What to cook Chicken: 6 interesting recipes from Gordon Ramsay
Educational Program Food / / December 19, 2019
1. Chicken in the oven with paste of chickpea
Ingredients
- small bunch of tarragon;
- 200 g butter;
- spices - to taste;
- whole chicken carcass (2 kg);
- large pinch of sea salt;
- large pinch of ground black pepper;
- 400 g of canned or boiled chickpea;
- 2 chili peppers;
- 1 lemon;
- 3 sprigs thyme;
- 3 garlic cloves;
- a couple of tablespoons of olive oil;
- 1 teaspoon balsamic vinegar;
- 1 teaspoon Dijon mustard;
- 1 teaspoon of liquid honey.
preparation
In a bowl, mix chopped tarragon oil and room temperature. If you do not get to find tarragon, it can be replace the rosemary. Add spices to taste.
Rub inside the carcass with salt and pepper. Gently lift your fingers over the skin of chicken breast and spread beneath it with a mixture of butter and tarragon.
Drain the chickpeas and mix it well with chopped chili, lemon zest, thyme leaves and olive oil. Starting to get the family chicken abdomen and close the whole lemon.
Cut the garlic cloves and place them across on a baking sheet cut down. Put them on the chicken and sprinkle it with olive oil. Rub outside the chicken with salt and pepper.
Place the dish in a preheated 200 ° C oven for 10-15 minutes. Chicken should begin to be covered golden crust. Then reduce the temperature to 180 ° C and leave for another 1 ½ ¼-1 hour until the meat propechotsya completely.
Then remove the chicken stuffing and reload it into the bowl. Squeeze a bit of pulp and garlic roast is half a roast is a lemon and rub through a sieve. Send the resulting mixture to a filling chickpeas and mash tolkushkoy. Add the vinegar, mustard, honey, olive oil and spices and mix well.
Serve chicken with pate chickpeas.
Famous chefs often help to his children the kitchen. This dish he prepared together with his daughter Holly:
2. stuffed chicken
Ingredients
- a couple of tablespoons of olive oil;
- 150-200 g hunting sausages;
- 1 onion;
- 2 garlic cloves;
- thyme beam;
- 800 g of canned white beans;
- salt, ground black pepper - to taste;
- 200 g dried tomatoes olive oil;
- whole chicken carcass (approximately 2 kg);
- 1 lemon;
- 1 teaspoon (with slide) paprika;
- 400 ml of white wine;
- 200 ml of water;
- spices - to taste.
preparation
In a large skillet heat up a little olive oil and cook on it sliced sausages hunting 3 minutes. Add the chopped onion and cook for another minute, until it softens.
Then add the chopped garlic frying pan, fry a couple of minutes and season leaves with three sprigs of thyme. Add the beans, salt and black pepper and mix well. A few minutes later put the dried tomatoes and two tablespoons of olive oil from the jar, in which they were sitting. Stir and remove the pan from the heat.
Season chicken with salt and pepper and, starting from the inside of its cooked mixture. Then close the abdomen lemon juice that has not flowed. Grate carcass olive oil, paprika, salt and pepper.
In a baking dish, pour the white wine and water, add the liquid spices. Put in the form of chicken, the remaining thyme and cover with foil. Bake in a preheated 180 ° C oven for one hour.
Then lift the foil, pour chicken juice from the mold and bake for 25-30 minutes more at a temperature of 200 ° C. The meat should be covered with a golden-brown crust.
Before serving, allow the dish to cool for 15 minutes. Then remove the chicken from the lemon and squeeze the juice in the form in which baked chicken. Pass the sauce through a sieve. Remove the stuffing, chop the chicken into pieces and pour their sauce.
This video demonstrates the whole process of cooking stuffed chicken:
3. Chicken Jamaican
Ingredients
- 1-2 acute pepper;
- 2 garlic cloves;
- 1 teaspoon ground cloves;
- 1 teaspoon ground cinnamon;
- 1 teaspoon ground nutmeg;
- 2 teaspoons ground allspice;
- a little ground black pepper;
- a few sprigs of thyme or other greens;
- a little olive oil;
- 2 chicken legs;
- 2 chicken bodryshka;
- 2 tablespoons Worcester sauce (can substitute for soybean).
preparation
First prepare the marinade. To do this, mix the chopped pepper, chopped garlic, spices, half the thyme leaves and olive oil. Rub the marinade over the chicken and leave it for about an hour, preferably overnight.
Then roast chicken on medium heat for 10 minutes on a heated olive oil, turning periodically. The meat should be golden brown on all sides. Pour Worcestershire sauce and cook for another 2 minutes.
Cover the pan with hen lid or foil and place in a preheated 220 ° C oven for 20 minutes until the meat propechotsya completely.
If you want more chicken was more crispy, remove the lid or foil for 5 minutes before end of cooking. Serve chicken with rice.
