Tag: meat

Soft scones (white and many flavours) Easy recipe, dough in 5 minutes – Gordon Ramsay’s version

The Scones I’m a delicious salty leavenedthe mini version of the classic Focaccia. Based on the proven dough in 5 minutes made of flour, water, yeast and salt, divided into little pieces to whom it is given round shape and is seasoned with oil and rosemary; a few minutes in the oven and some come out Soft scones And soft from the crispy edge irresistible! Perfect instead of bread from fill with cured meats And cheeses or to serve together with Pizzette for Buffet, parties, aperitif And snack !

As you may have guessed, it is one preparation super fast and so simple that even children can do! There base is made by hand with 1 tbsp and a bowl. Time to train scones from about 6 – 7 cm each And that’s it! Once ready you can choose whether to make white scones with oil, or season in many flavors different, example: cherry tomatoesolives and oregano like Focaccia Barese, or with slices of zuchinis, vegetables soft cheese! to you the choice according to the season and to that that you have in the fridge! In any case they will be a resounding success and they will literally sell out!

Focaccine recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes + 3 hours of leavening	20 minutes	25 minutes

Ingredients

Quantity for approximately 15 pieces
For the base: 300 g of Manitoba flour + a little for the folds 200 g of ’00 flour (which you can replace with white or all-Manitoba spelled) 365 g of water at room temperature 1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times) 1/2 teaspoon sugar 11 g of salt To season: extra virgin olive oil coarse or flaked salt fresh rosemary 10 – 12 cherry tomatoes 10 black olives Origan

Quantity for approximately 15 pieces

For the base:

300 g of Manitoba flour + a little for the folds

200 g of ’00 flour (which you can replace with white or all-Manitoba spelled)

365 g of water at room temperature

1 teaspoon of dry brewer’s yeast – 8 g of fresh brewer’s yeast (or 100 g of mother yeast doubling the leavening times)

1/2 teaspoon sugar

11 g of salt

To season:

extra virgin olive oil

coarse or flaked salt

fresh rosemary

10 – 12 cherry tomatoes

10 black olives

Origan

Method

How to make soft scones

First of all, place the flours, yeast, salt and sugar in a bowl. (if you are using fresh yeast, dissolve it in 2 tablespoons of water)

Then mix together and add water.

Finally stir with a spoon, the dough will be very sticky, this is how it should be:

how to make scone dough

Finally, cover with cling film and leave to rise in a recently turned off oven at a temperature of around 28° until it has tripled in volume. (3 – 4 hours)

leavened focaccia dough

Then dust the work surface with manitoba flour, turn out the scone dough and dust it with flour. and dust your hands too, make 2 wallet folds, add more flour if necessary:

folds of scone dough

Finally divide into 60g loaves (about 15 pieces) and roll them on a work surface with the help of a pinch of flour.

Then transfer 6 loaves to each baking tray greased with a drizzle of oil and pat the surface to give the shape of scones.

Finally season with a drizzle of oil, rosemary and grains of coarse salt:

how to make soft scones

Then make other focaccias using the same method, place them on a baking tray greased with oil and season with cherry tomatoes cut in half and set in the dough, pitted olives cut in half, also set in the dough, oregano, oil and salt

Finally, let your focaccias rise in the pan for about 40 – 50 minutes, until they are nice and puffy.

Then add a drop of oil to each one.

If you want you can too cook in a pan according to the pan-fried pizza method

Otherwise, follow the traditional method by cooking in a very hot static oven at 180° in the medium-high part of the oven for about 20 minutes until golden brown!

Here are yours ready Scones deliciousness and extreme softness!

soft scones

They keep perfectly for about 3 days at room temperature sealed in plastic food bags

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December seasonal products: the treasures of winter – Gordon Ramsay’s version

December, with its winter landscapes and festive atmosphere, brings with it a variety of seasonal products that enrich the table and warm the heart. In this article, we will explore some of these treasures, delving into the characteristics and benefits of the typical products of this period, for an audience passionate about food and wine.

December fruit: sweetness and nourishment

December fruit is a concentrate of sweetness and nutrients, perfect for accompanying typical holiday dishes and for creating winter desserts.

Citrus fruits: vitamin C and color

Citrus fruits, such as oranges, mandarins and lemons, are the undisputed protagonists of this month. Rich in vitamin C, they are perfect for strengthening the immune system during the winter cold. Their flavor, which ranges from sweet to slightly bitter, and their lively color bring a touch of joy to the shortest days.

Apples and pears: versatility and delicacy

Apples and pears are two fruits that lend themselves to countless uses in the kitchen. With a wide range of varieties, from sweet to slightly acidic, they offer incredible versatility. They are ideal both as a healthy snack and as an ingredient for sophisticated desserts.

December vegetables: taste and health

December vegetables are characterized by intense flavors and precious nutritional properties, which help to combat the cold and maintain a balanced diet.

Cabbage and cabbage: robustness and character

Cabbages and cabbages, with their rich and full-bodied leaves, are a winter must. These vegetables are not only delicious but also rich in vitamins and minerals. Their bold flavor makes them perfect for soul-warming soups and side dishes.

Radicchio and artichokes: elegance and refinement

Radicchio and artichokes, with their distinctive flavors, add a touch of elegance to winter dishes. Radicchio, with its slightly bitter flavour, is perfect both raw in salads and cooked. Artichokes, with their unique texture and delicate taste, are ideal for appetizers and main courses.

December offers a surprising variety of fruit and vegetables that can enrich every meal, from the simplest to the most elaborate. Knowing and using these products not only allows you to enjoy authentic and seasonal flavors, but also contributes to a healthy and sustainable lifestyle. This month, let’s be inspired by nature’s gifts and bring to the table the best that winter has to offer.

Pork chunks with crunchy vegetables, the Neapolitan version of the oriental dish. The secret to very tender meat – Gordon Ramsay’s version

pork with sweet and sour vegetables on pilaff rice

THE pork chops with vegetablesthey are a dish of Chinese traditionAnd. A fragrant dish with a particular flavour. The softness of the morsels combine with the crunchiness of the vegetables, which also give color to the dish. They are often accompanied by warmed rice, so we can also serve it as a main dish.

Pork chunks with crunchy vegetables

Ingredients:

300g of pork chops
Flour
1 courgette
1 pepper
1 aubergine
1/2 onion
peanut seed oil
2 tablespoons rice vinegar
1 teaspoon of brown sugar

Method:

To prepare the pork chops with vegetables, start by wash and cut the vegetables. Put a couple of generous turns of oil in a large pan, and cook the vegetables over high heat. Once cooked, place them in a small bowl. Lightly flour the pork chops and brown them evenly in the same pan over a high heat.

As soon as they are browned, add two glasses of water, and Cook the morsels over medium heat for about twenty minutes. At the end of cooking, the morsels should be very dry, so add the vegetables, mix then add the vinegar, sugar and season with salt. Let the vinegar evaporate and perhaps serve accompanied by warmed rice.

Chef Gordon Ramsay Recipes