ROUGH-PUFF PASTRY RECIPE | BBC GOOD FOOD
Provided by: Gordon Ramsay
Categories: Dinner, Side dish
Total time: 10 minutes
Prep time: 10 minutes
Yield: Makes 700g
|250g strong plain flour|
|1 tsp fine sea salt|
|250g butter, at room temperature, but not soft|
|about cold water|
- Sift 250g strong plain flour and 1 tsp fine sea salt into a large bowl. Roughly break 250g butter into small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl and pour in about two-thirds of 150ml cold water, mixing until you have a firm rough dough adding extra water if needed.
- Cover with cling film and leave to rest for 20 mins in the fridge.
- Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
- Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.
- Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
Provided by: Gordon Ramsay
Total time: 3 hours 10 minutes
Prep time: 100 minutes
Cook time: 01 hours 30 minutes
|Red wine vinegar|
|Bottle red wine|
RASPBERRY MILLEFEUILLE | GORDON RAMSAY RECIPES
Provided by: Gordon Ramsay
Total time: 40 minutes
Prep time: 25 minutes
Cook time: 015 minutes
|all-butter puff pastry|
GORDON RAMSAY’S SALMON EN CROÛTE RECIPE | SALMON EN CROUTE RECIPE
Provided by: CO.UK
Categories: dinner party,dinner
Total time: 25 minutes
Prep time: 0S
Cook time: 25 minutes
|1 side of salmon, about 900g, skinned|
|A little olive oil|
|60 g unsalted butter, softened|
|Finely grated zest of 1 lemon|
|Generous handful of basil leaves|
|Small handful of dill leaves|
|Freshly ground black pepper|
|1 tbsp. wholegrain mustard|
|500 g shortcrust pastry|
|Plain flour, to dust|
|1 egg yolk, beaten|
- Check the salmon for pin bones, removing any that you find with tweezers, then cut in half. Line a baking tray with a lightly oiled piece of foil.
- Mix the softened butter with the lemon zest, basil, dill and some salt and pepper in a bowl, to make the filling.
- Pat the salmon fillets dry with kitchen paper, then season lightly with salt and pepper. Spread the herb butter over one fillet, on the boned side, and the mustard evenly on the other fillet. Sandwich the two salmon fillets together, in opposite directions so both ends are of an even thickness.
- Roll out the pastry thinly on a lightly floured surface to a rectangle, the thickness of a £1 coin and large enough to enclose the salmon. Put the salmon parcel in the centre of the pastry and brush the surrounding pastry with egg. Bring up the edges, trimming off any excess, and tuck them in before folding the rest of the pastry over to form a neat parcel. Carefully turn the whole thing over so that the seam is underneath and place on the prepared baking tray.
- Brush the pastry with beaten egg. Lightly score a herringbone or cross-hatch pattern using the back of a knife. Sprinkle with salt and pepper. Cover loosely and chill for 15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas mark 6.
- Bake the salmon for 20-25 minutes, until the pastry is golden brown and crisp. To test if ready, insert a skewer into the middle. It should feel warm for medium cooked salmon. A piping hot skewer indicates that the fish is well done.
- Rest the salmon for 5 minutes, then cut into portions using a serrated knife. Serve with hollandaise sauce, new potatoes and broccoli or minted peas.
RECIPE OF GORDON RAMSAY ROUGH PUFF PASTRY | THE FOOD GUIDE
Provided by: Stella Stanley
Prep time: 11 minutes
Cook time: 38 minutes
|450 g x chilled plain flour|
|375 g x diced cold butter|
|250 ml x cold water|
- The butter, flour and water all need to be well chilled for this recipe, combine the butter and flour first and stir with a knife to make sure the butter is coated, then add the water and mix. (you don't need to thumb this pastry)
- Work the ingredients together with your hand then turn onto the work-top, work it with your hands until it forms a dough. (if it is too dry, get your hands wet and continue to work it. Then form into a rough rectangle shape.
- Roll out the pastry into a large rectangle on a floured work surface, to about 1/2 cm thickness. You need to fold the top to just passed the middle then fold the bottom edge back over, this creates a tripple layer dough.
- Turn the dough 90 degrees and roll out to the same sized rectangle as before, then repeat the folding over. This creates more layers,
- With your finger make 2 dents in the corner to remind you how many times it's been rolled and folded, at this stage wrap with cling film and refrigerate for 15 – 20 minutes to cool the butter. Roll and fold again. Each time you roll, rotate 90 degrees
- Keep repeating the rolling and folding until it has had 6 times, if at any time the butter feels sticky, put back in the fridge to re-set the butter. The second image shows how it looks after the 6th fold. I then made some cheesy palmiers with some left over pastry after the sausage rolls. Roll and brush with beaten egg.
- I sprinkled mixed seeds then paprika and finally grated parmesan cheese over the pastry, press down with your hands.
- Roll the pastry into a log and cut with a sharp knife into 1cm approx discs
- Bake at 190c for about 15-20 minutes, let them cool to room temperature before eating. These screen shots were taken from my youtube channel https://www.youtube.com/watch?v=lVA4iX5vd4U&t=366s feel free to check me out there
Calories 123 calories