Gordon Ramsay’s Great British Pub Food

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Gordon Ramsay. Gordon Ramsay’s Great British Pub Food

Gordon Ramsay’s Great British Pub Food. Gordon Ramsay Mark Sargeant

Cook’s notes

Table of Contents

Introduction

BAR FOOD

Pint of prawns with mayo. SERVES 4

MAYONNAISE

Oysters with shallot vinegar. SERVES 4

TO SERVE

Devilled whitebait. SERVES 4-6

TO SERVE

Scotch eggs. MAKES 8

TO ASSEMBLE

TO SERVE

Spiced nuts. SERVES 6-8

Homemade pork scratchings. SERVES 4-6

Angels and devils. on horseback. SERVES 4. ANGELS

DEVILS

Pan haggerty. SERVES 4

Old-fashioned pork pies. MAKES 8. HOT WATER CRUST PASTRY

FILLING

Homemade crisps. SERVES 4

Pickled quail’s eggs. SERVES 4-6

Wild boar sausage rolls. SERVES 6

SAVOURIES WITH TOAST

Scotch woodcock. SERVES 4

Creamed haddock and pickled walnuts on toast. SERVES 4

Anchovies on toast with poached egg and spinach. SERVES 4

St. George’s mushrooms on toast. SERVES 4

Soft herring roes on toast. SERVES 4

Potted duck. SERVES 4–6

TO SERVE

Potted crab. SERVES 4–6

TO SERVE

Potted shrimps with toast. SERVES 6

TO SERVE

Potted hough. SERVES 4

TO SERVE

Devilled kidneys on toast. SERVES 4

DEVIL SAUCE

TO SERVE

Sardines and tomatoes on toast. SERVES 4

Roasted bone marrow with caper and herb dressing. SERVES 4

CAPER AND HERB DRESSING

TO SERVE

Welsh rabbit. SERVES 4–6

SOUPS AND BROTHS

Cock-a-leekie soup. SERVES 6–8

Chilled minted pea soup. SERVES 4

White onion and cheddar soup. SERVES 4

Roasted tomato and marrow soup. SERVES 4

London particular. SERVES 4-6

CROÛTONS

TO GARNISH

Fennel and roasted red pepper soup. SERVES 4

Mulligatawny. SERVES 4

TO SERVE

Cullen skink. SERVES 4-6

Potato, bacon and oyster soup. SERVES 4

Welsh mutton broth. SERVES 8

Hodge podge soup. SERVES 6-8

STARTERS

Mussels and bacon cooked in cider. SERVES 4

Beetroot salad with grapefruit and goat’s cheese. SERVES 4

Prawn cocktail. SERVES 4

COCKTAIL SAUCE

Fried sprats with smoked paprika. SERVES 6

TO SERVE

Chicory, walnut and stilton salad. SERVES 4

DRESSING

Chicken liver pâté. SERVES 4

TO SEAL

TO SERVE

Salad of black pudding with poached egg. SERVES 4

Pressed ox tongue with lamb’s lettuce salad. SERVES 4

SALAD

TO SERVE

CATCH OF THE DAY

Hake in beer batter. with mushy peas. SERVES 4

MUSHY PEAS

TO SERVE

Dover sole with brown butter. and grapes. SERVES 4

Crab cakes with mayonnaise. SERVES 6

TO SERVE

Seafood salad. SERVES 4-6

DRESSING

Salmon steaks with. brown shrimps, capers and parsley. SERVES 4

Cod with clams and smoked bacon. SERVES 4

Grilled kippers. SERVES 4

GRILLED TOMATOES

TO SERVE

Baked stuffed herrings. SERVES 4

STUFFING

TO SERVE

Baked bream fillets. with fennel and orange. SERVES 4

Rainbow trout with sorrel and capers. SERVES 4

SAUCE

TO SERVE

Stewed eel. SERVES 4

Grilled lemon sole. with tartare sauce. SERVES 4

TARTARE SAUCE

TO SERVE

Somerset fish casserole. SERVES 4

PIES AND SAVOVRY TARTS

Asparagus and spring onion tart. SERVES 6

Smoked salmon and watercress tart. SERVES 6

Beef cobbler

SERVES 4-6

SCONE TOPPING

Cottage pie with Guinness. SERVES 6-7

Huntingdon fidget pie. SERVES 4–6

Chicken and smoked bacon pie. SERVES 4–6

Cornish pasties. MAKES 4 LARGE PASTIES (TO SERVE 8)

