The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
Gordon Ramsay’s granola is a crunchy, golden bake of jumbo oats, puffed rice, almonds and mixed seeds, bound with vanilla-infused honey and finished with goji berries and dried cranberries. The recipe makes a big batch that keeps for two weeks in an airtight jar. The recipe is from Ultimate Home Cooking, and Ramsay shows the …
Gordon Ramsay’s sweetcorn fritters are crisp, golden savoury pancakes made with tinned sweetcorn, spring onions, red chilli and fresh coriander, ready in 15 minutes. The batter is one-third mixture to two-thirds filling, so every bite is packed with corn and herbs rather than dough. The recipe is from Ultimate Cookery Course, and Ramsay shows the …
Gordon Ramsay’s sweet potato mash is a light, savoury crush of chicken stock, caramelized shallots, garlic and fresh herbs, ready in 20 minutes. The potatoes cook in stock instead of water, so the flavour builds from the very first minute. The recipe comes from his F Word series, linked to Ultimate Fit Food. Ramsay caramelizes …
Gordon Ramsay’s mushroom omelette is a golden, puffed fold of wild mushrooms, Gruyère and parsley, finished under the grill in 10 minutes. The mushrooms go in first so they colour and lose their water before the eggs touch the pan. The recipe is from Bread Street Kitchen, where Ramsay writes “try to use fresh wild …
Gordon Ramsay’s omelette is a soft, creamy three-egg fold with butter, olive oil and Gruyère, ready in under 5 minutes. The outside is pale golden while the centre stays rich and barely set. I make this at least twice a week because nothing else comes close. In Gordon Ramsay’s Secrets, he gives one strict rule: …
Gordon Ramsay’s mac and cheese starts with milk infused with onion, garlic, bay and one star anise, whisked into a Comté and Cheddar sauce. The macaroni bakes under mozzarella, Parmesan and garlicky toasted crumbs at 200°C for 20 minutes. Four cheeses, one gratin dish, feeds eight. This is the recipe from his Bread Street Kitchen …
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 …
