Food & Drink Inside Gordon Ramsay's Bread Street Kitchen

20:20  11 december  2016
20:20  11 december  2016 Source:   MSN

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

  Inside Gordon Ramsay's Bread Street Kitchen © Jamie Orlando Smith World-famous celebrity chef and three-time winner of the Michelin star, chef Gordon Ramsay is the owner of several successful restaurants spread across the globe. His book "Gordon Ramsay Bread Street Kitchen" by Gordon Ramsay, published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen. We look at three of the recipes from the book.

  Inside Gordon Ramsay's Bread Street Kitchen © Jamie Orlando Smith Lamb rump with pea purée and griddled asparagus

The best way to celebrate the arrival of lamb in the spring is to serve it with other ingredients that come into season at the same time, in this case, Jersey Royal potatoes, asparagus and peas. You could use fresh peas for the purée, but as frozen peas are frozen within hours of being picked, they are considered just as fresh if not fresher than unfrozen ones.

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

Gordon Ramsay is also a published author of a number of books, many of which have become bestsellers around the world, most notably his autobiography, Roasting in Hell' s Kitchen . From breakfast to dinner and everything in between, The Bread Street Kitchen Cookbook is a collection of 100 fresh new recipes from Gordon Ramsay and the award-winning team at Bread Street Kitchen .

Ingredients (SERVES 4):

  • 4 lamb rumps, about 200g each
  • 1 tbsp olive oil
  • 300g spinach, rinsed
  • 500g frozen peas
  • 250ml hot vegetable stock
  • 2 mint sprigs, leaves picked
  • 25g butter
  • 500g asparagus spears, trimmed
  • 1 tbsp vegetable oil
  • Sea salt and freshly ground black pepper
  • Beef jus, to serve (optional)

Method:

1. Preheat the oven to 200°C/180°C fan/Gas 6. Season the lamb rumps with a little salt. Heat the olive oil in an ovenproof frying pan over a high heat until very hot, then brown the rumps for 2–3 minutes on each side, until well caramelised.

2. Transfer the pan to the oven and roast for 8–10 minutes, until the lamb is cooked but still pink in the centre (or cook for 15–20 minutes, if you prefer well done). Remove from the oven and leave to rest for at least 5 minutes before carving into slices. Keep warm.

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

Bread Street Kitchen is an all-day hotspot, located near St Paul' s . Take a look inside . It’ s game on at Gordon Ramsay Restaurants this Christmas. Find out more. Give Gordon for Christmas. Bread Street Kitchen experiences cover everything from cocktail masterclasses to exclusive tasting menus. Not sure what they'll like? Gordon Ramsay Group gift vouchers can be used across all of our UK restaurants.

3. Meanwhile, make the pea purée. Put the spinach into a large heatproof bowl. Pour boiling water over to cover and leave for 30 seconds, just until wilted. Immediately drain and cool quickly under running cold water. Squeeze out any excess water, then pat dry on kitchen paper and roughly chop the spinach.

4. Put the peas into a saucepan, pour over the hot stock and simmer until tender, 3–4 minutes. Drain well, reserving 100ml of the stock, then blitz the peas and reserved stock in a blender or food processor with the spinach, mint and butter, to make a purée. Season to taste with salt and pepper (you may not need salt as the stock is quite salty). Keep warm.

5. While the peas are cooking, blanch the asparagus in a separate large pan of boiling water for 2–3 minutes, until just tender. Drain, immediately refresh in cold water, then drain again well and pat dry on kitchen paper.

6. Heat a griddle pan until it’s very hot and then drizzle in the vegetable oil. Add the blanched asparagus to the pan (you may need to do this in a couple of batches, depending on the size of your pan) and cook over a high heat for 2–3 minutes, turning once, until charred all over.

