THEGAYUK

Category: Recipe

  • RECIPE | Posh Cod & Chips

    Serves 4 | Prep 20 minutes | Cook 20 minutes

    B12 BOOSTER / Anti-Oxidant Rich

    I am not normally one to go for fish, I have a strange fear of the sea that extends to fish being on plates. However, this is not fishy in the slightest and I found myself sharing the last fish parcel with a friend the first time I made it. I served mine with sweet potato chips, and had a pot of the left over pesto on the side (like a more refined version of mushy peas, perhaps), and had a posh fish and chips night.

    COD- For every 113g of cod you eat, you are receiving the following of the recommended daily intake; 109% B12, 88% iodine (great anti-oxidant stimulant, thus boosting the immune system), 57% selenium (HIV can deplete someone’s antioxidant / selenium resources so Cod makes a great natural way of boosting levels back up), 55% phosphorous, 42% protein, 21% choline (liver protector)- to name the highest. (SOURCE : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=133 ).

    INGREDIENTS.

    One batch of artichoke & pistachio pesto

    4 pieces of cod (either fillet or tail-end will work)

    12 slices of pancetta

    few springs of thyme, leaves removed

    Olive oil
    METHOD.

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

     

    1. If you are using a fillet, then using a sharp knife make an incision in it’s thickest part and slice horizontally to create a pocket (just as if you were stuffing a chicken breast), and stuff with a tablespoon or so of the pesto.
    2. If you are using the tail end (this is what I used) then have where the skin used to be side up, place a tablespoon or so of the pesto on the fish and fold one half of the fish on top of itself sandwiching the pesto.
    3. Wrap each now stuffed fish in 2-3 slices of pancetta (depends how big your slices are) and place in an oven-proof baking dish.
    4. Drizzle with olive oil and sprinkle a few thyme leaves on top.
    5. Roast in the oven for 20 minutes.
    6. Remove from the oven, at this point you could choose to pan fry the fish parcels in order to get a bit of crisp on the outside.
    7. Serve with a pot of remaining pesto on the side, or alternatively keep leftover pesto in the fridge to use with pasta the following day.

  • RECIPE | Rustic Smoked Bacon, Goats Cheese, & Beetroot Tart

    Serves 4 (as a starter) | Prep 1 hour (you can reduce by buying pre-cooked beetroot in natural juices) | Cook 30 mins

    Starter / Vegetarian (without bacon)

    By calling this rustic, it means I’m able to be slap dash with the presentation of the pastry and not be sorry ’bout it. Scarred by how pedantic the process can be to create the flakiest puff in my chef’s course, I now opt for a ready made, ready rolled pastry. The smoked bacon in this tart makes it something different from the normal goats cheese & beetroot combo. For vegetarians that are fond of this combination, just omit the bacon, it’s a lovely dish either way.

    This would go nicely with Griddled Romaine Lettuce Hearts

    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/ )

    Ingredients.

    1 sheet ready made / rolled puff pastry

    2-3 small beetroot

    1 egg

    100ml cream

    150g soft goats cheese

    nutmeg, a small grating

    1 tsp thyme leaves, finely chopped

    80g smoked bacon lardons (optional)

     

    Method.

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

     

    1. Peel the beetroot and drizzle in oil, wrapping in individual foil wraps and roasting in the oven for an hour or until tender when pierced with a knife.
    2. Dry fry the bacon pieces until crisp and set aside on kitchen towel to soak up any excess oils.
    3. Make the filling by whisking together the egg, goats cheese, nutmeg and thyme leaves.
    4. Slowly incorporate the cream a little at a time whilst whisking.
    5. With your ready rolled pastry sheet, keeping the pastry on the grease proof paper, transfer to a large baking sheet.
    6. Begin to roll up the edges so that you are creating a tall enough wall to accommodate your filling. Seal down edges with a little water.
    7. Pour the filling into the pastry case. Slice the beetroot thinly and lay on top of the filling. Be careful not to make the filling flow over the pastry wall. Scatter the bacon lardons on top.
    8. Bake in the oven for anything up to 30 minutes (depends on your oven) . Your filling should be set, and the edges of the pastry golden.
    9. Remove and leave to stand for a few minutes before slicing and serving.

  • RECIPE | Gluten & Dairy Free Coconut Muffins

    I encourage you even if you’re able to live a non-restrictive diet, to try these little fluffy cups of coconut gold! My friend was amazed that these are both gluten and dairy free and said it was the best “free from” cake she had ever had. They are delicate and lovely. Get involved!

    These muffins are packed full of coconut which are a good source of; copper, calcium, iron, manganese, magnesium, and zinc. The Koko dairy free alternative that I use is also a great source of calcium and has added vitamin D2, and B12!

     

    Decoration Tip!

    I love using the Parisian company My Little Day (INSERT WEB LINK: http://en.mylittleday.fr/ ) for baking accessories like the cups you can see in the pictures. They also have a fantastic range of straws and other party accessories that bring the je ne sais quoi that the Parisians’ do oh so very well.

