Read Gordon Ramsay's Ultimate Cookery Course Online
Authors: Gordon Ramsay
Gordon Ramsay's Ultimate Cookery Course (36 page)
LEMONGRASS CUSTARD
CUPS
MAKES 8
Instant custard is all very well, but nothing beats a proper crème anglaise, especially when it’s perfumed with lemongrass. These cups make a fantastically elegant dessert, which can be made well in advance and finished off with a dusting of sugar and blast of a chef’s blowtorch.
400ml double cream
180ml milk
2 large lemongrass stalks, split and slightly crushed
6 free-range egg yolks
75g caster sugar
Demerara sugar, for the topping
1
. Scald the cream and milk in a large saucepan, then add the lemongrass stalks, pressing them down in the liquid to extract as much flavour as possible. Allow to cool, then remove the stalks.
2
. Beat the egg yolks in a large heatproof bowl set on a damp cloth to hold it steady. Scald the creamy milk again and when it is on the point of boiling, whisk it into the yolks in ‘slurps’, beating well.
3
. Return the mixture to the pan, pouring through a fine sieve. Beat in the sugar. On the lowest heat possible, stir the liquid with a wooden spoon until it starts to coat the back of the spoon. Remove from the heat immediately and pour into 8 small ramekins or heatproof cups.
4
. Heat the oven to 140°C/Gas 1. Place the ramekins in a roasting tray or high-sided ovenproof dish, pour in enough warm water to reach halfway up the sides of the ramekins and bake for about 1 hour until the mixture becomes slightly set. Remove, cool and chill until firm.
5
. When you are ready to serve, sprinkle the ramekins evenly with demerara sugar and caramelise it with a hand-held blowtorch or under a hot grill.
HOW TO PREVENT THE CUSTARD SPLITTING
Beating in the sugar after the eggs helps to stabilise the mixture and means it will thicken more quickly.
INDEX
Green bean salad with mustard dressing
Anchovies:
Cannellini bean crostini with anchovy and olives
Pasta with tomatoes, anchovy and chillies
Slow-braised stuffed lamb breast
Apples:
Poached winter fruits with zabaglione
Asparagus with lemon and tarragon hollandaise
Fritto misto with garlic and saffron mayonnaise
Aubergines:
Avocados:
Roasted red pepper, lentil and herb salad
Spicy black beans with feta and avocado
B
Bacon:
Bacon, pea and goat’s cheese frittata
Smoky pork sliders with barbecue sauce
Bass:
Sea bass with fennel, lemon and capers
Beef:
Beef meatball sandwich with melting mozzarella and tomato salsa
Beef meatballs with orecchiette, kale and pine nuts
Meatballs in fragrant coconut broth
Simple beef brisket with new potato piccalilli salad
Slow-cooked beef with orange gremolata
Vietnamese-style beef baguette
Spicy black beans with feta and avocado
Blackcurrant sauce, pan-fried duck breasts with
Olive, tomato and rosemary focaccia
Broccoli:
Chicken stir-fry with rice noodles
Broths:
Pork and prawn meatballs in aromatic broth
With garlic, tomatoes, caper berries and pecorino
Butter beans:
Butternut squash:
Chicken and autumn vegetable pie
C
Cabbage:
Cannellini beans:
Crostini with anchovy and olives
Capers:
Bruschette with garlic, tomatoes, caper berries and pecorino
Sea bass with fennel, lemon and capers
Cauliflower:
Macaroni and cauliflower bake with three cheeses
Bacon, pea and goat’s cheese frittata
Beef meatball sandwich with melting mozzarella and tomato salsa
Bruschette with garlic, tomatoes, caper berries and pecorino
Cheat’s soufflé with three cheeses
Flatbreads with fennel and feta
Grilled corn with chipotle chilli butter
Leek and gruyère rosti with fried eggs
Macaroni and cauliflower bake with three cheeses
Pork stuffed with manchego and membrillo
Roasted cod with a walnut, lemon and parmesan crust
Stuffed lamb with spinach and pine nuts
See also
mascarpone cheese; ricotta cheese
Chestnuts:
Chicken with garlic and chestnut stuffing
Chicken:
Chicken and autumn vegetable pie
Chicken and chicory in marsala sauce
Chicken stir-fry with rice noodles
Chicken with garlic and chestnut stuffing
Coriander, ginger and chilli butter chicken
Chickpeas:
Chickpea, cumin and spinach koftas with tahini dressing
Chicory:
Chicken and chicory in marsala sauce
Chocolate mousse with chilli and mango
Coriander, ginger and chilli butter chicken
Grilled corn with chipotle chilli butter
Meatballs in fragrant coconut broth
Mussels with celery and chilli
Noodles with chilli, ginger and lemongrass
Pasta with tomatoes, anchovy and chillies
Pork neck curry with mango salsa
Red mullet with sweet chilli sauce
Spaghetti with chilli, sardines and oregano
Spicy black beans with feta and avocado
Sweetcorn fritters and yoghurt dip
Chocolate mousse with chilli and mango
Indulgent mini chocolate tarts with peanut brittle
Chorizo:
Coconut:
Coconut pancakes with mango slices and lime syrup
Meatballs in fragrant coconut broth
Pork neck curry with mango salsa
Cod:
Roasted cod with a walnut, lemon and parmesan crust
Courgettes:
Fritto misto with garlic and saffron mayonnaise
Roasted red pepper, lentil and herb salad
Crab:
Cranberries:
Curries:
Pork neck curry with mango salsa
Duck:
Minimising fattiness in duck meat
Pan-fried duck breasts with blackcurrant sauce
E
Eggs:
Bacon, pea and goat’s cheese frittata
Cheat’s soufflé with three cheeses
Leek and gruyère rosti with fried eggs
Lemon and tarragon hollandaise sauce
Flatbreads with fennel and feta
Fritto misto with garlic and saffron mayonnaise
Sea bass with fennel, lemon and capers
Slow-roasted pork belly with fennel
Spicy black beans with feta and avocado
Figs:
Poached winter fruits with zabaglione
See also
individual types of fish
Flatbreads:
Focaccia, olive, tomato and rosemary
French beans:
