Gordon Ramsay's Fit Food: Valentine's Day Menu

Main Course: Spiced Fish Tacos

Tacos are best shared. Put all the different components in Maze platters, plates and bowls to help yourself and create your own perfect taco.

“This is a great recipe for trying out new varieties of fish that you might not usually buy. Try whiting, pollock, hake, coley or gurnard to make a change from the usual haddock or cod” – Gordon Ramsay


INGREDIENTS

3 ½ oz natural yogurt
½ tbsp chipotle paste, or to taste
¼ small red cabbage, finely shredded
1 small red onion, peeled and finely diced
1 ripe avocado, peeled, stoned and roughly chopped
2 limes, cut into wedges
12 small, soft corn taco tortillas or 4 large ones
2 tsp ground cumin
1 tsp smoked paprika
1½ tbsp rice or plain flour
10 ½ oz meaty white fish fillets, skin removed and pin-boned
Coconut oil or flavorless oil, e.g. groundnut, for frying
Sea salt and freshly ground black pepper


METHOD

1. Mix together the yogurt and chipotle paste. If you prefer a slightly hotter chipotle sauce, add a little more than half a tablespoon. Put into a small serving bowl and set aside.
2. Put the shredded cabbage, red onion, avocado and lime wedges each in their own bowls and set aside.
3. Place a large frying pan over a medium heat. Have a bowl of water next to the pan and put the tortillas into the pan two at a time for 2 minutes to heat through. As they heat, sprinkle them with a little water by dipping your fingers in the bowl of water and flicking it at the tortillas. Turn the tortillas halfway through, then wrap them in a clean tea towel to stay warm while you heat the rest.
4. Mix together the ground cumin, smoked paprika and flour and season with a pinch of salt and pepper. Dip the fish fillets into the spiced flour, making sure they are well covered.
5. Heat a tablespoon of coconut oil in the frying pan and, once hot, fry the fish for 2–4 minutes on each side (depending on thickness of the fillets), until just cooked through. Remove from the heat.
6. Flake the fish into bite-sized chunks and put them on to a Maze serving plate. Bring to the table with the vegetables, sauce, limes and tortillas and then build their own tacos.

Simple Side: Smoky Flageolet  Bean Hummus

“This flageolet hummus is seasoned with a very Mexican combination of chipotle chilli paste, cumin, lime and coriander.” – Gordon Ramsay


INGREDIENTS

Olive oil
1 small onion, peeled and diced
2 garlic cloves, peeled and roughly chopped
2 tsp cumin seeds
1 x 14 oz tin flageolet beans (if unavailable, replace with cannellini or other white beans), drained and rinsed
1–1½ tsp chipotle paste, to taste
Zest and juice of 1 lime
Small bunch of coriander, roughly chopped
Sea salt and freshly ground black pepper


METHOD

1. Heat a small frying pan over a medium heat and add a dash of oil. Once hot, sauté the diced onion with a pinch of salt for 5–6 minutes, until softened.
2. Add the garlic and cumin seeds and continue to cook for 1–2 minutes, until the garlic has softened and the cumin is fragrant. Remove the pan from the heat and transfer to the bowl of a food processor.
3. Add the beans, chipotle paste (starting with 1 teaspoon), a drizzle of olive oil (about ½ tablespoon) and the lime zest to the bowl and blitz until smooth. Taste and add a little more chipotle paste if you like it spicy.
4. Add half the lime juice and the chopped coriander and blitz again until smooth with flecks of green. Taste and add a little more lime juice, salt and pepper if necessary. Serve immediately, or store covered in the fridge for up to 3 days.

Designed by Gordon Ramsay for Royal Doulton, Maze features stylish colors - from fresh white to teal - to create a casual and relaxed dining experience.

Dessert: Guilt-free Banana 'Ice Cream'

You can add all sorts of things to this Valentine’s Day dessert recipe, like peanut butter, frozen berries, chocolate chips, cocoa nibs, coconut flakes or chopped nuts to make it extra special. Just make sure you don’t add any liquid or it will lose its ice cream-like consistency. Best served in All Bread Street bowls.

“My daughter Tilly introduced me to this genius recipe - it’s a one-ingredient, dairy-free, fat-free ice cream with no added sugar that you don’t need an ice cream machine to make – it’s incredible!” – Gordon Ramsay

INGREDIENTS

4 ripe bananas, peeled

METHOD

1. Slice the banana into chunks and put them into a freezer-proof container. Put the container into the freezer and leave overnight or until frozen solid.
2. When ready to make the ice cream, put the frozen banana pieces into a food processor and pulse to break them up into small pieces. Scrape down the sides of the food processor, then blend until the banana is smooth and creamy, stopping regularly to scrape down the sides.
3. Eat immediately for a soft-serve consistency or put it back into a freezer-proof container and freeze for 1 hour until hard.

Designed by Gordon Ramsay for Royal Doulton, Bread Street is perfect for laid-back entertaining.

Share the Love

There’s no better way to share the love, than with the love of good food. Discover more on our Royal Doulton Blog and share your Valentine’s Day photos with us on our social channels.

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