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Monkfish with Curried Mussels - Gordon Ramsay

Monkfish with Curried Mussels


Serves: 4
Ingredients:


  • 1 large tail monkfish 450 - 500g filleted in two
  • 250g Mussels, cleaned, with beards removed
  • 2 Sprigs Thyme
  • 2 Bay leaves
  • 150ml dry white wine
  • 1 Carrot, peeled and sliced
  • 1 small leek, sliced
  • 1 small stick celery, sliced
  • 1 tspn curry powder
  • 2 pinch saffron strands
  • 4 Tspn mild curry powder mixed with 4 tspn salt
  • 300g baby spinach
  • 150ml double cream
  • Handful Coriander, chopped
  • Butter
  • Olive oil



Ask the fishmonger to remove the grey membrane from the fish or it will curl during cooking.


Method: How to make Gordon Ramsay's Monkfish with Curried Mussels

1. Clean the tails and cut each one in half.

2. Heat a pan until hot, add the mussels, one sprig of thyme, bay leaf and wine. Cover the pan and cook for approximately 30 seconds until all the mussels have opened.

3. Strain off and reserve the juices. Remove the mussels from their shells and set aside.

4. Saute the vegetables until soft together with 1 tspn curry powder, the saffron and rest of the thyme. Add the strained mussel stock and allow to reduce.
5. Dust the monkfish with the curry powder/salt mix. Allow the water to be drawn out before patting the fillets dry.

6. Fry in hot olive oil for 3-4 minutes until golden brown. Meanwhile gently wilt the spinach leaves in a warm pan with a knob of butter, approximately 1-2 minutes.

7. Add the mussels to the vegetables. Allow to warm through then add the cream and bring back to the boil. Finally mix in the coriander and divide into warm serving bowls.

8. Arrange a delicate bed of spinach on top of the mussels, thickly slice the monkfish and place on top.

Gordon Ramsay F Word Herb Crusted rack of Lamb with potatoes boulangère and courgettes* provençal



Gordon ramsay
Herb Crusted rack of Lamb with potatoes boulangère and courgettes* provençal


Serves: 4
Ingredients :



2 large racks of Lamb cut in half with 3 bones each portion




  • 1 liter chicken stock
  • 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


Herb crust:


  • 4 slices of stale bread made into crumbs.
  • 100g grated parmesan.
  • Sprig parsley
  • Sprig thyme
  • Sprig coriander
  • Sprig rosemary
  • 2 tablespoons English mustard



  • 6 large courgettes* cut into 1/2 inch pieces
  • 1 sprig rosemary
  • 2 tablespoons Balsamic vinegar
  • 500g cherry tomatoes, halved
  • 1 sprig basil
  • 1 sprig coriander
  • Olive oil
  • Salt and pepper



* Courgette is the British term for Zucchini also commonly called Italian squash.


Method: How to make Gordon Ramsay's F Word Crusted rack of lamb


Preheat the oven to 200c.


For the potatoes bring the chicken stock to a boil and infuse with thyme, rosemary and crushed garlic cloves. Strain before use.


Gently sauté the onions and garlic in olive oil until softened and lightly colored.


Rub an oven proof dish with olive oil and layer the onions followed by the potatoes, repeating until the dish is full finishing with a final layer of potato. Make sure to season each layer as you go.


Pour over the stock until it comes 2/3rds of the way up the dish. Press down on the mixture to help the liquid absorb and finally drizzle a little olive oil on top.


Bake in the oven at 200c for approximately 20 - 25 minutes or until soft and golden on top.


Next, season the lamb and seal in hot olive oil. Bake in the oven at 200c for 7 to 8 minutes.


Meanwhile, in a blender, thoroughly mix all the herb crust ingredients together, season and set aside.


Remove the lamb from the oven and brush with the mustard before dipping into the herb crust mix covering the fat thoroughly.


Allow to rest and before serving simply return the lamb to the oven for a further 2-3 minutes.


For the vegetables, sauté the courgettes and rosemary in olive oil, season and add a dash of vinegar. Add the tomatoes, basil and coriander and cook for approximately 5 minutes further seasoning with a little more oil and vinegar. Allow to cook until the vegetables have just begun to soften.


Slice the lamb into 3 chops per person, serve with the courgettes and a generous helping of the potatoes before spooning over a little of the vinaigrette from the vegetables.

