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Gordon Ramsay's Steak Diane with sautéed potatoes and peas recipe

Serves 4
Ingredients
4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
3 shallots, peeled
100g chestnut mushrooms, cleaned
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml brandy
200ml single cream
Small handful of flat-leaf parsley
300g peas (defrosted if using frozen)
Approx 30g salted butter
Olive oil
Salt and pepper

For the sautéed potatoes:
Approx 500g-600g small Charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary

Method: How to make Gordon Ramsay's steak Diane with sautéed potatoes and peas

Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.
Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.
Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.
Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir.
Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.
Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak).
Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through.
Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm.
To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

Jamie Oliver's scrumptious Spanish chickpea and chorizo soup

From: Soups by Jamie Oliver

Serves 4


I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

Ingredients:
  • olive oil
  • 150g chorizo sausage, finely chopped
  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 2 sticks of celery, finely chopped
  • 500g fresh spinach, washed and chopped
  • 8 fresh tomatoes, deseeded and roughly chopped
  • 1 x 410g tin or jar of good-quality cooked chickpeas, drained
  • 1.3 litres chicken stock
  • sea salt and freshly ground black pepper
  • 55g pata negra, Spanish ham or prosciutto, finely chopped
  • extra virgin olive oil
  • 2 hard-boiled eggs

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off – the smell and colour will be fantastic. Stir it around and get some colour happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.

More from Jamie Oliver

Top Chefs' Recipes: Gordon Ramsay - Recipe for Potatoes Boulangère

Top Chefs' Recipes: Gordon Ramsay - Recipe for Potatoes Boulangère

Gordon Ramsay - Recipe for Potatoes Boulangère

From: Snacks and Sides by Gordon Ramsay
Recipe from The F Word

Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.

His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

Ingredients:

  • liter chicken stock (roughly 4 1/4 cups, or just over a quart)
  • 1 sprig thyme
  • 2 sprigs rosemary
  • 3 crushed cloves of garlic
  • 2 garlic cloves, peeled and finely chopped
  • 2 large onions, peeled and sliced
  • 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
  • salt & pepper
  • olive oil
How to make Gordon Ramsay’s Potatoes Boulangère:

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)

Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.

Top Chefs' Recipes: Jamie Oliver's Amazing chocolate truffles recipe

Top Chefs' Recipes: Jamie Oliver's Amazing chocolate truffles recipe

Jamie Oliver's Amazing chocolate truffles recipe

From: Desserts by Jamie Oliver


Makes about 50 teaspoon-sized truffles


Ingredients

  • 300ml double cream
  • A knob of unsalted butter
  • Finely grated zest from 1 clementine
  • 300g good-quality dark chocolate (70% cocoa solids), broken into small pieces
  • A pinch sea salt
  • A splash of brandy
  • A handful of mixed nuts (Brazil nuts, toasted almonds and hazelnuts)
  • 3 tablespoons cocoa powder, to serve
  • 1 pack biscotti, to serve
  • 1 bottle of Vin Santo, to serveMethod: How to make chocolate truffles


Method: How to make chocolate truffles


Put the cream in a pan over a medium heat and let it heat up. You don’t want it boiling, just hot. As soon as tiny bubbles start to appear add the knob of butter and the clementine zest. Once the butter has melted pour this hot mixture over the chocolate pieces whisking as you go so the chocolate melts nice and slowly. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
Add a pinch of salt to the mixture; it may sound bonkers, but the smallest pinch of salt actually makes chocolate taste even more chocolatey! Stir in a splash of brandy. Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl. Pop this in the fridge for about 2 hours to set. Christmas is a busy time so you can always do this a few days before you need it if you want. About 30 minutes before you’re ready to make your truffles pull the bowl out of the fridge and let the chocolate warm up to room temperature.
Put your mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and your cocoa powder in the other. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them smear their truffles over a biscotti like some posh Nutella! Serve with a few glasses of your chilled Vin Santo.

Jamie Oliver presents Gennaro's stuffed porchetta recipe

From: Main Course by Jamie Oliver


Serves 8
Ingredients

  • 3kg boned shoulder of pork, butterflied and skin on
  • Sea salt & freshly ground black pepper
  • For the stuffing
  • 2 onions, peeled and finely diced
  • Olive oil
  • 200g chicken livers, cleaned and roughly chopped
  • 200g pork mince
  • 75g pine nuts
  • 100g raisins
  • ½ bunch of fresh sage, leaves picked and roughly chopped
  • ½ bunch of fresh flat-leaf parsley, leaves picked and roughly chopped
  • 1 wineglass red wine or mulled wine, plus a bit extra for the stuffing
  • 8 carrots

Method: How to make stuffed porchetta


Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.

Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.

Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven.

Turn the heat down immediately to 180°C/350°F/gas mark 4 for about 3½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.

Gordon Ramsay's classic lasagne al forno


From: Main Courses by Gordon Ramsay

Serves 4

Ingredients


  • 2 tbsp olive oil
  • ½ large onion, peeled
  • 1 large carrot, peeled
  • 2 cloves garlic, peeled
  • 2 pinches dried oregano
  • 300g minced beef
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 30ml (2 tbsp) red wine
  • 1 x 400g tin chopped tomatoes
  • 50ml milk
  • Salt and freshly ground black pepper


For the sauce

  • 25g butter
  • 25g flour
  • 300ml milk
  • Pinch of ground nutmeg
  • 60g Cheddar cheese, grated
  • 30g Parmesan cheese, grated
  • 6 sheets of 'non-cook' lasagne sheets


For the salad

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2-3 tbsp olive oil
  • Salt and pepper
  • 1 x round lettuce head, rinsed and driedMethod: How to make Gordon's classic lasagne al forno


Method: How to make Gordon's classic lasagne al forno


Pre-heat the oven to 225°C.
Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside.
To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.
Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out.
Portion out the lasagne and serve alongside the salad.

Top Chefs' Recipes: Thomasina Miers Pan-fried eels with rosemary oil recipe

Top Chefs' Recipes: Thomasina Miers Pan-fried eels with rosemary oil recipe

Thomasina Miers Pan-fried eels with rosemary oil recipe

Feeds 3-4
Ingredients
  • 1 small eel, skinned and filleted
  • 3–4 tablespoons flour
  • Salt and pepper
  • 60ml extra virgin olive oil
  • Rosemary leaves stripped from 1 long branch
  • A splash of sherry vinegar
  • Maldon salt and pepper
  • Bread, to serve
Method: How to cook pan-fried eels with rosemary oil


Cut the fillets of eel into 2cm pieces, season the flour with salt and pepper and toss the eel in the seasoned flour.

Heat the oil in a large frying pan over a high heat until it is shimmering and then throw in the rosemary leaves, standing back to avoid spitting oil.

Let the rosemary colour a little without burning and add the eel pieces. Stir-fry the eel for a few minutes, until the flesh turns from translucent to opaque, before adding a dash of sherry vinegar.
Pour out on to a plate and eat with hunks of bread.

Top Chefs' Recipes: Tommi Miers Mixed game spit-roast feast

Top Chefs' Recipes: Tommi Miers Mixed game spit-roast feast

Tommi Miers Mixed game spit-roast feast

  • Serves 6

  • Ingredients
  • 6 tbspns ground nut or vegetable oil
  • 8 Lamb shanks
  • 2 onions
  • 4 cloves of garlic
  • sprinkling of salt
  • 1 tbspn tumeric
  • 1 tsp ground ginger
  • 1 dried red chilli pepper, crumbled, or quarter teasp dried chilli flakes
  • 2 tsps cinnamon
  • 1/4 tsp freshly grated nutmeg
  • black pepper
  • 3 tbspns honey
  • 1 tbspn soy sauce
  • 3 tbspns Marsala
  • 6 tbspns red lentils
  • 3 tbspns chopped pistachios, chopped blanched almonds or a mixture of both

