Gordon Ramsey's Fast Food
Contributed by: Chris WebAdmin. of RecipesNow.com
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 Party.
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
- 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 quickly.
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