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Yes, we still have autographed copies of Gordon Ramsay's Healthy Appetite, Fast Food and Three Star Chef. We will be adding a video clip of the wonderful event this month so if you couldn't attend you can see what you missed!
The most oft used phrase from those who attended the event was "he was so inspiring" and " he's not like his TV persona at all" and "he's so passionate and down to earth." Once Peter Oliver settled in the two had a wide ranging conversation which was both fun, insightful and never dull! Prior to the event, Gordon came to the store to pre-sign the books and he surpassed all previous records by signing 825 books in under 45 minutes!!
While Ferran Adria's passion is intellectual, an excitement at pushing the boundaries of cooking, Ramsay's is more a passion for making the best of what is -- traditional techniques using the most carefully selected ingredients, pushing staff to be the best they can be, too. When asked what is most important when he is hiring staff -- technical ability, willingness to work, or passion -- he concluded that a prospective chef needs all three. But perhaps his most important comment was that when a young chef thinks he is ready to move up, that he is ready for a new title, that is really the moment when he needs to get more training. In Ramsay's world the thirst for knowledge has to be more important than the thirst for a job title.
From Gordon Ramsay's Healthy Appetite.
Serves 4
4 large chicken breasts about 6-7oz
8 sage leaves
5 heaping tbsp ricotta
sea salt and black pepper
8 prosciutto slices
4 tsp olive oil
handful of thyme sprigs
Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean cutting board, mince 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
Lay two prosciutto slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture on to the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the prosciutto slices around the stuffed chicken breast. Wrap in plastic wrap. Repeat with the rest of the chicken breasts and chill for 1 - 2 hours to firm up slightly.
Heat the oven to 350 and place a roasting pan in the oven to heat up. Heat a heavy skillet and add the olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed.
Rest the chicken, covered with foil, in a warm place for 5 to 10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
Healthy Appetite
Gordon Ramsay
Three star chef Gordon Ramsay is not only a wizard in the kitchen but a hyper-fit marathoner. In this accompaniment to the third series of The F Word, Ramsay’s two interests meet in 125 recipes that combine healthy eating with great flavour. The bright contemporary design makes the book a pleasure to use. Hardcover, 255 pp, $35.00.
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| Previously in Online... |
| January 12, 2009 |
| December 12, 2008 |
| December 4, 2008 |
| November 12, 2008 |
| November 3, 2008 |
| October 17, 2008 |
| September 26, 2008 |
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