Gordon's BEST Breakfast Recipes ¦ Gordon Ramsay's Ultimate Home Cooking

First a breakfast to really set you up for the day easy homemade spicy baked beans with deliciously light potato cakes Now panel get nice and hot. I'm gonna turn these beans into Glamorous beans pancetta into the pan lightly season that it's cured so it doesn't need that much seasoning Now start frying off that pancetta It's amazing how the individual taste of baked beans, they're somewhat bland so I always like to make them a little bit more spicy So a nice finely chopped chili with the seeds chili in Now a bit of garlic crushed phenomenal Get that bacon really nice and crispy fry off the chili and the garlic And then onions my top tip for dicing finally sliced downwards slice across Then cut down to simply dice Bacon onion chili garlic That flavor all contained in that little pan Once you sweat the onion off a little bit of sugar in there The brown sugar will start to caramelize darken and enrich it as well at the same time That looks beautiful Now a couple of tablespoons cider vinegar de-glaze the pan. It's got that really nice powerful kick to it now spice that up With one of my favorite seasonings Worcester sauce Bring that to the boil And that's your starter pureed tomatoes Turn that down Simmer the sauce to reduce Then add in the classic baked bean haricot beans You can buy haricot beans dried or canned they are packed with protein and have a lovely soft texture Turn down the heat and let the beans absorb All that beautiful spicy tomato sauce and just let that simmer now Five or six minutes now for my potato cakes. They're a fantastic way to use leftover boiled potatoes and are so easy to make I'm making a simple potato dough by adding flour and butter to the mash that gives it that nice sort of Cakey texture and it goes from this leftover ball potato There's nice light Floury Potato heaven take a nice Spoon of potato lightly flour your board We're gonna fry these crisp on the outside and just nice and fluffy in the center now Get your pan nice and hot We'll start off with olive oil into the pan Now put the butter around the outside Because it starts heating up the time it goes into the center It's almost sort of nut brown gently Love that nice light crisp. They look beautiful Potato cake in the middle and a nice Beautiful spoon of beans Growing up with beans on toast as a treat Still to this day after all those years has not changed my love or attitude for beans Especially good like that First a sophisticated late breakfast or brunch dish to impress your mates Easy griddled polenta with delicious roasted tomatoes and creamy goats curd Now polenta to the Italians is what mashed potato is to Britain's a staple Incredibly delicious and really straightforward to do now season the water It's a little touch of olive oil stops it from becoming too sticky. I love polenta It's a cornmeal made from ground dried maize The more course the longer it takes to cook but you can also buy instant polenta Which is ready in under 10 minutes and always use this at home and then Whisk that out as it cooks out It naturally thickens you see the grains becoming almost into one nice fine pureed polenta to take the polenta to another level flavor wise season with salt and pepper a good knob of butter and Parmesan Quite generous of the parmesan because polenta can be quite dull. I like it quite rich and creamy delicious now Mix that in Nice smooth shiny glossy blend you can eat polenta two ways like this It's a glorious fluffy mash or set then griddled, which is what I'm doing Start by oiling a baking tray pour in your polenta Now get on the fridge and then it's set Next I'm roasting vine tomatoes to really intensify their flavor Olive oil on the bottom of the tray and drizzle extra virgin olive oil on top Nip your tomatoes with your scissors if you didn't burst them before they went in the oven they'd explode salt and pepper garlic Just squeeze the juice out the garlic says the tomatoes blister and roast it's gonna take on all this lovely garlic To give the tomatoes a wonderful sweet and sour flavor a pinch of sugar and balsamic vinegar This is a wonderful aged balsamic vinegar and then some time Pick the time just trim it like you're having a little haircut nice The tomatoes only take 10 minutes to roast Now the polenta set it's ready to griddle It should just fall out Beautiful polenta is a nice garnish for grilled meats. It's great when you're planning a big dinner party The polenta can be done one or two days before a nice season top and bottom a Nice sort of coating of olive oil and then onto your grill now This looks very impressive, but it's so easy to do Get that grill really nice and hot make sure you got a fish slice and go underneath To turn all that nice sort of marking And charring the polenta gives that really nice flavor Now tomatoes Look, you've got these beautiful vine tomatoes that being roasted and all that wonderful flavor Get your little tomatoes and just sit them on top drizzle over any remaining roasting juices The perfect addition is a goat's curd Goats curd gives it that nice sort of salty creamy Taste goat's cheese cream cheese or creme fraiche will work just as well drizzle Little touch of that aged balsamic vinegar and then a little basil Can't wait to dive in This dish is fantastic when you're entertaining in the morning Set your plan to the night before and you can have this casual brunch on the table within minutes Fuss-free cooking that looks like a labor of love right one of my favorites It's a tangy fruit salad and it's for breakfast. Would you believe start off with a chili now? Give it a little rub so Here those seeds being released get your knife and come all the way down Turn it over and just slice it into four and then Finely chop that chili Want this salad slightly hot? So I'm gonna use all the chili but half the seeds the seeds are where the heat is So the less you use the milder your dish nicely chopped next One of my favorite pastes tamarind paste. This is quite tart quite sour But it's a wonderful compliment to the sweetness of the fruit and goes brilliantly well with a chili palm