Gordon Ramsay's Fit Food: Valentine's Day Menu
Share the love with three mouth-watering and super healthy dishes.
Make it love at first bite this year and celebrate Valentine’s Day the healthy way with recipes from Gordon Ramsay’s book: Ultimate Fit Food.
If you’re the dedicated chef and you don’t know what to cook this Valentine’s Day, look no further. Styled on Maze and Bread Street tableware collections by Gordon Ramsay for Royal Doulton, we’ve created an easy (and healthy) restaurant-style Valentine’s menu to share and enjoy.
For main course, try Gordon Ramsay’s Fit Food spiced fish tacos, simple side (perfect for sharing) and to finish, an irresistible banana ice cream dessert – nutritionally balanced and guilt-free.
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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.
Dessert: Guilt-free Banana 'Ice Cream'
“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.
