بهترین غذاهای نایجلا لاوسون – غذای ترکیبی

در این ویدیو از کانال آموزش آشپزی با نایجلا لاوسون بهترین غذاهای ترکیبی مانند پیتزا و چند مورد دیگر را با آموزش ایشون یاد خواهید گرفت.

متن ترانسکریپت ویدیو

I mean not that I want to be dizzyingly

eclectic in the kitchen but I think it

is impossible to cook if you like eating

without borrowing a bit from here a bit

from there and these flatbread pizzas Oh

faintly is too Mediterranean take on

that gift it an Italian idea and the

base is a fourth flatbread I mean these

are styled Mediterranean wraps but

obviously I’m not going to use them as

wraps and this is a tomato mint and

halloumi pizza it’s going to get the

seeds out of the tomato because I don’t

want it too wet and healthy on that thin

base oh these are lovely and fresh let’s

chop fairly finely

just smooth these now healthy Tomatoes

over the flatbread and on top of the

tomatoes something I love so much

some halloumi which is intensely salty

Cypriot hard sheep’s cheese again chop

this very funny all you can crumble it

with your fingers this won’t melt can go

into that sort of stringy goo that the

mozzarella does but it does sort of meld

into the tomatoes and soften and the

saltiness of the cheese against the

sweetness of the tomatoes is wonderful

just sprinkle the halloumi on top bit of

dried mint now an Egyptian friend of

mine introduced me to the joys of dried

mint just has a depth and sweetness that

is lovely and when this is cooked I want

just to blanket it with some freshly

chopped mint and it’s as if the

freshness of that mint really

complements the Stride muskiness

underneath a half bit of oleo not too

much just drop it on the barbecue won’t

take very long you just want that thin

base to crispin a little bit more and

the cheese just soften a little in the

heat as you can imagine the flatbread

pizzas lend themselves to pretty well

any kind of elaboration or topping you

want and this is chilly and coriander

pizza with some ground coriander

lovely to intensely deeply grassy and

poor in bit of oil and just as the mint

halloumi and tomato pizza is sort of

partnered by some fresh mint at the end

so this has to have a really lovely

leafy covering a fresh coriander once it

comes off the barbecue it works so well

pairing they’re sort of scorched naughty

spiciness of the ground dried herbs with

the final smattering of the fresh these

aren’t thick Rajee pizzas I mean there’s

something a bit put up like almost about

their base okay tong with this and

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finally something I really love such an

easy thing to do as utter flatbread now

Sutter is a bought Middle East and spice

blend it’s a mixture of wild thyme

sesame seeds and ground sumac all I’m

gonna do so you can see how easy it is

it’s mixed that the bit of oil

but a brush workers have in the mood for

brush this on and this can join the

other two on the barbecue now you go and

it’s really this a question of cooking

until that thin vase is even crisper and

everything is beginning to ooze in and

melt slightly and their best eaten I

think just cut into spindly wedges with

no drink before dinner or at lunch and

get at this almost per minute just to

speed up the process cuz I’m too

impatient and start chopping my herbs to

go over the pizzas when they come off to

the barbecue

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there is just something about the

marriage of sharp sharp cheese and fresh

mint that really works and here they’re

the baseline for my courgette fritters

and I know the word fritters witty

conjures up as a complex world of deep

frying and dense eating but these are

really light vegetable patties that a

crispy and juicy at the same time I mean

perfect there were just four courgettes

providing this amount of grated matter I

want to get as much liquid out of these

corsets as possible which is why I’m

stringing them over this don’t lean

nautical tea towel swaddle these little

babies

and them out of the way will I get

some other ingredients out of the fridge

eggs spring onions better my salty sharp

cheese of choice here

okay so finely chop the spring onions a

bunch of them for five that’s the thing

yeah

these are wonderfully herby little

patties and my herbs of choice today

mint and parsley again finely chopped

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mmm lovely summer garden here now the

funny thing is people are so kind of

foolishly and smugly snobbish about

dried herbs but dried herbs can be

wonderful and interestingly they provide

something very different from their

fresh counterpart for example fresh mint

I think brings coolness whereas dried

mint brings warmth and I want that here

so a sprinkle of dried mint to compound

the heaven leanness of the fresh mint

want some paprika not just because I

love its sweet heat but also because I

wanted a reddish gold tinge it brings to

these lovely green and white crispy

cakes oh look at that

but 140 grams hundred fifty a cup full

of plain flour 3 eggs 1/4 hit of

sunshine here

so into this golden batter dense salty

crumbly better and finally these

beautiful dark tip Jade

strands of courgette everything’s do

silly combined with these lovely strands

hanging out must need to put the pan on

the heat some olive oil in it and dollop

them in and Friday

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emergency breakfast supplies I tend to

