Read Gordon Ramsay's Ultimate Cookery Course Online
Authors: Gordon Ramsay
Gordon Ramsay's Ultimate Cookery Course
First published in Great Britain in 2012
by Hodder & Stoughton
An Hachette UK company
1
Text copyright © Gordon Ramsay 2012
Programme, Programme Material and Format copyright © One Potato Two Potato Limited 2012
Photography copyright © Anders Schønnemann 2012
The right of Gordon Ramsay to be identified as the Author of the Work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in Any form or by any means without the prior written permission of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser.
ISBN 978 1 444 75670 8
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CONTENTS
Pasta with tomatoes, anchovy and chillies
Bacon, pea and goat’s cheese frittata
Chicken and autumn vegetable pies
Coconut pancakes with mango slices and lime syrup
Roasted cod with a walnut, lemon and Parmesan crust
Pan-fried scallops with crunchy apple salad
Grilled seafood with sweet pepper sauce
Roasted mackerel with garlic and paprika
Sea bream with tomato and herb salsa
Sea bass with fennel, lemon and capers
Red mullet with sweet chilli sauce
Mussels with celery and chilli
Pan-fried duck breasts with blackcurrant sauce
Smoky pork sliders with barbecue sauce
Chicken with garlic and chestnut stuffing
Pork stuffed with Manchego and membrillo
Slow-braised stuffed lamb breast
Chicken and chicory in Marsala sauce
Beef brisket with new potato piccalilli salad
Grilled corn with chipotle chilli butter
Noodles with chilli, ginger and lemongrass
Vietnamese-style beef baguette
Pork neck curry with mango salsa
Chocolate mousse with chilli and mango
Spicy black beans with feta and avocado
Chicken stir-fry with rice noodles
Leek and gruyère rosti with fried eggs
Spaghetti with chilli, sardines and oregano
Cheat’s soufflé with three cheeses
Pork and prawn meatballs in aromatic broth
Chickpea, cumin and spinach koftas with tahini dressing
Charentais melon and crème fraîche
Beef meatballs with orecchiette, kale and pine nuts
Meatballs in fragrant coconut broth
Beef meatball sandwich with melting mozzarella and tomato salsa
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
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
Tagliatelle with quick sausage-meat bolognese
Griddled pineapple with spiced caramel
Blueberry and ricotta pancakes with yoghurt and honey
Roasted red pepper, lentil and herb salad
Green bean salad with mustard dressing
Stuffed lamb with spinach and pine nuts
Poached winter fruits with zabaglione
Olive, tomato and rosemary focaccia
Flatbreads with lemon thyme ricotta
Indulgent mini chocolate tarts with peanut brittle
Macaroni and cauliflower bake with three cheeses
Roasted red onion vinaigrette with green bean salad
Fritto misto with garlic and saffron mayonnaise
Asparagus with lemon and tarragon hollandaise
A DECADE OR SO AGO, THERE WAS
A FASHION FOR MICHELIN-STARRED
CHEFS TO PRODUCE THESE INCREDIBLY
COMPLICATED COOKBOOKS.
You know the sort of thing I mean – where following one recipe meant you had to turn to five other recipes to prepare the various stages before you could even begin to tackle the featured dish. It was crazy, and completely failed to recognise that home cooking and restaurant cooking are two very different things.