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Gordon Ramsay ’ s Bread Street kitchen is open all day for casual dining. Make a restaurant booking today. Modern European Restaurant and Bar like no other. Mirroring the lively warehouse style of Gordon Ramsay ' s famous Bread Street Kitchen in London, comes the Dubai edition located in Atlantis, The Palm. Serving a delectable British European menu and well known classic beverages with some more innovative and fun cocktails, Bread Street Kitchen Dubai is the trendiest place to be seen.

Located in the breathtaking Atlantis hotel, the Bread Street Kitchen brings a London flavour to the other-worldliness of Dubai’ s awe-inspiring island, The Palm. With its chic warehouse style, vibrant atmosphere, and British European menu, this restaurant is reminiscent of Gordon Ramsay ’ s original Bread Street Kitchen , found near St Paul’ s Cathedral in London.

7. To serve, put a spoonful of the pea purée onto each plate, then sit the lamb slices on top and drizzle with beef jus. Arrange the griddled asparagus alongside, then serve with crushed minted Jersey Royal (or other) new potatoes.

  Inside Gordon Ramsay's Bread Street Kitchen © Jamie Orlando Smith Slow-roasted pork belly with spiced apple sauce

This method for roasting pork belly – hot to begin with, cooler for a longer period of time, then a hot blast at the end – guarantees the most excellent crispy crackling, as well as meltingly tender meat. It is important to score the skin before you cook the pork to achieve really crispy crackling, and a very sharp knife is fundamental for this. The cinnamon-spiced apple sauce provides the perfect accompaniment, too.

Ingredients (SERVES 6 – 8):

  • 1 pork belly on the bone, about 2–3kg
  • Juice of ¼ lemon
  • Sea salt
  • 25ml vegetable oil
  • For the apple and cinnamon sauce
  • 500g dessert apples, such as Braeburn, peeled, cored and roughly chopped
  • ½ tsp ground cinnamon, or to taste

Method:

1. Preheat the oven to 240°C/220°C fan/Gas 9.

2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn).

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

3. Place the scored pork belly onto a wire rack placed inside a roasting tray. Squeeze the lemon juice over the skin. Sprinkle a generous amount of salt evenly over the skin and then pour the vegetable oil on top of the salt. Massage the salt, lemon juice and oil into the skin, making sure there are no puddles of oil left on top.

4. Roast the pork belly in the oven for 25–30 minutes, until the skin has started to crisp up. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and roast for a further 1½ hours, until the meat is cooked and tender. Increase the oven temperature back to 240°C/220°C fan/Gas 9 and roast for a further 15 minutes or so, to make sure the crackling is very crisp and deep golden in colour.

5. While the pork belly is roasting, make the apple and cinnamon sauce. Put the apples in a pan with 2–3 tablespoons of water. Cover and cook over a low heat for 10–15 minutes, until the apples are soft and beginning to catch on the bottom of the pan (to add a bit of colour). Add a little more water if the apples are catching too much.

6. Once the apples are cooked, remove from the heat and stir through the cinnamon then blitz with a stick blender for a smooth sauce or leave whole for a chunkier accompaniment. Leave to cool.

7. Carve the pork and serve with the apple sauce, making sure everyone gets some crispy crackling too.

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

  Inside Gordon Ramsay's Bread Street Kitchen © Jamie Orlando Smith Sticky toffee pudding with banana caramel sauce

Being in the City of London, our old-fashioned nursery puddings are always popular, the stickier and more comforting, the better. Our sticky toffee pudding is exactly how it should be – soft and squidgy with plenty of banana caramel sauce to pool on top. Serve with clotted cream or crème fraîche and a big smile.

Ingredients (SERVES 12):

For the pudding

  • 325g stoned dates, roughly chopped
  • 275g dark soft brown sugar or dark muscovado sugar
  • 3 large eggs
  • 90g butter, melted and cooled slightly, plus extra for greasing
  • 300g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda

For the banana caramel sauce

  • 300g butter, cut into pieces
  • 375g light soft brown sugar
  • 150g dark soft brown sugar or dark muscovado sugar
  • 375ml double cream
  • 2 just ripe bananas, chopped (optional)
  • Clotted cream or crème fraîche, to serve

Method:

1. Preheat the oven to 190°C/170°C fan/Gas 5. Grease and line the base of a 30 x 23 x 4cm deep baking tin with baking parchment.

