Gordon Ramsay: A Chef for All Seasons
by Gordon Ramsay with
Roz Denny
Gordon Ramsay
has become the celebrity chef of the moment with his imaginative
interpretations of classic British food at his eponymous London
restaurant. His new cookbook showcases his signature dishes,
and as the title suggests, highlights his infatuation with the
seasonal produce of the English countryside. While some of the
recipes seem repetitive his unpretentious cooking looks earthy
and flavorful, and unlike the overly complex recipes in many
celebrity-chef tomes many of Ramsay dishes can be replicated
in the home kitchen.
Summery Quails in a Tomato and Tarragon Dressing
Gordon Ramsay: A Chef for All Seasons by Gordon
Ramsay with Roz Denny
(Ten Speed Press, September 2000)
Adapted by StarChefs
 Yield:
4 Servings
Ingredients:
- 4 fresh quails
- 6 Tablespoons extra virgin olive oil
- ½ small tomato, seeded and finely minced
- ½ shallot, finely minced
- ½ teaspoon ketchup
- ½ teaspoon coarse grain mustard
- ½ teaspoon fresh lemon juice
- 1 teaspoon chopped fresh tarragon
- 4 small stalks celery, cut into small lengths
- ½ cup chicken stock or low-sodium canned chicken
broth
- 3 ounces fresh chanterelles, ends trimmed, then halved
if large
- Coarse sea salt and freshly ground black pepper, to taste
Method:
Preheat to oven to 375 degrees Fahrenheit.
Brush the quails lightly with a little of
the olive oil, season with salt and pepper, place in a roasting
pan, and roast in the oven for 12 minutes.
Meanwhile, make a dressing by mixing together
the tomato, shallot, ketchup, mustard, lemon juice, tarragon,
and 3 tablespoons of the oil. Season the quail with salt and
pepper to taste.
Remove the quails from the oven and allow
to stand for 10 minutes. Using a sharp boning knife, remove
the lightly cooked breasts, keeping them whole. Mix the breasts
into the tomato dressing and set aside to cool. The quail
carcasses can be discarded, or saved for another use, such
as stock.
Heat 1 tablespoon of the remaining oil in
a small frying pan and sauté the celery until golden
brown. Pour in the stock or canned chicken broth, season with
salt and pepper, and simmer for about 10 minutes until the
celery has softened and the liquid has evaporated away.
Meanwhile, sauté the chanterelles
in the last of the oil for about 5 minutes, stirring once
or twice, then season.
To serve, divide the celery among the centers
of 4 serving plates. Spoon the chanterelles on top. Arrange
the quail breasts on top of that and trickle any leftover
dressing around the plate. Serve immediately.
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