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.