Ramsay's Curried Chickpea Samosas

Ingredients

Samosa pie dough

Scant 1 2/3 cups (225g) all-purpose flour, plus extra to dust

1 1/2 tsp (7.5ml) fine sea salt

1 Tbsp (15ml) melted butter (or oil)

5-6 Tbsp (75-90ml) warm water

Vegetable oil, for deep-frying

Filling

2 Tbsp (30ml) vegetable oil

1 tsp (5ml) hot curry powder, or to taste

1 tsp (5ml) garam masala

1/2 tsp (2ml) ground cumin

1/2 tsp (2ml) ground turmeric

1 small onion, peeled and miced (we used one small shallot)

1 garlic clove, peeled and minced

1-inch (2.5cm) piece of gingerroot, peeled and grated (we used a couple dashes of ground ginger)

1 green chile, seeded and minced

14oz (400g) can chickpeas, rinsed and drained

generous 3/4 cup (200ml) water

1/2 tsp (2ml) sea salt

scant 1 cup (100g) peas, thawed if frozen, blanched if fresh

juice of 1/2 lemon, or to taste

Method

To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the melted butter and 5 Tbsp (75ml) warm water. Mix with a round-bladed knife to form a dough, adding another 1-3 tsp (5-15ml) water if the mixture seems too dry. Tip onto a lightly floured counter and knead for 5 to 10 minutes to a smooth dough. Wrap in plastic wrap and let rest in a cool part of the kitchen for at least 30 minutes.

For the filling, heat the oil in a wide skillet or wok. Add the curry powder, garam masala, cumin, and turmeric and cook, stirring, for 30 seconds. Next, add the onion, garlic, gingerroot, and chile and cook until the onion is softened and the spices are fragrant, about 4 to 5 minutes. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste. Transfer to a bowl and let cool completely.

Divide the dough into 6 or 7 equal pieces. Now roll out the dough and cut out a circle, 4 1/2-6 inches (12-15cm) in diameter. Cut each in half to give 2 semicircles. Working with one at a time, brush the edges with a little water, then fold the semicircle in half to join the cut edges and form a cone shape. Press the dampened edges together to seal, then holding them together, open up the cone and spoon in some chickpea filling, to 5/8 inch (1.5cm) from the top. Brush the curved edges lightly with water and press these together to seal. Place on a tray lined with baking parchment. Repeat to make the rest of the samosas.

Head a 2 1/2-inch (6cm) depth of oil in a deep heavy saucepan or wok over medium heat to 350-375F (180-190C). To test, drop a bread cube into the oil; it should sizzle on contact. Deep-fry the samosas in batches until golden brown and crisp, 6 to 8 minutes. Drain on a dray lined with paper towels and keep warm in a low oven while cooking the rest.

Shelly's Note: Though a lot of work, this is an incredibly fun project to do as a family on a weekend. If you have a pasta roller, using that to roll out the dough before cutting it into circles makes easy work of it. Ramsay says that they can also be baked if given a generous brushing of melted butter - we haven't tried that yet, but I'm sure it would work out great and be a much healthier option. If you are deep-frying, make sure the oil isn't too hot, because the samosas will overcook in minutes. Serve with butter chicken or any kind of Indian sauce or curry for a fantastic meal.

Ramsay's Molten Chocolate Cake (Hot Chocolate Fondant)

Ingredients

4 Tbsp (50g) unsalted butter, plus extra to grease

2 tsp unsweetened cocoa, to dust

2 oz (50g) good-quality bittersweet chocolate (minimum 70% cocoa solids)

1 large egg

1 large egg yolk

1/3 cup (60g) superfine sugar

1/3 cup (50g) all-purpose flour

Method

Heat the oven to 325F (160C). Grease two large ramekins, about 3 inches (3.5cm) in diameter, then dust liberally with cocoa.

Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Let cool for 10 minutes.

Using an electric whisk, whisk the whole egg, egg yolk, and sugar together until pale and thick, then incorporate the chocolate mixture. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warmed plates and serve immediately.

Shelly's Note: While of course it's always best to follow his recipes exactly, I've used Baker's semisweet baking chocolate, regular sugar, and left out the unsweetened cocoa just out of necessity and/or ease and they've always turned out amazingly. Be very careful not to overcook them; once they become full cake they've lost their magic.

From Gordon Ramsay Makes it Easy.

Ramsay's Spanish Meatballs

Ingredients

Spanish Meatballs:

1lb (500g) good-quality ground beef (we used turkey)

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

3/4 cup (50g) white bread crumbs

1oz (25g) Manchego (or cheddar), grated

2 Tbsp (30ml) chopped Italian parsley, plus extra to finish

Sea salt and black pepper

1 large egg, lightly beaten

2 Tbsp (30ml) olive oil

Tomato Sauce:

2 Tbsp (30ml) olive oil

1 onion, peeled and very finely minced (we used 1 shallot)

1 garlic clove, peeled and minced

1/2 cup (120ml) dry white wine (we used white grape juice)

2 x 14oz (400g) cans chopped tomatoes

Generous 1/3 cup (100ml) water

1-2 tsp (5-10ml) superfine sugar (regular works fine if needed)

Method

To make the meatballs, mix the ground beef, onion, garlic, bread crumbs, cheese, and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball, and pan-fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with plastic wrap, and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a skillet, add the onion and garlic, and cook gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water, and sugar. Season with salt and pepper. Simmer for 10 to 15 minutes until the tomatoes are soft, then remove the skillet from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and pan-fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for another 10 to 15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Shelly's Note: Because they're Spanish meatballs, Ramsay suggests they be served with rice or a crusty bread. However, we love them as Italian meatballs, so we just serve them as you would do regular spaghetti and meatballs. Also, the sauce has a tendency to lose its water during the first cooking, so if you pour in a good splash of water at the same time you put the meatballs in it'll all even out.

From Gordon Ramsay's World Kitchen.

Ramsay's Chicken Pot Pie

Ingredients

3 1/2 Tbsp (50 ml) butter

1 large onion, peeled and chopped (we use 1 shallot)

3 celery stalks, trimmed and diced

1 large carrot, peeled and chopped

1 large potato, peeled and diced (just due to preference, we left this out)

Generous 1/3 cup (50g) all-purpose flour, plus extra to dust

2 cups (500 ml) chicken stock

Generous 1 cup (250 ml) light cream

Sea salt and black pepper

1 lb (500g) skinless, boneless chicken breasts, cut into bite-size pieces

10oz (300g) good-quality ready-made all-butter puff pastry

1 medium egg mixed with 1 Tbsp (15ml) water (egg wash), to glaze

Method

Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Saute gently for 10 minutes or until the vegetables are soft. Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour.

Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly.

Preheat the oven to 400F (200C). Spoon the chicken filling into one large or 4 individual pie dish(es) to fill to just below the rim(s). Roll out the puff pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s).

Reroll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. Brush the pastry with egg wash to glaze.

Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.

Shelly's Note: We halved the recipe to fill two ramekins without a problem. The taste of this pie is absolutely amazing - so pure, flavorful, cozy, and filling without feeling the least bit heavy.

From Gordon Ramsay's World Kitchen.

Soy Sauce and Lemon Juice Chicken Wings

Ingredients

30-40 fresh chicken wing sections, washed

Soy sauce

Lemon juice

Method

Place the chicken wings into a roasting pan in a single layer. Pour the soy sauce and lemon juice over the wings in the ratio of 2 parts soy sauce to 1 part soy sauce. The liquid should fully cover the bottom of the whole pan and come up to about 1/4 - 1/3 of the way up the wings. Remember that water is going to come out of the chicken and add to the liquid.

Put the wings a couple of inches under the broiler and broil the wings on high heat. Using a pair of tongs, flip the wings every 20 minutes until the wings have a nice dark color and the skin is just crispy, about 1 hour in total. The secret is to never, ever rush; let the chicken wings cook as long as they need to and flip as often as needed.

Shelly's Note: If you're using frozen chicken wings, wash the ice off them first and be aware that a lot more water is going to come out of frozen wings during cooking, so lessen the amount of soy sauce and lemon juice you pour. This recipe is extremely simple, particularly for the amount of taste is has. This is a perfect meal to bring to parties as well as cook at home when you don't want to fuss over dinner too much.

Created by Don Tennant for his family when we were all in Hong Kong.

Ramsay's Honey Mustard Pork Chops

This recipe must be marinated for a few hours or overnight.

Ingredients

4 pork chops, about 8 oz each

Olive oil, to brush for the marinade

2 Tbsp Dijon mustard

4 Tbsp wholegrain mustard

6 Tbsp clear honey

4 Tbsp Worcestershire sauce

4 Tbsp light soy sauce

Method

Mix the marinade ingredients together in a shallow bowl. Add the pork chops and turn to coat well. Cover with cling film and marinate in the fridge for a few hours or overnight.

When you are ready to serve: Heat a griddle pan until hot. Scrape excess marinade off the chops and save it. Brush the chops with olive oil. Cook on the griddle for 4-5 minutes on each side or until cooked through, basting with the marinade occasionally. Rest in a warm spot for 5-10 minutes.

Shelly's Note: To prevent blackening and to make use of the delicious sauce, first sear the pork chops over medium-high heat for a few seconds each side and then put them into a small oven-safe dish. Pour a generous cup of marinade over the chops and shake to cover. Bake at 350F for 10-15 minutes or until cooked through. They work best over egg noodles and Ramsay suggests serving them with steamed green beans or broccoli.

Sticky Lemon Chicken

Ingredients

4 large chicken thighs or 8 small, with skin and bone

Sea salt and black pepper

Thyme

1 head garlic, halved horizontally

Splash of red wine vinegar

Dark soy sauce

Honey

1 lemon, finely sliced

Method

Heat the oil in a large saute pan or a large pot. Season the thighs and brown them over a high heat with the garlic and thyme until golden brown. Make sure the skin gets adequate color but be aware that it can burn very quickly.

Add the red wine vinegar and bubble until reduced by half. Drizzle over generous amounts of soy sauce and honey and shake the pan to mix. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through; if not, add a little more water and let it boil down again.

Shelly's Note: This goes well over white rice and green beans or broccoli. A fun thing to do is to use boneless-skinless thighs and chop them into bite-size pieces. Cook the chicken just the same, except chop the lemon slices a bit thicker so that they're easier to take out when you serve the chicken.

Adapted from Gordon Ramsay's Fast Food.

Tuscan Garlic Chicken

Ingredients

4 boneless, skinless chicken breasts

1 1/2 cups all-purpose flour

Sea salt and cracked pepper

2 tsp Italian seasoning

3 Tbsp olive oil

Method

Mix flour, salt, pepper, and Italian seasoning in a shallow bowl. Dredge the chicken in the mixture, shaking off any excess.

Heat the oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Place the cooked chicken breasts in a roasting pan and transfer to the oven. Cook at 350F for 10-15 minutes or until cooked through but still moist.

Shelly's Note: This chicken has a very light flavor that lets it be very versatile in what it is used in. It works particularly well with the Fettuccine Alfredo and Ramsay's Vegetable Ragout.

Adapted from The Olive Garden.

Fettuccine Alfredo

Ingredients

1/2 cup butter

2 garlic cloves, minced

2 cups heavy cream

1/4 tsp white pepper

1/2 cup Parmesan cheese, grated

3/4 cup mozzarella cheese

1 box fettuccine, cooked

Method

Melt the butter in a medium saucepan over medium-low heat. Add in the garlic, cream, and white pepper and bring mixture to a simmer. Stir constantly.

Add the Parmesan cheese to the sauce and simmer 8-10 minutes or until sauce has thickened and is smooth. Add the mozzarella cheese and stir constantly until smooth. Mix sauce with pasta and serve.

Shelly's Note: Mixing in the Tuscan Garlic Chicken and/or steamed broccoli florets make this a complete meal, especially if served with extra Parmesan cheese and crusty bread.

Adapted from the food.com recipe "Better than Olive Garden Fettuccine Alfredo."

Grilled Chile-Lime Shrimp

Ingredients

1 1/2 lb medium shrimp, peeled and deveined

1 tsp finely grated lime peel

1/4 Tbsp lime juice (about 1 1/2 limes)

1 jalapeno, seeded and finely minced

1 Tbsp garlic, minced

2 Tbsp soy sauce

3 Tbsp olive oil

1 tsp chili powder

1/4 tsp cayenne pepper

1 Tbsp honey

Method

Combine all ingredients except shrimp in a small bowl. Place the shrimp in a large baggie; add marinade and coat. Refrigerate for 10 minutes, turn over bag, and continue for another 10 minutes. Do NOT marinate for longer than 20 minutes.

Skewer 6 shrimp at a time and grill for 2 minutes on each side or until opaque. Serve with a fresh squeeze of lime over each shrimp to bring out the flavor.

Shelly's Note: The chili powder is what gives the shrimp its color, so try not to skimp on it. For a light, healthy meal, toss the shrimp over a fresh salad.

Adapted from the Better Homes and Gardens recipe "Grilled Chile-Lime Shrimp."

