FATHER’S DAY RECIPE:

COOK DAD GORDON RAMSAY’S
SUCCULENT PORK TENDERLOIN MAIN
AND RICOTTA SEMIFREDDO DESSERT

Circle your calendar on September 2nd and treat your Dad this Father’s Day to a delicious Italian two course menu
– in collaboration with the talented chefs at Gordon Ramsay’s Union Street Café restaurant in London.

Treat Dad to a beautiful Italian meal this Father’s Day!

 


MAIN COURSE:

SUCCULENT PORK TENDERLOIN WITH SPECK,
AUBERGINE, PICKLED ONION AND DRIED TOMATO

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

INGREDIENTS

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

FOR THE PORK
300g speck, thinly sliced
2 pork tenderloins
10 sage leaves
Knob of butter

TO SERVE
4 dried tomato halves
200ml reduced veal stock
70g pickled red onions
100g dried ricotta (ricotta salata)

METHOD

1.   Preheat an oven to 250°C. Place the aubergines 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 aubergine flesh from the skin (which you can discard). Chop the aubergine 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 180°C. 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 aubergine 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 Father’s Day.
Serve on Union Street plates and top with berries of your choice. It’s a perfect Father’s Day dessert recipe for two or more.

INGREDIENTS

100g white chocolate
60g caster sugar
120g egg whites
170g ricotta
170g cream cheese
Zest of half a lemon
50g 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 118°C.
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.

FATHER’S DAY GIFTS FOR THE KEEN CHEF

Italian-inspired with a down-to-earth feel, the Union Street collection brings a relaxed atmosphere to any dining table. Designed by Gordon Ramsey,
Union Street is a homely, yet stylish collection – perfect for serving delicious dishes for special occasions, or simply a wonderful Father’s Day gift for a keen chef.

“Dining with family and friends is so important in our hectic and busy lifestyles. It’s the one
time everyone can get together to catch up and chat, so dining has become far more relaxed.”
– Gordon Ramsay

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