Gordon Ramsay is a popular celebrity chef who hosts many variety shows. I can't say I'm an avid fan of his, considering the huge amount of swearing in his shows - I can't decide if he meant what he said or he had to for show-effects. But even so, I have collected quite a few of his recipes that I have yet to try out, so this Cook Like A Star came at the right time!
I have tried out his method of cooking scrambled eggs (recipe with step-by-step photos here) and once I got the technique, every batch of scrambled eggs came out perfect! This time, I decided to try out a pasta recipe that consists of plenty of seafood. Velouté is a French term, referring to a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour. Gordon Ramsay's version is thickened with cream and no flour is used.
On a random note, I really love how this batch of photos turned out!
Gordon Ramsay's version is of course more luxurious with all the oysters and scallops. Being a budget cook, I decided to adapt the recipe and make a more pocket-friendly (in terms of dollars) one - by omitting the oysters and scallops and added clams instead. Love the medley of seafood!
I had also made a very simple (and cheap) prawn stock by using the prawn heads and shells and a little herbs, instead of getting a ready-made stock. The resulting pasta is a bit like noodle soup as the sauce is not thick enough to coat the pasta but it is so tasty that X slurped up all of it! Will definitely be making this again!
Here are the step-by-step photos!
1) Bring a small pot of water to boil.
2) Add in prawn heads and shells.
3) A bay leaf.
4) And some thyme.
5) Simmer, strain and you get your stock!
6) Return the stock to a clean pot.
7) Add in salmon pieces.
8) Followed by prawns.
9) And clams.
10) Cook until seafood is just cooked.
11) In a large pot, melt some butter.
12) Sauté onion gently until softened.
13) Add in the yummy seafood stock.
14) And cream to thicken.
15) Some tomatoes for colour.
16) And reheat the seafood.
Spoon the seafood and sauce over pasta, garnish and serve!