sugar And this is where it sweetens up The dressing does it enriches it then the zest and the juice of a lime cut into quarters And then twist the lime seem maximized and all that juice out now to finish that dressing off some toasted peanuts Get the pan nice and hot It'll touch a salt That'll help dry roast the peanuts even quicker Make sure you get a really nice dark color on those peanuts because it will really transform that dressing To crush your roasted nuts the mess-free way simply wrap them in a clean cloth and use a rolling pin or a pan to bash them crush That's the heart bit done Now for the fruit and here's an easy way to prep a pineapple pineapple take off the top Take off the bottom And stand it up use the corner you knife and follow down basically like shaving the pineapple Don't worry about these little spikes there The secret behind doing it this way is not losing half the pineapple. There's nothing wrong with a few brown bits. It's all good fiber slice the pineapple in half and Then slice down each quarter slice across and chop delicious pineapple chunks Next apples and pears diced then to give a lovely fresh light note De-seeded cucumber. I don't want the seeds in the fruit salad. The cucumber seeds will make it very watery and Dilute the strength for that wonderful chilling their cucumber in with some sweetness Delicious mango slice it nicely Your dressing and just drizzle that over the fruit salad in Secret of a good fruit salad is not drowning in the dressing, but really make sure that you've got that nice coating on all the fruits Don't worry about just having for breakfast because this is the kind of tangy fruit salad you can have for lunch a healthy snack in The afternoon, but it transforms a traditional fruit salad into something really delicious Merguez and Fontina stuffed croissants. Okay big and bold. I was living in France I stayed there for three years once twice a week. I treated myself to the most amazing Bold breakfast and it started off with these beauties here merguez cheap, but incredibly tasty Start off with a nice hot pan merguez in It's a very spicy sausage doesn't need any help. Does he need chili just a touch of salt and pepper You can smell the spice they're starting to release all that wonderful oil that flavor in there Add a couple of cloves are finely sliced garlic Spread the garlic across the pan it instantly changes color takes on this nice dark rich golden color Now take a little bit of heat out with the parsley The stalks of soft herbs like parsley and coriander can be used to impart flavor during cooking But the leaves should always be added just before serving to give maximum color and fragrance And then finish that off with my capers Beautiful Now take your croissant They're literally 24 hours old. So they're crispy on the outside and just slice off the lid This recipe is a great way to use up any leftover croissants from the day before I Used to cringe when I saw the French cooks throw away croissants. I used to cry thinking. Oh my god Any idea what you're throwing away in terms of flavor? Whatever you do. Do not wipe out that pan dunk your croissants mopping up all that amazing flavor and caramelizing the inside So that beautiful don't forget the lids And then get your thumbs and go inside the croissant All I want to do now is just create a little pocket And just manipulate the croissant now, this is where it gets exciting mix up capers the garlic the sausages Look at the color of that wonderful delicious flavored oil now some cheese But not just any cheese Fontina cheese is like the number one cheese for grilling and because it's a very rich cheese You shave it thinner than you would a white truffle, but it gives a really nice saltiness and a light smoky flavor Place these big boys on the tray literally 30 seconds on the grill Here we go nice Crisp Packs full of flavor now top them and that for me. It's almost like being back in Paris Except this time. I don't have to share them with the French Family favorite boiled eggs with a soldier that will make your taste buds stand to attention There's something quite nostalgic about a boiled egg. It's something that's never lost It's magically sliced that top off and dunk that soldier into the yolk You can't mess with a deliciously runny yolk, but this is what I'd like to dunk in it an anchovy Soldier anchovies into better water. No salt naturally yeah anchovies are very salty so just a touch of pepper Rich in Omega threes the amazing tinned anchovy is a natural flavor enhancer And I use it to pepper many a savory dish from roast lamb to the humble toasted soldier Grind them It's a really nice smooth paste the smell of that is almost like being at the seaside now get your soft butter And just put half the butter in first 50-50 is the way 50% Anchovy to send butter that way you've got that real nice salty creaminess mix that up That's absolutely delicious trust me finishing that anchovy butter on a slice of grilled fish. I'm in heaven the bread This is a sourdough Delicious a crusty take four nice slices Now get that pan nice and hot a couple of tablespoons of that Anchovy oil into the pan and then get your bread and lightly fry each side The smell of the anchovy oil is incredible Take that out Now bring your water up to the boil The secret of softly boiling an egg is to place him as the water gently on a spoon in Just tilt so they don't hit the bottom nice and light Up to the boil count to five Turn the gas down is it four and a half minutes is it five minutes for soft-boiled egg I've cooked thousands of them and every time It's four and a half minutes whilst that's boiling Get your bread Spread that on there that is incredible Chop parsley brings that kind of freshness Goes brilliantly well with the anchovies in that crunch on Sorry, but I can't resist oh my god Right gas off one beauty in two Feel like a five-year-old again This is that moment when you open the vault and that little magic inside is all yours It's a great twist on a great classic Wow Perfectly soft-boiled eggs with dressed up anchovy butter soldiers You would have thought that egg and soldiers could be that delicious