Tag: everything

Gordon Ramsay: Essential Foods Every Refrigerator Should Have…

Gordon Ramsay: Essential Foods Every Refrigerator Should Have (Video)

Gordon Ramsay believes you can learn everything you need to know about a person by looking in his refrigerator. “It says a lot about character and how you live on a daily basis,” says the Michelin-starred chef (and host of Fox’s ‘Kitchen Nightmares’ and ‘Hell’s Kitchen’). So what is his fridge never without? On the list is everything from staples like eggs and Parmesan cheese (“grated cheese and lemon juice over penne is delicious,” he says) to indulgences like crème fraîche and pink champagne (“always goes down well”). For the complete list, watch the video above.

Asian baked salmon

There are a lot of things that you are supposed to enjoy when you are a grown-up, that I don’t really enjoy.

Like:
– getting tipsy at dinner parties and arguing about politics
– organising community events
– the theatre
– OPERA AUGHGHGHGH
– Curb Your Enthusiasm
– The Sopranos
– oysters
– striking up conversations with check-out people at supermarkets
– reading the newspaper for fucking HOURS
– classical music
– gardening
– very long lunches where your bum goes to sleep

Fish is another one. And vegetables. If it wouldn’t have such invidious effects on my long-term health prospects, (by which I mean make me fat), I would just eat burgers and chips and pizza all the time.

But you’re not allowed to do that when you are a grown-up, you have to eat fish and vegetables – often at the same time. And a lot of people LIKE it and order it in RESTAURANTS!!!! I used to dread fish nights. I would buy it because if I didn’t my husband would give me a lecture about how we’re not allowed to eat burgers all the time and I’ll do anything to avoid a lecture.

I’m a bit scared of fish. It smells horrible even when reasonably fresh and stinks the house out when you cook it and it’s all slimy and sometimes there are BONES and urgh it’s all completely gross and designed, if you ask me, just to make yourself extra grateful that you’re having spag bol the next night.

And while I often get a craving for sushi, (I think I’m after the salt in the soy), quite often halfway through some sashimi I am filled with the fear that I might vomit.

Recently though, I have hit on a thing to do with salmon that I actually really genuinely look forward to.

What you do is you cover it in chilli, lime, soy, ginger, garlic and whatever other Asian things you have knocking about, wrap it in foil and then BAKE it for 12 minutes.

It doesn’t stink the house out and it isn’t slimy. You have it alongside spring greens sliced finely and stir-fried with some oyster sauce and it’s honestly really a very nice thing to have. It has really changed my mind about fish. And I’m incredibly stubborn about stuff like that.

So let’s go through that again for those of you who weren’t listening.

Asian baked salmon for 2

2 salmon fillets
knob of fresh ginger, roughly sliced
1 clove garlic
small bunch coriander(???)
1/2 a chilli, seeds in or out I don’t care
5 tbsp light soy sauce
1 tbsp fish sauce
1/4 tsp Chinese five spice

1 Put everything except the salmon fillets in a whizzer and whizz for a few minutes.

2 Put a piece of foil on a baking dish large enough to wrap over the salmon fillets in a loose parcel. Put on the salmon fillets. Pour over your whizzed slush marinade and leave for as long as you can – although it can be baked just how it is.

3 Bake in a 180 oven for 10-12 minutes

Please note: you do not have to use all of those ingedients – this is nice just with chilli and soy and ginger; everything else is just showing off, which is a grown-up thing that I do actually enjoy.

Incoming search terms:

Gordon Ramsay’s Mutton Stew

Gordon Ramsay made this stew for his viewers on Season One of the F Word^[1]. It looks delicious and he took samples of the stew streets of England. Everyone who sampled the stew was very impressed, and several people even asked if they could have the rest of it!

According to Gordon Ramsay, Mutton is half the cost of lamb, and twice the flavor. It is also tougher, so the key to a great tasting mutton stew is in the cook time. Get this on the stove well before you start getting hungry, and you’ll have what looks to be a delicious and affordable stew ready for supper.

Gordon blazes through this recipe on the show, and doesn’t give exact measurements for anything, so bear with me as I do the best I can to break it down. Keep in mind, this is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and feel free to increase or decrease any of the ingredient’s proportions to fit your taste.

Ingredients:

Around 1 1/2 lbs. Mutton (chopped into 1-1.5 inch cubes)
1 Head of Garlic (skin on, cut in half)
1 Large Onion (chopped)
3 Large Carrots (chopped)
5 Stalks of Celery (chopped)
Leek (I don’t know how much he used so I’m going to say… to taste)
1 Large Sprig Rosemary (whole)
3-4 Sprigs of Thyme (whole)
Flour
Salt
Small Handful of Peppercorn (lightly crushed)
Very Large Spoonful of Tomato Puree (or paste)
House Red Wine (he says half a something, but I could make it out even after playing it back five times. It looks like he uses about half a bottle, but it’s probably more like half a cup)
Cooking oil
Water

Directions:

Heat some cooking oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the hot oil and brown it thoroughly. Gordon lights the pan on fire a few times, but I wasn’t able to see how he went about doing it. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, place it into a colander to drain, and get to work on your stew base.

Chop all of your vegetables into large chunks. Add the onion to a very large stock pot over medium heat and stir in carrots. Cut a head of garlic in half so it looks like the picture on the right, and add it to the stew. Add celery, leeks, and your beautiful sprigs of fresh herbs. Take a small handful of peppercorns and lightly crush them on the counter with any large object you have. The bottom of a storage container, or a rolling pin will work just fine; add them to the stew. Spoon in your tomato base, and add the wine. Return your mutton to the pan, and stir it into the stew. Pour boiling hot water over the top of the stew until it completely covers all of the ingredients. You want your stew to look like a soup at this point, with a little extra liquid.

Bring everything to a boil, and reduce heat to low. Cover the pan with a tight fitting lid, and stew over low heat for 2 1/2 hours. Now you can watch a movie, go shopping, or whatever you enjoy for 2 1/2 hours. Come back after the stew has finished cooking and enjoy another F Word^[2] favorite from Gordon Ramsay.

Feel free to leave your experiences, or any improvements in the comments section below.

_{»crosslinked«^[3]}

References

^{^} F Word (www.amazon.com)
^{^} F Word (www.amazon.com)
^{^} »crosslinked« (gordon-ramsay-recipe.com)