Gordon Ramsay's Ultimate Home Cooking

Gordon Ramsay's Ultimate Home Cooking

Gordon Ramsay

Language: English

Pages: 349

ISBN: 1444780786

Format: PDF / Kindle (mobi) / ePub


'My rules are simple. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need.' Gordon Ramsay

Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleaned from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts through to Saturday night dinners, the book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.

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finest chefs, from Albert Roux to Guy Savoy, will stay with me for the rest of my life and I’d no more abandon them than I would open a greasy spoon. When you are a professional chef you apply all your knowledge instinctively – it’s just that you have to apply it differently, because cooking at home throws up a different set of challenges. Hopefully your diners, be they friends or family, won’t be expecting Michelin-quality cooking (if they are, they’ll be sorely disappointed round at mine), but

easy; pancakes for 12 is a nightmare. Scrambled eggs and omelettes won’t hang around and must be served straight away. Poached eggs, on the other hand, can be cooked in advance and reheated in boiling water. If your house is like mine, weekday breakfasts are a bit of a write-off. They are a functional business – a quick bowl of cereal, a piece of toast, a hunt for Jack’s school tie, and out of the door – but that doesn’t mean you can’t still have a couple of things on standby. Being a good Scot,

4. Using a sharp knife, cut the layered pastry into bite-sized squares. Bake for 30–40 minutes, until golden and crisp on top. 5. Meanwhile, make the syrup. Put the sugar, lemon zest and juice into a small saucepan with 200ml water and bring to the boil, stirring to help the sugar dissolve. Simmer for 7–10 minutes, until the syrup has slightly thickened. Set aside to cool. 6. When the baklava are ready and piping hot, place the tray on a work surface and pour the syrup over them, making sure it

enough sunflower oil to lightly coat the bottom. When hot, shallow-fry the fish fingers on either side for 3 minutes. Add the butter towards the end of the cooking timeto help the fish fingers crisp up and turn a deep golden colour. 5. Drain on kitchen paper if necessary and season with a pinch of sea salt before serving. SAUSAGE AND CARAMELISED RED ONION HOTPOT SERVES 4 Rich and sweet with wine and caramelised onions, this takes the humble hot pot to another level and would be just the

and warming spice is wonderful on a winter’s night. I like to serve this with buttered noodles and the Radish Salad. 2kg oxtail pieces, any lumps of fat trimmed off Plain flour Oil, for frying 4 garlic cloves, peeled and crushed 1 onion, peeled and diced 1 red chilli, sliced 1 fennel bulb, diced 4cm piece of fresh root ginger, peeled and sliced 4 tbsp soy sauce 1 tsp coriander seeds 4 whole star anise 4 tbsp Chinese rice wine or dry sherry 850ml chicken stock Sea salt and freshly

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