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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!

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Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
Aug 29th, 2013 by grradmin

In season 2, episode 5 of The F Word, Gordon Ramsey shares his recipe for stuffed chicken. Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce is a recipe that looks complicated and fancy, but is actually pretty simple. Just follow the directions below for a fantastic meal.
Ingredients
1/2 cup pistachios with shells removed
1/2 cup chopped parsley
1/2 teaspoon fresh thyme
1/2 cup ground sausage
1 boneless chicken thigh (skin optional)
4 strips of bacon
2 tablespoons olive oil
3 cups water
1/3 cup sherry vinegar
1/4 cup Marsala
1/4 cup chicken broth

Directions
1. Combine sausage, pistachios, thyme, parsley, and a dash of both salt and pepper all together in a bowl. Place the mixture onto the center of the chicken and roll the chicken over until it covers majority of the stuffing. Set aside.
Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
2. Take a large piece of aluminum foil, and drizzle 1 tablespoon of olive oil all over it. Season the foil with salt and pepper and then lay out 4 strips of bacon onto the foil close enough to where the sides of each piece are touching. Place the stuffed chicken thigh right on top of the bacon and roll the foil over with the bacon all the way around and squeeze the ends of the foil nice and tight like a tootsie roll.

Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
3. Bring a pot of water to a boil and then place the stuffed chicken wrapped in aluminum into the pot for 25 minutes. Then remove the stuffed chicken from the water and chill in the refrigerator for 30 minutes.
4. Remove the chicken from the refrigerator and carefully unwrap the foil. Place a skillet on the stove and drizzle in 1 tablespoon of olive oil. Season the meat once again with a pinch of salt and pepper, and then place the stuffed chicken into the pan. In order to get the bacon nice and crispy, roll the chicken around as each side browns. Remove the chicken from the skillet and put aside to rest for a bit.
Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce

5. Deglaze the very same pan with the sherry vinegar along with the bacon juices and oil at a medium temperature. Add the Marsala wine and chicken broth, stirring frequently until the sauce has thickened. Remove the pan from the heat and the sauce is now ready.

Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce
6. Slice up the chicken at an angle, place onto plates and then drizzle the dish with Marsala sauce. Enjoy your Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce!

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Gordon Ramsay’s Sea Bass with Pepper Sauce
Oct 17th, 2011 by Foodie

Gordon Ramsay’s Sea Bass with Pepper Sauce

This wonderful looking Sea Bass dish was prepared by Gordon Ramsay on his hit show The F Word. Read through my estimated ingredients quantities and instructions, then feel free to watch the video at the end to get a clearer idea of how to prepare this delightful meal.

Ingredients:

  • Filet of Sea Bass
  • Bell Pepper – 1 large red and 1 large yellow, or several of both
  • Shallots – 3
  • Star Anise – 3
  • White Wine Vinegar – 1 1/2 Tbs
  • Vermouth – 2 Tbs
  • Olive Oil
  • Fresh Thyme Sprig leaves
  • Salt
  • Fresh Basil – 1 very large sprig, or two smaller ones
  • Water

Directions for the Sauce:

Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes).

Directions for the Fish:

Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food, if not, you can skip the caressing (see the video if you want to know what I mean, that man loves food!).

Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.

Serving Instructions:

Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.
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