Tag: Water

Gordon Ramsay’s Sea Bass with Pepper Sauce

This wonderful looking Sea Bass dish was prepared by Gordon Ramsay on his hit show The F Word^[1]. Read through my estimated ingredients quantities and instructions, then feel free to watch the video at the end to get a clearer idea of how to prepare this delightful meal.

Ingredients:

Filet of Sea Bass
Bell Pepper – 1 large red and 1 large yellow, or several of both
Shallots – 3
Star Anise – 3
White Wine Vinegar – 1 1/2 Tbs
Vermouth – 2 Tbs
Olive Oil
Fresh Thyme Sprig leaves
Salt
Fresh Basil – 1 very large sprig, or two smaller ones
Water

Directions for the Sauce:

Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes).

Directions for the Fish:

Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food, if not, you can skip the caressing (see the video if you want to know what I mean, that man loves food!).

Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.

Serving Instructions:

Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.

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References

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

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Poached Egg on Toast

by Pam on September 1, 2014

I finally did it! It took three attempts but I really did it! What you ask? I poached an egg in simmering water with a bit of vinegar and no poaching cup. This may not be a big deal to some, but it is to me. For some reason this technique of egg poaching has always intimidated me so I just used poaching cups. I am so glad I finally faced my poaching fear and did it. The egg turned out perfect! I think I actually did a little dance in my kitchen when I lifted the lid on my third attempt and it worked!

Combine 1 1/2 inches water and vinegar in a wide medium sized saucepan and bring to a simmer.

Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan. Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Print^[1]

Save^[2]

Poached Egg on Toast

Yield: 1

Cook Time: 3 minutes 45 seconds

Ingredients:

Water in pan (1 1/2 inches deep)
1 tsp white vinegar
1 egg
Sea salt and freshly cracked pepper, to taste
1 slice of buttered toast

Directions:

Combine 1 1/2 inches water and vinegar in a wide medium sized saucepan and bring to a simmer.

Break 1 egg into a small bowl. Once the water is at a simmer, stir the water with the bottom of your slotted spoon clockwise to make a swirling motion in the water. Quickly and carefully slide egg into the water. Cover and turn stove off. Poach until whites are firm and yolks are still runny, 3 minutes and 45 seconds. Remove the egg using a slotted spoon and drain a bit over the pan. Place onto a piece of buttered toast then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

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

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

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