Method: How to cook lamb shank stew


1.Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.
2.Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.
3.Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 and a half hours or until the meat is tender.
4. Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
5.Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Nigella Lawson's lamb shank stew recipe

Serves 6


Ingredients

  • 6 tbspns ground nut or vegetable oil
  • 8 Lamb shanks
  • 2 onions
  • 4 cloves of garlic
  • sprinkling of salt
  • 1 tbspn tumeric
  • 1 tsp ground ginger
  • 1 dried red chilli pepper, crumbled, or quarter teasp dried chilli flakes
  • 2 tsps cinnamon
  • 1/4 tsp freshly grated nutmeg
  • black pepper
  • 3 tbspns honey
  • 1 tbspn soy sauce
  • 3 tbspns Marsala
  • 6 tbspns red lentils
  • 3 tbspns chopped pistachios, chopped blanched almonds or a mixture of both

Method: How to cook lamb shank stew


1.Put 3 tablespoons of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.
2.Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.
3.Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 and a half hours or until the meat is tender.
4. Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
5.Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Gordon Ramsay's hot bananas

From: Desserts by Gordon Ramsay


Serves 4
Ingredients


3 medium bananas
75g caster sugar
15g unsalted butter
½ red chilli, deseeded, finely sliced
50ml dark rum
60ml coconut milk
Vanilla ice cream, to serve


Method: How to make Gordon's hot bananas


Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Chop the chilli and add to the sugar.
Peel and roughly slice the bananas on the diagonal.
Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing. Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.
Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

Jamie Oliver's Incredible smashed peas and broad beans on toast recipe

Serves 4
Ingredients

  • 500g peas in their pods (about 150g shelled weight)
  • 700g broad beans in their pods (about 250g shelled weight)
  • A small bunch of fresh mint, leaves picked
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • 50g finely grated fresh pecorino cheese, plus extra for serving
  • Juice of 1 lemon
  • 4 slices of sourdough bread
  • 1 clove of garlic, unpeeled, cut in half
  • 2 large balls of buffalo mozzarella cheese, torn in half
  • A handful of pea shoots

Method: How to make incredible smashed peas and broad beans on toast


Pod the peas and broad beans, keeping them separate. Put any really small ones to one side to use in the salad.

This next bit is best done in a pestle and mortar, in batches if necessary. (You can pulse it in a food processor instead, but you won't end up with the lovely bashed and bruised flavour that makes this dish incredible.) Bash up half the mint leaves with the peas and a pinch of salt. Add the broad beans a few at a time and crush to a thick green paste.
Mash in a few tablespoons of extra virgin olive oil to make the paste really gorgeous and spreadable. Stir in the pecorino. If the mixture is a bit stiff, add a little more oil to loosen it. Add about three-quarters of the lemon juice - this will bring the whole story together. Have a taste and see what you think. You want the richness of the pecorino and the oil to balance nicely with the freshness of the peas, beans and mint. Season with more salt and some pepper if you need to.
Toast the bread on both sides, either on a barbecue or in a hot griddle pan. Rub each slice twice only (very important) with the cut side of the garlic and top with some smashed peas and half a ball of mozzarella.
Dress the pea shoots, the remaining mint leaves and the reserved small peas and beans with the rest of the lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little more olive oil and a grating of pecorino.

Very delicious!

PS Just to get you thinking, this paste tossed with tagliatelle ... oooh! Dolloped over a piece of grilled white fish ... double oooh!

Chicken Parmesan with Jamie Oliver

Jamie Oliver - Almond Cake with Lemon and Poppy Seeds

from: Dessert Recipes by Jamie Olilver, taken from here


Ingredients:

120g softened butter, plus a little extra
120g caster sugar, plus 1 tablespoon extra
4 large eggs, preferably free-range or organic, separated zest and juice of 2 lemons
60g self-raising flour, sifted
120g ground almonds
2 tablespoons milk
75g poppy seeds
50g icing sugar
1 teaspoon mixed spice
crème fraîche, to serve

How to make the Almond Cake:
Preheat your oven to 180ºC/350ºF/gas 4. Rub a 20cm cake tin with butter. Whizz the butter and sugar in a food processor until light and fluffy. Add the egg yolks, one at a time, while the motor is running, then the lemon zest and juice.

