The critical MasterChef judge, Gordon Ramsay, is the king of gourmet flavors. He often travels around the world in search of unique flavors and herbs. Ramsay loves to cook with vegetables.
“With a bit of care and attention, they (vegetables) could be turned into something absolutely stunning,” the 50-year old chef says in a video recently posted on his YouTube channel.
Check out Ramsay in action in the clip below.
Famous for his rich meat dishes, here’s a simple and delicious vegetarian recipe from Ramsay’s kitchen.
Gordon Ramsay’s Vegetarian Lunch Recipe:
Lightly fried halloumi and courgette cakes with roasted tomatoes & watercress salad
This dish is packed with the goodness of vegetables, and aroma of halloumi cheese.
Some yellow and red cherry tomatoes, cut them into halves, Halloumi cheese, 2 carrots, 1 courgette, Thyme, Garlic & ginger, Extra virgin oil & olive oil, 2 eggs, Bread crumbs, Shallots, Spring onions, Herbs- fresh mint, coriander, 1 red chili, Aged vinegar & rice vinegar.
Start with the salad preparation. Preheat the oven to 150 degrees C. Take the cut cherry tomatoes and lay them on a roasting tray.
Season them with salt and sugar,and add some thyme leaves and thinly sliced garlic on the tomatoes. Sprinkle some extra virgin oil as well. Put the tray in the oven and cook for 90 minutes.
While the tomatoes take their time to roast, prepare the halloumi cakes. Grate the carrots and courgette, and mix them well in a sieve. Add salt to drain out the extra water.
Next grate the halloumi cheese. Squeeze out the access water from the carrot-courgette mixture and mix it with the halloumi cheese.
Chop up the spring onions, fresh mint and coriander, and add them to the patty mixture. Add whisked eggs to the patty mixture for tenacity. Lastly add bread crumbs and mix all the ingredients with hands.
Shape medium-sized patties with the mixture. After making the cakes, put them in the fridge uncovered for 25 minutes. To prepare the dressing of the halloumi cakes, slice up a red chili and chop some fresh ginger.
Put them in a small bowl; season with a pinch of sugar and salt. Add some rice wine vinegar, olive oil, and chopped coriander. Mix them up well.
Next, heat oil in a saucepan and fry the halloumi cakes on medium flame for 5 minutes. Remove them from heat when the edges turn brown and crispy. As the cakes sizzle away, come back to the salad. Cut a small bunch of watercress and dice some shallot rings.
Add the roasted tomatoes to the bowl of watercress and shallot rings. Pour some aged vinegar in a drizzle fashion and sprinkle some salt and a touch of extra virgin oil to taste.
Garnish the halloumi cakes with red chili dressing and serve them with roasted tomatoes & watercress salad. Enjoy!
https://www.youtube.com/watch?v=M8OGXmLTTiI, last accessed January 18, 2017