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  • What do you think of a burger?

  • What you need is a great source on.

  • I Like Smokey BBQ goes hand in glove with a great burger.

  • Start by finally chopping one onion on three cloves of garlic that's not pan tablespoon of olive oil, onions and garlic into the pan.

  • Nice seasoning.

  • Salt and pepper.

  • Now the secret of a good barbecue source is that really important caramelization To begin with a nice tablespoon brown sugar.

  • It darkens the onions, but it really starts to sort of give that nice, syrupy body to the source.

  • I'll put a little bit of heat in there now a nice teaspoon of smoked paprika.

  • That's the important part of working with spices.

  • You gotta come out almost sort of burn off that rawness, especially with a smoked paprika.

  • That's exactly what I wanted to go.

  • Onions and garlic, beautifully caramelized.

  • Find a bit of urine.

  • Reduce that down.

  • Now I've got a fantastic smoky base to complete the source on making my life really easy on adding pre made Worcester source on tomato ketchup.

  • Cut that out for 23 minutes now, depending on how thick you like the barbecue sauce that term is how long you cook it out for.

  • I don't want to be too running, but I don't want to think either.

  • That's the consistency we're looking for.

  • Okay, Lovely.

  • Turned on the gas chapter.

  • Seasoning.

  • No, take that out Is the kind of source that I like to have sort of bottled up in the fridge.

  • It's great for sandwiches, because brilliantly well, with these sliders home made, smoky barbecue sauce.

  • Yeah, get a panel of wipe.

  • Now start the mix for sliders to give my mix of really interesting flavor and texture, I'm gonna be using unspoken back bacon.

  • I travel all over the world.

  • I spent a lot of time in the States.

  • They know how to make a great slider.

  • Pork sliders be sliders, Chicken sliders.

  • It's almost like a way off having a burger, but on a much smaller miniature level, a teaspoon of Oliver, all that bacon to get really nice and crispy bacon in this just gives the really nice sort of chunky, delicious makes on texture.

  • On pork is perfect for a slider, right?

  • I'm talking slot.

  • She lots a lot sweeter on your normal white onion.

  • Fine, fine, fine.

  • I mean?

  • Yeah.

  • Now that baking is getting really nice and crispy.

  • I want a bit of Pete in there.

  • A little teaspoon, a smoker frequent there.

  • When you see these sliders in the States, for one portion is like four or five of them.

  • Little mini one bite is incredible.

  • Now take your port so open up.

  • Give that a really nice seasoning so important you can't season a slider after you've cooked.

  • It's impossible, so season it nicely.

  • Bacon.

  • Now that's nice and crispy.

  • Just take a little touch.

  • Kitchen rock.

  • Just drain that off there.

  • Nice.

  • Have that nice and dry.

  • I want all that nice sort of Chris Penis in the beautiful mix.

  • All that in.

  • Take a nice ball on sort of roll it size of a golf ball.

  • Can it?

  • Nice around first, then three fingers.

  • Just put that down.

  • Don't flatten them too thin.

  • Otherwise, be able cook and they dio sort of dry because sliders a bite size burgers designed to getting small buns.

  • You don't wanna make them too big.

  • Yeah, because get a pan nice and hot, a tablespoon of olive or when a slider is literally that thick about an inch thick.

  • We'll take 2.5 to 3 minutes each sign and tell them over lovely.

  • Once you've turned them, tilt the pan.

  • Just spoon all that juice back into them, even my mouth watering out Very easy to drive the pork out.

  • So just feeling it now, you think, is a nice and firm a little touch of springing us in the center.

  • Happy with those at your cheese now so gets nicely melted.

  • I'm using wedges or smoked cheddar, and it has that nice sort of sorry smoky creaminess to the slider.

  • Finally shred a baby gem letters.

  • Just take those buns.

  • Make sure they're sliced.

  • Listen evenly.

  • Take your letters.

  • Quite generous from the letters.

  • It's a nice thin slice.

  • What smarter.

  • Take your burgers.

  • See that cheese?

  • You feel watered?

  • Barbecue sauce.

  • Okay, place the top on, and that is my version of the slider that is small, dynamic but packed full of flavor.

  • I'll take that over Hamburg any day.

  • First off, get that pan really nice and hot.

  • These are suddenly stakes.

  • Sear it in the pan with all that fat on the lead flavor.

  • Salt pepper got a tablespoons off Oliver in pan, Nice and hall.

  • Hold up the steak from later, always layaway to the pan.

  • A little shake and it stops the state from sticking, looking for color.

  • Think of sticks.

  • It's gonna burn While the stakes are cooking, I'm going with my super quick marinade now two tablespoons off miso paste that's a fermented soybean that gives a really nice sort of rich sweetness.

  • A tablespoon of sugar, a couple tablespoons rice wine that gives it a really nice vinegary kick.

  • A couple tablespoons of olive oil, salt and pepper.

  • I'm looking for a nice sort of thick, rich marinade.

