Fillet Steak with Gremolata | Gordon Ramsay
A quick recipe from the F Word archives - pan roasted fillet of beef with gremolata. Keeping the steak moist is the key, and don’t forget to let it rest the same time it cooked.
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Recipes for a Whole Chicken
Recipes for a Whole Chicken. Part of the series: Recipes For Chicken. Whole chicken can be cooked in a wide variety of different, wonderful ways depending on your preferences. Learn about recipes for whole chicken with help from a food writer and featured cooking expert on the Home Shopping Network in this free video clip. Read more:
3-Easy Gremolata Recipes
Learn how to make three easy Gremolata recipes with the help of Kings Food Markets.
Ingredients
For the potatoes:
1 ½ pounds fingerling or small red potatoes
3 tablespoons Kings Extra Virgin Olive Oil
1 tablespoon Kings Organic Fresh Thyme, minced
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
For the gremolata:
1½ cups fresh spinach leaves
¼ cup flat leaf parsley
2 cloves fresh garlic, skins removed
1 small red chili pepper, seeded
Peel of 2 lemons
Preparation
1. Preheat oven to 425°F. In a large colander, rinse potatoes under cool water, then pat dry with a towel to remove excess moisture. Cut potatoes lengthwise in half, and then again lengthwise in half to create wedges. Place wedges on a baking sheet, then drizzle with olive oil, herbs, salt and pepper and toss to combine.
2. Cook potatoes for 15 minutes, then flip and continue to cook for an additional 15 minutes until they are golden brown and crispy.
3. While the potatoes are cooking, create the gremolata by removing parsley leaves from stems, then coarsely chop with spinach, garlic, chili pepper and lemon peel. Before serving, season with coarse salt and pepper.
4. Top the cooked potato wedges with the prepared gremolata and serve immediately.
Weekend Specials - 1 - Duck Brast With Dried Cherry And Port Sauce By Gordon Ramsay
For The Mashed Potatoes:
800 g medium floury potatoes (e.g. Maris Piper)
For The Duck:
4 duck breasts (about 225 g each, skin on Barbary preferably)
For The Sauce:
200 ml port
200 ml chicken stock
3 sprigs fresh thyme
50 g drid cherries
20 g butter (cold)
For The Pak Choi:
2 pak choi
2 garlic gloves
1 tbsp soy sauce
You Will Also Need:
Olive oil
salt and freshly ground black pepper
Difficulty: Easy
Time: 25 minutes
Greek-Style Chicken Paillard
This quick and easy dish is a one-stop protein and veggie meal
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