Gordon Ramsay Cookalong Recipe Book

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Gordon Ramsay Cookalong - Week 1 - Starter

Gordon Ramsay Cookalong Warm goat's cheese salad with an apple vinaigrette recipe
Serves 4 Ingredients
        

4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik Few sprigs of thyme 2 baby gem lettuces, washed 40g lamb’s lettuce, washed 50g walnut halves 4 slices of white bread Olive oil Salt Black pepper

For the vinaigrette
  

½ lemon, juice only 1 tbsp walnut oil ½ apple, such as Granny Smith or Bramley, grated

Gordon Ramsay Cookalong - Week 1 - Starter Method: How to make warm goat's cheese salad with apple and walnut vinaigrette 1. Pre heat oven to 200°C/gas 6. 2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper. 3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape. 4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix. 5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine. 6. Drizzle a little vinaigrette over the salad and toss together. 7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons. 8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

Gordon Ramsay Cookalong - Week 1 - Main

Gordon Ramsay Cookalong Salmon en croute with herbed new potatoes and broccoli recipe
Serves 4 Ingredients For the salmon en croute
           

Approx 10g bunch of basil Approx 5g bunch dill 60g unsalted butter at room temperature Zest of 1 lemon 1 x approx 1kg side of salmon, skinned, pin boned and cut in half 1 tbsp wholegrain mustard Plain flour, to dust 500g shortcrust pastry 1 x egg Olive oil Salt Black pepper

For the new potatoes
  

750g small new potatoes Approx 10g bunch basil Approx 5g bunch dill

6. and cut any larger florets in half.Gordon Ramsay Cookalong . Strain into a colander and leave to drain over the pot. until tender. 4. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Drizzle with olive oil. Meanwhile. Season with salt and pepper to taste. Sauté the broccoli in a dry pan for a minute. Bake in the oven for 25-30 minutes. 5. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes. trimming as much excess away as possible. 3. boil the potatoes for approximately 12-15 minutes in salted water. Turn the whole thing over so that the seam is sitting on the bottom. and tuck them in before folding the shorter pastry edges over to form a neat parcel. 7. 2. Preheat oven to 200°C/gas 6. 10. or until al dente. Remove the salmon from the oven and allow to cool slightly. Place the salmon in the centre of the pastry and brush around it with the egg wash. 9. . or until the pastry is golden brown and crisp. or 2 smaller 2 garlic cloves. Place the softened butter in a large bowl. Drain. 8. and chop in the extra dill and basil. Bring up the longest pastry sides. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. and transfer to a non-stick baking tray. salt and pepper and sauté for a further minute. Cook in a pan of boiling salted water for 3 minutes. peeled Method: How to make salmon en croute with herbed new potatoes and garlic sautéed broccoli 1. Season with salt and pepper and mix. Beat 1 egg to make your egg wash.Main For the broccoli   1 large head of broccoli. Leave to rest in a cool place. season with salt and pepper. in opposite directions so that both ends are of a similar thickness.Week 1 . Mark again to show 4 portions. Sandwich the two salmon fillets together. Cut the broccoli into florets. Crush in the garlic and add to the broccoli with a drizzle of olive oil. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Finally season the salmon parcel with salt and pepper. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch.

Week 1 . cut into cubes Splash of dark rum For the crumble       50g hazelnuts 100g plain flour Pinch of ground cinnamon 45g cold unsalted butter. trimmed 2-3 inch piece of ginger 100g caster sugar 40g unsalted butter. cut into cubes 75g demerara sugar Clotted cream.Pudding Gordon Ramsay Cookalong Caramelised rhubarb and ginger crumble with clotted cream recipe Serves 4 Ingredients      500g rhubarb. to serve .Gordon Ramsay Cookalong .

Remove from the oven and serve with a spoonful of clotted cream. 2. 4. turning if necessary. .Gordon Ramsay Cookalong . 5. Allow the rhubarb to caramelise evenly. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick.Pudding Method: How to make caramelised rhubarb and ginger crumble with clotted cream 1. Preheat the oven to 200˚C/gas 6. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down. 6.Week 1 . Add the rhubarb and grate in the ginger. Add a splash of dark rum and stand back as the alcohol may flambé. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Peel the ginger. Gradually add the butter and shake the pan to combine. Transfer the mixture to a bowl until ready to use. Gently heat the sugar in a pan until dissolved and beginning to caramelise. 3. Toss to coat.

