THEGAYUK

Author: Food Writer

  • RESTAURANT REVIEW | Brasserie Blanc- Southbank

    RESTAURANT REVIEW | Brasserie Blanc- Southbank

    ★★★ | Brasserie Blanc- Southbank, great for Meat but leaves vegetarians out in the cold.

    Brasserie Blanc - Southbank
    Brasserie Blanc – Southbank

    Brasserie Blanc, belonging to Chef Raymond Blanc, have multiple locations across the country, their Southbank branch recently under going a refurb. The restaurant itself is easy on the eyes and feels airy thanks to the large floor space. But, both peckish and avid fans of french food, we are more interested in what’s on the menu!

    The cocktail menu is rather enticing with drinks like the rose petal Martini (£8.50), coming out candy floss pink concocted out of Beefeater gin, lychee liquor, rose vermouth, fresh lemon and cranberry. Sounds good right? It was. My friend crowning it one of the best cocktails she has ever had. I went for a non-alcoholic apple & ginger fizz (£4)- generous ginger giving life to the sweet fizzy apple, so refreshing. If i had been drinking alcohol, I would have gone for the rhubarb & honey Martini. Check their website for details on £5 cocktails from 5pm.

    The A la carte menu is very well put together with French classics, although i’m not entirely sure the menu is well equipped for vegetarian diners. To start, Potted Cromer Crab (£9.50), layered with avocado, guacamole, prawn butter and served with toasted pain de campagne. The texture was super smooth and creamy, herbs running through it like coriander make the dish light, and a strong taste of the sea made this a worthy start to the meal.

    Also starting was Maman Blanc’s Salads (£7.50) – I do love a good legacy dish. Six different kind of salads arranged around the plate, with gorgeous bright colours. I’m not entirely sure the dish comes together as a whole but the individual elements were delicious; sharply dressed tomatoes, pickled veg much like a dry piccalilli, celeriac remoulade, cucumber & dill, potato & creme fraiche and a carrot ‘slaw. You could easily recreate this dish at home, which i may well do for a Summer soiree at some point. There was a dominant onion / garlic flavour and i could have done with a lot more seasoning.

    Brasserie Blanc - Southbank
    Brasserie Blanc – Southbank

    Our eyes nearly popped out of our heads, and my jealousy set in as my friends Steak Tartare ‘Maison’ (£21.50) arrived at the table, made with free-range Cornish beef too. Everything about this dish was on point, and the presentation was particularly stunning. The silky spicy beef is then adorned in delicious trinkets like cornichons, capers, shallots, herbs, and done so with such style.

    All of which made my main course even more disappointing than it already was. I was having a vegetarian day and ordered the Chickpea & Coriander Cake (£12.50) – A huuuuuge portion, which would have been great if the dish were at all nice. Two big patties, just about holding their shape together. The dish was bland and I didn’t understand the incestuous idea of the chickpea patties lying on top of a bed of chickpeas. There’s only so many chickpeas you can handle, and now I’m saying the word chickpeas a lot. See the problem here? TOO MANY CHICKPEAS. It did not agree with the aubergine puree it was served with, it was sour and pungent, almost like it was stale. Poor show considering this is the only vegetarian option on the a la carte menu for main dishes.

    We shared the Pistachio Souffle (£7.50) for dessert, and were glad that we did share, as this green wobbly atomic cloud gently lands at the table. I was a bit dubious about the idea of a pistachio souffle, but the hint of chocolate in it really bring it all together. Light as you’d like, extremely sweet but then the main aftertaste is pistachio nuts. I really liked the journey of flavours this dish takes you on.

    Our personable and sweet server, Marchin, was lovely to chat with and looked after us very well, it was he that suggested the souffle and we were glad he did. The restaurants location meant a lovely stroll along the river after our meal. I would return to Brasserie Blanc, but definitely as a meat eater for that tartare, and most definitely as a drinker for that rose petal Martini.

