some of the best street food of a reason was in Asia every one of those little markets was filled with smells of delicious food that all centered around an Asian staple noodles learn to cook those properly and we surprised how quick and easy it is to knock off a delicious dinner first off Vanessa soak our noodles now these are rice noodles into a bowl and just pour hot water over the rice noodles soak and rehydrate 12 to 15 minutes to soften up if you've got a wok perfect if not just a normal sized frying pan with big sloping sides and on get it really nice and hot chicken breast very lean hardly any fat on there you've got this little Philips just slice that off now the secret to getting it really nice and thin and to cut it into strips take your knife keep it nice and flat on the board and sort of slice it in half like a sort of scholar by that we call this butterfly in the chicken take a rolling pin and place them gently roll over the chicken what it does is sort of flattens it allows you to slice it even thinner and the thinner a slice of the chicken sort of crisper it gets the quicker it cooks slice it in half to start slicing these nice thin slices and the good news is one chicken breast can serve two or three easily next wash your knife and finally slice garlic the thinner the garlic the crispier this is a young tender broccoli just slice them down want a bite to the broccoli and normally you sort of paste the dish with one-third noodles one-third vegetables and one-third of your protein chicken with a dish that takes literally minutes to put together it's really important to get everything organized everything needs to be at your fingertips touch of olive oil get a pan really nice Marie just starting to smoke drop the chicken in first just salt pepper open up those little strands of chicken nice once we started to sear off the chicken get the garlic in now let that get really nice and crispy the way to do it is they sort of spread and with chicken the garlic of the side of the pan you see why it's so important to cut the chicken thin strips because it colors and cooked at the same time as well really really crucial now that garlic getting really nice and crispy rocky in steel strains putting raw broccoli in like that normally the blanch in boiling water dry out nor that crunch now slow sauce that helps the season it but also stains beautifully soy sauce in Robert exactly what I want pick it out give me a pan a little wipeout no 2 spoon of olive oil to that what really nice the oiled again drain your noodles a beautiful this is a really exciting way of finishing this quick stir-fry very classic two eggs in whisk up the eggs you give that a really good whisk [Music] sort of almost spread it on the side of the pan lightly seasoned the eggs noodles in chicken and broccoli in give that a really nice mix and want the egg to sort of almost bring the dish together that eggs cooked [Music] I'm sure you got that nice the even distribution of chicken broccoli garlic lovely I just finished that that fresh line and they have a very simple delicious stir-fry with rice noodles [Music] making your own Aki is so simple to do yet the results are absolutely stunning as a great way I've using up leftover baked potatoes you can make naki just with flour and eggs however the potato gives it a nice light sort of creamy fluffy texture to cut them in half to your spoon and scoop the inside of those potatoes I'm using leftover baked potatoes but this really works as well with leftover ball potatoes two choices and get a fork and sort of mash the potato and get it nice and light and fluffy or this little gadget it's called a ricer I suppose it's a posh word for a potato masher just squeeze gently you can see how nice and light it is almost like fluffy little strands of potato you can do this one potatoes the hot will go through the ricer so much quicker just slice that off there now a nice spoon of a kosarin don't touch a salt and pepper it's really important to season the mixture to go along otherwise the naki becomes really bland flour over the ricotta sis there's no lumps one delicious egg give that a little whisk now make a little well in the center you want a nice soft pie ball a ball of dough give it a really good mix get some time flowers in there and this time is like fragrant it's just a really nice herb and with the ricotta tastes brilliant just pick the little tips the time flowers next flour your hands generously and knead the mixture into a dough fold in and push and basically what it's doing is get it nice and smooth as it starts to get a little bit wet just that little touch of flour we want something really nice and soft now don't overwork it this stops the knock you from expanding when it hits the pan that's the exactly what I want a nice sort of soft fragrant ball cut the ball in half lightly flour the hands and just roll it gently I just think of a a big long cigar the mixture will start getting a little bit sort of wetter but do not add lots of flour now lightly flour the knife so when you slice the Nakia it doesn't stick to cut the dough into bite-sized pieces just take your finger dip it in the flour and push to have why I want my knock isn't it like a pillow and for me the most important part there is that not one of them I identity the same shape go on bring up to the boil it will touch of olive oil in there lightly flour your hand lift up the no key in the rolling boiling water turn that pan stop them and sticking on the bottom and let them simmer and they start to sort of tell you they're cooked when they start floating get a pan on get that nice and hot now that just starting to come to the top and you can continue cooking like that I like blanch them in the water take them out and then find them to fit the naki heat olive oil in a frying pan gently lift up and look they doubled in size drain it get rid of the excess water and straight in to the hot pan [Music] this is where they start to take on a completely different texture nice crisp so takes on the outside naki loves fresh pepper so pepper in and you see as I start turning them for this really nice little sort of brown color are they almost popping up now like little parcels so on the nice associate both sides of lights and creamy in the center fresh garden peas in the Buster gives it that really nice sort of beurre noisette flavor on the ends useful put a little bit of fresh thyme over the peas and then finally I want to lift it up fresh lemon zest the lemon over smells incredible and then finally seal the deal with a touch of grated Parmesan cheese give you vegetal attitude and you'll get amazingly elegant dishes on a budget and always guaranteed to impress what more do you want from great cooking cheap to make Easter and absolutely stunning for me food always has to be impressive but when it comes to desserts often you see spun sugar or wild decorations remember simple is always the most impressive this cheesecake is so straightforward yet so delicious mouth cream cheese leave it at the fridge for five or ten minutes they're nice and soft trust me your arms will be thanking you sugar in this cheesecake is New York cheesecake because of baked this has no base start creaming the cheese and the sugar spending amount of time I do in the States if there's one thing they know how to do out there is the most amazing impressive cheesecake rich delicious but so simple work the vault lift the ball to your advantage really whisk whisk whisk whisk lovely nice and creamy now take your eggs add the extra mixture bit by bit do it this way it's more efficient hey you're incorporating a lot of air B the mixture doesn't separate last though your egg lovely of course you can use electric mixer but why go to the gym we can just make a cheesecake add a cheesecake a day keep the finger wings away now couple of tablespoons of flour give it a whisk stop them you're lumpy now I want to send a cheesecake over the freshness zest the lemon in there I want to sort of tart it up even more fold in some fresh raspberries so just mix them through be careful to crush them then grease the cake tin with butter this will ensure your cheesecake slides out beautifully to your mix now that fall in now take your cake tin and just tap it mixture hits the bottom of the Katyn the raspberries rise and you've got raspberries at the top the middle and bottom and also stops all those little pockets of air trapping underneath the mixture from the cake Tim says no holes in the cheesecake now into the oven 180 degrees for 35 to 40 minutes [Music] he's slightly souffle DUP pull off that's the color I wanted on top and look at it it's one of the simplest yet the most stylish cheesecakes anyway peaceful [Music]
While a lot of us are remaining indoors, here are a few quick, simple and cheap recipes to follow to learn. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword