Gordon’s FAVOURITE Slow Cooked Dishes | Ultimate Cookery Course | Gordon Ramsay

The best of Gordon Ramsay’s slow cooked dishes that are sure to inspire you!

Season 1, Episode 13

Gordon shows how to make the ultimate slow cooked dishes. Recipes include caramelised figs with ricotta, phenomenal slow-cooked beef short ribs, and melting beef brisket.

Season 1, Episode 14

Gordon demonstrates more of his slow cooked favourites. Recipes include slow braised stuffed lamb breasts, tender slow roasted pork belly with fennel and tips on buying the best cuts of meat.

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Gordon’s FAVOURITE Slow Cooked Dishes | Ultimate Cookery Course | Gordon Ramsay
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in this series I’m going surprise you I’m going to strip away all the complexity and hard graft and teach you how to cook amazing food standing on your head cut through it hand on the knife from the kitchen novice to the buding chef I’m going to give you the confidence the recipes and the inside of knowledge to make you a much better cook that makes the fish cake nice and fragrant I’ve been cooking in professional kitchen for over 25 years make sure those blades are taken out of the floor as well I’ve been taught by some of the best chefs in the world and in turn I’ve taught some of the best tast it as well everyday changes now I’m going to show you some simple and accessible recipes for fantastic food that you can easily cook at home incredible I’ll be holding you by the hand just getting tastier and taste the teaching you everything from how to cook with chili and spice to bacon real fast food and ultimate feast recipes this is the only cookery course you’ll ever need Welcome to My ultimate cookery course packed with cooking tips information and 100 recipes to stay your life on take it easy because it’s time for my ultimate slow cooking slow cooking is one of the best weapons in the chef’s Arsenal not only is it easy it’s also an incredible way to transform meat into mouth wateringly melting dishes mastering the art of slow cooking is something every cook should learn first up my phenomenal slow cooked beef short ribs slow cooking is a brilliant way of getting lots of extra depth and intensity into your dishes the secret is to lock in all those flavors at the start and let the ingredients do their thing as it Cooks these are beef short ribs and there’s basically five to six bones across there and as the short rib Cooks it sticks to that bone the bone implants flavor and the meat just sort of melts Cooks slowly gives it that nice level of intensity slice alongside the bone straight down you see that marbling that sort of disappears and disintegrates I’m cooking them in a roasting tray get it on the heat until nice and hot season beef short ribs beautifully olive oil in bone on the top want to start coloring that [Music] in really important to give the beef short rib a really nice see if you didn’t Brown the meat off it goes in the oven and it looks like boiled meat so you really want that nice dark Rich coloring just cut the garlic in half slide that down the side that’s going to give that beef an amazing flavor to give body to the sauce stir in a heap teaspoon of tomato puree so I’m just hitting the bottom of the pan with that tomato puree and we we call it cooking out a SM puree otherwise it just goes in there raw and it gives this sort of tartness to the braid short ribs red wine in don’t use an expensive bottle of red wine there’s no need bring the wine up to the boil and reduce it this Burns off the alcohol and concentrates the flavor makes a big difference when you reduce the red wine down by half cuz it gives that nice dark Rich intense density look at my garlic that is just going to sweeten everything up incredible stock in beef stock perfect chicken stock fine just to about an inch underneath the beef short ribs bring it up to the ball to lock in all that flavor as the beef ribs slow cook cover them so they braze from the bottom and steam from the top into the oven 2 and 1 half hours 70 to 180° in she goes the great thing about slow cooking is you do most of the work in advance and then put your feet up 5 or 10 minutes before the beef short ribs come out of the oven start your garnish this is light cured Panetta I want nice thick lardons nice big thick sticks of crispy [Music] bacon these are delicious Chestnut mushrooms I’m not going to slice them just going to cut them in half but look at the color on those lad on now all the white raw fat are disappeared the lad are shrunk right down and all we’ve got there now is the proper bacon mushrooms in useful so the mushrooms get seasoned from the bacon I’m pan frying these separately to the beef so they remain crisp and add a different texture leave that to cool down now this is like Christmas day for me when you unwrap that fo wait till you see what’s underneath [Music] it