Gordon Ramsay Makes Asian Inspired Street Food Noodles
Gordon has spent a lot of time in Asia especially at Street Food Markets. So today he's taking all that inspiration and turning it into a delicious Asian Noodle Dish packed with Asian greens, bacon, and of course an egg. Hopefully, this is a dish worthy of Uncle Roger's approval!
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Fast Food - 3 - Garlic Prawns By Gordon Ramsay
600g large raw prawns
4 tbsp olive oil
3 garlic cloves,
2 dried red chillies, finely chopped
Sea salt and black pepper
1 lemon (juice only, 1 squeeze)
To serve:
1 handful fresh flat-leaf parsley (leaves only)
lemon (wedges)
Difficulty: Easy
Time: 10 minutes
Shrimp Scampi Zoodles
Replacing pasta with spiral cut summer squash shaves time and empty calories off of this restaurant classic. This is a great way to put more vegetables on your plate without disappointing the pickiest eaters. The recipe cooks in one skillet in less than 15 minutes, making this a winning recipe for weeknight dinner. Full recipe at Celestial.com
Roger Waters Learns to Cook Langoustines | Ep. 5 Part 1/3 On The Table | Reserve Channel
English musician Roger Waters joins Eric Ripert to cook langoustines and drink wine. While cooking, the duo discusses Roger's childhood in England featuring fish on Fridays, fish heads for cats, communism, and money's effect on politics.
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is On the Table.
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Roger Waters Learns to Cook Langoustines | Ep. 6 Part 1/3 On The Table | Reserve Channel
Summer Recipes: Shrimp Scampi Skewers & Grilled Peaches
We’re LIVE as Jeanette and Grant cook shrimp scampi skewers, a sweet treat, and a spicy drink!
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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