Tag: Couscous

Gluten Free Stuffed Potato Bombs – Gordon Ramsay’s version

The stuffed potato bombs are a dinner, aperitif, greedy appetizer to offer to everyone, with different fillings: from the classic cooked ham, to the vegetables and cheeses of your choice. Quick recipe, without leavening, you mix it with potatoes by hand or with the planetary mixer.

Family💚, appetizers or delicious single dishes are never enough in the family for celiacs, intolerant or not, so here's the wonder: super versatile dough to fill as you want and offer to everyone!

With these doses you will get 15 bowler hats.

These potato bombs are a quick dish to make even at the last moment thanks to the instant yeast for savory pies or pizza.

If you'd like to try a swollen and fluffier yeast dough with potatoes and brewer's yeast, check out the recipe here!

It is essential that your potato bombs do not open during cooking, so once you have obtained the 3 mm thin discs, place the filling in the center and crushes lightly the edges with your fingertips. In order not to break the disc you are going to place on top, you must also lightly squeeze the second disc, then with the wet finger of water pass along the edges of both discs and overlap them pressing firmly until sealed.

It is important that the filling is positioned perfectly in the center of the disc and does not interfere with the closure!

Quick and easy beer meatballs – Gordon Ramsay’s version

Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.

By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.

What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.

Post in collaboration with Veroni Salumi

ingredients for 2 people

WHAT

500 g of minced veal
1 egg
a bunch of aromatic herbs to taste
1 clove of garlic
breadcrumbs to taste
flour 00
4 tablespoons of extra virgin olive oil
1 red onion
33 cl of lager beer
Salt and Pepper To Taste

HOW TO PREPARE BEER MEATBALLS

First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.

I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.

I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.

I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.

It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.

Click.

IN THE GLASS, OR IN THE MOUTH

For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.

In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.

In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.

You can find them all here, on the shop Veroni Salumi.

How to make an excellent meat broth – Gordon Ramsay’s version

How to prepare an excellent meat broth? It is very simple to prepare a good broth: you must first choose excellent meat, possibly lean, add a bone that gives it a lot of flavor and let it boil for a long time.

You will thus obtain an excellent nourishing and invigorating broth, ready to be enjoyed with tortellini, tagliolini, passatelli or simple egg pasta. And the whole family will be satisfied.

Meat broth is one of those traditional dishes that tastes of home, of warmth, of good food, of love. The scent of the broth that floods the house is one of those memories of our childhood that immediately makes us feel good and makes us hungry. Moreover, the broth is almost ua magical medicine, a tonic that is appreciated even when one is unwell.

Tricks for obtaining a good meat broth

As we said before, to obtain a good meat broth you must obviously start from the raw material: choose it of quality, perhaps from organic and possibly lean farms.

Usually used beef steak, shoulder pulp, brisket and mixed bones of beef and veal, which give a lot of flavor.

To make the mixed broth you can also use pieces of the chicken or hen, well cleaned. Although this is a little oilier due to the skin.

For example for the broth for Christmas dinner, tradition has it that it is made with mixed beef and meat capon. The capon is a male chicken, which has been castrated before reaching sexual maturity to achieve greater weight and soften the meat.

Procedure for making a good broth

The meat is first rinsed and cleaned of any bones and covered with cold water. It is then left to cook for about 2 hours over medium heat and another 40 minutes over low heat. The broth should reduce by about half. During cooking, the water is flavored and enriched with nutrients.

The secret to get good broth is to start with cold water, that is, the meat is put in a pot together with celery, carrots, an onion stick with cloves, 1 bay leaf and salt, in doing so the meat is exploited well, because it will release all the proteins and nutrients to the broth.

Once ready, the broth is filtered with a colander or with a very clean cotton cloth or with gauze, the first method consists in filtering the broth several times through a kitchen stamina or muslin (cotton fabric with a very fine texture).

The other method for degreasing the broth is to put the broth in the fridge overnight, so that the following day the fat on the surface solidifies, and then easily removed with a skimmer.

To make it clear, filter it again with a simple strainer.

Let's see the ingredients immediately.

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Chef Gordon Ramsay Recipes