THEGAYUK

Category: Recipe

  • This is how you can make your very own PRIDE smoothie

    Having trouble getting enough fibre in your diet, here’s a super colourful way to do it

    We love a smoothie – and not just a Steve with the dreamy eyes and pecs you can nestle in. We love the type you can drink too. Now you can rainbow that smoothie up with this exclusive recipe, brought to you by the World Avocado Organization (WAO).

    Here’s what you’ll need

    Ingredients:

    • 2 tbsp acai powder
    • 1 litre almond milk
    • 1 pear
    • 150g spinach
    • ½ avocado
    • ½ mango
    • 75g strawberries
    • 75g raspberries
    • 4 bananas
    • 150g blueberries

    Method:

    Create each layer and store separately in the freezer for 5 minutes allowing them to settle:

    Purple: Place half a banana into the blender, add two tablespoons of acai powder, cover with almond milk and blend
    Blue: Blend together the blueberries and pear
    Green: Blend the spinach and avocado with almond milk
    Yellow: Break up two bananas into the blender, cover with almond milk and blend
    Orange: Peel and cut up an orange with half a mango, add one banana and blend with almond milk
    Pink: Add strawberries and raspberries with half a banana, cover with almond milk and blend

    Pour an equal amount of each smoothie carefully on top of one another into a highball glass – your smoothie is complete!

     

  • We can’t wait to get our hands on this Pride cocktail by Lambrini

    Lambrini boys just want to have fun

    We’ve never seen so many pretty colours in one drink… plus it’s a drink that comes with edibles, so sensibly you’re lining your stomach before you go to town!

    Brilliant

    Here’s how to make the Rainbow Road cocktail.

    METHOD:

    Blend six ice cubes with the 15ml Blue Curaçao. Pour into the bottom of a jam jar style glass that’s been dipped in hundreds and thousands.

    Blend the pineapple juice, lemon juice, vodka and bubblegum gomme with six ice cubes and pour gently on top of the Blue Curaçao.

    Top with crushed ice and pour over the cranberry juice and Very Cherry Lambrini.

    Garnish with fizzy rainbow strips, marshmallows a slice of watermelon and other colourful sweets.

    INGREDIENTS:

    50ml Lambrini Very Cherry
    25ml Vodka
    25ml Cranberry juice
    15ml Blue Curaçao
    15ml Bubblegum gomme
    15ml Lemon juice
    25ml Pineapple juice
    Coloured sweets

  • THE QUEER COOK | The basic curry

    I am a white man from Birmingham who has lived in Devon for the last 26 years. What could I possibly teach you about making a curry… well…

    I have been fortunate through friends to know people who lived in India at the time of the Raj, in Burma and have friends who are Indian. What I cook is a melting pot of what I have been taught, what I have read, and what works for me.

    These are the basics

    In most of the curries I cook, there is a trinity of essential fresh ingredients that add flavour. They are Ginger, garlic, and Chilli.

    Many sauces have a base of onion and tomato. Flavour is enhanced with the use of fresh Coriander leaves at the end of cooking.

    The essential spices in powder form in my Indian cupboard are:

    Turmeric, Cumin, Coriander, Garam Masala, mild curry powder, Tandoori Masala

    I have cupboards full of many more powders, seeds, dried leaves and variants on pre-spiced dishes. A good friend travels a lot in the East and brings me back things I have never seen to try and experiment with.

    The Process

    Generally, for many dishes, this will be the process. With each stage, I will give the reason why I do what I do and when.

