Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.

His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

Ingredients:

• 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
• 1 sprig thyme
• 2 sprigs rosemary
• 3 crushed cloves of garlic
• 2 garlic cloves, peeled and finely chopped
• 2 large onions, peeled and sliced
• 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
• salt & pepper
• olive oil

Directions:

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

• 2 large racks of Lamb cut in half with 3 bones per serving
• Salt
• Pepper
• Olive Oil

Ingredients for the Crust:

• 4 slices of stale bread made into crumbs.
• 7 Tbs. grated parmesan (roughly 1/2 a cup)
• Sprig parsley
• Sprig thyme
• Sprig coriander
• Sprig rosemary
• 2 tablespoons English mustard (dijon)
• splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère. I will add the other soon and update this post with it’s link.

I have great news! I was able to get Gordon Ramsay’s The F Word – Series One on DVD this week! As a result, I will be posting more delicious Gordon Ramsay Recipes from the F Word TV series! Thank you to all of the faithful visitors who’ve waited so patiently for me to begin updating this site again. I will post the first new recipe later tonight.

UPDATE! I wish to extend a big thank you to those of you who’ve supported this blog by clicking the link and adding your email. Because of your participation in this program I managed to get The F Word – Series One (you can read my post about it here) and am actively posting recipes again. Thanks again for continuing to support GordonRamsaysRecipes.com.

Gordon Ramsay Swears at YOU

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal!  Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!

Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!

Ingredients:

• 1 large Fillet Mignon
• olive oil
• 2 shallots (sliced)
• 3 cloves garlic (smashed with peels on)
• 1/4 lb. chestnut mushrooms (quartered)
• 1/4 lb. Shitake Mushrooms (quartered)
• 1/8 lb. Oyster Mushrooms (quartered)
• 1/2 cup Cream (eyeball it)
• 2 Egg Yolk
• Chives (eyeball it)
• Salt & Pepper to taste

Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.

Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.

That’s it for the Gratin.

Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.

Spoon the  Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!

He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

Recently on The F Word Gordon Ramsay said not to be afraid of making your own mayonnaise, so come out from behind the kitchen table and let’s get to cooking.

Mayonnaise is basically just raw egg yolk, oil and mustard (mmm, healthy)!

Ingredients:

• 3 egg yolks
• teaspoon of dijon mustard
• pinch of salt
• pinch of pepper (freshly ground if possible)
• 1 lemon
• 1 1/4 cups of flavorless cooking oil

You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.

Directions:

Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off the food processor when you’ve added all the oil.

Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!

Store the mayonnaise in the fridge.

This recipe is tasty served warm or cold.

Ingredients:

• 2 tbsp black peppercorns
• 4 lamb leg steaks (9 oz each, about 1/4″ thick)
• 2 tbsp olive oil

Directions:

Crush the peppercorns lightly, then put them in a strainer and shake lightly to get rid of fine dust. Tip the crushed peppercorns onto a plate and press both sides of the steaks onto the peppercorns to coat.

Heat the olive oil in a large skillet. Add the lamb steaks and pan-fry over high heat for 2 to 3 minutes on each side. Remove from the skillet and let rest for 5 minutes.

Slice the peppered lamb thickly and serve with green bean, red onion & romano salad with crusty bread.

A good set of knives enables you to work quickly and efficiently. Keep them sharp – blunt knives are inclined to slip off food into waiting fingers.

Gordon Ramsay

Gordon cooked this meal on the F Word show. You can cook it too! Follow the instructions below for a delicious meal.

Sea Bass Ingredients:

• 3-3.5lb sea bass fillets, skin on
• Sea salt
• 1 sprig Thyme, leaves removed from stems

Sauce & Rice Pilaf Ingredients:

• 2 red peppers, cored, seeded and thinly sliced
• 2 yellow peppers, cored, seeded, and thinly sliced
• 4 shallots, thinly sliced
• 2 star anise
• 2 sprigs Basil
• 1 tbsp. white wine vinegar
• Approx 3 tbsp. Vermouth
• 3/4 Cups Water
• Citrus rice pilaf
• 1 1/2 cups Basmati rice, rinsed
• 1 large onion, finely chopped
• 3 tbsp olive oil
• 1 sprig thyme
• 1 small cinnamon stick
• 2 star anise
• Peel of ½ orange
• Peel of ½ lemon
• 2 1/2 cups chicken stock or broth
• Braised Endive
• 2 large endive
• 1 shot grand marnier (1 1/2 oz.)
• 2/3 cups orange juice
• 4 tbsp. (about a 1/4 cup) butter
• Icing sugar for dusting
• Olive oil
• Salt and pepper
• Extra butter

Cooking Instructions:

Preheat oven to 390 degrees fahrenheit

Trim the sea bass into neat fillets and score the skin with a sharp knife. Season with a pinch of salt and the fresh thyme leaves.

Pan fry the sea bass, skin side down in hot olive oil, gently holding the fillets down for 30 seconds with your fingers to stop the sides curling up. Season the top of the fillets and leave to cook from the bottom up. The fish will begin to turn white as it cooks. When the fish is about 80% cooked, flip it over and cook it the rest of the way through. Spoon some of the cooking oil over the top to add an extra crispness to the skin.

Sweat the peppers and shallots in a pan of hot olive oil until softened. Season , then add the star anise, basil and vinegar. Pour the vinegar in around the side of the pan so that it gently heats up before reaching the center. Add the vermouth – enough to come up to just under the layer of vegetables. Keep over the heat and allow the mixture to reduce until almost all the liquid has evaporated and you can hear a little sizzling and crackling. The vegetables should look rich and glossy. Add the water and reduce for 15 minutes. When the water looks like a syrupy sauce, remove the star anise and basil stalks and transfer to a blender. Blend until smooth. Taste and season if necessary, blend again. The consistency should be of a smooth, thick soup.

For the pilaf, sauté the onion in oil until soft. Add the rice, thyme, cinnamon, star anise and citrus peel. Season and cook for about 30 seconds to infuse the flavours – the rice should begin to look translucent. Add the boiling stock, bring back to the boil and cover with a cartouche (circle of greaseproof paper). Cook at 200c for 20 minutes.

Once cooked leave to stand for 5 minutes and remove the thyme and cinnamon before serving and mix through a knob of butter.

Cut the endive in half lengthways and dust all over with icing sugar.

Melt the butter in a pan and caramelise the endive all over until golden brown.

Deglaze the pan with the grand marnier and add the orange juice. Braise gently until the endive is soft and liquid is almost a glaze.

Serve the sea bass skin side up on a bed of rice with the pepper sauce and braised endive along side.