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

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

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

Gordon Ramsay's Ultimate Cookery Course: Slow-Cooked Beef Short Ribs

Hey guys,
     This week I'll be completing a recipe from Gordon Ramsay's Ultimate Cookery Course. As usual I will add in any special notes on cooking the dish and any tips that will help you out.

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


Serves 2

INGREDIENTS

Olive oil for frying
6 thick-cut meaty beef short ribs
1 large head of garlic, cut in half horizontally
1 heaped tbsp tomato puree
1 x 750ml bottle red wine Half a bottle will usually do.
1L beef stock
150g pancetta lardons
250g small chestnut mushrooms, trimmed and halved
Sea salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish

Method

1. Preheat the oven to 170C.
2. Heat a deep-sided roasting tray on the stove-top and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10-15 minutes to brown really well on all sides. If you do not have a deep roasting tray that can go on the stove, do steps 2 and 3 in a skillet and then add it to a roasting tray that's been heated in the oven.
3. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato puree and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to a boil and cook for 10-15 minutes until the liquid is reduced by half, then add the stock to nearly cover the ribs (you'll need less stock if your roasting tray isn't very large). Bring to a boil again, basting the ribs with the juices.
4. Cover the roasting tray with foil and cook in the preheated oven for 3-4hours, basting now and then until the meat is tender and falling away from the bone.
5. About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2-3 minutes until crisp and golden. Add the mushrooms and cook for 4-5 minutes until tender. Drain off any excess fat. Adding a splash of the previously used red wine is a nice addition.
6. When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat form the beef cooking liquid, then strain it through the sieve and mix with the garlic (reduce if needed) A trick to spoon off any of the excess fat is to take some paper towel and briefly lay in on the top of the liquid and skim around the top.
7. Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around.
8. Garnish with chopped flat leaf parsley.

If you want this dish to be more of a main, add roasted aspargus and celery root puree to the plate for a fantastic meal.

This recipe can be found in Gordon Ramsay's Ultimate Cookery Course

See you guys later,

S

Gordon Ramsay's Ultimate Cookery Course

Hey Readers,

    I just wanted to announce that I will soon be having a mini-blog-series on this page going through the recipes of Gordon Ramsay's Ultimate Cookery Course (Available for mobile devices). This 'series' will be focused on sharing my experiences of making and tasting the recipes and any notes that should be expressed to whom wants to give the recipes their own go.

     I do not know what recipe I will be starting with at this moment, but expect it to be shared this week.

For show times check out

For the Android App

For the Cookbook

Cheers,

S