Ok so for Christmas I got a cook book from my wonderful man. It is the "Gordon Ramsay 3 Star Chef".
The 3 stars are called Michelin Stars and are only given to a top chef who has achieved brilliance, to receive 3 is a a rare and exceptional feat that Gordon Ramsay has achieved.
Now this book is quite substantial and I have been terrified to do anything in it as these are the recipes that helped him achieve the 3 stars for his restaurants. The recipes are lengthy and sometimes quite complicated, others are not so complicated but still require a good deal of skill to get the flavours just right.
I attempted my first recipe from this book last evening for my family. Pan-grilled asparagus with sel de Guerande, served with a tomato vinaigrette. I have to tell you that I was so so nervous about screwing this up I would let no one in the kitchen during the final prep....
I plated the recipe as directed and served my family. I do believe I can safely say that it was a true success. There was the "mmmm" sound from around the table, even my daughter ate without complaint.
The next course of the meal has been given a nickname, Jamsey, I took recipes from 2 different Gordon Ramsay books and combined and adapted the plating of them to my liking. I had the prosciutto wrapped pork tenderloin with a port blackberry sauce served on flavoured triscuits. I made this a couple of nights ago for my best gal pal and it was yummy so I did it again.
All in all a highly successful meal.
J
