Gordon Ramsay's Ultimate Home Cooking (2) - Ebook download as PDF File . pdf), Text File .txt) or read book online. ccc. Gordon Ramsay's Ultimate Cookery Course Book - Ebook download as PDF File but they can learn to produce good home cooking and to get pleasure from it. This books (Gordon Ramsay s Ultimate Cookery Course [PDF]) Made by About Books "I want to teach you how to cook good food at home.

Gordon Ramsays Ultimate Home Cooking Pdf

Language:English, German, Dutch
Published (Last):03.01.2016
ePub File Size:17.76 MB
PDF File Size:10.47 MB
Distribution:Free* [*Register to download]
Uploaded by: MAGDALENA

Editorial Reviews. From Booklist. Food-television enthusiasts familiar with Ramsay's tough and . I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book!. Find Gordon Ramsay's recipes online here. Starters, mains Try this new ' Ultimate Fit Food' dish for yourself at Heddon Street Kitchen. Chicken · Fit Food. Gordon Ramsay's Ultimate Home Cooking is a collection of over delicious new recipes that are infused with Gordon's expertise and skill gleamed from his.

It will make a great change for you and your family and give you all renewed enthusiasm. One thing cooking has to do is to stand up and be noticed.

It doesnt matter if a dish is light and delicate or full-on and gutsy, the flavours should be distinct and clear. You dont want wishy-washy. And that means getting the maximum from your ingredients.

The two things I notice home cooks dont use confidently enough are heat and seasoning. Get your pans properly hot before adding your ingredients and dont be afraid to get a good colour on meat and sometimes vegetables, as this will translate into extra flavour. Similarly, season well and early on to bring out the flavour of your ingredients, tasting as you go along. A little ambition is a good thing, but its always good to know your limits.

Not so much in the complexity of what you make theres nothing in this book that will be beyond a reasonable cook but in terms of your menu choice. This is mainly down to good planning.

Dont make a meal that requires four dishes to be stir-fried at the last minute, or try making a frozen pudding after you get back from work for dinner that evening. Remember also that practice makes perfect. If you worry that something will go wrong, it probably will, so try not to stress yourself out. Remember, recipes are only there as a guideline and most of the time a little bit too much of this or too little of that is not going to cause a catastrophe.

Get the children or your guests involved. Have them chop or stir or lay the table and make the whole process a more social occasion. That way youll all have a good time and if something does go wrong, youll have someone else to blame! But above all, have fun. Happy cooking! In truth its the meal they least like to be on duty for not just because theyre likely to have been at work until 1 a. With most meals you live or die by your mise-en-place all the preparation you do in the hours before service, getting the vegetables chopped and part cooked, the stocks reduced, the garnishes ready , which leaves you free to concentrate on the main element of the dish.

With breakfast, though, it doesnt work like that and theres not much you can do in advance. Inevitably it means more hard work when your guests have already sat down and made their choices short-order cooking, we call it. Its easier at home, of course, because you are presumably not giving your friends or family a choice if you are, you need to stop that right now! The first rule is to choose the right dishes.

This will depend in large part on how many you are catering for: pancakes for two is easy; pancakes for 12 is a nightmare. Scrambled eggs and omelettes wont hang around and must be served straight away. Any international shipping is paid in part to Pitney Bowes Inc. Learn More - opens in a new window or tab International shipping and import charges paid to Pitney Bowes Inc.

Learn More - opens in a new window or tab Any international shipping and import charges are paid in part to Pitney Bowes Inc. Learn More - opens in a new window or tab Any international shipping is paid in part to Pitney Bowes Inc. Learn More - opens in a new window or tab. Similar sponsored items Feedback on our suggestions - Similar sponsored items. Slow Cooker Recipe Books: Last one. Gordon Ramsay's Fast Food: Gordon Ramsay's Home Cooking: Report item - opens in a new window or tab.

This translation tool is for your convenience only. The accuracy and accessibility of the resulting translation is not guaranteed. Seller assumes all responsibility for this listing. Item specifics Condition: Like New: A book that looks new but has been read. Cover has no visible wear, and the dust jacket if applicable is included for hard covers.

