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
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)!
You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.
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.
Gordon cooked this meal on the F Word show. You can cook it too! Follow the instructions below for a delicious meal.
Preheat oven to 390 degrees fahrenheit
Trim the sea bass into neat fillets and score the skin with a sharp knife. Season with a pinch of salt and the fresh thyme leaves.
Pan fry the sea bass, skin side down in hot olive oil, gently holding the fillets down for 30 seconds with your fingers to stop the sides curling up. Season the top of the fillets and leave to cook from the bottom up. The fish will begin to turn white as it cooks. When the fish is about 80% cooked, flip it over and cook it the rest of the way through. Spoon some of the cooking oil over the top to add an extra crispness to the skin.
Sweat the peppers and shallots in a pan of hot olive oil until softened. Season , then add the star anise, basil and vinegar. Pour the vinegar in around the side of the pan so that it gently heats up before reaching the center. Add the vermouth – enough to come up to just under the layer of vegetables. Keep over the heat and allow the mixture to reduce until almost all the liquid has evaporated and you can hear a little sizzling and crackling. The vegetables should look rich and glossy. Add the water and reduce for 15 minutes. When the water looks like a syrupy sauce, remove the star anise and basil stalks and transfer to a blender. Blend until smooth. Taste and season if necessary, blend again. The consistency should be of a smooth, thick soup.
For the pilaf, sauté the onion in oil until soft. Add the rice, thyme, cinnamon, star anise and citrus peel. Season and cook for about 30 seconds to infuse the flavours – the rice should begin to look translucent. Add the boiling stock, bring back to the boil and cover with a cartouche (circle of greaseproof paper). Cook at 200c for 20 minutes.
Once cooked leave to stand for 5 minutes and remove the thyme and cinnamon before serving and mix through a knob of butter.
Cut the endive in half lengthways and dust all over with icing sugar.
Melt the butter in a pan and caramelise the endive all over until golden brown.
Deglaze the pan with the grand marnier and add the orange juice. Braise gently until the endive is soft and liquid is almost a glaze.
Serve the sea bass skin side up on a bed of rice with the pepper sauce and braised endive along side.
Oh my, this recipe looks divine! It also looks like it’s pretty darn expensive . Make sure you have a few pots and skillets before attempting this. You’ll also need a sieve.
I’ll update this post as soon as I get a chance with written instructions, measurements, and everything else, but in the mean time check out the video!
Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.
*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.
The secret to making this dish fast and tasty is to cook everything in the same pan.
Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.
Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.
Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.
Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!
Gordon Ramsay cooked this delicious looking salad on the F Word a couple of weeks ago and I intend to find out how it tastes! I love crayfish/crawdads/crawfish/crawdaddies or what ever they’re called in your region. It’s still a little cold around here to catch the little bugers, but it should be warm enough in a couple of weeks, which gives me just enough time to build my traps. I’ll post an article with pictures of my traps when I get them finished. Now on to the salad…
This part is a cinch. Bring some water to a rolling broil and dump the crayfish into it. Cook the crayfish for 2-3 minutes max! They will turn a bright pinkish orange when they’re cooked. Remove the pan from the stove and strain the water off of the crayfish.
Remove the tails from the crayfish by twisting and pulling. You will be able to remove the meat from the tails more easily if you don’t let them cool. Pinch the base of the tail and squeeze the meat out of the opening.
You can eat the claws later.
Slice off the tops and bottoms of the oranges and grapefruit using a sharp, serrated knife. Cut away the remaining peel and pith, then cut along the membrane of the fruit to release the segments, holding the fruit over a sieve set on a bowl to catch the juice. Squeeze out the excess juice from the core of each fruit before discarding. Whisk together 6 tablespoons of the citrus juice with the chopped shallot, mustard, orange zest, olive oil and seasoning to taste.
Peel, stone and slice the avocado into neat slivers. Place into a bowl and gently toss with the citrus segments and crayfish tails – it is easier if you do this with your hands. Divide the mixture among four serving plates, then top with a neat pile of salad leaves in the centre. Spoon over the citrus dressing and serve immediately.
Not to long ago I posted an article on eating snails from the garden, this is the second half of that article where you get delicious instructions on cooking them!
This recipe is based off of Gordon Ramsay’s Escargot salad recipe from the F Word. As lunatic as this seems, I’m excited about it and experimenting myself.
I’ve added a video at the end of this article, of the whole snail catching, snail cooking process. You can find the cooking instructions about half way into the video.
Cooking this dish is a snap. Boil enough water to cover your snails and dump them in to give them a bath. Let the snails boil for a couple of minutes and then take the off the range and strain them. Use Escargot tongs or any other small kitchen device (tweezers anyone?) to remove the snails from their shells.
Dice the Pancetta and fry until nice and crispy. Add fresh sage and snails and toss a bit then add some fresh parsley and olive oil, then toss a little more. Success! You have finished cooking your fresh, organic, free range snails!
Add snail mixture to a bed of fresh, lightly dressed salad and enjoy.
I can’t wait to try this recipe! I’ll let you know how it turns out when my snails are ready.
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.
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)
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.
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.
