Gordon's Menu
Gordon Todd's dishes included Savoury Pastry Boats and New York Cheesecake:
Savoury Pastry Boats
Take some ready rolled pasty and make into balls. Place the pastry into your pastry boat making machine. Once cooked and shaped fill with ready made smoked salmon mousse.
Homebaked Brie
Serves 4-6
Using a rounded wooden box of brie cut the thinnest possible layer off the top of the box. Add olive oil to the top, (you can also add herbs and pepper to your taste), replace the box top and put in a pre-heated oven (180C/350F/gas 4) for 10–15 minutes until melted through. Serve with mixed vegetables straight from the box.
Simple Beef Stroganoff
Serves 3-4
Ingredients
1 ½ lb lean chuck steak
2 large onions
2oz butter (50g)
10fl oz Cider (275ml)
Freshly grated nutmeg
Salt and freshly milled black pepper
Trim meat and cut into thin strips, about ¼ inch (5mm) wide and no more than 2 ½ inches (6cm) long. Peel the onions, cut them in half, then slice each half and separate into half moon shapes.
Melt butter in a thick based sauce-pan or flameproof casserole – gently soften the onion for 5 minutes or until it turns pale gold. Then with a slotted spoon remove it to a plate.
Next turn the heat up high, add the pieces of meat to the casserole (a few at a time) and brown them. Then reduce the heat, return the onion and all the meat to the pan, season with salt and pepper and pour in the cider. Bring to simmering point, cover and let it cook very gently on top of the stove for 1 ½ hours – stirring it now and then.
When the time is up stir in the mushrooms (which will add a lot of juice) put the lid back on and leave to cook very gently for another 30 minutes or until the meat is tender. Taste to check the seasoning, stir in soured cream (or serve separately) with a good grating of fresh nutmeg. Let the cream heat through (but not boil) and serve the stroganoff with rice and green salad.
Other Delia recipes can be found at www.deliaonline.com
New York Cheesecake
Note: Gordon replaces the cream cheese with 3oz chocolate and 1 oz Expresso, or vanilla sugar.
Serves 12
Ingredients
220g / 7oz digestive biscuits, crushed
70g / 2 ½ oz / ¾ stick unsalted butter, melted
1kg / 2lb 4 oz cream cheese
1 rounded tablespoon plain flour, sifted
4 large free range eggs
grated zest and juice of 1 unwaxed lemon
2 teaspoons pure vanilla essence or pure vanilla-bean paste
150ml / 5fl oz soured cream
Preheat the oven to 180C/350F/gas 4, and lightly butter a deep 24 cm/9½ in spring form cake tin.
Combine the biscuits and butter, and press into the base and a little way up the sides of the prepared tin. Chill for an hour or so (or use a flan base).
Place the cream cheese, 175g/6oz/¾ cup of the sugar and the flour in a food mixer and beat well until smooth (alternatively, place in a large bowl and beat using electric beaters).
Add the eggs one at a time, beating after each addition. Then add the lemon zest and juice, and the vanilla. Once thoroughly combined, pour into the crust and bake for 15 mins. Reduce the temperature to 150C/300F/Gas 2 and cook for a further 45 minutes.
Beat the sour cream and remaining sugar together. Remove the cheesecake from the oven and very carefully and slowly spoon the sour cream over the top, taking care not to break up the surface. Return to the oven to bake for a further 15 minutes, then switch off the oven but leave the cheesecake in for at least 1 hour (or overnight if possible).
Remove and allow to become completely cold before chilling then carefully removing from tin.
Recipe from Sue Lawrence's Book of Baking by Sue Lawrence (Headline Book Publishing Ltd).
Recipe from Good Housekeeping Magazine (June 1997).
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Jenny Cross
Take some ready rolled pasty and make into balls. Place the pastry into your pastry boat making machine. Once cooked and shaped fill with ready made smoked salmon mousse.
Homebaked Brie
Serves 4-6
Using a rounded wooden box of brie cut the thinnest possible layer off the top of the box. Add olive oil to the top, (you can also add herbs and pepper to your taste), replace the box top and put in a pre-heated oven (180C/350F/gas 4) for 10–15 minutes until melted through. Serve with mixed vegetables straight from the box.
Simple Beef Stroganoff
Serves 3-4
Ingredients
1 ½ lb lean chuck steak
2 large onions
2oz butter (50g)
10fl oz Cider (275ml)
Freshly grated nutmeg
Salt and freshly milled black pepper
Trim meat and cut into thin strips, about ¼ inch (5mm) wide and no more than 2 ½ inches (6cm) long. Peel the onions, cut them in half, then slice each half and separate into half moon shapes.
Melt butter in a thick based sauce-pan or flameproof casserole – gently soften the onion for 5 minutes or until it turns pale gold. Then with a slotted spoon remove it to a plate.
Next turn the heat up high, add the pieces of meat to the casserole (a few at a time) and brown them. Then reduce the heat, return the onion and all the meat to the pan, season with salt and pepper and pour in the cider. Bring to simmering point, cover and let it cook very gently on top of the stove for 1 ½ hours – stirring it now and then.
When the time is up stir in the mushrooms (which will add a lot of juice) put the lid back on and leave to cook very gently for another 30 minutes or until the meat is tender. Taste to check the seasoning, stir in soured cream (or serve separately) with a good grating of fresh nutmeg. Let the cream heat through (but not boil) and serve the stroganoff with rice and green salad.
Other Delia recipes can be found at www.deliaonline.com
New York Cheesecake
Note: Gordon replaces the cream cheese with 3oz chocolate and 1 oz Expresso, or vanilla sugar.
Serves 12
Ingredients
220g / 7oz digestive biscuits, crushed
70g / 2 ½ oz / ¾ stick unsalted butter, melted
1kg / 2lb 4 oz cream cheese
1 rounded tablespoon plain flour, sifted
4 large free range eggs
grated zest and juice of 1 unwaxed lemon
2 teaspoons pure vanilla essence or pure vanilla-bean paste
150ml / 5fl oz soured cream
Preheat the oven to 180C/350F/gas 4, and lightly butter a deep 24 cm/9½ in spring form cake tin.
Combine the biscuits and butter, and press into the base and a little way up the sides of the prepared tin. Chill for an hour or so (or use a flan base).
Place the cream cheese, 175g/6oz/¾ cup of the sugar and the flour in a food mixer and beat well until smooth (alternatively, place in a large bowl and beat using electric beaters).
Add the eggs one at a time, beating after each addition. Then add the lemon zest and juice, and the vanilla. Once thoroughly combined, pour into the crust and bake for 15 mins. Reduce the temperature to 150C/300F/Gas 2 and cook for a further 45 minutes.
Beat the sour cream and remaining sugar together. Remove the cheesecake from the oven and very carefully and slowly spoon the sour cream over the top, taking care not to break up the surface. Return to the oven to bake for a further 15 minutes, then switch off the oven but leave the cheesecake in for at least 1 hour (or overnight if possible).
Remove and allow to become completely cold before chilling then carefully removing from tin.
Recipe from Sue Lawrence's Book of Baking by Sue Lawrence (Headline Book Publishing Ltd).
Recipe from Good Housekeeping Magazine (June 1997).
Channel 4 is not responsible for the content of third party sites.
Dinner Party 3: Jenny Cross