Tag: Roast

Roast guinea fowl – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Season the inside of the guinea fowl with salt and pepper, then brown it in a non-stick pan with a little oil, leaving it to brown evenly over a high heat to seal in the juices.

In the meantime, prepare the other ingredients: squeeze the juice from the orange, peel the carrot and celery, wash the new potatoes well.

Place the guinea fowl on a lightly oiled baking tray, add the carrot, celery and potatoes, sprinkle with the orange juice and cook for about 50 minutes, stirring the vegetables every now and then and turning the meat over halfway through cooking.

Once the meat is cooked, cut the second orange into slices after washing it well, then plate the hen on a serving plate, placing the orange, potatoes and currants around it.

The roast guinea fowl is ready, all you have to do is brush it with the cooking juices and serve it.

Orange Roast – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Heat oil and rosemary in a non-stick pan and let the meat brown on all sides.

In the meantime, wash 1 orange well and cut it into thin slices.

Place the meat on a sheet of baking paper, season with salt and pepper and cover with the orange slices, then close the baking paper and tie it with string to keep it closed.
Cook for 40 minutes in a fan oven preheated to 180°C.

Open the foil and cook for another 15 minutes at 200°C, then remove from the oven and leave to rest for 10 minutes before cutting.

Transfer the cooking juices into a saucepan and add the broth and the juice of half an orange and leave to simmer for a couple of minutes.
Mix the butter with the flour and add it to the saucepan, then cook until it thickens slightly.

Wash, clean and slice the fennel.

The orange roast is ready, all you have to do is serve it, plating it with the sauce and accompanying it with slices of orange, fennel and fresh currants.

mouth-watering roast pork with plums and apples – Italian cuisine reinvented by Gordon Ramsay

The history ofroast pork with plums and apples dates back to ancient times, when the combination of meat and fruit was celebrated for its harmonious fusion of sweet and savory. In particular, the pigthe main ingredient of this one Christmas recipe, is rooted in the culinary traditions of many cultures, as it ensures protein intake. At the same time, it is characterized by flavor and versatility in cooking.

The plums and the apples they give a fruity, sweet note and, at the same time, bring a note of acidity and softness to the preparation. This delicious second course requires careful and meticulous steps. The pork is carefully selected to guarantee quality meat; its slow and moist cooking allows you to preserve the juiciness and natural flavor of the meat. The plums, previously rehydrated to concentrate their sugars, are strategically distributed within the roast, while the apples, cut into pieces, help to prevent the dish from drying out excessively. The final result is a truly delicious dish, characterized by an explosive combination of flavours. Roast pork with plums and apples is traditionally served as a main course during Christmas holidays, as its impressive presentation and rich flavors make it perfect for celebrating special occasions. This dish also lends itself to creative variations, allowing chefs to customize the recipe to regional or individual preferences. What are you waiting for? Put on your apron and cook with us!