gordon ramsay.doc
TRANSCRIPT
INGREDIENTS 20 g Butter
8 Rashers smoked streaky Bacon cut into a small dice
200 g peas thawed if frozen
a few basil leaf roughly slicced
8 large Eggs beaten
150 g Goat's Cheese log with rind, sliced
Sea Salt & freshly ground black pepper
Parmesan for grating
large handful Rocket leaves
3 tablespoons classic vinaigrette
METHOD
1. Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until
golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.
2. Pour in the beaten eggs and gently shake the pan over a medium heat. As the omelette begins to set at
the bottom, top with Goats cheese. Season generously with pepper and a little salt.
3. Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until
the eggs are set on top. Slide onto a warm large plate.
4. To serve, toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette.
Cut into wedges to serve.
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.
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.
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.
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.
crab ravioli with grilled lobster in saffron cream sauce Recipe
SAFFRON CREAM SAUCE 2 tbsp butter 1 shallot, minced 1/2 cup dry white wine 2 good pinches saffron threads 2 cup whipping cream 1/4 tsp of cayanne pepper salt and pepper to taste fresh chives CRAB RAVIOLI 1 dozen crab ravioli I used all natural crab ravioli from The Ravioli Store LOBSTER 1/2 lb of fresh, cooked lobster meat, preferably with two small lobster tails
cut the lobster tails in half lengthwise 2 tablespoons of butter 1/8 cup of dry white wine
Directions1. saffron cream sauce2. Melt butter in a medium saucepan over medium-low heat. Add shallot and
cook until translucent. De-glaze by ading wine; cooking and stirring until wine evaporates--about 3 minutes. Add cream and saffron. Lower heat and simmer, cooking until sauce has reduced to just about half. Add salt and pepper to taste. Remove from heat. Finish with a pinch of cayenne pepper. Stir. Set aside.
3. ravioli4. Cook lobster ravioli per directions. Drain5. lobster6. While ravioli is cooking, melt butter in a medium skillet over medium-high
heat. Add lobster pieces and toss to coat with butter. Add wine. Cook until you have nice medium brown color on the white meat, carefully flipping the skillet, or stirring, to cook lobster on all sides--about 3 - 4 minutes. Set aside
7. plating the dish8. Reheat the sauce, if necessary. Add 3-4 tablespoons of sauce on each plate.
Place 3-5 ravioli on top--depending upon whether you are serving this as an appetizer or a main course. Spoon the sauce over ravioli. Top with a few pieces of the lobster meat. Garnish with snipped chives and a strand of chives that you will a lay on top and across the entire dish. If you like a little kick, sprinkle with a tiny bit of cayenne pepper. Another great garnish would be caviar or tobiko--I'll have to try that next time.
9. Serve this with a chilled bottle of Chablis and wait for the praise and adoration to follow.
Serves: 2
Baked AlaskaRecipe by Gordon Ramsay from The F Word
INGREDIENTS
120 g caster sugar
2 large free range egg whites
Lemon Juice
1 ginger loaf cake
140 g raspberries lightly crushed
2 tablespoons framboise
4 Scoops good quality ice cream frozen in 6-7cm cutters
200 ml Brandy
METHOD
1. To make the meringue put the sugar and 2 tbsp water into a medium heavy-based saucepan and
dissolve over a medium heat, stirring once or twice. When the liquid is clear, increase the heat and boil for
three minutes. (Or the liquid registers 120C on a sugar thermometer).
2. In the meantime, whisk the egg whites with a squeeze of lemon juice in a clean, grease-free bowl, using
a hand held electric whisk or balloon whisk, until they form soft peaks.
3. With the beaters still whirling, slowly pour the hot syrup down the side of the bowl and continue beating
on full speed for 10 minutes to a firm, glossy meringue. Set to one side.
4. Using a 6-7cm cutter cut out 8 discs from the ginger loaf. Place 4 on a tray, lined with cling film and top
with a layer of crushed raspberries, mixed with the framboise. Now finish one at a time, so the ice cream
doesn’t melt. Place the moulded ice cream, on the raspberries, then top with a plain sponge disc.
5. Quickly cover the top and sides with the meringue, swirling it attractively. Repeat to finish the rest of the
Alaskas, then place, uncovered in the freezer until ready to serve.
6. Place each Alaska on a serving plate and wave a cook’s blow-torch lightly and quickly over each
meringue to colour. This only takes seconds – take care to avoid over-scorching. Serve at once.
7. Finally to flambé: gently warm the kirsch in a small saucepan, making sure that it doesn’t boil. Pour it into
a copper flambé jug, set alight then carefully pour over the Alaska’s to serve.
Broad bean and scallop risotto with lemon and fresh basil
INGREDIENTS
650 ml chicken stock
200 g Risotto Rice such as Carnaroli, Arborio or Vialone Nano
2 banana shallots finely chopped
3 tablespoons Olive Oil plus extra for sautéing and serving
50 ml Dry White Wine
50 g cold Butter diced
1 tablespoon broad bean and pea puree - see recipe below
1 tablespoon mascarpone
1 tablespoon freshly grated Parmesan
2 teaspoons Lemon Zest
9 large Scallops shelled, trimmed, washed and diced
50 ml Double cream
Basil and pea cress to garnish
100 g shelled Broad beans cooked
Sea Salt & freshly ground black pepperBroad bean and pea puree
100 g fresh or frozen Broad beans podded and shelled
100 g fresh peas podded
25 g Butter
Sea Salt & freshly ground black pepper
METHOD
1. Pour 250ml chicken stock in a saucepan and bring to the boil. Tip in the rice and blanch for 4 minutes.
Drain well, cool and set aside for later. Reserve the remaining stock.
2. In a medium saucepan, gently sauté the shallots in the oil for about 2 minutes or until softened. Stir in the
wine and deglaze the pan. Cook until the alcohol has evaporated and the liquid has almost completely
reduced.
3. Meanwhile, heat the reserved stock and bring to the boil. Pour in to the pan with the blanched rice and
bring to a gentle simmer. Cook the rice, stirring continuously, until tender then remove from the heat. Add the
cold butter then quickly mix in the broad bean and pea puree, mascarpone, Parmesan and lemon zest - stirring
until light and creamy. Leave to rest with the lid on.
4. Heat a pan with a little oil. Season the scallops then add them to the pan. Sauté for no more than 2
minutes, stirring frequently; set aside.
5. Stir the cream, basil, whole broad beans and scallops into the risotto and check for seasoning. Serve the
risotto on warmed plates with a drizzle of olive oil and garnish with the basil and pea cress. Serve straight
away.Broad bean and pea puree
1. For the bean and pea puree blanch the broad beans and peas in boiling salted water for 2-3 minutes,
then drain and tip into a food processor with the butter. Pulse until you have a thick but smooth puree, adding a
little of the cooking water if necessary and scraping down the sides of the bowl once or twice. Season to taste.
Buffalo burgers with mozzarella with tomato, basil and buffalo
mozzarella salad
INGREDIENTS 1 kg buffalo minced meat
1 small Red Onion finely chopped
2 tablespoons wholegrain Mustard
2 Cloves Garlic finely sliced
2 teaspoons Worcestershire sauce
Few drops of Tabasco
Salt & Pepper
Olive Oil
250 g Buffalo Mozzarella cut into slices
8 soft bread rolls, halved
Few sprigs of Thyme leaves picked
Ketchup to serveBuffalo mozzarella salad
2 ripe beef Tomatoes
2 250 gram balls of Buffalo Mozzarella
1 Red Onion
Generous drizzle of Olive Oil
Balsamic vinegar
Lemon Juice
Sea Salt & freshly ground black pepper
Small bunch of Basil leaves roughly choppedMETHOD
1. Mix the buffalo mince, onion, mustard, garlic, Worcestershire sauce and Tabasco together and season
well. Shape the mixture into 6-8 burgers. Chill the burgers for about 30 minutes to firm up.
2. When you’re ready to start cooking, brush the burgers with a little oil then place them on the grill of a hot
barbecue. Cook them for 7-10 minutes, turning them halfway. Towards the end of cooking, place a slice of
buffalo mozzarella on top of each burger. Cover the burgers with a stainless steel bowl – this will encourage
the cheese to melt down nicely.
