The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
Gordon Ramsay’s bouillabaisse is a rich, saffron-spiked fish soup with a triple hit of anise from fennel, star anise and Pernod that gives it a warmth you can smell before it reaches the table. The fish gets seared first for colour, then everything simmers for 20 minutes and gets blended into a thick, silky broth. …
Gordon Ramsay’s coffee rub steak from Uncharted coats bone-in rib eyes in espresso, ancho chili, smoked paprika, brown sugar and Aleppo pepper. The rub goes on 30 minutes to an hour before grilling, and the whole dish takes under 20 minutes to cook. It comes with a nopales chimichurri he picked up while foraging cactus …
Gordon Ramsay’s chicken curry grates butternut squash and red onion straight into the pan. They melt into a thick coconut sauce around diced chicken, peas and spinach. One pan, no chopping board pile-up, about 25 minutes start to finish. It’s the chicken and butternut squash curry from his Ramsay in 10 book, and his own …
Gordon Ramsay’s cheese soufflé uses Gruyère and Parmesan in a béchamel base with whisked egg whites, baked at 200°C for 15–18 minutes in ramekins double-coated with butter. The whole thing takes about 45 minutes, and if you follow Ramsay’s technique properly, it rises every single time. In UCC he writes “soufflés have a reputation for …
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 shortbread cookies use plain flour, butter, caster sugar, sea salt, and fresh rosemary, ready in 45 minutes. No eggs and no raising agent, so nothing to hide behind. Rub room-temperature butter into flour, knead until smooth, then bake at 170°C for 30 minutes. The recipe appears in Bread Street Kitchen with rosemary, and …
Gordon Ramsay’s duck breast is pan-fried to crisp, deep-golden skin and served pink under a sharp cherry and port sauce. The trick that makes it work is starting the duck in a cold, dry pan. It takes about 30 minutes, most of which is the fat rendering slowly while you barely touch it. It pulls …
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 …
