Category: Gordon Ramsay

Roasted Root Vegetables

8/31/2021

rosemary
thyme
flat parsley

root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

Create bed of herbs in bottom of roasting pan and season with rock salt
Lay vegetables on top of herbs and add more rock salt
Seal with foil, shiny side up to steam while roasting
Put roasting pan on stove until it starts popping
Roast in oven 45 minutes
Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
Serve with protein and sauce or glaze

note: really don't use eggplants in this recipe

Chicken Supreme

8/30/2021

1 chicken breast
3 cloves garlic, crushed
thyme
shallots, diced

butter, pats
bacon or pancetta
dark brandy
1/2 cup demi glaze

Season chicken and bring to room temp
Lay tender side up into hot grapeseed oil with garlic and herbs
Push breast to edge of pan and tilt to get in oil
Flip it and add butter
Baste
Flip and baste
Skin side down, bake 8-10 minutes
Save juices from pan in bowl and bring back to temperature
Add shallots, butter, and garlic and thyme from the roasting juices
Scrape pan while cooking
When shallots are almost crispy, add pancetta or bacon
Deglaze with brandy until pan is clean
Slowly stir in stock
Season
Push sauce with garlic and shallots through a sieve
Rest chicken for 5 minutes
Slice off tender, then slice in thick slices at an angle
Push back together and plate over vegetables
Drizzle with sauce
(optional) Grate truffles over dish

Basil Dijon Crusted Lamb

8/18/2021

lamb rack
1 bunch thyme sprigs
1/2 stick butter, cut into pats
1 bulb garlic, halved
Dijon mustard

panko bread crumbs
basil, finely chopped
flat parsley, chopped
parmesan cheese, grated

Season lamb rack
Brown in hot oil on all sides
Add garlic (cut side down), thyme, and butter to pan until melted
Top lamb with thyme and baste
Oven
Blend breadcrumbs, basil, parsley, cheese
Brush lamb with mustard
Coast in breadcrumb mixture
Oven
Slice into rib chops between bones
Server with red wine glaze or mint yogurt sauce

Honey Glazed Carrots

8/17/2021

Carrots
Parsnips
Thyme
Cinnamon stick
3 star anise
1-2 tbs honey

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Slow Cooked Short Ribs

5/17/2021

6short ribs
1 bulb garlic, cut in half through bulbs
large spoonful tomato paste
red wine

beef stock
pancetta, chopped thickly
chestnut mushrooms, halved
Italian parsley

Season ribs
Brown in hot oil in roasting pan on all sides, bone on top first
Add garlic to pan cut side down
Stir in tomato paste to cook out
Pour in enough wine to completely cover bottom of the pan by a few cm
Simmer and cook down halfway
Add stock to inch below the ribs
Cover and bake at 330F for 2 and a half hours
About 10 minutes before ribs finish begin garnish
Cook pancetta until fat cooks down to bacon
Add mushrooms until start to crisp then turn off heat
Remove ribs to plate
Mash and push garlic and liquid through sieve
Top ribs with braising sauce
Top with mushrooms, bacon, and flat leaf parsley

Braised Lamb

11/3/2020

From Gordon Ramsay's Ultimate Cookery Course on Amazon, episode 2.

Also delicious to just roast the carrots for a few hours!

lamb shanks
red and green chilies, sliced
garlic, crushed and chopped
2 tsp smoked paprika
dash oregano
cumin seeds
salt & pepper

cinnamon stick, broken and lightly crushed
carrots, sliced at an angle
onions, thickly sliced
bay leaves
red wine
stock
mint

Combine ingredients through olive oil, rub together, and marinate 30 min to overnight
In dutch oven on stove, cook brown until deep color change on all sides
Mix in rest of marinade with lamb
Add vegetables and bay leaves to pot and lift lamb to sit on top
Deglaze pan with wine and bring to boil until reduced by half
After adding stock, return to boil then cook in oven uncovered for 3 hours at 315 degrees
Roll lamb in sauce, plate, then spoon remaining sauce on top
Top with picked fresh mint and serve with vegetables

Miso Noodles

10/19/2020

Modified from a Gordon Ramsay recipe from his Ultimate Cookery Course on Amazon, episode 4.

2 cups water
2 cups chicken stock
3 tbs miso paste
1 tbs fresh ginger, grated or minced
shiitake mushrooms, soaked and sliced
portabellas, sliced thinly

bok choy, stems and leaves separated
soy sauce
1 egg per serving
schecuan pepper
egg noodles, soft
spring onions, sliced

Cook noodles only half the time from the directions
Mix miso paste into boiling water and stock
Add, mushrooms, bok choy stems, and soy sauce
Poach eggs 2-3 minutes
Add bok choy leaves and season
Spoon broth on top of noodles in bowl and top with egg and spring onions

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1. I tried to make it more teenager-friendly by serving over rice instead of mushrooms, but I think next time I'll just serve it with another appetizer type dish. I also can't find the kind of chillies used in Ramsay's series, so instead I used a red bell pepper and scotch bonnet sauce.

3 tbs soybean puree or miso paste
pan full fish stock (or other)
kaffir lime leaf
chillies, chopped
ginger, sliced

salmon, skin on
broccoli, separated into small florets
bok choy, stems and leafs sliced separately
enoki mushrooms
sesame oil

Put paste in hot pan and whisk in stock until a light broth consistency
Bring to a boil and add kaffir leaf, chillies, and ginger
Slide salmon into broth, skin side down
Bring to boil and reduce heat
Simmer while spooning broth over top of salmon
Remove salmon when springy and firm - coat with broth to prevent drying out
Add broccoli and bok choy stims to broth
After 1 minute add bok choy leafs
Add enoki mushrooms to broth
Remove skin from salmon and flake (I didn't do this because I love salmon skin)
Prepare bowls by rubbing in sesame oil
Serve salmon over uncooked mushrooms, topped with vegetables and a ladle of broth

Sweet & Sour Peppers with Pork Chops

5/28/2020

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1. Recipe used pork chops, and I've cooking it with both pork chops and chicken, and added sun-dried tomatoes.

3-5 peppers - bell or sweet, sliced
1 medium sweet onion, sliced
2 tbs olive oil
salt & pepper
1 tbs sugar
sun-dried tomatoes

red wine vinegar
basil, rolled and sliced
1 lb pork chops or chicken
garlic, crushed
thyme
butter

Add peppers and onion to hot oil
Season
Add sugar to break down peppers and caramelize onions
Toss - keep hot enough to always sizzle
Stir in red wine vinegar
Turn down gas and add olive oil to stew 2-3 minutes
Add basil and cook 30 more seconds
Remove from pan
Season chicken. For pork chops, punch seasoning into the meat
Lay away into hot oil
Add garlic and thyme under the meat
Squeeze the garlic while cooking and add butter
Baste with butter while cooking
Let rest before serving over peppers

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