Gordon Ramsay's Ultimate Cookery Course Read Online Free PDF Page B

baking powder
    1 egg, beaten
    250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
    1 tbsp runny honey
    Oil, for frying
    1 ripe mango
    FOR THE LIME SYRUP
    150g caster sugar
    Juice of 4 limes, finely grated zest of 1
    1 . To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.
    2 . Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.
    3 . Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.
    4 . To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.
    5 . Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.
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    HOW TO HANDLE HONEY
    Sticky ingredients, such as honey, treacle and golden syrup, can be a mess to measure out, so rub the spoon first with a neutral oil, like grapeseed. The ingredient will slide off immediately.



BAKED CHEESECAKE
    SERVES 8
    If there is one thing the Americans know how to do, it’s how to make great cheesecakes. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic British cheesecake. But because it has no biscuit base, the result is less sweet and heavy.
    Butter, for greasing
    550g cream cheese, at room temperature
    160g caster sugar
    3 eggs, lightly beaten
    2 tbsp plain flour
    Finely grated zest of 1 lemon
    200g raspberries
    1 . Preheat the oven to 180°C/Gas 4. Butter a 23cm springform cake tin.
    2 . Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries.
    3 . Spoon the mixture into the prepared cake tin, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom. Bake in the preheated oven for 35 minutes until set on the edges but wobbling slightly in the middle.
    4 . Once cooled, remove from the tin, running a knife around the edges to loosen if necessary, and serve.
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    HOW TO ZEST A LEMON
    Place a four-sided grater on a plate. Using the side with the smallest holes, rub the lemon down it in long, sweeping strokes, turning the fruit a little after each stroke so you don’t grate any of the bitter white pith.







GIVEN THAT WE LIVE ON AN ISLAND AND ARE
THEREFORE SURROUNDED BY WATER, I’M ALWAYS
SURPRISED WE DON’T EAT MORE FISH IN THIS
COUNTRY, OR AT LEAST COOK MORE OF IT AT HOME.
    It seems that unless it comes covered in batter and wrapped up with chips, we have a deep mistrust of it. That’s a great shame because, putting aside for a moment concerns about sustainability and dwindling stocks, fish is one of the simplest and most rewarding things to cook. It really doesn’t need any adornment.
    If you don’t believe me, go out and get yourself a fillet of white fish. It doesn’t matter what – whiting, plaice, coley, whatever. Now heat a tablespoon of olive oil in a pan and while you are waiting for that to get really hot, dredge the fish in some seasoned flour, shaking off any excess. Lay the fish down