戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E07

Part 3 May 6, 2021, 10:33 a.m.

well in the fridge and intensifies in flavour.
并能丰富口味儿
I love it with simple king prawns.
它和大虾简直绝配
Just add olive oil then griddle for two minutes on each side.
加点橄榄油每面烤两分钟
Sweet pepper sauce with grilled prawns. Simply delicious.
甜椒酱配烤虾简单的美味
Made in advance, ready when you want them,
提前做好随时可食用
three stunning simple recipes
三道美味的简单食谱
that take the stress out of the kitchen.
让压力远离厨房♥
Beautiful.
太美了
Coming up on my guide
接下来是我的
to stress-free cooking, more great cooking tips.
无压力烹饪小贴士更多烹饪指南
The secret is to sort of toast them
秘密在于要烘烤它们
so it releases that oil and intensifies the spice.
这样会释放精油更出味儿
Techniques to tackle the fiddly jobs.
繁琐的工作所需技巧
The pin bones come out a lot easier.
鱼刺更容易取出了
And a chutney recipe to stake your life on.
还有让你受用一生的酸辣酱食谱
And that is a gem worth prepping in advance for.
这是冰箱里的珍宝值得事先做好
This is my ultimate cookery course.
这是我的终极烹饪教程
100 recipes to stake your life on.
让你受用一生的一百道食谱
I'll be showing you an amazing spicy chutney
我来教你如何制♥作♥美味的酸辣酱
that's brilliant for transforming the simplest of suppers.
简易晚餐的必备之选
They don't actually smell much,
它们闻起来没什么味道
but the flavour they give off is extraordinary.
却可以释放出绝妙的香气
But first, five more of
但首先教你五条
my 100 tips to make your home cooking easier.
必不可少的厨房♥小贴士让烹饪更容易
Kicking off with how to
首先最简单的方法
skin and debone a fish the hassle-free way.
给鱼去皮和剔刺
This is basically a filleted side of salmon.
这是一块去骨单面三文鱼片
It's been taken off the bone and now - skin off.
它已经被去骨现在来去皮
Pick up your knife, a really nice broad,
拿起刀一把上等的宽的
flexible filleting knife.
有弹性的切片刀
Little sharpen, lift up the base of the tail
磨快点拿起鱼尾基部
and then just nick a little bit at the end there.
然后在末端划个小口
Twist the knife,
扭一扭刀片
almost as if it's horizontally underneath the salmon.
差不多与三文鱼底端齐平
Pull the skin,
拉一下鱼皮
and you slice the salmon underneath,
从下侧切入分离皮和肉
and let the knife do the work.
让刀子自己游刃其中
Now, get your skin, flip it back over
现在抓住鱼皮翻过来
and check you're not leaving too much salmon on top of the skin.
确保鱼皮上没有残留过多的鱼肉
Pull it back, nice and slowly.
放回砧板慢慢切
Get the skin, wrap it round your fingers,
抓着鱼皮绕在手指上
pull the salmon towards you
把三文鱼往自己的方向拉
and then just all the way through.
刀顺着反方向切
Lay that down...
翻面
One nicely skinned salmon,
一块漂亮的去皮三文鱼
just like a perfect snakeskin.
像一张完美的蛇皮
Get your knife, and just run the knife down,
拿起刀在鱼肉上刮一遍
and then, with a pair of tweezers -
接着拿一把镊子
these are fish tweezers, but you can use normal tweezers -
这是鱼刺镊刀你可以用普通的镊子
look for the head, up and pull.
找到鱼刺尖向上拔出
And with the skin being removed from underneath the salmon,
将三文鱼的鱼皮去除以后
the pin bones come out a lot easier.
鱼刺更容易取出了
The pin bones only go
一般来说
to just basically halfway along the fillet.
鱼片只有一半的部分有鱼刺
One nice fillet of salmon - beautiful.
一块漂亮的三文鱼片美极了
There's still plenty of
切去鱼肉后的
flavour in the trimmings from a filleted fish.
鱼骨等边角料也别有风味
My tip is don't waste those fish bones.
我的建议是不要浪费这些鱼骨
Add to water, wine, a bay leaf and some chopped veg
加入水酒月桂树叶和切块的蔬菜
to make a simple but versatile fish stock at home,
就能在家制♥作♥简单实用的鱼骨高汤
the perfect base for a delicious fish soup.
能作为任意美味鱼汤的基础底料
A great tip for intensely flavoured, stress-free veg
轻松烹制味道浓郁的蔬菜的秘诀
is to steam them in their own juices. Simply add to a pan
是靠其本身的汁水烹煮将蔬菜倒入锅中
with a knob of butter and seasoning, then cook on a low heat
加入一小块黄油并调味小火烹煮
with a lid on, to lock in the moisture.
