Pratica di Shadowing: 20 Minute Recipes With Gordon Ramsay - Impara a parlare inglese con YouTube
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Keeping it simple in the kitchen doesn't mean you can't have amazing food that not only looks incredible,
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Keeping it simple in the kitchen doesn't mean you can't have amazing food that not only looks incredible,
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but tastes fantastic too.
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My first recipe is so easy,
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it removes the stress from cooking,
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and it's a pleasure to make.
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Chili beef lettuce wraps.
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Cooking should never be a chore.
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The more you cook, the more confident you become.
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That way, you actually start to enjoy it.
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And that's the key to good cooking.
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Have a bit of fun along the way.
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This is minced beef and minced pork.
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The pork needs to sit in there,
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otherwise the beef's going to dry out.
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It's really important to season the mince before you cook it.
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Pan, nice and hot.
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Touch of all of all.
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Mince in.
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Break it up like that really helps to sort of separate it
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so you can fry it off with a lot of colour.
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With your spoon, just goes through.
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and start breaking that up.
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The most important thing to remember is mince is made up of cheap cuts,
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brisket, belly, short rib, so it needs help.
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And frying off the mince for colour is so important.
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If this pan wasn't hot,
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your mince is going to boil.
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There's a horrible grey colour on there,
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and there's no flavour on your mince.
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Taste a little bit.
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Mmm.
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Tastes delicious.
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It's seasoned beautifully.
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See how crispy it's going.
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Take it much further than you've ever taken mince before.
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Nice and crispy.
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Smells incredible.
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And draining it is crucial.
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It keeps the mince nice and crispy,
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and you get rid of that excess fat.
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That's lovely.
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Now, just wipe out the pan, then wash it.
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Low gas.
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Now we're gonna add texture to the mince.
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Finely chopped chilli.
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ginger, garlic, and spring onions.
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Spring onions give the sort of mince a really nice freshness because it just gives that crunch.
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Nice and thinly.
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Now, I'm gonna fry off the chilies,
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the ginger, and the garlic first.
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Sesame seed oil.
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Teaspoon only.
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In.
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Garlic, chili, ginger, in.
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Fry that off nicely.
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The sesame seed oil just lifts up the whole flavor.
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Touch of brown sugar.
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That starts to really caramelise the chilli,
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the garlic and the ginger.
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Mince in.
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Now, my fish sauce.
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That gives it the saltiness.
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You can see now why it's so important to get that mince really crispy,
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because nothing's going soggy.
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It's staying really crispy.
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Fresh lime.
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That makes the mince fragrant.
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And then lime juice.
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Roll it.
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Squeeze that in there.
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Incredible.
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I've got the salty, I've got the heat,
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I've got the sweetness, now I've got the acidicness as well.
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And then finally, my spring onion's in.
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Right at the last minute,
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so I've got crunch in there as well.
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Smells amazing.
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Literally cooked and minced now with sort of 30 seconds to go.
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Gas off and take it out.
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It looks incredible.
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Smells so vital.
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To go with the chilli beef,
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I'm making a simple sweet and spicy dipping sauce,
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so everyone can dress the crispy mint to their own taste.
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Dipping sauce.
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A teaspoon of the brown sugar.
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Soy sauce.
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Gives it that nice sort of dark, rich colour.
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Sesame seed oil.
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A tablespoon.
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And just top that up with a tablespoon of olive oil.
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That stops the sesame seed oil becoming too rich.
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A teaspoon of fish sauce and then a touch of chilli.
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We'll leave the seeds in again.
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I want the heat in that sauce.
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So impressive.
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An amazing show-off centrepiece.
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Lime juice in the coriander.
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Chop it through once.
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Give that little mix-up.
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Just check the seasoning.
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Mmm, that's lovely.
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That's enriched.
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Now the lettuce.
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I'm going to use baby gem because it's really nice and durable and sort of quite strong.
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So you just sort of sit these nice trimmed lettuce leaves around.
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Now the exciting part to serve.
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Take your lettuce up, spoon in your mince,
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and then a little touch of dressing.
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Just a little drizzle.
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Nice.
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Nice.
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And that's the secret of having good,
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easy, relaxed food, is that you just help yourself.
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Food that looks and tastes a million bucks doesn't have to be complex.
