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  • my ultimate comfort food.

  • Dinner is a stunning sausage hot pot which will serve with a gorgeous potato and beetroot.

  • Greta, I love you.

  • And you love sausages, right?

  • What you enjoy most about sausages.

  • I just love having them with baked beans some time being.

  • Sometimes these are little button mushrooms.

  • Can you just take him into that?

  • Like that?

  • Keep the whole company quarters, please.

  • Now, the important thing about cooking sausages is they need a bit of color, right?

  • No color, No, exactly.

  • Get the pan.

  • Nice and hot.

  • How was school today?

  • School was good.

  • Thanks.

  • We've got to go out and mix Newman sausages in.

  • OK, Button mushrooms in there, please.

  • Now, wait to watch your fingers.

  • But you know how to slice onions right now?

  • Sausages.

  • I get in lots of color because this is gonna cook slowly.

  • And it's sort of Debbie's version off the kind of hot pot.

  • Another one money to make for me?

  • Yes, I got the call on them in seven hours.

  • Okay.

  • A little old butter into the pan.

  • Now it looks like a lot of onions.

  • Right?

  • What are they?

  • Start sweating down.

  • They caramelized.

  • So that'll go down by half a little fried.

  • OK, salt in way to put a nice tablespoon of brown sugar in there that gets really nice and dark.

  • Now get your time in.

  • Pick off a little buds that will get the onions packed with flavor questions and give them a nice little stuff.

  • Did you like to help make your foot when he made them for years?

  • Always help.

  • No, always.

  • Now my mom would never have used this, But aged balsamic vinegar brings out the flavor of the onions.

  • Right now Look at our onions.

  • Look you to caramelize.

  • The vinegar is getting that nice sort of gloss.

  • But my sausages back in here now from there, some red wine, one in so the flavor underneath going into the sausages.

  • Now the sausages release all that flavor inside as well.

  • Look at the color of that.

  • Still not cooked.

  • Yet the ball really important.

  • Boil it here because it went bowling the other 1 17 in the oven.

  • Literary 18 to 20 minutes and she goes nice to go with my hot pot rich golden creamy potato gratin is a true comfort food classic on demanding a delicious twist beetroot.

  • Start by gently heating double cream, then peel and thinly sliced potatoes and cook beet root.

  • Next, rub garlic around the edge of your dish to thoroughly seasoned with a glorious flavor.

  • Then Greece, with a good layer of butter, arranged alternate layers of potato on beet root seasoning in between.

  • End with a neat layer of potatoes and pour the hot cream over the top.

  • Bake in a preheated oven for an hour, or until the potatoes are tender.

  • Potato and beetroot Gretton are bubbling Beauty off a comfort food dish Now for the apple compote.

  • What we need to do first is to get these pills and sliced panel to get nice and home.

  • Now wait, Give it a taste of that.

  • They're incredibly acidic.

  • Okay, you need to cook those wonderful red apples you thought called Rayburn's What?

  • The apples.

  • You know, cream ones.

  • Well, they called, and I'm not too sure what The green one.

  • Another word for your nan No, no pink Lady Apple.

  • No Granny Smith, right?

  • What we're gonna do is cook cooking apples on DDE, the eating apples together.

  • I love the combination of the Tartars from the Gramley cooking apple with the sweetness of the Braeburn.

  • Get the pan nice and hot and Sprinkle the boss from the pan with caster sugar for for nice slices of fresh ginger on three little cinnamon sticks.

  • I want you to remember that because I'm gonna look for them, okay?

  • Because once you use them and they work their magic, I need to pull him out.

  • It was sugar dissolving.

  • Now we just let that go a little bit darker, okay?

  • And then place quick, doesn't it?

  • That a nice little toss?

  • Okay, Cinnamon.

  • Ginger in.

  • So we're cooking down the apples.

  • Butter in gently cooking to the apple, soften.

  • Then take off the heat.

  • We go into that.

  • What's that coming out, Dad.

  • So that is a little bit off.

  • The purity will show you to do that in a minute.

  • How many ginger?

  • Four for ginger.

  • And 33 cinnamon.

  • Out with the cinema gingers.

  • Gingers!

  • Spring of apples smells so nice.

  • How nice is that?

  • Look.

  • See the color of apples.

  • Let's put these in the fridge.

  • Get nice and cold.

  • That's the compass sorted.

  • Easy now A simple, creamy whip to crown the top.

  • You separate the egg whites into their for daddy.

  • They're in separate Sprinkle sugar on.

  • Then you turn up.

  • You got really nice.

  • Big lift him up.

  • That is what I call a nice stiff peak well done.

  • Next, in a separate bowl, whipped double cream until stiff cream with some quick put some delicious lemon zest, which will make the cream so much better.

  • Then sweeten up wood left over Camberley compote puree.

  • You mix that in nice and carefully says like this apple butter Scotch.

  • Now, to make the cream even lighter, holding those west egg whites and sugar egg whites into the cream, just nicely Fold it in bigger glasses.

  • Back out.

  • Manage the glasses.

  • Yes, I could go silly.

  • We're on for a treat.

  • I'm not fighting back now.

  • Twist the end.

  • You could spoon this in, but I want to just give a nice actually gives it a nice pattern.

  • Lemon on top.

  • Back in the fridge, the beet root on potato graphing lovely sausages.

  • Finish with a flat leaf parsley.

  • Look at those two beauties.

  • Doesn't get any more comforting than that.

  • Does it for one of the best hot pots ever tell you that looks amazing.

my ultimate comfort food.

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B1 INT GordonRamsay cream potato hot pot ginger flavor

Gordon Ramsay's Sausage Hotpot & Apple Compote Recipes

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    林宜悉 posted on 2020/03/30
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