When the mixture is nice and smooth, pulse in the flour and almonds and finally the milk. Don't mix it too much – just enough to combine. Spoon the mixture into a bowl, stir in the poppy seeds and put to one side.

In a very clean bowl, whisk the egg whites until they form soft peaks. Beat in the remaining 1 tablespoon of sugar till smooth. Stir a spoonful of egg white into the almond mixture. Add the rest of the egg white and fold together carefully – you don't want to beat the bubbles out of the egg white.

Spoon into the prepared cake tin and smooth the mix out evenly with the back of a spoon. Place on the middle shelf of your preheated oven and bake for about 45 minutes, until cooked through, risen and golden brown.

When cool, sift the icing sugar and mixed spice over the top of the cake and serve with dollops of crème fraîche.

Tip: The butter needs to be very soft, so take it out of the fridge in advance

Gordon Ramsay's seared beef salad with pickled ginger recipe

From: Salads by Gordon Ramsay




Serves 4
Ingredients
4 beef fillets, approx 4 oz each
1 tbsp coriander seeds
1 tbsp cumin seeds
3 tbsp olive oil
4 tsp toasted sesame seeds
Sea salt and freshly ground black pepper
Mixture of shiso and baby leaf salad, purple and green cress
Pickled ginger to garnish


For the dressing:
5 tbsp olive oil
1 tbsp toasted sesame oil
3 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tsp pickled ginger, diced
Pinch freshly ground black pepper


Method: How to make seared beef salad


Trim the beef fillet of excess fat and sinew. Mix the coriander and cumin seeds together with salt and pepper, lightly crush using a pestle and mortar or base of a heavy-based pan. Scatter the seasoned spices evenly over a plate.
Roll the fillets into the crushed spices to coat. Heat a large heavy-based sauté pan until hot. Lower the fillets into the pan and sear for 30 seconds on each side over a moderate to high heat. Remove from the pan, roll in the toasted sesame seeds and leave to rest for 5-10 minutes.
Meanwhile, whisk the ingredients for the dressing together and season to taste. Toss the mixed cress together with enough dressing to coat lightly. Using a very sharp knife, thinly slice the beef and divide between plates. Serve the sliced beef on a bed of the dressed salad and garnish with a touch more dressing and some pickled ginger. Serve immediately.

Jamie Oliver - Pork loin with a great herby stuffing

From: Main Course by Jamie Oliver

Serves 8-10


This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.


Ingredients


• ½ a pork loin, preferably the rib end, off the bone
• 1 small handful of fresh rosemary, leaves picked
• 3 heaped tablespoons fennel seeds
• sea salt and freshly ground black pepper
• 500g sourdough or rustic bread
• 2 red onions, peeled and finely sliced
• 3 cloves of garlic, peeled and finely sliced
• 1 small handful fresh sage leaves, ripped up
• 1 handful of pinenuts
extra virgin olive oil
• 4 tablespoons balsamic vinegar

Preheat your oven to 200ºC/400ºF/gas 6.

How to make pork loin with a great herby stuffing

If you're feeling adventurous then try out this recipe using a whole suckling pig. It's one of the most special things you can cook – great for weddings and parties. Good butchers will normally be able to get hold of a suckling pig if you order in advance. If you do decide to use a suckling pig, then double the stuffing recipe, stuff the cavity, secure it and allow it a couple of extra hours to cook. It will be ready when the leg and shoulder meat falls off the bone.

