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Ramsay in 10
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In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes.
Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients.
'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' — Gordon Ramsay
This is fine food at its fastest and fast food at its finest.
Excerpt
What this book expects from you…
If you want to cook good food fast, there are a few rules. This might sound bossy (who, me?), but I want to make it easier for you to get great results in a short amount of time. If you follow these instructions, I guarantee you will be quicker and better in the kitchen.
TO BUY GOOD INGREDIENTS
When cooking at speed, every ingredient matters. The better the produce, the less hard you will have to work to make it taste great. Try to buy the freshest fish, the most flavourful meat and the ripest fruit and vegetables in season and you will be more than halfway there before you even start cooking.
TO GET HELP
Not with the cooking, but with the ingredients. Get your butcher to spatchcock the chicken and your fishmonger to butterfly the trout. These professionals will take seconds to do something that will take you much longer. And take advantage of all the shortcuts offered by supermarkets these days – chopped vegetables, grated cheese, ready-cooked pulses, etc. They are a godsend when time is tight.
TO READ THE RECIPE BEFORE YOU START
This will be the most valuable minute you spend. Knowing what to expect from a recipe will really help you to execute it more smoothly, and you won’t be slowed down by unexpected instructions.
TO PREHEAT THE OVEN/GRILL/GRIDDLE PAN
Most ovens take about 15 minutes to get to temperature, but can differ wildly. Ten-minute cooking only works if the oven, grill (broiler) and griddle (grill) pan are ready to go when you are, so switch the heat on first.
TO GET ORGANISED
Ninety per cent of this is preparation. Once you have read through the recipe and turned the oven on, it’s time to assemble and weigh out the ingredients. I have tried to put as much of the prep into the method as possible so that you make the dressing while the meat is cooking, for example, but in some cases that couldn’t be done. Therefore, look out for prep instructions in the ingredients list because they need to be tackled before you start. Being organised will make the cooking a doddle.
TO HAVE THE RIGHT KIT
Throughout this book, I’ve tried to avoid using specialist equipment, but the following five items will definitely be useful over and over again, and will help you keep to the time limit:
• a large rectangular griddle (grill) pan
• a Japanese mandoline for slicing
• a small, powerful food processor, such as a Nutribullet
• a microplane
• a speed peeler
TO KEEP YOUR KNIVES SHARP
The old saying tells us ‘A workman is only as good as his tools’, and a sharp knife is obviously more efficient than a blunt one. It’s also less dangerous because it requires less pressure and is less likely to slip. You should sharpen your knives with a steel at least once a week, depending on how often you use them.
TO FOCUS ON THE MATTER AT HAND
If you watch any of my ten-minute challenges on YouTube, you will see that I am 100 per cent focused on the cooking. Okay, not quite 100 per cent – there are plenty of interruptions by Oscar, Tana and the girls – but my point is that I’m not checking my phone, the TV isn’t on in the background, and I’m not listening to the radio… Cooking at speed is fast-paced, and getting rid of distractions will help you to concentrate.
TO FOLLOW THE INSTRUCTIONS
I’ve written these recipes with maximum efficiency in mind at all times, so follow the instructions! Feel free to make ingredient substitutions and increase the quantities, but if you want the dish to turn out perfectly, go through the method one step at a time until you know the recipe well enough to make your own modifications.
TO GET BETTER AND BETTER WITH PRACTICE
The first time you cook a recipe, everything is unfamiliar and will take longer – just finding your place on the page and checking the instructions repeatedly will slow you down significantly. But each time you cook a dish, the less you have to check and the more confidently you can go from one step to the next. Before long you will nail it in ten minutes every time.
Quick-fix flavours
If you don’t have time to let flavours develop slowly during cooking, it is very useful to have a cupboard and fridge full of pastes, sauces and spice mixes that can inject complexity and interest into your food in an instant. Here is a list of some of the quick-fix ingredients from this book that you might not be very familiar with.
CHIPOTLE CHILLI PASTE
Chipotle chillies are actually jalapeños that have been allowed to ripen fully on the plant, then wood-smoked to give them a sweet smokiness while retaining a mild to medium heat. Used a lot in Mexican and Tex-Mex food, this versatile paste also works in dressings, marinades, soups and even chocolate sauce (see here).
DUKKAH
Dukkah is a Middle Eastern mixture of spices (usually cumin and coriander), sesame seeds and ground hazelnuts that is often served with bread and oil as a dip, but can also be used to inject flavour and crunch to vegetables and salads.
