Deliciously Simple Dinner Recipes | Gordon Ramsay

the secret to making great food is to

ensure you lock in every last ounce of

flavour 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

sausage is ready turn on the gas

bread onion less acidic than a big white

spanish onion and a lot more flavoursome

tablespoon of olive oil a tablespoon

only because i want all that fat coming

out the sausages to sort of really help

flavor the onions onions in

and the onions go in first because you

can never rush cooking an onion it's

really important to sort of give them

five to six minutes in the pan so you

can really start to caramelize them

from the out of my pepper

slice around

wasting nothing

i want to see that sort of

little core those pips in the center no

fine diced pepper the rice is going to

be cooking for 20 minutes so i want the

veg to sort of have texture after it's

cooked

peppers in a bit of garlic two nice

cloves

just slap down

off with the shell

garlic in

now i want to turn up the gas get the

pan nice and hot because the minute that

sausage goes in everything cools down

and you'll end up boiling the peppers

and the onions and the garlic so heat up

to maximum and then just make a well

in the center

in

now

start stirring quickly

this is where you get so much more bang

for your buck out of sausages because

the skins off and the real flavor of

that spicy italian sausage is gonna come

through

what's great about this recipe is that

you can use any type of sausage to get

the flavour and the heat you want i've

gone for the spicy italian but it's just

as good with merguez or chorizo

a teaspoon

paprika in give it that really nice

smoky flavor

rice in and we're going to sort of

basically sear the rice we call it in

the kitchen blasting the rice where we

sort of soda the rice for 30 seconds and

it takes on all that flavor

next white wine so the wine sort of

deglazes the pan and washes all that

flavor from the bottom of the pan into

the rice

stock in bring it up to the boil turn it

down and let it simmer

[Music]

double stop to rice

turn that gas down

and let it simmer for 12 to 15 minutes

and just give it the occasional stir

keep an eye on it now get ready to

finish it

slice spring onions diced sweet juicy

tomatoes and roughly chop earthy flat

leaf parsley

sprinkling is in tomatoes in

off with the gas really important

otherwise everything becomes overcooked

flat leaf parsley in

but look

at the volume in that pan now that

is an amazing way to take spicy italian

sausages

to a completely different level

beautiful

[Music]

first off get your pan on and start

sweating off your onions and your garlic

this recipe involves making the

meatballs in a classic way but the

exciting part is actually cook them in

coconut milk and it gives a really nice

new dimension to a sort of soft

rich sumptuous meatball

chop the onion nice and finely keeping

those slices very close together

closer the slices the finer the onions

pat it back down at an angle slice down

and just chop

i want the onions nice and fine because

i want some finesse to these meatballs

the secret of a really good meatball is

the texture

getting that balance right

between the minced beef the bread crumbs

the milk

and the seasoning a couple cloves of

garlic slice the garlic really nice and

thinly

nice pan nice and hot a tablespoon of

olive oil quite generous with the olive

oil

onions and garlic in we'll touch the

salt

and pepper

your mince open it up a little bit

and sort of pat it out salt

and pepper

for me

a good meatball is all about the

the softness the texture of that rich

beef

and the way it sort of melts in your

mouth you can color it on the outside

but you want it nice and soft and sort

of rich in the center mix that in

beautifully

and then paste it back out again i've

got some really nice

dried chili flakes i'm gonna season the

onions with the chili flakes chili

flakes in

cook that out for two minutes

i'm gonna add some milk

take your bread crumbs

make a little well three four

tablespoons of milk that makes a sort of

nice

slightly doughy texture

but it lightens the texture of the

meatball

place that

in

add your onions your garlic and your

chili in there as well

nice put your hands in there and start

mixing them

if you've got the right amount of milk

and breadcrumbs it doesn't mean binding

with an egg

don't make them too small the problem

with making them too small is the fact

that they dry out quickly

just the size of a golf ball

a little bit bigger

nice

really nice tight squeeze that stops it

from breaking up

it always pays to double the recipe and

spend a bit more time making extra

meatballs so you can freeze a batch

ready for another time

give the pan a little wipe out

don't wash out that pan we've got that

flavor from the onions the garlic at the

bottom get that pan nice and hot a touch

of olive oil in there

place them

at the top of your pan

nice and gently

sit them in the oil

get a pallet knife and go underneath

them and just sort of

tilt the pan and let the pan cook the

back of the meatball

we're going to add some heat coriander

seeds

slightly spicy and peppery just to give

a really nice flavor to the coconut milk

in next some cardamom seeds three or

four onto the board knife on

in a little touch of turmeric into the

center of the pan that's gonna give it a

really nice spicy flavor

a little pinch

cinnamon

all the time you're doing this those

meatballs are just getting tastier and

tastier

a couple of dried chilies let them

infuse in that oil

and then some lemongrass just take the

back of your knife and sort of

beat it down that starts to release all

that lovely sort of fragrance like

someone's just

let off the most amazing

fragrant air freshener in the lemongrass

and finally some fresh ginger

just peel

and slice nice and thinly

time now

to turn them over

and let the other half a wonderful

flavor

chicken stock

in

bring the stock up to the boil turn the

gas up and then add the coconut milk

i want the coconut milk just sitting

underneath the top of the meatball

coconut milk in and that sort of

gives it that creamy richness but it's

not heavy it's a fragrant

light richness

before we start simmering check the

seasoning

nice soft texture of the meatball for

that fragrance light richness of the

coconut broth just gonna cook those

meatballs perfectly

bring the broth up to the boil

then simmer gently for eight to ten

minutes

touch them with your finger this should

be slightly pliable but

slightly springy gas off i'm gonna

finish it off with something light and

fresh zest of lime but i want the zest

on top of the meatball

so i'll cut through that richness

and then finally

squeeze the fresh lime

and that just gives it that nice

zesty amazing taste

stirring the juice

i've got that kick and that

vibrant taste

now

the exciting part

when you come to serve it

be generous with that coconut broth

tilt the pan

get a good couple of ladles of the broth

in

meatballs

[Music]

and that is a very

delicious way of eating a old-fashioned

meatball

and bringing it into the 21st century

and they're just as good cooked from

frozen as well

[Music]

take a sieve

when you think of short crust pastry

it's sort of

semi-flaky but it's rich buttery

start by sipping 200 grams of plain

flour into a mixing bowl

large pinch

of salt

200 grams of unsalted butter

bring the butter up to room temperature

if you let the butter become too soft

and the flour so it doesn't absorb it in

with your fingers rub together first

now the secret is

grab big handfuls and squeeze the butter

into the flour

so look what's happened literally in 30

seconds i've got that nice

crumbly

texture

now a couple of tablespoons

of water nothing worse when the pastry

is so wet you can't bring it together it

needs to shape like a nice rich cookie

dough it's just a touch to dry

so

one more

tablespoon of water

[Music]

and there you go it's coming nicely

now

that's what i want

a nice sort of

firm ball of pastry

onto the board

i'm going to use these

one of the strongest parts of the body

pull towards you and push back down use

those wrists

to really

knead it

together

so just that nice sort of smooth texture

now

wrap it in cling film

set that in the fridge for 20 minutes

really important that you let the

shortcuts pastry relax

[Music]

now to make the quiche you can use just

an ordinary flan dish but i love making

them in many frying pans which give them

an extra rustic charm

brush with oil to stop the pastry from

sticking

once the pastry is at room temperature

roll it out to a nice even thickness

place it in the center of your little

pan

turn it in don't use your fingers

because what we don't want is any holes

in this just get a little bit of

dough because that sort of acts like a

little sort of mallet

flattens it out nicely

i'm building a sort of

extra lip because that way i can get the

filling at those absolute maximum levels

we're going to cook them blind first

to blind bake simply means to pre-cook

your pastry before adding the filling

this ensures you'll have a fantastic

crisp pastry

add a sheet of foil or baking paper and

weigh it down

you can use rice pulses or ceramic

baking stones

just make sure you keep them for the

next time

into the oven 200 degrees for 10 minutes

now for the filling

i'll do a classic quiche bacon and leeks

this is a amazing cured pancetta

pancetta is an italian cured meat made

from belly pork seasoning with things

like juniper nutmeg fennel a great

substitute is unsmoked bacon

as the pancetta gets lovely and crispy

finely sliced leeks and add

oh

leek some bacon nice

really important to cook those leeks

down

exactly what i want those leaks are

almost sort of caramelized slightly

crispy the flavor's amazing and just

drain them off so any excess fat gets

drained couple of tablespoons of cream

it gives it

it's really nice of richness

i want two-thirds garnish i.e bacon and

leeks in my quiche and one-third of the

savory custard

a touch of salt

a touch of pepper

and i grate some gruyere cheese

that makes a really nice sort of creamy

less of an eggy quiche take my amazing

crispy pancetta and leeks in

give that a good mix

need one more little thing some

freshness

flat

leaf parsley

incredible

really important just to taste

the mixture

with the quiche filling ready next

finish off the pastry

[Music]

remove the fall and weight and return to

the oven to get it lovely and golden all

over

[Music]

now

when we fill them give that a really

good mix up

[Music]

beautiful

grate over some more cheese which will

bubble up and melt beautifully and then

into the oven

bake your quiche for 15 to 20 minutes

[Music]

incredible

it's got that nice sort of cheese and

toast smell from the top it's sort of

baked but the secret of any good quiche

is in the short crust because that's the

hero

[Music]

really important put the water on first

so you can just have it gently simmering

away ready for the pasta

while the water comes to the boil start

the sauce by slicing mushrooms first off

fingers one in front two behind

up and down

then add olive oil to a hot frying pan

i want that nice color on the mushrooms

off the heat literally 10 seconds

and when you toss something really

important you get all the ingredients at

the end of the pan

push down and pull back

that noise that's

that's all the water coming out of the

mushrooms

next finely chop a fat clove of garlic

[Music]

then prepare your leeks

just take your knife

and go down

through the center turn it over

and again into quarters

so you've got all that opening up and

then just rinse the top of that to get

rid of any potential dirt or sand

it just breaks up into nice little

quarters

add all that leek

into those mushrooms

beautiful

[Music]

and now the secret is to get rid of that

water inside the leek

as it cooks down all the water's gone

you can left that really nice intense

flavor

garlic nice and crispy

now we're gonna add a touch of chicken

stock in there

beautiful

lasagna sheets just gonna drop the

sheets in to the water

lasagna sheets are an unusual choice for

a dish like this but they work

brilliantly although any type of pasta

you've got in the cupboard will do

and just twist that pan

that stops any pasta actually sticking

to the bottom of the pan

chicken stock would reduce down by half

and it's almost delays at the bottom of

the pan basically washed all that

wonderful flavor off turn the gas down

and add a couple of tablespoons of cream

this just enriches the dish bring it

back up to the bowl and let it simmer

for three to four minutes

now

the secret with the pasta is just taking

it out a little early

so you've got that nice texture

hold up the sheet and just nip it

and you can feel your fingers in the

center

it's ready

turn the sauce down

and lay

these beautiful sheets

of lasagna into that sauce

i'm just gonna turn the gas off now

and let the pasta sit in there and

absorb that amazing sauce

finish with chopped fresh tarragon

it's a delicious herb it goes

brilliantly well mushrooms and leeks

just let that sit and almost sort of

infuse

to serve i'm making a quick bruschetta

by toasting fresh chipata bread two nice

slices drizzle that

in olive oil

a little bit of garlic

just rub the bread

the crust as well crust is what really

takes that garlic

now

pan for the bread a little touch of

olive oil

as it starts to smoke

bread in

[Music]

but look at the pasta now it's been

stained by that amazing sauce to serve i

want a nice spoon of my mushrooms leeks

and cream then i'll take my pasta

just twist it

and let it sit on top

that tarragon has just lifted everything

bread on

and that's the beauty about something so

simple they can be done in 20 minutes

with everyday ingredients a stunning

pasta dish

you