May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitions - opens in a new window or tab. This is not a physical book but a pdf Ebook.


You will be sent a link to the Ebook after you pay Payments. This comes in a EPUB format is a popular format for ebooks. All platforms are able to gain access and read EPUB formatting. I Will send the Eb00K to your email in 1 hours after receiving payment. Positive Feedback is very important to me. If you are unhappy with the download contact me before putting negative or neutral feedback.

Shipping and handling. This item will ship to Ukraine , but the seller has not specified shipping options. Contact the seller - opens in a new window or tab and request a shipping method to your location.

Shipping cost cannot be calculated. Please enter a valid ZIP Code. Shipping to: No additional import charges at delivery! This item will be shipped through the Global Shipping Program and includes international tracking. Learn more - opens in a new window or tab. There are 3 items available. Please enter a number less than or equal to 3. The only twist I like to do is to incorporate the anchovies into the dressing rather than laying them on top.

That way you get to enjoy the lovely salty kick throughout the salad. Add the garlic and a good pinch of pepper and mix again. The uniformly glossy black ones you often see are simply green olives painted with a black dye. Add the green beans and continue to boil for 3—5 minutes. Finish with the remaining dressing. Halve the potatoes. Arrange the ingredients as you prefer. Put the potatoes into a pan of cold water with a pinch of salt. Drain in a colander. Serve with grilled meat or fish. Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture.

Combine the mustard, honey, vinegar and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well.

This can be eaten straight away, or will keep for up to 2 days in the fridge. It is incredibly light and healthy, especially when made with an oily fish like mackerel, which is full of omega 3. This is lovely served alongside Quinoa Salad. First make the salad. Finely grate the grapefruit zest and set it aside.

Cut off and discard the skin and pith. Segment the flesh by slicing it between the membrane and place it in a bowl. Squeeze over the juices from any bits of flesh still attached to the membrane, season with salt and pepper, add a drizzle of olive oil and mix together.

Arrange the grapefruit in concentric circles on a serving plate, reserving the dressing in the bowl. Roughly chop the fennel fronds and set aside. Peel off and discard the outer layer of the fennel, then use a peeler or mandoline to cut thin strips from the bulb. Place in a bowl of iced water for 5—10 minutes to crisp up.

Meanwhile, make the ceviche. Spoon half the grapefruit dressing over a serving plate. Cut the mackerel into slices 5mm thick and place them on top of the dressing.

Season with a pinch of salt and pepper, then sprinkle with half the grapefruit zest, coriander and fennel fronds. Drain the fennel and dry with kitchen paper. Place it on top of the grapefruit and sprinkle with the remaining grapefruit zest, coriander, fennel fronds, lime zest and juice. Season with a pinch of salt and the remaining grapefruit dressing. Drizzle with a little more olive oil and serve with the ceviche.

If you are serving this with the Mackerel Ceviche with Shaved Fennel and Grapefruit, you could dress it with the same marinade. Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly. Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy.

Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil.

In Greece. Piquillo Peppers and Lemony Dressing. Remove and lightly crush in a pestle and mortar. Crumble in the feta and mix well. Break up the pecans and lightly toast in a dry frying pan with a pinch of salt until golden. Leave to cool. Add the mint leaves. Place the watermelon in a serving bowl and mix in the cucumber. Cucumber and Mint Salad. Chicken thighs are fantastically tasty too. With its mix of chickpeas. Place in the hot griddle pan. Mix the basil into the chickpea salad.

Slice the chicken into chunky slices and place on top of the salad. Place the peppers strips. Season with salt and pepper and toss well to coat. Put the chicken on a plate and drizzle with a little olive oil. Lower the heat and turn the chicken over. To make the dressing put the mustard into a bowl.

Toss lightly. Cook for a further 6—8 minutes. This will help achieve those characteristic scorch lines. Remove and set aside to rest for a few minutes.

This Asian-inspired version is made with natural yoghurt. As with all leaf-based salads. Cover and set aside in the fridge if not required for a few hours. Sit the prawns. Place 1 tablespoon of the dressing in a salad bowl. Add the yoghurt a spoonful at a time. Just before serving.

