戈登·拉姆齐终极烹饪教程（2012）

Gordon Ramsay's Ultimate Cookery Course S01E14

Part 1 May 6, 2021, 10:34 a.m.

In this series I'm going to surprise you.
在这个系列中我会让大家惊叹
I'm going to strip away all the complexity and hard graft
我们将抛开一切繁琐工序
and teach you how to cook amazing food standing on your head.
教大家轻松烹饪美食
Cut through it. Hand on the knife.
将鸡斩断手压在刀背上
From kitchen novice to budding chef,
不管你是一窍不通还是初出茅庐
I'm going to give you the confidence, the recipes
我都会带给你自信教你各种食谱
and the insider knowledge
以及业内秘诀
to make you a much better cook.
让你厨艺大长
And that makes a fish cake nice and fragrant.
这会让鱼饼色香两全
I've been cooking in professional kitchens
我已经在专业后厨工作
for over 25 years.
超过25年
Make sure those blades are taken out, the claw as well.
确保把外壳和爪子都去干净了
I've been taught by some of the best chefs in the world
我师从许多世界名厨
and in turn I've taught some of the best.
也教出了不少得意门生
Taste it as well. Every day it changes.
尝尝味道每天都有新的变化
Now I'm going to show you
现在我将为大家介绍
some simple and accessible recipes for fantastic food
一些简单易学的美食食谱
that you can easily cook at home.
让你在家就能轻松制♥作♥
Incredible.
不可思议
I'll be holding you by the hand.
我会手把手教你
It's getting tastier and tastier.
这汤越来越赞了
Teaching you everything
绝无藏私
from how to cook with chilli and spice to baking,
从香料使用到烘培窍门
real fast food and my ultimate feast recipes.
从简易快餐到饕餮盛宴
This is the only cookery course you'll ever need.
一切尽在这套烹饪教程当中
终极烹饪教程
戈登·拉姆齐
Welcome to my ultimate cookery course
欢迎来到我的终极烹饪教程
packed with cooking tips, information
这里有烹饪窍门和知识
and 100 recipes to stake your life on.
以及让你受用一生的一百道食谱
Now it's time to settle down
现在让我们坐下来
and enjoy some slow-cooked favourites.
感受几道慢火烹饪的佳肴
One of the brilliant things about slow cooking
慢火烹饪的最大好处之一
is there's often little preparation required.
在于我们无需做太多准备工作
And it's the oven that does all the work.
烤箱会帮你完成大部分工作
My first recipe
我的第一道菜
is packed with strong, confident flavours,
口感丰富极具冲击力
and with the oven taking the strain,
而且有了烤箱的帮助
it's a pleasure to make.
你可以轻松地完成这道菜
Delicious slow-braised stuffed lamb breast.
美味的慢炖填馅羊胸肉
One of the secrets to slow cooking is to be robust.
慢炖料理的秘诀之一是要放开手脚
And really get stuck in.
一定要入味
Big, bold flavours work brilliantly well,
勇敢地大量使用香料往往能起奇效
so don't be precious.
所以不要缩手缩脚
This is gutsy cooking at its absolute best.
这里豪放的烹饪手法可以大展拳脚
These are lamb breasts.
这是羊胸肉
A beautiful cheap cut
价格非常低廉
and it's sort of tucked alongside the rib.
是沿着肋骨切下来的羊肉
They've been boned out.
这些肉已经去好骨
The skin has been taken off.
羊皮也都已经去掉
I'm going to roll them,
我等会要把它们卷起来
stuff them and braise them.
填好馅后进行炖煮
Braising simply means cooking in liquid on a low heat,
炖煮就是将食材放在液体中用小火慢煨
making the meat divinely tender.
从而让肉质变得极其鲜嫩
Now, open them up and give them a really good season.
现在把肉摊开进行调味
Season them both sides. Inside and out.
肉的两面都需要调味
Really important.
这一步非常关键
Doesn't look like a real weighty, dense cut of meat
现在这些肉看上去并不紧实
but once it's beautifully slow braised,
但是一旦经过慢火炖煮
it's just like melting lamb.
这些羊肉就会变得入口即化
It's incredible.
简直难以置信
I'm going to season the breasts with some dried oregano.
我要加一点干牛至为羊肉调味
Bit of heat in there.
再加点辣味
Some chilli flakes.
一点辣椒面
Lemon zest.
擦点柠檬皮碎
Put some amazing salted anchovies on there now.
再放点无比美味的盐渍小银鱼
They almost melt inside the lamb.
到时候它们会几乎和羊肉融为一体
So the balance of flavours work beautifully.
这样就能完美地平衡各种口味
Now pull it down... towards you.
现在将羊肉拉过来
And roll that nice and tightly.
要把它卷得又紧实又美观
That's what I'm looking for.
这就是我要的效果
String.
用线绑好
Just need to tie them three times.
只要绑三段就可以了
One at each end and one in the middle.
两头各绑一段再在中间绑一段
I fell in love with this dish years ago
我好几年前刚在巴黎工作时
when I first started working in Paris
就爱上了这道菜
cos we had all the lamb in from the Pyrenees.
因为比利牛斯山区最不缺的就是羊肉
Nice thing is, it can be done the day before.
更棒的是这道菜可以提前一天做好
Pan on. Olive oil in.
把锅热上倒入橄榄油
Get that oil nice and hot.
把油烧热
Lamb in.
放入绑好的羊肉卷
Really important to get some nice colour on there.
将羊肉煎出漂亮的颜色非常关键
Whilst they're browning,
在等待它们变成棕色时
slice the onion.
把洋葱切片
The lamb is going to be cooking for two and a half hours,
羊肉要煮两个半小时
so don't slice the onions too thinly or they'll burn.
所以洋葱片不能切得太薄否则会烧焦
Garlic I'm going to leave whole.
我要用整个的蒜瓣
Got the colour on them. Look at that.
现在它们已经上色了瞧瞧
Beautiful.
真棒
Take them out.
把羊肉卷拿出来
Onions in and garlic. Straight in. Lovely.
直接把洋葱和大蒜放入锅里好样的
That's the secret about slow braising.
这就是慢炖的秘诀
You never change pans. Why?
永远不要换锅为什么
All the goodness is in that one pan.
把所有精华都保留在一个锅里
A few chilli seeds in there.
加一点辣椒籽
Oregano. Nice pinch.
一小撮牛至
Little bit of lemon in there.
再擦一点柠檬皮碎
I'm going to do to the onions what I did to the lamb.
处理洋葱的方法和处理羊肉类似
Next my capers.
接下来加点酸豆
Fire them off.
煸炒一下
Get them exploding in the bottom of the pan.
在锅底把它们煸炒出香味
They get nice and crispy.
它们会变得松脆可口
Next my black olives.
加点黑橄榄
Now.
现在
White wine.
倒入白葡萄酒
Bring that up to the boil.
煮至沸腾
Deglazing the pan as well.
同时还要防止粘锅
Rinsing the bottom of that pan.
铲掉黏在锅底的食材
And now the flavour in there is just extraordinary.
这味道真是无与伦比
Now we add our tomatoes.
现在我们加点番茄
Just puncture those plum tomatoes.
一罐小番茄就够了
Then simply place the lamb breasts back in the pot
然后只要把羊肉放回锅里就好了
and remember to taste.
切记要尝一尝味道如何
That's nice.
真不错
Lid on.
盖上锅盖
Into the oven.
将整个锅放入烤箱
170.
温度设在170度
Two, two and a half hours.
时间设在两个到两个半小时
And forget about it.
然后就不用管它了
Beautiful.
真棒
All that has reduced down
所有的配料都浓缩成了
to this amazing, nice tomato sauce.
超棒的番茄酱汁
And the lamb has kept its colour.
羊肉还是诱人的棕色
Look at that. That's braised beautifully.
看看炖得超级完美
Very carefully get your little bits there.
小心地把它放上来
Slice off, pull off the little bits of string.
剪掉绳结拿掉绳子
This is where I get really excited.
最激动人心的时刻到了
The secret is not to slice it too thinly.
切羊肉的诀窍在于不要切得太薄
Look at that.
快看哪
You can smell the lemon.
你都可以闻到柠檬的香气
Hard to believe when you slice through the centre there
在切的过程中你根本没法相信