Yams, Tulsi and Chicken Ravioli in Curried Sauce

 

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Sweet Potato, Basil and Chicken Ravioli in Curried Sauce. 1/4 cup olive oil. 1 medium onion, diced. 3 cloves garlic, chopped. 1 tsp chili flakes.

2 cans diced/peeled tomatoes (or 3-4 fresh tomatoes, diced) 1/4 tsp sugar. 1 can light coconut milk. 1 1/2 tsp of your favorite curry powder/mix. salt, to.

Steps. Heat olive oil in frying pan. Add garlic, onion, celery, carrot, sweet potato and rosemary. Cook until tender. Cut the chicken into small pieces.

Place chicken skin side down into the frying pan and seal. Add white wine and salt and pepper. Cook on a medium heat until chicken is cooked. Pasta dough: place 300g of plain flour in a mixing bowl.

Ingredients 4 organic, pasture-raised, skinless, boneless chicken breasts 1/2 tsp Himalayan sea salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp cardamom 1/2 tsp freshly ground black pepper 1/4 tsp chili powder 1/4 tsp ground turmeric 1 large red onion diced 6 clo. Once the sweet potatoes are cooked, drain the water, then place the potatoes in a large mixing bowl to cool. Once the potatoes have cooled, add brown sugar, butter, nutmeg and cloves to the mixing bowl.

Use an electric hand mixer to mash the potatoes. Set the sweet potato filling aside until ready to fill the raviolis. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan.

I used 1 Tbsp red curry paste sauted in the oil with 1 large dice onion and 2 cloves garlic 4 pieces fresh lemon grass @ 1 tbsp fresh basil. Added the chicken 3 large diced potato several baby carrots cut on diganal 1/2 can leftover tomatoes and 1/2 half can leftover tomato paste. Season the chicken thighs with 1/4 teaspoon each salt, pepper and smoked paprika. Nestle the chicken into the sweet potatoes.

Cover and cook on low for 3 1/2 hours, until the chicken is cooked. 2 ears Fresh sweet corn, shucked and removed from the cob. 3 tablespoons Red bell pepper, minced. 3 tablespoons sweet onion, diced.

10 each Fresh basil leaves, chiffonade. Thai Basil tastes like normal basil with a hint of aniseed flavour. Nowadays it’s fairly widely available in Australia in large grocery stores and green grocers (Coles, Woolies, Harris Farms). In actual fact, the authentic version of Thai Basil Chicken is Thai Holy Basil which is different to Thai Basil. We’ve got everything from chicken and sweet potato curry to vegetable dhals.

Satay sweet potato curry. 551 ratings 4.7 out of 5 star rating. Cook this tasty vegan curry for an exotic yet easy family dinner.

With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories 1 hr.

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Add the sweet potatoes, tomato sauce, Italian seasoning, salt, and pepper, and stir well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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For the cream topping, heat the coconut oil in a heavy-bottomed saucepan on medium–high and sauté the spring onions, mushrooms and garlic for 3–4 minutes until the mushrooms are tender.

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This is a base recipe; you can spice it up by adding in sun-dried tomatoes, olives, chives, garlic, or sweet things like strawberries.

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Add the sweet potatoes, dill, and parsley.

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You could also make this puree using sweet potato instead of white potato.

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Season with salt and lots of freshly ground pepper; serve with freshly chopped basil and/or freshly grated Parmesan.

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Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes or mixed in with parmesan and pasta

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Stir in feta, scallions, eggs, remaining 2 tablespoons dill, remaining garlic, and ¼ teaspoon pepper.

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Add chopped green chillies, coriander leaves, curry leaves, coconut gratings and salt to the dough.

“Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals” by Saraswat Mahila Samaj (Bombay, India)
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Add the tomato sauce, tomato paste, spices, salt, sugar, and chopped basil.

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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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25 comments

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  • shit instructions. total crap. thought ramsay was good but this is a shit video. stick to being an asshole, thats all youre good at

  • I just made these. Phenomenal. It’s so simple but just awesome. I’ve bought supermarket gnocchi in the past and wondered what all the fuss was about. I then made them myself, and now I understand. It is poverty cooking (Cucina Povera) but all the better for it. I don’t have a ricer, but a light-tough with a grater did the job. I might invest in a ricer for the future and especially if I will make them for a crowd.

  • Can I just just deep fry those gnochis and have it as a snack with my afternoon tea? Well, purists, you can hit me now on my head with that bottle of olive oil.

  • I just made the gnocchi like this turned out beautifulll:) Didn’t have a rice thingie, but used a big sieve it was a labour of love, but it was so worth it. Also didn’t have ricotta, but put in a dollop of mascarpone. All your tips, what to look out for when making food, are so useful, Gordon thank you! I made mine with a plain tomato sauce with herbs, and some parmigiano on top.

