Gordon Ramsay's Bollocks

"It's like crap, served up with crap, with a side of crap."

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Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce Makes enough for 2 or 4 olive oil, for frying 4 rashers of rind-less smoked back bacon, finely chopped 1 banana shallot - peeled and finely chopped 1 teaspoon smoked paprika 500g minced pork To Serve: Mini or regular burger buns Applewood smoked Cheddar cheese - sliced Baby gem lettuce leaves Slices of tomato For the BBQ Sauce: olive oil - for frying 1 small onion - peeled and finely diced 2-3 cloves garlic - finely chopped sea salt and freshly ground black pepper 1 tablespoon brown sugar 1 teaspoon smoked paprika 1 tablespoon cider vinegar 2 teaspoon Worcestershire sauce 6 tablespoons tomato ketchup First make the barbecue sauce: Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened. Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes. Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency. Taste and adjust seasoning. Remove from heat and set aside. While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through. Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well. Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper. Season the minced pork and mix well with cooked shallot and bacon. Shape into balls the size of golf balls and flatten into patties. Heat a large, heavy-based frying pan with a little oil. Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured. Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly. Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge). Serve immediately.

Gordon Ramsay’s Smoky Pork Sliders with Barbecue Sauce

Makes enough for 2 or 4

olive oil, for frying
4 rashers of rind-less smoked back bacon, finely chopped
1 banana shallot - peeled and finely chopped
1 teaspoon smoked paprika
500g minced pork

To Serve:
Mini or regular burger buns
Applewood smoked Cheddar cheese - sliced
Baby gem lettuce leaves
Slices of tomato

For the BBQ Sauce:
olive oil - for frying
1 small onion - peeled and finely diced
2-3 cloves garlic - finely chopped
sea salt and freshly ground black pepper
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
6 tablespoons tomato ketchup

First make the barbecue sauce:

Heat oil in a frying pan, add onion and garlic with some seasoning and the sugar, and fry for 5 minutes until softened.

Add paprika and stir to combine. Cook for 10-15 minutes until onion is caramelising, then add vinegar and let it cook out for a few minutes.

Add Worcestershire sauce and tomato sauce, mix well and continue to cook for about 8 minutes until sauce has reduced to a dropping consistency.

Taste and adjust seasoning. Remove from heat and set aside.


While the barbecue sauce is reducing, start preparing the burger mince. Fry bacon in an oiled pan for about 5 minutes until almost cooked through.

Add the shallot and cook for 5 minutes until it is tender and the bacon is crisp. Sprinkle in smoked paprika and mix well.

Continue to cook for 1-2 minutes, then remove from heat, draining excess fat on kitchen paper.


Season the minced pork and mix well with cooked shallot and bacon. Shape into balls the size of golf balls and flatten into patties.

Heat a large, heavy-based frying pan with a little oil.

Season patties and cook for 1-2 minutes on each side, basting with the juices until cooked through and coloured.

Turn off heat and leave to rest in the pan. Top each patty with a slice of cheese, allowing it to melt slightly.


Assemble sliders in mini buns, layered with lettuce, tomato slices and barbecue sauce (any remaining sauce will keep well in the fridge). Serve immediately.

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Gordon Ramsay & Holly: L.A. Shoppers “Gordon Ramsay and his 12-year-old daughter Holly went do do some shopping at The Grove in Los Angeles, Calif. on Monday (April 8). The celebrity chef held her hand while she carried her Topshop purchases. Ramsay – who also has Matilda, 10, Megan, 14, and 12-year-old Jack tweeted a photo of the girls at a restaurant the next day. He wrote: “Dinner with 3 tough food critics @Mozza de In an interview last year the Hell’s Kitchen star talked about parenting the children with wife Tana. “I had a pretty dour upbringing, so having children gives you that chance to reposition the family memoir. I remember Nigella Lawson saying to me that she was never going to leave her kids anything in her will – they’ve got to work for it and they’re going to get nothing until they’re 30 or 35. The pressure on them today is so hard.” He added, “I like the responsibility of having kids and I think being a good parent is something you need to work at.I think that’s where Tana almost comes into a league of her own, because she’s so focused. We break them down into four little individuals as opposed to categorizing them like, ‘You’ve all got to do this’ or ‘You’ve all got to do that’.”

Gordon Ramsay & Holly: L.A. Shoppers

“Gordon Ramsay and his 12-year-old daughter Holly went do do some shopping at The Grove in Los Angeles, Calif. on Monday (April 8). The celebrity chef held her hand while she carried her Topshop purchases.

Ramsay – who also has Matilda, 10, Megan, 14, and 12-year-old Jack tweeted a photo of the girls at a restaurant the next day.

He wrote: “Dinner with 3 tough food critics @Mozza de

In an interview last year the Hell’s Kitchen star talked about parenting the children with wife Tana.

“I had a pretty dour upbringing, so having children gives you that chance to reposition the family memoir. I remember Nigella Lawson saying to me that she was never going to leave her kids anything in her will – they’ve got to work for it and they’re going to get nothing until they’re 30 or 35. The pressure on them today is so hard.”

