Tag: ingredients

Gordon Ramsay’s Hot Bananas

I’m not exactly sure what show Gordon cooks this dessert on. He has so many shows lately, it’s hard to keep up. It does look mighty scrumptious though. This dessert is completely decadent, so roll up your sleeves and prepare to spoil yourself and your guests.

Ingredients:

  • Sugar – 1 cup
  • Bananas
  • Butter – 2 TBS
  • Chili finely sliced – (1-2)
  • Brown Rum – nice sized glug
  • Coconut Milk – 1/4 cup
  • Vanilla Ice Cream – several scoops

Directions:

Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.

Spoon bananas into serving dishes and top each serving with a scoop of Vanilla Ice Cream.

Done!

The recipe quantities are estimated, just like the rest of the recipes on this site. You can watch the video yourself and change the amount of any particular ingredient if you think you have a better estimate.

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Gordon Ramsay Cookalong ? How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word[1]

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.

Ingredients:

  • New York Steak (or your preferred cut)
  • Salt
  • Freshly Cracked Pepper
  • Butter
  • Neutral Oil (flavorless cooking oil)

Directions:

Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.[2][3]

References

  1. ^ F Word (www.amazon.com)
  2. ^ F Word (www.amazon.com)
  3. ^ How to cook a perfect steak. (youtu.be)

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Gordon’s Lemon Treacle Slice Recipe Gordon Ramsay made…

Gordon’s Lemon Treacle Slice Recipe

Gordon Ramsay made this sticky, sweet treat for Caffé Nero with the help of some prisoners in Gordon Behind Bars.

Makes 8-10 bars
Ingredients

For the base

300g digestive biscuits
150g butter

For the topping

675g golden syrup
90g butter
100ml double cream
225g white breadcrumbs
5 egg yolks
Zest and juice of 1 lemon
1 tbsp Lemon curd

For the glaze

50g icing sugar
juice of 1 lemon juice

Method

To make the base, pre-heat the oven to 160oC, fan 140oC, gas mark 3.

Place the biscuits in a food processor and blend until you have a smooth crumb.

Melt the butter, then stir into the biscuits. Press the biscuit mixture firmly into the base of a 20cm square tin which has been lined with baking parchment. Allow to chill for at least half an hour.

To make the topping, put the golden syrup into a saucepan along with the butter and allow to melt gently without boiling.

Once the butter has melted take the pan off the heat and stir in the cream, breadcrumbs, egg yolks, lemon zest and juice. Stir well.

Once the base has cooled, spread the lemon curd onto the base. Pour over the breadcrumb filling and then place into the oven to cook for 25-30 minutes or until firm to the touch.

Remove from the oven and allow to cool completely before cutting into rectangular slices.

To glaze the slices, mix the icing sugar with enough lemon juice to make a thick paste. Place it into a piping bag and pipe onto the top of your bars, or drizzle the glaze over with a spoon.

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