THEGAYUK

Author: Food Writer

  • RESTAURANT REVIEW | Q-Grill, Camden

    Around five minutes stroll from either Chalk Farm or Camden tube is the Q-Grill, and no introduction necessary with the main method of cooking here. Plenty of smoky dishes on the menu using their house smoker, in fact they have a special smoked beer ‘Rib Tickler’ designed to be paired with one of the rib dishes on the menu. I had a small sip of the beer just to try, and could have easily had a pint of the stuff.

    The vibe is very Camden, the décor channelling a beach bbq shack, and has an open kitchen on view. Our waiter, Armand, had impeccable customer service and clearly knew the menu well, he suggested his favourites for the starters – to which we had all 3 between us both.
    Baked Butternut Hummus (£6.00), not the usual hummus as not a chickpea in sight! A vivid orange pool of spicy thick butternut puree, adorned with fat feta chunks lightly charred, and some cubed butternut too. Homemade flatbreads charred & chewy make good for mopping up all that nutrition in neon.

    The Seabass Ceviche (£9.75) was so lovely, it couldn’t have been any fresher. A healthily herbed dish spiked with flecks of chilli. So many ceviche can be spoiled by being overly acidic, but the proportions here were spot on. This dish also came served with golden boat-like shaped strips of fried plantain which provided some texture contrast against the silky sea bass.
    Our final starter was rather odd, but totally moreish. The Spiced Cornbread Waffle (£3.50) which was screaming out “WHERE DO I BELONG”, being served with an absolutely heavenly scoop of maple syrup whipped butter, but then all of a sudden the chilli kicks in and the whole dish makes perfect sense. I will be dreaming about that naughty dirty maple butter for the foreseeable future.
    For our mains we decided to maintain sharing (there is a separate menu for sharing platters but we wanted to make our own up!). Chargrilled Tiger Prawns (£19.75) came in a generous portion, although the unnecessary inclusion of the heads on the plate gave the impression there were more. Lovely lime and chilli notes, and prawns perfectly plump and cooked beautifully. For me this was the star of the meal. This really did make me feel like I was on a beach, and then wish that I was.

    What should have been the star of the meal, was the Rare Breed Pork Baby Back Ribs (£15.00) off the specials menu. Even though the flesh was as you’d like ribs to be, flaky, falling and soft- its spice rubbed exterior had been burnt leaving a bitter taste on your palette. Even the chipotle sauce served alongside the ribs could not act as flavour saviour, unfortunately being watery and tasteless. Again, like the sauce, the pot of ‘slaw tasted tired and far from the freshness we had experienced from everything else on the table. Such a shame!
    Parmesan Truffled Fries (£4.00), served beautifully crisp, smoky, and with a heavy shaving of parmesan- I don’t normally have fries so to have a touch of truffle in there too was a total treat. Green Beans (£3.75) – sadly these were extremely greasy, I’m not entirely confident how these were cooked, as the smoked aioli they were smothered in made it all overly oily. I think it would be received better if the aioli was in a pot on the side.

    After the waffle as a starter and the fries, we were struggling for room for dessert. Our waiter suggested the peanut butter cookie stack but a stack at that point felt like our Everest. But there is always room for ice cream, right? Homemade delights, (£1.50 per scoop) we chose firstly the peanut butter, which was really well balanced with just the right amount of peanuts. Overdoing the PB can make dishes claggy. Lastly, a G&T sorbet which would have been a crime not to have picked. Refreshing, icy and strong in citrus, you could definitely detect the gin! An odd combination peanut butter and gin, but we didn’t even care.

    It’s such a shame that our ribs were ruined by being overcooked on the outside, and the ribs dish as a whole being a little underwhelming with flavour (other than burnt). The starters were fantastic and the homemade ice cream were both winners, and I wish we did have room for the peanut butter cookie stack as I’m sure it would have been cookie monster heaven.

    The food was delivered to the table at a good speed and with stupendous service. I would definitely eat here again, especially as you are also presented with a £20 gift card off your next visit (you must register the card online initially). Q-Grill also has another restaurant opening this Summer, check their website for details. Home delivery is also available through Deliveroo.

    Reviewed by @LohanJordan
    ADDRESS: 29 – 33 Chalk Farm Road, London NW1 8AJ
    PHONE: 020 7267 2678
    PRICE: ££££ (explained)
    STAR RATING: *** (explained)
    TIPPING POLICY: http://q-grill.co.uk/camden

  • RECIPE | Baked Apples in Cider

    Serves 2 |  Prep 10 mins | Cook 40-50 mins

    Literally golden and delicious. Apples baked in a dark, vanilla, cider syrup with a hint of nutmeg. A lovely, no fuss dessert paying homage to the apple by saucing it in a sweet nectar of itself. To serve with cream is a must.

    Ingredient.

    2 apples (I used Braeburn variety)

    250ml cider

    1 tablespoon salted butter, room temp

    2 tablespoon dark muscovado sugar

    1 tsp vanilla flavouring or extract

    grating of whole nutmeg

    Double cream to serve

    Ingredients.

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

     

    1. In a large deep frying pan, add the cider and boil over a high heat for about ten minutes until it has reduced by at least half and appears syrupy. Meanwhile…
    2. You want to now remove the core of each apple but keeping the base of the apple intact. I simply cut a circle out by the stem of each and used a teaspoon to scoop the core / seeds out. Place in a small baking dish.
    3. Now remove the apple skin using a peeler.
    4. Back to your cider syrup. Whisk in the butter, sugar and vanilla and pour into the wells you have made in the apples until they overflow. Spoon over the sauce to coat the apples entirely.
    5. Give a small grating of whole nutmeg over the top.
    6. Place in the oven for the next 40-50 minutes until they have cooked through, I basted mine three times throughout. Serve.

     

  • RESTAURANT REVIEW | Darwin Brasserie, The Sky Garden

    Dining up at the Sky Garden sounds exciting doesn’t it? A little novel? Darwin’s menu boasts being “inspired by the very best of British”, but in reality means they have no imagination, catering for tourists that expect British food to be bad, and will charge what they like (extortionately).

    A prime example of somewhere relying on what and where it is, rather than what it does. The setting of the Sky Garden is also spoiled by this familiar airport lounge look with an underlying sense that they don’t want you hanging around for too long. Having to put on sunglasses as the sun sets in your eyes is also where the novelty of dining in a glorified conservatory began to wear off.

    Darwin’s décor comprises of creams, pastels, greys (perhaps symbolising shades of clouds), and cute little succulent plants on each table. I liked the way the cocktail menu was set out, in that it would describe each one’s composition and then break it down into two/three of its dominant flavours, enabling (and potentially persuading) swift decisions.

    Their wines start at around £24 for a bottle of white. With so many lovely and popular roses around it was a little disappointing to only find one on the menu and priced at £39 (2014). Our waitress was on the ball and everything seemed okay at this point. That was until our food came- at a concerning speed consistently through courses (again feeling like another “please leave” nudge).

    To start I had the Ham Hock & Parsley Terrine (£9.50). There wasn’t much to the actual terrine, and the amount of parsley was depressing with only a few flecks. The sourdough bread served was over oily and felt more like fried bread than grilled. However, the sharp and fresh veg piccalilli that came with the dish was really lovely and packed flavour where the ham lacked. Altogether the plate needs more oomph and cannot solely rely on the pickle as its star.

    Also to start, English Aparagus (£14.50)- not entirely sure where the price for this dish was plucked from (literally from the Sky it would seem, sorryboutit). Bearing in mind asparagus is in season, and the pot of sauce that came with it is basically made from cream, egg, and lemon- all relatively minimal costing. The dish was served a little too cold and verging on undercooked.

    For my main, Cornish Lamb Rump (£26), and I’m baffled as to how the classically strong lamby flavours of the flesh had been utterly eradicated. The “aromatic” couscous was screaming with colossal amounts of cumin and the “ras el hanout jus” tasted more like just jus, which actually suited me after taste bud apocalypse via the couscous. On the plus side, the lamb was not stringy fatty.

    Roast Chicken Breast (£17.50) – A dish laden with errors for me. Its fricassee of cocoa beans, peas, broad beans & rosemary- lacked even the most subtle of cocoa notes and its gravy tasted a little akin to my “ras el hanout jus”. Cold tomatoes were laced through the dish, and came served in a bowl. Confusing as it resembled a warm salad, but we didn’t want a salad- otherwise, we would have ordered off the separate salad menu. Whatever it was- this dish was limp.

    A sad affair for the sides of Tenderstem Broccoli (with chilli & preserved lemon), and Steamed Spinach (both priced at £5 each). They both tasted rather odd and almost metallic. I did bring this up and was advised that one of the dishes was cooked in a steamer so possibly that is where the metallic-y thing is coming from. Oh.

    Choosing from a dessert menu comprising of tediously boring dishes, we went for the Chocolate Pudding with hazelnut praline, and the Champagne Strawberry Jelly with pannacotta and lime (Both @ £7.50) To detract from the dishes plain titles (all I read was ‘cake & jelly’), it would only take a bit of re-jigging to sound a little more exciting. i.e. Hazelnut Praline Pudding / Lime & Panna Cotta with Champagne Jelly. Perhaps its over simplicity again is a reach out to the tourists.

    The chocolate pudding was singed and there’s nothing worse than bitter, burnt, dry cake. The jelly dish was served in a martini glass, yes really. Jelly, fruit, pannacotta and a meringue which was literally egg froth with a blow torched top. It would have been nice to have a crumbly meringue to give texture amongst the different wet consistencies of the dish.

    Darwin also has a cheeseboard (£9) on the menu with cheese from Neal’s Yard. This was probably the best part of the meal. Climaxes came from the Brie, the blue and goats. So if you do visit the Sky Garden and find yourself dining at the Darwin, I’d recommend you have the cheeseboard.

    I must firstly say as I conclude, that the service we received from our waitress was consistently caring- she was wonderful. I can totally understand when venues and menus are designed with tourists in mind, so I never would expect five-star dining from the Darwin. But with high prices and low levelled execution you really feel like they just don’t care, reinforcing that going to the Sky Garden is probably something you would only ever do once in your life- tourist or not. Perhaps being on level 36, they have spent too much time with their head in the clouds.

    REVIEWED BY: Jordan Lohan
    ADDRESS: Darwin Brasserie- Floor 36
    Sky Garden
    20 Fenchurch Street
    London
    EC3M 3BY
    PHONE: 0333 772 0020
    PRICE: £££££ (explained)
    TIPPING POLICY: http://skygarden.london/darwin

  • RECIPE: Beetroot Chocolate Cake

    Beetroot Chocolate Cake

    Healthier Cake / Gluten-free / Anti-Oxidant Rich

    I’m writing the intro for this as my cake sits cooking in the oven. Cakes or anything with precise measures tend to stress me out as I basically can’t be slap dash and have to be accurate. However the preparation from start to oven seems to have passed me by unnoticed. It’s an extremely easy recipe to follow. I’ve cut out wheat so this recipe is gluten-free (as long as the baking powder you buy is also gluten-free). Ground almonds act as the binding agent to bring together this beautifully rich, moist cake.

    If you are looking for a healthy alternative to your average cake, then with 300g beetroot packed into this flourless, no “added” sugar, gluten-free cake- I think we have a winner.

    This cake has many anti-oxidant properties gained from the ingredients within it. Beetroot, almonds, dark chocolate, and honey all have healthy heart benefits to them as well, so why not make this healthy cake for someone you love.

