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Article: "Gordon Ramsey's Fast Food"
Author: Chris Sadler
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Copyright: 2008 Chris Sadler
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Gordon Ramsey's Fast Food

Anyone who has ever seen Gordon Ramsey on TV or read one of 
his many cookbooks knows that he believes in good quality 
ingredients cooked simply. Being a world famous chef, I am 
sure he can whip up an amazing meal with the most basic of 
ingredients in no time at all but the rest of us need help.

Gordon Ramsey's Fast Food to the rescue. To begin, you will 
learn what to keep on hand at all times (in the pantry, fresh 
and seasonings). This will not only help save time but will 
also help when an unexpected visitor arrives and you have to 
whip something up at a moments notice.

The recipes themselves are clear and easy to follow with full 
colour pictures. The recipe layout has the ingredients to the 
left with directions on the right for ease of use. Sprinkled 
liberally throughout the book are Gordon's pics and tips such 
as "Seasoning is especially important for fast dishes, which 
don't have long to develop a depth of flavor. I season a dish 
several times during cooking and always taste to check it at 
the end".

The recipes offered include five of everything: 5 fast soups, 
appetizers, antipasti, salads, sandwiches, eggs, working 
lunches, pasta, shellfish, vegetarian, fish, meat, side 
dishes, fruity desserts and 5 fast creamy desserts. All of 
these recipes can be prepared in less than a half hour, many 
are done in as little as 15 minutes.

You also get 15 fast menus perfect for entertaining each of 
which can be completed in less than 45 minutes, all with a 
timing plan to keep you on track. The menus include: Light & 
Healthy; A Taste of Morocco; Contry Cooking; Viva Italia!; 
Fast Fish & Fries; Outdoor Eating; Mexican Flavors; Easy for 
a Crowd; Tapas Spread; Cheap & Cheerful; Summer Special; 
Indian Spice; Thai Feast; Speedy Sunday Lunch and Fast Drinks 

One nice detail of the book is a second recipe list after the 
contents which shows each recipe sorted by main ingredient: 
Fish & Shellfish; Meat & Poultry; Cheese & Eggs; Vegetables & 
Grains; Fruit and Chocolate & Coffee. It is the little 
details like that which I feel makes a cookbook that much 
easier to use.

Loin Chops with Garlic & Herb Butter

Serves 4

3 tbsp (45ml) olive oil
4 double loin chops, about 12oz (350g) each and 1 1/2 inches 
(4cm) thick
few thyme sprigs

Garlic and Herb Butter

4 tbsp (60ml) unsalted butter, softened
1 fat garlic clove, peeled and finely crushed
handful of Italian parsley, chopped
small handful of mint, chopped
sea salt and black pepper

For the garlic and herb butter, blend the softened butter 
with the garlic, chopped herbs, and some seasoning. Spoon 
onto a piece of plastic wrap and shape into a neat roll, 
wrapping the butter in the plastic wrap and twisting the ends 
to seal. Pop into the freezer to chill while you prepare the 
chops (or in the refrigerator for at least 30 minutes if 
preparing ahead).

Heat the olive oil in a large skillet. (You may need to use 
two pans.) Season the chops with salt and pepper, then lift 
into the pan and add the thyme springs. Pan-fry for 2 1/2 to 
minutes on each side, spooning the pan juices over the chops 
as they cook. The chops are ready when the meat feels 
slightly springy if lightly pressed.

Transfer the chops to a warm platter and rest for a few 
minutes. Unwrap the garlic and herb butter and cut into 4 
thick slices. Place a slice on top of each chop. The warmth 
of the chops will soon melt the butter, so serve them 

About the Author:
Chris Sadler is Owner and WebAdmin of The
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