Top TV cooks’ best ever recipes: Gordon Ramsay's brilliant collection of family dishes revealed - most popular restaurant pasta dishes

In honor of the Silver Jubilee of Weekend magazine, we invited the UK's most popular celebrity chefs for the past 25 years to share their favorite recipes.
Today, we continue Michelin-
Family Cuisine series starring chef Gordon Ramsey.
Gordon's television career began with Ramsey's kitchen nightmare and fiery Hell kitchen in 2004.
Since then, he has appeared on many cooking shows while running his restaurant empire. Tamarind-
Spicedchicken wing is one of my signature restaurant dishes and although the number of ingredients is a bit daunting, cooking at home is not complicated.
Sweet key-and-
Hot and sour sauce is Tamarind;
Add a unique soup to the perfectly delicious sauce.
Marinade, stir the eggs in a large bowl, add spices, mustard and oil, add chicken wings and stir into the coating.
Cover the plastic wrap and place it in the refrigerator for 1 hour or overnight.
For the tamarind sauce, put a dry frying pan on the medium fire, add the paprika and all the seeds when hot, heat 1-
It takes 2 minutes to release the fragrance.
Remove and crush from high temperature using stle and mortar or spice grinder into coarse powder. Set aside.
Heat the oil with medium heat in a large pan, then add onion to cook and stir occasionally until soft, 6-8 minutes.
Stir the crushed spices for 2 minutes, stir frequently, then add ketchup and cook for 1-
Stir for 2 minutes.
Mix well with sugar, honey, tomato sauce, Worcester County sauce, vinegar, tamarind sauce and chicken soup.
Boil, then reduce the heat, cover and cook for 1 hour until the sauce is slightly reduced.
Press the sauce with a wooden spoon through a fine sieve placed on the pan.
Throw away the onion pulp.
Boil, then reduce the heat to the medium and make it at 30-
35 minutes until the sauce thickens and covers the back of the spoon.
Season with salt and keep warm if needed.
Remove the marinated chicken from the refrigerator.
Season the flour with salt and gently apply it to each wing with salt. Heat a deep-
Add the fryer to 80c or place it in a large pan-
The third piece of bread is filled with oil and heat until a piece of bread falls down in the oil and turns golden in 30 seconds. Deep-fry the wings (in 2-3 batches)
In oil-
It's about 10 minutes of high temperature until it's ripe and golden everywhere.
Drainage on kitchen paper.
Keep warm in the low oven when you cook the rest of the food.
Once all the chicken wings are ready, coat them with warm tamarind sauce and pile them on a platter serving.
Decorated with scallions and chopped coriander and served with the remaining sauce.
Black bean soup with Black pudding, shoots bean sprouts and crispy scallions. This fresh green soup features black pudding, shoots bean sprouts and crispy scallions. But you can put one or all of them in a simple lunch dish.
Change the black pudding to sausage, change to a spicy hue, or make the soup vegetarian by changing the chicken to vegetables and removing the black pudding.
Melt butter in a large pan with a tablespoon of olive oil, then add chopped scallions, cook with medium fire, stir occasionally until soft but no color, 6-8 minutes. Set aside.
At the same time, heat the remaining olive oil
Add black cloth and pepper seasoning on top of the frying pan.
Cook with medium heat 1-
Heat for 2 minutes and stir frequently.
Put aside the kitchen paper.
Pour enough vegetable oil into a small and heavy-
So it's about 1 cm deep in the pan.
It's hot all the way.
Apply the sliced onion rings to the corn flour, separate them when you do so, and then lightly apply
Fried to Golden Crisp in oil, 4-5 minutes.
Remove using a slotted spoon and drain water on kitchen paper. Set aside.
Finish the soup.
Put the frozen peas in a softened scallion pan, then add the soup and bring it to a boil.
Heat immediately (
Keep the color of peas)
, Then use the stick mixer in the pan or transfer the mixture to the mixer until smooth.
Season with salt and pepper, then pour the soup into a heated bowl.
Before serving, decorate each serving with black pudding, onion rings and pea shoots.
Spaghetti CrudaoilaCrudo is a raw Italian word, and this fast and simple pasta sauce does not need to be cooked at all.
It is very fresh and light, but be sure to use the really ripe tomatoes-the success of the sauce depends on the taste and sweetness of the tomatoes.