Ramsay's Burgers

This recipe must be refrigerated for 45 minutes to an hour before cooking.

Ingredients

1 lb ground beef or turkey

1/2 red onion, diced

3 Tbsp whole grain Dijon mustard

2 Tbsp Tabasco or Red Hot sauce

3 Tbsp Worcestershire sauce

3 Tbsp ketchup

Sea salt and cracked pepper

Method

Mix all ingredients together with your hands; all ingredients are approximate and may be adjusted according to taste. Mold into generous, thick patties and refrigerate for 45 minutes to an hour. This will help keep the burgers together while cooking. Cook over grill or an oiled pan until cooked how you want them; remember that when cooking turkey burgers, they can't be pink in the center.

Adapted from Gordon Ramsay's recipe shown on the F Word (when he makes the burgers with buffalo meat and buffalo mozzarella!)

Hawaiian Kabobs

This recipe must be marinated for at least 3 hours, preferably 5-8.

Ingredients

1/2 cup soy sauce

1/2 cup unsweetened pineapple juice

1/4 cup vegetable oil

1 Tbsp brown sugar

1 tsp garlic powder

1 tsp dry mustard

1/4 tsp cracked pepper

1 1/2 lbs boneless-skinless chicken breasts, cubed

1 large green bell pepper, chopped

8 oz mushrooms, whole

20 cherry tomatoes

Method

Combine first 7 ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Mix the chicken, green peppers, mushrooms, and tomatoes in a large container. Pour the marinade over, cover, and shake to coat. Marinate at least 3 hours, more if possible.

Alternate meat and vegetables on skewers OR separate ingredients on individual skewers (the former is prettier, the latter is easier to cook). Cook the skewers over the grill or under the broiler, basting and turning frequently until meat is cooked. Serve with hot cooked rice.

Adapted from 1985 Southern Living Recipe "Hawaiian Kabobs" p. 157

Caramel Brownies

Ingredients

10 Tbsp unsalted butter, room temp

1 1/4 cups sugar

3/4 cup unsweetened cocoa powder

1/2 tsp salt

2 tsp vanilla extract

2 large eggs

1/2 cup all-purpose flour

1/2 cup semisweet chocolate chips

10 oz caramels

1/2 cup evaporated milk

Method

In a small pan combine the caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted. In a pan over medium heat, combine the butter, sugar, cocoa powder, and salt and mix for 2 minutes. Add the vanilla extract and eggs and combine; stir in the flour and set aside.

Pour half of the batter into a greased pan and bake for 10 minutes at 350F. Remove from oven, pour the caramel mixture over the brownies. Top the caramel mixture with the chocolate chips and spoon the remaining brownie batter over it all. Finish baking for about 20 minutes. Remove and let cool for about 90 minutes before slicing in (This is probably best but I deem it optional).

Adapted from Gaby Dalkin's whatsgabycooking.com recipe "Caramel Brownies."

Blondies

Ingredients

1/2 cup butter, melted

1 cup dark brown sugar

2 tsp vanilla

1 egg

1 cup flour

1/2 tsp baking powder

1/4 tsp salt (optional)

1/8 tsp baking soda

1/2 cup semisweet chocolate chips (or more if you're me)

Method

Mix the butter, sugar, vanilla, and egg with an electric mixer until fully combined. In another bowl mix the flour, baking powder, and baking soda together. Slowly add the dry ingredients to the wet until fully combined. The batter may be a bit stiff but don't worry!

Add the chocolate chips and combine. Evenly distribute the batter into an 8x8 greased baking dish and tap on the counter to make sure all the bubbles are out. Bake at 350F for 20-22 minutes or until you stick a knife in and it comes out clean.

Adapted from Gaby Dalkin at whatsgabycooking.com recipe "Blondie Brownies with Butterscotch and Chocolate Chips."

Scottish Shortbread

Ingredients

10 Tbsp unsalted butter, softened

1/4 cup powdered sugar

1 1/2 tsp granulated sugar

1/4 tsp salt

1 1/2 cup all purpose flour

For the chocolate (optional):

6 oz semisweet chocolate chips

1 1/2 Tbsp shortening

Method

Mix first four ingredients with an electric mixer. Sift the flour over the mixture and mix in. If the dough is too dry to hold together, add in a few teaspoons of water at a time until it does. Knead until smooth.

Press the dough into an 8x8 pan or mold; pierce with fork in a decorative pattern. Bake at 300F for 45-50 minutes, until just golden around the edges. Let cool before cutting into bars.

