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Gordon Ramsay's F Word - Yum Yum plantain and chicken curry with jasmine rice recipe

Gordon Ramsay's F Word Winning Recipes - Yum Yum plantain and chicken curry with jasmine rice recipe

Serves 4
Ingredients

For the Thai curry paste:

  • 35g galangal, sliced

  • 55g dry roasted chillies, deseeded

  • 35g lemongrass, chopped

  • 60g garlic, crushed

  • 200g Thai red shallot, chopped

  • 2 coriander stems, washed with leaves on

  • 1 tsp ground black pepper

  • ½ tsp salt


For the curry base:

  • 3 tbsp Thai curry paste


For the rest of the curry:

  • 350g fresh coconut milk

  • 3 tbsp fish sauce

  • White sugar, to taste

  • 300g free range chicken breast fillet, sliced into thin bitesize pieces

  • 220g green plantain, peeled and thick sliced

  • 150g raw papaya, peeled and sliced

  • Light soy sauce, to taste

  • ½ tsp salt

  • 1 tsp Thai makrood lime, diced

  • 1 fresh red chilli, deseeded and sliced

  • 1 fresh green chilli, deseeded and sliced


For the Thai jasmine rice:

  • 400g Thai jasmine rice

  • 450ml water


For the garnish:

  • A handful picked Thai sweet basil leaves

  • 1 red chilli, sliced



Method: How to make Yum Yum main plantain and chicken curry with jasmine rice (Gang Gruoi Gai)

1. Place all the curry paste ingredients into a blender and pulse for 5 minutes until a paste is formed.

2. Heat oil in a wok and add 3 tablespoons of the curry paste and cook it for 10 minutes. Add the coconut milk, fish sauce sugar and the chicken. Add the sliced green plantain along with the raw papaya. Season with light soy sauce and salt before adding the lime and chillies. Mix well and simmer for 25-30 minutes until the meat and the lime are soft and the sauce has thickened. Ensure that the sauce is not too thick, if required; add a few tablespoons of water.

3. Prepare the rice by washing with cold water until the water runs clear then drain. Add 450ml water to a large pan or rice cooker and bring to the boil, add the washed jasmine rice and simmer for 15 minutes until the rice is tender. Once cooked, take off the heat, the rice will hold its heat with the lid on whilst the curry cooks.

4. Adjust the seasoning of the curry before serving with the jasmine rice. Garnish with Thai sweet basil leaves and sliced red chilli on top.







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Gordon Ramsay F Word - Salvo's spinach and ricotta ravioli recipe

Gordon Ramsay F Word Winning Recipes - Salvo's spinach and ricotta ravioli recipe

Serves 4
Ingredients
For the pasta:

  • 200g 00 flour

  • 100g Durum wheat semolina flour

  • 3 eggs

  • 1 egg, to seal

  • Durum wheat semolina flour for dusting pasta dough


For the filling:
  • 1 clove garlic, finely sliced

  • 40g fresh grated Parmesan

  • 400g fresh spinach leaves

  • 250g ricotta

  • 1 egg yolk

  • A pinch of fresh grated nutmeg to taste


For the tomato butter sauce:
  • 4 fresh plum tomatoes

  • 1 clove garlic, finely sliced

  • Small bunch fresh basil

  • 125g butter, diced and cold

  • Lump of fresh Parmesan for shavings

  • Extra virgin olive oil

  • Salt and pepper


Method: How to make Salvo's spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.

2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.

3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.

4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.

5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.

6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.

7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.






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