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  • delicious chip butty secret.

  • Have a good tip.

  • Buddy is in the potato.

  • Now, these are desert potatoes, one of my first ever jobs.

  • I was working in a chip shop used to put sacks and sacks of potatoes into the rumba, which was then the potato peeler a ll day long saying we'll do something a bit healthier for my oven chips with a twist.

  • Simply peel.

  • Slice on blanche for 3 to 4 minutes.

  • Drain season.

  • Uncover well with Topeka.

  • Spread evenly over an oil bacon trade and placed into a preheated oven for 20 minutes.

  • Simple is that next up?

  • Easy fish fingers.

  • This is public already nice firm, delicious fish, but the fish and finger size patterns of fish for the monster play just lightly salt them.

  • You can do that literally 20 minutes, 30 minutes before you start cooking the fish, it firms the fish up beautifully allows it to become a little more durable, especially in the pan.

  • Now for the coating, start by thoroughly coating the fish in seasoned flour and then just roll it.

  • Get rid of those little sharp corners because then stops those corners almost burning in the pan.

  • Then Terry Wash.

  • Really coat them wonderful.

  • Then this'll deal brilliant well with fish and run the deal through my breadcrumbs.

  • That makes it more aromatic.

  • So I live in.

  • Don't you break comes nothing wrong with a chip butty.

  • Nothing wrong with fish fingers.

  • Just give it a lovely modern twist.

  • Beautiful.

  • Once the fish fingers are thoroughly coated, they're ready to pan fry and they'll need around three minutes on each side.

  • All the fish fingers to be nice and crispy.

  • Get a really nice color on them first and then we'll flip them over.

  • I'm finished.

  • Then we buster bring the heat up into the pan.

  • Nice, normal butter.

  • How work wonders with the bread comes in the deal.

  • I'm Catholic.

  • Take him out.

  • Look, Smell incredible.

  • Nice and crispy now to assemble my chip butty starting with butter.

  • Big, crusty bread.

  • It's nice of brush.

  • Mop up.

  • Amazing flavor sliced in half, never slicing an angle.

  • My mouth is celebrating beautiful on with ship, but one thing missing and it signifies that I've never forgotten joy, comfort food.

  • But, my God, that makes me feel like a nine year old.

  • Excuse me for a moment.

  • I want to stuff my face.

  • Homemade fish fingers on my ultimate chip butty so simple to make.

  • But trust me, it tastes amazing cooking It was about being adventurous and having the conference to golf peace and being a little bit more daring.

  • So when you start combining peanuts, chili flakes on this amazing fish red mullet, trust me.

  • You're in for an amazing treat.

  • I'm gonna make a really nice light sweet chili sauce.

  • First off your chili off with soap and 1/2 when the seeds inside.

  • Very powerful, incredibly hot but full of flavor.

  • Garlic two cloves of garlic.

  • Slice the garlic nice and thin so it helps the puree chilies in the pest in water, garlic in such assault and touch off sugar and and then start grinding.

  • Pushed down first soul in the sugar really helps the pure chili on the garlic.

  • For source.

  • Always a base to a chili sauce.

  • Two tablespoons in a touch of rice wine vinegar.

  • Fish source gives it the saltiness of vinegar.

  • Gives it a nice, acidic wake up.

  • Three tablespoons available.

  • Nice.

  • Mix that up.

  • Beautiful.

  • Look at the colors.

  • Incredible.

  • Now spring onions.

  • I want the texture on the crunch.

  • Spring onions in coriander slice it once, then fresh lime, and that goes brilliantly with the red mullet just really wakes up.

  • Chili.

  • The garlic on reminds the source.

  • It was serving fish in there.

  • Taste.

  • Well.

  • It's delicious.

  • Look at that.

  • Beautiful.

  • The longer that chili sauce sits there better gets now.

  • Penis and chili that's gonna coat the top, the red mullet peanuts in sold.

  • And that helps really grind the peanuts down.

  • Some beautiful dried chili flakes create a nice sort of warm heat.

  • I'm using fresh chilli for the source, but dried chili flakes with coating, which will really crunch up when cooking a little bit of coriander makes the car enduring to peanuts.

  • Look, I like them quite textured.

  • I don't want to small as a powder.

  • Otherwise, they'll burn but crushed lightly to coat the fish with the Chilean peanut seizing in a separate bowl, beat two eggs along with a splash of fish Source.

  • Take your fill it les in your red money.

  • Dip it in.

  • Shake up your peanuts in the end and make sure you push that down.

  • Cover that red Monnet.

  • Oh, beautiful.

  • Make sure that pans really nice piping hot if you put the fish in, the pan is cold.

  • All those wonderful peanuts and chili just slide off the fish.

  • So we need to sear in and get it nice and crisp and away from me Peaceful with pan Starrs.

  • Get a little bit too hot.

  • But your arrival I'm just placed a teaspoon, all of all around the outside so it starts to heat up hits the center and it really helps to say so much more in control.

  • Turn nice and gently.

  • They want a nice sort of toasted.

