meg-made it to Union Street Cafe (review)

This past weekend was an unseasonably unplanned weekend for us, and so we took advantage of a family weekend and did lots of fun "London" things together. 

One of these was an exquisite lunch at Gordon Ramsays' Union Street Cafe in Borough. 

It was in such a different locale to the other two we've been to so far (Bread Street Kitchen and Maze Grill) but the Union Street Cafe has such a Melbourne charm to it that we just adored. 

Gordon Ramsay's Home Made Baked Beans

Its been a while since I've posted a Gordon Ramsay recipe, so on this particularly grim British day, I thought I'd warm you up with Gordon's home made baked beans. 

This really should be a guest post from my Husband, but, since he'd much rather be a passive participant, he has graciously allowed me to write the post on his behalf. 

There's something very endearing about a man cooking breakfast, and certainly something I encourage. 

While Pete is definitely in his element alongside the BBQ, he also does a mean Sunday brekkie. 

Gordon Ramsay Caramelised Figs : An Anniversary Treat

I've been trying so hard not to write another Gordon Ramsay recipe, but I just can't help it, these are too great to not share!

I love meals that look impressive, but that are actually really easy to make. It was my Husband and my anniversary this week and even though we didn't exchange presents, I did want to make him a special dessert. And as "fruit" is the traditional symbol of a 4th Anniversary, I knew that I wanted to make a fruity dessert. 

When I saw Gordon baking some figs on his Ultimate Cookery Course program I was intrigued. I knew I didn't like figs, but these looked delicious. To say that I don't like figs, is well, a stretch, considering I had never even had one. I am a texture person, and figs challenged my perspective on texture!! Its weird but true. But the seeds, the thick skin, the flesh, it was just all too texturally diverse!!

But I was curious enough with this recipe to give figs a go. When they look like this, its kind of hard to keep nattering on about texture!

Gordon Ramsay caramelised figs Gordon Ramsay caramelised figs Gordon Ramsay caramelised figs

So I made some caramel, baked for 10 minutes and then THOROUGHLY enjoyed my first (and second) fig! 

It is so easy to do, and looks so striking on the Rosemary stick. 

If you like figs (or if you too are scared of them) then you will love them baked, caramelised and on a rosemary skewer!

Ingredients (serves 4)

4 rosemary sprigs
12 fresh figs
4 tbsp icing sugar
3 tbsp balsamic vinegar
6 tbsp caster sugar
30g butter, cubed

Method:

1. Make the caramel - - melt the sugar in a pan until it starts to colour, approximately 5 minutes.  Remove from the heat and mix in the butter, 2 tablespoons for balsamic vinegar and a dash of water.

2. Remove most of the leaves from the rosemary, all but the end sprigs. Cut the woody end of the rosemary into a sharp point, and thread through the tops of each fig.

3. Sprinkle the icing sugar across the figs and drizzle with 1 tablespoon of balsamic.

4. Place the threaded figs in a baking dish and coat with the caramel.

5. Bake in a moderate oven for 10-15 minutes.

6. Serve immediately with ricotta cheese (or maple cream if you want a real sweet hit) and Gordon sprinkled some almonds over them too, which would be lovely, but I didn't have any on hand. 

There is the slightest hint of rosemary within the figs, which is perfectly balanced by the caramel. The balsamic vinegar in the caramel seems odd at first, but it totally worked. 

I paired the figs with a  maple cream, but it really should go with a dollop of ricotta, as the cream was too sweet. So that's what I will change for next time! 

The flesh is soft and sweet, the seeds crunchy, and the caramel is just divine. My caramel was a little chewy because I was taking photos before serving, but it didn't compromise the flavour, I was licking the bowl clean! 

I'm so happy that I finally gave figs a go, I can't wait to make them again, but this time with the ricotta! Am I the only one who has hesitated with figs??



Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!

Gordon Ramsay's Sausage & Caramelised Onion Hot Pot

Hi, my name is Meg and I am addicted to Gordon Ramsay's Ultimate Home Cooking.

Seriously, so far there's been the Brisket, Baked Porridge, Potato & Beetroot Gratin and Grilled Lobster!

I almost feel like I could complete a Julie & Julia project for this cookbook! The Meg & Gordon project: Ultimate Home Cooking Challenge. Without  even thinking about it, I am working my way through all the recipes, so maybe I should turn it into a project of some sort! Original idea, no of course not, but a good idea, HECK YES (say's my enthusiastic Husband!!). We'll see...

This week has been another gloomy week in London, lots of rain and not a lot much else! It is soup weather and casserole weather! Apologies if you're reading in Australia and are sick of all of these warm and cozy meals, but the idea of getting excited about a salad right now is just not going to happen!!

Having OD'd on soup last week, I decided to give casseroles a whirl this week. And what better place to start then with a good old sausage hot pot! 

meg-made: Gordon Ramsay's sausage & caramelised onion hot pot

A little more involved then regular Bangers & Mash, but worth the extra effort!

Ingredients (serves 3-4)

Olive oil, for frying
8 best-quality pork sausages (I got GF ones)
2 red onions, peeled and finely sliced
2 knobs of butter
1 tbsp soft brown sugar
3 thyme sprigs, leaves only (I used rosemary)
150g button mushrooms, cleaned and quartered
2 tbsp aged balsamic vinegar
200ml red wine (I used port)
200ml beef stock
Small handful of parsley, roughly chopped
Sea salt and freshly ground black pepper

meg-made: Gordon Ramsay's sausage & caramelised onion hot pot

1. Preheat the oven to 180ºC/gas mark 4. Place a large hob-proof casserole dish over a medium heat. Add a dash of oil and fry the sausages until coloured all over. Transfer to a plate and set aside.

2. Add the onions and a couple of knobs of butter to the empty casserole dish. Stir in the sugar and thyme (or rosemary), then cook for 10–15 minutes over a medium heat, stirring now and again until the onions are completely caramelised. 

meg-made: Gordon Ramsay's sausage & caramelised onion hot pot

3. Add the mushrooms, stir, and continue to cook for 5 minutes. Pour in the vinegar and cook for a further 5 minutes.

4. Add the cooked sausages and red wine (or Port) to the dish, bring to the boil and bubble for 4–5 minutes to burn off the alcohol and reduce slightly. Add the stock, bring to the boil, then transfer to the oven for 18–20 minutes uncovered until the sausages are cooked through and the sauce is thick.

5. Sprinkle the finished dish with parsley and serve.

meg-made: Gordon Ramsay's sausage & caramelised onion hot pot

meg-made: Gordon Ramsay's sausage & caramelised onion hot pot

PMI

Plus = Comfort food at its best! 

Minus = Obviously not too healthy!! 

Interesting = I loved the rosemary instead of the thyme, it really took on a "Roast" flavour

Wishing you a wonderful weekend wherever you are! Are you watching the Super Bowl? We probably will stay up for some of it but otherwise are hoping to see some sunshine this weekend!!! Have a great one!

Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!

Meg(a) Hash Brown Baked Eggs Benedict (gluten free)

Eggs benedict have always always been a firm favourite of mine. My friend Saraidy and I used to rate  the eggs benedict wherever we ate so that we could find the ultimate hollandaise in Brisbane! And it seems this quest is still going strong, as it's seems I've been ordering it around the world a lot lately too... there was Sarabeth's, Granger & Co, Gramercy Terrace, just to name a few!

I made it my goal about 10 years ago to learn and perfect a homemade hollandaise sauce, and ever since then, we've had Egg's Benedict every other weekend! 

I wrote a post on my old blog two years ago about my "Meggs Benedict" but have been experimenting in the past few months with some new types of Benedict, and I do believe I have come up with the ultimate Meg(a) Hash Brown Eggs Benedict!! 

Whether you  have avocado or don't, whether you prefer ham or smoked salmon, or even if you like wilted spinach or don't; THE single most important component of a good benedict is the hollandaise. 

If it's rubbish, the whole thing will be ruined. I like mine to be buttery, thick, creamy, not too tangy and definitely lots of it!! I don't know if anyone would be interested in knowing how I make mine or not, but I wanted to share my recent brunch trial which was a bit of a shake up of the old Benedict. 

Firstly, as I can't eat gluten I don't get to enjoy a toasted bagel or muffin I'd rather not have any bread at all. I've been making mini potato hash browns (potato cakes) to use as the base, but recently tried a few new ways, and then I discovered that my favourite way, is also Gordon's way.

Yes yes yes, I am Gordon Ramsay obsessed right now, but seriously we are so much in sync right now it's scary!!! So much so that the other day my Husband said to me "you and Gordon are two peas in a time-displaced pod". He is definitely the chef I most resonate with and aspire to be like, and who cooks so many meals that I adore! I was excited to see him making one giant hash brown too, as the basis for baked eggs, but more excited that he left it there, and allowed me to elevate it to the next level and make Benedict out of it!

I Instagrammed a photo of this huge hash brown that I made in my Le Creuset Casserole dish, which I then used as the base for brunch with some friends recently. 

It was so much easier to make breakfast like this for a group, no fiddling around with 8 small hash browns, and it looked far more impressive (for half the effort) too!!

To make the Giant Hash Brown (Gluten Free):

Grate 3 large potatoes and then squeeze out all of the water. Microwave for about 4 minutes until the potato is partially cooked. Then add a some salt and little gluten-free flour so that the potato is less sticky and easier to handle (no more than half a cup). Then put some oil and butter in a non-stick pan and cook until browned on both sides. 

Then arrange the ham on top of the hash brown in a ring formation to form a bit of hollow for the eggs to go. Crack your eggs and then place in the oven for about 10-15 minutes, depending on how you like your eggs (although always until the whites are cooked through). 

Cover with your creamy and buttery Hollandaise, and I like mine served with avo, but to each their own!! It was so so good and everyone enjoyed every last mouthful!

This was the brunch that we then served up the Brunch Dessert for, as we were all feeling a little on the heavy side after this feast!!!! 

PMI

Plus = gluten free, creative take on eggs benedict, filling, delicious, easy to make for entertaining

Minus = was pretty heavy and I overbaked the eggs a little, I need to practice baking eggs more!

Interesting = You are limited by your pan, so generally can't fit as many eggs as you'd normally have

I am really getting into Brunch these days, we are finding it to be the perfect social catch ups with a toddler! So I'll apologise now if you are getting a bit sick of seeing Brunch ideas here, but also, warn you that there are many, many more to come!!!

Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!

He's her Lobster... Gordon Ramsay's Grilled Lobster

"C'mon you guys. It's a known fact that lobsters fall in love and mate for life. You know what, you can actually see old lobster couples walkin' around their tank, ya know, holding claws like... "

And if you don't know what on earth I am talking about, we can no longer be Friends (you see what I did there hehe). 

Lobster, the undisputed king of the ocean. 

And something I had never attempted to cook before. It's always been to scary, all that shell and not having a clue when it's actually cooked. But alas, your good old fishmonger will take the stress out of it for you, who knew!! 

Fresh COOKED lobster!! Genius. So all you have to do is eat it, well I can do that part quite well!!!

I was watching another Gordon Ramsay episode which inspired another delicious dinner! All you need to do is decide on the flavouring of butter you want to pack into your already cooked Lobster and away you go! 

I even had my fishmonger slice my little guy in half for me (we still had our rubbish knives then, so I didn't stand a chance of cutting an orange let alone a lobster!).

I went with garlic, chilli and parsley, which I just finely cut and mixed in with the butter.

All you need to do then is pack it into the Lobster, wherever there is meat.

And since the Lobster is already cooked, the next stage is really just to melt the butter and grill it all a little. I don't have one big pan, so separated the claws/legs from the body and cooked it for a few minutes in two separate pans. It only needs about 2-3minutes. 

We had an entree of steamed mussels (yum) and then had the grilled buttery lobster served with oven baked fries. It didn't need anything else because the lobster was happy to take centre stage, the chips were jus the back up dancers, not really adding anything to the musical spectacular but they make the production look prettier!

So easy, so delicious and so having that again! They aren't cheap of course (there has to be some reason we don't all eat lobster everyday) but as a special meal to celebrate a special friends' pregnancy, this more than did the job, and does well being accompanied by some darn good bubbles too! 

Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!

Potato and Beetroot Gratin, curtesy of Gordon Ramsay (again)

Another Gordon Recipe recipe. Did I mention that I love Gordon. Well I do.

I've been a fan of potato bake for as long as I can remember, well before I knew that it didn't actually count as a serve of vegetables for the day! Shame. It should, I would eat five serves every day. 

I love finding a new way of twisting an old favourite into something with a bit of a modern kick. When I saw Chef Ramsay's take on a potato gratin which included red beets, I was intrigued to give it a go. 

Ingredients

750g large potatoes, peeled

500g cooked whole beetroots, peeled

500ml double cream (I used Emla)

Salt and pepper

Method

1. After you have peeled the potatoes and beets you need to slice them all into rounds, approximately 1cm thick. There is no need to precook the potato.

2. Layer the potato around the base of your ovenproof dish until it is all covered, sprinkle with salt and pepper.

3. Place a layer of beetroot on top of the potato, and repeat until you have used all the potato and beetroot to form complete layers. 

4. Pour the cream around the entire gratin and bake in a moderate oven (180C/350F) for an hour. 

The colours are gorgeous and the beetroot really gives the potato such heavenly flavour.

There aren't many bad ways to eat potatoes thats for sure, but this has to be one of the best ways! Not really an every day side dish, but I cooked this when we had Brisket a few weeks back, and it was just sensational.

So if you want to double the flavour and halve the carbs, add some beetroot and make this gorgeous winter Potato & Beetroot Gratin!