Tag: family

Baked chicken legs with potatoes – a delicious dinner for the whole family – Gordon Ramsay’s version

The Baked chicken legs with potatoes and cherry tomatoes are a rich and tasty second course that the whole family loves. In fact, baked chicken has always been one of children’s favorite dishes, a classic Sunday dish, a perfect example of how common ingredients can be transformed into a extraordinary dish through the magic of home cooking.

In a culinary world dominated by trends and innovations, i simple pleasures of traditional cuisine they maintain a special place in our hearts and on our tables.

In fact, few dishes can compete with the simplicity and satisfaction of a good plate of chicken legs accompanied by potatoes and cherry tomatoes. This classic combination embodies theessence of home cooking. It is a balanced mix of flavors and nutrients that satisfy the palate while respecting health.

The roots of this dish date back to kitchens of peasant families. In ancient times, in fact, basic ingredients such as chicken, potatoes and cherry tomatoes were easily available and plentiful. The simplicity of the preparation reflected the need of those communities. It is well known that meals were meant to be substantial, nutritious and tastyi to feed families after long days of work in the fields.

As time went by this recipe became widely spread, adapting to various culinary traditions and enriching itself with new taste accents. From family kitchens to starred restaurants, chicken legs with potatoes and cherry tomatoes have become a timeless classicloved by young and old.

With his delicious balance of flavourschicken thighs, cooked with their crispy skin and juicy meat, offer a depth of flavour which goes well with the sweetness of the potatoes and the acidity of the cherry tomatoes. The aromas mix during cooking, with a result rich and satisfying.

From a nutritional point of view, this dish provides a well balanced combination. The recipe includes a good amount of proteins, carbohydrates and vitamins.

There preparation of the dish is relatively simplealso suitable for less experienced cooks.

So let’s see this tasty recipe right away!

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Christmas Struffoli: Cannavacciuolo reveals the historic family recipe with the secret of baking paper for frying – Gordon Ramsay’s version

The struffoli they are one of the gems of Italian confectionery art, with a thousand-year history and countless variations handed down from generation to generation, each with its own identity influenced by its places of origin. Typical Neapolitan Christmas sweetsthey are small balls of dough fried or cooked in the oven, generously covered with honey, candied fruit and colored sprinkles.

With a crunchy texture on the outside and a soft center, struffoli embody a concentration of taste, flavor and sweetness, destined to conquer the palates of true gourmands. Tradition dictates that they are prepared with care, but fortunately, given their richness, they are indulgently enjoyed only on special occasions, but they can never be missing from Neapolitan tables at Christmas. Let’s see the chef’s historic family recipe Antonino Cannavacciuolo with a cooking trick that will simplify the preparation and make them taste even better.

Christmas struffoli

Ingredients for about 4 people

1 kg of flour
10 eggs
4 tablespoons of sugar
50 g of butter
2 sachets of vanillin equal to approximately 1 g.
The grated peel of 1 lemon and 1 orange
1 pinch of salt
approximately 400 gr. of honey (wildflower or acacia for greater delicacy)
colored sprinkles to taste

Preparation

Place the flour in a mound on the work table, add the other necessary ingredients and grate the lemon and orange peel into the dough. Work the dough carefully until you obtain a compact and well-blended consistency. Correct execution occurs by opening the dough and observing the formation of regular holes medium and large in size.

Cover the dough with a clean cloth and let it rest for about an hour. An adequate resting period will prevent excessive foaming when frying the dough balls. Divide the dough into small portions and, on a floured table, work it with your hands until it forms cylindrical sticks. Next, cut the sticks into small pieces of about one centimeter each. This operation will determine the final size of the struffoli, considering that during frying they will take on a discrete increase in volume. Place the dough balls on a sheet of baking paper, spaced apart.

Move to the phase frying, taking care to prevent the struffoli from sticking together. To do this you can directly immerse the baking paper with the struffoli on it in the frying oil and then remove the paper. Fry them a few at a time in plenty extra virgin olive oil very hot until uniformly browned, alternatively you can use the peanut one but not others. During the phase of draining, make sure that the struffoli absorb the oil well, resting them on absorbent paper placed in a colander to allow drainage. Change the paper regularly during this operation.

Conclude with honeying. In a saucepan, melt the honey by bringing it to the boil over a moderate heat. You can also add a little water. Once the light foam caused by caramelization has disappeared, pour the struffoli into the sweet, hot liquid. Stir gently so that the fried balls are evenly coated with honey and absorb it completely. Transfer the struffoli, already “naturally sweetened”, onto a round plate, giving it the desired shape, or into any other container of your choice. Finally, spread the colored sprinkles over the struffoli. These will be “trapped” between the honey and the fried spheres, helping to decorate them in an attractive way.

Read also: Damiano’s baked struffoli, better than fried ones with a trick: “What is added to the dough”

Gluten Free Crispy Fried Chicken with Rice Breading, Light and Odorless | #Family Day 17 – Gordon Ramsay’s version

Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!

# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.

Also look at the egg-free, non-fried chicken slices

Add one apple wedge with frying oil so as not to spread odors!

I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.

Check out the baked McNuggets too

This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.

Chef Gordon Ramsay Recipes