Gordon’s Christmas Muesli

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I’m a big sucker for both Gordon Ramsay, and Christmas. Especially Christmas, but I really respect Gordon Ramsay.

Because he wasn’t well known in the U.S. until he exploded onto food television, many Americans weren’t aware that he’d had a long, tough, distinguished and successful culinary journey up to that point.

And he still is successful. His restaurants have been awarded 16 Michelin stars.

Gordon, since we’re on a first-name basis, and Christmas are represented beautifully in a book called “Christmas with Gordon, published in 2010.”

I’ve bookmarked many recipes, and made a few since I first bought the book. But this year while looking through it, a recipe popped out at me that I thought would also make a great gift, which is Christmas Muesli.

It’s not an especially unique recipe, especially for Gordon Ramsay. Beef Wellington is typically associated with the Ramsay name. But I’m excited to make the muesli as gifts.

It’s been many years since I made my own granola. It was so healthy, that only I would eat it. Lots of raw grains, rolled grains, toasted grains, toasted nuts, toasted seeds and no sugar. Yep, that’s why I was the only one who liked it.

But this recipe doesn’t contain lots of sugar. Instead there are an abundance of dried fruits. And, it’s also pretty.

Here’s the recipe.

Christmas Muesli
Makes about 1.3 kg
printabe recipe at bottom

400 g porridge oats
75g unsweetened desiccated coconut
100g skinned hazelnuts
100g skinned Brazil nuts, roughly chopped
100g soft light brown sugar
1 teaspoon ground cinnamon or mixed spice
1 teaspoon ground ginger
180ml water
120ml groundnut oil
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
75g pitted dates, roughly chopped
75g dried apricots, roughly chopped
75g dried cranberries
50g crystallized ginger, finely chopped

Preheat the oven to 170 degrees C.

Combine the oats, coconut, hazelnuts, Brazil nuts, brown sugar, and ground spices in a large bowl. Mix well.

Whisk together the water oil, vanilla and salt and then stir into the dry ingredients.

Spread the mixture out in two large, shallow roasting trays.

Toast in the oven for 20-30 minutes, stirring and swapping the trays occasionally, until the muesli is golden and crisp, checking frequently towards the end.

Leave to cool.

Stir in the dried fruit and crystallized ginger.


Store in an airtight container.

I found some tall containers that would be perfect for the granola, and used a plastic baguette bag to line them.

Much prettier!

Enjoy with milk or any milk substitute, or plain yogurt. It’s honestly the best granola I’ve ever had! I’ve already made another batch…

 

 

Beef Wellington

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I made beef Wellington for my husband and myself for our 32nd anniversary in January. The idea to make this for our dinner came from watching Masterchef Junior on TV.

There was an episode where the little kids were challenged to make beef Wellington, a Gordon Ramsay signature dish. But judge Ramsay didn’t show them how to make it. He simply cut through a perfectly cooked beef Wellington and told them how to make it. My brain would have shut down part way through his instructions, especially without any visuals. But these kids proceeded to tag team their way through their own beef Wellingtons, plus two sides. And most all of their beef Wellingtons came out perfectly.

So my husband turns to me at some point and says, “Those look so good. Why haven’t you ever made them?” And I really had no answer. It made me think, and I think that I thought that all beef Wellington contained liver paté, which my husband refuses to eat. But I learned that night that duxelles, essentially diced, sautéed mushrooms, can be substituted for the paté. So I figured it was about time to make Wellington. And it was well worth it!

I’ll show you what I did to make these beef Wellingtons, the Gordon Ramsay way. And if you didn’t catch Masterchef Junior the first time around, watch it next time it’s on. The kids are lovely, and act so much kinder than their adult counterparts on Masterchef or any other cooking shows.

Beef Wellington is quite extravagant, but it’s just the sum of many parts, each of which is not difficult at all to prepare. I’ll discuss all of these parts next.

