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In a new TV series for National Geographic Gordon Ramsay travels the world cooking as he goes.A book Gordon Ramsay’s Uncharted: A Culinary Adventure has been published to accompany the series.
Chicken andouille gumbo with rice
Serves 8. Ingredients: 4 boneless, skin-on chicken breasts, 4 bone-in, skin-on chicken legs, thighs attached, 1tsp freshly ground black pepper, 2½tsp kosher salt, divided, 2tbsp grapeseed oil, 4 garlic cloves, crushed, 3 celery stalks, diced, 2 yellow onions, diced, 8 cups chicken stock, 3 sprigs thyme, 3 spring onions, trimmed and chopped, 1 lemon, cut in half, seeds removed. For the gumbo base: 227g andouille sausage, cut into 1.3cmthick slices, 108g unsalted butter, 125g plain flour, 2 celery stalks, finely diced, 2 garlic cloves, minced, 1 red pepper, finely diced, 1 green pepper, finely diced, 1 onion, finely diced, 1tsp kosher salt, 1tsp cayenne pepper, ½tsp freshly ground black pepper, 2tbsp hot sauce. For the rice: 341g white rice, 946ml water, 2 sprigs thyme, picked, 2tsp kosher salt
Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use.
Strain and reserve the chicken stock and discard the vegetables and thyme.
Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel-lined plate. To the fat in the pot, add the butter. Once the butter is melted, add the flour and mix until a thick paste forms. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low for about 30 minutes. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice.
Coffee-spiced pork shoulder with sweet potato and yuca
Serves 4. Ingredients: For the coffee-spiced pork shoulder: 2tsp ground cumin, 2tsp sweet papri
ka, 1tbsp kosher salt, 1tbsp finely ground coffee, 1tbsp granulated sugar, ¼tsp chili flakes, to taste, 2tsp annotto seeds, finely ground (or 2tsp achiote paste), ½ boneless pork shoulder (about 1.3kg), extra-virgin olive oil. For the sweet potato and yuca: 1 red onion, diced into 1.3cm pieces, 1 star anise, 3 garlic cloves, crushed, kosher salt, 1 sweet potato, peeled and diced into 1.3cm pieces, 1 yuca, peeled and diced into 1.3cm pieces, 1 cup dark rum, 3-4 cups chicken stock
In a small bowl, combine the cumin, paprika, salt, coffee, sugar, chili flakes, and annatto. Season the pork shoulder with the rub, rubbing it in with your hands to coat evenly. Set the pork shoulder aside to marinate at room temperature for at least 30 minutes. Heat a large Dutch oven over high heat and drizzle the pork with olive oil. Place the pork shoulder in the pot and sear on all sides until caramelised and golden brown. Remove the pork from the pot and set aside. Make the sweet potato and yuca: To the pot, add the onion, star anise, and garlic. Season with salt. Cook until all the ingredients begin to caramelise and the anise is aromatic, about seven to 10 minutes. Add the sweet potato and yuca and saute for five minutes longer, until they start to brown. Add the rum to deglaze the pot, scraping the bottom with a wooden spoon to release all of the brown bits. Simmer until the rum is reduced by half. Return the pork to the pot and pour in the chicken stock, making sure the stock comes halfway up the side of the pork, adding more liquid if needed. Bring to a boil, then cover and reduce to a simmer, cooking for about two hours or until the pork easily breaks apart with a fork. Remove the vegetables with a slotted spoon. Once the pork is tender, remove it from the pot and set it on a large plate or cutting board. Pull the pork into large pieces using two forks. Reduce the cooking liquid that remains in the pot by half until slightly thickened. To serve, plate the pork and vegetables on a serving platter and drizzle cooking liquid over top.
Burnt sugar steamed pudding
Ingredients: 67g, plus 250g granulated sugar, 237ml boiling water, 303g plain flour, 2tsp ground mixed spice or pumpkin pie spice, 1tsp baking soda, ¼tsp kosher salt, 216g unsalted butter, chilled and cubed, 3 large eggs, beaten
Preheat your oven to 149C.Fill a roasting pan with 2.5cms of water and place in the center of the oven to heat. Lightly coat two one-pound loaf tins with nonstick spray. In a medium heavy-bottom saucepan over medium heat, add 67g sugar and cook, stirring gently and constantly, until it completely melts and turns a deep amber color, about 10 mins. Remove the saucepan from the heat and carefully pour in the boiling water. Stir the mixture until it thickens and becomes a syrup. Set aside. In a large mixing bowl, combine the flour, 250g sugar, mixed spice, baking soda, and salt. Add the butter and use your fingertips to press the dry ingredients into the butter. Continue pressing and mixing until the mixture resembles coarse sand. Add the eggs and stir with a wooden spoon to combine. Slowly add syrup to the pudding mixture and continue stirring until a thick batter forms. Divide the batter between the two loaf tins and cover each with aluminum foil. Place them in the roasting pan with water in the oven and cook for two hours, until a toothpick inserted in the middle of the loaves comes out clean. Remove the pudding from the pan and let cool on a rack. Serve.