Name: Recipes To Show Off Your Skills | Part Two | Gordon Ramsay
Uploaded: 2022-08-30T17:00:18.000Z
Duration: 14 min 51 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...

we're hoping to wow the family with an amazing quick fig jam crostini with creamy burrata and a hearty main of beef cheek Ragu with papa deli beef cheeks.

Just think the size of your little cheeks.

Yeah, imagine the size of a cow with them and the cheek is right underneath here.

Yeah, I want you to give them a really nice season with salt pepper on there please.

So beef cheeks, very cheap cut that takes sort of a long time to cook but give it a bit of love, let it cook in the oven.

It comes out like a dream, a little touch of all in the pan.

What do you want to do is get them really nicely colored?

See what that is sitting at the dock of the beach baby beach and then I want the onion chunky.

So you go down down down and then again there and there.

So it doesn't overcook so really good color on the cheeks like that.

So how do you cook these restaurants if they take so long they go in the oven literally half past six o'clock in the morning, 3.5 4 hours ready for lunch and the longer you leave them in their juices and the cooking liquor.

Get those onions and that garlic really nicely colored.

Put the cheeks back in, please write red wine in.

And the red wine is going to deglaze the pan.

So the glaze will basically sort of rinse all that flavor off the bottom of the pan.

Okay, because that's going to make the most amazing sauce.

Now you could use tomato puree, chopped can, tomatoes will make a much better sauce.

So the secret braising is having little of the meat exposed and 90% of it submerged.

See them there, little crocodile heads popping up out of the water.

Turn the gas off and leave the lid just off at the end there.

If we had to cover it completely, the steam hits the top of the lid and all that water comes running back solar still, that's right in the oven.

Good job boom for putting and making one of my absolute favorite italian desserts panna cotta with that quintessentially italian flavoring expresso Start by immersing two leaves of gelatin in cold water and leave to soak into a small saucepan at castor sugar, cream milk sugar and a shot of good strong coffee, gently bring to a simmer and removed from the hob, squeeze out the soaked gelatin leaves and stir into the hot cream until completely dissolved, pour your cream mixture into a jug and fill your molds just short of the rim, rinsing your molds in cold water before filling will make it easier to get your panna cotta out once it's set, Leaving the fridge for at least 2-3 hours or overnight to make your cinnamon hazelnut brittle, pour castor sugar into a pan and cook over medium heat until the sugar melts to a deep golden brown, scattered toasted hazelnuts into the caramel.

Dust with ground cinnamon and leave to set at room temperature when your panna cotta is firm, giving each mold a quick dip into boiling water should ensure a perfect stress free exit onto the plate dressed with a shard of crunchy hazelnut brittle.

Right Captain Jack, quick run through panna cotta is nearly set beef cheeks cooked.

We're gonna now do the fig and burrata crostini.

Okay to take the figs, we're gonna make a nice slightly spicy fig jam.

Take off the tops in half and each half into three sugar.

Okay, we're making a jam but we don't want to be too sweet.

And then these little babies, what are they?

You driving like that So intensifies the flavor.

Really important to count how many put in there.

So they're just there for flavor and then take them out.

So when I hear of jam, I don't think of caramel.

No, but this is a very fast jam caramel starting to color.

I want you very carefully drop the figs in there.

So the juice out the figs, it's starting to break down the caramel.

Leave that cooking for three or four minutes now let's slice out in italian crostini means little bits of toast but it can be made out of leftover baguette sourdough or any crusty open textured bread.

We're staying authentically italian with Chipata, season them and then drizzle a little touch of olive oil on there, both sides.

Really important because we're gonna grill the bread, push it down.

It's a lovely take it off with the Chipata toasted.

We need to carefully extract the star and these pods from our piping hot fig jam.

Right, Jack, we've got one little bugger to five.

Right now we've got the green light to crush the skin's disintegrated in that caramel.

While Jack carefully spreads the Christine e with our hot fig jam, I can unveil the last element to our starter.

We need to season them lightly drizzle over a little olive oil and dust them with lemon zest.

You can imagine that sat there and you test all that off and you stick it on top of that.

Mm back to the main course to match our hearty beef cheeks.

Rule number one when cooking pasta salting first.

Salting first good olive oil in pastor in, twist it around so you don't break it, bring that back up the ball, It's gonna take that through for four minutes flat leaf parsley, scrunch it up for me and chop it.

Now wait to see these beef cheeks beauties.

You just dribbled on your jumper, joking.

Right, drain the pasta, salt, pepper, pasta, little drizzle of olive oil.

I want you to put your fresh parsley nicely chopped, nicely chopped.

Okay, You take a little ladle of the juice, put that at the bottom and you cook pasta on top of that sauce.

Oh my gosh, your sisters are gonna love you even more now.

You know what about when you cook this for your girlfriend?

One day, just tell her where you got the recipe from.

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Recipes To Show Off Your Skills | Part Two | Gordon Ramsay

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