Time: 10 minutes
Difficulty: Very Easy
When: Dessert | Anytime | Surprise
I love this dessert for three simple reasons: simple, impressive and tastes heavenly.
- Serve immediately or the ice cream will melt and the caramel will stick
- The proportions are not fixed. Add more sugar to make it sweet. Add more rum if you’re a boozy.
- Wash the dishes as soon as possible because the caramel will start to stick
- Sugar – 1 cup
- Butter – 2 TBS
- Chili finely sliced – (1-2)
- Brown Rum – nice sized glug
- Coconut Milk – 1/4 cup
- Vanilla Ice Cream – several scoops
Add the sugar to a hot pan over medium heat and caramelize. Slice bananas add to pan, and coat them in the caramel. Add butter and allow to melt. Add the finely sliced chili if you like it hot, and stir. Pour in the rum, and flambe (set it on fire – carefully). Add coconut milk and twirl.
Spoon bananas into serving dishes and top each serving with a scoop of Vanilla Ice Cream.
Time: 1 – 2 hours
When: First Course | Weekend | Party
The classic homemade gnocchi is a dish enjoyed in various parts of Italy. It is often used as a wonderful first course replacing the traditional soup. I felt compelled towards this dish because of its regional varieties and origin.
As a first try I had a difficult time with this recipe so best of luck to you! I must have used too much potatoes and not enough flour because the gnocchi stuck to the pan. Also the seasoning is very important for this dish. Too much seasoning and your guests will hate it, too little and your guests will call it bland.
- Too much potato will stick to your pan
- Cut small pieces the gnocchi will expand when boiling
- Season, taste and repeat.
- Instead of pan frying thoroughly boil the gnocchi
- 2 large floury potatoes (King Edward or Maris Piper are best)
- 50g ricotta cheese
- Sea salt and freshly ground white pepper
- 90g plain flour
- 1 free-range egg, beaten
- 1 thyme sprig, leaves only
For the sauce:
- Olive oil, for frying
- Freshly ground black pepper
- 150g peas, defrosted if frozen
- Knob of butter
- 1 thyme sprig, leaves only
- Zest of 1 lemon
- Grated parmesan, to serve
Step 1: Preheat the oven to 220˚C/390˚F/gas mark 6. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed. (Be careful not to overwork it, though.)
Step 2: Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
Step 3: Add the gnocchi to a large pan of boiling water, tilting it from side to side briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes.
Step 4: Heat a frying pan over a medium-high heat and add a little olive oil. Add the gnocchi to the pan with a pinch of salt and black pepper and sauté for 1-2 minutes on each side until coloured. Add the peas, butter and thyme leaves. Toss, then add the lemon zest. Serve with grated parmesan.
Gordon Ramsay’s Ultimate Cookery Course (£25, Hodder & Stoughton)