Pasta with Tomato, Anchovy and Chilli | Gordon Ramsay
Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and olives in bulk and save time and money - all you need is the tomatoes.
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Chicken with Anchovy and Olive Sauce
Hello everyone, welcome back to @leescooking Channel. This video is titled Braised Chicken in Anchovy & Black Olive Sauce.
Get ready for a delicious twist on classic chicken with this anchovy and olive sauce recipe! This dish may sound a bit unconventional, but the anchovies add a unique umami flavor that will leave you amazed. We start by prepping the ingredients - onion, garlic, black olives, and anchovies. Then, we brown the chicken pieces (we used drumsticks but feel free to use any bone-in chicken) and saute the onions and garlic. Next, we add white wine, wine vinegar, chicken stock, dried oregano, and bay leaves to the pan, bringing the mixture to a boil. We let the chicken braise for 30 minutes before removing it from the pan and finishing the sauce by adding the olives and anchovies. To complete the dish, we serve the chicken with a fresh tomato salad and a simple garlic and olive oil dressing. Give this anchovy chicken dish a try, it's seriously yummy!
Measurements:
Chicken w. Anchovy & Black Olive Sauce
1 medium onion, diced
3 cloves of garlic, finely chopped
3 tablespoons black olives, finely chopped
4 anchovies, finely chopped
1 1/2 kg chicken drumsticks (or any bone-in chicken pieces)
Salt
Pepper
Oil
1 cup dry white wine
3 tablespoons wine vinegar
1 cup chicken stock
1 teaspoon dried oregano
2 bay leaves
Tomato Salad
4 large red tomatoes
1/2 small red onion
1 small clove of garlic
3 tablespoons olive oil
Pinch of sea salt
1 tablespoon wine vinegar
1 tablespoon fresh basil (or 1 teaspoon dried basil)
Fresh parsley
About Me:
My name's Lee and I'm on a mission to show you how to cook delicious and easy meals. I come from humble beginnings in the kitchen and want to prove that you don't need a fancy setup to cook great food.
My passion for food started at a young age, thanks to my amazing mother who taught me how to cook. I even went on to become a chef and worked in the industry for a decade! But my true calling is teaching and sharing my love for cooking.
On this channel, I'll be whipping up a variety of dishes from all around the world. I love trying new things and keeping things fresh, so you'll never get bored. Sometimes you'll see me in the videos, and sometimes it'll just be the food. The main focus here is always the delicious food.
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#braisedchicken #anchovyolivesauce #mediterraneanflavors
Anchovy Steak Sauce Recipe / Cambodian Anchovy Sauce ទឹកប្រហុក
Cambodian anchovy sauce is a perfect pairing for steak any day! The spicy and complex flavor combination of anchovies with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from lime juice, really makes this the most memorable steak sauce side by side to the original tuk prahok!
I love roasted garlic and peppers, but you can just use them fresh. For the anchovies, I have no preference in the brand, and would just grab what is ever available at the time of shopping. You can pour the whole anchovies in a sauce pan and slowly boil them into a creamy sauce or minced and paste them with a mortar and pestle. These anchovies can be eaten straight from the can. They are incredibly nutritious.
I'm using two cans of anchovies here, but I will be giving you measurements for each can of anchovies.
For one can of anchovies:
Half to 1 tablespoon sugar ( to your taste)
2 tablespoons water
¼ teaspoon salt
½ teaspoon chicken bouillon
1-2 whole lemon or lime juice (adjust the other ingredients accordingly to the sweetness or sourness of the lemon or lime juice)
2 tablespoons fish sauce
¼ teaspoon msg (optional)
Round khmer eggplants
Olives
Fresh herbs and mints( here I used culantro, coriander, Asian peppermint, cilantro)
Other delicious optionals include lemongrass, kaffir lime leaves, radish, pickled pepper, lemon-lime peels.
#anchovy #sreydaleajin #steak #prahok
Flavor in abundance with this amazing little sauce from anchovies. A creamy, umami-laden concentration of zingy saltiness that will send your taste buds into overdrive. Anchovies are a good source of omega-3 fatty acids and plenty of other nutrients.
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Cambodian steak sauce
Anchovy Sauce
Tuk Prahok
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Preparing the anchovy sauce
the best way to have tasty dipping sauce mango is to add some onion, garlic, ginger and chillies to it.
Giada De Laurentiis Makes Chicken Cacciatore | Everyday Italian | Food Network
Giada's Chicken Cacciatore will have you coming back for seconds (and thirds).
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Cacciatore
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 4 servings
Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame.
Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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Giada De Laurentiis Makes Chicken Cacciatore | Everyday Italian | Food Network
Sauté Chicken with Parsley Anchovy Sauce
Perfect and Simple Recipe: Sauté Chicken with Parsley Anchovy Sauce by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.