Tag: baking

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.

Cookie Butter Raisin Loaf by Gordon Ramsay

This sweet yeast bread roll is flavourful, super moist, and so delicious. The cookie butter raisin filling give the bread a decadent depth of flavour and taste.There are many different types of cookie butters. The one I am using for this recipe has a mix of holiday spices (cinnamon, nutmeg, cloves, ginger) and tastes just like speculoos cookie spread. I use smooth one, but crunchy would work too!

20 g Fresh yeast, crumbled
50 g Coconut sugar
250 ml Full fat milk, luke warm
500 g Plain flour (German #550)
1/2 tsp Black salt (or regular)
80 g Beef dripping (or butter, softened)
2 Eggs, medium, room-temperature
125 g Raisins
150 g Cookie butter

Crumble the fresh yeast in the bowl of your stand mixer fixed with a dough hook. Add in coconut sugar and lukewarm milk. Stir together and set aside for 5 minutes.
Add in flour, salt, beef dripping or butter, and one egg. Mix for 5 minutes until the dough is elastic and smooth. Add in raisins and knead briefly.
Place dough in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Grease and line a 30cm loaf pan with parchment paper.
Gently punch dough down. Knead until smooth. Roll dough into a 24cm x 30cm rectangle. Spread the cookie butter over dough. Starting from the short end closest to you, roll up like a Swiss roll. Place in the prepared pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat oven to 200C/400F.
Use a knife to score the loaf and brush the top with egg. Bake for 30 to 35 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.