GORDON RAMSAY'S ROASTED CHICKEN WITH HERB GNOCCHI AND MUSHROOMS.
Make and share this Gordon Ramsay's Roasted Chicken With Herb Gnocchi and Mushrooms. recipe from Food.com.
Provided by Valerie Dalton
Categories One Dish Meal
Time 1h20m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 19
Steps:
- 3 lbs large Idaho potatoes, a scant 2/3 cup (not quite 2/3 cup) of pasta flour, 2 eggs,3/4 to 1 cup of soft blue cheese,3 tbsp chopped mixed herbs (chervil, parsley, chives, basil),Salt and pepper,olive oil, to drizzle and fry.
- 1 tbsp butter Bake the potatoes in the oven until the skin is crisp on the outside and the potato is soft and fluffy in the middle. Scoop out the flesh then pass through a mouli until completely smooth and there are no lumps (a food mill would also work for this).
- Lay the potatoes out on the work surface and dust with flour. Mix together.
- Make a well in the middle of the potato and flour mix. Beat the eggs and cheese together and pour into the well. Gradually fold together the potato and flour mix into the wet ingredients then add the herbs and seasoning to taste.
- Scoop the mixture into a bowl and cool until firm. Shape the mixture into long sausages, about 1.5cm thick on a lightly floured surface. Cut into 2-3 cm lengths with the back of a knife so the ends are blunted a little.
- Bring a large pan of salted water to the boil. Add the gnocchi. As soon as they float to the surface, give them another 30 seconds then fish out with a slotted spoon into a bowl of ice-cold water. Repeat with the rest. Drain then dry completely with kitchen paper or in a clean tea towel. Toss in a little olive oil.
- Heat some oil and the butter in a frying pan and brown the blanched gnocchi for a few minutes, turning them, until nicely caramelized all over.
- To cook chicken, 2 chickens (both chicken breasts, bone in),Small bunch of thyme,2 sprigs of rosemary, 1 bay leaf,1 head of garlic, halved horizontally,2 lemons, sliced,1 tsp white peppercorns,1 tsp coriander seeds,sea salt and black pepper,2 tbsp olive oil,2 tbsp butter.
- Season the chicken with salt and pepper. In a baking dish, combine all other ingredients and then add the chicken on top. Place in a 375ºF oven and roast for 20-25 minutes. Remove from oven and let rest for 10 minutes.
- Garnish per plate, 2 baby carrots,1 salsify baton,1 baby leek, A few white mushrooms (or other seasonal variety), chopped, Olive oil, A few truffle slices, if available
- Blanch the carrots, parsnip and carrots in boiling water for 1-2 minutes then dip in ice and water bath to stop the cooking process. Then sauté them with the mushrooms in olive oil and check for seasoning.
- To serve, carve the breast meat from the bone and arrange the chicken with the herb gnocchi, pan-roasted baby carrots, leek, parsnip and mushrooms then scatter with a few slices of truffle, if available.
Nutrition Facts : Calories 759.4, Fat 32.7, SaturatedFat 14, Cholesterol 194, Sodium 520.4, Carbohydrate 87.2, Fiber 11.1, Sugar 3.2, Protein 34.5
BEEF WELLINGTON-GORDON RAMSAY RECIPE!
This is Gordon Ramsey's version of Beef Wellington....It is an amazing dish...perfect for an elegant dinner party, or perhaps a sophisticated holiday feast! I had to fiddle around with the measurements and temps b/c they were in grams, mils, celsius...etc. This version also is without the pate....I think that's why I decided to give it a whirl!!! Enjoy! :-) Tips: Trim carefully. Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat. Keep it air-free. Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat. Use up leftover pastry. Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed. Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap. Sealing the pastry. Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
Provided by Erin101378
Categories Meat
Time 2h30m
Yield 1 Beef Wellington, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 392°F Place the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 minutes.
- 2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't turn into mush.
- 3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.
- 4. Overlap two pieces of plastic wrap over a large chopping board. Lay the prosciutto on the plastic wrap, slightly overlapping, in a double row. Spread half the mushroom mixture over the prosciutto, then sit the fillet on it and spread the remaining mushroom mixture over it. Use the plastic wrap edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of plastic wrap to tighten it as you go. Chill the fillet while you roll out the pastry.
- 5. Roll out a third of the pastry to a 7 x 12in strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 11 x 14in. Unravel the fillet from the plastic wrap and place it in the center of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the edges to about a 1.5in rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hours.
- 6. Heat oven to 392°F Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Nutrition Facts : Calories 550, Fat 42.3, SaturatedFat 12.5, Cholesterol 17.8, Sodium 248.7, Carbohydrate 34.6, Fiber 1.1, Sugar 0.7, Protein 5.6
GORDON RAMSAY'S FILLET OF BEEF WELLINGTON WITH ROASTED CARROTS A
Make and share this Gordon Ramsay's Fillet of Beef Wellington With Roasted Carrots A recipe from Food.com.
Provided by Valerie Dalton
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a hot pan, sear the filet of beef on each side then brush with mustard and allow to cool.
- Rough chop and sauté the mushrooms. Season with thyme, salt and pepper.
- Place plastic wrap on a cutting board or flat surface. Place the beef on plastic wrap and cover with mushrooms.
- Use the plastic wrap to wrap the mushrooms around the beef and twist to secure firmly. Set in fridge for 10 minutes. Remove plastic wrap.
- Roll out pastry and wrap around the beef, pressing the pastry edges to seal at the base and trimming away any excess.
- Brush once with the egg wash and bake in a 375ºF oven for 25-30 minutes. Check halfway with a thermometer - internal temperature should be approximately 115ºF for medium rare. Pastry should be golden brown.
- Red Wine Sauce made with Brown Chicken stock.
- -1 pint Brown Chicken stock (or veal stock) Found in frozen section ,1/2 bottle (375 ml) of Red Wine
- In a small sauce pan, reduce the red wine until almost dry. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. Season with salt and pepper.
- Roasted Carrots, 8 baby Carrots, whole & peeled, 2 tbsp whole butter, room temperature,1 cup heavy cream, salt & white pepper.
- Boil the potatoes in salted water for 20-30 minutes, until soft. Strain and let sit for 5-10 minutes until dry. Crush potatoes with a potato masher or fork and add butter and cream. Season with salt and white pepper.
- To serve, with a serrated knife slice the Wellington into equal portions. Arrange 2 slices of beef with the potatoes and carrots. Finish with the sauce before serving.
Nutrition Facts : Calories 1100.5, Fat 81.5, SaturatedFat 35, Cholesterol 321.4, Sodium 820.4, Carbohydrate 41.9, Fiber 2.7, Sugar 5.6, Protein 34
CHICKEN WELLINGTON
Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Provided by What's Cookin' Mom?
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
- Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
- Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g
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