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This dish is as fun to cook as it is to eat.
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First, get prepped.
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Chopped garlic, ginger and chilli,
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keeping the seeds for extra kick.
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Slice spring onions, chop spring greens and trim a head of broccoli.
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Then whisk two eggs.
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Prep done, stir fry on.
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Add a good glug of oil to a hot pan.
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Garlic, ginger, chilli.
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Next, the spring greens and broccoli.
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Add water to steam.
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Then cook rice.
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This dish is perfect for using leftover rice.
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Make a well.
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Add the eggs.
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Spring onions and a dash of fish sauce.
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Scramble, then mix.
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Season.
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Top with lime and spring onions.
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My fragrant fried rice, made simple with advanced prep,
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and ready in five minutes.
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This fantastic fast and simple pasta dish,
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made with everyday ingredients, just goes to prove you can eat good food whenever you want.
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Really important to put the water on first so you can just have it gently simmering away,
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ready for the pasta.
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While the water comes to the boil,
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start the sauce by slicing mushrooms.
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First off, fingers.
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One in front, two behind.
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Up and down.
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Then add olive oil to a hot frying pan.
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I want that nice color on the mushrooms.
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Off the heat, lift it in 10 seconds.
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And when you toss something,
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really important, you get all the ingredients at the end of the pan.
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Push down and pull back.
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That noise, that...
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That's all the water coming out of the mushrooms.
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Next, finely chop a fat clove of garlic.
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Then prepare your leeks.
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Just take your knife and go down through the centre,
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turn it over, and again into quarters.
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So you've got all that opening up.
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And then just rinse the top of that to get rid of any potential dirt or sand.
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It just breaks up into nice little quarters.
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Add all that leek into those mushrooms.
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Beautiful.
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And now the secret is to get rid of the water inside the leek.
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As it cooks down, all the water's gone,
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and you just let it out a really nice and intense flavour.
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The garlic's gone nice and crispy.
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Now, we're going to add a touch of chicken stock in there.
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Mmm.
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Beautiful.
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Lasagna sheets.
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Just going to drop the sheets into the water.
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Lasagna sheets are an unusual choice for a dish like this,
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but they work brilliantly, although any type of pasta you've got in the cupboard will do.
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And just twist that pan.
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That stops any pasta actually sticking to the bottom of the pan.
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Chicken stock will reduce down by half,
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and it's almost deglased the bottom of the pan,
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and basically washed all that wonderful flavour off.
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Turn the gas down and add a couple of tablespoons of cream.
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This just enriches the dish.
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Bring it back up to the boil and let it simmer for three to four minutes.
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Now, the secret with the pasta is just taking it out a little early,
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so you've got that nice texture.
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Hold up the sheet and just nip it.
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You can feel your fingers in the centre.
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It's ready.
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Turn the sauce down and lay these beautiful sheets of lasagna into that sauce.
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Just going to turn the gas off now and let the pasta sit in there and absorb that amazing sauce.
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Finish with chopped fresh tarragon.
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It's a delicious herb that goes brilliantly well with mushrooms and leeks.
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Just let that sit, almost sort of infused.
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To serve, I'm making a quick bruschetta by toasting fresh ciapatta bread.
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Two nice slices, drizzle that in olive oil.
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Little bit of garlic.
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Just rub the bread.
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The crust as well.
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The crust is what really takes that garlic.
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Now, pan for the bread.
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Little touch of olive oil.
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As it starts to smoke, bread in.
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But look at the pasta now.
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It's been stained by that amazing sauce.
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To serve, I want a nice spoon of my mushrooms, leeks and cream.
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Then I'll take my pasta,
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just twist it, and let it sit on top.
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That tarragon has just lifted everything.
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Bread on.
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And that's the beauty about something so simple.
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They can be done in 20 minutes with everyday ingredients.
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A stunning pasta dish.
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Adding easy and versatile dishes like this to your repertoire is what cooking at home is all about.
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So you can always make great tasting food at the drop of a hat.
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It's brilliant to have a number of great recipes up your sleeve to rely on.
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And let's be honest, we've all got a tin of sweet corn somewhere,
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so I'm going to show you how to make the most amazing fritter.
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First off, the mixture.
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Take your flour, sieve.
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Really important to sieve the flour.
