Gordon Ramsay's Great British Pub Food (19 page)
Read Gordon Ramsay's Great British Pub Food Online
Authors: Gordon Ramsay
Meanwhile, put the duck fat into a sturdy roasting tin and place in the oven to heat. Tip the potatoes into a colander to drain and give them a gentle shake to fluff up the sides. Sprinkle with the flour and give another few shakes to coat evenly.
Take the roasting tin out of the oven and carefully add the potatoes to the hot fat, along with the herb sprigs, if using. Toss the potatoes gently to ensure an even coating of fat and spread them out in a single layer.
Roast for 40–45 minutes, or until golden brown and crisp, turning them every 15 minutes or so, to ensure they colour evenly. Pat with kitchen paper to remove excess fat. Serve piping hot.
MAKES 6 LARGE PUDDINGS
150g plain flour
1/2 tsp fine sea salt
2 large eggs
150ml whole milk
2 tbsp beef dripping or vegetable oil
Blend the flour, salt, eggs and milk in a blender or food processor for a few minutes until smooth, stopping and scraping down the sides of the bowl after a minute. Pour the batter into a jug and chill until ready to cook.
Preheat the oven to 200°C/Gas 6. Spoon the fat into the moulds of a 6-hole muffin tin and place in the oven for 5-10 minutes or until it is really hot. Take out the tin and quickly pour in the batter to three-quarters fill the moulds. Bake for 25-30 minutes until the batter has risen dramatically and is deep golden and crisp. Serve hot.
MAKES ABOUT 350G
200g plain flour
1/4 tsp fine sea salt
100g cold unsalted butter, cut into small cubes
3-4 tbsp ice-cold water
Put the flour and salt into a food processor. Add the butter and whiz for 10 seconds or until the mixture resembles coarse breadcrumbs. Tip into a bowl. Add 3 tbsp water and mix with a butter knife until the dough just comes together. If it seems too dry, add a little extra water, but try not to make the dough too wet.
Lightly knead the dough into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
MAKES ABOUT 500G
125g unsalted butter, softened to room temperature
90g caster sugar
1 large egg
250g plain flour
1 tbsp ice-cold water (if needed)
Place the butter and sugar in a food processor and whiz until just combined. Add the egg and whiz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together. (Do not over-process or it will become tough.) Add a little cold water if the dough seems too dry.
Knead the dough lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
MAKES ABOUT 600ML
250ml whole milk
250ml double cream
50g caster sugar
1 vanilla pod, split lengthways
6 large egg yolks
Heat the milk, cream and 1 tbsp sugar in a heavy-based saucepan. Scrape out the seeds from the vanilla pod and add them to the pan with the pod.
Beat the egg yolks and remaining sugar together in a bowl. When the creamy milk is about to boil, take off the heat and gradually pour onto the yolk mixture, whisking continuously.
Strain the mixture through a sieve into a clean pan. Stir over a low heat until the custard thickens enough to thinly coat the back of a spoon. Take off the heat and strain through a fine sieve. Leave to cool, stirring occasionally to prevent a skin forming.
MAKES ABOUT 650ML
350ml whole milk
150ml double cream
75g caster sugar
1 vanilla pod, split lengthways (or 1 tsp vanilla extract)
6 large egg yolks
40g cornflour
Put the milk, cream and 1 tbsp sugar into a heavy-based saucepan over a low heat. Scrape out the seeds from the vanilla pod and add them to the pan with the pod (or add the vanilla extract). Slowly bring to a simmer.
Meanwhile, beat the egg yolks and remaining sugar together in a bowl. Whisk in the cornflour, a third at a time, keeping the mixture smooth.
When the creamy milk is about to boil, slowly trickle it onto the egg mixture, whisking all the time. Strain the mixture back into the pan and return to a gentle heat. Stir continuously until the mixture is thick and smooth, but take care not to let it get too hot or it will curdle. The pastry cream is thick enough when you can draw a line across the bottom of the pan with a wooden spoon.
