THEGAYUK

Author: Food Writer

  • RECIPE | Brussels Brunch

    Prep 5 mins | Cook 30 mins | Serves 2

    It’s a little bit bubble and squeaky. It’s a little bit hashy. It’s even a little bit hair of the dog. But it’s definitely got the cure factor. Whether your shrouded in a hangover darkness you can’t seem to shake or if you just want a bloody good brunch with the boys- this is yours.

     

    The sprouts supply a fantastic amount of vitamin K to help your achy bones, and vitamin C / copper to give your immune system a kick in the right direction. On top of that, one medium potato on average will contain 20% of your recommended intake of vitamin C & copper, along with 31% B6, which helps the liver detox. Chorizo’s B-12 and thiamine will also pick up our energy levels for the day ahead.

     

    BRUSSEL SPROUTS – Around 155g of sprouts will supply you with the following of your recommended daily intake; 243% vitamin K (great for bones), 128% vitamin C, 23% folate, 16% vitamin B6, 16% fibre, 14% copper (good for immune system). To name a few. Glucosinolates are a plenty in sprouts, and it’s this that activates detoxification of carcinogens in the body. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10 ).

     

    BEER – Beer has small amounts of protein, fibre and B-vitamins. But what is going to work alongside the sprouts and the Vitamin K, is the silicon within the beer. Silicon is a compound to help maintain strong bones. Phosphorus and Magnesium are also in beer which are renowned for their healthy bone and teeth properties. (SOURCE: http://blog.cookingchanneltv.com/2013/09/23/health-benefits-of-beer/ )

     

    CHORIZO – One serving of chorizo contains 0.6mg of vitamin B1 (thiamine), which helps us convert our food into energy. Another great energy boosting benefit of chorizo is it’s 2mg per serving of vitamin B-12. The daily recommended intake only being 2.4mg. Chorizo is not only delicious but will certainly help us get the getup and go feeling much needed if you’re choosing to cook this on a hangover. (SOURCE: http://www.livestrong.com/article/466148-what-are-the-benefits-of-chorizo/ )

     

    Ingredients.

    ½ link chorizo, skin removed and sliced into rounds or wedges

    150ml beer

    240g trimmed sprouts (packet of), bottoms removed & halved

    2 potatoes, peeled and cubed

    2 garlic cloves, finely chopped

    2 shallots, finely chopped

    2 sage leaves (optional), finely shredded

    2 eggs

     

    Method.

    1. Get 2 pans of boiling water on the go and par-boil the potatoes for 10 minutes. Drain & set aside.
    2. In the other pan blanch the sprouts for 3 minutes, then drain and refresh by running under a cold tap. Set aside.
    3. Meanwhile, heat a tablespoon of oil in a large, deep frying pan over a medium to high heat. Cook the chorizo chunks for 5 minutes.
    4. Add the shallots and cook with the chorizo for a couple of minutes.
    5. Add the garlic and the sprouts and cook for 7-8 minutes. Stirring only occasionally. You want to get some crispy, charred bits on the sprouts. Don’t worry if it’s looking very dry as we will add beer in a bit. If the ingredients are starting to burn too quickly then reduce your heat.
    6. Add the potatoes to the pan with a bit of black pepper. Stir to combine and cook for a couple more minutes.
    7. Add the beer (and sage, if using) and let it bubble out undisturbed for a minute, then stir and have a go at any parts stuck to the bottom of the pan.
    8. You want all the beer to be absorbed before serving, and then let it continue to cook to get a bit of crisp on the potatoes. You can either fry an egg however you’re used to cooking eggs or you can follow my method which guarantees no broken yolks!

     

    Eggs Tip!

    Pre-heat your grill to high. Heat a dash of oil in a frying pan over a high heat, crack your eggs is so you cook the underneath of the egg, then shove the pan under the grill to cook the eggs on top. Once the egg looks pearly and cooked remove from the grill and use a spatula to pop on top of your chorizo hash on plates. A few drops of hot sauce if you like it spicy and you’re ready to gorge.

  • RECIPE | Herby Turkey Samosas

    Antioxidant Rich  / Digestion Helper

    Makes 32 small samosas – good for a crowd

    An abundance of lively fresh herbs, anti-oxidant power houses sweet potatoes & red onions, heart helper garlic, lean turkey mince and super spice turmeric fused to fill my delicious nutritious baked samosas. Utilizing flour tortillas in place of pastry, and feel free to go with your personal preference of tortilla.

    Turmeric can rapidly increase the antioxidant capacity in your body, which will really work along side the sweet potato, red onion, coriander, parsley, and mint as all these are abundant in anti-oxidant ammo!

