Can A MasterChef Contestant Turnaround A Chicken Dish Burned By Gordon Ramsay? | Ramsay RedemptionRamsay Redemption is back with Monti Carlo trying to turn around a chicken dish that Gordon called “….mediation chicken.” Monti shows how you can convert this “dreamer” of a dish into the perfect tray bake chicken
1 cara cara orange (substitute with a navel orange, grapefruit, or lemon))
1 red onion
1 fennel bulb
1 tablespoon grainy mustard
1 tablespoon honey
Juice of one lemon
3 sprigs fresh lemon thyme
1 garlic clove, minced on a microplane
2 teaspoons kosher salt
1 teaspoon fresh black pepper
Pinch of red chile flakes
8 bone-in chicken thighs, with drumsticks attached
1 lb fingerling potatoes
1 /2 teaspoon kosher salt
Olive oil for drizzling
1/4 cup pitted small green olives
¼ cup pitted small black olives
1/2 teaspoon sugar
DIRECTIONS
Step 1
Zest the orange and set the zest aside.
Step 2
Cut the onion in half. Slice off the stem end. Trim the root end. Cut into ¼ inch wedges.
Trim the fronds from the fennel bulb and reserve for garnish. Cut the fennel bulb in half. Trim the root end. Cut into ¼ inch wedges.
Step 3
Mix together the honey, mustard, lemon juice, thyme, garlic, salt, pepper, red pepper flakes, and zest.
Rub the chicken thighs with the spice mixture. Put the thighs in a bowl with the onion, and the fennel. Let everything marinate in the fridge for an hour.
STEP 4
Use your center rack and preheat your oven to 450 degrees.
Slice the fingerling potatoes lengthwise. Toss them in a bowl with 1 tablespoon of olive oil and a ½ teaspoon of salt.
Arrange the potatoes face down on a sheet pan.
Drain the chicken, onion, and fennel.
Arrange the onion and fennel on the sheet pan over the potatoes. Layer the chicken thighs on top.
Cook for about 30 minutes, or until the chicken has reached 155 degrees.
STEP 5
While the chicken cooks, trim the peel of the orange by slicing off both ends. Stand the orange up on the cut end and slice the peel off. Make sure to get the white stuff. It’s called the pith and it’s as tasty as it sounds.
Slice the orange into ¼ inch thick rounds.
Arrange the rounds on a small sheet pan and sprinkle with sugar.
STEP 6
Once the chicken has reached 155 degrees, turn the broiler on and broil the chicken for a few minutes more, until the skin gets golden and the temperature reads 160 degrees.
Transfer the chicken to a platter and top the veggies with the olives, to warm the olives up. If veggies and potatoes need to be browned further, broil them for a few minutes more.
While the chicken rests, broil the orange slices for 3 minutes until caramelized.
Arrange chicken and veggies on a platter topped with orange slices and garnished with fennel fronds.
BEAT THE CHEF Mystery Box Challenge Vol.7 | Midweek MealsA box full of mystery ingredients... the theme of midweek meals and just 30 MINUTES EACH to create the ultimate dish to woo the judges. Will normal cook Barry beat Chef James? Who the hell knows? P.S. Hope you like garlic...
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Egg Yolk Raviolo with Truffles - How ToChef Stefano Secchi of Rezdôra in NYC makes decadent egg yolk raviolo with ricotta cheese, brown butter sauce, and shaved truffles. Stefano begins by preparing the pasta dough with eggs, flour, and extra virgin olive oil. Next, Stefano kneads his pasta dough using the techniques he learned from the pasta Nonna’s in Modena. He then makes the ricotta cheese stuffing, combining ricotta, Parmigiano-Reggiano cheese, freshly shaved nutmeg, lemon zest, and parsley.
After it’s rested, Stefano rolls out the dough into thin layers and assembles the raviolo, using a piping bag to place the ricotta mixture onto the dough sheets. After quickly cooking the raviolo in boiling water, he adds them to a pan with brown butter and a little pasta water. Finally, he plates the raviolo using a little ricotta mixture and finishes the dish with shaved white truffle and more Parmigiano-Reggiano cheese.
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Worlds Oldest Kitchen Gadget | Making Pesto | Jamie OliverWether it's pesto, flavoured sugars or making a simple salad dressing, this humble kitchen gadget can take you from the boring to the sublime. A pestle and mortar is your key for flavour so why not make the most of it!
