EATING healthily after all the festive feasting can be a real challenge, especially if you’ve been missing your favourite foods.
Maybe you’ve made a New Year’s resolution to eat better but just haven’t had a chance to get some pizza pleasure or steak satisfaction among all the turkey sandwiches and pigs in blankets?
Gordon Ramsay proves you can eat all your favourite foods without adding to your waistline
Fear not. TV’s Gordon Ramsay is here to show you that you can have your cake – or more specifically your carrot cake macaroons – and eat it.
California ‘fried’ chicken sandwich
Jamie Orlando Smith Here’s a healthy alternative to fried chicken
Prep time: 10 minutes
Cooking time: 25-30 minutes
Cals 510/Sat fat 4g
- 50g wholemeal flour
- 200ml buttermilk (or 2 eggs, beaten)
- 150g puffed rice
- 2tsp garlic powder
- 2tsp onion powder or granules
- 4tsp paprika
- 1tsp dried sage
- 8 mini chicken breast fillets
- 4 wholemeal buns
- 1/2 iceberg lettuce
- 1 avocado, peeled, stoned and sliced
- Mexican hot sauce, such as Cholula (optional), to serve
For the dressing:
- 75ml Greek yoghurt
- 1/2 garlic clove, crushed
- 1tsp cider vinegar
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Put the flour, buttermilk and puffed rice into three separate shallow bowls. Season the flour with salt and pepper. Add the garlic powder, onion powder, paprika and dried sage to the buttermilk and mix well. Crush the puffed rice with your hands so that the pieces are broken down slightly, but not powdered.
2. Take a piece of chicken and dip it into the flour so that it’s completely covered. Remove and shake off any spare flour, then dip the chicken into the buttermilk. Allow any excess buttermilk to drip off, then put the fillet into the puffed rice. Turn over to make sure it’s completely coated, then place on a baking tray. Repeat with the remaining chicken pieces.
3. Put the tray into the preheated oven and bake for 25-30 minutes, until the chicken pieces are golden and cooked through, turning halfway through cooking.
4. Meanwhile, make the yoghurt dressing: mix together the yoghurt, crushed garlic and vinegar with a little salt and pepper. Taste and add more vinegar if needed.
5. Slice open the buns, shred the iceberg lettuce and divide it between them. Top with avocado slices.
6. Once the chicken is cooked, place on top of the avocado and spoon over dollops of the yoghurt dressing, as well as a drizzle of hot sauce, if desired. Close the buns and serve immediately.
Chef Gordon Ramsay shows how to make the perfect scrambled eggs
Fillet steak with butter bean and fennel purée
Jamie Orlando Smith Steak is perfect for a low calorie meal
Prep time: 10 minutes, plus 10 minutes resting
Cooking time: 50 minutes
Cals 488/ Sat fat 5g
- 1/2tbsp rapeseed oil, plus extra for frying
- 2 large banana shallots, peeled and diced
- 2 fennel bulbs, trimmed and roughly chopped into 1cm pieces
- 1 fresh bay leaf
- 150ml semi-skimmed milk
- 250ml chicken stock
- 1 x 400g tin butter beans, drained and rinsed
- 75g kale leaves
- Olive oil, for drizzling
- 2 fillet steaks (approx 150g each)
- 150g oyster mushrooms, roughly torn into 1cm strips
- 1/2 small bunch parsley, roughly chopped
- Juice 1/2 lemon
1. Preheat your oven to 160°C/140°C fan/gas mark 3. Place a saucepan over a medium-high heat and add the rapeseed oil. When hot, add the shallots, fennel and bay leaf, and sweat for 8 minutes.
2. Pour in the milk and stock, and bring to the boil, then reduce to a simmer and cook for 10 minutes, until the fennel is soft. Add the butter beans and continue to cook for 10 minutes, until everything is very soft.
3. Meanwhile, toss the kale with a drizzle of olive oil and season with a small pinch of salt. Place the leaves in a single layer on a baking tray and put in the oven for 15 minutes, or until crisp. Remove and leave to cool.
4. Remove the bay leaf from the fennel and beans and pour the contents of the pan into a blender. Season with salt and blitz until smooth. If the purée isn’t loose enough, add a little water and blend again.
5. Brush the steaks with a little rapeseed oil and season all over with salt and pepper. Place a large frying pan over a high heat and, when smoking, carefully add the steaks to the pan and sear all over.
6. Transfer the steaks to a baking tray and roast in the oven for 8 minutes for medium-rare. Remove the steaks from the oven, cover with tin foil and leave to rest in a warm place for 10 minutes.
7. While the steaks are resting, add a little more oil to the same frying pan and place
it over a medium-high heat. When hot, add the mushrooms and fry, stirring occasionally, for 3 minutes, until lightly golden. Turn the heat off, season the mushrooms with a little salt and pepper, toss through the chopped parsley and finish with the lemon juice.
8. Serve the purée on two warmed plates and place the steaks on the side. Garnish with mushrooms and a handful of kale crisps.
Serves 2 (makes 1 medium pizza)
Jamie Orlando Smith Less stodgy and just as delicious
Prep time: 10 minutes
Cooking time: 20-25 minutes
Cals 405/Sat fat 13g
For the base
- 1 medium cauliflower, broken into florets
- 1/2tsp dried oregano
- 1 egg, beaten
- 25g grated Parmesan
- 50g mozzarella, finely chopped
- Olive oil, for drizzling
For the topping
- 3tbsp tomato passata
- 2 chestnut mushrooms, sliced
- 1 thyme sprig, leaves only
- 75g mozzarella cheese, finely sliced
1. Preheat the oven to 220°C/200°C fan/gas mark 7. Place the cauliflower florets in a food processor then blitz until they resemble breadcrumbs.
2. Put the crumbs into a microwave-proof bowl and cover with cling film, leaving a little gap. Microwave on full power for 6 minutes. Remove and uncover, allowing the steam to escape and the crumbs to cool.
3. Place a baking tray or pizza stone in the oven to heat up.
4. Put the cauliflower on to a clean tea towel or piece of muslin. Draw the towel/muslin up around the cauliflower, then twist and squeeze so all the moisture comes out.
5. Combine the cauliflower, oregano, egg, cheeses and a pinch of salt and pepper in a mixing bowl.
6. Place a large piece of greaseproof paper on a chopping board and rub with a little olive oil. Turn out the cauliflower mixture on to the paper and shape it into a round pizza base about 1cm thick. Rub the top with a little more olive oil.
7. Carefully lift the base, still on the paper, on to the preheated baking tray or pizza stone, then bake for 8-12 minutes, until golden and crisp.
8. Remove from the oven and cover the top with the passata, using the back of a spoon to spread it out. Scatter with the sliced mushrooms and thyme leaves, then top with
the sliced mozzarella and a sprinkle of salt and pepper.
9. Return the pizza to the oven for 5-7 minutes, until the cheese has melted and started to colour. Slice and serve hot.
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