Place 1 tablespoon of the fish sauce in a bowl or a jar if you are taking this on a picnic and add the chilli sauce. The black pudding and grated apple work really well together and take this simple picnic food to another level. Make sure you use flaky panko breadcrumbs as this is the secret of a lovely crispy golden coating. Divide the mixture into 4 equal pieces and shape into flattened ovals. Peel the boiled eggs. Shallow-fry the eggs for 10—12 minutes. Beat the remaining 2 eggs in another dish.

Place the flour in a shallow dish and season with salt and pepper. Serve warm or cold. The water will seep inside the shell. Roll in the beaten egg. The apple and celeriac salad is based on the classic French salad. The outside of the salmon takes on the deep red of the beetroot and looks stunning once it is sliced. In a separate bowl.

Transfer the salmon pieces to a plate. Trim the sides of the salmon if necessary to neaten the edges. Spread the cure mixture over the salmon. Garnish the apple and celeriac salad with the poppy seeds and serve alongside the sliced salmon with some toasted rye bread.

Put the lemon juice into a large bowl. Slice the celeriac and apple into matchsticks. Weigh this down with some tins or a heavy pan and leave in the fridge for 8 hours or overnight. Place the fish on a chopping board. Cover with a sheet of cling film and sit another dish or tray directly on top of that.

Take a baking dish or roasting tray large enough to fit the salmon and line it with cling film. Place in a bowl with the beetroot. To make the cure. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad.

Turn them over and cook on the other side for 3—4 minutes. Place the salmon fillets in a dish. Cover with cling film and set aside in the fridge to marinate for up to 2 hours.

Add a splash of water if the sauce is too thick. Serve the salmon fillets on individual plates. Place a large frying pan over a medium heat and add a dash of oil. Put the ginger and garlic into a bowl and mix with the soy sauce.

Cook for 2 minutes. Do add the nori seaweed if you can. A perfect dish to accompany Teriyaki Salmon. It gives the finished dish a real depth of flavour. Drain once the noodles are tender. When almost cooked. Add all the remaining ingredients to the noodle mixture. Cook the soba noodles according to the packet instructions. Whether as a treat in a lunchbox or as part of an old-fashioned tea-time spread.

The Lemon and Poppy Seed Madeleines. None of these recipes have to be eaten at tea-time. It always amazes me how different nations can put different twists on things. My mum ran a tea-room in Stratford upon Avon when I was growing up.

All of my children have enjoyed rolling up their sleeves and getting stuck in. For a lot of us. France and Turkey.

Whereas in most savoury cooking you can experiment with the proportions. Did you weigh everything out properly? Overleaf are a few more tips that will apply either to these recipes or more general baking. To prevent food sticking.

One of the most important things when making a cake is to have all your ingredients at room temperature. BUTTER I prefer to use unsalted butter in my sweet cooking as I find it creams better and it also means that if I want to add a pinch of salt which helps to accentuate the sweetness I am in control of how much to add. A little chestnut flour works beautifully in cakes.

You can also get silicone muffin trays nowadays. They tend to be a bit heavier than plain flour but can give a nice nuttiness to biscuits or muffins.

Plain flour will. If you want your dish to rise. If your butter is too hard. This means filling the case with ceramic baking beans or lentils or rice to weigh the pastry base down and stop it puffing up. Powdery icing sugar dissolves easily so is ideal for buttercreams and icings.

If you are going to be adding a runny filling that will make the pastry soggy. And then there is caster sugar. Now you can add the filling and return it to the oven without fear of the pastry being soggy on the bottom. If you want to make your own self-raising flour.

Demerara has larger crystals to add crunch to things like cookies. Palm sugar. You can also add a spoonful to your sugar when making caramel as it interferes with the formation of sugar crystals which can make your caramel seize. Muscovado is sticky and treacly. Carefully sift the self-raising flour over the egg mixture. It is essential that you whisk together the eggs and sugar together for a good five minutes on full speed. Be careful not to knock out too much air.

