Leek & Pancetta Quiche | Gordon Ramsay
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- Опубликовано: 27 авг 2024
- Sweet leeks and salty pancetta make the perfect filling for a home-made quiche. Plus Gordon's tips for home-made shortcrust pastry. Gordon Ramsay Ultimate Fit Food: amzn.to/2FznHtk
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit - po.st/REpVfP
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From his Ulimate Cookery Course Book
LEEK AND PANCETTA QUICHE
SERVES 2
Quiche is a really versatile dish that you can take in any direction you like - just be generous with the filling: you want about two-thirds flavouring ingredients to one-third custard. Quiches are often better the next day, once the custard has had a chance to set properly and the flavours to mingle.
200g pancetta lardons
Olive oil, for frying
2 leeks, trimmed and finely chopped
4 eggs
4 tbsp double cream
100g Gruyère cheese, finely grated
2 tbsp chopped flat leaf parsley
Sea salt and freshly ground black pepper
FOR THE SHORTCRUST PASTRY
200g plain flour, plus extra for dusting
Pinch of salt
100g butter, at room temperature, cubed
1. First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl - you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2-3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes.
2. Preheat the oven to 200°C/Gas 6. Oil a 25cm loose-bottomed tart tin.
3. Flour a work surface and roll out the pastry to the thickness of a £1 coin (3mm). Use to line the prepared tin, pushing it into the corners and sides with a small ball of leftover pastry. Leave some excess pastry overhanging the edges, then prick the base with a fork. Chill for 10 minutes.
4. Line the chilled pastry case with greaseproof paper and fill with ceramic baking beans or uncooked rice. Blind bake in the preheated oven for 10-15 minutes. Remove the paper and beans, then bake for a further 5-8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the case aside.
5. Meanwhile, fry the pancetta in a large oiled frying pan over a medium heat for 3-4 minutes until coloured and almost crisp. Add the leek and sauté for 3-4 minutes until soft and completely cooked through. Drain to remove excess oil if necessary.
6. Mix the eggs and cream together in a bowl. Season with a pinch of salt and pepper. Add three-quarters of the Gruyère and stir in the leek mixture. Mix well then add the parsley. Taste and adjust the seasoning as necessary. Pour the mixture into the cooked pastry case, sprinkle the top with the remaining cheese and cook in the preheated oven for 15-20 minutes until golden and set.
7. Remove the quiche and allow to cool slightly before serving.
1:43 Gordon's dog is hilarious, perfect timing.
lmao
1:43 Well someone's having the time of their life
Your display pic too
Himb a good boi
I tried making this quiche and it was really good !
Just a couple tips for those who want to make the short crust:
1) the general ratio of flour to butter is 2:1. I found that adding 100g of butter was definitely enough, and adding too much butter would make the crust overly flaky and too difficult to work with. In his book, Gordon says 100g of butter, so it might've been an oversight with this video?
2) Shortcrust generally calls for cold butter to make the crust extra flaky. But that process usually involves a food processor or stand mixer, which a lot of home kitchens don't have. Trying to incorporate cold butter and flour with your fingertips was really difficult in my experience, it's a lot easier with room temp butter. So I get why he decided to go with room temp butter for this method. It's not as flaky, but the pastry is a lot easier to work with and still has a really good texture.
3) add water in increments. The good thing about creating the short crust by hand is that you can accurately feel whether or not it's coming together before you start kneading. So don't be afraid to add more water if you feel the crust is still too loose. Just make sure you add the water in stages, little by little, cause its easy to over add water.
4) don't be stingy with the crust. You always want to overmake pie crust and ensure a nice even layer for your pie tin, instead of having to roll your crust out too thin because there's not enough. You can always trim off the excess and bake it separately with some jam as a nice snack. But if you know for sure that you have enough crust, then that's one less thing you have to worry about
I'm by no means a professional chef or professionally trained, but these are just little tips I found when making this quiche myself. Hope they help!
this man really knows how to make you hungry at the middle of the night
Not if you’re vegetarian 😂
Lmao that's what she said
@@happytraveller2122 yeah I know right
Gordon Ramsay is a brilliant chef. I love his passion and artistry when it comes to food. He's so much calmer here than when he does reality shows. I think I prefer this side of him!
