Gordon Ramsay's Ultimate Cookery Course (28 page)

STICKY PORK RIBS

SERVES 6–8

Sticky, chewy, sweet and sour, these ribs are impossible to resist. The glaze is packed full of vibrant, citrusy flavours, with the sweetness of the honey counteracting the spices. The secret is to get the ribs really well caramelised before you add any of the other ingredients. As they braise in the oven, all that colour will turn into the most amazing flavour.

1
. Preheat the oven to 180°C/Gas 4.

2
. Season the ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the hob with a little olive oil and brown the ribs for 5–10 minutes until they are coloured on all sides.

3
. Add the garlic, ginger, chilli flakes, Sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.

4
. Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8–10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

HOW TO GIVE RIBS EXTRA FLAVOUR

Once the ribs have cooked in the oven, you can leave them sitting in their sticky marinade for a day or two, which really helps to develop the flavour. Then, when you come to finish them off, give them about 20 minutes on the hob, ensuring they are well heated through.

STUFFED LAMB WITH
SPINACH AND PINE NUTS

SERVES 6–8

Everyone thinks lamb should go with mint, but it’s nice to go off piste, as here, with feta, pine nuts and spinach. A lovely yoghurt and cucumber dressing completes this dish. Make sure you sear the saddle on the hob before putting it into the oven to kick-start the roasting process and get a well-coloured crisp outside in contrast to a perfectly pink inside.

1
. Sauté the onion and garlic in a medium-hot pan with a dash of olive oil for 5 minutes until softened. Season, then add the pine nuts and fry for about 1 minute until golden. Add the spinach and wilt briefly in the pan, tossing to mix well. Remove from the heat and stir in the feta.

2
. Lay the saddle of lamb open on a board, flesh side up. Season with salt and pepper and sprinkle over the sumac. Spoon the spinach mixture along the middle of the meat, using the fillets that run down the inside length of the meat to support the sides of the stuffing.

3
. Roll the meat around the filling and tie at intervals with string. Season the outside of the lamb all over, then chill for at least 30 minutes or overnight to help it firm up and make it easier to brown.

4
. Preheat the oven to 190°C/Gas 5.

5
. Put a roasting tray on the hob and heat until hot. Add a glug of oil and fry the joint for 10 minutes until brown all over. Transfer to the preheated oven and cook for 45–55 minutes, depending on the weight of the lamb and how pink you like it. When cooked, set aside to rest.

6
. Meanwhile, mix all the dressing ingredients together and add a little seasoning.

7
. Serve the rested lamb hot or at room temperature, thickly sliced, with the dressing on the side.

HOW TO STUFF MEAT

The secret of any stuffing is to part-cook it first. Raw onions and raw garlic will take for ever to cook inside the meat. If you are not going to be roasting the meat immediately, you must let the stuffing cool before using it. When filling the saddle, put extra stuffing at the edges as some will inevitably squeeze out as you roll, and don’t tie it too tightly.

PAELLA

SERVES 8–10

The original one-pot Spanish dish. Unlike risotto, paella does not have to be stirred as it cooks, so it is better suited to entertaining. As always when cooking rice, you need twice the quantity of liquid to the rice. The other thing to watch is that you add the seafood according to how long it needs to cook: squid goes in last as it becomes rubbery if cooked for too long.

1
. Heat a little olive oil in a large paella pan or frying pan. Add the onion and red pepper and sauté for 2–3 minutes to soften. Add the garlic and sauté for a further 2 minutes before adding the chorizo and paprika.

2
. Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pan and fry for a few minutes over a high heat, stirring frequently, to lightly seal the meat.

3
. Tip in the rice and stir for 2–3 minutes, then add the wine and cook for about 5 minutes to evaporate before adding the stock. Bring up to a simmer, then add the saffron and tomatoes. Season with salt and pepper and stir well.

4
. Simmer for 10 minutes, then gently push the mussels and prawns into the top of the rice. Cook over a medium heat for 5 minutes until the prawns are opaque and the mussels have opened (discard any that haven’t). Stir in the squid and the peas and cook for a further 2–3 minutes. (The rice should now be cooked and all the liquid absorbed.)

5
. Taste and adjust the seasoning as necessary.

6
. Remove the pan from the heat, cover tightly with foil and allow to rest for 10 minutes. Garnish with the parsley and lemon wedges and serve.

ROAST SIRLOIN OF BEEF

SERVES 6–8

If you buy a good piece of beef, you need do nothing more than rub it with a little olive oil and season it generously before putting it into a very hot oven. The fat will baste the meat as it cooks, resulting in a beautifully flavoursome roast. Don’t forget to leave the joint to relax for at least 15 minutes so that it has time to reabsorb its juices. If you want to have a traditional roast, serve with Yorkshire puddings, roast potatoes and steamed broccoli. Alternatively, serve at room temperature with a salad (
see here
).

1
. Preheat the oven to 230°C/Gas 8. Put the beef in a large roasting tray and drizzle with the olive oil. Sprinkle over some salt, pepper and the chopped rosemary and rub the seasoning all over the beef. Turn the joint so that the fat is on top. Roast in the hot oven for 20 minutes, then reduce the heat to 200°C/Gas 6. Roast for 5–10 minutes per 500g for medium rare meat, or 10–15 minutes per 500g for medium. Turn the beef halfway through cooking for an even roast.

2
. Transfer the beef to a warm platter, cover loosely with foil and leave to rest for 15–20 minutes. To make the gravy, pour off any excess fat from the roasting tray, leaving behind a couple of tablespoons, then place the tray over a medium heat. Add the shallots, garlic and a little seasoning. Fry for about 4–6minutes, stirring frequently, until the shallots begin to soften. Add the flour and stir for a few more minutes.

3
. Pour in the vinegar and red wine and bring to the boil. Add the stock and return to the boil for about 10 minutes until the sauce has reduced and thickened, then stir in the tarragon.

4
. Carve the beef thinly and serve the gravy in a warm jug.

POACHED WINTER FRUITS
WITH ZABAGLIONE

SERVES 6

This dessert shows that you don’t have to spend hours in the kitchen to create a stunning and delicious end to a meal. Although a little muscle power is needed for the zabaglione, it’s simple to make just before it’s eaten. Cooking times for the fruit will vary depending on how ripe it is to begin with – you want it tender but not falling apart.

1
. Pour the wine and port into a pan, stir in the sugar and add the cinnamon sticks. Place over a low heat and warm for about 5 minutes until the sugar has completely dissolved. Bring to a rolling boil and allow to bubble for 5–10 minutes until reduced by half.

2
. Meanwhile, prepare the fruit. Peel, quarter and core the pears and apples. Halve the figs and plums, and remove the stones from the latter.