Every Dish You Should Make At Your Next BBQ | Gordon Ramsay

If you want to put a new spin on

your

favorite

dish

, season it with chilli, my

next

recipe is super simple to

make

, but has a wonderful depth and complexity of flavours. Spicy meat salad. Chilies. If you wear them with confidence, they can really add a new dimension to the style. of cooking but the real trick is finding the balance of flavors that really suits you because that's the most important part so this is the most amazing sirloin you can ever see it has that wonderful marble to me the secret behind this is cook it quickly, season the steaks.

Salt and pepper generously, introduce that seasoning into the sirloin. Take the tenderloin out of the refrigerator literally 20 minutes before you want to cook it so it can come to room temperature. They cook more evenly, but the most important thing is that you can season right inside the steak that small. a little bit of fat here, season that too because that's what we want to grill and get that really nice, melted olive oil in a tablespoon, roll that round when it starts to smoke with the steaks in the pan and put it back in the pan and save it if you don't hear that noise the moment the steaks hit the pan, don't put them in so the secret now is to get that color on the steak, flip it once and only once and cook it for two and a half hours. minutes on each side, what I want to do is get that little bit of fat so it adds a lot more flavor, just hold the steak like this and that starts to melt the fat which

make

s it a lot more tender, there

should

n't be any white fat. left anywhere, turn them over, it is very important that the steak is at room temperature before you start cooking it so that the inside is nice and warm, this way we spend less time in the pan and more time cooling.

It's very important now that two fingers touch it and it goes in. It says rare, I'm glad they are rare because when I let them rest they will be half cooked again, it will continue to cook on a plate and I will let them rest one so that my juices run out. Don't waste that really important thing, then the spicy seasoning, remove the seeds from the chilli to reduce the spiciness by rubbing it with

your

hands and pounding it until the seeds fall off, cut it in half and just mince it with garlic and the chilli works brilliantly on one moment. way to peel it, take your knife and just tap it down, it comes out very, very quickly with a little touch of salt, it starts spinning in circles first, you'll see it purge well, of course now we have the heat there. the chili and that richness of the garlic two teaspoons of palm sugar this is where it starts to have that nice sweet and sour effect fish sauce fresh lime this is a simple fresh chili dressing and it was something that I fell in love with in Vietnam and Cambodia because it was very easy, mix a little and dissolve the sugar, taste quickly, go well, vegetables.

A great no-fuss way to get super thin carrot strips is to use a vegetable peeler, when they are that thin they take up so much vinaigrette. Better and ra

dish

es, simply cut them at a lovely angle to give another dimension to the salad. I'm going to use banana shallot, they are incredibly soft, very sweet, just chop the shallot and mix. If you want a little sweetness, now little creeper. tomatoes, cut them in half, smarter into shallot, radish, carrots and tomatoes, then peel and cut the cucumber, chopped chives and shred the baby lettuce and finally get some fresh mint, they are young men so don't You need to remove all those stems

every

thing you do.

It's holding the bunch upside down and then trimming it a little bit and just chopping it once, look at that delicious mint salad, a couple tablespoons of dressing, don't flood the salad with a dressing that you can always add, but we can't. take it now really mix that dressing in there make sure all the chili, garlic and palm sugar wraps that beautiful salad on the plate the steak is rested now it's nice and medium rare that little bit of fat we don't want to find that in the salad , just cut it that serves its purpose, it keeps the steak nice and moist, just cut it along the grain, it's almost like cutting butter and look at the inside a beautiful pink color, cut the meat too thin, then it will cool down and, What is more important,

every

thing. the good stuff comes to an end, nice thick slices, take the meat and start placing it around the salad, take a small teaspoon of your dressing, the rest of your salad, drink it on top and finish with some roasted peanuts, now those nuts are really toasted nuts, grab another pan and just crush them once they've cooled, just run a knife over them, you can hear how crunchy they are, another texture, another try the salad and then from there sprinkle and finally take that, just Finish it with a small spoonful of that sauce and there is a tasty, very well textured spicy beef salad.

Cooking dishes ahead of time is a brilliant way to take the stress out of cooking at home and many dishes get better and better with time. First, my amazing sticky pork ribs. One of the secrets of excellent cooking is patience. Leaving dishes to marinate for a day or two helps develop the flavor of the food and the end result is much more delicious. It's a method I use in restaurants all the time. First, prepare the roast. tray put the tray on the gas pork ribs 60 meat and 35 40 fat give them a very good seasoning salt and pepper The good thing about this cut is that they stay incredibly moist when they are on the bone and the more you cook them, the more delicious they become Become and just put all that seasoning in the olive oil on the pork to make sure the pan is really hot and I really want that kind of nice caramelization to happen on the pork.

That's the nice thing about starting it on the stove top. Use your roasting pan, color them and then the oven, put the ribs straight in the oven, you don't get the color, it looks kind of boiled, unlike a good caramelized rib, ginger, you can't beat fresh ginger with pork ribs sticky, lay them out nice and tight and cut the finer you cut the ginger, the more fragrant the ribs will be, the garlic and it's very important before you add anything, those ribs, make sure you get the color of the ribs first, don't rush, give them the return, that's what I do.