  • Hey when I tried this the gnochhi disintegrated in the boiling water. Did I not take it out quick enough? Or was my mixture wrong in some way?

  • The comments below confirm my thoughts. Not a ratatouille. But certainly very good and looking great to serve to guests. I show the ratatouille recipe on my channel, the way I was taught back home in France. Much easier to make than this one, fewer ingredients, but not as good looking at the end.

  • Anyone watching this see shades of Delia Smith? So clear and direct do as I do do with these ingredients and you will make something delicious.

  • Gordon, non rovinare la nostra patria.. e cosa più importante non azzardarti ad insultare l’Italia così. Prossima volta vai da un italiano e vedi come cucina LUI LA CARBONARA

  • facepalm at all these retards complaining about the meal. He’s trying to make it in 10 minutes! Im an Italian who recently moved to America, and I see no problem with this.

  • I find these master chefs fascinating to watch. If I tried to make that I would wind up giving up at some point and then just mashing all together into one big pile. and yea, I’d still eat it and like it..

  • on my first attempt i didn’t realise how wasteful you have to be with the flour, have to just bath your hands, work surface and knife in it

  • NO ES RATATOUILLLE, CUALQUIER CHEFF TE ESCUPE ESO EN LA CARA.
    lO PODES LLAMAR LA RUEDITA DE LOS COLORES Y HASTA AHI, PORQUE ESO NO ES LO QUE PONEN EN EL TITULO.
    ESO ES ALGUIEN QUE QUIERE HACER BASURA VISUAL CON UN GUSTO ASQUEROSO

  • Herewhether it is a tian or ratatouille, it still is a marvelous dish with a good, crusty type bread (hintsome type of baguette or Ciabatta is often found in most good groceries, if you can’t bake your own); and, because of the movie, KIDS will eat their vegetables! But aside from all that, this recipe looks marvelous. https://www.myrecipes.com/how-to/cooking-questions/ratatouille-tian-difference. One last note: cook for those you love: because food is family, while fame is fleeting. https://knowledgenuts.com/2015/08/18/the-suicidal-chef-who-inspired-ratatouille/

  • I am diabetic and can’t eat so many potatoes….what can I substitute potatoes with? oh no…and all the white flour too? Sorry, this is not very healthy….esp. for people with high blood sugar…too many carbs.

  • I’ve made this recipe and here are my notes:

    1. I used 1/3 cup of ricotta and 2 cups of flour. The resulting dough was about the same texture Ramsey ended up with.

    2. Potato starch, plus four, plus water equals paste. You need to use a non-stick pan for this recipe no matter how much oil you add to your saute pan.

    3. The pepper added in the saute pan is a must. Its amazing the difference it makes.

    4. I didn’t flip the gnocchi in the pan and instead tossed it. It browned just fine.

    5. The lemon zest didn’t do it and I added the juice of one lemon.

    6. If you are using frozen peas rather than fresh, add them last. Add them to soon and they get tough.

    7. I only used half the dough on the first day and used the rest the day after. I had wrapped the dough in plastic and found that it got very wet and sticky. I added a little flour and it was just fine.

  • This was like 2.5 hours of hands on work, and 6 hours total including cooking time. I’m exhausted, but my belly is happy. �� Love this stuff, but it really is a labor of love.

  • If you don’t know about some things don’t worry but please don’t show that type of fucking recipe in ravioli only use egg yolks not egg whites please don’t share wrong recipe

  • I’m going to my local restaurant soon and I’m going to order this, I always order either this or creamed toast… so delicious… so hungry… I wish I didn’t live in Israel… I really want bacon… I wish they served bacon…

  • I’ve had this in restaurants and it’s delicious. Thank you. What kind of pasta machine and the pan, can you place links for those in the description box? Thanks.

  • That’s not very much potato and flour for a whole egg compared to traditional recipes, and..you don’t use the word knead, you only do just enough to get them together. I’m sure it was good, though..

  • A Turkish trick: if you do not like the bitterness of the eggplant, you can incubate it inside a bowl of salted water before use (the bitterness will go out with the brownish color of the liquid).

  • in Italy, in my favourite restaurant in Rome, they put also pepperoni… And it’s delicious…
    I love carbonara when I spent my holidays in Italy.

  • There are many ways to make this dish. I prefer to either grill or saute the vegetables in larger chunks in olive oil and then combine them with tomatoes and basil.

  • In 1 video you killed 1 population!!!! OMG WHY YOU CALL THIS AMERICAN RECIPE: CARBONARA?!? Please don’t do it again! ���� #mortaccitua #sederoma

  • I saw Kitchen Nightmare years ago and now I think that the real kitchen nightmare here is yours…really, your carbonara is a disaster��