Venison meatball and wild mushroom ragout

Ingredients:

• 2 tbs sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1/4 bunch dill, finely chopped
• 500g venison mince
• 80g fresh white breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup (70g) Dijon mustard
• 60g unsalted butter
• 400g mixed wild mushrooms (we used Swiss brown, pine and chestnut)
• 1/2 tsp sweet smoked paprika
• 1 tbs each tomato paste and plain flour
• 400ml beef consommé or beef stock
• 1/3 cup (80ml) brandy
• 150g sour cream
• 400g tagliatelle
• 1 tbs poppyseeds
• 2 tbs chopped flat-leaf parsley leaves

Preparation Steps:

• Step 1Heat 1 tbs oil in a frypan over medium heat. Cook onion for 3-4 minutes until soft. Add the garlic and cook for 1 minute or until fragrant. Transfer mixture to a bowl and set aside to cool. Stir through dill, venison, breadcrumbs, egg and 2 tbs mustard. Season, then form mixture into 30 small meatballs. Chill for 30 minutes to firm up.
• Step 2Heat remaining 1 tbs oil in a large frypan over medium heat. Cook meatballs, in batches, for 6-7 minutes until golden and cooked through. Transfer to a plate. Cover and keep warm.
• Step 3Return pan to high heat with 30g butter. Cook mushrooms, stirring, for 4-5 minutes until golden. Add paprika, tomato paste and flour, and cook for 1 minute, then add consommé and brandy. Cook for 7-8 minutes until slightly thickened. Return the meatballs to pan and stir through sour cream and remaining 1 tbs mustard. Cook, for 5 minutes or until warmed through.
• Step 4Meanwhile, cook pasta according to packet instructions. Drain, then toss pasta with poppyseeds, 1 tbs parsley and remaining 30g butter. Season.
• Step 5Divide pasta and ragout among bowls and top with remaining 1 tbs parsley.

Recipe Link:

https://www.delicious.com.au/recipes/venison-meatball-wild-mushroom-ragout/6de4fc79-b755-46c2-aa25-56958363bf33?current_section=recipes&r=recipes/group/n23d7jex

Complementary video:

Salmon wellington

Ingredients:

• salmon fillets
• salt and pepper to taste
• unsalted butter
• garlic
• shallot
• white wine
• cream cheese
• baby spinach
• plain breadcrumbs
• shredded parmesan cheese
• puff pastry
• egg

Preparation Steps:

• Step 1 – Sauté butter, garlic, and shallots in skillet. Then add the wine, cream cheese, spinach, bread crumbs, and grated Parmesan.
• Step 2 – Roll and cut the thawed puff pastry into 4 pieces (10×14) inches.
• Step 3 – Place the salmon onto the puff pastry, add cheesy spinach mixture on top. Brush edges with egg wash, then fold the puff pastry over the salmon.
• Step 4 – Transfer the salmon a baking sheet lined with parchment paper, brush with egg wash and bake at 390 degrees Fahrenheit for 25-30 minutes.

Recipe Link:

Salmon Wellington

Complementary video:

Chicken Ramen Noodles

Ingredients:

• Chicken breast – 600 grams
• Olive oil – 15 milliliters
• Garlic – 1 teaspoon
• Salt – 1 teaspoon
• Black pepper – 1/2 teaspoon
• Chicken stock – 300 milliliters
• Soy sauce – 1 tablespoon
• Fish sauce – 1 teaspoon
• Sriracha sauce – 1 tablespoon
• Hoisin sauce – 1 tablespoon
• Oil – 1 tablespoon
• Oil – 1 tablespoon
• Garlic – 1 tablespoon
• Ginger – 1 tablespoon
• Onions – 110 grams
• Bell pepper – 200 grams
• Broccoli – 130 grams
• Noodles – 200 grams
• Water – 300 milliliters
• Salt – 1/2 teaspoon
• Black pepper – 1/4 teaspoon
• Boiled eggs
• Spring onions – for garnishing

Preparation Steps:

• Step 1 – In a mixing bowl, add 600 grams chicken breast, 15 milliliters olive oil, 1 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
• Step 2 – Marinate for 1 hour.
• Step 3 –  In a bowl, add 300 milliliters chicken stock, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 tablespoon sriracha sauce, 1 tablespoon hoisin sauce and mix it well.
• Step 4 – Keep aside.
• Step 5 – Heat 1 tablespoon oil in a pan, add the marinated chicken in it.
• Step 6 – Cook until it turns dark brown in color from all sides or the chicken is fully cooked.
• Step 7 – Remove it from heat and cut it into pieces.
• Step 8 –  Keep aside.
• Step 9 – Heat 1 tablespoon oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.
• Step 10 –  Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
• Step 11 – Now, add 200 grams bell pepper and mix it well.
• Step 12 – Add 130 grams broccoli and mix it well.
• Step 13 –  Cook for 8 – 10 minutes on medium heat.
• Step 14 – Then, add the cooked chicken and mix it well.
• Step 15 – Now, add the prepared mixture and mix it well.
• Step 16 – Add 200 grams noodles, 300 milliliters water and mix it again.
• Step 17 – Bring it to a boil.
• Step 18 – Add 1/2 teaspoons alt, 1/4 teaspoon black pepper and mix it well.
• Step 19 – Cook for 8 – 10 minutes on medium heat.
• Step 20 – Add the cooked noodles in a serving dish.
• Step 21 – Add grilled chicken and boiled eggs on it.
• Step 22 – Garnish with spring onions.
• Step 23 – Serve.