Transfer the madeleines to a wire rack and leave to cool. Place the sugar and eggs in a large bowl and whisk together for at least 5 minutes. Pour the melted butter down the inside edge of the bowl and.

Brush 2 madeleine trays with softened butter. Time invested now will immeasurably improve the end result. Transfer the batter to a jug and pour some into each indent of the prepared trays.

They are at their best when served warm. And the beauty of this recipe is that you can make the batter. Great at any time of day. Bake for 25—30 minutes. Otherwise the muffins will come out heavy. Leave to cool for 5 minutes before serving warm or at room temperature. Stir in the pears and half the granola. A couple of stirs with a spoon will be plenty — or.

Sift the flour. Whisk the milk.

Divide the batter between the muffin cases. This is a great one for getting the kids involved. They love rolling out the balls of dough and then making indents with their tiny fingers so you can add a dollop of jam and peanut butter. Put the butter. Bake for 10—12 minutes. Using lightly floured hands. Using 1 or 2 fingers.

Add the milk. Using a spatula. Gradually sift in the flour mixture and beat until combined. They were brought over by the Spanish. The secret of their more-ishness sorry! If you want to take them to another level. Leave to cool before opening.

When cold. Chill for 10 minutes or until firm to touch. Beat in the egg and vanilla seeds. Line 2 baking sheets with baking paper. To make your own. Put the sugar and butter into a bowl and beat with an electric whisk until light and fluffy.

Place them on the prepared sheets. Feel free to experiment with any combination of dried fruit and nuts you like: Simply put it in a chiller bag where it will act as an ice pack until you are ready to slice it.

You can also store this in the freezer. Fold the overhanging paper over the top of the cake and using your hands press down hard to compact the mixture. Gently melt the butter.

Stir the biscuits. Pour in the chocolate mixture and mix well. Remove from the heat immediately and allow to cool slightly. Spoon into the prepared baking tray and press down with a spatula.

Simmer for 7—10 minutes. The baklava can be stored in an airtight container for up to a week. Bake for 30—40 minutes. Brush it with melted butter and place a halved sheet of filo on it.

Put the pistachios. Select a baking tray the size of your halved filo sheets. Brush this with butter. Best served with tea or coffee. Leave for at least 12 hours before eating. Put the sugar. When the baklava are ready and piping hot. Using a sharp knife. It has no flour in it. Beat 2 whole eggs and 3 egg yolks with 75g of the caster sugar until thick.

In another bowl. Spoon the topping over the surface of the cake. Using the end of a rolling pin. When cold and firm. Spoon into the prepared tin and bake for 35—40 minutes. Once it has turned a deep golden colour. Fold a spoonful of the whites into the chocolate mixture. Add the butter and stir until melted. Break the remaining caramel into small shards and reserve for decoration. Whisk together until the cream begins to thicken and just holds its shape — take care not to overwhip.

Fold in the chocolate mixture. Melt the chocolate in a bowl that fits snugly over a pan of gently simmering water. Lightly grease a baking tray with a little groundnut oil. To make the topping. Set aside to cool in the tin. Pour g of the caster sugar into a large frying pan and place it over a medium heat. Scatter the reserved caramel shards on top and serve.

Lightly grease a 23cm springform cake tin and line the base with baking paper. The mixture should be in stiff. The bowl must not actually touch the water. Once cooled and crisp.

Place the empty popcorn pan over a medium heat and add the sugar and salt. If you do burn caramel. Tip the popcorn on to a greased baking tray and leave at room temperature to harden. Lower the heat and carefully add the bicarbonate of soda: Heat until the mixture caramelises.

Do not put the mixture in the fridge or it will become sticky. Discard any kernels that have not opened and set the rest aside. There is no way of disguising the bitter taste. Stir in the butter and cook gently for a further 30 seconds.

Gordon Ramsay's Ultimate Home Cooking (2)

Stir until combined. Cook the corn according to the packet instructions. It makes it more interesting for the cook and it makes it more interesting for their family. Every one is a winner. So the batter on the fish is perked up with ginger beer.

