Best. Tiramisu. Ever.
Gordon Ramsay’s latest contribution to the cookbook shelf, Ramsay in 10, promises to have dinner on the table in a flash. The delicious recipes feature both fine food created quickly and fast food with a posh touch, making this a wonderful cooking companion for those strapped for time to prepare decent meals.
There is a varied collection of recipes, many with creative twists that boost the dishes up to Ramsay-level. Between meat, poultry, seafood, vegetarian and vegan dishes, eggs, and pasta, there is truly something for every taste. Despite being quick to make, the recipes still manage to be fancy and impressive enough for entertaining, though fast and easy weekday meal inspiration seems to be the best direction for this book.
There are rules to follow listed at the beginning of the book under the title “What this book expects from you” (and I’d honestly fall off my chair if I were to pick up a Gordon Ramsay book without any rules). The guidelines give extra detail about how to get the most out of the recipes—such as buying good ingredients and keeping knives sharp. They are simple to follow and leave you with the feeling that there’s a stern but loving helping hand directing you as you cook. Because of this, Ramsay in 10 would be a great fit for a new or nervous cook.
The beginning section of the book has other helpful additions and tips too, including a page of quick-fix flavours, highlighting everything from chipotle paste to dukkah, plus a page of short-cut ingredients. As part of the general guidelines, Ramsay highlights the importance of buying animal products from reputable farms that value the welfare of their livestock.
Overall, it feels that this book was thoughtfully designed to take the stress out of the kitchen with recipes that are simple yet satisfying.
WELSH RAREBIT (PAGE 23)
This posh grilled cheese was super-quick and took very little effort. There are varying methods of making a traditional Welsh rarebit and Ramsay’s version uses caramelised onion jam, along with two types of cheese.
It’s pretty hard to mess up a grilled cheese but there was so much about this that boosted it up to the next level. In particular, the texture of the melted mozzarella and gruyère was heavenly. The onion was a little sweet for my taste but the balance of mustard and Worcestershire sauce worked beautifully.
There’s absolutely no skill or time required for this recipe. Plus, it makes the crispiest sound when you cut into it with a knife. Definitely Instagram-worthy!
THAI MEATBALL LETTUCE WRAPS WITH NAM JIM DIPPING SAUCE (PAGE 112)
Full disclosure: Thai is not one of my favourite cuisines. I selected this recipe specifically to see if Ramsay could convert me, and he has.
The meatballs were absolutely bursting with flavour but no so much so that they were overwhelming. I used parsley in the place of coriander and the meatballs were gone in minutes.
It took a fair bit longer than 10 minutes to make these meatballs and assemble them on the platter but I forgot to heat the pan in advance as per the instructions. I’d definitely tackle this again, next time having all my ingredients and pan ready to go.
HAZELNUT TIRAMISU (PAGE 239)
Cutting right to the chase, this tiramisu was described as “the best tiramisu ever” by the person I made it for who is a) Italian and b) a tiramisu-maniac.
With Nutella folded into the mascarpone mixture, this is ecstasy for anybody with a sweet tooth. The taste was on the richer side, so a little goes a long way. I’d definitely make it again.
When trying to caramelise the hazelnuts, I seemed to create some kind of smoking blackened toffee monstrosity (RIP, pan). Those were a write-off but I toasted another batch with no sugar and they made a delicious addition to the dessert. This is was up there with the best desserts I’ve ever had, quite a feat considering it was so quick, easy, and stress-free (excluding the nut mishap) to make.
Reviewed by Vanessa Elle
Instagram: @vanessaellewrites
Distributed by: Hachette
Released: October 2021
RRP: $49.99
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