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Gordon Ramsay Cookalong

 

Episode 5 - Gordon's favourites


Episode 5 - Gordon's Favourites

STARTER - Angel hair pasta with crab, chilli and lime - Serves 4


Ingredients

200g angel hair pasta
3 garlic cloves, peeled
1 red chilli
4 spring onions
Approx 75ml dry white wine
1 lime
250g white crab meat
Handful of flat leaf parsley
Salt
Black pepper
Olive oil
Extra virgin olive oil

Method

Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes).
Heat another large pan with the olive oil. Chop the spring onions, thinly slice the chilli (deseed if you prefer) and crush the garlic.  Sauté for 1-2 minutes and season with salt and pepper. 
Add the wine to the pan and cook out for a minute to reduce.  Add the crab meat, stir together and allow to heat through.
Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper. Add the pasta to the crab mixture, chop the parsley and toss the ingredients to combine.
Divide between warm plates and serve immediately with a generous squeeze of lime juice, and a drizzle of extra virgin olive oil.

MAIN - Duck breast with dried cherry and port sauce and mashed potatoes - Serves 4


For the mashed potatoes:
800g medium floury potatoes (e.g. Maris Piper), peeled and quartered

For the duck:
4 duck breasts, about 225g each, skin on (Barbary preferably)

For the sauce:
200ml port
200ml chicken stock
Few sprigs of thyme
50g dried cherries
20g cold butter, cut into cubes

For the pak choi:
2 x Pak choi bulbs, leaves separated and washed
2 x garlic cloves, peeled
1tbsp soy sauce

Olive oil
Salt and pepper

Method

Pre-heat oven to 200c
Place the peeled and chopped potatoes in a pan of cold water.  Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender.  Drain, and return briefly to the heat to dry them out.  Mash the potatoes with a generous measure of olive oil -  anywhere from 4 -6 tablespoons, depending on the desired consistency.  Season with salt and pepper and keep warm until ready to serve.
Sprinkle the duck breasts with salt and pepper and rub all over.  Place a large frying pan over medium heat and add the duck breasts, skin side down.  Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown.  Turn the duck over and lightly brown the other side.  Remove the duck from the pan and keep warm. 
To make the sauce, drain any excess fat from the duck pan and deglaze with the port - allow to bubble for 30 seconds to remove the alcohol.  Add the duck back into the pan with the cherries and thyme.   Pour in the chicken stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third.  Remember to turn the duck occasionally to ensure it cooks evenly.  Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat, take the duck out to rest for approximately 3 minutes.
Place all the pak choi leaves in a large bowl (cut any large ones into half length ways) and drizzle with olive oil, soy sauce and a grinding of pepper.  Crush in the garlic and toss together in the bowl with the other ingredients.
Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted.
Divide the pak choi among warm serving plates.  Carve the duck breasts into three slices and arrange over the pak choi. Spoon the port and cherry sauce over and serve the mashed potatoes alongside.

DESSERT - Tiramisu - Serves 4


250g mascarpone
4 tbsp icing sugar
3 tbsp Marsala, or other fortified wine
1 tsp vanilla extract
150ml double cream
200ml cold strong coffee
4 sponge fingers
Piece chocolate, to grate as garnish

Method
Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.  
In a separate bowl, whisk the cream until you reach the soft peak stage. 
Mix the cream and mascarpone together and refrigerate if possible.
Break the sponge fingers in two and very briefly dip them in the cold espresso.  Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture. 
Grate a little chocolate on top before serving.


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