Honestly the TV special boiling points is my favorite show he ever did, its the realest one. Tv chefs are always happy sounding bcuz they never work in real kitchens
He was calm on one of his older shows called *The F Word* filmed in the UK, but that show ended, sadly. I always loved watching it (on BBC America channel).
Mallory Gantner no one cares about your opinion
Back Alley Beards you don't have to make that comment of yours if you truly don't care, because if that's the case, neither anyone cares about your opinion. Still he has a few dozens of likes, so your presumption is plain idiotic.
Nguy Hiểm Em are you a chef? are you? if not get up out of here. take your apron off and get out. GET OOOUUTTT!!!!!!!
1:42 The dog stole the entire video for me.
Gordon's dog foodgasming at 1:44
That dog mustve had luxurious stuff "Dog food a la Gordon"
lol
Are we not gonna talk about how his other dogs arse was in the background behind the glass
my cat does the same exact thing outside
"Just let it relax"
*1 nanosecond later his dog is having a seizure*
Lmao
I think that it’s playing but if not yeahhh it’s definitely having a seizure
@@zhengleo6305 think he's rolling in something
I think it’s how dogs scratch their back
Dog’s just scratching his back, they do it all the time
the dog having a stroke in the backyard lol 1:43
I died at that part lol
+Gabriel Helms RIP
the dog standing in front of the door 1:43
Robert Gonzalez .
Robert Gonzalez grow up the dog is scratching his back
There is an error in the narration -- it's 100g of butter, not 200g. I just learned the hard way :P
This should be fixed. Just learned the hard way too.
This.
Same here, butter dripping in the oven and the smoke to go with it.
Mee too!!!!!
Me too 😢
1:43 dog.exe has stopped working
Joel Ng 😂😂🤣🤣🤣
Dog.exe attempting to find solution.
His voice is so calming, I use his videos to calm down so I can fall asleep faster.
+Hannah Q. some people just masturbate
+darksidelead I don't judge
+Hannah Q. Try painting with Bob Ross it is so fucking calming it's unreal
That’s why I’m here
"Use.. Those... Wrists... To really kneed it."
Oh my
+Nor Norranun he wants Gordon to use the "wrist" action on him lol ;)
aj weiss I love that you waited til valentines day to post that.
mightybison15 after kneeding you want to rub it and lube it up. really getting that flavour inside it.
mightybison15 lmao
1:44 I've been laughing at how random that dog was for 10 minutes
Just an FYI, it's 100g of butter not 200g the general rule of thumb is half 'fat to flour' for shortcrust pastry. Hope someone finds this helpful! 👍🙂
Actually 3:2:1 flour fat water works best
No Gordon, the hero is not the short crust.. you are.
He's your hero if he makes us food I'm fucking starving
yes
Manoffriendship y r u so horrifically true 😥
desu I don't agree, heroes are just ordinary people who make themselves extraordinary
Meatball Hero."Its not hero its zero."
For fuck sake why do I watch this stuff, I'm on a fucking diet
and i have uncool case of ulcer....man oh man....if only it went away...
watch epic meal time, it'll get rid of all your cravings
Yeah I know I am on diet too , besides chefs tend to look like pigs after few years look at jamie oliver . I guess Gordon eats only salads the fker and fools you into eating all these goodies
I don't know why I watch this stuff, I'm a college student with no money, food, or kitchen to cook in.
Send help.
Batman Drinks Pepsi I well start a charity for you
gordon: one tablespoon of something *adds half the bottle*
a couple tablespoons of something *adds a few drops*
anyone else hear the "ooooh yeeeeaahh!" at 1:00?
yep, part of the music I think
Hahahahahaha holy shit
Hahaha I didn't notice, but yep, it's the music
A
Yeah 😂😂
Gordon, I never learned to cook. Quarantine and your videos have changed that, and now I'm having so much delicious fun! Thank you and stay healthy!