wow they smell incredible lift and place on your tray beautiful to make a fantastic Rich deep sauce press the soft roasted garlic through a into the cooking juices all that nice pureed garlic coming through there cuz that is going to make the most amazing flavor scrape all of that off the SI nice and then just start sving all that lovely brazing liquor W in that smells delicious take your sauce and just glaze do them individually they deserve that respect spoon on your bacon and your mushrooms beautiful be generous with these mushrooms I’m telling you they taste amazing flat leaf parsley I want that freshness over those amazing ribs incredible never ever be embarrassed about going to your Butcher and asking for cheap Cuts because the results are incredible amazing beef bra short ribs with bacon and mushrooms mushrooms are one of my all-time favorite ingredients I use Chestnut mushrooms with the beef short ribs because I love their firm texture and nutty taste but there’s a huge range of other mushrooms that are great for slow cooked dishes and when it comes to buying them there’s one expert green grer who’s a fountain of knowledge bur markets Fred Foster started off on dead store in Pico really you had a salad store with other 20 years of experience he could actually write his own mushroom encyclopedia mushrooms as soon as you pick them the moisture starts coming out of them so you need to buy them when they’re fresh certain products you smell for flavor and they tend to be fruits mushrooms don’t smell nice at all they smell kind of metallic really so so you have to use your eyes as your guide of what you buy with mushrooms is really really important wild mushrooms are literally grown wild in the forest they’re just quality wherever they are this is Mor mushroom a fantastic products so hard to find in the walls it’s almost got an apricotty type of flavor earthy Woody and of course as you cook it the flavor increases for extra flavor and texture highly prized morals are ideal when added to slow cooked stew and casserole as are the trumpet de lore which have a deliciously rich flavor another wild type to try is the chantre its subtle fruity flavor is delicious and perfect fried with butter parsley and garlic when you’re dealing with wild mushrooms you need to clean them it can be quite a slow process it’s with a soft brush don’t don’t use water never use water with mushrooms it deteriorates the mushroom rapidly oyster mushrooms are very meaty mushroom just a lovely silky smooth flavor really nice how do you tell uh ever it’s fresh those gills are bright never cut an oyster mushroom always tear it look at the whiteness of that beautiful that would be gray if it was old although also found wild oyster mushrooms are more commonly cultivated along with a similar type the inoi their delicate taste is great in salads and soups finally Fred saved the best until last and of course the Pinnacle is the Truffle they are really really s after the smell is so intense that smell it’s it’s hard to describe cuz it’s such a unique smell the more expensive the Truffle the more intense the smell so that’s why you use such a small amount on a dish it’s amazing the way they get these they used to use pigs of course they don’t do that anymore they use dogs still because the pigs used to eat them all this magical tasting fungi is by weight one of the most expensive Foods in the world it’s phenomenal eaten raw shaved over pastel or rotos or drizzle of truffle or turn slow cook stew into something out of this world people are actually scared of mushrooms aren’t they so it’s amazing really they shouldn’t be because take away the fear and just close your eyes and taste them they’re just amazing they they are [Music] amazing cooking all the ingredients in one dish helps the lock in taste and get great flavors working together here are three recipes that turn simple ingredients into amazing dishes first up a fantastically aromatic melt in the mouth treat pork neck curry with mango [Music] salsa for the curry paste add chopped lemongrass chili fresh ginger garlic and Cafe Lime Leaf to a pestl and morar next put in aromatic ground cinnamon and coriander a pinch of salt black pepper then bash it into a rough paste finally add add olive oil to loosen and your paste is done now onto the pork neck add a lug of olive oil to a hot pan and brown the diced meat carefully making sure each side hits the heat locking in that flavor remove and in the same pan cook sliced onions until Brown around the edges add the curry paste and Fry to release all the intense flavors then put the pork back in along with the coconut milk milk and [Music] stir next add chicken stock palm sugar more caffia lime leaves soy sauce and fish sauce to taste then simply simmer for an [Music] hour slow cooked for succulents spicy super easy to make and wonderful serve with fresh mango salsa pork neck Curry my next easy slow cook