Scallops 214Ingredients

-Olive oil, for frying
-6 large scallops, cleaned
-Juice of ½ lemon

For the salad
-1 sharp apple, e.g. Granny Smith
-2 handfuls of lamb’s lettuce
-Juice and zest of ½ lemon
-Olive oil
-Sea salt and freshly ground black pepper

Directions

First make the salad. Peel, core and cut the apple into julienne strips. Mix with the lamb’s lettuce and season with salt and pepper. Add some of the lemon zest (keeping a little back to garnish) and squeeze over the juice. Drizzle the salad with olive oil and mix well.

Heat a large non-stick frying pan over a high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper and season one side with salt and pepper.

Think of the frying pan as a clock face and add the scallops, one by one, seasoned side down, in a clockwise order, then fry for 1–2 minutes until golden brown. Season the unseasoned side of the scallops, then flip them over in the same order you placed them in the pan and repeat the process. Squeeze the lemon juice over the scallops and give the pan a good shake.

When the scallops are cooked, tip the contents of the pan onto a plate lined with kitchen paper. This will instantly stop the cooking process, while the kitchen paper will absorb any excess oil.

Divide the salad between 2 serving plates and arrange the scallops around each pile. Garnish with the remaining lemon zest and serve immediately.
By Chef Gordon Ramsay

Coconut Pancakes 1665 rt

Ingredients

-100g unsweetened desiccated coconut
-100g plain flour
-1½ tsp baking powder
-1 egg, beaten
-250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
-1 tbsp runny honey
-Oil, for frying
-1 ripe mango

For the lime syrup :
-150g caster sugar
-Juice of 4 limes, finely grated zest of 1

Directions

1-To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.

2-Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.

3-Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.

4-To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.

5-Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.
Better sex, more muscle, improved mental focus: these are just some of the benefits of boosting testosterone to healthy levels.



On the flip side, a deficiency in the major male sex hormone—a condition that burdens some 13.8 million American men over the age of 45, according to US census data—is, well, far from sexy. Side effects of “Low-T” include low libido, limp erections, hair thinning, muscle loss, fat gain, depression ... In fact, one study found that that the lower a man’s testosterone levels, the higher his risk of death from any cause—heart disease in particular. Adding insult to injury, the Food and Drug.

1-SPINACH 



Spinach is one of the best dietary sources of magnesium, a mineral involved in muscle development that’s essential for reproductive function in men both young and old, active and sedentary. One study that compared athletes to non-active individuals found that supplementing with 22 mg magnesium per pound of body weight of the course of four weeks raised testosterone levels in both groups. And two separate studies, one on a group of men over the age of 65 and a second on a younger 18-30 year old cohort, present the same conclusion: levels of testosterone (and muscle strength) are directly correlated to the levels of magnesium in the body.

2-HOT SAUCE



A recent study from France found men who have a taste for spicy foods tend to have higher testosterone levels than those who can’t handle the heat. Of the 114 male participants surveyed, researchers saw a clear correlation between frequent hot-sauce usage and higher T-levels. Study authors suggest the findings may be due in part to capsaicin—the fiery compound in chili pepper that previous studies have associated with increased testosterone levels. In animal studies, capsaicin has also shown to increase the size of sex organs, while simultaneously decreasing belly fat.

3-GARLIC



A side of garlic knots or onion bread can boost your sex drive … just make sure your date has a slice, too! Studies suggest a compound in the stinking rose triggers the release of luteinizing hormone, which regulates production of testosterone. One study showed supplementing with garlic as part of a high-protein diet could substantially boost testosterone levels. And a recent animal study found just 1 gram of onion per kg of body weight could boost T-levels by over 300 percent in just 20 days. Garlic and onions both contain the chemical diallyl disulfide, which stimulates the release of a hormone that spurs the production of testosterone.

4-BROCCOLI



Cruciferous vegetables like broccoli are rich in indoles, anti-cancer compounds that indirectly boost testosterone production by breaking down and flushing the system of excess estrogen, which inhibits the production of male sex hormones. As men age, their estrogen levels gradually rise, while testosterone levels fall. Indoles can help strike the balance. In one study, supplementing with indole-3-carbinol from cruciferous vegetables for just 7 days cut the estrogen hormone estradiol in half for men. Another study found indole supplementation significant increased urinary excretion of estrogens among men.

5-EGGS



Eggs often come up in reproductive health discussion. This time we’re talking about dietary eggs, as in omelettes, and the role they play in boosting testosterone. The hormone boost from eggs comes primarily from the yolks, which are rich in dietary cholesterol, mono- and saturated fats—nutrients once demonized by health experts that have since proven to positively influence waistlines and hormone-health. In fact, studies on vegetarian and low-fat diets both show reduced testosterone levels of about 12 percent. Where higher fat diets of at least 40 percent of calories, with a higher intake of saturated fat, show increased testosterone levels. Why? It’s not rocket science. After all, cholesterol makes up the building blocks from which testosterone is formed; without it, the hormone simply can’t synthesize. Organic eggs are one of the best dietary sources. In addition to essential fatty acids, a whole egg is rich in aspartic acid, an amino acid that triggers production of testosterone.

6-BANANAS



Bananas contain the enzyme bromelain, which some studies have found boosts a man's libido. They are also rich in B vitamins, such as riboflavin, which are essential for the manufacturing of testosterone.

Walnuts are considered one of the most healthy nuts out there. Which are walnuts health benefits? Eating walnuts is good for your heart health since according to dr. Joe Vinson who carried out a recent study on nuts, compared to other nuts, walnuts contain the best combination of antioxidants.

Why Are Walnuts So Healthy? 

One handful of walnuts contains twice as much antioxidants as an equivalent quantity of any other nuts. Health benefits of walnuts have been confirmed by many studies made in the past! Dr. Joe Vinson analyzed and compared different types of nuts: walnuts, almonds, pistachios, hazelnuts, brazil nuts, cashews, macadamia nuts and peanuts. Out of all nuts walnuts had maximum value of antioxidants. He also discovered that the antioxidants found in walnuts are much more efficient than those contained in other nuts.

Walnuts are indeed very healthy

They are a great source of omega 3 fat and thus very beneficial to your health! Walnuts Are More Than Just Antioxidants In addition to containing antioxidants that walnuts are most famous for, they also contain lots of unsaturated fats. Alpha linolenic fatty acid (ALA), which ranks amongst the best omega 3 fatty acids can be found in this nut in large portions.
Consuming this type of fat should help with your weight loss and should help alleviate stress. In addition to antioxidants and the good fats walnuts contain they are also a good source of vitamins, minerals and fiber. Eating nuts in general is associated with decreased risk of developing many of today’s diseases and other health problems.

Walnuts nutrition facts – per 100g / 3.5oz 
Fat: 65g / 2.3oz 
Carbohydrates: 14g / 0.5oz 
Fiber: 7g / 0.25oz 
Protein: 15g / 0.5oz

Spicey Beef Salad 368 3

Ingredients

-2 beef sirloin steaks, 200–250g each
-Olive oil, for frying
-2 carrots, trimmed and peeled
-6 radishes, trimmed and finely sliced
-200g cherry tomatoes, sliced in half
-Bunch of mint, leaves only, shredded
-1 small banana shallot, peeled and finely sliced
-3 spring onions, trimmed and shredded
-½ large cucumber, trimmed, peeled, deseeded and sliced
-2 baby gem lettuces, shredded
-Sea salt and freshly ground black pepper
-4 tbsp skinned peanuts, to garnish

For the Thai-style dressing
-1 garlic clove, peeled and roughly chopped
-1 red chilli, deseeded and chopped
-2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
-2–3 tbsp fish sauce, or to taste
-Juice of 1–2 limes

Directions

1-Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

2-To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

3-Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

4-Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

By Gordon Ramsay

Fish Pie 470

Ingredients

-2 large shallots or 1 onion, peeled and chopped
-2 tbsp olive oil
-40g butter
-1 large thyme sprig, leaves only
-4 tbsp Noilly Prat or dry vermouth
-2 tsp Pernod (optional)
-4 tbsp plain flour
-250ml fish, chicken or vegetable stock (a stock cube is fine)
-200 ml milk
-4 tbsp double cream
-3 tbsp chopped fresh parsley
-180g skinless salmon fillets
-250g skinless cod or haddock fillets
-200g queen scallops
-150g king prawns
-1 tbsp fresh lemon juice
-Sea salt and freshly ground black pepper

For the Mashed Potato Topping :
-750g Desirée potatoes, peeled
-75g butter, cubed
-50ml hot milk
-2 large egg yolks
-75g medium Cheddar cheese, grated

Directions

1-Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2-Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3-Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down.

4-Stir in the flour and cook for a minute or so. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5-Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet.

6-Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven. Bake for 10 minutes, then turn the oven down to 180°C/Gas 4, and bake for another 20 minutes, turning if it browns unevenly. Allow to stand for 10 minutes before serving.

Gordon Turkey Walnut Gravy

Ingredients

-Bacon, onions, lemon and trimmings from the roast turkey
-3 rosemary sprigs

-3 tomatoes, chopped

-1 litre good-quality dry cider

-600ml good-quality chicken stock

-2 tbsp walnut pieces, toasted

-Sea salt and freshly ground black pepper

Directions

1-Once you’ve transferred the cooked turkey to a platter to rest, drain off most of the fat from the roasting tray and place on the hob.


2-Roughly chop the bacon, add to the tray and fry for a few minutes. Chop the onions and lemon and add to the tray with 2 rosemary sprigs and the tomatoes. Cook for 1–2 minutes, then add the turkey wings, parson’s nose and drumstick tips and fry for a few more minutes.

3-Pour in the cider and boil for a few minutes. Add the juices from the resting turkey and simmer to reduce the liquid by half. Pour in the stock, return to the boil, then reduce the heat slightly. Using a potato masher, crush the vegetables in the tray. Simmer for 15–20 minutes, stirring occasionally, until reduced again by a third. Take off the heat.

4-Strain the gravy through a sieve into a saucepan, pressing down on the solids in the sieve with a ladle to extract as much of the flavourful juice as possible. Add a fresh sprig of rosemary to the pan, then turn off the heat and leave to infuse for a few minutes.


5-Before serving, remove the rosemary and reheat the gravy. Coarsely crush the walnut pieces using a pestle and mortar and then tip into a warmed gravy jug. Pour the piping hot gravy on top and serve at once.
By Gordon Ramsay