Gordon Ramsay's Tartare of Scallops and Oscietra

Serves 1
Ingredients

2-3tbs scallop tartare
1tbs Oscietra
cucumber garnish
2-3tbs tomato consommé

Method

Cover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes.
Arrange a crown of cucumber slices on the plate. Carefully, remove the tartare from the hoop, so it stands inthe middle of the cucumber. Spoon chilled consommé around it.
For the scallop tartare
10 to 12 large scallops, white meat only(depending on size,this will make aboutsix portions)
80g mascarpone
80g Oscietra
Salt
4-5tbs chopped chervil
Squeeze of lemonjuice

Method

Cut the scallops into1cm cubes (macédoine). Bind with mascarpone. Stir in the caviar and check the seasoning.Stir in the chervil. Add a small squeeze of lemon juice, but go easy because it can oxidise the caviar.
For the cucumber garnish
1 peeled, halved and seeded cucumber, about six servings
Salt
METHOD
Slice the cucumber into half rings (2mm) sprinkle with salt, put them in a colander to drain and leave in the freezer for 30 minutes. Rinse and pat dry.
For the tomato consommé (makes about two litres)
750g fine mirepoix (carrot, onion, leek, celery, garlic, basil stalks)
60ml olive oil
3kg seeded plum tomatoes
Thyme
Sugar (optional)
60g beaten egg white
Salt and pepper
METHOD
Sweat 500g mirepoix in olive oil until softened. Add the chopped tomatoes, thyme (and sugar if they are quite acid) boil, and stew 20 minutes until soft. Strain through a sieve, but don't force the vegetables through it. Cool.
Whisk the remaining mirepoix with egg white. Add the tomato broth. Transfer to a clean pan. Heat to a slow simmer and cook out for 30 minutes. Strain the clarified consommé through muslin. Check the seasoning and chill.

Jeremy Lee - Simple roast lobster with fresh aïoli

Roast lobster with aioli
Serves 2
For the lobster:
1 x 500g live Dorset or Scottish lobster
a drizzle of good olive oil
a glug of white wine
a teaspoon of very mild fresh thyme, optional
a lemon, to serve

For the aioli:
2 or 3 cloves of garlic, peeled with any green bits removed
a squeeze of lemon juice
scant tsp Dijon mustard
2 egg yolks
approx 8 tsp very good olive oil

How to make Roast Lobster with Aioli:

Purists tend to make aïoli in a pestle and mortar - this is up to you. Bash the garlic up with the lemon juice and mustard - remember you don't want to actually taste the mustard, so don't overdo it. Whisk in the egg yolks gently but thoroughly.

Start adding the oil very slowly and whisking as you go - be careful as aïoli is very prone to misbehaviour. If it seems too thick, add some more oil very gradually. If the mix separates then whisk up another yolk with some lemon juice in another bowl and add the split mixture to it, whisking as you pour. If all else fails, add a splash of boiling water and whisk again.

Preheat the oven to 220C/gas 7. Don't try to cook a lobster that is much over 500g as they tend to be tough, as do the Canadian varieties. Split the lobster briskly straight through the head and body with a knife so as to minimise needless suffering. Remove the stomach sac from the head and any gritty bits you can see. Cut off the legs and crack the shells slightly with the handle of the knife. Place the legs in a roasting pan, and the body on top, cut-flesh-side up. Drizzle over a splash of olive oil, season and add the wine. If you wish, sprinkle on a tiny bit of thyme but this is very much optional and if it's at all strong don't use any. Cover the pan and blast in the oven for 8 or 9 minutes. Once cooked, lift the lobster out of the pan carefully, and deftly slide the whole thing on a plate. Scoop up the pan juices and pour on top, with lemon juice to taste. Serve with the aïoli and a green salad perhaps, or some chips.

