Tag: recipes with detailed instructions and pictures

Maple Syrup Glazed Hasselback Butternut Squash by Gordon Ramsay

With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests. The aromatic, earthy oregano and sage pair really well with that slightly sweet flavour of the butternut squash.
Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It’s visually appealing and it’s also a great way to insert more flavor into the dish.

1 / 800 g Butternut squash, halved lengthwise, peeled, and seeded
2 tbsp Olive oil plus more to coat
80 g Maple syrup (or honey)
1/2 tsp Chilli pepper flakes
1 tbsp Wholegrain Dijon mustard
1 tbsp Sage leaves, finely chopped (or marjoram, rosemary or thyme)
1 tbsp Oregano, finely chopped (or marjoram, rosemary or thyme)
Sea salt
Freshly milled black pepper
A handful of walnuts, chopped

Preheat your oven to 200C / 180C fan-forced / /400F. Cut the butternut squash in half lengthways, then scoop out the seeds and pulp and discard. Remove the skin with a vegetable peeler.
Coat the pumpkin halves with oil and season with salt. Place pumpkin halves, cut-side down, on a baking tray. Roast for 20 minutes, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut).
While the squash is in the oven, combine tpgether the olive oil, maple syrup, chilli flakes, Dijon mustard, chopped herbs, salt and pepper and mix well with a small whisk until completely combined.
Using a thin metal spatula, transfer pumpkin to a cutting board. Place a chopstick along each long side of pumpkin. Using a sharp knife, cut slits into pumpkin crossways about 4mm apart, cutting through to chopsticks to prevent cutting all the way through. Return the pumpkin to the baking tray. Repeat with remaining pumpkin half.
Brush about 1/2 of the maple syrup mixture over the pumpkin halves and roast for about 45 minutes, brushing pumpkin every 15 minutes with the pan juice. At the last 15 minutes, add the chopped walnuts to the remaining syrup glaze and stir to combine. Spoon the nut mixture over the top of the pumpkin halves and bake until golden and tender.
To serve, carefully remove the squash from the baking sheet with a spatulas and transfer them to a platter. Drizzle the pan juice over and sprinkle with extra herbs and walnuts. Enjoy!

Mascarpone Raisin Loaf with Sesame Seeds by Gordon Ramsay

With a combination of creamy, decadent Mascarpone cheese and full fat Greek yoghurt, you can easily imagine how rich, tender and delicious this raisins studded loaf cake would taste. It is very moist and has just the right amount of sweetness from the naturally sweet raisins. You certainly can add some sugar to the batter if you have a sweeter teeth. Or apply a coat of icing over the top after baking which would do the trick too.

150 g Refined spelt flour
100 g Wholegrain spelt flour
2 tsp Baking powder
1/4 tsp Baking soda
Large pinch of salt
200 g Mascarpone
150 g Greek yoghurt, full fat
2 Eggs, medium
1 tsp Vanilla
250 g Raisins, soaked in port, drained
2 tsp Sesame seeds for topping

Preheat the oven to 190C/375F. Line a small cake tin with baking paper.
In a bowl, combine spelt flours, baking powder, baking soda, and salt. In a separate large bowl, beat the mascapone, Greek yoghurt, eggs and vanilla together until smooth.
Fold the dry ingredients through the mascarpone mixture until just combined. Add in raisins and fold until just combined.
Pour the batter into the prepared cake tin. Sprinkle the top with sesame seeds. Bake in the middle of the hot oven for 40 minutes until golden-brown. Remove and set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

Chicken Pak Choi Salad with Greek Yoghurt Dressing by Gordon Ramsay

Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss free, midweek meal that’s high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of pak choi greens or lettuce.

	Greek Yoghurt Dressing
2 Chicken breast leftover from a roasted chicken, diced 300 g Seedless red grapes – halved 150 g Pak choi, white chunky stalks, chopped 2 stalk Spring onions, thinly sliced 1 Red onion, peeled and finely diced 100 g Peanut nuts, salted and toasted	250 g Greek yoghurt, full fat 1 tbsp Lemon juice 2 tsp Honey or maple syrup Sea salt and freshly milled black pepper to taste 2 tbsp Dill, frozen or fresh

Place the diced chicken, grapes, chopped pak choi white stalks, spring onions, red onions and peanuts in a large bowl.
In another bowl, whisk together the Greek yogurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.