Gordon Ramsay by stanley.kids3.tx on emaze

Gordon Ramsay

By: Sara Stanley

Birth place

Gordon Ramsay was born in Johnstone, United Kingdom in November 8, 1966 he is now 49 years old

Culinary Arts

Gordon Ramsay went to Activate Learning to get his food degree (or whatever it's called). It is located in United Kingdom.

Jobs

After working at Le Gavroche for a year, Hotel Diva, a ski resort in the French Alps, as his number two. From there, Ramsay moved to Paris to work with Guy Savoy and Joël Robuchon, both Michelin-starred chefs.

Restaurants

Bread Street Kitchen Gordon Ramsay Au Trianon Gordon Ramsay Burgr Gordon Ramsay Plane Food Gordon Ramsay Steak La Veranda Maze Petrus

TV Shows

Kitchen Nightmares, Hell's Kitchen, MasterChef, Hotel hell, the F Word, Boiling Point, Ramsay Behind Bars, Cookalong Live, Ramsay's Best Restaurant, Hotel GB, and Gordon Ramsay's Ultimate Christmas. (Sorry for the curse words... can't really help it.)

Awards

British Academy Television Award for Best Features for his TV show, Ramsay Kitchen Nightmares. ASTRA Awards for Favourite International Personality or Actor for Hells Kitchen.

Life

Sense Gordon Ramsay was 5 being a soccer player is all he wanted. When he was 15 he joined the professional Glasgow Rangers. Shortly after he hurt his knee really badly. So In 1993, Ramsay newly opened Aubergine in London where, over the course of three years, he earned the restaurant a two-star rating from Michelin. Cooking is his current job.

400g good-quality chocolate Swiss roll (jumbo size) 390g jar cherries in kirsch-flavoured syrup 180g caster sugar 75ml water 2 large egg whites 300ml double cream 50g preserved stem ginger in syrup, chopped, plus 1 tbsp syrup from the jar 1 tbsp Grand Marnier or Cointreau 50g chopped mixed glacé fruit 30g marron glacé (optional), chopped 30g shelled pistachio nuts, toasted and roughly chopped few redcurrant sprigs, to finish (optional) icing sugar to dust (optional)

Line a 2-litre bowl with a double layer of cling film, leaving some excess overhanging the rim. Cut the Swiss roll into 1cm slices and use to line the base and sides of the bowl, cutting a few of the slices into pieces to fill the gaps as necessary. Drain the cherries, reserving the syrup. Drizzle the Swiss roll slices with the kirsch syrup, saving a few tablespoonfuls for the top. Set aside. Put the sugar and water into a small heavy-based saucepan and stir over a low heat to dissolve. Increase the heat to high and boil until the syrup registers 120°C on a sugar thermometer. Meanwhile, in a clean large bowl, whisk the egg whites to stiff peaks.  When the sugar syrup is ready, gradually pour onto the egg whites in a steady stream, whisking as you do so. Continue to whisk until the meringue has doubled in volume and the sides of the bowl no longer feels hot. In another bowl, whisk the cream to soft peaks. Fold in the ginger syrup and orange liqueur, followed by the meringue. Taste and sweeten with a little more ginger syrup if required. Stir through the cherries, chopped ginger, glacé fruit, marron glacé, if using, and chopped pistachios. Spoon into the Swiss roll-lined bowl and level the top.  Cover with the remaining Swiss roll slices, cutting them to fit as necessary. Drizzle with the rest of the kirsch syrup, then fold the excess cling film over the top to seal.  Place a flat plate on top (one that just fits inside the rim) and weigh it down with a heavy tin. Chill for an hour, then remove the weight, wrap and freeze the bombe. To serve, unwrap the bombe and place on a flat plate or cake stand. Decorate with sprigs of redcurrants dusted with icing sugar if you like, or serve it just as it is. Let stand at room temperature for about 15 minutes before slicing.

Christmas Bombe

Cranberry Mince Pies

250g plain flour, plus extra to dust 25g icing sugar  125g chilled unsalted butter, diced finely grated zest of 1 orange 1 medium egg, lightly beaten  1–3 tsp ice-cold water (if needed) Filling: 400g jar good-quality mincemeat (or use home-made, see below) 150g dried cranberries To finish: 1 egg yolk, beaten with 1 tsp water (egg wash), to glaze icing sugar or caster sugar, to dust

For the pastry, put the flour, icing sugar, butter and orange zest into a food processor and whiz to fine crumbs. With the motor running, add the egg and whiz for a few seconds until the mixture forms clumps and you can press it together into a ball. (If necessary, add 1–3 tsp ice-cold water to bring the dough together.) Turn onto a very lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for at least 30 minutes, or until firm. (The pastry can be made up to 3 days ahead or frozen for up to a month.) For the filling, turn the mincemeat into a bowl and stir in the dried cranberries. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Using an 8cm fluted cutter, cut out 24 rounds and use to line two 12-hole non-stick mince pie tins. Re-roll the trimmings to the same thickness and stamp out 24 stars or Christmas trees, with an appropriate cutter, for the tops. Put a dessertspoonful (2 tsp) filling into each pastry case, then press the tops in position. Chill for at least 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.  Brush the tops with the eggwash, then bake the mince pies for 15–20 minutes until the pastry is golden and crisp. Let cool for a few minutes before removing from the tins and transferring to a wire rack to cool. Store an airtight container for up to 1 week. Warm slightly before serving, with a dusting of sugar. For the mincemeat: Peel and grate a large dessert apple into a big bowl. Add the grated zest and juice of 1 lemon and 1 orange, then 110g suet, 240g raisins, 110g diced dried apricots, 175g soft dark brown sugar, 50g flaked almonds, 11⁄2 tsp ground allspice, 1 tsp ground cinnamon, 3⁄4 tsp ground nutmeg, 50ml brandy and 50ml dark rum. Stir well, then cover and chill for 30 minutes. If not using immediately, transfer to clean sterilised jars and store in the fridge. The mincemeat improves the longer you let it mature, but should be used within 6 months. makes about 1.25kg (enough for 3 batches of mince pies)

Roast Turkey

1 free-range turkey (ideally Norfolk Black or Bronze), about 5–5.5kg sea salt and freshly ground black pepper 2 onions, peeled and halved  1 lemon, halved  1 head of garlic, halved horizontally 6 bay leaves  olive oil, to drizzle  8 rashers of smoked streaky bacon Lemon, parsley and garlic butter: 375g butter, at room temperature 1 tbsp olive oil finely grated zest and juice of 2 small lemons 3 garlic cloves, peeled and crushed small bunch of flat leaf parsley, leaves only, chopped

Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.  Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.) Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 21⁄2 hours (calculating at 30 minutes per kg), basting occasionally. To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked.  Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.

Beer Bread

Butter, for greasing 175g self-raising flour, plus extra for dusting 75g wholemeal self-raising flour ½ tbsp flaked sea salt, e.g. Maldon 250ml beer or lager 1–2 tbsp milk

Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess. Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix. Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped. Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.

Gazpacho

1 cucumber, peeled and chopped 1 red pepper, deseeded and chopped 1 green pepper, deseeded and chopped 1kg ripe plum tomatoes, cored and chopped 2 garlic cloves, peeled and crushed 2 spring onions, trimmed and finely chopped 75g stale crusty white bread, chopped 2–2½ tbsp sherry vinegar, or to taste For the toasts (optional) 8 thin slices of country-style white bread Olive oil, for brushing

Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.