Recipe by Jeremy Lee, head chef at the Blueprint Cafe

Alastair Little's summer pudding

Dessert: Summer Pudding by Alastair Little


Serves 8
Preparation time 1-2 hours
Cooking time less than 10 mins
 
Ingredients:
  • 1 slightly stale, good quality sliced white loaf (thick sliced is better)
  • 225g8/oz redcurrants with stalks picked off
  • 225g8/oz blackcurrants with stalks picked off
  • 225g8/oz whitecurrants with stalks picked off (these may be difficult to find, substitute red and black if so)
  • 225g/8oz raspberries
  • 225g/8oz blackberries
  • 225g/8oz caster sugar
 

 
How to make summer pudding:
Remove the crusts from the bread and leave to stale a little further whilst the fruit is being prepared.

Put the red, black and white currants in a pan with the sugar and bring to a bare simmer over a low heat, stirring occasionally. Simmer for 10 minutes, then remove from the heat and stir in the raspberries and blackberries. Allow to cool completely.

Line a pudding bowl with the slices of bread, trimming them to fit and reserving some for the lid.

Stand this bowl in a tray with a rim and fill the well between the bread slices with the liquid-soaked fruit.

Cut the reserved slices of bread into triangles and use to form a lid to cover the pudding. Trim any protruding bread from the sides, cover with a circle of greaseproof paper and put a plate on the top which should just fit inside the rim of the pudding bowl.

Place tins to the total weight of 1.5kg/3lb on the plate and transfer the whole assemblage to the refrigerator. Keep for up to three days, occasionally spooning back any juices that have overflowed into the tray (there may be quite a lot, this is why you need a tray with a rim).

To serve, remove the weights, greaseproof paper and plate, then carefully run a flexible palate knife down the sides and under the pudding to loosen it from the bowl.

Put your serving plate on top of the bowl and gripping firmly, invert. Tap the base of the bowl with a wooden spoon for luck and remove the bowl. Spoon any accumulated juices from the tray over the top and serve with crème fraîche.

Afterthought

 
For people nervous about getting the pudding out of the bowl, a heretical but successful answer is to line the pudding basin with cling film before assembling the pudding.

 
Please note the insistence on stale white sliced bread, on making the pudding three days in advance and never including strawberries. Ignore these strictures to your peril says Alastair.
 

Martha Stewart's Easiest Indian Stew

From: Main Course by Martha Stewart

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a timesaving source of layered flavour; ground ginger brings a quick dash of citrusy warmth.

Prep: 15 minutes
Total: 25 minutes

Serves 4
 
Ingredients:
  • 1 cup long-grain white rice
  • 2 tablespoons vegetable oil, such as safflower
  • 1 medium onion, minced
  • 2 garlic cloves, finely chopped
  • Coarse salt and ground pepper
  • 1 tablespoon curry powder, plus more for garnish
  • 1 teaspoon ground ginger
  • 3 cups homemade or best-quality store-bought tomato sauce
  • 2 cans (15 ounces each) chickpeas, rinsed and drained
  • 1 tablespoon fresh lime juice, plus lime wedges for garnish
  • 1/2 cup plain low-fat yogurt
  
Directions:

Cook rice according to package instructions; cover, and keep warm.

While the rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.

Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Helpful Hint:

Sautee-ing the ground spices in oil for a minute releases their aroma. Chickpeas, also called garbanzo beans, have a mild, nutty flavour.

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Jamie Oliver Christmas Turkey

Christmas Turkey
From: Main Course by Jamie Oliver
Serves 8-10
Ingredients:
  • 5kg turkey, preferably free-range or organic
  • olive oil
  • sea salt and freshly ground black pepper
  • 1 clementine, halved
  • a few sprigs of fresh rosemary
  • 2 onions, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • 2 carrots, roughly chopped

For the stuffing:
  • olive oil
  • 2 onions, peeled and finely chopped
  • sea salt and freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • a few sprigs of fresh sage, leaves picked and roughly chopped
  • 300g good-quality pork mince
  • a large handful of breadcrumbs
How to make Christmas Turkey:

If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.

Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.

Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.

Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.

Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.

Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°c/350°f/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.

Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.

When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your veg and gravy ready.

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Gordon Ramsay - Chicken Tikka Masala

Chicken Tikka Massala
From: Main Courses by Gordon Ramsay

Serves 4
Ingredients:
  • Groundnut oil
  • 1 large onion, peeled
  • 2 fresh green chillies
  • 1" piece of ginger, peeled
  • 3 garlic cloves, peeled
  • ½ tsp red chilli powder
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 tbsp soft brown sugar
  • 1 tbsp tomato puree
  • 400g tinned chopped tomatoes
  • 4 boneless chicken breasts (approx 150g each), cubed
  • 10 dried curry leaves
  • 4-6 tbsp natural yoghurt
  • Handful of fresh coriander leaves, chopped

 For the steamed rice:
  • 400g basmati rice, rinsed
  • 600ml cold water
  • Salt and pepper
  • 3 cardamom pods, lightly crushed
  • 2 star anise
How to make chicken tikka masala:


Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

Transfer the sauce to a food processor and blend until smooth.

Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

More Gordon Ramsay recipes.

Heston Blumenthal: Baked Beans

Vegetarian Recipes: Baked Beans by Heston Blumenthal

Serves 4
Preparation time less than 30 mins
Cooking time over 2 hours

 
Buy the best-quality pulses you can, and just have a glance through the packet to make sure there are as few cracks in the beans as possible. Once made, these beans will keep for a few weeks.

 
Ingredients
For the tomato fondue

 
  • 1 onion, very finely chopped
  • 125ml/4fl oz extra virgin olive oil
  • ½ star anise
  • 2 cloves
  • 1 heaped tsp coriander seeds, lightly crushed
  • 2 cloves garlic, minced
  • bouquet garni consisting of thyme, celery leaf, parsley and bay leaf tied with a strip of leek
  • 650g/1lb 6oz best-quality tomatoes, skinned, deseeded and chopped, the juices strained and reserved
  • a few drops of Tabasco
  • a few drops of Worcestershire sauce
  • 2 tsp tomato ketchup
  • 25ml/1fl oz best-quality sherry vinegar
  • 1 lemon, zest only
  • 10 strands of saffron (optional)

 
For the beans

 
  • 200g/7oz dried haricot beans 
  • 1 onion, halved and studded with 2 cloves 
  • 3 carrots, halved lengthways 
  • 3 cloves garlic 
  • bouquet garni (thyme, rosemary, bay leaf) 
  • 1 stick of celery 
  • 1 leek, cut crossways into 3 pieces
  •  75g/3oz unsalted butter 
  • salt and freshly ground black pepper 

 
How to make Baked Beans:

 
1. For the fondue, sweat the onion in the olive oil with the spices for 10 minutes on a very low heat. Add the garlic and bouquet garni and continue to sweat for another 5 minutes.

 
2. Add the tomatoes, tomato juices, Tabasco and Worcestershire sauce, ketchup and vinegar, then add the lemon zest and cook on a very low heat for 3-4 hours, adding the saffron, if using, 45 minutes into the cooking time. When cooked, the fondue should be dark red and almost jam-like. Don't worry if any oil has split out of the mix, it can just be poured off. In fact this oil will be delicious and can be used in many dishes.

 
3. Preheat the oven to 110C/225F/Gas ½. Purée the tomato fondue in a blender with a little of the oil from the fondue. There should be enough purée to cover the beans by 1-2cm.

 
4. Put the beans into an ovenproof dish. Cover with the tomato purée and add all the other ingredients. Season generously.

 
5. Cover the dish, using kitchen foil if you have no lid, and place it in the oven. After 3 hours, turn off the oven and leave the beans to cool down. Serve.

Gordon Ramsay - Herb Crusted Rack of Lamb

From: Main Course by Gordon Ramsay

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.


