In this series I'm going to surprise you I'm going to strip away all the complexity and hard craft and teach you how to cook amazing food standing on your head that is amazing incredibly tender from the kitchen novice to the budding Chef I'm going to give you the confidence that recipes and The Insider knowledge to make you a much better cook.
Sliced around wasting nothing I made my name cooking some of the world's most demanding kitchens in my restaurants I expect Perfection every play has to be worthy of a Michelin star and every time you make it yeah every day changes here now I'm going to show you some simple and.
Accessible recipes for fantastic food that you can cook easily at home incredible I'll be holding you by the hand it's getting better and better and better she knew everything from how to cook on a budget to bacon real fast food and my ultimate feast recipes this is the only cooking course you'll ever need.
Welcome to My ultimate cookery course packed with cooking tips information and 100 recipes to take your life on right this is my guide to cooking with spice adding big gutsy flavors using spices at the beginning of cooking and then simply letting the dish slow cook is a brilliant way of getting maximum flavor with minimum effort.
My first recipe melts in the mouth and because the oven does most of the work it's a cinch to make slow cooked fiery lamb cooking's all about being bold and adventurous and this dish is exciting because it's slowly cooked and the longer it Cooks the more flavor something it becomes marinating the lamb first chilies we're.
Going to use a mixture of red and green take off the tops and just slice in garlic crushed don't worry about chopping these ultra fine just get it in there cooking for up to three hours.
Everything sort of Blends and almost sort of pures itself together smoked paprika it goes brilliantly well with the chilies two teaspoons thin a touch of dried oregano some little cumin seeds the blend and the fragrance that they give out is extraordinary they release a little oil.
As well and helps to tenderize the lamb touch of salt pepper cinnamon that sort of sweetens up the lamb olive oil just a tablespoon and the olive oil helps to sort of stick all those wonderful spices to the lamb Chomp in.
Just start really rubbing at this stage you can leave the lamb to marinade for anything from half an hour to overnight a lamb with spices to really penetrate the meat giving amazing results when you tuck in delicious vegetables carrots and onions and that's it sliced cigarette slicing vegetables for braising is not getting too thin you.
Slice the onions too thin they burn you've got that horrible Char taste on that slow braised braising it's just a chef's term that means cooking in liquid on a low heat making the meat incredibly moist and beautifully tender so the secret of braising is having a really nice thick durable pan.
Get that nice and hot Touch of olive oil lemon hold the bone because you're in control then into the pan you want that white fat to start rendering so it'll add more fat therefore making it a lot more flavoursome as it braises chillers cinnamon.
In mix that up and don't be scared you're not burning this you're sort of searing the lamb shanks and this is the important part right at the very beginning we're going to color on the lamb which washes off as it braises in the oven so be generous with that color vegetables in.
Wow and then a couple of Baileys so now you lift the lamb up and get the lamb sat on top of the vegetables now delays the pan with red wine the glazing means that you're you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lifted up into that sauce.
It can really transform that dish always delays then bring it to the boil and cook for about 10 minutes to reduce the wines reduced down by half now for the stock bring that stock back up to the ball and then into the oven now don't cover it when you cover it all the condensation comes off the lid your lamb becomes gray.
All this effort and that exciting spice gets washed away no lid and in the oven for three hours I slow cook on a low heat of 160 degrees gives the spices time to work and transform the meat so it's mouth-wateringly tender now look at those out on to a plate you can just see that.
Meat sliding down juicy and creamy tender grab it by the the shank rolling around that rich delicious sauce look at that and get your sauce isn't that beautiful just get some mint don't chop it just pick that fresh mint and let it.
Snow and there you go a very spicy delicious melting in the mouth lamb shank amazing foreign to get the most out of your spices there's only one piece of kit that you need pestle and water I mean they look fantastic and it's essential for any good kitchen these things are so.
Versatile these ancient kitchen tools are perfect for everything from pestos to dressings and cost them around 15 quid used to grind spices and you'll max out on Flavor get perfect textures and always be totally in control make sure you've got a nice large circumference of the bowl.
So you can grind away the heavier the more durable they are the more confidence it gives you when you're pounding and there's almost a way of confirming homemade hand pounded grab yourself a pestle and mortar and soon you'll be spicing with ease spices are a brilliant way to add an extra layer and a depth of complexity to.
Any dish learning to use them properly will really improve your cooking here are three more of my super simple spice recipes to get you going first up a very easy chili and spiced white bait start with the spice coating toast Szechuan peppercorns and coriander.
Seeds in a hot dry pan to release their flavors add chili flakes and grind the pestle and water to make a fiery fine powder combined with plain flour season and mix add olive oil to a hot pan coat white bait in the spicy flour mix then fry.
Bait are an oily fish they are healthy delicious and cooking minutes once golden they're done fantastic with garlic mayonnaise or a simple squeeze of lemon ready in under 10 minutes chili and spiced white bait and easy simple spicy dish.
my next amazingly aromatic recipe is roasted squash hummus start with my take on razal hanud a classic Moroccan spice blend in a dry pan toast Cinnamon cloves coriander fenugreek and fennel seeds then add mustard seeds and cumin.
When the seeds start to pop they're ready add paprika and grind into a fine powder for the hummus peel and chop butternut squash put on a baking tray and add garlic simply bashed and chopped Ginger fizzle with olive oil season and sprinkle over the spice mix.
Then roast in a hot oven for half an hour until soft allowed to cool and place in a blender tahini a Nutty paste made from sesame seeds cooked chickpeas a dash of lemon juice and a drizzle of olive oil flits into a luxuriously creamy and textured spices toasted for maximum flavor.
Amazing roasted squash hummus my final deliciously spicy dishes curry spice sweet corn soup first The Fragrant curry paste roast coriander and cumin seeds until aromatic then grind add in crushed garlic chili powder turmeric and finely chopped.
Ginger bring together with olive oil to form a thick paste for the soup fry finely chopped onions in olive oil add the curry paste and cook to release the flavors.
Add cubed potatoes chicken stock and season when the potato has softened stir in creamed corn then add whole sweet corn kernels with some of the juices and transfer to a blender and Blitz until smooth.
For texture add more whole sweet corn is ready to serve wonderfully satisfying curried spice sweet corn soup that packs an amazingly aromatic punch three more stunning recipes that make cooking with spice simple.
Incredible this is my guide to cooking with spice next up my shopping guide to buying spices when I buy my spice I only want the best and it always pays to get expert advice Burger has been selling every spice.
Under the Sun in London's not a hill for over 20 years so she really knows what she's talking about I love spices to smell the text so versatile something very very simple can be really transformed into something really delicious with thousands of aromatic ingredients on a shelf if it smells good she sells it if you're.
Buying spices buy them whole then you can try roast them grind them when you need them and then they will release the essential oils whole spices you can keep for years give them a good bushing wine bottle with your rolling pin or whatever and you see there is still Aroma and you can taste it you smell it then it's fine there's four main spouses one is sweet.
One is sour one is bitter and one is hot this is cinnamon and that is really a great example of a sweet spice when you buy cinnamon quill like this you have to check that you have loads of different layers in here then you can either grind this or you'd break a piece off I mean this doesn't smell of anything now but if you roll it in your hand just.
Quickly like this and then you smell it again this is just unbelievable if you have spaghetti bolognese put a pinch of cinnamon in it to bring out the flavor this is one of those really special spices sour like a lemon but it has a salty aftertaste I use this anywhere for marinades to salad you.
Haven't lived unless you tried it a great example for a bitter spice would actually be a turmeric this is actually a root it grows in the ground like ginger use it very very sparingly about that much well actually color you a curry or a rice dish wonderful yellow watch your fingers you get really yellow fingers from it and then we come to the.
Hot spices one spice that I couldn't miss and that is Hungarian paprika paprika is the powdery form of a bell pepper what makes the Hungarian paprika different is that they actually cried on Vineyards it's sort of between the vines it has a sweetness and it has a sharpness to it I have it in ice cream I have it on fish I have it everywhere.
Burger spot on about the power of spices to transform dishes where there's Savory or sweet here's my quick guide to the spices I use most spice I couldn't do without always buy a hole and grind yourself so you get the freshest flavor cardamom these pods come in green or black types and have a fantastic Spicy Sweet Taste brilliant.
For everything from curries to rice dishes and puddings coriander these citrusy seeds are perfect whole in pickles or grind to use in fragrant stews and soups cumin a Savory Spice that's pungent and nutty it's great in marinade for delicious Meat and Fish then cinnamon sweetly fragrant and great.
With apples or in cakes and Nutmeg warm and spicy it's delicious in a vegetable sauce finely saffron these sweet strands Infuse a brilliant bright red color and are great in risottos and even though it's more expensive than gold a pinch goes a long long way store your spices properly and they'll last for years you keep it.