He added, “I like the responsibility of having kids and I think being a good parent is something you need to work at.I think that’s where Tana almost comes into a league of her own, because she’s so focused. We break them down into four little individuals as opposed to categorizing them like, ‘You’ve all got to do this’ or ‘You’ve all got to do that’.”

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Gordon Ramsay’s Kitchen Nightmares Casting in Southern California “Gordon Ramsay’s restaurant turn-around show Kitchen Nightmares is casting in Southern California, and they want your help finding restaurants that need Ramsay’s help. Casting directors are looking both for restaurateurs who are seeking Ramsay’s council and recommendations from members of the public who want to nominate a flailing eatery. To qualify, restaurants must be at least a year old, seat at least 35 people, and not be a franchise or chain. The show is looking for restaurants all over SoCal. If you own a restaurant and want to apply to be on the show, you can apply online, or email KitchenNightmares@TheConlinCompany.com. When emailing, include your name and contact info, the name of your restaurant and specialties, how many seats you have, and why you want Ramsay’s help. To nominate a restaurant, you can use that same email address or call 310-313-9100. You also need to provide your contact info, as much info about the restaurant as you know (website, etc.) and the reasons you think it would be right for the show.”

Gordon Ramsay’s Kitchen Nightmares Casting in Southern California

“Gordon Ramsay’s restaurant turn-around show Kitchen Nightmares is casting in Southern California, and they want your help finding restaurants that need Ramsay’s help. Casting directors are looking both for restaurateurs who are seeking Ramsay’s council and recommendations from members of the public who want to nominate a flailing eatery.

To qualify, restaurants must be at least a year old, seat at least 35 people, and not be a franchise or chain. The show is looking for restaurants all over SoCal.

If you own a restaurant and want to apply to be on the show, you can apply online, or email KitchenNightmares@TheConlinCompany.com. When emailing, include your name and contact info, the name of your restaurant and specialties, how many seats you have, and why you want Ramsay’s help.

To nominate a restaurant, you can use that same email address or call 310-313-9100. You also need to provide your contact info, as much info about the restaurant as you know (website, etc.) and the reasons you think it would be right for the show.”

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Generous dad Gordon Ramsay treats daughter Megan, 14, to a spot of retail therapy at The Grove :She jetted out to Los Angeles with her mother and siblings to see her celebrity chef dad earlier this week. And it looks as though Gordon Ramsay will have no doubt delighted his teenage daughter Megan, 14, by treating her to an Easter shopping spree on Saturday afternoon. Rather than lavish his eldest child with Easter eggs to celebrate the annual holiday, the 46-year-old star evidently decided a spot of retail therapy was in order. Swapping London’s Westfield for West Hollywood’s The Grove, Megan couldn’t keep the smile off her face as her generous dad led her around the shopping centre. “ Click here for full story.

Generous dad Gordon Ramsay treats daughter Megan, 14, to a spot of retail therapy at The Grove

:She jetted out to Los Angeles with her mother and siblings to see her celebrity chef dad earlier this week.

And it looks as though Gordon Ramsay will have no doubt delighted his teenage daughter Megan, 14, by treating her to an Easter shopping spree on Saturday afternoon.

Rather than lavish his eldest child with Easter eggs to celebrate the annual holiday, the 46-year-old star evidently decided a spot of retail therapy was in order.

Swapping London’s Westfield for West Hollywood’s The Grove, Megan couldn’t keep the smile off her face as her generous dad led her around the shopping centre. “

Click here for full story.

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Gnocchi with vegetables & sweetcorn velouté Ingredients 1kg potatoes - you want to end up with 750g after they have been baked and peeled 200g plain flour 1 egg (optional; if omitting the egg, add a little extra oil and use a waxy potato like Charlotte) olive oilFOR THE VEGETABLES ½ red onion , diced 6 chestnut mushrooms , quartered 1 small head broccoli , cut into florets and blanched handful tarragon leavesFOR THE SWEETCORN VELOUTE 2 ears sweetcorn 500ml vegetable stock 2 tbsp double cream (optional)Method Heat the oven to 200C/fan 180C/fan 6. Bake the potatoes for 40 minutes, or until they are soft. Peel off the skins while they are still hot (wear rubber gloves to protect your hands). Push the potato though a ricer or mash thoroughly in a large bowl, add the flour, egg (if using) and a slug of olive oil then season well, adding plenty of black pepper. Mix to a soft dough. While it is still warm, mould batches of the potato mixture into long cigar shapes, about 1.5cm thick. Using the back of a knife, cut the shapes into 3cm lengths. Meanwhile, cut the corn off the cobs. Cook the corn in the stock for 15 minutes, or until tender, add cream (if using) and bring to a simmer for a minute. Blitz the mixture in a blender or with a hand blender and then push it through a sieve. Season well and keep warm. Bring a large pot of salted water to the boil, add the gnocchi in batches and blanch in simmering water for 1-2 minutes, or until it floats. Drain. Heat a little oil in a large frying pan or wok, add the gnocchi, then the onion and fry until tender. Next add the mushrooms and cook until they start to brown. finally, add the broccoli and cook until it is warmed through. the gnocchi should be lightly browned by now. Season well, then add the tarragon leaves. Divide the gnocchi between 4 dishes in a neat pile and pour a little of the warm velouté around each. Dress with a little more oil or a few shavings of parmesan if you like. Try freezing gnocchi: This mixture will probably make more gnocchi than you need. Once you have cut the gnocchi into pieces, lay them out on a tray and put them in the freezer. Once they are solid, tip them into a bag. Cook from frozen in boiling water until they float to the surface. PER SERVING 448 kcalories, protein 14g, carbohydrate 84.4g, fat 8.4 g, saturated fat 0.9g, fibre 7.1g, salt 1.33 g

