Download Ultimate Cookery Course - Gordon Ramsay's.pdf PDF

TitleUltimate Cookery Course - Gordon Ramsay's.pdf
File Size28.4 MB
Total Pages453
Table of Contents
                            Title Page
Getting Started
Classics with a Twist
	Pasta with tomatoes, anchovy and chillies
	Bacon, pea and goat’s cheese frittata
	Tomato risotto
	Stuffed roast chicken
	Miso salmon
	Slow-cooked fiery lamb
	Beef wellingtons
	Chicken and autumn vegetable pies
	Treacle-glazed gammon
	Lemon curd treacle tart
	Apple crumble
	Coconut pancakes with mango slices and lime syrup
	Baked cheesecake
	Roasted cod with a walnut, lemon and Parmesan crust
	Pan-fried scallops with crunchy apple salad
	Chilli and spice whitebait
	Grilled seafood with sweet pepper sauce
	Roasted mackerel with garlic and paprika
	Crab and mascarpone crêpes
	Gordon’s kedgeree
	Sea bream with tomato and herb salsa
	Sea bass with fennel, lemon and capers
	Red mullet with sweet chilli sauce
	Fish pie
	Mussels with celery and chilli
	Pork chops with peppers
	Sichuan chicken thighs
	Pan-fried duck breasts with blackcurrant sauce
	Smoky pork sliders with barbecue sauce
	Chicken with garlic and chestnut stuffing
	Steak sandwiches
	Pork stuffed with Manchego and membrillo
	Easy bollito misto
	Slow-braised stuffed lamb breast
	Chicken and chicory in Marsala sauce
	Beef brisket with new potato piccalilli salad
	Roast guinea fowl with apple
	Curry-spiced sweetcorn soup
	Spicy pancakes
	Grilled corn with chipotle chilli butter
	Roasted squash houmous
	Noodles with chilli, ginger and lemongrass
	Spicy beef salad
	Vietnamese-style beef baguette
	Sichuan dan dan noodles
	Jerk chicken
	Shawarma spiced chicken wraps
	Chilli beef lettuce wraps
	Pork neck curry with mango salsa
	Chocolate mousse with chilli and mango
	Fragrant spiced rice pudding
Good Food for Less
	Spicy black beans with feta and avocado
	North African eggs
	Chicken stir-fry with rice noodles
	Home-made gnocchi
	Leek and gruyère rosti with fried eggs
	Spaghetti with chilli, sardines and oregano
	Easy fragrant fried rice
	Cheat’s soufflé with three cheeses
	Easy arancini
	Lamb with fried bread
	Spicy sausage rice
	Pork and prawn meatballs in aromatic broth
	Chickpea, cumin and spinach koftas with tahini dressing
	Charentais melon and crème fraîche
	Bread and butter pudding
Cooking in Advance
	Spicy meatball soup
	Beef meatballs with orecchiette, kale and pine nuts
	Meatballs in fragrant coconut broth
	Beef meatball sandwich with melting mozzarella and tomato salsa
	Spicy chutney
	Slow-cooked aubergine
	Slow-roasted pork belly with fennel
	Coriander, ginger and chilli butter chicken
	Moroccan lamb with sweet potato and raisins
	Slow-cooked beef with orange gremolata
	Slow-cooked beef short ribs
	Caramelised figs with ricotta
Cooking for One or Two
	Bruschette with garlic, tomatoes, caper berries and pecorino
	Cannellini bean crostini with anchovy and olives
	Farfalle with ricotta, pancetta and peas
	Flatbreads with fennel and feta
	Sweetcorn fritters and yoghurt dip
	Mushroom and leek pasta
	Tagliatelle with quick sausage-meat bolognese
	Spicy tuna fishcakes
	Chilli dogs
	Beef tacos with wasabi mayo
	Griddled pineapple with spiced caramel
	Blueberry and ricotta pancakes with yoghurt and honey
Cooking for Crowds
	Green papaya salad
	Roasted red pepper, lentil and herb salad
	Chopped salad
	Green bean salad with mustard dressing
	Fresh prawn rolls
	Sticky pork ribs
	Stuffed lamb with spinach and pine nuts
	Roast sirloin of beef
	Poached winter fruits with zabaglione
	Raspberry millefeuille
	Apricot and frangipane tart
	Pimm’s jellies
	Olive, tomato and rosemary focaccia
	Soda bread
	Mozzarella and rosemary pizza
	Leek and pancetta quiche
	Beef empanadas
	Easy chicken pastilla
	Flatbreads with lemon thyme ricotta
	Fresh ginger sponge cake
	Home-made crumpet
	Lemon polenta cake
	Lemon thyme shortbread
	Indulgent mini chocolate tarts with peanut brittle
	Malt chocolate doughnuts
Basic Skills
	St Clement’s soufflés
	Noodle soup with poached egg
	Macaroni and cauliflower bake with three cheeses
	Prawn and feta omelette
	Spiced lentil soup
	Roasted red onion vinaigrette with green bean salad
	Fritto misto with garlic and saffron mayonnaise
	Asparagus with lemon and tarragon hollandaise
	Lemongrass custard cups
Document Text Contents
Page 2

Page 226


This is like an old-fashioned jambalaya – a mixture of rice, vegetables and meat,
a bit like risotto but without the need for stirring. Sausages are cheap but packed
with flavour, and taking them out of the casing first flavours the rice beautifully.
You can use any sausage you want – chorizo, merguez, pork or beef, depending
on how spicy you want it.

Olive oil, for frying
1 red onion, peeled and sliced
1 red pepper, deseeded and chopped
2 garlic cloves, peeled and finely sliced
5 spiced sausages, e.g. Italian chilli
1 heaped tsp smoked paprika
200g long-grain rice
½ glass white wine
500ml chicken stock
4 spring onions, trimmed and chopped
1 tomato, chopped
Small bunch of flat leaf parsley, roughly chopped
Sea salt and freshly ground black pepper




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Vegetables, boiling
See also individual types of vegetable

Vietnamese-style beef baguette

Roasted red onion



Roasted cod with a walnut, lemon and parmesan crust
Wasabi mayo
Water chestnuts:

Spicy tuna fishcakes
Whitebait, chilli and spice

Yoghurt dip


Page 453


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