Always save a little bit of cooking water when discharging pasta as it helps to combine the sauce with pasta.
Cook spaghetti in a large pot of boiling salt water for 11 minutes, depending on the packing instructions, or until al dente, stirring occasionally.
When cooking pasta, crush capers with anchovies to make a thick paste (
Pe and mortar are ideal for doing this).
Gently press all the tomatoes into the bowl and squeeze them with your hands to release the juice.
Mix well with seafood skin and anchovy sauce, olive oil, garlic, olives and chopped basil.
Drain the pasta in a large spoon and keep two tablespoons of pasta water.
Stir the reserved water into the tomato mixture.
Put the pasta in a bowl, add the sauce and stir well.
Season with pepper (
But there is no salt because the anchovies and olives are salty).
Place it in a warm bowl or plate, sprinkle with cheese of your choice and decorate it with basil leaves.
Service is available at warm or room temperature.
Without a really delicious grilled lunch, roast beef and caramel onion grefya won't feel like a proper weekend for the weekend, and roast beef is something we absolutely love.
When cooking, the quality of the ingredients is very important, more important than the barbecue. . .
Buy the best beef you can afford and you're half there.
Rest meat is also important, so don't want to cut it short.
Wait patiently and you will get more and better results.
Roast the beef on the root vegetable bed if you like.
Rub the garlic and Baili leaves on the beef.
Place the joint on a large plate, pour it on olive oil, and rub it on the meat.
Cover and marinate in the refrigerator-
2 days before you cook
You don't need to marinate the beef in advance, but it does make the beef very delicious! —
See tips, top left).
About an hour before cooking, take the beef out of the fridge and get it to room temperature.
Preheat the oven to a fan/gas 5 of the FOMC/17c.
Preheat a dry frying pan until very hot, then roast beef at high temperatures until both sides of the beef are colored.
Put the beef in a big pot
Medium rare certified baking pan with half slices of garlic and Baili branches and roasted for about 45 minutes (
Or until it reaches 45-
If you have a meat thermometer, 47 C in the middle). Add 10-12 minutes (
Or until it reaches 55-
Center 60c)
Or increase by about 20 minutes (
Until it reaches 65-
Center 70c)
If you like.
Transfer the beef to a warm platter, loosely covered with foil, rest for at least 20 minutes before serving, and anything for up to 40 minutes.
At the same time, in order to make the gravy, place the baking pan on the low heat of the stove, add the onion to the juice in the tray, gently cook for about 20 minutes, and occasionally stir until very soft and caramelized.
Stir the flour evenly and then add the red wine to make sure there is no hard lumps.
Boil, stir, and then bubble quickly until the red wine is reduced by half.
Stir in the hot soup, then cook for about 8 minutes on medium heat, occasionally until it turns into thick gravy.
Cut the beef into thin slices and pour the gravy into a warm jar.
Eat with Yorkshire pudding and steamed chard.
Monkey akemonkey Shoulder is a mixed malt whisky that is smooth, sweet and easy to drink. . .
Or put in cheesecake!
When combined with the cream cheese filling, it tastes very mild and combines very well with the base of the ginger cookie.
The Monkey Shoulder is a great choice, but you can easily replace it with the whisky of your choice.
Don't drink whiskey if you're going to share this with the kids
It will still be delicious.
Base for lubrication 23 cm spring-
Form tin or loose deep-
With round tin as raw material, spare.
For the biscuit base, melt the butter in the pan under low heat.
Take it out of the fire, stir the crushed cookies and sugar until it is mixed, and then press the mixture evenly to the bottom of the prepared tin.
Refrigerate in the refrigerator for at least 30 minutes.
Put all the ingredients of the cheese cake toppings except whiskey into the mixing bowl and stir with an electric mixer until smooth and thick.
Pour the whiskey and stir again until the mixture reaches the consistency of the thick cream.
Pour the topping over the cookie base, smooth the top, then transfer to the fridge and place it for at least three hours or a night.
Heat the cherries or berries and sugar in the pan with 1 tablespoon of water until they start to soften. Cool.
Once done, carefully remove the cheesecake from the jar, transfer to the dish, sprinkle light rain on the fruit and syrup, and slice the dish. Slow-
Five fragrant apple pan roast pork belly this method of roast pork belly-
First hot, longer cooler, then hot air at the end
Guarantee the best quality crispy skin and melted tender meat.