Airtight in a tin or in a glass chair in your cupboard don't be scared of spices like an aftershave or a perfume you have to select it yourself it has to fit in with your taste and with your kitchen supermarkets and good local shops sell an amazing array of different spices so there's no excuse for not being.
Adventurous be bold find what you like and spice up your cooking like all chefs I love the challenge of transforming classic recipes giving them a new twist to make them modern and vibrant to keep old dishes fresh and exciting it's great to get spicy my next recipe is a time-honored British.
Classic but with addition of spices it gives a new lease of Life fragrant spice rice pudding I love cooking with spices but you don't have to just cook Savory dishes using aromatics and spices across desserts takes your puddings to a completely different level first off our spices this is a fresh.
Vanilla pot fragrant and packed full of flavor use the back of the knife and flatten it that removes all those little seeds off the skin of the vanilla pod take your knife slice down the middle and then when you open that up the smell is incredible take the tip of the knife and you scrape inside and look at all those seeds dying to come out.
That is incredible there are thousands of seeds still ingrained to the Pod so put them in to the casserole cardamom powerful spicy take two little pods place your knife on top lightly crack them cracking the cardamom pods helps release all the amazing flavor cloves because of that kind of.
Aniseed flavor with a lot of depth one two three cinnamon stick snap and in just smelling that level of fragrance you can imagine what the rice pudding is in the taste of turn on the heat lightly toast those spices just a couple of seconds and what's going to happen is just going to sort of enhance those.
Spices in a way that it just draws out an even more powerful fragrance coconut milk in sugar two tablespoons milk and then a couple of tablespoons of cream bring it slowly to the boil to allow the.
Flavors to infuse and this rice pudding reminds me of my time in India where I got really into that chai tea fragrance because it was just so delicious and so comforting take a lime in the lime just cuts through the richness of the coconut gives it that nice little bit of acidity goes.
Fantastically well with the cinnamon and that fresh vanilla nice have a taste now let's come up to the boil give it a nice little clean around the outside and then with the rice use 200 grams of pudding rice don't wash it beforehand because the starch helps thicken the rice pudding in the oven.
And just turn that down to a light simmer and the pudding rice starts to open up and it absorbs all that coconut vanilla cardamom clove and cinnamon bring up to the ball gently and cook it out for three to five minutes bullying it rapidly the rice opens up and it goes into mush I want to keep.
That nice texture of that sort of fragrant rice pudding on a gentle simmer next a little luxury I'm going to show you how I take this simple delicious aromatic rice pudding to a completely different level here's what I do take two egg yolks separating them and give that a really nice whisk.
Two nice tablespoons of mascarpone cheese we started into the egg yolks so it's nice and smooth it's almost like finishing the rice pudding in a delicious custard turn off the gas add that into the rice pudding what happens it starts to enrich and really thicken this.
Rice pudding and takes it to a completely different level the rice is still not cooked started to go nice and soft you can just see how it's opening up but looks like Rich aromatic lava bubbling away finally Great Mall Citrus zest the lime on top.
Roasted caramelized lime zest on top of a rice pudding is phenomenal then put it in the oven for 15 minutes at 200 degrees to finish cooking the rice and develop the intensely aromatic flavors look at that an incredibly fragrant rice pudding how.
Beautiful does that look spices are a brilliant way of helping classic dishes come alive I'll guarantee you'll never ever have had a rice pudding like this before next my trick is the trays and kitchen tips first how to zest the lemon the important part is not to zest any of.
The pith watch the following technique and I'll show you how we've got these original graters really important when we use this this is the fine zester not the big rough one not the one for slicing and not the other one for grating this little one here onto a plate because it's always easier to lift off from the plate than it is.
The board and the most important thing about zesting a lemon is nice long strokes but twisting the lemon round every time we go down we twist same with the orange and same with the lime tap if you go too far let me just show you look you've got.
That white bitter pith that destroys the wonderful zesty flavor and look that's what we're looking for there this really nice vibrant lemon zest delicious garlic is a key ingredient in so many spicy dishes my tip for finely chopping and mincing is add a pinch of salt for abrasion which helps break the fibers of the garlic down for a much better result.
But getting the most out of root Ginger simply remove the skin using a teaspoon it's easier than using a knife and you can get around the tricky bits or just keep the skin on and give it a good wash never throw out vanilla pods there's a ton of flavor left in the skin stick inside jars of sugar and leave to infuse great to sprinkle on cakes biscuits or.
Porridge when grinding up spices if you have any left over you can store in an airtight jar for up to two months great for a spicy kick to have at your fingertips foreign Follow My ultimate cookery course crammed with key lessons tips.