3. In the meantime, drizzle the cut side of the bread rolls with a little olive oil and sprinkle with thyme. Toast
the burgers cut side down on the barbecue until lightly golden. When you are ready to serve, sandwich the
burger between the bread with a dollop of ketchup, if using.Buffalo mozzarella salad
1. For the salad, thickly slice the tomatoes and mozzarella and cut the onion into rings. Arrange them
attractively in a shallow dish. Drizzle the salad with olive oil and balsamic vinegar then squeeze a little lemon
juice over. Season the salad to taste then scatter with the chopped basil.
Butter-roasted rib eye of beef with grilled artichokes and roasted
new carrots
INGREDIENTSBeef
1 kg rib eye Beef off the bone and trimmed
Sea Salt & freshly ground black pepper
Olive Oil
a few cloves Garlic
a few sprigs of Rosemary
few knobs of ButterCarrots
400 g baby or young new season carrots scrubbed
1 tablespoon Olive Oil
few sprigs of Thyme
1 tablespoon caster sugar
sherry vinegar
Sea Salt & freshly ground black pepperArtichokes
12 baby globe Artichokes
1 unwaxed Lemon
100 ml white wine vinegar
2 tablespoons Olive Oil
Sea Salt & freshly ground black pepperSautéed Charlotte potatoes
700 g even sized Charlotte Potatoes washed
Sea Salt & freshly ground black pepper
Olive Oil for frying
ButterMETHOD
Beef
1. Begin by shaping the beef, cover a chopping board or work surface with a layer of cling film then smooth
it out with a tea towel. Trim the cling film with a knife or pair of scissors, then repeat until you have 4-5 layers.
Put the beef at one end of the cling film and roll it up, stretching the film as you go to wrap it as tightly as
possible. Twist the ends up tight and tuck them under. Wrap in a final layer of cling film then put the beef in the
fridge while you prepare the vegetables below.Carrots
1. Par-boil the carrots until barely tender, about 2-3 minutes. Heat the oil in a frying pan and add the carrots
and thyme. Sprinkle with the sugar then add a splash of sherry vinegar and seasoning. Sauté the carrots for 7-
8 minutes over moderate to high heat, tossing and turning them until just tender and caramelised. Keep warm.Artichokes
1. First set a bowl of cold water to the side, and squeeze in the juice of one lemon. To prepare the
artichokes, discard the tough outer leaves with a small sharp knife. Keep going through the layers until you
reach the light green, tender leaves.
2. Trim the stem and base of the artichoke, then cut the heads into halves or quarters. Remove the furry
‘choke’ in the middle (if they are really young this may not have formed yet, so the whole thing is edible). As
you prepare each one, rub all of the cut sides with one of the squeezed lemon halves, then place in the bowl of
lemony water. In a large saucepan, bring a few inches of water to the boil. Add the vinegar and the artichokes,
and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss
in the oil and a generous seasoning of salt and pepper. Heat a griddle pan over a medium heat until hot.
Griddle the artichokes on all sides, a few at a time, until golden and charred at the edges.Sautéed Charlotte potatoes
1. Boil the potatoes in a pan of salted water for 8 minutes. Drain and briefly refresh under cold running
water. While still warm, peel off their skins then cut the potatoes into 1.5cm-thick slices.
2. Heat a large sauté pan with a thin layer of olive oil. Add the potato slices to the pan, season well and fry
over medium heat for 5 minutes on each side. Add the butter and cook for 1-2 minutes more until the potatoes
are golden and crisp at the edges. Keep warm.
3. Slice the beef into 4 even steaks. Season generously with salt and pepper. Heat some olive oil in a pan
with a few unpeeled cloves of garlic, lightly crushed, and the rosemary.
4. Remove the cling film from each steak and put the steak in the pan. Leave it for 3 ½ minutes for medium
then turn it over and cook for a further 3 ½ minutes, adding 2 knobs of butter for the final 1-2 minutes, baste
the meat until evenly coloured and cooked. Leave to rest for 5 minutes.
5. To serve, slice each piece of beef on the diagonal. Spoon the carrots and artichokes and Charlotte
potatoes onto hot plates and set the meat on top and spoon any juices over. Serve immediately.
Cherry compote samosas with clotted cream
INGREDIENTS 4 tablespoons caster sugar plus extra for dusting
500 g mixed fresh cherries pitted and halved
Pared zest of 1 Lemon
Kirsch
Lemon Juice
Mint chopped
200 g Filo pastries sheets measuring about 28 x 40 cm
200 ml Clarified butter
150 ml mascarpone or clotted cream
clotted cream to serve
METHOD
1. For the cherries, add the sugar to a non-stick pan and place over a moderate heat. Once the sugar
begins to dissolve add the cherries with the lemon zest and cook until the cherries start to release their juices.