  • So Tate Christmas.

  • We had a really lovely flavour till the pan just place the top of the red mullet.

  • Really nice, Quite hot level.

  • You got that really nice roasted crunch on goes brilliantly without soft sweetness of that fish inside Gasol.

  • Just leave it sitting in there and finish with lime and just go over each one.

  • Now take the mouse in source.

  • Touched on the bottom in the time of each fish.

  • Now it's around that off serving some fragrant rice.

  • Study broccoli.

  • Amazing.

  • And there you have a delicious peanut crusted red mullet with a wonderful sweet chili sauce.

  • Cooking with chillies isn't ALL about Blow your head off heat.

  • This dish uses the exciting taste of a chilly but has a deliciously elegant and subtle flavor.

  • You know that feeling when you really want a particular dish and nothing else will do.

  • That's comfort Food Ultimate Comforting Lunch has to be fish with peas.

  • I've loved it ever since I was a kid.

  • And to make it even more delicious, I've given it a few modern tweaks for my ultimate fish.

  • I'm doing the best crunches, lightest batter imaginable with a hint of ginger to go with it.

  • Chilly, minted, mushy peas in order to make sure that the batter stays nice and crispy on the fish, stays nice and firm.

  • The secret is the season, the fish salt on pepper that would draw out the moisture that keep official really nice and firm.

  • Put it in the fridge for around 10 minutes till the seasoning work its magic that the batter has always been making any batter.

  • Always sift the flour wanted a heat in the better.

  • A nice teaspoon of can pepper seasoned the flour, salt and then two teaspoons of baking powder.

  • This almost lightens the load with batter.

  • Now, ginger beer gives that batter.

  • That's sort of unique.

  • Spicy individual flavor is delicious with fish on ice Tablespoon of oil Just basic vegetable oil gives it a nice sheen.

  • Give that a good mix.

  • You really want it almost like the consistency of double cream too thin and the battered runs off, especially when it hits the fryer to think.

  • And that actually prevents the fish from getting cooked.

  • So you gotta get into that just that double cream texture.

  • Let it rest for as long as possible to give you an even texted batter.

  • Now the season should have worked his magic and drawn out the excess moisture from the fish.

  • So it's on to the next stage.

  • Fish was going slightly firm perfect for Friday.

  • Start by coating the fish in flour seasoned with pepper hats that nice and dry into your hands.

  • I'm gonna access flower.

  • The flower stops the batter from running off the fish.

  • I'm just gonna check to see if my all's ready.

  • I brought a little touch of batter in a fire.

  • You see it bubbling straight to the very top that tells you that the oil is ready never really, ever fill the pen above halfway.

  • If it's oil starts to get to home.

  • First thing you do, turn off the gas second thing, add some oil into it to cool it down.

  • Hold the fish by the corner unless you put it in and roll it around, then gently slipped a fish on the sides of the bowl to get rid of excess batter.

  • Now in layaway, just gently drop it in.

  • Twist a pen that stops it from sticking at the bottom.

  • Oil should gently sort of bubbling away, but notice as we're frying the fish, there's no spitting of any water from the fish.

  • Fry the fish for 3 to 5 minutes, gently turning halfway through.

  • Once the batter's golden and crisp, it's ready.

  • Look, they look stunning.

  • Like this big, crispy pillows off beautifully textured Todd.

  • Leave the fish to rest on the kitchen town to blot excess oil.

  • Meanwhile, it's quick and easy chili minted mushy peas, mushy peas, a little teaspoon of all of all nice, no of butter into the punch Shut up, finally chopped that had a bit of sweetness to the peace shots into the van.

  • Chili.

  • These are delicious.

  • When you eat peas and they're slightly spicy, they're even better.

  • Golic in the peace Sweat off the chili, the garlic on the shots before the peace joined those spices.

  • Simply blanche and salted boiling water infused with the perfect partner.

  • Fresh mint stocks on all.

  • And then put your frozen peas in.

  • Now what's the peace I've got Nice and soft.

  • Drain them.

  • Take off the storks at your piece to the shots I love.

  • That sound makes chili and garlic in a little seasoning.

  • Finishing the frozen peas off like this absolutely delicious onto your board.

  • Crush.

  • Now you cannot be crushed.

  • Delicious peas.

  • Those peas.

  • It's incredible.

  • Top with chop meant chili minted, mushy peas so simple and perfect with easy ginger beer battered fish.

  • Spicy, crispy batter.

  • And that just reaffirms the importance of comfort food.

  • If you do it properly, my spicy twist is prove.

  • You can update a comforting classic for me.

  • One of most flavor.

  • Cem Flatfish twice as much flavor as the Dover sole on more portly, half the price, skin side down.

  • Skins just nip at the end.

  • Grab it like you're sort of almost pulling hair.

  • Let the knife do the work season deal.

  • Dinner fish go brilliantly because it's got that really nice sort of fennel flavor that sort of aniseed flavour just roll.

  • It was like a sausage.

  • Police, carrots, spring onions, garlic.

