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GORDON RAMSAY INSPIRED RECIPES By Chef Jasbir FAST & EASY TO COOK 9 9 HANDPICKED RECIPES YOURECIPES REALLY FORTO YOU WANT TRY

JASBIR SINGH SENIOR CHEF I am Jasbir, a professional chef with over 4 years of experience in the culinary arts. I have worked in some of the finest restaurants in the world like Hyatt, JW Marriot and Sarovar Portico. My passion for food and for creating new and innovative dishes will excite your taste buds. I am always seeking to learn new techniques and grow as a chef. Doing experiments with Pasta and cooking some continental food are my favorite things about cooking. I believe that food should be a source of enjoyment and nutrition, and I strive to create dishes that are both healthy and delicious. All of the recipes I’ve shown in this cookbook are the recipes inspired from the famous chef Gordon Ramsay. I am not claiming that these are my original recipes. I have only tried to replicate the magic that Gordon has done with these recipes.

TABLE OF CONTENT 01. MASHED POTATOES 02. MUSHROOM SOUP 03. SCRAMBLED EGGS 04. BEER BREAD 05. SIMPLE MARINARA 06. TOMATO SOUP 07. MUSHROOM PASTA 08. FOCACCIA 09. DAUPHINOISE POTATOES 1

Mashed Potatoes CALORIES 387Kcal INGREDIENTS PREPARATION 10 MINS 4 Russet Potatoes teaspoon Salt 1 tablespoon Butter 1 teaspoon Black Pepper 150 ml Heavy Cream 2 teaspoon Thyme 4 cloves Garlic (minced) 1 Bay Leaf ½ teaspoon Chives/ Scallions CHEF JASBIR COOKING 25 MINS PORTION FOUR DIRECTION 1. In a pot, add the potatoes cubes and add enough water to cover them, and then season it with salt. Bring the water to a boil and then reduce the heat. Cook the potatoes for about 7-8 minutes. After that, drain the water and set the potatoes aside. 2. Place a pan over medium heat and heavy cream. Add garlic cloves, thyme, bay leaf, and seasoning to it and cook for a minute. Simmer the mixture for 2-3 minutes so the flavours get infused within. Strain this mixture. 3. Using a hand masher, mash the potatoes over medium heat. Make sure they don’t have any lumps. Add the herb-infused cream to the mashed potatoes. Gently fold the cream mixture to make it fluffy. 4. Now add butter and fold it. Garnish with chives or scallions to this potato mixture. Your mashed potatoes are ready to serve. 12

Mushroom Soup INGREDIENTS 50 g Dried Porcini Mushrooms 3 sprigs Thyme 60 g Button Mushrooms 30 ml Olive Oil 1 Onion (chopped) 250 ml Boiling Cream 1½ cloves Garlic (minced) 2 tablespoon Chives 50 g Butter 3 tablespoon Crème fraîche 300 ml Vegetable Stock Salt and Pepper (to taste) PREPARATION 40 MINS CHEF JASBIR COOKING 40 MIN PORTION FOUR DIRECTION 1. Boil water in a saucepan and pour it over the porcini mushrooms. Cover the bowl with the mushrooms and set it aside for 30 minutes. Drain them and save this stock for later. 3. Add the vegetable stock to this mixture. Season it with salt and pepper accordingly. Then using a blender, blend all the ingredients until smooth. 2. Now heat oil and butter in a pan and cook onions and garlic in it with garlic chives and thyme. Add the button mushrooms and mushroom stock to the pan. 4. Pour this soup into a bowl and top it with crème fraîche. Your mushroom soup is ready. 3

Scrambled Eggs CALORIES 479 kcal INGREDIENTS PREPARATION 5 MIN CHEF JASBIR COOKING 10 MINS PORTION FOUR 6 Cold Eggs 1 teaspoon Creme Fraiche Salt (to taste) Chives 0.5 ounce Butter Pepper (to taste) DIRECTION 1. Crack the eggs in a bowl, sprinkle some salt, and add it to the pan. Add the butter and set the pan over high heat. 2. Stir the egg mix continuously with the spatula. Make sure you scrape the bottom of the pan. Stir for about 30 seconds, take the pan off the heat and keep stirring. After 10 seconds place the pan over the heat again and repeat this process at least 3-4 times. 3. Season the eggs with salt and pepper lightly and stir in a teaspoon of creme fraiche along with some chives. Stir everything to mix all the flavors. 4. Served with bread and everyone will love this Gordon Ramsay style scrambled eggs. 4

