Gordon's Quick & Simple Dinner Recipes | Gordon Ramsay

The secret to making a good meal is to make sure you retain every last ounce of flavor in that pan and this spicy sausage rice does exactly that, take these spicy sausages and pierce that skin because I want all that delicious spicy sausage meat out of this casing and you get more flavor from the sausage when you take them out the casing the sausage is ready turn on the gas bread onion less acidic than a large white Spanish onion and much tastier tablespoon of olive oil a tablespoon just because I want all that fat to come Take out the sausages to help flavor the onions and the onions go first because you can never rush cooking an onion.

It is very important to leave them in the pan for five to six minutes so that you can begin to caramelize them. from outside my slice of pepper not wasting anything, I want to see that kind of little core, those nuggets in the center, without finely chopped pepper, the rice will cook for 20 minutes, so I want the vegetables to have some texture after This is peppers cooked with a little bit of garlic, two nice cloves, just peel them off with the garlic peel now I want to turn up the gas, get the pan really hot because the moment the sausage goes in, everything cools down and you'll end up boiling. peppers, onions and garlic, so heat them to the maximum and then make a well in the center.

Now start stirring

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ly. This is where you get a lot more bang for your buck with sausages because they remove the skin and real flavor. of that spicy Italian sausage will come through. The great thing about this recipe is that you can use any type of sausage to get the flavor and spiciness you want. I opted for the spicy Italian, but it is just as good with merguez or chorizo. a teaspoon of paprika to give it that nice smoky flavor of the rice and we're basically going to brown the rice, as we call it in the kitchen, exploiting the rice where we sear it for 30 seconds and it acquires all that flavor. then white wine so the wine will deglaze the pan and wash all that flavor from the bottom of the pan into the rice broth, bring it to a boil, turn it down and let it simmer twice, stop to let the rice come off the gas and let it simmer for 12 to 15 minutes and just stir it occasionally, keep an eye on it now, get ready to finish it, chop scallions, diced sweet juicy tomatoes and coarsely chop the earthy flat leaf parsley, sprinkling the tomatoes with the really important gas. otherwise everything becomes overcooked with flat leaf parsley, but look at the volume in that pan now, that's an amazing way to take spicy Italian sausages to a whole different level.

Beautiful first, turn on the pan and start sweating the onions and garlic with this recipe. It involves making the meatballs in a classic way, but the exciting part is cooking them in coconut milk and it gives a really nice new dimension to a soft, rich, sumptuous kind of meatball. Chop the onion nice and finely keeping those slices very close together, closer to the slices. the thinner the onions, hit them at an angle, cut them down and just chop them. I want the onions to be very fine because I want a little bit of finesse for these meatballs.

The secret to a really good meatball is the texture to achieve the perfect balance between minced meat and meat. breadcrumbs milk and seasoning a couple of cloves of garlic very thin slices of garlic good frying pan nice and hot a fairly generous tablespoon of olive oil with the olive oil onions and garlic we will touch the salt and pepper the minced meat open Lift it up a little and pat it a few times. Salt and pepper. For me, a good meatball is all about the softness, the texture of that rich meat, and the way it melts in your mouth.

You can color it on the outside, but I want it nice and soft and kind of rich in the center, blend that beautifully and then glue it back together. I have some very good dried chili flakes. I'm going to season the onions with the chili flakes. Cook the chili flakes. for two minutes I'm going to add a little bit of milk, take the breadcrumbs, do a little bit well, three four tablespoons of milk, that makes kind of a nice, slightly doughy texture but lightens the texture of the meatball. Add the onion, garlic and Chili is fine too, put your hands in there and start mixing them if you have the right amount of milk and breadcrumbs.

It does not mean to join with an egg. Don't make them too small. The problem is making them too small. it's the fact that they dry

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ly, just the size of a golf ball, a little bigger, nice, very nice, tight, prevents breaking, always worth doubling the recipe and spending a little more time to make extra meatballs so I can freeze them. a batch ready for another time clean the pan a little don't wash that pan we have that flavor from the onions garlic on the bottom make the pan nice and heat a touch of olive oil in there place them on Place the top of the pan well pan and gently place them in the oil, take a spatula and go under them, just tilt the pan and let the back of the meatball cook.

Let's add some slightly spicy coriander seeds. and spicy just to give a really nice flavor to the coconut milk, then some cardamom seeds, three or four on the board, with a knife, a little bit of turmeric in the center of the pan, that will give it a really spicy flavor nice, a pinch of cinnamon the whole time you're doing this those meatballs just keep getting tastier a couple of dried chili peppers let them infuse in that oil and then a little bit of lemongrass just take the back of your knife and hit it so it starts to releasing all that kind of lovely fragrance like someone just dropped the most amazing fragrant air freshener on the lemongrass and finally some fresh ginger, just peel it and cut it into thin, thin slices.

Now it's time to turn them over and let the other half, a wonderfully flavored chicken broth, bring to the boil, turn up the heat and then add the coconut milk. I want the coconut milk to be just below the top of the meatball. Coconut milk and that gives it that creamy richness, but it's not heavy, it's a light, fragrant richness before. we start simmering check the seasoning, the nice soft texture of the meatball to see that fragrance, the light richness of the coconut broth, we're just going to cook those meatballs perfectly, bring the broth to a boil and then simmer for eight to ten minutes, touch them with your finger, this should be slightly flexible but slightly elastic.

