Tag: GLAZED

Spiced glazed pork ribs – Gordon Ramsay’s version

These glazed pork ribs they are tasty and simple to prepare, with a long cooking in the oven which will make them soft and juicy.

The secret to these tempting pork ribs lies in the marinade. In fact, the sauce will give flavor to the meat while it rests in the refrigerator and will transform into a delicious spicy glaze during cooking.

To make it I used the Bauer Brown Sauceperfect for gravies and stewed preparations, lactose-free, glutamate-free, gluten-free and hydrogenated fat-free.

I kept the sauce liquid enough to give the meat flavor during the marinade. I then “pulled” it later, during the long cooking in the oven, reapplying it from time to time.

Final touch? A very quick final grilling (but a handful of minutes on the barbecue grill would also be perfect) to form a delicious crunchy crust, made very shiny by the last brush of glaze.

The spices for my glazed pork ribs

With Brown Sauce Bauer I added a mix of Tex-Mex inspired spices, with oregano, paprika, cumin and coriander powder. But you can use your favorite blend to customize the marinade to your tastes, to create glazed pork ribs that are perfect for your tastes.

I’ll leave you some purchasing advice:

And if you’re still craving ribs, but want something really special, check out mine Baked wild boar ribs!

Glazed puff pastry Quick and easy recipe – Gordon Ramsay’s version

Homemade glazed puff pastry: we have all eaten them at least once in our life, so fragrant and sweet to the right point, yet it is not at all difficult to prepare them, just a few ingredients and the biscuits to accompany the tea are ready! With the pastry we can also make fans of pastry (the "mini Prussian").

Ingredients for about 22-24 pieces

1 roll of rectangular puff pastry
2 tablespoons of apricot jam without fruit pieces
90 grams of powdered sugar
1 medium-small egg white (about 28 grams of egg white)
10 grams of flour

****

How to prepare homemade glazed puff pastries

We prepare the ingredients on the work surface. In a small bowl, put the icing sugar, add the flour and egg white. We mix with a fork until the mixture is smooth and homogeneous

unroll the puff pastry leaving it on the parchment paper present in the package. We spread an even layer of glaze with a spatula. We cut the pastry in half from the long side and with a pastry bag we draw some rhombuses with the apricot jam (important that there are no pieces of fruit in the jam)

We also cut the puff pastries transversely, forming many rectangles and helping us with the spatula put them in a baking tray lined with parchment paper. We preheat the oven to 170 ° and bake for 20 minutes or in any case until the puff pastries are glazed on the surface.

And here are our glazed puff pastries ready!

Cabbage, Blueberry and Maple glazed Walnut Salad by Gordon Ramsay

Light, fruity, crisp and delicious, this cabbage salad with maple glazed walnuts and buttermilk dressing is insanely easy and quick to throw together. It’s great alongside any meat (roasted duck or pork shoulder) or you can keep it simple and just add in some crispy bacon. Pointed cabbage is sweeter and more tender than ordinary cabbage. You can use savoy or Chinese cabbage instead.

100 g Walnuts
2 tbsp Maple syrup
Large pinch of salt
1/4 tsp Cayenne pepper powder
125 ml Buttermilk
100 g Homemade mayonnaise
1 tbsp Apple cider vinegar
1 tsp Dijon Wholegrain mustard
1/2 Small pointed cabbage, shredded
1/2 Small red cabbage, shredded
60 g Blueberries
1 Mandarin, peeled and cut into wedges
2 tbsp Fresh parsley, chopped
2 tsp Poppy seeds

Preheat oven to 180C/350F. Line a baking tray with baking paper. Place the walnuts in a medium bowl and drizzle with maple syrup. Season with salt and cayenne pepper. Toss to coat. Spread evenly over the lined tray. Bake, turning occasionally, for 10 minutes or until walnuts are caramelised. Set aside to cool.
Whisk the buttermilk, mayonnaise, vinegar and mustard in a small bowl until well combined. Season.
Arrange shredded cabbages, caramelised walnuts, blueberries and mandarin on a large serving platter. Drizzle with the buttermilk drressing. Sprinkle with poppy seeds and serve immediately.