sea bass with olives, tomatoes, and fennel 94
onions: Alnwick soup 31
artichokes braised with onions and bacon 179
caramelized fennel and red onions 177
chicken legs with braised peas and onions 120
deep-dish chicken pie 152–3
lamb stew with bacon, sweet onions, and prunes 138
piccalilli 193
pickled onions 192
orange-brandy sauce 240
oxtail soup 38
oysters: breaded and fried oysters 85
fish pie with oysters and scallops 157
pancakes, chocolate chip 240
pancetta, glazed Brussels sprouts with chestnuts and 171
Parmesan cheese: walnut and Parmesan pastry 263
parsnips: roast chestnut, parsnip, and apple soup 27
roasted winter vegetables 170
partridge: raised game pie 144–5
pasta: conchiglie with meaty tomato ragù 58
farfalle with bacon, peas, and sage 52
fresh tagliatelle with Stilton and mushrooms 53
grilled vegetable lasagne 56–7
linguine with lemon, feta, and basil 64
penne with baked pumpkin and rosemary 59
spaghetti with broccoli, garlic, and chili 62
spinach, mushroom, and ricotta cannelloni 71
pastry: basic short pastry 263
hot-water-crust pastry 144–5
sweet tart pastry 263
sweet walnut pastry 263
walnut and Parmesan pastry 263
pâté, smoked trout 86
peaches: mixed berry tartlets with vanilla and peach cream 228–9
peach, raspberry, and ginger crumble 210
pears: broccoli, Stilton, and pear soup 32
pear and frangipane tart 200–1
peas: chicken legs with braised peas and onions 120
farfalle with bacon, peas, and sage 52
new potato, pea, and fava bean salad 185
penne with baked pumpkin and rosemary 59
peppers, bell: broiled herring with harissa 95
grilled vegetable lasagne 56–7
pheasant: raised game pie 144–5
pickles: piccalilli 193
pickled onions 192
shepherd’s pie 148–9
pies: caramelized apple pie 207
deep-dish chicken pie 152–3
fish pie with oysters and scallops 157
raised game pie 144–5
shepherd’s pie 148–9
pilaf, herby rice 77
pine nuts: spinach, feta, and pine nut tart 158
pistachios, herby rice pilaf with 77
plums: autumn fruit salad with thyme and ginger 202
pork: homemade bangers 113
pork tenderloin stroganoff 112
roast loin of pork with apple sauce 124–5
port and cherry sauce 140
potatoes: Alnwick soup 31
baked potato soup with sour cream 44
deviled mackerel with tomato and fennel salad 102–3
fish pie with oysters and scallops 157
new potato, pea, and fava bean salad 185
shepherd’s pie 148–9
summer soup 39
poultry and meat 108–41
see also chicken, duck, etc.
prunes, lamb stew with bacon, sweet onions, and 138
pumpkin: penne with baked pumpkin and rosemary 59
quail eggs: Gordon’s posh kedgeree 68
quiche, artichoke, asparagus, and ham 162
rabbit: poached rabbit legs with gremolata 110
raised game pie 144–5
raspberries: mixed berry tartlets 228–9
peach, raspberry, and ginger crumble 210
summer berry trifle 208
red cabbage braised with apple 189
red mullet with tomatoes, olives, and anchovies 96
red currants: summer berry trifle 208
rhubarb with ginger ice cream 224–5
rice: cinnamon rice pudding with apricot compote 214
fish curry with lime and coconut rice 80–1
Gordon’s posh kedgeree 68
herby rice pilaf with pistachios and almonds 77
Italian-style turnip soup 35
ricotta cheese: spinach, mushroom, and ricotta cannelloni 71
risotto, wild mushroom-barley 75
rösti, sweet potato and duck 127
roulade, chocolate with chocolate-chestnut cream 254–5
rutabaga: roasted winter vegetables 170
salads: endive, goat cheese, and strawberry salad 182
deviled mackerel with tomato and fennel salad 102–3
goat cheese, beet, and lentil salad 74
mixed mushroom salad 188
new potato, pea, and fava bean salad 185
walnut, celery, endive, and apple salad 169
salmon: fish pie with oysters and scallops 157
see also smoked salmon
sauces: caramelized shallot and red wine gravy 137
creamy white wine and tarragon sauce 100
Cumberland sauce 130–1
orange-brandy sauce 240
sauce gribiche 85
sausage (bulk): Angus beef olives 118–19
raised game pie 144–5
stuffed bream wrapped with bacon 88
sausages (link): classic mixed grill 117
homemade bangers 113
lamb shank cassoulet 134–5
scallops: fish pie with oysters and scallops 157
grilled scallop and shrimp brochettes 106
sea bass with olives, tomatoes, and fennel 94
shallot and red wine gravy 137
shellfish and fish 78–107
see also crab, mussels, etc.