recipe is incredible spicy sesan chicken [Music] thighs first marinade the thighs with soy sauce and Shing wine which is made from fermented rice and tastes similar to dry Cherry chicken thighs do a lot of work so they need more cooking but cook properly they’re moist and they’re the tastiest part of the bird next add rice vinegar water then season and leave to marinade for up to 2 hours then chop garlic chili and ginger add olive oil to a hot pan and Fry until softened add Sichuan pepper corns and orange dest next add the marinated chicken thighs along with the marinade then throw in a pinch of sugar and Fry the chicken until it’s lovely and brown and the sauce is deliciously thick finish with chopped spring onions add lugg of soy sauce and a few drops of sesame seed oil marinated for flavor sweet and spicy chicken a fuss free wonder my final slow cook dish that transforms simple ingredients into Unforgettable food is simple beef brisket [Music] start by seasoning the meat well brisket is a cut of beef from the breast it’s inexpensive but it’s fit for royaly with long slow cooking place it into a hot casserole dish with a little olive oil and brown on all sides next make a tasty broth to flavor the meat into the dish add chopped carrots celery a whole bulb of garlic cut in half pepper corns aromatic cloves and freshly ground nutmeg pour in hot water to braze the [Music] brisket bring to the boil and cover tightly then transfer the dish to a low oven and cook for 3 to 4 hours cook low and slow the results are amazing tend to melt in the mouth meat fantastic with roast potatoes or in sandwiches with lots of mustard but I like it best with Tangy picy in the oven in under 10 minutes then all you have to do is sit back and wait so easy and absolutely delicious what’s not to love about my suculent beef [Music] brisket this is my ultimate cookery course 100 recipes to stake your life on soon I’ll be teaching you a wonderful slow cooked dessert and look at the color on them the smell is incredible but first five more of my 100 tips to make your home cooking easier starting with how to cook duck breast perfectly the slow way duck breast never be scared about cooking this bird absolutely delicious very healthy first oven on 200° and then salt pepper now the salt will help to extract the water out of the fat nonstick pan no oil but start the duck breast in the pan cold skin side down it feels and sounds a little bit weird but as we put them into a cold pan and turn the heat up gradually it starts to release the fat if we put them into a hot pan it seals them in and the fat stays in there we want to render that fat down 90% of that duck breast will be cooked on its skin keeps the duck nice and moist but more importantly it stays crispy once the fat comes out turn the duck over nice high hot heat seal the duck now they’re going in the oven skinside down 200 6 to 8 minutes if your Pan’s got a plastic handle on it then transfer the duck breast onto a tray but make sure you put the tray into the oven to get hot first cooking duck is like cooking a piece of beef um you can’t slice it piping hot all the goodness Runs Out Just quickly turn it over push your fingers in there and it’s slightly resistant but still quite bouncy and that confirms they’re quite pink in the center but the important part now is leaving that to rest let them cool down and then we’ll slice them keep that excess duck fat and there you go next time you sating potatoes you just take them to a completely different level now slicing the DT just slice it at an angle not too thin if you slice it thinly it goes cold quickly so nice thick slices nice crispy skin on top and a beautiful plump roasted duck all the white fat gone nice crispy skin and absolutely delicious another slow cooking tip is when slow cooking stews and cassero fat will rise to the surface to get rid of any excess oils my tip is to remove them with kitchen paper before serving this also works brilliantly on gravies and sauces many great slow cooked dishes start by Browning the meat as the meat Cooks lots of flavors get stuck to the pan to get it into your sauce dlay with wine stock or vinegar never add soft herbs at the beginning of slow cooking they’re all too delicate the tip is to add them at the end for that H fresh flavor and vibrant [Music] color a great tip when frying fish is to always fry skinside down to keep it crispy and always lay the fills away from you when adding to the pan to prevent hot oil from splashing towards you slow cooking isn’t exclusive to just savy dishes it’s a clever way to transform fruit into wonderful desserts giving them an amazing sticky Jammy intensity invest a bit of patience and my next recipe pays off Big Time indulgent and bursting with flavor caramelized figs with ricotta slow cooking can also take desserts to a whole new level a gentle long cook can really bring out that wonderful Rich sticky sweetness and