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That stops the mixture from having any lumps in there.
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Just before you get to the end,
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I want to put half a teaspoon of baking powder.
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The baking powder gives the mixture some lift in and just sieve that through.
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a bunch of salt and pepper.
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Next, an egg.
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About four tablespoons of milk.
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Give that a little whisk.
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Now, just put a little drizzle of olive oil in there.
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That helps to relax the mixture.
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Whisk that in.
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Make sure we've got rid of all those lumps.
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So, look, I want a nice,
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smooth, almost like a cake mixture.
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OK.
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Next, take the seeds out of a chilli to lower the heat.
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Roll the chilli, just to give it a really good shake.
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Tap them out, slice in half,
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into quarter, and each quarter in half, and chop through.
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It's a really nice, quick way of slicing a chilli.
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Into the mixture.
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Spring onion.
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Take off that outside layer of the spring onion, Top and tail.
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Slice at an angle.
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So I've got a bit of texture running through the mixture.
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Want that nice crunch in.
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Coriander.
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Just slice through.
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Nice and gently.
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Get that in there.
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Next to the sweet corn.
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Now, drain it from the tin.
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And just pat it dry so it doesn't make the mixture too wet.
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Give that a nice mix.
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You can see now I've got two-thirds ingredients and one-third of the mixture to bind together.
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That's the secret of a good fritter, so you're.. you're biting into excitement,
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not sort of dough.
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Pan on.
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Olive all in.
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Nice and hot.
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Get a nice big dessert spoon.
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There's one nice portion.
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In.
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Space the fritters evenly around the pan in a clockwise direction,
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so you always know which one to turn first.
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Just with the back of your spoon,
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sort of spread them out a little bit.
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Okay.
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Palette knife.
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Just check.
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You're happy with the colour and turn over.
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Beautiful.
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Now for the chilli yoghurt dressing.
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Deseed and finely chop a red chilli and add to a pot of natural yoghurt.
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And then some fresh lime.
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Finish with chopped coriander.
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Cuyander in.
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Give that a nice mix up.
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That chilli just lifts it.
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The lime gives it that nice tanginess.
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The fritters, they smell amazing.
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And with the sauce, it tastes fantastic.
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That is such a delicious recipe,
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using a tin of sweetcore from your cupboard.
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Amazing.
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Informazioni su questa lezione
In questa lezione, imparerai a cucinare in modo semplice e veloce, proprio come fa il famoso chef Gordon Ramsay. Praticando la ricetta dei "Chili beef lettuce wraps", ti concentrerai su elementi chiave della cucina e imparerai a esprimerti in inglese in un contesto culinario. Questo non solo migliorerà la tua comprensione della lingua, ma ti darà anche fiducia nel parlare di argomenti legati alla cucina. La lezione è utile per imparare l’inglese con video pratici che mostrano la preparazione di piatti deliziosi e l'importanza di divertirsi in cucina.
Vocabolario e frasi chiave
- Chili beef - Carne di manzo con chili
- Minced beef - Carne macinata di manzo
- Season - Condire
- Fry - Friggere
- Crispy - Croccante
- Ginger - Zenzero
- Garlic - Aglio
- Spring onions - Cipolline
Consigli per la pratica
Per migliorare le tue capacità di shadowing in inglese, ti consiglio di seguire il ritmo e il tono di Ramsay nella sua presentazione. Essa è caratterizzata da un passo rapido e da espressioni vivaci, quindi è importante che tu ascolti attentamente e ripeta le frasi immediatamente. Prova a ripetere anche i termini specifici utilizzati, come "minced beef" e "season", per familiarizzare con la loro pronuncia e intonazione. Partecipa attivamente al video, imitando shadow speech mentre il chef parla e cucina. Questo approccio non solo ti aiuterà a migliorare la tua pronuncia, ma renderà l'apprendimento più divertente e coinvolgente. Ricorda che, attraverso il shadow speak, puoi integrare nuovi vocaboli e frasi nella tua memoria, rendendo più facile utilizzarli in contesti reali.
Utilizzare video come guida per imparare l’inglese con YouTube è un metodo efficiente; ti permette di ascoltare la lingua in situazioni quotidiane, migliorando la tua fluidità e comprensione. Buona pratica!
Cos'è la tecnica dello Shadowing?
Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.
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