Gordon Ramsay's Simple At Home Recipes | Gordon Ramsay | Part One

Now for the main course my all-time favorite shepherd's pie, what's the secret? Behind a really good shepherd's pie So we're gonna use leeks and onions and I'll start browning off the mince, you know, no color no flavor. I've never forgotten that you know that so Good to have color gotta have color Otherwise it puts that gray tinge on the shepherd's pie that looks greasy and cheap and nasty We don't want that do we? And I know you don't do cheap and nasty. Let me clear your peelings Nan, huh? All right. Thank you very much. There's no nails in there now, is there? No I remember your Amazing shepherd's pie and that lovely little restaurant used to work in in Sheep Street in Stratford-on-Avon. So you never got food sent back? No, sometimes they complained that there wasn't enough. No, come on. No, I'm telling you You never ever got a complaint? No How long did you work at that restaurant for? Six years. Six years? Hello Dad and Nan. Oh, hello Tilly. What are you cooking? I'm gonna make, okay, a sort of modern version of Nanny's shepherd's pie Dad, shouldn't Nanny be doing the cooking because she's the better cook? Excuse me. Right? Mum, would you chop our onion please, Nanny? Oh God, your eyes are gonna water. Oh no. Daddy, what's in this pot? Sorry? What's in this pot? In there we've got a delicious steamed treacle and date pudding. That's for supper, Tilly. I've got a joke for you. How do skeletons call their friends? I'm not too sure. On the skele-bone. On the skele-Tilly, come on. Okay, so two cats are in a race. One is called one, two, three and the other is called un, deux, trois. Who won? I don't know. It depends who's the fastest cat. One, two, three, because un, deux, trois, cat sank. Oh goodness me. Tills, why don't you make a nice cup of tea for Nanny? Do you want me to disappear? Thank you darling. Bye. So give that a little fry off, okay? Nice. Oh, Tilly's jokes, they get worse. Oh, she's only having a bit of fun. Worcester sauce. That's going to give that really nice spicy seasoning. Ouch. That's hot. Tomato puree in. You could put a tin of tomatoes in this if you wanted to. You could, yeah. Put that mince back in there once it's drained. I'm just going to put a little touch, I know you'll go crazy at this, a little touch of red wine. How can you put that in? But why the red wine? Because I'm going to make it nice and rich. Okay. Reduce the red wine down. Yeah. And then start covering your mince with your stock. Now I'm going to bring that up to the boil. Okay. And then get some fresh rosemary, okay? Can I get a little taste? Yes, please. Is it hot? It's a little bit hot, be careful. Oh, I don't like the wine. Sorry. As it cooks out, the wine and the alcohol will disappear. It'll be delicious, trust me. Now, spring onions, we'll chop up. And that's going to go through the mashed potatoes. It's going to sit on top of that nice, savoury, delicious mince that's laced with all that red wine. Nice, so spring onions into there, please, Mum. And I'm going to drain off the potatoes. Hello. Oh, hi, Jack. Hello, Jack. Have a nice day at school? So we're going to dry out those potatoes and then mash them. Oh, can I mash them? Would you? Holly, slice a little knob of butter in there for Jack, please. So what was the restaurant you worked at then? Were you a chef? Cook. I love the diplomacy. Were you a chef? I was a cook. Exactly that. Not really. You used to help me with these little... Right. ...that you kids do. Now, potatoes. These are nice and fluffy, aren't they? Aren't they? And do you know what, Mum, look? Delicious mashed potatoes with no lumps in there. Hey, what are you getting at? Huh? It's great having you back in the kitchen, Mum, you know that? Yeah. Seriously. Brings back good memories. Now, just... Why did you do that, Dad? I just want to fork it to get it nice and spiky. So I want that nice, crispy topping. And then, lightly grate that cheddar cheese on top. And that goes in the oven. Literally 20 minutes, 180. Jack, can you open the door, please, Mum? That looks lovely. Doesn't it? Even though you said you didn't like it earlier. OK. Back in the day, Mum's meals all came with two veg. And this is no different, but with a modern twist. Braised peas and carrots with a fantastic homemade mint butter. Shepherd's pie. Glazed on top. That looks lovely, doesn't it? Doesn't it? And then the carrots. That's