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Gordon Ramsay's sister is a dab hand in the kitchen
Last updated at 23:22pm on 07.10.06
Cooking up a storm: Gordon's long-lost sister, Sharon Donnachie, is rather handy in the kitchen too
They may never have met - but Gordon Ramsay's long-lost sister proved last week that she, too, knows her way around the kitchen.
Sharon Donnachie, who The Mail on Sunday last week revealed as Ramsay's secret sibling, was put to the test after claiming it is not just a physical resemblance she shares with The F-Word chef.
In an exclusive cook-off, the mother of two was given the run of the kitchen at top chef John Quigley's upmarket Glasgow restaurant, Red Onion.
And, under the scrutinising gaze of the man who has cooked for stars such as Sir Paul McCartney and Tina Turner, she produced a chargrilled chicken and pesto spaghetti dish fit for any celebrity chef.
She admitted: "I absolutely love to cook and always have done. I suppose I'm a perfectionist, just like Gordon, and hate it when anything goes wrong - although I never shout and swear like he does.
"With John's help I think I've come up with something which I could offer Gordon to eat, although I admit I'll be embarrassed to cook for such a culinary genius."
Sharon, 43, who lives in a council flat in Glasgow, is due to meet her half-brother for the first time this week. Hell's Kitchen star Ramsay, 39, said he was delighted she had been tracked down and was 'really excited about meeting her'.
Mr Quigley said she showed an unusual level of confidence and flair, adding: "She's missed her calling. Let's just say there are now two Ramsays on the block."
Sharon's celebrity chicken spaghetti
Ingredients
500g/1lb spaghetti
2 x chicken breasts (skin off)
Large handful cherry tomatoes
1 red onion, finely sliced
Handful Parmesan shavings
4 tbsp olive oil
Pesto Ingredients
50g/2oz basil
30g/1oz pine nuts
30g/1oz grated Parmesan
1 clove garlic, crushed
85ml/3fl oz olive oil
Salt and pepper
Pre-heat oven to 180C/ gas mark 7
To make the pesto put the basil, Parmesan, pine nuts and garlic in a food processor and blend to a paste. Season with salt and pepper and pour in olive oil with motor running, until pesto thickens. Meanwhile, cook pasta according to instructions on packet. Season chicken breasts and seal in a hot pan with 2 tbsp olive oil.
Transfer chicken to hot oven (180C, gas mark 7) to cook for 15 mins. In a wok or large frying pan, heat remaining olive oil, add cherry tomatoes and red onion, cook for 3 to 4 mins over a medium heat. Remove pan from heat, add pesto and drained spaghetti.
Cut chicken into strips and mix through the pasta. Divide between four plates and top with Parmesan shavings.