    CORIANDER – A great source of vitamin K (great for bones and teeth). It’s also high in antioxidant vitamins A & C, which promote healthy immune system function. Coriander is also beneficial for people suffering with skin disorders (eczema and dryness). Coriander is also good for stimulating our digestion system.

    PARSLEY – The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. Containing a high amount of enzymes, parsley benefits digestive activity .

    FRESH MINT – One of mint’s best attributes is it’s anti-oxidant properties. Fresh mint also may help healthy digestion due to it being an anti-inflammatory. Mint also stimulates digestive enzymes which absorb nutrients from food, consuming fat and converting it into usable energy, which may help with weight management.

    RED ONION – Any dark fruit or vegetable is going to be anti-oxidant rich, but with the red onion it also contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE:

    Ingredients.

    2 packs of 8 white flour tortillas

    60g fresh coriander, finely chopped

    60g fresh parsley, finely chopped

    10g fresh mint leaves, finely chopped

    2 red onions, finely chopped

    5 garlic cloves, finely chopped

    200g frozen petit pois

    3 small sweet potatoes, peeled & chopped

    500g turkey mince

    1 tbsp turmeric

    1 tbsp chilli flakes

     

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

     

    1. In a small saucepan get your sweet potatoes in boiling water and cook until soft. Mash with a tsp of coconut oil if you have it, alternatively a tablespoon of olive oil- along with some salt & pepper. Set aside.
    2. Next fry your onions in a little olive oil, with the turmeric and chilli flakes, over a medium heat until they are translucent and soft (around 5-7 minutes).
    3. On the final minute of cooking the onions add the garlic. Remove from the heat and set aside.
    4. Brown the turkey mince until completely cooked through and then add the peas continuing to cook for a couple more minutes.
    5. In a large mixing bowl now combine your cooked sweet potato mash, onions, turkey & peas, and now add your fresh chopped herbs. Mix well with a spoon to combine thoroughly.
    6. On a clean surface, lay a tortilla down and run a knife vertically down the centre, creating two semi-circles. Place a tablespoon of the filling in the centre of each semi-circle. Dab water around the edges of the tortilla. Fold the tortilla vertically and squish the edges together to seal the samosa. You could also crimp the edges, pressing hard, if you have any difficulty sealing the edges. Repeat this step until all your tortillas have been transformed into samosas.
    7. Brush both sides lightly with olive oil, place onto baking sheets and into the oven for 20 minutes, turning once at halfway mark.

     

     

     

  • RECIPE | Firework Chickpea Salad

    Serves 2 (or 4 as a starter) Prep 10 mins Cook 30 mins

    This far from boring warm chickpea salad has a beautiful array of colours and flavours, hence the name firework. It goes amazingly well with grilled meats. I usually would have minted lamb meatballs, pita bread, and houmous to create a Middle-Eastern theme for the table. You could add some feta after all the cooking has been done. Or a handful of raisins. The recipe could easily be doubled and is bound to get attention at the table. Leftovers are fab the next day for lunch whether you add feta, a few olives and cucumber and make it into something Greek-Chic, or slapped between two pieces of bread with some ham. To get the most out of your shopping why don’t you use the other half of the fennel and cabbage in my Fennel & Red Cabbage Slaw.

    FENNEL – Fennel contains a healthy amount of flavonoids that give it strong antioxidant properties. When researchers tested the impact of fennel on animals, it has repeatedly shown to have anti-inflammatory properties and help prevent cancer. Fennel is a very good source of fibre too, as fibre helps flush out potential carcinogenic toxins, fennel could be useful in the treatment of colon cancer. High in potassium, this vegetable is another winner for helping lower blood pressure. (SOURCE; http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23 )

    RED CABBAGE – The deep purple colour of red cabbage denotes high amounts of antioxidant properties. Red cabbage is more than 90% water so could also be a useful aid in weight management if you are watching calories. When cooked, 150g of cabbage will provide the following of your daily recommended intake; 79% vitamin K , 68% vitamin C, 20% B6, 16% manganese, and 15% fibre- to name a few. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 ). Cabbage has also had extensive research into it’s prevention and in some cases treatment of cancer. This is due to it’s ; antioxidant, anti-inflammatory, and glucosinolate properties. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 )

    FRESH MINT – One of mint’s best attributes is it’s anti-oxidant properties. Fresh mint also may help healthy digestion due to it being an anti-inflammatory. Mint also stimulates digestive enzymes which absorb nutrients from food, consuming fat and converting it into usable energy, which may help with weight management. (SOURCE; https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html )

    Ingredients.

    Olive oil

    1 carton chickpeas (230g drained weight)

    1 lemon, juice and zest of

    1 small red onion, thinly sliced

    ½ fennel bulb, thinly sliced

    1 small carrot,  grated

    ¼ head red cabbage, finely shredded

    20g mint, finely shredded

    2 cloves garlic,crushed 1

    tsp dried marjoram

    1 tsp dried oregano

    1 tsp dried thyme

    More lemon zest & lime zest for decoration (optional)

     

    Method.

    Preheat your oven to 140c / 120c (fan) / Gas Mark 1

    1. In a bowl mix the drained chickpeas with the marjoram, oregano, thyme, lemon juice / zest, and two teaspoons of olive oil. Place in a shallow baking tray, give a good shaking of salt and a bit of pepper, and bake for 10 – 20 minutes. *The outer shells should turn crispy and leave a soft centre due to the low cooking temperature. Set aside once done.

    2. Meanwhile, pop a glug of oil in a small frying pan and shallow fry the red onion slices until they have turned a deep red colour and look crispy. Remove from the heat and drain using kitchen towel. You will use the crispy onions to decorate the
    top of the salad.
    3. If the rest of the ingredients will fit in the frying pan you used for the onions then use it again (saves washing up!) when you heat about a tablespoon of olive oil on a high heat and add in; red cabbage, carrot, fennel, and garlic. Cook stirring regularly
    for 5 minutes.
    4. Take the heat off, and stir in the chickpeas and mint (I usually leave some behind to scatter on top for presentation).
    5. Move the salad to your desired plate / platter / bowl – top with remaining
    chickpeas, any remaining mint, crispy red onions, and more lemon / lime zest. Taste

  • RESTAURANT REVIEW: Royal China (Queensway Branch)

    Brimming with locals, the Royal China (Queensway) was super busy even for a late lunch sitting, which is always a good sign.

    (more…)

  • RECIPE | Smoked Salmon & Cucumber Cups

    Makes around 40 |  Prep 20 mins | No Cook

    When I think of a canapé, I immediately think of smoked salmon in some form, and my favourite form is its most simple. Blended with cream cheese, dill and lemon- really classical (and easy!), but topped with toasted pine nuts for an interesting added texture and flavour, their natural buttery-ness works wonderfully.

    The smoked salmon spread can keep in the fridge for a couple of days in advance but assembling is best up to an hour before serving.

     

    Ingredients.

    100g smoked salmon

    135g soft cream cheese

    10g dill, washed

    1/2 lemon, juice only

    50g pine nuts

    2 cucumbers, skin peeled, cut in half lengthways, seeds removed with a teaspoon

     

    Method.

    1. Dry fry the pine nuts in a pan to toast them, keep your eye on them as their high oil content means they can catch fast. Once sufficiently toasty and golden, remove and set aside.
    2. In a food processor, blend the smoked salmon until smooth.
    3. Add the cream cheese, washed dill, and lemon juice and blend once more.
    4. Spread the smoked salmon mix into the cavity of the cucumbers where the seeds were. (I save some of the spread to go on a bit of toasted rye in the morning!)
    5. Scatter over the pine nuts, evenly distributing. And slice into bitesize pieces. Serve.

  • RECIPE | Chestnut Squares

    Makes around 24 (using a roasting tin 10 x 8 inches) |  Prep 15  mins | Cook 30-35 mins

    No flour is used in these squares of utter indulgence. Dark chocolate & festive chestnut puree pair together to make these rich and dense squares of every chocolate fans dream. Don’t be fooled by their modest appearance, the flavour is intense and may induce your eyes to roll in the back of your head. You could easily put this into a circular cake tin and serve sliced as a dessert with some ice cream and berries etc.

     

     Ingredient.

    200g dark chocolate, blitzed or finely chopped

    150g unsalted butter, chopped

    3 large organic eggs

    2 x 250g Clement Faugier Chestnut Vanilla Spread (I got mine from Sainsbury’s)

    Topped with snowflake sugar decoration (also in Sains.)

     

    Method.

    Pre-heat your oven to 200c / 180c (Fan) / Gas Mark 6

     

    1. Place a heatproof bowl on top of a small saucepan that has simmering water in it (ensuring the bowl and water do not touch).
    2. Place both chocolate and butter in the bowl and warm through to melt and combine. Once that’s done, take off the heat and set aside to cool slightly.
    3. In a large mixing bowl, whisk the eggs together and then begin whisking in the chestnut spread.
    4. With chocolate and butter mix now lukewarm, begin to whisk it into the eggy chestnut mix until thoroughly combined.
    5. Line your roasting tin (mine 10 x 8 inches) with greaseproof paper so that the paper overhangs the top of the tin, and pour the chocolate mix into the tin.
    6. Place into the oven for 30-35 minutes.
    7. Remove from the oven and leave to cool in its tin before lifting out and slicing into squares.

  • RECIPE | Honey Mustard Frittati

    Makes 12 |  Prep 15 mins | Cook 25 mins

     

    I use grated parsnip for a seasonal and festive flavour in these mini frittatas, which is classically delicious with the honey and mustard.

    If you would like to substitute the parsnip, or perhaps make more than one batch with different varieties, then think seasonal, and replace the 200g parsnip with the same amount of; grated fresh raw beetroot (they’ll turn pink!), finely shredded kale, leeks, or wild mushrooms. For a meatier mouthful, add some diced chorizo or pancetta when cooking off the vegetables.

     

    Ingredients.

    1 onion (around 125g), finely chopped

    2 small parsnips (around 200g), grated

    2 big garlic cloves, finely chopped

    2 tsp honey

    1 tbsp wholegrain mustard

    1/2 pack (15g) parsley, finely chopped

    6 organic large eggs

    1 tsp baking powder

    2 tsp coconut oil, or oil of choice

     

    Method.

    Preheat your oven to 190c / 170c (fan) / Gas mark 5

     

    1. Heat your coconut oil in a frying pan and begin to cook off your onion and parsnip, I cook these out slowly, so a low to medium heat for about 10 minutes.
    2. For the final minute, add in your garlic and stir around the pan. Remove from the heat.
    3. On a 12 muffin baking tray, grease the individual moulds with a little coconut oil or oil spray.
    4. Evenly distribute the cooked vegetables between each muffin mould.
    5. In a large mixing bowl, whisk together the eggs, parsley, honey, mustard and baking powder.
    6. Decant the egg mix into a pouring jug so you can now easily distribute the egg mix into each muffin mould.
    7. Use a fork to gently stir each mould.
    8. Place in the oven for 20 minutes (you may need 5 minutes longer depending on your oven, but look for golden, firm tops to the frittatas).

     

     

  • RECIPE | Celeriac Amaze-Puffs (topped with king prawn or wasabi peas)

    Makes 36 | Prep 30 mins | Cook 15 mins

    Seasonal and sensational. Puff pastry is the stage for a creamy zingy celeriac slaw topped with plump king prawn or wasabi peas as a vegetarian option. These look really pretty and paired with their deliciousness will disappear rather quickly!

    If you don’t want to make as many as 36 canapés, then the celeriac mix itself will keep in the fridge for a few days and would go wonderfully with leftover meats on Boxing day.

    Ingredients.

    1 celeriac (you’ll want around 350g of celeriac once you have removed the tough skin via peeler/knife)

    3 tbsp full fat greek yoghurt

    3 tbsp olive oil mayonnaise

    2 tsp dijon mustard

    1 garlic clove, finely chopped

    1 lemon, juice of

    1 pack cooked and peeled king prawns

    1 pack wasabi peas

    36 frozen vol-au-vent pastry cases

     

    Method.

    Preheat your oven to 220c / 200c (fan) / Gas mark 7

     

    1. Cook the vol-au-vent cases as per packet instructions and leave to cool.
    2. Before removing the celeriac’s tough outer skin, make the sauce. In a large mixing bowl, stir together the yoghurt, mayo, mustard, garlic clove, and half of the lemon juice. Add a bit of pepper and salt to taste.
    3. Now remove the outside of the celeriac, I try and use a peeler for the majority of this task but you will need a knife for its hard root.
    4. Give the prepared celeriac a little rinse in water and begin to grate it.
    5. Add the grated celeriac quickly to its sauce in the mixing bowl, otherwise it will turn brown.
    6. Add the remaining lemon juice and stir it all together to combine. Cover and refrigerate until required.
    7. Spoon the celeriac mixture onto the cooled vol-au-vent cases and top with either king prawns or wasabi peas. Serve.

  • RECIPE | Green Tea Chocolate Chunks

    Prep- 20 mins | Cook- 5 mins (Chill 3+ hours)

    with cacao nibs, goji, and poppy seeds. (Makes around 30 chunks)

    These bright and festively coloured chunks are heaven, and the topping is made up of an  antioxidant medley! I love the way they look and make a great dessert option as part of canapés / finger food. Feel free to experiment with toppings; dried fruit, nuts, chia, candied peel etc. would all work wonderfully here.

     

    Ingredients.

