gordon ramsay

UCC: Meatballs in fragrant Coconut Broth

Meatballs are such a standard dish it seems, yet I have never made them before. My mum used to make them but I didn’t care so much for them. This recipe however, with a spicy coconut broth, sounded just right to me. Plus the meatballs are freezer friendly, so I doubled up on them. There are two more recipes in the cookery challenge, so I will definately use them.

I started by sautéing onion and garlic in a dash of sizzling olive oil.

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After that, I added the softened onions, chilli flakes, and breadcrumbs soaked in milkto the ground beef…

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… and kneaded everything together. With wet hands I proceeded to form tangerine-sized meatballs. I froze half of them before I took the following picture. Before I put them into a freezer bag, I put them seperately onto some baking paper into the freezer, so they wouldn’t stick together.

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After giving the pan a swift cleaning, I browned the meatballs in hot olive oil.

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Once browned sufficiently, I added lemongrass, ginger, cardamom, and coriander seeds, I prepared before, and topped it off with some cinnamon, turmeric, and chilli flakes.

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After pivoting the pan to coat the spices with the hot oil, I deglazed with chicken stock and coconut milk.

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Once everything was cooked through and aromatic, I strained the broth and portioned some of it into the serving bowls before I added the meatballs. I added a mint sprig for a pop of colour. I did serve some jasmine rice on the side, but I didn’t think it worthy of a picture.

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The coriander seeds gave an exciting flavour to the dish, I didn’t know before. I used to cook with ground coriander, which doesn’t compare to the whole seeds, at all. The meatballs themselves were fluffy and light, especially considering they are made without eggs. All in all an interesting take on the dish, although I’m not completely sold on the concept of “exotic” meatballs (but that might just be me, the boyfriend was pretty happy with the results). I’m curious how the other recipes with them will turn out.

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UCC: Tomato Risotto

I don’t like Italian food. There, I said it. I sometimes get the feeling EVERYONE loves pizza and pasta. I remember countless birthday parties where all children started raving when they heard what was up for dinner, except for me. I was sitting in a corner lamenting my fortune. But enough with the first world problems. By now I eat Italian food, but I still wouldn’t cook or order Italian if I eat by myself. The reason I tried the tomato risotto so early in the challenge is plain and simple. I had all the ingredients except for the risotto rice ready at home. Plus my boyfriend is a sucker for Italian food. Plus it looked like a quick weekday fix. Plus I wanted to distribute recipes I thought I might not like so much evenly throughout the challenge. Plus I never cooked a risotto ever before and was curious. So, tomato risotto it was…

I’m not sure if this is the common approach, but I had to coat the rice in olive oil…

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… before adding the vegetable stock ladle by ladle…

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… over the course of nearly 20 minutes…

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… before adding in chopped tomatos, parmesan and mascarpone.

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Season and serve.

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And know guess what? It was THE bomb. Seriously, why didn’t I try risotto ever before? I liked it so, so much! The taste was creamy and dense, but also just right between sweet (tomatoes) and salty (parmesan). On top of that, preparation is a breeze. This dish will become a staple in our home, that’s for sure.

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UCC: Fragrant Spiced Rice Pudding

As a disclaimer I have to say that it is seemingly not possible for me to follow a recipe to the T. That is partly because I shop mostly in two super markets close to our home so we don’t have to use the car, which is great, but it also means that I can’t always get all the right ingredients. But I shouldn’t try to hide the ugly truth from you. There is another reason: While I can knit, corchet, stitch, and do lab work true to complex instructions, I almost always forget an ingredient while following a recipe. Bear with me, I’m trying my very best, promise.

Aaah rice pudding. The childhood memories… My mum used to make rice pudding when it was just the two of us (my dad prefers a savoury meal), so this had to be one of the first recipes for me to try. The twist to this recipe is that the rice is cooked in a mixture of milk and coconut milk and that there are spices added in. The combination of cardamom, cloves, cinnamon, and vanilla is reminiscent of chai, one of my all time favourite drinks. Another novelty is, that there is a mascarpone-egg-yolk-blend mixed in. Also, the recipe is finished in the oven, which supposedly adds a golden brown top to this classic.

Simmering the pudding with the spices.

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Folding in the mascarpone-egg-yolk-blend.

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Topping it off with lemon zest, instead of lime (ah, see? The disclaimer pays off already!).

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Aaand after a good 20 minutes of finishing in the oven I got my golden brown top alright.

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Doesn’t it look good?

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But the rice wasn’t fully cooked, of course. Would have been too nice, wouldn’t it? I had to stir it up and put it back in the oven for another 10 minutes, so there goes my crust… The final result looks nice enough, anyway.

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The taste was okay.

I know… I was so excited to try the recipe and it sounded like it was right up my alley, but in the end it didn’t knock me off my socks. It was creamy, and dense, and rich, and spicy, but in my opinion it didn’t quite taste like chai and it could have used a little more sweetness. In addition to that, it would have been a good idea to put the spices into a tea filter or something similar, because the chips of cinnamon stick all over the pudding were kind of annoying. At least it was interesting to use these uncommon methods to prepare the dish.

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The Ultimate Cookery Challenge

So I first saw Gordon Ramsay on 9gag.

He doesn’t look too friendly, but entertaining. When I later saw some of his videos on youtube, he caught my interest and I did some research. He owns 18 restaurants, which have been awarded 15 Michelin stars in total. That is a LOT. I also read that he swears a lot and is known for using the f-word more often than not, which means additional brownie points in my book. At that point I was seriously surprised, I didn’t hear of him before. Anyway, of all his projects, I like the “Ultimate Cookery Course” best. It aired on Channel4 in England and he published a cook book to go along with it. Show and book share the promising subtitle “100 recipes to stake your life on” – who wouldn’t want that?

By now I tried several of the recipes and wasn’t disappointed even once, an instance I am not used to when it comes to cookin. I concluded that I have to try all 100 recipes and report back.

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home-made thyme gnocci with parmesan and strawberry chutney

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chilli beef lettuce wraps

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easy fragrant fried rice

Gordon Ramsay habe ich das erste mal auf 9gag gesehen.

Da sieht er nicht unbedingt freundlich aus, aber unterhaltsam. Als ich dann zufällig eins seiner Videos auf Youtube gesehen habe, war mein Interesse geweckt und ich habe ein bisschen recherchiert. Er besitzt 18 Restaurants und wurde mit insgesamt 15 Michelin-Sterne ausgezeichnet. Das finde ich schon beachtlich. Außerdem habe ich gelesen, dass er viel flucht, was mir direkt sympathisch ist. Komisch, dass ich vorher nie etwas von ihm gehört habe. Sein “Ultimate Cookery Course”, der in England auf Channel4 ausgestrahlt wurde und zu dem er auch ein Kochbuch veröffentlicht hat, hat mich am meisten angesprochen. In den Videos verspricht Ramsay “100 recipes to stake your life on”, und wer hätte die nicht gerne?

Inzwischen habe ich einige der Rezepte ausprobiert und war bisher von keinem enttäuscht, was mir bisher nicht passiert ist. Ich habe daher beschlossen, alle 100 Rezepte zu kochen und davon zu berichten.