Tag: gordon ramsay recipes

Spare ribs

I occasionally go on, what is known in our house as, “The Shitty Food Diet.”

The Shitty Food Diet is very simple and very effective – if what you want to do is lose a lot of weight very fast and don’t really care about the impact on your health.

What you do is eat INCREDIBLY shitty food – but hardly any of it. So on the downside you get quite hungry, but on the upside, you’ve got some sort of disgusting, shaming treat waiting for you and the thing about diets is that they’re all about morale.

So a typical day’s menu might go like this:

Breakfast: 1 latte with chocolate croissant

Lunch: nothing

About 2pm: McDonald’s double cheeseburger and small coke

6.30pm: 1 packet peanut M&Ms OR 1 Krispy Kreme OR 2 Jacob’s cream crackers

Dinner: 3 small glasses of oaky Chardonnay and 2 handfuls of crisps

This is the kind of menu I find myself eating quite often and I am thin as a rake. People say to me “You are so thin, what diet are you on?” and I say “The Shitty Food Diet” and they go “Ha ha ha, no really.”

Except next-eldest sister. She said “You are so thin, what diet are you on?” And I said “It’s called The Shitty Food Diet.” And she said “Ooh really – what does one do on that?” But my sister lives in Notting Hill – nothing surprises her.

So this is what I do on my own time, but on my husband’s time, it’s a different story.

But as it happens, we are getting a bit slack about provenence in this house. My husband’s strict rules about what, exactly, one is allowed to buy and eat basically allow for us to eat almost nothing except kale and roast chickens. He doesn’t want to buy, from a supermarket any fish that isn’t mackerel or any meat that isn’t produced by Duchy Originals. So if we haven’t been to the farmer’s market recently (where one can buy, guilt-free, anything one wants), the menu round here gets a bit samey.

I used to observe these rules faithfully but recently I’ve got a bit loose around the edges with it. The other day I just wanted some spare ribs, damn it. We’d just been to a restaurant called Sonny’s Kitchen in Barnes, which was AMAZING – just the best food I’ve had for a really, really long time and worth a trip if you’re anywhere near it.

You would think that being married to my husband I get to eat a lot of amazing food, but it isn’t so. A lot of new restaurants we go to aren’t very nice and if you order wrong, well: yuk. Sonny’s Kitchen genuinely stood out.

So anyway we had these spare ribs, which were like, out of this world and I wanted to re-create them, although nothing like as spectacular. But I couldn’t find any free range organic spare ribs in Waitrose so I just thought – fuck it – and bought the essentials ones.

And they turned out gorgeous, drowning in a barbeque sauce, which contained the following:

5 tablespoons tomato ketchup
3 heaped teaspoons English mustard
1 tablespoon soy sauce
1tsp chinese five spice
the zest of 1/2 an orange if you have it
2 cloves garlic, crushed
3 tablepoons veg oil to loosen
1 tablespoon vinegar, any sort

1 Mix together the sauce ingredients and leave the ribs to marinade for as long as you can – all day for preference but even 30 mins will make a difference.

2 Put in the oven at 180 for about 25 mins.

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Biography of a Celebrity Chef

Part restaurant empire-builder, part celebrity, and part sublimely talented chef, Gordon Ramsay is a truly global star in the cooking world.

It all could have been all so different though….

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-upon-Avon. His first career break came while playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete a course in hotel management.

Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey’s in Wandsworth. After a couple of years Ramsay’s moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon.

In October 1993, Ramsay became chef of the newly opened Aubergine, where he won many accolades, including two Michelin stars within three years of opening.

Ramsay’s first book, “Passion for Flavour,” was published in October 1996. His second book,”Passion for Seafood,” was published in May 1999. “A Chef for all Seasons” was published in September 2000, followed by “Just Desserts” in September 2001 and “Secrets” in 2003.

In 1998 at the age of 31, Ramsay set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea. A year later he opened Pétrus with his protegé Marcus Wareing as Chef Patron, in St. James’s. Within seven months it had won a Michelin star. In October 2001 Gordon opened Gordon Ramsay at Claridges which gained a Michelin star in 2003.

In June 2000 Ramsay won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey, and was also named as the best Fine Dining Restaurant in the 2001 Harden’s Guide. These ratings continued in 2002, 2003, 2004 and 2005. On January 19, 2001, the original Gordon Ramsay restaurant gained its third Michelin star in the Great Britain & Ireland Red Guide.

Gordon Ramsay Holdings Limited took over the whole of the food and beverage operation at The Connaught Hotel in October 2002 and installed chef Angela Hartnett whose restaurant MENU won its first Michelin star In January 2004.

In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley alongside the Michelin star Pétrus, which had moved from St. James’s. Finally, Banquette launched at The Savoy in December 2003.

In May 2004, Ramsay headed “Ramsay’s Kitchen Nightmares,” a series of four one-hour programs, which was awarded a BAFTA (British Academy of Film and Television Arts). The show which saw Ramsay attempt to rescue restaurants around the country in need of immediate assistance, was launched simultaneously with Ramsay’s recipe book “Gordon Ramsay Kitchen Heaven.” This was followed by ITV’s “Hell’s Kitchen,” where Ramsay was given two weeks to train celebrities into Michelin-star chefs.

2005 saw a second series of “Ramsay’s Kitchen Nightmares” followed by the very successful version of “HELL’S KITCHEN USA”. Ramsay also starred in “The F-Word,” a high-octane food show in which the action was set against the backdrop of a full working kitchen. Over the course of the show, Ramsay and his brigade prepared a three-course meal for diners.

Ramsay’s sixth book, “Gordon Ramsay Makes it Easy,” came out in May 2005. Ramsay also launched his eighth restaurant, MAZE, in London’s Grosvenor Square alongside Head Chef Jason Atherton. Winner of a host of awards, the acclaimed restaurant offers a flexible menu focusing on French Cuisine with Asian influences.

In July 2005, Ramsay opened his first restaurant in Japan at The Conrad Tokyo, the city’s newest luxury hotel with Head Chef Andrew Cook heading the kitchen. Topping off an extraordinary year, Ramsay was awarded an OBE (Order of the British Empire) in the New Year’s Honours list.

Ramsay will launch his first New York restaurant next September at the Rihga Royal Hotel. There will be a 100 cover fine dining restaurant akin to restaurant Gordon Ramsay, and also a bar where less formal dining along the lines of Maze For more information about Gordon Ramsay click here: http://www.gordonramsay.com/

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