I want that nice crispy color as they simmer in the oven, all that color just turns into the most amazing flavor. braising is just the chef's turn to cook something slowly in liquid, ginger and garlic, and spread it over all those ribs to get a kind of roast the ginger and garlic, chili flakes, chili flakes on the

next

Szechuan pepper, vibrant peppercorns and citrus, amazing in the next star anise, which gives it a really nice anise flavor, almost like you're roasting the ribs in fennel and now we've got the heat. got the spice I want to sweeten things up a little bit some fresh honey honey glaze the pork beautifully counteracts all those spices in there but look what's going on a color on the ribs it's extraordinary it's like a sweet chili candy really nice now brings in soy sauce that really generous bit of salty flavor with the soy sauce japanese vinegar two tablespoons of vinegar in rice wine gives that nice kind of acidity to the ribs if you can't find rice wine our dry sherry is a great substitute 300 mil that takes the spiciness out of the Sichuan pepper, those dried chili flakes, make sure they're all arranged like a nice matchbox, bring it to a boil, cooking is about learning to develop your own likes and dislikes, so always. keep tasting to make sure you are happy with the flavor combination, it lacks a little vinegar, how spicy, now think what is going on with the acidity, the heat, the caramel, the color of the ribs is incredible, I want some of a kind of onion flavor put some chives while these ribs are in the oven the chives will become a kind of puree, they will give a spicy touch to the final flavor of that pork with my chives and with my broth 400 ml of broth this is just a simple chicken broth the broth just stays under the ribs it absorbs into the rib and the top of the rib glazes under the rib it becomes crispy and rich and that's what makes the Ribs are nice and moist.

It is very important to cook in the oven at 180 for 30 minutes and then turn it over. Add the ribs and cook for a further 30 minutes. Wow, they smell amazing. Each side has that very nice crispy grilled edge. It becomes sticky, chewy and sweet and sour. The fats are gone and the pork just melts in your mouth. I want to take them to the next level, turn the gas back on, shake the pan and that's how we finish them at the restaurant, every minute they glaze on that pan they taste better and better. Look at them, I'm very happy with them.

The ribs are absolutely delicious now, but if you want you can put them in the refrigerator and the flavor will continue to develop, then reheat them when you want to serve them so that each rib has a nice slice of ginger. Wow, look at those delicious sticky ribs with an amazing marinade, there are a lot of classic fast food dishes that we know and love, from hot dogs and kebabs to tacos and burgers, but the best thing about making them at home is that you can throw away the book of rules and be creative. My next easy recipe is a miniature version of an American favorite the burger smoked pork burgers with barbecue sauce everyone loves a burger they are a true original fast food and that's the exciting thing about street food you can take an old classic like that and reinvent it into something really exciting when If you think of a burger, what you need is a great sauce and, unlike smoky barbecue, it goes hand in hand with a great burger.

Start by finely chopping an onion and three cloves of garlic in a very hot pan. A tablespoon of olive oil. Onions and garlic in the pan. season salt and pepper now the secret to a good barbecue sauce is that really important caramelization, start with a good spoonful of brown sugar, it darkens the onions but really starts to give that nice syrupy body to the sauce and puts a little heat now there's a good teaspoon of smoked paprika, which is the important part of working with spices, you have to cook them and almost burn off that rawness, especially with a smoked paprika which is exactly where I want it to go, onions and caramelized cider vinegar with garlic and beauty to reduce that now I have a fantastic smoky base to complete the sauce.

I'm making my life really easy and adding pre-made Worcestershire sauce and tomato sauce. Cook it for two or three minutes now, depending. It depends on how thick you like your barbecue sauce, that determines how long you will cook it. I don't want it to be too runny, but I don't want it too thick either. That's the consistency we're looking for. Lovely. Turn down the gas. charger seasoning now get it out, it's the kind of sauce I like to keep bottled in the refrigerator, it's great for sandwiches but goes great with these sliders, homemade smoked barbecue sauce, clean the pan a little, now start the mixture for the sliders to give my mixture a really interesting flavor and texture.

I'm going to use unsmoked bacon. I travel all over the world and spend a lot of time in the United States. They know how to make a great slider. pork sliders. beef sliders. chicken sliders. and it's almost like a way of eating a hamburger, but on a much smaller miniature level, a little teaspoon of olive oil, I want the bacon to be really nice and crispy, this just gives a really nice, delicious chunky mixture. , I want texture and pork. it's perfect for slider and chopped shallots, shallots are much sweeter than regular white onion, okay, okay, and now that the bacon is getting really nice and crispy, I want a little spice, a little teaspoon of smoked paprika, when you see these. sliders in the states for one serving there are like four or five of them amazing little mini bites now take your pork just open it up and give it a really good seasoning so important you can't season a slider after you've cooked it it's impossible so season it well, bake it now while it's nice and crispy, just take some kitchen paper and wring it out on there. or roll it the size of a golf ball, make it nice round first and then three fingers, just pat them, don't flatten them too much otherwise they will be overcooked and a little dry because the sliders are bite size burgers designed to enter. small buns, you don't want them to be too big, well, heat the pan a tablespoon of olive oil when a slider is literally this thick, about an inch thick, we'll take about two and a half to three minutes for each one. side in, flip them over, once you've flipped them, tilt the pan and just pour all that juice into them.

Make my mouth waterwater. Now it's very easy to dry the pork, so just feeling it now, your fingers are nice and firm, it's a little bit. touch of elasticity in the center. I'm happy with those. Add the cheese now so it melts well. I'm using smoked cheddar cheese wedges and it has that nice kind of tart, smoky creaminess to the slider. Finally, shredded baby lettuce, just take those. the buns, make sure they're cut into nice, even slices, take the lettuce, be quite generous with the lettuce, just a thin, thin slice of tomato, take your burgers, you see the cheese you put on it melts, your sauce barbecue, put the top on and that's my version, the slider.

That's a small dynamic but full of flavor. I'll have it with a burger any day.