Gordon Ramsay's Bollocks

A Tumblr dedicated to all that is Gordon Ramsay - photos, quotes, recipes and whatever else fits. "I want to run a proper kitchen with a pair of bollocks…it's high pressure, high energy and more importantly, real. That's how we keep it every day." "I've always extracted the best out of individuals because I push them to the absolute max. That's how you get perfection." My main blog is pigtailsandcombatboots.tumblr.com. try{ clicky.init(66602752); }catch(e){}

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"Catch of the day ! Wild Salmon On the run ! I Love Iceland" via Facebook

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Gordon is currently filming the new season of Hell's Kitchen which will air in 2014!

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Gordon's Lemon Meringue Pie via here (Click picture to make bigger)

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Gordon on his birthday, Nov. 8, 2013! via here

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Gordon's Pumpkin Cupcakes with Maple Cream Cheese Frosting Happy Halloween everyone! I promise after Halloween, I'll be back to posting regularly! Halloween is like my Christmas :)

[redwing]

i am watching masterchef junior and omfg. this kid

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i’m so glad someone posted something from this show. last  night i watched this with jacob. he has already expressed some interest in being a chef (at his age he wants to be everything). but seriously, he always wants to make up dishes. nothing like these kids were cooking YET. 

when we got home he insisted that he needed to make a dessert and hijacked the cake mix i had for my nephews bday cake. he followed the directions on his own. i only helped when he asked me to.  he cooked them in a cupcake pan and after they cooled topped them with chocolate sauce, strawberries, and whipped cream. they were delicious. 

today at the grocery he made me purchase a pumpking which he intends to cook. i’m not sure what he is going to try to do with it but i’ll let you know how it goes. 

[hsym]

Masterchef Web Exclusive: SONday FUNday: Like Father, Like Son. [x]

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Gordon Ramsay training for IMKona (Ironman Triathalon) which is held in October, 2013.

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Per Gordon's Facebook: "Ultimate Home Cooking comes out today! Here's one of my favourite recipes from the book to get you started - Merguez sausage and Fontina-stuffed croissants. An indulgent but delicious breakfast; when I was living in France I treated myself to them for breakfast at least two or three times a week as they can’t fail to wake you up!"

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Gordon at Redondo Beach Pier, via Instagram @gordongram

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Gordon's Indulgent Mini Chocolate Tarts Makes: 10 Preparation time: 30 minutes Cooking time: 30 minutes You will need: Oil, for greasing 400g plain chocolate, broken up 8 tbsp double cream 60g butter, cubed 2 tbsp caster sugar (optional) For the sweet pastry: 125g butter 90g caster sugar 1 egg 250g plain flour, plus extra for dusting For the peanut brittle: 150g caster sugar 100g salted peanuts, roughly chopped Method: 1. First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes. 2. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.) 3. Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack. 4. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool. 5. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.) 6. Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.

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Contestant Sarah (L) and Judge/Executive Producer Gordon Ramsay speaks onstage during the “Junior MasterChef” panel discussion at the FOX portion of the 2013 Summer Television Critics Association tour - Day 9 at The Beverly Hilton Hotel on August 1, 2013 in Beverly Hills, California.

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Hazelnut and tonka bean cheesecake with balsamic roasted strawberries from Gordon Ramsay's Albany & York Ingredients Cheesecake: 600g Cream cheese 185g Sugar 3 Tonka bean grated 75g Mascarpone 150g Double cream Hazelnut Tuille: 180g Icing sugar 75g Plain flour 85g Pasteurised egg whites 85g Melted butter - cool 150g Hazelnuts - toasted Black pepper - Ground 300g English strawberries 200ml Balsamic vinegar 50g Sugar Baby basil to garnish Method 1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan. 2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans. 3. Mix together and place into a piping bag then rest in the fridge. 4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin. 5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix. 6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes. 7. When ready remove and leave to cool. 8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup. 9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.

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Gordon with daughters Holly and Tilly via Instagram, July 23, 2013.

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Gordon Ramsay's Chicken Piccata 3 tablespoons Olive Oil 1 head Garlic halved horizontally 4 chicken breasts Sea Salt & freshly ground black pepper 2 sprigs Rosemary 200 ml Dry White Wine 200 ml chicken stock 3 tablespoons Capers drained 100 ml crème fraiche 1. Heat the olive oil in a pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over a medium-low heat for a minute, then increase the heat slightly. 2. Season the chicken chops with salt and pepper and add to the pan. Throw in the rosemary and fry the chicken for 11/2–2 minutes on each side until golden brown. Remove and discard the garlic and herbs from the pan. 3. Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Add the chicken stock and bring to the boil and let it bubble until reduced by half. 4. Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired consistency. Season generously with salt and pepper to taste. 5. Spoon the sauce into the middle of six warm plates and place the chicken on top. Serve immediately accompanied by some boiled jersey royals.

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Gordon Ramsay in Singapore, July 5, 2013.

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I love your blog it's so good!!

Thank you! I feel like I don't post often enough, but I try to stay away from gossip-news about Gordon so sometimes it's hard to find new stuff. :)