戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E13

Part 4 May 6, 2021, 10:34 a.m.

Get your scissors, trim the edge.
用剪刀修剪一下边缘
Almost, we've got a bit of a sort of sharp point.
差不多要剪出个尖儿来
Bring your three figs together...
把三只无花果穿成一串
and just thread the top of each fig,
从无花果的顶部穿过即可
nice and gently.
轻一点
Rosemary works wonderfully with sweet dishes.
迷迭香是甜品的绝配
As the figs roast in the oven,
在烘烤无花果的同时
the stalk will impart a lovely, subtle flavour.
这些茎秆也会散发出微妙迷人的香气
Beautiful.
非常好
Dust the figs with icing sugar,
给无花果撒上糖粉
then coat them with a generous splash of balsamic vinegar.'
再淋上少许气味浓郁的意大利香脂醋
Leave them to sit there for five minutes.
让它们静置五分钟
These sort of marinate.
稍微泡一会
I know it sounds odd to use vinegar in your dessert,
我知道在甜品里用醋听起来有点怪怪的
but trust me -
但相信我
it gives the dish a fantastic sweet and sour taste.
它会让整道甜品酸甜可口
I'll make a really nice caramel.
我要做些美味的焦糖
Four or five tablespoons of sugar.
四五汤匙的糖
Flatten that out, and get it nice and even.
把它们铺开均匀地铺平
When the sugar is even,
糖铺得越均匀
caramel cooks evenly.
焦糖化得越均匀
It's changing now -
它已经开始起变化了
You can see it melting from the outside in.
你能看到它由外向内地熔化
But one thing you don't do is shake the pan rapidly.
但你绝不能快速地抖动锅
You can see it, almost like...
你可以看到这就像是
a lake defrosting, and it's hitting to the centre.
湖水解冻一般逐渐由外向内
Bubbling.
起泡了
It's still not dark enough yet.
颜色还不够深
It's getting there.
差不多了
Turn the gas down
关火
and stay in control.
放一会
Let the sugar melt
让糖熔化
until it turns a dark, amber colour.
直到变成深琥珀色
The secret behind any good caramel
做好焦糖的秘诀就在于
is just stopping it from overcooking.
千万别煮过头
Lovely.
真棒
Take that off the gas.
把它从炉子上拿起来
A knob of butter in there.
放一块黄油
Just gently whisk in the butter.
轻轻地搅动黄油块
It's cooling the caramel down.
这可以帮助焦糖冷却
You'll see it changing colour to, like, a cafe au lait.
你可以看到颜色已经变得像牛奶咖啡一样了
Next, add a glug of the balsamic vinegar.
接下来加入大量意大利香脂醋
Nice.
好的
Beautiful.
很好
Got that nice, dark richness... of the caramel.
漂亮的深色的焦糖
Little touch of water in there.
加少许水
That way the caramel doesn't go too thick.
这样可以避免焦糖变得太稠
Now put the caramel back on the heat.
现在把焦糖放回炉灶上
Take your figs and sort of place them in...
把无花果放进去
gently.
轻一点
Lovely.
很好
Then just add all that lovely little marinade.
把多余的腌料也倒进去
Mm, don't waste that.
别浪费
That's amazing stuff, that.
都是好东西
Icing sugar,
糖粉
and balsamic vinegar -
和意大利香脂醋
there's something so tasty.
都是很美味的东西
Baste those figs...
浇到无花果上
because the skin gets nice and crispy on the outside,
这样既能让外皮变得酥脆
and the fig absorbs the caramel.
又会使无花果吸收焦糖
Delicious.
真美味
So easy.
就这么简单
Now, into the oven.
现在放进烤箱
190, for ten minutes.
一百九十度烤十分钟
Almost doubled in size.
几乎膨胀了一倍
Now look at the colour on them.
瞧它们现在的颜色
The smell is incredible.
香得不可思议
Onto your plate.
摆到碟子上
They're a lot heavier,
它们变得重多了
cos they've actually started absorbing that caramel.
因为吸收了焦糖
Now douse the figs with caramel.
再给无花果浇上焦糖汁
And serve with ricotta cheese.
并配上意大利乳清干酪
The freshness of that ricotta goes brilliant well...
干酪的清香和无花果搭配起来
with the figs.
简直绝了
I'm going to finish that now...
马上就完成了
With some zest, and then...
加点柠檬皮碎还有...
some little nibbed almonds.
一些杏仁碎
And the rich, creamy jam texture of the fig...
无花果丰富软糯的口感
with the ricotta...
配上干酪
Brilliant.
太棒了
That is an amazing way of slow roasting fruit...
这是一种绝佳的慢烤水果的方式
and taking figs to a completely new level.
使无花果的美味达到了全新的高度
Follow my Ultimate Cookery Course,
继续锁定我的终极烹饪教程
crammed with key lessons...
这里满是实用的核心课程
top tips, and a hundred recipes to stake your life on,
以及让你受用一生的一百道食谱
and you'll literally be cooking yourself into a better chef.
让你在练习中厨艺大增
To collect selected recipes from the show,
欲详细查阅节目中介绍的菜谱
go to my scrapbook at...
请打开我的在线烹饪笔记本
Go on, get cooking.
别再犹豫快来烹饪吧