And 100 recipes to stay your life on and you'll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking with cooking tips information and 100 recipes to stay your life on take it easy because it's time for my ultimate.
Slow cooking slow cooking is one of the best weapons in the chess Arsenal not only is it easy it's also an incredible way to transform meat into mouth-wateringly melting dishes mastering the art of slow cooking is something every cook should learn.
First up my phenomenal slow-cooked beef short ribs slow cooking is a brilliant way of getting lots of extra depth and intensity into your dishes the secret is to lock in all those flavors at the start and let the ingredients do their thing as it Cooks these are beef short ribs and there's.
Basically five to six bones across there and as the short rib Cooks it sticks to that bone the bone implants flavor and the meat just sort of melts Cooks slowly gives it that nice level intensity slice alongside the bone straight down and see that marbling that sort of disappears and disintegrates I'm cooking them in a roasting tray get it on the heat until.
Nice and hot season beef short ribs beautifully olive oil in both of the top we'll start coloring that in really important to give the big short ribs a really nice Sear if you didn't Brown the meat off it goes in the oven.
And it looks like boiled meat so you really want that nice dark Rich coloring cut the garlic in half slide that down the side that's going to give that beef an amazing flavor to give body to the sauce stir in a heap teaspoon of tomato puree I'm just.
Hitting the bottom of the pan without tomato puree and we call it cooking house the tomato puree otherwise it just goes in there raw and it gives this sort of tartness to the braised short ribs red wine in don't use an expensive bottle of red wine there's no need.
Bring the wine up to the boil and reduce it this Burns off the alcohol and concentrates the flavor it makes a big difference when you reduce the red wine down by half because it gives that nice dark Rich intensity look at my garlic that is just gonna sweeten everything up incredible stock in.
Beef stock perfect chicken stock fine just to about an inch underneath the beef short ribs bring it up to the ball I can all that flavor as the beef ribs slow cook cover them so they braise from the bottom and steam from the top into the oven two and a half hours 170 to 180 degrees and she goes.
The great thing about slow cooking is you do most of the work in advance and then put your feet up five or ten minutes before the beef short ribs come out of the oven start your garnish this is light cured pancetta I want nice thick lardons nice big thick sticks of crispy bacon.
These are delicious Chestnut mushrooms I'm not going to slice them just going to cut them in half look at the color on those loud ones now all the white raw fat have disappeared the larvans have shrunk right down and all we've got there now is the proper bacon mushrooms in beautifully so the mushrooms get.
Seasoned from the bacon I'm pan frying these separately to the beef so they're main crisp another different texture leave that to cool down now this is like Christmas day for me when you unwrap that fall wait to see what's underneath it.
Hmm wow smell incredible lift in place on your tray beautiful to make a fantastic Rich deep sauce.
Press the soft roasted garlic through a sieve into the cooking juices we're all that nice pureed garlic coming through there because that is going to make the most amazing flavor scrape all that off the sieve nice then just start.
Saving all that lovely braising liquor whoa in that smells delicious take your sauce and just glaze do them individually they deserve that respect to Boone on your bacon and your mushrooms.
beautiful be generous with these mushrooms I'm telling you they taste amazing flat leaf parsley on that freshness over those amazing ribs incredible never ever be embarrassed about going to your Butcher and asking for cheap Cuts because the results.
Are incredible amazing beef braised short ribs with bacon and mushrooms mushrooms are one of my all-time favorite ingredients I use Chestnut mushrooms with the beef short ribs because all of their firm texture and nutty taste but there's a huge range of other mushrooms that are great for slow cooked dishes.
And when it comes to buying them there's one expert green grocer who's a Fountain of Knowledge Burma Marcus Fred Foster started off on the dead store in primary coat really you get a salad stall with over 20 years of experience you could actually write his own mushroom encyclopedia mushrooms as soon as you pick them the.
Moisture starts coming out of them so you need to buy them when they're fresh certain products you smell for flavor and they tend to be fruits mushrooms don't smell nice at all they smell kind of metallic really so you have to use your eyes as your guide of what you buy with mushrooms really really important wild mushrooms.
Are literally grown wild in the forests they're just quality wherever they are this is morel mushroom a fantastic products so hard to find in the world it's almost got an apricot type of flavor earthy Woody and of course as you cook it the flavor increases for extra flavor and texture highly prized morels are ideal when.