Beef Wellington
This recipe serves 2, with leftovers

Crêpes: I’ve posted on making crepes, so I won’t bother with a tutorial. You only need a total of four for these two beef Wellingtons. Crêpes are used to absorb any beef juices that leak out of the filets. This keeps the puff pastry from getting soggy!

crepes

Duxelles: Duxelles is a name for finely-diced sautéed mushrooms. The ones I made for the beef Wellington aren’t super finely diced; I wanted a little more texture. I made duxelles in a post called Crêpes Fourées. For those crêpes, I used a combination of fresh and dried mushrooms. For the Wellingtons, I used only fresh mushrooms. Either will work.

The duxelles recipe I used for the beef wellington:
1 stick of unsalted butter
3 finely diced shallots
1 pound finely-chopped fresh mushrooms
Salt, pepper
Chopped parsley

Sauté the mushrooms and shallots in the butter for at least 5 minutes, over medium heat. Season, then stir in the chopped parsley. Place in a colander over a bowl.

I used no liquid in the mushroom recipe whatsoever, although you can tip in a little marsala or madeira if you wish. Just make sure to drain the mushrooms in a colander before beginning the beef wellington. And whatever you do, always save the mushroom liquor to use in any kind of sauce or reduction. Check out this post if you’ve never prepped mushrooms before.

duxelles

Prosciutto: I used 2 thin slices of Prosciutto in each of the two beef wellingtons.

Puff Pastry: I used purchased puff pastry that I thawed overnight in the refrigerator. There are two pieces in the box of puff pastry and I used both for the beef Wellingtons; there was plenty of pastry, but I couldn’t have wrapped any more filets.

Miscellaneous Ingredients: Dijon mustard and 1 egg.

Putting together the beef Wellington:

Have your meat sliced off of a tenderloin if you’re doing the butchering yourself. I cut two – 8 ounce filets, using a scale. It’s important that they’re the same size, for cooking purposes. Season the filets with a little salt and a generous amount of crushed black pepper.

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Pour some olive oil, about 3 tablespoons, in a skillet over high heat. Sear both filets on both sides. You’re just searing the meat to get some caramelization. You’ll be using the same skillet to make the wine reduction later. Don’t wash your skillet!

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Remove the filets from the skillet and place them on a plate. Place a teaspoon or so of Dijon mustard on each filet. Using a pastry brush, brush on the mustard. Mr. Ramsay, of course, recommends English mustard, but I don’t own any. A tidbit of info from Mr. Ramsay – it’s essential to brush the mustard on the filets after having just been seared. Supposedly mustard won’t get absorbed by the meat once it’s cooled off.

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The next thing to do is roll out the pastry dough that has remained chilled.

puff

Roll it into a kind of circle, using a little bit of flour and a good rolling pin. Place a crêpe in the middle of the dough, top with a layer of duxelles, then top them with the prosciutto.

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On top of the prosciutto place the mustard-brushed filet, mustard side down.
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I cut a little circle out of the remaining two crêpes and placed those on top of the filets. These will eventually be at the bottom of the beef Wellingtons.

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Then begin the wrapping process. Have one egg beaten well in a little bowl, and a pastry brush. The wrapping process was a little challenging, and it’s definitely harder than rolling the pastry around a whole tenderloin, with an easy one-seam fix. If you’ve ever wrapped a brie in puff pastry, this is similar, except for the fact that I like seeing the wraps of dough on the top sides of the brie. In this case, I wanted smooth tops for the beef wellingtons. I also didn’t want the pastry bottoms too thick.

It was also challenging for me to take pictures during the process. I already mucked up my camera with this one shot.

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Eventually, I got them both wrapped and sealed. Then I wrapped and stored them in the refrigerator.

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Bring the beef Wellingtons out of the refrigerator for at least an hour before you plan on putting them in the oven.

Preheat the oven to 425 degrees. Brush the Wellingtons with the remaining egg mixture.

For the first time ever, I used a temperature probe that came with my oven. Right when I put them in, I pushed the probe in to the middle of one filet. I didn’t want to keep poking the poor things with my meat thermometer. And this thing worked beautifully!

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The 2 Wellingtons took only 20 minutes to cook; I removed them from the oven when their internal temperature reached 125 degrees. This is for rare beef. From the photos, you can tell we like our beef rare.

