Gordon Ramsay - From Football to Fine Dining
Gordon Ramsay is definitely one of the most controversial chef's around. I actually don't even like reality shows, but find I am always watching his most popular TV shows; Ramsay's Kitchen Nightmares, Kitchen Nightmares and Hell's Kitchen.
Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-Upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in an F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he gave up professional football and went back to college to complete a course in hotel management.
Gordon is married with four children and lives in South London. He regularly jogs home from work late at night after a long shift in his central London restaurants.
2007 Update
Opening Cielo and two stars for Pétrus
Back in the UK, Gordon Ramsay Holdings opened their first pub, The Narrow in London's Limehouse. Located in a Grade II-listed building on the banks of the Thames.
Gordon Ramsay Holdings received two Michelin stars in January. La Noisette received it's first star and Pétrus was awarded its second.
In October Quadrille published Gordon Ramsay, 3 Star Chef; containing 50 of Gordon's signature dishes from Restaurant Gordon Ramsay.
October was also the month that saw the publication of Gordon's follow up to Humble Pie. Titled Playing with Fire, the book gives insight into Gordon's success and his company.
October saw two exciting new openings with the fifth international restaurant Gordon Ramsay at Powerscourt at the Ritz Carlton Hotel, Ireland and Gordon's second pub, The Devonshire in Chiswick.
Finally, in November Gordon will open Maze Prague at the Hilton Old Town in Prague. Further international openings are planned for 2008 in Los Angeles, Paris and Amsterdam. 2008 will also be the year that Gordon opens a restaurant at the newly built Richard Rogers designed Terminal 5 at Heathrow Airport. The restaurant, known as Gordon Ramsay's Plane Food, will open in March 2008.
Great Stuff on Amazon
Gordon Ramsay's Playing with Fire
Amazon Price: (as of 07/04/2008)
Gordon Ramsay's Playing with Fire: Raw, Rare to Well Done
Amazon Price: (as of 07/04/2008)
Playing With Fire
Amazon Price: (as of 07/04/2008)
Three reasons I love Gordon Ramsay
- Served with a side of sarcasm - absolutely!
- He's the kind of guy that you either really love or really hate! I love people who are controversial
- Who else do you know that can get away with using the "F" word like he does? Yikes!
Gordon Ramsay at a Glance
Gordon James Ramsay, OBE, (born November 8, 1966 in Johnstone, Scotland) is a Scottish chef, television personality and entrepreneur. He has been awarded a total of 12 Michelin stars,Gordon Ramsay now holds as many Michelin stars as Alain Ducasse (thelondonpaper) and is one of only three chefs in the United Kingdom to hold three Michelin stars at one time. He is known in the UK for presenting TV programmes about competitive cookery and food, such as Hell's Kitchen and The F-Word. He is best known in the United States as the host of FOXs Hell's Kitchen, which premiered in May 2005, and of Kitch...
The Michelin Guide
The Michelin Guide uses a system of symbols to identify the best hotels and restaurants within each comfort and price category.For restaurants, Michelin stars are based on five criteria:
- The quality of the products
- The mastery of flavor and cooking
- The "personality" of the cuisine
- The value for the money
- The consistency between visits
Roast turkey and stuffing in a pan
IngredientsPreparation time 1-2 hours
Cooking time 1 to 2 hours
Ingredients for the herb butter
250g/9oz pack unsalted butter, softened
3-4 sprigs fresh thyme, leaves only
sprig of fresh rosemary, chopped leaves only
2 tbsp fresh parsley leaves, chopped
salt
freshly ground black pepper
5-6kg/11-13lb medium-sized turkey
3 or 4 good quality, thick sausages, skins removed
Ingredients for the stuffing
200g/7oz white breadcrumbs
125g/4½oz butter
1 onion, finely chopped
large sprig of thyme and rosemary, chopped leaves only
6 fresh sage leaves
1 lemon, zest only
50g/2oz pine nuts
3 tbsp fresh parsley, chopped
1 tsp sea salt
freshly ground black pepper
Ingredients for the gravy
1 onion or large shallot, chopped
2 tbsp olive oil
125ml/4fl oz dry white wine
1 sprig fresh thyme
1 bay leaf
500ml/17fl oz chicken stock
200ml/7fl oz double cream
pan juices from roasting
sea salt
freshly ground black pepper
Method
- Pre-heat the oven to 350F
- Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
- Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
- Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
- With a thin, sharp knife, bone both legs and stuff with sausage meat.