Add a splash of Kirsch and cook for a few more minutes until the liquid has reduced and thickened. Add a
squeeze of lemon juice, stir through the mint, then tip onto a plate to cool.
2. For the samosas, brush a sheet of filo pastry with melted butter then lay a second sheet on top. Repeat
with a third sheet of pastry and brush with butter once again. Cut into long strips, 10-15cm wide.
3. Place ½-1 tablespoon of the cherry mixture onto the end of one of the filo strips, about 1cm in from the
corner edge closest you. Spoon 1 teaspoon of mascarpone on top. Fold the corner over to encase the filling,
creating a triangle shape. Fold the pastry over again, maintaining a triangle shape, until you reach the other
end. Brush the seam with more butter to seal and press gently. Repeat with the remaining pastry and filling to
make 12 samosas. (Reserve the leftover cherry mixture for serving).
4. Melt the remaining butter in a non-stick frying pan. Shallow-fry the samosas in the butter for 1-1½
minutes on each side until the pastry turns golden and crisp. Roll the samosas in caster sugar to coat and
serve straight away.
5. To serve, place 3 samosas on a plate, spoon some of the remaining cherry mixture off centre and finish
with a quenelle of clotted cream.
Chicken and mixed vegetable stir-fry with noodles
INGREDIENTS 2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide
vegetable oil
Sesame Oil
1 Clove Garlic
2 carrots peeled
½ red pepper
½ yellow pepper
½ green pepper
2 Stalks Celery
200 g bean sprouts
1 tablespoon dark soy sauce
3 tablespoons Oyster sauce
sesame seed toasted
egg noodleMETHOD
1. Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
2. Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2
celery stalks, keeping them separate.
3. Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside.
Cover with a tea towel.
4. Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after
30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced
celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one
side.
5. Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes
or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and
toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and
serve immediately.
Chicken piccata
INGREDIENTS 3 tablespoons Olive Oil
1 head Garlic halved horizontally
4 chicken breasts
Sea Salt & freshly ground black pepper
2 sprigs Rosemary
200 ml Dry White Wine
200 ml chicken stock
3 tablespoons Capers drained
100 ml crème fraiche
METHOD
1. Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over
a medium-low heat for a minute, then increase the heat slightly.
2. Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the
chicken for 11/2–2 minutes on each side until golden brown. Remove and discard the garlic and herbs from the
pan.
3. Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken
stock and bring to the boil and let it bubble until reduced by half.
4. Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired
consistency. Season generously with salt and pepper to taste.
5. Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately
accompanied by some boiled jersey royals.
Cider and honey roast leg of lamb
INGREDIENTS 1 leg of lamb, about 2kg, fat trimmed and skin scored
olive oil, to drizzle
3–4 garlic cloves, skins on and halved
few sprigs of thyme
juice from 1⁄2 lemon
4 apples, russets or braeburns
500ml medium cider
runny honey, to drizzle
300ml lamb or chicken stockMETHOD
1. Preheat the oven to 220°C/Gas 7.
2. Weigh the lamb and calculate the final cooking time at 10 minutes per 450g for medium rare, 15 minutes
per 450g for medium.
3. Score the fat around the leg of lamb in a crisscross pattern, drizzle with a little olive oil then rub all over
with salt and pepper.
4. Place in a deep roasting pan and scatter the garlic and thyme over and around.
5. Pour over the lemon juice and drizzle again with olive oil.
6. Sprinkle with a little more seasoning then roast in the hot oven for 20 minutes.
7. Slice the apples into quarters and cut off the cores.
8. Remove the lamb from the oven and reduce the heat to 180°C/Gas 4.
9. Scatter the apple around the pan and baste the lamb with the cider.
10. Turn the lamb over and drizzle with 2 tablespoons of honey.
11. Return to the oven for 30 minutes.
12. Turn the lamb round, baste the meat with the pan juices then drizzle over another tablespoon of honey.
13. Now roast for the calculated time. To check, insert a skewer into the thickest part of the lamb then press
the meat lightly: the redder the juices, the rarer the meat.
14. Lift the lamb to a carving board and cover with a piece of foil. Rest in a warm place while you prepare the
gravy.
15. At this point, the apples and garlic in the roasting pan should be very soft. Press with a fork, then tip the
entire contents of the pan into a fine sieve over a saucepan. Push down with the back of a ladle to extract all
the juices and flavour from the apples and garlic. Discard the pulp.
16. Place the saucepan over medium heat and add the stock.
17. Bring to the boil and let it bubble vigorously until the sauce has thickened to a desired gravy consistency.
18. Taste and adjust the seasoning then pour into a warm serving jug.
19. Carve the lamb into thin slices and serve drizzled with the apple cider gravy.
Crab and ginger tortellini with tomato and basil vinaigrette
INGREDIENTSPasta
½ teaspoon Saffron
550 g '00' Flour
Generous pinch of Salt
4 Eggs
6 egg yolks
2 tablespoons Olive OilScallop mousse
100 g Scallops diced
2 tablespoons Double cream
1 tablespoon Lemon Juice
Zest of ½ a LemonCrab and ginger tortellini
350 g Crabmeat
Small knob of fresh root Ginger peeled and finely grated
2 teaspoons chopped fresh Basil
Lemon Juice
Scallop mousse, enough to bind
Sea Salt & freshly ground black pepper
200 g fresh Pasta dough thinly rolled
1 Egg beaten with 2 teaspoons of water
Sprigs of chervil to garnishVinaigrette
5 tablespoons Olive Oil
2 shallots finely chopped
Small knob of Ginger finely chopped
200 g Cherry Tomatoes halved
1 tablespoon Balsamic vinegar
1 handful fresh BasilMETHODPasta
1. Makes 800g
2. For the pasta, lightly crush the saffron in a bowl with the back tip of a wooden spoon, then soak in 1-2
tablespoons of boiling water. Leave to cool to room temperature. Place the rest of the ingredients into a food
processor with a few drops of the saffron infused water and whiz until the mixture resembles coarse crumbs.
Tip the mixture into a bowl and press together into a ball with your hands. Turn onto a lightly floured work
surface and knead until the dough is smooth. It should be soft but not sticky. If it feels too wet, knead in a little
more flour. Wrap in cling film and chill for 30 minutes before rolling out.Scallop mousse
1. For the scallop mousse: Blend the scallops in a food processor with the double cream, lemon juice, lime
zest and a little salt and pepper until smooth. For the crab filling, check the crabmeat for any pieces of shell
then stir in the ginger, basil and lemon juice to taste. Check for seasoning. Add enough of the scallop mousse
to bind the crab meat mixture lightly together.
2. With clean and very dry hands, shape the mixture into 12 small balls (no larger than a teaspoon). Chill
while you deal with the pasta dough.Crab and ginger tortellini
1. Lay the sheets of pasta on the work surface and cut out 24 rounds using a 5cm cutter. Press a ball of the
crab filling onto one side of a pasta circle. Brush around the edges of the pasta with a little egg wash, then fold
over the larger side to form a semi-circle. Starting from the top of the semi-circle, press the edges to seal,
making sure that there are no air bubbles in and around the filling. Press the two ends of the semi-circle
together by curling the tips of the edges around your index finger. Repeat with the rest of the filling and pastry
rounds.
2. Blanch the tortellini in boiling salted water for 2 minutes then drain and immediately immerse in a bowl of
ice-cold water. Drain again and lay out on an oiled tray in a single layer. Wrap in cling film and chill until ready
to use.Vinaigrette
1. For the vinaigrette, warm the olive oil with the shallots and ginger for about 10 minutes until the shallots
and ginger have softened. Halve the tomatoes and stir through off the heat with some seasoning and balsamic
vinegar to taste. Finely shred the basil and add to the dressing just before serving.
2. Bring a large pan of salted water to the boil, then cook the tortellini for 1-2 minutes until al dente. Remove
them from the water with a slotted spoon and drain well. Drizzle with the vinaigrette and garnish with a sprig of
chervil.