What he made to start this video was a basic pie crust. If you Google pie crust recipes you'll see that they always use cold butter and ice water to make the dough. Using cold butter and water ensures a light and flaky crust. Cold butter is hard to incorporate into flour so I use my food processor for that job and it works great. I'm a little surprised he's advocating using room temperature butter and water. That leaves the dough chewy and tough. I know, I've made pie dough more times than I care to remember in my life.
Didn't he mention in the video he tried to make it like a cookie dough ? So I'm not sure it would be chewy and tough but rather crumble don't you think :/
***** correct. Pie crust uses a ratio of 2 to 1 flour to butter. He does say his crust will be "semi-flaky" at the very beginning of the video...he goes on to add that it will be buttery and rich too. It's tough to disagree with a chef of his caliber, but I would never make dough this way. And I doubt you'll ever see a pastry chef advocating this dough recipe and method either.
***** try searching shortcrust recipes. I did quickly and found they use cold butter and a 2 to 1 ratio of flour to butter...and ice water. Also, if you're new to making pie dough and have a food processor I highly recommend using it make your dough. If you overwork the dough with your hands it will not be flaky and light. The processor makes very quick work of this job and you'll be pleased with the results. Good luck!
poker slob I actually made it this way and it was great. It wasn't chewy, but it wasn't very overly flaky either. Just sort of in the middle, and the extra butter certainly made it rich.
gaussx123 the internet didn't make pie dough famous. It was around a long time before the internet.
1:43
Break dancing dog.
The final product looked fucking amazing.
LOL that shot of the dog
hahaha dog enjoying being a dog
I know I will never do any of his dishes but can’t stop watching them he is a artist where food is concerned so passionate still so entertaining
Don’t hold yourself back, I’m sure you could make his food just as well as him just following his videos!
close your eyes and just listen 1:13 to 1:28
😂😂
lol his dog is so damn cute!!
Always Offended Started rolling in the middle of the garden lol...
Very nice but why do you not give the full ingredients when you cook and times? How many eggs? How long to second bake the pastry?
1:32 that bite
when he's calm and teaching, it's amazing
He talks like he's trying to sell you sex toys or he's narrating a survival show...
LivingLikeRylie survival show....
Serapia i find that sexy though, i wish my boyfriend would speak like him
LivingLikeRylie grow up you immature child
Yes he sounds British
... squeeze the butter into the flour...?
The dog at 1:43 XD
+MusicDrummer 99 He's groovin to those tunes
Clearly a man who loves his work. It's why they call this the "culinary arts."
Beautiful work, Mr. Ramsay.
Poetry in motion. Love to watch you work.
Grab big handfulls of flour and mix into the butter. Stick the dough in the fridge for 20 min's to allow it to relax. You can use baking stones or Rice to weigh it down. Don't miss his big fat boxer dogs outside with there awesome dog houses, the one rolling on his back is adorb's. Mini fying pans give it the rustic charm. Let the dough get room temperature before rolling out into an even thickness. When creating the roundness in the mini fying pan use extra dough as a mini mallett to even out, not bare hands so that you don't get holes in the dough. Edges of dough over the mini fying pan. Brine back means to pre-cook your pastery for extra crispness. Put in oven at 200 degrees for 10 min's. Panchetta is pork belly and is an Italian cured meat with juniper, nutmeg, fennel. Get the panchetta nice and crispy, then put in very thinly sliced leeks, important to cook leeks down, make sure to drain. Take the weight out of the fying pans and put BACK in the oven to get it toasty and golden. Grate cheese into the custard, but also grate cheese over at the end. Bake fifteen to twenty min.'s
Starla Hall blind bake you swine
I thought i read Leek & Placenta oh god
+DJ Khaled congrats u played yourself
No wonder Nicki turned down your proposal -smh-
Hahahahhahahaahahahahahahahhahaha..... ew.
Yum.
Yah me toooo ahah :D
Put on your headset or headphone. Put your volume to the maximum. Press here 4:09
Found my new notification sound.
Best comment ever. Blushing and laughing simultaneously. Sounds like my Baby.
