The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
I’m Sophie, a British home cook and fan of Gordon Ramsay. I test his recipes in my kitchen and share simple, step-by-step versions anyone can make at home.
Gordon Ramsay’s oven chips are Desirée potatoes cut into 1cm batons, blanched for three to four minutes in boiling salted water, drained, tossed in groundnut oil and smoked paprika, then baked at 220°C for 15 to 20 minutes until golden and crisp. No deep-frying. No fryer to clean. Just a baking tray and an oven. …
Gordon Ramsay’s tuna pasta bake is penne and tinned tuna in a mustard-spiked béchamel with mature Cheddar, sweetcorn and peas, finished with a breadcrumb and thyme topping and baked at 200°C until golden and crisp. Comfort food. Twenty minutes in the oven. Ramsay doesn’t publish a tuna pasta bake in any of his 22 cookbooks. …
Gordon Ramsay’s tuna tartare is 400g of sushi-grade tuna finely chopped and tossed with chives, soy sauce, half a lime and sesame oil, served with diced avocado dressed in the remaining lime juice, finished with toasted sesame seeds. No cooking. No heat. Ten minutes from board to plate. The recipe is from Ultimate Fit Food, …
Gordon Ramsay’s tuna steak recipe is sushi-grade tuna coated in whipped egg whites and lime zest, rolled in a mix of black and white sesame seeds, then seared for 30 seconds each side over medium heat. The egg whites hold the crust on. The lime zest perfumes the fish from underneath. The sesame seeds toast …
Gordon Ramsay’s lamb kofta recipe is 500g of minced lamb mixed with sautéed onion, garlic, toasted cumin, chilli flakes, parsley and mint, rolled into golf balls, flattened into 1cm patties and griddled for 5 to 6 minutes. Served with a mint and yoghurt dressing made in a pestle and mortar. Ready in 25 minutes. The …
Gordon Ramsay’s lamb steak recipe is leg or shoulder steaks fried for 1½ to 2 minutes each side in rosemary-infused oil until browned outside and pink in the middle, served with a redcurrant sauce made from red wine, stock, redcurrant jelly and Worcestershire sauce. Ready in 20 minutes. The recipe is from Great British Pub …
Gordon Ramsay’s Moroccan lamb is chunks of leg or shoulder browned hard, then simmered uncovered with sweet potato, raisins and seven spices: ginger, saffron, coriander, cumin, paprika, fennel seeds and cinnamon. One pot, 1 to 2 hours, and the flavours get better overnight. He calls it “super simple” and “hassle-free” in the video. In Ultimate …
Gordon Ramsay’s lamb breast is three boned breasts stuffed with dried oregano, chilli flakes, lemon zest and two full jars of anchovies, rolled tight, browned in a casserole, then braised in white wine and tinned tomatoes at 170°C for 2 to 2½ hours. He calls it “gutsy cooking at its absolute best” in the video. …
Gordon Ramsay’s lamb shoulder is a 1.7kg boned joint studded with rosemary, garlic and anchovy halves pushed into slits across the surface, roasted at the highest oven setting for 15 minutes then lowered to 180°C for another 30 to 40 minutes. Pink in the middle, not falling apart. Ready in under an hour. The recipe …
Gordon Ramsay’s lamb sauce is built in the same pan you cooked the lamb in. Red wine poured over the hot drippings, fond scraped from the bottom, stock added, then boiled down until it coats the back of a spoon. Five ingredients, 10 minutes. Ramsay uses this technique every time he serves lamb. In the …