why I didn't put carrots in. Sticky, spiced chicken wings. Jack! Give us a hand, please, Mum. Why? Because it's your favourite. Chicken wings. OK. Right, let's start off with the marinade. Tamarind paste in first. All of that into there. All of it? Yeah, all of that. OK. So two tablespoons of palm sugar, please. Is that, like, heated sugar? It's a really good question. It's a natural palm sugar, and it's perfect for marinades. How many wings do you think you've eaten so far at the age of 13? Oh, I eat probably 50 a year. 50 a year? Yeah, something like that. A nice sprinkle of chilli flakes. Depends how hot you like them. Oh, I like them hot. Don't forget the girls. They start complaining when you get them too hot. How come you love hot food so much? Um, I don't know. I truly love hot food. So in there we've got palm sugar, tamarind paste, chilli flakes, some garlic, one nice tablespoon. Fish sauce, please, Jack. This is looking really good. Isn't it? And then a couple of tablespoons of oil for the marinade. In. How nice. A little taste. What do you think, Jack? Mmm, that's really good. Right, wings in. Get your hands in there and start rubbing in the marinade, please. Okay. So the secret now is to coat the chicken wings in all that marinade. Yeah? Yeah. How long do you leave them in here? Do you know what? The longer the better. Cover that. Wash your hands, mate. Excellent. Good job. Ideally, marinate your wings overnight, but half an hour will be enough to get the flavours going. Right, so they're marinated now. If you take the tray out, please, love. Bottom one, thank you. And then we're gonna put some tinfoil on there. Thank you. So, fold that in half. It stops them from sticking. And that'll stop the wings from burning. So from there, get them really dipped in that marinade. And try and get the wing like that and just sort of scoop it like that so you get that really nice glaze on there. And then just... Yeah? So all that garlic will roast and we've got all those wings beautifully done. Okay, mate, then, ready for the oven. 170, 25 to 30 minutes. Yep. Excellent. Nice. Wings are in. Right. To go with my ultimate Southeast Asian dinner, rice cooked in homemade Thai green curry paste. For the easy green curry paste, roughly chop coriander, lemongrass, green chillies, lime leaf, shallots, garlic, and ginger. A glug of oil and blitz. The paste takes minutes to make, but it'll keep for up to ten days if covered with oil and stored in a sealed jar in the fridge. To awaken the flavours, lime, roll to release the juice. Next, season with salt and pepper and blend into a smooth paste. Heat the paste until aromatic. Add in cooled or leftover rice. I love using fragrant jasmine rice, but your standard long-grain rice is great, too. When thoroughly heated through, serve. Thai green curry paste is so easy to make, so with rice like this, it's incredible. But simply add to chicken, fish, or veg to create a fantastic meal in minutes. Right, now for the green beans. Beans in. What's the first thing I should put in there? Beans. Salt. Salt. So, nice pinch of salt in there. So, we'll make an amazing dressing. Two nice tablespoons of the crunchy peanut butter, please. Why is it crunchy? It'll give it texture and it'll be nice and sort of chunky. Green beans in. Got the rice, green beans. We're going to blanch them for two, two and a half minutes. What does blanching actually mean? Blanching means sort of part cooking. Okay. We're going to blanch them in boiling water and then finish them in the pan. Use the back of the spoon, it'll be a little bit easier. And a teaspoon of brown sugar. In she goes. Nice. Is that a little bit too thick? Maybe, yeah, it is. Let's put a little touch more soy sauce in there. Let it down. Yeah? Yeah. A little touch of vinegar. Nice. I'm going to get a pan on now for my beans. So, how does it taste? It's so good. Oh, man. Mmm. Wow. So if you get the garlic like that and just slice the garlic down like this. Just keep the knife nice and flat. That way you'll slice through it. Take your time. Don't worry about the speed. Technique right first. Just cut it in half. Okay. Use your fingers. And then lay the flat side down so it's nice and sturdy. And that nail there, it's not out like that. It's just guiding the knife so you can never cut yourself like that. Good. I'll drain the beans. Nice. A little tablespoon of oil. Get the pan nice and hot. And throw the garlic