Showing posts with label Gordon Ramsay. Show all posts
Showing posts with label Gordon Ramsay. Show all posts

Friday, 22 October 2010

Nice and Spicy Beef Curry - Gordon Ramsay

 Nice steaming hot beef curry, but it's only going to be good if the beef is so tender that it melts in your mouth.
Having made this I think it would actually work in a slow cooker.  Just follow the recipe up until the lid goes on and it cooks on the stove top for 3 hours or so. Cooked in a slow cooker I would imagine it would have to be on 7 or 8 hours.
 Once again another bad picture due to the flash having to be used - am not very happy, but what to do?!

Friday, 29 January 2010

Jeera Rice or Cumin Rice

Jeera rice or cumin rice, whatever you want to call it, it's good.
Jeera means cumin in Hindi. The cumin seeds are gently roasted with cloves, cinnamon, peppercorns and bay leaves until they nicely browned and nutty.
This is another Gordon Ramsay recipe from his book 'Great Escape'

If you like Indian food than you have to give this a go!


Of course you don't eat the bay leaves nor the cinnamon stick - I left those in an attempt to make the picture look more fancy!

Thursday, 28 January 2010

Indian Sambar - Gordon Ramsay

Sambar is a thin stew flavoured with tamarind and thickened with toor (tuvar) dal.
A plateful of loveliness!
So, this was another
recipe I just had to make from watching Gordon Ramsay's 'Great Escape' television programme.


I have to say this was the nicest Indian dish I have ever had. So many different flavours and very spicy but in the nicest possible way. The Jeera (cumin) rice was also delicious.
I will be making both again! Don't be put off my the never ending list of ingredients - this recipe is well worth the effort.



Print this Recipe
If you are going to make this, please note the following:
I must point out that Gordon's recipe doesn't mention adding water after adding the tamarind liquid. I had to add at least a cup if not a cup and a half.
The carrots and butternut can not possibly cook in just the little amount of thickish tamarind water and most definitely not in
only 8 to 10 minutes as his book says it will take.
When I make this again I will part boil the carro
ts and butternut before adding to the recipe.
I also used frozen okra from Tesco's as I couldn't get fresh on the day
I wanted it. I also go the tamarind (wet block) from Tesco
in their world food bit and the toor dal from an Asian grocers.

Serves 4

For the Masala you will need:
2 tsp fenugreek seeds
1 tbsp yellow split peas

2 tsp coriander seeds

6 curry leaves
4 dried red chillies




For the Sambar you will need:
200g toor dal
or it is also known as tuvar dal
6 curry leaves

100g tamarind pulp

2 tbsp vegetable oil
1 tsp mustard seeds

1 tsp fennel seeds

½ tsp cumin seeds

4 dried red chillies

1 medium aubergine, trimmed and cut into 2cm pieces
¼ butternut squash, peeled, de-seeded and cut into 2cm pieces

3 medium carrots, peeled and cut into 2cm pieces
at least a cup of water

1tsp ground turmeric

1tsp sea salt - or to taste

50g okra - washed, dried, trimmed and cut into bite sized pieces
4 tomatoes - skinned and chopped

1tsp ground coriander

1tsp red chilli powder
fresh coriander - leave only and chopped
1tbsp of ghee or melted unsalted butter



How to do it:
Place a frying pan over a medium heat and carefully roast all the ingredients for the masala.
When the spices begin to smell very fragrant and are nicely roasted, remove the pan from the heat and allow to cool completely.
Use a spice grinder or pestle and mortar to grind the spices into a powder.

Tip into a small bowl and add enough water, about 3-4 tablespoons, to form a thick paste with a slow-dropping consistency and set aside.


Put the toor dal and curry leaves into a medium saucepan and cover with 1½ litres of water. Bring to the boil and skim off any
scum that rises to the surface. Reduce the heat slightly and leave to simmer for 25-30 minutes or until the lentils are tender. Drain and set aside.

Soak the tamarind in 200ml of very hot water for 20 minutes, break down the block into smaller pieces.
Strain the mixture through a fine sieve pushing through as much as possible but discard the husks and seeds - you only want the thickish liquid.
Heat the vegetable oil in a large pan and add the mustard, fennel and cumin seeds and the dried chillies.




Cook for 1 minute or until the spices become very fragrant. Now add the aubergine, butternut squash and carrots, stirring well to coat the vegetables in the spices. After 2-3 minutes add the turmeric, salt and tamarind water to the pan and bring to the boil.
Boil for a good while until the vegetables are tender but not mushy. You will need to add water. I must have added at least a cup and a half by the time the carrots had softened - please see my note above.




Add the okra, cooked lentils, ground masala spice, chopped tomatoes, ground coriander and chilli powder to the pan and stir well.
Add more water to the pan if necessary. (The sambar should be quite thin in consistency.)

Bring to the boil, then reduce the heat and leave to simmer for 5 minutes or so until the okra is just tender.
Taste and adjust the seasoning.

Just before serving, stir through the chopped coriander and ghee or butter.




Serve the Sambar hot with rice and warm naan bread.
I served mine with Jeera rice.

Sunday, 24 January 2010

Indian Butter Chicken - Murgh Makhani

I've been watching Gordon Ramsay's 'Great Escape' on TV - a fantastic programme!

However, when the book was published I'm thinking something is wrong with the butter chicken recipe.
In the programme talking about the butter chicken he had there, Gordon said
"It doesn't taste tart - like it's been laced with tomato puree....it uses fresh tomatoes" 

Now, this is all very strange because the book says to use 275ml of tomato puree and there's not a mention of a tomato fresh or tinned!  
That said, I must point out that in the USA tomato puree is known as tomato paste perhaps a misunderstanding by whoever wrote the book.

