Gordon Ramsay’s Great British Pub Food

Gordon Ramsay's Great British Pub Food
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Sign up and be the first to hear about the latest news, offers and competitions:. Now dip the floured whitebait into the batter, then gently drop into the hot oil. Deep-fry for minutes until golden and crisp. When you take them out of the oil, the whitebait should rustle as you shake them together.

Try not to overcrowd the pan, as this will cause the temperature of the oil to drop too much. Drain the whitebait on a tray lined with kitchen paper and keep warm in a low oven while you deep-fry the rest. If you wish, sprinkle on a little extra cayenne pepper. Serve while still cris p, with a bowl of mayonnaise and lemon wedges on the side.

The egg should be cooked until the yolk has just set and there should be no sign of a dark ring around the yolk, which indicates t hat it is overcooked. These Scotch eggs can be made a couple of days in advance, but they are best enjoyed freshly cooked. Bring a pan of water to the boil. Lower the eggs into t he water and simmer for 8 minutes. Drain and cool und er cold running water until the eggs no longer feel hot. Peel away the shells and set aside.

Put the sausagemeat into a bowl and add th e parsley, sage, mustard powder, lemon zest and some seasoning. Mix together thoroughly, using one hand, then divide into 8 equal-sized ba lls. One at a time, flatten each sausagemeat ball on a piece of cling t '1 to a circle, large enough to wrap around an egg. Place an egg in the middl e, then draw up the ends of the cling film and massage the sausagemeat to cover 50g plain flour, sifted 2 large eggs, lightly the egg evenly. Repeat with the rest of the eggs a nd sausagemeat. One at a time, roll each Scotch egg in the flour, th en dip into the beaten egg and then into the breadcrumbs to coat.

Dip into the egg old bread and breadcrumbs once again for a really thorough coating. Repeat with the rest of the Scotch eggs.

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To test if it is ready for frying, drop a piece of bread into the oil; it should sizzle and turn light golden and crisp in less than a minute. HP brown sauce Deep-fry the Scotch eggs two at a time.

Gordon Ramsay's Great British Pub Food

Lower them into the oil and fry for minutes, turning once or twice to ensure they brown evenly. Remove with a slotted spoon and drain on kitch en paper. Keep warm in a low oven while you fry the rest. Serve with HP sauce for dipping.

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Our irresistible spiced nuts have a slight kick from g mixed whole, blanched unsalted nuts, such as cashews, cayenne pepper and a mild sweetness from caramelized sugar. They are incredi bly more-ish, as you'll discover. Heat a large, heavy-based f rying pan over a medium heat. Mix the nuts, icing sugar, salt and cayenne pepper together in a wide bowl and grind over some black pepper.

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Tip the seasoned nuts into the hot pan. Sp rinkle over a little water about 1 tbsp to help the sugar caramelize.

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Cook for minutes, stirring or tossing the nuts around the pan constantly, until they start to release their oils and begin to take on some colour. Pop the tray into the low oven and leave the nut s to dry out for minutes, tossing them a few times to make sure t hey colour evenly and don't burn. Leave the nuts to cool completely. Store in an airtight container in a cool, dry place a nd use within a month.

If you happen to be cooking pork belly and won't need the skin, remove and freeze it until you have time to prepare these savoury scratchings. Otherwise, your local butcher should be only we generally use skins from the belly coarse sea salt groundnut or vegetable oil, for deep-frying too happy to sell you some pork skins. The crunchy pork scratchings keep well in an airtight containe r so you might want to double up the recipe. Rub or massage the skin with sea salt, place on a baking tray and chill in the fridge for hours, to draw out excess moisture.

Dab off the beads of moisture with kitchen paper, then cut the skin into neat strips, about Km wide and lOcm long. Fry the skin strips in batches for about minutes until they are cooked through and firm. Remove and drain. Re-fry t he pork skins in batches for another minutes until they are golden brown and crisp; the skins may curl and bubble as they fry. Remove and drain on a tray lined with kitchen paper. The skins will continue to crisp up as they cool. When completely cooled, store in an ai rtight container unless you are serving the pork scratchings straight away.

A cinch to make, they are particularly appetizing with a cold lager or glass of white wine. Preheat the grill to the high est setting and pre-soak 24 cocktail sticks in warm water to prevent scorching unde r the grill.

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For the angels, shuck the oysters for technique, see page 16 and strain off the juices. Save these to add to a fish soup or sauce. Sprinkle each oyster light ly with white pepper and wrap in a piece of bacon. Fix securely w it h a cocktail stick. Place on a baking sheet, leaving a little space betwepn each one, and drizzle over a little olive oil. Grill for about 3 minutes on eel , side, until the bacon is brown and crisp on top. Serve at once, or keep wa rm in a low oven while you make the devils. For the devil s, w ra p each prune with a piece of bacon and cook in the same way as the angels.

Serve piping hot.

ANGELS 12 fresh native oysters freshly ground white pepper 6 smoked streaky bacon rashers, derinded and halved lengthways olive oil, to drizzle DEVILS 12 soft d'Agen prunes 6 un smoked streaky bacon rashers, derinded and halved lengthways Pan haggerty A pan haggerty consists of potatoes, onio ns an d cheese- SERVES 4 g firm, waxy potatoes; such as Desiree simple, comforting f lavours you'd expect f rom a local bar. For a more intense f lavour, use dripping from the weekend roast in place of butter. Peel and thinly slice the potatoes and onions, preferably using a mandoline for the potatoes.

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Coarsely grate the cheese and set aside. Heat the olive oil in a fairly small, ovenproof frying pan, about 20cm in diameter. Add the onions and sweat, sti rri ng freq uently, for m in utes u nti Ijl st softened. Tra nsfer to a bowl and set aside. Transfer the pan to the To make the pastry, sift the flour and salt into a large bowl and make a well in the middle. Crack the egg into the well and spri nkle over some of the flour. Put the butter, lard and water into a small pan and heat gently until melted, then bring to the boil.

Im mediately pour around the edge of the flour and quickly stir together, usin g a butter knife, to combine.