PAUL'S MENU
Paul Martin's menu included the following dishes:
KING PRAWNS WRAPPED IN PARMA HAM WITH CHILLI AND GARLIC
Ingredients:
12 large raw King Prawns
6 slices of Parma ham
1 large red chilli pepper
1 clove of garlic
Olive oil
Knob of butter
Method
Shell and clean the prawns, leaving the tails on. Cut each slice of Parma ham in half, length-ways, and wrap around each prawn. Finely slice garlic and seeded chilli pepper and sprinkle over the prawns. Pour over the olive oil and, using your fingers, gently mix in the marinade and season.
Heat a large, non-stick frying pan or wok and add some butter. Tip in all the prawns with the marinade into the pan. Cook for approximately 1 minute on each side and serve immediately with crusty bread and crisp salad.
ROASTED TOMATO SOUP
Ingredients:
1 kg plum tomatoes, halved
1 large onion, sliced
2 cloves of garlic, halved
A handful of basil
1 litre of chicken stock
3 sun-dried cherry tomatoes
Olive oil
1 teaspoon of caster sugar
Salt and black pepper
Method
Preheat oven to 220/gas mark 7. Using a large roasting tin, heat the oil in the oven until very hot. Gently add the tomatoes, onion and garlic and sprinkle with sugar. Season generously and bake for 20-25 minutes. Stir, then add basil near the end of cooking.
Recipe from Gordon Ramsay’s Secrets
Published by Quadrille
Price £14.99 (paperback)
FILLET STEAK WITH WILD MUSHROOM CREAM SAUCE
Ingredients:
4 fillet steaks
1 shallot, chopped
1 clove of garlic, crushed
120g of wild mushrooms
100g of chestnut mushrooms
Finely chopped parsley and chives
4 tablespoons of double cream
3 tablespoons of parmesan cheese
Olive oil
1 large egg yolk
Salt and black pepper
White wine
Method
Gently cook the shallot and garlic in a little olive oil for 5 minutes until soft. Add some more olive oil and on high heat add finely chopped mushrooms. Cook for 5 minutes, until brown. Add white wine and reduce until the mixture is dry. Tip the mixture into a bowl, add herbs, season and allow to cool. Whip the cream and fold into the mushrooms with the egg yolk. Cover and chill.
Rub the steaks with olive oil and season. Using a non-stick frying pan on high heat, sear the steaks all over for about 3 minutes, then place on a baking tray and allow to cool. Before serving, pre-heat the oven to 220/gas mark 7. Put the mushroom mixture on top of the steaks and dust with parmesan. Cook for a further 7 minutes and serve with roast potatoes and runner beans.
Based on a recipe from Gordon Ramsay’s Secrets
Published by Quadrille
Price £14.99 (paperback)
Ingredients:
4 fillet steaks
1 shallot, chopped
1 clove of garlic, crushed
120g of wild mushrooms
100g of chestnut mushrooms
Finely chopped parsley and chives
4 tablespoons of double cream
3 tablespoons of parmesan cheese
Olive oil
1 large egg yolk
Salt and black pepper
White wine
Method
Gently cook the shallot and garlic in a little olive oil for 5 minutes until soft. Add some more olive oil and on high heat add finely chopped mushrooms. Cook for 5 minutes, until brown. Add white wine and reduce until the mixture is dry. Tip the mixture into a bowl, add herbs, season and allow to cool. Whip the cream and fold into the mushrooms with the egg yolk. Cover and chill.
Rub the steaks with olive oil and season. Using a non-stick frying pan on high heat, sear the steaks all over for about 3 minutes, then place on a baking tray and allow to cool. Before serving, pre-heat the oven to 220/gas mark 7. Put the mushroom mixture on top of the steaks and dust with parmesan. Cook for a further 7 minutes and serve with roast potatoes and runner beans.
Based on a recipe from Gordon Ramsay’s Secrets
Published by Quadrille
Price £14.99 (paperback)
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