make pancakes in a weekend anyway but if

I’m away I like special ones

ricotta hotcakes which are wonderful

really light and fresh just taste of a

summer weekend

I always think them a bit as having a

flavor sort of a cheesecake and the

texture of a souffle griddle cake anyway

250 gram tub of ricotta is what you need

to start off and 125 million litres of

milk I always use semi skimmed it’s easy

to measure just by 1/2 filling the

ricotta top and two eggs which need to

be separated and the eggs beaten

separately but a small child can do this

for you so it’s okay

these stir together very easily that

would be too energetic so it’s quite

good for early in the morning and now

100 grams of plain flour a teaspoon of

baking powder the little child labor

ensues when I’m cooking away from home I

do try and go with the flow but there

are some things I always have to have

with me my magic I’m afraid to say I

always carry this in my bag because you

never know when you might need it don’t

always carry this but I knew I was going

to do a bit of egg white work you know I

want you to whisk this quite strongly

not so much as it goes all over the

table but to make it proper please and

Mimi just get the lumps out of this and

gently get the flour

I love strawberries with these there’s

something about that juicy redness but I

have to say I’m not gonna put up a fight

I know the children are gonna want syrup

and you know I do occasion as well the

thing about the fruit and it could be

any fruit is that it seems to highlight

the freshness of the taste and actually

it makes you feel like you’re eating

very healthy yeah let’s see I’m not fine

do a bit more say that very good thank

you ok now anyone have a bit coffee

can I have this please Thanks well you

don’t have to have the strawberries you

can have a syrup

thank you so just pour these fruity

whites into the yolk and flour and all

that the ricotta base just fold or

really rather stir in and when you’re

cooking them I mean if you’re using an

ordinary frying pan I would use a bit of

vegetable oil but this is a nonstick

griddle and it’s just a question of

dolloping out spoonfuls at regular

intervals and after about two minutes

will be lovely and golden brown just

flip them over and give them another

half minute or so that’s it

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[Applause]

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I’m gonna fry some lamb chops at olomana

or at least dipped in egg breadcrumbs

and then fried in olive oil till very

very crunchy first of all because there

is always room for a bit of brutality in

the kitchen sort of cling film some

small lamb cutlets trimmed most of their

fat though I have to say in Rome they

have teeny-weeny lamb cutlets I mean the

eye of the chop is about that big Easter

noon does feel a bit like the massacre

of the innocents and then another layer

of cling film on top and then you just

whack if you’ve got a mallet use that I

don’t in any way I think hitting things

with a rolling pin is much richer in

filmic potential these really only need

a couple of minutes each side just so

they’re crispy crunchy coating goes

golden and for that reason they should

really be at room temperature before

they go into the hot oil right that’s

before I start getting the egg and the

breadcrumb right I’m just going to pour

some oil in because when this to heat up

ordinary not extra virgin you can see

that it’s yellow rather than that thick

Susie Greene it’s hard to say exactly

how much it’s really easy just to reckon

on filling a pan up to about a

centimetre steps and obviously the

dimensions of your pan will determine

how much all that needs okay on with the

oil okay time for some dipping and

dunking first eggs cuts a couple these

are Italian eggs you can see they’re

lovely golden yolks salt and pepper and

season them well what needs to be

intensely savoury and it’s just a

question of whisking to combine this is

really just a glue for the breadcrumbs

later don’t need to get it protein or

anything now into the breadcrumbs want a

great good ten grams of parmesan that’s

probably enough to fill an American

quarter cup full pretty generously and

you know just go by eye now breadcrumbs

are not difficult to make but it’s

slightly tedious you have to get good

bread you have to leave it to go stale

and then you have to grate it or process

it and I found the easiest way of making

breadcrumbs quickly it’s just by getting

some pit of bread splitting it in about

20 minutes it’s dried out and then you

just need to process them and I’ve

really processed three pit of breads

here that comes to about 175 grams of

ordinary breadcrumbs right just mix the

cheese into the breadcrumbs

very therapeutic okay now it’s just a

question of dipping the chops first in

the egg and then in the parmesan

sprinkle breadcrumbs just watch it in

and keep the stuff over I find that

easier to press on this is a really

wonderful weekend cooking because

children love doing this and while I

might not exactly leave them alone for a

bit of deep-frying now you can leave

them alone with this stage and I’m a

great believer in child labour in the

kitchen have to be some compensations

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so just in and I wouldn’t do more than

about three in the Pandavas eyes at one

time otherwise the heat will drop too

much and it’s that which makes fried

food get greasy if you cook in hot fat

like this everything stays so crisp and

light now see I just turn these over Oh

lovely just a minute or two on each side

until the crumbs are deep deep gold you

know this is so simple so quick you

could make huge batches of this and cook

them all for a picnic without breaking

into it the merest hint of a sweat I

mean look at that beautiful just want to

bite straight in at the risk of taking

all the skin off the roof of my mouth

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if anything could make a picnic bearable

it would be these crunch straight in hmm

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for a perfect picnic hamper partner the

crispy lamb chops with my failsafe

low-effort potato salad to scoop up the

scorched flesh of a few baked potatoes

when they’re cold and sells them in

cumin lemon juice salt and olive oil and

a scattering of spring onions for a

green salad that won’t wilt or go soggy

however long it sits in its tub

triphenyl simply dressed with lemon

juice oil and salt and the finely

chopped fronds that feather the top of

the bulbs

[Music]

دانلود ویدیوی آموزش آشپزی با Nigella Lawson – بهترین غذاهای نایجلا لاوسون – غذای ترکیبی