Who is Gordon Ramsay?
Gordon Ramsay is one of the World's most successfull chef's. He is one of only three chefs in the United Kingdom to have a restaurant rated at three Michelin stars. In total, he has been awarded ten michelin stars for his various restaurant ventures.
Crab Salad with Passion Fruit Dressing
(from Gordon Ramsay Makes it Easy)
Serves 2
200g fresh white crab meat
125g salad leaves, such as rocket, watercress and radicchio
10og yellow or red cherry tomatoes, halved
2 passion fruits, halved
2 tablespoons classiv vinaigrette
Check the cabmeat is free of any shell fragments. Arrange the tomatoes and salad leaves on individual serving plates.
Pile the crabmeat into the center-using a ring mould to hape into a neat cylinder if you like.
Scoop out the passion fruit pulp and seeds and whisk into the vinaigrette. Drizzle over the salad leaves and serve.
200g fresh white crab meat
125g salad leaves, such as rocket, watercress and radicchio
10og yellow or red cherry tomatoes, halved
2 passion fruits, halved
2 tablespoons classiv vinaigrette
Check the cabmeat is free of any shell fragments. Arrange the tomatoes and salad leaves on individual serving plates.
Pile the crabmeat into the center-using a ring mould to hape into a neat cylinder if you like.
Scoop out the passion fruit pulp and seeds and whisk into the vinaigrette. Drizzle over the salad leaves and serve.
Warm Salad of Ceps and White Asparagus
(from 'A Chef For all Seasons')
Serves 4 as a starter
about 12 large spears, or 24-30 thinner spears, fresh white asparagus
juice of 1 lemon
4 tbsps olive oil
75g unsalted butter
200g fresh ceps, bases trimmed, sliced
2 tbsps fresh flat-leaf parsley leaves
sea salt and freshly ground pepper
Prepare the asparagus first. Trim the ends. Bring a shallow pan of salted water to the boil and add half of the lemon juice and a tablespoon of the oil. Add the asparagus spears and blanch for about 4 minutes, then drain carefully (so as not to damage the tips) and plunge into a wide shallow bowl of iced water. Leave until cold, then drain carefully again and pat lightly dry.
Make the brown butter. Heat the butter gently in a small saucepan, then turn up the heat and cook until the butter just turns brown. Watch it like a hawk! Tip it quickly into a cup to stop the browning. Set aside.
Heat the remaining oil in a frying pan and tip in the brown butter, leaving the solids behind in the cup. Heat gently, then lay in the asparagus spears. Heat carefully until hot, then sprinkle over the rest of the lemon juice.
Arrange 4 asparagus spears on each plate, drizzle over any pan juices and spoon over the ceps.
about 12 large spears, or 24-30 thinner spears, fresh white asparagus
juice of 1 lemon
4 tbsps olive oil
75g unsalted butter
200g fresh ceps, bases trimmed, sliced
2 tbsps fresh flat-leaf parsley leaves
sea salt and freshly ground pepper
Prepare the asparagus first. Trim the ends. Bring a shallow pan of salted water to the boil and add half of the lemon juice and a tablespoon of the oil. Add the asparagus spears and blanch for about 4 minutes, then drain carefully (so as not to damage the tips) and plunge into a wide shallow bowl of iced water. Leave until cold, then drain carefully again and pat lightly dry.
Make the brown butter. Heat the butter gently in a small saucepan, then turn up the heat and cook until the butter just turns brown. Watch it like a hawk! Tip it quickly into a cup to stop the browning. Set aside.
Heat the remaining oil in a frying pan and tip in the brown butter, leaving the solids behind in the cup. Heat gently, then lay in the asparagus spears. Heat carefully until hot, then sprinkle over the rest of the lemon juice.
Arrange 4 asparagus spears on each plate, drizzle over any pan juices and spoon over the ceps.
Claridges chicken pie
Serves 4
chicken breasts (ca. 600 g, cut in 3 cm dice)
375 g ready-rolled puff pastry
1 egg (beaten)
200 g shallots (peeled)
500 ml chicken stock
1 bay leaf
2 sprigs thyme
200 g speck (lean tenderloin bacon)
1 tbsp oil
150 g button mushrooms
125 ml sherry
200 ml double cream
parsley, to decorate
Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either rounds (ca. 10 cm) or triangular wedges. Lay on a non-stick baking tray, score lightly with a blunt knife, brush with the egg and bake for 10 - 12 minutes until golden brown.
Bring the chicken stock to the boil, add the thyme sprigs, then put in the peeled shallots and cook for 5 minutes. Lift the shallots and set aside. Add the chicken to the stock and cook for 5 minutes. Leave to stand for another 2 minutes, then strain & reserve the stock, throwing the herbs out.
Cut the speck into 5 mm strips and clean the mushrooms carefully.
Fry the speck in the oil in a non-stick pan until browning, drain on some kitchen towel and leave to cool and crisp. Add the mushrooms, fry for about 7 minutes, season with salt and pepper and reserve. Deglaze the pan with the sherry, reduce by half, then add the shallots, stock and cream. Reduce by a third, then add the mushrooms and chicken. Cook until the chicken has warmed through, then scatter with parsley and bacon, scoop onto plates, top with some pastry shapes and serve immediately.
chicken breasts (ca. 600 g, cut in 3 cm dice)
375 g ready-rolled puff pastry
1 egg (beaten)
200 g shallots (peeled)
500 ml chicken stock
1 bay leaf
2 sprigs thyme
200 g speck (lean tenderloin bacon)
1 tbsp oil
150 g button mushrooms
125 ml sherry
200 ml double cream
parsley, to decorate
Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either rounds (ca. 10 cm) or triangular wedges. Lay on a non-stick baking tray, score lightly with a blunt knife, brush with the egg and bake for 10 - 12 minutes until golden brown.
Bring the chicken stock to the boil, add the thyme sprigs, then put in the peeled shallots and cook for 5 minutes. Lift the shallots and set aside. Add the chicken to the stock and cook for 5 minutes. Leave to stand for another 2 minutes, then strain & reserve the stock, throwing the herbs out.
Cut the speck into 5 mm strips and clean the mushrooms carefully.
Fry the speck in the oil in a non-stick pan until browning, drain on some kitchen towel and leave to cool and crisp. Add the mushrooms, fry for about 7 minutes, season with salt and pepper and reserve. Deglaze the pan with the sherry, reduce by half, then add the shallots, stock and cream. Reduce by a third, then add the mushrooms and chicken. Cook until the chicken has warmed through, then scatter with parsley and bacon, scoop onto plates, top with some pastry shapes and serve immediately.
Pumpkin and Pancetta Risotto
(From 'A Chef for all Seasons')
/3 cup chopped pancetta
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2 inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, o Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently sauté the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warmed bowls, sprinkled with the remaining Parmesan.
Serves: 4 as a first course or 2 as a main dish.
2 to 2 1/2 cups light chicken stock
2 large shallots, chopped
1 pound pumpkin flesh, cut into 1/2 inch cubes (about 4 cups)
3 tablespoons olive oil
Scant 1 cup risotto (Carnaroli, Arborio, o Vialone Nano)
1/2 cup dry white wine
2 tablespoons mascarpone
1/4 cup freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan.
In a large saucepan, gently sauté the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down.
Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes.
About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warmed bowls, sprinkled with the remaining Parmesan.
Serves: 4 as a first course or 2 as a main dish.
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