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Gordon Ramsay Sides recipes from his cookbooks
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 cauliflower cheese is tender florets baked in a mustard-spiked cheese sauce made with three British cheeses: mature Cheddar, Lancashire, and Cheshire. Topped with a cheesy breadcrumb and thyme crust and baked until golden and bubbling. This recipe comes from Gordon Ramsay Restaurants, where he serves it as a side with roast dinners. The …
Gordon Ramsay’s dauphinoise potatoes are thin layers of waxy potato baked in cream and milk infused with bay leaf and garlic, finished with golden melted Cheddar on top. Rich, creamy, and ready in about 40 minutes of oven time. This recipe comes from the Sunday Lunch cookbook, where Ramsay serves it alongside venison with red …
Gordon Ramsay’s parsnip purée is silky smooth, made by caramelising parsnips in butter before simmering them in milk and blitzing until completely smooth. Rich, sweet, and ready in about 25 minutes. This uses Ramsay’s root vegetable purée technique from the Great Escape cookbook, where he sautés celeriac and carrots in butter, simmers them in milk, …
Gordon Ramsay’s pie crust is a simple shortcrust pastry: 400g flour, 200g cold butter, a pinch of salt and just under 100ml of ice water, blitzed in a food processor for 15 to 20 seconds and chilled for 30 minutes. It makes enough for a full pie with a base and a lid. He’s blunt …
Gordon Ramsay’s white bread is a Pain de Mie from his Chef’s Secrets cookbook, made with a yeast sponge method that develops flavour for an hour before you even start the dough. Plain flour, strong flour, butter, milk, and semolina, baked at 200°C then dropped to 180°C. Makes one large loaf or 8 rolls. Ramsay …
Gordon Ramsay’s sourdough uses a rye and apple juice starter fermented for 5 days, mixed with strong white flour, wholemeal, and rye, then baked at 250°C with a tray of boiling water for a crackling crust. The recipe is from his Chef’s Secrets cookbook and makes 2-3 loaves. What makes this different from every other …
Gordon Ramsay’s garlic bread uses a compound garlic and parsley butter blended smooth in a food processor, spread thickly onto a baguette halved lengthways, wrapped in foil and baked until the butter melts deep into the bread, then unwrapped and grilled with Parmesan until golden and crispy. Ready in 15 minutes. Ramsay doesn’t publish a …
Gordon Ramsay’s beer bread uses self-raising flour, wholemeal flour, sea salt, and 250ml of beer, mixed into a wet batter and baked at 180°C for 35 minutes. The recipe is from his Ultimate Home Cooking cookbook and makes 8 mini loaves. Ramsay says “people don’t believe me when I say you can have home-made bread …
Gordon Ramsay’s soda bread uses plain flour, wholemeal flour, bicarbonate of soda, and buttermilk, shaped into a round, scored with a deep cross, and baked at 200°C for 30-35 minutes. The recipe is from his Ultimate Cookery Course and makes one loaf. There’s no yeast in this bread, no rising time, no proving. You can …