Tag: Gordon Ramsay

Eggs Benedict With Caviar Recipe

Eggs Benedict, photo by JMorton

 

 This breakfast or brunch is just the business for a lazy, indulgent weekend.
This is aesthetically pleasing to the eye and the tastebuds.  As you cut into the egg, the still runny yolk deliciously gush out from the inside. The saltiness of the caviar give this recipe that ‘nuttiness’ goodness! 🙂
Below is a recipe from Gordon Ramsay in the Goodfood Magazine

Ingredients

  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • 1 batch hot hollandaise sauce
  • 4 slices Parma ham
  • 1/2 oz caviar

Method

  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise.
  4. Garnish with caviar and serve at once.

Vietnamese Spring Rolls

Vietnamese Spring Rolls Photo by Bless Mercado

Vietnamese Spring Rolls
Photo by Bless Mercado

 

I first saw and heard of the above recipe from my good friend, Bless Mercado.  She cooks this all the time as it is a great favourite of her Habibi (Sweetheart).

Anyway, it does look good in the photo, showing in their translucent wrappers.  I googled for the recipe and found this one by the chef extra-ordinaire himself, Gordon Ramsey!

Below is his recipe.

Gordon: “On my last night in Vietnam I served these spring rolls as the first of seven courses. They work perfectly as an appetiser and look pretty impressive, too. For the best results you need to use the freshest ingredients. For extra crunch I have used baby gem lettuce, however, follow your palate to chop and change the ingredients in the rolls, such as using crab instead of the prawns, changing the pork for mushrooms or, if you don’t like rice noodles, add more lettuce and cucumber. The hoisin peanut dipping sauce is one of the most commonly served accompaniments to these rolls.”

Makes 12

Ingredients

  • 2 tbsp sesame oil
  • 1 tsp Chinese five-spice
  • Salt and freshly ground black pepper
  • 300g pork tenderloin fillet, sinew removed and finely sliced
  • Vegetable oil, for frying

For the dressing

  • Juice of 1 lime
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • 1 tsp caster sugar

For the spring rolls

  • 1 baby gem lettuce, washed, core removed and shredded
  • Handful of coriander leaves, torn
  • 12 sheets of rice paper, 16cm in diameter
  • Small handful of Thai basil, picked
  • Small handful of saw leaf or mint leaves, picked
  • Small handful of coriander leaves, picked
  • 200g cooked rice vermicelli noodles
  • 12 chive flowers
  • 12 cooked prawns, peeled, de-veined and cut in half lengthways

For the dipping sauce

  • 1 garlic clove, peeled and finely chopped
  • 1 red Thai chilli, finely chopped
  • 3 tbsp hoisin sauce
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar
  • 2 tbsp crunchy peanut butter
  • 4–6 tbsp coconut milk
  • 1 tbsp tamarind paste

Method

1. For the pork, mix together the sesame oil, five-spice and salt and pepper in a bowl. Add the pork strips and toss together to coat. Heat a little vegetable oil in a frying pan and stir-fry the pork strips for 2–3 minutes, until cooked through. Remove from the heat and set aside to cool.

2. To make the dressing, whisk together all the ingredients in a large bowl to combine. Add the shredded baby gem and coriander leaves and coat well in the dressing.

3. Fill a large bowl with warm water and, one at a time, quickly dip in each sheet of rice paper, passing them through but not soaking them. Drain them flat on a clean, damp cloth. Do not over-soak or they will fall apart and tear when being rolled.

4. To make the dipping sauce, gently fry the garlic and chilli in a little oil in a frying pan for 2 minutes until softened. Add the remaining ingredients and simmer for 6–8 minutes until reduced by half, adding extra water if needed to loosen the sauce.

