Gordon Ramsay

[Sara 76]

I just saw this post, so i thought i would share a Gordon Ramsey recipe I tried last Christmas. I truly recommend this to anyone who likes turkey - it was AMAZING!

Gordon Ramsay's Roast Turkey With Lemon, Parsley and Garlic #450139

[I'mPat]

Oh I have to be honest I love some of his recipes but just hate the way his shows have gone and gone away from the cooking and seem to be about confrontations and a lot of swearing, sorry does not appeal to me.


Pat

[Sara 76]

I'mPat wrote:
Oh I have to be honest I love some of his recipes but just hate the way his shows have gone and gone away from the cooking and seem to be about confrontations and a lot of swearing, sorry does not appeal to me.


Pat

I find him a bit entertaining, but I have to admit, there is less cooking these days, and more showmanship..he's not my favourite...he's certainly no Manu
I do love his recipes though, and this turkey is truly to die for!

[I'mPat]

Sara you will get no argument out of me on his recipes - most I would say are really good (o'kay like any persons recipes there are some that do not suit our tastes) but as you have said his shows have become about showmanship and well they do not interest me, I want to see some cooking going on that I can possibly learn from, that"s me and well swearing/cussing is the last straw for me, CANNOT take it at all.


Pat

[Sara 76]

I like learning from cooking shows too, I love it when you can watch something, and recreate a version of it at home! I think it makes you feel like a bit of a star too

[Zurie]

Sara, I love your almost-demo series of photographs! I wonder if Karen from Colorado won't want it for her demo thread in "Kitchen Reference ...etc" forum? You could always ask her.

It looks great.

I have said before that I think the swearing and so on, is just a TV gimmick. I dislike it.

But sometimes the man does have great recipes!!

[Ms. Mayhams]

I love Kitchen Nightmares and The "F" word I try to watch as much as I can on BBC. I would love to have some of his books. I am sure that there are some of the stuff that he uses that I would not be able to be here in the USA but I would try some of his recipes.

[Chef #1993936]

i cook his recipes on weekend and all of those all delicious.

[apinchofflavor]

I've never cooked anything he's made but it sure does look good. I do secretly watch all of his shows though.

[bigbadbrenda]

Last year it was announced that Gordon would be a partner in one of our landmark restaurants Laurier BBQ. He was coming in to revamp the location and menu, he wanted to get rid of everything including staff. Well an update... he never put money in and was never a partner, he was just a consultant and was asked to drop in a few times a year . He never has been back since it was opened and wasnt there opening night either.The owners have taken his name off the sign lol They are not too please with him at all.

I like him and his shows but maybe he has too much on his plate and being a partner is something he should let pass.

[Wheres_the_Beef?]

Gordon Ramsays quick method of preparing risotto.

This is the quick method that he used to prepare risotto for the F Word TV restaurant on his TV series, according to a British website. It's probably also used on the Hell's Kitchen series.

Risotto

400g (about 1 lb - 2 cups) risotto rice (such as arborio or carnaroli)
1 litre (about 4 cups) brown chicken (or vegetable) stock
150g (about 1-1/4 cups) shelled broad (fava) beans
150g (about 1-1/4 cups) peas (or petits pois), thawed if frozen
50g (about 1/2 cup) freshly grated Parmesan, plus extra shavings to serve
25g (about 1-1/2 Tbs) butter, cut into cubes
handful fresh chives(optional), chopped
sea salt and freshly ground black pepper


To make the risotto, wash the rice in cold water and strain off. Put into a pan with 500ml (about 2 cups) of chicken stock, 500ml (about 2 cups) water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down. Store, covered, in fridge for up to 24-hours.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook, stirring frequently, until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the broad beans, peas, Parmesan and a few knobs of butter. Cook for a further few minutes until the beans are tender. Season to taste. Finally add the fresh chives if desired.

The second half of this recipe takes about 10 minutes.

The basic point of this recipe is to do most of the work making risotto ahead of time. This technique is mainly used in restaurants. The rice is cooked partially, refrigerated and then finished, quickly when the dish is ordered. That's why it is refrigerated. Just for storage. Using this method gets the risotto to the customer quickly, they don't have to wait 20 or 30 minutes for fresh risotto to be made.

If you are cooking the risotto from beginning to end at home, I would just use a regular risotto recipe. You could use the recipe above and just cook it until it's done without the refrigeration part.

This recipe comes from the British TV website that produces Gordon Ramsay's programs.

[I'mPat]

Overall like his recipes but himself no but do love him featured in an advert we have had screening here in Australia - you have to picture the following


Fat man walks into what he thinks is a steam/sauna room, hops up on the bench stripping towel of himself and the suddendly steam disappears and he his is in a kitchen and there is Gordan Ramsay going chop chop with a zucchinii, he crosses his legs rather quickly (an advert for Spec Savers - a company selling glasses for seeing with) - best thing I've seen Gordan Ramsay in since he stopped doing his cooking shows and went onto Kitchen Nightmares or what since.


Pat

[peachez]

Here is the advert http://www.youtube.com/watch?v=3Tog6Ul7kOU

[I'mPat]

Thanks peachez, never thought to look on you.tube to see if was there but still think it is a good laugh.


Pat

[DEEP]

As annoying as Ramsey can be, I still find him entertaining. Wish the same could be said for Emril Lagasse....talk about annoying, maddening, and commercial. I will not even buy products from companies who have lent their name to this $$$$$ crazed insult to cookery. "Iron clad" take heed. Though I doubt my few dollars will make any difference. Emril is still one of the most annoying persons alive!