In this series I'm gonna 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 the recipes and The Insider knowledge to make you a much better cook.
Slicer out wasting nothing I've been cooking in professional kitchens for over 25 years so what cheese is in the macaroni now I've been taught by some of the best chefs in the world and in turn I've taught some of the best have his Whiskey's in there.
A little bit now I'm going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible I'll be holding you by the hand it's getting better and better and better teaching you everything from how to cook with chili and spice 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 cooking tips information and 100 recipes to take your life on the frying pan is one of your best friends it's so versatile in the kitchen learning to use it with these is a must.
And I'm going to show you how first up my delicious pan-fried pork chops with sweet and sour Peppers whether it's in the restaurant or even at home one of my golden rules for producing fantastic food is learning to cook with confidence this recipe is so straightforward but tastes absolutely amazing.
Panel get that nice and hot you think of the sort of density of a pork chop how it needs a little bit of help sweet and peppers go brilliantly well first slice the peppers that's the flat side of the pepper so stand it up trying to slice a pepper on the side is a nightmare there's the center.
Start off it's almost like sort of peeling an orange go all the way around down and look I see one now place the pepper down three finger rule one finger in front two behind pinky holding it down thumb holding it nice and flat the flatter the vegetables.
The more confident you are when you slice so don't worry about the speed just let the knife do the work take your time speed comes the most important thing is to get your Technique right onion now sweet sour Peppers olive oil in.
I'm going to saute them which is just the chef's term for shallow frying on a high heat for maximum taste some salt and pepper add a tablespoon of sugar sugar helps to break down the peppers quicker but caramelize the onions frying them in a frying pan.
Perfect that's one of the sort of basic essential tools of any kitchen because it's so multi-purpose great for sauteing tossing great for cooking fresh on meat push away and pull back push away and pull back that hissing is something you need to hear constantly because the minute that's gone your peppers and your onions start to boil and you really.
Want them to soak it you now start to see it listening in a way that it's starting to caramelize Sugar's working beautifully that's ready for the red wine vinegar in smells incredible it helps to stain the peppers as well look at the glaze now you can see the sugar.
It's worked as magic turn down the gas and add a couple of tablespoons of fresh extra virgin olive oil let them stew for two to three minutes now I want to make the peppers nice and light and sort of sweet aromatic just roll the basil almost like a big cigar slice basil in.
And then literally cook it out for 30 seconds I want them off beautiful okay pan back on now the pork chops I want to make sure they don't curl up in the pan they start cutting up in the pan they're going to cook unevenly a few simple cuts through the Rhine means the chop stays flat and.
Cooks evenly Point The Knife Down flip through just season them beautifully nice large shards of pepper punch that through lightly guaranteed that's seasoning is going to stay there hot pan touch garlic and touch of thyme.
The garlic take a couple of clothes don't peel it don't chop it just knife on crush it olive oil in just starting to smoke top of the chop in and lay away from me it's nice.
Keep that heat in the pan put the garlic in there early a nice fragrant bunch of thyme see how the pork is staying nice and flat turn that over look at that beautiful I want a little bit of thyme underneath the start squeezing that garlic out I want the flavor coming out.
Butter in 10 slices of butter tilt the pan and baste so I'm sort of speeding up the cooking process at the same time I'm keeping the pork chop really nice and moist and now look at the color of that butter it's almost like sort of a nut brown check the color on the other side.
Beautiful when they're that thick three and a half to four minutes each side 30 seconds from now they're going to be medium so I'm going to take them out and let them rest the secret to perfectly moist pork chops is letting them rest almost as long as they're cooked in the pan.
A nice spoon of these Peppers basil smells incredible keep that garlic on there be generous with that vinegar out for the peppers because it really is incredible do two things simple like that pork and peppers and your conference is going to shoot through the roof a stunning pork chop.
With sweet and sour Peppers the frying pan is so simple but incredibly useful with this one pan you can make a million different dishes the more you cook with your fine Pan the more your confidence will grow here are three of my favorite easy pan fried dishes thank you.
First up pan-fried scallops with crunchy apple salad frying pan smoking hot essential for quick pan frying add olive oil then season scallops with salt and pepper starting at the top put clockwise into the pan so you know which one to.