So, there I was, everything ready to go until I noticed the amount of tomato puree. Not only would the dish have been very bitter, there would have been no sauce at all.
With all that in mind, I set about looking up different recipes on the net and the result is my 'titivated' version of Indian butter chicken.

Sunday, 6 December 2009

Cottage Pie with Guinness and Other Good Things

Who can't love a nice cottage pie?
I came across this recipe by Gordon Ramsay that has Guinness in it. I made it exactly (which is strange for me to follow a recipe exactly) and it was totally delicious.

I did put come cooked peas and carrots in the bottom of mine.
If you've never used a potato ricer you must immediately go out and get one - they are amazing! I brought mine for just £5 from Marks and Spencer.



To serves 6 you will need:

a large pie dish
2 tbsp olive oil

900g good quality (low fat) minced beef

sea salt and black pepper
3 medium onions, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

a few thyme sprigs, leaves only

2 nice fat plum tomatoes, ch
opped
2 tablespoons of tomato purée

330ml bottle of Guinness

5 tablespoons of Worcestershire sauce

300ml chicken stock (I used fresh h
ome made chicken stock) but you can use a Knorr stock cube
1 kg floury potatoes, such as Maris Piper or King Edward, peeled and roughly cubed

50g butter
a handful of grated cheddar, plus extra for the top of the pie
1 large egg yolk

plus a good handful of cooked peas and carrots if you fancy

How to do it:
Put a large frying pan over a
high heat and add a thin layer of olive oil. Season the mince with salt and pepper and fry, stirring, in two or three batches, until nicely browned.
Drain off any fat, although you shouldn't really have worth worrying about if you used good quality mince.
Put the cooked mince into a bowl and set aside.

In the same pan you just used, put it over a medium-high heat and add a little olive oil. When it's nice and hot, fry the onions,
with the garlic for a few minutes until until soft and golden.
Now add the thyme and cook for another minute or so.

Add the browned mince, tomatoes and tomato puree. Stir constantly for 4-5 minut
es.
Add the Guinness and Worcestershire sauce and boil until the liquid has
reduced by half. Pour in the stock and return to the boil.
Turn the heat down and simmer for 20-25 minutes, by which time the mixture should be lovely and thick and glossy.

Continue to simmer for another 5-10 minutes if it doesn’t seem quite thick enough. Once done remove it from the heat.


Preheat the oven to 180C/350F or Gas 4

Meanwhile, add the potatoes to a pan of salted water, bring to the boil and cook until tender.
Drain and return to the hot pan for 15 seconds or so, to dry out, then take off the heat.
Pass the potatoes through a potato ricer back into the pan or mash smoothly.
Mix through the butter, cheese and egg yolk.
Taste and adjust the seasoning.


Put the cooked peas and carrots into the bottom of the dish if you are using them and then spoon the mince mixture on top.

Spoon the m
ashed potato on top and rough up the surface with a fork.
Grate over some extra cheese and bake in the oven for about 30 minutes until bubbling and golden brown.

Saturday, 28 February 2009

Salmon Baked with Herbs & Caramelized Lemons

When I saw Gordon Ramsay make baked salmon with herbs and caramelised lemons, I had to make it!
Now he used a whole salmon but obviously for two people this would have been an overdose! So, I used a 400g piece of filleted salmon but still with the skin on, which I removed one it was cooked.
To serve 2 you will need:

Salmon fillet about 400g
1 lemon - thickly sliced
Olive oil to drizzle
a couple of fresh bay leaves
a couple of fresh sage leaves
a few basil leaves
a sprig of two of each - fresh rosemary, thyme and parsley
1 lemon grass stalks - cut in half and bruised with the back of a knife
3 garlic cloves, skin on - cut in half
Freshly ground black pepper
2 whole star anise
The picture below shows the salmon ready for the oven.

Get your self a large piece of kitchen foil. make a few cuts in the skin side of the salmon. Drizzle with olive oil and season with a little salt and pepper.
Now lay the parsley on the foil and place the salmon onto the foil skin side up.
Put the rest of the herbs on top of the salmon. Now in a small frying pan put a bit of olive oil, once it's heated up add the slices of lemon along with a little salt and pepper to season. Fry the lemon slices until they start to caramelise.
Now add them to the salmon, placing two underneath and two on top. Now bring the foil together to form a parcel.
Bake in a preheated oven 200C/400F/Gas 6
It will take about 20 minutes - depending on the size of you salmon. Don't be temped to open the foil. The salmon will be perfectly cooked and the smell will be amazing.
Remove all the herbs from the salmon - reserving the lemons. They can be served with the salmon, they taste delicious.
Carefully remove the skin from the salmon, which will slide off easily with a pallet knife. Cut the salmon into two pieces and serve.
I served mine with a few leaves and a lemon butter sauce.
I also did a few baby potatoes with a little butter added along with some freshly snipped chives.
This salmon is really so easy to do and so very tasty. The best thing is the smell as it cooks with the best to come once the foil parcel is opened. The kitchen smells amazing.
Too make the lemon butter sauce:
30g finely chopped shallots
30ml white wine vinegar
30ml of water
45ml of dry white wine
15ml double (heavy) cream
120g unsalted butter - cut into cubes and kept cold in the fridge until needed
Juice from half a lemon and the zest from a whole lemon
salt and freshly ground black pepper
a pinch of cayenne pepper

How to do it:
Put the shallots into a pan with the white wine vinegar, wine and the water. Reduce to a quarter of the original amount liquid wise. This is important or your sauce will taste of vinegar.
Add the cream and boil for a minute.
Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.
The sauce should look smooth and shiny but with no sign of an oily film.
Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and the cayenne pepper.
Pass the sauce through a sieve to remove the shallot and serve immediately.
If you would like the bake a whole salmon you can see Gordon Ramsay's recipe here.

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