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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