Crab spring rolls
INGREDIENTSCrab spring rolls
8 large Spring roll wrappers about 25cm square
1 large egg white for brushing
Oil for deep frying
250 g white Crabmeat
2 spring onions trimmed and finely sliced
85 g sweet Corn
Coriander leaves, roughly chopped
1 tablespoon wholegrain Mustard
Sea Salt & freshly ground black pepper
Lime juice (tiny)Ginger and coriander dipping sauce (Makes 250ml)
40 g soft brown sugar
50 ml rice wine vinegar
1 Clove Garlic finely chopped
2 Red chilli's deseeded and finely chopped
Coriander stalks, finely chopped
fresh root Ginger peeled and finely grated
Salt
150 ml Soy sauce
1 tablespoon Sesame Oil
1 tablespoon Honey
1 Lime juicedMETHODCrab spring rolls
1. For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and
lime juice to taste.
2. Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to
prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the
surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg
white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the
wrappers and filling.
3. Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180C. To check the oil is hot
enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in
batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
4. Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the
side for dipping.Ginger and coriander dipping sauce (Makes 250ml)
1. For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely
dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
2. Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely
then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature
before serving.
Easy tiramisu
INGREDIENTS 250 g mascarpone
1 teaspoon vanilla extract
3 tablespoons Marsala brandy or Tia Maria
150 ml strong Coffee or espresso, cooled to room temperature
150 ml Single Cream
4 tablespoons icing sugar
16 savoiardi biscuits sponge fingers
Frozen bar of 70% Chocolate
cocoa powder
METHOD
1. Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed
together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
2. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger
at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
3. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the
mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to
infuse.
4. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the
top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.
Gordon Ramsays chocolate soufflé
INGREDIENTSFor the dishes
25 g unsalted butter for greasing
finely grated ChocolateCrème pâtissière
20 g Cornflour
200 ml Milk
200 g Dark Chocolate 70% cocoa solids, chopped
80 g egg yolksEgg white mixture
200 g egg whites
150 g caster sugar
1 tablespoon cocoa powder for decorationMETHODFor the dishes
1. Preheat oven to 180°C/gas 4.
2. Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the
base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the soufflé doesn't stick to the
dish, apply a second coat as before.
3. Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an
even layer of chocolate.Crème pâtissière
1. For the crème pâtissière, slake the corn flour with a little of the milk, then gradually add the rest of the
milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously.
Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until
smooth before transferring to a bowl to cool.Egg white mixture
1. In an artisan mixer, whisk the egg whites to soft peaks. Gradually start to add in the sugar, whisking well
in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and
glossy mixture.
2. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well. Now add in the
remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and
stiff.
3. Divide the mixture between the ramekins. Level the surface with a palate knife then bake for 6-8 minutes,
or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa
powder. Serve immediately with a scoop of mint chocolate chip ice cream.
King crab with a tarragon and lime dressing
INGREDIENTS 1 king crab leg
6 tablespoons crème fraiche
6 tablespoons mayonnaise
2 Limes zested and juiced
Salt & Pepper
Tarragon roughly chopped
METHOD
1. Fill a pot approximately 1/2 to 2/3 full of water, big enough to fit the legs. Add 1 tablespoon of salt. Bring
the water to a boil. Place uncooked crab legs into the boiling water and return to the boil. Reduce the heat and
simmer for approximately 15 - 20 minutes. If your king crab has already been cooked, boil it for between 5-8
minutes. Be careful not to overcook, as it will reduce the king crab's prized texture and taste.
2. While the king crab is boiling prepare the dressing. Combine equal quantities of crème fraiche and
mayonnaise. Then add the juice and zest of the limes, salt, pepper and the tarragon, mix well.
3. Serve the crab meat with a spoonful of the herbed dressing and serve with a chunk of fresh bread.
Linguine puttanesca
INGREDIENTS 300 g dried Linguine or spaghetti
Sea Salt & freshly ground black pepper
3 tablespoons Olive Oil plus extra to drizzle
2 large cloves Garlic peeled and finely chopped
1 large Red Onion peeled and chopped
1 Red chilli deseeded and finely sliced
8 canned Anchovies in oil, drained and finely chopped
200 g pitted Black Olives quartered or chopped
3 tablespoons Capers rinsed and drained
250 g Cherry Tomatoes halved
basil leaf shreddedMETHOD
1. Add the pasta to a pot of boiling salted water and cook for 8–10 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 1–2 minutes.
Add the olives, capers and tomatoes, and stir over high heat for a few more minutes until the onions are soft.
