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- But first, into the kitchen to prove that salads need not be dull and boring.
This is Gordon Ramsay, the only Michelin starred chef who played for...
- Glasgow Rangers.
- Glasgow Rangers. So you'll be watching the football?
- Oh yes.
- [laughs] Okay. Show me what we're going to be doing 'cause this is intriguing.
Stuffed Courgette flowers.
- Yes, these are little Courgette flowers that we're gonna be farcing with a
ratatouille. And the secret of this, of course, is to hold the ends like so.
- When you say farcing, you mean stuffing.
- Stuffing, that's right. - Okay.
- Gently blowing. And we've got our ratatouille mix in the pipping bag.
We've got red pepper,
yellow pepper, courgette, and aubergine. And very carefully just seal the ends like so.
- That is very clever. I've often wondered how you got your stuffing into there and
you just need to use a pipping bag.
- That's right, and then just very gently twist on the end, like so.
- All right, that seals it in.
- And then place them into the water.
- Right. So you've got some boiling water there. What's in there?
- We've got the salted water, with olive oil.
- Right.
- And now we place our courgettes inside, like so. And continue poaching.
- For about how long?
- Well, three, three and a half minutes.
- Right. I should say don't worry about jotting all this down 'cause we do have a
wonderful colour leaflet that you can send for at the end of the program.
- So, they're gonna be cooking there for three minutes. The second salad is a salad
of roasted tuna. And in the center here we've got a beautiful bouquet of mixed
salad leaves. And inside the salad leaves we've got some herbs.
- Oh, that's how you get them perfectly round. That's a clever trick, isn't it?
- Right. Here we have a nicely seared slice of tuna.
- Dolphin friendly tuna.
- That's right. And on the outside we've got some beautiful English asparagus
- That's coming into season now, isn't it?
- Just arrived last week. And then just being blanched for 30 seconds. Still nice
and crunchy, which is nice.
- And inside here, we got a base of olive oil, vinegar, chopped tarragon, chopped
basil, and a little rock salt.
- Delicious.
- So, we're just gonna place a little touch in between.
- Lovely.
- And little aubergines, cocktail aubergines as we know. You slice them very thinly, like so.
- Yes.
- Cut it like that. And from there, you're actually gonna be seasoning them onto a
plate, over here. We're gonna be sprinkling with a little sugar.
- Yes?
- Like so.
- And then on top of that, we've got some grated nutmeg, like so. And then, shallow fry them.
- Okay. And then?
- Into the oven for two, three minutes.
- All right, so let's get those out and onto a plate.
- Here we are, I got them just here. And they've turned out nice and crispy as you can see.
- Let me try. - And they're like little, aubergine crisps.
- Oh, delicious.
- And that's gonna be around the outside.
- Okay. So, you're going to fish out those.
- So, Courgettes are coming out. As you can see they've actually stayed nice and
whole, beautiful texture. Nothing's actually fallen out or actually
opened from it's pouching, like so. A basil puree which is our base for our vinegarete.
Chopped basil which we've put inside a blender, and then mixed with a little
olive oil. And depending on how hungry you are, you can have two Courgettes, or
three.
- I'd like three please.
- Three. Right. Here we are, they're nice and warm. One, like so. Another there,
like that. And then just to finally finish it with a little, *** olive oil which
will just glaze them all over like that.
- And then a little candied aubergine, just sit around, place it on top, like so.
And that gives a nice beautiful sweet and sour.
- That is so beautiful. I'm not surprised you have a Michelin star. Thank you very
much indeed.
- You're welcome.