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Starter Gordon Ramsay Cookalong Minted pea and watercress veloute recipe Serves 4 Ingredients           1 tbsp olive oil ½ white onion 4 slices smoked streaky bacon 500g frozen peas. Season with a little salt. Slice the onion and chop the bacon before frying together for 1-2 minutes. 3. then add the watercress and allow to sweat down for 30 seconds.Gordon Ramsay Cookalong . Once the onion has softened and the bacon has browned use a pair of scissors to chop in the mint leaves. thoroughly defrosted 60g watercress 20g (or small bunch) fresh mint leaves Approx 550ml boiling water Approx 30ml double cream Salt Pepper Method: How to make minted pea and watercress veloute 1.Week 2 . . Heat the oil in a pan. Allow to cook briefly before adding the peas. 2.

Gordon Ramsay Cookalong .approximately a further 1-2 minutes. Remove from the heat and transfer the soup to a liquidiser and blend. Drizzle with a swirl of cream to serve. 5.Week 2 . If the soup is a little too thick. . 7. Alternatively. use a hand blender and blend in the pan until smooth.Starter 4. add an extra splash of water. Adjust the seasoning if necessary and pour the soup into serving bowls. 6. Pour in 550ml boiling water and allow the peas to cook .

grated 30g Parmesan cheese.Main Gordon Ramsay Cookalong Gordon's classic lasagne al forno Serves 4 Ingredients              2 tbsp olive oil ½ large onion.Week 2 . peeled 2 pinches dried oregano 300g minced beef 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 bay leaf 30ml (2 tbsp) red wine 1 x 400g tin chopped tomatoes 50ml milk Salt and freshly ground black pepper For the sauce        25g butter 25g flour 300ml milk Pinch of ground nutmeg 60g Cheddar cheese.Gordon Ramsay Cookalong . grated 6 sheets of 'non-cook' lasagne sheets . peeled 1 large carrot. peeled 2 cloves garlic.

Carefully open the head of lettuce. Grate the onion and carrot and crush the garlic before frying together. Holding the root. 6. Upend the lettuce headfirst into the salad bowl. pour in just under half of the cheese sauce. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes. Over a gentle heat add a third of the milk. vinegar and olive oil. Finally add the milk. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Twist the root and pull it out. Leave to simmer for a further 2-3 minutes. To make the cheese sauce. a pinch of oregano. or until golden brown. Continue until all the meat has browned nicely. Worcestershire sauce and a little salt and pepper. rinsed and dried Method: How to make Gordon's classic lasagne al forno 1. whisking as you go. 7. Add the flour and using a wooden spoon. first melt the butter in a saucepan. Season with salt and pepper. turn off the heat and set aside (watch Gordon's video on how to prepare bolognaise). season inside with salt and pepper. Add the wine and cook off the alcohol before adding the tomatoes. Portion out the lasagne and serve alongside the salad. Pre-heat the oven to 225°C.Gordon Ramsay Cookalong . 3. Stir and remove from the heat (watch Gordon's video on how to make the best white sauce). 4. Allow the onion to soften before making a well in the centre of the pan. whisking to prevent any lumps forming.Main For the salad      1 tsp Dijon mustard 1 tbsp white wine vinegar 2-3 tbsp olive oil Salt and pepper 1 x round lettuce head. Season with the bay leaf. Add the rest of the milk a third at a time. Season with salt and pepper and a pinch of ground nutmeg. In the bottom of your salad bowl use a fork to whisk together the mustard. Place the mince in the middle of the pan and stir to break it up. 5. 2. wipe the leaves around the bowl to coat in the vinaigrette. Heat the olive oil in a hot pan. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce. stir to form a paste. Add the tomato puree and allow to cook out for 30 seconds. Turn the dressed head of lettuce onto a large plate and gently open out.Week 2 . and spread evenly using a spatula before spooning the remaining meat on top. . Next.

Reserve the 5th biscuit for the garnish. . zest and juice 75g icing sugar 50g (or 5) Ginger nut biscuits Method: How to make lemon and lime syllabub 1. zest and juice 1 lime. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. 3. Use a grater to finely grate over the remaining biscuit and serve. Pour the cream into a large bowl and sift in the icing sugar.Week 2 . If you have time at this stage. you can refrigerate the syllabubs for a couple of minutes to help them set. Grate in the zest of the lemon and lime and squeeze in the juice from both – straining through a sieve to avoid any pips. 2. Whisk the cream until it just begins to reach stiff peaks.Pudding Gordon Ramsay Cookalong Lemon and lime syllabub recipe Serves 4 Ingredients      500ml double cream 1 lemon.Gordon Ramsay Cookalong . 4. Spoon the syllabub into the glasses.

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peeled 1 red chilli 4 spring onions Approx 75ml dry white wine 1 lime 250g white crab meat Handful of flat leaf parsley Salt Black pepper Olive oil Extra virgin olive oil .Starter Gordon Ramsay Cookalong Angel hair pasta with crab. chilli and lime recipe Serves 4 Ingredients             200g angel hair pasta 3 garlic cloves.Gordon Ramsay Cookalong .Week 3 .

