Gordon Ramsay – Cooking for Friends (страница 2)
Braised Chicken Legs with Honey and Five-spice
Duck Breasts with Port and Cherry Sauce
Shepherd’s Pie with Branston Pickle
Smoked Salmon and Horseradish Cream Tartlets
Fish Pie with Oysters and Scallops
Spinach, Feta and Pine Nut Tart
Artichoke, Asparagus and Ham Quiche
Lemon, Leek and Dolcelatte Tart
Wild Mushroom Tart with Parmesan and Walnut Pastry
Walnut, Celery, Chicory and Apple Salad
Glazed Brussels Sprouts with Chestnuts and Pancetta
Roasted Tomatoes with Marjoram
Braised Celery Hearts with Bacon
Caramelized Fennel and Red Onions
Artichokes Braised with Onions and Lardons
Chicory, Goat’s Cheese and Strawberry Salad with Pine Nuts
New Potato, Pea and Broad Bean Salad with Mustard Dressing
Grilled Aubergines with Balsamic, Feta and Mint
Braised Red Cabbage with Bramley Apple
Autumn Fruit Salad with Thyme and Ginger
Strawberry and Champagne Granita
Peach, Raspberry and Ginger Crumble
Baked Gooseberries with Honey and Almonds
Cinnamon Rice Pudding with Apricot Compote
Poached Rhubarb with Ginger Ice Cream
Mixed Berry Tartlets with Vanilla and Peach Cream
Blackberry Sorbet with Shortbread Fingers
Chocolate Chip Pancakes with Orange Brandy Sauce
Sticky Toffee and Chocolate Pudding
Chocolate Roulade with Chocolate Chestnut Cream
As a chef, I work at a thousand miles an hour, but when I’m at home, I want to slow down. I leave my chef’s jacket at work, and I walk into a domestic setting, where everything is completely different. At home, our kitchen is family-run, and it’s a relaxed place. A lot of people see cooking as a chore, but we bring an element of fun into it. For me, it’s a therapy, and it’s happening more and more that I cook with Tana and the children, especially Megan, my oldest. The kitchen is open-plan, with a large sofa and space to unwind. The focus is on the stove, which was built in Paris. It needed a concrete plinth as its foundation, to carry the weight, and after it was installed, the kitchen was built around it. The stove has a chrome-faced, water-cooled frontage so the kids can’t burn themselves while they slice spring onions or grate fresh parmesan.
I can’t sit at home with my feet up, reading the newspaper. But having said that, I am beginning to learn about being calm. Everyone always imagines that it must be hectic in the Ramsays’ kitchen, but it’s not. We turn cooking into serious fun. To an extent, everything we do is spontaneous. We’re very lucky in that we have some great farmers’ markets nearby. The kids will go and buy cheese, fresh organic chicken, and a selection of the farmers’ vegetables. They become totally involved in the shopping, putting aside a percentage of their pocket money for good measure. They love that.