Gordon Ramsay Recipes
All recipes written by Gordon Ramsay
Recipe Mini burger of red beans – Italian Cuisine
Ingredients
- 800 g potatoes
- 250 g boiled red beans
- 140 g boiled corn
- 70 g mayonnaise
- 50 g oat flour
- 10 mini burger sandwiches
- 2 red Tropea onions
- a fresh chili
- cabbage
- seed oil
- Red pepper
- fresh coriander
- cinnamon powder
- salt
- cumin powder
- sugar
- extra virgin olive oil
For the recipe of mini red bean burgers, peel an onion, cut it into slices and roast it in a pan with a drizzle of extra virgin olive oil for 5 minutes, then blend it with the beans, the corn, the sliced chilli pepper, a pinch of cinnamon, of cumin and salt. Mix the oatmeal. Form with the mixture about twenty mini hamburgers (diameter of 4 cm) from 18-20 g. Place the hamburgers in a baking sheet lined with baking paper, season with a little extra-virgin olive oil and cook at 180 ° C for 10 minutes. Divide the sandwiches in half and cut 20 discs (diameter 5 cm). Toast them in a pan with a drizzle of extra virgin olive oil on the side of the crumb for 30 seconds. Mix the mayonnaise with a tablespoon of chopped fresh coriander.
Cut the other onion into thin slices and brown them in a veil of extra virgin olive oil with a pinch of salt and a pinch of salt for a minute, stirring. Cut 3-4 rows of cabbage into strips; reduce the diced pepper. Spread a little mayonnaise on the bread, place the burgers on top, garnish with the caramelized onion, the cabbage, the pepper and coriander leaves.
For the potatoes: peel the potatoes and cut them into thin sticks, dipping them in ice water. Dry them well on kitchen paper and fry in plenty of seed oil for 7-8 minutes. Serve the burgers on the fries. Bring it forward Prepare the mini burgers in advance and freeze them. Just take them out of the freezer and bake them immediately in the oven, with a drizzle of oil, at 180 ° C for about 15 minutes.
Ricettaola recipe, cherry tomatoes and pepper taralli – Italian Cuisine
Ingredients
- 700 g piennolo cherry tomatoes or cherry
- 4 fillets of amberjack
- 250 g fresh cream
- 125 g smoked provola
- 2 cloves of garlic
- a Neapolitan pepper tarallo
- fish soup
- extra virgin olive oil
- thyme
- salt
- pepper
For the recipe of amberjack, cherry tomatoes and pepper taralli, cook the cream in a saucepan until it is reduced by half; turn off, add the provolone cut into small pieces and let stand for 30 minutes; strain the sauce with a fine strainer and season with salt and pepper.
For the tomato sauce: fry in a pan with 100 g of oil a clove of garlic cut in half and deprived of the soul; add 350 g of cherry tomatoes cut in half and cook for 15 minutes, adjusting salt and pepper. Remove the garlic, add 350 g of uncooked tomatoes, blend and sifted the sauce; season with salt.
For the amberjack: Peel the fillets of amberjack, season with oil and salt and blanch them in a pan for a minute on each side. Transfer them to a pan with a ladle of fish stock, a clove of garlic in a shirt and a sprig of thyme and bake at 160 ° C for 5-6 minutes. Spread the tomato and provola sauce into the dishes, lay the amberjack fillets on top and finish with the crumbled tarallo and, as desired, the escarole leaves.