that depth of flavor in fruits these are black figs they are suited to slow cooking roasting better than the green figs cuz this outside skin is so durable this is an amazing way of roasting figs and it’s so easy yet so delicious lay your figs out in rows take some Rosemary and just peel that down get that really nice fragrance stem get your scissors trim the edge almost we’ve got a bit of a sort of sharp Point bring your three figs together and just thread the top of each fig nice and gently rosem works wonderfully with sweet dishes as the figs roast in the oven the stop will impart a l L subtle flavorful dust the figs with ice and sugar then coat them with a generous splash of balam vinegar leave them to sit there for 5 minutes they sort of marinade I know it sounds odd to use vinegar in your dessert but trust me it gives the dish a fantastic sweet and sour taste I’m going to make a really nice caramel four or five tablespoons of sugar now flatten that out and get it nice and even when the sugar is even caramel Cooks evenly it’s changing now you can see it melting from the outside in the one thing you don’t do is shake the pan rapidly you see it almost like sort of a lake defrosting and it’s hitting to the center bubbling still not dark enough yet it’s getting there turn the gas down and stay in control let the sugar melt until it turns a dark amber color the secret behind any good caramel is just stopping it over cooking lovely take that off the gas Noob a butter in there just gently whisk in the butter it’s cooling the caramel down you’ll see it changing color to like a cafe next add a duug of the balsamic vinegar nice beautiful got that nice dark richness of the caramel little touch of water in there that way the caramel doesn’t go too thick now put the caramel back on the heat take your figs and sort of place them in gently lovely and then just added all that lovely little marinade M don’t waste that that’s amazing stuff there [Music] IC and sugar and bom vinegar that’s something so tasty based those figs because the skin gets nice and crispy on the outside and the Fig sort of just absorbs the carel it’s delicious so easy now into the oven 190 for 10 minutes almost doubled in size and look at the color on them the smell is incredible onto your plate they’re a lot heavier cuz theyve actually started absorbing that caramel now D the figs with caramel and serve with ricotta cheese the freshness of that ricotta goes brilliantly well with the figs going to finish that now with some zest and then some little nibbed almonds and the rich creamy Jam texture of the Fig with a rotta go brilliant that is an amazing way of slow roasting fruit and taking figs to a completely new level Follow My ultimate cookery course crammed with key lessons top tips and a 100 recipes to stake your life on and you’ll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking in this series I’m going to surprise you I’m going strip away all the complexity and hard graft and teach you how to cook amazing food standing on your head cut through it hand on the knife from the kitchen novice to the buding chef I’m going to give you the confidence the recipes and the inside of knowledge to make you a much better cook that makes the fish cake nice and fragrant I’ve been cooking in professional kitchens for over 25 years make sure those blades are taken out of the floor as well I’ve been taught by some of the best chefs in the world and in turn I’ve taught some of the best tast it as well everyday changes now I’m going to show you some simple and access recipes for fantastic food that you can easily cook at home incredible I’ll be holding you by the hand just getting tastier and tast teaching you everything from how to cook with chili and spice to bacon real fast food and my ultimate feast recipes this is the only cooker course you’ll ever need Welcome to My ultimate cookery course packed with cooking tips information and 100 recipes to stay your life on now it’s time to settle down and enjoy some slow cooked favorites one of the brilliant things about slow cooking is there’s often very little preparation required and it’s the oven that does all the work my first recipe is packed with strong confident flavors and with the oven taking the strain is a pleasure to [Music] make delicious slow braid stuffed lamb breast one of the secrets to slow cooking is to be robust and really get stuck in big bold flavors work brilliantly well so don’t be PR ious this is gutsy cooking at its absolute best these are lamb bre a beautiful cheap cut and it’s sort of tucked alongside the rib they’ve been boned out the skin has been taken off I’m going to roll them stuff them and braze them brazing simply means cooking in liquid on a low heat making the meat divinely tender now open them up and give them a really good season season them both sides inside and out really important doesn’t look like a real weighty dense cup of