Sauté for 1-2 minutes and season with salt and pepper.Starter Method: How to make angel hair pasta with crab. Bring a large pan of salted water to the boil. chilli and lime 1. 5. Add the pasta to the crab mixture. stir together and allow to heat through. 2. 4. When it comes to a rolling boil. 3. Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper.Gordon Ramsay Cookalong . chop the parsley and toss the ingredients to combine. . add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes). thinly slice the chilli (deseed if you prefer) and crush the garlic.Week 3 . Chop the spring onions. and a drizzle of extra virgin olive oil. Add the wine to the pan and cook out for a minute to reduce. Add the crab meat. Heat another large pan with the olive oil. Divide between warm plates and serve immediately with a generous squeeze of lime juice.

leaves separated and washed 2 x garlic cloves. peeled 1 tbsp soy sauce . cut into cubes For the pak choi    2 x pak choi bulbs. skin on (Barbary preferably) Olive oil Salt and pepper For the mashed potatoes  800g medium floury potatoes (e. Maris Piper). peeled and quartered For the sauce      200ml port 200ml chicken stock Few sprigs of thyme 50g dried cherries 20g cold butter. about 225g each.g.Gordon Ramsay Cookalong .Week 3 .Main Gordon Ramsay Cookalong Duck breast with cherry and port sauce and mashed potato recipe Serves 4 Ingredients    4 duck breasts.

5. until just wilted. Remove the duck from the pan and keep warm. Divide the pak choi among warm serving plates. depending on the desired consistency. drain any excess fat from the duck pan and deglaze with the port – allow to bubble for 30 seconds to remove the alcohol. Watch Gordon's video on how to render and cook duck breasts . Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes. Season with salt and pepper and keep warm until ready to serve. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat. soy sauce and a grinding of pepper. Remember to turn the duck occasionally to ensure it cooks evenly.Main Method: How to make duck breasts with dried cherry and port sauce and mashed potatoes 1. Place the peeled and chopped potatoes in a pan of cold water. Pour in the chicken stock and bring to the boil. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Carve the duck breasts into three slices and arrange over the pak choi. Drain. take the duck out to rest for approximately 3 minutes. 6.Gordon Ramsay Cookalong . 3. Place all the pak choi leaves in a large bowl (cut any large ones into half lengthways) and drizzle with olive oil. Mash the potatoes with a generous measure of olive oil . Crush in the garlic and toss together in the bowl with the other ingredients. Turn the duck over and lightly brown the other side. 4. and return briefly to the heat to dry them out. Spoon the port and cherry sauce over and serve the mashed potatoes alongside. 2. Sprinkle the duck breasts with salt and pepper and rub all over. Place a large frying pan over medium heat and add the duck breasts. To make the sauce. Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender. skin side down. Add the duck back into the pan with the cherries and thyme.Week 3 .anywhere from 1-2 tablespoons. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third.

In a separate bowl. or other fortified wine 1 tsp vanilla extract 150ml double cream 200ml cold strong coffee 4 sponge fingers Piece chocolate. 4. Grate a little chocolate on top before serving. 2. Break the sponge fingers in two and very briefly dip them in the cold espresso. whisk the cream until you reach the soft peak stage.Pudding Gordon Ramsay Cookalong Tiramisu recipe Ingredients         250g mascarpone 4 tbsp icing sugar 3 tbsp Marsala. 5. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract. . 3.Gordon Ramsay Cookalong . Mix the cream and mascarpone together and refrigerate if possible. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.Week 3 . to grate as garnish Method: How to make tiramisu 1.

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Gordon Ramsay Cookalong . to taste Dash Worcestershire sauce.Week 4 . to taste Splash of brandy. to taste ½ iceberg lettuce . to garnish For the Marie Rose Sauce:        Approx 200g fresh mayonnaise 2-3 tbsp tomato ketchup Pinch cayenne pepper Dash Tabasco.Starter Gordon Ramsay Cookalong Prawn cocktail recipe Serves 4 Ingredients     1 ripe avocado 1 lemon Approx 250g of cooked small peeled prawns Lemon wedges.

cayenne pepper. ketchup.Starter Method: How to make prawn cocktail 1. . Spoon another layer of sauce on top. remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce.Week 4 . To make the Marie Rose sauce mix the mayonnaise. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). (Watch the Gordon Ramsay step-by-step video on how to prepare prawns). Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. (Watch the Gordon Ramsay video on how to make your own mayonnaise for the Marie Rose sauce). 2. 3. Stir to combine. and a splash of brandy.Gordon Ramsay Cookalong . Cut the avocado in half. Squeeze each half generously with lemon juice to prevent it from dis-colouring. Season to taste with Tabasco. Worcestershire sauce. 4. Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve. Shred the lettuce and divide equally among the glasses. and a squeeze of lemon juice together in a large bowl.