Strain through a fine sieve into a wide bowl. As it cools, give the pastry cream an occasional stir to prevent a skin forming on the surface. Use at once, or chill and use within 3 days.
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ale
see
beer
anchovies:
on toast with poached egg and spinach 43
roast lamb with rosemary, garlic and anchovies 192
Scotch woodcock 38
angels on horseback 25
apples:
apple charlotte 226
Huntingdon fidget pie 133
mulligatawny 73
roast duck with orchard stuffing 197
roast partridge with braised red cabbage 199
slow roast pork with apple and lavender sauce 198
Somerset fish casserole 120
asparagus:
asparagus and spring onion tart 124
veal escalope with asparagus and mushrooms 183
bacon:
angels on horseback 25
baked stuffed herrings 112
chicken and smoked bacon pie 134
cod with clams and smoked bacon 109
devils on horseback 25
Huntingdon fidget pie 133
liver, bacon and caramelized onions 188
mussels and bacon cooked in cider 83
potato, bacon and oyster soup 76
venison stew 160
bananas:
Manchester tart 225
barley:
Welsh mutton broth 77
Barnsley chop with kidneys 176
batter:
hake in beer batter with mushy peas 99
toad-in-the-hole 147
Yorkshire puddings 248
beans:
honeyed pork stew 164
rabbit hotpot with perry 154
beef:
beef cheeks braised in stout with dumplings 167
beef cobbler 128-9
Black Country beef stew 151
Cornish pasties 137
cottage pie with Guinness 130
hodge podge soup 78
potted hough 52
pressed ox tongue with lamb’s lettuce salad 95
rib-eye steak with chips and sauce choron 184
roast beef with red wine gravy 208
sirloin steak with green peppercorn sauce 187
steak and kidney pie 138-9
stock 244
beer:
beef cheeks braised in stout with dumplings 167
Black Country beef stew 151
cottage pie with Guinness 130
hake in beer batter with mushy peas 99
hodge podge soup 78
pig’s liver faggots braised in ale 149-50
steak and kidney pie 138-9
beetroot salad with grapefruit and goat’s cheese 84
Black Country beef stew 151
black pudding:
Black Country beef stew 151
salad of black pudding with poached egg 92
bone marrow with caper and herb dressing 56
Bosworth goat’s cheese tart 141
bread:
apple charlotte 226
bread sauce 201
croûtons 69
summer pudding 222-3
see also
toast
bream fillets with fennel and orange 115
brioche:
queen of puddings 236
summer pudding 222-3
broad beans:
marinated chicken with minted broad beans and peas 175
butter:
herb butter 175
lemon and tarragon hollandaise 246
butter beans:
rabbit hotpot with perry 154
cabbage:
roast partridge with braised red cabbage 199
calf’s liver:
liver, bacon and caramelized onions 188
capers:
mutton with parsley and caper sauce 155
rainbow trout with sorrel and capers 116
roasted bone marrow with caper and herb dressing 56
salmon steaks with brown shrimps, capers and parsley 106
tartare sauce 119
carrots:
crispy pork belly with roasted vegetables 195
casseroles
see
stews and casseroles
champ, pork chop with 189
cheese:
asparagus and spring onion tart 124
beef cobbler 128-9
chicory, walnut and stilton salad 88
Montgomery cheddar and potato pie 142
pan haggerty 26
Welsh rabbit 57
white onion and cheddar soup 65
see also
goat’s cheese
cherries:
sherry trifle 234
chicken:
chicken and smoked bacon pie 134
chicken stock 243
cock-a-leekie soup 60
marinated chicken with minted broad beans and peas 175
roast chicken with gravy and bread sauce 201-2
chicken liver pâté 91
chicory, walnut and stilton salad 88
chips 184
chocolate fondants 214
Christmas roast turkey infused with truffles 204-5
