Name: Snacking Recipes | Gordon Ramsay
Uploaded: 2020-11-12T20:40:37.000Z
Duration: 12 min 14 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

What street food on every little food store.

It's really important to cook off the spices, intensifies the flavor, but really draws out that nice, spicy, deep, rich flavor.

So onion three fingers, one in front, two behind.

Nice and fine on museum now with caramelized onions, mustard seeds of started to infuse.

Cumin has that nice kick now with a little touch of butter in there.

Get it nice and sort of rich gets up nice and high, really can myself.

Onions now, once the onions have turned a rich golden color, that's what I'm looking for.

When the spinach is cooked, set aside and it's on to the spicy eggs.

Eggs now give those eggs a little whist, a little touch for butter into the pan.

T's burn of oil so the butter doesn't burn when the butter and oil are hot at a teaspoon off gara masala, turmeric without oh, take your eggs into the pan almost gonna make like a really nice spicy scrambled egg.

Now there's a scrambled egg comes together.

Just finish that with a little bit of butter.

I quite like a sort of creaminess, makes it so much more delicious.

And then, from there you get my spinach chop up and then fold in the spinach to a scrambled egg, something quite exciting about eating spice for breakfast but have served in these wonderful little thin naan breads.

This will work with any flatbread or rap you fancy.

Take the eggs off the heat whilst you get on with the last job at quick mint and spice yogurt dressing a couple of tablespoons fresh yogurt in There's always something to take out the heat, then had chopped mint salt on tumeric.

Mix that in now take scrambled egg on half fill.

And for me, that's what really stands out with street food in India.

How delicious they could make street food with a bit of spice.

Once you try this spicy rap, I promise you scrambled eggs will never taste the same.

The secret to a really good Madeleine is its light, fluffy, delicious, and it's perfect with the coffee in the morning, so melt the butter gently.

That was one of the most exciting things about living in Paris.

There was always something there on that little pastry shop that used to live above could incorporate that sugar and then give that a really good whisk because it's important to incorporate some air.

Now the secret of whisking is a big, beautiful balloon.

Whisk, the bigger the balloon, whisk them or aeration you'll get in the mixture.

So best thing to do it just goes from left to right and then change hands every 15 or 20 seconds so your hands never get tired until the ball to your advantage as well.

Now you could see the mixture stand toe areas.

I don't know, the more you wish this the lighter it becomes so it starts almost looked like a light whipped cream.

Once the eggs and sugar become pale, creamy and thick, sipped in the self raising flour, sieving the flour.

Now I'm giving my Madeline's a twist by adding poppy seeds for a crunch on lemon for flavor.

Zest of a lemon in there, generous on the lemon line is wonderful.

I've even made pink grapefruit madeleines with poppy seed.

Delicious, but lemon for May is the best.

Pour the melted butter down the side of the bowl so it cools down even more and then combine.

It's really important at this stage that we don't beat the mixture.

I want to keep that nice a rated texture across the madeleine mix, so I'm gonna use a spatula.

They say that the longer you make the mix up in advance, higher they raise in the oven.

Leave that to sit there on, well, butter online, our mold.

You can make these in a little miniature Yorkshire pudding molds.

I've even seen Madeleine's being cooked in expresso cup.

So if you haven't got the traditional Madeleine tray Yorkshire pudding trays, our justice good.

Lightly butter Theo inside of the train take a tablespoon off flower on.

The secret now is to lie in the mold with a flower that stops any chance in the Madeleine sticking Tap this.

If into all the little grooves this was, ensure that they'll come out instantly.

Then all you do then is just stand up the tray on, tap it two or three times and you'll see the flour roll out.

So there you go, the baking sheet lined beautifully.

Beauty of this recipe is that you can make it the night before and then simply bake it in the morning when you're ready to G o.

But the mixture into a jug to make it really easy to pour into the tin give a little stir so you got that nice even distribution of those poppy seeds on just gently lovely for him up to the top.

So much easier pouring this from a jug because you get the exact amount in in three of 180 degrees.

Do not open that door before 10 minutes and wait for that wonderful surprise smell.

Now a little tap on the side of the tray and you're just a pop out.

That nice, soft, crisp outside with his lovely, fragrant, fluffy center on the secret of a great Madeline, as the French would swear by it because his lovely little mound on top, they call it the Nipple.

But that is the confirmation that is perfect.

My poppy and lemon madeleines are a sophisticated content will start to the day and take me straight back to Paris.

Yes, a secret of a good chip butty is in the potato.

Now these are Desiree potatoes, one of my first ever jobs.

I used to put sacks and sacks of potatoes into the Rumble er, which was then the potato peeler.

A long Today, I'm gonna do something a bit healthier for my oven chips.

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Snacking Recipes | Gordon Ramsay

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