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 London broil is a flank steak, griddled hot and fast, sliced thin against the grain and topped with rosemary chimichurri. The herb sauce infuses for two hours while you wait, so the active cooking is only about ten minutes. It serves four with portobello mushrooms, cherry tomatoes and watercress. London broil isn’t a …
Gordon Ramsay’s oxtail recipe is a slow Chinese-style braise, with the meat dusted in flour, browned, then cooked low with ginger, star anise and soy. It falls off the bone after about three hours. This is his Chinese braised oxtail from Ultimate Home Cooking, a dinner he grew up with and cooks on YouTube with …
Gordon Ramsay’s sticky lemon chicken is bone-in thighs browned with garlic and thyme, then glazed with dark soy sauce, sherry vinegar, and honey until syrupy and sticky. Fresh lemon slices and preserved lemon cook down into the sauce, giving it a sharp citrus punch that cuts through the sweetness. Serves 4, about 35 minutes. This …
Gordon Ramsay’s tuna cakes are tinned tuna mixed with water chestnuts, spring onions, fresh ginger, coriander, red chilli and kaffir lime leaves, bound with eggs and fish sauce, shaped into golf balls, flattened and shallow-fried for 1 to 2 minutes each side. No breadcrumbs. No potato. Served with an Asian dipping sauce. The recipe is …
Gordon Ramsay’s peach cobbler is warm and bubbling, made with ripe peaches, a buttery scone topping and a hint of vanilla, ready in about 45 minutes. The peaches are roasted in butter first, so the filling sets thick and golden instead of watery. Gordon hasn’t published a peach cobbler, so I built this from two …
Gordon Ramsay’s roast beef is a 1.2 to 1.5kg rib of beef on the bone, seared until crusted then roasted at 200°C, served with crisp Yorkshire puddings and a red wine gravy. The beef takes about an hour for rare, plus 20 minutes resting. This is the roast beef from his Sunday Lunch cookbook, page …
Gordon Ramsay’s sticky pork ribs are braised in Shaoxing wine, soy sauce, honey and star anise until the liquid reduces to a thick, dark glaze. The recipe comes from the Ultimate Cookery Course and serves 6-8. About 90 minutes from searing to serving. In the YouTube video Ramsay says you must get colour on the …
Gordon Ramsay’s chicken tenders are thick strips of breast coated in seasoned flour, an egg wash spiked with soy sauce, and crunchy panko breadcrumbs, then shallow fried with a butter finish until deep golden. They take about 25 minutes start to finish and the coating stays crispy long enough to actually eat them. The coating …
Gordon Ramsay doesn’t brine his turkey. Not wet, not dry. His method from Ultimate Christmas uses herb butter packed under the skin, smoked bacon laid over the breast and a rest of at least two hours. He writes in the book: “This is my favourite way to roast turkey, with a savoury butter under the …
Gordon Ramsay’s sausage pasta is fast and rich, made with Italian sausages split from their skins, cherry tomatoes and tagliatelle, all pulled together with starchy pasta water in about 15 minutes. No tinned tomatoes, no long simmer. The sausage seasoning does the work for you. This recipe appears in the Ultimate Cookery Course as “Tagliatelle …