Tag: shellfish

the original recipe step by step (fried or baked) – Gordon Ramsay’s version


THE Krapfen they are gods fried desserts typical of German cuisine. It is about fluffy circles from leavened dough similar to the Bomboloni; that come first fried then they come stuffed with a pastry bag with Jam or Custard ; in the end covered with powdered sugar or granulated! Imagine them very soft to the bite from creamy filling and enveloping! A unique goodness that is born in the 1600s to Graz , then exported to Vienna, and finally spread in Trentino, Veneto And Friuli, where it is usual to prepare them in the period of Carnival! You want make them at home? Here is for you Krapfen recipe with all Advice And Secrets step by step Perfect donuts in terms of consistency, taste And ease of execution!

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It is a simple dough. I advise you to proceed with the planetary mixer, but you can also do it by hand. But I recommend you make the rise is the secret to have them softer for longer! In this case I chose to fry them, but you can easily make tasty ones Baked Krapfen , procedure you will find all the information! as well as instead of the classics Cream donut make them with jam of your choice or stuffed of Nutella! In any case, they will be a smash hit and will literally be snapped up!

Perfect for one Breakfast energetic and greedy, they are inevitable for the Carnival Buffet together with Graffe, Donuts, Fried Bombs and Frittelle! try them soon!

Krapfen recipe

PREPARATION TIMES

Preparation Cooking Total
1h 15 minutes 1h and 15 minutes

Ingrediants

Quantity for 20 pieces

  • 300 gr of Manitoba flour (or 0 flour)
  • 130 ml of fresh whole milk at room temperature
  • 2 teaspoons of dry yeast (or 12 grams of fresh brewer's yeast)
  • 2 whole eggs
  • 70 grams of sugar
  • 50 grams of butter at room temperature
  • 7 gr of salt
  • grated zest of 1 large lemon
  • 1 tablespoon of vanilla extract or vanillin or vanilla bean seeds
  • 1 dose of my Custard or 300 gr of Apricot jam or of your choice.
  • about 1 l of sunflower oil (only for the fried version)
  • powdered sugar to finish

Method

How to make donuts

First of all prepare a leaven with 100 gr of flour taken from the total, yeast and 100 gr of milk taken from the total, Mix with a spatula, you will get a sticky mixture.

Then cover with cling film and leave to rise in a temperate place (oven turned off just 28 °) for about 1 hour until it triples in volume and lots of bubbles appear on the surface:

leavening for Krapfen

After the indicated time, add the rest of the flour, milk and sugar to the leavening.

Operate the machine kneading at low speed then add grated lemon and vanilla peel, then mix the eggs one at a time when they are perfectly absorbed, add the soft butter in small pieces so as to string the dough. The result must be a smooth, elastic compound that detaches from the walls. Add the salt and finish the stringing.

If you have difficulty, turn over on a work surface, make 3 – 4 folds in a wallet and knead to obtain a smooth dough.

Sprinkle with flour and leave to rise for about 2 – 3 hours until it triples in volume:

Krapfen dough

At this point, turn the dough over onto a lightly floured work surface. Turn it upside down and form a smooth ball on the surface, with your hands dusted with flour.

How to form the Krapfen

First of all, roll out the dough on a surface dusted with flour with a floured rolling pin to a thickness of at least 1 cm.

Use a pastry bowl or a cookie cutter in the shape of a circle 8 – 10 cm.

Then flour the circle and make as many as possible, one next to the other to avoid wasting dough.

how to make donuts

As you make them, place them in a baking tray lined with baking paper, at a distance of 4 – 5 cm

Reassemble the leftover dough scraps, form a ball and let it rest at room temperature wrapped in a film for about 1 hour. This step is used to swell the dough and make it workable again.

Let your donuts rise for about 1 hour and a half in the oven that has just been turned off (28 °) until they have doubled their volume.

Meanwhile, prepare the CUSTARD CREAM

Baked Krapfen:

Bake at 180 degrees for 15 minutes until golden brown. Leave to cool for 15 minutes, fill with the cream as explained below and sprinkle powdered sugar.

Fried donuts:

Once leavened, cut the donut into its square of parchment paper, so as not to deform it.

Then fry in a large pan and 5 – 6 cm high, not too deep if you want to show the famous white stripe. Fry in abundant oil, a few pieces at a time. 1 and a half minutes per side.

Finally drain with a slotted spoon on absorbent paper.

Then insert a small 1/2 cm spout and the custard into the pastry bag. Insert the sac a poche into the Krafen forming a hole and fill with cream:

stuff the donuts

Finally, sprinkle with powdered sugar! Yours are ready Krapfen!

Krapfen "width =" 630 "height =" 945 "data-lazy-srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_481_the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg 630w, https: / /www.tavolartegusto.it/wp/wp-content/uploads/2022/02/Krapfen--200x300.jpg 200w "data-lazy-sizes =" (max-width: 630px) 100vw, 630px "data-lazy-src = "https://www.gordon-ramsay-recipes.com/wp-content/uploads/_481_the-original-recipe-step-by-step-fried-or-baked-Gordon-Ramsays-version.jpg" /><noscript><img class=You can keep it sealed in cling film for 3 days. You can also keep the raw dough in the fridge for 5 days or freeze it!

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Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Salmon Sushi: Homemade hosomaki


Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

Salmon Sushi: Homemade hosomaki

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

  • 200 g of original rice (for soups)
  • 150 g of smoked salmon
  • 2/3 sheets of nori seaweed
  • 2 leaves of red cabbage
  • 1 carrot
  • 1 courgette
  • 2 tablespoons of vinegar (preferably apple)
  • 1 teaspoon of sugar (brown)
  • Salt and Pepper To Taste
  • wasabi (if you like)
  • sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

Salmon Sushi: Homemade hosomaki

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salmon Sushi: Homemade hosomaki

Chicken strips in a pan (soft and tasty) Recipe in 7 minutes! – Gordon Ramsay’s version

Chicken strips in a pan


The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced ​​in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!

Chicken strips in a pan

For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!

It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!

Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!

Discover also the:

Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)

Recipe Chicken strips

PREPARATION TIMES

Preparation Cooking Total
2 minutes 5 minutes 7 minutes

Ingrediants

Quantity for 2 people

  • 300 gr of chicken breast
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon and a half of flour (or potato starch or cornstarch)
  • a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
  • salt
  • pepper (optional)

Method

How to make Straccetti

First of all, slice the strips of the size of 4 – 5 cm

Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:

how to make chicken strips

Finally, flour the strips with the remaining flour.

Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.

If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.

Yours are ready Strips of chicken

strips of chicken

Enjoy them hot!

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