Gordon Ramsay’s latest cookbook, Ramsay in 10, is an extension of his popular YouTube cooking series of the same name, where the famous British chef and casual guests share shortcuts to cut cooking time and make simple meals in around 10 minutes. Here are some quick and not-so-furious vegetarian dinners.
Shakshuka, the North African dish of eggs cooked in a spicy tomato sauce, has become a staple on brunch menus everywhere. In this version, the eggs are cooked in a bed of mixed greens instead of tomatoes, making them extremely healthy, delicious, and most importantly, super quick. You can replace my suggestions with green vegetables that you like or that are lying around in the fridge.
- 100 ml thickened cream
- 60g of cream cheese
- 2 tablespoons chopped sweet herbs eg. basil, chives, tarragon or parsley
- olive oil, for frying
- 1 shallot (French shallot), peeled
- 50 g asparagus, trimmed
- 50g kale
- 100g peas
- 100g sliced zucchini
- 4 eggs
- sea salt and freshly ground black pepper
- 3 tablespoons of plain yogurt
- 1 teaspoon of chili oil
- large handful of arugula or watercress
- 1 tablespoon of freshly grated Parmesan (or vegetarian equivalent)
- sourdough or toasted flatbreads
- Combine the cream and cream cheese in a large bowl, then toss with the mild herbs.
- Place an explosion-proof casserole dish (Dutch oven) over medium heat and coat the bottom with a thin layer of olive oil.
- Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and zucchini. Cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.
- Make four wells in the vegetables and crack an egg in each. Cover the dish and cook, 3 minutes, until the egg whites are firm but the yolks are still runny.
- Remove the pan from the heat, then pour the yogurt and chili oil over the shakshuka. Sprinkle with arugula or watercress and Parmesan cheese. Serve with toasted sourdough or warm flatbreads.
Super green pasta with arugula, almonds and lemon
It’s a really easy way to increase your intake of cruciferous greens – it’s kale and rocket for you and me. You can add broccoli or spinach to make it even more nutritious, and use whole-grain pasta if you have more time. Serve with a tomato salad to balance out all that greenery, and leave out the anchovies and Parmesan if you want to make it vegan.
- 4 tablespoons of olive oil, plus a little more for drizzling
- 3 cloves of garlic
- 2 anchovy fillets (optional, omit if vegetarian cooking)
- 250g chopped kale
- 500g of fresh pasta (any type)
- 60g toasted almonds
- 1 lemon
- 6 tablespoons, freshly grated
- parmesan (or vegetarian equivalent)
- 2 large handfuls of arugula
- sea salt and freshly ground black pepper
- Fill the kettle with water and bring to a boil, then pour into a large saucepan, salt and return to a boil.
- Place another large saucepan over medium heat and add the measured olive oil.
- Peel and finely mince the garlic, add to the oil and cook for 2 minutes, until lightly colored. Add the anchovies (if using) and crumble them with a wooden spoon.
- Add the kale to the pot, along with a spoonful of boiling water, cover with a lid and steam for 3 minutes.
- Place the pasta in the pot of boiling water and stir to separate. Cook for 2 minutes, or according to package directions.
- Roughly chop the almonds and zest the lemon.
- Remove the kale from the heat and, using a hand mixer, blend until smooth.
- Drain the pasta and add it to the kale with the lemon zest, half the Parmesan and a little salt and pepper. To mix together.
- Divide among four bowls and finish with the arugula, almonds, remaining Parmesan and a drizzle of olive oil.
Bang bang cauliflower
Something happens to cauliflower when you sauté or roast it on a high heat – it turns nutty and sweet as it caramelizes and looks like a different vegetable than its boiled or steamed cousins. I borrowed the sauce here from chicken bang bang, a Chinese dish from Sichuan province, which has been adulterated a lot in the United States. It should be soft and warm, wherever it comes from.
- ½ cauliflower, cut into florets, tender leaves (if applicable) set aside
- 1 heaped tablespoon of rice flour
- 2 tablespoons of vegetable oil
- ½ small red onion
- 2-3 cm of fresh ginger
- 2 cloves garlic
- 2 tablespoons of sesame oil
- small handful of coriander leaves
For the bang bang sauce
- 2 tablespoons of maple syrup or agave syrup
- 2 tablespoons of Cholula or sriracha hot sauce
- 4 tablespoons of sweet chili sauce
- Start by preparing the bang bang sauce: put all the ingredients in a bowl and stir until combined. Set aside until you need to.
- Mix the cauliflower florets in the rice flour.
- Place a wok on high heat and add vegetable oil. When hot, add the cauliflower florets and sauté for 3 minutes. Add the reserved cauliflower leaves (if using) and sauté for another 3-4 minutes.
- Meanwhile, peel and mince the onion; peel the ginger and cut it into small strips; peel and crush the garlic.
- Place a small saucepan over medium heat and add the sesame oil. When hot, add the onion, garlic and ginger and cook, stirring occasionally for 2 minutes, until tender.
- Remove the pan from the heat and stir in the bang bang sauce.
- Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with cilantro leaves and serve with boiled rice and greens.
This is an edited excerpt from Ramsay in 10: Delicious Recipes Quickly Made by Gordon Ramsay, Hachette Australia, RRP $ 49.99. Photography: Jamie Orland-Smith. Buy now