Gordon Ramsay is my chef hero! I think the reason for this is because his philosophy appears to be the fact that good, tasty, healthy food can be simple and doesn’t have to cost a fortune. In February I was gifted his Ultimate Cookery Course cook book.
Being kosher, recipes are often a problem when they are in a celebrity chef’s cook book. I have to substitute a lot of ingredients or the equivalent is unavailable and I have to try and make my own. Also these recipes tend to be long and complicated; it is easier to make up my own.
A client had told me about the TV show and that there was a cookery book out with the recipes shown on the show. I was so excited until I priced the book here. There was a special on Amazon, but they don’t deliver books to South Africa. A very kind soul heard my discussion on the books and how I had seen a few episodes and would love to try them.
Next thing you know I am in possession of the cookery book!
For the month of March I made one recipe a week from the book. I am not being paid to review the book or promote it. I will tell you now that I will be making more recipes from the book! Each one I tried was successful even with having to make the necessary changes for dietary requirements.
Two carcasses picked clean! I double the recipe for stuffed chicken as there were 7 for dinner. I made two large chickens with stuffing. The stuffing recipe was easy to make. Even with the two adaptions I needed to make, the chicken was amazing. Everyone cleared their plates and went back for more.
I messed that recipe up quite well and it was still a hit! Firstly I defrosted the wrong meat and ended up with 10 pieces of rib eye steak. I planned the meal for a Wednesday. I needed liver pate (we call it chopped liver) and the kosher butchers’ only have this available on Thursday night. Then I made the mushroom duxelle with ordinary button mushrooms as I couldn’t find wild mushrooms. For pancetta I used lamb maken. I called the new recipe Beef Waterloo.
The recipe made 10 huge Wellingtons. We ate for 2 days and even with the meat being slightly over cooked on the second day, it was still delicious.
While the maken didn’t have the same flavor of pancetta, the fat kept the beef moist. The duxelle worked out well and was very tasty too.
I do admit I will probably only do this again next year as it took me 3 hours to make.
Sea Bream with Tomato and Herb Salsa
I substituted the Bream with Silverfish and I trusted the fishmonger when he said they were the same. My family are not big fish eaters. This dish was amazing and the family has agreed that I can make it again.
I have since started cooking all fish the way Gordon teaches in his show and the improvement is amazing. Fish is still not the most popular protein in my house, unless it is tinned tuna.
I doubled the recipe and it wasn’t enough! I do think I need to invest in a ricer for this one. Gnocchi is quick and relatively easy to make.
I have made gnocchi before and even though it was nice, it was quite stodgy. This time the gnocchi were almost perfect, light and flavourful, and the one or two lumps didn’t deter anyone and I had to go back and make a second batch.
I now have new recipes to add to my recipe bank and a whole lot more to try.
Who is your favourite celebrity chef and why? What recipes have you made of theirs?