Richard Corrigan

Richard Corrigan is the hugely successful chef/patron of Lindsay House, his characterful townhouse restaurant in Soho, London. He achieved a Michelin star in 1998 and has been awarded many other culinary accolades, including Outstanding London Chef at the London Restaurant Awards.

Lindsay House has become one of London’s hottest reservations and Corrigan is considered amongst the elite of the capital’s chefs. He is recognised, and has had top marks bestowed by the UK’s leading critics as the ‘Irish Chef in London’.

Richard joins several chef colleagues on the select Culinary Council at British Airways where he is devising and supervising the menus on the airlines long haul flights and Premier class flights.

In recent years, Corrigan has worked on some prestigious events including preparing lunch at 10 Downing Street for Tony Blair and the King & Queen of Jordan.

More recently, his passion for food has made him a key player in the success of the TV series “Full on Food” on BBC.

His food remains loyal to his Irish roots, with an earthy sophistication, as seen in his first cookbook ‘From the Water and the Wild’.

Recommended Books – Gordon Ramsay

A CHEF FOR ALL SEASONS

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Gordon Ramsay offers his example of the pursuit of excellence, by presenting a range of delicious and contemporary recipes, which, whilst being designed to appeal to the clientele of his famous restaurant, also adapt for the home cook. There are four chapters reflecting the seasons.

 

GORDON RAMSAY’S – JUST DESSERTS

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THE DEFINITIVE BOOK ON DESSERT MAKING FROM BRITAIN’S MOST EXCITING CHEF
This superb new collection from Britain’s most talked-about chef features over 100 of his recipes for delicious puddings and desserts. Illustrated throughout with mouth-watering photography, Gordon Ramsay’s Just Desserts will be the definitive book on modern dessert making for years to come.

 

GORDON RAMSAY MAKES IT EASY

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Gordon Ramsay Easy sees Britain’s most celebrated chef moving out of the restaurant and into the home kitchen. Having reached his zenith in the culinary establishment, Gordon is now focusing on making his food accessible to a wider audience.

This book features dishes which have all the hallmarks of Gordon’s cooking – the best ingredients, great taste combinations, superb culinary skill – but the overall feel is more informal and the emphasis is on ease of preparation and simple techniques. – which Gordon demonstrates in close-up step-by-step photographic detail. The end result is therefore a great selection of dishes and an invaluable culinary handbook.

 

GORDON RAMSAY’S SUNDAY LUNCH:
And Other Recipes from the “F Word”: And Other Recipes from “The F Word”

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Gordon Ramsay’s aim is to get us all cooking up a storm and sitting down at the table with friends and family to share lunch on Sundays and at other leisure times. In the second series of “The F Word”, his highly acclaimed topical food programme, he visits people all over the UK of all ages, backgrounds and ethnic origins to help them cook up a meal for family and/or friends. These range from traditional Sunday roasts to lighter summer fare, from easy 30-minute meals to Italian, Indian and Moroccan influenced family feasts. As always, Gordon is there to help the home cook at every stage – buying the right ingredients, preparation and serving and helping to co-ordinate the cooking of several dishes to arrive on the table simultaneously.

 

KITCHEN HEAVEN 
Over 100 Brand-new Recipes

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You’ve seen his vision of hell. Now prepare to taste Kitchen Heaven.
If he can turn around restaurants from Ambleside to Abergavenny, imagine what Gordon Ramsay can do for your kitchen …
The television series Ramsay’s Kitchen Hell saw him stopping at nothing – and no one – in his quest to achieve the very highest standards, no matter what the venue or the dish. Now he brings all that formidable passion and unique advice to your home. With over 100 brand-new recipes – including some of the most accessible and delicious he has ever produced – Ramsay’s Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook. The only quality Gordon insists upon is enthusiasm.

 

GORDON RAMSAY’S SECRETS

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Gordon Ramsay is the most celebrated chef working in Britain today, with a well-deserved reputation for fabulous food. Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon’s special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.

 

HUMBLE PIE
(Gordon’s Fantastic Autobiography)

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Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his real story… This is Gordon Ramsay’s autobiography – the first time he has told the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction, his failed first career as a footballer, his working relationship (and subsequent feud) with Marco Pierre White: all of these things have made him the celebrated culinary talent and media powerhouse that he is today.

Gordon talks frankly about: his tough childhood: his father’s alcoholism and violence and the effects on his relationships with his mother and siblings; his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later; his brother’s heroin addiction: Gordon’s brother has a long-documented struggle with drug addiction and has spent time in prison. Now, he is clean and his real story is told for the first time – Gordon’s early career: Gordon was Marco Pierre White’s protege at the legendarily brutal kitchen at Harvey’s, and now speaks out about the controversial truth behind their falling-out and subsequent feud.

Gordon also discusses how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants; kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style; and how he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

SNACK – Fresh crumpets with fried duck egg, mushrooms and pancetta

Fresh crumpets with fried duck egg, mushrooms and pancetta

Picture for illustration only

INGREDIENTS

For the crumpets

7g/¼oz fresh yeast
275ml/10fl oz warm water
225g/8oz plain flour, sifted
7g/¼oz salt
light olive oil, for greasing

For the dressing

20ml/¾fl oz red wine vinegar
125ml/4½fl oz extra virgin olive oil

For the topping

60g/2½oz unsalted butter
150g/5oz piece pancetta, sliced into lardons
20 button mushrooms, cut into quarters
sea salt
1 tbsp chopped fresh flatleaf parsley
freshly ground black pepper
olive oil, for frying
4 duck eggs

METHOD

1. To make the crumpets, place the yeast into a bowl and whisk in the warm water.

2. Place the sifted flour in a separate bowl with the salt. Add the yeast mixture to the flour and whisk together until smooth.

3. Cover the bowl tightly with cling film and leave to prove in a warm place for one hour or until at least doubled in volume.

4. Preheat the oven to 170C/340F/Gas 3.

5. Heat a thin layer of light olive oil in a non-stick pan over a low to medium heat.

6. Lightly oil the inside of four 9cm/3.5in diameter by 2cm/0.75in high metal chefs’ rings. Sit them inside the non-stick pan.

7. Pour or ladle enough of the proved batter into each of the four chefs’ rings to come halfway up the sides.

8. Cook the crumpets in the chefs’ rings in the pan until the top has completely set, then remove the chefs’ rings and turn over. Cook for one minute until golden.

9. Transfer to a baking tray, place in the centre of the oven and cook for a further five minutes.

10. Remove from the baking tray and leave to cool on a wire rack until ready to serve.

11. To prepare the finished dish, preheat the grill to medium.

12. Place the vinegar and olive oil into a bowl and whisk together. Season, to taste, with salt and freshly ground black pepper. Set aside.

13. Heat a frying pan until hot and add 25g/1oz of the butter and the pancetta and fry for about three minutes until crisp.

14. Add the mushrooms, season with salt and fry for 3-4 minutes or until the mushrooms are golden brown. Add the chopped parsley and a grind of black pepper.

15. Meanwhile, heat a second frying pan until hot and add a little light olive oil until just warm.

16. Crack the duck eggs into the pan, making sure that the yolk is in the centre, and cook gently until the whites are fully cooked.

17. Place the pan under the grill for one minute to warm the yolks.

18. Meanwhile, toast the crumpets until crisp and golden brown.

19. Using an 8cm/3in plain-edged pastry cutter, cut the duck eggs into neat rounds. Season them with a little black pepper and sea salt.

20. Butter each of the toasted crumpets with the remaining butter and place them onto serving plates. Place a duck egg on top of each crumpet.

21. Spoon the mushrooms and pancetta on top of the eggs and drizzle with some of the dressing. Serve.

DESSERT – Custard tart with Garibaldi biscuits

CUSTARD TART WITH GARIBALDI BISCUITS

 

INGREDIENTS
For the Garibaldi biscuits

100g/3½oz butter, melted in a saucepan
100g/3½oz icing sugar, sifted
100g/3½oz plain flour, plus extra for dusting
100g/3½oz egg whites
200g/7oz currants

For the pastry

225g/8oz flour, plus extra for dusting
pinch of salt
1 lemon, zest only
150g/5½oz butter
75g/3oz caster sugar
1 free-range egg yolk
1 free-range egg

For the custard filling

9 free-range egg yolks
75g/3oz caster sugar
500ml/17fl oz whipping cream
freshly grated nutmeg

METHOD

1. Preheat the oven to 180C/350F/Gas 4.

2. First, make the biscuits. Mix together the butter, icing sugar and flour until smooth. Slowly add the egg whites, stirring, until they are completely incorporated, then fold in the currants. Bring together into a ball, wrap in cling film and chill for at least one hour.

3. Roll the dough on a lightly floured surface out to 5mm/½in thick. Cut into 12 rectangles – you may have some dough left over. Place on a baking tray lined with greaseproof paper, ensuring the biscuits are not touching each other. Chill in the fridge for 30 minutes.

4. Bake the biscuits for 8-10 minutes or until golden brown. Remove and cool on a wire rack. Keep in an airtight tin.

5. For the pastry, rub together the flour, salt, lemon zest and butter until the mixture resembles breadcrumbs. Add the sugar, then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

6. Turn the oven down to 170C/325F/Gas 3.

7. Roll out the pastry on a lightly floured surface to 2mm/one eighth-in thickness. Use to line an 18cm/7in flan ring placed on a baking sheet. Line with greaseproof paper and fill with baking beans, then bake blind for about 10 minutes or until the pastry is starting to turn golden brown. Remove the paper and beans, and allow to cool.

8. Turn the oven down to 130C/250F/Gas1.

9. For the filling, whisk together the yolks and sugar. Add the cream and mix well. Pass the mixture through a fine sieve into a saucepan and heat to blood temperature.

10. Fill the pastry case with the custard, until 5mm/¼in from the top. Carefully place in the middle of the oven and bake for 30-40 minutes or until the custard appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg. Allow to cool to room temperature.

11. Before serving, warm the biscuits through in the oven for 5 minutes. Cut the tart with a sharp knife and serve with the biscuits.

Marcus Wareing

 

Born in Lancashire, Marcus Wareing trained at Southport College where he completed a three-year City and Guilds Catering course. His restaurant career started at The Savoy when he was eighteen. From there he moved to Le Gavroche to work alongside Albert Roux. Between 1991 and 1993 Marcus enhanced his expertise in classic French cooking in various international hotels and resorts including the Grand Hotel in Amsterdam under Albert Roux and Gravetye Manor in West Sussex.

In 1993 Marcus began working alongside Gordon Ramsay. He began this collaboration as sous chef at the Aubergine, which went on to win two Michelin stars within three years of opening. Marcus then went to work at the two Michelin-starred restaurant Guy Savoy in Paris, during which time he was named the Restaurant Association’s ‘Young Chef of the Year’. 1996 saw Marcus return to London to open L’Oranger under head chef Gordon Ramsay. In March 1999 Marcus opened Pétrus and within seven months it had won a Michelin star. Pétrus received a second star in the Michelin Guide to Great Britain & Ireland 2007.

In 2003 Marcus was voted the Cateys ‘Chef of the Year’ and, together with head chef Josh Emett, restored the Savoy Grill back to its former glory (it has since achieved its first Michelin star). 2004 saw Marcus voted ‘Restaurateur of the Year’ at the Tatler Restaurant Awards.