Gordon Ramsay’s Beef Fajitas with Sour Cream & Guacamole
Apr 15th, 2009 by Foodie

Beef Fajitas with Sour Cream & Guacamole

This is a spicy dish which should be toned down if you’re going to feed it to young children or people who can’t take the heat (make sure to kick them out of the kitchen). To tone the spice down, replace the chili powder with ground coriander.


  • 1 1/3 lb beef tenderloin
  • 1 red bell pepper
  • 2 yellow bell peppers
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • sea salt and black pepper
  • 3 tbsp olive oil
  • 6-8 plain tortillas
  • 6-8 tbsp sour cream
  • few cilantro sprigs (leaves only, roughly torn)

Guacamole Ingredients:

  • 2 medium ripe avocados
  • juice of 1 lime
  • 1 garlic clove, peeled and finely grated
  • 1/2 red chili, seeded and minced
  • 1 shallot, peeled and minced
  • 2 ripe plum tomatoes, minced
  • handful of cilantro (leaves only, chopped)


Slice the beef into long, thin strips and put in a small bowl. Halve, core, and seed the bell peppers, then cut into strips.

Mix the cumin, chili powder, paprika, salt, and pepper together in a small jar. Add the spice mix to the beef strips and mix well. Add the rest to the sliced peppers and toss to coat. Set aside to marinate.

Guacamole Instructions:

Half the avocados and remove the pits. Scoop the flesh into a bowl and add the lime juice. Lightly mash with a fork until you get a chunky paste. Add the garlic, chili, shallot, tomatoes, and cilantro. Mix well and season with salt and pepper to taste. Set aside.

Cooking the Beef Fajitas:

Heat olive oil in a large walk until very hot. Carefully add the bell peppers and saute until they are slightly soft. Add the beef strips. Cook for 2 minutes, stirring and tossing frequently, until the beef is just cooked. Remove from the wok and keep warm.

Warm the tortillas. Put some beef and bell peppers along the center of each tortilla and add a dollop of sour cream and quac. Add some torn cilantro and roll into burritos. Serve…

Win a Trip to Meet Gordon Ramsay
Apr 14th, 2009 by Foodie

Win a Trip to Meet Gordon Ramsay in Sanctuary Cove!


You can win a trip to Sanctuary Cove to meet Gordon Ramsay in person! Imagine eating at Gordon’s newest establishment as he comes to your table to greet you! I can’t guarantee he’ll actually greet you, but you will see him and feast on his fabulous cooking.

The package includes two nights in a Federation Suite at Hyatt Regency Sanctuary Cove, full buffet breakfast each morning, two dinner packages, and $100 credit for the Fireplace Restaurant. Airfare is also included in the give-away, although it seems like it’s only valid for certain locals. This is one amazing give-away!

I found out about this wonderful opportunity from another blog which you must visit. Go to this traveling and food blog to get the full details. You’ll be able to read a more in depth article regarding the event. There is a link at the bottom of the orange box on the left which leads to details on how to enter. Or if you don’t want to read more about the trip you can go straight to the entry form.

Good luck to you!

Gordon Ramsay’s Strawberry Shortbreads
Apr 11th, 2009 by Foodie

This dessert can be prepared in minutes and looks really great! Gordon says to make sure you buy shortbread of fine quality that’s thin.


  • generous 3/4 cup creme fraiche
  • 5 tbsp whipping cream
  • 2-3 tbsp confectioners sugar, plus extra to dust
  • 8 all-butter round shortbreads
  • 14oz strawberries, hulled and quartered
  • few mint sprigs (leaves only), roughly shredded, plus a few sprigs to finish


Put the creme fraiche, whipping cream, and 2 tbsp confectioners sugar into a large bowl. Beat lightly until smooth and just thick, taking care not to over-whisk. Taste and add a little more confectioners sugar if you think it needs it.

Place a shortbread on each serving plate. Spoon a large dollop of the creamy mixture on top. Scatter the strawberries and minto over the cream.

Dist the other shortbreads with confectioners sugar and rest them on top of the strawberries. Add a mint sprig to each dessert and serve.

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