meat but once it’s beautifully slow braided it’s just like melting lamb it’s incredible I’m going to season the breasts with some dried oregano put a heat in there some chili flakes lemon zest put some amazing salted D cherries in there now they almost melt inside the lamb so the balance of flavors work beautifully now pull it down towards you and roll that nice and tightly that’s what I’m looking for string we just need to tie them three times one at each end and one in the middle I fell in love with this dish years ago when I first started working in Paris cuz we had all the lamb in from the Pyrenees nice thing is they can be done the day before pan on olive oil in get that oil nice and hot lamb in really important to get it’s a nice color on there whil they’re Browning slice the [Music] onion the Lamb’s going to be cooking for 2 and 1/ half hours so don’t slice the onions too thinly otherwise they’ll burn garlic and leave whole got the color on them look at that beautiful take them out onions in and garlic straight in lovely that’s the secret about slow brazing you never change pans why all the goodness is in that one pan a few chili seeds in there oregano nice pinch little bit of lemon in there I’m going to do the onions what I did to the lamb next my Capers fry them off get get them exploding the bottom of the pan they get nice and crispy next my black olives now white wine M bring that up to the boil de laying the pan as well a rinse in the bottom of that pan and now the flavor in there is just extraordinary now we add our Tomatoes puncher those plum tomatoes then simply place the lamb breast back in the pot and remember to [Music] taste that’s nice lid on into the oven 170 two 2 and 1/2 hours and forget about it W beautiful all that has reduced down to this amazing nice tomato sauce and the lamb has kept its color look at that it’s brazed beautifully very carefully get your little bits there slice off pull off the little bits of string this is why I get really excited the secret is not to slice it too thinly look at that I can smell the lemon it’s hard to believe when you slice through the center there but that is a very cheap cut of meat I’m salivating I love this I mean it’s just incredible pick up the tomatoes and the olives and the onions an amazing Rich sauce take your lamp sort of just sit it on it looks incredible that for me is why chefs get so excited with cheap Cuts because the end results are incredible delicious breast of lamb with lemon and chervys chili and [Music] oregano slow cooking is a fantastic way to develop delicious deep flavors here are three of my easy one pot wonders minimum preparation long cook and an amazing wonderful taste first up easy bito misto a classic Italian mixed meat dish I’m starting with some Italian fenel [Music] sausages fry them until colored making sure all sides are nicely Brown set them aside then slice Jito a spicy Spanish sausage with a wonderful Smoky taste and fry it so it releases all its incredible [Music] flavor next chop carrots celery garlic and add to the same pan this keeps in all the flavor stir in the prel lentils these are excellent for slow cooked dishes because they retain their firm texture and shape next add a bay leaf and some fresh thyme sprigs then the sausages go back in along with chicken stock simmer until the lentils are tender then season to taste finally sprinkle with chopped parsley and serve simple to prepare a cinch to make and pack full of delicious hearty flavors my Twist on an Italian classic magnificent easy bito [Music] misto my next everyday effortless dish is slow cooked oene dice the oene and fry in hot olive oil until colored on all sides then add a finely sliced onion and chop garlic cook until tender add cooked butter beans and pomegranate molasses which is a sweet thick and gloriously tangy reduction of pomegranate juice season next add a can of chopped tomatoes bring to a simmer and cook until the obene has a gloriously soft and silky texture stir through top mint pile onto toasted bread and finally for a lovely salty Tang crumble over some creamy fet cheese minimum preparation but slow cooked for maximum flavor OB jeans like you’ve never tasted before one more dish that uses time to transform a humble ingredient is perfect slow cooked beef [Music] start by frying the beef Shin in hot oil seasoning as you go this is a very economical cut of beef as it slow Cooks it also makes the most delicious gravy as the marrow thickens and flavors the sauce in the same pan soé chopped carrots peeled whole shalots sliced celery peeled and chopped ginger and garlic next add tomato puree and cook for a few minutes [Music] add the shin back into the pan with a glass of dry white wine and the juice of an orange this did glazy the pan adding incredible depth of flavor pour in chicken stock season and simmer for an hour and 20 minutes this dish is brilliant finished with gremolata a dry