Gordon Ramsay's Beef Wellington





Gordon Ramsay's Beef Wellington from The F Word

From: Main Course by Gordon Ramsay

INGREDIENTS


  • 400g beef fillet
  • 400g flat mushrooms
  • 4 slices Parma ham
  • English mustard for brushing meat
  • 200g puff pastry
  • 2 egg yolks
  • Approx 8 Charlotte/New potatoes
  • 1 clove garlic, crushed
  • 1 sprig thyme
  • 2 large baby gem lettuce
  • Salt and pepper
  • Olive oil
  • Mustard vinaigrette, optional


Method how to make Gordon Ramsay's Beef Wellington



1. Pre-heat the oven to 200C/ gas mark 6.


2. Heat some oil in a large pan and quickly fry the seasoned beef all over until it's brown. Remove and allow to cool. The point of this is simply to sear the beef and seal all those juices in, you don't want to cook the meat at this stage. Allow to cool and brush generously with the mustard.


3. Roughly chop the mushrooms and blend in a food processor to form a puree. Scrape the mixture into a hot, dry pan and allow the water to evaporate. When sufficiently dry (the mixture should be sticking together easily), set aside and cool.


4. Roll out a generous length of cling film, lay out the four slices of Parma ham, each one slightly overlapping the last. With a pallet knife spread the mushroom mixture evenly over the ham.


5. Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the parma ham and mushrooms over the beef into a tight barrel shape. Twist the ends to secure the clingfilm. Refrigerate for 10 -15 minutes, this allows the Wellington to set and helps keep the shape.


6. Roll out the pastry quite thinly to a size which will cover your beef. Unwrap the meat from the cling film. Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry, cut any excess off the ends and fold neatly to the 'underside'. Turnover and egg wash over the top. Chill again to let the pastry cool, approximately 5 minutes. Egg wash again before baking at 200c for 35 - 40 minutes. Rest 8 -10 minutes before slicing.


7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.


8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper - just enough to wilt them.


9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

Gordon Ramsay’s Mayonnaise

Ingredients:


  • 3 egg yolks
  • teaspoon of dijon mustard
  • pinch of salt
  • pinch of pepper (freshly ground if possible)
  • 1 lemon
  • 1 1/4 cups of flavorless cooking oil

Method how to make Gordon Ramsay's Mayonnaise



You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.






Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off the food processor when you’ve added all the oil.
Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!
Store the mayonnaise in the fridge.

Jamie Oliver's Pine nut and honey tart

From: Desserts by Jamie Oliver


Makes a 30cm / 12" tart


Ingredients



  • 255g/9oz pinenuts
  • 255g/9oz butter
  • 255g/9oz caster sugar
  • 3 large eggs, preferably organic
  • 4 tablespoons Greek fig tree honey
  • 115g/4oz plain flour
  • zest of 1 orange
  • lemon thyme, picked
  • pinch of salt

For the pastry:



  • 115g/4oz butter
  • 100g/3½ oz icing sugar
  • pinch of salt
  • 225g/8oz plain flour
  • 2 egg yolks
  • 2 tbsp cold milk or water

Method


1. Cream together the butter, sugar and salt and
then rub or pulse in the flour and egg yolks. When
the mixture has come together, looking like coarse
breadcrumbs, add the milk or water.
2. Gently pat together to form a small ball of dough.
Wrap and leave to rest for an hour.
3. Cut thin slices of your pastry (or you can roll out
if you prefer) and place in and around the bottom
and sides of your 30cm/12" tin.
4. Push the pastry together and level out and tidy
up the sides. Cover and leave to rest in the freezer
for about 1 hour.
5. Pre-heat your oven to 180C/350F/Gas Mark 4,
and bake the pastry for around 15 minutes until
lightly golden. Reduce the oven temperature to
170C/325F/Gas Mark 3.
6. While the pastry is in the oven, toast the pinenuts
under the grill.
7. Using a spatula, or a food processor, whip the butter and sugar until light and fluffy.
8. Stir in your pinenuts, add the eggs one at a time,
then fold in the honey, flour, thyme, orange zest
and salt. Spoon into the tart shell and bake for 30-
35 minutes.
9. Add a few uncooked pinenuts to the top of the
mixture for decoration
10. Serve with caramelised figs (grilled with a little
sugar), creme fraiche and a little lemon thyme.