Meat
Vegetables

Ramsay's Meat Themed Recipies

Stuffed Pork Tenderloin Recipe

Ingredients

  • 1kg pork loin roasting joint, skin scored
  • 175g Manchego cheese, finely sliced
  • 150g membrillo
  • sage sprigs
  • Olive oil, for drizzling
  • 1 head of garlic, cut in half horizontally
  • 1 thyme sprig
  • 200ml medium-dry sherry
  • Sea salt and freshly ground pepper

    • Cooking Instructions

  • Preheat the oven to 220°C/Gas 7.
  • Lay the joint, skin side down, on a chopping board and cut three-quarters of the way into the flesh lengthways from top to bottom..
  • Arrange the slices of cheese and the membrillo along the centre of the meat. Scatter the leaves from 1 sage sprig on top, and roll the meat up to enclose the stuffing.
  • Place the thyme and remaining sage in a hob-proof roasting tray with the garlic. Lay the pork on top, skin side up. Drizzle with olive oil and season generously with salt and pepper.
  • Transfer the roasting tray to the preheated oven and cook for 20 minutes until the skin is crispy and golden.
  • Put the roasting tray on the hob. Pour in the sherry and bring to the boil, scraping up any bits stuck in the bottom of the tray.

    • Roast Beef with Caramelised Onion Gravy

    Ingredients

  • 1 head of garlic (about 12 cloves), cut in half
  • 5 thyme sprigs, leaves picked, plus 1 extra
  • 1.8kg beef sirloin
  • 3 tbsp olive oil
  • 4 large onions, sliced
  • 150g plain flour
  • 1 thyme sprig
  • 500ml red wine
  • 1.5 litres hot beef stock

    • Cooking Instructions

  • Rub the garlic halves and thyme leaves all over the beef.
  • Place joint in a large dish, drizzle over the olive oil. Marinate for 1-2 days.
  • Preheat the oven to 190°C/170°C fan/Gas 5.
  • Preheat frying pan until very hot, then sear the beef over a high heat until it's coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare.
  • Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
  • Carve the beef thinly and pour the gravy into a warm jug. Serve with Yorkshire Puddings and steamed chard.

    • Roast Beef with Caramelised Onion Gravy

    Ingredients

  • 1 head of garlic (about 12 cloves), cut in half
  • 5 thyme sprigs, leaves picked, plus 1 extra
  • 1.8kg beef sirloin
  • 4 large onions, sliced
  • 150g plain flour
  • 1 thyme sprig
  • 500ml red wine
  • 1.5 litres hot beef stock

    • Cooking Instructions

  • Rub the garlic halves and thyme leaves all over the beef.
  • Preheat frying pan until very hot, then sear the beef over a high heat until it's coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare.
  • Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
  • Olive oil, for drizzling
  • One head of garlic, cut in half horizontally

    • Lemon Herb Chicken Thighs with a Crispy Bacon Gravy

    Ingredients

  • 8 each bone-in chicken thighs (about 3-4 pounds)
  • 2-3 tablespoons all-purpose flour
  • Pinch of chili flakes, to taste
  • 150g plain flour
  • 1 lemon, zested
  • 2 cups warm chicken stock, divided
  • 2 lemons, divided

    • Cooking Instructions

  • Prepare chicken thighs, seasoning skin-side generously with salt and pepper.
  • Preheat frying pan until very hot, then sear the beef over a high heat until it's coloured on all sides. Place the beef in a large, roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare.
  • For the gravy - Add bacon to pan, cooking until crisp and scraping up caramelized bits.
  • One head of garlic, cut in half horizontally
  • To make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray.
  • Carve the beef thinly and pour the gravy.
  • Return chicken thighs to the pan, skin side up, nestling into the gravy. Zest remaining lemon over chicken and season with salt, pepper, and chili flakes.
  • Serve straight out of the pan, garnishing with sliced lemon and fresh herbs.

    • Hot Ones Inspired Backed Chicken Wings

    Ingredients

  • 2 pounds chicken wings, lollipopped
  • Flaky sea salt and fresh cracked pepper, to taste
  • 2 tablespoons canola oil
  • Freshly ground black pepper
  • Hot sauce of choice

    • Cooking Instructions

  • Preheat the oven to 375˚F (190˚C).
  • Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.
  • Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.

    • Hot Ones Inspired Backed Chicken Wings

    Ingredients

  • 2 pounds chicken wings, lollipopped
  • Flaky sea salt and fresh cracked pepper, to taste
  • 2 tablespoons canola oil
  • Freshly ground black pepper
  • Hot sauce of choice

    • Cooking Instructions

  • Preheat the oven to 375˚F (190˚C).
  • Pat chicken wings dry and add to a large bowl. Season the wings with garlic powder, smoked paprika and salt toss to combine.
  • Add wings to a large bowl, spoon on a few tablespoons of leftover pan sauce, a few splashes of hot sauce, a few knobs of butter, and toss, letting everything melt and form a glaze. Transfer to a clean dish to serve.