    400g white chocolate (must contain cocoa butter), chopped finely or blitzed in a food processor

    125ml whipping cream

    30g unsalted grass-fed butter, finely chopped

    2 tbsp Matcha green tea powder, premium grade or organic

    1 tbsp poppy seed

    1 tbsp goji berries

    1 tbsp cacao nibs

    gold shimmer spray, optional

     

     Method.

    1. Line a roasting dish or similar with greaseproof paper well enough so that the paper overhangs the edges of the dish (I used a roast pan sized 24.5cm x 19.5cm and 5cm deep)
    2. In a completely dry sauté pan or a deep frying pan , add the cream and over a medium heat warm through until you see small bubbles appear (DO NOT BOIL!).
    3. Remove from the heat immediately and add butter and white chocolate and stir swiftly to combine for a couple of minutes.
    4. Put back onto a low heat and continue to stir making sure everything is thoroughly combined.
    5. Once smooth, sift in your matcha green tea and stir well.
    6. Pour your green chocolate into your prepared dish, shimmy the pan slightly to evenly distribute and tap the dish down on your work surface a few times to eradicate any air bubbles.
    7. Top with cacao nibs, poppy seeds, and goji berries, pressing down lightly to secure them.
    8. Refrigerate for at least 3 hours.
    9. Remove from the fridge and spray with gold shimmer spray in your own design (if using).
    10. Lift the slab out of its dish using the greaseproof paper, and place onto a chopping board.
    11. Use a knife dipped in warm water to portion your chocolate slab into chunks. Keeps for 3-4 days in the fridge, and refrigerate until serving.

     

     

     

     

     

  • RECIPE | Beetroot Ricotta Crackers

    Prep 25 mins | No Cook

    Enough beetroot mix for 50-60 crackers

    Bold (and in season) beetroot paired with mellow, sweet ricotta and maple syrup make a delicious combination in both visual and flavour. Salty & toasty black sesame crackers make a perfect podium for the shocking pink topping.

    If you don’t want to make as many as 60 canapés, the beetroot mix will keep in the fridge for a few days and would be lovely as a dip for crudites, breadsticks or tortilla chips (blue tortilla chips would look amazing alongside the beetroot mix).

     

    Ingredient.

    300g cooked beetroot, juices drained and patted dry

    250g ricotta

    2 tsp maple syrup (or honey)

    50g pistachio kernels, blitzed or finely chopped

    60 black sesame crackers (or use an assortment)

     

    Method.

    1. In a food processor, blitz the beetroot and ricotta until smooth.
    2. Add the maple syrup and season, blitzing again for a few seconds. If you’re not assembling immediately then cover and place in the fridge until required.
    3. Use a teaspoon to put the beetroot mix atop crackers, and finish with a bit of pistachio dust.

  • RECIPE | Cauliflower Cheese “Snowballs” with a fiery goji berry dip

    Makes 20-25 |  Prep 15 mins | Cook 30 mins

    Scrummy mouthfuls of mellow gruyere and cauliflower matched with a smoky, spicy tomato and goji berry dip. I serve the dip inside a red cabbage leaf as the colours really compliment each other, and it’s a cheerful way to present dips in general, I think so anyway.

    You could still make the dip without goji berries if you don’t have them, but replace with something like a pitted date, or a tablespoon of honey for sweetness.

    Ingredients.

    snowballs

    150g gruyere, grated

    100g fresh breadcrumbs

    300g cauliflower florets, blitzed into tiny pieces

    2 organic eggs, beaten

    1 tbsp nutritional yeast (optional)

    100g panko breadcrumbs

     

    dip

    1 large tomato (80g)

    125g sundried tomatoes

    2 tbsp goji berries, covered in a little water and left to plump for 10 mins

    1/2 lemon, juice only

    1 red chilli, deseeded

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7

     

    1. First make the dip. Drain any water from the goji berries, combine all ingredients in a food processor and blitz until smooth. Cover and refrigerate until required.
    2. Line a baking tray with greaseproof paper and oil very lightly with coconut oil or similar.
    3. In a large mixing bowl, combine all the ingredients for the snowballs except for the panko breadcrumbs and mix thoroughly, season with pepper.
    4. Lay the panko breadcrumbs on a plate.
    5. Using your hands, take a small amount of the cauliflower cheese mix and roll into a ball.
    6. Roll the ball around on the plate of panko breadcrumbs and place on your lined baking tray.
    7. Repeat the rolling process until all the mix has been used up.
    8. Bake in the oven for about 30 minutes.
    9. Remove from the oven and serve with the dip straight away, although these are pretty damn tasty the morning after from the fridge!