My own creations

I tend to cook using recipes, and often they are by Gordon Ramsay and the Danish cook Claus Meyer, and for desserts the Danish pastry chef Morten Heiberg for very simple reasons: Their food practically always tastes nice and turns out the way it was supposed to. Many recipes online (at least the ones on websites where users submit their own recipes) tend to be the opposite.

The best cookbook I have ever tried is Gordon Ramsay’s “Fast food”. I like almost every single dish in that book, and everything is easy and quick to do. His book “*** Chef” is also really good, but I use this less often as it’s dishes from his restaurant in Chelsea, making it quite time consuming. Most of my pictures are one-dishes-meals, hence the big portion sizes.

Duck breast, mango, spring onions, potato crisps, and port sauce with carrots and cumin (Pierre Gagnaire - done from memory)

Duck breast, mango, spring onions, potato crisps, and port sauce with carrots and cumin (Pierre Gagnaire – done from memory)

Pineapple ravioli stuffed with mango, fresh berries (Gordon Ramsay)

Pineapple ravioli stuffed with mango, fresh berries (Gordon Ramsay)

Pork belly, prawns, minted and crushed peas, and madeira sauce (Gordon Ramsay)

Pork belly, prawns, minted and crushed peas, and madeira sauce (Gordon Ramsay)

Pork belly, prawns, minted and crushed peas, and madeira sauce (Gordon Ramsay)

Pork belly, prawns, minted and crushed peas, and madeira sauce (Gordon Ramsay)

Glazed veal, horse radish, watercress, and sardines (Thomas Herman)

Glazed veal, horse radish, watercress, and sardines (Thomas Herman)

Deer, beetroots, red cabbage, creamed mushroom, turnip purée, parsnip crisps, and red wine sauce (Gordon Ramsay)

Deer, beetroots, red cabbage, creamed mushroom, turnip purée, parsnip crisps, and red wine sauce (Gordon Ramsay)

Risotto with parma ham and lemon thyme (Jamie Oliver), chicken breast stuffed with sage and sweet potatoes and wrapped in bacon (a contestant on Master Chef, although done by guessing), and sherry sauce (my own recipe)

Risotto with parma ham and lemon thyme (Jamie Oliver), chicken breast stuffed with sage and sweet potatoes and wrapped in bacon (a contestant on Master Chef, although done by guessing), and sherry sauce (my own recipe)

Duck breast, bok choy, and cherry and port sauce (Gordon Ramsay)

Duck breast, bok choy, and cherry and port sauce (Gordon Ramsay)

Scallops and Jerusalem artichokes in three textures (Wassim Hallal)

Scallops and Jerusalem artichokes in three textures (Wassim Hallal)

Pork belly with cauliflower purée, fish roe and cress (Wassim  Hallal)

Pork belly with cauliflower purée, fish roe and cress (Wassim Hallal)

Pork sirloin stuffed with mushrooms and wrapped in parma ham (my own recipe), risotto with mushrooms and spring onions (Gordon Ramsay)

Pork sirloin stuffed with mushrooms and wrapped in parma ham (my own recipe), risotto with mushrooms and spring onions (Gordon Ramsay)

Raw turbot with mascarpone, puff pastry with sesame, liquorice sauce, parsley sauce (from the book "Maden til øllet")

Raw turbot with mascarpone, puff pastry with sesame, liquorice sauce, parsley sauce (from the book “Maden til øllet”)

Scallop carpaccio with herbs, olives and toasted bread with olive oil (Claus Meyer)

Scallop carpaccio with herbs, olives and toasted bread with olive oil (Claus Meyer)

Ossobuco with savoy cabbage, mushrooms and braising sauce (Gordon Ramsay)

Ossobuco with savoy cabbage, mushrooms and braising sauce (Gordon Ramsay)

Hake with leeks, carrots, thyme and rosemary (Claus Meyer)

Hake with leeks, carrots, thyme and rosemary (Claus Meyer)

Meat salad with raddichio and endive (Gordon Ramsay)

Meat salad with raddichio and endive (Gordon Ramsay)

One thought on “My own creations

  1. I agree with you: Gordon’s recipes are great and easy to follow. I learned cooking from my Grandma and Mum, both being really talented at cooking, then I went on finetuning my cooking with techniques from recipes of Jacques Maximum, Fredy Girardet, Christian Constant, Eric Briffard. And yet, I was recently pleased by a book of Gordon’s recipes that my wife has offered to me (easy to read, fun to execute, etc),

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