peeled 100g chestnut mushrooms.Main Gordon Ramsay Cookalong Steak Diane with sautéed potatoes and peas recipe Serves 4 Ingredients              4 x small sirloin steaks. cut in half 2 garlic cloves. peeled Few sprigs of rosemary . trimmed of rind and excess fat 3 shallots. cleaned 1 garlic clove. peeled Worcestershire sauce.Gordon Ramsay Cookalong .Week 4 . to taste 1 tbsp Dijon mustard 50ml brandy 200ml single cream Small handful of flat-leaf parsley 300g peas (defrosted if using frozen) Approx 30g salted butter Olive oil Salt and pepper For the sautéed potatoes:    Approx 500g-600g small Charlotte potatoes. approx 200g each.

and keep warm. 9.Gordon Ramsay Cookalong .Main Method: How to make steak Diane with sautéed potatoes and peas 1. Chop the parsley and sprinkle it into the pan. Once the alcohol has burnt off. Arrange the sautéed potatoes and peas alongside.Week 4 . Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. 5. Crush in two garlic cloves and sauté. Using a rolling pin. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes). season with salt and pepper and sauté briefly. then remove from the pan and set aside to rest. Heat a little oil in a separate pan and add the potatoes. Crush in the garlic and stir (watch the stepby-step video from Gordon on how to make the sauce for steak Diane). To serve. Cook the peas for 2-3 minutes in boiling salted water with a little butter. 7. Allow the steaks to heat through for 2-3 minutes. Drain. Quickly sauté the steaks on both sides for approx 1 minute to colour. Toss the potatoes. 4. Tilt the pan away from you. roll out the steaks to flatten and cut off the rind of fat. Heat a little olive oil in a heavy based pan. Slice the shallots and mushrooms add to the pan. Season with a little salt and pepper and add the rosemary. Introduce the steaks back into the pan and cook for 2. pour the alcohol into the far end and allow it to ignite. Bring the same pan back up to temperature and add a little more oil if necessary. .3 minutes (depending on how well done you like your steak). swirl the juices around the pan. Drain the potatoes and set aside. 3. Pour in the cream and add the steaks and any resting juices back into the pan. 8. 2. Season the steaks on both sides with salt and pepper (watch the stepby-step video from Gordon on how to prepare the steak). transfer the steaks to serving plates and spoon the sauce over. 6.

Week 4 . zest only 300ml double cream .Pudding Gordon Ramsay Cookalong Mandarin cheesecake recipe Serves 6-8 Ingredients  2 x 298g tins mandarin segments For the base:    Butter for greasing 175g digestive biscuits 75g unsalted butter For the filling:      400g cream cheese 2 vanilla pods 100g icing sugar 1 orange.Gordon Ramsay Cookalong .

When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin. 2.Pudding Method: How to make mandarin cheesecake 1. 3. To make the base. Place in the freezer for 5 minutes to set. 6. . scrape out the seeds and mix them into the cream cheese.Gordon Ramsay Cookalong . In a separate bowl. add the biscuit crumbs and stir to combine. whisk the cream until you reach soft peaks. Sift in the icing sugar and grate in the orange zest. Chill in the freezer for a minimum 5 minutes. 4. then fold it into the cream cheese mixture to combine. to spread evenly. 5. Beat the cream cheese in a large bowl. or the back of a spoon.Week 4 . Transfer the mixture into the cake tin and press over the tin base. Split the vanilla pods open. Spread the mixture on top of the biscuit base and use a palette knife. Drain the mandarin segments and place them on a plate lined with kitchen paper and set aside. to level it out.* 7. *Note: if you don’t wish to eat the cheesecake immediately you can allow the cream mixture to set in the fridge for half an hour rather than using the freezer. Melt the butter in a medium saucepan. Lightly grease a 20cm/8" spring-form cake tin with butter. place the biscuits into a food processor and blend to form fine crumbs.

