Eating on the run has evolved into unhealthy and tasteless fast food, says Gordon Ramsay, and the infamous British chef of the "Hell's Kitchen" television series is "having a go at changing that."
"Sadly ready meals and take-outs have become the staple for many of us," he writes in the introduction of "Gordon Ramsay's Fast Food" (Key Porter).
He is campaigning to redefine the concept of fast food "and prove that anyone can prepare speedy meals in less time than it takes to get a pizza delivered."
Disappointed by the social shift to enjoying food in front of the television and a growing dependence on frozen and ready-made food brought in from outside, Ramsay is determined to demonstrate that even those with the most hectic schedules can make and enjoy home-cooked meals.
Many of the recipes in his book can be prepared in less than 15 minutes, with none taking longer than a half-hour.
Ramsay lists staples to keep in your pantry and tools to keep on hand to minimize preparation time and includes complete menus.
The colourfully illustrated book is divided into 15 sections by course.
Here is his recipe for pork chops - a timely dish because pork is quite inexpensive just now. Done this way, it could become a keeper in most cook's recipe files.
Loin Chops with Garlic and Herb Butter
45 ml (3 tbsp) olive oil
4 double loin chops, about 350 g (12 oz) each and 4 cm (1 1/2 inches) thick
Few thyme sprigs
Garlic and Herb Butter
60 ml (4 tbsp) unsalted butter, softened
1 fat garlic clove, peeled and finely crushed
Handful Italian parsley, chopped
Small handful mint, chopped
Sea salt and black pepper
Garlic and Herb Butter: Blend softened butter with garlic, chopped herbs and some seasoning. Spoon onto a piece of plastic wrap. Twisting the ends to roll, wrap butter in the plastic wrap and twist the ends to seal. Pop into the freezer to chill while you prepare the chops (or in the refrigerator for at least 30 minutes if preparing ahead).
In a large skillet, heat olive oil. (You may need to use two pans.) Season chops with salt and pepper, then lift into pan and add thyme sprigs. Pan-fry for 2 1/2 minutes on each side, spooning pan juices over chops as they cook. The chops are ready when the meat feels slightly springy if lightly pressed.
Transfer chops to a warm platter and let rest for few minutes. Unwrap garlic and herb butter and cut into 4 thick slices. Place a slice on top of each chop. The warmth of the chops will soon melt the butter, so serve them quickly.
Makes 4 servings.
