Ultimate fit food from Gordon Ramsay
When Gordon Ramsay's chef whites got tighter, he altered his exercise and diet routines. If you're hoping to get back into shape too his new book offers healthy recipes that don't compromise on taste
BAVETTE STEAK WITH ROSEMARY CHIMICHURRI
Bavette steak, also known as 'skirt', is cut from the flank of the cow and because it is less tender than rump steak, it is often marinated or slow-cooked. When it is cooked on a griddle like this, it is vital to keep the cooking time down so that it is served medium-rare and then to carve it against the grain to keep it from being chewy. You will probably have to order a whole piece of bavette from your butcher but it is definitely worth it. This can get very smoky, so turn the extractor fan to max, open the windows and get ready to silence the smoke alarm. It's ideal for barbecuing in the great outdoors, too.
Large bunch of parsley, finely chopped
Small bunch of oregano, leaves finely chopped
3 garlic cloves, peeled and crushed
2 rosemary sprigs, leaves finely chopped
1 red chilli, deseeded and finely chopped
35ml red wine vinegar
30ml rapeseed oil
1kg piece of bavette steak
4 Portobello mushrooms, brushed clean and cut into thick slices
12 whole cherry tomatoes on the vine
Sea salt and freshly ground black pepper
Watercress, to serve
Mix together the parsley, oregano, garlic, rosemary, chilli, red wine vinegar and a third of the oil. Season with a little salt and pepper then leave to infuse for approximately two hours.
When ready to cook, heat a large griddle pan over a high heat.
Brush the steak on both sides with the remaining oil, then, when the griddle is smoking hot, carefully put it on to the pan and fry for four minutes on each side. Remove the steak, wrap in tin foil and leave to rest.
Put the sliced mushrooms on to the griddle in a single layer and cook for two minutes on each side. Take the mushrooms off the griddle, then add the tomatoes and cook for approximately two minutes as well.
Carve the steak against the grain into long, thin slices and arrange the slices on a serving platter. Drizzle with a generous amount of chimichurri sauce and serve with the mushrooms, tomatoes and watercress.
CALIFORNIA 'FRIED' CHICKEN SANDWICH
As a family with four teenage children, we are always looking for healthy ways of preparing not-so-healthy fast food favourites like pizza, burgers and fried chicken. This recipe is brilliant because it looks and tastes like a fried-chicken sandwich, with the satisfying crunch from the chicken and the creaminess of the mayo, but is actually made with baked chicken and a yoghurt dressing. The kids love it, we know they're eating well and everyone's happy.
50g wholemeal flour
200ml buttermilk (or 2 eggs, beaten)
150g puffed rice
2 tsp garlic powder
2 tsp onion powder or granules
4 tsp paprika
1 tsp dried sage
8 mini chicken breast fillets
4 wholemeal buns
1 ripe avocado, peeled, stoned and sliced
½ iceberg lettuce, shredded
Sea salt and freshly ground black pepper
Mexican hot sauce such as Cholula (optional), to serve
For the yoghurt dressing: 75ml Greek yoghurt
½ garlic clove, crushed
1 tsp cider vinegar
Preheat the oven to 180˚C/gas mark 4.
Put the flour, buttermilk and puffed rice into three 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.
Dip chicken into the flour so that it is completely covered. Remove and shake off any excess, then dip into the buttermilk. Allow any excess buttermilk to drip off, then put the chicken pieces into the puffed rice. Turn over to make sure they are completely coated, then place on a baking tray. Repeat with the remaining chicken pieces. Put the tray into the preheated oven and bake for 25-30 minutes, until cooked through, turning halfway through cooking.
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. Slice open the buns and divide the avocado slices between them. Top with shredded iceberg lettuce.
Once the chicken is cooked, place on top of the lettuce and spoon over dollops of the yoghurt dressing, as well as a drizzle of hot sauce, if desired. Close the buns and serve immediately.
FAT (g) : 13.0
SATURATES (g): 4.0
FIBRE (g): 8.0
BANANA AND APPLE CRISPS
These healthy crisps will provide both the sweetness and the crunch that we often crave when we're trying to eat more healthily and reduce our sugar intake. They make a great snack for kids, who end up eating lots of fruit without really realising it. Great for adults too, so make a big batch and keep them in an airtight container to last the week. These crisps are also very low in fat, if you are watching your weight.
2 bananas, peeled
Preheat the oven to 90˚C/gas mark ¼.
Line two to three large baking trays with greaseproof paper.
Slice the apples and bananas very finely with a mandolin or sharp knife and lay the slices on the lined baking trays in a single layer. Put the trays into the preheated oven and bake for 1½-2 hours. The apples will be crisp before the bananas, so check them after 1½ hours. The bananas can take up to half an hour longer in the oven, depending on their thickness. Leave the fruit crisps to cool on the tray, then transfer to an airtight container and eat within one week.
This method also works really well for pineapple, pears and star fruit, and you can try sprinkling the fruit with spices like cinnamon or cardamom for even more flavour.
FAT (g) 0.3