Be the talk of the picnic this summer with this uniquely tangy take on a fried chicken. Serves 2. Treat yourself to a chic brunch without ever changing out of your sweats with this sweet and savory melted brie and berry toast. Celebrate this American holiday with an utterly simple yet striking take on a classic British dessert. Best of all--there's no baking or cooking required, leaving you plenty of time to celebrate with your guests.
This hearty, filling breakfast inspired by the bounty of the Great Smoky Mountains will have you, as Gordon says, as happy as a bear up a tree with his hands in a honey pot. Topped with garlicky, herby eggs, this Pegao can be enjoyed anytime.
This is Gordon's favourite way to roast turkey — with a savoury butter under the skin to keep the breast meat moist and flavourful. Not just for breakfast, this luxurious omelette will ferry you away to the coast of Maine. Gently cooked lobster meat and seaweed butter take this omelette to the next level, and mascarpone cheese brings a creamy surprise twist to finish.
Serves 8. Impress your guests with this show stopping layer cake for spring! Brown butter pistachio cakes are stacked with Prosecco-roasted rhubarb and strawberries and a smooth and tangy sour cream buttercream, then topped with a luxurious sticky ginger. Twist the claws to remove them from the body.
Now hold the crab upside-down by its shell and pull the abdomen away. Inside the shell you will find all the brown meat.
You can now take this meat out with a teaspoon and set it aside for later. Now, using a sharp knife, dissect the abdomen. You will be able to see small tunnels, like a honeycomb, crammed with good, white crab meat.
Use any small, sharp instrument, such as a skewer, to pick out the meat, keeping it separate from the dark meat. Finally, gently crush the claws with a hammer or rolling pin and pick out more of the white meat. There will also be some meat in the legs but you might feel they are not worth the trouble. One large fillet makes an impressive centrepiece but you can just as well use four separate fillets of about g each. First make the walnut, lemon and Parmesan crust. Add the walnuts, breadcrumbs, lemon zest, two-thirds of the Parmesan and some salt and pepper, then whiz everything until the mixture binds together.
Check the cod for pin bones, removing any you find with a pair of tweezers see here, step 6. Lay the fillet on a lightly oiled non- stick roasting tray, skin side down, and season. Spread the crust mixture in an even layer over the top of the fish.
Sprinkle the remaining Parmesan over the top of the crust, then roast the cod for 20—25 minutes until the crust turns golden and crisp and the fish is just cooked. Meanwhile, prepare the sauce. Pour the stock into a small saucepan and bring to the boil. Cook over a high heat for about 10 minutes until reduced by two- thirds. Return to a low heat and simmer for 5—10 minutes until you have the consistency of a light pouring cream.
Add the capers and parsley just before serving and adjust the seasoning to taste. Transfer the cod to a serving platter and pour over the sauce. Serve with lemon wedges on the side.
The simple salad goes equally well with crab or lobster. First make the salad. Peel, core and cut the apple into julienne strips. Add some of the lemon zest keeping a little back to garnish and squeeze over the juice. Drizzle the salad with olive oil and mix well. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper. Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1—2 minutes until golden brown.
Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper.
This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil. Divide the salad between 2 serving plates and arrange the scallops around each pile.
Garnish with the remaining lemon zest and serve immediately. To make them, peel and core your ingredient, as necessary, then cut in half or into quarters. Place flat side down on a work surface and cut into slices about 5mm thick. Cut these slices into matchstick- sized pieces. Transfer to a mortar, add the chilli flakes and pound with a pestle until powdered, then set to one side. Gently wash the whitebait and pat dry with kitchen paper. Dust the whitebait in the spiced flour, shaking off any excess, and deep-fry in batches for 1—2 minutes on each side until golden and cooked through.
Remove and drain on kitchen paper. Taste and season with a little more salt if necessary. Repeat with the remaining batches. Serve while still warm with wedges of lemon. Just cook smaller batches at a time in less oil. You can use it straight away but it benefits from a night in the fridge for the flavours to develop.
First make the sauce. Heat a grill until very hot. Put the peppers on a foil-lined baking tray and place under the grill. Cook for 5 minutes, turning regularly until the skin is blackened and blistered all over.
Transfer to a bowl, cover with cling film and set aside to cool. Cook the bread chunks for 2 minutes in a small frying pan with a dash of oil, then add the garlic and cook for a further minute until the garlic is tender and the bread toasted.
