Gordon Ramsay’s Recipes for a Better School Lunch

deliciously like a potato pie, the first thing I remember from the child was drinking and beans, so this is like a literal interpretation, except we are using the most amazing pancetta. Ernie, come on, disappear, go chase the mice, push a knob to get nice and horny. I'm going to turn these beans into a glamorous pan-fried bean belly that's lightly seasoned and cured, so it doesn't need much seasoning. Now start turning on a Jetta fan, it's amazing the individual flavor of the baked beans, they are kind of bland. I always like to make them a little spicier, so a nice finely chopped chili with the chili seeds now a little crushed garlic phenomenal gets the bacon really nice and crispy comes off the chili and the garlic and then the onion, my best tip to dice thinly slice down, cut widthwise then cut to just dice it, bacon, onion, chili, garlic, but the flavor is contained in that little pan, once it sweats, remove a little bit of sugar in there, the brown sugar will start to caramelize, darken and get richer at the same time. well now it's beautiful, a couple of tablespoons of spider vinegar, then the pan got that really nice powerful touch, now add one of my favorite Worcester sauces, bring to a boil and add the pureed tomato broth, turn that down, cook to simmer the source. of reducing and then adding the classic baked beans, you can buy them dried or canned, they are full of protein and have a lovely soft texture.

Lower the heat and the beans absorb all that beautiful spicy tomato sauce and just let it simmer now five or six minutes for my potato cakes. They are a fantastic way to use up boring leftover potatoes. They are very easy to make. I'm making a simple potato dough by adding flour and butter to the puree, which gives it that nice kind. doughy texture and it comes from this leftover potato ball, there is a potato heaven with nice light flowers, take a good spoonful of potato, lightly flour your boss, we are going to fry these fries on the outside and they will be nice and fluffy on the Center, now, are you okay? and hot start with olive oil in the pan so for the butt around the outside cuz it starts to heat up a tire goes towards the center so once those nuts get lightly browned I love that nice crunchy hello , beautiful, now take them out, break the cake. in the middle and a nice beautiful spoonful of beans I grew up with beans on toast as a treat to this day, not all those years have not changed my love or attitude towards beans, especially they cut my back with baked beans homemade spicy and smoky with light and cream. potato cakes comfort and satisfaction on a plate fish fingers with a delicious chip butty The secret to a good chip butty is in the potato now these are potatoes Desiree one of my first jobs was in a chip shop I used to put sacks on sacks of potatoes in the rumble app, which was then the all-day potato peeler.

Today I'm going to make something a little healthier for my oven. chips to give it a touch simply peel, cut into slices and blanch for three or four minutes, drain and season and cover well with paprika spread evenly. on a greased baking sheet and place in a preheated oven for 20 minutes, it's that simple, then easy fish fingers, this is Pollock, a delicious, firm and delicious fish for fish and fish patterns the size of a finger, put them on your plate and spread them lightly. you can do it literally 20 minutes 30 minutes before you start cooking the fish, it firms it up beautifully and allows it to become a little bit more durable, especially in the pan.

Now for the coating, start by completely coating the fish in seasoned flour and then just rolling to get rid of those sharp little corners because then they prevent those corners from almost burning in a pan with your beaten egg and they really scramble them beautifully and then This is dill running well with a fish. I already finished the deal during my breakfast. that makes it more aromatic maven on your breath nothing wrong with butty chips nothing wrong with fish sticks just give it a lovely modern touch beautiful once the fish sticks are completely coated they are ready to fry and they will need about three minutes on each side, all the fish sticks will be delicious and crispy, first we will give them a very nice color and then we will turn them over and finish them with butter, we will raise the heat to the pan, a small amount of butter that it worked. wonders with the breadcrumbs in the deal.

I can take them out carefully, they look they smell amazing, very nice and crispy now to assemble my chip butty starting with big crusty bread with butter, it's good, the best, mop, taste amazing, straighten the middle, never cut at an angle. Mouth is salivating beautiful in the weather Chip Butty one thing is missing and it means I have never forgotten the joy I get from food but my goodness that makes me feel like a nine year old, excuse me for a moment, we want to fill my cara with homemade fish fingers and my ultimate chip butty.

It's very easy 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. First of all, get your egg cooks put the water from the ball on the spoon and lower the mixture with water that way they don't hit the water and break two and a half minutes that will keep the center slightly running now ground sausage meat I make mine a little spicier on a black pudding crumble which helps season the stop tones within a little touch of salt and pepper and then, to make it a little sweeter and much easier for the kids, eat some of combined grated apple that combines the apple and the blood sausage eggs once cooked drain them and then run them under cold water crack and cool the eggs quickly will prevent the yolks from turning gray tap them on the side of the pan put them back in the water and what It happens, the water seeps under the shell you see how it comes off much more easily, it's still a little soft and focuses on that little bit of richness for the yolk.

