yolk next you see yourself organized with a mini assembly-line siedel flour a little egg wash and bread crumbs take your mince golf ball-sized spread the pate mini-state with your thumb and then sit your egg in there spread the sausage over the egg and you just steal that over it's really important to keep that nice even coating of sausage meat around the egg you don't want it too thick otherwise it gets too dense and it unappetizing give them a light dusting in the season class you don't put the flour on the egg wash won't stick if you don't put the egg wash on the bread crumbs won't stick into you roll it around shake off any excess egg wash roll it into your bathtub you can use this same three-stage method to breadcrumb anything you'd like from chicken GU Jones and fish Phillips to FINA schnitzel these are panko breadcrumbs Japanese white bread crumb so no crust you can experiment by adding flavors to your breadcrumbs like Parmesan herbs or citrus zest always like to push the actual break them into sashimi so it gets that really nice golden brown and stops any of the outside burning once bread crumbs know the eggs carefully into four centimeter deep bath of hot vegetable oil for 10 to 12 minutes the eggs actually cook top and running the center so the objective logistics cook the sausage Lee and the black pudding that's great in it Galang grenade...
there's something so magical about a scotch egg on a picnic because it's like this little mini treacherous useful bring them onto the paper all them rounds just to get off any excess oil and then to transport them some greasing paper that for me is the perfect start to the fishing trip there's no wonder I never catch any fish I'm always too busy eating my Scotch eggs my ultimate black pudding lace God's eggs and irresistibly delicious picnic breakfast mole chakra doughnuts street food is all about satisfying your cravings these doughnuts are sweet sticky and absolutely delicious first off we're going to make the dough now this dough takes a bit of time that's really exciting I'm heating all of the milk with the sugar is yeast easy to get hold off I only make fresh donuts you need fresh year an exam of the warm milk to the yeast will activate it which will help the dough to rise just us give that a quick whisk the sugar dissolves in the milk the fresh he puts in the grate instantly set the yeast mixture to one side while it does its job it's not the main dough mix and Manning half the butter to the remaining milk that gives the dough a nice silkiness a little light so melt the butter into the milk flour interest if that helps to make the dough like a flu and you know what we got a smooth dough it sort of Rises evenly add a pinch of salt and two egg yolks pouring the warm milk and melted butter then start over mixing it and you over mix the...
dough of a doughnut but it's really time you know my area youth in nice and warm a little bit of smell now I'm looking for a sort of that icky section just dropping off the spoon nice flower on the board take the dough out lightly sprinkle some flour just pull it over and push in every time and sort of turning it almost like you're turning the dough into itself the dough should just sort of relaxed I should be stick to your fingers now it's just nice and pliable set that a nice clean Bowl or sprinkly flour in there does it starts to rise doesn't stick couple that with simple leave the dough to rise in a warm place for 60 to 90 minutes until it's doubled in size this stage is called proving now I'll start proving that a panel for the chocolate filling or ganache pour 500 Mills of double cream into a saucepan and add honey bring the mixture to a gentle boil traditionally we always put jam in there but chocolate and doner Wow to die for had me clean now give that good mix the butter elevates the ganache into a really nice shiny chocolate coat so that will give it really nice whisky wicked gives about aerated texture we can actually just lightening the load a little bit chocolate filling done put it in the fridge to cool and it's time to gently roll out the dough just let it roll naturally but a centimeter half in depth slice one two place them on your tray and let them rise again once the donors have had 30 to 40 minutes arrive it's time to...
shallow find them in a pan filled 1/3 full with hot vegetable risen but look this was a little pockets of air right here we go place these in nice and carefully or maxima but there's too many in the pan the oil will go cold and the donuts will come out soggy turn over peaceful I come out into some sugar mixed with some malt powder 50/50 how do you tell that actually cooked in the center tap on top should be hollow in just sprinkle the malt and the sugar shake off the excess I get so excited every time I make donuts now it was beautiful these are delicious eating as they are the ganache is going to be the icing on the cake piping bag seal the bag over your hands don't forget pop the novel in I want the texture almost like a little liquid inside some a pipe then when I little bit warm hopefully for that burst of magic operation donor looked up the donor squeeze push in and fill just do start seeing our chocolate oh yeah get that back down nice get them on there I've got a little bit heavier and we all know why no that one's got my name on it that is amazing