3. Drain the pasta and toss with the sauce. Taste and adjust the seasoning (salt probably won’t be needed
because the anchovies, capers and olives are quite salty).
4. To serve,divide among warm bowls and drizzle over a little more olive oil and finish off with some
Parmesan shavings.
Malaysian chicken curry
INGREDIENTSCurry paste
5 Cloves Garlic peeled and roughly chopped
4½ long Red chilli's trimmed, deseeded and roughly chopped
3 Stalks Lemongrass trimmed with the outer leaves removed and thinly sliced
3 cm piece fresh root Ginger peeled and chopped
4 large shallots peeled and chopped
1 teaspoon ground Turmeric
3 tablespoons groundnut oilTo make the curry
1 kg chicken thigh
2 tablespoons groundnut oil
2 Onions peeled and thinly sliced
Sea Salt & freshly ground black pepper
4 Kaffir Lime leaves
1 stick Cinnamon
3 star anise
400 ml Coconut milk
100 ml chicken stock
1 teaspoon Palm Sugar or soft brown sugar
2 tablespoons light soy sauce
2 tablespoons Fish sauce
400 g green beans trimmed and cut into 5cm lengths
coriander leaf roughly tornCoconut rice
300 g jasmine rice or Thai fragrant or other long-grain rice
200 ml Coconut milk
5 cm piece of fresh Ginger peeled
sea salt
METHODCurry paste
1. First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food
processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping
the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle
and mortar).To make the curry
1. To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron
casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until
fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
2. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste.
Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to
the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.Coconut rice
1. For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-
based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat
to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and
leave to stand for 5–10 minutes. Fluff the rice with a fork and serve while still hot.
2. Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put
the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the
curry and serve with the coconut rice.
No-bake berry cheesecake
INGREDIENTSTopping
8 Digestive biscuits
6 tablespoons caster sugar
100 g unsalted butterBerries
300 g blueberries or blackberries
2 tablespoons caster sugar
splash of crème de cassis or WaterVanilla cream cheese
400 g cream cheese
6 tablespoons icing sugar
Juice of 1/2 Lemon
1 Vanilla pod split
600 ml Double creamTo finish
icing sugar to dustMETHODTopping
1. Make the topping first. Coarsely grind the biscuits in a food processor. Melt the sugar in a heavy-based
non-stick pan until it begins to caramelise, then carefully add the butter, shaking the pan to mix the caramel
with the butter as it melts. Add the ground biscuits and toss to coat in the caramel. Tip on to a plate, chill for 5
minutes until firm, then break into pieces. Wipe out the pan with kitchen paper.Berries
1. Tip the blueberries into the pan and sprinkle with the 2 tbsp sugar and a splash of cassis or water. Cook
over medium-high heat for a minute until the blueberries are slightly soft. Spread out on a plate and leave to
cool.Vanilla cream cheese
1. For the vanilla cream cheese, put the cream cheese, icing sugar and lemon juice in a large bowl. Add the
seeds from the vanilla pod and beat until smooth. In another bowl, lightly whip the cream to soft peaks, then
fold into the cream cheese mixture.To finish
1. To shape individual cheesecakes, line 8 ramekins with cling film. Fill with the cream cheese mixture and
level the tops with the back of a knife. Chill until ready to serve.
2. Sprinkle the crumbly topping on top of the cheesecakes and spoon the blueberries around the plate. Dust
with icing sugar and serve immediately.
Pan-fried chicken breast with runner bean and goat’s cheese pasta
INGREDIENTS
2 tablespoons Olive Oil
2 Cloves Garlic lightly crushed in their skins
4 skinless chicken breasts
Sea Salt & freshly ground black pepper
75 g Butter plus a few knobs of butter for the chicken
300 g dried Penne or other pasta shapes
2 Red chilli's deseeded and chopped
Few sprigs Rosemary needles picked and finely chopped
250 g runner beans trimmed and sliced on the diagonal
Extra Virgin Olive Oil to drizzle
150 g firm Goat's Cheese log
50 g Pine NutsMETHOD
1. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken
breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken for 5-6 minutes
then turn over and continue to cook the other side for another 5-6 minutes. Add a few knobs of butter towards
the end of cooking and baste the chicken with the pan juices and oils, until cooked through and golden.
Remove from the pan and set aside.
