I have been watching this Gordon Ramsey series and decided to start writing out the recipes. I’ve tried a few and honestly, you need to as well. The man’s a genius in the kitchen and has a great mind for fresh, simple food. Take a peek at the recipes below, watch how they’re made, and enjoy! Yes, I know the recipes are right there, but I like having them written out someplace for me to access when I’m strolling through the grocery store without direction… So copy and paste this and send it to yourself in an email. I’m sure it will come in handy next time you’re in a bind for a quick and easy recipe.
1. Pan Fried Pork Chops with Sweet & Sour Peppers
Slice Red Bell Peppers & Red Onions. Saute on medium high heat them in a frying pan with salt, pepper, and a TBSP of sugar. Add in about 2 TBSP of red wine vinegar. Finish with a couple of TBSP of olive oil. Add a half cup of chiffonade basil.Prepare washed & dried the inch thick pork chops with salt and pepper. Cut the fat along the edge so that the chop doesn’t curl. Prepare a hot pan with olive oil (don’t smoke). Add in 2 whole but slightly crushed cloves of garlic and some sprigs of thyme. Flip the chops. Add in a TBSP of butted and baste the top of the chops. 3.5 – 4.5 minutes per side. Let the meat rest and serve up with the peppers and the vinaigrette.
2. Pan Fried Scallops with Crunch Apple Salad
Season washed and dried scallops with salt & pepper. Add them to a hot pan with olive oil in clockwise order and brown on both sides. Finish with lemon juice.Make thin batonettes of out of a green apple. Add lamb’s lettuce or baby spinach. Add the zest and juice of a lemon. Add salt and pepper. Add a TBSP of olive oil and toss.Plate and zest with lemon.
3. Chicken & Chicory in Marsala Sauce
Season two chicken breasts and brown skin side down. Then add two, halved chicory flat side down. Crush a clove of garlic and add. Flip the chicken & chicory. After both sides are cooked, add in Marsala wine & 150ml of chicken stock. Simmer for 10 minutes and finish the sauce with butter. Plate.
4. Seabream with Tomato Herb Salsa
Fry fillets of seabream skin side down in a pan on med high heat with olive oil. Season the top with salt and pepper. Turn when the sides are 2/3 cooked and bottom is lightly browned. Baste the skin side up and finish.Add halved cherry tomatoes and pitted black olives to a sauce pan with olive oil on medium heat. Add cilantro, basil, salt, pepper, and lemon juice. Turn off heat and let it marinate. Plate with the Seabream on top of the salsa.
5. Chorizo Stuffed Roast Chicken
Dice cured chorizo to a pan with a little bit of olive oil. Add a diced onion and sauté until translucent. Add in minced garlic, thyme, and a jar of drained cannellini beans (10oz?). Add salt, pepper, and half dried or roasted tomatoes. Warm through.Add stuffing to the chicken cavity, leaving no space, and close the hole with a lemon. Truss the bird. Add olive oil, salt, pepper, and paprika to the exposed skin. Add the chicken to a roasting pan (over mire poix or chicken stock or onions… your pref). Cover with foil and cook at 180C for an hour. Uncover at the 30 minute to crisp the skin.Let the chicken rest. Add the juice and pulp of the roasted lemon to the roasting juices in the pan. Reduce and make a simple sauce. Carve the chicken and serve with the roasted lemon sauce over the meat with a side of the stuffing.
6. Chili Beef Lettuce Wraps
Add .75 lbs each of ground beef & pork to a hot pan with olive oil over medium high heat. Brown the meat and aim to caramelize the meat with crispy bits. Cook through and then drain.Wipe the pan clean. On medium high heat, add a TSP sesame seed oil. Add in a diced red chili with some seeds, garlic, ginger, and half a bunch of green onions. Sauté until aromatic. Add in 1-2 TBSP of brown sugar. Saute for a minute. Add the browned meat back in along with 1-2 TBSP of fish sauce. Add in the zest and juice of a lime. Finish by adding in the other half bunch of green onions.Prepare lettuce leaves.Prepare a sauce of TSP of brown sugar, TBSP of soy sauce, TBSP of sesame oil, TBSP of olive oil, TSP of fish sauce, and a half TSP of diced red chili with seeds in (sambal could work). Add in 1-2 TBSP of roughly chopped cilantro and mix. Serve sauce over the Chili Beef Lettuce Wraps.
7. Garlic & Saffron Mayonnaise
Reconstitute 2-3 pinches of saffron in warm water. In a bowl, mix 3 room temperature egg yolks with 1-2 TBSP of Dijon mustard, 2-3 minced cloves of garlic, the saffron threads, and the juice of half a lemon. Whisk. Whisk in drips of olive oil. Use half olive oil and half vegetable oil. Whisk until the mayonnaise comes together. Chill and serve.
8. Mussels with Celery & Chili
Prep a bunch of chopped green onions, 2-3 shallots, 2-3 diced cloves of garlic, a red chili to taste, diced celery, 1 bay leaf and some sprigs of thyme.Add oil to a pan and sauté the veggies. Season with salt and pepper. Add the mussels and stir. Cover and steam the mussels. Add Vermouth & 150ml of dry white wine once the mussels start to open. Reduce the liquid. Discard any mussels that didn’t open. Finish the sauce with crème fraîche and chopped parsley. Serve with the sauce ladled over the mussels.
9. Miso Poached Salmon
In a deep pan, add 3 TBSP of miso paste. Whisk in 3-4 cups of fish broth and bring to a simmer. Infuse the broth with 1 café lime leaf (sub with bay leaf + lemon juice), 2 chopped red chilis, 2 TBSP finely sliced ginger. Add the salmon fillet to the stock and bring to the boil. Immediately reduced heat to a simmer. Ladle over the broth each minute to cook the top.Prep broccoli and bok choy. Plate the salmon. Bring the stock back to a boil and add the broccoli and bok choy stems. Cook for 1 min then add in the bok choy leaves. Finish with a bunch of enoki mushrooms in the stock reserving half for the bottom of the plate. Add the salmon on top followed with the vegetables and a ladle of the stock.
10. Red Mullet with Sweet Chili Sauce
For the sweet chili sauce, dice 1-2 red chilies keeping the seeds and add to a mortar and pestle. Add in 2 cloves of sliced garlic, pinch of salt, and a pinch of salt. Grind in to a paste. Add in 2 TBSP of fish sauce, 1 TBSP of white wine vinegar, and 3 TBSP of olive oil. Add in 3-4 diced spring onions, 2-3 TBSP of chopped cilantro, and the juice from half a lime (to taste). Mix to combine.Peanuts and chili – Add in a handful of peanuts to the mortar and pestle along with salt and dried chili flakes. Crush it. Add in a TBSP of chopped cilantro and mix to combine.For the Red Mullet, prepare the filets. Add 1 TBSP of fish sauce to 2 beaten eggs. Dip the filets in the egg wash and bread it with the peanut crust mixture. Sear both sides of the fish in a pan over high heat with olive oil. Baste the top of the filets to accelerate the cooking process. Serve on a bed of rice with the sweet chili sauce on top.
11. Pasta with Tomatoes, Anchovy, and Chilies
Slice a half cup of anchovies. Slice 3-4 cloves of garlic. Mince 2-3 dry chilis. Add the anchovy oil to a hot pan and sauté all of the ingredients. Add 1-2 cups of halved cherry tomatoes, 1-1.5 cups of sliced black olives, and 2 TBSP capers to taste.Boil the pasta to al dente. Drain and combine to the sauce while still hot. Season with pepper and top with sliced basil.
12. Grilled Corn with Chipotle Chili Butter
Prep a half bunch of cilantro by dicing it and adding to 4 TBSP of soft room temp butter. Reconstitute dried 2 chipotle chilies. Drain, chop, and add to the butter mixture along with salt and pepper.Brown 4 ears of corn in a pan over medium high heat. When browned, add in water to steam the corn through. Smother the ears in the chili butter mixture and top with Lancashire cheese (or Mexican cotija cheese).
