After School Recipes With Gordon Ramsay | DOUBLE FULL EP | Home Cooking
Here are some deliciously easy recipes that work perfectly for an after school dinner.
Full Episodes from the Gordon Ramsay Back catalog.
#GordonRamsay #Cooking #Food
Steak with a Red Wine Reduction - Chef Jean-Pierre
Hello There Friends, Today I'm going to make a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, make sure you use a good wine! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Demeyer Reduction / Saucer Pan:
❤️ Porcini Mushroom Salt:
❤️ Silicone Spatulas set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
VIDEOS LINKS:
How To Cook The Perfect Steak:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Clodagh McKenna's Summer Garden Herb Chicken Kiev with Kerrygold Dubliner Cheese
Chef Clodagh Mckenna puts a modern twist on a traditional recipe by adding a Kerrygold Dubliner Cheese crust and a dusting of fresh herbs. It’s the latest recipe in her Summer Supper series. Try it the next time you’re expecting guests - this juicy dish was made for summer dinner parties.
INGREDIENTS:
3.5oz butter, softened
3 TBS mixed herbs, finely chopped (suggested: parsley, marjoram, sage, thyme)
6 cloves garlic, crushed
4 chicken breasts
3oz plain flour
2 eggs, whisked
3.5oz Kerrygold Dubliner Cheese, finely grated
3oz panko breadcrumbs
Vegetable oil
Salt and freshly ground pepper
DIRECTIONS:
Pre-heat oven to 350°F. In a bowl, mix together 2 TBS of the fresh herbs, garlic, and softened butter and season with salt and pepper. Spoon garlic and herb butter into plastic wrap and roll into the shape of sausage. Place in fridge for 30 mins or in the freezer for 10 mins. Place the chicken between two sheets of plastic wrap. Flatten by pounding gently with a rolling pin, until they are all about 1cm thick. Remove garlic and herb butter from freezer or fridge and slice into 1cm discs. Place butter on one side of the chicken breasts and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with plastic wrap and chill for 30 mins. Place a frying pan over medium/high heat and add enough vegetable oil to fill 2cm. Place flour on a plate and season with sea salt and pepper. On another plate, pour the whisked eggs. On another plate, mix the breadcrumbs, remaining fresh herbs, and cheese. Remove chicken from the fridge and dip each breast into the seasoned flour, then into the egg, and lastly into the cheese and herb breadcrumbs. Fry each breast in oil for 2 mins on each side until golden. Then transfer to the oven to cook for 20 mins.
Music by Niamh Regan
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
For recipes, tips, and tricks follow us on social media:
Facebook:
Instagram:
Twitter:
Pinterest:
Slow Cooking Beef Short Ribs | Gordon Ramsay
Here is how you take a cheap cut and turn it into an impressive and delicious dish.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Braised lamb shanks with artichokes | Jarretes de cordero estofados con alcachofas
These pot-roasted lamb shank with artichokes take a while to cook but are in fact very easy to prepare. This is one to make when you feel you deserve a treat – it definitely does the job. Prepare yourself for mellow, fall-off-the-bone lamb. If lamb is not your thing, you can always use shin of beef.
If you have enjoyed the video please give me a thumbs up and subscribe to the channel, I will be posting more and more recipes every week, and let me know in the comments box below your opinions, any doubts you may have or which other recipes would you like me to cook.
If you live in the UK you can order my favorite artisan Spanish Ingredients which I use on the videos from my ONLINE DELI at the best prices and get them delivered to your door.
If you want the full recipe go to my website
Alternatively, you can find this recipe and many others in my 2 bestselling books:
TAPAS REVOLUTION
SPANISH MADE SIMPLE
If you would like to try my food in the flesh I would be delighted to welcome you to any of my TAPAS REVOLUTION restaurants across the UK, please check out our locations and don’t forget to make a reservation
To FOLLOW ME on social media I leave you a few links below:
Instagram:
Facebook:
Twitter:
EDITED MY MATHROBINSON
@_mathrobinson
INTRO MUSIC by UN TÍO GRANDE, check him out!
Gracias amigos,
Omar Allibhoy | The Spanish Chef xx
Lamb Stew With Root Vegetables | Recipe | Food & Wine
Jim Clendenen's version of this classic French stew, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio.
FOR THE FULL RECIPE, VISIT:
INGREDIENTS:
1/2 cup all-purpose flour
Salt and freshly ground pepper
4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
1/2 cup olive oil
2 cups dry red wine
2 tablespoons sherry vinegar
4 cups chicken stock
2 tablespoons chopped tarragon
1 pound baby carrots, peeled
1 pound baby parsnips, peeled
1 pound small fingerling potatoes
1/2 pound baby turnips, halved
8 baby fennel bulbs, trimmed, fronds reserved and chopped
1 large shallot, minced
2 tablespoons minced parsley
Subscribe to FOOD & WINE's YouTube channel! Click here:
Food and Wine test kitchen’s Justin Chapple reveals oddball and genius cooking tips and how-tos in our exclusive series Mad Genius Tips.
Check out FWx, Food and Wine’s guide to eating, drinking and carrying on.
Does it Hack? takes common internet food hacks and puts them to the test!
Food & Wine magazine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.
More Ways to Follow Us:
Twitter:
Facebook:
G+:
Instagram:
Lamb Stew With Root Vegetables | Recipe | Food & Wine