We all know Gordon Ramsay as the Culinary King. He is intimidating, handsome, spontaneous, and exemplary at what he has to say and do in the Food World. There is nothing that can be hidden under the table from him. He’s this walking talking Cat Scanner of food. A Muilti Michelin Starred, Scottish-born British Chef, Restarateur, and a Star of the Food Kingdom.
Now some of you might be wondering what is s a Michilen Starred Chef? Well Michilen is the guide to be an excellent chef and run a exceptional restaurant. Michilen Guide is the only book that counts and anonymous inspectors of michilen drop in to rate you and your food house. Loss of Star means catostrophy in your career.
Gordon Ramsay, his early life includes of him being an athelete, played soccer (which explains his physique, strength and powerful tone) which he later left behind to become a renowned chef in London.
The Ramsays are into fitness, Daddy Ramsay is the Seargent Major, Wid a megaphone and wheels making his wife, kids run – race to be in shape. The family loves sports and are health conscious for a world Class Cook. Daddy Ramsay is fun and a great life teacher too. He believes cooking to be a basic life skill that a human should possess (I agree!), and his entire family at one point takes turn to cook, Tilly (Matilda Ramsay, Ramsays daughter) especially has her own cooking blog/show on BBC. As hot headed and rude as Gordon potrays on screen, Daddy Ramsay is fun, friendly and delightful to hang around with. Infact he also interacts live on the facebook video interaction session answering doubts, giving our suggestions and tips and stays connected to his food lovers.
Gordon Ramsay manages restaurants across the globe UK, US, France, Singapore, Hong Kong to name a few. He is also featured on Kitchen Nightmares, Hotel Hell where he tries to fix struggling restaurents and drowning hotels,with his extremely straight forward and harsh way of straitening them out by commending, offering suggestions, fixing their weak spots, rewriting their menus to help them regain standard, quality and finesse. Hell’s Kitchen, Master Chef, Master Chef Jr.are other shows where he is featured to host and judge a set of culinary challenges for contesting budding chefs towards attaining their title Master Chef.
I like Chef Ramsay not just for his pompous persona or his much used F words but for his passion towards what he does. Any work you pursue if it lacks your love attention and detail will surely leave you empty. In an interview he says – “I go into every restaurant, every program, as if it’s the first day. And I give 110%. Because it’s not that money that turns me on. I find that side slightly embarrassing. It’s wonderful and it’s nice, but it doesn’t make you a better chef. The fundamental crux of a successful chef is being true to what you do.”
Ramsay is competetive, fighter, and a true spirited person. He doesn’t take things for granted, he had worked his way up after his injury which made him leave his love for soccor he had switched towards his next passion which did not come easy given he had to pick up from being a nobody to somebody and the quality to deliver and be on top of any game is what that matters in the end. Now he is beyond success, he defines the line of success for culinary art. He like to be the best and expects the best, you cannot hide your flaws, you get spotted even in his blindfolds, which gives us a benchmark to raise our standards. No wonder he’s the King of Culinary.
The below is a simple dessert from “Gordon Ramsay’s Sunday Lunch: and Other Recipes from – The F Word”. It is simple and easy to try. I usually make like 6 cups and enjoy them during my late nights..
Coffee And Cohocolate Cups (dessert):
- Good quality Dark Chocolate
- Icing Sugar
- Strong Expresso Coffee cooled
- Double Cream
- Double cream
- Grated Chocolate
- Crushed Ameretti Biscuits
- Melt the Chocolate in a heatproof bowl set over a pan of simmering water. Stir smooth, then remove and let it cool.
- Whisk the mascapone and icing sugar until smooth texture, then add chooled expresso and melted chocolate and whisk again to get a mocha texture.
- In another bowl, whip the double cream until soft peaks form. Fold the cream into the mocha mixture combine well.
- Spoon the mousse into four cups and chill overnight.
- Just before serving, lightly whip the double cream until thick and swirl over the mousses. Sprinkle the grated chocolate and crushed amaretti on top and serve immediately.
You can check out more recipes and information on Gordon Ramsay at www.gordonramsay.com. You can also follow him on facebook, twitter, youtube channels etc.
The next recipe below is Ramsay’s Chicken Ceaser Salad, it is simple, quick and delicious.
2. Chicken Ceaser
- 150–200g day-old white rustic-style bread or sourdough
- Olive oil
- 50g Parmesan cheese
- 2 romaine lettuce or 4 baby gem lettuce, washed, dried, halved and sliced
- 2 skinless, boneless chicken breasts, butterflied
- Sea salt and freshly ground black pepper
For the dressing –
- 2 free-range egg yolks
- 1 tsp Dijon mustard
- 1 tbsp red wine or sherry vinegar
- Olive oil
- 1 x 50g tin best-quality anchovies in olive oil
- 2 garlic cloves, peeled and finely crushed 75g Parmesan cheese, grated
- Juice of 1 lemon to taste
Chop the bread into small chunks. Drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine.
Place a frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.
To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste. Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a splash of water.
Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing. Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan.
Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 3–4 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over.
The reason I picked these are cause they are easy to make, no waiting, wondering pondering, just a few mins and you are ready to serve for yourself. I love desserts and salads.. They are healthy, atrractive, colorful gets me going for some reason. I find it more fresh and aromatic with all these playing with the herbs. The trick is not to hold back on your herbs. Be generous about it like orchestrating a symphony of greens, protiens etc. It not only makes the dish healthy it adds flavor making it robust. The below is Green Papaya Salad, Gordon was inspired to make this salad after his travel to Thailand.
- 4–6 Tbsp dried shrimp, to taste
- Sea salt
- 2 garlic cloves (peeled and chopped)
- 2 red bird’s eye chiles, chopped (This is one super hot chilli so do be careful, that’s why the sugar is added which blows down the heat. You can match it to your pallate.)
- ¼ cup sugar
- 2 Tbsp tamarind paste
- ¼ cup fish sauce
- Juice of 2 limes
- 2 large green papayas (peeled and grated, central core and seeds discarded )
- 2 shallots, peeled and grated
- 2 carrots, peeled and grated
- 6 Tbsp chopped cilantro
- 6 Tbsp chopped Thai basil (strong fragrance and slightly thicker)
- 6 Tbsp chopped skinless peanuts
- Using a mortar and pestle, grind the dried shrimp with a pinch of salt until it’s broken into small pieces. Add the garlic, chiles, sugar, tamarind paste, and fish sauce and grind until the mixture has a paste-like consistency. Stir in the lime juice to loosen.
- Mix the papaya, shallots, carrots, cilantro, and basil together in a bowl.
- Toast the chopped peanuts, rolling them around in a dry pan with a pinch of salt for 2–3 minutes until golden. This will make the nuts sweeter and more intensely flavored. (Don’t chop them too small or they will burn.)
- Add 6 tablespoons of the shrimp paste to the salad and toss well. Taste and add a little more of the paste if needed. Garnish the salad with the peanuts and serve.
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Until Next Time.