Gordon Ramsay's Minestrone with Blue Eye Cod

On Friday I attended the 2009 Sydney Good Food & Wine Show. The main event of the day was bad boy Gordon Ramsay’s live cooking demonstration.

Ramsay bounded out on stage to greet the curious crowd with black masking tape over his mouth – was this promise not to offend after his recent comments about TV presenter Tracy Grimshaw? Or the more likely scenario -- an enforced gagging.

Whatever the case, Ramsay was funny, charming, a little crude perhaps but nonetheless, he delighted the crowd with his amusing quips and cooking tips.

I’ve only ever seen snippets of Ramsay’s infamous Hell’s Kitchen. Frankly I got anxious, and finally, bored watching him shout at and belittle quivering chefs.

After seeing him live though I can see why people are fascinated by him. He’s charismatic, he’s confident and he exuded a potent energy that spilled over into the crowd.

In the 30 minutes Ramsay was on stage he prepared three meals; a minestrone with blue eye cod, Tasmanian salmon on a bed of sautéed spinach and radishes and finally, some luscious looking poached pears served with caramelized figs.

There were no cooking measurements given. It was the case of “a touch of this and a touch of that”. So I've done my best to recreate the minestrone. It’s a delicious and nourishing dish with plump pearl barley, fresh herbs and succulent blue eye cod. Ramsay encouraged the use of celery leaves – something I do regularly in soups, salads and stir-fries. The often over-looked leaves add a fresh and subtle sweetness to whatever dish they're added to.

A note on seasoning with salt – say a recipe calls for 1 teaspoon of salt – I try not to add the whole teaspoon all at once. Instead, I sprinkle ¼ of a teaspoon or so here and there throughout the cooking process. This method of staggered seasoning allows for layers of flavour to develop and gives the dish more depth.

Finally, let me introduce you to Malcolm the magpie.

Malcolm lives nearby with his posse of feathered friends and is becoming increasingly more confident and curious as the days go by. I had just ladled the minestrone into the bowls and decided that they needed some more cheese. I went inside the house to fetch it and then came around the corner to find Malcolm with his beak in the bowl! I shouted and shooed him away. He eyed me grudgingly and took several steps backward and proceeded to watch me take photos. He even made several rather lyrical comments. Compliments to the chef I hope.

Cod Minestrone

1 fillet of cod, skin removed
1 brown onion, diced
2 large carrots, diced
2 stalks of celery, diced
½ tsp of dried chili flakes
2 tbsp of olive oil
1 cup of pearl barley, washed under cold water & drained
1 x 400 gram can of whole tomatoes, roughly chopped
2 ½ cups of water
1 ½ tsp of sea salt
1/3 cup of finely chopped flat leaf parsley
½ cup of roughly chopped celery leaves
Freshly grated Parmesan cheese for grating

Method:

1. Heat the oil in a large soup pot over a medium heat. Saute the onion, carrots, celery and chili flakes until softened, stirring occasionally, for about 5 minutes. Sprinkle on about 1/4 tsp of sea salt.
2. Add the barley, canned tomatoes and water to the pot and stir well. Add 1/2 tsp of salt and stir. Cover and simmer for about 15 minutes, or until the barley softens and expands. You may need to add a little more water as the barley soaks it up.
3. Add half of the parsley to the pot and the remaining salt. Stir well. Place the cod fillet gently on top of the barley and vegetables in the soup pot. Cover and let the cod cook/steam for about 6 or 7 minutes.
4. Use tongs to the remove the cod from the pot and transfer it to a plate. Use a fork to flake the cod. It may be a little opaque but this is ok as it will keep cooking once you put it back in the pot.
5. Place flaked cod, remaining parsley and celery leaves in the pot. Stir well with a wooden spoon and add a little more water if necessary. Simmer for about 2-3 minutes.
6. Divide soup into serving bowls and grate on some Parmesan cheese. Serve.
   

Comments

[Simon Food Favourites]

love the photo. looks so delicious!

[Manggy]

Thanks for the report! I actually had minestrone today, but of course this looks more elegant :) I think GR puts on a character for the show-- a little more caricature-ish. I think he's a bit nicer in real life, especially when not with pro chefs.

[Reemski]

looks fab, and a dead ringer for what I saw today at the Good Food Show. Magpie adds a very special touch.

[Lorraine @NotQuiteNigella]

I admit I love Gordon. I thought that he might have lost it a bit after the TG incident but when he looked into my eyes when he signed my book all was forgiven! :)

[Christie @ Fig & Cherry]

Fantastic photo Syrie! I'm sad I missed Gordon in Sydney as I'm OS at the moment.

Totally agree with your method of staggered seasoning. It really gives the flavours time to develop together and no risk of over-salting! - A cooks nightmare ;)

[Rosa]

That Minestrone looks and sounds good! An interesting summer recipe!

Cheers,

Rosa

[mycookinghut]

I like the simplicity presentation of yours! Gordon Ramsay is probably the most well known celebrity chef in the UK. He swears a lot and I think that is a bit frustrating. There's no doubt that he is a good chef and I used to like watching his programs on the TV. But, everything seems to be only Gordon Ramsay in the UK and no one else. I think sometimes, there are still many other chefs that are better than him, but not as popoluar. He has stolen all the limelight!

[Sophie]

The dish looks fab! the bird looks fab too!

[Tessa]

Malcolm is very handsome. I'm sure he loved the cod and was singing all day about it.

Beautiful photos too! I think I'd like a bit more in my bowl, however.

[Melissa]

Malcolm looks like he might be a tough foodie critic to please, unless there is fish involved! Great post as usual, keep them coming!

[Jackie @ PhamFatale.com]

I love Gordon Ramsay's creations even though I'm not a big fan of the person in general. Your dish sounds fabulous yet healthy at the same time. I'll try to remember and add barley, it's so nutritious

[Cynthia]

Yeah, Gordon is foul-mouthed and crude but I love to watch him cook and I do pick up lots of good tips from his shows and books.

[Marc @ NoRecipes]

I'm not in the GR fan club, but his food always sounds so good. Looks like you've made a fine recreation. I love your bowls!

[becks]

I love your photography! It's so beautiful! Thanks for stopping by my blog, I am totally adding you to my reader :)

[Erin Walker]

Oh, wow, this Minestrone looks wonderful. I can't wait to give it a try. I love the funny antics of your magpie! :)

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