    BEETROOT– Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    ALMONDS – Naturally low in saturated fats, and high in vitamin E, almonds make a great anti-oxidant. Clinical studies actually conducted that a handful of almonds a day alongside a healthy diet, helps to lower cholesterol and promote a healthy heart. (SOURCE: http://www.theguardian.com/california-almonds/introduction )

    DARK CHOCOLATE – Nutritious. Yes it is, in moderation. You wouldn’t want to eat it in one sitting obviously, but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium. A sensible size slice of this cake along with a healthy diet could be helping you get all your essential minerals. Dark chocolate could also improve blood flow / lower blood pressure, and even improve risk factors for heart disease. (SOURCE; http://authoritynutrition.com/7-health-benefits-dark-chocolate/ )

    HONEY – Honey contains flavanoids / anti- oxidants which help reduce the risk of certain cancers, and heart disease. Honey actually helps the body regulate its blood sugar levels too. (SOURCE; http://www.care2.com/greenliving/10-health-benefits-of-honey.html?page=2 )

     

    Ingredient

    300g cooked beetroot in natural juices, pureed

    4 large free-range eggs

    4 tbsp honey

    4 tbsp olive oil

    1 tbsp cocoa powder, and a little extra for dusting

    1 tsp vanilla extract

    1 tsp gluten-free baking powder

    125g ground almonds

    125g dark chocolate (I used 85% cocoa)

     

    Instructions

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

    1. Grease and line a round loose-bottomed cake tin, I used a 22cm.
    2. In a large bowl, combine the beetroot with the eggs, vanilla extract, honey, cocoa and baking powder. I do this by hand so I can justify a larger piece of cake at the end of it! You can of course use an electric whisker if you want.
    3. Once combined, fold in the ground almonds.
    4. Using a heatproof bowl, place on top of a small saucepan that has a little boiling water in it, and place the chocolate in the bowl. Make sure the bowl isn’t actually touching the boiling water beneath it.
    5. Once all the chocolate is melted you can stir in the olive oil.
    6. Add the chocolate now to the cake mix and stir slowly to combine.
    7. Tip the cake mix out into your cake tin, levelling out with a spatula, and bake in the oven for 35-45 minutes. You will know the cake is ready when inserting a skewer into it’s centre and it comes out clean. Cake mix clinging to your skewer means it is not ready!
    8. Leave the cake to cool in its tin and then transfer to a wire rack.
    9. Dust with cocoa powder by tapping it through a sieve and serve. This cake does go rather well with a dollop of organic coconut Greek yoghurt, a healthier option than cream.

     

     

  • RECIPE: Pigs In Trees

    Pigs in Trees

    Serves 2

    Prep 5 mins

    Cook 45 mins

    Easy / Minimal Ingredients / Gluten- Free

    With broccoli and fennel fumbled together in a fresh lemony marinade this works wonderfully alongside little herby sausage balls nestled amongst them. With it’s subtle mustard undertones I like to serve a side of plain roasted butternut squash and sweet potatoes, making this a simple throw together and bung in the oven meal. Just add gravy on the side and you have a twist on the Sunday roast.

    Use high quality sausages with no less that 90% sausage meat, the cheaper the sausage the more nasties you’ll find such as a high salt content. You wouldn’t want to counteract the positive influence that both fennel and broccoli have on blood pressure by opting for a low grade banger.

    With the other half of the fennel I made a simple low fat slaw as part of my lunch the following day by finely slicing the fennel, half a small onion, a handful of chopped walnuts with a teaspoon of wholegrain mustard, two tablespoons natural yoghurt and one of low fat mayo.

    BROCCOLI – Rich in vitamin C, A, folic acid, calcium and fibre. A good source of calcium particularly for those that avoid dairy products. Not only can calcium promote healthy bones but certain research has suggested that it may play a role in controlling high blood pressure, and could help prevent colon cancer. Sulforaphane within broccoli has anti-cancer properties. Broccoli is equal part soluble and insoluble fibre helping you to meet requirements for both types of fibre. (SOURCE; http://home.howstuffworks.com/broccoli3.htm )

    FENNEL – Fennel contains a healthy amount of flavanoids that give it strong anti-oxidant 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 carinogenic toxins, fennel could be useful in 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 )

     

    Ingredients

    400g pack high grade gluten free sausages with herbs, casings removed and each sausage made into 4 meatballs

    1 head broccoli, split into small florets

    ½ fennel, sliced.

