Tag: Water

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.

»crosslinked«[3]

References

  1. ^ F Word (www.amazon.com)
  2. ^ F Word (www.amazon.com)
  3. ^ »crosslinked« (gordon-ramsay-recipe.com)

Vampire cupcakes

Goodtoknow TV

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

These spooky and impressive vampire cupcakes are sure to turn a few heads at your Halloween party this year. With a soft red velvet sponge, these cupcakes are perfect for Halloween – the kids will love them!

That’s goodtoknow

If you can’t find buttermilk make your own with 240ml of milk with 2 tablespoons of lemon juice and leave to stand for 5 minutes

Ingredients

For the red velvet cupcakes

  • 110g Trex or vegetable fat
  • 300g golden caster sugar
  • 2 large eggs
  • 260g self-raising flour
  • 10g cornflour
  • 240ml buttermilk
  • 1tsp vanilla extract
  • 1tbsp good quality cocoa powder
  • ½tsp salt
  • 2tbsp red food colouring
  • 1tsp white wine vinegar
  • 1tsp baking powder

For the buttercream:

  • 60g unsalted butter
  • 120g full-fat cream cheese
  • 480g icing sugar
  • 1tsp vanilla extract

For the vampire topper:

  • 400g white ready to roll fondant
  • 150g black fondant
  • 100g red fondant
  • White sprinkles
  • Red food colouring
  • White alcohol for painting

You will also need:

  • Circle cutters: 68mm & 58mm for the face. 13mm, 10mm and 7mm for the eyes
  • Palette knife
  • Water bush for sticking
  • Bow mould (optional)
  • Fondant smoother (optional)

Method

For the cakes:

  1. Preheat your oven to 160°C/325°F/Gas Mark 3 and line your tray with your cake cases.
  2. Cream the Trex and sugar until light and fluffy then add in the eggs and beat again.
  3. Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeat until all the flour and buttermilk has been added.
  4. Add the vanilla, red colouring, vinegar and baking powder and beat again.
  5. Fill the baking cases to 2/3 full and bake for 30 mins, they will be springy to the touch when ready. Leave in the tray for 10 mins before popping onto a cooling rack

For the buttercream:

  1. All into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.

For the vampire toppers:

  1. Ice the cupcakes using a small palette knife, making sure you don’t go right up to the paper cases
  2. For the face – Roll the white fondant out to 3mm thick and cut 14x 68mm sized circles and place over the icing, smoothing the edges with your fingers
  3. For the hair – Roll out the black fondant to 2mm thick and cut 14x 68mm sized circles. Using the 58mm cutter, cut out the hair in two sections to create a point in the centre ¾ of the way up the circle. Stick with a brush of water at the top of his head.
  4. For the eyes – Roll the leftover black fondant to 1mm thick and cut 28 x 13mm circles and 28 x 7mm circle for the eyes. Roll the red fondant to 1mm and cut 28x 10mm.  Roll out the white fondant ro 1mm and cut 28x 13mm white circles. Stick them on top of each other starting with the black and finishing off with a white sprinkle. Stick the eyes to the face with a brush of water.
  5. For the nose – Roll 14 little balls of white fondant and then shape into a petal shape, stick in the centre of his face with a brush of water.
  6. For the mouth – Using the leftover black fondant, roll long sausage type shapes, you can use a fondant smoother to get an even shape if you have one. Cut to size and stick on with a brush of water.
  7. For the teeth – Using the leftover white fondant, cut tiny triangles for the teeth and with a brush of water stick to the mouth. Paint the ends with red food colour and a touch of white alcohol to help it dry.
  8. For the ow tie – Using the red fondant, mould 14 bows or shape them by hand. Stick under the chin with a brush of water.

By Victoria Threader

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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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