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Links from the video:
Friday Night Feast | Beef Wellington, Steak & Chicken Pie | Series 7 - https://www.youtube.com/watch?v=XajM3sOT1So
The Perfect Steak | Jamie Oliver - https://www.youtube.com/watch?v=URW-3Kbb9D8
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Thai Curry MeatballsTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Wasabi Crab Mac & Cheese with Meyhem Lauren - How ToMeyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot.
Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war.
Check out the recipe here: https://www.vice.com/en_us/article/xgq8p7/crab-and-wasabi-macaroni-and-cheese-recipe
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Friday Night Feast | Beef Wellington, Steak & Chicken Pie | Series 7Jamie & Jimmy are back on the pier, and we've got some of Jamie's brilliant weekend dishes to share with you. He's got a fantastic Beef Wellington, Italian inspired Fiorentina Steak & Chips with Salsa Verde, and a beautiful Homemade Chicken Pie, all perfect for a treat this weekend.
For more Jamie programmes go to channel4.com
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If you’re in the UK, check out the full show on All4 - http://channel4.com/now
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Gordon Ramsay Reveals His New Bakery Plan | Gordon Behind BarsWhen Gordon's plan of getting prisoners in for 6AM for a lunch delivery service fails, he is forced to come up with a new plan.
#GordonRamsay #Cooking
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Chef's Night Out with Cal Elliott: Munchies ThrowbacksIn this episode of Chef's Night Out, Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey.
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Zuppa ToscanaTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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REACTING to KITCHEN GADGETS Recipe Relay VideoFrom YOUR amazing comments last time, here’s another reaction video! The Sorted gang REACT to the latest Pass It On recipe relay challenge. Oh the sheer disappointment. How long ‘til Janice gets up and leaves?
Didn’t catch the first video? Be sure to watch that first right here: https://youtu.be/3ISF4DtQAD0
Love these reaction videos? Give it a like, comment below and we’ll do more!
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KITCHEN GADGETS Recipe Relay Challenge | Pass It On S2 E4Here’s a Pass It On recipe relay challenge packed full of genius. There’s a new set of rules per contestant’s 10 minute turn… they have to make use of ONE kitchen gadget from the 2019 Sorted reviewed collection. Buckle up for a ride and a half….
AND don’t forget to check in here for the hilarious reaction video. The guys watch it back to see what each person got up to on their terrible turn.
Here’s the link: https://youtu.be/96b-uknkpng
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Gordon Ramsay's Guide To Baking | Ultimate Cookery CourseGordon Ramsay shows his ultimate guide to baking, from bread to cake.
#GordonRamsay #Cooking
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The Iconic Empanadas of BogotáThe Empanada is a dish in which the fillings change from country to country and from city to city. Its origin dates back to Arabic cuisine, which followed a tradition of eating small pieces of many foods instead of a large one-ingredient meals. Each Colombian city has its empanada, and Bogotá, the capital city, is a special place for Empanadas. The truth is that this type of pastry, stuffed with rice and mixed with pieces of meat or chicken has become a definitive symbol of the Bogotá.
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Can a Steak Dish Burned by Gordon Ramsay Get a Makeover? | Ramsay RedemptionThe internet loves to send dishes to Gordon but he's fed up with burning them...That's where Monti Carlo comes in! The founder of http://www.Everythingfood.com is here to redeem the internet's dishes and this week it's steak! Can Monti turn around a dish to make it Gordon worthy?
Pat the steak dry with paper towels. Cover with salt on all sides. Add black pepper to taste, along with the oregano and cumin.
Leave it uncovered in your fridge overnight. As it sits, the salt extracts the juices from the steak and flavors them. The steak will then re-absorb this brine, which results in deep seasoning. Pat the steak dry again before you brush with oil.
If you don't have that kind of time, leave the steak out on your counter for 30 minutes to bring it up to temp, dry it thoroughly, brush with olive oil and add the salt and other spices just before it hits the pan.
STEP 2
Place a cast-iron pan on your stovetop using high heat. Your pan is ready when a drop of water hits it and immediately evaporates. The pan will start to smoke. Add a good ¼ inch coat of high-smoke-point oil, like grapeseed.
Use your tongs to hold the steak on its side and sear the borders, making sure to brown any fat thoroughly, about 1 minute
Sear the steak on one side for 2 minutes.
