Оглавление
Gordon Ramsay. Cooking for Friends
Cooking for Friends. Gordon Ramsay. Food Mark Sargeant. Text Emily Quah. Photographer Ditte Isager. Stylist Christine Rudolph. Art Director Patrick Budge
Table of Contents
Introduction
Hot and cold soups
Chilled cucumber soup
SERVES 4
Curried cauliflower and cheddar soup
SERVES 6 AS A STARTER OR 4 AS A LIGHT LUNCH
Roast chestnut, parsnip and apple soup
SERVES 4 AS A STARTER
Asparagus velouté
SERVES 4 AS A STARTER
Alnwick soup
SERVES 4-6
Broccoli, stilton and pear soup
SERVES 4
Conger eel bisque
SERVES 4-6
Italian-style turnip soup
SERVES 4-6
Cornish crab soup
SERVES 4
Oxtail soup
SERVES 4
Shropshire summer soup
SERVES 4-6
Crayfish chowder
SERVES 4
Jacket potato soup with sour cream
SERVES 4-6 AS A STARTER
Creamy sorrel soup
SERVES 4
Pasta and grains
Farfalle with bacon, peas and sage
SERVES 4
Fresh tagliatelle with stilton and mushrooms
SERVES 6
Grilled vegetable lasagne
SERVES 4-6
Conchiglie with meaty tomato ragù
SERVES 4
Penne with baked pumpkin and rosemary
SERVES 4-6 AS A STARTER OR LIGHT LUNCH
Spaghetti with broccoli, garlic and chilli
SERVES 4
Chorizo, broad bean and mint couscous
SERVES 4 AS A SIDE DISH
Linguine with lemon, feta and basil
SERVES 4
Smoked haddock with white beans and parsley
SERVES 4
Gordon’s posh kedgeree
SERVES 4-6
Spinach, mushroom and ricotta cannelloni
SERVES 6
Goat’s cheese, beetroot and lentil salad
SERVES 4
Wild mushroom barley risotto
SERVES 4
Herby rice pilaf with pistachios and almonds
SERVES 4
Fish and shellfish
Fish curry with lime and coconut rice
SERVES 4
Breaded and fried oysters with sauce gribiche
SERVES 4 AS A STARTER
Smoked trout pâté with horseradish cream and melba toasts
SERVES 4
Whiting in piquant tomato sauce
SERVES 4
Stuffed bream wrapped with bacon
SERVES 2
Thai-style fishcakes with sweet chilli sauce
SERVES 4
Clams with old spot bacon
SERVES 4 AS A STARTER
Sea bass with olives, tomatoes and fennel
SERVES 4
Grilled herrings with harissa
SERVES 4
Red mullet with tomatoes, olives and anchovies
SERVES 4
Fisherman’s stew
SERVES 4
Poached halibut with creamy white wine and tarragon sauce
SERVES 4
Devilled mackerel with tomato and fennel salad and horseradish potatoes
SERVES 4
Grilled scallop and prawn brochettes with coriander and chilli butter
SERVES 4
Meat and poultry
Poached rabbit legs with gremolata
SERVES 4
Pork fillet stroganoff
SERVES 4
Home-made bangers
MAKES ABOUT 20
Classic mixed grill
SERVES 6-8
Angus beef olives
SERVES 4
Corn-fed chicken legs with braised peas and onions
SERVES 4
Goat curry
SERVES 4
Roast loin of pork with Bramley apple sauce
SERVES 6-8
Sweet potato and duck rösti with fried duck eggs
SERVES 4
Honey roast ham
SERVES 8-10
Cider and honey roast leg of lamb
SERVES 6
Lamb shank cassoulet
SERVES 4-6
Roast rib-eye with caramelized shallot and red wine gravy
SERVES 6-8
Lamb stew with bacon, sweet onions and prunes
SERVES 4-6
Braised chicken legs with honey and five-spice
SERVES 4
Duck breasts with port and cherry sauce
SERVES 4
Pies and tarts
Raised game pie
MAKES 4 INDIVIDUAL PIES
Shepherd’s pie with Branston pickle
SERVES 4
Cornish chicken pie
SERVES 4
Smoked salmon and horseradish cream tartlets
SERVES 4
Fish pie with oysters and scallops
SERVES 4-6
Spinach, feta and pine nut tart
SERVES 4
Crab and tarragon tart
SERVES 6 AS A STARTER OR 4 AS A LIGHT LUNCH
Artichoke, asparagus and ham quiche
SERVES 4-6
Lemon, leek and dolcelatte tart
SERVES 4
Wild mushroom tart with parmesan and walnut pastry
SERVES 4-6
Vegetables and salads
Walnut, celery, chicory and apple salad
SERVES 4
Roast winter vegetables
SERVES 4-6
Glazed Brussels sprouts with chestnuts and pancetta
SERVES 4
Roasted tomatoes with marjoram
SERVES 4
Spicy cauliflower stir-fry
SERVES 4
Braised celery hearts with bacon
SERVES 4-6
Caramelized fennel and red onions
Artichokes braised with onions and lardons
SERVES 4
Chicory, goat’s cheese and strawberry salad with pine nuts
SERVES 4-5
New potato, pea and broad bean salad with mustard dressing
SERVES 4-6
Grilled aubergines with balsamic, feta and mint
SERVES 4-5
Mixed mushroom salad
SERVES 4
Braised red cabbage with Bramley apple
SERVES 4
Pickled onions
MAKES ABOUT 500G
Home-made piccalilli
MAKES ABOUT 1.5 LITRES
Puddings and ices
Pear and frangipane tart
SERVES 4-6
Autumn fruit salad with thyme and ginger
SERVES 4
Strawberry and champagne granita
SERVES 4-6
Caramelized apple pie
SERVES 8
Summer berry trifle
SERVES 8
Peach, raspberry and ginger crumble
SERVES 4-6
Baked gooseberries with honey and almonds
SERVES 4
Fig ice cream
SERVES 8
Cinnamon rice pudding with apricot compote
SERVES 6, WITH EXTRA COMPOTE
Custard tart
SERVES 8
Lemon meringue pie
SERVES 6
Bakewell tart
SERVES 10-12
Poached rhubarb with ginger ice cream
SERVES 4-6
Mixed berry tartlets with vanilla and peach cream
SERVES 6, WITH EXTRA VANILLA CREAM
Blackberry sorbet with shortbread fingers
SERVES 6-8, WITH EXTRA SHORTBREAD FINGERS
Chocolate and coffee
Chocolate swirl cheesecake
SERVES 8-10
Double chocolate parfait
SERVES 8
Chocolate chip pancakes with orange brandy sauce
SERVES 5-6
Sticky toffee and chocolate pudding
SERVES 8
Chocolate and coffee pots
SERVES 4
Black forest cake
SERVES 8
Dark chocolate marquise
SERVES 12
Coffee and almond crunch cake
SERVES 6-8
Chocolate roulade with chocolate chestnut cream
SERVES 8-10
Basics
Mayonnaise
Chicken stock
Clear chicken stock
Vegetable stock
Beef stock
Lamb stock
Fish stock
Shortcrust pastry
Sweet flan pastry
Sweet walnut pastry
Walnut and parmesan pastry
Index
Acknowledgements
About the author
Copyright
About the Publisher
