Tag: Herb

Italian Herb Wings with Goat Cheese Dip by Gordon Ramsay

These crunchy chicken wings with a creamy goat cheese dip are packed with Italian flavours and are the perfect pick-me-up. To achieve the crispiness you need to dry off the wing well. Otherwise the moisture will keep them from browning. Besides that, roast the wings at a high temperature. These wings are baked at 250C/500F degrees for about 30 minutes. After baking, heat the broiler and broil for a couple more minutes if necessary. Mine turned out really brown and crisp, so I didn’t broil them. You can also bake them on a metal wire rack.
Italian seasoning is a blend of dried herbs that are “characteristically Italian,” such as basil, marjoram, oregano, rosemary, thyme, sage and savoury. If you don’t have the mix, you can easily make your own substitute at home. Simple combine equal amounts of each herb. But if you don’t have all the herbs listed, just use basil and oregano, equal parts.

	Goat Cheese Dip
1.2 kg Chicken wings without tips, split at the joint 3 tbsp Olive oil 4 Garlic cloves, minced 30 g Parmesan cheese, grated 2.5 tsp Italian seasoning 1 tsp Sea salt 1 tsp Freshly milled black pepper 1 tbsp Flat parsley leaves, chopped for garnishing	120 g Goat cheese log 3 tbsp Yoghurt or sour cream 1 tbsp Olive oil 1 tsp Minced garlic 2-3 tbsp Fresh basil leaves, chopped Sea salt and fresh cracked black pepper

Combine the goat cheese, yoghurt, olive oil and garlic in a blender and process until smooth. Transfer to a small bowl and mix in the fresh chopped basil leaves. Season to taste with salt and pepper. Cover and refrigerate for at least an hour or overnight. Keep chilled until ready to serve.
Preheat oven to 250C/500F. Line two baking trays with parchment paper and set aside.
Prepare chicken wings by separating them into 2 parts: drumette and flat. Using a paper towel, dry off the wings as much as possible. This will remove excess moisture, which will make wings nice and crispy. Add wings to a large bowl. Add olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper to the wings and toss with your hand, massaging the chicken as you mix. Place chicken wings on the prepared baking trays in one even layer.
Bake wings for 15 minutes in the upper rack of the preheated oven. Rotate the baking sheet and bake another 15 minutes. Remove and transfer to a large serving plate and scatter the chopped parsley over. Serve the wings with dipping sauce.

Lemon Herb Baked Pork Ribs by Gordon Ramsay

These pork ribs are baked in the oven until tender and falling off the bone. No fuss, and so delicious! With a simple lemon herb marinade (I am not fancy for overly sweet, thick, or sweet bbq sauce. If you find this marinade is too light, feel free to use your favourite sauce, like autentic Argentinian chimichurri, Japanese teriyaki, Cantonese plum or hoisin sauce, or just a simple spice rub), these pork ribs came out just perfect. You can also char them under the broil before serving if you wish.

	Lemon Herb Marinade
1-1.2 kg Pork ribs (baby back, or spareribs) Lemon wedges, for serving Salad greens, for serving Roasted squashes, for serving	150 ml Homemade beef stock 1 tbsp Olive oil Zest of 1/2 lemon Juice of 1/2 lemon 2 Garlic cloves, minced 1 tbsp Fresh parsley, finely chopped 1/2 tbsp Fresh sage, finely chopped 1/2 tbsp Fresh rosemary, finely chopped 1/2 tbsp Fresh thyme, finely chopped 1/3 tsp Salt

To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag. Transfer the pork ribs to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for at least 2 hours or overnight to marinate, the longer the better.
Pre-heat the oven to 180C/350F. Place the marinated pork ribs into a baking tray and pour over the marinade. Cover the baking tray with tinfoil and cook in the preheated oven for 30 minutes.
Remove the foil from the baking tray, turn the beef over and increase the oven temperature to 220C/430F. Roast for another 30-35 minutes or until the ribs are crispy and golden. Serve the hot ribs with salad greens, roasted squashes and lemon wedges.

Cheesy Garlic & Herb Pull-Apart Bread (Bread Machine) — The Skinny Fork by Gordon Ramsay

I’ve been using my bread machine at least a couple of times a week currently, largely due to the current limitations on certain things you can buy right now. Thankfully I’ve had a pretty steady stream of flour and with my handy-dandy bread machine, well… the sky is the limit!

I decided to get crafty this time around and instead of making a plain jane loaf, I made a pull-apart loaf that didn’t stop there. This pull-apart bread also has layers of cheese, garlic, and herbs tucked in between each pull-and-peel piece of warm fresh homemade bread.