Read Gordon Ramsay's Ultimate Cookery Course Online
Authors: Gordon Ramsay
Gordon Ramsay's Ultimate Cookery Course (22 page)
1
. Heat a heavy-based casserole dish over a high heat. Add a glug of oil and fry the aubergine for 3–4 minutes until coloured on all sides. Add the garlic and onion and fry for another 5 minutes until the onion is tender.
2
. Stir in the butter beans and pomegranate molasses with a generous pinch of salt and grinding of pepper. Add the tomatoes and sugar. Bring to the boil, then lower the heat and simmer, uncovered, for 40–45 minutes until the aubergine is tender and collapsed and the stew reduced and flavoursome. (If you find the mixture is drying out too much, add a couple of tablespoons of water.)
3
. To serve, slice the bread and toast on each side until golden. Stir the mint through the aubergine, spoon onto the slices of toast and scatter over the crumbled feta. Serve warm.
HOW TO SALT AUBERGINES
Although it’s not essential to salt aubergine before you fry it, doing so draws out the moisture and makes it absorb less oil. Simply chop or dice the aubergine as required, place in a colander and sprinkle with about 1 teaspoon of salt. Leave for 30 minutes, then rinse well, pat dry on kitchen paper and cook as you wish.
SLOW-ROASTED
PORK BELLY
WITH FENNEL
SERVES 4
Pork is a very sweet meat, so it’s nice to add the vibrant aniseed flavour of fennel. You’ve got to take your time cooking pork belly, making sure the crackling on top is beautifully roasted while the meat beneath braises gently in the pan’s juices. Cutting diamonds in the skin allows the seasoning to really penetrate, and although it may seem odd, adding more salt after you’ve seared it really helps the skin to crisp up. Serve with dauphinoise potatoes and broccoli.
1kg pork belly
Sea salt and black pepper
1 fennel bulb, trimmed and roughly sliced
4 fresh bay leaves
3 garlic cloves, peeled and bashed
1 tsp cardamom pods, bashed
4 star anise
1 tbsp fennel seeds
Olive oil
325ml white wine
500–750ml chicken stock (depending on the size of your pan)
1 tbsp wholegrain mustard
1
. Preheat the oven to 180°C/Gas 4.
2
. Score the pork belly skin diagonally in a diamond pattern at 1½ cm intervals. Season generously with salt and pepper, rubbing it well into the skin.
3
. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork, skin side down, and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with salt and sprinkle with the remaining fennel seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom (be careful not to get the skin of the pork wet). Bring to the boil, then pour in enough stock to come up to the layer of fat just below the skin and allow to boil again.
4
. Transfer the tray to the preheated oven and cook for 2½ hours.
5
. Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon off any excess fat in the roasting tray or drag a slice of bread along the surface of the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Remove the star anise and cardamom pods and pour the sauce into a jug. Serve the rested pork with the sauce alongside.
HOW TO SEASON PORK SKIN
If you slightly bend the pork as you are rubbing in the salt and fennel seeds, it will open up the diamond incisions in the rind, making it easier for the flavours to penetrate.
CORIANDER, GINGER AND
CHILLI BUTTER CHICKEN
SERVES 4
Butter Chicken, or Murgh Makhani, is the dish I always order in Indian restaurants. I had an amazing version at Moti Mahal restaurant in Delhi, where it originated, and this is my take on it. Start marinating the meat the night before to allow the flavours to develop.
500g boneless, skinless chicken thighs, cut into 4cm pieces
Olive oil or ghee, for frying
1 small onion, peeled and finely diced
2 garlic cloves, peeled and finely chopped
3cm piece of fresh root ginger, peeled and finely chopped
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
Pinch of chilli powder, or to taste (optional)
2 tbsp tomato purée
25g butter
Small bunch of fresh coriander, leaves roughly chopped, to garnish
FOR THE MARINADE
2 garlic cloves, peeled and finely chopped
4cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded and finely chopped
Juice of ¼ lemon
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp ground turmeric
150g natural yoghurt
Sea salt and freshly ground black pepper
1
. Put the garlic, ginger, chilli and lemon juice from the marinade ingredients in a bowl. Toss the chicken in the mixture, then cover and set aside.
2
. Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds are popping. Grind to a powder, then mix with the turmeric, yoghurt and a good pinch of salt and pepper.
3
. Pour the yoghurt mixture over the chicken. Mix well, cover and leave to marinate for at least 2 hours (or, ideally, overnight if you have time).
4
. When ready to cook the chicken, heat a large, heavy-based pan over a medium heat and add a little olive oil or ghee. When the pan is hot, sauté the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for a further minute.
5
. Add the ground coriander, garam masala, turmeric and chilli powder (if using) and stir into the onions over a medium heat until aromatic. Add the tomato purée and stir for 30 seconds. Add the butter and allow to melt before stirring it through.
6
. Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes, turning now and again, until cooked through. Lower the heat, add the remaining marinade to the pan and cook gently for 5 minutes until piping hot (be careful not to let the sauce boil as this will cause it to split). Taste and adjust the seasoning as necessary. Serve garnished with chopped coriander leaves.
MOROCCAN LAMB
WITH SWEET POTATO
AND RAISINS
SERVES 4–6
Morocco is famed for its slow-cooked tagines, or stews, made in a distinctively shaped earthenware pot. This is my take on them, made in a regular casserole dish, but including all the sweet spices you’d expect. Make sure you get plenty of colour onto the lamb as this is what gives the stock its wonderful depth of flavour. The dish will be even better if made a day in advance and reheated.
Olive oil, for frying
750g boneless leg or shoulder of lamb, cut into 4cm chunks
2 red onions, peeled and cut into eighths
2 garlic cloves, peeled and chopped
½ tsp ground ginger
Pinch of saffron strands
½ tsp ground coriander
½ tsp cumin seeds
½ tsp paprika
½ tsp fennel seeds
1 cinnamon stick
1 bay leaf
1 tbsp tomato purée
375g sweet potato, peeled and cut into 3cm chunks
2 tbsp raisins
500ml chicken or lamb stock
Sea salt and freshly ground black pepper
Chopped parsley, to garnish
1
. Heat a large, heavy-based casserole dish over a high heat. Add a little oil and brown the lamb pieces in batches for about 5 minutes until coloured all over. Remove and set aside.
2
. Add a little fresh oil to the pan, then add the onions and a good pinch of salt and pepper. Fry for 4–5 minutes until lightly coloured, then add the garlic, ground ginger, saffron, ground coriander, cumin seeds, paprika, fennel seeds, cinnamon stick and bay leaf. Stir for 2 minutes until aromatic.
3
. Add the tomato purée and stir for 30 seconds, then add the sweet potato, coating well with the mixture in the pan. Return the lamb, plus any resting juices, to the pan along with the raisins and stock. Bring the stock to the boil, scraping up any bits stuck to the bottom of the casserole dish.
4
. Lower the heat and simmer really gently, uncovered, for 1–2 hours, stirring occasionally, until the lamb is really tender. If the liquid is reducing too much, cover the casserole dish or add a cupful of water. This dish will be delicious if left overnight once cooked and gently reheated so that the flavours have even longer to develop.
5
. Serve garnished with chopped parsley.
SLOW-COOKED BEEF WITH
ORANGE GREMOLATA
SERVES 4–6
Veal shin is the classic cut used in the Italian dish Osso Bucco, but cheaper beef shin is just as good. The bone marrow gives the stock its melting richness, so do try to get shin from the upper end with a larger bone. For best results, make the day before and gently reheat from room temperature.
Olive oil, for frying
2 pieces of beef shin, about 450g each
1 carrot, peeled and diced
2 celery sticks, trimmed and diced
2cm piece of fresh ginger, peeled and chopped
2 garlic cloves, peeled and sliced
200g small shallots or pearl onions, left whole but peeled and trimmed
1 tbsp tomato purée
Juice of 1 orange
1 glass of dry white wine
750ml chicken stock
Sea salt and freshly ground black pepper
FOR THE SWEET POTATO MASH
750g sweet potatoes, peeled and chopped
Olive oil
FOR THE ORANGE GREMOLATA
1 orange, zest only
3 tbsp chopped parsley
1 garlic clove, peeled and very finely chopped
2 tbsp olive oil (optional)
1
. Heat a heavy-based casserole dish over a high heat. Add a glug of oil and brown the beef shin in batches for about 5 minutes until well coloured on all sides. Remove and leave to one side.
2
. Add a dash of oil to the casserole dish if necessary and sauté the carrot, celery, ginger, garlic and shallots for 5 minutes until lightly coloured. Add the tomato purée and cook for 1–2 minutes. Put the beef back into the pan, then pour in the orange juice and wine, stirring and scraping up all the bits at the bottom. Bring to the boil, then lower the heat and simmer for 2 minutes until the alcohol has burnt off.
3
. Add the stock, season and bring to the boil. Lower the heat, cover and simmer gently for 1 hour, then remove the lid and continue to cook for a further 20–30 minutes until the beef is completely tender but not falling apart.
4
. Meanwhile, make the mash. Boil the sweet potatoes in boiling salted water for 15 minutes until tender. Drain well and allow them to steam-dry for 5 minutes. Mash the potatoes with a generous pinch of salt and pepper and a drizzle of olive oil until smooth. Taste and adjust the seasoning as necessary.
5
. To make the gremolata, mix together the orange zest, parsley and garlic, adding the olive oil, if liked, until a thick spooning consistency is reached. Taste and season with salt and pepper.
6
. Serve the beef shins topped with the gremolata and serve immediately with the sweet potato mash alongside.