    REVIEWED BY : @Lohanjordan

    ADDRESS: 9 Belvedere Road, Southbank , London, SE1 8YP

    TELEPHONE: 0207 202 8470

    PRICE:  ££££ (explained)

    STAR: *** (explained)

    TIPPING POLICY : http://brasserieblanc.com/restaurants/southbank/

     

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  • RECIPE | Summer Pilaf

    Summer Pilaf

    CREDIT: Jordan Lohan

    Serves 2-3 people |  Prep 15 mins | Cook 30 mins

    After recently spending time in Kerala, I have returned curry mad! This mildly spicy pilaf gets its vivid colour from the super anti-inflammatory and uber healing spice, turmeric. Channel all the beautiful colours of India by serving alongside bowls of freshly prepared tidbits like; grated carrot, diced onion and tomatoes, chopped cucumber, and lemon wedges. Not only a pretty addition but those tidbits really crank up the medicinal properties of this dish. Add a dollop of natural yoghurt for some tummy loving probiotics that support digestion.

    Ingredients.

    100g white basmati, soaked for at least 30 minutes
    2 free-range chicken breasts (350-300g), cut into chunks
    1 tbsp coconut oil
    1 tbsp butter (just use another tbsp coconut oil if you avoid dairy)
    2 small onions, thinly sliced
    1 fennel bulb, thinly sliced
    1 tsp turmeric
    1/2 tsp cinnamon
    1 tbsp mild curry powder
    10g fresh ginger, grated
    3 garlic cloves, thinly sliced
    1/2 organic chicken stock cube, added to 200ml hot water

    1 red chilli, in thin strips
    1 spring onion, sliced diagonally

    Method.

    1. In a hob safe casserole dish or saute pan that has a lid, heat the coconut oil and butter and on a low heat, gently fry your onions and fennel for 8 mins to soften.
    2. Add your garlic, ginger, and spices and cook out for a minute, stirring regularly.
    3. Raise the heat to high and add your chicken to brown lightly for 4 minutes.
    4. Drain the rice that has been soaking and add rice to the pan, stir regularly and continue to fry for one minute.
    5. Add stock and once it reaches a simmer, place the lid on top and allow to simmer gently for the next 8-10 minutes. If you are having fresh vegetable tidbits, use this time to prepare them now.
    6. Lift the lid and stir everything around, if its looking a little dry then add a splash of water, if its looking overly saucy then give it a couple more minutes. Check the rice is cooked and the chicken is tender and remove from the heat. You could stir in another tablespoon of butter at this point.
    7. Season strongly with freshly cracked black pepper, scatter the spring onion and red chilli, and serve.

     

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  • RECIPE | Freekeh Za’atar Peppers

    Freekeh Za’atar Peppers

    Serves 6-8

     

    Ingredients.

    200g cooked chestnuts,

    roughly chopped 1 red onion,

    finely chopped 2 garlic cloves,

    sliced 6 sage leaves,

    sliced 1 tsp bouillon stock (added to 120ml hot water)

    2-3 pointed peppers,

    halved and seeded 250g freekeh (I use Merchant Gourmet and boil in the bag)

    Za’atar spice,

    2 tbsp 1/4 lemon, juice of

     

    Method.
    1. Preheat your oven to 200c / 180c fan / Gas Mark 6. Line a baking sheet with foil and place your halved and seeded peppers on top.

    1. Heat a little oil in a saute pan or similar, and begin to lightly fry the onion for a few minutes.

    2. On a low heat, Add the chestnuts and continue to cook for five minutes further.

    3. Add the garlic, sage leaves, and za’atar and cook out for one minute.

    4. Add the stock and reduce to lowest heat retaining a simmer.

    5. Cook the freekeh according to pack instructions (usually microwave 3 mins or on the hob in about ten).

    6. Stir in the cooked freekeh to the chestnut and onion mix and take off the heat.

    7. Spoon the mix into the peppers on the baking tray. Squeeze your lemon juice over the top of the now stuffed peppers.

    8. Cover the peppers with another piece of foil and bake in the oven for 20 minutes, removing the foil for the last remaining minutes. The peppers at this point should just be starting to singe slightly but still retain their shape and a bit of bite. 1

    9. Remove from the oven, give a good dose of freshly cracked black pepper, and adorn in pomegranate jewels, serving with extra lemon wedges for the table.