Flip the steak onto its unseared side.
Add 2 tablespoons of butter to the pan along with the smashed garlic clove. Tilt the pan so the butter collects by the handle. Use your spoon to baste the steak as it comes up to temp.
Remove the steak from the pan when it reaches 5 degrees below your desired temperature, to makeup for carryover cooking. For rare take it out at 120°, medium-rare 130°, medium 140°, and well-done 150°. Use a digital thermometer for best results.
Let the steak rest on a rack over a sheet pan.
STEP 3
While your steak rests, remove the garlic and all but 2 tablespoons of drippings from the pan.
Lower the heat to medium. Sautee the onions in the drippings. Add a pinch of salt.
Once the onions have started to caramelize add the minced garlic. Sautee briefly until the garlic blooms.
Deglaze the pan with the vinegar and chicken stock. Bring it to a boil and cook it down until the sauce has thickened. Take it off the heat and drop in the butter to thicken the sauce even more and give it a glossy finish.
Drizzle the steak with the onions, garnish with cilantro, and serve with a side of rice and beans.
RECIPE-LESS Cooking Challenge | Swiss RollIt’s the recipe-less cooking challenge! Can two normal blokes who have been cooking together for 10 YEARS go head to head in attempting to make the best swiss roll FROM SCRATCH without a recipe?! Today it’s Mike VS Jamie. Let’s see how they get on…
COMMENT BELOW!
What do you think we should be cooking recipe-less next?
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Why We Eat: MoleChef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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Buffalo CauliflowerTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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How To Make Singaporean Chili CrabMichelin-Starred chef Salil Mehta of NYC’s Laut Singapura makes the flavor-packed national dish of Singapore: chili crab. The dish, known for its combination of sweet, spicy, and sour flavors, starts with aromatic shallot, ginger, and garlic. Next, the aromatics are blended with fresh and rehydrated dried chilis and fermented soy beans, creating a rempah (spice paste). Then, Salil breaks down the crab, heats belachan (fermented shrimp paste) in a pan, incorporates the rempah and tomato sauce, and slow cooks the mixture in oil. Salil then adds in sweet chili sauce and adds in the crab, allowing time for the sauce to soak into the shells.
While the crab cooks, Salil prepares steamed buns and a garnish of scallions and cilantro. Salil finishes the dish by removing the crab from the sauce and adding into it a cracked egg to create a velvety texture. Finally, the crab is assembled on a plate, topped with the spicy sauce, garnished with scallion and cilantro, and served with steamed buns. Chef Salil’s vast knowledge of Chinese, Indian, and Malaysian food brings depth and nuance to this classic dish.
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Gordon's Prison Brigade Prepares To Cook For Influential Foodies | Gordon Behind BarsGordon Ramsay & his brigade prepare to cook and impress.
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The Mexican Restaurant Hidden in a Barn on a Rural New York Farm - Word of MouthGreenane Farms is a small family farm in the Catskill Mountains of upstate New York and it’s the type of place that you would never know existed unless someone gave you a heads up.
Patrick and Thanya Rider’s farm raises chicken, pig, cow, goats, sheep, quail, and other livestock. They serve their fresh meats at the farm’s restaurant, which specializes in traditional Mexican food. From carne asada tacos, to Cornish hen mole, to chicken enchiladas, the family restaurant is focused on bringing authentic Mexican flavors to the tiny community of Meredith, New York.
Patrick and Thanya’s story is unique; Thanya comes from Mexico City, while Patrick comes from the rural Catskills. Though their cultures differ, Patrick and Thanya (and much of her extended family) have made a peaceful home for their family, as well as a vibrant community restaurant, at Greenane Farms.
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Spicy NoodlesTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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CHEF VS CHEF 1914 COOKBOOK BATTLEThe bible of classical French cuisine is BACK! And thousands of the Sorted community commented with a very mature page number to help decide the recipe that the two chefs have to cook in a head to head battle. Tongue omelette anyone?
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Encebollado - Encyclopedia of Latin American FoodEcuador is home to a magical dish called Encebollado. This second episode of The Encyclopedia of Latin American Food highlights how this fish soup, which is typically found in restaurants and on the streets of Ecuador, is capable of curing even the most brutal of hangovers.
