The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
I’m Sophie, a British home cook and fan of Gordon Ramsay. I test his recipes in my kitchen and share simple, step-by-step versions anyone can make at home.
Gordon Ramsay’s mango salsa is two ripe mangoes cubed into a sharp base of red chilli, red onion, lime and sesame oil. Shredded mint goes through it last. Ten minutes of knife work, no cooking, and it serves six as the bright side of a starter. It’s from Sunday Lunch, where it sits under his …
Gordon Ramsay’s salsa verde is parsley, basil and mint blitzed with capers, cornichons, anchovies, Dijon and red wine vinegar. Olive oil loosens it until it spoons. Five minutes in a blender, no cooking, and it wakes up everything from beef fillet to tuna steaks. He has three versions across his books and I’ve made all …
Gordon Ramsay’s tomato butter sauce is 125g of cherry tomatoes cooked low for 10 minutes, blended with sherry vinegar and a teaspoon of sugar, sieved silky, then finished with double cream and cold butter whisked through with fresh basil. A small pan of it takes 25 minutes and dresses dinner for two. This comes from …
Gordon Ramsay’s sausage rolls are proper butcher’s sausages wrapped in butter puff pastry that’s been painted with English mustard on the inside, glazed twice with egg, and baked at 200°C for 25 to 30 minutes until the pastry shatters. Six big rolls from 500g of pastry, ready in about an hour. This is the wild …
Gordon Ramsay’s beef carpaccio is 600g of rib eye flash-roasted at 200°C for 15 to 20 minutes, chilled for at least 2 hours, then sliced paper thin over a truffle and mushroom crème fraîche dressing. It serves four as a starter, and most of the time is the fridge doing the work. The recipe is …
Gordon Ramsay’s beef bourguignon is 600g of shin beef browned in goose fat, then braised with smoked bacon, pearl onions, chestnut mushrooms, and a whole bottle of Burgundy at 150°C for 3 hours. He serves it over a celeriac mash scented with cardamom, and the whole dish feeds four. This is his published recipe, demonstrated …
Gordon Ramsay’s beef fillet is a whole 1kg piece seared with two heads of garlic, thyme, and rosemary, basted in butter, then roasted at 200°C for just 10 to 12 minutes for rare. A sharp anchovy salsa verde goes over it as it rests, all done in about 45 minutes including the rest. The recipe …
Gordon Ramsay’s beef short ribs are 6 thick-cut meaty ribs braised in a whole bottle of red wine and beef stock with a halved head of garlic, slow-cooked at 170°C for 3 to 4 hours until the meat falls away from the bone, then finished with crispy pancetta and chestnut mushrooms. The recipe comes from …
Gordon Ramsay’s beef tartare is 675g of finely diced raw beef fillet folded with capers, shallots, cornichons, and herbs, dressed in a whisked Worcestershire and ketchup sauce, then piled onto charred garlic-rubbed bread. There’s no cooking beyond the bread, so the whole thing comes together in about 30 minutes. This comes from his Uncharted cookbook, …
Gordon Ramsay’s swordfish is marinated in sesame oil, lime, garlic, and rosemary, then griddled for just 1 minute per side until the flesh turns from translucent to pale cream. Served on cherry tomatoes and cucumber ribbons with a pineapple and chilli salsa. Ready in 30 minutes plus marinating. This recipe is from his BBC Good …