Peel, deseed and roughly chop them, then place in a blender. Roughly chop the tomatoes and add to the peppers with the bread and garlic. Blitz to form a rough paste. Add the smoked paprika, chilli flakes, almonds, lemon juice, vinegar and a pinch of salt and pepper to the blender and blitz until well mixed.
Taste and adjust the seasoning. Taste and adjust the seasoning again if necessary. Allow to come to room temperature and stir well before serving. Prepare the seafood. Heat a griddle pan over a high heat until hot. Lightly score one side of the squid in a diamond pattern before cutting into strips. Toss the prawns and squid together in a little olive oil and season with salt and pepper. Leave it to curl up, and give it a further minute until just cooked.
Serve the seafood hot, garnished with parsley, and with the sweet pepper sauce alongside. Perhaps they were put off by the tinned stuff at school. Put the garlic and paprika into a mortar, add the salt and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork.
Season to taste. Line a baking tray with greaseproof paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8—10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the spring onions and stir to combine.
Season, then add a couple of tablespoons of the vinaigrette. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette. Sift the flour and salt into a mixing bowl. Make a well in the middle and add the egg.
Slowly pour in the milk, mixing with the flour as you add. Whisk to form a smooth batter with no lumps, the thickness of double cream. Mix together the mascarpone, cayenne pepper, half the chives, some lemon juice and zest. Add some salt and pepper, then fold in the crab meat. Transfer to a plate and keep warm while using the remaining batter in the same way. Heat ml water and the bay leaves in a large frying pan and bring to a simmer.
Put in the haddock, skin side up, and simmer for 5 minutes until the fish feels flaky and is cooked through. Remove with a fish slice and drain on a plate. Reserve the cooking liquid. Add the ginger, curry powder, mustard seeds and tomatoes and cook for a further 3 minutes until the onions have softened. Add the rice, stir a couple of times to coat it in the butter, then gradually add the lemon juice and cooking liquid from the fish, stirring well after each addition.
This should take about 20 minutes. To serve, divide the kedgeree between 4 warmed serving plates, sprinkle on the coriander and chilli, top with the eggs and season with salt and pepper. The idea is just to encourage the flavours to mingle so they cut through the fish. First make the salsa. Place a small saucepan over a gentle heat and add 3 tablespoons of olive oil.
Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper and stir over a low heat for 1—2 minutes. Set aside. Hold the coriander and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the coriander and basil leaves into a ball and chop. Roll the lemon on a chopping board to soften it and release the juices, then cut in half.
Add the juice of one half to the pan, stir and set the salsa aside to allow the flavours to infuse. To cook the bream, heat a heavy-based frying pan over a high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Season and cook for 2—3 minutes until the fish is dark golden and the skin is crisp. The flesh should be opaque two-thirds of the way up the fillet. Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.
To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved coriander and basil. The easiest way to do this is to roll them gently into a ball or cigar shape, and slice along their length.
The smell that hits you when you open them up are just phenomenal, so let everyone do their own at the table. Serve with crushed new potatoes and courgette ribbons. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Top with the dill and dot over the butter in small pieces. Drizzle the fish with a little olive oil and then wrap in foil.
Pour the wine into the parcel just before you close up the last corner and make sure the parcel is well sealed, wrapping it in a second piece of foil if necessary. Remove from the oven and leave to rest for a few minutes before serving be careful of the hot steam when you unwrap the foil. Serve sprinkled with the reserved fennel fronds.
Red mullet is a sweet, robust fish that needs a lot of help with flavours, and the chilli, fish sauce, lime and coriander really give it a wake-up call. Serve with fragrant rice and stir-fried broccoli. First make the sweet chilli sauce. Place the chillies in a mortar with the garlic, salt and sugar. Pound until smooth. Add the fish sauce, rice vinegar and olive oil, and mix with a spoon.
Stir in the spring onions, coriander leaves and lime juice. Pour into a serving bowl. To make a crust for the fish, place the peanuts, chilli flakes and a good pinch of salt in a mortar. Pound until they look finely chopped but not powdered, then mix in the coriander leaves. Scatter onto a plate or into a shallow bowl, and place the beaten eggs on a separate plate or in a shallow bowl. Season the eggs with a dash of fish sauce and a pinch of salt. Dip the fish skin side down into the egg.
Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.
Add a little oil to a hot frying pan and fry the seasoned fillets over a medium heat, crust side down, for 2—3 minutes until the crust is golden and the fish half cooked.
