Home FOOD All Things Food Around the globe with Gordon Ramsay

Around the globe with Gordon Ramsay

“I’ll never again be in a position to taste the kind of magic that I experienced in these places around the world,” says Gordon Ramsay, who shared these two recipes with us.

Cardamom and Bay Leaf-Spiced Rice Pudding with Fancy’s Coffee Liqueur

Pic: Humble Pie Rights Limited/Justin Mandel

This is from the India Spice Hub part of the journey. Serves 6

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1 cup basmati rice, 2 tablespoons ghee, 6 crushed green cardamom pods, 2 bay leaves, Kosher salt, 4 tablespoons coffee liqueur (divided), 3 cups milk, 1 cup heavy cream, 1/3 cup jaggery or brown sugar, plus more if needed

Directions: Rinse the rice in several changes of water, then cover with cold water and let soak for 20 minutes. Strain and set aside.

In a medium pot over medium heat, add the ghee and then toast the cardamom pods, bay leaves, and a pinch of salt.

Add the soaked rice and lightly toast until fragrant, about 2 minutes. Add 2 tablespoons of the coffee liqueur to deglaze the pan.

Add the milk and cream and bring to a boil, stirring constantly. Once the rice has reached a boil, turn the heat to low and add the jaggery.

Continue cooking, stirring constantly until the liquid has started to thicken, about 30 minutes. Once the rice has cooked through, let the rice pudding cool in the
refrigerator for at least 30 minutes.

Finish with a drizzle of the remaining coffee liqueur.


Sweet potato flatbread with cilantro

Pic: Humble Pie Rights Limited/Justin Mandel

Made by Gordon in New Zealand. Serves 6 – 8

2 large sweet potatoes, skin on, 2 tablespoons, plus 2 teaspoons kosher salt, ¼ cup unsalted butter, 1 tablespoon minced garlic, 2 tablespoons cilantro, finely chopped and divided, ¼ cup all-purpose flour, plus more for dusting, 1 teaspoon freshly ground black pepper, Flaky sea salt

Directions: In a medium sauce pan over medium-high heat, combine the potatoes with about one-and-a-half litres of water and 2 tablespoons of the salt and bring to a boil. Reduce the heat to a simmer and continue cooking until the potatoes are fork-tender, about 20 minutes.

Preheat a grill to 400°F. In a small sauce pan over low heat, combine the butter and garlic and warm gently. Remove the potatoes from the heat, drain, and peel immediately. Use a potato masher to quickly mash the potatoes until they are nice and smooth.

Add 1 tablespoon of the cilantro and enough all-purpose flour to make a malleable dough. Season the dough with the black pepper and remaining 2 teaspoons of salt.

On a lightly floured work surface, carefully knead the dough until it comes together, being careful not to overwork it. Separate the dough into four equal-size balls and roll each one out with a rolling pin into ¼-inch-thick circles.

Place the rolled-out dough on the grill and cook until charred. Use a pastry brush to coat the flatbreads evenly with the garlic butter.

Finish each flatbread with sea salt and sprinkle with the remaining cilantro.

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