Sweet leeks and salty pancetta make the perfect filling for a home-made quiche. Plus Gordon’s tips for home-made shortcrust pastry. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk
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[Music] take a [Music] SI when you think of shortcrust pastry it’s sort of semi flaky but it’s Rich buttery start by siting 200 g of plain flour into a mixing bowl large pinch of salt 200 g of unsalted butter bring the butter up to room temperature if you let the butter become too soft and the flour so doesn’t absorb it in with your fingers rub together first now the secret is grab big handfuls and squeeze the butter into the flour so look what’s happened literally in 30 seconds I’ve got that nice crumbly texture now couple of tablespoons of water nothing worse when the pastry is so wet you can’t bring it together it needs to shape like a nice rich cookie dough it’s just a touch too dry so one more tablespoon of water water and there you go it’s coming nicely now that’s what I want a nice sort of firm ball of pastry onto the board we’re going to use these one of the strongest parts of the body pull towards you and push back down use those wrists to really need it together so just that nice sort of smooth texture now wrap it in C film set that in the fridge for 20 minutes really important that you let the shortcut pastry [Music] relax now to make the kiche you can use just an ordinary flan dish but I love making them in manyi frying pans which give them an extra rustic charm brush with oil to stop the pastry from sticking once the pastry is at room temperature roll it out to a nice Eden thickness place it in the center of your little pan turn it in don’t use your fingers because what we don’t want is any holes in this just get a little bit of dough cuz that sort of acts like a little sort of Mallet flattens it out nicely I’m building a sort of extra lip cuz that way I can get the filling at it absolute maximum levels we’re going to cook them blind first to Blind bake simply means to pre-cook your pastry before adding the filling this ensures you’ll have a fantastic crisp pastry add a sheet of foil or baking paper and weigh it down you can use rice pulses or ceramic baking Stones just make sure you keep them for the next time and feel them 20° for 10 minutes now for the filling I’m going to do a classic kiche bacon and leags this is a amazing cured Panetta Panetta is an Italian cured meat made from belly pork seasoned with things like Juniper nutmeg fennel a great substitute is unsmoked bacon as a vetta gets lovely and crispy finally slice leaks and add W leaks and bacon nice it’s really important to cook those leaks down it’s exactly what I want those leaks are almost sort of caramelized slightly crispy the flavor is amazing and just drain them off so any excess fat gets drained couple of tablespoons of cream it gives it really nice richness I want 2/3 garnish i e bacon and Leakes in my kiche and 1/3 of the Savory custard touches salt Touch of pepper grat some G cheese that makes a really nice sort of creamy less of an eggy kiche take my amazing crispy Panetta and leaks in give that a good mix needs one more little thing some freshness flat leaf parsley incredible really important just to taste the mixture with the kich filling ready next next finish off the pastry remove the foil and weights and return to the oven to get it lovely and golden all [Music] over now when we fill them give that a really good mix [Music] up beautiful great over some more cheese which will Bubble Up and melt beautifully and then into the oven bake your kich for 15 to 20 [Music] minutes incredible but it’s got that nice sort of cheese on toast smell from the top it’s sort of baked but the secret of any good kiche is in the short crust cuz that’s the [Music] hero one nicely skined salmon just like a perfect snake skin because slide is a bite-sized Burger designed to go in small buns you don’t want to make them too big
38 Comments
Thought u we’re filling em to top? And that pastry’s too thick u idiot sandwich
That's a lot of freaking parsley.
Cold.butter is used for the dough. The more I watch this guy the less I think he actually knows about cooking.
You didn’t say how many eggs u added
3:09 – Turn the gas on Gordon 😀
where is the ingeredient/amount list ?
It literally took him all day to make breakfast, it was night when he finished.
Short crust pastry and I are not friends..
Damn, he REALLY doesn't have a clue on how to treat short crust dough!!
What’s the music?
I love that gordon doesn't waste my time for 5 min before starting the video. Plus he's an amazing chef
Mine just tasted like scrambled egg! lol
I tried making this quiche and it was really good !
Just a couple tips for those who want to make the short crust:
1) the general ratio of flour to butter is 2:1. I found that adding 100g of butter was definitely enough, and adding too much butter would make the crust overly flaky and too difficult to work with. In his book, Gordon says 100g of butter, so it might've been an oversight with this video?
2) Shortcrust generally calls for cold butter to make the crust extra flaky. But that process usually involves a food processor or stand mixer, which a lot of home kitchens don't have. Trying to incorporate cold butter and flour with your fingertips was really difficult in my experience, it's a lot easier with room temp butter. So I get why he decided to go with room temp butter for this method. It's not as flaky, but the pastry is a lot easier to work with and still has a really good texture.
3) add water in increments. The good thing about creating the short crust by hand is that you can accurately feel whether or not it's coming together before you start kneading. So don't be afraid to add more water if you feel the crust is still too loose. Just make sure you add the water in stages, little by little, cause its easy to over add water.
4) don't be stingy with the crust. You always want to overmake pie crust and ensure a nice even layer for your pie tin, instead of having to roll your crust out too thin because there's not enough. You can always trim off the excess and bake it separately with some jam as a nice snack. But if you know for sure that you have enough crust, then that's one less thing you have to worry about
I'm by no means a professional chef or professionally trained, but these are just little tips I found when making this quiche myself. Hope they help!
Leave it to Gordon to take it up a notch. YUM!
Ramsay Facts:
When something is particularly tasty, Ramsay puts his fingers to his mouth like a squirrel.
Damn this man can cook 🥖🫓🍄🍗🥩🧀🍳🌯🍠🧂🧈🦐🦞🍤
Rolf:"It is the food of the brbrbrbr!
THE PARTY IS CURSED! "
I have to slow the video speed to 0.5 for some sections 😉 Gordon is a speeding chef … love this recipe
Look at the windows. He starts in the morning and finishes at night!
Wow
I love your chennel
Chezzi moohee
💕💕💕💕💕💕 uuhmmmoo
Its not 200 grams of flour and 200 grams of butter. Shortcrust is half the flout in butter and not equal. Even in thee book this recipe comes from even states that. Wat a bad mistake for people watching
Did he not wash those leeks? Leeks are dirty af. You need to rinse them.
Gordon you're so right: the difference between an okay/average quiche and a delicious/memorable one is THE PASTRY. Getting your pastry right in all these baked dishes, pies and tarts is the magical key to wowing the people you're feeding. I'd boldly declare that the same goes for serving pasta; anybody can make a good pasta sauce but not everybody cooks the actual pasta beautifully. Game changer.
Gordon Ramsey, Is just one of the greatest chief. His food is great.
How many eggs Gordon
Marathon Watching 3/16/23 Like all these recipe ideas. Some I save to make. This one is just nice to see. 😊😊😊
Looks shit
Alot off fucking about for a quiche
Recipe please one that I can print.
4:09 bacon grunt 😆
This is a "fancier" version of a Quiche Lorraine! Instead of Bacon and Onions, he uses Pancetta and Leeks… It's a super delicious dish! Well done!
They look shite.
C'est une kitsch anglaise, pas une quiche lorraine…
Par pitié, amis anglais, ne mettez jamais de fromage dans la quiche !
🤮🤢🤢🤢🤢🤮
This is heaven