Gordon Ramsay's Ultimate Cookery Course

First published in Great Britain in 2012
by Hodder & Stoughton
An Hachette UK company

1

Text copyright © Gordon Ramsay 2012

Programme, Programme Material and Format copyright © One Potato Two Potato Limited 2012

Photography copyright © Anders Schønnemann 2012

The right of Gordon Ramsay to be identified as the Author of the Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in Any form or by any means without the prior written permission of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser.

ISBN 978 1 444 75670 8

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Design by James Edgar at
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Hodder & Stoughton Ltd
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CONTENTS

COVER

TITLE PAGE

COPYRIGHT

GETTING STARTED

CLASSICS WITH A TWIST

Pasta with tomatoes, anchovy and chillies

Bacon, pea and goat’s cheese frittata

Tomato risotto

Stuffed roast chicken

Miso salmon

Slow-cooked fiery lamb

Beef wellingtons

Chicken and autumn vegetable pies

Treacle-glazed gammon

Lemon curd treacle tart

Apple crumble

Coconut pancakes with mango slices and lime syrup

Baked cheesecake

FISH

Roasted cod with a walnut, lemon and Parmesan crust

Pan-fried scallops with crunchy apple salad

Chilli and spice whitebait

Grilled seafood with sweet pepper sauce

Roasted mackerel with garlic and paprika

Crab and mascarpone crêpes

Gordon’s kedgeree

Sea bream with tomato and herb salsa

Sea bass with fennel, lemon and capers

Red mullet with sweet chilli sauce

Fish pie

Mussels with celery and chilli

MEAT

Pork chops with peppers

Sichuan chicken thighs

Pan-fried duck breasts with blackcurrant sauce

Smoky pork sliders with barbecue sauce

Chicken with garlic and chestnut stuffing

Steak sandwiches

Pork stuffed with Manchego and membrillo

Easy bollito misto

Slow-braised stuffed lamb breast

Chicken and chicory in Marsala sauce

Beef brisket with new potato piccalilli salad

Roast guinea fowl with apple

SPICES

Curry-spiced sweetcorn soup

Spicy pancakes

Grilled corn with chipotle chilli butter

Roasted squash houmous

Noodles with chilli, ginger and lemongrass

Spicy beef salad

Vietnamese-style beef baguette

Sichuan dan dan noodles

Jerk chicken

Shawarma spiced chicken wraps

Chilli beef lettuce wraps

Pork neck curry with mango salsa

Chocolate mousse with chilli and mango

Fragrant spiced rice pudding

GOOD FOOD FOR LESS

Spicy black beans with feta and avocado

North African eggs

Chicken stir-fry with rice noodles

Home-made gnocchi

Leek and gruyère rosti with fried eggs

Spaghetti with chilli, sardines and oregano

Easy fragrant fried rice

Cheat’s soufflé with three cheeses

Easy arancini

Lamb with fried bread

Spicy sausage rice

Pork and prawn meatballs in aromatic broth

Chickpea, cumin and spinach koftas with tahini dressing

Charentais melon and crème fraîche

Bread and butter pudding

COOKING IN ADVANCE

Spicy meatball soup

Beef meatballs with orecchiette, kale and pine nuts

Meatballs in fragrant coconut broth

Beef meatball sandwich with melting mozzarella and tomato salsa

Spicy chutney

Slow-cooked aubergine

Slow-roasted pork belly with fennel

Coriander, ginger and chilli butter chicken

Moroccan lamb with sweet potato and raisins

Slow-cooked beef with orange gremolata

Slow-cooked beef short ribs

Blondies

Caramelised figs with ricotta

COOKING FOR ONE OR TWO

Bruschette with garlic, tomatoes, caper berries and pecorino

Cannellini bean crostini with anchovy and olives

Farfalle with ricotta, pancetta and peas

Flatbreads with fennel and feta

Sweetcorn fritters and yoghurt dip

Mushroom and leek pasta

Tagliatelle with quick sausage-meat bolognese

Spicy tuna fishcakes

Chilli dogs

Beef tacos with wasabi mayo

Griddled pineapple with spiced caramel

Blueberry and ricotta pancakes with yoghurt and honey

COOKING FOR CROWDS

Green papaya salad

Roasted red pepper, lentil and herb salad

Chopped salad

Green bean salad with mustard dressing

Fresh prawn rolls

Sticky pork ribs

Stuffed lamb with spinach and pine nuts

Paella

Roast sirloin of beef

Poached winter fruits with zabaglione

Raspberry millefeuille

Apricot and frangipane tart

Pimm’s jellies

BAKING

Olive, tomato and rosemary focaccia

Soda bread

Mozzarella and rosemary pizza

Leek and pancetta quiche

Beef empanadas

Easy chicken pastilla

Flatbreads with lemon thyme ricotta

Fresh ginger sponge cake

Home-made crumpet

Lemon polenta cake

Lemon thyme shortbread

Indulgent mini chocolate tarts with peanut brittle

Malt chocolate doughnuts

BASIC SKILLS

St Clement’s soufflés

Noodle soup with poached egg

Macaroni and cauliflower bake with three cheeses

Prawn and feta omelette

Spiced lentil soup

Roasted red onion vinaigrette with green bean salad

Fritto misto with garlic and saffron mayonnaise

Asparagus with lemon and tarragon hollandaise

Lemongrass custard cups

INDEX

ACKNOWLEDGEMENTS

A DECADE OR SO AGO, THERE WAS
A FASHION FOR MICHELIN-STARRED
CHEFS TO PRODUCE THESE INCREDIBLY
COMPLICATED COOKBOOKS.

You know the sort of thing I mean – where following one recipe meant you had to turn to five other recipes to prepare the various stages before you could even begin to tackle the featured dish. It was crazy, and completely failed to recognise that home cooking and restaurant cooking are two very different things.

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