5. To make the rolls, lay all your ingredients in an assembly line. Take one rice paper sheet and lay it flat on a clean surface. Place the herbs on top and gently create a small pile of rice noodles on top (the pile should be long and narrow). Fold over two sides of the rice paper to enclose the filling and roll over once. Place the chive flower alongside the rolled up section. Take one strip of pork and two halves of prawn and lay them neatly alongside the chive flower – they should be positioned tightly against the roll. Slowly roll once again. Tuck the edge of the rice paper into the filling. To seal the roll, lightly brush the rice paper with warm water. (Make sure the filling is compact.) The prawn and spring onion should be visible through the rice paper. Repeat the process with the remaining sheets of rice paper. Cover with cling film to stop the rolls drying out. Serve with the dipping sauce.

Recipe © Gordon Ramsay from Gordon’s Great Escape Southeast Asia: 100 of my favourite Southeast Asian recipes

 

Hot Chocolate Fondant – a la Gordon Ramsay

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Gordon Ramsay and his brigade of amateur chefs served this hot chocolate fondant recipe to diners …

Serves 4

Hot Chocolate Fondant – a la Gordon Ramsay

INGREDIENTS

  • 50g unsalted butter, plus extra to grease
  • 2 tsp cocoa powder, to dust
  • 50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
  • 1 free range egg
  • 1 free range egg yolk
  • 60g caster sugar
  • 2 tbsp Tia Maria liqueur
  • 50g plain flour, sifted
  • Icing sugar, to dust
  • Creme fraiche or vanilla ice cream to serve

METHOD

How to make hot chocolate fondant

1. Preheat oven to 160°C/Gas 3.

2. Butter four ramekins (about 7.5cm in diameter), then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture. Fold in the liqueur, followed by the flour. Divide the chocolate mixture between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.

© Gordon Ramsay

sunday-lunch-book

 

Pork, Apricot and Pistachio Stuffing

Gordon Ramsay Pork Apricot and pistacio stuffing

Gordon Ramsay’s Pork, Apricot and Pistachio Stuffing

 

Serves 6–8 

 

Ingredients

  • 500g/1 lb 2oz  pork mince
  • Sea salt and freshly ground black pepper
  • 1 large Braeburn apple
  • 6 dried apricots, about 50g/2 oz, chopped
  • 30g/1  1/4 oz pistachio nuts, roughly chopped
  • Finely grated zest of 1 lemon
  • Small bunch flat leaf parsley, leaves only, chopped
  • Olive oil, to drizzle
  • Large bunch of large sage leaves
  • 2 fresh merguez or chorizo sausages
  1. Preheat the oven to 200°C/gas mark 6. Put the pork mince into a large bowl and season. Grate the apple into the bowl, avoiding the core. Add the apricots, pistachios, lemon zest and chopped parsley, and mix well.
  2. Lay a large sheet of foil on a work surface and oil with a drizzle of olive oil. Arrange the sage leaves on the foil, overlapping them in two rows to form a narrow, long rectangle, the length of the two sausages placed end to end. Sprinkle with a little seasoning
  3. Spread half of the pork stuffing mixture in the middle, along the length of the sage leaves, then run your finger down the centre of the stuffing to create a hollow for the sausages. Lay the sausages in the hollow and cover with the remaining stuffing mixture.
  4. Bring up the foil and envelop the stuffing, twisting the ends to seal. Holding both ends, roll the stuffing in the foil to get a tight and even log. (Refrigerate at this stage if making a day ahead.)
  5. Put the stuffing parcel into a baking dish and cook for about 40 minutes. To check if it is cooked, insert a skewer into the middle for 10 seconds – it should feel piping hot against your wrist. The log should also feel firm. Leave to rest for about 15 minutes before slicing to serve.

 

 

 

Honey-glazed carrots and parsnips

I have tried this recipe several times and would come out fantastic each time.

