GORDON RAMSAY COOKALONG LIVE:
STARTER RECIPE
Angel Hair Pasta With Shrimp, Chili And Tomatoes
Serves 4
Ingredients
7 ounces angel hair pasta
1 red chili
2 large garlic cloves, peeled
Half a pound medium size raw, peeled shrimps
cup white wine
1 large tomato e.g. heirloom or beefsteak
1 lemon
Small handful fresh basil leaves
3 scallions
Salt and freshly ground black pepper
Olive oil
Extra virgin olive oil
GORDON RAMSAY COOKALONG LIVE:
MAIN COURSE RECIPE
Steak Diane With Sauted Potatoes And Peas
Serves 4
Ingredients
4 x small sirloin steaks, approx 7 ounces each
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if crimini unavailable use button mushrooms
instead)
1 tablespoon salted butter
1 garlic clove, peeled
1 -2 tablespoons Worcestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brandy or cognac
1 cup heavy cream
Small handful of flat-leaf parsley
1 pound small waxy potatoes e.g. Yukon gold, cut in half
3 small sprigs of rosemary
2 garlic cloves
1 tablespoon salted butter
2 cups peas, defrosted if using frozen
tablespoon salted butter
Salt and freshly ground black pepper
Olive oil
GORDON RAMSAY COOKALONG LIVE:
DESSERT RECIPE
Quick Tiramisu
Serves 4
Ingredients
1 cup mascarpone
cup powdered sugar
4 tablespoons Marsala, or sweet dessert wine such as vin santo
1 vanilla bean, or 1 teaspoon vanilla extract
cup heavy cream
1 cup cold strong coffee
4 Italian ladyfingers, or savoiardi
Piece of chocolate, to grate as garnish
GORDON RAMSAY COOKALONG LIVE:
EQUIPMENT LIST
4 x bowls for appetizer
4 x plates each for main course
4 x glasses (e.g. martini glasses) or small bowls for dessert
4 x sets of flatware for starter, main and dessert
Damp cloth for cleaning in- between courses
Dish cloth
Paper towels
Sharp knives - one large, one small
Extra spoons, forks and knives
Large serving spoons
Extra plates
Tea kettle
1 cutting board
2 medium mixing bowls
1 rolling pin
1 wooden spoon
Kitchen tongs
1 colander
1 strainer
1 garlic press
1 fine grater
Electric whisk or hand whisk
1 large saucepan and lid
2 medium saucepans and lids (or one but you'll need to wash it between courses)
1x large skillet pan
2 medium saut pans (or one but you'll need to wash it between courses)