Complementary video:

Cheese party lasagna

Ingredients:

• • 1lb (450g) ground beef (chuck)
  • 1 lb (450g) ground pork (pork shoulder)
  • 1 medium sized onion
  • 1 rib of celery
  • 1 medium sized onion
  • 2 carrots
  • 2 cloves garlic thinly sliced (I also added this and forgot to mention it)
  • 3 Tbsp (60g) tomato paste
  • 1 cup (236ml) white wine
  • 1.5 cups (354ml) chicken stock
  • 1- 17.6 oz(500g) container of crushed tomatoes
  • Salt to taste

  Homemade Fresh Pasta:

  • 3 cups (480g) all purpose flour (or 00 tipo)
  • 5 whole eggs
  • 1/2 tsp (3g) fine sea salt
  • Water if needed

  For assembly you’ll need:

  • A 16oz tub whole milk ricotta
  • Parmigiana reggiano
  • *optional* fontina
  • Fresh mozzarella (two 500g balls should do)
  • Fresh basil
  • 13 slices of prosciutto di parma
  • Lasagna pasta sheets

Preparation Steps:

• Step 1 – To make the sauce, take 1lb of ground beef and 1lb of ground pork and mix together in a bowl.
• Step 2 – Then in a large heavy-bottomed pot over medium-high heat, add in enough oil to coat the bottom. Take about half of your meat mixture and pat it into a large thin patty. Sear your meat in the pot for about 2-3 minutes on both sides. Repeat that until you use all of your meat. Remove meat from the pan and set it off to the side.
• Step 3 – In that same pan, cook off 4 ounces of guanciale or pancetta over medium heat until it releases its fat and fried itself in it. Once that’s done frying, add to that pot 1 medium onion finely diced, 1 finely diced celery, and 2 finely diced carrots. Give it a stir and let it saute over medium heat for about 2 minutes or until all the vegetables turn translucent.
• Step 4 – Then add in 3 tablespoons of tomato paste. Stir and let it cook in the pot until it begins to stick to the bottom. Add in 1 cup of white wine or water and give it a stir. Let the mixture simmer until it’s reduced by about half. Then add in 1 ½ cups of chicken stock, 17.6 ounces of crushed tomatoes, and your cooked meat. Allow that to simmer for about 1-2 hours or until it’s reduced and mostly meaty.
• Step 5 – To make your own pasta, add 3 cups of all-purpose flour, ½ teaspoon of fine sea salt into a bowl and whisk together. Make a well in the flour mixture and add in 5 whole eggs. Start whisking together with a fork, slowly bringing in the flour from the sides. Once it starts to come together, begin kneading.
• Step 6 – Once you get a nice cohesive dough, knead until it’s relatively smooth. Wrap it in plastic wrap and let it rest at room temperature for about an hour.
• Step 7 – After your dough has rested, divide into 4 equal parts and flatten each piece into a rough oveal. Run it through a pasta roller at the thickest setting; making sure to dust it with flour. Keep rolling that dough on a thinner and thinner setting one at a time until you reach the final setting.
• Step 8 – Bring a large pot of water to a boil and season it generously with salt.
• Step 9 – For fresh noodles, blanch them in the water for about 10 seconds and pull them out immediately.
• Step 10 – If you’re using premade noodles, cook your noodles in the pot until it’s very very al dente.
• Step 11 – To assemble your lasagna, first grease a 9×13 inch baking pan with butter. Apply a very thin layer of sauce in the bottom to prevent sticking. Then layer your lasagna by placing a layer of pasta sheets, ½ cup of whole milk ricotta, fresh basil leaves, prosciutto di parma, your meat sauce and then a layer of parmigiano-reggiano, fontina and mozzarella. Repeat this layering process until the pan is full.
• Step 12 – Top your lasagna with cheese and place on a baking sheet. Put your lasagna in the oven preheated to 350 degrees Fahrenheit and cook for one hour or until nice and brown. Remove from the oven and let it rest for 20-25 minutes.