2. Cook the pasta in a pan of boiling water according to pack timings or until al dente.
3. Meanwhile, melt 75g butter in a large pan, add the chilli and rosemary and warm over a low heat for 1-2
minutes to let the flavours to infuse. Turn up the heat, add the runner beans and cook for 3-4 minutes, stirring
occasionally, until tender.
4. Drain the pasta and toss with a little extra virgin olive oil, then tip into the pan with the beans. Toss
together then remove from the heat. Slice the chicken and add the pan. Crumble the cheese over and mix well,
adding a splash of boiling water if the sauce too thick. Finally, season to taste and scatter with the pinenuts.
Serve in warm pasta bowls.
Pasta with pancetta, leek & mushrooms
INGREDIENTS 300 g pasta shells conchiglie
Sea Salt & freshly ground black pepper
4 tablespoons Olive Oil
125 g pancetta sliced
2 medium Leeks trimmed and finely sliced
250 g chestnut Mushrooms trimmed and sliced
3 tablespoons crème fraiche
Flat-leaf parsley chopped
Shaved Parmesan Cheese to serveMETHOD
1. Add the pasta shells to a pot of boiling salted water and cook for 10–12 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it is golden
brown, then add the leeks, mushrooms and a little salt and pepper. Stir over high heat for 6–8 minutes until the
leeks are tender.
3. Drain the pasta and immediately toss with the pancetta, leeks and mushrooms. Stir in the crème fraîche
and season with salt and pepper to taste. Scatter over the chopped parsley to serve.
Posh fish pie
INGREDIENTS 25 g Butter
4 shallots finely chopped
½ bulb Fennel finely chopped
250 ml Dry White Wine
250 ml Noilly Prat or dry vermouth
500 ml fish stock
500 ml Double cream
2 tablespoons wholegrain Mustard
Sea Salt & freshly ground black pepper
800 g mix of white Fish Fillets such as cod, haddock, monkfish, coley
200 g raw peeled King Prawns
Lemon Juice
Few sprigs of Thyme
Small handful of tarragon, flat leaf parsley chervilFor the topping
5 large Desiree Potatoes
Milk for mashing
Butter for mashing
2 large egg yolksMETHOD
1. Heat the butter in a pan and sweat the shallots and fennel until soft. Add the wine and vermouth and
reduce by half. Add the stock and bubble away again until reduced by half.
2. Pour in the cream and boil until reduced to a sauce like consistency. Strain through a sieve, discarding
the shallot and fennel. Stir in the mustard, check for seasoning then leave to cool.
3. Meanwhile heat the oven to 180°C/gas 4. Check the fish for any small bones, removing any with
tweezers, then cut into 3cm chunks. Poach the fish in enough water to cover, with a squeeze of lemon juice
and the thyme, until slightly undercooked. Remove the fish from the poaching liquid with a slotted spoon.
Gently fold the prawns and fish into the sauce with a little extra lemon juice and chopped herbs. Transfer to an
ovenproof baking dish.For the topping
1. Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Beat in the egg yolks, then either pipe the mash over the filling or spoon it over for a more rustic finish.
2. Bake the pie for about 20 minutes until bubbling and golden brown on top. Serve with buttered petit pois
or spinach.
Profiteroles with hot chocolate sauce
INGREDIENTSChoux pastry
125 ml Milk
200 ml Water
150 g Plain Flour
1 teaspoon golden caster sugar
½ teaspoon Salt
100 g unsalted butter
4 medium Eggs lightly beatenChantilly cream
1½ Vanilla pod split
300 ml whipping cream
1½ tablespoons icing sugarChocolate sauce
200 g good quality Dark Chocolate 70% cocoa solids
30 g unsalted butter
3 tablespoons clear Honey
125 ml full fat MilkMETHODChoux pastry
1. Preheat the oven to 200°C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar
into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has
melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon.
As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.
2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each
addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add
the eggs while the mixer is running on a low setting).
3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large
plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the
greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced
well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and
golden brown.
4. Remove from the oven and transfer to a wire rack to cool completely before filling.Chantilly cream
1. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream,
and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the
cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the
nozzle and pipe in the cream. Repeat with the remaining choux buns.Chocolate sauce
1. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a
pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate
begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-
filled profiteroles with the hot chocolate sauce drizzled over.