Gordon Ramsay’s Cooking On Budget Recipes | Almost Anything


This is my Ultimate Food on a Budget. As a chef, I know it’s not what you spend on ingredients, but results on the plate that count. Using cheap cuts and leftovers and working them hard in the kitchen gives you food on a budget that tastes a million bucks, And I’m going to show you how. First up, my flavour packed lamb with fried bread. Whether I’m cooking high-end dishes or rustic dishes, trust me, it all has to be impressive. So, this lamb dish proves that you don’t have to spend a fortune to create delicious food. First off, put the pan on. This is a lamb steak and it’s cut just above the leg. Just here. Because you see that delicious bone running through the center and that’s full of marrow so that just gives the lamb a nice added sweet flavor. Just take your knife, cut through each end. T his stops the lamb steak from buckling so, therefore, it cooks evenly and colours beautifully. Salt and pepper. Lamb needs quite a lot of help with the pepper so be quite generous with the pepper. Just pat that down. The pan’s just starting to smoke on the outside now put your oil in. Get that pan really nice and hot because this is a cheap cut, so – And depending on the colour of the lamb steaks it’ll really sort of impart a lot of flavour. That’s the noise you want to hear… you can’t hear that noise, don’t drop the steak in. Put a little bit of garlic in there. Not chopped garlic. Just whole cloves of garlic, lightly crushed. Don’t even waste time peeling them. In. Tongs, lift up – That bit of fat round the back. That’s on the top of the leg. Tilt the pan and let all that fat render. Rendering is a chef’s term that means melting the fat. It works brilliantly when you’re cooking a rib-eye as well. Turn it over. That colour! Beautiful! Now it looks like an expensive cut and we’ve got that nice even sear all over. As it’s cooking, just tilt the pan and baste. And basting the lamb steak just means just sort of adding all that nice scented garlic olive oil back into the lamb… Beautiful! Now take the lamb out and let the lamb rest. Beautiful! Now, for the perfect rustic crouton. So this bread’s quite firm, couple of days old, to slice it straight down the centre. Dice it up. Put it into a bowl. Season it beautifully. From there, I’m gonna add some milk. Sounds strange adding milk to a crouton but it just gives it that nice rich creamy texture. And just let that milk sort of absorb into the bread. While that’s soaking unlike the dressing go back to that initial garlic that was in the pan. Beautiful! Into the pestle and mortar, anchovies. Anchovies go brilliantly well with lamb – all that nice salty vinegary flavour. And a bit of kick: some capers. They’re little baby cats. Very sweet Now, just pound that to a nice paste. The smell is incredible! Next some Dijon mustard – a nice teaspoon and a half in. A little bit of red wine vinegar – two tablespoons. And then add extra virgin olive oil Now – It’s got that heat in there. It’s got a nice roasted garlic, a real hearty chunky vinaigrette that sort of seeps into the lamb. Some fresh parsley. Crunch up the parsley – delicious flavour. Parsley in. Nice! Now get your pan hot for croutons. Olive oil in the pan. Grab the croutons and squeeze all that excess milk out. Not too hard – I don’t want them dry. And in. And then just fry them and the milk inside these croutons gives them a nice spongy creamy delicious flavour. That’s the colour I want. Nice. Now take them out and lightly drain them over a kitchen roll onto the board. Out. Plate them. Just take this amazing vinaigrette and spread it. Get those croutons. Listen to them. My little boulders hitting in the plate. The lamb. Sit that on Next one On. Rest the croutons On. Now use all those little bits And My Chef in Paris Would Kill me right now if he saw me using those because they’re the ugly scraps that customers should never see, but, but they’re the best bits Croutons on and then just Drop that sauce and all those little bits of the lamb And there. That is a perfect way of taking a cheap cut to the premier league of dishes Stunning food doesn’t have to be complicated. Keeping it simple produces amazing results and keeps cost down. Here are three more great easy dishes that don’t cost the earth but taste absolutely incredible. Starting with roasted mackerel with garlic and paprika. First make a spicy paste by crushing garlic in a pestle and mortar along with paprika, sea salt and olive oil. Spoon the paste on the fillets of mackerel – a great inexpensive oily fish that’s really healthy – and leave to marinate. When ready to eat, put the mackerel fillet on a baking tray inside up, season and roast in a hot oven Next make a tangy potato salad. For the dressing, mix Dijon mustard, white wine vinegar, olive oil, and and saffron. And whisk until blended. Boil new potatoes in salted water, drain