The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
Gordon Ramsay’s beef cheek ragu is slow, rich and falling-apart tender, made with 1kg beef cheeks braised in red wine, tinned tomatoes and beef stock for 3.5 to 4 hours until the meat shreds with a fork. Served over pappardelle with parsley and the braising liquid spooned on top. This recipe appears in Ultimate Home …
Gordon Ramsay’s chicken lasagne is creamy and savoury, with layers of poached shredded thigh meat, sautéed leeks and mushrooms in a crème fraîche sauce, topped with a golden Cheddar béchamel. No tomato, no red sauce. This is a white lasagne, ready in about 75 minutes. The filling follows the same method Ramsay uses for his …
Gordon Ramsay’s vegetable lasagne is rich and earthy, with layers of sautéed mushrooms and leeks, a mascarpone tomato sauce and golden Cheddar béchamel, baked in under an hour. No meat, no compromise. The mushrooms do all the heavy lifting. In Quick and Delicious, Ramsay explains how his tomato mascarpone sauce works as “a really tasty, …
Gordon Ramsay’s bread sauce is thick, creamy and warmly spiced, made by infusing whole milk with a clove-studded onion, bay leaf, thyme and peppercorns for at least an hour, then stirring in fresh white breadcrumbs and butter. It takes about 10 minutes of active cooking, but the hour-long infusion is what makes it taste like …
Gordon Ramsay’s mint sauce is sharp, sweet and punchy, made with white wine vinegar, sugar, shallot and fresh mint, ready in about 10 minutes. The vinegar and sugar reduce by half before the mint goes anywhere near the pan, which is the step that turns harsh raw vinegar into something you actually want on your …
Gordon Ramsay’s blue cheese sauce is rich, tangy and sweet, made with crumbled blue cheese, crème fraîche, honey, milk and Worcestershire sauce. It takes about 5 minutes whether you serve it cold as a dip or warm as a sauce, and the honey is the ingredient that stops the blue cheese being too aggressive. The …
Gordon Ramsay’s Marie Rose sauce is creamy, tangy and spiked with brandy, made with homemade mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco, lemon juice and a splash of brandy. It takes about 2 minutes and tastes nothing like the jarred version you get from the supermarket. The recipe appears in two cookbooks. In Bread Street Kitchen …
Gordon Ramsay’s chimichurri is bright, coarse and herby, made with five fresh herbs pounded in a mortar with garlic, rock salt and sugar, loosened with lemon juice and olive oil. It takes about 5 minutes and the rough texture is the whole point, because this isn’t pesto. Ramsay makes chimichurri in three different ways across …
Gordon Ramsay’s cranberry sauce starts with a caramelised sugar base spiked with star anise and cardamom, then loaded with cranberries and sliced apples, finished with port and fresh orange. It takes about 15 minutes and the caramel gives it a toffeed depth that no other cranberry sauce recipe comes close to. The recipe comes from …
Gordon Ramsay’s hot and sour soup is chicken stock infused with chilli, ginger, lemongrass, lime juice and fish sauce, strained clean, then finished with mushrooms and prawns. From his BBC Cookalong, ready in 15 minutes. The technique is infuse and strain: the aromatics flavour the broth but you don’t eat them. Lemongrass and ginger go …