    ½ lemon, zested

    ½ tsp lemon juice

    1 tsp wholegrain mustard

    1 ½ tbsp olive oil

    Black pepper

     

    Instructions

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

    1. In a small bowl, mix together the olive oil, mustard, lemon zest & juice.
    2. Tip the vegetables into a large casserole / baking dish and mix with the mustard lemon marinade to coat them.
    3. Arrange the broccoli florets and fennel slices in a single even layer.
    4. Nestle your sausage balls amongst the vegetables, drizzle with a little more olive oil and sprinkle with a pinch of black pepper before putting in the oven for 45 mins or until the sausages are cooked through and browned. If you like crispy textures then pop the dish under the grill for a few mins before serving.
    5. Serve with vegetables of your choice.

     

  • RECIPE: Crack Crispy Kale

    Crack Crispy Kale

    Serves 1, but could be shared through gritted teeth

    Prep 5 mins

    Cook 25 mins

    Uber addictive and really more-ish. If you like crispy seaweed from your local Chinese- then you’ll love this. I was feeling sloth-like when deciding to make these and opted for a pre-shredded bag of kale, as opposed to buying and preparing it myself. Sure, if I had prepared it myself I could have made larger style pieces- but I honestly don’t care as long as they can fit in my palm and shovelled to face.

    The absolute key to success with this dish is keeping the kale as dry as dry can be. You want to initially rinse your kale to rid of grit and dirt, but after, lay spread out on thick kitchen towel and then top and press down to absorb as much water as you can. I did this twice. Waiting for these to be ready is probably the most difficult part of this recipe.

    KALE – There are only 50 calories in 100g kale. Kale is really high in iron, per calorie more so than beef. (SOURCE: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html ) Rich in vitamins A, C, K, kale has been marked as a “superfood” for years now.

     

    Ingredients

    100g kale

    1 tbsp olive oil

    1 tsp salt

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Wash the kale in a colander and dry, dry, dry with kitchen towel. Remove any thick root like parts from the kale as these will not be crispy, but rather chewy!
    2. Line a large baking tray with foil, shiny side up.
    3. Put the kale on top of the foil and drizzle in the oil and salt. Rub all together and lay out in a thin even layer.
    4. Place in the oven for 10 minutes.
    5. Rotate baking tray 180 degrees and place back in the oven for a further 15 minutes. You can then eat these straight away or leave to cool. I prefer them straight from the oven.

     

    Spice Tip!

    If you enjoy these, then why don’t you experiment by adding a teaspoon of different spices with each batch you make. Chilli ? Five spice? Cumin? Even oregano!

     

     

     

  • RECIPE: Winter Lentil, Kale & Sausage Soup

    Winter Lentil, Kale & Sausage Soup

    Serves 2 large portions (this would comfortably serve 4 alongside a carb such as wild rice)

    Prep 10 mins

    Cook 1 hour

    Digestion Helper

     

    It’s difficult to decide whether this is in fact a soup, or a casserole. I am going with it being a butch soup. It’s packed full of goodness with a range of classic vegetables. It really is more-ish which is why I’ve put serves 2 large portions. If you wanted it to serve 4 people I would suggest a wild rice accompaniment. It’s nutty tones would work well against the soup’s earthy, herby flavours. I did have some leftover when I made this for the pictures (minus the sausage as that’s always the first bits to go!), so the next day I re-heated with some added water and blended for my lunch.

     

    It’s a great source of fibre from the green lentils and kale. The green lentils will also work along side the spinach with their healthy digestive properties, helping to ease constipation, protect you from ulcers, and flush toxins from the colon.

    GREEN LENTILS- Lentils are a slow-burning energy giver from it’s complex carbohydrate composition. The high levels of soluble fibre mean that lentils can help lower cholesterol, reduce your risk of heart disease (as they also contain folate & magnesium) , and have great digestive health properties; prevent constipation, slow down digestion and stabilise blood sugar levels. (SOURCE; http://www.mindbodygreen.com/0-5488/7-Health-Benefits-of-Lentils.html )

    Ingredients 

    90g dried green lentil, pre-cooked according to pack instructions- alternatively cook along side from when you start browning the sausages and they can finish cooking when you add them to the soup and simmer.