cider:
cider braised ham 166
honeyed pork stew 164
Huntingdon fidget pie 133
mussels and bacon cooked in cider 83
pears poached in perry 239
rabbit hotpot with perry 154
slow roast pork with apple and lavender sauce 198
Somerset fish casserole 120
citrus spatchcocked quail with sautéed potatoes 180
clams:
cod with clams and smoked bacon 109
seafood salad 104
clementine cakes with cranberry sauce 213
cobbler, beef 128-9
cock-a-leekie soup 60
cocktail sauce 86
coconut milk:
mulligatawny 73
cod with clams and smoked bacon 109
Cornish pasties 137
cottage pie with Guinness 130
court bouillon 244
crab:
crab cakes with mayonnaise 103
potted crab 49
cranberry sauce, clementine cakes with 213
cream:
custard 249
London syllabub 232
pastry cream 249
plum fool 217
sherry trifle 234
crème fraîche:
plum fool 217
pork chop with champ 189
smoked salmon and watercress tart 126
crisps, homemade 31
croûtons 69
cullen skink 75
custard
249
Manchester tart 225
sherry trifle 234
devilled kidneys on toast 53
devilled whitebait 18
devils on horseback 25
Dover sole with brown butter and grapes 100
duck:
potted duck 48
roast duck with orchard stuffing 197
duck eggs:
gammon steak with pineapple and fried duck egg 172
dumplings, beef cheeks braised in stout with 167
eel, stewed 118
eggs:
anchovies on toast with poached egg and spinach 43
gammon steak with pineapple and fried duck egg 172
pickled quail’s eggs 32
salad of black pudding with poached egg 92
Scotch eggs 20
Scotch woodcock 38
faggots, pig’s liver 149-50
fennel:
baked bream fillets with fennel and orange 115
crispy pork belly with roasted vegetables 195
fennel and roasted red pepper soup 70
fidget pie 133
fish 97-121
Somerset fish casserole 120
stock 245
see
cod, sprats
etc
fool, plum 217
fruit:
summer pudding 222-3
see also
apples, strawberries etc
gammon:
cider braised ham 166
gammon steak with pineapple and fried duck egg 172
garlic:
roast chicken with gravy and bread sauce 201-2
roast lamb with rosemary, garlic and anchovies 192
giblet gravy 205
ginger, rice pudding with poached rhubarb and 221
goat’s cheese: beetroot salad with grapefruit and goat’s cheese 84
Bosworth goat’s cheese tart 141
tomato, goat’s cheese and herb tart 143
golden syrup:
treacle tart 218
grapefruit:
beetroot salad with grapefruit and goat’s cheese 84
citrus spatchcocked quail with sautéed potatoes 180
grapes, Dover sole with brown butter and 100
gravy 150
giblet gravy 205
onion gravy 147
red wine gravy 208
grouse with Madeira sauce 203
Guinness:
beef cheeks braised in stout with dumplings 167
cottage pie with Guinness 130
steak and kidney pie 138-9
Welsh rabbit 57
gypsy tart 235
haddock
see
smoked haddock
hake in beer batter with mushy peas 99
ham:
cider braised ham 166
London particular 69
smoked ham hock with pease pudding 152
haricot beans:
honeyed pork stew 164
herb butter 175
herring roes on toast 46
herrings, baked stuffed 112
hodge podge soup 78
hollandaise, lemon and tarragon 246
honeyed pork stew 164
hotpots:
Lancashire hotpot 163
rabbit hotpot with perry 154
hot water crust pastry 28
hough, potted 52
Huntingdon fidget pie 133
jam:
jam roly poly 224
Manchester tart 225
queen of puddings 236
jellies, Pimm’s 229
kidneys:
Barnsley chop with kidneys 176
devilled kidneys on toast 53
Lancashire hotpot 163
steak and kidney pie 138-9
kippers, grilled 110
kumquats:
roast saddle of venison with poached kumquats 207
lamb:
Barnsley chop with kidneys 176
braised neck of lamb with turnips 168
