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Gordon Ramsay’s Peppered Lamb Steaks
Apr 29th, 2009 by Foodie

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.

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Gordon Ramsay’s Shepherd’s Pie
Mar 5th, 2009 by Foodie

Gordon Ramsay’s Shepherd Pie

Gordon Ramsay showed the world how to make a great Shepherd’s Pie on his hit show F Word

This dish is so delicious that you can mess it up and it will still leave you feeling as if you’re in heaven! As always, use fresh herbs and vegetables. When using the freshest ingredients, it’s hard to make a meal that doesn’t taste good.

I prepared this dish for my family tonight and totally bungled it, yet everyone still left happy! I was attempting to cook on a deadline, while allowing my eight year old son to help, and hold conversations with my fiance. I was also attempting to use an ingredients list from another food site which was lacking many of the main ingredients. Tonight has made it even more clear to me that the web needs this site, as so many others get the ingredients and recipe wrong! So on to the meat and potatoes (literally).

This is a recipe that I firmly believe should be left to the taste of the cook. Please use your own judgement on the amount of each ingredient unless specified.

Watch the video of Ramsay at the end of the post to see it done by the best.

Ingredients:

The Filling:

  • Olive Oil (2 Tbsp)
  • Ground Lamb or Beef (about 1.5 lbs)
  • 1 Large Carrot (grated)
  • 1 Large Onion (grated)
  • Fresh Rosemary
  • Fresh Thyme
  • Minced Garlic (I used 4 cloves)
  • Salt
  • Pepper
  • Worcestershire Sauce (several splashes)
  • Tomato Puree or Paste (no more than a small can)
  • Red Wine (several glugs)
  • Chicken Stock (not sure, but it looks like about 1/4 cup)

The Mash:

  • Golden Potatoes (about 1.5 lbs)
  • Heavy Cream ( 1/4 cup)
  • Butter (3 1/2 Tbsp)
  • Salt
  • Pepper
  • Egg Yolks (2)
  • Parmesan Cheese (1/4 cup, minimum)

Prep Work:

  • Dice the garlic
  • Separate your herbs from the stems
  • Separate your Egg Yolks
  • Peel and Slice your potatoes into even pieces
  • Open your wine if it’s not already
  • Open your can of Tomato Paste

Cooking the Potatoes:

This part is easy as pie (no pun intended), just boil some water, throw some salt and your potatoes in, and set a timer for 15 minutes – start on your filling.  Upon the timer going off, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash the potatoes with their ingredients from above and keep warm (your filling should be about done by this point)

Cooking the Filling:

Pour Olive Oil into a hot, rather large pan, then add meat. Stir meat as if your life depends on it for a few minutes so it’s nice and brown, and broken into very small pieces. Add your Rosemary, Thyme, and Garlic, then stir some more. Quickly add your Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.

Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes. I made mine without the stock because I didn’t notice it the first time I watched the show. You can add it, or leave it out.

Final Instructions:

Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie. Serve it up and watch people melt! Oh I love Shepherd Pie!

You can watch the video below to get a better idea of how it’s done.

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Gordon Ramsay’s Beef Wellington
Mar 2nd, 2009 by Foodie

Gordon Ramsay’s Beef Wellington

This recipe was featured on The F Word and was a huge hit with the customers. It’s probably a little advanced for a beginner, but it’s a meal fit for a King (or a Queen). I’ve had to convert the measurements from grams, so they may seem a little weird. As always, use the freshest ingredients you can, and support your local butcher by getting your meat from them (added benefit is they’ll actually cut you .88 lbs, even though they may think you’re a little strange for asking).

Ingredients

  • .88 lbs Beef fillet
  • .88 lbs Flat mushrooms
  • 4 slices Parma ham (can substitute with Prosciutto)
  • English mustard for brushing meat
  • .44 lbs puff pastry
  • 2 Egg yolks
  • Approx 8 Charlotte/New potatoes
  • 1 Clove garlic, crushed
  • 1 Sprig thyme (fresh)
  • 2 large baby gem lettuce
  • Salt and pepper
  • Olive oil
  • Mustard vinaigrette, optional

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.

3. Chop the mushrooms in a food processor to make a puree. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.

4. Lay four slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.

5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.

6. Roll your puff pastry and then brush the edges with Egg Wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Wash the top. Put your roll back in the fridge for 5 minutes. Egg Wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.

8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.

9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

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