“Gordon Ramsay’s F Word” was a British food cookery and food magazine program featuring
a wide range of topics: from recipes to food preparation and celebrity food fads.
Every episode was centered around Gordon Ramsay’s three-course meal at the F Word restaurant
which seated 50 guests.
It’s a tall order trimming our list to just a few!
But here are the 10 dishes that rocked our world!
Gordon Ramsay Makes Sea Bass with Sorrel Sauce
They don’t call it the “superstar of the seas” for nothing!
This fish is so delectable, it’s finding its way into many of Britain’s homes and
professional kitchens.
Why is this fish exceptional?
Chef Gordon Ramsay goes the simple route for both sauce and fish… a knob of butter, shallots,
salt, pepper, vermouth, fish stock, and sorrel.
Sorrel is a European plant of the dock family.
Its prominent arrow-shaped leaves are used for salads and cooking.
Simply score, season, and pan fry.
Seabass is a lean, saltwater fish.
Absolutely great for grilling and pan-frying.
Sea bass’ silver scales always provide that level of sophistication to any restaurant’s
menu.
These days, you will always find it lining the shelves of supermarkets in small portions.
The crispy sea bass skin, the earthy flavor of broccoli… an exciting combination that
balances all the flavors.
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Gordon Scores High with Pressed Belly of Pork
Pork Belly tastes so good, it borders on sinfully delicious!
Pork is already great, to begin with because it is reasonably priced.
Bacon is cured, smoked, and sliced to perfection.
Pork belly, on the other hand, is uncured, unsmoked, and unsliced!
But this is what makes it such a great canvass for almost any type of cooking.
In this recipe, Gordon Ramsay enhances the pork belly with thyme, salt, pepper, and olive
oil.
He scores the belly and has it sit on a bed of garlic.
The bed of garlic lifts the pork belly off of the tray to prevent it from drying out.
He then adds a generous amount of white wine and finally covers the tray with tin foil.
Then he pops it in the oven for two hours.
The result?
Absolute perfection!
Gordon Ramsay then places the pork and weighs it down to set in the fridge for a good six
hours.
10 minutes in the oven – awesome flavor, nice and crispy on top!
Ramsay’s Unique Scallops with Cauliflower Puree
Scallops and cauliflower are definitely strange bedfellows!
Fresh scallops are packed with nutrition.
It’s a healthy source of protein.
Scallops sport a nice beautiful shell but what you’re actually served is the muscular
tissue that keeps the scallop closed.
These white pearls of succulent perfection have a sweet and steamed taste.
Cooked scallops are great by themselves but are even more delicious when quickly fried
and tossed in sauces.
The cauliflower puree is buttery smooth and remarkably comforting.
Chef Ramsay makes it look so easy!
It’s finished with a touch of cream for three minutes.
Then blended while it's hot.
As Gordon gingerly places the scallops into place, he says that the fewer elements the
dish has, the more important the plating is.
There is no room for satisfactory in Chef Ramsay’s kitchen.
He has his junior chefs plate it to perfection.
Chef Ramsay Creates His Signature Roasted Peaches in Rum
Got a sweet tooth?
Gordon Ramsay’s Roasted Peaches in Rum is an indulgence.
What we absolutely adore about this heavenly dessert is the way this dessert is so versatile.
Serve for those special occasions or whip it up for a relaxing evening at home.
Gordon Ramsay’s version has him tossing fresh sliced peaches onto a hot pan.
But other than eating peaches as is, grilling them takes them to a whole other level.
Gordon Ramsay begins with fresh peaches, a hot pan, and castor sugar.
...then adds the butter, rum, lime cream, and double cream.
Icing sugar, lime zest, and voila!
A golden twist to this favorite is roasted peaches with lemon, lime, and basil crème
fraiche.
Chef Gordon Ramsay Makes Chickpea Samosas
Call him what you like, but Gordon Ramsay has a knack for simplifying mysterious and
seemingly complicated recipes!
A Samosa is a fried or baked dish with an aromatic filling.
Fillings are typically onions, spiced potatoes, lentils, and peas plus are traditionally triangular
in shape.
Indian samosas are vegetarian and are usually accompanied by mint chutney.
Gordon begins by prepping the filling.
Vegetable oil, curry powder, marsala, cumin, and turmeric, all cooked and fried with onion,
green chili, garlic, and ginger.
He finally crushes this mixture and allows it to cool.
He rolls out samosa dough, cuts it out, places a generous amount of samosa filling to the
cone and seals with water.
Hot pan, veggie oil…
Fried to a golden crisp!