Then you look organized with a mini assembly line of siedel flour, a little beaten egg and breadcrumbs, take your minced meat. golf ball -Size: spread the pate in mini state with your thumb and then place the egg there, spread the sausage over the egg and just steal that. It's very important to keep that nice even layer of sausage meat around the egg that you don't want. is too thick, otherwise it becomes too dense and unappetizing, give them a light dusting in the seasonal class. You don't put the flour in the beaten egg, it doesn't stick if you don't put the beaten egg on the breadcrumbs.

Don't stick it, roll it, shake off the excess egg, roll it in the bathtub. You can use this same three-stage method to bread anything you like, from GU Jones chicken and Phillips fish to FINA schnitzel. These are Japanese white panko breadcrumbs. breadcrumbs so that they are crustless, you can experiment with adding flavors to your breadcrumbs, such as parmesan herbs or citrus zest, you always like to push the product, divide them into sashimi so that they get that nice golden color and stop burning the outside once that the breadcrumbs know the eggs carefully in a four-centimeter-deep bath of hot vegetable oil for 10 to 12 minutes, the eggs are actually cooked on the top and in the center so that the objective logistics cook the Lee sausage and the black pudding, which is excellent.

Pomegranate Galang, there's something so magical about a scotch egg on a picnic because it's like this handy little mini treacherous taking them to the paper every round just to wipe off the excess oil and then transporting them some grease paper which for me is the start perfect for the fishing trip, no wonder I never catch any fish I'm always too busy eating my scotch eggs my best black pudding lace Eggs of God and an irresistibly delicious picnic breakfast mole chakra donuts street food is all about satisfy your cravings these donuts are sweet, sticky and absolutely delicious, first of all, we're going to make the dough now this dough takes a little time, that's really exciting.

I'm heating all the milk with the sugar. It is easy to remove the yeast. I only make fresh donuts, you need new year, a test of the warm milk for the yeast will activate it which will help the dough rise we just give it a quick whisk the sugar dissolves in the milk the fresh one puts it on the rack instantly leaves yeast mixture aside while it does its job not the main dough mix and add half the butter to the remaining milk, that gives the dough a nice silkiness, a little light, so melt the butter in the milk flour, interested if that helps the dough look like flu and you know, we have a soft dough. of Rises evenly add a pinch of salt and two egg yolks, pour in the warm milk and melted butter, then start mixing again and you overmix the dough for a donut, but it's really time for you to meet my youth area in a nice warm place a little bit of a smell now I'm looking for some kind of disgusting section just dropping the cute flower spoon on the board take out the dough lightly sprinkle some flour just pull it out and push in each time and turn it over almost as if you were turning the dough on itself, the dough should be a little relaxed.

I should stick to your fingers now. It's a nice, flexible set. A nice clean bowl or flour sprinkled in there starts to rise. It does not stick. Combine that with a simple permit. let the dough rise in a warm place for 60 to 90 minutes until it doubles in size this stage is called fermenting now I will start fermenting that in a pan for the chocolate or ganache filling 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 the chocolate and doner Wow to die for they left me clean now give that good mix the butter lifts the ganache to a very nice shiny chocolate layer which will give it a really nice whiskey.

Wicked gives an airy texture, we can actually just lighten the load a little bit of chocolate filling, that's it, put it in the refrigerator to cool and it's time to gently roll out the dough, just let it roll naturally, but half a centimeter deep , cut one, two, place them. in your tray and let them rise again once the donors have arrived 30 to 40 minutes, it's time to make them shallow, find them in a pan filled 1/3 full with hot vegetables, but look, these were little bags of air, here we go. These are fine and careful or maxed out, but there are too many in the pan, the oil will cool and the donuts will be soggy, flip them peacefully.

I come out with a little sugar mixed with a little malt powder 50/50, how do you know it's really cooked? in the center, the tap at the top should be hollow, just sprinkle the malt and sugar, shake off the excess. I get so excited every time I make donuts, now it was beautiful, they are delicious to eat as is, the ganache will be the cherry on top. the pastry bag seals the bag over your hands don't forget to introduce the novel I want the texture almost like a little bit of liquid inside a pipe and then when I warm up a little, hopefully for that burst of magical operation, the giver looked for the squeeze from the donor Push and fill, just start seeing our chocolate, oh yeah, put it down.

Nice, put them there. I have a little bit heavier and we all know why not, that one has my name on it, that's awesome.