2. Put the dates into a saucepan with 225ml water. Cook over a low–medium heat until soft and mushy, and the water is almost all absorbed, 4–5 minutes. Transfer to a blender or use a stick blender in the pan and blitz to a purée, then leave to cool slightly.

3. Whisk the brown sugar and eggs together in a large bowl for a minute or so, until a bit paler in colour and light, then whisk in the melted butter to combine. Sift the flour, baking powder and bicarbonate of soda together in a separate bowl, then stir this into the egg mixture, a third at a time, using a large metal spoon. Stir in the date purée until combined. The mixture will be soft. Pour it into the prepared tin, spreading gently to smooth the surface. Bake for 25–30 minutes, until risen and firm but springy to the touch.

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His book " Gordon Ramsay Bread Street Kitchen " by Gordon Ramsay , published by Hodder & Stoughton, £25, contains a collection of 100 new fresh recipes from the chef and his award-winning team at Bread Street Kitchen . 2. Using a very sharp knife, score the skin of the pork belly widthways in lines that are about 1cm apart from each other, making sure that you don’t cut all the way through to the meat (otherwise it will burn). 3. Place the scored pork belly onto a wire rack placed inside a roasting tray.

*Restaurant Maze Savoy Grill London House Maze Grill Mayfair Maze Grill Park Walk Maze Grill Royal Hospital Road Restaurant Gordon Ramsay Pétrus The Narrow Heddon Street Kitchen Bread Street Kitchen Union Street Café York and Albany Plane Food Maze Kitchen Table Petrus Kitchen Table Savoy Kitchen Table Maze Sushi Heddon Street Kitchen Table Maze Grill Mayfair Butcher' s Block (10-14 guests). Step inside our 30 global restaurants, including 14 London restaurants, 6 Michelin stars and international restaurants spanning Europe, the U. S , Asia and Middle East.

4. While the pudding is baking, make the banana caramel sauce. Combine all the ingredients, except the bananas, in a large saucepan and heat gently until the sugar has dissolved and the butter has melted, stirring often. Increase the heat to medium and bring to a fast simmer, then bubble for 1–2 minutes, just to thicken the sauce slightly. Remove from the heat and leave to cool for a bit.

5. Pour the sauce into a blender (or use a stick blender in the pan), add the chopped bananas, if using, and blitz together until smooth and combined. Warm through gently before serving.

6. Check the pudding is cooked by inserting a knife into the centre – it should come out clean. Remove the pudding from the oven and turn out onto a wire rack. Peel off the lining paper, invert the pudding onto a board, then cut into 12 squares to serve. Alternatively, cool the pudding slightly in the tin, then cut into squares and remove the portions, leaving the lining paper behind.

7. Pour some of the sauce over each portion (don’t be shy), then drizzle extra on the plates. Serve with a dollop of clotted cream or crème fraîche.

TIPS: The pudding can be made a day or two ahead. Simply make it as directed, then cool completely before wrapping it well and storing in a cool, dry place. The sauce can also be made ahead and kept in the fridge, then reheated gently to serve. Any pudding or sauce leftovers will freeze well (separately) for up to 1 month. Thaw at a cool room temperature, then gently reheat to serve.

  Inside Gordon Ramsay's Bread Street Kitchen © Jamie Orlando Smith

For more information on delicious recipes for breakfast, lunch and dinner to cook at home from "Gordon Ramsay Bread Street Kitchen" by Gordon Ramsay, published by Hodder & Stoughton on 20th October, £25.

A recipe for success: celebrity chef Gordon Ramsay's kitchen journey


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Source: http://uk.pressfrom.com/lifestyle/food-and-drink/-94753-inside-gordon-ramsays-bread-street-kitchen/

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