Cooking for Friends
Format: PDF / Kindle (mobi) / ePub
TV's most popular chef, Gordon Ramsay, bridges the gap between his famous chef's table (situated in the white heat of his restaurant kitchen) and his table at home with Tana and their young family. His latest cookbook is packed with simple, seasonal, modern British recipes. Gordon lives life in the fast lane, travelling the world to foster his many hugely successful business enterprises and to film his highly acclaimed TV series. But, despite the commitments of a busy work life, he has always believed that families should sit around their tables to eat together as much as possible. His latest cookbook gathers together over 100 inspiring and well-constructed recipes which everyone will enjoy cooking for their friends and family, including Chorizo, broad bean and mint couscous, Scallop brochettes with coriander and chilli butter, Smoked salmon and horseradish cream tarts and Toffee and chocolate steamed pudding. The recipes embody Gordon's strongly held opinion that we should support local producers and farmers' markets, that we should cook with seasonal fresh ingredients which haven't travelled miles to reach our plates and that we should celebrate the wealth of regional dishes available to us from Cornish crab soup to Bakewell tarts. Gordon shares the dishes that he loves to cook (and eat) when he's off duty. With chapters covering Hot and Cold Soups; Pasta and Grains; Fish and Shellfish; Meat and Poultry; Pies and Tarts; Vegetables and Salads; Puddings and Ices and Coffee and Chocolate, each recipe is introduced with an insight into why he has chosen it and includes tips on how to re-create it perfectly. With emphasis on simplicity for stunning results, the majority of the recipes are short and easy to cook. This beautiful book has been created by one of Britain's top designers, in tandem with an amazing young photographer. While food is king in this book, sprinkled as it is with candid photos of Gordon and the family, Cooking for Friends allows you to share his love of life and the good things in it.
optional, but they do add to the beauty of the salad. SERVES 4 Baked beets: 1 pound red or mixed beets of similar size rock salt or coarse sea salt leaves stripped from a few sprigs of fresh thyme Lentils: ¾ cup Umbrian castelluccio or Puy lentils, rinsed and drained ½ cup chopped lean bacon 1 carrot 2 celery ribs few sprigs of fresh thyme Marinated beets (optional): 2 baby beets, preferably Chioggia or candy cane variety 6 tablespoons extra-virgin olive oil 3 tablespoons
sunflower oil for frying Sweet chili sauce: 1/3 cup sugar 3 garlic cloves, roughly chopped 1½-inch piece of fresh ginger, roughly chopped small handful of cilantro leaves 3 long, fresh, red chili peppers, deseeded and roughly chopped juice of 1 large lime 1 tablespoon fish sauce 1 tablespoon light soy sauce First, make the chili sauce. Place the sugar in a small, heavy-based saucepan with 3–4 tablespoons of water. Stir to dissolve the sugar, then bring to a boil and boil until the
tablespoon water, for egg wash For serving: pickled onions (see Chapter 6) piccalilli (see Chapter 6) Begin by making the pastry. Sift the flour and salt into a mixing bowl and make a well in the middle. Crack the egg into the well and sprinkle some of the flour over the egg to cover it. Put the butter, lard, and water in a small pan and heat gently. Once the butter and lard have melted, increase the heat and bring to a boil. Pour the boiling water and fat around the edge of the bowl
sweet tart pastry (see Chapter 9) 1¼ cups whole milk 1¼ cups heavy cream 3 pared strips of orange zest 1 vanilla bean, split lengthwise 5 tablespoons sugar 6 extra-large egg yolks nutmeg for grating Roll out the pastry on a floured surface to about 1/8-inch thickness. Use it to line a tart pan with a removable bottom that is 9–10 inches in diameter and 1½–1¾ inches deep. Leave a little excess pastry hanging over the sides of the pan. Let rest in the refrigerator for at least 30 minutes.
pastry 263 hot-water-crust pastry 144–5 sweet tart pastry 263 sweet walnut pastry 263 walnut and Parmesan pastry 263 pâté, smoked trout 86 peaches: mixed berry tartlets with vanilla and peach cream 228–9 peach, raspberry, and ginger crumble 210 pears: broccoli, Stilton, and pear soup 32 pear and frangipane tart 200–1 peas: chicken legs with braised peas and onions 120 farfalle with bacon, peas, and sage 52 new potato, pea, and fava bean salad 185 penne with baked