I removed the beef Wellingtons from the oven and put them on a plate. They would have continued cooking if I’d left them in the hot baking dish. They rested for 15 minutes, during which time I got my vegetables together and heated the red wine reduction.

I placed some of the hot red wine reduction on two plates, and topped them with the beef Wellingtons. (Red wine reduction in a future post.)

reduction
Then I added peas à la Française as our simple but delicious vegetable side.

welly3

I must say, beef Wellington is a fabulously extravagant meal. You can taste all of the parts – the beef, the mushrooms, the prosciutto, and a hint of Dijon mustard.

welly1

My pastry wrapping could have been better. It should have been a tighter fit. But fortunately that didn’t affect the flavors!

Note: this recipe is for 2 individual Wellingtons. Many recipes utilize whole chunks of tenderloin, from which slice’s are cut.

verdict: Sure, this meal took a while to prepare. But yes, I’d make beef Wellington again. And it’s already been requested of me for my husband’s upcoming birthday!

L’Escargot

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There is a restaurant in the Soho district of London called L’Escargot that is owned by the famous/infamous Marco Pierre White. My daughters and I have dined there three times, and each time has been a perfect experience.

The food is exceptional, and not too over-the-top. The service is perfect. The ambiance is lovely. And we’ve always relied on the in-house sommelier, who has always been successful with wine choices, as well.

The reason I wanted to write a post on the restaurant has a lot to do with Marco Pierre White. He’s a hulking monster of a man, with a kind of bad-boy sexiness that really intrigues me. It’s also what’s gotten him into trouble on many occasions, according to his autobiography*.

In one post earlier this year, I wrote about my food experiences in the U.K., and how things have obviously changed from the days when the U.K. culinary world had a terrible reputation primarily based on its bland food. I’ve been lucky enough to spend weeks in Ireland, Scotland, Wales, as well as in England, and have been thrilled with the obvious “improvements.”

In this post I wrote that Marco Pierre White played an integral role in changing the course of all things culinary. I’ve read his book, but many others as well that focus on that period of time in culinary history, and it’s pretty obvious that he was one of the first of few to shake things up in restaurant kitchens.

Recently I was watching Anthony Bourdain on No Reservations, and on this show he actually met up with Marco Pierre White. They went hunting together and it was a very interesting show. They make quite a bad-boy pair, although ever since Mr. Bourdain had a baby he’s mellowed. He even quit smoking. Mr. White still smokes.

But in the show’s introduction, Anthony Bourdain said that Marco Pierre White had single handedly changed the course of England’s culinary journey. Single handedly!!! I had only said that he played an integral role! So take that Mr. Obnoxious male commenters!!!

Another really interesting tidbit, for those of you who don’t know, when Mr. White retired some years ago, he withdrew all of his Michelin stars. He felt he didn’t deserve them when he wouldn’t actually be at his restaurants. I feel that is very humble and noble.

He still owns quite a few restaurant other than L’Escargot, but I wanted to mention my experiences there because of the perfection involved. Here is my daughter’s starter of sardines one night.
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If you have ever watched the show “Hell’s Kitchen,” then you’re aware that Gordon Ramsay is a stickler for the highest level of quality. The competing chefs are supposed to have perfection as their goal. Risotto must be cooked properly. Fish must be cooked properly. No piece of rotten lettuce on the plate. Medium rare is medium rare – nothing other.

And having unfortunately dined in establishments over many years where perfection is never aspired to, I take having a great meal in a great restaurant very seriously. That means you’re never bothered by the staff. Every one is polite. You can ask questions and you get answers. And the food is perfect. And this is why we continue to return to L’Escargot.

I can’t remember for the life of me what this is, but I know it was good!!

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Here is a photo when I went with my younger daughter on our apartment-finding trip to London in 2010.
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Here I am with my two daughters a few years ago when we went in December. I didn’t have bangs yet, but that’s me.

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I absolutely adore going to a perfect restaurant. It’s what they all should be. Thank you.

* Marco Pierre White’s autobiography, The Devil in the Kitchen is a fabulous read. It’s on my kindle, but here’s the photo of the actual book.

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update: The restaurant, L’Escargot, is now no longer owned by Marco Pierro White.