For the chocolate:

Melt the chocolate and shortening in a double boiler. Dip the bottoms of the cooled shortbread and place on wax paper. Refrigerate until chocolate has hardened.

Adapted from the Joy of Cooking recipe "Scottish Shortbread."

Bourbonless Bourbon Chicken

Ingredients

2 pkgs chicken tenders, chopped into bite-size pieces

2 garlic cloves, minced

1 1/2 tsp crushed red pepper flakes

1/2 cup apple juice

2/3 cup light brown sugar

4 Tbsp ketchup

2 Tbsp cider vinegar

1 cup water

2/3 cup soy sauce

Method

Mix all ingredients into a saucepan and cook over medium heat until well mixed and dissolved.

Add the chicken and bring to a hard boil. Reduce heat to medium and simmer for 20 minutes. If the sauce is not yet at the proper consistency (very smooth and thick), return it to a boil and let it reduce. Serve over steamed green beans and white rice.

Adapted from the food.com recipe "Bourbon Chicken."

Cheddar Jack Chicken

Ingredients

1 pkg chicken tenders

1 stick butter, melted

2 Tbsp garlic, minced

2 Tbsp garlic powder

3/4 cup seasoned dry bread crumbs

1/2 cup cheddar jack cheese, shredded

1/4 cup Parmesan cheese

Cracked pepper

Method

Combine melted butter with minced garlic and garlic powder in a small bowl.

Combine the breadcrumbs with cheddar cheese, Parmesan cheese, and a liberal sprinkling of cracked pepper in a second bowl.

Dip the chicken in the butter mixture then dredge in the crumb mixture. Place in greased pan; sprinkle over liberal amounts of the crumb mixture and press onto the chicken, as the cheese tends not to stick during the transfer to the pan. Bake 35-45 minutes or until chicken is cooked through.

Adapted from the food.com recipe "Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast."

Crescent Chicken Newburg

Ingredients

3 Tbsp margarine

6 boneless skinless chicken breasts, cut into 1/2-inch pieces

1 red bell pepper, chopped

2 heads broccoli, chopped into florets and cooked until just tender

1/4 cup all-purpose flour

Sea salt and cracked pepper

1 1/2 cups half-and-half

3 Tbsp grated Parmesan cheese

1 (8-oz) can refrigerated crescent dinner rolls

Paprika

Method

Melt 2 Tbsp margarine in a large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink. Reduce heat to medium; stir in flour, salt, pepper, and half-and-half and cook until the mixture boils and thickens, stirring constantly. Stir in broccoli, red bell pepper, and 2 Tbsp Parmesan. Cook an additional 4-6 minutes or until thoroughly heated.

Spoon hot mixture into an ungreased 12x8-inch (2 quart) baking dish. Remove crescent roll dough from can; do not unroll. Cut roll into 12 slices and cut each slice in half. Arrange slices curved side up around outside of chicken mixture. Brush the dough with 1 Tbsp melted margarine and sprinkle with remaining Parmesan cheese. Sprinkle the entire casserole with paprika and bake at 350F for 25 minutes or until the rolls are a deep golden brown.

Adapted from Pillsbury's One-Dish Meals Cookbook recipe "Crescent Chicken Newburg".

Creamless Cream of Cauliflower Soup

Ingredients

3 Tbsp canola oil

1 clove garlic, minced

1/2 onion, chopped

6 stalks celery, chopped

1 head cauliflower, chopped

3 cups water

1 vegetable bouillon cube

Thyme

Cracked pepper

Method

Heat the oil over medium-low heat in a large, heavy soup pot. Saute the garlic, onion, and celery gently over low heat until softened but not browned. Add the cauliflower to the oil and stir well to coat thoroughly. Add the water and bring the soup to a boil. Add the bouillon cube and season liberally with thyme and pepper. Stir until the bouillon is dissolved. Reduce heat to medium and simmer the soup, covered, for 20 minutes. Remove 2 cups of the soup at a time and pour it into a blender. Puree until smooth and transfer to a separate pot.

Shelly's Note: Be very careful not to skimp on the seasoning; it turns it from a bland base to something you want to eat several bowls of. For extra bulk, you can add in tortellini or tri-color rotini and serve with warm rolls or thick bread.

Adapted from Marilyn Diamond's A New Way of Eating recipe "Creamless Cream of Cauliflower Soup."