Steak and kidney pie. SERVES 4

Bosworth goat’s cheese tart. SERVES 6–8

Montgomery cheddar and potato pie. SERVES 4

Tomato, goat’s cheese and herb tart. SERVES 4–6

COMFORT FOOD

Toad-in-the-hole. SERVES 4

ONION GRAVY

Pig’s liver faggots braised in ale

SERVES 6

GRAVY

Black country beef stew. SERVES 4

Smoked ham hock with pease pudding. SERVES 4

PEASE PUDDING

Rabbit hotpot with perry. SERVES 4–6

Mutton with parsley and caper sauce. SERVES 6

PARSLEY AND CAPER SAUCE

Sausages with mustard mash and sweet and sour peppers. SERVES 4

MUSTARD MASH

SWEET AND SOUR PEPPERS

Pork cheeks in spices and bashed neeps. SERVES 4–6

BASHED NEEPS

Venison stew. SERVES 4

Lancashire hotpot. SERVES 4–6

Honeyed pork stew. SERVES 4–6

Cider braised ham. SERVES 8

GLAZE

Beef cheeks braised in stout with dumplings. SERVES 4

DUMPLINGS

Braised neck of lamb with turnips. SERVES 4

GRILLS AND SAUTES

Gammon steak with. pineapple and fried duck egg. SERVES 4

Marinated chicken with. minted broad beans and peas. SERVES 4

HERB BUTTER

BROAD BEANS AND PEAS

Barnsley chop. with kidneys. SERVES 4

Lamb steak with redcurrant sauce. SERVES 4

REDCURRANT SAUCE

Citrus spatchcocked. quail with sautéed potatoes. SERVES 4

CITRUS DRESSING

SAUTÉED POTATOES

Veal escalope. with asparagus and mushrooms. SERVES 4

Rib-eye steak. with chips and sauce choron. SERVES 4

CHIPS

SAUCE CHORON

Sirloin steak with green. peppercorn sauce. SERVES 4

Liver, bacon and. caramelized onions. SERVES 4

Pork chop. with champ. SERVES 4

CHAMP

WEEKEND ROASTS

Roast lamb with rosemary, garlic and anchovies. SERVES 4-6

Crispy pork belly with. roasted vegetables. SERVES 4-6

Roast duck with orchard stuffing. SERVES 4

ORCHARD STUFFING

TO GARNISH

Slow roast pork. with apple and lavender sauce. SERVES 6-8

APPLE AND LAVENDER SAUCE

Roast partridge. with braised red cabbage. SERVES 4

BRAISED RED CABBAGE

Roast chicken with gravy. and bread sauce. SERVES 4

BREAD SAUCE

Roast grouse with. Madeira sauce. SERVES 4

MADEIRA SAUCE

TO SERVE

Christmas roast. turkey infused with truffles. SERVES 8-10

MUSHROOM STUFFING

GIBLET GRAVY

Roast saddle of venison. with poached kumquats. SERVES 8

POACHED KUMQUATS

Roast beef with red wine gravy. SERVES 4-6

TO SERVE

PUDDINGS

Clementine cakes. with cranberry sauce. MAKES 6–7

CRANBERRY SAUCE

TO SERVE

Hot chocolate. fondants. SERVES 6

TO SERVE

Plum fool. SERVES 6–7

Treacle tart. SERVES 8

TO SERVE

Rice pudding with. poached rhubarb and ginger. SERVES 4. RICE PUDDING

POACHED RHUBARB

Summer pudding. SERVES 6

TO SERVE

Jam roly poly. SERVES 4–6

TO SERVE

Manchester tart. SERVES 4–6

Apple charlotte. SERVES 6–8

TO SERVE

Pimm’s jellies. SERVES 4–5

TO SERVE

Sussex pond pudding. SERVES 4. SUET PASTRY

LEMON FILLING

TO SERVE

London syllabub. SERVES 4–6

TO SERVE

Sherry trifle. SERVES 8–10

CUSTARD

Gypsy tart. SERVES 8

TO SERVE

Queen of puddings. SERVES 6–8

Pears poached in perry. SERVES 4

TO SERVE

Strawberry tart. SERVES 4–6

BASICS. Chicken stock. MAKES ABOUT 1.5 LITRES

Vegetable stock. MAKES ABOUT 1.5 LITRES

Court bouillon. MAKES ABOUT 1.5 LITRES

Beef or veal stock. MAKES ABOUT 1.5 LITRES

Fish stock. MAKES ABOUT 1 LITRE

Lamb stock. MAKES ABOUT 1.2 LITRES

Mayonnaise. MAKES ABOUT 600ML

Lemon and tarragon hollandaise. MAKES ABOUT 100ML

Red onion marmalade. MAKES 250ML

Roast potatoes. SERVES 4–6

Yorkshire puddings. MAKES 6 LARGE PUDDINGS

Shortcrust pastry. MAKES ABOUT 350G

Sweet flan pastry. MAKES ABOUT 500G

Custard. MAKES ABOUT 600ML

Pastry cream. MAKES ABOUT 650ML

Index

Copyright

About the Publisher

Отрывок из книги

Food Mark Sargeant Text Emily Quah

1 tsp is equivalent to 5ml; 1 tbsp is equivalent to 15ml.

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3 large onions

100g strong cheddar

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