    1. Heat oil in a saucepan. Enough to cover the bottom of the pan with about 0.5cm in depth.
    2. Add a few black mustard seeds if you have them (These start to pop and jump in the oil when it reaches the correct temperature to add the onions; so they fry and don’t boil in the oil)
    3. When the onions start to turn golden brown add crushed garlic and chopped ginger.(In comparison to the onion these will burn quickly and spoil so there is no need to add them until about 2 minutes is left in the frying time of the onion)
    4. Reduce the heat and when it has settled after about 30 seconds or so stir in the powders. Immediately the powders are stirred in add 2 or 3 dessertspoonfuls of water. (Powders burn very quickly. They will cook in 10-30 seconds and any longer without water risks ruining the flavour and being left with an acrid bitter burnt aftertaste)
    5. Add fresh chilli whether chopped or sliced. (If chilli is added when the oil is hot it spoils very quickly and will give off a vapour that will make you choke and cough. It also ruins the flavour of the chilli)
    6. Add pureed tomato. This combines with the onion and spices and becomes the sauce for your curry.
    7. When the tomato is all absorbed into the sauce and the oil separates, the sauce is ready for meat and/or vegetables and seasoning with salt.
    8. If you are adding yoghurt to the sauce this is the stage I add mine. Yoghurt is likely to separate if you just pour it in. I blend mine with a little water and tomato so that it is thoroughly mixed prior to going into the sauce. Once added stir until the sauce comes back to the simmer.
    9. Finishing touches. When the meat or vegetables are cooked, taste to check and adjust the seasoning with salt. Stir in lemon or lime juice if the recipe calls for it. Garnish with Fresh chopped Coriander. (Lemon and Lime are added after the heat is turned off as the juice burns and spoils the flavour if added during cooking. Coriander leaves have a delicate flavour that is lost and cooked away if added as more than a garnish at the end.)

    NB If you want a stronger flavour of fresh coriander in your sauce use the root or the stems as these are both stronger in flavour and can stand cooking in the sauce. I add mine as a root in a paste with the powders, as a finely chopped stem once the tomato has been added

    Now all you need are some recipes. These will follow and it is likely as they do new ingredients will be added.

  • The Queer Cook

    I cook to sustain life because I live on a budget, I find it therapeutic; it is a good way to entertain friends.

    Living alone and on a small income means I have to derive benefit from every penny and cannot afford to waste money on ready meals or pre-cooked sauces.

    Four years ago I was diagnosed with type 2 diabetes. Cooking from scratch means I can control the amount of sugar, salt, fat and other content in my food. In that time my blood sugar level has gone from 108 down to 43. This equates to my blood sugar being at a pre-diabetic position now. Food has played its part and so has the medication in tablet form I take daily.

    These days I rarely have people round to share a meal. So I thought I would share my cooking with you via the Internet. In the articles to follow as “The Queer Cook” I will share my experience of food and the techniques, I use to achieve pleasing results.

    It is not hi-tech, I have a small kitchen, a gas cooker, a microwave and a blender. Amongst my utensils are a set of saucepans that are 14 years old and knives and cutlery I have had from a few months to 20 years. A colander, given to me by my mother. She purchased it in 1972 or 1973 and passed it on to me around 1979.

    My cooking is from a lifetime of experience. In some ways, I resent television chefs as they have given away many of the tips and tricks it took me years to discover from others and develop through trial and error. I was cooking before Jamie Oliver was born and the only “F” word in my kitchen is the “frying” pan.

    Over time I hope to add many recipes of foods I enjoy and hope you will enjoy them too. It is my intention to build on the recipes by adding to their appeal with videos on YouTube.

    Hopefully, the recipes can be a resource for people wanting to cook affordable meals from scratch.

    Please feel free to send me your recipes and tips so we can make this a joint effort

  • Top Summer Gin Recipes

    For all you gin lovers out there we’ve compiled a collection of five simple recipes, with the help of some friends, to get you through the long summer of outdoor dining and socials. Your soirée is guaranteed to become a much talked about success with these tempting tipples, especially when (like me) all you’ve served in the past has been a can of shop bought premix, garnished with a bit of left over celery leaf from last night’s salad. Enjoy.