G ro R ms yC o ao g ie od n a a o k ln Lv M n 5-n rde t Ls e u Ige ins it Satr tre H tn supa n op o ad orr su w Man i Sir d ef i pp e ad g n o l t fe bewt epr n eg od s ri h s e D s et esr G ro'ht aaa odn o bnns s w wcanl. m/ oa n w . ts 4 bpi suet at s o e • o sue S y ac • rudu o Gonnt i l • os d ea o Tat ssme i e l • a ad epr S l n ppe t • 0 drrm 5 mla u k • ma tb fai i c a S l u ovnl c r m l l e e a .ts l jc.a e i a v • a e uc f s crne Lr bnhr h oi dr g e a • mei bnns 3 d m aaa u • .el l o c e • c p c og gr el adi lgae 3 m i e f i e pe d n f e rtd e n .uh si t 5 0 l bes ksc a fe a e l l • 0 g d meg od s 3 0 mei g nol u e • 0 mlh kn tc 8 0 ci e s k c o • 0 ccnt l 6 mloou mi k • 0 cs rua 9 g at sgr e • ts os rac 2 bp yt sue e • ts re i gr 1 bpi v ea c n • ts fh ac.r cie 3 4 e hls d l i • l g r ppe 1 a ee epr r d • sr g n n 3 pi oi s n o • 5 g enpot 1 0 basrus • l nr s tl 2 e ga s k mo s a s • 0 g htk muhomshl d 1 0 si e sro . e ny • c p c og gr el 3 m i e fi e pe d e n .hld n dvi d 2 0 r r ssee ad ee e w w l n • 0 gen efta. t t 34 bpi u et a e me i o s • 5 usl d utr 1 g na e bt t e • 5 ga pa n. n e c c kl g h 4o o o Y uw ln e o i ed l • gr c vspe d 2 a i l e. e • .

Slice the chillies in half lengthways. Ladle the soup into warm bowls to serve. 3. chopped 250g raw prawns. to taste 1 tbsp caster sugar Freshly ground black pepper 100g shiitake mushrooms.Gordon Ramsay Cookalong . 2. fish sauce. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth. peeled 2 lemongrass stalks 4 tbsp fish sauce. roughly chop the ginger and lemongrass and add them all to the stock with the lime juice. . sugar and season with black pepper.Week 5 . to taste 3-4 tbsp lime juice.Starter Gordon Ramsay Cookalong Hot and sour prawn soup recipe Ingredients            800ml chicken stock 1-2 large red chillies 3cm piece of ginger. shelled and de-veined Small bunch of coriander Method: How to make hot and sour prawn soup 1. Chop the coriander and stir through. Strain the stock into a large jug and add back to the pan. Put the stock in a pot and bring to a simmer. Simmer for a few minutes until the stock is fragrant.

Main Gordon Ramsay Cookalong Stir fried beef with peppers and egg noodles recipe Serves 4 Ingredients              500g lean beef steak.Gordon Ramsay Cookalong . such as fillet 2 garlic cloves. peeled 3cm piece of ginger. chopped Soy sauce Groundnut oil Toasted sesame oil Salt and pepper For the sauce    4 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp rice vinegar . peeled and finely grated 1 large red pepper 3 spring onions 1 red chilli 150g bean sprouts 300g medium egg noodles Handful of coriander leaves.Week 5 .

Strain into a colander and catch the juices in a bowl underneath. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Spoon the beef. then drain and immediately toss with a little sesame oil and the remaining coriander. Blanch the noodles in the boiling water for about 3-4 minutes. vegetables and sauce over the noodles and serve at once. Trim and cut the beef fillet into thin strips.Week 5 . rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze. Bring a pan of salted water to the boil for the noodles. Add the beansprouts and half the chopped coriander for the last 30 seconds. 2. add the grated ginger and mix well. 7. Watch Gordon's lesson in how to handle chillis 5. Crush in the garlic. Return the beef and vegetables to the pan with the sauce to warm though. Divide equally among serving bowls. Slice the pepper. For the sauce. place into a bowl and toss with 2 tablespoons of soy sauce. 6. pour 4 tablespoons of soy sauce. . spring onions and red chilli and toss together in a large bowl. Leave to marinade for a few minutes while you prepare the rest of the vegetables. Heat a wok or a large frying pan until hot then add a little groundnut oil. swirling the wok to coat the surface evenly. 3. the oyster sauce. Remove the vegetables and transfer to the colander with the beef. 4. until tender but still retaining a slight bite. Add the beef strips and stir-fry for a couple of minutes until nicely browned.Main Method: How to make stir fried beef with peppers and egg noodles 1.Gordon Ramsay Cookalong . and a touch of sesame oil. a little sesame oil and a pinch each of salt and pepper.

deseeded. finely sliced 50ml dark rum 60ml coconut milk Vanilla ice cream.Week 5 .Pudding Gordon Ramsay Cookalong Gordon's hot bananas recipe Serves 4 Ingredients        3 medium bananas 75g caster sugar 15g unsalted butter ½ red chilli.Gordon Ramsay Cookalong . to serve .

