DIY Food

5 Amazing Gordon Ramsay Christmas Recipes

Prepare yourself for some unbelievably delicious and appealing Christmas recipes from Gordon Ramsay that you can use at your own home to impress guests!

The recipes below were posted on goodtoknow.co.uk.

Want to make some Christmas food other than red and green-coloured chocolates or candies? Well, here are five of the world-renowned Scottish chef Gordon Ramsay’s amazing Christmas recipes that can bring some brilliant colour to your (hopefully) white Christmas!

Roast Potatoes with Chili & Turmeric

Roast Potatoes.jpg
PC: GoodtoKnow

Ingredients:

  • However many potatoes you want; for the sake of this recipe, 2.5 kg of potatoes
  • Sea salt and freshly ground black pepper
  • 1 1/2 teaspoons of ground turmeric
  • Pinch of chili flakes
  • 4-5 tablespoons of olive oil (or goose/duck fat)

Instructions:

  1. Preheat the oven to 200 degrees celsius. Peel the potatoes and place in a large saucepan of salted cold water. Bring the heat to boil, then lower the heat and simmer for about 8 minutes.
  2. Drain the potatoes in a colander and sprinkle the turmeric, chili flakes, and some sea salt and freshly ground black pepper.
  3. Toss into the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes.
  4. Pour the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes (don’t throw them!) and toss to coat in the oil. Roast for 40-45 minutes, turning them over a few times, until they’re crisp and golden.
  5. Drain on kitchen paper and transfer to a warmed dish to serve.

 

Pumpkin soup with wild mushrooms

pumpkin-soup
PC: GoodtoKnow

Ingredients:

For the pumpkin purée:

  • About 1.5 kg of pumpkin
  • Sea salt and freshly ground black pepper
  • 1 head of garlic, cut in half horizontally
  • A handful of rosemary sprigs
  • Olive oil, to drizzle

For the soup:

  • 1 1/2 tablespoons of olive oil
  • 1 onion, peeled and chopped
  • A pinch of freshly grated nutmeg
  • 30 grams of parmesan, freshly grated
  • 800 ml of hot ham stock or chicken stock
  • 100 ml of double cream
  • 15 grams of butter

For the garnish:

  • 1 1/2 tablespoons of olive oil
  • 400 grams of mixed wild mushrooms (chanterelles, trompettes, etc.), cleaned and trimmed
  • 10 grams of butter
  • Parmesan shavings

Instructions:

  1. For the pumpkin purée, preheat the oven to 170 degrees celsius. Cut the pumpkin in half horizontally and remove the seeds. Score the flesh, season with sea salt and freshly ground black pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
  2. Roast the pumpkin halves for about 1 hour until they’re tender; the timing will depend on the variety, density and thickness. They’re ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; save the garlic. While they’re still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
  3. For the soup, heat the olive oil in a large saucepan, add the onion, and cook for 5–6 minutes until the chopped onion is soft and translucent. Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning (sea salt and black pepper). Sauté for a further 1–2 minutes.
  4. Stir in the pumpkin purée and parmesan, then pour in the stock. Bring to the boil, lower the heat, and simmer for 10–12 minutes. Stir in the cream and heat for 1 minute.
  5. In batches, ladle the soup into a blender and blend until it’s smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.
  6. For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off and the pan is quite dry. Add the butter, season the mushrooms and stir, then remove from the heat.
  7. Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle. Top with parmesan shavings, grind over some black pepper, and serve.

 

Honey Glazed Ham

honey-glazed-ham
PC: GoodtoKnow

Ingredients:

  • 3 kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 teaspoon of black peppercorns, lightly crushed
  • 1 teaspoon of coriander seeds, lightly crushed
  • 2 cinnamon sticks, broken in half
  • 2 bay leaves
  • A handful of cloves

For the honey glaze:

  • 100 grams of demerara sugar
  • 50 ml of Madeira wine
  • 25 ml of sherry vinegar
  • 125 grams of honey

Instructions:

  1. Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer, and cook for 3 hours, topping up with more boiling water if necessary.
  2. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
  3. To make the glaze, put the sugar, Madeira wine, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave it unattended, as it will easily boil over.
  4. Preheat the oven to 170 degrees celsius and put the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat.
  5. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
  6. Pour on the rest of the glaze and then return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
  7. Remove from the oven and allow to rest for 15 minutes before carving.

 

Beef Wellington

beef-wellington
PC: GoodtoKnow

Ingredients:

  • 400 grams of flat cap mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 750 grams piece of prime beef fillet
  • 1-2 tablespoons of English mustard
  • 6-8 slices of Parma ham
  • 500 grams of ready-made puff pastry
  • Flour, to dust
  • 2 egg yolks, beaten

Instructions:

  1. Put the mushrooms into a food processor with some seasoning (sea salt and black pepper) and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread them out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it). Remove the beef from the pan and leave it to cool, then brush it all over with the mustard.
  3. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
  4. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk.
  6. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn it over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with the beaten egg yolks and chill for about 15 mins to let the pastry rest.
  7. Heat the oven to 200 degrees celsius.
  8. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180 degrees celsius and cook for another 15 mins. Allow it to rest for 10-15 mins before slicing and serving with side dishes of your choice. The beef should still be pink in the centre when you serve it.

 

Italian-style Trifle

italian-style-trifle
PC: GoodtoKnow

For the marsala jelly:

  • 2 medium sheets leaf gelatine (11 x 7.5cm)
  • 200ml Marsala (Californian cooking wine)
  • 2 tbsp caster sugar

For the trifle:

  • 500 grams of mascarpone
  • 6 tablespoons of icing sugar, plus extra to finish
  • Finely grated zest of 2 oranges
  • 5-6 tablespoons of Vin Santo or Marsala, plus extra to drizzle
  • 50 grams of chopped mixed peels (optional)
  • 300 ml of double cream
  • About 250 grams of panettone
  • Dark chocolate, for grating

Instructions:

  1. To make the jelly, soak the gelatine sheets in a shallow dish of cold water. Meanwhile, put the Marsala and sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring almost to the boil and then take off the heat.
  2. Squeeze the gelatine to remove excess water, then add to the Marsala syrup and stir until fully dissolved. Pour the mixture into a shallow container and leave it to cool, then cover and refrigerate it for a few hours until set.
  3. Put the mascarpone into a bowl and sift in the icing sugar. Add the orange zest, Vin Santo or Marsala and mixed peels, if using. Beat it until evenly mixed.
  4. In a separate bowl, whisk the cream to soft peaks and then fold into the mascarpone mixture, using a large metal spoon or spatula.
  5. Cut the panettone into small cubes and place in a bowl. Drizzle over a little Vin Santo or Marsala and toss to coat.
  6. To make the trifle, place a layer of panettone in a large glass serving bowl. Roughly chop the Marsala jelly and scatter half over the panettone layer. Spread half the mascarpone mixture on top. Repeat these layers, then chill until ready to serve.
  7. To finish, grate a layer of chocolate over the surface.

 

With these five brilliant recipes, courtesy of Gordon Ramsay, you should have no problem wowing your family and friends with some tantalizing and unforgettable food this Christmas!

– Daniel Park (’17)

Featured Image: Crescentia Jung (’19)

Leave a Reply