加盖锁住汁水
For crispy roast potatoes you can depend on,
要制♥作♥表皮香脆的烤土豆
my tip is to parboil them,
我建议先煮至半熟
leave them to steam dry,
捞出后晾干
then sprinkle them with semolina or flour
洒上粗粒小麦粉或面粉
and give them a good roughing up.
摇晃一下使粉类均匀覆盖
This ensures they go really crispy in the oven.
经烘烤后表皮会变得香脆
A great tip for browning
在烹制之前
meat or fish is to dry it with kitchen roll
用厨房♥卷纸吸干水分能使肉类或鱼肉
before you cook it, then you'll get a much better colour.
更容易上色颜色也会更好看
Too much moisture makes the meat steam instead of sear,
水分太多会让烹制的过程由煎变为蒸
and you'll lose that rich brown crust
无法得到像我先前做的
like the one I got on those sticky pork ribs.
多汁猪排那样深棕色的表皮
Another secret to taking the stress out of cooking
烹饪中的另一个减压轻松秘诀
is to anticipate the really busy times
是将菜品提前做好
when you'll need things to hand that are already made.
在忙碌时段便能直接使用
My next recipe can be kept on tap in the fridge for weeks on end
我要教你的下一道菜能在冰箱中保存数周
and is guaranteed to liven up any quick meal.
并能为任意快餐增色不少
Spicy chutney.
酸辣酱
With chutney standing by in the fridge,
冰箱里常备酸辣酱
you can always add that special little touch to a simple supper -
能时常用它制♥作♥一顿简易晚餐
proof that thinking ahead always pays off.
充分证明提前做准备永远是值得的
Pan on to start toasting those spices, keep the pan nice and low.
烧热平底锅来干焙香料要较浅的平底锅
Cumin - very aromatic, very fragrant,
孜然香气馥郁
almost like a light spice.
是清淡的香料
Next, coriander seeds.
接着加入芫荽籽
Now get a bit of heat in the chutney - mustard seeds.
现在加入能增加辣味的芥菜子
Smaller than coriander seeds, but so much more powerful.
颗粒比芫荽籽更小但辣度更强烈
Mustard seeds in.
放入芥菜子
Now, curry leaves.
现在加入咖喱叶
They don't actually smell much dry,
闻上去并没有什么味道
but the flavour they give off is extraordinary.
却可以释放出绝妙的香气
Curry leaves in.
倒入锅中
Really important not to burn them,
最重要的是一定不能烧焦
otherwise you'll have that bitter taste across the chutney.
否则做出的酸辣酱会有苦味
Keep the gas nice and low.
保持小火
The secret is toasting them,
秘诀是干焙这些香料
so it releases that oil and intensifies the spice.
让精油释放香味更浓郁
A touch of salt.
加一点盐
And then a couple of small, powerful chillies,
接着拿几只小而辣的辣椒
keep them whole.
整个放入
No-one's going to eat them, but it gives that nice burst of heat.
我们不会吃它它的作用是提供浓烈的辣味
Now, let them toast gently -
现在让香料慢慢地干焙
we're not going to chop the onion,
我们不把洋葱切碎
we're going to grate it.
我们要把它磨碎
Why? Because it sort of breaks down to a really nice puree
为什么呢因为磨碎后的洋葱
in the chutney when you grate it.
制成酸辣酱后会成为泥状
Hold the root in the palm of your hand,
把洋葱握在手心里
and just push -
上下摩擦
nice long grates.
磨碎成长条
Want those nice long shards.
就要这样的长条
I've got a nice sort of onion puree, but it's nice and clear.
现在我得到了漂亮的洋葱泥很干净
A touch of olive oil,
加一点橄榄油
spices, nicely toasted, onions in.
香料干焙好了加入洋葱
Three nice cloves of garlic.
取三瓣大蒜
Lightly crush them,
刀背轻拍
lay it nice and flat and just slice the garlic. Nice thin slices.
平放在砧板上切成薄片
Garlic in.
大蒜下锅
Taking your time to get the onions caramelised beautifully
花些时间翻炒使洋葱焦化至棕色
will really reap rewards in the long run.
制♥作♥出的酸辣酱会更美味
Tamarind paste and sugar.
罗望子膏和糖
In with the sugar first. Three nice tablespoons of sugar.
先加糖加三汤匙糖
That will give a really nice syrup effect and sort of nice,
这会让酸辣酱有粘稠的质感
rich syrupy texture to the chutney.
以及蜜糖般的口感
Tamarind paste.
罗望子膏
You can get tamarind paste
你可以在大部分熟食店