     

    Hayman’s Lavender Lady

    The Lavender Lady is the Hayman’s take on the traditional sour White Lady cocktail. The egg white creates a silky mixture, which perfectly accompanies the honey and Cointreau. Top the cocktail with a sprig of Lavender, and sit back in the garden and relax.

    Ingredients:
    50ml Hayman’s London Dry Gin
    20ml freshly squeezed lemon juice
    10ml of locally sourced honey or 20ml of honey water (see below)
    10ml Cointreau
    1 medium egg white
    Dash of orange bitters
    Sprig of lavender to garnish

    Honey water:
    Combine equal parts of honey and hot water
    Stir until mixed

    Method:
    – Add cubed ice to a cocktail shaker
    – Pour the Hayman’s London Dry Gin over the ice
    – Add all the remaining ingredients, except the garnish
    – Give all the ingredients a very hard shake and strain into cocktail glass
    – Garnish with a sprig of lavender

     

    British Bramble

    Langley’s English gin brings us the best of British with this take on the Bramble. Made using classic English gin, Langley’s No. 8, and premium British blackcurrant liqueur, British Cassis, this is a versatile drink that’s ideal to enjoy on a hot (or rainy) summer day. One sip and you’ll soon be foraging for more.

    Ingredients:
    60ml Langley’s No. 8 gin
    30ml Lemon Juice
    15ml British Cassis
    10ml of sugar syrup

    Method:
    – Pour Langley’s No. 8 gin, lemon juice and sugar syrup into your shaker, half-fill with ice, and shake until ice cold.
    – Strain into a rock glass filled with crushed ice
    – Drizzle British Cassis over the top so it trickles through the ice
    – Garnish with fresh blackberries and a slice of lemon

     

    Coconut Ramos

    Mr Lyan says: “In the original recipe that inspired me, Ramos Gin Fizz, the drink was reputedly shaken for five minutes solid to get it to what was described as ‘drinking clouds’. Apparently, it took 18 bartenders standing in a line taking over from each other when their arms began to ache. In this recipe I’ve used a soda siphon – you ‘charge’ it with nitrogen and CO2 to whip air in!” Recipe from Ryan’s book: Good Things to Drink with Mr Lyan & Friends. Images courtesy of Waitrose.com.

    Ingredients:
    250ml London Dry Gin
    120ml lemon juice
    150ml rice milk
    90ml Waitrose Cooks’ Ingredients Organic Coconut Cream
    150ml cold water
    120ml egg white
    50ml sugar syrup
    2 dashes orange blossom water
    1 dash rose water

    Method:
    – Whisk all the ingredients together and then add to a soda siphon.
    – Charge with one bulb of nitrogen and one bulb of CO2.
    – Pour into chilled flutes and garnish with candied ginger.

     

    Hayman’s Victorian Mojito

    Ingredients:
    50ml Hayman’s London Dry Gin
    25ml freshly squeezed lime juice
    20ml sugar syrup
    Premium tonic water or soda water
    Freshly picked mint leaves

    Method:
    – Fill a highball glass with cracked or crushed ice and a few fresh mint leaves
    – Pour in the Hayman’s London Dry Gin and let it run down over the ice
    – Add the lime juice and sugar syrup
    – Churn vigorously ensuring the ingredients are well mixed
    – Top with the tonic water or soda water
    – Garnish with a mint sprig

     

    Diamond Southside

    Mr Lyan says: “With lots of fruity flavours, this is a great summer cocktail – it’s light and really refreshing. Crushed ice is good for tempering sweet or sharp drinks.” Images courtesy of Waitrose.com.

    Ingredients:
    50ml London Dry Gin
    Splash of lime juice
    6 mint leaves
    30ml cloudy apple juice
    10ml rhubarb and lavender syrup*
    Strip of cucumber

    Method:
    – Build over crushed ice in a wine glass. Add more crushed ice and garnish with a sprig of mint.

    *To make a flavoured syrup, bring one part water to two parts sugar to the boil. Turn off and add your flavours while the syrup is still warm. As the syrup cools it extracts the flavour from whatever you have added. Much like cooking, keep tasting until you have the right balance. Keep in a sealed container in the fridge for 2-3 weeks.

  • RECIPE | Spiced Whole Roasted Cauliflower

    Serves 2
    Prep 10 mins
    Cook 40-60 mins (dependant on the size of your cauliflower)

    The marinade for the roasted cauliflower is buzzing with Indian twangs; turmeric, cumin, curry powder, and lime fuse together to create some serious zing, which is then mellowed down by the natural yoghurt. This is a lovely, unusual side-dish to serve as part of an Indian themed meal. It also looks rather pretty. I like to serve the leftover marinade alongside the dish.

    The marinade will keep in the fridge in an air-tight container for a few days which I then use as a dip for vegetable sticks, or you could also marinade some chicken breast pieces and skewer, placing under the grill until cooked through, for an Eastern style kebab. I like serving this side with my Lamb & Lentils, and a plain salad of vine tomatoes and cucumber.

    CAULIFLOWER: This vegetable remained rather underrated for some time, but with 100g of cauliflower equating to 80% of your vitamin C intake, some are crowning cauliflower as the new kale. (SOURCE: http://www.nutrition-and-you.com/cauliflower.html ) Its popularity is probably at its peak when it is smothered in a cheese sauce alongside a Sunday roast. Cauliflower is also a good source of B-complex vitamins which are required for essential bodily functions, such as energy production. Cauliflower contains sulforaphane, a compound which has had results in killing cancer stem cells. (SOURCE; http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx)

    TURMERIC: There has been much press coverage around turmeric and it’s benefits of late. Turmeric can rapidly increase the antioxidant capacity in your body. Turmeric contains curcumin which has been linked to prevention and possible treatment of cancer.

    In fact, research shows that the turmeric and cauliflower combination may help and treat prostate cancer. (SOURCE; http://articles.mercola.com/sites/articles/archive/2014/02/22/cauliflower-health-benefits.aspx )

    LOW-FAT NATURAL YOGHURT: Yoghurt contains all nine essential amino acids, and is a good source of protein. Probiotics in yoghurt have a good influence on our immune system by promoting the activity of white blood cells. In the September 2012 edition of the, “European Journal of Cancer Prevention”, it was published that the volunteers who participated that consumed yoghurt regularly had up to a one-third less risk of developing upper digestive tract cancers. (SOURCE: http://healthyeating.sfgate.com/benefits-natural-yogurt-6915.html )

    Ingredients.
    1 cauliflower, outer leaves and root removed, washed
    400ml low-fat natural yoghurt
    1 tbsp olive oil
    1 lime, zested & juiced
    1 tbsp turmeric
    1 tbsp mild curry powder
    1 tsp cumin
    1 tsp pepper
    ½ tsp salt

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

    1. Line a baking tray with a piece of foil, and rub the olive oil all over.
    2. Combine the yoghurt, all the spices, and lime zest/juice together.
    3. Brush or smear the cauliflower in the marinade and sit in the baking tray.
    4. Roast in the oven for 40-60 minutes depending on the size of your cauliflower. It should have turned golden and have a crispy outer crust. If time is an issue and your cauliflower isn’t quite as cooked as you’d like it, then place in the microwave for a couple of minutes to soften.

  • RECIPE | Pistachio & Pomegranate Chocolate Cake

    A flourless, intensely rich chocolate cake laced with pistachio and pomegranate jewels, perfect for showing someone a bit of home-baked lovin’ this Valentine’s.

    Ingredients.
    Prep – 20 mins
    Cook & Decorate – 1hr – 1hr 20mins

    225g butter
    365g plain chocolate
    250g caster sugar
    55g blitzed pistachio kernels (or bash in a bag if you don’t have a food processor)
    6 medium eggs
    30g cocoa powder
    1 tbsp milk (I used Koko)
    1 tbsp honey
    1 tsp vanilla extract

    Method.
    Decoration; pomegranate seeds (dry with kitchen towel before decorating) & more blitzed pistachio kernels. I also used pink candy pearls I found in the supermarket. You could also use desiccated coconut.