What we really want from day-to-day cooking is ease and economy. Holly and Tilly. If you are catering for large numbers. Roast lamb on a Sunday? If you have the luxury of some spare time during the day. You have to make a similar calculation at home. And to ensure you have the wherewithal to do them justice. The key here is to download non-premium cuts of meat or less popular fish.

Gordon Ramsay's Ultimate Home Cooking

The other thing that stacks the odds in your favour is to start with the best. But remember. If time is short. The other advantage of forward planning is that you can incorporate leftovers into subsequent meals.

You want something quick and simple. Get this right and the ease and economy bit will automatically follow. We have to make sure the workload is spread over the different sections. Even in a professional kitchen. To give yourself the best head start.

In the restaurant world. Now we have so much more to choose from. Worcestershire sauce. Back in the old days. Jerusalem artichokes. Brussels sprouts. French and runner. Once cooked. Place a griddle pan over a medium heat. Drizzle with olive oil.

Cover and chill until set. I always use the instant variety when cooking at home. Preheat the oven to its highest setting. You can make the polenta a couple of days in advance and then just finish it off in the griddle pan as your tomatoes roast in the oven.

Cook the polenta according to the packet instructions. Once the polenta is chilled. Drizzle with a little balsamic vinegar. Brush the polenta wedges on either side with olive oil.

Drizzle with a little more balsamic vinegar and garnish with the torn basil leaves.

Ultimate Cookery Course Gordon Ramsay's

Place them on a baking tray and prick each tomato with the point of a knife. Grease a 2cm deep baking dish or tray. Whether served fresh.

Bloody Mary is one of my favourite drinks. As a real treat I sometimes serve this with the Grilled Lobster with Chilli. The alcohol all evaporates but it adds a richness to the sauce. Garlic and Parsley Butter. Stir through the parsley. Pour in the vodka to deglaze the pan. Add the tomatoes. Add a little water if the sauce thickens too much.

Place a small frying pan over a medium heat and add a dash of olive oil. Season to taste with the Worcestershire and Tabasco sauces. First make the topping. Either way. Olive oil 1 onion. Cover and chill for about 10 minutes to firm up. Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Add the remaining ingredients and mix well. Serve the koftas warm with the dressing on the side. Mix well with your hands. Place a small frying pan over a medium heat and add a dash of oil.

If you add too much meat. Put the lamb into a mixing bowl. If you do not have a mincing attachment. Add the cumin seeds and chilli flakes and cook.

Put the mint into a mortar and bash it with the pestle to bruise it. Place a griddle pan over a medium high heat. Place on a plate drizzled with a little oil. The beetroot adds colour. Serve it with grilled meats. You can download it in supermarkets. To make the houmous. Store them in airtight tins or jars in a cool. Add a tablespoon of olive oil. Put the chickpeas. If the mixture seems a bit thick and sticky. Taste and adjust the seasoning including the lemon juice and oil as necessary.

I use smoked paprika. This is lovely with my Quick Sweet Pickled Celery.

Remove the chicken pieces from the buttermilk. Cover with cling film and chill overnight. Drain on kitchen paper and serve warm. Once ready to cook. Put the flour on a plate and mix with the spices and a pinch of salt and pepper.

Place the chicken in a bowl. Bring back to room temperature before cooking. Fry the chicken in a single layer you might need to do it in batches. Leaving it sitting in the sweet and sour poaching liquor means it will still take on plenty of flavour.

If you wanted. Separate the celery and cut each stick diagonally into slices about 1cm thick. Allow to cool until warm.Season with salt and pepper. Cut the mackerel into slices 5mm thick and place them on top of the dressing. Everyone thinks lamb should go with mint, but it's nice to go off piste, as here, with feta, pine nuts and spinach.

Its easier at home, of course, because you are presumably not giving your friends or family a choice if you are, you need to stop that right now! Throw in some peppercorns and just cover it with cold water. Drizzle the sardines with a little olive oil and season with salt. Set aside and keep warm while cooking the remaining triangles. Place a frying pan over a medium heat and add a glug of olive oil. Add a little ice-cold water around a tablespoon if the dough seems too dry.

MAXIMO from Laredo
I enjoy sharing PDF docs tenderly. Look through my other articles. I take pleasure in barrel racing.