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Gordon Ramsay’s Baked Chicken with Eggplant, Zucchini & Tomato Ragout
Mar 31st, 2009 by Foodie

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.

This recipe comes from Gordon Ramsay’s Fast Food

Ingredients:

  • 5 tbsp olive oil, plus extra
  • 8 large boneless skinless chicken breasts
  • sea salt and black pepper (I use kosher)
  • 4 banana shallots (unpeeled), smashed
  • 2 medium eggplants trimmed and chopped.
  • handful of thyme sprigs
  • handful of rosemary sprigs
  • 4 zucchini, trimmed and chopped
  • glass of dry white wine
  • 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)

Directions:

1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

7. Leave me comments.

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Gordon Ramsay’s Recipe Secrets
Mar 31st, 2009 by Foodie

Over the last few months I’ve started to notice a central theme with Gordon Ramsay’s Recipes. Almost all his recipes contain rosemary, thyme, or both. Garlic is another very prevalent ingredient as well as sea salt and pepper. Occasionally there will be some white or red wine vinegar. Creme Fraiche is very common in Gordon’s dishes.

I’m going to try out a dish on my own which mimicks the types of ingredients Gordon Ramsay uses on a regular basis and see how it turns out. Let me know if you have any dishes you’ve come up with on your own. I’ll post back and let you know how this project turns out.

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Gordon Ramsay’s Home Made Chunky French Fries
Mar 30th, 2009 by Foodie

Gordon Ramsay’s Chunky French Fries

These home made French Fries are a welcome change to the soggy, oversalted french fries most of us are accustomed to. I’ve prepared these fries and my only caution is to make sure you don’t over-boil the potatoes or you end up with hash browns instead of french fries.

You can find this recipe and many more like it in Gordon Ramsay’s Fast Food. Make sure to get a copy if you don’t already have one.

Ingredients:

  • 2 1/4 lbs potatoes (scrubbed or peeled)
  • sea salt and black pepper (I just used kosher salt)
  • 5 garlic cloves (unpeeled)
  • few thyme sprigs
  • few rosemary sprigs (leaves only)
  • Olive Oil

Cooking Instructions:

Pre-heat the oven to 425 with a roasting pan inside.

Cut the potatoes into 1/2 inch thick French fires. Parboil in a pan of salted water for about 5-7 minutes until just tender. Drain and pat dry.

Put a single layer of potatoes on the roasting pan and scatter the garlic and herbs over them. Drizzle generously with olive oil (this step is important if you want crispy fries) and sprinkly with salt and pepper.. Use a pair of tongs to toss the potatoes and coat well with your seasoning mixture and the olive oil.

Bake for 10-15 minutes until the fries are golden brown and crisp, turning a few times during the baking. Drain on paper towels and serve! These go really well with Lela’s Famous Burgers.

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