In season 5, episode 3, Gordon Ramsey gives us his take on Crepes Suzette. Just follow the directions below for Gordon Ramsay’s Crepes Suzette.
1 c. plain flour
¼ tsp salt
2 eggs, beaten
1 tbsp melted butter
1 ¼ c milk
3 oranges (zest and juice)
1/3 c. sugar
3 oz Grand Marnier or Cointreau
2 tbsp. butter
1. Take a large bowl and add flour and salt. Gently pour in the eggs, milk, butter, orange zest and whisk. Set aside.
2. Peel and cut up the oranges, but be careful to save the juice.
3. Take a pan, and heat up the sugar until it caramelizes. Add the Grand Marnier, be careful to avoid the flame, and then stir in the orange juice from earlier. Remove from heat, and pour in the orange slices to coat.
4. Heat up a non-stick pan, put in the butter and wait for it to melt. Pour in the batter a bit at a time, and swirl the pan so that it evenly coats the entire surface. Cook until it’s become golden brown underneath, and flip the crepe over to the other side. Once both sides have reached an even golden brown, remove from the pan and place onto a plate.
5. Take your orange sauce, and drizzle evenly over the crepes. Enjoy your Gordon Ramsay’s Crepes Suzette!
1 small pineapple
2 cup coarse sea salt
1 tbsp. Chinese five spice
2 egg whites
3 tbsp. Mascarpone
2 tbsp. fresh chopped Basil
1. Preheat oven to 230 degrees
2. In a medium-sized bowl, mix together the sea salt and Chinese 5 spice.
3. Take the cloves and pierce the skin all over the pineapple in order to add a nice aroma. Set pineapple aside.
4. Add the 2 egg whites to the bowl of salt, and use your hands to mix it together. You don’t want the salt to become too wet, but dry enough to be able to pack onto the pineapple.
5. Lift up the pineapple and start patting the nice, thin layer of salt all the way around. Be gentle and make sure you don’t miss any spots, including the bottom.
6. Take a saucepan, and grab a handful of the same salt to stick onto the middle of the pan, and sit the pineapple on top. Take the pan and put it into the oven for 15-20 minutes.
7. In another bowl, mix together the Mascarpone and Basil vigorously until the cheese has been tinted slightly green. Set aside.
8. Remove pineapple from the oven and gently crack the salt crust. Slice the pineapple into halves, and then quarters and place onto serving dish.
9. Take a spoon and heat it up under hot running water for about a minute, and use it to scoop up a clean dollop of the Mascarpone mixture. Place the dollop onto the Gordon Ramsay’s Salt Baked Pineapple and enjoy!
Gordon serves a tasty crispy salmon filet over this New Potato Salad. Give both a try, and enjoy a gourmet meal which doesn’t take a ton of time to cook.
Heat olive oil in a large sauce pan. Add the boiled, peeled, New Potatoes to the olive oil and cook briefly to lightly heat the potatoes. Remove from heat, and crush the potatoes with a fork. You don’t want to thoroughly mash them at this point, just crush them up a bit.
Chop the green onions, using the entire onion (top and bottom) and add to potatoes. Season the potatoes lightly with salt and pepper, add the crab meat, and mix everything together. Add a healthy amount of vinaigrette dressing, and then the chopped parsley. Mix everything again, and you’re done! Serve with Crispy Salmon for a complete meal, or use your favorite main course to add your own flair.
Note: Gordon Ramsay says during the video that the vinaigrette he uses in all his restaurants consists of olive oil, water, lemon juice, and salt and pepper. He doesn’t specify and ratios, but you can experiment if you’d like to use the same vinaigrette as him.
Click here to view the embedded video.]]>
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.