Gordon Ramsay - Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less

Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England, and initially aspired to be a professional footballer. However, when an injury prematurely put an end to any hopes of a promising career on the pitch, Ramsay went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world's leading chefs. Now internationally renowned and holding seven Michelin stars, Ramsay has opened 34 restaurants globally including Europe, America, Asia and the Middle East. Ramsay has also become a star of the small screen in the US and UK, and earned himself an EMMY nomination in 2017. Ultimate Cookery Course Ultimate Fit Food Ultimate Home Cooking Bread Street Kitchen Quick
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Delicious www.hodder.co.uk First published in Great Britain in 2019 by Hodder & Stoughton An Hachette UK company Copyright Gordon Ramsay 2019 The right of Gordon Ramsay to be identified as the Author of this Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. Ultimate Cookery Course Ultimate Fit Food Ultimate Home Cooking Bread Street Kitchen Quick
and
Delicious www.hodder.co.uk First published in Great Britain in 2019 by Hodder & Stoughton An Hachette UK company Copyright Gordon Ramsay 2019 The right of Gordon Ramsay to be identified as the Author of this Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.

Copyright Gordon Ramsay 2019 Photography copyright Louise Hagger 2019 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means without the prior written permission of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser. A CIP catalogue record for this title is available from the British Library. eBook ISBN 978 1 529 32544 7 Hardback ISBN 978 1 529 32543 0 Hodder & Stoughton Ltd Carmelite House 50 Victoria Embankment London EC4Y 0DZ www.hodder.co.uk

Speed is a vital ingredient in restaurant kitchens: it is essential to get the food out quickly, or people just wont come back. Although things are less pressurised at home, there is a lot to learn from professional chefs when it comes to getting great food onto the table quickly. Personally, I never cut corners when it comes to flavour, but there are many tricks that Ive learnt over the years for saving time while cooking.

In this book, I share this knowledge and my experience to help you produce amazing meals fast. Every recipe can be cooked in roughly thirty minutes (we all move at different speeds, so there is a bit of give and take here), and, in my opinion, each one punches above its weight. What I mean by this is that the quality and tastiness of the finished dishes far outweigh the amount of effort put into cooking them. This is quick and easy food without compromising flavour in any way. I know that modern life is busy and tiring, and that its getting easier and easier to order a takeaway or have ready meals delivered to your home. But wheres the satisfaction and pride in opening the door to a man in leathers and a helmet? And wheres the pleasure and sense of achievement in pricking the cellophane of a ready meal before sticking it in the microwave? Cooking from scratch is better for you, much less expensive and so much more satisfying than buying dinner in.

And it neednt take long to produce incredible food for yourself and your family. In fact, by the time your limp, sweaty takeaway has made it from the restaurant to your house, you could have made any of the knockout dishes in this book and be tucking into properly great food. Producing restaurant-quality meals in half an hour can be a challenge. The time constraint rules out many of the techniques that chefs rely on to bring depth of flavour and complexity to a dish marinating, braising, roasting and slow-cooking, for example. But there are ways around this if you know how: choose the right ingredients, marry them with the right combination of spices and sauces, use the right cooking method and you can produce incredibly tasty meals that tick all the boxes. Quick food doesnt mean bland and one-dimensional, especially when you bring in an arsenal of aromatic spices and condiments from across the globe (see pages 1213).

In fact, being short of time forces you to be more creative in the kitchen, not less. When Im at home, I dont want to spend hours cooking, but I still want to eat well. The recipes in this book are some of my go-to dishes when time is short but the appetite for something delicious is strong. Using bold flavours and some clever labour-saving cheats, I know I can produce top-quality food in under thirty minutes. If you follow the tips and techniques in these pages, you too will become a faster and better cook with a bigger repertoire of no-nonsense dishes from around the world. And by being well prepared, choosy about your ingredients and more efficient in the kitchen, you will be able to produce incredible food in no time at all.

Shouldnt you be cooking already?

The state of your kitchen before you start cooking will make a big difference to how you cook. Starting with a clean work surface, a sink clear of washing up and an empty dishwasher will help everything run more smoothly. A tidy kitchen leads to much better efficiency and, therefore, better food. Theres a reason that my chefs arent allowed to use their mobile phones during service Producing an amazing dish in a short space of time requires concentration and focus. I know that life can get in the way, but your cooking will be more successful if you give it your full attention. Im sure youve heard this piece of advice before, but how often do you actually follow it? It might seem like a waste of time when youre keen to get food on the table, but I cant emphasise enough how much time you will save if you do this.

You will know exactly what to expect, what you need to prep in advance, and which pieces of kit you will need and when. Nothing is more frustrating than hunting for a whisk when youre halfway through a recipe.

Before you start, know that you can easily lay your hands on all the kitchen equipment you need to complete the recipe. Get your scales/ food processor/blender/mandolin out of the drawer or cupboard so you wont waste valuable minutes trying to find them. And sort out any jobs, such as lining a baking tray or setting up a bain-marie, at the outset.