Added to slow cooked stews and casseroles as are the trumpet de lemur which have a deliciously rich flavor another wild type to try is the chanterelle its subtle fruity flavor is delicious and perfect fried with butter parsley and garlic when you're dealing with wild mushrooms you need to clean them it can be quite a slow process it's.
With a soft brush don't don't use water never use water with mushrooms it deteriorates the mushroom rapidly oyster mushrooms are very meaty mushroom just a lovely silky smooth flavor really nice how do you tell whether it's fresh those gills are bright never cut a noise the mushroom always tear it look at the whiteness of that beautiful that would.
Be great if it was old although also found wild oyster mushrooms are more commonly cultivated along with similar type the Enoki their delicate taste is grain salads and soups finally Fred saved the best until last and of course the Pinnacle is the Truffle they are really really short after the smell is so intense that smell.
It's it's hard to describe because it's such a unique smell the more expensive the Truffle the more intense the smell so that's why you use such a small amount on a dish it's amazing the way they get these they used to use pigs of course but they don't do that anymore they use Dog Steel because the pigs used to eat them all this magical tasting.
Fungi is by weight one of the most expensive Foods in the world it's phenomenal eating raw shaves over pasta or risottos or drizzle of truffle all Turns Slow cooked stews into something out of this world people are actually scared of mushrooms aren't they so it's amazing really they shouldn't be because take away the fear and just close your.
Eyes and taste them they're just amazing they're they are amazing cooking all the ingredients in one dish helps to lock in taste and get great flavors working together here are three recipes that turn simple ingredients into amazing dishes first up a fantastically aromatic.
Melt-in-the-mouth treat pork neck curry with mango salsa for the curry paste add chopped lemongrass chili fresh ginger garlic and caffeine Lime Leaf to a pestle and mortar next put in aromatic ground cinnamon and coriander.
Pinch of salt black pepper and Bash it into a rough paste finally add olive oil to loosen and your paste is done now onto the pork Meg add a dug of olive oil to a hot pan and brown the diced meat carefully making sure each side hits the heat locking in that flavor.
Remove and in the same pan cook sliced onions until Brown around the edges at the curry paste and Fry to release all the intense flavors then put the pork back in along with the coconut milk and stir next add chicken stock palm sugar more kaffir lime leaves soy sauce and fish sauce to taste.
Then simply simmer for an hour slow cooked for succulents spicy super easy to make and wonderful served with fresh mango salsa pork neck Curry foreign recipe is incredible spicy Szechuan chicken thighs.
First marinade the thighs with soy sauce and shouting wine which is made from fermented rice and tastes similar to dry sherry chicken thighs do a lot of work so they need more cooking but cook properly they're moist and they're the tastiest part of the bird next add rice vinegar water then season and leave to marinade.
For up to two hours then chop garlic chili and Ginger add olive oil to a hot pan and fry it will softened add Szechuan peppercorns and orange dust next add the marinated chicken thighs along with a marinade and throw in a pinch of sugar and Fry.
The chicken until it's lovely and brown and the sauce is deliciously thick finish with chopped spring onions add lug of soy sauce and a few drops of sesame seed oil marinated for flavor sweet and spicy chicken a fuss-free Wonder.
My final slow cooked dish that transforms simple ingredients into Unforgettable food is simple beef brisket start by seasoning the meat well brisket is a cut of beef from the breast it's inexpensive but it's fit for raw tea with long slow cooking.
Place it into hot casserole dish with a little olive oil and brown on all sides next make a tasty broth to flavor the meat into the dish add chopped carrots celery a whole bulb of garlic cut in half peppercorns aromatic cloves and freshly ground nutmeg.
Pour in hot water to braise the brisket bring to the boil and cover tightly then transfer the dish to a low oven and cook for three to four hours cook low and slow the results are amazing tender melt-in-the-mouth meat fantastic with roast potatoes or in sandwiches with lots of mustard but I like it best with Tangy piccolilly.
In the oven in under 10 minutes then all you have to do is sit back and wait so easy and absolutely delicious what's not to love about my succulent beef brisket this is my ultimate cookery course 100 recipes to stay your life on soon I'll be teaching you a wonderful slow cooked dessert and look at the color on them these smell.
Incredible but first five more of my 100 tips to make your home cooking easier foreign starting with how to cook duck breasts perfectly the slow way duck breasts never be scared about cooking this bird absolutely delicious.
Very healthy first oven on 200 degrees and then salt pepper now the salt will help to extract the water out of the fat nonstick pan no oil but start the duck breasts in the pan cold skin side down it feels and sounds a little bit weird but if we put them into.
