Who can give me Gordon Ramsay recipes they have tried for a dinner party I am doing?

I want to do three courses involving no fish! A chicken dish for mains would be good, and perhaps a chocolatey pudding. Any suggestions?Who can give me Gordon Ramsay recipes they have tried for a dinner party I am doing?
sticky lemon chicken





1 large chicken jointed into 8-10 pieces





Sea salt and black pepper





3-4 tbsp olive oil





1 head of garlic, halved horizontally





Few thyme sprigs





Splash of sherry vinegar





2 tbsp dark soy sauce





3 tbsp honey





1 lemon, finely sliced (ideally with a mandolin)





Bunch of flat leaf parsley, chopped





1 Season the chicken with salt and pepper and heat the olive oil in a large saut茅 pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2鈥? minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.





2 Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.





3 Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green











plum and almond tartlets





375ml whole milk





1 vanilla pod, split lengthways





75g caster sugar





30g cornflour





5 large egg yolks





500g plums





50g butter, plus extra for greasing





100g light, soft brown sugar





2-3 tbsp amaretto





150ml double cream





For the almond pastry





200g plain flour





Pinch of fine sea salt





100g caster sugar





40g ground almonds





100g cold unsalted butter, diced





1 medium egg, lightly beaten





1 tbsp whole milk, to bind





1 Begin by making the pastry: sift the flour and salt into a bowl, then stir in the sugar and almonds. Tip into a food processor, followed by the butter, then whiz until the mixture resembles coarse crumbs.





2 Add the beaten egg and pulse for a few seconds until the mixture comes together, adding a little milk as necessary. Tip the pastry on to a lightly floured surface, gather into a ball and knead briefly until smooth. Wrap the pastry in clingfilm and chill for 30 minutes.





3 Meanwhile, make the vanilla cream. Put the milk, vanilla seeds and pod into a saucepan with a tablespoon of sugar. Place the pan over a moderate heat until the milk starts to boil. Meanwhile, mix the rest of the sugar and cornflour together in a large bowl, then beat in the yolks until smooth.





4 Just as the milk begins to scald, remove from the heat and gradually trickle on to the egg mixture, stirring continuously. Pass the mixture through a fine sieve into a clean pan. Slowly stir over a low heat for a few minutes until it thickens to a really thick custard. Pass the custard through a sieve into a bowl and leave to cool, stirring now and then to stop skin forming.





5 Roll the pastry on to a lightly floured work surface, and line 6 x 10cm tartlet tins with removable bases. Chill for 30 minutes.





6 Quarter and stone the plums. Heat the butter, brown sugar and 2 tablespoons of cold water in a heavy-based frying pan over a low heat until the sugar has dissolved. Increase the heat and bring the mixture to a rolling bubble. Cook for 4-5 minutes until the mixture starts to turn a deep golden colour. Tip in the plums and stir well to coat evenly in the caramel. Cook for 2 minutes over a high heat until the plums have softened. Add a splash of amaretto, stir well and immediately remove from the heat. Leave to cool to room temperature.





7 Preheat the oven to 190C/Gas 5. Line the pastry cases with foil and a layer of baking beans, then bake for 10-12 minutes. Lift out the foil and baking beans and bake for another 5 minutes. Leave to cool for 10 minutes, then unmould the pastry cases and cool on a wire rack.





8 Whisk or beat the cooled custard until smooth, then beat in 1-2 tablespoons of amaretto. Whisk the cream to soft peaks, then fold in. Chill until ready to serve. To serve, pipe or spoon the custard cream into each pastry case, then top with the plums.











Who can give me Gordon Ramsay recipes they have tried for a dinner party I am doing?
Try this on for size





Gordon gets the Glasgow Rangers eating healthily with this chicken and fennel recipe from the F Word kitchen





Serves 4


Ingredients





* 4 chicken breast supreme, bone in, skin on


* 2 sprigs fresh rosemary


* 1 garlic clove, lightly crushed


* 3 sprigs fresh thyme


* 1pt chicken or vegetable stock


* Olive oil


* Sea salt and freshly ground black pepper





For the haricot bean salad:





* 300g tinned haricot beans, drained


* 300g baby spinach leaves, washed


* 180g black olives in oil, (drained weight)


* 2 tbsp chopped basil


* 100ml extra virgin olive oil


* 1 tbsp balsamic vinegar


* 1 tbsp Dijon mustard





For the roast fennel:





* 2 large fennel bulbs, trimmed and outer layers removed


* Balsamic vinegar, to drizzle





Method: How to make poached and saut茅ed chicken breast supreme





1. Preheat the oven to 200藲C.





2. Cut the fennel bulb into sixths (or quarters if the bulbs are small). Place on a non-stick baking tray, lined with foil and drizzle over a little olive oil followed by an equal amount of balsamic vinegar. Roast for approximately 20 minutes until the fennel is tender and beginning to caramelise. When ready to serve remove from oven and drizzle with a tbsp of the vinaigrette.





3. In the meantime gently heat a pan of stock and add the thyme, rosemary, garlic and a pinch of salt. Add the seasoned chicken breasts and poach over a very gentle heat for approx 6 mins. Remove the chicken breasts and drain. Reserve some of the cooking liquor. Pat the chicken breasts dry and season.





4. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 - 6 minutes. Finally add a little butter and the thyme leaves to the chicken together with a ladleful of the reserved cooking liqueur. Baste the meat for the final minute of cooking to keep it tender. Remove from the heat, keep warm while resting.





5. Mix the haricot beans and the olives together. Pour the mustard vinaigrette over the haricot bean salad and toss to coat. In a separate bowl toss the spinach and basil with a drizzle of the vinaigrette.





6. Place a handful of the spinach on a plate, top with the fennel and beans. Slice each chicken breast in half horizontally and place on the top of the salad, spoon over a final drizzle of the vinaigrette and serve.





For Dessert Maybe something Peachy if don't mind





Gordon put his peaches to the test in an F Word cook-off with Graham Norton





Serves 4


Ingredients





* 150g ready-made white marzipan


* A little icing sugar, for rolling and sweetening


* 200g granulated sugar


* 1 small lemon (juice, optional)


* Bunch fresh basil, about 50g


* 4 large fairly firm peaches, halved and stoned


* Cr猫me fraiche


* 1 lime, zest only


* 1 lemon, zest and juice


* 250g fresh raspberries, plus 125g extra for serving


* 1-2 tbsp Grand Marnier


* Toasted flaked almonds to serve





Method: How to make Gordon's roasted peaches with lemon, lime and basil cr猫me fraiche





1. Dust the worktop lightly with sifted icing sugar and roll the marzipan out to the thickness of a 拢1 coin. Cut out eight circles using a 10 or 11cm cutter (use a small saucer as a template if you don't have a large enough cutter), re-rolling the marzipan trimmings if necessary.





2. Using a blowtorch, brown each marzipan disc evenly until it turns a caramel colour. Set aside.





3. Heat the sugar and 500ml water slowly in a saucepan until the sugar starts to dissolve, stirring once or twice. Meanwhile, peel 3 or 4 strips of zest from the lemon using a swivel peeler, and drop into the sugar and water. When the sugar has dissolved, bring the mixture to the boil, then boil for about 5 minutes so you have a medium-strength syrup. Pick out a good handful of small basil leaves and reserve for the cr猫me fraiche. Put the rest of the basil leaves and stalks into the hot syrup.





4. Slip the halved peaches into the syrup. Poach on a low heat for 5 - 6 minutes. Remove from stock. When cool enough to handle, peel the skin off each peach and the stone should fall out, place in an ovenproof frying pan over a med heat and drizzle the Grand Marnier over and boil then sprinkle with icing sugar. Transfer to the oven and bake for 6-7 mins.





5. Mix the cr猫me fraiche with the lemon and lime zest. Roll the remaining basil leaves together, slice finely and mix into the cr猫me fraiche.





6. Whizz the raspberries in a blender. Start on low and gradually increase, adding 4 tbsp syrup to thin a little. Pour through a fine sieve into a bowl, rubbing with the back of a spoon. Add lemon juice and icing sugar to taste if needed.





7. To serve, spoon a little cr猫me fraiche onto the plates and use it to 'fix' the marzipan discs to the plates so they don't slide around. Spoon more cr猫me fraiche on top of the discs. Arrange a peach half, cut side up, on top of the cr猫me fraic
I made his chocolate mousse off the cook along thing he did about a year ago





IT WAS AMAZING


really easy too


I would do that! :)





this one...


http://www.channel4.com/food/recipes/che鈥?/a>
try ebay