This chickpea samosa is good enough for us.
But Gordon Ramsay takes it further by pairing it with a nice green salad.
Gordon Ramsay’s Poached and Sauteed Chicken
Gordon Ramsay ups the ante with his Poached and Sauteed Chicken Recipe!
Chicken is to a chef as a blank canvass is to a painter.
It is so versatile, easy to cook, and flavourful with both summer or winter vegetables!
Gordon Ramsay begins by removing the legs and wings and stuffing the chicken with garlic
and salt.
He then prepares a poaching stock: carrots, celery, leeks, pepper, coriander, thyme, and
bay leaf.
He poaches the chicken for a good 12 minutes.
Next is the Mirelle mushroom sauce.
He sautees the mushrooms with shallots, salt, thyme, and garlic.
The finishing touches involve stock, double cream, and parsley.
He removes the chicken, separates the breast and fries the breast fillets.
We know what you’re thinking… why not just sautee
the bird?
This dish goes well with mashed potatoes!
And just so you know...
Gordon’s Ultimate Crab Cakes
Crab cakes with creamed corn and sautéed asparagus is what dreams are made of!
The perfect crab cake is a deep-fried sphere with the true taste of crab bursting through!
The tall order is to shape and form crab cakes the night before and allow it to sit in the
fridge overnight.
But the magic does not end with frying the cakes in oil and butter.
The charm is in the side dishes.
Creamed corn for us would mean something in a can, but creamed corn for Gordon Ramsay
is a mixture of white onions, butter, garlic, fresh corn removed from the cob, which are
all toasted.
To add to the creamed corn, he brings out the asparagus.
Asparagus is dry-roasted until the skin blisters.
A touch of butter, freshly grated parmesan, and scallions are added.
Finally, he plates it and we completely lose our minds!
Ramsay’s Dream Cut - Skirt Steak with Chimichurri Sauce
How does Gordon Ramsay describe skirt steak?
As he prepares the dish, he lets us in on a secret – ESPELETtE.
Espelette is a mildly hot pepper from France.
It is spicy, warm and packed with tasty undertones.
The Espelette itself tenderizes the steak, but it’s the shallow slits he makes on the
skirt steak that allows maximum absorption of flavor.
Chimichurri sauce is a sauce made with fresh vegetables and herbs.
Gordon Ramsay’s version includes fresh oregano, fresh dill, mint, coriander, and parsley,
with the added zing of, lemon zest, lemon juice, and olive oil.
The moment he spread the freshly prepped chimichurri sauce onto the resting skirt steak, we knew
that we would never look at skirt steak the same way again!
He dices Spanish chorizo and sautees it with shallots, garlic, cannellini beans, chicken
stock, and rainbow chard.
Chef Ramsay and His Legendary Foie Gras
Ninth on our list is the ultimate when it comes to starters!
Why don’t people make this dish at home?
When you think French cooking, the first item on the menu is, you guessed it…
Foie Gras!
Foie gras is a popular delicacy in French cuisine.
It is eaten whole or prepared into a pate, parfait, or mousse.
It holds its own as a dish but can be served to accompany steak.
It looks complicated but it really is quite simple…
That is, if you’re Gordon Ramsay!
Foie Gras is 90% fat and so doesn’t need oil to cook.
What to serve with foie gras?
A bed of green lentils!
One cannot possibly argue with the comfort of eating foie gras!
Chef Gordon Ramsay’s Unrivaled Trademark Beef Wellington
Beef Wellington is a traditional British dish that consists of a seared filet mignon, covered
in whole-grain mustard, layers of mouth-watering, salty prosciutto, mushrooms that have been
reduced to a paste, and buttery puff pastry.
This amazing piece of heaven is baked until the crust browns to a golden crisp, and the
meat turns a perfect medium-rare Beef Wellington is a regular at the holiday table.
It’s the ultimate indulgence.
Filet mignon is the leanest and most expensive cut of beef.
The secret?
English mustard gives it a bit of heat.
For the Christmas table, Gordon Ramsay adds a handful of chestnuts to the mushroom paste.
What we love about the Beef Wellington is its versatility.
Pair it with Brussel sprouts, mixed veggies with creamy mashed potatoes, or roasted vegetables
with garlic and herbs.
A medium to full-bodied dry red wine enhances the flavors too.
If Beef Wellington finds its way to your holiday table, make like Gordon Ramsay and pop a bottle
of Bordeaux.
We hope you like the video!
Are there any Gordon Ramsay dishes from The F Word that we missed?
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