    1 bay leaf

    400g sausages with herbs, each sausage cut into 4 chunks

    1 onion, finely chopped

    2 garlic cloves, finely chopped

    110ml red wine

    2 celery sticks along with any leaves, if possible- finely chopped

    3 carrots, chopped into small pieces

    1 tbsp marjoram

    500ml chicken stock

    140g frozen baby leaf spinach

    50g kale, shredded

    1 ½ tbsp organic tomato ketchup

     

     

    Instructions

    1. Brown the sausage in a deep frying pan along with the bayleaf for 10 minutes. Remove with a slotted spoon and set aside.
    2. Lightly fry the onion and garlic in the pan for 10 minutes.
    3. Add the wine and de-glaze the pan for a couple of minutes.
    4. Now you can add the lentils, stock, celery, carrots, marjoram, ketchup and reserved sausages. Bring the pan to a boil, then reduce to a simmer for 45 mins or until the carrots are cooked through.
    5. If you see the pan going dry at any point then add some water to prevent it sticking. Stir often to prevent lentils clinging to the pan.
    6. Add the spinach and kale and get the soup really hot ready to be served in big bowls.

    Remove bay leaf. Check seasoning before serving and adjust if necessary.

     

     

     

     

     

  • RECIPE: Portabella Chicken

    Portabella Chicken

    Serves 4

    Prep 10 mins

    Cook 1hr 10 mins

     

    There is nothing better than a rich red wine sauce in the Winter. Packed with portabella mushrooms this dish really is a meal in itself. I like to serve mine alongside a big bowl of tender stem broccoli and a hunk of crusty bread. For a crowd you could easily double the recipe. If this is a meal for two then why not reduce the amount of chicken, and with any leftover sauce you can freeze and use for another meal.

    PORTABELLA MUSHROOMS – A 100g serving of portabellas will provide you with the following of your recommended daily intake; 15% B5, 29% B2, 38% B3, 6% B9, 6% B1.

    B Vitamins are required to maintain a healthy metabolism and nervous system. They are also great for your skin, hair, eyes, and liver. Minerals found in portabellas’ include; potassium, phosphorous, selenium, and copper. Copper is an important mineral for our immune system. (SOURCE: http://www.livestrong.com/article/421447-portabella-mushroom-benefits/ )

    Ingredients

    2 tbsp carotino oil (or a healthy cooking oil of your choice, I always use carotino oil in rich reddish dishes for added colour and it’s vitamin properties)

    400g can Italian plum tomatoes

    300g mini portabella mushrooms, peeled and quartered

    300ml red wine

    150ml chicken stock

    4 chicken pieces (I used thighs and drumsticks)

    2 onions, chopped finely

    2 garlic, chopped finely

    2 carrots, grated

    1 tbsp sundried tomato paste

    1 tbsp porcini paste (you could use a few porcini mushrooms in place of the paste if you don’t have it )

    Handful of basil and parsley, chopped finely

     

    Instructions

    Heat your oven to 200c / 180c (fan) / Gas mark 6

     

    1. Heat the oil in a casserole dish that can both be used on the hob and in the oven. Brown the chicken on all sides for around ten minutes.
    2. Remove the chicken and put on a plate for later.
    3. Fry the onion lightly in the same pan for 10 minutes, and then remove.
    4. Fry the mushroom on a high heat for 5 minutes.
    5. Add the garlic and cook for 1 minute further.
    6. Add the wine and de-glaze the pan, scraping the bottom with a wooden spoon to lift any sticky parts. Let the wine bubble out for 5 minutes.
    7. Now add the onions back to the pan along with the carrots, tomatoes, both pastes, fresh herbs, chicken stock, season to your taste and bring the sauce to a boil.
    8. Nestle your chicken pieces on top of the sauce and place in the oven for 45 mins.

     

     

  • RECIPE | Mum’s Organic Lemon Drizzle Cake

    Mum’s Organic Lemon Drizzle Cake

    Freezable

    Serves 1 mum or 8-10 slices depending on your portion

    Prep 10 mins

    Cook 40 mins-1hr (dependant on your oven)

     

    Who doesn’t love a lemon drizzle? More specifically, whose mum doesn’t love a lemon drizzle cake. My mum adores this cake, hence the name. Once baked you can freeze the cake for a month, or keep in an air-tight container for up to 3 days.

