Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.
*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.
The secret to making this dish fast and tasty is to cook everything in the same pan.
Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.
Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.
Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.
Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!
Not to long ago I posted an article on eating snails from the garden, this is the second half of that article where you get delicious instructions on cooking them!
This recipe is based off of Gordon Ramsay’s Escargot salad recipe from the F Word. As lunatic as this seems, I’m excited about it and experimenting myself.
I’ve added a video at the end of this article, of the whole snail catching, snail cooking process. You can find the cooking instructions about half way into the video.
Cooking this dish is a snap. Boil enough water to cover your snails and dump them in to give them a bath. Let the snails boil for a couple of minutes and then take the off the range and strain them. Use Escargot tongs or any other small kitchen device (tweezers anyone?) to remove the snails from their shells.
Dice the Pancetta and fry until nice and crispy. Add fresh sage and snails and toss a bit then add some fresh parsley and olive oil, then toss a little more. Success! You have finished cooking your fresh, organic, free range snails!
Add snail mixture to a bed of fresh, lightly dressed salad and enjoy.
I can’t wait to try this recipe! I’ll let you know how it turns out when my snails are ready.
I just prepared this recipe for dinner tonight and “oh my God”, it’s delicious! It’s a cinch to make and so tasty that I stuffed myself to the point of being uncomfortable! This is a quick recipe that would be good for lunch or dinner.
I couldn’t find Toulouse Sausage, or a can of Mixed Beans, so I used Italian Sweet Sausage, and a can of Black Beans.
This Recipe comes from Gordon Ramsay’s Fast Food
Pan-fry the sausage with the olive oil and the thyme, then add the garlic and cook for 3-4 minutes, stirring occasionally. You want the sausages to be a nice golden brown at this point.
Add the mixed beans and the tomatoes and bring to a simmer. Loosely cover the pan and stew for 10-12 minutes until the sausage are cooked through.
Season with salt, pepper, and a pinch of sugar if the tomato sauce is too sharp. Serve in bowls with the bread.
Serves 2 (or 1 really hungry person)
This is a quick recipe which also uses up your leftover chicken from last night (you did eat chicken last night, right?). If you’re going to pack the lunch to go, make sure to store the chicken and watercress in different containers and mix them when you’re ready to eat.
This recipe comes from Gordon Ramsay’s Fast Food which is a wonderful cook book. You can get it on Amazon.com for about $20.
Trim 7oz watercress, removing the stalks, then wash and dry on paper towels. Slice or shred the meat from 1/2 roast chicken.
For the dressing, mix the juice of 1/2 lemon with 6 tbsp extra virgin olive oil, adding any pan juices from the roast chicken and salt and pepper to taste. Toss the chicken in the dressing.
Add the watercress to the chicken just before serving and toss to mix. Serve with lemon wedges on the side and a few chunks of crusty baguette. <br /> <img src=”http://www.assoc-amazon.com/s/noscript?tag=gordonramsaysrecipes-20″ mce_src=”http://www.assoc-amazon.com/s/noscript?tag=gordonramsaysrecipes-20″ alt=”" /><br />
This Recipe is so simple that anyone should be able to pull it off. Dive right in and have yourself a quick homemade lunch. You’ll be glad you didn’t get a ready made meal.
You can find this recipe and many more like it in Gordon Ramsay’s Fast Food
Split two poppyseed bagels in half. Toast them lightly
Mix 3.5 oz of cream cheese with 1 tbsp of whole grain mustard, add salt and pepper
Spread the cream cheese mixture over the bagels.
Arrange 2 or 3 pastrami slices, a sliced large gherkin (or cucumber if you can’t find a gherkin), and some arugula leaves on each bagel base. Put the top half of the bagel on and you’re set! Umm, umm…
This is the recipe Gordon Ramsay used on Kitchen Nightmares when he went to Lela’s and created Lela’s Famous Burger. I’ve prepared this recipe three times and been delighted each time! These hamburgers taste best when prepared on the grill, but can be a little difficult because they tend to crumble. I suggest squeezing as much liquid out of the hamburger patties as possible before putting them on the BBQ. Don’t forget to add some color to the burgers while cooking them.
For best results you should get your hamburger meat from a local butcher and avoid prepackaged patties at all costs! Prepackaged hamburger patties are uneven in flavor and taste. Use a meat which has about 15% fat for a nice balance between flavor, health, and price.
Good luck and let me know how it works out for you!
Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.
Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.
Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten!
