Tag: 烹饪

Oxtail Soup – Gluten Free, Keto by Gordon Ramsay

Oxtail Soup is a clear broth soup that makes use of oxtail as the main ingredient, together with fresh ginger, star anise, chilli pepper flakes, pak choi, spring onions, and cilantro. The oxtail is the tail of a steer, usually skinned and cut into several sections. It’s marbled with fat and the meat is gelatinous and flavourful, therefore it’s ideal for slow cooking, braising or in soups.


1.2 kg Oxtails, cut into about 4-5 pieces 3-4 slice Ginger, peeled 3 Whole star anise 1 tsp Whole white peppercorns 750 ml Homemade beef broth 750 ml Water Salt to taste 2 Spring onions, chopped 1/2 bunch Cilantro, chopped Baby pak choi 1 Lime, cut into wedges Chilli pepper flakes Ginger, peeled and cut into thin matchsticks

Preheat the oven to 200C/400F. Place the oxtails on a baking tray and roast for 30 minutes. Remove the roasted oxtails from the oven and place them in the Instant Pot with ginger slices, star anise, peppercorns, beef broth and water. Cover and set to “Soup”, 30 minutes.
When the oxtails are done cooking, let the pressure release naturally. If you’re in a hurry, just release the pressure manually after 30 minutes has elapsed.
Arrange pak choi in 2 soup bowls. Add in a piece of oxtail or two, and then ladle the soup into the soup bowls. Garnish with lime wedges, crushed red pepper flakes, ginger matchsticks, cilantro, and green onions.

Haricots Verts and Freekeh with Tahini Dressing by Gordon Ramsay

A high-fiber whole grain, freekeh (Grünkern) is spelt that’s harvested while still soft, young and green, then sun-dried and smoked. It is very rich in nutrients and perfect as a side dish like rice, for salads, cold or warm, and the freekeh flour makes fantastic bread.
Freekeh is sold as “whole” and as “cracked.” The cracked freekeh cook faster because it’s been broken into smaller pieces. I usually buy whole green wheat directly from the farm. Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

	Tahini Dressing
150 g Whole green wheat freekeh Salt 400-500 g Haricots verts, trimmed 10 Walnut halves, toasted and coarsely-chopped 20 g Fresh herbs Red currants, optional	1 Large garlic clove, minced 2 tbsp Lemon juice 2 tbsp Olive oil 2 tbsp Tahini 1 tsp Maple syrup 1 tbsp Water Sea salt

Cook green wheat freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for whole. Drain and rinse under cold water. Set aside.
Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.
In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop.
Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat. Season with salt.
Divide the green wheat and haricots verts into two serving plates. Top with fresh herbs, red currants if using and sprinkle chopped walnuts over.

Plum Hazelnut Crumble Cake by Gordon Ramsay

The cake requires only half of the plum filling. The rest I used to make 4 individual ramekin crumble. So you might want to make an extra portion of streusel for the ramekins later. They’re excellent with a scoop of vanilla ice cream or chantilly cream. A scrumptious single-serving dessert without the mess, perfect for portion control, satisfying, and guilt-free.

Filling	Crust and Crumble
2 tbsp Butter 300 g / about 2 cups Chopped fresh plums 2 tbsp Coconut sugar 1 tsp Vanilla paste 1/2 tsp cinnamon A large pinch nutmeg 2 Plums, stoned and chopped	150 g Refined spelt flour 30 g Hazelnut meal 2 tbsp Coconut sugar Pinch of sea salt 100 g Butter, lightly softened 1 tsp Vanilla paste 1 tbsp Chopped hazelnuts, optional

Melt the butter in a heavy-based pan and add the remaining filling ingredients, except 2 plums. Simmer for 10-15 minutes or until the plums are cooked, some of the liquid evaporates and the mixture becomes a bit jammy. Set aside to cool.
Heat oven to 190C/375F, and line a 20-22cm springform pan with parchment paper. In a mixing bowl, stir together the spelt flour, hazelnut meal, coconut sugar and sea salt. Cut in butter and vanilla paste. Rub everything together until the mixture forms streusel-like crumbs.
Press 2/3 of the crust into the bottom of the prepared pan, reserving the rest for the topping.
Spread cooled plum jam in an even layer over crust. Top with the chopped plums, then sprinkle remaining streusel mixture over top of fruit. (the cake requires only half of the plum filling. Use the rest to make individual ramekin crumbls or for breakfast) Sprinkle some chopped hazelnuts over if using.
Bake until jam bubbles at edges and topping is lightly browned, 30 to 35 minutes. Cool completely before slicing into bars or wedges.