Christmas with Gordon by Gordon Ramsay

  • Dry-roasted spiced nuts

    from Christmas with Gordon Christmas with Gordon by Gordon Ramsay

    • Categories: Snacks; Christmas; Cooking for a crowd; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: unsalted mixed nuts; groundnut oil; ground cayenne pepper; sweet paprika; rosemary
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Notes about this book

  • ellemoro on December 29, 2014

    We used this book for all our Xmas day meals in 2014- excellent results and so much more convenient and efficient not to be shuffling between books. Recipe combinations are suggested along with preparation timings and cook-ahead possibilities.

Notes about Recipes in this book

  • Roast turkey with lemon, parsley and garlic

    • ellemoro on December 29, 2014

      We adapted this technique a little as we were using a turkey crown. Still made the lemon herb butter and pushed under the skin. Also made a dry brine with salt and baking powder which sat on the turkey for about 24 hours. Great results, but with any turkey recipe you need to have a plan for time and temperature according to your oven and size of bird. Breast meat 150F and leg meat 165F with the bird spatchcocked would be my advice!

  • Turkey gravy with cider and walnuts

    • ellemoro on December 29, 2014

      Besides me forgetting the walnuts to finish this is a truly awesome gravy. We thickened it with quite a lot of cornflour after straining as we prefer a thicker gravy.

  • Pork, apricot and pistachio stuffing

    • ellemoro on December 29, 2014

      Be sure to buy large sage leaves as the recipe requires them to be layered as the first step and small sage leaves are time consuming and fiddly. Also note that because this technique with the sage and baking in foil means you get more of a steamed finish, not crispy crunch.

  • Light steamed pudding with whiskey cream

    • ellemoro on December 29, 2014

      Awesome Xmas pud alternative - I made it with my 9YO - very simple techniques that we did together. Also added 1tsp allspice for add Xmas! We made it the day before Xmas day - very easy to steam reheat which we set going as we sat down to eat the main course. As we didn't have a trivet to fit inside the pan we used an upturned small plastic colander which remains stable inside the simmering pan - a solid base for the bowl wobbles with all the bubbles being formed under it.

  • Turkey curry

    • ellemoro on December 29, 2014

      Made this with leftover Xmas turkey (what else) and added a tablespoon of tamarind paste and a squirt of ketchup - also some other hard spices like star anise or bay leaves seemed to add more to the basic flavour. Kids loved it as we went easy on the chilli - excellent meal served with scented rice.

  • Marinated beef skewers with garlic and rosemary

    • averythingcooks on April 04, 2022

      This marinade was used to good effect on beautiful chunks of striploin that were BBQ'd to a perfect medium rare. The meat took on lots of flavour from the key players (lemon, rosemary, garlic & Dijon) but I did not follow through with using rosemary stalks as the skewers - these were big chunks of beef and I have never had much luck with that method, so 2 metal skewers per kabob (ie no meat "spinning) worked well as usual.

  • Ham and potato cakes

    • averythingcooks on April 29, 2023

      These are some of the best grated potato "cakes" I've made. I followed the potato instructions (boiling 1 large Yukon gold for a 1/2 recipe & leaving it peeled/uncovered in the fridge overnight). The ham is really good here & I also added some grated cheddar to the mix. We ate these beside breakfast sausages & scrambled eggs (using up that extra 1/2 beaten egg from the potatoes). This was a great way to enjoy breakfast for dinner & a repeat idea for sure.

  • Honey glazed ham

    • Rebeccaclarke on February 13, 2022

      My go too glazed ham. Delicious. I always make enough leftovers to make the pie in the same book using the stock from this recipe too.

  • Scrambled eggs and smoked salmon on toasted croissants

    • Rebeccaclarke on February 13, 2022

      Yummy brunch recipe .Our family favourite

  • Pan-fried duck breast with spiced orange and cranberry sauce

    • Rebeccaclarke on February 13, 2022

      I thought the sauce would be too bitter but it really complemented the duck. Nect time I would reserve some cranberry to could closer to the end and also cook thr duck for slightly longer.

  • Leek, ham and mushroom pies

    • Rebeccaclarke on February 13, 2022

      A lovely recipe that I use after I make his Glazed ham which is equally delicious.

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  • ISBN 10 1844009149
  • ISBN 13 9781844009145
  • Linked ISBNs
  • Published Oct 25 2010
  • Format Hardcover
  • Page Count 144
  • Language English
  • Edition Exclusive to Tesco
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

"When I began my career as a young chef, I didn't envisage that I would be on TV or writing a book about Christmas cooking, but without fail, as each year draws to a close, I am inundated with queries. Whether you are hosting a drinks party for friends, cooking for the main event or just making a dessert, I hope that, at the very least, you will choose to prepare some of my dishes. For the main festive meal, I've provided five different menu options, each centred on a classic dish with a modern twist: my roast turkey with lemon, parsley and garlic; a new take on beef Wellington; a tempting honey-glazed ham; easy pan-fried sea bass fillets; and an aromatic, roast goose with five spice and honey. I've also included a time plan for each menu, encouraging you to do as much as possible the day before, to avoid last-minute panics on the day. Some recipes are simple, others more elaborate but rewarding to prepare. Whatever you choose to cook, I sincerely hope you enjoy the festivities with family and friends. Happy Christmas!"

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