Before you cook pork, it is important to rate the skin with a very sharp knife, which can achieve a very crisp burst. The cinnamon-
Apple sauce is a perfect accompaniment.
Preheat the oven to 242c/220c fan/gas 9.
Cut the skin of pork meat into lines about 1 cm apart from each other with a very sharp knife, making sure you don't cut the meat all the way (
Will burn out otherwise).
Put the pork belly on the wire rack inside the baking tray.
Squeeze lemon juice on the skin.
Sprinkle a large amount of salt evenly on it, and then pour the vegetable oil on it.
Massage salt, lemon juice and oil onto the skin to make sure there is no oil puddle on it.
Bake in the oven 25-
30 minutes until the skin starts to become brittle.
Lower the oven temperature to °c/14c fan/gas 3 and bake for another hour until the meat is cooked and soft.
Raise the oven temperature to 242c/220c fan/gas 9 and bake for about 15 minutes to make sure the burst is very crisp and the color is dark gold.
Cook the apple and cinnamon sauce while roasting the pork belly.
Apple and 2-
3 tablespoons of water.
Cover and cook under 10-low heat
15 minutes until the Apple softened and began to catch it at the bottom of the pot (
Add a little color).
Add some water if needed.
Once the apple is cooked, take it out of the fire, stir the cinnamon, then stir evenly with a stick mixer to get a smooth sauce, or leave the whole for a more stable consistency. Leave to cool.
Cut the pork down and serve it with apple sauce to make sure everyone has a crispy crust.
Gordon's BSK Bloody Mary weekend brunch without Bloody Mary is incomplete, but there is a lot of debate when it comes to the perfect combination of ingredients.
In my London restaurant, Bread Street Kitchen, this is a spice mixture of our house, which we thought was hard to beat.
Make a batch and simply mix it with vodka and tomato sauce to achieve the final mid-term effectmorning tipple.
Put all the ingredients of the spice mixture into the blender, then blitz together until smooth.
Pour in a sterilized bottle or jar, seal and store in the refrigerator for up to five days.
To make every Bloody Mary, add 2-
Mix 3 teaspoons of spices into vodka and tomato sauce and mix them.
Pour the glass on the ice (if using)
Service is provided immediately.
Don't drink vodka for the delicious Virgin Mary, Gordon said.
Buck's hissing Mary is Buck's hissing.
Fresh ginger and orange vodka add a classic combination of fresh orange juice and sparkling wine to make it spicy and warm, making it the perfect choice for celebrations.
If serving a party with friends and family, the number can easily double or triple.
Ginger, the thumb of the grate
A piece of fresh ginger of the size, then press it out through a small sieve and collect the juice in the bowl below.
Mix vodka, orange juice and ginger juice in one jar and pour into the bottom of two champagne cups.
Fill the Cup with Champagne or proseck and stir quickly before serving.
Chocolate fudge when you turn it on the plate, the perfect chocolate fudge keeps it in shape, but when you cut it with a spoon, it releases a melted chocolate.
The trick to getting it right (
To you of friend left deep impression
It's all in time, so once the 15 minutes of cooking time pass, check them by gently shaking fondants-they're ready when only the center moves a little.
If not, put them back in the oven and check them all the way.
Preheat the oven to a fan/gas 5 of the FOMC/17c.
Apply 4x220 ml of the dariole mold or ramekins with butter and place it on the baking tray for standby.
Place butter and chocolate in a large bowl in a pot of lightly stewed water (
Don't let the bottom of the bowl touch the water below)
Until melted, stirring occasionally.
Take it out of the fire, sift through the flour and stir it in.
In a separate bowl, stir the eggs, egg yolks and sugar together, and then put it into the chocolate mixture until it is evenly mixed.
Pour the chocolate mixture into the prepared dariole mold or ramekins and separate it evenly. Bake for 15-20 minutes —
Fondants are ready when you gently shake each one and only move a little in the middle.
Remove from the oven, and then, if necessary, gently loosen the inner edges of each mold with a sharp knife.
Carefully flip each sugar to the serving board and eat immediately with cream, whipped cream or vanilla ice cream.
Gordon Ramsey's "Gordon Ramsey Bread Street Kitchen" was published by Hodder & Stoughton for £ 26.
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