Italian salsa made with chopped herbs simply chop parsley and garlic together and mix in the zest of orange or lemon when the beef is cooked rich ous and beautifully tender scatter over the lovely fresh Galata simple satisfying and cram full of wonderful tastes and textures delicious fast to prepare cheap and easy to make slow cooked to Perfection three amazing dishes I guarantee you’ll make time and time [Music] again this is my Essential guide to kitchen equipment everything you need to know about the basic kit that will get you cooking fantastic food casserole dish absolutely essential when it comes to good home cooking why so versatile the beauty of this thing is the fact that you can actually use it on the hob or start it on the hob and finish it in the oven more importantly cast iron it conducts the heat so you can have the gas on absolute minimal or the oven down to its absolute lowest setting and the thing will just cook naturally cast dishes are surprisingly versatile and a great investment you only need one and if you look after it it will last you a lifetime Brilliance for one pop wonders welcome back to my ultimate cookery [Music] course I’m teaching you my slow cooked favorites next up my guide to getting the best value from your butchers one of the biggest bills in the kitchen is going to be for meat so it’s crucial you keep cost down but that doesn’t mean sacrificing flavor especially when you use some slow cooking magic to get the best from cheap cuts to get value for money it always pays to ask an expert and fifth generation award-winning Master butcher Danny lidgate is a man in the know one of the great things about going to a butcher is they’re going to have more Cuts available than most supermarkets so you’re going to see things that people don’t know about so one example might be the beef ribs a great product for slow cooking in the oven especially cooking on the bone you’re going to get more flavors from the bone there some really nice pieces of Juicy Meats these only used for mints in the past now people are using it for brazing or slow brazing or even barbecuing it with some really nice marinades the ox tail are less popular now than maybe they used to be small little muscles make up the tail once that’s slow cooked they all fall apart really tender juicy Meats also oxtail is Sublime in stews curries and soups another great cheap cut for slow cooking is one you saw me using earlier Lamb’s breast it’s one of the least expensive cuts of lamb and it’s also delicious slow roasted or stewed here we have the shin of beef where you can see in the shin it’s made up lots of little different muscles these are always moving always doing work so slow cooking will give the best end results it’s gone out of fashion a little bit but it should be enjoyed by everybody it’s a fantastic piece of meat here we have some ox cheeks and when they’re trimmed you end up with a really lean piece of meat obviously with the cheek the cows always eating munching on grass this means they need a lot of cooking but ENT ually it’s a really nice healthy lean piece of meat with fantastic flavors Ox cheeks also make an incredible ravioli or Ru and if you’re a pork lover why not try pork neck it’s a suculent alternative for a slow Sunday roast here we have a muscle from the shoulder it’s called feather blades the reason it was called feather blades is because when it’s cut each piece looks like a feather the gristle tends to be slow cooked and the more it’s cooked will turn gelatinous giving a lovely jelly and juicy liquid to the meat fantastic for casser roling pies and stews there are so many cheaper cuts which are brilliant for home cooking it’s important with all these forgotten cuts to find out how to cook them don’t be scared of them they’re really economic but full of flavor and the end result is fantastic meal as a chef one of the biggest kicks I get is taking an ingredient that doesn’t cost much and tur it into something that looks and tastes like a million bucks my next recipe turns what used to be a decidedly unfashionable cut of meat into the star of the dish fit to Grace any table slow roasting pork belly with fennel slow roasting works better on fattier tougher and un fashionable Cuts whether it’s a cheek or even a neck or this amazing pork belly it’s a fantastic way to transform cheap cuts into amazing melting Perfection take a very sharp knife bring the pork belly towards you so you’re over it you’ve got all that pressure and weight using the tip of the knife I’m just sort of nicking it and go across the pork belly long strokes with a knife take your time turn it 180 this time what we’re doing is just sort of cutting those nice little sort of diamonds but as that starts roasting on top it starts get nice and crispy take little handfuls of salt and just sort of rub it in bend it over and in all those cracks really helps to get a nice crisp crackling on top roasting tray get it really nice and hot take a whole B of fennel to intensify flavor and to keep the meat succulent and brazing my pork belly with strong vibrant spices and vegetables crush and peel three whole cloves of garlic and add to the fennel olive oil in fennel in I like the nice strong aned flavor that goes to that nice rich dense pork fennel seeds delicious stares in and just a couple of cardamon seeds wow they’re like little bangers like little firecrackers incredible lovely fresh bay leaves get your pork skinside down just sear the top of that fat that locks in all that amazing flavor then I’m going to flip it over and get it nice and crispy and then I want fennel seeds embedded in those little cracks now some white wine the minute that white wine hits that pan you can just smell that light fragrance and the fennel allow the wine to Bubble away and reduce until the alcohol has burnt off time have the stock NOW the stock goes in just underneath the skin so it roasts on top all that meat under there going to be submerged because what happens in the oven the top goes crispy as anything and the stock reduces and brazes at the same time really important you bring that back up to the bow before it goes in the oven otherwise it will never boil never get up to temperature smells incredible slow roast the belly at 180° for 2 and 1/2 [Music] hours look at that you got that nice crispy skin on top you can see how much of the stock has evaporated put that onto the board it looks stunning to make a delicious rustic sauce with the flavor packed contents of the roasting tray first get rid of the excess fat take a couple of SL slices the bread it’s like a perfect sponge because you just lay that on top and drag it almost like a net and it just absorbs all that fat if you want the perfect fried bread trust me stick that in a frying pan a nice teaspoon of mustard whisk that in and then simply simmer for a few minutes before pouring into a serving [Music] jug with your pork belly always use a nice nice serated edge knife you can hear that W that is amazing incredibly tender that belly of pork is going to almost melt in your mouth you’ve got that sweet meat under that crispy belly of pork what an amazing way to cook a very cheap cut of meat [Music] next my tricks of the trade and kitchen tips first how to make a fantastic chicken stock a classic slow cook recipe that gets amazing flavor from simple ingredients chicken stock the vital ingredient to good cooking it transforms sauces it’s a fantastic base for Soups and more importantly it’s so easy to do a little bit of love and care at the beginning and it Cooks itself right step one chicken carcass into a high-sided pan an onion doesn’t need to be finely chopped the vegetables flavor the stock onion in then from there cut your leak into nice big solid chunks roughly same size as the onion so the vegetables cook at the same time and then our carrot celery in garlic and then a nice sprig of thyme that helps to really give depth of flavor to the chicken stock couple of bay leaves and some fresh parsley and then pepper corns pan and just lightly crush them and a little pinch of salt and now just cover the vegetables and the carcass with cold water just cover the chicken and the vegetables bring it up to the boil as quick as you can now as it comes up to the boil a really nice skim take the base of the ladle and SWR that around that pushes all the grease and the impurities to the side of the pan then get your Ladle and just tilt it if you don’t skim all that off the stock becomes very cloudy people’s impression of cooking stock then it needs to cook for 3 4 hours at a time time this is one chicken carcass let that boil away gently for 30 to 40 minutes maximum now we’re going to pass it off take a Sie place that over the pan and then just pour that in it smells amazing is aromatic the color it’s absolutely beautiful there you have the most amazing stock when you need to season meat in flour a great tip is to place it in a plastic bag to dust it evenly using flour also helps the sauce to get nice and thick during cooking when Browning meat fry in small batches don’t crowd the pan otherwise it won’t sear or color properly when slow roasting meat line the bottom of the roasting tray with chunky vegetables like onions fennel and carrots they act as a trivet to keep the meat from boiling in its own juices plus the veg can be the base for your gravy later on after slow cooking baked on residue can be tough to remove but if you boil water in the pan it will dissolve and break down then simply pour out and wash with soap and [Music] water Follow My ultimate cookery course crammed with key lessons top tips and and a 100 recipes to St your life on and you’ll literally be cooking yourself into a better Chef many of these amazing recipes are on my app please check out the app store for details go on get cooking [Music] [Music] [Applause] [Music] e