3. heavy. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing. . Let the flames burn out.Pudding Method: How to make Gordon's hot bananas 1. then add the butter.Gordon Ramsay Cookalong . Sprinkle the sugar over the base of a wide. 4. then pour in the coconut milk and swirl to combine. Chop the chilli and add to the sugar. 2. non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Cook out for a further 1-2 minutes before removing from the heat. Peel and roughly slice the bananas on the diagonal. Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve. Add the bananas and coat in the caramel.Week 5 .

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Starter Gordon Ramsay Cookalong Shami lamb kebabs with mint and yoghurt sauce recipe Serves 4 Ingredients              1 small red onion. zest and juice . peeled 1 red chilli Pinch of ground cloves ½ tsp fennel seeds ½ tsp pink peppercorns (or white if pink are unavailable) 1 tsp turmeric powder Medium sized bunch of mint Salt Olive oil or groundnut oil 350g lamb mince 1 egg yolk 200g natural yoghurt 1 lime.Week 6 .Gordon Ramsay Cookalong .

To make the dip. Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through. 2. Shape the mixture into 8 small shami kebabs (patties). Put the lamb mince in a large bowl and add the blended onion and spice mix. fennel seeds. turmeric and half the mint. Chop the onion into quarters. 5. 3. chop the remaining mint and mix into the yoghurt with the lime zest. Transfer the kebabs to a serving plate and squeeze the lime juice on top. Add the egg yolk and mix well to combine. Season with a little salt and blend together.Gordon Ramsay Cookalong . Serve with the mint and yoghurt sauce.Week 6 . . 4.Starter Method: How to make shami lamb kebabs with mint and yoghurt sauce 1. 6. peppercorns. deseed the chilli and place in a food processor with the ground cloves. Heat a couple of tablespoons of oil in a non-stick frying pan.

Week 6 .Main Gordon Ramsay Cookalong Chicken tikka masala recipe Serves 4 Ingredients                Groundnut oil 1 large onion.Gordon Ramsay Cookalong . chopped . peeled 2 fresh green chillies 1" piece of ginger. cubed 10 dried curry leaves 4-6 tbsp natural yoghurt Handful of fresh coriander leaves. peeled ½ tsp red chilli powder 1 tsp turmeric 2 tsp garam masala 1 tbsp soft brown sugar 1 tbsp tomato puree 400g tinned chopped tomatoes 4 boneless chicken breasts (approx 150g each). peeled 3 garlic cloves.

Slice the onion and fry in the oil. 4. garam masala and sugar and cook for 1-2 minutes. Next. 5. Remove from the heat and allow the rice to steam for a further 5 minutes. add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes. chop the ginger and add to the hot pan. Fluff up the rice with a fork and set aside. Stir in the yoghurt to the chicken curry along with half the chopped coriander.Gordon Ramsay Cookalong . rinsed 600ml cold water Salt and pepper 3 cardamom pods. Heat two tablespoons of groundnut oil in a pan. add the cold water and season with salt and pepper (watch the video from Gordon on how to cook rice). 2. Pour in the blended sauce and add the curry leaves.Week 6 . Add the chilli powder. Place the rice in a saucepan. lightly crushed 2 star anise Method: How to make chicken tikka masala 1. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured (watch the video from Gordon on how to joint a chicken). Serve with the steamed rice and garnish with the remaining coriander. Meanwhile. Cover with a lid and cook for 10 minutes.Main For the steamed rice      400g basmati rice. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Transfer the sauce to a food processor and blend until smooth (watch the video from Gordon on how to prepare tikka masala sauce). Simmer gently for 10 minutes or until the chicken is cooked through. deseed and chop the chilli. 3. Remove the cardamom and star anise. crush in the garlic and cook for 2-3 minutes to soften. turmeric. . 6.

Arrange the orange slices on serving plates and sprinkle generously with the sugared herb mixture. seeds only 150ml natural yoghurt Method: How to make marinated Bombay oranges 1. and slice them into rounds. 2. Peel the oranges. Blend the coriander. 4. Scatter over the pomegranate seeds.Pudding Gordon Ramsay Cookalong Marinated Bombay oranges recipe Serves 4 Ingredients       4 medium oranges 30g bunch of coriander 30g bunch of mint 150g caster sugar ½ pomegranate. Spoon the yoghurt into a piping bag with a small nozzle. and drizzle the yoghurt over the fruit. 3.Week 6 . mint and caster sugar in a food processor until you have a fine powder.Gordon Ramsay Cookalong . .

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peeled.Week 7 . chopped 1 tsp curry powder Small bunch sage 1 apple. shelled. peeled and grated 2 celery stalks. skinned and roughly chopped 800ml – 1 litre hot vegetable stock 100ml single cream Olive oil Sea salt and freshly ground black pepper . parsnip and apple soup Serves 4 Ingredients            50g butter 2 medium parsnips.Gordon Ramsay Cookalong .Starter Gordon Ramsay Cookalong Roast chestnut. cored and chopped 250g roasted chestnuts.