But how to cook chicken Jamaican Gordon Ramsay himself:
4. Chicken kebab
Ingredients
- 50 g of pine nuts;
- 1 clove of garlic;
- 1 chili pepper (optional);
- 50 g of grated parmesan;
- 200 g of dried tomatoes in olive oil;
- 500 g of chicken bodryshek;
- 2 tablespoons parsley leaves.
preparation
Toast the pine nuts over medium heat for 5 minutes, stirring constantly, that they are not burnt. Then shift them on a plate.
Peel the garlic and chop it into chesnokodavke. If you are using chili, remove it from the seeds and cut peppers in small strips.
Crush the garlic in a blender, nuts, cheese, chilli and dried tomatoes with olive oil in which they were. You will need 175 ml of oil, so meanly more, if a bank insufficient.
Pour the mixture into a large bowl. Cut the chicken into pieces and put them in a bowl with the marinade. Stir and refrigerate for at least an hour.
Marinated chicken spread on skewers and sear on the grill for 5 minutes on each side. Ready skewers garnish with chopped parsley.
5. Chicken in a creamy tomato sauce
Ingredients
For the chicken:
- 800 g chicken bodryshek without skin and bones;
- 2 garlic cloves;
- ginger small piece (2 cm);
- ½ teaspoon of sea salt;
- ½ teaspoon chili powder;
- 1 tablespoon ½ lemon juice;
- 75 ml natural yogurt;
- ½ teaspoon garam masala (can replace the curry);
- ½ teaspoon turmeric;
- 1 teaspoon ground cumin seeds;
- 1-2 tablespoons vegetable oil.
For the sauce:
- 1 ½ tablespoon or melted soft unsalted butter;
- 2 crushed garlic cloves;
- a small piece of crushed ginger (2cm);
- 1 teaspoon ground cardamom;
- 2 cloves;
- 1 teaspoon ground coriander;
- 1 teaspoon garam masala;
- 1 teaspoon turmeric;
- 1 teaspoon chili powder;
- 275 ml tomato puree;
- 1 tablespoon lemon juice;
- 40 g of unsalted butter;
- 100 ml of heavy cream;
- salt and black pepper - to taste.
preparation
In a large bowl mix the chicken with crushed garlic, grated ginger, salt, chilli and lemon juice. Cover the bowl with cling film and leave for 30 minutes.
Mix yogurt, garam masala, turmeric and cumin mixture and rub the chicken. Again cover with foil and let the meat marinate for another 3-4 hours.
Put chicken on grate, place it on a baking sheet and bake in a preheated 180 ° C oven for 8-10 minutes. Then brush the chicken with vegetable oil, turn over and cook for 10-12 minutes more, until the meat is completely propechotsya.
Now prepare the sauce. Put on a hot frying pan 1 ½ tablespoon melted butter or oil, add to it the garlic and ginger. After a minute, add the remaining seasoning. Stir and fry them for about 1-2 minutes until the spices begin to exude a spicy aroma. Add the tomato puree and lemon juice and cook for a couple of minutes.
Put the chicken in the pan with the sauce and mix well. Then add 40 g of butter and cream dish and cook up until sauce thickens. Salt and pepper to taste.
Before serving, sprinkle the chicken with ground coriander.
6. Pumpkin soup with mushrooms on a chicken broth
Ingredients
- 1 ½ kg pumpkin;
- sea salt - to taste;
- ground black pepper - to taste;
- 1 head garlic;
- a few sprigs of rosemary;
- a couple of tablespoons of olive oil;
- 1 onion;
- a pinch of nutmeg;
- 30 g of grated parmesan;
- 800 ml chicken broth;
- 100 ml whipping cream;
- 25 g butter;
- 400 g of various fungi.
preparation
Cut squash lengthwise into two parts and remove the seeds. Make an incision on the inside of the pumpkin, salt and pepper and rub with garlic. Put in each half of the rosemary and chopped garlic, drizzle with olive oil.
Put the pumpkin in a preheated 170 ° C oven for about one hour until the vegetable is soft. Check readiness pumpkin, piercing her with a knife.
Put rosemary and garlic on a plate. While the pumpkin is still hot, scrape off the flesh with a spoon and chop it in a blender or food processor.
In a large saucepan, heat the 1 ½ tablespoon of olive oil and fry the chopped onions on it for 5-6 minutes. With Spoon into the pan flesh 2-3 cloves of garlic that have been in the pumpkin. Add the vegetables to the nutmeg, salt and pepper to taste. Simmer for about 1-2 minutes.
Put in a pot pumpkin puree and Parmesan cheese, then pour in the broth. Leave the soup to boil for 10-12 minutes. Then add the cream and mix well.
Heat a frying pan 1 ½ tablespoon of olive oil and fry the mushrooms a few minutes on high heat, until one has evaporated liquid. Add to the pan a little bit of oil, spices, mix well and remove from heat.
Piecemeal pyuriruyte pumpkin soup in a blender until smooth texture, adding pieces of butter. Before serving, garnish the soup fried mushrooms and thin slices of parmesan.
See also:
- How to cook potatoes: 12 tasty dishes from Jamie Oliver →
- 3 chicken dishes in a baking →
- 5 tasty chicken salad →