I'm going to finish it with something light and fresh lime zest, but I want the zest to be on top of the meatball, so I'm going to remove that richness and finally squeeze in the fresh lime and just that. it gives it that nice spicy amazing flavor stirring the juice i have that kick and that vibrant flavor now the exciting part when you come to serve it be generous with that coconut broth tilt the pan take a good couple of ladles of broth into meatballs and that's one way very delicious to eat a dumpling the old fashioned way and bring it into the 21st century and they are just as good cooked frozen, also, grab a strainer when you think of shortcrust pastry, it is somewhat semi-flaky, but it is rich and buttery, start by drinking 200 grams of flour common in a mixing bowl, a large pinch of salt, 200 grams of unsalted butter, bring the butter to room temperature if you let the butter become too soft and the flour so that it does not absorb it. first rub with your fingers, now the secret is to take big handfuls and squeeze the butter into the flour, so look what happened in literally 30 seconds.

I have that nice crumbly texture now with a couple of tablespoons of water, nothing worse when the dough is so wet, you can't bring it together, it needs to be shaped like a nice cookie dough, just a touch away to dry, so one more tablespoon of water and that's it, it looks very good. That's what I want, kind of a nice, firm dumpling. on the board, I'm going to use these, one of the strongest parts of the body, pull towards you and push down, use those wrists to knead them together, so you'll get that nice soft texture, now wrap it in cling film and place it in the refrigerator for 20 minutes.

It is very important that you let the short dough relax now to make the quiche. You can just use a regular flan pan, but I love making them in many pans, which gives them an extra rustic charm. Spread with oil to stop the dough. so it doesn't stick once the dough is at room temperature, roll it out to a nice even thickness, place it in the center of your small pan, turn it inwards, don't use your fingers because what we don't want is any holes in this, just get a little bit of dough because it acts as a kind of little mallet that flattens it out really well.

I'm building up sort of an extra lip because that way I can get the filler at those absolute maximum levels. First we will cook them blind. Blind baking simply means pre-baking the dough before adding the filling, this ensures that you will have a fantastic crispy dough. Add a sheet of aluminum foil or baking paper and weigh it down. You can use rice pulses or ceramic baking stones, just be sure to save them for next time in the oven at 200 degrees for 10 minutes. Now for the filling I will make a classic quiche with bacon and leeks. This is amazing cured bacon.

Pancetta is an Italian cured meat made from pancetta seasoned with things like juniper nutmeg. fennel, a great substitute is unsmoked bacon, since the bacon is delicious and crispy. Finely chop leeks and add, oh, leek, some bacon. It's very important to cook those leeks exactly how I want them. Those leaks are almost caramelized, slightly crispy, the flavor is amazing and just oozes out. remove them to drain off the excess fat a couple of tablespoons of cream, it gives it a really nice richness. I want two thirds garnish i.e. bacon and leeks in my quiche and one third savory custard, a touch of salt, a touch of pepper. and I grate some gruyere cheese which makes a really nice kind of creamy quiche, no egg, I take my amazing crispy pancetta and leeks to give it a nice mix, I need one more thing, a little bit of freshness, flat leaf parsley, amazing, very important, just test the mixture.

With the quiche filling ready, then finish the dough, remove the fall and weight and return to the oven to get it nice and golden all over. Now when we fill them, we give it a really good mix, a nice rack over a little bit more cheese that will bubble up. and it melts beautifully and then in the oven bake your quiche for 15 to 20 minutes. Incredible, it has that pleasant smell of cheese and toast on the top, it's like baked, but the secret of any good quiche is in the shortcrust pastry because that's the hero. It is very important to bring the water to a boil first so that you can let it simmer ready for the pasta while the water boils.

Start the sauce by cutting the mushrooms first with your fingers, one in front, two behind, top and bottom, then add olive oil to a hot pan I want that nice color in the mushrooms off the heat literally 10 seconds and when you throw something really important you get all the ingredients at the end of the pan push down and remove that noise which is all the water coming out Then the mushrooms finely chop a fat clove of garlic and then prepare the leeks. Just take the knife and go through the center. Turn it over and over in quarters to get all that opening and then just rinse the top to get. get rid of any possible dirt or sand, just break it up into little quarters, add all that leek to those beautiful mushrooms and now the secret is to get rid of the water inside the leek as it cooks, all the water is gone, you can really leave that out. nice intense flavor garlic nice and crunchy now we're going to add a touch of chicken broth in there beautiful lasagna sheets we'll just drop the sheets into the water lasagna sheets are an unusual choice for a dish like this, but they work brilliantly, although any type of pasta you have in the cupboard will do and just rotate the pan to prevent the pasta from sticking to the bottom of the pan.

The chicken broth would reduce by half and almost settle to the bottom of the pan, basically washing everything away so wonderful. To dull the flavor, lower the gas and add a couple of tablespoons of cream, this only enriches the dish. Place it back in the bowl and let it simmer for three or four minutes. Now the secret of the pasta is to take it out a little earlier. you have that nice texture lift the sheet and just cut it and you can feel your fingers in the center, it's ready put down the sauce and place these beautiful lasagna sheets in that sauce.

I'm going to turn off the gas now. and let the pasta sit there and soak up that amazing sauce. Finish with chopped fresh tarragon. It is a delicious herb. Combines very well with mushrooms and leeks. Let it rest and almost infuse to serve. I'm making a quick bruschetta by toasting fresh chipata. bread, two nice slices, drizzle that in olive oil, a little garlic, just rub the bread, the crust too, the crust is what you really need that garlic, now pan for the bread, alittle olive oil when the bread starts to smoke, but look at the pasta now it's smeared with that amazing sauce to serve, I want a good spoonful of my mushrooms, leeks and cream, then I'll take my pasta, just turn it over and let it sit on top, that tarragon just lifted all the bread and that's the beauty in something so

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that can be made in 20 minutes with everyday ingredients, an impressive pasta dish that