The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
Gordon Ramsay’s Black Forest gateau is a dark chocolate and espresso sponge soaked in kirsch, layered with fresh cherries and whipped cream. It takes about an hour plus cooling. The sponge soaks up the cherry syrup, which is the step that keeps it moist. This is Gordon Ramsay’s recipe from his Ultimate Cookery Course, and …
Raspberry millefeuille is crisp caramelised puff pastry layered with vanilla orange cream and fresh raspberries, and it comes together in under an hour. You need shop-bought all-butter puff, double cream, raspberries and a little Grand Marnier. The whole trick is in how the pastry bakes. This is Gordon Ramsay’s version from his Ultimate Cookery Course, …
Gordon Ramsay’s profiteroles are light choux pastry buns filled with vanilla chantilly cream and drowned in a warm dark chocolate sauce, ready in about an hour. The choux uses milk, water, butter, flour and eggs, nothing more. Get the pastry right and the rest is just piping and pouring. Gordon makes these on The F …
Gordon Ramsay’s duck stir fry is sliced duck breast tossed in five-spice, garlic and ginger, seared fast and folded through noodles with pak choi, chilli and lime. It’s his quick stir-fry for two, on the table in about 15 minutes. The duck cooks in barely two minutes, so everything is prepped before the pan goes …
Gordon Ramsay’s teriyaki duck is pan-fried duck breast, crisp-skinned and pink, glazed in teriyaki and served with sticky caramelised plums. It comes from his Ramsay in 10 book, so the whole thing is on the table in about 15 minutes. The plums turn sweet and sour in the pan while the duck rests. He also …
Gordon Ramsay’s potted duck is a make-ahead starter of soft, shredded duck leg, slow-cooked in its own fat with garlic and thyme. You mix it with toasted pistachios and pack it into jars to spread on warm toast. It needs about two and a half hours in a low oven, plus chilling time. That spread …
Gordon Ramsay’s crispy duck is a whole bird rubbed in Chinese five-spice and slow-roasted until the meat pulls apart in soft shreds and the skin turns crisp. You serve it in warm pancakes with a black bean dipping sauce. It takes around four hours, but nearly all of that is the oven’s work, not yours. …
Gordon Ramsay’s duck a l’orange is a crisp-skinned duck breast in a glossy orange sauce, sharpened with soy, honey and ginger. It comes together in about 25 minutes, all in one pan. This is his lighter, fresher take, not the heavy French classic most people picture. It’s from his Quick & Delicious book, where he’s …
Gordon Ramsay’s pea purée is smooth, bright green and silky, made with just peas, butter and a little hot stock. It takes about 10 minutes and turns a bag of frozen peas into a restaurant-style side. You won’t find this in his books as a standalone recipe, but it runs right through his restaurant menus. …
Gordon Ramsay’s mussels are steamed in white wine, shallots and garlic, then finished with double cream and a stir of butter. The recipe is his moules marinière from Quick & Delicious, and the mussels cook in four to five minutes. In the book he calls mussels a favourite shellfish, “cheap, healthy and delicious” and ready …