Turn and cook for further 1—2 minutes, basting as you cook. Spoon the chilli sauce over the fish to serve. No wonder the fish is often chewy or turned into mush. A nicer — and much quicker — way is to bake it from raw.
Invest in a bottle of Noilly Prat — that, rather than the type of stock, is what gives the sauce its flavour. Grease a shallow about 2 litre capacity pie dish.
Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Season well and put to one side. Add the Noilly Prat and Pernod if using , then cook for 4—5 minutes until reduced right down. Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Mix in the milk, lower the heat and simmer for a few minutes.
Season well, then add the cream and parsley. Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning.
Put the dish on a baking sheet. Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Allow to stand for 10 minutes before serving.
Just be sure to eat it with some good bread to soak up all those fantastic juices. To test that the mussels are OK to eat, place them in a sink or large bowl of cold water.
Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan, until the shallot and celery start to become tender.
Add the mussels to the pan and shake over a very high heat for about 30 seconds. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1—2 minutes to reduce the liquid. Cover and cook for a final 30—60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking. Cover the pan and shake to combine the flavours.
Remove the lid, stir, and serve immediately with plenty of crusty bread. What has changed is our understanding of what constitutes good meat.
In the old days, in the absence of chemical fertilisers and growth- promoting hormones, all meat was by definition slow-reared and organic. The rewards in terms of animal welfare and taste are amazing. If a producer is having to cut corners to keep the price down, the end result is bound to suffer, and as a chef I know my cooking can only ever be as good as the raw ingredients I start with.
Does that mean I always buy organic? Not at all. Organic is a useful label that suggests more careful husbandry but it can only ever be a guide. What is far more important is to find a supplier you can trust, someone who knows all his animals and wants to do his best by them, who really cares what you think of his produce.
That way you are sure to end up with better- quality meat. I remember visiting my chicken supplier in Essex and asking if he had thought of upgrading from free- range to organic. You can taste it in every mouthful. The very definition of compassionate farming. As a result, it is one of the most open to abuse.
At its best it can be the Rolls-Royce of meats — rich, dense and versatile — but equally it can be produced as cheap protein fodder devoid of all flavour. If you are struggling to find a bird with real depth of flavour, look out for guinea fowl instead, which has a slightly gamier taste but can be cooked in exactly the same way. A lot of people say it tastes the way they remember chicken used to taste in the old days.
PORK has also had a bad time of it recently, with many pigs kept in atrocious conditions on the Continent — hemmed into concrete-floored pens too small for them to turn around in.
British standards are much higher and we owe it to our farmers to support them. Lamb from the harshest, most exposed countryside, such as the Black Mountains in Wales or the Yorkshire Dales, is among the best because the animals have to lay on extra layers of fat to protect themselves from the weather, and this translates as extra moistness and flavour when they are cooked. The sheep feed on the salty grasses and samphire that grow on the coastal plains and take on a sweetly delicate flavour.
These older animals need slower cooking as they will be tougher, but they can be more rewarding in terms of flavour. We use a lot of the presentation cuts in the restaurants, such as loin, saddle and best end or rack , which cook very quickly. Breast is another lovely cut, but is quite fatty, so benefits from slow roasting. BEEF is the meat that throws up the biggest divide in opinion, mainly because the same cut can taste so different depending on how it has been produced.
People are scared of fat these days, but it is so important to flavour and texture. Not only does it protect the meat from the heat of the oven or the pan and stop it burning, but it melts as the muscle fibre cooks, adding flavour at the same time as keeping the meat moist. Hanging beef for anything up to 35 days is important as it gives time for enzymes to start to break down the muscle fibre, making it more tender and allowing the flavour to develop.
Your butcher should be able to tell you how long his meat has been hung, but colour can also be a clue. Well-hung beef should be a dark ruby colour, rather than a bright, bloody red. These cuts are never as flavoursome and can be very tough. They are better suited to slower pot-roasting, with a bit of liquid in the pan to keep them moist.
Meat needs to breathe, so remove any plastic wrapping straight away. This is particularly important with vacuum-packed cuts, which will otherwise marinate in their own blood and take on a nasty metallic taste. Always defrost meat slowly, ideally in the fridge or at room temperature. Never defrost raw meat in the microwave or all the juices will seep out and the meat will toughen. The method described below will produce six joints of dark brown meat wings, thighs and drumsticks and two beautiful plump breasts.
Open up the chicken legs and pierce the skin where the thigh joins the body. Holding the bird steady, pull the leg out and down until the thighbone pops out of its socket. Cut through the skin and sinew with a sharp knife until you can pull the thigh and drumstick off in one piece. Turn the bird around and repeat with the other side.
The thigh is great for roasting or barbecuing, but the drumstick is the most difficult part to cook evenly. A trick is to slice through to the bone about halfway down the drumstick, where the meat gives way to skin and sinew. Scrape away the tendons until you expose a length of bare bone. Keep the knuckle for making stock.
Pull out the wings and feel with your thumb for where the bone joins the body. Slice through and take off the wing. You can also slice off the wing tips for stock if you like. Place the chicken on a board with its neck end towards you. When you reach the wishbone, pull the knife out slightly, tilt it slightly upwards and, using your other hand to guide the blade, push it through the wishbone.
You should now be able to work the breast free of the breastbones. Keep the carcass for making stock. Using your knife to loosen the meat from the bones, pull the chicken flesh away, as though ripping open a shirt, to expose its ribcage. Repeat on the other side. Now continue to work around the ribcage, releasing the wing bones as you do so, until you have released the breastbone from the breast.
Cut the two tendons at either end of the ribcage and you should now be able to remove the carcass, leaving a single piece of meat, all of uniform thickness. As a rule, the leaner and more delicate the cut of meat, the quicker you want to cook it, or else it will toughen up and dry out. Fattier cuts need slower cooking so that the fat can melt into the meat and imbue it with flavour.
This is what will give your finished dish that lovely, Marmitey richness and is essential for everything from a pork loin to a sirloin steak or a lamb casserole. If doing the latter, the key thing is to get your pan good and hot so that it drives off the moisture in the meat instantly and starts browning it. If the pan is not hot enough, the meat will start to boil in its juices and then it will never brown. Put in a swirl of oil — groundnut, rapeseed or light olive oil are all good, but not butter as that will burn unless the meat is very thin and will cook in seconds — and once it is almost smoking, add the meat.
It should sizzle as soon as it hits the pan. Also, avoid the temptation to fiddle with it. People often feel they are being better cooks if they are constantly prodding or stirring but sometimes you need the confidence to leave things alone.
Bring your steak to room temperature 20 minutes before cooking; otherwise, the outside will be cooked before the middle has had a chance to warm through. Meat at room temperature will also absorb the seasoning better. Pour some groundnut or other neutral-flavoured oil into the pan.
Rapeseed is also good as it has a high burning point, which means you can get more colour on to the steak. Wait until the oil is almost smoking, then lay in the steak, with the fat to the back of the pan. Finally, use your tongs to hold the steak up and cook the fat. The best way to tell if a steak is cooked is by feel. A rare steak will have the same texture as the fleshy base of your thumb when the hand is open.
It will feel slightly firmer and is equivalent to a medium steak. If you move your thumb over to touch your little finger, the fleshy base feels very firm and is equivalent to well done. Now leave the steak to rest in a warm place for up to 5 minutes. This will allow the muscle fibres to relax and redistribute the moisture throughout the meat.
First prepare the peppers. Heat a little olive oil in a large frying pan, then add the onion and peppers. Add the vinegar and let it bubble for a minute or two until it has reduced and the peppers are soft.
Turn down the heat, add the tablespoon of extra virgin olive oil and cook for a further 2—3 minutes. Stir in the shredded basil and continue to cook for 30 seconds, then turn off the heat. Wipe the pan clean, ready to cook the pork. This will stop the meat from curling up during cooking and will make it cook more evenly.
Season the chops really well on both sides, pushing the seasoning into the meat. Add the chops, garlic and thyme and fry for 2—3 minutes until coloured. Turn and fry for a further 2—3 minutes on the other side, pushing the thyme under the chops and breaking up the garlic a little. Towards the end of cooking time, add 3 knobs of butter and baste the chops with it as they are cooking, to speed up the cooking process and keep the chops moist.
Push the fatty edge of the chops towards the back of the pan to help render the fat. Transfer the chops to a plate, and rest for 5—10 minutes, spooning over the basting butter now and again.
Serve the chops on top of the peppers with the resting juices and a little juice from the peppers. Now slice down from the top, almost like peeling an orange, working your way around the pepper, to leave a tree of seeds.
