Cooking for Friends. Gordon Ramsay
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Название: Cooking for Friends
Автор: Gordon Ramsay
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780007364923
isbn:
Chowder: 25g butter
1 leek, finely chopped
1 carrot, finely chopped 20g plain flour
1 potato, finely diced 150g sweetcorn kernels, thawed if frozen squeeze of lemon juice, to taste
4 tbsp crème fraiche, to serve (optional) handful of flat-leaf parsley, leaves chopped
Bring a stockpot of water to the boil. Cook the crayfish in 2 batches: add half to the pan and return to the boil. Cook for 3 minutes, then remove with a pair of tongs and refresh in a large bowl of iced water. Repeat with the remaining crayfish.
Drain the crayfish and remove the meat. First, pull out the claws. Snip the shell underneath the tail with kitchen scissors, take out the tail flesh and set aside. If you have the time and patience, crack the claws and extract the small pieces of flesh from there, too. Set aside with the flesh from the tails. Place the heads and shells in a large bowl and bash them with a pestle or the end of a rolling pin to break them into smaller pieces.
Heat the oil in a large stockpot. Stir in the onion, carrot, celery and herbs. Cook for 4-6 minutes over high heat until the vegetables are lightly browned. Add the tomato purée and crayfish shells. Stir over high heat for 4-5 minutes.
Pour in the white wine and boil until it has almost all reduced and the pan is quite dry. Add the chopped tomato and pour in enough water to cover the shells. Bring to a simmer and cook gently for 15-20 minutes. When ready, strain the stock through a fine sieve into a clean pot and discard the shells and vegetables. Boil the stock until reduced to about 800ml.
For the chowder, melt the butter in a large pot and stir in the leek, carrot and a little salt and pepper. Sauté over medium heat for 4-6 minutes until the vegetables begin to soften. Add the flour and stir frequently for another couple of minutes. Pour in the crayfish stock and tip in the potatoes. Simmer for 5 minutes until the potatoes are tender. Add the sweetcorn and cook for 2-3 minutes until tender.
Adjust the seasoning, adding a little lemon juice to taste. Add the crayfish flesh to the soup and heat for a few minutes to warm through. Ladle into warm bowls and serve immediately with a dollop of crème fraiche and a sprinkling of chopped parsley.
Jacket potato soup with sour cream
This soup was inspired by one I had many years ago at the acclaimed El Bulli restaurant in Spain. The clear broth is infused with the flavour of baked potatoes and served with home-made potato gnocchi: a surprising and delightful mouthful of flavours and textures.
SERVES 4-6 AS A STARTER
4 large baking potatoes, about 750g
800ml clear chicken or vegetable stock (see pages 258-9)
150ml sour cream handful of chives, finely chopped
Gnocchi: 150g plain flour
1 tsp fine sea salt
2½ tbsp grated parmesan
2 tbsp olive oil, plus extra to drizzle
1 medium egg, lightly beaten
Preheat the oven to 180°C/Gas 4. Wash the potatoes well, pat dry with kitchen paper and wrap in large sheet of foil. Bake for 1½hours until tender when pierced with a skewer. Remove from the oven and turn down the setting to 150°C/Gas 2. Wearing rubber gloves to protect your hands, peel the skins off the potatoes while still hot. Spread the skins out on a baking tray and bake for 15-20 minutes until dry and crisp. Turn off the oven, but leave the skins inside to dry out further.
Meanwhile, make the gnocchi. Mash the potatoes using a potato ricer. Leave to cool completely. Measure out 400g (save the rest for another dish). Mix in the flour, salt and parmesan. Add the olive oil and slowly incorporate the egg until the mixture comes together to form a dough; you may not need all the egg. Lightly knead the dough on a floured surface until smooth. Divide into four balls. Roll out each ball into a long, skinny sausage about 1-2cm thick. Cut the dough into 1cm pieces, then roll lightly between your palms to neaten the shape, but you don’t need to make perfect rounds.
Bring a pot of salted water to the boil and have ready a bowl of iced water. Blanch the gnocchi in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and immediately plunge into the iced water. Drain well and toss in a bowl with a generous drizzle of olive oil and some seasoning.
For the soup, bring the stock to the boil in a pan with a pinch of salt and pepper. Tip in the crispy potato skins and reduce the heat to a low simmer. Cover the pan and gently simmer for 30-40 minutes until the skins have imparted their colour and flavour to the stock. Strain through a fine sieve into a clean pan. Discard the skins. When ready to serve, reheat the gnocchi in the potato-infused broth and simmer for a minute. Divide among warm bowls and garnish with spoonfuls of sour cream and chopped chives.
There is no match for the distinctive zesty and peppery flavour of sorrel. I cook with it as much as possible when it is in season. This soup is one of my favourites, and is equally delicious hot or cold. Make sure the stock is piping hot when you add the sorrel to the pan so that the leaves wilt quickly and you retain their vibrant green colour.
SERVES 4
2 large bunches of sorrel, about 150-175g, washed
3 tbsp olive oil
1 large Spanish onion, chopped
1 large potato, about 300g, finely diced
800ml hot chicken or vegetable stock (see pages 258-9)
150ml sour cream handful of red-vein sorrel leaves, to garnish (optional)
Roughly chop the sorrel and set aside. Heat the oil in a saucepan and add the onion, potato and some seasoning. Stir well and cover the pan with a lid. Cook over medium-to-low heat for СКАЧАТЬ