in, people. Good. Nice. Mmm. So fire the garlic. I can smell that already. So give that a little toss. So when you toss it, push it down. Push away and pull back. Okay. Have a little go. Push it down. That's it. Take your time. Nice. So push down and pull back up. That's it. Nice. So it's getting nice and golden brown. Green beans. I've drained. And they go in now to the garlic. Mmm. Wow. Combination of green beans. Okay. With the rice. Have a little smell of that. Oh, wow. I want you now to spoon the dressing, please. In she goes. Nice. How delicious does that look? Wow. What's Daddy's policy at home? No waste. No waste. Now, smell that now. Oh, wow. It doesn't smell of green beans. No. How nice is that? Lovely? Amazing. Right. That's the rice. That's the green beans. Now I want you to sprinkle some toasted sesame seeds on top, please. Nice and generous with the sesame seeds. That'll give the beans a little bit of a crunch. Now all that's left for your favourites to come out. Don't those beans smell amazing? Yeah. Mmm. Jack. Look at those beauties. One for me. One for you. Three for me. One for you. Now I'd like you to sprinkle some spring onions. Cool. On top, please, mate. Nice and generous. You've transformed a very cheap and cheerful chicken wing. Yeah. Take them over. Please do not drop them. Okay. Jack. That's good, bud. Nice. This is my ultimate simple southeast Asian dinner. Sticky, spicy chicken wings, Thai green curry rice, and fantastic beans with chilli peanut dressing guaranteed to get the fussies of eaters into greens. When I was living in France, I got to know two very distinct traditions of French food. On the one hand, there was the delicious haute cuisine I cooked all day in the restaurant, and on the other hand, there was the food you ate in people's homes, which is a lot simpler to make, but still absolutely delicious. My ultimate French-inspired lunch is very light, bright, and really takes me back to when I lived in Paris. It's my take on the salad niçoise, served with a delicious goat's cheese and pear tartine. Think of the niçoise as an assembly job of delicious ingredients brought together with a fantastic dressing. The secret behind my salad niçoise is in the dressing. Spoon Dijon mustard into a pestle and mortar. Some people top the salad with anchovies and capers, but in mine, they're the base to the dressing. I'm going to grind that to a paste. And then get the garlic in there. Season well with black pepper. It doesn't need any salt in there because of the anchovies. Add a couple of tablespoons of red wine vinegar, olive oil, and lastly, flat-leaf parsley to give the dressing freshness against those deep flavors. It's a thick, rich, substantial dressing. Dressing done. Now for the salad. Boiled potatoes, green beans, and eggs. From a rolling ball, seven and a half to eight minutes. You should keep that nice yolky, creamy texture in the center. Once the eggs are ready, put them into cold water to stop them cooking, and this is a great trick to peel them. So much easier peeling eggs when you use the water that they've been cooling down in. And the water will seep underneath all the shell, so the whole shell just gets peeled off in one beautiful, big layer. Now, beans. Nice and crunchy. Season the beans and potatoes whilst they're still warm so they absorb more flavor. A little drizzle of olive oil, salt, pepper, and just let them sit there. Whilst the potatoes and beans cool down, I'm doing a simple French open sandwich which is called a tartine. This is delicious. First, I'm toasting baguette on the griddle. Lightly oil the griddle pan. Get your bread. Stick it on there. Take a pear. It goes brilliantly well with goat's cheese. Slice the pear into finger-width pieces. That's the color we're looking for. That dark, crispy texture. Now for the goat's cheese. Give it a season. Doesn't need salt because a little fresh goat's cheese is already quite salty. Then a handful of crumbled walnuts. They go under the grill whilst I put the tuna and niçoise together. My secret to assembling a great niçoise salad is to start in the middle of the plate and add ingredients layer by layer. There's one thing I'm always missing in the bottom of salads is dressing. So I like to put it on the plate first. Baby gym lettuce is great because it's robust and holds that heavy dressing. Then add firm, waxy salad potatoes and green beans. I like them to have a bit of a crunch. Canned tuna