Ingredients for the Lamb:

  • 2 large racks of Lamb cut in half with 3 bones per serving
  • Salt
  • Pepper
  • Olive Oil

Ingredients for the Crust:

  • 4 slices of stale bread made into crumbs.
  • 7 Tbs. grated parmesan (roughly 1/2 a cup)
  • Sprig parsley
  • Sprig thyme
  • Sprig coriander
  • Sprig rosemary
  • 2 tablespoons English mustard (dijon)
  • a splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.


Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting.


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Jamie Oliver - Carrots

From: Snacks and Sides by Jamie Oliver
Can  also be seen here

Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g/1lb 2oz of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.


carrots boiled with orange, garlic and herbs

Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.



Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.



roasted carrots with orange, garlic and thyme

Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.



mashed carrots

Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.

Martha Stewart - Baked Ziti with Crunchy Italian Salad and Garlic Bread

From: Main Courses by Martha Stewart

Serves 4
Ingredients:

 for Baked Ziti
  • Coarse salt and ground pepper 
  • 8 ounces ziti rigate (ridged) or other short pasta 
  • 1 cup part-skim ricotta 
  • 1 large egg, lightly beaten3/4 cup finely grated Parmesan
  • 1 cup shredded part-skim mozzarella
  • 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
for Garlic Bread 

  • 1/2 loaf Italian bread (5 ounces)
  • 2 tablespoons butter, melted
  • 2 garlic cloves, minced

for Crunchy Italian Salad
  • 1 tablespoon sherry vinegar or red-wine vinegar
  • 1 tablespoon olive oil
  • 1 head Belgian endive, stem end trimmed, thinly sliced 
  • 2 bunches arugula (3 1/2 ounces total), thick stems removed 


How to make Baked Ziti with Crunchy Italian Salad and Garlic Bread



  1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve. 
  2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
  3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
  4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
  5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

Jamie Oliver - White Fish, Roasted

Delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus


from: Fish Recipes by Jamie Oliver, originally posted here.


Serves 4
Ingredients:
  • 4 x 200g white fish fillets, cut 2.5cm thick, skinned and pinboned
  • 2 sprigs of fresh rosemary, leaves picked and very finely chopped
  • zest and juice of 2 lemons 
  • freshly ground black pepper 
  • 16 rashers of thinly sliced, smoked streaky bacon or pancetta 
  • olive oil 
  • 4 tablespoons mayonnaise  
  • 2 large bunches of asparagus, trimmed


How to Make the White Fish:


This combination is a complete win-win. Any robust white fish like haddock or monkfish will work brilliantly, as would whiting and coley, as they are all wonderful carriers of flavours and can handle the stronger tastes of crispy smoked bacon and rosemary. I love this recipe because it treats the fish almost like a piece of meat, with crispy and soft, flaky textures together.



Preheat your oven to 200ºC/400ºF/gas 6. Season your beautiful fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper – you don’t need to use salt because we’re going to wrap the fish in the lovely salty smoked bacon. Lay your rashers of bacon or pancetta on a board and one by one run the flat of a knife along them to thin them and widen them out. Lay 4 rashers together, slightly overlapping, put a fish fillet on top and wrap the rashers around it.


Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute, then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.


While the fish is cooking, you can make your simple lemon mayonnaise. I do this by mixing homemade mayonnaise with a nice amount of lemon juice and pepper. Or, if you’d rather sit down for five minutes with a glass of wine, use some ready-made mayo instead! You want to add enough lemon juice to make the flavour slightly too zingy. This is because, when you eat it with the asparagus and the fish, it will lessen slightly in intensity. And don’t worry if the mayo looks a little thinner than usual when you’ve added the lemon juice – think of it as more delicate.

 The asparagus is a great accompaniment because, like the fish, it also loves bacon. You can either boil or steam it; either way it’s light and a nice contrast to the meatiness of the fish. When cooked, toss it in the juices that come out of the fish. Simply serve the fish next to a nice pile of asparagus, drizzled with the lemon-spiked mayonnaise. And if you’re feeling very hungry, serve with some steaming-hot new potatoes.


 

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.