     

    MORE: Vegan Recipes | Vegetarian Recipes | Salads

  • RECIPE | Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Serves 6-8 people

     

    ingredients.

    Goats cheese:

    4 teaspoons Dukkah spice (available at most supermarkets)

    35g plain flour

    35g panko breadcrumbs (or regular breadcrumbs would work)

    1 egg, beaten

    4 x 100g goats cheese rounds

     

    Salad:

    70-100g rocket

    10 radishes, sliced

    10 sundried tomatoes, sliced (Check out our recipe for Slow Beau Tomatoes on TGUK website)

    2 handfuls of Good 4 U Lentil & Bean Shoots (available at most supermarkets)

    2 handfuls spinach

    a handful basil leaves

    50g hazelnuts

     

    Raspberry & Basil Vinaigrette;

    180ml extra virgin olive oil

    65g fresh raspberries

    60ml red wine vinegar

    1 tsp dried basil

    2-3 fresh basil leaves

    2 tbsp honey

     

     

     Method.

    1. Set up three plates like a little factory line for each the; flour, egg and panko.
    2. Coat each goats cheese firstly in the flour, then dip in the egg, and finally coating in the panko. Sprinkle a teaspoon of dukka onto the top of each goats cheese piece and press down lightly with the back of a spoon. Set these aside in the fridge on a foil lined baking sheet, for at least half an hour, or you could even do this the night before.
    3. Blitz all the vinaigrette ingredients in a food processor and set aside in the fridge.
    4. Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6
    5. Arrange your salad ingredients either on individual plates or serving platter.
    6. Place the goats cheese into the oven for 15-20 minutes, but do keep your eye on them to avoid the Dukkah spice from catching on the heat.
    7. Remove from the oven, and place on top of your salad and serve with the dressing on the side. Slice the goats cheese rounds in half for serving.

     

    MORE: Salad recipes

  • HOTEL REVIEW | Eccleston Square Hotel

    ★★★★ | Eccleston Square Hotel

    Eccleston Square Hotel

    I visited the Eccleston Square Hotel previously to review their restaurant, which I awarded five stars. Classed as London’s most hi-tech hotel, before arrival you’re encouraged to download their app from which you can request various items and drinks to be waiting in your room.

    Further to the app, your room comes with an Ipad 2. Again, you control everything using the iPad; from wake up call, free 3D movie requests (for your 46inch), to room service- and of course you still have the option to pick up the phone and speak with someone.

    Eccleston Square Hotel

    The bed was exquisitely comfy, and it wants to be with a price tag of 12k (literally sleeping on someone’s salary). The only thing it can’t do is make you climax, unless you’re super sensitive and switch that massage mode on full whack- it really goes for it!

    The bathrooms are kitted out palatially; a “rainfall” shower fit for four (channel Pamela Anderson in Barbwire when using the shower seat), a TV in the mirror, smart glass technology to frost the glass for privacy, and a lovely selection of L’occitane products.

    Upon request you can get the key for the Square’s shared private garden across the road, so we took our Cosmos and went for an evening walk around the gardens. Very pretty and peaceful.

    Due to birthday celebrations we took full advantage of the 24hr room service with a fair few bottles of fizz and post-prosecco paninis being brought to the room. So much so the next day we actually had to return a bottle of bubbles to the front desk as we had over ordered. I partly blame the iPad for making the process so easy & streamline.

    Breakfast was slightly unfortunate with pancakes cold and bacon hot for my friend, and everything was flavoursome in my full English, but the beans were beastly!