can be fantastic. I'm using a good quality one in olive oil which has been drained. Next, baby plum and tomatoes which have a lovely, intense sweet flavour. And then my eggs. That nice, dark, rich yolk. Beautiful. Yolk's still creamy inside. Here's a little olive niçoise. This will work just as well with other black olives. And then the dressing. Drizzle that around gently. Beautiful. That is a niçoise in heaven. Now, tartine. Wow. Just the smell of those grilled walnuts. That is beautiful. A simple but very elegant tuna niçoise with a delicious goat's cheese sandwich. Wonderful. My vibrant and gutsy niçoise salad with that incredible anchovy and caper dressing served with a pear and goat's cheese tartine. Too good to let the French keep it all to themselves. Griddle courgette, ricotta and mint bruschetta. For this recipe, you'll need a griddle pan. An essential piece of kit for that char grill look. Cut thick slices of ciabatta bread. Drizzle both sides with olive oil. Season with a little salt and pepper. And griddle each side until toasted. Then slice a couple of courgettes diagonally into half a centimetre thick pieces. Drizzle and coat in olive oil and season with salt and pepper. Sear on a smoking hot griddle pan in batches until all the courgettes are bar marked on both sides. Next, roughly chop mint leaves and combine with creamy ricotta cheese. Spread your toasted ciabatta with dollops of minty ricotta and top with your seared courgette. Super simple and super tasty. Now we're gonna make a delicious beetroot risotto. We need to get the shallots. Just slice them in half and then just chop them like that. Okay? Okay. Now, have you ever made a risotto? No, I haven't actually. Shallots please, into the pan for daddy. Add a sprinkle of salt and pepper along with a couple of crushed cloves of garlic. Once you start cooking the risotto, it's really important to have your stock gently boiling away. If we're adding cold stock on top of the rice all the time, it just slows down the process. Generally, you cook it in a nice, wide flat pan. If you cook it in a deep pan, all the rice sort of cooks at different temperatures. What stock is that in there, dad? That's vegetable stock. Yeah, because you can't have different stocks if it's for a vegetarian, can you? No. You can't have chicken stock. I made that mistake once, putting beef stock in a vegetarian soup. Did you? No, I didn't. Matilda. Are you sure? I'm positive. I'm joking. Fry off time. How nice does that smell? It smells delicious. Rice in. That's a bit of a different rice. This is Elboria rice. It's the perfect rice for risotto. Now, it's really important to sear the rice. If we were just to put the stock in without sweating off the rice, it goes all starchy. So keep on stirring for daddy. Is this going to make a flambe? No flambe on the risotto. To go with our deep red beetroot theme, I'm adding red wine, followed by the first ladle of stock to get things started. Now we're off. Wow. It's giving it a cloudy sort of look. What's happening to the stock? The stock is reducing down and the rice is sucking it in. That's right. So the rice is actually getting nice and plump. When a risotto is live, when it's like this now, we can't stop cooking it. We have to cook it all the way. OK. Ready for the next ladle? I'm ready. Good girl. Here we go. Ladle in. So we have to make this for literally 20, 25 minutes. And we're nursing it all the way. Beetroots. Peel them. Rub them with a little bit of salt and sugar. Yep. And a little bit of aged balsamic vinegar in there. Roasted them. I'm going to grate my parmesan. How's that rice doing? The rice is doing good. Now that is exactly where we want to be now, look. Look at that nice, glossy, textured rice. So beetroots. I want you to put two thirds of the beetroot in there for me. Saving one third for the top. Good. Sprinkle the parmesan in there for me please. All over. Nice. Like it's snowing. Again. And then we're just going to get some nice butter in there. The butter gives the risotto a really nice gloss. Look at that. Beautiful. Let that come down. Let it come down first. Right. Get your spoon in there now for Danny. Beautifully. There you go. Good. Wonderful. Shake it. Risotto should be like lava. It just flows out. And then the rest of the beetroot on top. Finish. And some extra virgin olive oil on top. I'll pick up the bruschetta. You take that to the table. Okay. Let's go, Danny. Mmm.