One of my favourite meals of all time. If ever their was a monarchical hierarchy in the world of food the Rack of Lamb would be King!

I like to serve mine with butter beans, I add a little masala, ground cumin and coriander to the pan when I’m heating them up to give a bit more warmth.

The best rack of lamb you’ll find in South Africa is at Ile Maurice in Umhlanga Rocks, they serve them with butter beans too, which is probably where I got my inspiration from.

Serves:  4-6  Preparation: 10 min  Cooking: 12 min

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A fantastic Seas Bass recipe with Pepper Sauce by Gordon Ramsay.

Every time you try a new recipe the most important thing to remember is how to make the sauce. Fish is a piece of fish and meat is just a piece of meat, it’s the sauce that makes all the difference. Just like in life.

In this recipe Gordon uses a red and yellow pepper to make the sauce to go with the Sea Bass. He hands out a decent tip for slicing up peppers and that is to cut around the core and the seeds and not cut them in half.

Sea Bass has a variety of different species around the world. If you are not to sure what your local equivalent is scroll down for a little wiki about Sea Bass.

Watch Gordon Ramsay as he guides you through this Sea Bass Recipe with Pepper Sauce. Loads of handy tips!

Sea Bass Recipe with Pepper Sauce | Gordon Ramsay

Serving: 4 | Prep: 10 min | Cooking: 10 min

Ingredients:

Sea Bass	4		Fillets
Red Pepper	1
Yellow Pepper	1
Shallots	3
Star Anise	3
White Wine Vinegar	1.5	tablespoons
Vermouth	2	tablespoons
Olive Oil
Fresh Thyme	2	sprigs
Fresh Basil	1	sprig
Salt
Water	200	ml

Method:

1 . Slice the peppers and shallots
2 . Lay the fish on a cutting board, skin side up and score every 2 cm along the length
3 . Add salt & thyme leaves to each score
4 . Drizzle with olive oil
5 . For the pepper sauce
6 . Heat some olive oil in a hot pan
7. Add the peppers and the shallots
8 . Add the star anise
9 . Season with a pinch of salt
10 . Stir well and cook until peppers soften up
11 . Add the basil and pour in the white wine vinegar & vermouth
12 . Reduce for a few minutes on a medium heat until the liquid has gone
13 . Add enough water to the pan to cover the peppers half way
14 . Bring to the boil then reduce to a simmer until half the liquid has gone
15 . Transfer the contents of the pan to a blender and blitz into a sauce

For the fish
1 . Heat olive oil in a pan
2 . Add the fish, skin side down
3 . After a couple of minutes turn and finish for a couple minutes more.

Sea Bass may refer to a variety of different fish including:

Barred sand bass, lives mainly off the coast of California.
Black sea bass, whose range is the eastern coast of the United States
Butterfly perch, found in the eastern Indian Ocean, and south west Pacific Ocean including southern Australia and New Zealand
Pink maomao, found in the eastern Indian Ocean, and southern Pacific Ocean including Australia and New Zealand
Potato cod, also known as the potato bass or potato grouper, a large reef fish found in the Indian and Pacific Oceans
Redbanded perch, found in south eastern Australia, and the North Island and northern South Island of New Zealand
Toadstool groper, found in the southwest Pacific Ocean
Barramundi, also called Asian sea bass, whose range is the Indo-Pacific, from Australia to India
Chilean sea bass, a marketing term for the Patagonian toothfish
European sea bass or sea dace
Giant sea bass, native to the northern Pacific Ocean
Suzuki (fish), Japanese sea bass, a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.
White sea bass, along the Pacific coast of the United States

Sea Bass Recipe with Pepper Sauce | Gordon Ramsay. It’s all about the Pepper Sauce! first appeared first on Gourmet Guys

An easy Chicken Tikka Masala recipe for you to try your hand at by Gordon Ramsay.

I am a sucker for a good curry, it does not have to be a hot one but simply deliver on the flavour. I always used to think that curry was all about being hot, well it isn’t. It’s about warm, rich flavours that linger for a little while and then dissipate with a few sips of an ice cold lager. Gordon Ramsay’s Chicken Tikka Masala Recipe delivers!

Chicken Tikka Masala is more of a British dish than Indian and considered to be one of the UK’s national dishes.
There are a few possibilities as to the origins of Chicken Tikka Masala.

The first and most logical is that it was conceived by accident in India at a restaurant. Rahul Verma an expert on Indian street food in Delhi believes this to be the case and that it has developed from there

But there are strong claims that it is a British dish.

One claim is that a Pakistani chef, Mr Ali Ahmed Aslam of the Shish Kebab restaurant in Glasgow invented it when improvising with a sauce made from yoghurt, cream and spices.

One British MP, Mr Mohammed Sarwar believed quite strongly that this was the case and tabled a motion in the House of Commons that Glasgow be given European Protected Designation of Origin for Chicken Tikka Masala.
The motion was not debated and it has not been spoken of since.

Others in Birmingham and Newcastle have also laid claim to being the first to invent Chicken Tikka Masala.

A survey in the UK claimed that it is that country’s most popular restaurant dish. One in seven curries sold in the UK is chicken tikka masala. The cross-cultural popularity of the dish in the UK led former Foreign Secretary Robin Cook to proclaim it as “a true British national dish”.
With all that in mind, enjoy this Gordon Ramsay Chicken Tikka Masala recipe.

Chicken Tikka Masala Recipe | Gordon Ramsay

Serving: 4 | Prep: 15 min | Cooking: 20 min

Ingredients:

Groundnut Oil
Onion	1		sliced
Green Chillies	2		chopped
Ginger	5	cm	chopped
Garlic	3		crushed
Red Chilli Powder	1/2
Turmeric	1	teaspoon(s)
Garam Masala	2	teaspoon(s)
Brown Sugar	1	tablespoon(s)
Tomato Puree	1	tablespoon(s)
Chopped Tomatoes	400	g
Boneless Chicken Breasts	600	g	cubed
Dried Curry Leaves	10
Plain Yoghurt	6	tablespoon(s)
Fresh Coriander	1	handful(s)	chopped
For the Rice
Basmati Rice	400	g
Cold Water	600	ml
Salt	0
Pepper	0
Cardamom Pods	3		lightly crushed
Star Anise	2

Method:

Cooking:
1 . Heat up some ground nut oil in a pan
2 . Add the onions, chilli garlic & ginger
3 . Saute on a low heat until soft
4 . Add the chilli powder, turmeric, garam masala & sugar
5 . Cook for 2 minutes
6 . Add the tomato puree & chopped tomatoes
7 . Cook for a few minutes and allow to reduce a little
8 . Remove from the heat and pour into a blender
9 . Blitz until smooth
10 . Back to the pan add some more ground nut oil
11 . Brown the chicken pieces
12 . Pour the blended sauce back into the frying pan
13 . Add the curry leaves
14 . Simmer for 10 minutes or until the chicken is cooked. This will depend upon the thickness of your chicken piecesFor the Rice:
1 . Pour the rice into a saucepan
2 . Pour in the cold water
3 . Season with salt & pepper
4 . Add the cardamom pods & star anise
5 . Cover and cook for 10 minutes (check the rice packet instructions)
6 . Remove from heat and steam for 5 minutes
7 . Remove the cardamom pods & star anise

For Serving:
1 . Stir the yoghurt & 1/2 the coriander into the chicken
2 . Season
3 . Serve with the rice

A little wiki about Garam Masala

Garam translates as hot and masala as mixture and is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasoning’s. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not piquant.

The composition of garam masaladiffers regionally, with wide variety across India. Varying combinations of these and other spices are used in different garam masala recipes in accordance to region and personal tasteand none is considered more authentic than another.The components of the mix are toasted, then ground together.A typical Indian version of garam masala is:

• black & white peppercorns
• cloves
• Cinnamon
• black & white cumin seeds
• black, brown & green cardamom pods

Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. Usually a masala is toasted before use to release its flavours and aromas.

Garam masala is available as a commercially prepared ground mixture. Many such mixtures may include a higher proportion of less-expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seed, turmeric, coriander, malibar leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, like all ground spice they do not keep well and lose some of their aroma over time. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the remaining aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.

A little wiki about Tikka

The word comes from Persian (piece) and in Hindi and Urdu refers to a piece of meat, such as a cutlet, and the popular dish chicken tikka is made of chicken cutlets in a marinade. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yoghurt. Paneer prepared in a tandoor is also known as Paneer Tikka.

Chicken Tikka Masala Recipe | Gordon Ramsay first appeared first on Gourmet Guys

A Salmon en Croute Recipe from Gordon Ramsay, for those who love dinner with lots of pastry.

Salmon en Croute is essentially a fish version of Beef Wellington.

We recommend that you use sustainable fish for this recipe such as Rainbow Trout, salmon stocks are under pressure.

More: Salmon Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

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This Gordon Ramsay Minted Pea & Watercress Veloute Recipe will be fantastic served cold under a blue African sky.

Minted Pea & Watercress Veloute Recipe first appeared first on Gourmet Guys

A Crispy Salmon Recipe from Gordon Ramsay with Crab Mash.

The crab mash in particular is fantastic, Gordon also shares a few hints and tips for preparing a basic vinaigrette with water which helps ease it back a bit.

You can also use Rainbow Trout for this recipe which is on the SASSI Green List, Salmon is not on the green list and we recommend using an alternative.

More: Salmon Recipes | SASSI Green List Recipes | Gordon Ramsay Recipes

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Sticky Lemon Chicken is a very straightforward and easy recipe to prepare as Gordon Ramsay demonstrates in this video recipe.

We also get to see a Gordon Ramsay Mash Potato Recipe with chopped spring onions, milk & double thick cream. If you’d just like a straight up mash you can leave the spring onions out.

You could also use a Michelin style technique for your preparing mash potatoes, bake them don’t boil them. Take a look at Marco Pierre White’s Mash Potato Recipe.

More: Chicken Recipes | Mash Potato Recipes | Gordon Ramsay Recipes

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Gordon Ramsay shares his bolognese sauce recipe, perfect for Spaghetti Bolognese or an oven baked Lasagne.

This is not a slow cooking recipes that will take in excess of an hour but quick and easy, 20 minutes max!

Ramsay likes to grate the onion and the carrot as it makes them cook faster and follows the traditional Italian method of adding a little milk towards the end of cooking.

Instructions for the spaghetti are not included, follow packet instructions… 12 minutes max, pasta is best served al dente, “too the tooth”.

More: Pasta Recipes | Spaghetti Recipes | Gordon Ramsay Recipes

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Gordon Ramsay serves up a great little Pork Belly Recipe, this time with fennel.

Also bringing up the rear in the flavour department is some star anise and cardamom.

More: Pork Belly Recipes | Gordon Ramsay Recipes

Roasted Pork Belly Recipe with Fennel | Gordon Ramsay first appeared first on Gourmet Guys

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:

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

Cooking:

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

For the Spiced Nuts:

1. Drop the nuts to a pan on a medium to high heat.
2. Toast for 2 to 3 minutes.
3. Add the salt, cayenne pepper and paprika.
4. Toast for a further 2 minutes, tossing slightly to ensure the nuts are all warmed and coated.
5. 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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• Apple and Cranberry Sauce Recipe | Gordon Ramsay
• Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay
• Honey Glazed Ham Recipe | Gordon Ramsay

Mulled Wine | Gluhwein Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/gluhwein-mulled-wine-recipe-gordon-ramsay/17299/feed/ 1 http://gourmetguys.co.za/roasted-pumpkin-soup-recipe-gordon-ramsay/28202/ http://gourmetguys.co.za/roasted-pumpkin-soup-recipe-gordon-ramsay/28202/#comments Sat, 17 Nov 2012 15:00:53 +0000 Dexter (Staff) http://gourmetguys.co.za/?p=28202 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…

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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:

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

Cooking:

1. In a large saucepan, add the Olive Oil and chopped Onions and cook.
2. Add the Nutmeg.
3. Squeeze out the roasted garlic and add the toasted parmesan.
4. Add the Roasted Pumpkin and cook for 2 to 3 minutes.
5. Slowly stir in the Ham Stock and cook for 10 minutes.
6. Stir in the cream.
7. Spoon 2 – 3 large laddles (a single serving) of soup into a blender.
8. Add a knob of butter and blend well.
9. To plate the soup bowls, place a small tour of mushrooms in the center of the plate and layer a few slivers of Parmesan.
10. Slowly pour the Pumpkin Soup around the Mushroom tower.
11. 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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• Chilli & Turmeric Roast Potato Recipe | Gordon Ramsay
• Mulled Wine | Gluhwein Recipe | Gordon Ramsay

Roasted Pumpkin Soup Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/roasted-pumpkin-soup-recipe-gordon-ramsay/28202/feed/ 0 http://gourmetguys.co.za/christmas-turkey-recipe-gordon-ramsay/7428/ http://gourmetguys.co.za/christmas-turkey-recipe-gordon-ramsay/7428/#comments Sat, 17 Nov 2012 14:00:00 +0000 Murray (Staff) http://gourmetguys.co/gordon-ramsays-christmas-turkey/ 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…

Roast Turkey Recipe | Gordon Ramsay first appeared first on Gourmet Guys

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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
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• Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay

Roast Turkey Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/christmas-turkey-recipe-gordon-ramsay/7428/feed/ 1 http://gourmetguys.co.za/gordon-ramsays-christmas-gravy/7433/ http://gourmetguys.co.za/gordon-ramsays-christmas-gravy/7433/#comments Sat, 17 Nov 2012 13:00:00 +0000 Murray (Staff) http://gourmetguys.co/gordon-ramsays-christmas-gravy/ 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. …

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

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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

You might like

• Roast Turkey Recipe | Gordon Ramsay
• Honey Glazed Ham Recipe | Gordon Ramsay
• Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay

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

]]> http://gourmetguys.co.za/gordon-ramsays-christmas-gravy/7433/feed/ 5 http://gourmetguys.co.za/christmas-apple-cranberry-sauce-recipe-gordon-ramsay/7432/ http://gourmetguys.co.za/christmas-apple-cranberry-sauce-recipe-gordon-ramsay/7432/#comments Sat, 17 Nov 2012 12:00:00 +0000 Dexter (Staff) http://gourmetguys.co/gordon-ramsays-christmas-caramalised-cranberry-apple-sauce/ 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…

Apple and Cranberry Sauce Recipe | Gordon Ramsay first appeared first on Gourmet Guys

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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
• Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay
• Roast Turkey Recipe | Gordon Ramsay

Apple and Cranberry Sauce Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/christmas-apple-cranberry-sauce-recipe-gordon-ramsay/7432/feed/ 0 http://gourmetguys.co.za/christmas-glazed-ham-recipe-gordon-ramsays/7434/ http://gourmetguys.co.za/christmas-glazed-ham-recipe-gordon-ramsays/7434/#comments Sat, 17 Nov 2012 11:00:00 +0000 Dexter (Staff) http://gourmetguys.co/gordon-ramsays-christmas-glazed-ham/ 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…

Honey Glazed Ham Recipe | Gordon Ramsay first appeared first on Gourmet Guys

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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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Honey Glazed Ham Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/christmas-glazed-ham-recipe-gordon-ramsays/7434/feed/ 0 http://gourmetguys.co.za/gordon-ramsays-chilli-turmeric-roast-potatoes/7320/ http://gourmetguys.co.za/gordon-ramsays-chilli-turmeric-roast-potatoes/7320/#comments Sat, 17 Nov 2012 10:30:00 +0000 Dexter (Staff) http://gourmetguys.co/gordon-ramsays-chilli-turmeric-roast-potatoes/ 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…

Chilli & Turmeric Roast Potato Recipe | Gordon Ramsay first appeared first on Gourmet Guys

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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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• Honey Glazed Ham Recipe | Gordon Ramsay
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Chilli & Turmeric Roast Potato Recipe | Gordon Ramsay first appeared first on Gourmet Guys

]]> http://gourmetguys.co.za/gordon-ramsays-chilli-turmeric-roast-potatoes/7320/feed/ 0 http://gourmetguys.co.za/brussel-sprouts-recipe-pancetta-chestnuts-gordon-ramsay/7361/ http://gourmetguys.co.za/brussel-sprouts-recipe-pancetta-chestnuts-gordon-ramsay/7361/#comments Sat, 17 Nov 2012 10:00:00 +0000 Murray (Staff) http://gourmetguys.co/gordon-ramsays-brussel-sprouts-with-pancetta-chestnuts/ 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…

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

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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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• Apple and Cranberry Sauce Recipe | Gordon Ramsay
• Turkey Gravy Recipe with Bacon and Walnuts | Gordon Ramsay

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

]]> http://gourmetguys.co.za/brussel-sprouts-recipe-pancetta-chestnuts-gordon-ramsay/7361/feed/ 0 http://gourmetguys.co.za/light-christmas-pudding-whisky-cream-recipe-gordon-ramsay/7481/ http://gourmetguys.co.za/light-christmas-pudding-whisky-cream-recipe-gordon-ramsay/7481/#comments Sat, 17 Nov 2012 09:00:00 +0000 Murray (Staff) http://gourmetguys.co/gordon-ramsays-light-christmas-pudding-with-whisky-cream-recipe/ 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…

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

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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

]]> http://gourmetguys.co.za/light-christmas-pudding-whisky-cream-recipe-gordon-ramsay/7481/feed/ 0 http://gourmetguys.co.za/panacotta-recipe-gordon-ramsay/28545/ http://gourmetguys.co.za/panacotta-recipe-gordon-ramsay/28545/#comments Sat, 17 Nov 2012 08:00:02 +0000 Murray (Staff) http://gourmetguys.co.za/?p=28545 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…

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

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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

]]> http://gourmetguys.co.za/panacotta-recipe-gordon-ramsay/28545/feed/ 0 http://gourmetguys.co.za/quick-trifle-recipe-gordon-ramsay/33825/ http://gourmetguys.co.za/quick-trifle-recipe-gordon-ramsay/33825/#comments Sat, 17 Nov 2012 04:00:38 +0000 Dexter (Staff) http://gourmetguys.co.za/?p=33825 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:…

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

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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

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