Televised cheffery!
Nov. 1st, 2012 01:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingGordon Ramsay's spicy sausage rice is some goooood food. And cheap. And easy. I've made it twice now, and adjusted the recipe slightly from Ramsay's.
Ingredients:
1 red onion, sliced
1 red pepper, chopped
2 garlic cloves, smashed
5 spicy sausages, or 5 sausages worth of pre-made no-casing spicy sausage meat.
1 tsp smoked paprika
200g rice
glass of white wine
500ml chicken stock
4 green onions, chopped
1 tomato, chopped
some parsley, chopped.
Instructions:
1. Heat some olive oil in a nice big pan with enough room for all the ingredients, because they're all going in there eventually. Fry the onions ~5min until they're soft, then add the red pepper and the garlic and fry for two minutes.
2. Throw the sausage meat in the pan - slit the sausage casings and squeeze out the meat, or just throw in the casing-less meat, whatever. Break the meat up into teeny little chunks and cook it until it changes colour (4-5 minutes). Add the paprika and stir well. Ramsay says to use a "heaped teaspoon" and when he did it on the show he literally used a non-measuring spoon heaped with paprika, and this is wrong. Wrong and bad. The net result tasted REALLY strongly of smoke and paprika, and it was a little overpowering. So use less, like, say, a LEVEL, MEASURED teaspoon of smoked paprika. Smoke good, too much smoke not good. Oh, and throw in some salt.
3. Add the rice and stir well. You want the rice coated in the juices and stuff. "Deglaze the pan" which is a fancy term for "throw in a glass of wine and scrape any crunchy bits off the bottom". My pan is teflon-coated so nothing was sticking, but, hey, WINE. Ramsay's recipe calls for "half a glass" but I think his glasses must be huge. Both times I've made this there hasn't been enough liquid, so I've tossed in another half-glass of wine towards the end. Might as well save the trouble and toss in the whole glass right now. Anyway, stir. Then add the chicken stock, stir, and let it simmer until the rice is cooked and most of the liquid is absorbed, 15-20 minutes. If the liquid gets absorbed and the rice still isn't cooked, add more wine. Or chicken stock, but, really, wine is easier and you have it right there.
4. Remove from the heat, and "fold in" the tomatoes, green onions, and parsley. Ramsay says "a small bunch" of parsley, and I originally tried roughly the same amount as he put in the recipe on TV, but I found it to be too much. A little parsley flavour is good, but "a small bunch" is still a lot of parsley. So, even though there's no hard measurements of the correct amount of parsley in either version of the recipe? Use less than that.
Ta-da! DELICIOUS. Makes 4 meal-sized servings, and keeps well.
CHEFFERY.
Ingredients:
1 red onion, sliced
1 red pepper, chopped
2 garlic cloves, smashed
5 spicy sausages, or 5 sausages worth of pre-made no-casing spicy sausage meat.
1 tsp smoked paprika
200g rice
glass of white wine
500ml chicken stock
4 green onions, chopped
1 tomato, chopped
some parsley, chopped.
Instructions:
1. Heat some olive oil in a nice big pan with enough room for all the ingredients, because they're all going in there eventually. Fry the onions ~5min until they're soft, then add the red pepper and the garlic and fry for two minutes.
2. Throw the sausage meat in the pan - slit the sausage casings and squeeze out the meat, or just throw in the casing-less meat, whatever. Break the meat up into teeny little chunks and cook it until it changes colour (4-5 minutes). Add the paprika and stir well. Ramsay says to use a "heaped teaspoon" and when he did it on the show he literally used a non-measuring spoon heaped with paprika, and this is wrong. Wrong and bad. The net result tasted REALLY strongly of smoke and paprika, and it was a little overpowering. So use less, like, say, a LEVEL, MEASURED teaspoon of smoked paprika. Smoke good, too much smoke not good. Oh, and throw in some salt.
3. Add the rice and stir well. You want the rice coated in the juices and stuff. "Deglaze the pan" which is a fancy term for "throw in a glass of wine and scrape any crunchy bits off the bottom". My pan is teflon-coated so nothing was sticking, but, hey, WINE. Ramsay's recipe calls for "half a glass" but I think his glasses must be huge. Both times I've made this there hasn't been enough liquid, so I've tossed in another half-glass of wine towards the end. Might as well save the trouble and toss in the whole glass right now. Anyway, stir. Then add the chicken stock, stir, and let it simmer until the rice is cooked and most of the liquid is absorbed, 15-20 minutes. If the liquid gets absorbed and the rice still isn't cooked, add more wine. Or chicken stock, but, really, wine is easier and you have it right there.
4. Remove from the heat, and "fold in" the tomatoes, green onions, and parsley. Ramsay says "a small bunch" of parsley, and I originally tried roughly the same amount as he put in the recipe on TV, but I found it to be too much. A little parsley flavour is good, but "a small bunch" is still a lot of parsley. So, even though there's no hard measurements of the correct amount of parsley in either version of the recipe? Use less than that.
Ta-da! DELICIOUS. Makes 4 meal-sized servings, and keeps well.
CHEFFERY.
(no subject)
Date: 2012-11-01 06:35 pm (UTC)(no subject)
Date: 2012-11-01 07:08 pm (UTC)(no subject)
Date: 2012-11-01 07:35 pm (UTC)(no subject)
Date: 2012-11-01 08:48 pm (UTC)(no subject)
Date: 2012-11-01 08:52 pm (UTC)(I thought it was weird, but I also have a kitchen scale.)
(no subject)
Date: 2012-11-02 01:52 am (UTC)But yes. ~1 cup.
(no subject)
Date: 2012-11-06 02:54 pm (UTC)OK WEEEIIIIRRDD Coincidence time
Date: 2012-11-02 02:02 am (UTC)They got married today, btw. Congrats to
This dish generates a base that is very similar to an Italian Wedding soup. He left out the green peppers from the recipe and there wasn't white wine involved like this one.
(no subject)
Date: 2012-11-04 05:07 pm (UTC)