“Roast Sirloin of Beef” from “Gordon Ramsay’s Ultimate Cookery Course”

Maureen: Yeah! Sunday Roast Beef! This is delicious. Thanks for cooking, Tim.

Andrew (13): Where’s the mashed potatoes? You can’t have a sunday roast without any potatoes.

Maureen: I’m with Andrew on this one.

Tim: We’re tying to have a potato-free dinner tonight.

Maureen: I’m sorry, but did you forget that I’m Irish-American? Just ask my dad. It’s not a meal without potatoes. This gravy is fantastic.

Tim: Yes, I agree. It’s really good. I can’t quite remember how it’s different from a usual gravy.

Maureen: Let me go get the cookbook and check. (Goes to kitchen to get cookbook.) Well, you use balsamic vinegar, which makes a nice difference, not to mention red wine and garlic.

Tim: I changed it a bit. I didn’t add the tarragon, but I did add chopped porcini mushrooms.

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“Roast Sirloin of Beef” from “Gordon Ramsay’s Ultimate Cookery Course”

“Sichuan Chicken Thighs” from “Gordon Ramsay’s Ultimate Cookery Course”

Kirstin: This was so easy to make.

Ella: And it’s delicious!

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Miles: I love the rice.

Kirstin: It’s the first time I’ve ever cooked with Sichuan peppercorns. And I toned down the chilli for you guys. Do you notice the orange zest?

Ella: Just a little. I wish you hadn’t made this with chicken thighs though.

Kirstin: Well, chicken is chicken! And chicken thighs are tastier than breast.

Ella: Hmmmm….

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“Sichuan Chicken Thighs” from “Gordon Ramsay’s Ultimate Cookery Course”

“Slow-roasted pork belly with fennel” from “Gordon Ramsay’s Ultimate Cookery Course”

If you are interested in cooking this recipe, click here.

Ella: I’ve loved smelling this all afternoon.

Kirstin: Yes. It’s quite possible that I would cook this again, just for the wonderful smell.

Tom: What do you think made it smell so good?

Kirstin: I reckon it was the star anise. Unfortunately we didn’t have any juice left, so I will have to just make this again!

Miles: Goodie! I loved it!

“Slow-roasted pork belly with fennel” from “Gordon Ramsay’s Ultimate Cookery Course”

Cookbook of the month, December 2012, Gordon Ramsay’s Ultimate Cookery Course

Kirstin: Well this is my first iPad cookbook. This could be the future, certainly for cooking when away from home! That said, the layout isn’t quite right on the kindle version of the book, so the pictures aren’t paired with the recipes. So you have to *turn* the page to see what the food looks like.

Maureen: I hope you’ve got a good protective cover for the iPad. It could be dangerous to its healh, being in the kitchen. What are your first impressions of the book?

Kirstin: I think it’s going to be good. Do you remember when we did his other book and we weren’t sure about it and it turned out to be really fantastic? I hope that happens again.

Maureen: I wasn’t too sure about this book beforehand, but when I had a look at the recipes, I liked the idea of trying something more challenging. If Gordon asks me to make a souffle, by god, I’m going to make a souffle.

Kirstin: I love all the little tips he throws in too.

Maureen: And he doesn’t even swear anywhere in the book! I hope it goes well. After the stress of Jamie, it will be nice to go back to cooking something without a deadline.

Cookbook of the month, December 2012, Gordon Ramsay’s Ultimate Cookery Course