Gordon Ramsay's Recipes
Three recipes from Gordon Ramsay from his new book Healthy Appetite.
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Fennel, pea and broad bean salad a healthy well-balanced salad
Serves 4
2 medium fennel bulbs
2 large eggs, at room temperature
250g podded broad beans
250g peas, thawed if frozen
8 Parma ham slices
Dressing:
1 small garlic clove, peeled and finely crushed
1 tsp caster sugar, or to taste
1 tbsp lemon juice
1 tbsp wholegrain mustard
3 tbsp extra virgin olive oil
handful of dill, roughly chopped
sea salt and freshly ground black pepper
Trim
the fennel, cutting off the base and removing the coarse outer layer of
leaves. Cut each bulb in half lengthways, then slice as thinly as
possible, using a mandolin or a sharp knife. Place in a large bowl of
iced water and leave to soak for about 10-15 minutes to crisp up.
Meanwhile,
add the eggs to a pan of simmering water and simmer for 9 minutes (the
yolks should be set but still quite soft). Immediately drain, then
refresh in a pan of cold water.
Bring another pot of water to
the boil. Add the broad beans and blanch for 1 minute, then add the
peas and return to the boil. Blanch for another 3 minutes until the
peas and broad beans are tender. Drain and refresh in a bowl of iced
water.
For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
Add
the broad beans and peas to the fennel. Pour over the dressing and toss
well. Shell the eggs, then cut into quarters lengthways.
When
ready to serve, heat a tiny drizzle of olive oil in a non-stick pan and
fry the Parma ham slices until golden brown and crisp, turning once.
Divide the salad and eggs among serving plates. Break the crispy Parma
ham into smaller pieces and scatter over the salads. Sprinkle with
pepper and serve.
Buckwheat pancakes with smoked salmon
Serves 5-6
85g buckwheat flour
85g plain flour
11/2 tsp baking powder
1/3 tsp fine sea salt
1 tbsp caster sugar
200ml semi-skimmed milk
11/2 tsp melted butter or light olive oil
2 large egg whites
small knob of butter, for cooking
To serve:
6 tbsp sour cream
3-4 tbsp capers, rinsed and drained
10-12 slices of smoked salmon
handful of salad leaves (optional)
olive oil, to drizzle (optional)
freshly grated black pepper
Mix
the flours, baking powder, salt and sugar together in a large mixing
bowl. Make a well in the centre and add the milk and melted butter or
oil. Gradually draw the flour mix into the centre, stirring to combine
the ingredients to make a smooth batter. Leave to stand for a few
minutes.
When ready to cook, whisk the egg whites in a clean
bowl to firm peaks, then fold into the pancake batter. Melt a small
knob of butter in each of two non-stick blini pans or one large
non-stick frying pan, to lightly coat the base.
Add a small
ladleful of batter to each blini pan (or two to the frying pan) and
cook over a medium heat for 11/2-2 minutes until golden brown on the
underside. Flip the pancakes over and cook on the other side for
another minute. Slide onto a warm plate and keep warm, while you cook
the rest of the batter to make 10-12 pancakes in total. After the first
pancake, you probably won't need to add extra butter to the pans.
Divide
the pancakes between serving plates and drape a couple of smoked salmon
slices around. Drop a spoonful of sour cream in the middle and scatter
over the capers and salad leaves, if using. Drizzle with a little olive
oil and gind over a little black pepper.
Pavlova with roasted rhubarb fool
Serves 6
1½ tsp cornflour, plus 1 tsp extra to dust
150g caster sugar
3 large egg whites (ideally from eggs about 1 week old)
1 tsp vanilla extract
½ tsp white wine vinegar
icing sugar to dust
mint sprigs, to finish
Roasted Rhubarb Fool:
500g rhubarb, trimmed and roughly chopped
a little butter to grease
3-4 tbsp caster sugar
a little honey to drizzle
400ml Greek yoghurt
Heat the oven to 140°C/Gas 1. Draw 6 circles. 8cm in diameter, on a
sheet of silicone paper on baking parchment. Invert the paper onto a
lightly oiled baking sheet and lightly dust with cornflour. Mix the
cornflour with 1 tbsp of the sugar in a small bowl and set aside.
Beat the egg whites in a clean grease-free bowl to firm peaks, taking
care not to overwhisk. Gradually beat in the remaining sugar, 1 tbsp at
a time and whisk until think and glossy. Fold through the cornflour
mixture, vanilla and vinegar.
Spoon the meringue into a large piping bag fitted with a 1-1.5cm plain
nozzle. Pipe concentric rounds over each circle to created a disc, then
pipe two rings on the rim to form a shell. Bake for 40-45 minutes until
dry and crisp. Turn off the oven and leave the meringue to cool slowly
inside. (Ideally make them in the evening before and leave to cool in
the oven overnight.) Peel the meringues off the paper and store in an
airtight container.
For the rhubarb, heat the oven to 200°C/Gas 6. Place the rhubarb in a
lightly buttered roasting tin, sprinkle with the sugar and toss well.
Roast for 15-20 minutes until tender. Tip the rhubarb and juices into a
bowl, drizzle with honey and leave to coll completely.
To serve, ripple the roasted rhubarb and juices through the yoghurt to
make a fool. Dust the meringue shells with a little icing sugar and
place one on each serving plate. Spoon in the rhubarb fool and top with
a mint sprig.