- Wrap tightly in tin foil and chill to set the shape.
- Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
- Lift up the breast skin with your fingers and separate it from the flesh.
- Divide the herb butter between the two breast flaps and pull the skin back over.
- Season well, place in a roasting tin and cover loosely with butter paper or foil.
- Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 350F for 45 minutes. Reduce temperature to 320F and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
- Cook the crown for 1-1½ hours at 350F until juices run clear and let the bird rest for 30 minutes before carving.
- Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
- Stir in the herbs for one minute then add breadcrumbs to absorb butter.
- Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
- Take off the heat, mix in the parsley and serve warm.
- Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
- Remove from heat, cool for ten minutes and strain.
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.)
Kathy's Turkey Stuffing Lens
- My Turkey Stuffing Recipe
- Two things I look forward to each year, Thanksgiving and Christmas Dinner. Is it the turkey I look forward too? Naw, it's my stuffing! I used to make everything from scratch, but this became difficult as at the time I was working full time and we also had our own business. Time was precious and cooking a big meal was the last thing on my mind.
Gordon Ramsay on eBay
Fetching new data from eBay now... please stand by
Gordon Ramsay Cook Books from Amazon
Gordon Ramsay Cookware on Amazon
Gordon Ramsay by Royal Doulton Stainless Cookware Collection
Amazon Price: (as of 07/04/2008)
Gordon Ramsay by Royal Doulton Stainless-Steel 10-Piece Cookware Set
Amazon Price: $499.95 (as of 07/04/2008)
Gordon Ramsay Tri-Ply Clad 4pc 8-Qt Stock Pot Set
Amazon Price: $59.99 (as of 07/04/2008)
Gordon Ramsay Vids
Quick, what do you think of Gordon Ramsay?
Gordon Ramsay on Google
Fetching RSS feed... please stand byOther Chef Lenses
-
Bobby Flay ?
-
Bobby Flay's culinary versatility is evident in the multiple talents he brings to the field: as a critically-acclaimed chef/restaurateur, award-winning cookbook author and television personality. However his first priority always remains with his res...
-
Mark McEwan ?
-
In 1976 Mark McEwan began his career in Canada’s food industry at Toronto’s Constellation Hotel where he worked under the tutelage of Executive Chef, Joseph Vonlanthen. Mark McEwan is a Canadian Celebrity chef based in Toronto. He is curre...
Are you a Gordon Ramsay Fan?
Share your stories, sightings, thoughts, rants, raves...
|
Senora_M
I love to watch him on Kitchen Nightmares! He lets those people know what is up!!! 5*s Posted December 30, 2007 |
|
tplus
Congratulations! You are #10 at Who Has the Most Lenses?! I've picked this lens to be featured alongside your name. Come check out your competition! Posted December 29, 2007 |
FANTASTIC!!!!!THE MOST SEXY IN NATURE ANIMAL MAN BEING I'VE EVER SEEN. ARE U SURE HE'S NOT A WALLACE. MAKES ME WANT TO COOK MORE AND LISTEN TO HONESTY NOT LIES FROM THE KITCHEN.
JACQUILYN
Posted November 14, 2007
I GOT MY HUSBAND TO WATCH, AND FOR A NEWS FREAK, THAT IS A REAL CHANGE. WE ARE BOTH INTERESTED IN HOW GORDON
MAKES A DUMP INTO A JEWEL, AND I MAKE GRAVY TOO !
KEEP IT UP !
Posted October 27, 2007
