During winter, many celebrity chefs feature hearty, warming signature dishes on their menus, such as stews, soups, and braises. If you are looking for winter food inspiration, then you are bound to find it amongst the following.
Gordon Ramsay's Beef Wellington
Beef Wellington is a classic British dish that consists of a filet of beef tenderloin wrapped in a pastry crust, often made with puff pastry. Gordon Ramsay, the well-known chef, restaurateur, and television personality, has his own version.
In Ramsay's version of Beef Wellington, the beef tenderloin is first coated in a mixture of Dijon mustard and chopped herbs, then wrapped in a layer of prosciutto and sautéed mushrooms. The beef is then wrapped in puff pastry and baked. The finished dish is typically served with a red wine sauce.
Ramsay has also been known to add pâté or foie gras to the mushroom mixture, sear the beef before wrapping it in pastry, or top the Wellington with a fried egg or truffle butter.
Jamie Oliver's Roast Pork Belly
Jamie Oliver's roast pork belly is seasoned with a mix of herbs and spices, and then slow-roasted in the oven until it is perfectly crispy on the outside and tender on the inside.
To prepare the pork belly, Jamie Oliver first starts by scoring the skin in a criss-cross pattern. He then rubs a mixture of salt, sugar, and herbs, such as thyme and rosemary, into the meat, making sure it is well-coated. The pork belly is then left to marinate for a few hours or overnight, which allows the flavours to penetrate the meat and helps to create a crispy skin.
When ready to roast, the pork belly is placed in a preheated oven and cooked at a high temperature for the first 30 minutes to help create a crisp crust. The temperature is then reduces and the pork belly is cooked for several hours, basting it occasionally with the rendered pork fat.
Marco Pierre White's Classic Coq au Vin
Marco Pierre White's classic coq au vin is a traditional French dish that is made with chicken, red wine, bacon, mushrooms, and onions. The dish is typically made with a rooster or older hen, as the meat from these birds is considered to be more flavourful.
To make the dish, the chicken is first marinated in red wine for several hours to allow the meat to absorb the flavours of the wine. The chicken is then seared in a hot pan until it is browned on all sides.
Next, bacon, mushrooms, and onions are added to the pan and cooked until they are tender. The red wine that the chicken was marinated in is then added to the pan along with chicken stock and bouquet garni.
The pan is then covered and the chicken is simmered in the red wine and broth mixture until the chicken is cooked through and the flavours have melded together. Once the chicken is cooked, the dish is typically served with a side of potatoes or rice.