    Eccleston Square Hotel

    The experience altogether is a clever meeting of automated / hi-tech, and delivery with a smile from the kind and personable team that bring the real touch to your stay.

    Hi-tech, high spec , a stay you won’t forget.

  • RESTAURANT REVIEW | Suvlaki Restaurant Review (London)

    “Just a light lunch”, is what we said to each other a few minutes before ordering Suvlaki’s Exuberance menu (£34), which for 2 people consists of two skewers, two mini wraps, four sides, & Greek burgers stuffed with feta. A tempting selection of meaty varieties to choose from to go in your skewers or wraps, including free-range pork sourced from Essex, and wild boar sausage from Greece.

    I simply cannot ignore a boar when it’s on the menu, so a skewer we had of this, which whilst the flavour was really lovely, rich and warmly spiced, I was put off by its tough encasing that reminded me of Frankfurter. For my friend however, the boar sausage was her favourite thing on the platter.

    Now, I kinda wish I hadn’t taken one for team vegetarian by ordering both a skewer and a mini wrap containing the mediterranean style veg. In both, the vegetables were undercooked, whilst the meat we had throughout was perfectly cooked.

    If you’re cooking on a Robata (charcoal style grill- which, by the way, Suvlaki carefully source the charcoal of, to ensure a chemical free and responsibly sourced experience), you’re gonna have to give me some char! The vegetables were barely warm and were oily as they hadn’t been given long enough on the grill. The Chios island mastelo cheese chunks that came on the vegetarian skewer were humongous with a flavour very much like a slightly salty halloumi, but with a softer pillowy texture, and a suspicion of something sweet from their honey mustard glaze.

    The star of the wraps was the actual pita itself, which Suvlaki sources directly from a friend in Athens. Good portion size, warm, soft and chewy in the best kind of way. All of this, girthing something like the silky soft strands of tangy pulled pork we had, made a corker of a combo.

    The greek and lentil salads were very well put together, lightly dressed and really fresh. The beetroot and walnut dip was also tasty to dip a bit o’ pita into. But let me just gush for a moment over the plump, moist meat in the Greek burgers made from pork, lamb, and beef. Beautiful seasoning and spicing using classic garlic and onion, and if you’re not seduced by the first mouthful, then the mouthful where you find the oozy middle of melted feta will have you!

    Suvlaki’s chocolate biscuit cake (£5) does exactly what it says on the tin and provides you with an intense and rich chocolate hit, served with a subtly flavoured coffee ice cream. Definitely one for chocolate lovers.

    If you are a fan of ice cream and gelato, then definitely try their Kaimaki (£4), a buffalo milk Mastiha ice cream which was simply epic. The hint of mint that’s in there tickles on your tongue, and compliments the creaminess to bring about a masterful dessert of flavour and simplicity.

    The tables on the left hand side as you walk in to the restaurant, are not very practical, so opt for the right hand side of the restaurant (the side with comfy seating). Both our forks falling off the table due to over crowding of plates.

    However, dining in the restaurant is not the only way to enjoy Suvlaki, they offer a take away service, and delivery via Deliveroo (Check Suvlaki website for details). We were served by Richard, a lovely looking French chap who didn’t let us want or need for anything, despite having a busy lunchtime restaurant, and appearing to be the only waiting staff on duty.

    Whilst you’ll definitely be sorted for beers to choose from with their selection of Greek microbrewery beverages, those that prefer an extensive wine list may not get on with the limited menu.

    Souvlaki is often served as a type of fast food in Greece, it’s simple, tasty, and cooked well. Suvlaki of Bateman Street, London, channels this entirely.

