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Posts Tagged ‘Gordon Ramsey recipe’

Christmas Eve dinner was easy last year. Easy or I should say easier because I only prepared a 3-meal course rather than the usual 5. This is what we had for the 2nd course (main).

I was lucky enough to have found a 4-piece pack of beautiful Argentine beef for this Gordon Ramsey recipe. Got it from his ‘Secrets’ book p. 73. By the way, this book has got star awards from users (see Amazon.com)

Both my husband and I aren’t really fond of steaks. But I’ll surely prepare this recipe again because it’s just glorious! So far, Gordon Ramsey hasn’t let me down…4 stars to you Gordon

What you need: serves 4

*original ingredients and my alteration, see *Notes*

• 1 shallot, finely chopped
• 1 garlic clove, crushed (I used a young Chinese garlic head)
• 4 tbsp olive oil
• 100 g wildmushrooms (such as ceps, girolles, blewits, morels) trimmed and finely chopped. *Note: I was able to find only girolles that day and it was perfectly fine even if you use one sort of mushroom)
• 100 g chestnut mushroom, chopped (did not use)
• 2 tbsp white wine. * Note: I used Alsace Pinot *
• 1 tbsp each finely chopped parsley, chervil and chives *Note: this was sans chives, local grocer ran out*
• 4 tbsp double cream’1 large egg yolk
• 4 fillet steaks, about 180g each/4 cm high *Note: my steaks were irregular in shape, so don’t panic*
• 2 tbsp freshly grated Parmesan cheese
• sea salt and ground black pepper Read the rest of this entry »

CLARIDGES CHICKEN PIE

This was the main course I prepared for Christmas dinner few weeks ago. Inspired again by Gordon Ramsay. One thing that attracted me to this dish was the fact that it was easy to make. Which was my main focus that night, since I made 4 dishes served separately, I made sure each dish wont take long to cook in between breaks, and also will be tasty. It was. They all were according to my husband. The first two dishes by the way I’ve already posted.

Ingredients: (good for 4 persons)

• double chicken breast fillet, cut into bite size
• 500 ml chicken stock
• a bay leaf
• 1 thyme sprig
• 200g pancetta or good smoked bacon (I used the latter)
• 100 g butter
• 100 baby button mushrooms
• 100 ml dry sherry
• 200ml double cream
• 2 tsps chopped tarragon
• 1 tbsp chopped parsley
• 250 g puff pastry (I bought commercial puff)
• 1 egg yolk, beaten with 1 tsp water
• sea salt and ground black pepper
• I must add that I also used carrot bits (not in the recipe) to give it some color, and sweetness

Method will follow…..

This year’s Christmas dinner was I think the simplest I have ever made. During the past years, I have stayed quite late in the kitchen preparing from the first up to the last course. This year I didn’t had to. And my father-in-law and husband enjoyed eating the four easy – course dinner as much as I had fun preparing them. I will post them per course, and I’d start with our first course. I prepared two first courses and this was the first.

Langoustine Cocktail

I did not exactly followed Ramsay’s recipe in SECRETS (page 20) that’s why I used the word “INSPIRED” .. you’ll read along the way which ingredients I took out. I did not prepared the langoustine but bought a pre-cooked pack. If ever you plan on having people for dinner, I can really suggest this recipe. Not only that it was really simple to make, but the sauce was really nice. I also love the idea of using langoustine than shrimps.

• Required:
• Vegetable Nage (Gordon’s vegetable stock) I DID NOT USE THIS  because the Nage requires separate cooking. I kept it simple and even without it, the cocktail was nice.
• What I used:
• pre-cooked langoustines, good for 3 persons
• For Marie-rose sauce:
• 100ml Mayonnaise ( I did not make the mayonnaise but used a real good commercial bottle of mayo)
• 2 tsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tbsp Cognac
• few drops of tobasco
• For the salad:
• 1 Little Gem lettuce
• 1 tbsp finely chopped onions
• 1 tbsp diced, sharp crisp apple (Granny Smith)
• fresh chopped basil leaves ( I did not use)
• 1-2 tbsp Vinaigrette (page 218 in the book)
• sea salt and freshly ground pepper
• and chopped avocado (this was my idea..hubby and DIL liked the avocado combined)

Simply mix the sauce ingredients set aside. Sliced the lettuce leaves and leave some for decoration. Mix the rest of the salad in a bowl then place on a cocktail glass. Just spoon sauce on top, sprinkle with curry powder or paprika powder before serving. If you have some cherry tomatoes, slice in half and use as garnish.