How to Prepare Gordon Ramsay Gorilla Stack with Slaw Side

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, gorilla stack with slaw side. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Gorilla Stack with Slaw Side is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Gorilla Stack with Slaw Side is something which I’ve loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. You can have gorilla stack with slaw side using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gorilla Stack with Slaw Side:

1. Prepare white buns
2. Prepare cavolo nero / black kale
3. Prepare peanut butter 340g
4. Prepare Celeriac
5. Make ready Pineapple
6. Prepare bean (4 handfuls)
7. Make ready Sweet Soy sauce (the thick kind)
8. Take Sriracha chilli sauce
9. Make ready red cabbage
10. Make ready Dijon mustard (dessert spoon)

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Steps to make Gorilla Stack with Slaw Side:

1. Put the Oven onto a high heat. About 200º and allow to heat up
2. Cut 4 whole slices of the celeriac about 7mm thick and trim the edges off. Cut 4 slices of pineapple also about 7mm thick, trim the outer skin off and take out the core. Place the pineapple on top of the celeriac add a little olive oil, salt and place in the oven one hot.
3. Prepare the slaw. Wash the red cabbage and slice into pieces that will fit into your food processor. Slice thinly and add to a bowl. Mix a dessert spoonful of Dijon mustard into the bowl. You may want to add a little extra oil and salt to taste. Put some cling film over the bowl and leave to the side.
4. After the Celeriac and pineapple has been in the oven for about 20 minutes, wash and trim the cavolo nero leaves and cut them in half so you end up with shorter pieces. You'll need about 4-5 halves per bun. Place them in a pan of boiling water and simmer until soft. They may take 7-8 minutes.
5. Cut the buns in half and place somewhere to warm. Keep your eye on them. You don't want them to burn.
6. Place a bain marie (Pyrex bowl) over the top of the pan with the cavolo nero in it. Empty the peanut butter into the bowl and warm gently while adding warm water gradually to thin into a sauce. Add enough water to make the sauce the gloopy kind of consistency that you want and stir thoroughly with a spoon.
7. After 30 minutes, check that your pineapple and celeriac is cooked all the way through and a little brown at the edges. Drain your cavolo nero and allow it to dry properly (you don't want a soggy bun).
8. Layer-up your buns. Add the cavolo nero first and top with hot peanut butter sauce. Add the Celeriac and pineapple slices putting some of the peanut butter sauce in the centre of each pineapple ring and add the Sriracha chilli sauce on top. Complete with a handful of beansprouts and a drizzle of soy sauce. Put the top of the buns on. Take your slaw and add a side to each bun. Serve and enjoy.

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