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  • GORDON RAMSAY: Cooking is a life skill.

  • For me, it's fundamentally important.

  • It's just as crucial as keeping face

  • because Latin, history, geography-- no disrespect,

  • but if you're not going to teach that for the rest of your life,

  • it doesn't come into play.

  • Cooking does, three times a day, seven days a week,

  • for the rest of your life to eat.

  • So we don't cook three meals a day,

  • but there's one meal across that day that

  • needs to be absolutely you on a plate,

  • done properly, healthily cooked, and sets you up,

  • because you are what you eat.

  • So we can never underestimate the importance of food

  • because that's the fuel, and especially in sport.

  • This is my little nicoise-- a specialized nicoise,

  • and it's the kind of thing that I pick myself up

  • after cycling 200K.

  • A beautiful piece of tuna.

  • Brush that first with a little bit of mustard.

  • Stops it from drying out.

  • Now, sesame Just beautifully roll that down.

  • I always think about foods everywhere I go.

  • So when I'm training, I'm never very far away from food.

  • I had that extraordinary moment at the start of Kona

  • two years ago where I was paddling out

  • sort of half past five in the morning waiting

  • for that amazing cannon to go off.

  • To get rid of the nerves, I just started thinking about recipes

  • and dishes and how do I get through this 2.8K swim.

  • The garnish-- it's very, very simple.

  • We got potatoes.

  • Let's start with a little teaspoon of olive oil.

  • We'll get these potatoes nice and crispy.

  • Cut it in half, and put that side down.

  • So, in my bowl, got some really nice shallot rings.

  • Olive nicoise, some black olives, some green beans.

  • And then in there, I'm just going to open up

  • some of these little anchovies.

  • A little touch of vinaigrette.

  • This is classic vinaigrette made with lots of lemon juice.

  • And then we'll just mix that up nicely with some fresh parsley.

  • Your tomatoes, balsamic vinegar, fresh lemon juice

  • in-- that lifts everything.

  • You work 14, 15 hours a day to perfect an absolutely stunning

  • dish.

  • It disappears in 2 and 1/2 minutes.

  • And that's why I said it loses you.

  • You get on that journey and nothing

  • else matters except what you put on the plate.

  • Because you start off with these raw ingredients and you

  • go through that journey.

  • 60 minutes later, you got this bit of magic.

  • Also, it's an incredible passion.

  • It's a huge canvas.

  • Just take your salad leaves.

  • I want to use the little hearts.

  • Just open them up gently without sort of ripping them.

  • Get down to the heart, and cut the hearts into fourths.

  • Potatoes-- nice and crispy.

  • And then from there, as they start to cool down,

  • just put a little touch of vinaigrette over there

  • and hit them with your parsley.

  • Food was my calling, I think, because that was the way

  • I could sort of disappear.

  • Disappear, travel, learn, and get

  • really excited about something.

  • And my first dream was to go to France.

  • To understand why were they the sort of foundation of cooking.

  • Why did they start it?

  • How did they start it?

  • And I disappeared.

  • I became French.

  • Within 18 months, I was fluent in the language.

  • I was holding my own in a foreign kitchen,

  • and I was seriously cooking my ass off.

  • Now, for the dressing.

  • Very, very simple.

  • Touch of the vinaigrette, and then some fresh lemon juice.

  • That gives a nice lightness, vibrancy to the dish as well.

  • Just lightly dress them.

  • My first set of knives was bought by a charity

  • because my parents couldn't afford

  • to send me to cooking school, and this knife wallet

  • was a "Swimbo."

  • It was with bright, yellow handles.

  • And trust me, they couldn't cut butter,

  • but they looked the part.

  • My mom had a tear in her eye because she was

  • upset she couldn't afford it.

  • My first set of whites and my first set of knives.

  • I still got them.

  • Finally, the tuna.

  • Get the pan nice and hot.

  • Put a teaspoon of oil in there.

  • Tuna into the pan.

  • 90 seconds each side.

  • Out.

  • And literally squeeze some fresh lemon juice on there.

  • When you slice it, let the knife do the work.

  • Fingers on top and just slice through nice and carefully.

  • On.

  • Three nice slices.

  • Foods your journey, and there's something quite

  • amazing about the way you cook.

  • Of giving pleasure.

  • My dream, when I started out as a chef,

  • was to discover every ingredient and never

  • be intimidated and not know what to do with it.

  • That level of perfection.

  • I think I'm about 97% of the way there.

  • There must be about 3% or 4% of the ingredients

  • that I still haven't discovered yet,

  • and that's the exciting thing about food.

  • That is what I call my specialized tuna nicoise.

  • Fucking delicious.

GORDON RAMSAY: Cooking is a life skill.

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B1 UK tuna lemon juice lemon juice fresh ramsay

5 Minutes with Gordon Ramsay

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    葉素杏 posted on 2015/08/26
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