Cooking for Friends
TV’s most popular chef, Gordon Ramsay, bridges the gap between his famous chef’s table (situated in the white heat of his restaurant kitchen) and his table at home with Tana and their young family. This cookbook is packed with simple, seasonal, modern British recipes.Gordon lives life in the fast lane, travelling the world to foster his many hugely successful business enterprises and to film his highly acclaimed TV series. But, despite the commitments of a busy work life, he has always believed that families should sit around their tables to eat together as much as possible.His latest cookbook gathers together over 100 inspiring and well-constructed recipes which everyone will enjoy cooking for their friends and family, including Chorizo, broad bean and mint couscous, Scallop brochettes with coriander and chilli butter, Smoked salmon and horseradish cream tarts and Toffee and chocolate steamed pudding.The recipes embody Gordon’s strongly held opinion that we should support local producers and farmers’ markets, that we should cook with seasonal fresh ingredients which haven't travelled miles to reach our plates and that we should celebrate the wealth of regional dishes available to us from Cornish crab soup to Bakewell tarts.Gordon shares the dishes that he loves to cook (and eat) when he’s off duty. With chapters covering Hot and Cold Soups; Pasta and Grains; Fish and Shellfish; Meat and Poultry; Pies and Tarts; Vegetables and Salads; Puddings and Ices and Coffee and Chocolate, each recipe is introduced with an insight into why he has chosen it and includes tips on how to re-create it perfectly. With emphasis on simplicity for stunning results, the majority of the recipes are short and easy to cook.This beautiful book has been created by one of Britain's top designers, in tandem with an amazing young photographer. While food is king in this book, sprinkled as it is with candid photos of Gordon and the family, Cooking for Friends allows you to share his love of life and the good things in it.
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Cooking for Friends
Gordon Ramsay
Food Mark Sargeant
Text Emily Quah
Photographer Ditte Isager
Stylist Christine Rudolph
Art Director Patrick Budge
Table of Contents
Curried Cauliflower and Cheddar Soup
Roast Chestnut, Parsnip and Apple Soup
Broccoli, Stilton and Pear Soup
Jacket Potato Soup with Sour Cream
Farfalle with Bacon, Peas and Sage
Fresh Tagliatelle with Stilton and Mushrooms
Conchiglie with Meaty Tomato Ragù
Penne with Baked Pumpkin and Rosemary
Spaghetti with Broccoli, Garlic and Chilli
Chorizo, Broad Bean and Mint Couscous
Linguine with Lemon, Feta and Basil
Smoked Haddock with White Beans and Parsley
Spinach, Mushroom and Ricotta Cannelloni
Goat’s Cheese, Beetroot and Lentil Salad
Herby Rice Pilaf with Pistachios and Almonds
Fish Curry with Lime and Coconut Rice
Breaded and Fried Oysters with Sauce Gribiche
Smoked Trout Pâté with Horseradish Cream and Melba Toasts
Whiting in Piquant Tomato Sauce
Stuffed Bream Wrapped with Bacon
Thai-Style Fishcakes with Sweet Chilli Sauce
Sea Bass with Olives, Tomatoes and Fennel
Red Mullet with Tomatoes, Olives and Anchovies
Poached Halibut with Creamy White Wine and Tarragon Sauce
Devilled Mackerel with Tomato and Fennel Salad and Horseradish Potatoes
Grilled Scallop and Prawn Brochettes with Coriander and Chilli Butter
Poached Rabbit Legs with Gremolata
Corn-Fed Chicken Legs with Braised Peas and Onions
Roast Loin of Pork with Bramley Apple Sauce
Sweet Potato and Duck Rösti with Fried Duck Eggs
Cider and Honey Roast Leg of Lamb
Roast Rib-Eye with Caramelized Shallot and Red Wine Gravy
Lamb Stew with Bacon, Sweet Onions and Prunes
Braised Chicken Legs with Honey and Five-spice
Duck Breasts with Port and Cherry Sauce
Shepherd’s Pie with Branston Pickle
Smoked Salmon and Horseradish Cream Tartlets
Fish Pie with Oysters and Scallops
Spinach, Feta and Pine Nut Tart
Artichoke, Asparagus and Ham Quiche
Lemon, Leek and Dolcelatte Tart
Wild Mushroom Tart with Parmesan and Walnut Pastry
Walnut, Celery, Chicory and Apple Salad
Glazed Brussels Sprouts with Chestnuts and Pancetta
Roasted Tomatoes with Marjoram
Braised Celery Hearts with Bacon
Caramelized Fennel and Red Onions
Artichokes Braised with Onions and Lardons
Chicory, Goat’s Cheese and Strawberry Salad with Pine Nuts
New Potato, Pea and Broad Bean Salad with Mustard Dressing
Grilled Aubergines with Balsamic, Feta and Mint
Braised Red Cabbage with Bramley Apple
Autumn Fruit Salad with Thyme and Ginger
Strawberry and Champagne Granita
Peach, Raspberry and Ginger Crumble
Baked Gooseberries with Honey and Almonds
Cinnamon Rice Pudding with Apricot Compote
Poached Rhubarb with Ginger Ice Cream
Mixed Berry Tartlets with Vanilla and Peach Cream
Blackberry Sorbet with Shortbread Fingers
Chocolate Chip Pancakes with Orange Brandy Sauce
Sticky Toffee and Chocolate Pudding
As a chef, I work at a thousand miles an hour, but when I’m at home, I want to slow down. I leave my chef’s jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it’s a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it. For me, it’s a therapy, and it’s happening more and more that I cook with Tana and the children, especially Megan, my oldest. The kitchen is open-plan, with a large sofa and space to unwind. The focus is on the stove, which was built in Paris. It needed a concrete plinth as its foundation, to carry the weight, and after it was installed, the kitchen was built around it. The stove has a chrome-faced, water-cooled frontage so the kids can’t burn themselves while they slice spring onions or grate fresh parmesan.
I can’t sit at home with my feet up, reading the newspaper. But having said that, I am beginning to learn about being calm. Everyone always imagines that it must be hectic in the Ramsays’ kitchen, but it’s not. We turn cooking into serious fun. To an extent, everything we do is spontaneous. We’re very lucky in that we have some great farmers’ markets nearby. The kids will go and buy cheese, fresh organic chicken, and a selection of the farmers’ vegetables. They become totally involved in the shopping, putting aside a percentage of their pocket money for good measure. They love that.
