Gordon Ramsay’s Ultimate Cookery Course episode 3
In Gordon Ramsay’s Ultimate Cookery Course episode 3, Gordon shows how to cook with chilli. Recipes include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.
[video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.3.mp4"][/video]
Gordon Ramsay goes one on one with the viewer to teach them step by step how to cook on a budget, bake like a pro, make tasty fast food and a 5 star feast.
1.
Cook the pasta in boiling salted water until al dente, according to packet instructions.
2.
Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil.
3.
Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined.
4.
Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives and capers).
5.
Serve drizzled with a little olive oil and garnished with basil leaves.
[video width="720" height="404" mp4="https://video-clump.com/wp-content/uploads/2018/04/Gordon-Ramsays-Ultimate-Cookery-Course-ep.3.mp4"][/video]
Gordon Ramsay goes one on one with the viewer to teach them step by step how to cook on a budget, bake like a pro, make tasty fast food and a 5 star feast.
Pasta with Tomatoes, Anchovy and Chillies
Method:
1.
Cook the pasta in boiling salted water until al dente, according to packet instructions.
2.
Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil.
3.
Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined.
4.
Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives and capers).
5.
Serve drizzled with a little olive oil and garnished with basil leaves.