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

    1. Using a 9 inch circular spring-form tin, place on greaseproof paper and draw an outline of the cake tin. Cut the circle out.

    2. Spray the tin with a bit of cooking oil, place the greaseproof paper circle inside the tin and spray once more with cooking oil.

    3. In a small saucepan, melt on the lowest heat, only 250g worth of the chocolate with all of the butter.

    4. Once completely melted and combined, transfer to a large mixing bowl and beat in the sugar.

    5. Adding your eggs once at a time, continue to beat and combine.

    6. Tip in the cocoa powder and blitzed pistachios and stir a few times to combine.

    7. Pour the cake mix into the prepared spring-form tin and into the oven for 45-60 minutes (depends on your oven, mine took 1hr).

    8. Check your cake is cooked through via skewer test, ensuring it comes out clean and the top is firm to the touch.

    9. Remove and set cake aside in it’s tin to cool for 10 minutes.

    10. Place a plate on top of the cake tin and invert, flipping it upside down. Release the spring-form tin, and remove the greaseproof paper that’s now on the top side of the cake. Leave to cool further.

    11. Meanwhile you can begin the glossy glaze to top the cake with. Melt remaining 115g of chocolate with 3 tablespoons of butter. Stirring until smooth.

    12. Take off the heat and stir in the honey, vanilla extract and milk. Now set this aside to cool slightly.

    13. You want your cake to be completely cool before topping with your glaze. Pour it onto the centre of the cake and use a spatula to spread over the top and sides of the cake.

    14. Top with some more pistachio kernels (some blitzed, some whole if you like), and pomegranate seeds. Be as extravagant or as minimalistic as you feel with the decoration.

    15. Cover and leave in the fridge for the half an hour or until you’re ready, to allow the glaze to set and harden.

  • RECIPE | Italian Chicken Liver Pate

    Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.

    CREDIT: Jordan Lohan

    The Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don’t be put off by the anchovies- I’m not a lover of them on there own but in dishes like this it really takes the flavour up a notch!

    Ingredients.
    250g chicken livers, defrosted if frozen
    1 tbsp unsalted butter
    1 shallot, finely sliced
    1 clove garlic
    2 anchovy fillets
    ½ tbsp capers, chopped finely
    3 sage leaves
    80ml white wine
    small grating of lemon zest
    30g parmesan, grated

    Method.
    1. Prepare your livers by getting rid of any fat, or greenish parts.

    1. Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.

    2. Add in the chicken livers and continue to fry until well browned.

    3. Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.

    4. Add in the final half of wine and repeat stirring.

    5. Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached.

    6. Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate.

    7. You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you’re ready.

  • RECIPE | Homemade Honeycomb

    My first taste of home-made honeycomb came from my step-mum and it was so good and even better when she told me how simple it was to make yourself from scratch. The only bit of equipment you need is a sugar thermometer, I got mine off eBay for about three quid! Equipment and ingredients cost nothing with this golden bubbly crunchy dessert.

    CREDIT: Jordan Lohan

    Dip some in melted dark chocolate for variety, and pair with a freshly prepared fruit salad.

    Ingredients.
    250g caster sugar
    170g maple syrup
    1 tablespoon baking soda
    freshly ground sea salt (optional)

    Method.
    1. Grease and line a small shallow baking tray and line with greaseproof paper.
    2. In a large non-stick saucepan, mix together the sugar, maple syrup and 60ml of water.
    3. Over a medium heat stir, until the sugar has dissolved and then leave the pan be so it can reach a boil (this is when you want your sugar thermometer to check once it has reached nearly 300 degrees), this could take up to 7 minutes.
    4. Take the pan off the heat, and quickly add in the baking soda whisking enough to combine the two then pour the mix immediately into the prepared baking tin.
    5. No need to smooth over the top, you will destroy the air bubbles!
    6. If using sea salt, sprinkle so now on top.
    7. Leave the baking tin somewhere cool to set. When ready break into pieces and serve. Keep leftovers in an air-tight container.