  • It's a very delicate, dainty fish.

  • This so we don't want to overpower garlic, and then something just sort of waiting a little bit Time.

  • Rose Marie.

  • The time goes really with the leaks, and the road goes fantastic with the carrots baking papers.

  • If I have to put them on my board by that, then they're gonna curl up.

  • So I turned the paper almost inside out.

  • Ad veg.

  • We're looking for a bed like a nest of vegetables season and then just drizzle generously with olive oil.

  • It's delicious.

  • Now is like a second piece of paper that goes over for top rap.

  • If you get a top right hand corner, just fold there over and then over again.

  • Fold and push.

  • I'm just full of it.

  • Round fold.

  • Bush left almost like a little snails.

  • White wine.

  • What the wind does as that salt is steaming there.

  • It makes a really nice aroma with vegetable available and keeps it really nice and light, fruity sale petal man pushed out.

  • Look, just seals the paper hot oven 20 minutes on.

  • This is a bit of magic, and I'm just look, look at that absolutely delicious perfume of the herbs salt crusted sea.

  • Bring served with braised leeks and hazelnuts.

  • First job is that salt crust This dish looks intimidating, but it is actually very straightforward and very easy.

  • Make sure the guts air out.

  • The fish is clean.

  • The most important thing is always leaving this skin on the scales on that skin protects the actual flesh and become a Celtic Give.

  • The fish are really nice seasoning inside.

  • Even though we're putting a salt crust on the outside, it's still very important to season.

  • The middle fennel seeds goes Brittany well with fish, and then I slice the lemon.

  • Nice, large, thick slices.

  • Possessed lemon bakes inside the fish fold over the fish.

  • Just squeezed juice.

  • Now for the souls about 150 mil.

  • Two men of water we're trying to do now is to bring the salt together.

  • You wanna sort of end up with ball assaults that looks almost like snow.

  • You'll need about two kilos of salt for this, and it doesn't need to be the fancy stuff, even though you using a lot of it, it won't make the fish salty.

  • Instead, the crust forms that killed that retains moisture.

  • Basically a nice bed of salt underneath.

  • Find it down, efficient over the soul.

  • Get yourself and just start backing.

  • You consult crust almost any fish from C Bastard's salmon or flatfish like soul, but it's not great with oily fish.

  • Now it looks like a ridiculous amount of soul, but it's really important to cover a lot of fish because you want that nice shell on the minute salt hits the oven.

  • This sort of time's up informs this large crust that goes in 1 80 degrees for 25 to 30 minutes.

  • What's the fish cooks is onto my beautiful praise leaks.

  • Splash of olive oil Leak is a very sort of firm, robust vegetable, so I can take a really nice sear.

  • The most exciting about these leaks either go beautifully with deceiving, but braised leeks color properly with a lot of flavor in there, tastes absolutely delicious.

  • Take a couple of close the garlic on just crushed them in with the league's some fresh thyme and butter in there, raising them in butter.

  • White wine gives him the most amazing flavor.

  • Bracing is a Chevy term for searing at a high temperature, then cooking with a bit of liquid.

  • Bring that up to the boil and then rest of butter.

  • Now, as the white one reduces down the flavor, the league's intensifying.

  • They'd lays Turn it down.

  • Just leave that little gap there.

  • If we totally covered it, then you get all that conversation from the lethal.

  • It will just make the leaks watering.

  • The leaks will take about 12 minutes to cook.

  • So now for the garnish roasted hazelnuts be roast in the oven, very brittle, a firm So getting inside pester mortar for the seasoning and just crush your nuts.

  • Don't over pound them.

  • I just want a nice sort of rustic, chopped, toasted hazelnuts.

  • Now get your knife.

  • You want that going through with these?

  • Turn off the gas.

  • Absolutely.

  • A buildup.

  • Stunning little parcels.

  • Soft, slightly creamy.

  • Now based the leaks for the remaining butter.

  • Spread your leave passing over generously and then just Sprinkle toasted hazelnuts.

  • Combination of that earthiness from the leaks.

  • The roasted flavor from the hazelnuts is a stunning way of eating leaks.

  • 1/2 the fish Look now gently top so missed us falling away.

  • You just see the usual shine.

  • Carefully lift off.

  • So now peel the skin look a juicy, succulent at sea.

  • Bream is stays incredibly moist.

  • The other great thing about cooking whole fish like this.

  • It makes it so easy to fill it.

  • Spirit.

  • Run that down through the top official.

  • Just slide off.

  • Yeah, now just pushed back that lovely.

  • Fill it on.

  • Look that it's cooked beautifully.

  • That's what keeps them coming back for more, For more, on more.

  • When you have friends over, you want to keep lunch.

  • Relax, lay back but impressive on assault Chris bring with beautiful braised leeks is just that with me.

delicious chip butty secret.

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B2 中高級

戈登-拉姆斯的5大魚類食譜 (Gordon Ramsay's Top 5 Fish Recipes)

  • 4 1
    林宜悉 發佈於 2021 年 01 月 14 日
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