Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay Read Free Book Online Page B
Authors: Gordon Ramsay
heat until hot. Lightly score one side of the squid in a diamond pattern before cutting into strips. Toss the prawns and squid together in a little olive oil and season with salt and pepper. Place the prawns on the hot griddle and cook for 2½–3 minutes. Starting diamond side up, cook the squid for about 1 minute on each side. Leave it to curl up, and give it a further minute until just cooked.
5 . Serve the seafood hot, garnished with parsley, and with the sweet pepper sauce alongside.
ROASTED MACKEREL
WITH GARLIC AND PAPRIKA
SERVES 4
I don’t know why some people don’t like mackerel. Perhaps they were put off by the tinned stuff at school. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.
2 garlic cloves, peeled
2 tsp paprika
1 tsp salt
Olive oil
8 mackerel fillets, skin on
450g new potatoes
2–3 spring onions, trimmed and finely sliced
FOR THE VINAIGRETTE
Pinch of saffron
1 tbsp white wine vinegar
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
1 . Preheat the oven to 220°C/Gas 7.
2 . Put the garlic and paprika into a mortar, add the salt and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3 . Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season to taste.
4 . Line a baking tray with greaseproof paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8–10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5 . Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the spring onions and stir to combine. Season, then add a couple of tablespoons of the vinaigrette.
6 . Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
CRAB AND
MASCARPONE
CRÊPES
MAKES 6 CRÊPES
This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with chilli, lemon and linguini. The white crab meat looks pretty and has a lovely sweet flavour, but it’s the brown meat that packs the real punch. I always use a combination of the two, but it is up to you.
150g mascarpone cheese
Pinch of cayenne pepper
4 tbsp chopped chives
Juice and zest of ¼ lemon, or to taste
300g cooked white crab meat, or mixed white and brown meat, if preferred
Olive oil, for frying
Sea salt and freshly ground black pepper
Lemon wedges, to serve (optional)
FOR THE CRÊPE BATTER
125g plain flour
Good pinch of salt
1 egg, beaten
275–300ml milk
1 . First make the crêpe batter. Sift the flour and salt into a mixing bowl. Make a well in the middle and add the egg. Slowly pour in the milk, mixing with the flour as you add. Whisk to form a smooth batter with no lumps, the thickness of double cream. Cover and leave to rest for 15 minutes.
2 . Mix together the mascarpone, cayenne pepper, half the chives, some lemon juice and zest. Add some salt and pepper, then fold in the crab meat. Taste and adjust the seasoning as necessary, adding more lemon juice and/or zest and another pinch of cayenne or salt and pepper, as preferred.
3 . To cook the crêpes, heat a dash of oil in a small to medium non-stick frying pan and swirl around to cover the bottom. When hot but not smoking, add a small ladleful of the batter, just enough to coat the bottom of the pan, and swirl to spread it out thinly.
4 . Cook on one side for 1–1½ minutes until golden, then flip the crêpes and repeat on the other side. Transfer to a plate and keep warm while using
5 . Serve the seafood hot, garnished with parsley, and with the sweet pepper sauce alongside.
ROASTED MACKEREL
WITH GARLIC AND PAPRIKA
SERVES 4
I don’t know why some people don’t like mackerel. Perhaps they were put off by the tinned stuff at school. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much better.
2 garlic cloves, peeled
2 tsp paprika
1 tsp salt
Olive oil
8 mackerel fillets, skin on
450g new potatoes
2–3 spring onions, trimmed and finely sliced
FOR THE VINAIGRETTE
Pinch of saffron
1 tbsp white wine vinegar
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
1 . Preheat the oven to 220°C/Gas 7.
2 . Put the garlic and paprika into a mortar, add the salt and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3 . Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season to taste.
4 . Line a baking tray with greaseproof paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8–10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5 . Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the spring onions and stir to combine. Season, then add a couple of tablespoons of the vinaigrette.
6 . Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
CRAB AND
MASCARPONE
CRÊPES
MAKES 6 CRÊPES
This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with chilli, lemon and linguini. The white crab meat looks pretty and has a lovely sweet flavour, but it’s the brown meat that packs the real punch. I always use a combination of the two, but it is up to you.
150g mascarpone cheese
Pinch of cayenne pepper
4 tbsp chopped chives
Juice and zest of ¼ lemon, or to taste
300g cooked white crab meat, or mixed white and brown meat, if preferred
Olive oil, for frying
Sea salt and freshly ground black pepper
Lemon wedges, to serve (optional)
FOR THE CRÊPE BATTER
125g plain flour
Good pinch of salt
1 egg, beaten
275–300ml milk
1 . First make the crêpe batter. Sift the flour and salt into a mixing bowl. Make a well in the middle and add the egg. Slowly pour in the milk, mixing with the flour as you add. Whisk to form a smooth batter with no lumps, the thickness of double cream. Cover and leave to rest for 15 minutes.
2 . Mix together the mascarpone, cayenne pepper, half the chives, some lemon juice and zest. Add some salt and pepper, then fold in the crab meat. Taste and adjust the seasoning as necessary, adding more lemon juice and/or zest and another pinch of cayenne or salt and pepper, as preferred.
3 . To cook the crêpes, heat a dash of oil in a small to medium non-stick frying pan and swirl around to cover the bottom. When hot but not smoking, add a small ladleful of the batter, just enough to coat the bottom of the pan, and swirl to spread it out thinly.
4 . Cook on one side for 1–1½ minutes until golden, then flip the crêpes and repeat on the other side. Transfer to a plate and keep warm while using