Week 7 .Gordon Ramsay Cookalong . Pour in the stock and cream. 4. loosen the consistency with a splash of hot water. 2. Taste and adjust the seasoning if necessary. Pour into warm bowls. Cover and allow to simmer for 4–5 minutes. . Finely slice 3-4 sage leaves and sprinkle over the soup to garnish. Drizzle over a little olive oil and serve. 7. 6. 8. Season with salt and pepper and allow to soften before adding the chestnuts. Add the curry powder and tear in a couple of sage leaves. Melt the butter in a wide pan and add the parsnips. Use a hand-held stick blender or a regular blender to liquidise the soup to a smooth and creamy purée (you may need to do this in batches if using a jug blender). Remove the pan from the heat and pour in the cream. parsnip and apple soup 1. If you prefer the soup thinner. Allow to cook out briefly before adding the celery followed by the apples.Starter Method: How to make roast chestnut. 3. 5. 9.

peeled 400g paella rice 125ml dry white wine 1 tsp smoked paprika Generous pinch of saffron threads 1l hot vegetable stock 12 large fresh mussels.Week 7 . well scrubbed. approx 170g in total. finely chopped 2 cloves garlic.Gordon Ramsay Cookalong . sliced into rings Approx 280g monkfish fillet. finely diced 1 medium onion. beards removed 4 large prawns 4 prepared squid. chopped 1 lemon cut into wedges Olive oil Sea salt and freshly ground black pepper .Main Gordon Ramsay Cookalong Christmas paella recipe Serves 4 Ingredients                 1 red pepper. roughly chopped Handful flat leaf parsley.

4. Just before serving. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Season with a little salt and pepper and cook until softened. 5.Week 7 . prawns. Stir. mix through the chopped parsley and garnish with lemon wedges. Add the onion and cook out briefly. 2. 7. Sprinkle the smoked paprika and saffron into the pan. Add the wine and allow to evaporate before pouring in the hot stock.Main Method: How to make Christmas paella 1. Five minutes before the end of cooking add the mussels.Gordon Ramsay Cookalong . 3. squid and monkfish to the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil. and replace the lid to finish cooking. . 6. Cover with a lid and leave to simmer gently for 20 minutes. Add the chopped pepper and crush in the garlic. Stir occasionally to prevent the rice from sticking.

Gordon Ramsay Cookalong . plus extra for garnish 4 tbsp cream liqueur Pinch of ground cinnamon 1 orange.Pudding Gordon Ramsay Cookalong Quick Christmas trifle recipe Serves 4 Ingredients          250g mascarpone 3 tbsp icing sugar.Week 7 . zest only 200ml double cream Approx 100g panettone 1 tbsp brandy Small piece of dark chocolate to grate .

4.Pudding Method: How to make quick Christmas trifle 1.Week 7 . Finally. 2. Place a spoonful of the cream mixture into the bottom of 4 serving glasses/bowls. dust over a little icing sugar and finish with some grated chocolate. Fold the cream into the mascarpone mixture. Toss to coat evenly. followed by another layer of cream. Layer half the panettone on top. cinnamon and orange zest. Sift the icing sugar into the mascarpone and whisk together with the cream liqueur. . 3. Cut the panettone into small cubes. Warm a dessert spoon in some hot water and use it to shape four quenelles of the cream to place on top of each dessert. 5.Gordon Ramsay Cookalong . Scatter over with the remaining panettone. place in a large bowl and sprinkle over the brandy. beat the double cream until three-quarters whipped. In a separate bowl.

5 cm thick .Gordon Ramsay Cookalong Special .Ingredients Gordon Ramsay Cookalong Special Ingredients Date Published: 04/01/2008 All the ingredients that you will need to cook along with Gordon at 9pm on 18 January on C4 Ingredients       200g cherry tomatoes Small bunch coriander Small bunch basil 1 lemon 120g rocket 4 x medium Desiree potatoes (approx 600g)       200ml full fat crème fraiche 250ml fresh double cream 1 x pack salted butter 1 x small block of Parmesan 12 king scallops. and approx 2. hand-dived if you can get them 4 x good quality Sirloin steaks approx 220 – 250g each.

Ingredients            1 x medium bottle olive oil 1 x medium bottle groundnut oil 3 x tablespoons white wine vinegar 60g pitted black olives (Kalamata if possible) Sea salt Black peppercorns Chilli flakes 20g icing sugar 2 x 32g bars of chocolate covered honeycomb (Crunchie for example) 150g dark chocolate (at least 70% cocoa) 2 tablespoons coffee liqueur (Tia Maria or Kahlua for example) .Gordon Ramsay Cookalong Special .

Gordon Ramsay Cookalong Special . . coral removed. drained black olives Salt and freshly ground black pepper ½ bunch coriander. leaves only ½ bunch basil leaves 1 lemon.Starter Gordon Ramsay Cookalong Pan-roasted scallops with tomato and herb salsa recipe Serves 4 Ingredients         4 tbsp Olive oil 200g cherry tomatoes 80g pitted. juiced 12 scallops (hand dived if you can get them).

season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. After 1-2 minutes or when the scallops are golden brown on all sides. with a palette knife or spatula. 6. Add the coriander and basil to the salsa and stir to combine. Continue adding the scallops clockwise working your way round 1. 5.Gordon Ramsay Cookalong Special . 2. 3. Discard the stalks. flip over the scallops starting with the scallop you placed in the twelve o’clock position. arrange 3 scallops on each plate and serve immediately. .2 3 etc until you get to 12 again. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking. 4. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown. Add the juice of half a lemon to the pan. place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. To serve. Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Add the pitted black olives. Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Lay the scallops out on a board. stir and set the salsa aside to allow the flavours to infuse. First.Starter Method: How to make pan-roasted scallops with tomato and herb salsa 1. Remove from the heat and set aside. Chop the cherry tomatoes in half and add to the oil. tip the pan onto a plate lined with kitchen paper to absorb the excess oil. gently roll the coriander and basil leaves into a ball and chop. pat dry with kitchen paper and then season one side with salt and pepper. Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. lay out four small plates and place a large spoonful of the salsa in the middle of each plate. Roll the lemon on a chopping board to soften it and release the juices and then chop in half. 7.

Main Gordon Ramsay Cookalong Steak and chips with a rocket and parmesan salad recipe Serves 4 Ingredients For the chips     4 large Desiree potatoes 2 tbsp Groundnut oil Salt and freshly ground black pepper A generous pinch chilli flakes For the steak     4 sirloin steaks (approx 200g-250g each) Salt and freshly ground black pepper 2 tbsp groundnut oil 25g butter For the salad      1 tbsp white wine vinegar 3 tbsp olive oil Salt and freshly ground black pepper 120g rocket 50g parmesan. To make the chips: preheat the oven to 220C/ Gas 7. shaved Method: How to make steak and chips with a rocket and parmesan salad 1.Gordon Ramsay Cookalong Special . .

Spoon the juices from the pan over the steaks to add extra flavour. Remove the rare steaks from the pan and set aside on to rest. roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Place the steaks onto a large chopping board and if one needs to be cooked well done. Leave until you are ready to serve and then toss. 7. Spoon the melted butter over the steaks to baste them. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Place the salad servers together over the dressing. 8.Gordon Ramsay Cookalong Special . Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. add approximately two tablespoons of groundnut oil. 5.Main 2. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature. . 9. 10. Add the potato wedges to the boiling water. While the steaks are cooking. off the heat. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. salt. Cut each potato in half lengthways and then place the cut side down onto the board. To serve. pepper and chilli flakes and toss well to coat. Leave the medium/ well done steak in the pan to cook for another minute. divide the chips between the plates and add a spoonful of salad. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. place a steak onto each plate. start making the salad. Pour the white wine vinegar. olive oil. 6. Shake the tray once or twice during cooking to ensure even cooking. Add the groundnut oil. salt and pepper into a salad bowl and then whisk to combine. Fill a large pan with boiling water. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. to allow the wedges to dry further. place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. pour over the juices from the resting plate. 3. Carefully lay the steaks (the well done one first) in the hot frying pan. Fry for 2 minutes and then add the butter to the pan. add a pinch of salt and place over a high heat. Cut each half potato into 1cm thick wedges. Drain in a colander and then place the colander sitting over the pan. To cook the steak: place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot. lay out four plates. Shake the pan to make sure the steaks aren’t sticking. bring to the boil again and boil for 3 minutes. 4.

Pudding Gordon Ramsay Cookalong Chocolate mousse recipe Serves 4 Ingredients       150g dark chocolate 250ml crème fraiche 284ml double cream 25g icing sugar.Gordon Ramsay Cookalong Special . sifted 1-2 tbsp coffee liquer (optional) 2 chocolate covered honeycombs (frozen for 10 minutes) .

Gordon Ramsay Cookalong Special . 3. add the coffee liquer and stir to combine. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve. Remove the chocolate covered honeycomb bars from the freezer.Pudding Method: How to make chocolate mousse 1. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream. Add the crème fraiche to the melted chocolate and whisk until combined. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. . Leave until the chocolate has completely melted and then remove from the heat and set aside. remove the packets and wrap them in a clean tea towel. 2.

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