Mother's Day Recipe: Gordon Ramsay's Two Course Dinner

Who needs flowers on Mother’s Day when you can make mom feel extra special? Be the best host this year and try our easy to follow recipes – including a succulent Pork Tenderloin main and a yummy Ricotta Semifreddo dessert. Enjoy a cocktail or glass of something special to finish.

Treat mom to a beautiful Italian meal this Mother's Day!

Main Course: Succulent Pork Tenderloin

With Speck, Eggplant, Pickled Onion and Dried Tomato

A succulent pork tenderloin is perfect for a Sunday roast alternative or for a special occasion like a Mother’s Day lunch. Delicious and easy to prepare – it’ll be an instant crowd pleaser!

INGREDIENTS

FOR THE EGGPLANT

5 eggplants
1 bunch chives, chopped
2-4 tbsp garlic
Pinch of coffee powder
Extra virgin olive oil
Salt and pepper

FOR THE PORK

10½ oz speck, thinly sliced
2 pork tenderloins
10 sage leaves
Knob of butter

TO SERVE

4 dried tomato halves
7oz reduced veal stock
2½ oz pickled red onions
3 1/3 oz dried ricotta (ricotta salata)


METHOD

1. Preheat an oven to 480°F. Place the eggplants directly on the oven rack and roast for 20 minutes or until they are charred on the outside. Remove and set aside to cool. Scrape the eggplant flesh from the skin (which you can discard). Chop the eggplant flesh roughly and season with garlic oil, a pinch of coffee powder (to give a smoky flavour), salt and pepper, and chopped chives.

2. Meanwhile, lay half the speck on a work surface, overlapping the slices to form a rectangle. Put 5 of the sage leaves at regular intervals on top then place one pork tenderloin on top and wrap it up in the speck. Repeat with the remaining speck, sage and pork.

3. Place the pork in the fridge to chill for 10 mins

4. Reduce the oven temperature to 350°F. Heat a non-stick frying pan with a glug of extra virgin olive oil. Sear the pork bundles for 5 minutes, then take them off the heat and add a knob of butter. Transfer the pork to the oven to cook for 10 minutes. Remove from the oven and leave to rest on a tray for 10 minutes.

5. Heat the veal stock in a small pan ready to serve.

6. Carve the meat in thick slices and arrange on a long plate with scoops of the eggplant mixture. Dress with the dried tomatoes, picked onions and spoon over some hot veal stock. Finish with shavings of ricotta.

Dessert: Ricotta Semifreddo

‘Semifreddo’ is an Italian term that refers to any number of half-frozen or chilled desserts. This recipe uses ricotta to make it a lighter, yet deliciously different dessert for Mother’s Day. Serve on Union Street plates and top with berries of your choice. It’s a perfect Mother’s Day dessert recipe for two or more.

INGREDIENTS

3½ oz white chocolate
2oz caster sugar
4oz egg whites
6oz ricotta
6oz cream cheese
Zest of half a lemon
2oz honey



METHOD

1. Gently melt the white chocolate in a heatproof bowl over a pan of steaming water. Do not let the base of the bowl touch the water or the chocolate will seize.

2. Next, make the Italian meringue: this will be the base of the semifreddo. Put the sugar in a saucepan with a splash of water and using a sugar thermometer, bring it to 244°F. Whisk the egg whites in an electric mixer and, once ready, slowly add the sugar syrup down the side of the bowl. Whisk on high speed until the meringue has cooled.

3. In a separate bowl, beat the ricotta, cream cheese and lemon zest together. Beat in the melted white chocolate. Fold the Italian meringue into the ricotta and white chocolate mixture. Set in a mould of your choice in the freezer overnight.

4. To serve, remove from freezer and decorate with seasonal fruit as you wish.

Be the Best Host

Discover more mouth-watering recipes and ideas on our Royal Doulton Blog, sign up to our newsletter and follow us on our social channels.

#RoyalDoulton #GordonRamsay