FURIKAKE SEASONING
This Japanese seasoning is made from toasted sesame seeds, seaweed, sugar, salt and dried shrimps (vegan versions are also available), and it’s used to add a hit of salty umami to whatever it’s sprinkled over. In Japan, this is usually rice, but it works well with fish, tofu and vegetables too.
GENTLEMAN’S RELISH
This punchy anchovy paste is as old-fashioned as it sounds. It has been made in England since 1828 and is delicious spread on toast or stirred into sauces and dressings for an intense salty hit.
GOCHUJANG CHILLI PASTE
Unique among chilli pastes and sauces, gochujang is fermented, which gives it a distinct pungent flavour and manages to be sweet, savoury and very hot all at the same time. It is a cornerstone of Korean cooking, and can be stirred into sauces, stews and marinades.
HARISSA
An aromatic chilli paste from North Africa, which adds instant depth and heat. The ingredients vary from country to country, and even region to region, but it is always hot, earthy and fragrant, especially if you buy rose harissa, which is made with dried rose petals.
KECAP MANIS
This Indonesian soy sauce is sweetened with palm sugar, which means it’s thick and treacly but still salty. It’s used in all the most famous of Indonesia’s dishes, such as nasi goreng, mie goreng and gado gado (see here).
MIRIN
Mirin is a Japanese rice wine something like sake, but sweeter and less alcoholic. It is usually paired with soy sauce to give that distinct sweet and salty tang to Japanese sauces, broths and marinades like teriyaki.
NDUJA
Nduja is a very fiery spreadable salami from the Calabria region of southern Italy, where they serve it with bread and cheese. It can be bought in thick tranches, or in smaller quantities in jars, and is amazing stirred through pasta sauces or spread on pizza.
NORI
The dried seaweed used to wrap rice for sushi can also be used as a garnish or vegetable in its own right. It brings a satisfying hit of briny umami and plenty of nutrients to rice, ramen and other noodle dishes.
POMEGRANATE MOLASSES
Sticky pomegranate molasses is made by reducing pomegranate juice down to a thick, tangy syrup, which gives a mildly sweet but mostly sharp fruitiness to dressings, sauces and marinades.
PORCINI POWDER
Made by grinding dried porcini mushrooms to a powder, a sprinkle of this will boost the umami levels of both meaty and vegetarian dishes, giving them depth and richness in an instant.
Short-cut ingredients
When time is tight, clever shopping can really help. There are so many labour-saving products available in supermarkets these days, but stick with simple, unadulterated ingredients that have just been chopped, cooked or frozen, avoiding anything that has been heavily processed with artificial flavours, emulsifiers and preservatives. In addition to the pastes, sauces and spice mixes mentioned here, the following are some of the helpful ingredients you have my permission to stock up on.
Mozzarella and basil omelette with asparagus and shiitake mushrooms
SERVES 1
GF
V
A plain omelette is literally one of the fastest things you can cook – the world record is 40 seconds! But seriously, I reckon that with a bit of practice, it takes about 3 minutes from cracking the eggs to folding a finished omelette onto a plate. I’ve slowed things down a bit here by adding melting mozzarella to the middle, and asparagus and mushrooms to the top, but you can keep it simple by just adding some grated cheese or soft herbs.
2 tbsp olive oil
3 asparagus spears, trimmed
40g (1½oz) shiitake mushrooms
1 tbsp butter
1 garlic clove
2 tbsp white wine or water
1 tbsp crème fraîche (sour cream)
3 eggs
60g (½ cup) mozzarella cheese, at room temperature
Sprig of basil, leaves picked and chopped
1 tbsp freshly grated Parmesan cheese or vegetarian equivalent (optional)
1. Place a non-stick frying pan (skillet) over a medium heat and coat the bottom of the pan with 1 tablespoon of the olive oil.
2. Finely slice the asparagus spears and add them to the hot oil. Allow to cook for 2 minutes.
3. Finely slice the mushrooms and add them to the asparagus with the butter. Peel the garlic, then crush (mince) or grate it into the pan and allow to cook for 1 minute.
4. Add the wine or water and continue to cook until the liquid has reduced by half, then fold in the crème fraîche. Reduce the heat to a simmer and leave to cook until needed.
5. Crack the eggs into a bowl and whisk with a fork until combined and frothy.
6. Place a small, non-stick frying pan over a medium heat and add the remaining tablespoon of oil. When hot, pour in the eggs and allow to cook for 2 minutes, or until almost set.
7. Roughly chop the mozzarella and place it in the middle of the omelette. Fold the sides over the mozzarella, then slide the omelette onto a plate.
8. Stir the basil through the vegetable mixture and spoon it over the omelette. Finish with the grated Parmesan before serving, if using.
Welsh rarebit croque-monsieurs
SERVES 2
Here a staple British comfort food meets a French bistro classic! Basically, a posh toasted sandwich flavoured with red onion jam, Dijon mustard and Worcestershire sauce. I have used Gruyère and mozzarella, both cheeses that melt beautifully, but you can use any cheese you like, and even add a few slices of Wiltshire-cure or Bayonne ham to the sandwich, depending on which side of the Channel your preferences lie.
35g (scant ¼ cup) pancetta or streaky bacon lardons
4 thick slices of white bread, crusts removed
2½ tbsp Dijon mustard
80g (3¼oz) Gruyère cheese, sliced
2 tbsp caramelised onion jam
Dash of Worcestershire sauce
80g (⅔ cup) grated mozzarella cheese
2 tbsp red wine vinegar
2 tbsp olive oil, plus extra for frying
50g (scant ½ stick) butter
Large handful of watercress
1 head of radicchio or chicory (endive)
2 pickled onions, finely sliced
Freshly ground black pepper
1. Place a small frying pan (skillet) over a medium heat and add the pancetta or bacon lardons and a tablespoon water. Cook until bubbling, then leave to brown, stirring occasionally.
2. Meanwhile, spread two slices of the bread with the mustard, then cover with the Gruyère slices, followed by the onion jam.
3. Sprinkle a little Worcestershire sauce over the jam, then top with the grated mozzarella. Put the remaining slices of bread on top and press down to seal.
4. When the bacon is crisp, add the vinegar and 2 tablespoons oil and set aside to cool.
5. Place a large, non-stick frying pan over a medium–high heat and coat the bottom of the pan with a thin layer of oil before adding the butter.
6. When the butter begins to bubble, put the croques into the pan and allow to cook for 2–3 minutes, until golden brown. Flip them over and cook for a further 2 minutes so that both sides are brown.
7. Meanwhile, combine the watercress and radicchio leaves in a salad bowl, add the pickled onions, then pour in the bacon dressing and toss well.
8. Transfer the croques to plates and season with pepper. Serve with the salad.
Green shakshuka
SERVES 2
V
Shakshuka, the North African dish of eggs baked in spicy tomato sauce, has become an essential item on brunch menus everywhere. In this version, the eggs are cooked within a bed of mixed green vegetables instead of tomatoes, making it extremely healthy, delicious and, more importantly, really quick. You can substitute my suggestions with any green vegetables you like or have knocking around in the fridge.
100ml (scant ½ cup) double (heavy) cream
60g (generous ¼ cup) cream cheese
2 tbsp chopped soft herbs, e.g. basil, chives, tarragon or parsley
Olive oil, for frying
1 banana shallot, peeled
50g (2oz) asparagus, trimmed
50g (2oz) kale
100g (⅔ cup) peas
100g (scant 1 cup) sliced courgette (zucchini)
4 eggs
Sea salt and freshly ground black pepper
To serve
3½ tbsp natural (plain) yoghurt
1 tsp chilli oil
Large handful of rocket (arugula) or watercress
1 tbsp freshly grated Parmesan cheese or vegetarian equivalent
Toasted sourdough or flatbreads
1. Whisk the cream and cream cheese together in a large bowl, then stir through the soft herbs.
2. Place a flameproof casserole dish (Dutch oven) over a medium heat and coat the bottom with a thin layer of olive oil.
3. Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and courgette slices. Allow to cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.
4. Make four wells in the vegetables and crack an egg into each one. Put a lid on the dish and allow to cook for 3 minutes, until the egg whites are firm but the yolks are still runny.
5. Take the dish off the heat, then drizzle the yoghurt and chilli oil over the shakshuka. Sprinkle with the rocket or watercress and the Parmesan. Serve with toasted sourdough or warm flatbreads.
Genre:
- On Sale
- Nov 2, 2021
- Page Count
- 256 pages
- Publisher
- Grand Central Publishing
- ISBN-13
- 9781538707814
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