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danthepianoman08 favorited a video
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danthepianoman08 favorited a video
(3 weeks ago)
Gordon Ramsay and his brigade of amateur chefs served this recipe as a d...
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Gordon Ramsay and his brigade of amateur chefs served this recipe as a dessert to diners in the F Word restaurant.
Serves 4
Ingredients
Bananas * 4 large, just ripe bananas sliced lengthways * 50g caster sugar * 50g unsalted butter * Good splash of rum * Vanilla ice cream, to serve * 2tsp water
Scotch pancakes - makes 10-12 small pancakes * 100g plain flour * 1 tsp baking powder * Pinch of fine sea salt * 80ml buttermilk * 50ml cold water * 2 large eggs, beaten * Sunflower oil, for frying
Method: How to make scotch pancakes with bananas
1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds--1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.
4. For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.
5. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
6. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
7. Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.
Fast Food book
Gordon Ramsay's Fast Food; recipes from the F Word
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danthepianoman08 favorited a video
(3 weeks ago)
Gordon Ramsay and his brigade of amateur chefs served this recipe as a d...
more
Gordon Ramsay and his brigade of amateur chefs served this recipe as a dessert to diners in the F Word restaurant.
Serves 4
Ingredients
Apples and pears * 4 firm apples (eg Braeburn) * 4 firm pears (eg Conference) * 75g caster sugar * 2 cinnamon sticks * 1 tsp cloves * 3 star anise * 1 tsp black peppercorns, lightly crushed * 25g slightly salted butter * Splash of Calvados * 100ml apple juice * Madeleines and vanilla ice cream, to serve
Madeleines - makes about 20 * 2 eggs * 1 tsp demerara sugar * 30g caster sugar * 40g runny honey * Seeds from 1 vanilla pod * 100g plain flour, plus extra for dusting * 1 tsp baking powder * 1/2 tsp Chinese-5-spice * 120g butter, melted and at room temperature, plus extra for greasing * Icing sugar, to dust
Method: How to make spice-roasted apples and pears
1. Core the apples and pears using an apple corer, then peel off the skins. Cut the apples into quarters and halve the pears.
2. Scatter the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Add the spices, followed by the butter. Tip the pan from side to side to mix the caramel and butter together. Take care as the caramel may spit and splatter.
3. Add the apples and pears, cut side down. Fry for about 5--7 minutes until evenly caramelised, turning them several times. Add a splash of Calvados and stand back as the alcohol may flambé.
4. Pour in the apple juice and let bubble until the liquid has reduced and thickened to a syrupy sauce. Take off the heat and leave to cool slightly.
5. Divide the fruit among warm plates and spoon over the caramel sauce. Serve with Madeleines and vanilla ice cream.
6. For the Madeleines, use an electric beater to whisk the eggs, sugars, honey and vanilla seeds together in a bowl until the mixture is pale and thick enough to leave a ribbon trail.
7. Sift the flour, baking powder and spices into another bowl. Gradually fold into the whisked eggs until evenly incorporated. Slowly slip the cooled butter down the side of the bowl and fold in very gently and carefully. Cover and set aside.
8. Meanwhile, preheat the oven to 190˚C/gas 5. Lightly grease a 12-hole Madeleine or bun tray with a little butter. Dust with flour and shake out the excess. Spoon the Madeleine mixture into the prepared tins, making sure the moulds are only two-thirds full.
9. Bake for 7-8 minutes until the tops are just firm and springy to the touch, Leave in the tins for 2 minutes before tipping them out onto a wire rack to cool. Repeat with the remaining mixture. Dust lightly with icing sugar to serve. Madeleines are best served freshly baked.
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danthepianoman08 favorited a video
(3 weeks ago)
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danthepianoman08 favorited a video
(3 weeks ago)
Our Ski holiday to Morzine/Avoriaz/Les Gets for new year 2009. Sunny Wea...
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Our Ski holiday to Morzine/Avoriaz/Les Gets for new year 2009. Sunny Weather, great snow
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