Beer Bread INGREDIENTS 1.6 pounds Self-raising Flour Butter (for greasing) 2 tablespoon Milk 8.4 ounces Beer (or larger) 1/2 tablespoon Flaked Sea Salt 2.6 ounces Wholemeal Self-raising Flour PREPARATION 20 MIN CHEF JASBIR COOKING 35 MIN PORTION FOUR DIRECTION 1. Grease the inside of a loaf tin with butter, dust some flour in the tin and shake off the excess flour out from the tin. 2. Add the flour to the mixing bowl and add salt. Mix them and add beer to the bowl. Mix them well until the mixture is free from lumps. This batter might appear too runny for the bread mix. 3. Pour the batter inside the tin until they’re three-quarters full. Place these on a baking sheet and bake them for at least 30 minutes. Now, brush the top with milk and dust some flour on them. Bake again for 5 more minutes. 4. Remove them from the oven. Now, let the loaves cool and for some time on a wire rack after you remove them from the tin. CALORIES 122 kcal 5

Simple Marinara Because of the simple flavor of this sauce, it goes well with pasta, pasta, soups, sandwiches and other marinara-based recipes. INGREDIENTS PREPARATION 20 MIN 56 ounces San Marazano Tomatoes 1 Large Yellow Onion 6 Garlic Cloves 6 Basil Leaves 2 tablespoons Tomato Paste CHEF JASBIR 1/8 cup Olive Oil 1 cup Red Wine (Chianti Classico) Salt (to taste) COOKING 20 MIN Pepper (to taste) PORTION FOUR CALORIES 479 kcal DIRECTION 1. Place a stockpot over medium heat and add oil to it. Add onions to the pot Cook onions for about 1012 minutes until they’re soft and translucent. 4. Turn the heat to medium and flambe the pot using red wine. Stir the mixture for about 5 minutes until the mixture reduces by half. Cook for another 5 minutes to mix all the flavors. 2. Now, toss thinly sliced garlic into the pot, season with salt and pepper. and cook for around 3 minutes. Make sure you do not burn the garlic. Add some basil leaves and let them wilt for about 2 minutes. 5. Now, remove this sauce from the heat and blend the mixture until the desired consistency is achieved. 6. Season this sauce with salt and pepper. 3. Now, add diced San Marazano tomatoes to the pot and cook it for about 3-5 minutes. Now add the tomato paste and cook it for another 5 minutes. 6

INGREDIENTS Tomato Soup 10 Plum Tomatoes 1 tablespoon Sugar 1 White Onion 2 teaspoon Paprika 2 cloves Garlic 30 ml Balsamic Vinegar 2 sprigs Fresh Thyme 1 teaspoon Salt 2 bunches Basil 1 quart Vegetable Stock 4 tablespoon Olive Oil 1 teaspoon Black Pepper ½ cup Basil Leaves PREPARATION 20 MIN CHEF JASBIR COOKING 40 MIN 150 ml Cooking Cream 4 cluster Cherry Tomatoes FOUR PORTION DIRECTION 1. 2. In a saucepan, sauté sliced onions, garlic for a while. Add some salt, pepper and paprika to it. Place sliced tomatoes upside down on the same saucepan to get a good char. Add sugar, balsamic vinegar, fresh thyme and basil in the saucepan. Let it cook for around 5 minutes 3. Add some vegetable stock to it and mash with the help of a spoon. Now, blend this mixture with a hand blender to get the desired consistency. 4. Top it off with cooking cream for some added flavor. Your tomato soup is ready to gobble. 7

