Cooking for Friends. Gordon Ramsay
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Название: Cooking for Friends
Автор: Gordon Ramsay
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007364923
isbn:
250ml Pernod or Noilly Prat
1 large potato, about 300g, finely diced
5 vine-ripened plum tomatoes, deseeded and chopped
sprig each of basil and flat-leaf parsley, leaves chopped
1 litre hot fish stock (see page 262)
squeeze of lemon juice (optional)
Season the eel fillets with salt, pepper and saffron, then drizzle over a little olive oil. Toss well to coat evenly. Heat a thin layer of olive oil in a wide pan. Fry the eel fillets in batches over a moderate heat for 2-3 minutes on each side. Remove to a plate and set aside.
Add a little more oil to the pan and toss in the fennel, carrot, celery, shallot, garlic, star anise and cayenne pepper. Stir frequently over a medium heat for a few minutes. Pour in the Pernod and boil until reduced to a syrupy consistency. Add the potato, tomatoes and herbs, then return the eel to the pan. Pour in enough stock to cover and bring to a simmer. Cook gently for about 15-20 minutes until the potatoes are very soft.
Fish out and discard the star anise. In batches, blend the soup until smooth, holding a tea towel over the blender as you blitz to avoid hot-soup splatters. Strain the soup through a fine sieve into a clean pan, pressing down to extract all the liquid.
Return the soup to a gentle simmer and reheat for a few minutes. Taste and adjust the seasoning, adding a squeeze of lemon juice if you wish. Pour into warm soup bowls and serve immediately.
This is a great quick and healthy soup for a weeknight supper. It is also ideal for vegetarians – simply omit the bacon and use vegetable stock. You also could add a mixture of root vegetables and replace the rice with macaroni or other pasta.
SERVES 4-6
knob of butter
1 tbsp olive oil, plus extra
to drizzle 3 rashers of streaky bacon,
chopped 1 medium onion, chopped
into 1cm dice 450g turnips, chopped into
1cm dice 150g risotto rice, such as
carnaroli, vialone nano or
arborio 800ml hot chicken or
vegetable stock (see
pages 258-9) 5-6 heaped tbsp freshly
grated parmesan handful of flat-leaf parsley,
leaves chopped
Heat the butter and oil in a large saucepan. As the butter begins to foam, add the bacon and fry for 3-4 minutes until golden brown. Stir in the onion, turnips and some salt and pepper and cook for another 6-8 minutes until the vegetables are soft and lightly golden. Tip in the rice and stir well, adding a little more oil if necessary. Toast the rice for a minute, then pour in the stock to cover. Give the mixture a stir, then partially cover the pan. Simmer gently for 15-20 minutes until the rice is tender. Taste and adjust the seasoning, and add a little boiling water as necessary to increase the broth.
Just before serving, stir in 2 tbsp of parmesan. Ladle the soup into warm bowls and sprinkle over the remaining parmesan and the chopped parsley. Serve immediately.
This crab soup instantly transports me to lovely holidays by the Cornish coast. It may seem like a lot of effort to pick out the flesh from the crab and use the shells to make your own stock, but, trust me, the results are well worth it.
SERVES 4
1 large cooked crab, about 1.5kg
3 tbsp olive oil
1 onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped 1 large garlic clove, sliced
1 lemongrass stalk, roughly chopped
1 tbsp tomato purée
splash of brandy or cognac
200ml Noilly Prat or dry white wine
3 plum tomatoes, chopped
sprig each of basil, tarragon and parsley
3-4 tbsp crème fraiche
handful of coriander leaves, to garnish
Remove the flesh from the crab shell: twist off the legs and claws from the body. Turn over the body so the pale belly is facing upwards. Pull the belly shell to remove it in a single piece. Discard along with the small sac and furry grey gills (known as dead man’s fingers). Use a small spoon to scrape out the brown and white meat from the body, keeping them in separate bowls. Crack open the claws and legs and extract the flesh with a skewer or a crab pick.
Use the back of a Chinese cleaver, a strong chef’s knife or a pestle to break up the crab shell into small pieces. Place them in a large bowl.
Now make the crab stock: heat the oil in a large pot and add the onion, carrot, celery, garlic and lemongrass. Stir over high heat for 4-6 minutes until the vegetables are golden and beginning to soften. Add the crab shells, tomato purée and a splash of brandy or cognac and stir well. Fry for another 4-5 minutes, stirring frequently. Add the Noilly Prat and boil for a few minutes until reduced by two-thirds. Pour in enough water to cover, about 750-800ml, and bring to a simmer. Skim off any scum or froth from the surface of the liquid, then add the tomatoes and herbs. Simmer for 20 minutes.
Strain the stock through a fine sieve into a clean pan. Discard the shells and vegetables. Bring the stock to the boil and let it bubble СКАЧАТЬ