Gordon Ramsay's Ultimate Cooker Course: Tomato Rissoto

Hey Everyone,

    For the next segment of the Cookery Course I will be cooking the Tomato Rissoto. "The secret to making a good risotto is to add your hot stock gradually, stirring to make sure it has all been absorbed..."

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serving 2 as Starter
INGREDIENTS

2-3 tbsp Olive Oil
200g Risotto Rice a nice substitute to rice could be barely that you cooked before!
500ml Chicken or Vegetable Stock
50g Unsalted Butter
250g Cherry Tomatoes, halved
100g Mascarpone Cheese
25g Parmesan cheese, grated
Sea salt and freshly ground black pepper

Method

1. Heat the oil in a large frying pan, add the ruce and stir well to coat the grains in the oil. Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid is absorbed and the rice is cooked, but still al dente. (This will take about 15-18 minutes).
2. meanwhile, heat the butter in a small saucepa, add the tomatoes and gently cook for about 10 minutes untill soft. Pass through a mouli or a coarse sieve; alternatively , mash with a potato masher.
3. When the rice is cooked, fold in the mascarpone, parmesan and the tomoato mixture, adjust the seasoning and serve.

Good Eats Guys,

S

Gordon Ramsay's Ultimate Cookery Course: Baked Cheesecake

Hey Guys,

    For the next segment of the Cookery Course I will be cooking the Baked Cheesecake, as it is my girlfriends birthday and there is nothing she likes more than a good cheesecake. I'll throw together my own topping that I'll end in after I cook it all up.

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serving varies on cut-size

INGREDIENTS

Butter For Greasing
550g cream cheese, at room temperature
160g Caster Sugar
3 Eggs, lightly beaten
2 tbsp Plain Flour
Finely grated zest of 1 Lemon
200g Raspberries (I will probably sub out the raspberries with something else)
Try adding a splash of vanilla
Method

1. Preheat the oven to 180C and butter a 23 cm spring-foam cake tin.
2. Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries. 
3. Spoon the mixture into the prepared cake tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle. Now I do not know why it was not included in Ramsay's recipe; however, I find a Bain Marie to be rather a necessity for cooking a cheesecake. So add an oven-safe bowl of boiling water from  a kettle into the oven to prevent the cake from cracking.
4. Once cooked, remove from the tin, running knife around the edges to loosen if necessary, and serve. If you use raspberries try serving the cheesecake with a chocolate sauce.

Have fun cooking,

S

The Main: Almonds

Hey Everyone,

     So for this week I will be cooking The Main recipe that focuses on the use of Almonds. 


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Ground Lamb with Rosemary and Raisins

1 Tbsp Olive Oil
1/2 cup diced Red Onion
2 cloves Garlic, finely chopped
1 1/2lb ground Lamb
1 sprig Rosemary, leaves only
1 Bay Leaf
1/2 cup Raisins or chopped dried Apricots
1 1/2 cups Red Wine
Salt and Pepper

Almond Flatbread

1 cup warm Water
1 tsp Quick-Rising Yeast
2 cups All-Purpose Flour
1/3 cup ground Almonds
1 tsp whole Cumin seeds
1 tsp Salt

Almond Hummus

One 14oz can Chickpeas, drained and rinsed
1 cup Almond Tahini
1/4 cup Almond Oil
1/4 cup Olive Oil
1/2 clove Garlic, minced
Juice and zest of 1 lemon
Salt

Pickled Red Onions

1 cup Water
1/2 cup Red Wine Vinegar
1/4 cup Sugar
1 Bay Leaf
Pinch of Salt
1/2 Red Onion, sliced

Method

Ground Lamb with Rosemary and Raisins

1. Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 to 3 minutes. Add garlic and saute 1 to 2 minutes, or until fragrant.
2. Add ground lamb, rosemary, and bay leaf. Saute until excess liquid evaporates and meat is lightly browned. Add raisins and stir to combine. Add red wine to deglaze pan, making sure to scrape up brown bits. Remove from heat and season with salt and pepper. Keep warm until ready to serve.

Almond Flatbread

1. In a bowl of a stand mixer, stir together water and yeast. Let stand 5 minutes, or until a foam develops. Add flour, ground almonds, cumin and salt. Mix with the paddle attachment on low speed until dough pulls away from the sides of the bowl (if dough seems sticky, add more flour 1 tbsp at a time). Switch to dough hook and work for 5 minutes on low speed, until dough becomes smooth and elastic. Cover and allow to rise for 20-30 minutes in a warm place.
2. Preheat oven to 425F
3. Divide dough into 8 pieces. Roll into balls and flatten each with hands or a rolling pin.
4. Place dough onto a baking sheet and bake for 10 minutes. Flip and place directly on oven rack, and bake for another 10 minutes, or until golden brown.

Almond Hummus

1. In a food processor or blender, combine chickpeas, almond tahini, almond oil, olive oil, garlic, lemon juice, and zest together until smooth. Transfer to a bowl and season with salt.

Pickled Red Onions

1. In a medium saucepan, bring water, red wine vinegar, sugar, bay leaf, and salt to a boil. Add red onion, remove from heat, and let cool, covered, for 15 minutes. Drain and serve.

To time this dish: Prepare tahini. Prepare hummus and pickled onions. Make flatbread dough. Prepare lamb and keep warm. Bake flatbread. Assemble and serve.

Cheers,

S

Washington

Hey Guys,

     Just to notify you guys I will be gone till Monday for a rugby tour in Washington. We will be playing 4-5 games over that period and during then there will be no blogs.

See you guys later,

S

Gordon Ramsay's Ultimate Cookery Course: Sea Bass with Fennel, Lemon and Capers

Hey Guys,

    For the next segment of the Cookery Course I will be cooking the Sea Bass with fennel, lemon and capers dish. However to save costs I may switch the fish to something other than Sea Bass - having spent over $70 on a full fillet in my past I do not feel like buying the whole fish ;).

 Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

2 Sea bass, 1.25kg in total (or use 4 small ones, about 300g each), scaled and clean
2 small Fennel bulbs, fronds reserved
3 tbsp small Capers, drained and rinsed
1 Lemon, sliced
2 Dill sprigs
25g Butter
Olive Oil
100mL White Wine
Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200C
2. Season the fish really well inside and out. Finely slice the fennel and place, along with some fronds, inside the sea bass stomach cavity. Sprinkle in the capers and line the lemon slices on top of the fennel inside the cavity. Top with dill and dot over the butter in small pieces.
3. Drizzle the fish with a little olive oil and then wrap in the 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.
4. Place the parcel on a roasting tray and bake in the oven - about 20 minutes for the 600g fish, or 8-10 minutes if using the smaller ones - until the fish is just cooked through with the flesh flaking away from the bone.
5. 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.

Serve with crushed new potatoes and courgette ribbons.


Good Eats Guys,

S

Things They Never Told You About Being a Chef

Hey Guys,

    So I found another humourous article (If you have been a cook or are one currently) that depicts the lifestyle of cooks and everything that comes with it. DISCLAIMER This is not meant to sway views away from being a cook :). Enjoy it and check it out guys

My favourites are 25 and 37 :D

See ya,

S

View Article Here

The Main: Aged Cheddar

Hey everyone,

     So to start out the series of Anthony Sedlak's The Main I will be starting at the beginning of the cookbook with his dishes involving Aged Cheddar. There is two main components to this main and I will include both of them.


Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

Aged Cheddar Grilled Cheese

8 slices challah (or other egg-based bread)
4 Tbsp Caramelized Onion Relish (recipe follows)
2 Bosc pears, peeled and thinly sliced
4 slices aged cheddar cheese, cut 1/8 inch thick
2 Tbsp chopped Thyme
Salt and Pepper
3 Eggs
1/2 cup Buttermilk
2 Tbsp Butter

Caramelized Onion Relish

2 Tbsp Butter'
3 Onions diced
3 Tbsp Brown Sugar
3 Tbsp Apple Cider Vinegar

Herbed Mustard Dip

1/4 cup Dijon Mustard
1/4 cup Grainy Mustard
2 Tbsp chopped mixed herbs (rosemary, thyme, parsley, etc.)

Classic French Onion Soup

Soup
1/4 cup Butter
6 medium Vidalia Onions, thinly sliced
1 tsp salt
2 Bay leaves
1 sprig Thyme
1 cup Sherry
3 Tbsp Brandy
6 cups low-sodium beef stock
Salt and Pepper

Croutons
four 1/2 inch-thick slices challah (or other egg-based bread), cut to fit soup bowls
1 Tbsp Olive oil
Salt

Cheese Topping
4 slices Aged Cheddar Cheese, cut 1/8 inch thick

Method

Aged Cheddar Grilled Cheese

1. Preheat oven to 400F
2. On a work surface, lay out 4 slices of bread. Spread 1 Tbsp of Caramelized Onion Relish on each. Top with sliced pears and cheddar cheese. Sprinkle each sandwich with thyme and salt and pepper. Top with remaining 4 slices of bread.
3. Thoroughly whisk together eggs and buttermilk. Pour into a shallow dish and soak sandwiches in a single layer, about 10-20 seconds on each side.
4. In a larger skillet, heat 1 tbsp butter over medium-high heat. Add 2 sandwiches and cook until golden brown, about 2 minutes er side, Cook remaining sandwiches, adding more butter as needed. Transfer sandwiches onto baking sheet and bake in preheated oven for 5 to 8 minutes, or until cheese has melted.

Caramelized Onion Relish

1. In a medium saucepan, melt butter over medium-high heat, until foam subsides. Add onions and cook over low to medium heat until very soft. about 1- to 15 minutes. Add sugar and apple cider vinegar and cook gently, stirring frequently until onions are golden brown, another 10 to 15 minutes. This relish keeps in the fridge for 4 to 5 days.

Herbed Mustard Dip

1. In a small bowl, combine all ingredients until well blended. Serve as a dip for the sandwiches.

Classic French Onion Soup

1. To make the soup, melted butter over medium heat in a heavy-bottomed saucepan. Add onions, salt, bay leaves, and thyme. Cook until onions are softened and start to colour. Reduce the heat to medium-low and continue cooking until onions are very soft and deep golden brown, about 45 minutes.
2. Add sherry and brandy and cook to reduce slightly, about 2 to 3 minutes. Add beef stock and simmer for another 5 to 7 minutes. Season with salt and pepper.
3. To prepare croutons, preheat oven to 350F. Brush challah slices lightly with olive oil and season with salt. Toast until golden, about 2 to 3 minutes per side.
4. To serve, preheat oven broiler. Bring soup to a simmer. Ladle soup into 4 ovenproof bowls, leave 1/2 inch at the top. Place croutons on top of soup. top with cheese. Broil until cheese is melted and bubbling.

To time this dish: Prepare the soup, dip and relish. Assemble the sandwiches and grill. While the sandwiches are toasting, ladle the soup into bowls. Top the soup with the croutons and cheese. Broil until the cheese is brown.

Cheers,

S

Flourless Chocolate Cake

Hey everyone,

     So just some background information on this recipe, it comes from our old Pastry Chef at Cafe Belong who now owns her own bakery off of Gerrard in Toronto. She is a very talented chef and it is honouring to share her recipe.Additionally I will be making this into a cake for my friends birthday, i will share that picture.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 8-12 servings, size depending

INGREDIENTS

8 oz Chocolate - at least 65% cocoa, chopped in small pieces\
1 cup Unsalted Butter, cut into pieces
1-1/2 cups Organic cane sugar or granulated sugar
2 tsp pure Vanilla Extract
6 large Eggs, at room temperature
1 cup Unsweetened Cocoa Powder
1/2 tsp Course or Kosher salt

Method

1. Butter 12-cup, non-stick muffin tin (regular or fluted)
2. In top of a double boiler melt the chocolate and butter, stirring until smooth.
3. Remove the bowl form the heat. Whisk in sugar and vanilla. Whisk in eggs  1 at a time.Set fine-sieve over the bowl. Sift in cocoa powder. Stir in salt. Whisk until just combined.
4. Divide among 12 muffin cups.
5. Bake in central of preheated 375F oven until centers are just set and tops are shiny and begin to crack, about 15-18 minutes. Cool cakes in a pan on a wire rack - for 5 minutes. remove cakes to cool.
6. Serve warm. If desired, top with whipped cream and chocolate.

The recipe can be found here

Good eats,

S

Anthony Sedlak's The Main, Series: Introduction

Hey Readers,

 
     So I decided that I'm going to add another series onto my Gordon Ramsay's Ultimate Cookery Course to add some variety and flare into the blog. So as a memorial to my buddy, and the talented chef Anthony Sedlak, from Vancouver BC, I will be cooking through his book The Main. I will start at the beginning of the book and do at least 1 recipe a week in addition to any others I may be doing. I hope you enjoy his food and recipes as much as I do.

     The recipes will begin this week.

Spread the word and I'll see you around,

S

Gordon Ramsay's Ultimate Cookery Course: Shawarma Spiced Chicken Wraps

Hey guys,

     So here's another recipes form Gordon Ramsay's Ultimate Cookery Course. I'll be doing the usual cooking through it and supplying any notes and information that may help and benefit you in the making of this recipe.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 4

INGREDIENTS

4 Boneless, skinless chicken breast
2-4 tortilla wraps Naan bread would also be a tasty substitute 
Olive oil, for frying
2 spring onions, trimmed and finely shredded (This may get nontraditional  however, if you're feeling experimental try making caramelized or sweet and sour onions) Sweet and sour onions are made by putting red onions to a mandolin and flash sauteing them in honey and wine vinegar then put in a sealed container)
1/4 head of pointed cabbage, finally chopped

For the Marinade

1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground coriander
Seeds from 3 cardamon pods, ground in a mortar
Pinch of freshly ground nutmeg
2 garlic cloves, peeled
Juice of 1/4 lemon
Small bunch of coriander, leaves chopped
Oilive oil
Seas salt and freshly ground black pepper

Method

1. First make the marinade. Place the spices, garlic, lemon juice and coriander in a small blender or mortar and grind until smooth. Add 5 tablespoons of olive oil, along with a generous pinch of salt and pepper, and blend again to mix well. Transfer the marinade into a large dish. Add the chicken and rub in the marinade, making sure that all of the chicken is covered. Leave to marinade for up to 2 hours.
2. Preheat the oven to 200C
3. Heat a griddle pan over a medium heat. Remove the chicken from the marinade, shaking off any excess, and cook on the hot griddle for 3-4 minutes on each side until slightly charred but not burnt. Transfer to a roasting tray and finish cooking in the oven for 5-8 minutes. Leave the chicken to rest.
4. Meanwhile, cook the tortilla wraps in batches in a single layer on the cleaned, slightly oiled griddle pan. Toast on each side for 2 minutes or until the wraps are hot all the way through but still pliable. Keep warm.
5. Remove the chicken from the oven and slice into bite-sized chunks (For a more neat tortilla, cut the chicken diagonally into strips). Place some chicken on each warm wrap and sprinkle with spring onions and shredded cabbage. Add mayonnaise and chili sauce to taste, then roll up the wraps to serve.

To Serve

Mayonnaise

Chili sauce or sauce of your choice

See you guys around,

S