Tag: oil

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.

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References

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

Tomato and Asparagus ?Carbonara?

Tomato and Asparagus “Carbonara”

by Pam on September 30, 2012

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it. It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious. I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying. My husband, son, and I all loved it. My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture. It’s no surprise since she doesn’t like cheese. Oh well… her loss.

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined. Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pan and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.

Print^[1]

Tomato and Asparagus “Carbonara”

Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.

Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – September 2012

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Sesame Green Beans with Mushrooms and Chestnuts

by Pam on November 28, 2012

I wanted something light and simple to serve with an Asian inspired meal I was making for dinner. I found this recipe on Taste of Home^[1] that I adapted to suit my tastes. It was a very quick side dish to make and it was so delicious. I loved the combination of flavors and textures and we all thought the sauce was delicious.

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes. Add the minced garlic, green beans, and water chestnuts; season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well. Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.

Print^[2]

Save^[3]

Sesame Green Beans with Mushrooms and Chestnuts

Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.

Ingredients:

5 oz button mushrooms, sliced
2 tsp canola oil
2 tsp sesame oil
3/4 lb of green beans, ends trimmed
1 small can of sliced water chestnuts (liquid drained)
2 small cloves of garlic, minced
2 tbsp water
4 tsp soy sauce
2 tsp sugar
Sea salt and freshly cracked pepper, to taste
Sesame seeds

Directions:

Preheat the olive oil and sesame oil in a large skillet over medium high heat. Add the mushrooms to the HOT pan and let them sit for 2 minutes before flipping them to brown on the other side for 2 minutes Add the green beans and water chestnuts; season with sea salt and freshly cracked pepper. Combine the water, soy sauce, sugar, sea salt and freshly cracked pepper, to taste; mix well. Pour the sauce into the pan and cook the green bean mixture for 3-4 minutes, or until the green beans and tender-crisp. Remove from the heat and serve with sesame seeds sprinkled on top. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)