Tag: baking

Spicy Baked Chicken Quarters by Gordon Ramsay

The chicken uses a spice rub of cayenne pepper, cumin, garlic powder, dried thyme, smoked paprika, smoked salt and pepper. They are simple to make and packed with flavour! I prefer using bone-in, skin-on chicken, as they retain moisture and don’t dry out in the oven plus the skin gets extra crispy as it bakes. As a matter of fact, I ate all the skin first from 4 quarters after baking…they are just the best. I guess I will have to do a few more rounds of burpees and starjumps to burn the fat off.

4 / 1.2 kg Chicken leg quarters, bone-in, skin-on
2-3 Onions, sliced, optional
60 ml Olive oil
1/2 tsp Garlic powder
1 tsp Dried thyme
2 tsp Cayenne pepper
1 tsp Cumin powder
1 tsp Smoked paprika
1 tsp Smoked salt (or regular)
1/2 tsp Smoked black pepper (or regular)
Parsley or chives, finely chopped for garnish

Preheat oven to 190C/375F. Line a baking dish with aluminum foil.
Wipe the chicken quarters with paper towels and place them onto the baking dish.
In a bowl, whisk together all the ingredients for the rub.
Pour the paste over the chicken quarters and, using your hands, rub it well into the chicken pieces, on all sides. Place the onion slices around the chicken if using.
Bake the chicken quarters until cooked through and juices run clear, about 50 minutes. Remove from oven, garnish with fresh herbs, and serve immediately.

Zucchini Soup with Scallion and Mascarpone by Gordon Ramsay

Zucchini contains very few calories and have a high water content and significant amout of vitamin C and potassium, which is the key to controlling blood pressure and helps to keep our muscles working properly.
This delicious zucchini soup recipe is the perfect use for the abundant summer squash in your garden or from the farmer market, and a little mascarpone makes it thick and luscious while scallion adds depth and sweetness to the soup too. It can be eaten hot or cold.

2 tbsp Olive oil
2 Scallions, white part, coarsely chopped
1 Garlic clove, sliced
3 (about 450 g) Zucchini, sliced thinly
350 ml Vegetable stock
80 g Mascarpone, plus a little extra to serve
2 Scallions, green part, coarsely chopped
Salt and pepper
A few mint leaves, chopped
Lemon zest (optional) to serve
Soft boiled eggs (optional) to serve
Sprouts (optional) to serve

Heat the olive oil in a pan over a medium heat and cook the scallion white part with a pinch of salt for 5 minutes until softened but not coloured. Add the garlic and cook gently for a few minutes then tip in the sliced zucchini and cook gently for 10-15 minutes.
Pour in the vegetable stock and bring to the boil for a few minutes. Use a stick blender to process the soup until completely smooth, then stir in the mascarpone and green part of scallions. Puree again and season.
Spoon into bowls and top with more mascarpone or soft boiled egg or sprout and mint leaves, and some lemon zest, if you like.

Tomato and Peach Salad With Whipped Goat Cheese by Gordon Ramsay

Sweet ripe peaches and tomatoes team up with creamy whipped goat cheese in this bright colourful summer salad tossed with a simple vinaigrette. It’s sweet and savoury, creamy and fruity, works great as a starter, a side or a light summer meal. If you want to make it more filling, add some beans, lentils or crunchy garlic croutons.

2 tbsp Extra-virgin olive oil
1 tbsp Sherry vinegar
1 tbsp Whole-grain Dijon mustard
2 tsp Lime juice
Sea salt and black pepper
1/2 Small red onion, very thinly sliced
150 g Chavroux mild soft goat cheese
2 tbsp Heavy cream
1/2 tsp Lime zest
Roma tomatoes, cut into wedges
2 Ripe firm peaches, halved, pitted and cut into wedges
1 Handful of basil, chopped

In a large bowl, whisk the olive oil, vinegar, Dijon mustard and lime juice. Season generously with salt and pepper, stir in the red onion and set aside.
Whip goat cheese in a mixing bowl until creamy. Add the heavy cream and lime zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Season to taste with salt.
Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and chopped basil to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.