Gnocchi with vegetables & sweetcorn velouté

Ingredients

1kg potatoes - you want to end up with 750g after they have been baked and peeled
200g plain flour
1 egg (optional; if omitting the egg, add a little extra oil and use a waxy potato like Charlotte)
olive oil

FOR THE VEGETABLES

½ red onion , diced
6 chestnut mushrooms , quartered
1 small head broccoli , cut into florets and blanched
handful tarragon leaves

FOR THE SWEETCORN VELOUTE

2 ears sweetcorn
500ml vegetable stock
2 tbsp double cream (optional)

Method

Heat the oven to 200C/fan 180C/fan 6. Bake the potatoes for 40 minutes, or until they are soft. Peel off the skins while they are still hot (wear rubber gloves to protect your hands). Push the potato though a ricer or mash thoroughly in a large bowl, add the flour, egg (if using) and a slug of olive oil then season well, adding plenty of black pepper. Mix to a soft dough.

While it is still warm, mould batches of the potato mixture into long cigar shapes, about 1.5cm thick. Using the back of a knife, cut the shapes into 3cm lengths.

Meanwhile, cut the corn off the cobs. Cook the corn in the stock for 15 minutes, or until tender, add cream (if using) and bring to a simmer for a minute. Blitz the mixture in a blender or with a hand blender and then push it through a sieve. Season well and keep warm.

Bring a large pot of salted water to the boil, add the gnocchi in batches and blanch in simmering water for 1-2 minutes, or until it floats. Drain.

Heat a little oil in a large frying pan or wok, add the gnocchi, then the onion and fry until tender. Next add the mushrooms and cook until they start to brown. finally, add the broccoli and cook until it is warmed through. the gnocchi should be lightly browned by now. Season well, then add the tarragon leaves. Divide the gnocchi between 4 dishes in a neat pile and pour a little of the warm velouté around each. Dress with a little more oil or a few shavings of parmesan if you like.

Try freezing gnocchi:

This mixture will probably make more gnocchi than you need. Once you have cut the gnocchi into pieces, lay them out on a tray and put them in the freezer. Once they are solid, tip them into a bag. Cook from frozen in boiling water until they float to the surface. PER SERVING

448 kcalories, protein 14g, carbohydrate 84.4g, fat 8.4 g, saturated fat 0.9g, fibre 7.1g, salt 1.33 g

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Hell’s Kitchen Recap: If You Can’t Take The Heat, Get Out Of The Kitchen “Last week on the season premiere of Hell’s Kitchen, Gordon Ramsay booted almost everyone out of the kitchen during dinner service. This week, we were all expecting a better service out of this group of buffoons, but it wasn’t happening. With the drama hitting a new high, one contestant chose to walk out! Who survived tonight’s dinner service?”Click the link above to read the rest of the article. I generally don’t get a chance to post updates on Gordon’s current shows, so I highly recommend the website at the link above for up-to-the-minute updates.

Hell’s Kitchen Recap: If You Can’t Take The Heat, Get Out Of The Kitchen

“Last week on the season premiere of Hell’s Kitchen, Gordon Ramsay booted almost everyone out of the kitchen during dinner service. This week, we were all expecting a better service out of this group of buffoons, but it wasn’t happening. With the drama hitting a new high, one contestant chose to walk out! Who survived tonight’s dinner service?”

Click the link above to read the rest of the article. I generally don’t get a chance to post updates on Gordon’s current shows, so I highly recommend the website at the link above for up-to-the-minute updates.

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Gordon Ramsay: Essential Foods Every Refrigerator Should Have (Video)

Gordon Ramsay believes you can learn everything you need to know about a person by looking in his refrigerator. “It says a lot about character and how you live on a daily basis,” says the Michelin-starred chef (and host of Fox’s ‘Kitchen Nightmares’ and ‘Hell’s Kitchen’). So what is his fridge never without? On the list is everything from staples like eggs and Parmesan cheese (“grated cheese and lemon juice over penne is delicious,” he says) to indulgences like crème fraîche and pink champagne (“always goes down well”). For the complete list, watch the video above.

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