Chicken with Sherry-Soy Sauce

Chicken with Sherry-Soy Sauce
We liked it.

Chipotle Mashed Potatoes

Chipotle Mashed Potatoes
Good

Gordon Ramsay Pork Apricot and Pistachio Stuffing

Gordon Ramsay Pork Apricot and Pistachio Stuffing

• Serves: 1 pound
• Prep Time: 15 minutes
• Total Time: 55 - 60 minutes

Ingredients

• 350g pork mince
• 100g spicy sausage (Merguez/Chorizo)
• handful finely chopped chopped apricots
• handful finely chopped pistachios
• 1 grated apple
• grated lemon zest
• coarsely chopped parsely
• sage leaves
• salt and pepper

Instructions

Place pork mince in a bowl, season with salt and pepper.

Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.

On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.

Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.

Place the spicy sausage inside the groove and cover with remaining pork mince meat.

Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.

Cook at 200 C/400 F for 40-45 minutes

Although not recommended, if you choose to stuff the bird, ensure that the stuffing reaches an internal temperature of 180C/350F to kill any bacteria that may be present.

Thanks to Lou Nursey for making this recipe available.

Printable Version

Printed from Gordon Ramsay Ultimate Christmas Recipes on Squidoo
http://www.squidoo.com/gordon-ramsay-ultima

Cannoli Pie

Cannoli Pie

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces part-skim ricotta cheese
1 cup powdered sugar
1/4 cup maraschino cherries
1/4 cup milk chocolate chips
1 teaspoon ground cinnamon
1 reduced-fat graham cracker pie crust, 9 inch

In large bowl, combine the Ricotta cheese, cinnamon and confectioners sugar; mix until smooth and well combined. Chop the cherries and chocolate chips and stir into mixture. Spoon into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10-15 mins before cutting. Cover and store leftovers in the freezer.
You can top with a dollop of cool whip and a maraschino cherry before serving.