Tag: 食谱

Lettuce Wedge Salad with Bacon and Sour Cream Dressing by Gordon Ramsay

Lettuce wedge salad is one of the easiest salads to make! It’s crunchy, smoky, juicy and so delicious with a rich, tangy sour cream dressing. Serve it on its own or as a side with a grilled steak or chicken. Both bacon and the dressing can be prepared one day ahead. Iceberg lettuce can be substituted with romaine lettuce.

Sour Cream Dressing	Salad
150 g Sour cream 3 tbsp Mayonnaise 1 Garlic clove, minced 2 tsp Finely grated lemon zest 3 tbsp Fresh lemon juice 1 tbsp Fresh parsley, finely chopped Salt and pepper to taste	1 head Iceberg lettuce, cored and quartered 2 tbsp Red sweet bell pepper, diced 1 small bunch chives (or parsley), chopped 100 g Bacon bits Grape tomatoes, optional

Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, parsley, salt, and pepper in a medium bowl to combine. Dressing can be made 1 day ahead. Cover and chill.
In a skillet cook the bacon bits until crisp or to your liking.
Core and cut the head of lettuce into 4 equal wedges. Transfer each wedge of lettuce together with a couple of grape tomatoes if using onto serving plates. Spoon over some sour cream dressing and sprinkle with finely chopped chives or parsley, diced sweet pepper and cooked bacon bits.

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Cucumber and Cilantro Salad with Ginger Garlic Dressing by Gordon Ramsay

Cool, refreshing and delicious…a little side salad with a lot of flavour is an excellent accompaniment to any grilled meat or seafood that your whole family will love.
We enjoy it year round but this it is especially good if you have a garden and are overrun with cucumbers or found a good deal at the farmer’s market like I did. It’s particularly healthy and you can enjoy as much as you wish.

2 tbsp Peanut oil
5cm-piece Ginger, peeled, cut into thin sticks
1 Garlic clove, minced
1 1/2 tbsp Soya sauce
1 tbsp Lemon juice
1 tsp Coconut sugar or honey
3 Lebanese cucumbers, peeled into ribbons
1 cup Cilantro
1 Long red chilli, thinly sliced
1 tbsp Sesame seeds, toasted

Heat the peanut oil in a small saucepan over low heat. Add the ginger and garlic and cook, stirring until aromatic, about 1 minute. Remove from heat. Add the soya sauce, lemon juice and coconut sugar or honey and stir until the sugar dissolves. Set aside to cool.
Arrange the cucumber, coriander and chilli on a serving platter. Drizzle with the dressing. Sprinkle with sesame seeds. Enjoy!

Pan-fried Halloumi with Gooseberries and Mint by Gordon Ramsay

Perfect for nibbling, or as a starter with a few drizzles of sweet tangy raspberry balsamic glaze and quality olive oil, these pan-fried Halloumi cheese are crisp, sticky, chewy and totally delicious. It is best served warm and you can complement it with different kinds of seasonal fruit, fresh mint or oregano leaves. Once it cools down, halloumi will get rubbery again. It can be reheated slightly, but the taste and texture won’t be the same.
Tangy and salty with squeaky spongy texture, Halloumi (or Haloumi) is a semihard, unripened, and brined cheese traditionally made with goat’s and/or sheep’s milk. It’s most used as a grilling/frying cheese because it maintains its shape when heated. It can be found in most supermarkets or specialty stores. I bought mine in ALDI.

250 g Halloumi, cut into 1cm-thick slices
Gooseberries or cherries, pitted
Fresh mint leaves
Extra virgin olive oil
Raspberry balsamic glaze
Freshly milled pepper

Heat a non-stick grill pan or frying pan over medium-high heat. Brush halloumi slices lightly with olive oil, and a squeeze of lemon juice too if you like. Cook halloumi for 1-2 minutes. When it starts to brown and crisp up turn the slices over and cook on the other side for another minute or two.
Arrange halloumi on a plate with the gooseberries or cherries and mint. Drizzle with a bit of olive oil and balsamic glaze and season with freshly milled pepper.