Shadowing Practice: 20 Minute Recipes With Gordon Ramsay - Learn English Speaking with Video
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B2 is gebaseerd op de video “20 Minute Recipes With Gordon Ramsay”. Deze woorden komen het vaakst terug: mince, sauce, chilli, pan, spring. Deze video bevat 283 zinnen en 1894 woorden om na te spreken. Het gesproken deel duurt 13:51. De spreker praat in een gelijkmatig tempo van ongeveer 137 woorden per minuut, prettig om te shadowen. Slechts 74% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| mince zelfstandig naamwoord | /mɪns/ | gehakt |
| chili zelfstandig naamwoord | /ˈt͡ʃɪli/ | chili, chilipeper |
| chop werkwoord | /t͡ʃɑp/ | hakken |
| pasta zelfstandig naamwoord | /ˈpɑ.stə/ | deegwaren, pasta |
| garlic zelfstandig naamwoord | /ˈɡɑɹlɪk/ | knoflook |
| mixture zelfstandig naamwoord | /ˈmɪkst͡ʃɚ/ | mengen |
| onion zelfstandig naamwoord | /ˈʌn.jən/ | ui, ajuin |
| slice zelfstandig naamwoord | /slaɪs/ | plak, schijf |
| lime zelfstandig naamwoord | /laɪm/ | limoen, limoenenboom |
| ginger zelfstandig naamwoord | /ˈd͡ʒɪnd͡ʒɚ/ | gember |
| olive zelfstandig naamwoord | /ˈɑ.lɪv/ | olijf |
| leek zelfstandig naamwoord | /liːk/ | prei, porrei |
| spoon zelfstandig naamwoord | /spuːn/ | lepel |
| fritter zelfstandig naamwoord | /ˈfɹɪtɚ/ | beignet |
| sesame zelfstandig naamwoord | /ˈsɛsəmi/ | sesam |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| go down werkwoord | afdalen |
| lift up werkwoord | optillen |
| show off werkwoord | zich aanstellen, pronken met |
| take off werkwoord | uittrekken, afzetten |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- We'll leave the seeds in again.
- Make sure we've got rid of all those lumps.
- That's the secret of a good fritter, so you're..
- You're happy with the colour and turn over.
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | is minced · is made · been stained |
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | you've ever taken · It's been stained · has just lifted |
Uitspraak om op te letten
De spreker gebruikt 32 samentrekkingen en verkorte vormen, zoals I've, I'm, you've. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: mushroom /ˈmʌʃˌɹuːm/, preposition /ˌpɹɛpəˈzɪʃən/, freshness /ˈfɹɛʃnəs/, dash /ˈdæʃ/
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, coriander /ˈkɔ.ɹiˌæn.dɚ/, preposition /ˌpɹɛpəˈzɪʃən/, caramelize /ˈkaɹ(ə)məlʌɪz/, beautifully /ˈbju.tɪ.fə.li/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: olive /ˈɑ.lɪv/, sieve /sɪv/, cupboard /ˈkʌb.əd/, caramelize /ˈkaɹ(ə)məlʌɪz/, clockwise /ˈklɒkwaɪz/
- /æ/ — opener dan de Nederlandse “e”: coriander /ˈkɔ.ɹiˌæn.dɚ/, lasagna /ləˈzæn.jə/, tarragon /ˈtæɹəɡɑn/, scramble /ˈskɹæmbl̩/, palette /ˈpælɪt/
- /g/ — een harde plofklank, geen Nederlandse “g”: garlic /ˈɡɑɹlɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, fragrant /ˈfɹeɪ.ɡɹənt/, tarragon /ˈtæɹəɡɑn/, yogurt /ˈjɒɡ.ət/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Spreek zin voor zin na op normale snelheid en herhaal elke zin tot je ritme gelijk is aan dat van de spreker.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als mince, chili, chop.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.