Recipe Link:

https://www.joshuaweissman.com/post/lasagna

Complementary video:

Ramsay’s burger

Ingredients:

• • 1lb (450g) ground beef (chuck)
  • 1 lb (450g) ground pork (pork shoulder)
  • 1 medium sized onion
  • 1 rib of celery
  • 1 medium sized onion
  • 2 carrots
  • 2 cloves garlic thinly sliced (I also added this and forgot to mention it)
  • 3 Tbsp (60g) tomato paste
  • 1 cup (236ml) white wine
  • 1.5 cups (354ml) chicken stock
  • 1- 17.6 oz(500g) container of crushed tomatoes
  • Salt to taste

  Homemade Fresh Pasta:

  • 3 cups (480g) all purpose flour (or 00 tipo)
  • 5 whole eggs
  • 1/2 tsp (3g) fine sea salt
  • Water if needed

  For assembly you’ll need:

  • A 16oz tub whole milk ricotta
  • Parmigiana reggiano
  • *optional* fontina
  • Fresh mozzarella (two 500g balls should do)
  • Fresh basil
  • 13 slices of prosciutto di parma
  • Lasagna pasta sheets

Preparation Steps:

• Step 1 – I would suggest you prepare a day ahead before grilling. Blend the Sirloin chuck, brisket, and short rib ground beef, then mix in with some egg. Patty into 8 oz patties and then refrigerator 24 hours before using; this will help the patties stay together and don’t come apart as you are grilling them.
• Step 2 – Make sure the grill is scorching hot before putting the patties on your grill. Now season the patties with salt and pepper and add a little oil. Make sure to roll the sides of the patties, so they get fully seasoned with salt and pepper.
• Step 3 – Look for the hottest part on the grill, place the burger patties down on the grill. Usually about 2/3 of the top of the grill, The real secret is to move the patties as little as possible once you place the burgers patties on the grill. Make sure burgers are at room temperature 10 minutes before grilling.
• Step 4 – Beginning preparing or present the burger buns as the burgers are cooking. Season buns with salt and pepper, and crisp them on both sides on the grill.
• Step 5 – Season the thick-sliced onions with some salt and pepper. Add some oil and place onions on the grill as the buns and burgers are cooking.
• Step 6 – Grill each burger patties for 3 1/2 to 4 minutes on both sides. Now start basting your patties by brushing them on each side. Just about two minutes before they are taking off the grill to add some more flavor.
• Step 7 – Thirty seconds before patties come off the grill, you need to season the patties again. Then add your jack cheese on the top of patties to melt while burgers are still on the grill.
• Step 8 – Before taking the burger patties off the grill. Setup the Brioche buns with mustard mayo blend, lettuce, and tomatoes. First, you start by placing a tablespoon full of mustard mayo blend on both sides of the top and bottom of the bun. Then gently fold the lettuce to fit onto the bun and press down to on the lettuce, making sure it stays folded.
• Step 9 –  After the mustard mayo blend and lettuce. Add a thick slice of tomato on top of the lettuce, then season tomato with salt and pepper, and a dab more of mayo on top.
• Step 10 – Add the burgers on each of the present dressed Brioche buns. Place the grilled onions on top of each patty; finish by placing the top bun.

Recipe Link:

Gordon Ramsay Hamburger Recipe (All His Secrets Revealed)

Complementary video:

Gordon’s Bolognaise

Ingredients:

• 1 Med Onion
• 1 Med Carrot
• 2 cloves of Garlic
• 1 Tbsp. Dried Oregano
• 2 14 oz. Canned Tomatoes
• 1 lb. Ground Beef
• 1 Tbsp. of Tomato Puree
• 2 oz Red Merlot Wine
• 1 Tbsp. Worcestershire Sauce
• 3 Oz. whole milk

Preparation Steps:

• Step 1 –  To start, you first halve onion.
• Step 2 – Now with a grater, start Grating the onion and the carrot; make sure to keep your fingers back don’t cut your finger.
• Step 3 – Saucepan on high heat and add a Tbsp. Olive Oil to a saucepan
• Step 4 –  Once the saucepan is heating, you add the grated onion and carrot into the saucepan, and using a wooden spoon; you want to start sweat off excess moisture from carrots by stirring and moving the saucepan. You’d want to produce to a certain degree a puree that enhances a petite body and develops the bolognese sauce.
• Step 5 – Now Lightly seasoning with salt and pepper to the grated onion and carrot combination.
• Step 6 – Add the two garlic cloves by crushing using a garlic crusher if you have one. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on the edge and dice it after into smaller pieces) and add it into the saucepan.
• Step 7 – Add in your dried Oregano
• Step 8 – Get your saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.
• Step 9 – Use the spoon to make a little well in the center of the saucepan and add in your minced beef and quickly get it moving in the saucepan.
• Step 10 – Once the mince sweats off, create the little well in the center of the saucepan again and add in your tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is all too recognizable with Bolognese sauce.
• Step 11 – Add in your Red Wine, now the amount to add is entirely arbitrary, and I’d almost say to hazard a guess as to how thick you’d like your sauce to be, and it’s your prerogative to add in as liberally as you’d like!
• Step 12 – Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile
• Step 13 – It’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.
• Step 14 – Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.
• Step 15 – Let the mixture simmer for 5-6 minutes
• Step 16 – To give your bolognese a little more enriched flavor, add your whole cream milk to give it that smooth, silky finish.

Recipe Link:

Gordon Ramsay Simple Authentic Bolognese Sauce

Complementary video: