Gordon Ramsay

Here we feature world-renowned chef, Gordon Ramsay!

While best known as a celebrity chef now, Ramsay is successful in a variety of other ventures outside of food and television. Most notably as a published author, Ramsay has released a number of books, many of which have become bestsellers around the world; including his autobiography, Roasting in Hell's Kitchen.

Meatball Sandwich

WITH MOZZARELLA AND TOMATO SALSA

INGREDIENTS

500g minced beef

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

Olive oil, for frying

1 tsp dried chilli flakes

75g fresh breadcrumbs

3–4 tbsp milk

4 hot dog rolls

2 balls of mozzarella cheese, torn

Sea salt and freshly ground black pepper

FOR THE SALSA

3 tomatoes, finely chopped

½ red onion, peeled and finely chopped

1 tbsp chopped coriander

1 tsp white wine vinegar

Pinch of sugar

METHOD

SERVES 4 First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into large balls about 4cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm. Put a little oil in a frying pan and cook the meatballs over a medium-low heat with a dash of oil for about 10 minutes until coloured on the outside and cooked all the way through. Set aside to rest. Meanwhile, combine all the salsa ingredients and mix well. Leave to one side. Heat a grill until medium hot. Slice the bread rolls in half and toast the insides for a couple of minutes until golden. Remove from the grill and sit the meatballs on half the sliced rolls, pressing them down into the bread. Spoon over any cooking juices from the meatball pan. Top the meatballs with mozzarella and place under the grill to melt the cheese. Once melted, spoon the salsa on top and sandwich together with the remaining halves of the toasted rolls. Serve while still warm with any extra salsa on the side.

Roast Chicken

WITH SALAD

INGREDIENTS

1 large free-range chicken (about 2kg), giblets removed

Small bunch of tarragon, leaves roughly chopped

200g butter, at room temperature

3 heads of garlic, halved horizontally

Sea salt and freshly ground black pepper

STUFFING

1 x 400g tin cooked chickpeas, drained and rinsed

2 red chillies, sliced

1 lemon, zested

3 thyme sprigs, leaves only

Olive oil

FOR THE SALAD

1 butter lettuce, washed

1 lollo rosso lettuce, washed

100g baby spinach

1 ripe avocado, peeled, stoned and chopped

METHOD

Preheat the oven to 200°C/Gas 6. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts by gently pushing your fingers underneath it. Now push the tarragon butter under the loosened skin so that it covers the whole crown. To make the stuffing, put the chickpeas into a bowl, season and add the chillies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance. Place the garlic heads, cut side down, in a roasting tin. Put the chicken on top and drizzle with olive oil. Season the outside of the chicken with salt and pepper and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 180°C/Gas 4 and continue roasting for 1¼-1½ hours, until cooked through and golden all over. Extract the lemon from the cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes. Meanwhile, separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado. Put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside. Spoon the garlic out of the pan and squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Push the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher, then add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil. Add 2 tablespoons of the dressing to the salad, then toss, taste and adjust the seasoning as necessary, adding a little more dressing if needed. (Any leftover dressing can be stored in a screwtop jar in the fridge.) Serve immediately alongside the roast chicken and stuffing.

Tray baked chicken

WITH BUTTER BEANS, LEEKS AND SPINACH

INGREDIENTS

1 whole chicken, jointed, or 2 breasts, 2 thighs and 2 drumsticks, skin removed

1 tbsp olive oil

1 head of garlic, cut in half horizontally

1 leek, trimmed, halved lengthways and sliced

200ml dry white wine

400ml chicken or vegetable stock

2 thyme sprigs

2 x 400g tins butter beans, drained and rinsed

250g baby spinach leaves

Sea salt and freshly ground black pepper

METHOD

Preheat the oven to 180˚C/gas 4. Season the chicken with salt and pepper.

Place a large roasting tray on the hob to warm up and add the oil. Once hot, brown the chicken pieces on all sides until nicely coloured. Turn the chicken skin side up.

Add the garlic to the tray, cut side down, then add the leeks and stir around in the oil.

Pour in the white wine and allow to bubble for 2 minutes, then add the stock. Use a wooden spoon to scrape up any bits stuck to the bottom.

Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly.

Turn off the heat and add the thyme sprigs, butter beans and spinach, nestling them between the chicken pieces. Season with a pinch of salt and pepper and mix everything together, then put the tray into the preheated oven. Bake for 35–40 minutes, until the chicken is cooked through. Give the tray a stir occasionally to make sure everything is cooking evenly.

Remove the tray from the oven and leave to rest for 5 minutes before serving in warm shallow bowls.