     

    REVIEWED BY : @Lohanjordan

    ADDRESS: 21 Bateman St, Soho, London, W1D 3AL

    TELEPHONE: 0207 287 6638

    PRICE: £££ (explained)

    STAR: *** (explained)

    TIPPING POLICY / RESERVATIONS / ORDER ONLINE : www.suvlaki.co.uk

  • COCKTAIL RECIPE | Blueberry Basil Gin

    COCKTAIL RECIPE | Blueberry Basil Gin

    COCKTAIL RECIPE | Blueberry Basil Gin

    (C) CREDIT: Jordan Lohan

    Ingredients.

    ¼ cup blueberries (BUY NOW)

    4 torn / shredded basil leaves (BUY NOW)

    45ml gin (BUY NOW)

    10ml lime juice (BUY NOW)

    10ml simple syrup

    Lime, to garnish

     

    Method.

    In a shaker, muddle the blueberries, basil, simple syrup, and lime juice. Add crushed ice and gin, shake it. Strain it.

    Drop in as many blueberries as you like (think of those antioxidants!). Garnish with lime and more basil, if you like.

     

    Buy these ingredients.

    Gin

    Lime juice

     

  • Spring Clean Your Liver

    Spring Cleansing : Season of the liver.

    (more…)

  • 9 Ways To Keep Your Liver Happy And Healthy

    Here are Jordan Lohan’s top tips on keeping your liver happy and healthy the natural way.

    CREDIT: Wavebreak Media Ltd / BigStock
    CREDIT: Wavebreak Media Ltd / BigStock

    If you do not want to, or cannot carry out a cleanse, then here are some simple ideas for the transition into spring time that focus on the liver, and always opt for organic as much as possible:

    Begin your mornings…

    With 1 tsp raw honey, 1/2 lemon (juice of), 1 tbsp apple cider vinegar, in a large glass of warm water – this is a real hug in a mug for the liver (i actually do this all year round with organic cinnamon thrown in too).

    Consume more raw vegetables…

    © encrier Depositphotos

    Especially greens, cruciferous and all kitchen herbs, the chlorophyll within these help promote a healthy liver.

    Sulphur

    Is essential for detoxification so up your garlic, onion, leek, cabbage, and cauliflower intake. You could also take a supplement of MSM, which is an organic form of sulphur.

    Liver loves sour!

    Fermented foods like sauerkraut or kimchi, kefir yoghurt, lemon juice etc. Sour tasting foods stimulate the liver, promote cleansing of tissues, stimulate digestion, energise the body and support nutrient absorption.

    Liver also loves bitter!

    Lemon, limes & all citrus (including peels), asparagus, radishes, lettuce, as a few examples. Bitter type foods detoxify also help control sugar levels and cravings.

    Bump up pungent foods

    CREDIT: Sunchild57 Photography Via Flickr CC

    Like garlic, turmeric, ginger, fennel- all will boost your immune system which is important during seasonal transitions as weather changes can cause havoc with allergies, existing illnesses, and can make us more open to catching colds/flu etc.

    Opt for rye…

    Amaranth and quinoa as preferred grains as these tackle a liver in “stagnation”.

    Herbal supplements

    That support the liver and promote detoxification; Artichoke, dandelion, grapefruit, milk thistle, chamomile, st. johns wort- check for any contraindications before you incorporate in your regime. If you are on ART there are a few herbs that interact with medication so be sure to check with your doctor which ones are safe.

    Milk thistle…

    CREDIT: Soyka / bigstock
    CREDIT: Soyka / bigstock

    Peppermint, dandelion & burdock, and green tea are all wonderful herbal and medicinal teas to support the liver.

  • RESTAURANT REVIEW | 100 Wardour Street

    RESTAURANT REVIEW | 100 Wardour Street

    I’ve got a bit of a thing for decadent design, and even before we had looked over the menu, the lounge at 100 Wardour St had me drooling over their 1930s style chairs nestled amongst a cocktail-parlour-deco ambience.

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  • RESTAURANT REVIEW | Nipa Thai

    The award-winning restaurant Nipa Thai is situated on the first floor of mid-century icon Lancaster London.

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