Now place the pepper slices down on the worktop, and holding them down with your three middle fingers, cut them into slices. This dish shows just how good it can be, cooked in a wonderfully sticky marinade. Shaoxing is a Chinese rice wine. Serve with rice or noodles. Cut each chicken thigh into three pieces, then mix together all the marinade ingredients with 2 tablespoons of water.
Use to coat the chicken. Season and mix well, then leave to marinate for up to 2 hours. Heat a heavy-based frying pan or a wok over a high heat, add a little oil and fry the garlic, ginger and chilli for 3 minutes until tender and aromatic.
Add the Sichuan peppercorns and orange zest and stir over the heat for 30 seconds. Add the chicken and the marinade. Sprinkle in the sugar and stir well.
Cover the pan and cook the chicken over a medium heat for 20—25 minutes until coloured on all sides and the marinade has reduced to a sticky sauce.
To serve, add the spring onions and a drizzle each of soy sauce and sesame oil. Baby new potatoes and chopped greens would make ideal accompaniments.
Score the skin of the duck breasts in a crisscross pattern, then rub with salt and pepper. Place them skin side down in a dry hob- proof roasting tray and cook over a very low heat to render most of the fat. This may take 10—15 minutes. Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7—8 minutes until reduced by half.
Pour in the stock and reduce again by half. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids. Turn up the heat under the duck breasts and fry for about 5 minutes until the skin is crisp.
Place the tray in the hot oven for 8—10 minutes until the duck is slightly springy when pressed. Rest the duck breasts on a warm plate for 5 minutes, then cut into slices on the diagonal. Place on warmed serving plates. Spoon over the blackcurrant sauce and serve. Duck breast, however, should be added to a cold pan and slowly brought up to temperature. This is because the breast skin is very fatty and needs time for the fat to run out into the pan, or render. If you added the breast to a hot pan, it would seal the fat in.
Trust me. First make the barbecue sauce. Heat the oil in a frying pan, add the onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened. Add the paprika and stir to combine.
Cook for 10—15 minutes until the onion is caramelising, then add the vinegar and let it cook out for a couple of minutes. Taste and adjust the seasoning as necessary. While the barbecue sauce is reducing, start preparing the burger mince. Fry the bacon in an oiled pan for about 5 minutes until almost cooked through.
Add the shallot and continue to cook for 5 minutes until the shallot is tender and the bacon crisp. Sprinkle in the smoked paprika and mix well. Season the minced pork and mix well with the cooked shallots and bacon. Shape into balls the size of golf balls and flatten into patties. Heat a large, heavy-based frying pan with a little oil.
Season the patties and cook them for 1—2 minutes on each side, basting with the juices until cooked through and coloured. Turn off the heat and leave them to rest in the pan.
Top each patty with a slice of cheese, allowing it to melt slightly. Assemble your sliders in mini buns, layered with the barbecue sauce, lettuce and slices of tomato.
Any remaining barbecue sauce will keep in the fridge very well. It will slice very easily and the sweetness of the chestnuts is set off with a simple parsley vinaigrette. First prepare the stuffing. Heat a large frying pan over a medium heat and add a glug of oil. Add the celery, then stir in the pine nuts and chestnuts, taste and season well. Add the cooked rice and parsley, stir again, then taste and adjust the seasoning as necessary. Place the deboned chicken skin side down on a work surface.
Season inside. Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken at regular intervals with string, then turn the parcel over so that the breast faces upwards. Drizzle olive oil over the outside of the chicken and season with salt and pepper.
Remove and rest for 15 minutes before serving. Meanwhile, make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard and vinegar, then add the olive oil bit by bit, whisking continuously to thicken. Serve the stuffed chicken in slices with the dressing spooned on top. You take a rare beef fillet, add home-made relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta.
Heat a large ovenproof frying pan until hot and add a glug of oil. Grind a generous amount of salt and pepper onto a board and roll the fillet in the seasoning.
Fry over a high heat for 1—2 minutes on each side until gently coloured all over, including the ends. Add a couple of knobs of butter, spooning it over the steak to baste. Place the beef in the preheated oven and roast for 15—17 minutes until rare or medium rare.
It should feel springy when pressed. Last Updated on November 9, by Damilola Abel. You will find this book very useful for high school classes and college students.
Gordon Ramsay Ultimate Cookery Course Recipes PDF free download is a popular book among university school students who need access to a wonderful book that will help them move on with their studies. So you can go ahead to discover how you can download this book at basic and advanced level.
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