  • Okay, marinade done.

  • It's time to turn the stakes.

  • Yeah, so the plan given stakes Little based.

  • What we're doing every time is just adding mawr more flavor.

  • Take your tongues and sort of lift steak on it that really melt all that fat down.

  • Mhm, Stop with the gas.

  • Take him out.

  • Just take your knife.

  • It's all that fat.

  • They're just slice that off.

  • I don't want to do that now.

  • In It's the Maronite.

  • Evil tacos are one of Mexico's most popular street foods that could made from beef, pork, chicken or fish on are loaded up with amazing sources on spices.

  • Now I want something sort of pickle cabbage.

  • These are Chinese cabbages.

  • Slice it in half.

  • Look at it.

  • Really crisp and really tasty.

  • We'll slice that into quarters on, then just shred it.

  • Take your time.

  • Think of cabbage here and you think of sort of braised overcooked cabbage.

  • Nothing worse but attacker.

  • You want freshness?

  • Little season chili flakes.

  • They sort of discretely give it a bit of heat.

  • No touch of rice wine vinegar.

  • You have got that fresh lemon juice, A small drop of toasted sesame seed oil.

  • Give that have really good mix.

  • Now I need something to sort of bring it together way.

  • Take some wasabi paste.

  • Very hot.

  • Very spicy sort of thumbnail size.

  • I'm a mix that a couple of tablespoons of mayonnaise.

  • Get that really good mix.

  • These are basic corn.

  • Tortilla trick is to sort of color them and then shaped.

  • Um actually place it on gas room use, um, tongues so as not to burn yourself.

  • You can also toast your tacos in a frying pan from there.

  • Just gonna place it on the rolling pin, literally 30 seconds as it cools down.

  • The great thing about serving tacos is people can fill them themselves just the way they want them.

  • Cabbage Just squeeze out wet marinade.

  • A nice, rustic little mountain.

  • Bye.

  • Nice on what?

  • You just see how soft and delicious and almost sort off melting in the mouth texture.

  • We've got this amazing sirloin sort of that really nice sear around the outside.

  • It's just nice and pink in the middle.

  • Start off with my crispy shell back of the spoon, but the wasabi mayonnaise inside Attacker.

  • Just Sprinkle that's delicious pickled cabbage and then just start lining my attacker.

  • Three or four slices touch more for my spicy Maya.

  • That is how I make perfect attacker.

  • Just open up on drained tuna.

  • Intrusive.

  • Just likely.

  • Flake that Don't press it too hard.

  • Otherwise you'll dry out the tuna.

  • But now thes air water chestnuts just slicing nice and thin.

  • You could buy them anywhere.

  • Any supermarket chestnuts and fresh ginger get rid that rough skin on the outside by grating the ginger.

  • You get to get all that really nice sort of juice and take your spring onions on.

  • Just slice on an angle.

  • I like the texture of the water chestnut with spring onion, we'll touch a fresh coriander.

  • Lovely.

  • Next.

  • Remove the seeds from a chilly to reduce its heat without losing any flavor on finely chop chili's and kaffir lime leaves.

  • Roll them up nice and tight when your knife down the center.

  • Once on, just chop that makes the fish cake nice and fragrant.

  • Touch Assault Touch of pepper fish sauce Just lightly seasoned tuna to bind all those one of the ingredients to whole eggs.

  • Give that a nice little whisk on, then add your eggs.

  • He hands in there to start mixing mhm.

  • Get the mixture.

  • Roll it, manda Hand on the palm.

  • Have them down nicely to cook at a little ground oil to a hot pan at the face of a clock.

  • We're gonna go from 12 away around.

  • That's one.

  • In these fish cakes only take a few minutes to cook, so keeping track off the order.

  • They go in the pan means you know which one to turn first to the Pala.

  • Nice, gentle little shake to make sure that nothing sticking to the bottom spatula.

  • Two fingers on top.

  • Turn them over beautiful, crackling noises, something you always want because tunes already cooked.

  • So we just lightly frightening to get a nice crisp outside.

  • Gently take them out.

  • You smell incredible.

  • Let them sit there.

  • We're gonna make a really nice, delicious simple dipping sauce.

  • Start off a little pinch of sugar fish sauce, two tablespoons that gives it the saltiness.

  • One tablespoon of rice wine vinegar, some fresh lime juice.

  • Squeeze all that line in your fresh coriander.

  • Lots of coriander on in.

  • Give that.

  • Hello?

  • Mix on.

  • Then you have the most amazing spicy tuna fish cakes.

  • Who would have thought something delicious that could come out of can a simple supper in minutes.

  • That's so mouth watering the easy and delicious You're guaranteed to cook it again and again.

  • Yeah, yeah.

What do you think of a burger?

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B2 sort pan slider cabbage tablespoon marinade

Fast Food Done Right With Gordon Ramsay | Part Two

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    林宜悉 posted on 2020/11/29
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