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If the invention of soup is as old as cooking, another as old considered especially meat soup, since according to Herodotus, the Scythians (from the 8th to the 4th century gordon ramsay ultimate cookery course BC) put the meat into the belly of the animal license , mix with water and boiled on fire from bones. Many in the refining of sour (like the sauce) generally has a cuisine to French 'king of chefs and chef of kings' Antonin Carême. Before him, soups not only closely resembled boiled (including the sauce) but it was really over-full plates, gordon ramsay ultimate cookery course containing a wide variety of meats (red, poultry, game, sausages) and fish, in addition to vegetables and the trimmings. Examples of this style of the older classical cuisine are the Flemish hochepot, Spanish and French oilles petite marmite (pot-au-feu). gordon ramsay ultimate cookery course Popular Categories soup said, was undoubtedly favored both circles of the aristocracy (where often the preparation of an incentive for chefs do their best combinations of materials), and between farmers and those involved in the trade of meat. The famous consommé among the Hungarian goulash, the Russian borsh, the Bavarian pichelsteiner and chorba (in Arabic means soup) who found in many forms in the kitchens of the Middle East, Central Asia, the Balkans but also in India and Pakistan-leave outside the Greek soup that has sisoura the laurels at least locally, because of the particularity to be with giblets.
A soup with meat beyond extremely palatable and nutritious, can be really hearty, what we call 'dish-meal', when enhanced with vegetables or legumes. With aromatics and spices from the other, can be done literally gordon ramsay ultimate cookery course 'dish-temptation'. Interesting also is the fact that it makes best way the most affordable pieces of meat of an animal and if one takes into account that the broth will largely determine the quality and taste of the soup, the cuts that give a rich and gelatinous broth , to make it more palatable and with more texture. Such a piece used in the recipe here, in fact the other cheek calf sigomageireftike the recipe with Barolo.
H idea cooked veal cheek soup was Dami's persuasion, the farm owner Bralos that nurtured her calf and proved amazing. And when I asked him 'what soup? "He replied with the first' soup with watercress', as if it were completely obvious, only one choice! Evidently, however, finding the combination is particularly apposite because the characteristic aroma of cardamom adds a subtly sweet flavor and the meat soup as 'sound', adds taste points. The performance of the soup was inspired also by the Arabic cuisine, hence the other aromatics gordon ramsay ultimate cookery course were added but in smaller quantities.
The same meat soup (that of the first picture) containing meat in small pieces and crushed into a quantity of the liquid part. From this view, and playing with the contrasts: rustic basically approach, though quite minimal in appearance and taste and rich texture. If it is not obvious that registered a favorite, I tell you
Had great success but the recipe for the double the result, which was an idea of the moment. Previously, therefore, vegetables, after boiled in the soup, withdrawn separately and slurried by adding part of the final liquid consommé, gave a most beautiful and incredibly delicious creamy gordon ramsay ultimate cookery course own version (see picture just above), which was evaluated totally small ladies of our house, confirming the importance gordon ramsay ultimate cookery course of the potion in the final flavor of the dish. That's why the execution gordon ramsay ultimate cookery course works as 2 to 1.
For veal cheeks as lean meat, rich in connective tissue (ie soluble gordon ramsay ultimate cookery course collagen, so excellent Ze