Anyone have Gordon Ramsey 3 Star Chef?
Discussion
If anyone has a copy of this book, and is willing, I would like the recipe for passion fruit sauce. It's served with halibut.
It caught my eye last week when I was looking through a copy but I didn't take any notes & now I want to try it.
If I buy "another cook book" I'll be in trouble
Thanks
It caught my eye last week when I was looking through a copy but I didn't take any notes & now I want to try it.
If I buy "another cook book" I'll be in trouble
Thanks
I'd forgotten I'd got this book. It's a quiet day, so I'll save Tony the trouble!
2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
peter tdci said:
I'd forgotten I'd got this book. It's a quiet day, so I'll save Tony the trouble!
2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
Were you tempted to put a few more ingredients in? 2 large passion fruits, 75ml double cream, 2 OXO cubes......... 2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
wolfracesonic said:
peter tdci said:
I'd forgotten I'd got this book. It's a quiet day, so I'll save Tony the trouble!
2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
25ml hydrochloric acid
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine and the acid. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
Were you tempted to put a few more ingredients in? 2 large passion fruits, 75ml double cream, 2 OXO cubes......... 2 large passion fruit, halved
100ml sweet dessert wine (eg Montbazillac)
25ml hydrochloric acid
75ml double cream
Few knobs of cold butter
Scrape out the seeds and juice from the fruit and add the dessert wine and the acid. Boil until reduced by half, then add the cream. Simmer until the sauce is reduced and thickened to the consistency of pouring cream. Strain through a fine sieve into a clean saucepan and season well to taste. Set aside. To finish, whisk in the cold butter over a low heat.
wolfracesonic said:
Were you tempted to put a few more ingredients in? 2 large passion fruits, 75ml double cream, 2 OXO cubes.........
Have I missed something, I have never used an oxo cube in anything 
or is this a reference to something that only fully paid up members of FD&R are aware of?
Peter Tdci seemed to get what I was aiming at least. If anybody else wants to tell the OP what I was doing feel free. My post wasn't having a go at you BTW OP, I guess you don't get my sense of humour. Hope the recipe turned out OKChrisnChris said:
You are going to have to enlighten me please because I still can't see the humour.
The honourable gentleman was merely enquiring if Mr Tdci was tempted to add in a rogue ingredient into the recipe he kindly typed up as a joke. Something along the lines of an OXO cube. ChrisnChris said:
I've now noticed the 25ml hydrochloric acid, so added to the oxo cubes...I now have a feeling that I am being set up.
Thanks chaps, I'll ask elsewhere in future.
Christ on a bike lad. Those were in the later edits and were clearly taking the piss. The original post looks kosher although I don't own the book. Calm down dear. Thanks chaps, I'll ask elsewhere in future.
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