    LEMONS – The lemon is great for aiding digestion. It can also help you stay refreshed as has a cooling effect on the body. Lemons contain flavanoids which have been to exhibit cancer fighting properties. (SOURCE: https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lemon.html ) For a more effective, healthier way of incorporating the lemon into your diet, why not start your day with a glass of lemon water.

     

    Ingredients

    225g organic self-raising flour

    225g organic unsalted butter, softened

    225g organic caster sugar

    4 free-range eggs

    1 organic lemon, zested

     

    Topping

    juice 2 organic lemons

    100g organic caster sugar

     

    Instruction

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Line a 8x21cm loaf tin with greaseproof paper.
    2. In a mixing bowl, beat the softened sugar and butter together until creamy.
    3. Add the eggs, one by one, and slowly mix together.
    4. Sift your flour into the mix, and add the zest of one lemon.
    5. Spoon in the cake mix into the prepared load tin, and level the top with the back of a spoon.
    6. Bake the cake in the oven until a skewer inserted to the centre comes out clean.
    7. Remove the cake from the oven and leave to cool in its tin.
    8. While cooling, mix together the juice of 2 lemons with 100g sugar.
    9. With a fork, prick the cake all over the top and pour the lemon sugar juice over the top.
    10. Leave to cool completely before removing from the loaf tin, and serving.

     

     

     

     

     

  • RECIPE: Steak Slice with Artichoke, Feta and Spinach Pasta

    Steak Slice with Artichoke, Feta and Spinach Pasta

    Serves 2 (with leftovers of the pasta)

    Prep 10 mins

    Cook 45 mins

    Healthy Bones / Antioxidant Rich

    This combination works really well together. A beautiful slab of beef sliced and topped upon a sticky onion, spinach and feta penne bake, with the lovely creamy sharpness of artichokes running through it. A weekend winner.

    SPINACH – No wonder this was Popeye’s food of choice. 180g of spinach provides the following DRI; 987% vitamin K (healthy bones and teeth), 104% vitamin A, 84% manganese (another one for bones, and also skin integrity, collagen and blood sugar), 65% folate (skin, liver, eyes, hair), 39% magnesium (another good one for bones, and also heartburn), 35% iron, 34% copper, 32% vitamin B2, 25% vitamin B6, 24% vitamin E, 24% calcium, 23% potassium, 23% vitamin C, amongst others! 

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, and bloating. Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid. Artichokes are also great for detoxification and cleansing the liver.

    (SOURCE:  http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ )

    BEEF- Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. ( SOURCE: http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf )

    Ingredients

    1 red onion, chopped

    1 shallot, chopped

    1 garlic clove, sliced

    1 can artichoke hearts, drained and hearts in half

    100g bag young leaf spinach

    100ml pasta cooking water reserved

    ½ block feta, chopped

    250g penne pasta (I use Dove’s gluten free)

    2 sirloin steaks

    Instructions

    Preheat your oven to 220c / 200c (Fan) / Gas Mark 7

    1. Get a saucepan of boiling water on the go and cook the pasta according to packet instructions. Meanwhile…
    2. In a small frying pan heat a tablespoon of oil and over a high heat fry and char your shallot and red onion for 5-6 minutes.
    3. Add in the sliced garlic and fry for a further minute. Set Aside.
    4. Once your pasta is al dente, drain but remember to reserve 100ml of the cooking water.
    5. Mix together the pasta, artichoke hearts, spinach, onions and garlic, 100ml cooking water along with some of your feta (reserving some to sprinkle on top).
    6. Place into a baking dish, top with remaining feta and drizzle in olive oil.
    7. Bake in the oven for 20-30 minutes so you have a crispy, golden top.
    8. You want to get the steak on the go in time for when your pasta is ready to be taken out of the oven.
    9. Get your griddle pan really, really hot. I oil my steaks before frying, some people do some don’t.
    10. Cook according to guidelines below, and after the meat resting, cut into slices.
    11. Remove pasta from oven, plate up with the steak slices resting on top.

