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Excellent Brunches Recipe By Gordon Ramsay

Welcome to Another Gordon Ramsay Stunning Cooking Show on youtube. During this Cooking Video, Gordon Ramsay Will Show you his Recipe On how To Make Brunches?

Topics that Will Be discussed Are as follows :
1. How to Cook Frittata?
2. How to cook North African eggs ?
3. Cheat souffle with 3 Cheese ?
4. Prawns and feta omlette ?

1. How to Cook Frittata?

Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the grill, doesn’t involve any awkward folding or flipping. Check that one of your goat’s cheeses is firm enough to grate finely – if not, firm it up in the freezer first. Olive oil, for frying 8 rashers of smoked streaky bacon, chopped into bite-sized pieces 1 red pepper, deseeded and sliced 3 spring onions, trimmed and sliced diagonally 150g frozen peas Handful of basil, leaves roughly chopped 2 goat’s cheese crottins (about 120g in total) 8 eggs, beaten 3–4 tbsp grated Parmesan cheese Freshly ground black pepper 1. Preheat the oven to 180°C/Gas 4. 2. Heat a glug of oil in a 27cm non-stick ovenproof frying pan and fry the bacon for 2–3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp. Add the spring onions and sweat for 4–5 minutes until everything is tender. Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheeses into chunks and scatter on top. 3. Heat the grill on its highest setting. 4. Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper. 5. Place the pan under the hot grill in the hot oven for 4–5 minutes until cooked through and golden on top. 6. Slide the frittata out of the pan and cut into wedges to serve.

2. How To Cook North African Eggs?

Eggs poached in tomato, pepper, chilli and onions is a typical breakfast dish throughout the Middle East and makes a great start to the day, or a late-morning brunch. The roll-call of spices varies from country to country and can include anything from fennel seeds to caraway or ginger, but cumin is generally a constant. To make a more substantial meal, you could always add some herby sausages. Prick their skins first and poach them in the tomato sauce for 20 minutes. Olive oil, for frying 1 onion, peeled and diced 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 2 garlic cloves, peeled and sliced 1 red chilli, deseeded and chopped 1 tsp cumin seeds 5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t quite ripe) 4 eggs Sea salt and freshly ground black pepper TO SERVE 1 tbsp chopped coriander leaves 1 spring onion, trimmed and finely chopped Crusty bread 1. Heat a heavy-based frying pan over a medium heat. Add a dash of oil and sweat the onion for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chilli and fry for 1–2 minutes until soft and tender. 2. Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15–20 minutes until the tomatoes have completely collapsed (add 3–4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning. 3. Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny. 4. Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.

3.How to cook Cheat’s Soufle with 3 eggs?

This is either a giant eggy pancake or a giant doughy omelette, depending how you look at it. You can play with the cheeses as much as you want, but I like to keep things light by always including cottage cheese. 30g butter, plus extra for greasing 50g plain flour 1 tsp caster sugar 1 tsp baking powder 6 eggs, beaten 225ml whole milk (see tip here) Sea salt and freshly ground black pepper 200g cottage cheese 350g Monterey Jack cheese, grated (if unavailable, use Port Salut, mild Cheddar or Edam) 75g cream cheese 1. Preheat the oven to 180°C/Gas 4. Butter a 20 × 30cm baking dish. 2. Mix together the flour, sugar and baking powder in a bowl. Make a well in the middle and add the beaten eggs, milk and a pinch of salt and pepper. Beat well. 3. Stir in the cottage cheese and grated cheese. Dot small lumps of the cream cheese and butter over the egg mixture, then fold in with a spoon. 4. Pour into the greased baking dish and bake in the preheated oven for 30–40 minutes until golden and set all the way through. This is ideal served with a light tomato and watercress salad. HOW TO MAKE A LOWER-FAT BAKE This bake is deliciously creamy, but if you’re worried about the fat content, use semi-skimmed milk and half-fat versions of the cottage cheese and cream cheese.

4.How To Cook Prawns And Fetta Omelette?

When you fill an omelette with so many good things, it makes no sense to fold it and hide them away. Just finish it off under the grill and slip it from pan to plate. Olive oil, for frying 1 ripe tomato, diced 1 spring onion, trimmed and chopped 8 cooked king prawns, peeled and deveined (see here) Pinch of dried chilli flakes, to taste 4 eggs, beaten 1 tsp chopped fresh oregano or pinch of dried oregano 50g feta cheese, crumbled Sea salt and freshly ground black pepper 1. Preheat the grill to medium. 2. In a small frying pan, heat a dash of oil and add the tomato and spring onion. Season and cook over a medium heat for 2–3 minutes or until the tomatoes are starting to break down. Add the prawns and chilli flakes, mix well to coat in the tomatoes and cook for 1 minute to warm through. 3. Meanwhile, heat a grillproof frying pan over a medium heat. Add a little oil and, when hot, pour in the beaten eggs, seasoning them well first. Cook for 1–2 minutes until the underside of the egg is beginning to set but the top remains runny. 4. Sprinkle the oregano over the omelette, then pour the tomato and prawn mix over the top, making sure the prawns are in an even layer. Crumble over the feta cheese, season and add a drizzle of oil. 5. Place the omelette under the hot grill and grill for 2–3 minutes until the egg is just cooked through. Remove and serve.

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