Gordon Ramsay Potato Puree Food

POTATO PUREE

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

TRUFFLE OIL POMME PURéE

Steps:

• Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
• Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

BOEUF BOURGUIGNON AVEC POMMES PUREE

Steps:

• Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
• Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
• Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
• When meat is close to done, make the pommes purée. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
• Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
• Serve the boeuf bourguignon over the potato puree.
• Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.