Gordon Ramsay's Ultimate Cookery Course by Ramsay Gordon

Author:Ramsay, Gordon [Ramsay, Gordon]
Language: eng
Format: epub, mobi, pdf
ISBN: 9781444756708
Publisher: Hachette Littlehampton
Published: 2012-08-29T23:00:00+00:00

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HOW TO FRY MEAT PROPERLY

When frying any meat, you want to be able to hear a sizzling sound as the meat cooks to show that the pan and oil are hot enough. If you can’t hear it, take the meat out and bring the oil up to temperature. Cuts such as rib-eye or leg steak have a fatty rind on them that needs to be cooked until golden. To do this, always lay the fatty part away from you in the pan and tilt the pan so that the rendered fat pools at the bottom edge and cooks as it does so.

SPICY SAUSAGE RICE

SERVES 4

This is like an old-fashioned jambalaya – a mixture of rice, vegetables and meat, a bit like risotto but without the need for stirring. Sausages are cheap but packed with flavour, and taking them out of the casing first flavours the rice beautifully. You can use any sausage you want – chorizo, merguez, pork or beef, depending on how spicy you want it.

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