Youd see customers come in for four- or five-course lunches and wonder how on earth they were going to stay awake to do an afternoons work. Luckily the fashion since then has been to make dishes much lighter and fresher by using lots of raw ingredients, herbs and citrus flavours.
Thats something we try to stick to at home too. Apart from Sundays, when well make it the main meal of the day, lunch isnt the time to go overboard. You want something tasty and satisfying that will give you energy without weighing you down. People sometimes talk disparagingly about ladies who lunch those glamorous, skinny-as-abeanpole women who push a starter-size portion of food around their plates and barely touch a thing.
I think its sad when someone clearly doesnt have an appetite for good food, but I have to admit I think theyve got the right idea when it comes to what they are ordering: lots of salads, lots of vegetables, lots of simply grilled fish or white meat.
Thats the kind of thing I like to make for lunch at home too. Although I dare say my portion sizes are bigger than theirs. Its taken the British a long time to get the hang of salads. I remember when I made my first.
No seasoning, no dressing, no nothing. Why didnt it surprise me when I heard the chef later refer to salad as rabbit food?
But with a bit of imagination, salads can be wonderful things, especially when you take in influences from around the world and pair unusual ingredients together. Were all familiar nowadays with classic combinations like Caesar salad or Salade Nioise, but feta and watermelon, or carrot, cumin and orange work just as well together.
Or you can take things in a South American direction with raw mackerel ceviche with fennel and grapefruit. Japan is also a great source of inspiration. The Japanese have always favoured light, healthy foods and sticky teriyaki salmon with a simple soba noodle salad makes an ideal lunch. Here are some simple tips for a perfect light lunch. I tend to use a mix of olive oil and. Alternatively, I might let the vinaigrette down with a little water to lighten it.
You can flavour your vinaigrette with anything you like: garlic, wholegrain mustard, herbs and different-flavoured oils such as walnut are the most obvious. Mix equal parts of honey and soy sauce with a splash of rice vinegar and whisk in sesame and groundnut oil until you have a dressing the consistency of anything between vinaigrette and mayonnaise. I find using your hands is the best way to gently coat them.
A neat trick I learnt in France is to make your vinaigrette in the salad bowl, starting by smearing a cut garlic bulb all around the bowl and using a whisk to combine the vinegar, seasoning and oil.
Then you place your salad servers crossed over in the bowl to create a kind of platform to rest the salad leaves on, clear of the vinaigrette.
Then when you are ready, you give it a quick toss and you are good to go. If you want to get those professional-looking charred grill marks, youll need a ridged grill pan. Get the pan really hot before you start cooking, then brush the food with oil and press down on to the ridges. Dont be tempted to move the food around as it cooks. This is especially true of fish. Once it is cooked, it will release itself from the pan, but if you try to move it too early, it may stick and tear.
The secret to the anchovy dip is to use the oil from the anchovies as it is packed with flavour. For a richer consistency, you can always blend in a bit of cream or egg yolk. Store any leftovers refrigerated in a Kilner jar for future use. Place the ciabatta on a baking tray, drizzle lightly with olive oil on each side and toast for 6 minutes, turning over halfway through that time, until golden brown and crisp.
Meanwhile, put the anchovies, garlic, shallot, parsley and olives into a food processor and whiz until pured. Add 1 teaspoon of vinegar and a couple of twists of pepper. With the motor running, pour in the reserved anchovy oil this should be about 4 tablespoons. Now pour in up to 4 tablespoons of olive oil to create your preferred consistency. Taste and adjust the seasoning and vinegar level as necessary.
If the anchovy dip is too thick, add a little more oil with the motor running. Transfer to a serving dish and place it in the middle of a platter. Its a beautiful cheese that deserves to be the star attraction, but it has to be eaten when its very fresh. All you need to go with it are crusty bread, some slow roast tomatoes and torn basil leaves, or perhaps this simple balsamic fig jam. First make the fig jam.
Sprinkle the sugar, a pinch of salt and the star anise into a heavy-based saut pan and cook over a medium heat until the sugar begins to caramelise.
Add the figs and toss in the caramel. Reduce the heat slightly and add 1 tablespoon of the vinegar. Simmer gently, stirring until the jam has thickened and the figs have almost completely broken down.
Remove the star anise. Mash the figs with a potato masher until they have completely collapsed. Take off the heat and set aside to cool.
Meanwhile, make the crostini. Preheat a griddle until hot. Drizzle the slices of ciabatta with a little olive oil and season with salt and pepper. Place on the griddle and cook on either side for 12 minutes, or until toasted and lightly charred.
To serve, place the burrata in a serving bowl, season with salt and pepper, drizzle with olive oil and sprinkle with the lemon zest. Spread the crostini with the fig jam and offer the burrata alongside. Adding a quickly griddled chicken breast is a simple way of making it stretch further. Coat the croutons in a little dressing before adding them to the lettuce and youll have explosions of flavour throughout.
Chop the bread into 2cm chunks. Lightly drizzle with olive oil and season with a pinch of salt and pepper, then toss to combine. Place a large frying pan over a medium heat, add a dash of oil and fry the bread until golden and crisp. Grate three-quarters of the Parmesan over the croutons, toss together over the heat, then transfer to a plate.
To make the dressing, put the egg yolks, mustard and vinegar into a bowl and whisk together. Slowly pour in the olive oil, whisking as you do so, until the mixture emulsifies. Finely chop the anchovies and mix with the garlic to form a rough paste.
Add to the dressing and mix well. Stir in the Parmesan, lemon juice to taste, and a little splash of water. Put the lettuce into a serving bowl, add a squeeze of lemon juice and half the dressing.
Sprinkle over half the croutons and mix. Top with the rest of the croutons and finish with the remaining Parmesan. Place a griddle pan over a medium-high heat. Season the chicken breasts on both sides, drizzle with a little oil and cook on the hot griddle for 34 minutes on either side, until nicely striped and cooked through. Transfer to a plate, sprinkle over some of the remaining dressing and leave to rest for 5 minutes.
Slice the chicken into diagonal strips and serve warm, either mixed through or alongside the salad with a little extra dressing spooned over. Place the breast on a board and, using a very sharp knife, slice almost all the way through it horizontally it should remain joined down one side.
Then open it like a book, cover with cling film and flatten with a rolling pin until uniformly thin. The great thing about it is that it holds together well when you cook it, making it ideal for these vegetarian patties. To make the halloumi cakes put the carrots and courgette in a sieve or colander and sprinkle with a decent pinch of salt to draw out the moisture.
Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water. Put the halloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tablespoons of the breadcrumbs.
The mixture should be sticky enough to form into patties, if its not sticky enough add some more breadcrumbs. Shape the mixture into 8 larger patties about 1cm thick, or 16 smaller ones. To help shape the patties place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid.
Leave in the fridge uncovered for at least minutes to firm up. Meanwhile, put all the dressing ingredients into a bowl and stir well until the sugar has dissolved.
Once youre ready to cook, heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the halloumi cakes in batches if necessary until dark golden and crisp on either side and hot all the way through. The easiest way to do this is to roll them gently into a ball or cigar shape, and slice along their length.
Dont be tempted to go back over them unlike rosemary, say, they never have to be cut that fine. Especially if youve taken the trouble to slow roast the tomatoes first to intensify their flavour. I sometimes do these in large batches and keep them in olive oil in the fridge for adding to sandwiches or other salads.
The perfect accompaniment to my Halloumi, Courgette, and Herb Cakes. Arrange the tomatoes in a single layer, cut side up, in a baking tray. Sprinkle over the thyme leaves, garlic and a couple of pinches of sugar. Season with salt and pepper and drizzle with oil. Once ready to serve, place the watercress in a serving bowl, add the shallot rings and tomatoes and mix well. Drizzle with a little olive oil and a couple of splashes of balsamic vinegar to taste.
Season and serve. Soak them in milk or salted water for 20 minutes first to make them less astringent. Orzo looks like barley, but is actually made of pasta. Its traditionally used to add body to soups and casseroles but works equally well here. Adding a bay leaf to the cooking water gives it an intriguing background flavour.
This salad works well with Griddled Sardines with Gremolata. Cook the orzo according to the packet instructions, but adding the bay leaf to the cooking water. When al dente, drain, then hold under running cold water for about 10 seconds to stop the cooking process.
Discard the bay leaf, then drizzle the orzo with a little olive oil and mix it through to stop the grains sticking together. Meanwhile, make the dressing in your serving bowl. Mix the Parmesan with the lemon zest and juice. Add 3 tablespoons of the oil and mix well. Taste and season as necessary, adding a little more oil if needed.
Toast the pine nuts in a dry frying pan over a medium heat until golden. Remove and set aside until cool. While the orzo is still slightly warm, add it to the dressing then mix through the rocket, basil and pine nuts. Taste and adjust the seasoning as necessary, and serve. Using the side with the smallest holes, rub the fruit down it in long, sweeping strokes, turning the fruit a little after each stroke so you dont grate any of the bitter white pith.
My favourite way of eating them is charred and blistered from a beachside barbecue, but failing that, this recipe is pretty special too. Gremolata is a typical Italian condiment made of lemon zest, garlic and parsley which is served with fish or grilled meats.
Ive added a little orange here too as it works so well with the sardines. The Orzo Pasta Salad will go with this perfectly. Drizzle the sardines with a little olive oil and season with salt.
Insert a small sprig of rosemary in the stomach cavity of each one. When hot, add the sardines in batches if necessary and cook for 23 minutes on each side, until nicely marked and cooked through. Meanwhile, put the parsley in a bowl, add the citrus zest and juice, the garlic and a drizzle of olive oil.
Stir well, then taste and season with a pinch of salt and pepper if necessary. With its ripe tomatoes and naturally black olives, its full of the flavours of Provence.
The only twist I like to do is to incorporate the anchovies into the dressing rather than laying them on top. That way you get to enjoy the lovely salty kick throughout the salad.
Put the potatoes into a pan of cold water with a pinch of salt, bring to the boil, then boil for 67 minutes. Add the green beans and continue to boil for 35 minutes, or until both the potatoes and beans are tender. Drain in a colander, then season and drizzle with a little oil. Meanwhile, boil the eggs in gently boiling water for 7 minutes, or until almost hard-boiled.
Drain, then fill the pan with cold water, tap the eggs against the side to crack the shells and leave to sit in the water to cool. To make the dressing, put the mustard, capers, anchovies and 2 teaspoons of their oil into a mortar and pound to a paste. Add the garlic and a good pinch of pepper and mix again.
Finally, add the vinegar, olive oil and parsley and mix well. To serve, place 2 tablespoons of the dressing on a large serving platter or in a shallow bowl.
Arrange the ingredients as you prefer, drizzling with the dressing as you go. Finish with the remaining dressing. The uniformly glossy black ones you often see are simply green olives painted with a black dye.
Its also that rare thing a salad that gets better for standing around a bit and allowing the flavours to mingle. Serve with grilled meat or fish. Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture.
Combine the mustard, honey, vinegar and olive oil in a bowl. Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well.
This can be eaten straight away, or will keep for up to 2 days in the fridge. It is incredibly light and healthy, especially when made with an oily fish like mackerel, which is full of omega 3. Make sure you use the freshest fish you can find and dont dress it until you are ready to eat or it will cook in the grapefruit juice and go mushy. This is lovely served alongside Quinoa Salad. First make the salad. Finely grate the grapefruit zest and set it aside.
Cut off and discard the skin and pith. Segment the flesh by slicing it between the membrane and place it in a bowl. Squeeze over the juices from any bits of flesh still attached to the membrane, season with salt and pepper, add a drizzle of olive oil and mix together. Arrange the grapefruit in concentric circles on a serving plate, reserving the dressing in the bowl. Roughly chop the fennel fronds and set aside. Peel off and discard the outer layer of the fennel, then use a peeler or mandoline to cut thin strips from the bulb.
Place in a bowl of iced water for minutes to crisp up. Meanwhile, make the ceviche. Spoon half the grapefruit dressing over a serving plate. Cut the mackerel into slices 5mm thick and place them on top of the dressing. Season with a pinch of salt and pepper, then sprinkle with half the grapefruit zest, coriander and fennel fronds.
Drain the fennel and dry with kitchen paper. Place it on top of the grapefruit and sprinkle with the remaining grapefruit zest, coriander, fennel fronds, lime zest and juice.
Season with a pinch of salt and the remaining grapefruit dressing. Drizzle with a little more olive oil and serve with the ceviche. Here Ive turned it into a simple salad, based on a very popular dish we serve at Bread Street Kitchen.
If you are serving this with the Mackerel Ceviche with Shaved Fennel and Grapefruit, you could dress it with the same marinade. Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly. Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy. Cut it in half lengthways, then spoon out and discard the seeds.
Chop the cucumber into half-moon slices and add to the almonds in the salad bowl. Add the tomatoes, raisins, spring onions and half the mint to the bowl.
Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil.
In Greece, where it originates, theyll often throw in some black olives too but I like the crunch you get from the toasted pecans. Dont make this salad ahead or the salty cheese and nuts will draw the moisture out of the watermelon, making them all soggy. Break up the pecans and lightly toast in a dry frying pan with a pinch of salt until golden.
Remove and lightly crush in a pestle and mortar. Leave to cool. Place the watermelon in a serving bowl and mix in the cucumber. Crumble in the feta and mix well, seasoning with a little salt and pepper and a drizzle of olive oil.
Add the mint leaves, pecans, sumac and lemon juice to taste. Chicken thighs are fantastically tasty too, and because they are richer and more robust, they can stand up to punchy flavours better. With its mix of chickpeas, capers and piquillo peppers, this is casual Spanish cooking at its best and would be a great summery meal served with the Feta, Watermelon, Cucumber and Mint Salad. Put the chicken on a plate and drizzle with a little olive oil.
Season with salt and pepper and toss well to coat. Place in the hot griddle pan, skin side down, and cook for 45 minutes, until the skin is dark golden, crisp and marked with griddle lines. Lower the heat and turn the chicken over. Cook for a further 68 minutes, turning now and again, until the chicken is cooked through. Remove and set aside to rest for a few minutes. To make the dressing put the mustard into a bowl, add the olive oil, lemon juice and salt and pepper.
Place the peppers strips, chickpeas and caper berries in a salad bowl and mix well. Mix the basil into the chickpea salad, then pour in three-quarters of the dressing. Slice the chicken into chunky slices and place on top of the salad. Toss lightly, drizzle over the remaining dressing and serve. This will help achieve those characteristic scorch lines, which not only look attractive but mean more flavour. This Asian-inspired version is made with natural yoghurt, sweet chilli and lime and is much lighter and healthier.
Its a great dish for picnics, if youre heading outdoors with it make the dressing in a jar with a tight fitting lid. As with all leaf-based salads, you should only dress it at the last minute to avoid the leaves wilting. Place 1 tablespoon of the fish sauce in a bowl or a jar if you are taking this on a picnic and add the chilli sauce, lime zest and juice and the sugar.
Mix well. Add the yoghurt a spoonful at a time, stirring as you do so, then taste and add a little more fish sauce if needed. Place 1 tablespoon of the dressing in a salad bowl. Sit the prawns, cucumber and lettuce on top. Cover and set aside in the fridge if not required for a few hours. The black pudding and grated apple work really well together and take this simple picnic food to another level. Make sure you use flaky panko breadcrumbs as this is the secret of a lovely crispy golden coating.
