SIDEBAR
»
S
I
D
E
B
A
R
«
Gordon Ramsay’s Yorkshire Pudding
Aug 29th, 2013 by grradmin

There are puddings and there are puddings- but Gordon Ramsay’s Yorkshire Pudding is simply the best!

Gordon Ramsay's Yorkshire Pudding

Ingredients:

4 eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons vegetable oil

Directions:

1.    Preheat oven to 425
2.    In a blender, put in the 4 eggs, milk, flour, and salt and blend. Remove mixture from blender and place in refrigerator for at least 30 minutes.
3.    Put 1 tsp. vegetable oil in each hole in the muffin tray and place the tray into the oven until it becomes just a little bit smoky.
4.    Once you remove the tray from the oven, quickly pour in the batter to fill the tins and place it back into the oven.
5.    As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins
6.    Bake for 15-20 minutes until the Gordon Ramsay’s Yorkshire Pudding have risen and have a golden brown top.  Enjoy!

facebooktwittergoogle_plusredditpinterestlinkedinmail
Gordon Ramsay’s Pressed Belly of Pork
Aug 29th, 2013 by grradmin

Gordon Ramsay’s Pressed Belly of Pork is one exciting and delicious recipe that you simply have to try.

Gordon Ramsay's Pressed Belly of Pork

Ingredients:

2 lbs. Pork belly
Salt and Pepper
1 head of Garlic sliced in half
5-6 sprigs of Thyme
2 tbsp. Olive Oil
3 c. White Wine
1 ½ c. Chicken stock

Directions

1.    Preheat the oven to 325.
2.    Flip pork belly over to where the side of fat is right side up, and score the meat.
3.    Season the meat with salt and pepper, and drizzle with olive oil.
4.    Take a baking pan, and spread the garlic and thyme on the bottom
5.    Place the pork belly on top of the garlic and thyme
6.    Pour about 2 c. of white wine over the pork  belly and into the pan
7.    Cover the pan with tin foil and place in the oven for 2 hours
8.    Remove the pan from the oven, and then take the only pork belly off the pan and set aside.
9.    For gravy, deglaze the pan with 1 c. of white wine and the chicken stock. Stir until it thickens just a bit.
10.    Take a strainer and pour the gravy mixture through into a bowl. Set bowl aside.
11.    Take a glass baking pan, and place the pork belly inside.  Take a second glass baking pan and set press it on to the top of the meat. Place  minutes.
12.    Place square of pork belly onto a plate and drizzle the gravy on top. Enjoy your Gordon Ramsay’s Pressed Belly of Pork!

facebooktwittergoogle_plusredditpinterestlinkedinmail
Gordon Ramsay’s Pumpkin Risotto
Aug 29th, 2013 by grradmin

In Season 1, Episode 2 of F word, Gordon Ramsey shows us how to make a simple risotto. Now here’s Gordon Ramsey’s Pumpkin Risotto.  Just follow the directions below for a fantastic, creamy dish.

Gordon Ramsey’s Pumpkin Risotto

Ingredients:

3 c. of ripe pumpkin cut up into small cubes
6 c. chicken stock
2 c. risotto rice
2 tbsp. butter
¼ c. parmesan, plus shavings for garnish
¼ c. sage leaves
3 tbsp. olive oil

Directions

1.    Pour the olive oil into a pan, and set at medium heat.  Add the pumpkin cubes, and cook for about 5 minutes until it has softened.
2.    Set aside 1/4th of the pumpkin and put the rest of them into the blender while it is still hot; this prevents lumps.  Blend until the pumpkin becomes a smooth mixture and set aside.
3.    Take a saucepan and heat up your chicken stock.
4.    In a larger saucepan, put in a little bit of olive oil, and pour in the rice.  Stir frequently, and add in the chicken stock a little at a time, in order for it to absorb.
5.    Once your rice has cooked, pour in the pumpkin puree, stir and season with salt and pepper.
6.    Stir in butter and parmesan.
7.    Pour the Gordon Ramsay’s Pumpkin Risotto into bowls and top with parmesan and sage leaves. Enjoy!

»crosslinked«

facebooktwittergoogle_plusredditpinterestlinkedinmail
»  Substance:WordPress   »  Style:Ahren Ahimsa
© Copyright subject to respective ownership all other Copyright www.GordonRamsaysRecipes.com