    HOW LONG TO COOK STEAK

    For between 2 and 2 ½ cm thickness steak:

    Blue Fry for 1 to 2 minutes on each side and rest for 6 minutes.

    Rare Fry 2 ½  minutes on each side and rest for 5 minutes.

    Medium Rare Fry for 3 or 4 minutes on each side and rest for 4 minutes.

    Medium Fry for 4 minutes on each side and rest for 3 minutes.

    Medium Well Fry for 5 minutes on each side and rest for 2 minutes.

    Well Done Fry for 6 minutes on each side and rest for 1 minute.

  • COMMENT | My First Record Was The Shoop Shoop Song by Cher – I Did Not Need To Come Out

    It always makes me giggle when someone asks me how and at what age I came out. As I never really had to. I may as well have been born adorned in a rainbow flag, shooting side eyes at my dad’s hair style/fashion sense, and wearing placenta as a shawl. For me, coming out was a concept completely alien to me as there is no shadowing the fact that I am gloriously gay.

    I can’t even begin to connect as to how difficult it has been, and still is, for people to come out to their family & friends. I had it very easy and I’m grateful and more for that. My dad was probably the only hurdle I encountered. I think it is generally the father that needs to… get over it, essentially.

    He tried to tell me it was a phase. But I’m not sure how he ignored the following signs…

    1) The five years I was absolutely obsessed with Barbie, Cindy, My Little Pony, Polly Pocket, and Sylvanian Families.

    2) Aged four I insisted to dad that Wolf from Gladiators was my boyfriend (Don’t ask- I literally don’t know what I was thinking), to which he corrected me saying “No, I think you mean he’s your hero”. To which my response, quite adamantly was, “No. He’s my boyfriend”.

    3) Kids at school had to write a letter to their favourite famous person. Whilst most kids chose The Queen, I naturally wrote to my wolfman declaring my love. Daddy was delighted when I brought that home. I assumed when he burnt it this was the method that all fan mail took, as the same ceremony would happen at Christmas with my letter to Santa, up in flames, up the chimney to be swept away to its destination. It’s only poetic to a point.

    4) Aged four, I wanted to be a pop star. Guess who? Uh-Oh. Madonna! I asked if I could make my own pop video, so dad filmed me frolicking in a frock with mums pearls and granny’s long black wig to “Like A Virgin” and “Cherish”.

    5) I always wanted the girls toy Happy Meals from McDonald’s. On one occasion, dad clutching my Barbie meal bumps into a business associate in there who says to him, “I thought you had a son?”.

    6) My first record was Cher- The Shoop Shoop Song

    At school I adopted a “deal with it or don’t” attitude. If anyone did have a problem, it went over my head. I think because I was so open and impervious by negativity it kind of left any “haters” nowhere to go.

    If someone said “GAY” as I walked past, I would assume they were merely being observational. Any gossip I heard about me I just banked as “column inches”.

    Most of the time people were too busy picking their jaws up off the floor as I confidently mince past with my shirt unbuttoned from the bottom revealing my belly button piercing, bronzed cheek bones and clutching my books American high-school girl style, headphones on blasting something Sugababes.

    I think being a born and bred Brightonian made things easier too. As a young boy growing up with an abundance of gay people around you (in my family too), I never knew or thought of there being different preferences, or “boxes”, if you like. I never knew sexuality was such a big deal. What a wonderful world that was.

    How it all changed as I emerged into adulthood to then be seeing and hearing of parents disowning their children, hate crimes, people living lies and keeping secrets for years. Humans don’t seem to have harnessed the ability to just “be”. There is constant questioning and requirement for tedious justification.

    It should be nobody’s business, worry, or concern as to who we share our heart and body with. It should not be a question. It should not be a thought. I wish for a world where one day there are no coming out stories, because no one will care. A world where sexuality will be accepted as easily as to recognise the moon from a star. Unfortunately I believe my wish is akin to wishing for world peace…

     

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