Gordon's BEST Breakfast Recipes | Gordon Ramsay's Ultimate Home Cooking

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: white sugar

Maple syrup adds a rich flavor.

navy beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Cannellini beans provide a creamy texture.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity with a fresh taste.

Get a pan nice and hot.

Add cured petta to the pan and lightly season it.

Fry off the petta until it starts to brown.

Add finely chopped chili with seeds to the pan.

Crush garlic and add it to the pan.

Add diced bacon, onion, chili, and garlic to the pan and fry until the bacon is crispy.

Add a little bit of brown sugar to the pan to caramelize.

Add a couple of tablespoons of cider vinegar to deglaze the pan.

Add Worcestershire sauce and bring to a boil.

Add pureed tomatoes and turn down the heat to simmer the sauce.

Add haricot beans to the sauce and let it simmer for 5-6 minutes.

For potato cakes, add flour and butter to leftover boiled potatoes to make a dough.

Take a spoon of potato dough and lightly flour your board.

Heat a pan and add olive oil and butter to it.

Fry the potato cakes until crisp on the outside and fluffy in the center.

Prepare grilled polenta by seasoning water with olive oil and whisking in polenta until thickened.

Add salt, pepper, butter, and parmesan to the cooked polenta and mix until smooth.

Pour the polenta into an oiled baking tray and refrigerate to set.

Roast fine tomatoes with olive oil, salt, pepper, garlic, sugar, and balsamic vinegar for 10 minutes.

Remove the set polenta from the fridge and cut it into pieces for grilling.

Oil the grill and heat it up before grilling the polenta pieces until marked and charred.

Place roasted tomatoes on top of the grilled polenta and drizzle with roasting juices.

Add goat's curd on top of the tomatoes and drizzle with balsamic vinegar and basil.

For the fruit salad, chop a chili and remove half the seeds for mildness.

Mix tamarind paste, palm sugar, lime zest, and juice to make the dressing.

Toast peanuts in a hot pan with a little salt until dark in color.

Crush the roasted peanuts in a cloth using a rolling pin.

Prepare pineapple by removing the top and bottom, then shave off the skin.

Dice the pineapple, apples, pears, and cucumber, and slice the mango.

Drizzle the dressing over the fruit salad, ensuring a light coating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary