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Gordon Ramsay Sides recipes from his cookbooks
Gordon Ramsay’s smashed potatoes are crispy baby potatoes, boiled, pressed flat and fried golden in olive oil, butter and garlic, ready in 40 minutes. Gordon doesn’t actually have a smashed potato recipe. This is his crushed and sautéed potato techniques brought together, the way I make them after cooking a lot of his food. Here’s …
Gordon Ramsay’s banana bread uses overripe bananas mashed into a butter and brown sugar base with dark chocolate chips and pecans, baked at 180°C for 50 minutes and glazed with maple syrup while still hot. The recipe is from the Gordon Ramsay Academy and serves 4-6. What most sites won’t tell you is that Ramsay …
Gordon Ramsay’s fondant potatoes are par-boiled in chicken stock then fried in foaming salted butter with garlic and herbs until golden. The recipe comes from Make It Easy and serves six as a side. He designed them to go alongside his oven-roast duck breast. Ramsay says “par-boiling the potatoes in stock before sautéing enhances the …
Gordon Ramsay’s tomato relish is cherry tomatoes cooked down with red onion, chilli, sherry vinegar, and fresh basil into a rough, glossy condiment. It takes about 20 minutes, and it is the relish he piles into his steak sandwiches. This is his Spicy Tomato Relish from the Ultimate Cookery Course, where it sits alongside a …
Gordon Ramsay’s chicken gravy is white wine reduced by half with a shallot, then simmered with chicken stock, bay leaf, peppercorns, and thyme until thick and glossy. Finished with a tablespoon of redcurrant jelly that gives it sweetness and shine. Strain through a sieve for a smooth, restaurant-quality gravy. Ready in about 25 minutes. This …
Gordon Ramsay’s baked potato, also called a jacket potato, is a floury potato rubbed with oil and flaky salt. It bakes whole for about an hour, until the skin is crisp and the inside fluffy. Gordon doesn’t have a standalone baked potato recipe, but his Twice-Baked Bubble and Squeak Jacket Potatoes in Ultimate Home Cooking …
Gordon Ramsay’s cauliflower puree is a silky blended side of cauliflower, butter, milk and single cream, ready in 25 minutes. It’s the smooth, restaurant-style puree he serves under scallops, not a chunky mash. The method comes from his Sunday Lunch book and his F Word scallops dish. The trick that makes it his is the …
Gordon Ramsay’s street corn dip turns his Mexican grilled corn into a warm, scoopable bowl of charred sweetcorn, chipotle butter, lime and crumbled cheese. It comes together in about twenty minutes and serves six with tortilla chips. The char on the corn is what carries the whole dip. Gordon doesn’t publish a corn dip, but …
Gordon Ramsay’s grilled shrimp is prawns coated in a toasted spice paste of cumin, coriander, turmeric, smoked paprika and cayenne, marinated for two hours, then griddled for 2 minutes each side until charred and just firm. Ready in 15 minutes once marinated. The recipe is from Bread Street Kitchen, where Ramsay calls them “perfect for …
Gordon Ramsay’s naan bread is made with yoghurt, ghee, and dried yeast, shaped into teardrops and baked on preheated trays at 220°C for just 4-5 minutes. The recipe is from his Great Escape India cookbook and makes 8. In that book Ramsay writes that supermarket naans are “no match for homemade ones, not least because …