I love that gordon doesn't waste my time for 5 min before starting the video. Plus he's an amazing chef
Gordon you're so right: the difference between an okay/average quiche and a delicious/memorable one is THE PASTRY. Getting your pastry right in all these baked dishes, pies and tarts is the magical key to wowing the people you're feeding. I'd boldly declare that the same goes for serving pasta; anybody can make a good pasta sauce but not everybody cooks the actual pasta beautifully. Game changer.
I just love everything about him. I dont even watch it for the food.
Marisa Cherry Yeah, he's pretty hot, isn't he?
+steph abo I would let him fuck me
+Marisa Cherry He makes my pussy wet and I'm a man.
Some of the noises he makes though.
And his dog rolling around in the grass like it's having a seizure.
I love this man so much.
Thought everyone would say 'it's raw' because when he ate that egg
Gordon Ramsey, Is just one of the greatest chief. His food is great.
That dog, just pure happiness
I didn't have leeks and pancetta at home. Just used spring onion and bacon. Turned out OK!
1:43
Me when im hungry and I watch gordon cook
I guess lots of people don't mind if the bottom crust of a pie is tough and not flaky - it's only the top crust that must be flaky.
But if you make pie crust using the method shown here, you WILL have tough crust. He doesn't even use cold butter, then lets his hands make it softer as he mushes it with the flour by hand.
A good piecrust is a flaky piecrust, top or bottom.
You have to coat small bits of fat in flour. Adding water immediately starts toughening the mixture, so it must be handled very lightly tossing with two forks.
The trick is for everything to be cold. You may need to chill it as you progress. A small amount of vinegar won't be tasted, but it aids flakiness. Not required but wise idea. When you start adding liquid, you must at all costs avoid squishing or stretching the mixture once it starts holding together. I do it by adding liquid, bit by bit, only onto areas that are still dry, then tossing with two forks like a salad. You can set aside the solidified dough or just move it aside to dampen the still-dry stuff. The idea is to have small lumps of fat that get totally surrounded by flour, and aren't allowed to get warmer while you work. Once the dough gets stretched or over manipulated, it toughens rapidly. Tossing like a salad avoids stretching the dough. You can set aside any dough that holds together and keep adding the liquid only to the dry stuff. When the flour is all dough, it's a good idea to chill the whole thing a while before rolling it out. When rolling, avoid stretching there, too. You can push down, but not down and out. Keep your warm hands as much away from the dough as possible. When rolling, don't "pinch" the edges with the rolling pin.
This may sound complicated, but in practice, it isn't. This method even gave me flaky pie crust when I didn't have a refrigerator. It is ALWAYS best, though, to chill all the ingredients until the dough is in the pan. Once the fat gets warm, it starts melting and mixing itself INTO the flour. You don't want that. That's what this guy in the video was making, though.
But if you don't mind industrial-strength pie crust, feel free to emulate his methods.
Wow, I guess he'll never be a successful chef if he doesn't even know how to make basic pastry. At least youtube has a comments section so we all have the opportunity to point out what the professionals are doing wrong.
That dog looked like he was having fun
Why was this a recommended video from Pornhub?
Gordhub
Foodporn
uh have you heard how he sounds
SuperBlackonyx , ROFL!!
Kenny Tee because of the way he is talking it is as if he is wanking
Gordon the dough fall in part :(( 200 flour and 200 butter ?
Most recipes i find have generally well known flavors but that leek and pancetta is new to me. Definitely making this
1:43 look at that happy chap
0:45 see that's a couple tablespoons. Quick small amount. He's talking about water here. When he's taking about that Olive oil though "cOuPLe tABleSpoOns" FILLS PAN
He made making a quiche a very sexual experience for me... wasn't expecting that...
You should watch his chocolate spongcake video
I wasn’t expecting that either
The way you talk about The food, means that you really are The best
Gordon Ramsey - Don’t season the pancetta, it’s already got enough in.
Also Gordon Ramsey - Pancetta, season beautifully.
Gordon you owe me one keyboard not ruined by drool
That dough is RAW!
I like that ramsey cooks his food from scratch
I’ve been watching Gordon Ramsay all morning do I have a problem?
Definitely not
1:04
this is an ideal line to do one of those funny edits
great quick recipe, yum!
tablespoon of olive oil = half a bottle
tablespoon of water = tablespoon of water
1:03 you can here the music say “awww yeaaa” 😂😂😂
I love how this video starts , no intro just
WERE COOKING WAKE THE FUCK OUT , GET YOUR HAND OUT OF YOUR TROUSERS THIS IS NOT A DRILL
Gordon probably seasons his poop before he feeds it to the sewer
He Always seems in hurry in his videos but in fact very calms the result always turns awesome ,
Really wanted to see what it looks like on the inside
Gordon : *bite the plastic to rip it*
Because he is too manly to use knife.
Faea Quantum don't tell me you use scissors or knife to cut it
Do you grab a knife to cut the plastic...?
you guys are both crazy. You use the built in sliding cutter on plastic wrap roll. Why would you use a knife OR your teeth?
Like a snapping turtle 👀
Honestly jaimie olIver seems like a clumsy chef compaired to Gordon. i like how when you watch gordons shows you can actualy tell he's done the real thing and not just tv cooking
I've been using philo dough, 6 sheets layered with every 2 layers either sprayed w/ olive oil or brushed w/ butter. It gives a really delicate crust. I'd like to try this crust though...I'm sure it's good!
Even the background music gets foodgasm of Gordon cooking at 1:00
I swear the music is just remixed porn
1:44.....is that dog having a seizure lol XD XD XD
My Love Gordon Ramsay ..best cook in world
He is definitely the best in curses ...hahahaha....but he can cook!!
Ramsay family must be super happy with this man , Im glad
I love the part of his dog
Gordon Ramsay, let's make a nutella cake together? :D
I would watch that! xD
***** HEY.
One can only dream.
he has better things to do
+Adolf Hitler the ironic bit is you, Adolf Hitler, saying someone is racist... brilliant.
MAKE IT HAPPEN CHEF!!
I was laughing through the whole thing I was thinking ''how long has that dog been out there?'
1:01 awwww yeaaah
1:43 Rumpoles getting a stroke
I know the food's good, Gordon, but...
Your dog is having the time of it's life out there, man! Go and stroke that thing, have some fun!
Naah, but, seriously? This is a beautiful dish, and made to perfection by one of the finest cooks I know. Keep being you, because you're awesome.
I need a whole RUclips video on what and how he did that with the saran wrap.
1:43 when you can smell the delicious food from the inside kitchen but all you get to eat is 1 year old dog food
4:08 when Ramsey sees the lamb sauce
Gordon : original quiche
*puts italian cheese and meat*
France : am i a joke to you ?
3:46 this is the first time in my life hearing someone say ie (aka for example ) while speaking I only see ie in books and texts
When you can't figure out the answer to a question 4:09
I love gordon, so talented.
aaaand now i'm starving
He used him hand to cut butta, what a legend
in his old videos, he used 400 g of flour and only 200 g of butter? why ?
now he use 200g for both
Love the dog entertaining itself in the backyard,..!
he's so freaking manly, gosh.... XD
He is a man...
yes, heterosexual men happen to be manly... a diminishing trait in most effeminate and homosexual and transgender "men" now days....
socialdef3 this made me laugh so hard I almost sneezed water XD
@@socialdef3 4 years later, are you still so offended by gay people 😂
@Matt Deegan Bruh, that is a question I ask myself 😝
"grab big handfuls..squeeze the butter into the flour" 😆😆😆
1:42 that dog tho
He always describes things as "a nice, sort of..." lol
music in the background anyone? :D
at around 3:00
1:01 listen to the background. ” Oh Yeah” ahahhahahahahahahah
3:47 Is the secret I was waiting for
J'aime bien les quiches, c'est certain que je vais faire cette recette pour un samedi matin.mais je vais utiliser un fromage gouda fumé du Québec.
Merci beaucoup pour votre version de mon mets préféré 😊👌
Finalement, votre chien de Famille est vraiment adorable. 🐶💟