  • RECIPE | Coffee Jelly with Cream

    RECIPE | Coffee Jelly with Cream

    CREDIT: Pixabay

    Serves 8
    Prep 5 mins (3 hours minimum chilling)
    No Cook

    Coffee lovers and addicts will adore this meeting of dessert and post-dinner coffee. In an unusual twist on a kids party pudding normally served with ice cream comes a surprisingly good and sophisticated version that is perfectly paired with cream. This dessert is not overly sweet and has a distinctively clear taste of coffee. The recipe is easily halved if you would like to make less. Serve in tumblers for pretty presentation.

    COFFEE – 1 cup of coffee provides the following of your daily recommended intake; 11% B2, 6% B5, 3% of manganese and potassium, 2% of magnesium & B3. Although these are small amounts, most coffee drinkers are likely to have more than 1 cup a day.

    Coffee is also a great source of anti-oxidants. Other health concerns coffee is believed to help with are; protection from Alzheimer’s disease, dementia, lowering risk of Parkinson’s, protecting the liver, reduce the risk of depression, lowering risk of stroke, and certain cancers.
    SOURCE: ( http://authoritynutrition.com/top-13-evidence-based-health-benefits-of-coffee/ )

    Ingredients.

    8 tsp high-quality instant coffee
    2 sachets gelatine (12g each) – or use 8 gelatine leaves
    30g caster sugar
    1000ml cold water
    230ml hot water

    Double cream, to serve.

    Method.

    1. Pour the 230ml hot water into a bowl and sprinkle the gelatine onto the hot water. (it is important that gelatine is added to the water and not the other way around).

    2. Stir quickly until mixed thoroughly.

    3. In a large bowl combine the instant coffee with some of the cold water from the 1000ml you have measured out. Whisk until the coffee has dissolved entirely.

    4. Pour in the remaining cold water whilst stirring.

    5. Add the water with the gelatine mix in it to the coffee and stir thoroughly.

    *You could at this point add a shot of whisky for another flavour, if you like.

    6. Pour into a mould, casserole dish or whatever will accommodate the jelly mix in your fridge. You want to be able to transfer the jelly once set into tumblers so when you pour cream over the top there are various nooks and crannies for the cream to flow down and look pretty on.

    7. Chill for at least 3 hours in the fridge.

    8. Serve in tumblers with cream poured over the top.

  • RECIPE | Sex Salsa

    The perfect recipe to get your sex drive back up and running

    CREDIT: Jordan Lohan

    Sweet & Fiery | Serves 4 | Prep 15 mins | No Cook

    Pineapple contains the enzyme Bromelain, which can improve libido in men.

    Pomegranate increases testosterone levels, believed due to its array of antioxidants. Also shows an increase in Nitric Oxide Synthase (NOS), which is essentially the same function as a medication like Viagra etc.

    Garlic a potent testosterone booster, and again increases NOS.

    Onions as with garlic, contain allicin that thins your blood and thus improves circulation.

    Chilli Capsaicin promotes circulation and endorphins for the feel good factor.

    Parsley more antioxidants and a great odour neutraliser for the onion and garlic!

    Ingredients.

    ½ pineapple, in small chunks
    1 pomegranate, seeds of (around 80g)
    1 red onion, finely chopped
    1 bunch (30g) parsley, chopped
    1 large red chilli, thinly sliced
    1 garlic clove, finely chopped
    1 lime, juice of

    Method.

    1. Mix all ingredients in a bowl, season and serve along side grilled or barbequed meats or vegetables. Alternatively, go for prawns as these pack Arginine which will increase your NOS levels. Store in an air-tight container for up to 24 hours.