Gordon Ramsay - Sunday Lunch
From the book “Gordon Ramsay’s Sunday Lunch” come a series of video recipes that form a complete menu. If there is one thing Gordon is good at, it’s making you want to cook. He makes everything look so easy and so delicious. I’ve taken the time to put online all the video recipes, and I’ve tried to add the recipe transcription for most dishes. If you can’t figure out the recipes from the videos that don’t have a transcription, stay out of the kitchen! If I incidently run across those transcriptions I’ll add ‘em (or if you have ‘em you may contact me).
Antipasti:
Ricotta Stuffed Courgette Rolls
Marinated Mushrooms
Balsamic Beetroot With Roquefort
Main Course:
Salmon Baked with Herbs and Caramelised Lemons
with a Grapefruit Hollandaise
Dessert:
Passion Fruit and Banana Soufflé
Before I forget to say it, support the author by buying his book “Gordon Ramsay’s Sunday Lunch“.
Watch and read all the recipes by clicking “more”…
Ricotta Stuffed Courgette Rolls:
Ingredients:
- 4 small courgettes, ends trimmed
- 3-4 tbsp olive oil, plus extra to drizzle
- 3-4 tbsp balsamic vinegar, to drizzle
- 250g tub ricotta
- squeeze lemon juice
- handful fresh basil leaves, chopped
- 50g pine nuts, toasted
Slice the courgettes lengthways, using a swivel vegetable peeler - you’ll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.
(To toast pine nuts, tip into a hot frying pan - no oil needed - for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.)
Marinated Mushrooms:
No recipe transcription for this dish, sorry!
Balsamic Beetroot with Roquefort:
Ingredients:
- 600g cooked baby beetroot, peeled and trimmed
- 3-4 tbsp olive oil
- 6-7 tbsp balsamic vinegar
- 150g Roquefort
- 1-2 tsp sesame seeds, toasted
Halve or quarter the beetroot, depending on the size. Heat the olive oil in a large non-stick pan, add the beetroot and sauté for 2-3 mins, tossing well to coat.
Add the balsamic vinegar, season and cook 1-2 mins longer, until reduced right down to a syrupy glaze.
Transfer to a serving bowl to cool, then cover and chill. Can be done up to 1 day ahead. Remove from fridge 30 mins before serving, crumble over the Roquefort and sprinkle with the sesame seeds.
(To toast sesame seeds, tip into a hot frying pan - no oil needed - for 2-3 mins, shaking the pan often until the seeds are golden all over. Tip onto a plate and leave to cool.)
(To cook beetroot from raw, leave in the skins and boil whole until tender. Peel when cooled, but don’t forget to don your rubber gloves first. If you can’t find Roquefort, you could use crumbled Stilton or semi-soft goat’s cheese.)
Salmon Baked with Herbs and Caramelised Lemons:
Ingredients:
- whole salmon (about 2kg), scaled, gutted and washed
- 3 small lemons, thickly sliced
- 100ml olive oil
- 4-6 fresh bay leaves
- few sprigs each fresh rosemary, thyme, basil, sage and parsley
- 2-3 lemon grass stalks, cut into large pieces
- 1 head garlic, halved horizontally
- 1 tsp peppercorns, mixed or black
- 5-6 whole star anise
Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.
(Baked salmon is at its best when the thickest part of the flesh near the head is still very slightly soft, moist and bright pink. Letting the fish rest while still wrapped in foil helps the flesh firm up for easy carving.)
Passion Fruit and Banana Soufflé:
No recipe transcription for this dish, sorry!
December 20th, 2007 at 10:52 pm
noooooooooo what happend to the salmon vid
December 20th, 2007 at 10:53 pm
seems to be working fine for me …
December 23rd, 2007 at 11:42 pm
Can you please put up the salmon vid on youtube i cannot wacth it here it says it doesn’t exist.