Gordon Ramsay Cookalong Recipe Book

Gordon Ramsay Cookalong Recipe Book

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Gordon Ramsay Cookalong - Week 1 - Starter

Gordon Ramsay Cookalong Warm goat's cheese salad with an apple vinaigrette recipe Serves 4 Ingredients         

4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik Few sprigs of thyme 2 baby gem lettuces, washed 40g lamb’s lettuce, washed 50g walnut halves 4 slices of white bread Olive oil Salt Black pepper

For the vinaigrette   

½ lemon, juice only 1 tbsp walnut oil ½ apple, such as Granny Smith or Bramley, grated

Gordon Ramsay Cookalong - Week 1 - Starter Method: How to make warm goat's cheese salad with apple and walnut vinaigrette 1. Pre heat oven to 200°C/gas 6. 2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper. 3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape. 4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix. 5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine. 6. Drizzle a little vinaigrette over the salad and toss together. 7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons. 8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

Gordon Ramsay Cookalong - Week 1 - Main

Gordon Ramsay Cookalong Salmon en croute with herbed new potatoes and broccoli recipe Serves 4 Ingredients For the salmon en croute            

Approx 10g bunch of basil Approx 5g bunch dill 60g unsalted butter at room temperature Zest of 1 lemon 1 x approx 1kg side of salmon, skinned, pin boned and cut in half 1 tbsp wholegrain mustard Plain flour, to dust 500g shortcrust pastry 1 x egg Olive oil Salt Black pepper

For the new potatoes   

750g small new potatoes Approx 10g bunch basil Approx 5g bunch dill

Gordon Ramsay Cookalong - Week 1 - Main For the broccoli  

1 large head of broccoli, or 2 smaller 2 garlic cloves, peeled

Method: How to make salmon en croute with herbed new potatoes and garlic sautéed broccoli 1. Preheat oven to 200°C/gas 6. 2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place. 3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix. 4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness. 5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper. 6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp. 7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste. 8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain. 9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute. 10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

Gordon Ramsay Cookalong - Week 1 - Pudding

Gordon Ramsay Cookalong Caramelised rhubarb and ginger crumble with clotted cream recipe Serves 4 Ingredients     

500g rhubarb, trimmed 2-3 inch piece of ginger 100g caster sugar 40g unsalted butter, cut into cubes Splash of dark rum

For the crumble      

50g hazelnuts 100g plain flour Pinch of ground cinnamon 45g cold unsalted butter, cut into cubes 75g demerara sugar Clotted cream, to serve

Gordon Ramsay Cookalong - Week 1 - Pudding Method: How to make caramelised rhubarb and ginger crumble with clotted cream 1. Preheat the oven to 200˚C/gas 6. 2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick. Peel the ginger. 3. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the butter and shake the pan to combine. Allow the rhubarb to caramelise evenly, turning if necessary. Add a splash of dark rum and stand back as the alcohol may flambé. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down. 4. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Transfer the mixture to a bowl until ready to use. 5. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling. 6. Remove from the oven and serve with a spoonful of clotted cream.

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Gordon Ramsay Cookalong - Week 2 - Starter

Gordon Ramsay Cookalong Minted pea and watercress veloute recipe Serves 4 Ingredients          

1 tbsp olive oil ½ white onion 4 slices smoked streaky bacon 500g frozen peas, thoroughly defrosted 60g watercress 20g (or small bunch) fresh mint leaves Approx 550ml boiling water Approx 30ml double cream Salt Pepper

Method: How to make minted pea and watercress veloute 1. Heat the oil in a pan. Slice the onion and chop the bacon before frying together for 1-2 minutes. 2. Once the onion has softened and the bacon has browned use a pair of scissors to chop in the mint leaves. Allow to cook briefly before adding the peas. 3. Season with a little salt, then add the watercress and allow to sweat down for 30 seconds.

Gordon Ramsay Cookalong - Week 2 - Starter 4. Pour in 550ml boiling water and allow the peas to cook - approximately a further 1-2 minutes. 5. Remove from the heat and transfer the soup to a liquidiser and blend. Alternatively, use a hand blender and blend in the pan until smooth. If the soup is a little too thick, add an extra splash of water. 6. Adjust the seasoning if necessary and pour the soup into serving bowls. 7. Drizzle with a swirl of cream to serve.

Gordon Ramsay Cookalong - Week 2 - Main

Gordon Ramsay Cookalong Gordon's classic lasagne al forno Serves 4 Ingredients             

2 tbsp olive oil ½ large onion, peeled 1 large carrot, peeled 2 cloves garlic, peeled 2 pinches dried oregano 300g minced beef 1 tbsp tomato purée 1 tbsp Worcestershire sauce 1 bay leaf 30ml (2 tbsp) red wine 1 x 400g tin chopped tomatoes 50ml milk Salt and freshly ground black pepper

For the sauce       

25g butter 25g flour 300ml milk Pinch of ground nutmeg 60g Cheddar cheese, grated 30g Parmesan cheese, grated 6 sheets of 'non-cook' lasagne sheets

Gordon Ramsay Cookalong - Week 2 - Main For the salad     

1 tsp Dijon mustard 1 tbsp white wine vinegar 2-3 tbsp olive oil Salt and pepper 1 x round lettuce head, rinsed and dried

Method: How to make Gordon's classic lasagne al forno 1. Pre-heat the oven to 225°C. 2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside (watch Gordon's video on how to prepare bolognaise). 3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat (watch Gordon's video on how to make the best white sauce). 4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce. 5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown. 6. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil. Season with salt and pepper. Carefully open the head of lettuce, season inside with salt and pepper. Upend the lettuce headfirst into the salad bowl. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette. Twist the root and pull it out. Turn the dressed head of lettuce onto a large plate and gently open out. 7. Portion out the lasagne and serve alongside the salad.

Gordon Ramsay Cookalong - Week 2 - Pudding

Gordon Ramsay Cookalong Lemon and lime syllabub recipe Serves 4 Ingredients     

500ml double cream 1 lemon, zest and juice 1 lime, zest and juice 75g icing sugar 50g (or 5) Ginger nut biscuits

Method: How to make lemon and lime syllabub 1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both – straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks. 2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish. 3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set. 4. Use a grater to finely grate over the remaining biscuit and serve.

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Gordon Ramsay Cookalong - Week 3 - Starter

Gordon Ramsay Cookalong Angel hair pasta with crab, chilli and lime recipe Serves 4 Ingredients            

200g angel hair pasta 3 garlic cloves, peeled 1 red chilli 4 spring onions Approx 75ml dry white wine 1 lime 250g white crab meat Handful of flat leaf parsley Salt Black pepper Olive oil Extra virgin olive oil

Gordon Ramsay Cookalong - Week 3 - Starter Method: How to make angel hair pasta with crab, chilli and lime 1. Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes). 2. Heat another large pan with the olive oil. Chop the spring onions, thinly slice the chilli (deseed if you prefer) and crush the garlic. Sauté for 1-2 minutes and season with salt and pepper. 3. Add the wine to the pan and cook out for a minute to reduce. Add the crab meat, stir together and allow to heat through. 4. Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper. Add the pasta to the crab mixture, chop the parsley and toss the ingredients to combine. 5. Divide between warm plates and serve immediately with a generous squeeze of lime juice, and a drizzle of extra virgin olive oil.

Gordon Ramsay Cookalong - Week 3 - Main

Gordon Ramsay Cookalong Duck breast with cherry and port sauce and mashed potato recipe Serves 4 Ingredients   

4 duck breasts, about 225g each, skin on (Barbary preferably) Olive oil Salt and pepper

For the mashed potatoes 

800g medium floury potatoes (e.g. Maris Piper), peeled and quartered

For the sauce     

200ml port 200ml chicken stock Few sprigs of thyme 50g dried cherries 20g cold butter, cut into cubes

For the pak choi   

2 x pak choi bulbs, leaves separated and washed 2 x garlic cloves, peeled 1 tbsp soy sauce

Gordon Ramsay Cookalong - Week 3 - Main Method: How to make duck breasts with dried cherry and port sauce and mashed potatoes 1. Place the peeled and chopped potatoes in a pan of cold water. Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender. Drain, and return briefly to the heat to dry them out. Mash the potatoes with a generous measure of olive oil - anywhere from 1-2 tablespoons, depending on the desired consistency. Season with salt and pepper and keep warm until ready to serve. 2. Sprinkle the duck breasts with salt and pepper and rub all over. Place a large frying pan over medium heat and add the duck breasts, skin side down. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove the duck from the pan and keep warm. 3. To make the sauce, drain any excess fat from the duck pan and deglaze with the port – allow to bubble for 30 seconds to remove the alcohol. Add the duck back into the pan with the cherries and thyme. Pour in the chicken stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third. Remember to turn the duck occasionally to ensure it cooks evenly. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat, take the duck out to rest for approximately 3 minutes. 4. Place all the pak choi leaves in a large bowl (cut any large ones into half lengthways) and drizzle with olive oil, soy sauce and a grinding of pepper. Crush in the garlic and toss together in the bowl with the other ingredients. 5. Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted. 6. Divide the pak choi among warm serving plates. Carve the duck breasts into three slices and arrange over the pak choi. Spoon the port and cherry sauce over and serve the mashed potatoes alongside. Watch Gordon's video on how to render and cook duck breasts

Gordon Ramsay Cookalong - Week 3 - Pudding

Gordon Ramsay Cookalong Tiramisu recipe Ingredients        

250g mascarpone 4 tbsp icing sugar 3 tbsp Marsala, or other fortified wine 1 tsp vanilla extract 150ml double cream 200ml cold strong coffee 4 sponge fingers Piece chocolate, to grate as garnish

Method: How to make tiramisu 1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract. 2. In a separate bowl, whisk the cream until you reach the soft peak stage. 3. Mix the cream and mascarpone together and refrigerate if possible. 4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture. 5. Grate a little chocolate on top before serving.

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Gordon Ramsay Cookalong - Week 4 - Starter

Gordon Ramsay Cookalong Prawn cocktail recipe Serves 4 Ingredients    

1 ripe avocado 1 lemon Approx 250g of cooked small peeled prawns Lemon wedges, to garnish

For the Marie Rose Sauce:       

Approx 200g fresh mayonnaise 2-3 tbsp tomato ketchup Pinch cayenne pepper Dash Tabasco, to taste Dash Worcestershire sauce, to taste Splash of brandy, to taste ½ iceberg lettuce

Gordon Ramsay Cookalong - Week 4 - Starter Method: How to make prawn cocktail 1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring. 2. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine. 3. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. (Watch the Gordon Ramsay video on how to make your own mayonnaise for the Marie Rose sauce). Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top. 4. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). (Watch the Gordon Ramsay step-by-step video on how to prepare prawns). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.

Gordon Ramsay Cookalong - Week 4 - Main

Gordon Ramsay Cookalong Steak Diane with sautéed potatoes and peas recipe Serves 4 Ingredients             

4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat 3 shallots, peeled 100g chestnut mushrooms, cleaned 1 garlic clove, peeled Worcestershire sauce, to taste 1 tbsp Dijon mustard 50ml brandy 200ml single cream Small handful of flat-leaf parsley 300g peas (defrosted if using frozen) Approx 30g salted butter Olive oil Salt and pepper

For the sautéed potatoes:   

Approx 500g-600g small Charlotte potatoes, cut in half 2 garlic cloves, peeled Few sprigs of rosemary

Gordon Ramsay Cookalong - Week 4 - Main Method: How to make steak Diane with sautéed potatoes and peas 1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside. 2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the stepby-step video from Gordon on how to prepare the steak). 3. Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. 4. Bring the same pan back up to temperature and add a little more oil if necessary. Slice the shallots and mushrooms add to the pan, season with salt and pepper and sauté briefly. Crush in the garlic and stir (watch the stepby-step video from Gordon on how to make the sauce for steak Diane). 5. Add the Worcestershire sauce and mustard and heat through for 1-2 minutes. Tilt the pan away from you, pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan. 6. Introduce the steaks back into the pan and cook for 2- 3 minutes (depending on how well done you like your steak). 7. Heat a little oil in a separate pan and add the potatoes. Season with a little salt and pepper and add the rosemary. Crush in two garlic cloves and sauté. Toss the potatoes, add a knob of butter and sauté for a further 1-2 minutes until golden and cooked through (watch the step-by-step video from Gordon on how to make sauteed potatoes). 8. Cook the peas for 2-3 minutes in boiling salted water with a little butter. Drain, and keep warm. 9. To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

Gordon Ramsay Cookalong - Week 4 - Pudding

Gordon Ramsay Cookalong Mandarin cheesecake recipe Serves 6-8 Ingredients 

2 x 298g tins mandarin segments

For the base:   

Butter for greasing 175g digestive biscuits 75g unsalted butter

For the filling:     

400g cream cheese 2 vanilla pods 100g icing sugar 1 orange, zest only 300ml double cream

Gordon Ramsay Cookalong - Week 4 - Pudding Method: How to make mandarin cheesecake 1. Lightly grease a 20cm/8" spring-form cake tin with butter. 2. Drain the mandarin segments and place them on a plate lined with kitchen paper and set aside. 3. To make the base, place the biscuits into a food processor and blend to form fine crumbs. 4. Melt the butter in a medium saucepan, add the biscuit crumbs and stir to combine. Transfer the mixture into the cake tin and press over the tin base, to spread evenly. Place in the freezer for 5 minutes to set. 5. Beat the cream cheese in a large bowl. Split the vanilla pods open, scrape out the seeds and mix them into the cream cheese. Sift in the icing sugar and grate in the orange zest. In a separate bowl, whisk the cream until you reach soft peaks, then fold it into the cream cheese mixture to combine. 6. Spread the mixture on top of the biscuit base and use a palette knife, or the back of a spoon, to level it out. Chill in the freezer for a minimum 5 minutes.* 7. When ready to serve arrange the mandarin segments on top and carefully remove the cheesecake from the tin. *Note: if you don’t wish to eat the cheesecake immediately you can allow the cream mixture to set in the fridge for half an hour rather than using the freezer.

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St ar t er Hota nds ourpr a wns oup Mai n St i rf r i e dbe e fwi t hpe ppe r sa nde ggnoodl e s Desser t Gor don' shotba na na s www. c ha nne l 4. c om/ c ook a l ong

Youwi l lneed •2ga r l i cc l ov e s , pe e l e d •3c mpi e c eofgi nge r , pe e l e da ndf i ne l ygr a t e d •3c mpi e c eofgi nge r , pe e l e d •34r e dc hi l l i e s •1l a r ger e dpe ppe r •3s pr i ngoni ons •150gbe a ns pr out s •2l e mongr a s ss t a l k s •100gs hi i t a k emus hr ooms , ha l v e d •L a r gebunc hf r e s hc or i a nde r •3me di umba na na s •34t bs pl i mej ui c e , t ot a s t e •15guns a l t e dbut t e r •250gr a wpr a wns , s he l l e da ndde v e i ne d •500gl e a nbe e fs t e a k , s uc ha sf i l l e t •300gme di ume ggnoodl e s •800ml c hi c k e ns t oc k •60ml c oc onutmi l k •90gc a s t e rs uga r •2t bs poys t e rs a uc e •1t bs pr i c ev i ne ga r •4t bs pf i s hs a uc e , t ot a s t e •Soys a uc e •Gr oundnutoi l •T oa s t e ds e s a meoi l •Sa l ta ndpe ppe r •50ml da r kr um •Sma l l t ubofv a ni l l ai c ec r e a m

Gordon Ramsay Cookalong - Week 5 - Starter

Gordon Ramsay Cookalong Hot and sour prawn soup recipe Ingredients           

800ml chicken stock 1-2 large red chillies 3cm piece of ginger, peeled 2 lemongrass stalks 4 tbsp fish sauce, to taste 3-4 tbsp lime juice, to taste 1 tbsp caster sugar Freshly ground black pepper 100g shiitake mushrooms, chopped 250g raw prawns, shelled and de-veined Small bunch of coriander

Method: How to make hot and sour prawn soup 1. Put the stock in a pot and bring to a simmer. Slice the chillies in half lengthways, roughly chop the ginger and lemongrass and add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. Simmer for a few minutes until the stock is fragrant. 2. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. Taste and adjust the seasoning of the broth. 3. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.

Gordon Ramsay Cookalong - Week 5 - Main

Gordon Ramsay Cookalong Stir fried beef with peppers and egg noodles recipe Serves 4 Ingredients             

500g lean beef steak, such as fillet 2 garlic cloves, peeled 3cm piece of ginger, peeled and finely grated 1 large red pepper 3 spring onions 1 red chilli 150g bean sprouts 300g medium egg noodles Handful of coriander leaves, chopped Soy sauce Groundnut oil Toasted sesame oil Salt and pepper

For the sauce   

4 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp rice vinegar

Gordon Ramsay Cookalong - Week 5 - Main Method: How to make stir fried beef with peppers and egg noodles 1. Bring a pan of salted water to the boil for the noodles. 2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables. 3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath. 4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef. Watch Gordon's lesson in how to handle chillis 5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze. 6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls. 7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Gordon Ramsay Cookalong - Week 5 - Pudding

Gordon Ramsay Cookalong Gordon's hot bananas recipe Serves 4 Ingredients       

3 medium bananas 75g caster sugar 15g unsalted butter ½ red chilli, deseeded, finely sliced 50ml dark rum 60ml coconut milk Vanilla ice cream, to serve

Gordon Ramsay Cookalong - Week 5 - Pudding Method: How to make Gordon's hot bananas 1. Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Chop the chilli and add to the sugar. 2. Peel and roughly slice the bananas on the diagonal. 3. Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing. Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat. 4. Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

Gor donRamsayCookal ongL i ve Menu6-I ngr edi ent sL i st

St ar t er Sha mi l a mbk e ba bswi t hmi nta ndyoghur ts a uc e Mai n Chi c k e nt i k k ama s a l awi t hs t e a me dr i c e Desser t Ma r i na t e dBomba yor a nge s www. c ha nne l 4. c om/ c ook a l ong

Youwi l lneed •1s ma l l r e doni on, pe e l e d •1l a r geoni on, pe e l e d •1r e dc hi l l i •2f r e s hgr e e nc hi l l i e s •1”pi e c eofgi nge r , pe e l e d •3ga r l i cc l ov e s , pe e l e d •1l i me , z e s ta ndj ui c e •4me di umor a nge s •½pome gr a na t e , s e e dsonl y •L a r gebunc hmi nt •L a r gebunc hf r e s hc or i a nde r , c hoppe d •400gba s ma t i r i c e , r i ns e d •½t s pr e dc hi l l i powde r •2t s pga r a mma s a l a •Pi nc hgr oundc l ov e s •½t s pf e nne l s e e ds •½t s ppi nkpe ppe r c or ns( orwhi t ei fpi nka r e una v a i l a bl e ) •2t s pt ur me r i cpowde r •10dr i e dc ur r yl e a v e s •3c a r da mompods , l i ght l yc r us he d •2s t a ra ni s e •1t a bl e s poons of tbr owns uga r •150gc a s t e rs uga r •1t bs pt oma t opur e e •400gt i nne dc hoppe dt oma t oe s •1e ggyol k •350gl a mbmi nc e •4bone l e s sc hi c k e nbr e a s t s( a ppr ox150ge a c h) , c ube d •Appr ox450ml na t ur a l yoghur t •Gr oundnutoi l •Sa l ta ndpe ppe r •Appr ox600ml c ol dwa t e r

Gordon Ramsay Cookalong - Week 6 - Starter

Gordon Ramsay Cookalong Shami lamb kebabs with mint and yoghurt sauce recipe Serves 4 Ingredients             

1 small red onion, peeled 1 red chilli Pinch of ground cloves ½ tsp fennel seeds ½ tsp pink peppercorns (or white if pink are unavailable) 1 tsp turmeric powder Medium sized bunch of mint Salt Olive oil or groundnut oil 350g lamb mince 1 egg yolk 200g natural yoghurt 1 lime, zest and juice

Gordon Ramsay Cookalong - Week 6 - Starter Method: How to make shami lamb kebabs with mint and yoghurt sauce 1. Chop the onion into quarters, deseed the chilli and place in a food processor with the ground cloves, fennel seeds, peppercorns, turmeric and half the mint. Season with a little salt and blend together. 2. Heat a couple of tablespoons of oil in a non-stick frying pan. 3. Put the lamb mince in a large bowl and add the blended onion and spice mix. Add the egg yolk and mix well to combine. Shape the mixture into 8 small shami kebabs (patties). 4. Fry the kebabs for 3-4 minutes on each side until nicely coloured and cooked through. 5. To make the dip, chop the remaining mint and mix into the yoghurt with the lime zest. 6. Transfer the kebabs to a serving plate and squeeze the lime juice on top. Serve with the mint and yoghurt sauce.

Gordon Ramsay Cookalong - Week 6 - Main

Gordon Ramsay Cookalong Chicken tikka masala recipe Serves 4 Ingredients               

Groundnut oil 1 large onion, peeled 2 fresh green chillies 1" piece of ginger, peeled 3 garlic cloves, peeled ½ tsp red chilli powder 1 tsp turmeric 2 tsp garam masala 1 tbsp soft brown sugar 1 tbsp tomato puree 400g tinned chopped tomatoes 4 boneless chicken breasts (approx 150g each), cubed 10 dried curry leaves 4-6 tbsp natural yoghurt Handful of fresh coriander leaves, chopped

Gordon Ramsay Cookalong - Week 6 - Main For the steamed rice     

400g basmati rice, rinsed 600ml cold water Salt and pepper 3 cardamom pods, lightly crushed 2 star anise

Method: How to make chicken tikka masala 1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften. 2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes. 3. Transfer the sauce to a food processor and blend until smooth (watch the video from Gordon on how to prepare tikka masala sauce). 4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured (watch the video from Gordon on how to joint a chicken). Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through. 5. Place the rice in a saucepan, add the cold water and season with salt and pepper (watch the video from Gordon on how to cook rice). Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside. 6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Gordon Ramsay Cookalong - Week 6 - Pudding

Gordon Ramsay Cookalong Marinated Bombay oranges recipe Serves 4 Ingredients      

4 medium oranges 30g bunch of coriander 30g bunch of mint 150g caster sugar ½ pomegranate, seeds only 150ml natural yoghurt

Method: How to make marinated Bombay oranges 1. Peel the oranges, and slice them into rounds. 2. Blend the coriander, mint and caster sugar in a food processor until you have a fine powder. 3. Arrange the orange slices on serving plates and sprinkle generously with the sugared herb mixture. Scatter over the pomegranate seeds. 4. Spoon the yoghurt into a piping bag with a small nozzle, and drizzle the yoghurt over the fruit.

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St ar t er Che s t nuts oupwi t hc hor i z o Mai n Chi c k e nf r i c a s s e ewi t hbr e a ds a uc ea ndpa nf r i e d Br us s e l ss pr out s Desser t Qui c kChr i s t ma st r i f l e www. c ha nne l 4. c om/ c ook a l ong

Youwi l lneed •Sma l l bunc hs a ge •Ha ndf ul f l a tl e a fpa r s l e y, c hoppe d •1l e mon, c uti nt owe dge s •1a ppl e , c or e da ndc hoppe d •1or a nge , z e s tonl y •2me di umpa r s ni ps , pe e l e da ndgr a t e d •2c e l e r ys t a l k s , c hoppe d •1r e dpe ppe r , f i ne l ydi c e d •1me di umoni on, f i ne l yc hoppe d •2c l ov e sga r l i c , pe e l e d •50gbut t e r •250gma s c a r pone •100ml s i ngl ec r e a mpl use x t r at os e r v e •200ml doubl ec r e a m •12l a r gef r e s hmus s e l s , we l l s c r ubbe d, be a r dsr e mo v e d •4l a r gepr a wns •4pr e pa r e ds qui d, appr ox170gi nt ot al , s l i c e di nt or i ngs •Appr ox280gmonk f i s hf i l l e t , r oughl yc hoppe d •2l i t r e shotv e ge t a bl es t oc k •1t s pc ur r ypowde r •1t s ps mok e dpa pr i k a •Ge ne r ouspi nc hofs a f f r ont hr e a ds •3t bs pi c i ngs uga r , pl use x t r af orga r ni s h •Pi nc hofgr oundc i nna mon •250gr oa s t e dc he s t nut s , s he l l e d, s k i nne da ndr oughl y c hoppe d •400gpa e l l ar i c e •Appr ox100gpa ne t t one •Sma l l pi e c eofda r kc hoc ol a t et ogr a t e •125ml dr ywhi t ewi ne •4t bs pc r e a ml i que ur •1t bs pbr a ndy •Ol i v eoi l , s a l ta ndpe ppe r

Gordon Ramsay Cookalong - Week 7 - Starter

Gordon Ramsay Cookalong Roast chestnut, parsnip and apple soup Serves 4 Ingredients           

50g butter 2 medium parsnips, peeled and grated 2 celery stalks, chopped 1 tsp curry powder Small bunch sage 1 apple, peeled, cored and chopped 250g roasted chestnuts, shelled, skinned and roughly chopped 800ml – 1 litre hot vegetable stock 100ml single cream Olive oil Sea salt and freshly ground black pepper

Gordon Ramsay Cookalong - Week 7 - Starter Method: How to make roast chestnut, parsnip and apple soup 1. Melt the butter in a wide pan and add the parsnips. Allow to cook out briefly before adding the celery followed by the apples. 2. Add the curry powder and tear in a couple of sage leaves. 3. Season with salt and pepper and allow to soften before adding the chestnuts. 4. Pour in the stock and cream. Cover and allow to simmer for 4–5 minutes. 5. Remove the pan from the heat and pour in the cream. 6. Use a hand-held stick blender or a regular blender to liquidise the soup to a smooth and creamy purée (you may need to do this in batches if using a jug blender). 7. Taste and adjust the seasoning if necessary. 8. If you prefer the soup thinner, loosen the consistency with a splash of hot water. 9. Pour into warm bowls. Finely slice 3-4 sage leaves and sprinkle over the soup to garnish. Drizzle over a little olive oil and serve.

Gordon Ramsay Cookalong - Week 7 - Main

Gordon Ramsay Cookalong Christmas paella recipe Serves 4 Ingredients                

1 red pepper, finely diced 1 medium onion, finely chopped 2 cloves garlic, peeled 400g paella rice 125ml dry white wine 1 tsp smoked paprika Generous pinch of saffron threads 1l hot vegetable stock 12 large fresh mussels, well scrubbed, beards removed 4 large prawns 4 prepared squid, approx 170g in total, sliced into rings Approx 280g monkfish fillet, roughly chopped Handful flat leaf parsley, chopped 1 lemon cut into wedges Olive oil Sea salt and freshly ground black pepper

Gordon Ramsay Cookalong - Week 7 - Main Method: How to make Christmas paella 1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly. 2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened. 3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil. 4. Add the wine and allow to evaporate before pouring in the hot stock. 5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking. 6. Five minutes before the end of cooking add the mussels, prawns, squid and monkfish to the pan. Stir, and replace the lid to finish cooking. 7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.

Gordon Ramsay Cookalong - Week 7 - Pudding

Gordon Ramsay Cookalong Quick Christmas trifle recipe Serves 4 Ingredients         

250g mascarpone 3 tbsp icing sugar, plus extra for garnish 4 tbsp cream liqueur Pinch of ground cinnamon 1 orange, zest only 200ml double cream Approx 100g panettone 1 tbsp brandy Small piece of dark chocolate to grate

Gordon Ramsay Cookalong - Week 7 - Pudding Method: How to make quick Christmas trifle 1. Sift the icing sugar into the mascarpone and whisk together with the cream liqueur, cinnamon and orange zest. 2. In a separate bowl, beat the double cream until three-quarters whipped. Fold the cream into the mascarpone mixture. 3. Cut the panettone into small cubes, place in a large bowl and sprinkle over the brandy. Toss to coat evenly. 4. Place a spoonful of the cream mixture into the bottom of 4 serving glasses/bowls. Layer half the panettone on top, followed by another layer of cream. Scatter over with the remaining panettone. Warm a dessert spoon in some hot water and use it to shape four quenelles of the cream to place on top of each dessert. 5. Finally, dust over a little icing sugar and finish with some grated chocolate.

Gordon Ramsay Cookalong Special - Ingredients

Gordon Ramsay Cookalong Special Ingredients Date Published: 04/01/2008 All the ingredients that you will need to cook along with Gordon at 9pm on 18 January on C4 Ingredients      

200g cherry tomatoes Small bunch coriander Small bunch basil 1 lemon 120g rocket 4 x medium Desiree potatoes (approx 600g)

   

200ml full fat crème fraiche 250ml fresh double cream 1 x pack salted butter 1 x small block of Parmesan



12 king scallops, hand-dived if you can get them



4 x good quality Sirloin steaks approx 220 – 250g each, and approx 2.5 cm thick

Gordon Ramsay Cookalong Special - Ingredients       

1 x medium bottle olive oil 1 x medium bottle groundnut oil 3 x tablespoons white wine vinegar 60g pitted black olives (Kalamata if possible) Sea salt Black peppercorns Chilli flakes

   

20g icing sugar 2 x 32g bars of chocolate covered honeycomb (Crunchie for example) 150g dark chocolate (at least 70% cocoa) 2 tablespoons coffee liqueur (Tia Maria or Kahlua for example)

Gordon Ramsay Cookalong Special - Starter

Gordon Ramsay Cookalong Pan-roasted scallops with tomato and herb salsa recipe Serves 4 Ingredients        

4 tbsp Olive oil 200g cherry tomatoes 80g pitted, drained black olives Salt and freshly ground black pepper ½ bunch coriander, leaves only ½ bunch basil leaves 1 lemon, juiced 12 scallops (hand dived if you can get them), coral removed.

Gordon Ramsay Cookalong Special - Starter Method: How to make pan-roasted scallops with tomato and herb salsa 1. First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil. Chop the cherry tomatoes in half and add to the oil. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes. Remove from the heat and set aside. 2. Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop. Add the coriander and basil to the salsa and stir to combine. 3. Roll the lemon on a chopping board to soften it and release the juices and then chop in half. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse. 4. Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper. 5. Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking. 6. After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil. 7. To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately.

Gordon Ramsay Cookalong Special - Main

Gordon Ramsay Cookalong Steak and chips with a rocket and parmesan salad recipe Serves 4 Ingredients For the chips    

4 large Desiree potatoes 2 tbsp Groundnut oil Salt and freshly ground black pepper A generous pinch chilli flakes

For the steak    

4 sirloin steaks (approx 200g-250g each) Salt and freshly ground black pepper 2 tbsp groundnut oil 25g butter

For the salad     

1 tbsp white wine vinegar 3 tbsp olive oil Salt and freshly ground black pepper 120g rocket 50g parmesan, shaved

Method: How to make steak and chips with a rocket and parmesan salad 1. To make the chips: preheat the oven to 220C/ Gas 7.

Gordon Ramsay Cookalong Special - Main 2. Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges. 3. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan, off the heat, to allow the wedges to dry further. Add the groundnut oil, salt, pepper and chilli flakes and toss well to coat. 4. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking. 5. To cook the steak: place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot. 6. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of groundnut oil. 7. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren’t sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest. 8. Leave the medium/ well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour. 9. While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss. 10. To serve, lay out four plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.

Gordon Ramsay Cookalong Special - Pudding

Gordon Ramsay Cookalong Chocolate mousse recipe Serves 4 Ingredients      

150g dark chocolate 250ml crème fraiche 284ml double cream 25g icing sugar, sifted 1-2 tbsp coffee liquer (optional) 2 chocolate covered honeycombs (frozen for 10 minutes)

Gordon Ramsay Cookalong Special - Pudding Method: How to make chocolate mousse 1. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside. 2. Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine. 3. Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.