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Gordon Ramsay's Guide To Cooking Street Food | Ultimate Cookery CourseFrom donuts to tacos, Gordon demonstrates how to cook some street food classics in the comfort of your own home.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP
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Chefs Vs Normals Reviewing Kitchen Gadgets Vol.14Chopsticks for dummies, a candy organiser and a nostril infusing water bottle?!!! Sounds like there’s another round of kitchen gadgets up for review in the Sorted studio...
COMMENT BELOW!
What funny kitchen gadgets would you like us to review next?
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Join our food journey each week by SUBSCRIBING to the channel. Press the bell button to get notifications every time we post: https://goo.gl/pqaw14
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The Perfect Steak | Jamie OliverEver wanted to know the best way to cook Steak so you get it perfect every time? Look no further, this recipe will give you the tips and shortcuts to achieve the juiciest meat ever! Guaranteed to take your Steak cooking to the next level!
Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1
Links from the video:
How to Cook Perfect Steak | Jamie Oliver - https://jamieol.com/TnNtOX
Behind the scenes at Christmas | Jamie Oliver | Channel 4 - https://jamieol.com/UFOXV7
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A Risotto Masterclass With Lidia Bastianich - How ToFamed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share their classic technique for making creamy beet risotto with goat cheese and balsamic vinegar in the Munchies Test Kitchen.
Lidia and Fortunato start the dish by softening beets in boiling water and making a balsamic vinegar reduction with bay leaves, rosemary, and garlic. Next, they remove the beets from water, peel them, shred them, and then strain some of the beet water to include added color and flavor to the dish. After that, Lidia and Fortunato begin the risotto by heating up oil and chopped onions in a wide pot. Next, they add in short grain rice to begin the toasting process and incorporate wine. After the wine is absorbed by the rice, they add broth and beet water, a little bit at a time, to create a creamy consistency. Fortunato then adds the shredded beets with more broth and beet juice as the risotto becomes more viscous. After that, Fortunato incorporates goat cheese, butter, and parmesan cheese by whipping it into the risotto. To finish the dish, they add a little salt and pepper, some goat cheese, and a drizzle of the balsamic reduction on top.
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Egg Roll In A BowlTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Gordon Ramsay Teaches Prisoners How To Cook A Beef Wellington | Gordon Behind BarsGordon has set up a dinner of influential restauranteurs to help sell his Bad Boy Bakery goods.
#GordonRamsay #Cooking
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Word Of Mouth - The Hidden Gem In Upstate New York Serving Global CuisineThe Tulip and the Rose Cafe in Franklin, NY is the type of place you could drive by for years and have no idea of the vivacity until you walk inside. Started by members of the Osmanli Dergah, a Sufi Muslim group that’s found a home in the Catskill Mountains of Upstate New York, the restaurant serves international food focusing on Malaysian, Indian, Turkish, Thai, and American recipes. The restaurant is known throughout the area for its lamb chop, gyro, hummus, Javanese noodles and Malay curries.
The story of this restaurant is one of leaving biases at the door. Hasan and Erdem, who own the restaurant, have stayed true to their ethos despite past conflicts with some in their small pastoral town. With help from their undeniably intriguing food, The Tulip and the Rose Cafe, as well as the members of the Osmanli Dergah, has been embraced by their community and continues to thrive.
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FRESH PASTA Recipe Relay Challenge | Pass It On S2 E3Fresh pasta from scratch isn’t the trickiest recipe to take on in the kitchen. But can the Sorted guys manage it in the ‘Pass It On’ recipe relay challenge? The timer’s set and each person has just 10 MINUTES to contribute to the dish.
COMMENT BELOW!
As always we want to hear your suggestions for Pass It On themes, and for creative ideas for the order of which our chef's and normal's should have their turn.
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Taco Royalty of East LA - Street Food IconsBased in the neighborhood of Boyle Heights in Los Angeles, people come far and wide for the tacos at family-owned Carnitas El Momo, and its beloved owner, El Momo.
The carnitas are made from pork which confit in pork lard and are made up of pork butt, stomach, and skins. These loaded tacos, topped with grilled onions and pickled vegetables, are a labor of love from El Momo, who learned how to butcher and prepare pigs in Mexico from his father before he immigrated to the United States to work as a welder. After sustaining a work injury, El Momo went back to his culinary roots and started making carnitas full time in East LA. Today, with help from son Billy, El Momo’s has won taco contests with dishes like migajas (burnt ends) tacos, and mulitas (similar to a quesadilla). El Momo’s legacy has no end in sight, and the family works hard to provide positivity and refuge for the community it serves.
