Homemade Ramen Made Quick | Gordon Ramsay
As autumn/fall begins to sneak in and temperatures begin to sink lower, its the perfect time to make a delicious Ramen (oh and it's Vegetarian)! Even better is this can be done in under 10 minutes! This week on Ramsay in 10 Gordon's making a delicious cauliflower and ginger ramen for you to warm up with
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Avoid the Frozen Taste! How To Cook Frozen Vegetables | Black Hack
Frozen vegetables can taste a little weird sometimes. Luckily, there's an easy hack to make them taste like they were never in the freezer. The Root's Kalyn Womack shows you how to cook frozen vegetables and avoid the frozen taste using an air fryer or oven.
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Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks
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***ASPARAGUS + CORN RECIPE, FEEDS 2-3***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 lb (454g) asparagus
2 ears fresh sweet corn
2-3 shallots
2-3 garlic cloves
1 lemon
salt, pepper, oil and spices (I used garlic powder, onion powder and smoked paprika)
fresh herb for garnish (I used lemon balm but parsley would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Trim off the woody ends of the asparagus and put them on a sheet pan. Peel and chop the garlic and zest the lemon — put all that on the asparagus. Peel the shallots, cut them into a few large chunks and don't trim of the part at the base that holds the layers together — put them on the sheet pan. Shuck the corn — you can put it on the pan now or halfway through the cooking depending on how cooked you like it.
Peel and devein the shrimp if they weren't already, blot them dry and put them on the sheet pan. Season them with whatever spices you want and a little salt (most shrimp are pretty salty already). Season the asparagus and the shallots. Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. If you want your corn just warmed up and barely cooked, put it in now. Everything should be cooked after 3-4 more minutes.
Scatter over some fresh herb and squeeze on some lemon juice — I recommend eating right off the tray, to keep everything warm.
***CHICKPEAS + LEEKS RECIPE, FEEDS 4***
1 lb (454g) shrimp (bigger ones are more likely to cook in the same time as the veggies)
1 15.5 oz (439g) or thereabouts can of chickpeas
2 big leeks (the thicker the better)
1 red chili (very optional)
tzatziki (store bought or homemade from my recipe below)
salt, pepper, oil and spices (I used whole mustard seeds, celery seeds and chili flakes on the shrimp, and harissa powder on the chickpeas)
fresh herb for garnish (I used purple basil but cilantro or dill would be good)
If using frozen shrimp, get them thawing submerged in trickling cool water. They should take 10-15 minutes, depending on size.
Peel the top layer or two off the leeks, since they tend to have a lot of dirt underneath them, and trim off the green tops. Rinse off the stalks and start cutting them into thick rounds from the top. If you still see dirt between the layers, toss those rounds out and keep cutting down the stalk — the dirt is usually only near the top. Put the leak rounds on your sheet pan. Thinly slice the chili and put those slices on the leeks.
Peel and devein the shrimp if they weren't already and put them on the sheet pan. Drain and rinse the chickpeas and put them on the pan. You can use the same paper towel to blot the shrimp and the chickpeas dry on the pan. Season everything with whatever spices you want — I used some cracked whole mustard seeds, celery seeds and chili flakes on the shrimp, harissa powder on the chickpeas and salt & pepper on the leeks. Only put a little salt on the shrimp and the chickpeas — they're probably already salty.
Drizzle everything lightly with oil. Toss to get everything coated and make sure everything is laid out in a flat, even layer. I put the chili slices on top of my leek slices to the chilis would char.
Heat your oven's broiler/grill to maximum and put in the sheet pan, right up near the element. Close the door and check it halfway through, after maybe three minutes. You can flip things around for more even cooking, or you can leave them and get pieces with very brown tops and moist undersides. Everything should be cooked after 3-4 more minutes.
Scatter some fresh herb over the pan and drizzle with tzatziki (you might need to loosen up store-bought tzatziki with milk or water to get it to a drizzling consistency) — I recommend eating right off the tray, to keep everything warm.
***TZATZIKI DRIZZILING SAUCE RECIPE***
1 English cucumber
1-2 garlic cloves
1 lemon
1 cup (237mL) plain yogurt, ideally Greek-style
a little fresh dill and/or lemon
salt, pepper and olive oil
milk or water to achieve a drizzling consistency
Sorry, YouTube won't allow me enough characters here to write out the recipe. Just watch the video, and don't bother squeezing out the cucumber juice like I did.
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Delicious Spicy Rice With Sausage | Gordon Ramsay
Gordon demonstrates how to cook this simple rice dish.
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