Ramsay Realness

It dawned on me earlier this week that for someone who loves to cook, and who eats at a competitive level (not even joking like if it was a sport people would not use Mohamed Ali as an inspirational reference any more - it would be my name that they use) that I have never posted any recipes or cooking blogs. I am no award winning Chef but I know enough about it to the level that when people play the game Marco Polo, and some one shouts “Marco”!?! I follow it up with “Pierre White” - This probably should lead to me getting my head kicked off me…. but ya cant fault me for choosing a Michelin Star Chef over an Italian Merchant.

I consider myself to be a pretty good cook like it’s not really something you can be modest about coz you can either cook or you can’t. I am very passionate about food, about learning different cuisines, and mastering recipes. I understand that cooking can be a chore for some people but for me I absolutely love it. There are very few things I enjoy more than finding a new recipe or traditional dish of some kind, and spending an evening perfecting it.

These are a few I have made recently:

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Spicy Egg Noodles

Ingredients:

200g Noodles (Wok Ready)

1 pack of Bean-sprouts

1 pack of Mange Tout

2 Cloves of Garlic

1 Tbs of Chilli Flakes

1 tsp of Fresh Ginger

1/4 tsp of Cinnamon

1/4 tsp of Paprika

4 Eggs

Soy Sauce

Method: All Veg and spices in one pan for 5 minutes, add the noodles and cook for another 5 minutes, add the amount of soy sauce you like while it cooks, and serve topped with 2 fried or poached eggs.

Shakshouka

Ingredients:

1 Large Onion

2 Red peppers

3 cloves of garlic

2 (400g) Tins of Chopped Tomato's

2 tsp of Cumin

1 tsp of Paprika

1/2 tsp of coriander

1/2 tsp of Chilli Flakes

4 Eggs

Method: Chop and dice all veg. Add Onion and Garlic to a frying pan and cook for 5 minutes, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes along with all of the spices, and allow this all to cook for ten minutes. Transfer all of the ingredients to an oven proof dish, make 4 wells in the mixture and crack one egg into each. Bake at 180 for 15 minutes. Serve with Feta & Bread.

Chicken Ramen

Ingredients:

2 Chicken Breasts

2 Eggs

100 g of Ramen Noodles

900ml of Chicken or Vegetable Stock

1 green Chilli

1 tsp of Fresh Ginger

3 Cloves of Garlic

5 Tbs of Soy Sauce

Method: Add all of the ingredients but the chicken & eggs to a slow cooker. Cook on high for 2 hours. Cook the chicken breasts in the oven for the recommended time, and cook 2 hard boiled eggs. When everything is served from the slow cooked add the chicken breast sliced and the eggs halved.

Ham & Mushroom Risotto

Ingredients

6 Bacon Medallions

1 Onion

100g Mushroom

Pinch of Thyme

1 Tbs of Chopped Parsley

150g of Risotto Rice

600ml Chicken or Vegetable Stock

2 Tbs of Cream Cheese

Method: Chop the bacon and fry in a pan with the garlic, after 5 minutes add the onion and mushrooms for a further 5 minutes. Add the dry rice to the pan with the spices mixing all of the ingredients together. Add the stock and allow it all to simmer on a medium heat for 25 minutes stirring occasionally. Once the liquid is absorbed take the pan off the heat and stir in the cream cheese. I serve this with a sprinkle of Parmesan cheese and a s**t load of black pepper.

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These recipes are very straight forward and all of the ingredients are every day kinda stuff. I usually follow traditional recipes to the exact but some things have to be tweaked to your preference - which is something I love about cooking because there is a chance to be a bit more creative and add the flavours you like the most.

As I said I am not an award winning Chef but I have picked up some skill over the years. Cooking is not something you can just wake up and do because it takes time and basic knowledge, and even when you know what you are doing that doesn't exactly mean you are going to get it right. I have had many a time where something was just mank! Sometimes its me f**king it up..sometimes its a s**t recipe... sometimes some cuisines should never leave their country (unfortunately I feel this way about British Cuisine but I live here so I have to acknowledge its existence).

I hope you like these recipes as much as I do. Let me know if you try any... and sorry in advance if your life has been taken over by garlic!

Stay Boujee & Stay Safe xxx