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Fried RavioliTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Gordon Ramsay's Guide To Cooking Fast Food | Ultimate Cookery CourseGordon Ramsay demonstrates fast food recipes to cook at home. From stir-fry to sliders.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP
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Why We Eat: PozoleClaudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican hominy soup that dates back to before the colonization of the Aztecs by the Spanish Conquistadors.
Claudette takes the recipe step-by-step, building the traditional dish from nixtamalized maize, chilies, and pig’s feet, while sharing her own family’s pozole recipe traditions. Claudette explains how pozole is a communal and celebratory food with religious ties, as it was originally made with the human flesh of the Aztec’s prisoners, and later replaced with pork when the post-conquest Catholics banned cannibalism. With its roots in the ancient Aztec era and its transformations throughout past centuries, Claudette celebrates this classic Mexican dish that continues to be enjoyed today.
Check out the recipe here: https://www.vice.com/en_us/article/evjea7/pozole-rojo-recipe
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Brussels Sprouts Linguine | Gennaro ContaldoYes, you read that right! Brussels sprouts pasta! Don't switch off yet, this is a brilliant way to use up those Christmas leftovers. The master of pasta brings you a delicious (honestly), festive pasta dish like no other. Give it a go this holiday season!
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How to make Bolognese | Gennaro Contaldo | Italian Special - https://jamieol.com/sl7RJJ
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How To Make Spicy Dan Dan NoodlesSimone Tong of Little Tong Noodle Shop in NYC makes Mala Dan Dan Mixian, a traditional ground pork noodle dish that features tingling, spicy Sichuan peppercorn. Simone adds her twist to this recipe by serving it with rice noodles and adding pickled yellow mustard seeds.
Simone starts by pickling mustard seeds and celery, then chops and dresses peanuts, which provide different textures for the dish. While the rice noodles cook in boiling water, she starts on the soul of the dish: the dan dan. Simone heats up oil in a pan and adds ground pork, breaking it into small pieces, and mixes in Shaoxing wine (Chinese cooking wine), Pixian doubanjiang (fermented fava bean paste), and chili powder. She drains the noodles and continues to flavor the dan dan mixture, adding Sichuan peppercorn, sugar, white pepper, Lao Gan Ma (Chinese chili crisp), oyster sauce, dark soy sauce, and zha cai (pickled mustard plant stem). Simone finishes the dish with scallions, ginger, and garlic, and layers the dan dan mixture over the rice noodles. Finally, she tops the dish with pickled mustard seed, pickled celery, chopped peanuts, pea shoot tendrils, and chili oil.
Check out the recipe here: https://www.vice.com/en_us/article/mbmydq/mala-dan-dan-mixian-recipe
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Gordon Ramsay's YouTube Rewind 2019#GordonRamsay #Cooking #YoutubeRewind
Gordon's had an incredible 2019 from Lil Nas X to Sean Evans of the Hot Ones to Olivia Culpo to Zedd to Aaron Sanchez, it's been quite a year! Now he's showing some his favorite videos of the year, including some never before seen outtakes! Happy New Year!
Catch up on Scrambled with here: https://www.youtube.com/playlist?list=PLTzMGnJjrsSyJTjYnH7YNOfjpmcOPW7fR
Catch up on Scrambled: on the Road here: https://www.youtube.com/playlist?list=PLTzMGnJjrsSzUPHQ_1Y3h4g1AJIbddX6z
Catch up on Ramsay in 10 here: https://www.youtube.com/playlist?list=PLTzMGnJjrsSy6H8uiX3XKWtUhhj2Vilw1
The 84 Year Old BBQ Legend of Texas - A Frank ExperienceFrank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, TX and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ.
Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84 year-old pit master Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. After mopping the meat, Frank tries his hand working the counter (and an electric carving knife) with the Snow’s staff to serve the lengthy line of customers who start queuing up at 8am for proper Texas BBQ.
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Gordon Ramsay Shows His Favourite Festive Comfort Food | Festive Home CookingGordon Ramsay demonstrates how to cook his ultimate comfort food.
#GordonRamsay #Cooking
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Colombian Style Bacon Hotdogs in MedellínWelcome to the Encyclopedia of Latin American food. In this series we travel across the continent to investigate and try the most popular dishes of each place.