and lightly crush, add sliced spring onion and spoon in the vinaigrette. To serve, top the potato salad with the roasted mackerel and drizzle with more vinaigrette. A healthy meal that makes the most of cheap but delicious fish: stunning roasted mackerel with garlic and paprika. My next brilliant budget dish Is pork and prawn balls in aromatic broth. For the pork and prawn balls, in a bowl, add pork mince Then add finely chopped prawns Diced ginger and Chopped Chives Season and roll into ping-pong sized balls For the broth, heat fresh stock and add star anise, oyster sauce, soy sauce and sliced ginger Gently Simmer Fry the pork and prawn balls in a pan until golden Then transfer to the bubbling Broth Add handfuls of spinach Then serve. Top with finely sliced spring onions. A gorgeous healthy dish that uses great value ingredients with amazing results: pork and prawn balls and aromatic broth. Ready to eat in under 20 minutes An incredibly simple recipe that’s perfect for using up leftovers: easy arancini First, chop mozzarella into small cubes Then take handfuls of leftover risotto, add a cube of mozzarella, and fold into a ball around the cheese This dish Is perfect with leftover mushroom risotto but it’s great with any risotto For the coating, prep three bowls: one with flour, one with bread crumbs, and one with beaten egg. Dip each arancini first into the flour, then the egg wash, and finally the bread crumbs Then in a pan, heat the olive oil and fry the arancini until golden brown Drain and serve simply with lemon Easy arancini: a delicious tempting treat that’s great for leftovers and cooks in under ten minutes Three quick and easy recipes that give maximum flavor for minimum cost: fantastic dishes that prove you didn’t have to spend a fortune to eat amazing food at home. Nice Next, five more of our 100 tips that’ll make cooking in the kitchen easier. First up, a great cheap staple: how to cook the perfect rice Basmati rice, the king of all rices: light, fluffy, delicious, and I’m going to show you how to cook it perfectly Now, start off with 400 grams of rice Rice in Spot-on So what we’re going to do now is just rinse off the dust and the starch Cold water, always And just rinse the rice. That stops the rice from becoming clumpy in the pan and allowed it become really nice, light, and fluffy once it’s cooked. Rice into the pan. Now, to make a plain fluffy rice exciting, we’re going to infuse it Three cardamom pods And just get the pods and just pierce them so it allows all that flavor to come out. Cardamom pods and then star anis. Now these are beautiful whole star anis It makes it really nice and fragrant Salt and pepper: a lot easier to season the rice now than it is once it’s cooked. We start to break it up when you season once it’s cooked. Now, basically one part rice to one and a half part water Six hundred mills. Always start it off in cold water Cold water in Onto the gas Lid on Bring it up to a boil as quick as possible and turn it down and let It simmer for eight to ten minutes and that’s the secret behind cooking great rice: allow it to steam as it’s cooking Do not lift that lid up Lid off mmm. It smells aromatic. Basically all the water’s absorbed, the rice has doubled in size, and it’s nice and light and fluffy. Take the star anis out The cardamom pods. They all should have risen to the top Pods Out Take Your Fork Fluff It Through Basically, it just sort of starts to open everything back up Once you forked it through, it becomes really nice and light and fluffy. And there: That is perfectly cooked rice. Always made the most of your leftovers. Use last night’s rice in stir fries, scrambled up with eggs, or it’s simple to make a delicious fresh salad. Remember, a good cook wastes nothing. A great tip for stopping potatoes, apples, and avocados from going brown when cut: Simply cover with water and add a squeeze of lemon. The acidity stops the flesh from oxidizing, which is what causes the color to change. Herbs are great for adding flavor without spending a fortune. To keep them at their best, simply place them in a glass of water and they’ll stay fresh for up to a week. And if you’ve got extra herbs left over, save than waste by making an amazing flavored oil Place washed and dried stems in a bottle Cover with warmed olive oil Then seal and leave to infuse. Great for salads, pastas, and drizzling on veg. Coming up on my ultimate guide to cooking on a budget, how to make the most of your ingredients. And this is where you get so much more bang for your buck out of sausages because the skins off and the real flavor, you know is gonna come through. More essential kitchen knowledge They cut thin like this: there’s more flavor. And a delicious and cheap spicy sausage rice. And that is an amazing way to take spicy italian sausages to a completely different level

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