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Gordon Ramsay Gourmet Dinner Recipe


IMPRESS YOUR GUESTS WITH A THREE-COURSE GOURMET DINNER
- RECIPES FROM GORDON RAMSAY'S MAZE GRILL RESTAURANT


Whether you’re hosting a dinner party or a romantic meal for two, we’ve got the ultimate three-course recipe guide. This delicious menu is guaranteed to impress your hungry guests but won’t mean that you will have to spend the whole evening in the kitchen, which means you’ll have more time to socialise and enjoy the food for yourself!

The three simple, but tasty courses are recipes which are served in Gordon Ramsay’s world-famous London Maze Grill Restaurants. From the comfort of your own home, you can create restaurant worthy dishes all served on the new tableware collection Maze Grill, inspired by the London chain.



FIRST COURSE: SASHIMI ON ICE


This refreshing first course will serve up to four people it’s simple to prepare but a great recipe to impress your guests with. This dish looks best when served in the Royal Doulton for Gordon Ramsay Maze Grill mixed blue set of four bowls as well as the white dipping bowl set.



Gordon Ramsay Sashimi On Ice


INGREDIENTS


200g piece sushi-grade tuna loin
200g piece butter fish fillet
200g piece salmon fillet, trimmed of brown meat
Crushed ice, to serve
½ lemon, sliced
½ lime, sliced
2-3 shiso leaves
1 kiku flowers
10cm piece daikon, peeled and shredded, or spiralized
80g fresh wakame




METHOD


1. Trim each piece of fish into a neat rectangular block about 6cm wide.
2. Keeping the knife at an angle of 45 degrees, cut each piece of fish into thick slices.
3. Set a bamboo mat over a bowl of ice. Add the slices of lemon and lime and the shiso.
4. Arrange the fish on top and garnish with the kiku flower.
5. Serve accompanied by the daikon and wakame.

MAIN COURSE: RIB EYE STEAK WITH RED WINE & BONE MARROW SAUCE


This course will take you away from your guests for the longest but once you serve their perfectly cooked steak presented on the Maze Grill plate it will be worth the wait. Accompany the steak and rich, delicious sauce with a glass of your favourite red wine and sides of your choice. We recommend a crisp fresh salad and home cooked sweet potato fries.



Gordon Ramsay Rib Eye Steak


INGREDIENTS


4 ribeye steaks, 300g (10oz) each
200ml red wine
500ml beef stock
1 knob butter
1 shallot, diced
1 piece bone marrow, chopped




METHOD


1. To make the sauce, simmer the red wine in a saucepan until it has reduced to a glaze. Add the beef stock and continue simmering until the liquid has reduced to 200ml.
2. Prepare your sides.
3. Preheat the oven to 180°C.
4. In a hot frying, pan seal each of the steaks on both sides until golden brown. Transfer the steaks to the hot oven and cook for 6 to 8 minutes for medium rare. Remove and leave to rest for 4 minutes.
5. To finish the sauce, stir in the butter, shallot, tarragon and bone marrow.
6. Put the steaks on serving plates and pour the sauce over.



THIRD COURSE: STICKY TOFFEE PUDDING


The final course is a favourite for many. This rich sticky toffee pudding served with your choice of cream or ice-cream will perfectly finish off your evening of delicious food and wine. Best served on the Gordon Ramsey Maze Grill mixed small plates or for added restaurant sophistication, serve in a pasta bowl instead of the small bowls.



Gordon Ramsay Sticky Toffee Pudding


INGREDIENTS


250ml Coca-Cola
125g pitted dates
85g butter, softened, plus extra for greasing
125g brown sugar
2 eggs
325g self-rising flour
1 tbsp. baking powder
Pinch of salt




METHOD


1. Heat the Coca-Cola in a saucepan with the dates until the dates have softened. Allow to cool then transfer to a food processor and blend to a purée.
2. Preheat the oven to 175°C. In a large mixing bowl, whisk the soft butter and sugar together until fluffy and creamy. Beat in the eggs one by one. Fold in the flour, baking powder and salt, then add the date purée, mixing gently until well combined.
3. Pour the batter into a greased baking tin and bake for 40 to 50 minutes, until the sponge has risen and a skewer inserted in the centre comes out clean.
4. When the sponge is almost ready, put all the sauce ingredients in a saucepan and bring to a simmer, stirring to make sure it doesn’t catch on the base of the pan.
5. To serve, cut the sponge into generous slabs and pour the hot sauce over. Put some whipped cream or ice-cream on the side if you like, or be naughty and have both!




Designed by Royal Doulton for Gordon Ramsay Maze Grill is the perfect collection for creating restaurant worthy dishes from the comfort of your own home.

Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #GordonRamsay #MazeGrill



Gordon Ramsay Gourmet Dinner Recipe


IMPRESS YOUR GUESTS WITH A THREE-COURSE GOURMET DINNER - RECIPES FROM GORDON RAMSAY'S MAZE GRILL RESTAURANT


Whether you’re hosting a dinner party or a romantic meal for two, we’ve got the ultimate three-course recipe guide. This delicious menu is guaranteed to impress your hungry guests but won’t mean that you will have to spend the whole evening in the kitchen, which means you’ll have more time to socialise and enjoy the food for yourself!

The three simple, but tasty courses are recipes which are served in Gordon Ramsay’s world-famous London Maze Grill Restaurants. From the comfort of your own home, you can create restaurant worthy dishes all served on the new tableware collection Maze Grill, inspired by the London chain.



FIRST COURSE: SASHIMI ON ICE


This refreshing first course will serve up to four people it’s simple to prepare but a great recipe to impress your guests with. This dish looks best when served in the Royal Doulton for Gordon Ramsay Maze Grill mixed blue set of four bowls as well as the white dipping bowl set.



Gordon Ramsay Sashimi On Ice


INGREDIENTS
200g piece sushi-grade tuna loin
200g piece butter fish fillet
200g piece salmon fillet, trimmed of brown meat
Crushed ice, to serve
½ lemon, sliced
½ lime, sliced
2-3 shiso leaves
1 kiku flowers
10cm piece daikon, peeled and shredded, or spiralized
80g fresh wakame



METHOD
1. Trim each piece of fish into a neat rectangular block about 6cm wide.
2. Keeping the knife at an angle of 45 degrees, cut each piece of fish into thick slices.
3. Set a bamboo mat over a bowl of ice. Add the slices of lemon and lime and the shiso.
4. Arrange the fish on top and garnish with the kiku flower.
5. Serve accompanied by the daikon and wakame.



MAIN COURSE: RIB EYE STEAK WITH RED WINE & BONE MARROW SAUCE


This course will take you away from your guests for the longest but once you serve their perfectly cooked steak presented on the Maze Grill plate it will be worth the wait. Accompany the steak and rich, delicious sauce with a glass of your favourite red wine and sides of your choice. We recommend a crisp fresh salad and home cooked sweet potato fries.



Gordon Ramsay Rib Eye Steak


INGREDIENTS
4 ribeye steaks, 300g (10oz) each
200ml red wine
500ml beef stock
1 knob butter
1 shallot, diced
1 piece bone marrow, chopped



METHOD
1. To make the sauce, simmer the red wine in a saucepan until it has reduced to a glaze. Add the beef stock and continue simmering until the liquid has reduced to 200ml.
2. Prepare your sides.
3. Preheat the oven to 180°C.
4. In a hot frying, pan seal each of the steaks on both sides until golden brown. Transfer the steaks to the hot oven and cook for 6 to 8 minutes for medium rare. Remove and leave to rest for 4 minutes.
5. To finish the sauce, stir in the butter, shallot, tarragon and bone marrow.
6. Put the steaks on serving plates and pour the sauce over.



THIRD COURSE: STICKY TOFFEE PUDDING


The final course is a favourite for many. This rich sticky toffee pudding served with your choice of cream or ice-cream will perfectly finish off your evening of delicious food and wine. Best served on the Gordon Ramsey Maze Grill mixed small plates or for added restaurant sophistication, serve in a pasta bowl instead of the small bowls.



Gordon Ramsay Sticky Toffee Pudding


INGREDIENTS
250ml Coca-Cola
125g pitted dates
85g butter, softened, plus extra for greasing
125g brown sugar
2 eggs
325g self-rising flour
1 tbsp. baking powder
Pinch of salt



METHOD
1. Heat the Coca-Cola in a saucepan with the dates until the dates have softened. Allow to cool then transfer to a food processor and blend to a purée.
2. Preheat the oven to 175°C. In a large mixing bowl, whisk the soft butter and sugar together until fluffy and creamy. Beat in the eggs one by one. Fold in the flour, baking powder and salt, then add the date purée, mixing gently until well combined.
3. Pour the batter into a greased baking tin and bake for 40 to 50 minutes, until the sponge has risen and a skewer inserted in the centre comes out clean.
4. When the sponge is almost ready, put all the sauce ingredients in a saucepan and bring to a simmer, stirring to make sure it doesn’t catch on the base of the pan.
5. To serve, cut the sponge into generous slabs and pour the hot sauce over. Put some whipped cream or ice-cream on the side if you like, or be naughty and have both!


Designed by Royal Doulton for Gordon Ramsay Maze Grill is the perfect collection for creating restaurant worthy dishes from the comfort of your own home.

Discover more on our Royal Doulton Blog and share your home cooked creations on our social channels.

#RoyalDoulton #GordonRamsay #MazeGrill



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