ALL ABOUT MUSHROOM PASTA 8

Mushroom Pasta INGREDIENTS 8 Lasagne Sheets ½ cup Refined Flour 2 Eggs ½ cup Water 8 ounces Button Mushrooms 1 Leek 2 tablespoons Tarragon Leaves 1 clove Garlic 1 cup Chicken Stock ½ cup Heavy Cream 2 tablespoons Olive Oil 1 teaspoon Sea Salt 1 teaspoon Black Pepper This is a tremendous way to showcase your mushrooms in a simple and delicious mushroom pasta. DIRECTION 1. First of all, make a pasta dough using refined flour and egg. If required, add some water. Make sure that the dough is firm enough to hold the shape. 2. Give it some rest for 15-20 minutes and roll out using a rolling pin. A thin sheet is to be made out of the dough. Cut the sheets vertically using a knife. Dust it with some refined flour. 3. Fill up a large saucepan with water and add a bit of salt to it. Bring the water to a boil and add the lasagne sheets to it. Cook the sheetsfor about 3-4 minutes. Then drain the water and set the lasagne sheets aside. 4. In a large frying pan, heat oil and add the mushrooms to it. Sprinkle some salt and pepper over them and saute the mushrooms for some time. After 2 minutes, add the garlic and saute for a minute. Then, add the leeks to it and cook. Cook this mixture for 6-8 minutes until the leeks are soft and the mushrooms are light brown in color. 5. When the mushrooms and leeks are cooked, add the chicken stock to the pan and bring it to a boil. Boil it for about 5 minutes until it reduces to half of its volume. After that, add the heavy cream and cook on low heat for about 2-3 minutes. CALORIES 383 kcal 9

Focaccia Bread INGREDIENTS 500 g Bread Flour 1 tablespoon Coarse Semolina 2 (7g) sachets Dried Yeast 75 g Black Olives 150 g Sunblush Tomatoes 3 sprigs Rosemary 50 ml Olive Oil 320 ml Warm Water Sea Salt & Ground Black Pepper PREPARATION 15 MIN CHEF JASBIR COOKING 30 MIN PORTION FOUR DIRECTION 1. 2. 3. 4. In a large mixing bowl, add flour, semolina, yeast, and some salt and mix them. Now, add water and oil to it and mix until it begins to form into a rough dough. Then, take it out and place it on a flour-dusted surface. Knead it with your hands until it forms a smooth dough. Clean and flour the mixing bowl and place the dough in it. Keep this bowl in a warm place for about an hour until the dough rises to double its size. Make sure you preheat the oven to 200 C. After that, brush a baking tray with oil and place the risen dough in it. With greased fingers, spread the dough all over the base of the baking tray. Sprinkle a little salt over the dough and then, press tomatoes and olives over the dough. Press them to the point that they are still poking through the dough. Season the dough with sea salt and black pepper. Then, sprinkle the rosemary over the bread as well. Before placing the tray in the oven, drizzle some olive oil over the bread. After that, bake it for half an hour until it looks beautifully golden. Take the tray out of the oven and place the bread on a wooden board. Cut it into slices and serve. Your beautiful focaccia bread is ready. 10

Dauphinoise Potatoes PREPARATION 15 MIN INGREDIENTS 2 pounds Potatoes CHEF THEODORE 3 Garlic Cloves 1. 2. 1 bag Cheddar Cheese Salt (to taste) Pepper (to taste) PORTION FOUR DIRECTION 14 ounces Heavy Cream 2 Bay Leaves COOKING 45 MIN 3. Slice the potatoes into thin pieces. To a saucepan, add cream and set it over medium heat. Now add garlic and bay leaves to the pan. Let it bubble for a few minutes and then remove it from the heat. Grease the baking pan with cooking spray and add grated cheese to the bottom of the pan. Now place the slices of potatoes on the grated cheese. Spread grated cheese over the layer of potatoes and repeat the process at least 3 to 4 times. Now, strain the cream sauce into a bowl using a sieve and remove the bay leaves and garlic. Finish by spreading grated cheese on top. Now, pour the cream sauce into the baking pan. Bake it for about 30 to 45 minutes in a preheated oven (400 F). Your Gordon Ramsay special dauphinoise potatoes are ready. 11

Thank You This cookbook is designed for you to up your cooking game. I really appreciate you for following all of the recipes till the end. So, get, set, cook! We hope you enjoyed this cookbook and found it to be useful. As always, we graciously welcome feedback. You can email us at vatsal[at]thefoodxp.com to share your experiences and give any suggestions regarding our future cookbooks. Also, do check us on social media platforms mentioned below. WHERE TO FIND US thefoodxp thefoodxp.com thefoodxp thefoodxp thefoodxpofficial 12

GORDON RAMSAY INSPIRED RECIPES By Chef Jasbir HANDPICKED RECIPES FOR YOU FAST & EASY TO COOK 9 All of the recipes I've shown in this cookbook are the recipes inspired from the famous chef Gordon Ramsay. I am not claiming that these are my original recipes. I have only tried to replicate the magic that Gordon has done with these recipes.

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