Demonic possession by Gordon Ramsay while making chili results in a bathtub exorcism.
Duration : 0:7:37
Posts Tagged gordon
Ching He Huang/Chinese Food Made Easy/Cooking for family/Mu shu chicken
Ching makes a stir-fried dish that can also be made with pork. Use chestnut mushrooms if you can’t find the wood ear mushrooms used in the dish
Ingredients
4 tbsp groundnut oil
2 free-range eggs, lightly beaten
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g/9oz skinless chicken breast fillets, chopped into small pieces
1 tbsp Shaoxing rice wine or dry sherry
2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 small carrot, carrot
50g/2oz gherkins or preserved mustard greens, finely diced
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
120g/4oz canned bamboo shoots, drained and chopped
1 handful dry-roasted peanuts
2 tbsp light soy sauce
1 tsp toasted sesame oil
2-3 pinches ground white pepper
To serve
12 Iceberg lettuce leaves from or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5-6 minutes
Method
1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.
2. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.
3. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
4. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately.
Duration : 0:6:8
Cooking the perfect steak: Gordon’s guide | Fridays 9pm, Channel 4 |
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Duration : 0:2:36
Ching He Huang/Chinese Food Made Easy/Cooking for family ‘Dragon prawn’ noodles
Ching makes her favourite noodle dish for journalist Lina Mahdav. Lobster in Mandarin Chinese is ‘long-xia’ which translates as ‘dragon prawn’.
Ingredients
650g/1lb 6oz live lobster
2 tbsp groundnut oil
5 cloves garlic, crushed
2.5cm/1in piece fresh root ginger, peeled, finely chopped
4 tbsp yellow bean sauce (available from Asian grocers)
4 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions
4 spring onions, sliced lengthways
dash toasted sesame oil (optional)
Method
1. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.
2. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces – this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.
3. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.
4. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate.
Duration : 0:4:38