Gordon Ramsay - Cooking for Friends

Cover Page

Title Page Cooking for Friends Gordon Ramsay Food Mark Sargeant Text Emily Quah Photographer Ditte Isager Stylist Christine Rudolph Art Director Patrick Budge

Introduction

Hot and Cold Soups

Chilled Cucumber Soup

Curried Cauliflower and Cheddar Soup

Roast Chestnut, Parsnip and Apple Soup

Asparagus Velouté

Alnwick Soup

Broccoli, Stilton and Pear Soup

Conger Eel Bisque

Italian-Style Turnip Soup

Cornish Crab Soup

Oxtail Soup

Shropshire Summer Soup

Crayfish Chowder

Jacket Potato Soup with Sour Cream

Creamy Sorrel Soup

Pasta and Grains

Farfalle with Bacon, Peas and Sage

Fresh Tagliatelle with Stilton and Mushrooms

Grilled Vegetable Lasagne

Conchiglie with Meaty Tomato Ragù

Penne with Baked Pumpkin and Rosemary

Spaghetti with Broccoli, Garlic and Chilli

Chorizo, Broad Bean and Mint Couscous

Linguine with Lemon, Feta and Basil

Smoked Haddock with White Beans and Parsley

Gordon’s Posh Kedgeree

Spinach, Mushroom and Ricotta Cannelloni

Goat’s Cheese, Beetroot and Lentil Salad

Wild Mushroom Barley Risotto

Herby Rice Pilaf with Pistachios and Almonds

Fish and Shellfish

Fish Curry with Lime and Coconut Rice

Breaded and Fried Oysters with Sauce Gribiche

Smoked Trout Pâté with Horseradish Cream and Melba Toasts

Whiting in Piquant Tomato Sauce

Stuffed Bream Wrapped with Bacon

Thai-Style Fishcakes with Sweet Chilli Sauce

Clams with Old Spot Bacon

Sea Bass with Olives, Tomatoes and Fennel

Grilled Herrings with Harissa

Red Mullet with Tomatoes, Olives and Anchovies

Fisherman’s Stew

Poached Halibut with Creamy White Wine and Tarragon Sauce

Devilled Mackerel with Tomato and Fennel Salad and Horseradish Potatoes

Grilled Scallop and Prawn Brochettes with Coriander and Chilli Butter

Meat and Poultry

Poached Rabbit Legs with Gremolata

Pork Fillet Stroganoff

Home-Made Bangers

Classic Mixed Grill

Angus Beef Olives

Corn-Fed Chicken Legs with Braised Peas and Onions

Goat Curry

Roast Loin of Pork with Bramley Apple Sauce

Sweet Potato and Duck Rösti with Fried Duck Eggs

Honey Roast Ham

Cider and Honey Roast Leg of Lamb

Lamb Shank Cassoulet

Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy

Lamb Stew with Bacon, Sweet Onions and Prunes

Braised Chicken Legs with Honey and Five-spice

Duck Breasts with Port and Cherry Sauce

Pies and Tarts

Raised Game Pie

Shepherd’s Pie with Branston Pickle

Cornish Chicken Pie

Smoked Salmon and Horseradish Cream Tartlets

Fish Pie with Oysters and Scallops

Spinach, Feta and Pine Nut Tart

Crab and Tarragon Tart

Artichoke, Asparagus and Ham Quiche

Lemon, Leek and Dolcelatte Tart

Wild Mushroom Tart with Parmesan and Walnut Pastry

Vegetables and Salads

Walnut, Celery, Chicory and Apple Salad

Roast Winter Vegetables

Glazed Brussels Sprouts with Chestnuts and Pancetta

Roasted Tomatoes with Marjoram

Spicy Cauliflower Stir-Fry

Braised Celery Hearts with Bacon

Caramelized Fennel and Red Onions

Artichokes Braised with Onions and Lardons

Chicory, Goat’s Cheese and Strawberry Salad with Pine Nuts

New Potato, Pea and Broad Bean Salad with Mustard Dressing

Grilled Aubergines with Balsamic, Feta and Mint

Mixed Mushroom Salad

Braised Red Cabbage with Bramley Apple

Pickled Onions

Home-Made Piccalilli

Puddings and Ices

Pear and Frangipane Tart

Autumn Fruit Salad with Thyme and Ginger

Strawberry and Champagne Granita

Caramelized Apple Pie

Summer Berry Trifle

Peach, Raspberry and Ginger Crumble

Baked Gooseberries with Honey and Almonds

Fig Ice Cream

Cinnamon Rice Pudding with Apricot Compote

Custard Tart

Lemon Meringue Pie

Bakewell Tart

Poached Rhubarb with Ginger Ice Cream

Mixed Berry Tartlets with Vanilla and Peach Cream

Blackberry Sorbet with Shortbread Fingers

Chocolate and Coffee

Chocolate Swirl Cheesecake

Double Chocolate Parfait

Chocolate Chip Pancakes with Orange Brandy Sauce

Sticky Toffee and Chocolate Pudding

Chocolate and Coffee Pots

Black Forest Cake

Dark Chocolate Marquise

Coffee and Almond Crunch Cake

Chocolate Roulade with Chocolate Chestnut Cream

Basics

Index

Acknowledgements

About the Author

Copyright

About the Publisher

As a chef, I work at a thousand miles an hour, but when I’m at home, I want to slow down. I leave my chef’s jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it’s a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it. For me, it’s a therapy, and it’s happening more and more that I cook with Tana and the children, especially Megan, my oldest. The kitchen is open-plan, with a large sofa and space to unwind. The focus is on the stove, which was built in Paris. It needed a concrete plinth as its foundation, to carry the weight, and after it was installed, the kitchen was built around it. The stove has a chrome-faced, water-cooled frontage so the kids can’t burn themselves while they slice spring onions or grate fresh parmesan.

I can’t sit at home with my feet up, reading the newspaper. But having said that, I am beginning to learn about being calm. Everyone always imagines that it must be hectic in the Ramsays’ kitchen, but it’s not. We turn cooking into serious fun. To an extent, everything we do is spontaneous. We’re very lucky in that we have some great farmers’ markets nearby. The kids will go and buy cheese, fresh organic chicken, and a selection of the farmers’ vegetables. They become totally involved in the shopping, putting aside a percentage of their pocket money for good measure. They love that.

You get a young child to pay for a kilo of turnips or carrots, and then see how excited they are about what’s on the plate later. They get pocket money according to age. Megan’s nine, so she’s on £9. The twins, Holly and Jack, are on £8, and Tilly is on £6. They all wait for their birthdays because they know they’ll get a pound increase. They are learning that in order to live well and have a healthy lifestyle, they’ve got to eat well. If they never pursue cooking as a career, that’s not going to upset me. I just need to know that they can fend for themselves in the kitchen.

The naughtiest child on the day gets to do the washing-up. Whoever’s not on washing-up duty will set the table. We do have a dishwasher, but it’s rarely used, unless we’ve got a big party going on in the garden. I think the kids need to know what it’s like to wash up. When I was a child, we had a cleaning rota at home. I didn’t grow up with dishwashers and everything being done for you. As four children, we were all involved, and Mum managed a strict rota, so no one escaped their turn at the washing-up, even though we had busy lives: me with my football and the others with their music.