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


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


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!


Gordon Ramsay’s Crispy Salmon
Sep 17th, 2011 by Foodie

Gordon Ramsay’s Crispy Salmon

Try this delicious looking salmon any time you are up for a quick and easy to prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad mix. Gordon says you don’t need to be afraid of cooking fish, as it’s not rocket science. Score the fish, keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch the fish while you’re cooking it, use a Fish Slide
, and you should end up with a masterfully prepared salmon.

This recipe is very simple, as you can see by watching the video at the end of this post. I’ll cover the steps it takes to prepare a perfect crispy salmon.

Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes


  • Salmon Filet
  • Olive Oil
  • Salt
  • Herbs if you want them (Gordon recommends Thyme, Rosemary, or Basil)


Take your filet of salmon, and roll it up, skin side facing out. Place the rolled up salmon filet on a cutting board, and score the skin crosswise about one half inch deep. Keep your cuts close together to get extra crispy salmon skin, and score the entire length of the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation. Glaze the top of the salmon filet with olive oil.

Heat a heavy skillet over med heat, and add olive oil when the pan is hot. Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Season the top of it with salt, and DON’T touch it anymore! Watch the salmon, and turn it, when it has colored 2/3rds of the way up the filet. Once you have flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another minute or so, watching the color. Remove the pan from heat, flip the salmon back to the skin side, and let it rest a minute.

Now you have a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad for a tasty meal.

Gordon Ramsay starts preparing the fish at 2:06 of the video.
YouTube Preview Image


Gordon Ramsay’s Crayfish, Avocado & Mayo Toasties
Apr 8th, 2009 by Foodie

Here’s yet another delicious crayfish recipe from Gordon Ramsay. I’m so excited to find several crayfish recipes from Gordon since I’m getting ready to go trap as many of these mini-lobsters as I can. This is a quick and tasty sandwich which can be made for lunch or a starter.

This recipe comes from Gordon Ramsay’s Fast Food. If you like this recipe or others from this book, I would highly suggest purchasing it.



Toss the cooked crayfish tails with the mayonnaise and white truffle-infused olive oil. Stir and mix with the chopped avocado and season to taste with sea salt and black pepper.

Lightly toast 4 thick slices of rustic white bread and Sandwich it all together. Quick and easy.

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