Grilled Seafood with Sweet Pepper Sauce

Grilled SeafoodI’m always happy eating grilled seafood with a garlicky mayonnaise, but sometimes it’s good to ring the changes. The sauce, sometimes called romesco, originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar and olive oil. You can use it straight away but it benefits from a night in the fridge for the flavours to develop.

 

 

Grilled Seafood with Sweet Pepper Sauce

Ingredients

  • 4 medium to large squid, prepared and cleaned
  • 12 king prawns, shell on
  • 2 tbsp chopped parsley, to garnish
  • FOR THE SWEET PEPPER SAUCE
  • 2 red peppers
  • 1 thick slice of ciabatta or farmhouse white bread, crusts removed, torn into chunks
  • Olive oil
  • 3 garlic cloves, peeled and roughly chopped
  • 3 ripe tomatoes, e.g. plum, on the vine
  • 1 tsp smoked paprika
  • 1 tsp dried chilli flakes
  • 60g blanched almonds, toasted and roughly chopped
  • Juice of ½ lemon
  • 1–2 tbsp sherry vinegar
  • Sea salt and freshly ground black pepper

Instructions

  1. First make the sauce. Heat a grill until very hot. Put the peppers on a foil-lined baking btray and place under the grill. Cook for 5 minutes, turning regularly until the skin is blackened and blistered all over. Transfer to a bowl, cover with cling film and set aside to cool.
  2. Cook the bread chunks for 2 minutes in a small frying pan with a dash of oil, then add the garlic and cook for a further minute until the garlic is tender and the bread toasted. By this stage the peppers should have cooled and it will be easy to peel and rub off the charred skins. Peel, deseed and roughly chop them, then place in a blender. Roughly chop the tomatoes and add to the peppers with the bread and garlic. Blitz to form a rough paste.
  3. Add the smoked paprika, chilli flakes, almonds, lemon juice, vinegar and a pinch of salt and pepper to the blender and blitz until well mixed. Taste and adjust the seasoning. With the motor running, slowly pour in 100ml olive oil. Taste and adjust the seasoning again if necessary. Allow to come to room temperature and stir well before serving.
  4. Prepare the seafood. Heat a griddle pan over a high heat until hot. Lightly score one side of the squid in a diamond pattern before cutting into strips. Toss the prawns and squid together in a little olive oil and season with salt and pepper. Place the prawns on the hot griddle and cook for 2½–3 minutes. Starting diamond side up, cook the squid for about 1 minute on each side. Leave it to curl up, and give it a further minute until just cooked.
  5. Serve the seafood hot, garnished with parsley, and with the sweet pepper sauce alongside.
http://ramsayrecipes.net/2014/03/grilled-seafood-sweet-pepper-sauce.html

From Ramsay’s Home Cooking by Gordon Ramsay.

Coconut Pancakes with Mango Slices and Lime Syrup

COCONUT PANCAKESGordon makes the most brilliant breakfast or brunch, and rings the changes if you are in a rut of making the same old plain crêpes with lemon or maple syrup. It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.

 

 

Coconut Pancakes with Mango Slices and Lime Syrup

Ingredients

  • 100g unsweetened desiccated coconut
  • 100g plain flour
  • 1½ tsp baking powder
  • 1 egg, beaten
  • 250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
  • 1 tbsp runny honey
  • Oil, for frying
  • 1 ripe mango
  • FOR THE LIME SYRUP
  • 150g caster sugar
  • Juice of 4 limes, finely grated zest of 1

Instructions

  1. To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
  2. Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.
  3. Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.
  4. To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.
  5. Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.

HOW TO HANDLE HONEY Sticky ingredients, such as honey, treacle and golden syrup, can be a mess to measure out, so rub the spoon first with a neutral oil, like grapeseed. The ingredient will slide off immediately.

http://ramsayrecipes.net/2014/03/coconut-pancakes-mango-slices-lime-syrup.html

From Ramsay’s Home Cooking by Gordon Ramsay.

Macaroni and Cauliflower Bake With Three Cheeses

Macaroni and Cauliflower Bake With Three CheesesThis Gordon’s twist on a classic American ‘mac ‘n’ cheese’,Recipe using a trio of English cheeses. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce.

 

 

 

Macaroni and Cauliflower Bake With Three Cheeses

Ingredients

  • 300g cauliflower florets
  • 300g dried macaroni
  • 60g butter, plus a few extra knobs
  • 4 tbsp plain flour
  • 2 tsp English mustard powder
  • 600ml whole milk
  • Pinch of cayenne pepper
  • Sea salt, to taste
  • 100g mature Cheddar cheese, grated
  • 100g Lancashire cheese, crumbled
  • 100g Cheshire cheese, crumbled
  • 3 tbsp fresh white breadcrumbs
  • 1 tbsp thyme leaves

Instructions

  1. Bring a large pan of well-salted water to the boil. Add the cauliflower and cook for 4–5 minutes until tender. Remove with a slotted spoon and refresh in a bowl of ice-cold water to prevent it from cooking any further. Drain well.
  2. Tip the macaroni into the boiling salted water and cook until al dente, according to packet instructions. Drain, refresh under cold, running water and drain again. Mix the macaroni, cauliflower and a few knobs of butter together in a large bowl.
  3. Preheat the oven to 200°C/Gas 6. Heat the 60g butter in a pan, and stir in the flour and mustard powder to make a roux. Gradually add the milk, beating continuously with a balloon whisk until the mixture is smooth. Slowly bring to the boil over a low heat, whisking frequently, until the mixture thickens. Season well with cayenne pepper and sea salt to taste.
  4. Mix the three cheeses together and stir half into the white sauce. Mix well until the cheese has melted and the sauce is smooth again. Add the macaroni and cauliflower to the sauce and mix well to coat. Spread the mixture into a large, wide gratin dish.
  5. Combine the remaining cheeses with the breadcrumbs and thyme leaves. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately.
http://ramsayrecipes.net/2014/03/macaroni-cauliflower-bake-three-cheeses.html

From Ramsay’s Home Cooking by Gordon Ramsay.