Steak Diane with Sauteed Potatoes and Peas by Gordon Ramsey

Ingredients

4 x small sirloin steaks, approx 200g each
3 shallots, peeled
100g chestnut mushrooms, cleaned
Knob of butter
1 garlic clove, peeled
Worcestershire sauce, to taste
1 tbsp Dijon mustard
50ml Brandy
200ml single cream
Small handful of flat-leaf parsley

Sautéed potatoes
Approx 500g-600g small charlotte potatoes, cut in half
2 garlic cloves, peeled
Few sprigs of rosemary
300g peas
Approx 30g salted butter
Olive oil
Salt and pepper

Directions

Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside.

Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper.

Heat a little olive oil in a heavy based pan. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest.

Bring the same pan back up to temperature and heat a little more oil. Slice the shallots and add to the pan, season with salt and pepper and sauté briefly. Slice the mushrooms and add to the shallots with a knob of butter. Crush in the garlic and stir.

Add the Worcestershire sauce, mustard and heat through for 1-2 minutes. Turn up the heat and tilt the pan away from you. Pour the alcohol into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat. Correct the seasoning as necessary, chop the parsley and stir it through.

Introduce the steaks back into the pan and cook for 2- 3 minutes,(depending on how well done you like your steak).

Heat a little oil in a separate pan and put the potatoes in cut-side down. Season with a little salt and pepper. Crush in two garlic cloves and sauté. Pull the leaves off the rosemary and finely chop. Turn the potatoes, add a knob of butter and sauté for a further 1-2 minutes with the chopped rosemary.

Cook the peas in boiling salted water for 2-3 minutes, until tender. Drain, season to taste with salt and pepper and stir through a touch of butter.

To serve, transfer the steaks to serving plates and spoon the sauce over. Arrange the sautéed potatoes and peas alongside.

Chicken Tikka Masala by Gordon Ramsey

Ingredients

Groundnut oil
1 large onion, peeled
2 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
1/2 tsp red chilli powder
1tsp turmeric
2tsp garam masala
1 tablespoon soft brown sugar
1tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped

For the steamed rice
400g basmati rice, rinsed
600ml cold water
3 cardamom pods, lightly crushed
2 star anise
Groundnut oil
Salt and pepper

Directions

Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile de-seed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

Add the chilli powder, turmeric, garam masala, and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow to cook for a further few minutes.

Transfer the sauce to a food processor and blend until smooth.

Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

Chocolate Mousse by Gordon Ramsey

Ingredients

150g dark chocolate
250ml crème fraiche
284ml double cream
25g icing sugar, sifted
1-2 tbsp Kahlua or Tia Maria (optional)
2 chocolate covered honeycomb bars (frozen for 10 minutes)

Directions

Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.

Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the Tia Maria or Kahlua and stir to combine.

Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.

Steak and Chips with a Rocket and Parmesan Salad by Gordon Ramsey

Ingredients

For the chips
4 large Desiree potatoes
2 tbsp Groundnut oil
Salt and freshly ground black pepper
A generous pinch chilli flakes

For the steak
4 sirloin steaks (approx 200g-250g each)
Salt and freshly ground black pepper
2 tbsp groundnut oil
25g butter

For the salad
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and freshly ground black pepper
50g rocket (please check if one bag is enough)
50g parmesan, shaved

Directions

To make the chips preheat the oven to 220C/ Gas 7.

Fill a large pan with boiling water, add a pinch of salt and place over a high heat. Cut each potato in half lengthways and then place the cut side down onto the board. Cut each half potato into 1cm thick wedges. Add the potato wedges to the boiling water, bring to the boil again and boil for 3 minutes. Drain in a colander and then place the colander sitting over the pan still on the heat to allow the wedges to dry slightly. Add the groundnut oil, salt, pepper and chilli flakes and toss well to coat. Tip the wedges into a large baking tray (big enough so that the wedges sit in one layer so they crisp up evenly) and shake the tray until they are evenly spread out. Place the tray in the oven and cook for 30 minutes or until golden brown and crisp. Shake the tray once or twice during cooking to ensure even cooking.

To cook the steak, place one large or two smaller non-stick frying pans over a high heat and leave until smoking hot. Place the steaks onto a large chopping board and if one needs to be cooked well done, roll it flatter with a rolling pin so that all the steaks can all go into the frying pan at the same time. Season the steaks on both sides with salt and black pepper and once the frying pans have reached temperature, add approximately two tablespoons of groundnut oil. Carefully lay the steaks (the well done one first) in the hot frying pan. Tilt the pan away from you so that the fat is touching the side of the pan to ensure the fat is cooked and golden. Shake the pan to make sure the steaks aren't sticking. Fry for 3 minutes on one side and then using tongs turn the steaks starting with the first steak you placed in the pan. Fry for 2 minutes and then add the butter to the pan. Spoon the melted butter over the steaks to baste them. Remove the rare steaks from the pan and set aside on to rest. Leave the medium/ well done steak in the pan to cook for another minute. Remove the steaks from the pan and leave to rest for a few minutes on a large plate. Spoon the juices from the pan over the steaks to add extra flavour.

While the steaks are cooking, start making the salad. Pour the white wine vinegar, olive oil, salt and pepper into a salad bowl and then whisk to combine. Place the salad servers together over the dressing, place the rocket on top and then using a vegetable peeler shave the parmesan onto the rocket. Leave until you are ready to serve and then toss.

To serve, lay out four plates, place a steak onto each plate, pour over the juices from the resting plate, divide the chips between the plates and add a spoonful of salad.