A cold pan and turn the heat up gradually it starts to release the fat if we put them into a hot pan it seals them in and the fat stays in there we want to render that fat down 90 of that duck breast will be cooked on its skin keeps the duck nice and moist but more importantly it stays crispy once the fat comes out turn the duck.
Over nice high hot heat seal the duck now they're going in the oven skin side down 200 six to eight minutes if your Pan's got a plastic handle out then transfer the duck breast onto a tray but make sure you put the tray into the oven to get hot first.
Cooking duck is like cooking a piece of beef and you can't slice it piping hot all the goodness Runs Out just quickly turn it over push your fingers in there and it's slightly resistant but still quite bouncy and that confirms they're quite pink in the center but the important part now is leaving that to rest let.
Them cool down and then we'll slice them keep that excess duck fats and there you go next time you start taking potatoes you just take them to a completely different level now slicing the dirt just slice at an angle not too thin if you slice it thinner it goes cold quickly so nice thick slices.
Nice crispy skin on top and a beautiful Clump roasted dark all the white fat gone nice crispy skin and absolutely delicious another slow cooking tip is when slow cooking stews and casseroles fat will rise to the surface to get rid of any excess oils my tip is to remove them with kitchen paper before serving.
This also works brilliantly on gravies and sauces many great slow cook dishes start by Browning the meat as the meat Cooks lots of flavors get stuck to the pan to get it into your sauce deglaze with wine stock or vinegar never add soft herbs at the beginning of slow cooking they're all too delicate.
The tip is to add them at the end for that Hill fresh flavor and vibrant color a great tip when frying fish is to always fry skin side down to keep it crispy and always lay the foods away from you when adding to the pan to prevent hot oil from splashing towards you.
Foreign cooking isn't exclusive to just Savory dishes it's a clever way to transform fruit into wonderful desserts giving them an amazing sticky Jammy intensity invest a bit of patience and my next recipe pays off big time Indulgence and bursting with flavor caramelized figs with ricotta slow.
Cooking can also take desserts to a whole new level a gentle long cook can really bring out that wonderful Rich sticky sweetness and that depth of flavor in fruits these are black figs they are suited to slow cooking roasting better than the green figs because this outside skin is so durable this is an amazing way of.
Roasting figs and it's so easy yet so delicious lay your figs out in a rows take some Rosemary and just peel that down look at that really nice fragrant stem get your scissors trim the edge almost we've got a bit of a sort of sharp Point bring your three figs together just thread the top of each fig.
Nice and gently Rosemary works wonderfully with sweet dishes as the figs roast in the oven the stock will impart a lovely subtle flavor useful dust the figs with icing sugar then coat them with a generous splash of Blossom with vinegar leave them to sit there for five minutes they sort of marinade I know it sounds odd to use vinegar in.
Your dessert but trust me it gives the dish a fantastic sweet and sour taste I'm gonna make a really nice caramel four or five tablespoons of sugar now flatten that out and get it nice and even when the sugar is even caramel Cooks evenly it's changing now you can see it melting from the outside in the one thing you.
Don't do is shake the pan rapidly and sit almost like sort of a lake defrosting and it's hitting to the center it's bubbling it's still not dark enough yet it's getting there turn the gas down and stay in control let the sugar melt until it turns a dark amber color the secret behind any good.
Caramel is just stopping it from overcooking lovely take that off the gas another butter in there gently whisking the butter is cooling the camel down you'll see it changing color to like a cafe Olay.
Next add a dug of the balsamic vinegar beautiful for that nice dark richness of a camel a little touch of water in there that way the camel doesn't go too thick now put the camel back on the heat take a fix and sort of place them in gently lovely.
And then just added all that lovely little marinade don't waste that it's amazing stuff there icing sugar and butter vinegar so tasty based those figs because the skin gets nice and crispy on the outside and the.
Fig sort of just absorbs the caramel delicious so easy now into the oven 190 for 10 minutes almost doubled in size now look at the color on them they smell is incredible.
Onto your plate they're a lot heavier because they've actually started absorbing that camera now douse the figs with caramel and served with ricotta cheese the freshness of that ricotta goes brilliantly well with the figs I'm gonna finish that now.
See a zest and then some little nibbed almonds and the rich creamy Jam texture of the Fig with a ricotta brilliant that is an amazing way of slow roasting fruit and taking figs to a completely new level.
cookery course crammed with key lessons top tips and 100 recipes to stag your life on and you'll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking.