Tag: Ramsay

Arroz Con Pollo Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

We begin our preparation by boiling the chicken in 2 liters of salted water by adding a clove of garlic and a yellow onion.

We boil for 30 minutes. After this time, separate the broth from the chicken and once it is cold, debon it and cut it into strips.

In the meantime we transfer the rice in a narrow mesh colander. Let's shake it lightly under running water. In this way we will wash away the excess starch and in cooking we will obtain soft and well detached grains. We continue the operation until the water is clear.

We dip the rice in broth obtained by cooking the chicken, we add it saffron and if necessary, add salt.

Let it cook until the broth is completely absorbed by the rice.

At this point add a round of extra virgin olive oil and let the rice rest for about 15 minutes with the lid on.

In the meantime we prepare the vegetables: wash and julienne the peppers, a blonde onion and carrots.

In a pan we fry the olive oil with a clove of garlic, add the peppers and onion.

After a few minutes, add the carrots, peas (previously boiled) and finally the chicken.

Season with salt and season with curry, cumin and parsley.

Finally we add the rice. Mix all the ingredients and remove the pan from the heat.

Preparation of the pico de gallo: wash the red onion and cut it into cubes, sprinkle with lemon juice and add a pinch of salt. Let the onion marinate for at least 10 minutes and add the finely chopped tomatoes. We add the parsley, pepper and a dash of olive oil.

At this point we are ready to serve: arrange the rice with the vegetables on a flat plate and place a bowl with the pico de gallo inside next to the rice.

Enjoy your meal!

To check if the amount of broth is correct compared to the amount of rice, we rely on the advice of the Ecuadorian culinary tradition: we transfer the rice still raw into the pot with the boiling broth and at the same time also immerse a wooden ladle. If the ladle remains upright, the broth-rice ratio is correct.

Chicken Empanadas Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

Anyone lucky enough to travel to South America has certainly tasted them! The empanadas, now widespread all over the world, they are fried panzerotti with a spicy and tasty filling. The versions are endless, today we offer you empanadas filled with chicken and vegetables. Let's see together how to prepare them

We begin our preparation by immersing the chicken in a pan with water. Season with salt, add 2 cloves of garlic and the onion. We let it cook for about 25/30 minutes

Preparation ofdough: pour the flour on a work surface forming a "volcano", pour the soft butter in the center, a pinch of salt and a little water at a time (about 250 ml will be enough). We begin to knead with our hands until the mixture is soft, elastic and non-sticky. Let the dough rest for about 15 minutes.

At this point we prepare the stuffed: Cut the peppers and onions into julienne strips, grate the carrots using the large holes of the grater.

In a pan, fry the oil with 2 cloves of garlic, add the vegetables, season with salt and add the spices to taste: curry, cumin, turmeric and pepper.

Finally we add the chicken previously boned and cut into cubes. We leave to cook for 10 minutes, the vegetables must remain crunchy. When cooked, add the parsley and let it cool.

We transfer the eggs into a saucepan with cold water. We put the saucepan on the fire and let it boil for about 9 minutes.

After this time, remove from the heat and add cold water, this will allow us to shell the eggs without being burnt.

On a floured surface we roll out the dough with a rolling pin and with the help of a plate we obtain round shapes.

Inside the circle obtained, add the vegetable filling and two / three slices of hard-boiled eggs. We wet the edges of the circle and carefully seal with a fork to obtain a crescent-shaped bundle.

In a large pan with high sides we heat up abundant peanut oil, dip our Empanadas and fry.

It will take just a few minutes and our empanadas are ready to taste!

Negroni Recipe – Gordon Ramsay Recipe – Gordon Ramsay’s version

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Difficulty
Low
Cost
Medium
Portions
1
Preparation
5 minutes

It was born in 1919 at the Casino bar in Florence created by Count Camillo Negroni, inveterate drinker and lover of the good life, is his trusty barman Fosco.
The count did not like the soda water added to dilute the American, the most popular drink in those years, but the addition of gin.
The story tells of the birth of this cocktail, in fact it is said that one day the count approached the barman, whispered something in his ear and immediately got to work. At the end of this mysterious and under-the-counter mixing he said: “here is your American sig conte”. The scene was repeated over and over again, until some enterprising customers asked the barman about his mysterious doings, what on earth had the count asked for.
The barman confessed that the count had told him "Put a good portion of gin". In the weeks that followed, the drink became very popular.
Hence the evolution of the cocktail in which in its first phase it also had a splash of soda completely eliminated by the subsequent modifications.
Making today the Negroni one of the most drunk drinks in the world.

INGREDIENTS

30 ml Red Vermouth

30 ml Bitter

30 ml Gin

METHOD

To pray a Negroni, take an old fashioned glass, fill it with ice by pouring the ingredients inside:

Bitter

Vermouth

Gin

Stir add a slice of orange.

Cheers 🥃

In preparing the Negroni you can proceed in different ways including omitting the ice at the beginning of the preparation of the drink and then adding it at the end.

CHEF'S ADVICE

I recommend to your negroni a nice squeezed lemon peel (twist) because its essential oils read with all the ingredients making it even more enjoyable.

Drink responsibly, CHEERS 🥃

About the author

Francesco Zimmatore

I am a young bartender increasingly driven by the desire to grow in this sector in all respects: from mixing, at the counter, to the relationship with the customer. During them I had the opportunity to work in different places, which helped me grow in this sector. I would like to have the pleasure of sharing all this with you, CHEERS 🥃