Gordon Ramsay's Ultimate Cookery Course

Gordon Ramsay's Ultimate Cookery Course

Gordon Ramsay

Language: English

Pages: 206


Format: PDF / Kindle (mobi) / ePub

Gordon set up his first restaurant in 1998 which quickly received the most prestigious accolade in the culinary world - three Michelin stars. One of only four chefs in the UK to maintain three stars, Gordon was awarded an OBE in 2006 for services to the industry. Gordon lives with his wife and four children in South London.

Italian Slow Cooking: More than 250 Recipes for the Electric Slow Cooker

Charcuterie: The Craft of Salting, Smoking, and Curing

Potato Salad: 65 Recipes from Classic to Cool

Great Food, All Day Long: Cook Splendidly, Eat Smart

Waffles, Crepes and Pancakes













Its two neighbours and use the knuckle to guide the knife down to make repeated slices, inching your fingers back towards the root as you go. 5. You should be left with a pile of neatly diced onion, and a root, which you can trim more if you like or reserve for the stockpot. KNIVES Knives are the first thing every aspiring chef buys. I still remember the day I came home as a pimply teenager clutching my first set tightly under my arm. From day one, they stay with you, taken from kitchen to.

Tbsp tahini 1 × 400g tin chickpeas, drained and rinsed Juice of ½ lemon Sea salt and freshly ground black pepper Warmed or griddled pitta bread or flatbread, to serve FOR THE RAS EL HANOUT SPICE BLEND 1 cinnamon stick 1 tsp cloves 1 tbsp coriander seeds ½ tbsp fenugreek seeds ½ tbsp fennel seeds 1 tbsp mustard seeds ½ tbsp cumin seeds 1 tsp paprika 1. First make the spice blend. Break the cinnamon stick into pieces. Place in a dry pan with the cloves and seeds, and toast over a.

Casserole dish over a high heat. Add a glug of oil and fry the aubergine for 3–4 minutes until coloured on all sides. Add the garlic and onion and fry for another 5 minutes until the onion is tender. 2. Stir in the butter beans and pomegranate molasses with a generous pinch of salt and grinding of pepper. Add the tomatoes and sugar. Bring to the boil, then lower the heat and simmer, uncovered, for 40–45 minutes until the aubergine is tender and collapsed and the stew reduced and flavoursome. (If.

Tend to make us creatures of habit. It’s very easy to order the same things week in, week out, and that’s the death knell for creativity. I’d always suggest you walk around a market or some local shops and see what catches your eye. Ask the stallholder or shopkeeper what’s good at the moment. Ask him how he would cook it. You’ll be surprised at how much information you can pick up. TASTING The other thing I can’t urge you enough to do is to get into the habit of really tasting your food as.

Then remove from the heat. 3. Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika and season with salt and pepper. Rub into the chicken skin. 4. Pour the wine and about 200ml of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1.

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