Turn first scallops have firm white sweet flesh and cook in minutes next salad Lamb's lettuce sticks of Apple.
Lemon zest and juice add olive oil then toss turn the scallops when golden going clockwise around the pan then squeeze in lemon juice and give the.
Pan a shake finish with lemon zest ready in under 10 minutes my first pan fried dish scallops with crunchy apple salad my next super simple pan fried recipe is chicken and chicory and Masala sauce season the chicken breasts.
Add to hot olive oil skin side down lay away from you to stop it all splashing slice chicory this versatile vegetable can be red or white has a lovely bitter taste and is great cooked all raw crush a clove of garlic and add then Springs up time when the chicken skin is crisp turn over.
Along with a chicory for the sauce add Masala a sweet fortified wine from Sicily foreign of chicken stock to make the sauce wonderfully rich and glossy add butter and simmer for 10 minutes.
Plate up and spoon over the sauce cooked in under 20 minutes chicken and chicory in Masala sauce my final dish cooked in The Versatile frying pan is sea bream with tomato and Herb salsa fry fillets of Sebring skin side down in.
Hot olive oil if they buckle up press gently down for perfect even cooking then season Sebring has firm white flesh perfect for pan frying next the salsa heat olive oil add half cherry tomatoes pitted black olives.
And season after a minute on a low heat add coriander basil and lemon combine and leave to infuse as the seed beam Cooks it goes opaque when it's two-thirds from the top turn over.
baste fry and it's done Sebring with tomato and Herb salsa ready in under 15 minutes one pan three simple impressive and absolutely delicious dishes beautiful coming up on my ultimate cookery course along with 100 recipes to stay your life.
On I'm going to give you 100 quick cooking tips to make your life in the kitchen easier first up how to keep your knife Sharp it's far harder working in the kitchen with a blunt knife than it is with a sharp knife the secret behind keeping a sharp knife sharpen it before and every time you use it first grip the steel.
Feel really comfortable about holding the still imagine you're holding a tennis racket or you're playing squash you've got to be really comfortable with it now 45 degrees confident grip confident grip with a knife this is the butt of the steel really important to keep your fingers behind there you never grip a steel with your fingers over that.
Because the knife comes back in you've just lost a finger always grip behind nice long strokes so we get the whole of the blade over Steel stroke and we start from the bottom to the top so there cross there across slow Strokes over the top of the steel and then come back.
Underneath then back underneath it is so dangerous working in the kitchen with a blunt knife you can cause so much damage working with a sharp knife is 10 times quicker more efficient now that's ready to start chopping stop your chopping board rocking or.
Slipping a great tip is to Simply wet a kitchen cloth kitchen paper or tea towel and place it underneath now you can chop with confidence my next top tip is get the most out of your humble veg peeler it's brilliant for slicing ultra thin ribbons of veg perfect for Asian dishes great for making long delicate parmesan.
Shavings to top soups and salads it also makes wonderful chocolate curls your pepper mill is more versatile than you might think tighten the top screw to get finely ground pepper ideal for Soups and sauces for general seasoning you want it medium ground so set the screw in the middle and loosen it right off for coarse.
Pepper perfect for steaks and fish peeling garlic for one clove simply bash it with a back of a knife and the skin comes off easily for a whole head Crush separate into a bowl cover and shake hard for about 10 seconds.
Then simply pick out the peeled cloves this is my ultimate cookery course 100 recipes to stake your life on I'll be showing you a roast chicken recipe to die for hold the drum and slice straight through but first like any good Chef I'm always looking to get great ingredients at the.
Right price my shopping Mantra is simple first rely on your senses make sure whatever you're buying it looks smells and really feels good and if you get the chance taste it before you buy it second is to recognize that knowledge is crucial the more you know about where your ingredients come from and how they produce the better so ask lots of.
Questions and learn you're never too old to learn from experts and when it comes to buying great birds one person knows what to look for is award-winning fifth generation Master butcher Danny lidgate poultry is a great meet because there's many different types of birds it's worth tasting the variation of flavors between.
Different first and first is massive turkey is a great lean meat that's available all year round not just for Christmas anybody who's worried about eating fatty Meats is a really healthy flavoursome meal okay game birds people don't try them often enough once they're shots they're hung up for a little while but a few days at least it means the.
Meat's going to be more tender it all adds in flavor to the birds we've got a wood pigeon and a red leg Partridge both really good and cook really quickly when you're buying a chicken some of the things to look out for is obviously the smell and when you're smelling a good quality.
Chicken you can tell the difference the Skin's a nice white color and it smells like a fresh chickeny smell when you're buying from a good butcher you'll find you tend to get the giblets as well which is basically the neck and other orgas this is great for making gravy once you have cooked it you can use all.
The off cuts for other things stir fries curries pasta dishes save the bones use the bones for stocks and soups a really packed full of flavor and remember there are lots of different breeds of chicken all have different characteristics and flavors so shop around and find the ones you love here are three of my all-time favorites.
The label onglay these come from an old British breed they've got smaller breasts but the meat's delicious the black leg a fantastic French variety succulent with bags of flavor and really meaty thighs and the police this is the Rolls-Royce of chickens Rich gamey and delicious one for special occasions.
I think people should maybe try and buy Less meat but aim for the best quality you're only going to get out what you put in by putting the best quality into a dish you're going to get the best results no matter how season the chef you are there are always new ingredients and recipes to get fired up about.
So if a tidal recipe is getting you down spice it up with fresh ideas and flavors this recipe is an old classic roast chicken but with a simple twist it takes on a new life and is guaranteed to impress one of the things I love about cooking and that keeps me excited after 25 years behind the stove is that there's always.
Something new to learn every day new ingredients new techniques and new cuisines start off with the stuffing it's amazing how exciting a stuffed roast chicken can be because it keeps the chicken incredibly moist and gives a delicious texture inside the bird I'm going to start off with cured chorizo this is a.
Traditional Spanish sausage and it's garlicky spicy incredibly meaty that gives a little bit of sort of richness to the stuffing get a freezer in start cooking that down and getting all those oils out little touch the olive oil in there to get it going right onions.
Chopped add the onions to the chorizo and in a matter of seconds they'll change color as they soak up all the flavor that lovely spiciness has been stolen from that sausage and now the onions smell incredible garlic garlic in fresh thyme just hold it down.
And put your fingers on there and it's a really nice way of taking off all those nice fragrant little time flowers you can hear it cracking in the background these are cannellini beans they're waxy very soft and so delicious but very dense but for stuffing they're so robust nothing breaks down drain them off.
In they're going to take on all that juice as well from this freezer I'm going to season them now because they're very dense so it needs some help and that looks like it's a dish on its own good enough to eat now I want to sweeten things up a little bit Tomatoes half dried.
In that sweetens up the stuffing beautiful the stuffing's ready look at the color everything Spanish it looks delicious now stuffing the chicken I like taking off these little knuckles.
As the chicken Cooks the skin stretches over the bone you can get a really nice drum and take off those little wing tips as well salt pepper so important now you're stuffing I want to go right inside the chicken push it down this really helps to cook.
The bird evenly because you're pushing out all the empty spaces in the carcass and take a nice large Lemon push the lemon in pick up the parcel's nose pull the skin over olive oil on top sauce pepper a teaspoon of paprika.
Sprinkle it on and then get your hands and sort of rub that in and see what the paprika's doing to the chicken putting this like sweet spicy marinade it's not even roasted yet but it looks delicious 400 ml white wine same quantity of water that helps the chicken to steam Chicken in.
Be generous with the time Sprigs make sure the fall is folded tightly around the roasting tray so the chicken steams in the oven keeping it moist and juicy into the oven cook for one hour at 180 degrees with a foil on nice take it out and remove the.
Full lid then give it another 30 minutes to crisp up that skin look at that so important to make sure you take that tinfoil off with half an hour to go beautiful Pierce that open squeeze it in that delicious gravy mix that into the tray.
Sieve that that's a really nice fragrant lemony spiced roasting juices to finish before we cut up the chicken take out amazing stuffing incredible I'd have that with chicken over potatoes any day and then just get your chicken roasting juices.
Now cut the chicken up hold the drum and slice straight through and there's that wonderful drum and the thigh through the wishbone off slice with the point at an angle so you can see the texture.
Of that amazing roast chicken take my cooking juices I just want to give a nice sort of lemony flavor all over my chicken and there you go a delicious very Charming stuffed roast chicken Follow My ultimate cookery course crammed with key lessons.
Top tips and 100 recipes to save 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 packed with cooking tips information and 100 recipes to stay in your life on.
Right now it's all about outstanding brunches I love brunch it's a great way of relaxing with friends and family not taking yourself or anything else too seriously and brunch dishes should reflect that spicy sweet or savory Anything Goes and one of my all-time favorites a dish.
That always creates a stir is the daddy of all brunches steak sandwiches for me the secret of a great brunch is fun and Casual fuss-free cooking and everyone helping themselves this is the ultimate steak sandwich you want the Rolls-Royce of beef it has.
To be fillet now season it beautifully I like to open up the top of the pepper mill to increase the size of the pepper in the steak so it gives that bit of heat nice little chunks you just roll now nicely all the way around slice the garlic.
In half pan nice and hot olive oil in hold the steak and just place it into the pan don't drop it at the front of the pan we're going to till the pan forward to cook the back of a steak dual purpose now roll it back.
And see it underneath next my garlic and roast that garlic thyme fry that time I want to hear it we're not looking for a lot of color because you're going to dry out the fillet so just one end turn it back down and clear the other end in.
Lift up your thyme place it on top of the garlic the lift up your fillet and sit that on top of your garlic butter in take a spoon tilt the pan gently lift up and baste I've got that scented garlic thyme flavor.
Steak is going to cook evenly because it's sat on a little a little bit in the oven for eight to ten minutes pan on for the relish you think of a steak sandwich you think of a sort of nice heated tomato relish to make the relish finely dice a red.
Onion three finger rule one in front two behind through and chop wow next roughly chop a chili keeping the seeds in for extra heat start off with the olive oil into a pan onions.
Chili generous with the olive oil I want a nice sort of Rich silky relish from the biggest Tomatoes you can just use red tomatoes but these yellow and red make the perfect combination now put your salt in.
Pepper and then roast those Tomatoes off take a wooden spoon and just sort of break them up once the Skins blister the whole tomato just starts to release all that really nice sweet texture little teaspoon of cherry vinegar gives that nice acidic balance the sweetness of the tomatoes turn down the gas and.
Just let them sort of Stew perfectly now a steak sandwich would not be complete unless it had the most amazing mustard mayonnaise simply add three tablespoons of mayonnaise to three teaspoons of whole grain mustard now I've got the relish almost down to.
Like a really nice jam now I want to make that relish a little bit more fragrant some basil slice it through sprinkle that basil in there beautiful look at this.
There she is my crown jewels time to take it out smell is incredible just based one more time fill it touches quite soft in the center so it's just coming up to mid-rare let it rest the same time you cooked it would be nice and pink evenly throughout the.
Steak to make my sandwich I'm going to char grill some sliced Jupiter bread season it nicely just a little drizzle of olive oil I want to get that bread nice and crispy pan nice and hot bread in push it down smell is amazing that Char sort of charcoal flavor we've got those marks on the bread it's just stops the bread from.
Becoming soggy and look at this here it is stunning on slice it gently one beautiful slice wow it's nice and pink all the way through and the beef is so soft.
It's almost like slicing through butter let the knife do the work take a little bit of mayonnaise spread that the back of the spoon on both sides next lettuce take that beautiful slice of beef well and then relish on top of that beef and just slice the.
Sandwich in half beautiful now that's what I call a steak sandwich trust me so the sublime sandwich for brunch and you'll put a smile on everyone's face next up my guide to buying the best beef and steaks the ultimate brunch you can't do any.
Better than start with a perfect steak and one man who really knows his steak is Master butcher Danny lidgate steak is my favorite type of meat and I think it's really good to enjoy different varieties of steak when choosing a steak that you want you need to look at exactly what you want out of it for my ultimate steak sandwich I used to fill.
It because it's the most tender the fillet does the least amount of work than all the other mussels it's tucked away in the rib cage this means that when you're buying a fillet it's incredibly soft like butter it's the most expensive but you get what you pay for there's a wide array of cuts to choose.
From all different in taste and texture if in doubt ask your butcher this would be the ramp section where the rump comes from which is basically the back side take the bone out and what you're left with is a wonderful steak rum steak characteristically a little bit tougher than the sirloin or a little bit chew it in the ribeye but a really.
Strong flavor for the steak again when buying rum look for the marbling try and get some fat covering on the steak you can always cut it off after it's cooked Rams one of the best value Stakes I love it thinly cut and fresh fried in stir fries or simply marinated and whacked on the barbecue another great value but delicious gut is the hanger steak known.
As the butcher's cut because they often keep it for themselves it's great marinated and cooked quickly with the sirloin which is basically the back of the animal a nice sirloin like this really well marbled don't buy too lean so once the solo is trimmed up it looks something like this not too much fat but you need a little bit of.
Cooking it next to the sirloin is the rib really popular now rib eyes small nice really tender juicy steaks it's really especially good for barbecuing or grilling fantastic probably my favorite steak would be a rib eye ribeye is especially delicious because the marbling in the meat loads it with flavor for a full-on steak experience.
Try the T-bone steak with a small tender fillet steak on one side of the bone and a larger flavor some Sirloin on the other take your butcher's advice and you won't go wrong the final word has to go to Danny when buying meat knowledge really is power so it's important to ask as many questions about the meat you're.
Buying find out the breeds how it's aged and decide exactly what you want to do each particular job that should then give you a really amazing end products the great thing about brunch is there are no rules the only thing I insist on are it's got to be fuss-free easy to cook and so delicious it puts you in a.
Good mood for the rest of the day and for me pancakes always hit the spot here are three of my deliciously different recipes certified to liven up your mornings first up fluffy blueberry and ricotta pancakes with yogurt start by adding 125 grams of plain flour a teaspoon of baking powder.
A pinch of salt a tablespoon of sugar then create a wet in the center separate two eggs and add the yolks keeping the whites for later beat the yolks into the flour pouring in milk gradually to form a smooth batter next fold in 125 grams of creamy ricotta cheese and 100 grams of fresh.
Blueberries now whisk your egg whites into the almost reached soft peaks then gently fold into the pancake mix keeping in the air to make sure the pancakes are extra light and really fluffy add olive oil and butter into a hot pan then spoon in the mix to make small.
Pancakes cooking until golden brown on both sides to finish top with Greek yogurt fresh blueberries and drizzle over lovely runny honey sweet Savory fruity and delicious made in 15 minutes perfect brunch pancakes foreign simple pancake brunch recipe is.
N't crab and mascarpone crepes for the filling put cooked white crab meat into a bowl add in mascarpone the zest and juice of a lemon finely chopped chives and for a spicy hit cayenne pepper stir set aside for the pancake batter simply add flour.
Salt an egg and milk then whisk into a smooth mixture add oil to a hot nonstick pan Ladle in batter to cover the bottom and swirl it around spreading out nice and thinly when lovely and golden flip over turn out and Spoon the delicious crab mix into the center of the pancake and roll finally sprinkle with some chopped.
Chives and devour my second pancake recipe grab a mask of own Crepes a fantastic easy brunch cooked in minutes when you want your pancakes sweet and zingy this recipe is perfect coconut pancakes with mango and lime syrup.
for the lime syrup simply Add Water caster sugar possessed and juice of a lime and simmer for 10 minutes to make the easy pancake batter put flour baking powder and desiccated coconut into a bowl then crack in an egg.
Add coconut milk and whisk into the batter until well combined sweetened with runny honey now you're ready to fry add melted butter to a hot pan place in Heap teaspoons of batter flip and cook until golden for a lovely vibrant wake up serve with sliced fresh mango and drill.
Over the gorgeous citrusy syrup Sweet Sticky and utterly irresistible ready in under 20 minutes the ultimate indulgent pancakes fast to prepare easy to make three effortless recipes guaranteed to bring some sparkle to your brunches incredible welcome back to my ultimate cookery course.
I'm teaching you all about brunches the most laid-back meal of the week and if you want to take it easy having the right equipment makes all the difference here's my guide to the best kitchen equipment everything you need to know about the.
Basic kit that will get you cooking fantastic food chopping boards for brunch one of the most useful things is a great chopping board get the right one and it'll be your friend for life I prefer a sort of heavy duty one because they're so much more durable they can be flipped over the minute you.
Want to go from vegetables to prepping fish or meat always keep a little Jake off underneath that actually stops the board from sliding care for your wooden board by rubbing it with oil every so often any cooking oil will do wooden boards for me are always the best easy to clean and long lasting when you do wash your wooden board never let it.
Stand in water or put it in the dishwasher as it may split buy the best you can afford and take good care of it for brunch I love something sweet and I've always been a fan of classic British crumpets with butter and jam but once you try cooking them at home you'll never want to buy them from shops.
Again this is another great recipe you can stay your life on it's my homemade crumpet whether you're cooking for two three or even a gang some of the best brunch dishes are always the simplest these crumpets are absolutely delicious and it's a great end to a fantastic brunch.
First off we're going to make the mix what do you think of growing up the smell and the taste of amazing crumpet it never leaves you to make the mix the secret is to bring the milk up the ball but do not boil it the minute it boils turn it off and let it sit there now.
Flowering a nice pinch of salt in now add half a teaspoon of bicarb that gives it aeration and really lifts the mixture up all those lovely little holes a nice Pinch of Sugar and then a teaspoon of yeast dry yeast now once the milk's boiled turn it off and add some warm water about 10.
Tablespoons 150 ml that cools down the milk but more importantly it doesn't destroy the yeast half of the milk in first stop and give that a really good mix now the rest of it you can just see that there's no lumps.
Through there as it drips through the Whisk now we're looking for it to double in size and get nice and light so pop in a warm place whilst you get on with a delicious topping beautiful strawberries but caramelized almost like a very quick strawberry jam hang on just.
Slice these in half some sugar a couple of tablespoons we're gonna take the sugar to a nice light camera it's just starting to change color now turn the gas down and we're going to add the strawberries beautiful just sweating the strawberries down.
Quickly and the caramel is breaking down a wonderful glaze on the strawberries some lemon grated into the strawberries gives it that kind of freshness that really starts to break down the strawberries nice up.
Smells incredible some lemon juice a touch of balsamo vinegar and that gives it a really nice delicious tartness now if it goes as the strawberries start to cool down it will naturally thicken and set beautifully now for the crumpet it's almost doubled in size but be very.
Careful you don't knock the ball because it can sort of push out all that air it's aerated as nice as light just see the texture she's ready to go did you boil it here we go instead of making normal small crumpets I'm making a giant one ideal for sharing now turn the gas down.
You just start to see a traditional Crumpet style cooking process we want those nice tiny little holes on top and that Crispy Crunchy base right now it's time to add the butter and just slide the butter down the bag that gives it a really nice nutty flavor at the end.
Fish slice slip beautiful take that out Jam spoon it over the secret is for the juice to sort of run inside all those little holes think of that tartness of the.
Balsamic vinegar the strawberries beautifully soft and almost pureed rats and that delicious now finish that with a nice ball of creme fresh let that sit there and that is an amazing way of finishing off a traditional brunch with.
Something sweet something delicious and something you're dying to tuck into next my tricks the trade and kitchen tips fruit can be a great healthy option for brunch and knowing how to get the best out of it can make all the difference first up how to peel and cut a mango the.
Easy way holding its stalk end up cut either side of the stone cut all the way into the flesh making squares without cutting through the skin then turn it inside out and carefully cut your pieces off foreign tip to check if a pineapple is ripe is to pull a leaf out from the top if it.
Comes away easily it's ripe and ready for slicing my tip to get the flesh out of a kiwi is to Simply cut the fruit in half and scoop out with a teaspoon try it it really works if you have fruit that's not perfectly ripe the tip is to put a banana in a paper bag then add your unripe fruit put.
It in a dark place and the banana will speed up the ripening process of the other fruit foreign you can make a grapefruit puree to accompany a brunch pancake or a crumpet in a blender to clean it afterwards add a cup of warm water and run the machine for a few seconds empty out and simply.
Repeat with a drop of washing up Liquid then rinse of course bursting with valuable lessons top tips and 100 recipes to take 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