Tag: simple pasta sauce by gordon ramsay

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious.


Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice.

I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog.

Once those tiny pieces of meat are simmered for that long, they’re completely tasteless, and certainly not good eats. But hey, you guys are the Bobby Flays of your faux “Bordelaise,” so suit yourself (didn’t think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make this sauce. If you do, and you give our Manhattan filets a go, I hope you give this great pan sauce a try as well. Enjoy!


Ingredients for 2 generous or 4 smaller portions of sauce:
8 ounces trimmed beef scraps, chopped fine
1/4 cup sliced shallots
pinch of salt
1/2 cup red wine (something from Bordeaux would be nice)
2 cups rich chicken broth (unsalted or low-sodium) or veal stock
salt and pepper to taste
1 tbsp cold butter

Warm spaghetti with rocket, raisins and chickpeas

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This dish is a riot of colour, texture and flavours. The salad-style topping is an ideal way to liven up a bowl of plain pasta. Serve the salad on the side if preferred.

  • Serves: 4

  • Prep time: 20 mins

  • Cooking time: 3 mins

  • Total time: 23 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

Cold pressed rapeseed oil is a rich golden colour and has a nutty, earthy taste; ideal for salad dressings. If preferred, use extra virgin olive oil.

Ingredients

  • 400g can chickpeas, drained and rinsed
  • 1 small red onion, finely sliced
  • 1 large carrot, grated
  • 100g raisins
  • 4 ripe tomatoes, sliced
  • 2 handfuls baby salad leaves
  • 4tbsp cold pressed rapeseed oil
  • 4tbsp carrot juice
  • Salt and freshly ground black pepper
  • 500g fresh spaghetti
  • 100g blue cheese, crumbled

Method

  1. Put the chickpeas, onion, carrot, raisins, tomato and salad leaves in a bowl. Mix gently together, cover and chill until required.
  2. Mix 3tbsp oil with the carrot juice and season well. Set aside.
  3. Just before serving, bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 2-3 mins until just tender. Drain well, leave for 5 mins then return to the saucepan and toss in the remaining oil.
  4. To serve, pile the pasta into serving bowls and pile the salad on top. Sprinkle with the cheese. Mix the dressing and serve with the salad whilst the pasta is still warm.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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