Gordon Ramsay’s Mayonnaise

Recently on The F Word Gordon Ramsay said not to be afraid of making your own mayonnaise, so come out from behind the kitchen table and let’s get to cooking.

Mayonnaise is basically just raw egg yolk, oil and mustard (mmm, healthy)!

Ingredients:

• 3 egg yolks
• teaspoon of dijon mustard
• pinch of salt
• pinch of pepper (freshly ground if possible)
• 1 lemon
• 1 1/4 cups of flavorless cooking oil

You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.

Directions:

Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off the food processor when you’ve added all the oil.

Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!

Store the mayonnaise in the fridge.

This is an adaptation of a recipe from Gordon Ramsay’s Fast Food. I highly suggest you click the link and buy this cookbook, it’s one of the best culinary purchases I’ve ever made.

This recipe is tasty served warm or cold.

Ingredients:

• 2 tbsp black peppercorns
• 4 lamb leg steaks (9 oz each, about 1/4″ thick)
• 2 tbsp olive oil

Directions:

Crush the peppercorns lightly, then put them in a strainer and shake lightly to get rid of fine dust. Tip the crushed peppercorns onto a plate and press both sides of the steaks onto the peppercorns to coat.

Heat the olive oil in a large skillet. Add the lamb steaks and pan-fry over high heat for 2 to 3 minutes on each side. Remove from the skillet and let rest for 5 minutes.

Slice the peppered lamb thickly and serve with green bean, red onion & romano salad with crusty bread.

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.

This recipe comes from Gordon Ramsay’s Fast Food

Ingredients:

• 5 tbsp olive oil, plus extra
• 8 large boneless skinless chicken breasts
• sea salt and black pepper (I use kosher)
• 4 banana shallots (unpeeled), smashed
• 2 medium eggplants trimmed and chopped.
• handful of thyme sprigs
• handful of rosemary sprigs
• 4 zucchini, trimmed and chopped
• glass of dry white wine
• 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)

Directions:

1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

7. Leave me comments.