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Gordon Ramsay’s Yorkshire Pudding
Aug 29th, 2013 by grradmin

There are puddings and there are puddings- but Gordon Ramsay’s Yorkshire Pudding is simply the best!

Gordon Ramsay's Yorkshire Pudding

Ingredients:

4 eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons vegetable oil

Directions:

1.    Preheat oven to 425
2.    In a blender, put in the 4 eggs, milk, flour, and salt and blend. Remove mixture from blender and place in refrigerator for at least 30 minutes.
3.    Put 1 tsp. vegetable oil in each hole in the muffin tray and place the tray into the oven until it becomes just a little bit smoky.
4.    Once you remove the tray from the oven, quickly pour in the batter to fill the tins and place it back into the oven.
5.    As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins
6.    Bake for 15-20 minutes until the Gordon Ramsay’s Yorkshire Pudding have risen and have a golden brown top.  Enjoy!

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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

Ingredients:

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

Directions

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!

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Gordon Ramsay’s Home-Made Raspberry Soufflé
Aug 29th, 2013 by grradmin

Gordon Ramsay’s Home-Made Raspberry Soufflé is a delicious meal made from raspberries, eggs and Amaretto biscuits.

Gordon Ramsay’s Home-Made Raspberry Soufflé

Ingredients

1 ½ c. raspberries
1 1/2 c. sugar
1 vanilla bean, split
2 large egg whites

Icing sugar to dust
2/3 c. milk
½ c. heavy cream
1 tbsp. flour
3 egg yolks
3-4 Amaretto biscuits
1 tbsp. brandy
3 tbsp. butter
4 tbsp. grated chocolate

Directions

1.    Preheat oven to 375
2.    For the jam, mix together 1 c. raspberries, ¾ c. sugar and vanilla in a saucepan at medium heat until it reaches a thick consistency.  Sift the mixture in order to remove seeds and place jam in the fridge in order to cool down.
3.    In another saucepan, pour in the cream and milk and bring to a boil
4.    Take leftover raspberries and pour brandy over them. Set aside.
5.    Crumble up the amaretto biscuits.  Set aside.
6.    In a bowl, mix together 3 egg yolks, 1/4  c. sugar, and flour. Whisk.
7.    Pour the cream mixture that was brought to a boil into the same bowl and whisk once more.
8.    Pour the entire mixture back into a saucepan and cook until it thickens.  Once it thickens, pour it into another bowl and place into the fridge to cool.
9.    Brush the insides of ramekins with butter, put in the grated chocolate and swish the ramekins around so that it sticks to the sides.
10.    Take both the jam and pastry mixture out of the fridge and mix them together. Set aside
11.    Put egg whites and ½ c. sugar into another bowl and mix until it has been completely whipped. Stir in the whipped mixture into the jam/pastry mixture. Set aside.

Gordon Ramsay’s Home-Made Raspberry Soufflé
12.    Take the brandy-soaked raspberries and crumbled biscuits and place at the bottom of each ramekin.
13.    Evenly distribute the pastry mixture into each ramekin. Smooth the tops and run a knife around the edge.
14.    Place ramekins in over for 10 minutes
15.    Remove ramekins from oven and dust the tops with powdered sugar.  Enjoy your Gordon Ramsay’s Home-Made Raspberry Soufflé to the fullest!

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