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Gordon Ramsay Sides recipes from his cookbooks
Gordon Ramsay’s braised red cabbage is shredded cabbage and grated apple cooked slowly in butter, dark brown sugar, sherry vinegar and port. The recipe comes from Great British Pub Food, serves four as a side and takes about 1 hour 40 minutes. The dish appears in four of his books, and in Cooking for Friends …
Gordon Ramsay’s Welsh rarebit is a beer and Cheddar cheese sauce, thickened with a roux and Dijon, spread over toast and grilled until blistered. The recipe comes from Ultimate Home Cooking, serves four and takes about 20 minutes. He writes that it is “so much more than just fancy cheese on toast”, and he means …
Gordon Ramsay’s succotash is a quick saute of sweetcorn, mixed peppers, jalapeño, and courgette, finished with fresh lemon and coriander. It serves 4 as a side and takes about 15 minutes in one pan. Gordon calls it “one of the first things I learned when I came to America,” and he serves it with fish. …
Gordon Ramsay’s pea purée is smooth, bright green and silky, made with just peas, butter and a little hot stock. It takes about 10 minutes and turns a bag of frozen peas into a restaurant-style side. You won’t find this in his books as a standalone recipe, but it runs right through his restaurant menus. …
Gordon Ramsay’s potato rosti is grated waxy potato mixed with soft leeks and Gruyère, fried in butter until golden and crisp on both sides. It takes about 35 minutes. This is his Leek and Gruyère Rosti from Ultimate Cookery Course, which he also cooks on YouTube. Gordon calls it an Alpine dish and a cheesy …
Gordon Ramsay’s boulangère potatoes are thin slices of waxy potato layered with onions and soaked in herb-infused stock. They bake until golden on top and tender through. The whole dish takes about an hour. This comes from his Pommes Boulangère in Sunday Lunch, where he serves them under a herb-crusted rack of lamb. The dish …
Gordon Ramsay’s twice baked potatoes are crisp-skinned jackets baked whole, then scooped, mashed with butter and Savoy cabbage, and baked again until golden on top. They take about an hour and twenty minutes. This is his Twice-Baked Bubble and Squeak Jacket Potatoes from Ultimate Home Cooking. It reinvents bubble and squeak, the old British mix …
Gordon Ramsay’s potato and beetroot gratin layers thinly sliced potato and cooked beetroot in garlicky double cream, baked for about an hour until tender. It comes out creamy, earthy and deep ruby red. The recipe is from his Ultimate Home Cooking, where Ramsay calls it a twist on the classic gratin dauphinois. Unlike his dauphinoise, …
Gordon Ramsay’s carrot puree is a smooth, buttery side made from carrots, a little butter and seasoning, ready in 20 minutes. He blends the boiled carrots with their own cooking liquor, then sieves them silky. The recipe is from his Sunday Lunch book. What makes his version clean is what he leaves out. There’s no …
Gordon Ramsay’s scones are made with plain flour, double cream, extra mature Cheddar and sea salt, with no butter rubbed in at all. He calls them “American-style cheese biscuits” in Ultimate Home Cooking, makes 12 and the whole batch bakes in 30 minutes. He describes them as “a cross between a scone and a biscuit” …