Here are a few of the recipes featured that I'd like to try.
Gordon Ramsay Roast Turkey with Lemon Parsley and Garlic
Preheat the oven to 220 C / 425 F.
Meanwhile, prepare the herb butter.
Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine.
Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves.
With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs - from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.
Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.)
Roast the turkey in the hot oven for 10-15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon strips over the breast to keep it moist. Baste again. Lower the setting to 180 C / 350 F and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally.
To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.
Transfer the turkey to a warmed platter and remove the parson's nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving.
Serve the turkey with the piping hot gravy, stuffing and accompaniments.
Gordon Ramsay Pork Apricot and Pistachio StuffingIngredients
Place pork mince in a bowl, season with salt and pepper.
Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.
On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.
Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.
Place the spicy sausage inside the groove and cover with remaining pork mince meat.
Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.
Cook at C/400 F for 40-45 minutes
Remove from oven, slice and serve.
Gordon Ramsay's Pancetta Chestnut Brussel Sprouts
Wash, trim and cut sprouts in half
Blanche in boiling salted boiling water for 2 minutes
Chop pancetta (or smoked streaky bacon) and crisp in a hot pan with a tsp of olive oil. Season bacon with salt and pepper.
Thoroughly drain the sprouts and carefully add to pan with bacon. Toss. Watch for back-splash.
Chop chestnuts and put in the pan 3 minutes before the sprouts are done. Do not add chestnuts too early or they will turn mushy.
10 secs before you are ready to remove the sprouts, add a squeeze of lemon juice.
Put in a bowl and serve immediately.
Gordon Ramsay's Chocolate Mint Truffles
- 250ml double cream
- 250ml single cream
- small bunch of mint
- 500g dark chocolate
- 130g diced butter
- 130g clear honey
- cocoa powder
- crushed chocolate flake bars
- crushed amaretti biscuits
- finely chopped nuts
- any other coating you wish to toss the truffles in
Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate.
Repeat with the remaining mixture.
Place the truffles in a shallow plastic container, seal and refrigerate until firm and read to serve.Eat within 3-4 days.
Stay hungry my friend!
Recipes are creations of Chef Gordon Ramsey.