lamb steak with redcurrant sauce 179
Lancashire hotpot 163
roast lamb with rosemary, garlic and anchovies 192
stock 245
see also
mutton
lamb’s lettuce salad, pressed ox tongue with 95
Lancashire hotpot 163
lavender:
apple and lavender sauce 198
leeks:
chicken and smoked bacon pie 134
cock-a-leekie soup 60
lemon:
lemon and tarragon hollandaise 246
Sussex pond pudding 230
lemon sole with tartare sauce 119
lemonade:
Pimm’s jellies 229
lettuce:
prawn cocktail 86
salad of black pudding with poached egg 92
liver:
chicken liver pâté 91
liver, bacon and caramelized onions 188
pig’s liver faggots braised in ale 149-50
lobster:
seafood salad 104
London particular 69
London syllabub 232
Madeira:
London syllabub 232
roast grouse with Madeira sauce 203
Manchester tart 225
marrow:
roasted tomato and marrow soup 66
marrowbones:
beef or veal stock 244
roasted bone marrow with caper and herb dressing 56
mayonnaise
246
crab cakes with mayonnaise 103
pint of prawns with mayo 15
prawn cocktail 86
tartare sauce 119
meringue:
queen of puddings 236
milk:
custard 249
pastry cream 249
rice pudding with poached rhubarb and ginger 221
minted pea soup 63
Montgomery cheddar and potato pie 142
mulligatawny 73
mushrooms:
baked stuffed herrings 112
Black Country beef stew 151
chicken and smoked bacon pie 134
mushroom stuffing 204-5
St. George’s mushrooms on toast 44
steak and kidney pie 138-9
veal escalope with asparagus and mushrooms 183
venison stew 160
mussels:
mussels and bacon cooked in cider 83
seafood salad 104
mustard mash 156
mutton:
mutton with parsley and caper sauce 155
Welsh mutton broth 77
see also
lamb
neeps, bashed 159
nuts, spiced 23
oatmeal:
baked stuffed herrings 112
octopus:
seafood salad 104
old-fashioned pork pies 28
onions:
crispy pork belly with roasted vegetables 195
Huntingdon fidget pie 133
liver, bacon and caramelized onions 188
Montgomery cheddar and potato pie 142
mulligatawny 73
onion gravy 147
pan haggerty 26
red onion marmalade 247
slow roast pork with apple and lavender sauce 198
steak and kidney pie 138-9
white onion and cheddar soup 65
orange:
baked bream fillets with fennel and orange 115
citrus spatchcocked quail with sautéed potatoes 180
orchard stuffing 197
ox tongue with lamb’s lettuce salad 95
oysters:
angels on horseback 25
oysters with shallot vinegar 16
potato, bacon and oyster soup 76
pan haggerty 26
parsnips:
rabbit hotpot with perry 154
partridge with braised red cabbage 199
pasties, Cornish 137
pastry:
hot water crust 28
shortcrust 248
sweet flan 248
pastry cream 249
pâté, chicken liver 91
pearl barley:
Welsh mutton broth 77
pears poached in perry 239
peas:
chilled minted pea soup 63
hake in beer batter with mushy peas 99
marinated chicken with minted broad beans and peas 175
peas, dried:
London particular 69
pease pudding 152
peppercorns:
sirloin steak with green peppercorn sauce 187
peppers:
fennel and roasted red pepper soup 70
sausages with mustard mash and sweet and sour peppers 156
perry:
pears poached in perry 239
rabbit hotpot with perry 154
pickled quail’s eggs 32
pies:
chicken and smoked bacon pie 134
Cornish pasties 137
cottage pie with Guinness 130
Huntingdon fidget pie 133
Montgomery cheddar and potato pie 142
old-fashioned pork pies 28
steak and kidney pie 138-9
wild boar sausage rolls 34
pig’s liver faggots braised in ale 149-50
Pimm’s jellies 229
pineapple, gammon steak with fried duck egg and 172
pistachio nuts:
potted duck 48
sherry trifle 234
plum fool 217
pork:
crispy pork belly with roasted vegetables 195