shepherd’s pie 148–9
shortbread fingers 230–1
short pastry, basic 263
shrimp: fisherman’s stew 99
Gordon’s posh kedgeree 68
grilled scallop and shrimp brochettes 106
Thai-style fishcakes with sweet chili sauce 90–1
smoked haddock with white beans and parsley 67
smoked salmon: Gordon’s posh kedgeree 68
smoked salmon and horseradish cream tartlets 154–5
smoked trout pâté with horseradish cream 86
sorbet, blackberry 230–1
sorrel soup 46
soups 20–47
Alnwick soup 31
asparagus velouté 28
baked potato soup with sour cream 44
broccoli, Stilton, and pear soup 32
conger eel bisque 34
Cornish crab soup 36
crayfish chowder 40–1
creamy sorrel soup 46
curried cauliflower and Cheddar soup 26
Italian-style turnip soup 35
oxtail soup 38
roast chestnut, parsnip, and apple soup 27
summer soup 39
sour cream: baked potato soup with 44
pork tenderloin stroganoff 112
spaghetti with broccoli, garlic, and chili 62
spinach: spinach, feta, and pine nut tart 158
spinach, mushroom, and ricotta cannelloni 71
stews: fisherman’s stew 99
lamb shank cassoulet 134–5
lamb stew with bacon, sweet onions, and prunes 138
sticky date and chocolate pudding 241
Stilton cheese: broccoli, Stilton, and pear soup 32
fresh tagliatelle with Stilton and mushrooms 53
stock: beef 259
chicken 258
clear chicken 258
fish 262
lamb 262
vegetable 259
strawberries: endive, goat cheese and strawberry salad 182
mixed berry tartlets 228–9
strawberry and champagne granita 205
summer berry trifle 208
st
rawberry jam: Bakewell tart 221
summer berry trifle 208
summer soup 39
sweet tart pastry 263
sweet potato and duck rösti with fried duck eggs 127
sweet walnut pastry 263
tagliatelle with Stilton and mushrooms 53
tarragon: crab and tarragon tart 159
poached halibut with creamy white wine and tarragon sauce 100
tarts: artichoke, asparagus, and ham quiche 162
Bakewell tart 221
crab and tarragon tart 159
custard tart 215
lemon meringue tart 218–19
lemon, leek, and Dolcelatte tart 163
mixed berry tartlets with vanilla and peach cream 228–9
pear and frangipane tart 200–1
smoked salmon and horseradish cream tartlets 154–5
spinach, feta, and pine nut tart 158
wild mushroom tart with Parmesan and walnut pastry 165
Thai-style fishcakes with sweet chili sauce 90–1
thyme, autumn fruit salad with ginger and 202
toasts, melba 86
tomatoes: classic mixed grill 117
conchiglie with meaty tomato ragù 58
deviled mackerel with tomato and fennel salad 102–3
goat curry 122
grilled vegetable lasagne 56–7
red mullet with tomatoes, olives, and anchovies 96
roasted tomatoes with marjoram 172
sea bass with olives, tomatoes, and fennel 94
whiting in piquant tomato sauce 87
trifle, summer berry 208
trout see smoked trout pâté with horseradish cream turnips: Italian-style turnip soup 35
roasted winter vegetables 170
vanilla and peach cream 228–9
grilled vegetable lasagne 56–7
roasted winter vegetables 170
stock 259
see also eggplant, tomatoes, etc.
venison: raised game pie 144–5
vinegar: braised red cabbage with apple 189
piccalilli 193
pickled onions 192
walnuts: sweet walnut pastry 263
walnut and Parmesan pastry 263
walnut, celery, endive, and apple salad 169
wild mushroom tart with Parmesan and walnut pastry 165
white beans: lamb shank cassoulet 134–5
smoked haddock with white beans 67
whiting in piquant tomato sauce 87
wild mushroom tart with Parmesan and walnut pastry 165
wine: caramelized shallot and red wine gravy 137
oxtail soup 38
white wine and tarragon sauce 100
yogurt: chilled cucumber soup 23
zucchini: grilled vegetable lasagne 56–7
summer soup 39
Acknowledgments
Where would I be without the tremendous amount of support that I receive from my teams? For this book, my team comprises Mark Sargeant, my right-hand man, who has worked on most of my books and helps to make sure that all is running smoothly; Emily Quah, for her invaluable work on the recipes and text; Ditte Isager, for her unique and stunning photography—it absolutely blew me away!; Patrick Budge and Christine Rudolph, for their creativity and for making the book so gorgeous and stylish; Viv Bowler, Mari Roberts, and Lucy Deegan Leirião, for their thorough work on editing; and last but not least, Belinda Budge, for her support and for putting together an amazing team.
Many thanks also to my team at Head Office: everyone from Chris Hutcheson to Gillian Thomson; and the wonderful teams at the restaurants and pubs. Finally, thanks to the “team” at home, for always being there.
About the Author
GORDON RAMSAY’s radical career change at seventeen, from soccer player to chef, led to the awakening of exceptional talent. He is now the holder of an extraordinary ten Michelin stars, for his restaurants in London and New York, and is at the head of a food empire, with restaurants in places as far afield as Tokyo and Prague. He has produced a number of bestselling cookbooks, published a hugely successful autobiography, Roasting in Hell’s Kitchen, and starred in a stream of successful television series, including the award-winning Ramsay’s Kitchen Nightmares and Hell’s Kitchen on Fox. Ramsay and his wife have four children and live in England.
WWW.GORDONRAMSAY.COM
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Credits
Jacket photographs by Ditte Isager
Copyright
COOKING FOR FRIENDS. Copyright © 2008 by Gordon Ramsay. Photographs copyright © 2008 by Ditte Isager. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
Adobe Digital Edition September 2009 ISBN 978-0-06-196585-2
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