Gordon Ramsay's Ultimate Cookery Course Read Online Free PDF

together. (Do not overprocess or it will become tough.) Add a little ice-cold water (around a tablespoon) if the dough seems too dry.
    3 . Knead the dough lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for 30 minutes before rolling out.
    4 . To make the tart, roll out the pastry on a lightly floured surface to a large round the thickness of a £1 coin. Use to line a loose-bottomed tart tin (23–24cm), leaving some excess pastry overhanging the rim. Chill for 30 minutes. Meanwhile, preheat the oven to 190°C/Gas 5.
    5 . Line the pastry case with baking paper and ceramic baking beans or uncooked rice and bake ‘blind’ for 15–20 minutes until the base is cooked through. Carefully remove the beans and paper and allow the pastry to cool a little. While still warm, cut off the excess pastry to level with the rim of the tin. Lower the oven setting to 140°C/Gas 1.
    6 . To make the filling, gently heat the golden syrup in a saucepan along with the butter. (Be careful not to boil this – just allow the butter to melt.)
    7 . When the butter has melted, stir in the cream, lemon zest and juice, breadcrumbs and egg yolks. Mix well.
    8 . Spread the lemon curd over the base of the baked pastry case, then pour in the filling.
    9 . Bake for 30–40 minutes until the top has just set but the centre is slightly wobbly when you shake the tin gently. It should still feel slightly soft in the centre.
    10 . Let the tart cool completely before slicing and serving.
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    HOW TO PREVENT PASTRY SHRINKAGE
    Pastry tends to shrink when cooked – that’s why leaving it overhanging the tin and trimming after baking is a good idea. Use a very sharp knife and you will be left with a lovely neat edge.

APPLE CRUMBLE
    SERVES 4
    Who doesn’t love crumble? By combining both fruit purée and chunks, and sweet, chewy dried cranberries, I’m creating layers of texture and interest beneath a beautiful crunchy granola topping. Don’t worry about peeling the fruit. Whether it’s apples, pears or peaches, the flavour is all in the skin.
    6 tbsp caster sugar
    Pinch of ground cinnamon
    1 vanilla pod, seeds only
    6 apples, cored but not peeled, 3 of them grated, 3 cut into chunks
    3 tbsp dried cranberries
    Zest of 1 lemon, juice of ½
    FOR THE CRUMBLE TOPPING
    100g plain flour
    2 tbsp demerara sugar
    50g butter, chilled and cubed
    Pinch of ground cinnamon
    4 tbsp nutty granola or muesli
    1 . Preheat the oven to 200°C/Gas 6.
    2 . Heat a small hob-proof baking dish, add the caster sugar and heat for about 5 minutes until it caramelises. Add the cinnamon, vanilla seeds and grated apples and cook for 1–2 minutes. Stir in the apple chunks, then mix in the cranberries, lemon zest and juice. Remove from the heat and set aside.
    3 . To make the topping, place the flour, sugar, butter and cinnamon in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the granola and mix until fully incorporated.
    4 . Scatter the crumble topping over the fruit and heat the dish again on the hob. Once the apple mixture is bubbling, transfer to the preheated oven and bake for 12–14 minutes until the topping is a deep golden colour. Remove and serve warm.
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    HOW TO MAKE A CRUNCHY CRUMBLE
    Demerara sugar works best in a crumble mixture because it stops the butter melting into the flour, and adding one-third muesli or granola to two-thirds crumble opens out the texture to give a crunchier result. Finally, only ever sprinkle your topping over the fruit. Don’t push it down or it will go soggy.



COCONUT PANCAKES
WITH MANGO SLICES
AND LIME SYRUP
    MAKES 12 PANCAKES
    This makes the most brilliant breakfast or brunch, and rings the changes if you are in a rut of making the same old plain crêpes with lemon or maple syrup. It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.
    100g unsweetened desiccated coconut
    100g plain flour
    1½ tsp