Gordon Ramsay's Essential Cooking Techniques: Chicken, Miso Salmon, Focaccia & Braised Beef Short Ribs
#chicken#miso#salmon#focaccia#beef
Master core culinary skills with this collection of recipes featuring a flavorful stuffed roast chicken, delicate miso-poached salmon, homemade rosemary focaccia, and tender braised beef short ribs with pancetta and wild mushrooms.
Ingredients extracted via AI
chickenchorizoolive oiloniongarlicfresh thymecannellini beanstomatoessaltblack pepperlemonflat-leaf parsleypaprika400 ml white wine400 ml watermiso pastefish stockkaffir lime leaveschiligingertenderstem broccolipak choienoki mushroomssesame oilmozzarella500 g plain flour20 g semolina15 g dry yeast50 ml warm waterrosemarybeef short ribstomato pastered winebeef stockpancettabaconchestnut mushroomsbaby spinachflat-leaf parsley
Procedure generated via AI
Start with the stuffing: In a pan, sauté diced chorizo in olive oil, then add chopped onion and cook until soft.
Add garlic and fresh thyme, gently crushing the thyme between your fingers to release its aroma.
Stir in drained cannellini beans, then season with salt and black pepper.
Add semi-dried tomatoes for a touch of sweetness, stir well to combine, and set the stuffing aside.
Prepare the chicken by removing the joints and wing tips, then season the inside and outside generously with salt and pepper.
Stuff the cavity of the chicken with the prepared filling, pressing it in to fill all the spaces.
Place a large lemon and fresh parsley inside the chicken's cavity.
Brush the chicken skin with olive oil, season with salt and pepper, then rub paprika into the skin for a sweet and smoky flavor.
Place the chicken in a roasting pan, add 400 ml of white wine and an equal amount of water for steaming.
Cover the chicken tightly with foil to trap steam and roast in the oven at 180°C (350°F) for 1 hour.