Ramsay's Escalope of Chicken

Ingredients
4 chicken breasts, boneless/skinless and pounded thin
2 eggs, lightely beaten with 1 Tbsp milk
Flour
Breadcrumbs, seasoned
1 ball mozzarella (or bag of shredded mozzarella)
1/4 cup Parmesan cheese, grated
Olive oil
1 shallot
1 clove garlic, minced
1 pint or 250g cherry tomatoes
Dried basil
Sea salt and ground pepper

Method
1.  Preheat the oven to 395F (200C).

2.  Dust each chicken filet in flour, then dip in the egg wash and next the breadcrumbs.

3.  Saute the escalopes in hot olive oil in a frying pain until golden brown, then transfer to a baking tray.

4.  Heat a little new olive oil in the same pan. Saute the shallots and garlic and cook for 2-3 minutes. Add the tomatoes and basil and allow the tomatoes to soften. Season with a little salt and pepper.

5.  Spoon some tomato sauce over each escalope. Top with mozzarella and sprinkle with the grated Parmesan. Bake in the oven for approximately 8 minutes, until the chicken is cooked and the cheese is melted and golden.

6.  Serve alongside a light salad.


Adapted from Gordon Ramsay's F-Word Recipe "Escalope of Chicken with Sauteed Potatoes and Red Chard."

Ramsay's Chocolate Mousse

Ingredients

100g (3.5oz) dark chocolate

300ml double cream

1 large egg white

50g (1/4c) caster sugar

Method

1.  Break the chocolate into small pieces and set aside. In small saucepan, heat half of the cream (150ml) until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.

2.  Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

3.  Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.

Shelly's Note: Since I don't have a handheld mixer, I use my stand mixer but chill the chocolate/cream before mixing. Though it doesn't work as well, in a pinch you can use cocoa powder mixed with canola oil/shortening and sugar as a substitution for the chocolate. This is equal to 4 oz chocolate, or just over 100g. 

Substitution for baking chocolate:

4 Tbsp unsweetened cocoa powder

8 tsp canola oil/shortening

14 tsp sugar

Adapted from Gordon Ramsay's F-Word recipe "Four Minute Chocolate Mousse."

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.

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.

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!)