By Gordon Ramsay
In his impressive new cookbook, Gordon Ramsay groups up with Mark Sargeant to exhibit the easiest of British cooking. Packed filled with luxurious and hearty conventional recipes, Gordon Ramsay's nice British Pub nutrients is ideal for comfortable, homely and comforting cooking. Pubs have been as soon as a spot the place you'll constantly warrantly strong, uncomplicated, reasonable foodstuff and a superb Sunday roast, but if the steak homes and quick foodstuff chains arrived the nice domestic cooking from the pub kitchens used to be changed with tasteless, defrosted nutrition. Then got here the gastropubs, which weren't far better, serving mediocre nutrients at eating place costs. That's why whilst Gordon Ramsay and Mark Sargeant manage the Gordon Ramsay pubs in London they desired to produce this type of easy yet scrumptious British classics that hot the cockles of your center and to serve them at cheap pub costs. Dishes like wealthy, hearty bird and Smoked Bacon Pie, mouth-watering Gloucestershire Sausages with Grainy Mustard Mash and crimson Onion Marmalade and extravagant Treacle Tart - classics that experience stood the attempt of time. Now Gordon has accrued his favorite British recipes into one luxurious assortment so that you can invite your folks around, serve a few strong, English ale and cook dinner the simplest in conventional pub nutrients classics on your own residence.
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Additional info for Gordon Ramsay's Great British Pub Food
Put the butter, lard and water into a small pan and heat gently until melted, then bring to the boil. Im mediately pour around the edge of the flour and quickly stir together, usin g a butter knife, to combine. Knead the dough lightly until smooth ; it will be quite soft at this stage. Wrap in cling film and chill for at least a n hour until firm. Meanwhile, for the filling, mix all the ingredient s together, seasoning well. Divide into 8 portions, about 80g each, a nd ro ' into balls. ,1ill. Roll out the remaining pastry on a lightly floured work surface to t he thickness of a £1 coin.
Simmer for a few minutes until the peas are tender. Drop in the mint and immediately take off the heat. large shallots, peeled and finely chopped sea salt and black pepper 500g frozen peas, thawed Using a slotted spoon, take out a spoonful of peas for the garnish. In batches if necessary, blend the soup using a hand-held stick blender (or a regUlar blender) until smooth. Adjust the seasoning generously, as the flavours wil' be muted when cold. Pour into a bowl set over another bowl half-fi ll ed with ice to cool quickly, stirring occasionally.
Meanwhile, add the rice and prunes to the stock and simmer for another 15-20 minutes. Remove the bouquet garni. Shred the chicken meat, discarding the skin and bones, then return to the stock to warm through. Taste and adjust the seasoning. Ladle the soup into warm soup plates to serve. 60 SOUPS AND BROTHS Chilled minted pea soup Effortless to prepare, this vibrant soup makes a refreshing summer starter. If preferred, it can be served hot. 2 Heat the olive oil in a pan. Add the shallots, season and sweat over a medium heat, stirring occasionally, for 5-6 minutes until they begin to soften but not colour.