Tag: mushrooms

Miso Braised Beef with King Trumpet Mushrooms – Comforting and Exciting? by Gordon Ramsay

When people think comfort food, they generally think of
classic, iconic recipes that are made the exact same way every time. No one
likes change, and it’s this timeless consistency that in large part makes these
dishes so comforting. However, as much as I love a tradition beef stew, or
braised beef short ribs, once in a while, I enjoy using these same techniques
with a few non-traditional ingredients, just to shake things up.

Speaking of which, if you’re not familiar with miso, it’s a fermented soybean and rice paste, and it just
makes everything taste better. It’s
relatively easy to find in your larger grocery stores, and a few spoonfuls will add
an extra element of savoriness to these already savory dishes. To balance that,
among other things, we’re also adding a touch of maple syrup, which helps give this even more of an autumnal feel.

I kept things pretty simple with the vegetable additions,
going with just mushrooms and onions, but the classic beef stew array of carrots,
celery, onions, and potatoes would also work as well. And I wasn’t kidding
about the King Trumpet mushrooms being as good as the beef. They really were
amazing, and this would make for a fantastic meatless meal using those alone.
Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions Miso Braised Beef:

2 tablespoons peanut, or vegetable oil

2 1/2 pounds beef chuck, or boneless beef short ribs, cut
into 2-inch thick strips or chunks, seasoned with salt, freshly ground black
pepper, cayenne

1 tablespoon butter

3 or 4 King Trumpet mushrooms, halved, or any mushrooms

1 yellow onion, diced

1/4 cup sake, or white wine

3 tablespoons yellow miso

2 tablespoons maple syrup

2 tablespoons ketchup

1/2 cup chicken broth

1 tablespoon rice wine vinegar or any vinegar

1/4 cup sliced red chilies

1/4 cups sliced green onions

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Roasted Chicken Leg Quarters with Cherry Radishes and Mushrooms by Gordon Ramsay

These budget friendly roasted chicken quarters are easy to make, juicy and delicious. Use your favourite seasonings, though sea salt and freshly-cracked pepper are enough to bring out their natural aromas and flavours. You can store these in the fridge in an airtight container for up to 3 days and reheat them in the oven to recrisp the skin. You can make this with a different cut of meat, but you will want to stick with a bone-in, skin-on cut because skin and bone add so much flavour to the dish.

4 / 1.2 kg Chicken leg quarters
1 tsp Black salt (or sea salt)
1 tsp Freshly milled peppers
1 tsp Garlic powder
1 tbsp Fresh rosemary, finely chopped
3 tbsp Avocado oil (or olive oil)
250 g Brown button mushrooms, sliced
250 g White button mushrooms, sliced
1 bunch Cherry radishes
2 tbsp Chopped fresh parsley and chives for garnishing
Zucchini noodles for serving, optional

Preheat oven to 200C/400F. Dry the chicken leg quarters with paper towels and rub with 2 tablespoons of avocado oil. Evenly sprinkle black salt, peppers, garlic powder and chopped rosemary on both sides of each quarter and gently pat to make the seasonings stick. Arrange the chicken leg quarters in a baking tray lined with a piece of aluminum foil.
Toss the mushrooms and cherry radishes with the remaining tablespoon of avocado oil. Season with salt and peppers. Add them to the chicken quarters in the baking tray.
Bake for about 50 minutes, or until the chicken skin is crispy and golden brown. Different ovens bake differently so the exact time may vary. Remove the chicken from the oven, let rest for 5-10 minutes before serving.

Red Rice Salad with Green Beans, Mushrooms and Sardines by Gordon Ramsay

Chewy, nutty, nutritious, this delicious red rice salad is perfect for outdoor eating on those hot summer days. It is great served with grilled beef, chicken or fish and pack up any leftovers for lunch the next day. It actually tastes much better the next day. The nutty, earthy flavour and crunchy, firm texture of red rice elevate the dish instantly, but you can use any brown rice in its place.

250 g Red rice, boiled in salted water for 25 minutes, drained
300 g Green beans, trimmed
300 g Button mushrooms, sliced
4 tbsp Olive oil
1 tbsp Apple cider vinegar
1/2 Lemon, juiced
1 Garlic clove, minced
Black salt and freshly ground peppers
1 stalk Celery, thinly sliced
2 tbsp Chives, chopped
Red oak leaf lettuce
Sardines in olive oil, drained

Boil the rice in plenty of salted water until just cooked, about 25 minutes. Drain.
Meanwhile, prepare the roasted vegetables. Toss trimmed green beans and button mushrooms with 2 tablespoons of olive oil. Season with black salt and freshly ground peppers. Roast for 25 minutes or until tender.
Place apple cider vinegar, lemon juice, the remaining olive oil and the minced garlic in a glass jar with a fitted lid. Season with salt and peppers and shake well.
Tip the drained red rice into a large bowl. Pour the dressing over the warm rice and mix well. Let it soak in a little, then toss in the roasted vegetables together with roasting juice, sliced celery and chopped chives.
To serve, place them over some salad greens and top with sardines.