2 lbs. Pork belly
Salt and Pepper
1 head of Garlic sliced in half
5-6 sprigs of Thyme
2 tbsp. Olive Oil
3 c. White Wine
1 ½ c. Chicken stock
1. Preheat the oven to 325.
2. Flip pork belly over to where the side of fat is right side up, and score the meat.
3. Season the meat with salt and pepper, and drizzle with olive oil.
4. Take a baking pan, and spread the garlic and thyme on the bottom
5. Place the pork belly on top of the garlic and thyme
6. Pour about 2 c. of white wine over the pork belly and into the pan
7. Cover the pan with tin foil and place in the oven for 2 hours
8. Remove the pan from the oven, and then take the only pork belly off the pan and set aside.
9. For gravy, deglaze the pan with 1 c. of white wine and the chicken stock. Stir until it thickens just a bit.
10. Take a strainer and pour the gravy mixture through into a bowl. Set bowl aside.
11. Take a glass baking pan, and place the pork belly inside. Take a second glass baking pan and set press it on to the top of the meat. Place minutes.
12. Place square of pork belly onto a plate and drizzle the gravy on top. Enjoy your Gordon Ramsay’s Pressed Belly of Pork!
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
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.
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!
1. Combine sausage, pistachios, thyme, parsley, and a dash of both salt and pepper all together in a bowl. Place the mixture onto the center of the chicken and roll the chicken over until it covers majority of the stuffing. Set aside.
2. Take a large piece of aluminum foil, and drizzle 1 tablespoon of olive oil all over it. Season the foil with salt and pepper and then lay out 4 strips of bacon onto the foil close enough to where the sides of each piece are touching. Place the stuffed chicken thigh right on top of the bacon and roll the foil over with the bacon all the way around and squeeze the ends of the foil nice and tight like a tootsie roll.
3. Bring a pot of water to a boil and then place the stuffed chicken wrapped in aluminum into the pot for 25 minutes. Then remove the stuffed chicken from the water and chill in the refrigerator for 30 minutes.
4. Remove the chicken from the refrigerator and carefully unwrap the foil. Place a skillet on the stove and drizzle in 1 tablespoon of olive oil. Season the meat once again with a pinch of salt and pepper, and then place the stuffed chicken into the pan. In order to get the bacon nice and crispy, roll the chicken around as each side browns. Remove the chicken from the skillet and put aside to rest for a bit.
5. Deglaze the very same pan with the sherry vinegar along with the bacon juices and oil at a medium temperature. Add the Marsala wine and chicken broth, stirring frequently until the sauce has thickened. Remove the pan from the heat and the sauce is now ready.
6. Slice up the chicken at an angle, place onto plates and then drizzle the dish with Marsala sauce. Enjoy your Gordon Ramsey’s Stuffed Chicken Legs with Marsala Sauce!
This wonderful looking Sea Bass dish was prepared by Gordon Ramsay on his hit show The F Word. Read through my estimated ingredients quantities and instructions, then feel free to watch the video at the end to get a clearer idea of how to prepare this delightful meal.
Directions for the Sauce:
Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes).
Directions for the Fish:
Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food, if not, you can skip the caressing (see the video if you want to know what I mean, that man loves food!).
Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.
Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.
Click here to view the embedded video.]]>
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
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.
Click here to view the embedded video.
According to Gordon Ramsay, Mutton is half the cost of lamb, and twice the flavor. It is also tougher, so the key to a great tasting mutton stew is in the cook time. Get this on the stove well before you start getting hungry, and you’ll have what looks to be a delicious and affordable stew ready for supper.
Gordon blazes through this recipe on the show, and doesn’t give exact measurements for anything, so bear with me as I do the best I can to break it down. Keep in mind, this is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and feel free to increase or decrease any of the ingredient’s proportions to fit your taste.
Heat some cooking oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the hot oil and brown it thoroughly. Gordon lights the pan on fire a few times, but I wasn’t able to see how he went about doing it. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, place it into a colander to drain, and get to work on your stew base.
Chop all of your vegetables into large chunks. Add the onion to a very large stock pot over medium heat and stir in carrots. Cut a head of garlic in half so it looks like the picture on the right, and add it to the stew. Add celery, leeks, and your beautiful sprigs of fresh herbs. Take a small handful of peppercorns and lightly crush them on the counter with any large object you have. The bottom of a storage container, or a rolling pin will work just fine; add them to the stew. Spoon in your tomato base, and add the wine. Return your mutton to the pan, and stir it into the stew. Pour boiling hot water over the top of the stew until it completely covers all of the ingredients. You want your stew to look like a soup at this point, with a little extra liquid.
Bring everything to a boil, and reduce heat to low. Cover the pan with a tight fitting lid, and stew over low heat for 2 1/2 hours. Now you can watch a movie, go shopping, or whatever you enjoy for 2 1/2 hours. Come back after the stew has finished cooking and enjoy another F Word favorite from Gordon Ramsay.
Feel free to leave your experiences, or any improvements in the comments section below.]]>
Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.
His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.
Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.
Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.
Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.
Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.
Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.
Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.
Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.
Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.
Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.
Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.
Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.
Pour the mixture into a deep dish (bowl or plate) and set aside.
Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.
Place it back into the oven for 3-4 minutes when you’re ready to serve.
Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.
Let me know how this recipe turns out for you.
EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère. I will add the other soon and update this post with it’s link.]]>
This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:
Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal! Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!
Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!
Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.
Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.
That’s it for the Gratin.
Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.
Spoon the Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!
He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL]]>
This recipe comes from Gordon Ramsay’s Fast Food and can also be seen on youtube. I’ve added the youtube video to the end of the article for your convenience. Thanks to TheTimesOnline for posting the video!
Heat your oven to 400 F. Place the pork chops in a large, lightly oiled baking dish and scatter the thyme sprigs, rosemary leaves, garlic cloves, and salt over the top. Drizzle with a little olive oil and bake for 20 minutes or until pork chops are cooked through. Make the sauce while your waiting.
Heat the olive oil in a wide pan and add the onion, red bell pepper, chile, and mushrooms. Stir over high heat for 3-4 minutes until the vegetables begin to soften. Tip in the tomatoes. Season with salt and pepper and add the sugar and a splash of water. Simmer for 10-12 minutes until the onions are tender and the tomato sauce has thickened. Taste and adjust the seasoning.
Take the pork chops out of the oven and let rest in a warm place for 5 minutes. Pour any pan juices into the sauce and reheat. Ladle a generous amount of sauce over the chops to serve.
Done and done! Under 30 minutes? Only if you’re fast.
Click here to view the embedded video.]]>