» gordon ramsay christmas recipes

Salmon Nicoise Recipe

Dexter (Staff) — Thu, 14 Mar 2013 08:40:07 +0000

This Salmon Nicoise recipe by Gordon Ramsay is a great starter for most special occasions.

A light. delicate salad to start dinner with before you get to the mains.

Gordon Ramsay also serves this salad warm.

You might want to add a fresh French loaf and a bottle (or two) Champagne.

More: Salmon Recipes | Salad Recipes | Gordon Ramsay Recipes

Salmon Nicoise Recipe | Gordon Ramsay

Serving: 6 | Prep: 15 min | Cooking: 20 min

Ingredients:

Cherry Tomatoes	200	g
Salt & Pepper	few	pinches
Fresh Basil	1	large bunch
Lemon	1
Olive Oil	4	tablespoons
Baby Potatoes	400	g
Green Beans	200	g
Baby Gem Lettuce	4
Tarragon Mayonnaise	8	tablespoons
Black Pitted Olives	100	g
Cold Poached Salmon	400	g
Soft Butter	1	tablespoons
Fresh Basil Leaves	6
Anchovy Fillets	6
Medium Eggs

Method:

1 . Preheat the oven to 180 Degrees Celcius for the coddled eggs.
2 . Slice the cherry tomatoes in half, place in a bowl and season with salt and pepper.
3 . Chop the basil leaves and add to Tomotoes.
4 . Add the zest of one Lemon and a little drizzle of olive oil. Stir together and set aside to marinate.
5 . Halve Potoatoes and to a pan of boiling salted water and cook for 12 ro 15 minutes, or until just tender; remove with a slotted spoon and set aside.
6 . Add the green beans to the boiling water and blanch for a minute, then drain.

Cooking:
1 . For the coddled eggs, generously butter 4%u20136 espresso cups or small ramekins and sprinkle with salt and pepper.
2 . Lay a Basil leaf and an Anchovy fillet in the base of each cup or ramekin, then crack an egg in.
3 . Stand them in a deep baking tray and surround with enough boiling water to come three-quarters of the way up the sides.
4 . Carefully transfer to the oven and cook for 6-8 minutes, or until the whites are set but the yolks are still creamy.
5 . Meanwhile, heat a wide frying pan until it is very hot and then add 2 tbsp olive oil.
6 . Add the potatoes, cut side down, and swirl the oil around them.
7 . Once the potatoes are golden brown on the flat side, turn them over and add the blanched green beans.
8 . Season with salt and pepper and cook, tossing the vegetables, for a further 30 seconds, then take off the heat.
9 . To assemble the salad, tear the outer leaves from the lettuce hearts and arrange on a platter or individual plates.
10 . Cut the hearts into wedges and dip the leafy ends in tarragon mayonnaise.
11 . Arrange on the platter (or plates) with the sauce

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Salmon Nicoise Recipe first appeared first on Gourmet Guys

Christmas Beef Wellington Recipe with Chestnuts | Gordon Ramsay

Dexter (Staff) — Sat, 15 Dec 2012 16:58:29 +0000

Beef Wellington is one of Gordon Ramsay’s favourite dishes and he say’s that it would definitely feature on his last dinner table.

With this recipe Ramsay brings a little variation to his other Beef Wellington Recipe with chestnuts adding some Christmas cheer.

A term used below, duxelles, is a finely chopped mixture of mushrooms, onions, shallots and herbs, sautéed in butter and reduced to a paste. The decadent French Chefs are known to add cream too. It is this duxelles that makes the Beef Wellington so desirable to most taste buds and the reason it is on Gordon Ramsay’s “last dinner” menu.

More: Christmas Recipes | Gordon Ramsay Recipes | Gordon Ramsay Christmas Recipes

Christmas Beef Wellington Recipe with Chestnuts | Gordon Ramsay

Serving: 4-6 | Prep: 20 min | Cooking: 60 min

Ingredients:

Beef Fillet	1	kg
Olive Oil	3	tablespoons
Chestnut Mushrooms	250	g
Butter	50	g
Chestnuts	100	g
Fresh Thyme	1	sprig
Parma Ham Slices	12
Dry White Wine	100	ml
Puff Pastry	500	g
Flour	1	tablespoon
Egg Yolks	2
Water	1	tablespoon
Hot English Mustard	1	tablespoon
Garlic	1	clove
Salt & Pepper	1	pinch
Flaked Salt	1	teaspoon

Method:

1 . Sear the fillet of beef in a frying pan with hot oil.
2 . Once seared, remove and brush on some English mustard

For the duxelles
1 . Into the blender, 700g chestnut mushrooms, a garlic clove, salt & pepper then blitz.
2 . Crumble in the chestnuts and blitz some more
3 . Transfer to a hot dry pan and cook for a few minutes to remove the moisture
4 . Add a few leaves of fresh thyme

Assemble your Beef Wellington
1 . Overlap two pieces of cling film over a large chopping board.
2 . Lay the Parma Ham on the cling film, slightly overlapping, in a double row.
3 . Spread half the duxelles over the Parma then sit the fillet on it and spread the remaining duxelles over.
4 . Use the cling film’s edges to draw the Parma Ham around the Fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go.
5 . Chill the fillet in the fridge for 15 minutes
6 . Roll out the Puff Pastry on a lightly floured surface.
7 . Place the Fillet in the centre of pastry (remove the cling wrap first!)
8 . Carefully lift and roll the fillet with pastry over the fillet.
9 . Trim any excess pastry so that there is no double layer of Pastry.
10 . Pinch and seal the edges.
11 . Roll in cling film and shape well.
12 . Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry.
13 . Score & salt the top of the pastry well and follow the cooking instructions below.

Cooking you Beef Wellington
1 . Pre heat oven to 200°C
2 . Cook until golden and crisp – 20-25 mins for medium-rare beef, 30 mins for medium.
3 . Allow to stand for 10 mins before serving in thick slices.

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Christmas Beef Wellington Recipe with Chestnuts | Gordon Ramsay first appeared first on Gourmet Guys

Mulled Wine | Gluhwein Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 16:00:00 +0000

Fuel some Christmas spirit with Gordon Ramsay’s Mulled Wine Recipe, more commonly known in our part of the world as Gluhwein.

This age old drink is known by a variety of different names around the world, in the UK & America is called Mulled wine while elsewhere it can be found as Gluhwein, Vin Brule or ‘burnt wine’ and the Nordic Glugg.

Traditionally associated with Christmas or European ski slopes it normally finds a home in the southern winter months when the temperatures finally drop.

Wine, usually red, is combined with various spices and served warm. The aromatic vapour, warmth and alcohol will defrost almost any frozen soul … letting the Christmas cheer radiate.

Gordon brings a modern twist to his Mulled Wine Recipe using a garni of cardamom, cloves, star anise, cinnamon, orange zest and lemon grass. He also throws in a spiced nuts recipe to enjoy with your Gluhwein.

A very important tip is not to let the wine come to the boil, if it does the alcohol will evaporate.

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Mulled Wine | Gluhwein Recipe | Gordon Ramsay

Serving: 4-6 | Prep: 20 min | Cooking: 20 min
Ingredients:

Red Wine	750	ml
Cardamon Pods	3
Cloves	1	pinch(es)
Star Anise	2
Cinnamon Stick	1
Lemon Grass Stick	1
Orange	1
Soft Brown Sugar	1	tablespoon(s)
Pickled Ginger	1	teaspoon(s)
Ginger Syrup	2	tablespoon(s)
Basil Nuts	1	handful(s)
Whole Almond Nuts	1	handful(s)
Walnuts	1	handful(s)
Hazel Nuts	1	handful(s)
Pistachio Nuts	1	handful(s)
Salt	1/2	teaspoon(s)
Cayenne Peper	1/2	teaspoon(s)
Paprika	1/2	teaspoon(s)
Fresh Rosemary	1	sprig(s)

Method:

For the Mulled Wine or Gluhwein, you need to make a ‘bouquet garni’ & for this you require a A4 size muslin cloth & some string.
Add the cardamom pods, cloves and star anise.
Break the cinnamon stick into 2 and add to other spices.
On the muslin cloth, flatten the lemon grass to release its flavour & then lightly chop.
Fold the muslin cloth and tie tightly.
Remove 5 – 6 grates of orange zest from the orange & cut the remaining orange into wedges
Chop the pickled ginger.

Cooking:

To make the mulled wine, empty the bottle of Red Wine into a saucepan and warm up. Do not boil the alcohol away.
Add the prepared bouquet garni.
Add the orange zest and pieces.
Add the brown sugar, ginger pieces & ginger syrup.
Stew & heat wine for a further 5 minutes.

For the Spiced Nuts:

Drop the nuts to a pan on a medium to high heat.
Toast for 2 to 3 minutes.
Add the salt, cayenne pepper and paprika.
Toast for a further 2 minutes, tossing slightly to ensure the nuts are all warmed and coated.
Break up the rosemary, toss a few times and serve

A traditional Mulled Wine Recipe can be found in Mrs Beeton’s Book of Household Management circa 1869

INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.
Mode: In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful.
Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits.
The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace.
Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar.
The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

A little wiki about Gluhwein / Mulled Wine

Mulled wine is wine, usually red wine, mixed with spices and served hot or warm. It is a traditional drink during winter, especially around Christmas and Halloween.

Port and claret are popular choices for mulled wine.

Gluhwein (roughly, “glow-wine,” from the hot irons once used for mulling) is popular in German and Dutch speaking countries and in the region of Alsace in France. It is a traditional beverage that is offered during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, star aniseed, citrus, and sugar. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in Germany.

Gluhwein is sometimes drunk “mit Schuss” (with a shot), which means that rum or some other liquor has been added.

The oldest documented Gluhwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated at about 1420.

In France, vin chaud (“hot wine“) typically consists of cheap red wine mixed with sugar, cinnamon, and lemon. It must be not too sweet.

In Italy, mulled wine is typical in the northern part of the country and is called vin brule (“burnt wine“), using a French expression.

In Russia “Glintwein” is a popular drink during the winter months and has the same recipe as the German Gluhwein

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Roasted Pumpkin Soup Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 15:00:53 +0000

Gourmet up your soup with this Gordon Ramsay Roasted Pumpkin Soup recipe.

Roast pumpkin for soups or ravioli always has much more flavour than the alternative quick boiling. Even though you do require more time, it is worth it. In this recipe, Ramsay roasts a whole bulb of garlic, which I think is a little ‘over kill’ and can over power the other delicious subtle flavours of the nutmeg, rosemary and Parmesan.

I also do not always have the luxury of a litre and a half ham stock in the pantry, a good chicken stock, is the perfect substitute.

This is a fantastic starter for winter dinners and will freeze well.

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Serves: 6 Preparation: 1 hour Cooking: 30 minutes

Ingredients:

A large flat Pumpkin	1
Fresh Rosemary	4	sprig(s)
Salt & Pepper	2	pinch(es)
Butter	4	tablespoon(s)
Medium Onion	1
Nutmeg	1	teaspoon(s)
Olive Oil	2	tablespoon(s)
Ham Stock	1.5	L
Fresh Cream	375	ml
Parmesan Cheese	100	g
Wild mushrooms	2	handful(s)
Garlic Bulb	1

Method:

Slice your pumpkin lengthways in half and de-pip.
Score the flesh of the pumpkin, drizzle with Olive Oil, Salt & Pepper; and layer in the Rosemary & halved Garlic Bulb.
Roast in Oven on 200 degrees celcius for 40 – 50 minutes or until cooked.
Grated two thirds of the Parmesan, and with a vegetable peeler, thinly slice the remaining third.
Spread the grated Parmesan on a tray and toast in oven for 5 minutes.
Finely chop onion.

Cooking:

In a large saucepan, add the Olive Oil and chopped Onions and cook.
Add the Nutmeg.
Squeeze out the roasted garlic and add the toasted parmesan.
Add the Roasted Pumpkin and cook for 2 to 3 minutes.
Slowly stir in the Ham Stock and cook for 10 minutes.
Stir in the cream.
Spoon 2 – 3 large laddles (a single serving) of soup into a blender.
Add a knob of butter and blend well.
To plate the soup bowls, place a small tour of mushrooms in the center of the plate and layer a few slivers of Parmesan.
Slowly pour the Pumpkin Soup around the Mushroom tower.
Season and Serve.

A little wiki about Pumpkins

A pumpkin is a gourd-like squash native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. Pumpkins are widely grown for commercial use, and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in the United States, and pumpkins are frequently carved as decorations around Halloween.

In Australian English, the name ‘pumpkin‘ generally refers to the broader category called winter squash in North America.

The word pumpkin originates from the word pepon, which is Greek for %u201Clarge melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin“.

The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico. Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (450 kilograms).

Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkin stems are more rigid, prickly, and angular than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.

Pumpkins generally weigh 4 – 8 kg with the largest capable of reaching a weight of over 34 kg. The pumpkin varies greatly in shape, ranging from oblate to oblong. The rind is smooth and usually lightly ribbed. Although pumpkins are usually orange or yellow, some fruits are dark green, pale green, orange-yellow, white, red and grey.

A little wiki about Gordon Ramsay

Gordon Ramsay, born 8 November 1966 is a British chef, businessman, television personality and restaurateur. He has been awarded 13 Michelin stars in total and currently holds 12.

Ramsay is known for presenting TV programmes about competitive cookery and food, such as the British series Hell’s Kitchen, The F Word, Ramsay’s Best Restaurant, Ramsay’s Kitchen Nightmares, and Gordon Behind Bars, along with the American versions of Hell’s Kitchen, Kitchen Nightmares, MasterChef, and Hotel Hell.

Source: gordonramsay.com

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Roast Turkey Recipe | Gordon Ramsay

Murray (Staff) — Sat, 17 Nov 2012 14:00:00 +0000

At Christmas time Gordon Ramsay’s Roast Turkey will definitely be the star of the show, the main event and the most beautiful ‘bird’ at the table.

Some good guidelines for choosing the best size of the ’bird’ depend on the following; the number of guests, how many roasts or main dishes, how much time you have to roast it and of course how much you want to show off in front of that irritating mother in-law. In my mind, Gordon’s bird is a little too large for 8 – 10 people, especially if you are serving a Gammon too. I work on 3 to 3.5 kg, uncooked weight, for 7 – 8 people, and think 4 to 4.5 kgs perfect for 10 people.

Another important thing to note, is the cooking time, approximately 30 minutes per kg. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are still pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked to perfection.

Also, If you plan on making Gordon Ramsay’s Christmas gravy recipe with bacon and walnuts, which I would highly recommend, when transferring the turkey to a warmed platter, remove the Parson’s nose, Turkey wings and all other trimmings for the gravy and reserve the onions and lemon from the cavity, and bacon from the top too.

This is truly a superb recipe and will definitely be on my table come the 25th December!

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Roast Turkey Recipe | Gordon Ramsay

Serving: 8-10 | Prep: 30 min | Cooking: 180 min

Ingredients:

Free Range Turkey	5.5	kg
Salt & Pepper	couple	pinches
Brown Onions	2
Lemon	1
Garlic	3	cloves
Bay Leaves	6
Fresh Parsley	1	small bunch
Olive Oil	couple	lugs
Smoked Bacon Rashers	8
Soft Butter	375	g
Small Lemons	2
Garlic Bulb	1
Olive Oil	1	tablespoon
Salt & Pepper	1	pinch

Method:

1 . Preheat oven to 220°C
2 . To prepare the herbed butter, put the butter into a large bowl & season with salt and pepper.
3 . Add 1 lug of Olive oil and mix well.
4 . Add the Lemon zest and juice of 2 small Lemons, crushed Garlic Cloves and chopped Parsley.
5 . Mix well to combine.
6 . Make sure the giblets have been removed from the turkey cavity.
7 . Season the cavity well with salt and pepper, stuff with the onions – peeled and halved, 1 Lemon – halved, Garlic bulb – halved and 2 Bay leaves.
8 . With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact.
9 . Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
10 . Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered.
11 . Finally, insert the rest of the Bay leaves under the skin of the breasts.
12 . Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin.
13 . Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)

Cooking:
1 . Preheat the oven to 220°C / 425°F.
2 . Roast the turkey in the hot oven for 10-15 minutes.
3 . Take the tray out of the oven, baste the bird with the pan juices
4 . Layer with the bacon strips over the breast to keep it moist.
5 . Baste again.
6 . Lower the setting to 180°C / 350°F and cook for about 2.5 hours.
7 . Test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink.
8 . Transfer the turkey to a warmed platter and Leave the turkey to rest in a warm place for at least 45 minutes.
9 . Serve the turkey with the piping hot gravy, stuffing and accompaniments.

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Turkey Gravy Recipe with Bacon and Walnuts | Gordon Ramsay

Murray (Staff) — Sat, 17 Nov 2012 13:00:00 +0000

No Christmas Roast Turkey, or in fact any Roast, is complete without a good gravy and this recipe from Gordon Ramsay is an exciting, tasty alternative to that ghastly store bought powder stuff, stashed at the back of the cupboard.

The bacon and lemony flavour compliments the Turkey, and would also be magnificent with a roast chicken. I did find the tomatoes a little over bearing the first time I made this, and now only add a single tomato to the dish.If you find the gravy to thin, you can always cheat, and add a little teaspoon of flour to thicken. This recipe works best with Gordon Ramsay’s Christmas Roast Turkey Recipe.

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Christmas Turkey Gravy Recipe | Gordon Ramsay

Serving: 1 jug | Prep: 15 min | Cooking: 20 min

Ingredients:

Streaky Bacon Rashers	6
Medium Onion	1
Lemon	1
Turkey Trimmings
Fresh Rosemary	3
Tomatoes	3
Medium Dry Cider	1	L
Chicken Stock	600	ml
Chopped Walnuts	2
Salt & Pepper	couple	pinches

Method:

1 . Transfer the cooked turkey to a platter to rest.
2 . Drain off most of the fat from the roasting pan & place the pan on the stove on a medium – high temperature.
3 . Add chopped the bacon to the roasting pan and fry for a few minutes.
4 . This can either be the rashers you cooked with your turkey or new rashers.
5 . Chop the onions and lemon, that were stewed with the Turkey, and add to the tray.
6 . Add 2 rosemary sprigs and chopped tomatoes.Cook for 2 minutes.Add the Turkey wings – the wings, parson’s nose parson, the neck, etc – and fry for a few more minutes.
7 . Pour in the cider and boil for a few minutes.
8 . Add the juices from the resting turkey and simmer to reduce the liquid by half.
9 . Pour in the stock, return to the boil, then reduce the heat slightly.

Cooking:
1 . Using a potato masher, crush the vegetables in the tray.
2 . Simmer for 15 minutes, stirring occasionally, until reduced again by a third.
3 . Take off the heat.
4 . Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible.
5 . Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.
6 . Before serving, remove the rosemary, season to taste and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug.
7 . Pour the piping hot gravy on top and serve at once.

Source: gordonramsay.com

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Turkey Gravy Recipe with Bacon and Walnuts | Gordon Ramsay first appeared first on Gourmet Guys

Apple and Cranberry Sauce Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 12:00:00 +0000

This is so much better than store bought Cranberry Sauce. It can be made 3-4 days in advance, and to ensure a stress free Christmas day, is highly recommended.

The colour is ruby rich, taste sweet and tangy and a perfect accompaniment to your Roast Turkey.

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Caramelised Apple and Cranberry Sauce Recipe | Gordon Ramsay

Serving: 1 jug | Prep: 5 min | Cooking: 20 min

Ingredients:

Castor Sugar	150	g
Fresh Cranberries	2	cup(s)
Apples	2
Orange	1
Port	3	tablespoon
Star Anise	2
Cardamom Pods	4

Method:

1 . Core, peel and thinly slice 2 apples.
2 . Grate the zest of one Orange and squeeze out the juice.

Cooking:
1 . Place castor sugar, star anise and cardamom in a heavy-bottom skillet and caramelize.
2 . Add the cranberries and cook until they start to blister and pop.
3 . Add the apples to the pan.
4 . De-glaze with port and add orange zest and juice.
5 . Cook for 5 to 10 minutes to thicken.
6 . Cool and refrigerate until needed.
7 . Serve cold or room temperature.

Source: gordonramsay.com

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Honey Glazed Ham Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 11:00:00 +0000

A Glazed Ham Recipe from Gordon Ramsay, designed for Christmas, good any time of year!

I really enjoy my Gammon and often make all year round. I replace the leeks with celery sticks, use a soft brown sugar instead of demerara, and a good red wine vinegar as a substitute for the sherry vinegar.

Gordon says that a lovely glazed ham is a great staple in his holiday menu because it’s also delicious served cold. This is perfect for the many South Africans who have opted for a ‘cold’ Christmas lunch around the pool.

So, roast on the day if serving hot, or up to 2 days ahead if serving cold.

Serve with either Mrs Balls Peach Chutney or a good strong mustard or try your hand at Gordon’s Chutney an extra on the you tube above!

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Honey Glazed Ham Recipe | Gordon Ramsay

Serving: 8-10 | Prep: 20 min | Cooking: 4 hrs

Ingredients:

Boneless Gammon Joint	3	kg	Unsmoked
Carrots	4	medium	chopped
Leek	1	large	chopped
Onion	1	large	chopped
Black Peppercorns	1	teaspoon
Corriander Seeds	1	teaspoon
Cinnamon	2	sticks
Bay Leaves	2
Cloves	1	handful
The Glaze
Demerara Sugar	100	g
Madeira Wine	50	ml
Sherry Vinegar	25	ml
Honey	125	g

Method:

1 . Place the gammon in a large pan and cover with cold water.
2 . Add the Carrots, Onion, Leek, Cinnamon (break sticks in half), Peppercorns, Coriander seeds and Bay leaves.
3 . Bring to the boil, then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary.
4 . Scoop off any impurities that rise to the top.
5 . Carefully pour the liquid away (Gordon likes to keep it for making soup), then let the ham cool a little while you heat the oven to 190C/170C fan/gas.
6 . Lift the ham into a roasting tin, then cut away the skin leaving behind an even layer of fat.
7 . Score the fat all over in a criss-cross pattern, then stud cloves all over the ham.

Cooking:
1 . To make the glaze, put the Sugar, Vinegar and Maderia in a pan and bring to boil.
2 . Add the Honey, bring to a boil and remove from the heat.
3 . Pour half of the glaze over the fat of the ham, roast for 15 minutes.
4 . Pour over the rest and return to the oven for another 35 minutes, basting with the pan juices 3-4 times as it bakes.
5 . Turn the pan around a few times during cooking, so the fat colours evenly, and keep basting.
6 . Remove from the oven and allow to rest for 15 minutes before carving.
7 . This can be roasted on the day or up to 2 days ahead and served cold.

Source: gordonramsay.com

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Chilli & Turmeric Roast Potato Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 10:30:00 +0000

I have tasted something very similar at a well known Cape Malay style restaurant and this recipe, with the Chilli and Turmeric, could be renamed “a Cape Malay Style Roast Potato Recipe”

Turmeric or “Indian Saffron” gives the potatoes a lovely yellow hue and it has a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.

It is typically used in Asian or Middle Eastern cooking, but trust Ramsay use it to liven up his Christmas menu.

For more go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Chilli & Turmeric Potato Recipe | Gordon Ramsay

Serving: 6-8 | Prep: 20 min | Cooking: 50 min

Ingredients:

Large Roasting Potatoes	1	kg
Salt & Pepper	1	pinch
Dried Chilli Flakes	1	teaspoon
Tumeric Powder	1	teaspoon
Olive Oil	3	tablespoons

Method:

1 . Peel and quarter your Large Roasting Potatoes.
2 . Boil in a large saucepan with hot salted water for 6 – 8 minutes.
3 . Drain and steam for 1 minute.
4 . Add Chilli & Turmeric Powder.
5 . Drizzle with Olive Oil, toss and coat well.
6 . Cooking:
7 . Preheat oven at 200°C.
8 . In a large roasting tray, add 2 to 3 large tablespoons of Olive Oil and heat in oven for 5 minutes.
9 . Add the prepared, parboiled Potatoes to the roasting tray and toss slightly.
10 . Roast for 40 minutes, tossing every 15 minutes, until golden brown.

Source: gordonramsay.com

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Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay

Murray (Staff) — Sat, 17 Nov 2012 10:00:00 +0000

For the traditionalists out there try Gordon Ramsay’s Brussel Sprouts recipe this Christmas as he turns it from a “plain jane” into a delicious side.

The crunch of the Chestnuts and the zing of the lemon zest puts a fresh new taste to a typically boring veg and with this recipe you’ll no longer need to bribe the kids or grandchildren to finish their greens.

For more Ramsay go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Brussel Sprouts with Pancetta & Chestnuts Recipe | Gordon Ramsay

Serving: 4-6 | Prep: 10 min | Cooking: 20 min

Ingredients:

Brussel Sprouts	1	packet
Pancetta or Streaky Bacon	100	g
Chestnuts	1	handful
Olive Oil	1	tablespoon
Salt & Pepper	1	pinch

Method:

1 . Peel the outer leaves of the Brussel Sprouts & cut in half.
2 . Thinly slice the Pancetta or Streaky Bacon in 1 cm slices.
3 . Roughly chop the Chestnuts and put aside until needed.
4 . Grated the zest of one Lemon & leave to one side.
5 . You will use the juice of the Lemon later.

Cooking:
1 . Place the Brussel Sprouts in a saucepan in hot water and boil for 2 minutes.
2 . In a separate pan, heat the Olive Oil and lightly fry the Pancetta.
3 . Spoon the just cooked Brussel Sprouts into the Pancetta & Cook and Coat for 1 minutes.
4 . Season with a good grind of Salt & Pepper.
5 . Add the Chopped Chestnuts and Lemon Zest.
6 . Toss well.
7 . Add the Juice of one Lemon.
8 . Serve.

Source: gordonramsay.com

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Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay first appeared first on Gourmet Guys

Light Steamed Christmas Pudding with Whisky Cream Recipe | Gordon Ramsay

Murray (Staff) — Sat, 17 Nov 2012 09:00:00 +0000

For those of you not much of a heavy Christmas fruit cake or pudding fan, this a perfect alternative. Serve with some home-made Vanilla Ice-Cream or custard.

For more Ramsay go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Steamed Christmas Pudding Recipe | Gordon Ramsay

Serving: 6 | Prep: 15 min | Cooking: 90 min

Ingredients:

Soft Butter	210	g
Orange	1
Maple Syrup	3	tablespoon
Bay Leaves	3
Light Soft Brown Sugar	210	g
Eggs	4
Self-Raising Flour	100	g
Baking Powder	1.5	teaspoons
Ground Cloves	1	teaspoon
Extra Butter	1	tablespoon
Extra Maple Syrup	1	tablespoon
Double Cream	150	ml
Whiskey	2	tablespoon
Irish Cream	2	tablespoon
Salt	1	pinch

Method:

1 . Grease a one & a half litre pudding bowl well with Butter.
2 . Scatter the Orange zest in the bottom & pour in the Maple syrup on top.
3 . Place the Bay leaves in the middle and press down.
4 . Using an electric mixer, cream the butter and sugar together, in a separate bowl, until pale and light.
5 . With the mixer on low speed, slowly add the beaten Eggs, mixing continuously.
6 . Sift in the flour, Baking powder, ground Cloves & Salt and fold through with a large metal spoon.
7 . Spoon the mixture into the pudding bowl.
8 . Lay a buttered and pleated sheet of greaseproof paper on top of the bowl, buttered side down, and cover with a sheet of pleated foil of the same size.
9 . Secure tightly with string under the rim of the bowl.

Cooking:
1 . Stand the basin on a trivet or an upturned ramekin in a large saucepan.
2 . Pour in enough boiling water to come halfway up the side of the basin and bring to a simmer.
3 . Cover with a tight-fitting lid and simmer over a low heat for one and a half hours, checking the water level every 30 minutes or so and topping up with boiling water as needed.
4 . Meanwhile, for the whiskey cream, whisk the cream with a dash each of whiskey and cream liqueur in a large bowl to soft peaks.
5 . Transfer to a serving bowl.
6 . To check that the pudding is ready, unwrap and insert a skewer into the middle; it should come out clean.
7 . To un-mould, loosen the sides of the sponge, then invert a warmed serving plate over the hot pudding and turn both over to un-mould the pudding onto the plate.
8 . Glaze with some more maple syrup, if you wish.
9 . To flambe the pudding, warm a little whiskey in a small pan and ignite it at the table with a match, then pour on top of the pudding.
10 . Serve with the whiskey cream.

Source: gordonramsay.com

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Light Steamed Christmas Pudding with Whisky Cream Recipe | Gordon Ramsay first appeared first on Gourmet Guys

Panna Cotta Recipe | Gordon Ramsay

Murray (Staff) — Sat, 17 Nov 2012 08:00:02 +0000

Treat the family to Gordon Ramsay’s Panacotta Recipe this Christmas.

You might have to exclude the kids though if you include the splash of rum.

For more Ramsay go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Panna Cotta Recipe | Gordon Ramsay

Serving: 4 | Prep: 15 min | Cooking: 15 min

Ingredients:

Leaf Gelatine	2	11×7.5cm
Double Thick Cream	250	ml
Caster Sugar	50	g
Milk	50	ml
Dark Rum	15	ml
Fo the Pomegranate glaze
Caster Sugar	20	g
Pomegranate Juice	275	ml

Dark Chocolate			grated

Method:

1 . Soak the gelatine in cold water for a few minutes
2 . Bring the cream, sugar, milk and rum to a gentle simmer in a sauce pan
3 . Simmer for 30 seconds and remove
4 . Remove excess water from the gelatine leaf and add them to the mixture, allow to dissolve
5 . Pour the mixture into individual cups, ramekins or glasses. Depends what you are using for a mould.
6 . Put them in the fridge to set for at least two hours or overnight.

For the Pomegranate Glaze
8 . Heat up a frying pan
9 . Pour in the sugar and the pomegranate juice
10 . Bring tothe boil then reduce to a simmer for 10 minutes or until thickened
11 . Remove and cool
12 . Pop the chocolate in the freezer 30 minutes before plating
13 . If you have used moulds Remove he panacotta from the moulds, drizzle with the pomegranate juice and grate over the chocolate, otherwise do it like Gordon Ramsay and simply drizzle over the panacotta in the glass.

Source: gordonramsay.com

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Panna Cotta Recipe | Gordon Ramsay first appeared first on Gourmet Guys

Quick Christmas Trifle Recipe | Gordon Ramsay

Dexter (Staff) — Sat, 17 Nov 2012 04:00:38 +0000

Gordon Ramsay gets down to business with this quick and easy Christmas Trifle Recipe.

You can use any choice of locally available fruit for this recipe, it does not have to be fresh either, straight out of a tin will do, just drain it first.

Quick Trifle Recipe | Gordon Ramsay

Serving: 8 | Prep: 20 min | Cooking: 15 min

Ingredients:

Pears	3		peeled and chopped
Grenadine	100	ml
Jam Filled Swiss Roll	400	g	Sliced 1cm thick
Medium Dry Sherry	4	tablespoons
For the custard
Egg Yolks	6
Caster Sugar	50	g
Cornflour	2	teaspoons
Vanilla	1	pod	deseeded
Double Thick Cream	600	ml
For the mascarpone chocolate layer
White chocolate	100	g
Mascarpone	400	g
Orange	1		zest
Double Thick Cream	150	ml
For the topping
Amaretti biscuits	80	g
350ml double cream	350	ml

Method:

1 . In a small sauce pan heat up the grenadine, add the pears and bring to a simmer for 3 minutes
2 . Remove from heat and allow to cool completely.

For the custard
1 . Whisk the egg yolks, sugar and cornflour together.
2 . Heat up the cream in a sauce pan with the vanilla seeds, when it begins to simmer pour into the egg mixture
3 . Whisk it all together
4 . Pour it all back into the saucepan and keep on whisking over a low heat
5 . When the custard has thickened it will be ready.
6 . Place in the fridge to cool.

For the mascarpone
1 . Melt the chocolate in a bowl over simmering water
2 . Add the mascarpone, orange zest and the double thick cream, whisking it all together

Putting it all together
1 . Line the base and sides of a bowl with the Swiss Roll
2 . Drizzle with the medium dry Sherry
3 . Spread half the mascarpone cream over the swiss roll and scatter half of the pears
4 . Spoon in half the custard
5 . Spoon in half the custard and spread out evenly.
6 . Add the crushed amaretti biscuits and then repeat the process with the mascarpone, pears and custard

For the final topping
1 . Whip the 350ml of cream to soft peaks and spread over the top
2 . Sprinkle again with the remaining Amaretti biscuits
3 . Allow to set for 2 hours in the fridge before serving.

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Quick Christmas Trifle Recipe | Gordon Ramsay first appeared first on Gourmet Guys