Gordon Ramsay Honey glazed carrots and parsnips

Gordon Ramsay’s honey-glazed carrots and parsnips

  • Serves: 8
  • Prep time: 5 mins
  • Cooking time: 25 mins
  • Total time: 30 mins
  • Skill level: Easy

Ingredients

  • 500g parsnips
  • 500g carrots
  • 2–3 tbsp olive oil
  • Few thyme sprigs
  • 1 cinnamon stick, broken in two
  • 3 star anise
  • Sea salt and freshly ground black pepper
  • 1–2 tbsp clear honey
  • Splash of water
  • Few knobs of butter

Method

  1. Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
  2. Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
  3. Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
  4. Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
  5. Stir through a few knobs of butter to glaze.

By Gordon Ramsay.

Roast potatoes with chilli and turmeric

Gordon Ramsay’s
Roast potatoes with chilli and turmeric

Serves 8–10

• 2.5kg potatoes, such as Maris Piper
• sea salt and freshly ground
black pepper
• 1½ tsp ground turmeric
• pinch of chilli flakes, to taste
• 4–5 tbsp olive oil (or goose or
duck fat)

Ingredients

1. Preheat the oven to 200°C/Gas 6. Peel the potatoes, quarter lengthways
and place in a large saucepan of salted cold water. Bring to the boil, then
lower the heat and simmer for about 8 minutes.
2. Drain the potatoes in a colander and sprinkle with the turmeric, chilli flakes
and some salt and pepper. Toss in the colander to coat evenly, then drizzle
with a little of the olive oil and toss again. Leave to steam for 5 minutes.
3. Put the rest of the olive oil in a roasting tray and place in the oven for a
few minutes to heat up. Carefully add the potatoes and toss to coat in the oil.
Roast for 40–45 minutes, turning a few times, until crisp and golden. Drain
on kitchen paper and transfer to a warmed dish to serve.

Caramelised cranberry and apple sauce

Caramelised cranberry & Apple sauce

Recipes: Gordon Ramsay suggests giving turkey a twist to surprise your festive guests

By Gordon Ramsay

Serves 10-12.

You will need:

150g caster sugar

2 star anise

4 green cardamom pods, lightly crushed

250g fresh cranberries

Sea salt and freshly ground black pepper

2 Braeburn apples, peeled, cored and chopped

60ml ruby port

Finely grated zest and juice of 1 orange

Method

Put the sugar into a heavy-based pan with the star anise and cardamom pods and melt over a medium heat.

Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch of seasoning.

Cook briefly until the cranberries begin to soften, then add the apples and cook for three to four minutes, tossing frequently to coat the fruit in the caramel.

Pour in the port, then reduce the heat slightly and stir in the orange zest and juice. Simmer for about 10 minutes, allowing some of the cranberries to break down and thicken the sauce.

Remove from the heat and discard the star anise and cardamom. Serve warm.

This can be made three to four days in advance and kept in the fridge.

– Gordon Ramsay

Gordon Ramsay’s Brussells sprouts with Pancetta and Chestnuts

 

Gordon Ramsay’s Brussells sprouts with Pancetta and Chestnuts

This recipe is for a big lunch with the whole family enjoying a delicious Sunday roast with all the trimmings.

At this time of year, brussels sprouts is just the business.

Here is a proven winner from the great Gordon Ramsay himself

Brussells Sprouts with Pancetta and Chestnuts

You will need:

1kg Brussells Sprouts with the outer leaves removed
Sea salt and freshly ground black pepper
1-2 tsp olive oil
200g pancetta cut into lardons,
200g chestnuts
2 small lemons

1. Trim the base of the sprouts and then cut them lengthwise. Boil a pan of lightly salted water. Add the sprouts to it and blanch for 2-3 minutes. Drain.

2. Heat the olive oil in a good size frying pan. Add the pancetta and fry until golden and crispy. Add the sprout and cook for 2-3 minutes ensuring to stir or toss occasionally.

3. Roughly chop the chestnuts and add to the pan. Zest the lemon over the sprouts and chestnuts. Then halve the lemons and squeeze it onto the sprouts as well.

4. Check and adjust the seasoning and then serve the sprouts in a warmed up serving dish, ready to go with your choice of roast.

Yummy