This is the definitive guide to know what to eat, where to eat it and why eat it. In this first episode we talk about the hotdogs of Medellin, Colombia, which replace the original hot dog sausage with bacon slices, and are topped with double melted cream cheese and shoestring fries. This gastronomic jewel of the Aburrá Valley is a direct inheritance of the massive consumption of pork in this region of Colombia and its peasant tradition of serving large portions of food in every dish.
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Gordon Ramsay gets THROWN from Camel after Fishing | Gordon, Gino & Fred#GordonRamsay #Cooking
Gordon, Gino and Fred are back to saddle up for Christmas! Here's an exclusive unaired clip of some of the hijinks you can expect on Gordon, Gino and Fred Christmas Road Trip: The Three Unwise Men which premieres December 23rd on ITV at 9 PM.
BEAT THE CHEF: MYSTERY BOX CHALLENGE VOL. 6Chef Ben and ‘normal’ cook Mike are challenged to make the best sweet dish from a box of mystery festive ingredients. The world is their oyster. What will they cook up to impress the judges this Christmas?
COMMENT BELOW!
Do you like the see the normal's trying to beat the chef? Let us know!
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Make Gnocchi With Sausage & Kale - The Cooking ShowFarideh makes petite, pillowy, potato gnocchi in the Munchies Test Kitchen. This simple recipe starts with Yukon gold potatoes (or any potato with lots of starch), boiling them whole with the skins on in salted water. After a quick trip to the Munchies garden, Farideh preps kale leaves and passes the peeled potatoes through a ricer. She then adds flour, salt, and an egg into the riced potatoes and kneads it into a dough. She divides the dough into four equal pieces, gently rolls each piece into a rope, and then cuts the rope into small pieces. Next, Farideh prepares the sauce, starting with breaking up uncased sausage into a skillet and adds chopped kale stems, garlic, shallot, butter, and chili flakes. She then adds cream, lowers the heat, and allows the sauce to reduce. Next, Farideh adds the gnocchi into seasoned boiling water and cooks it for about two minutes. She finishes the dish by adding the kale leaves and the gnocchi into the skillet and tosses it into the sauce. The final product is light and fluffy gnocchi that are surprisingly easy to make.
Check out the recipe here: https://www.vice.com/en_us/article/qvg58q/potato-gnocchi-with-sausage-and-kale-recipe
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Veggie Christmas Pithivier Pie | Jamie Oliver"If you're a veggie, or you've got a veggie coming for Christmas dinner, then look no further than this epic pie! With golden pastry, celeriac, creamy leeks, mushrooms and blue cheese, this recipe is an absolute belter! Vegetarians will love you for it, and the meat eaters will be after some too. Let us know how you get on.
Jamie & Jimmy's Festive Feast originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 www.channel4.com
This recipe is from Jamie's book Veg."
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Meat & Vegan Gravy | Get Ahead Gravy Day | 14th December 2019 - https://jamieol.com/8Udplp
Veggie “sausage” Roll | Jamie Oliver - https://jamieol.com/0xf1Mt
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Hawaiian Fried Chicken - How ToChef Sheldon Simeon of Tin Roof and Lineage shares a treat from his homeland of Hawaii: Mochiko Chicken. This fried chicken recipe is made with mochiko flour, a special rice flour made from sticky white rice, and is served with traditional (and mayo-heavy) Hawaiian macaroni salad.
Sheldon starts by marinating boneless chicken thighs in batter made from sake, soy sauce, ginger, garlic, gochujang, sugar, eggs, and mochiko flour. Next, he prepares the macaroni salad, which requires perfectly overcooked elbow macaroni, diced boiled potatoes, chopped hard-boiled eggs, garlic salt, grated carrots, and a whole bowl of mayonnaise. After resting it, he dredges the marinated chicken thighs in all-purpose flour and deep fries it in canola oil until golden brown. Sheldon assembles the dish in a bowl with white rice, sliced fried chicken, and drizzles two sauces on top: su-miso and gochujang aioli. The bowl is topped with furikake (dry Japanese seasoning), kakimochi (soy glazed rice crackers), fried garlic, and green onions. Finally, Sheldon tops off the dish with a scoop of macaroni salad.
Check out the recipe here: https://www.vice.com/en_us/article/8xw8kb/mochiko-chicken-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
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