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 prawn risotto (or shrimp risotto if you’re stateside) is creamy, garlicky and bright with lemon, made with pan-seared king prawns, Arborio rice, white wine, Parmesan and a kick of chilli, ready in about 35 minutes. The prawns cook in under two minutes so they go in last while the rice rests under a …
Gordon Ramsay’s scallop risotto is buttery and rich, made with pan-seared scallops, Arborio rice, white wine, Parmesan and a lemon butter finish, ready in about 30 minutes. The scallops cook in under two minutes, so timing is everything with this one. Ramsay teaches scallop searing across four cookbooks but never pairs them with risotto directly. …
Gordon Ramsay’s tomato risotto is silky, sweet and rich with mascarpone, made with cherry tomatoes cooked in butter, Arborio rice and Parmesan, ready in about 25 minutes. It’s the simplest risotto in his Cookery Course because there’s no wine, no shallots and no garlic in it at all. That stripped-back approach is what makes it …
Gordon Ramsay’s beetroot risotto is earthy, sweet and stained a deep purple, made with roasted beetroot, red wine, thyme, vegetable stock and Parmesan, ready in about 55 minutes. This is the only risotto in his books that uses red wine instead of white, which gives it a deeper, more rounded flavour than you’d expect. The …
Gordon Ramsay’s Parmesan risotto is golden, glossy and rich, made with Arborio rice, white wine, butter and a generous 100g of Parmigiano Reggiano, ready in about 30 minutes. With only a handful of ingredients, there’s nothing to hide behind here so the technique has to be right. Every risotto in Ramsay’s cookbooks finishes the same …
I’ve cooked every salmon recipe the chef has published, 13 dishes across 9 of his cookbooks, and this page helps you pick the right one. The fastest is ready in 9 minutes, the slowest cures overnight. Each recipe below links to my full tested version with his exact method and the book it comes from. …
Gordon Ramsay’s clam chowder is smoky, creamy and loaded with tender clams that taste properly of the sea. The secret is steaming the clams open in white wine first and using that liquor as the base of the broth, which gives it a depth you just can’t get from stock alone. I built this around …
Gordon Ramsay’s chicken Kiev is a chicken breast stuffed with garlic butter flavoured with parsley, tarragon, and a touch of paprika for heat, then coated in flour, egg wash, and breadcrumbs, and shallow-fried until golden. The butter melts inside as it cooks, flooding the chicken with garlic when you cut into it. About 30 minutes …
Gordon Ramsay’s beef liver recipe is thinly sliced calves liver coated in seasoned flour, then seared for just 40 seconds per side so it stays pink in the middle. Served with caramelised onions and lemon polenta. Ready in 35 minutes, serves 4. In his cookbook he pairs liver with balsamic caramelised onions and a lemon …
Gordon Ramsay’s turkey and leek pasta is minced turkey leg with grated shallots and sage, tossed in double cream with Parmesan. Crispy sage breadcrumbs go on top. The recipe comes from Ramsay in 10 and cooks in about 10 minutes with fresh fusilli. Ramsay writes that this has become “a regular midweek family meal” at …