Place 4 of the eggs in a pan of boiling water and boil for 4 minutes. Meanwhile, mix together the sausage meat, black pudding and apple until well combined. Divide the mixture into 4 equal pieces and shape into flattened ovals. Place the flour in a shallow dish and season with salt and pepper. Beat the remaining 2 eggs in another dish, and place the breadcrumbs in a third shallow dish. Peel the boiled eggs, then place each one in the middle of a sausage meat oval and press the mixture around them until they are evenly covered.
Meanwhile, dust the meat-covered eggs in flour, shaking off any excess. Roll in the beaten egg, allowing any excess to drip off. Finally, coat in the breadcrumbs, pressing them in so that they really stick. Shallow-fry the eggs for minutes, turning often, until golden and crisp on the outside and cooked through inside.
Serve warm or cold. The water will seep inside the shell, making it easy to slip off. The outside of the salmon takes on the deep red of the beetroot and looks stunning once it is sliced. The apple and celeriac salad is based on the classic French salad, remoulade, but Ive added the matchsticks of apple to counter the sharpness of the lemon. Put the salmon and salad together and its a match made in heaven. Take a baking dish or roasting tray large enough to fit the salmon and line it with cling film.
Trim the sides of the salmon if necessary to neaten the edges, then place in the dish, skin side down. To make the cure, break up the coriander seeds using a mortar and pestle. Place in a bowl with the beetroot, orange zest, fine sea salt, sugar and a couple of twists of black pepper and mix well.
Spread the cure mixture over the salmon, making sure the flesh is completely covered. Cover with a sheet of cling film and sit another dish or tray directly on top of that. Weigh this down with some tins or a heavy pan and leave in the fridge for 8 hours or overnight.
Meanwhile, make the salad. Put the lemon juice into a large bowl. Slice the celeriac and apple into matchsticks, and toss immediately in the lemon juice to prevent them from going brown. In a separate bowl, mix together the sour cream, mayonnaise and parsley. Season with salt and pepper, then add to the celeriac and mix well.
Once ready to serve, remove the salmon from the cure, wiping off any excess. Place the fish on a chopping board, skin side down, and thinly slice the flesh at an angle into pieces about 12mm thick, flicking your knife when you reach the skin to slice the flesh away from it.
Transfer the salmon pieces to a plate. Garnish the apple and celeriac salad with the poppy seeds and serve alongside the sliced salmon with some toasted rye bread.
Its amazing how much flavour the salmon takes on after just 20 minutes in the sweet and salty marinade, and its even better if you can give it two hours. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat. Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad. Put the ginger and garlic into a bowl and mix with the soy sauce, maple syrup, mirin and a drizzle of olive oil. Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them.
Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. The world's greatest cookery reference book, brought up to date and containing over new photographs. In famously quicktempered British chef Gordon Ramsay's kitchen— Heirs Kitchen— you can't make a meal without breaking a few heads and FCC expletive regulations. Christianity , Ultimate Triumph , Field H. Hammersley's Home , Lance Mary J. Homeric Dialect , Baird T. Pulpit Table Talk , Ramsay E.
Srd edit , 1s. A few minutes of Clarkson , Gordon and Dilworth. U : Home. Mov - Ent : Psychiatry. Acq : Purchase. Dist : CinemaNow. Home cooking has to be easy. It got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. Gordon Ramsay's ultimate home cooking deluxe is the property and trademark from the developer YTstore.
Home cooking has to be easy. It got to be fast. It's got to be delicious. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise.
This is the ultimate collection of recipes that you'll enjoy cooking and eating, and will leave you in great shape whatever your fitness goals. The way Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever possible; and celebrate the food culture and its many influences.
And while Gordon loves to celebrate traditional food, he proves that it doesn't have to be boring, bland, or uninventive. Cooking for Friends contains more than one hundred of Gordon's favorite recipes that he loves to cook and eat with friends and family—uncomplicated recipes but all with Gordon's remarkable feeling for flavor and his extraordinary technical know-how.
I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home. Like the restaurant itself, the book is all about relaxed and sociable eating, using fresh ingredients, simple techniques all delivered with the signature Gordon Ramsay stamp so that you know it's going to be good.
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