     

    Ingredients.

    300ml milk alternative (I used Koko dairy free milk which is made from coconuts to reinforce the coconut flavour here)

    290g gluten-free self raising flour (I used Doves)

    160g desiccated coconut

    130g caster sugar

    2 tsp gluten-free baking powder

    5 tbsp melted butter alternative (I used Pure sunflower spread), melted

    1 tbsp vanilla extract

    ½ tsp salt

    2 eggs

     

    Method.

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

     

    1. In your mixing bowl pop in your flour, sugar, coconut, baking powder and salt and mix well to combine thoroughly.
    2. In another bowl, whisk up your eggs along with the milk and vanilla extract.
    3. Make a dip or a well in your coconut flour mix, and now pour in your eggy milk.
    4. Stir the ingredients to mix well.
    5. Now add your melted butter into the cake batter and mix well again.
    6. Your cake mix is now ready to be decanted into muffin cases. Don’t overfill them otherwise they will just explode up out of the sides. ¾ full is usually best.
    7. Place in the oven 25 minutes. You can test if your cakes are ready if a skewer comes out clean after being inserted into the centre of one.

     

     

  • COCKTAIL RECIPE | Soho Sling

    It’s time to kneel before the new King about town and let his mixed botanicals reign upon you. The King of Soho is certainly a gin you’ll be wanting to follow for many years to come.

    Ingredients:

    50ml King of Soho Gin

    15ml Lime Juice

    35ml Pressed Apple Juice

    50ml Ginger Beer

     

    Method:

    Build in a tall glass filled with cubed ice

    Garnish with a slice of apple

     

    The King of Soho is available from a range of popular on-trade accounts and at fine retailers nationwide RRP £34.95 (70cl) + £11.95 (20cl).

  • RECIPE | Dermie’s Walnut Coffee Cake

    The ultimate Afternoon Tea classic of a luxurious Walnut Coffee Cake is always good to have in your repertoire and is one of my all-time favourite cakes.

    In this recipe, I use Irel Coffee (or Camp Coffee) essence which can be found in all good supermarkets and works better than real coffee. I like to use mascarpone cream instead of butter-cream, especially in the summer as it leaves a lighter, fresher and more modern twist on a age-old classic.

    Shopping List:

    – 225g Soft unsalted butter
    – 225g Caster Sugar
    – 4 Free Range Eggs (at room temperature)
    – 100g Walnuts (roughly chopped)
    – 225g Plain white flour (sieved)
    – 1 Tsp Baking Powder
    – 3 Tbsp Irel (or Camp) coffee essence

    Coffee Icing & Filling

    – 450g Mascarpone Cream
    – 50g Caster Sugar
    – 6 Tsp Irel or Camp coffee essence

    To Decorate:

    – 8 Whole walnut halves

    Method:

    1. Preheat the oven to 180C / gas mark 4. Line the base of two 8 inch sandwich tins with greaseproof paper and lightly dust the edges with flour.

    2. Cream the butter well with a wooden spoon, add the sugar in stages until pale and light in texture. Add in an egg one-by-one to the mixture, adding a tablespoon of flour to each addition to prevent the mixture from curdling and gently fold in the coffee extract.

    3. Add the chopped walnuts, flour and baking powder and fold into the cake mixture. The mixture should be a light dropping consistency, add 1-2 tbsp of buttermilk to loosen the mixture if needed. Weigh the mixture and divide it in two into the cake tins. Bake for 30 minutes.

    4. The cake is cooked when a skewar is inserted in the centre and comes out clean. Leave to rest in the tins for five minutes before turning out onto a wire rack. Leave the cakes to cool on the wire rack completely before adding the filling.

    5. To make the filling and icing; whisk the mascapone cream and sugar well before adding in the coffee essence.

    6. Divide the coffee cream mixture evenly and using a palette knife sandwich the two layers together evenly and coat the top with the remaining mixture. Decorate with 8 whole walnuts.

  • RECIPE | Sparkling Lavender Lemonade

    Homemade lemonade is so simple to make and when you use real lemons, it is bursting with vitamin C. Now that summer is here, it is a great time to have stock syrup in your larder.

    Below, I have included the recipe I use for a basic stock syrup which may be infused with many alternatives including; Elderflower, Rosemary, Star Anise, Mint – the list is endless but my favourite is lavendar which turns the lemonade a light shade of pink. Stock syrup will keep for many weeks in an air-tight kilner jar in your larder but lemonade is best consumed on the day it is made.

    Makes 1 Litre

    Ingredients.

    Stock Syrup:

    – 250g Caster Sugar
    – 250g Still Water
    – 2-3 Tbsp Dried Lavender

    Lemonade:

    – Juice of 3 Lemons
    – 750ml S. Pellegrino Sparkling Water

    Method.

    1. Place the sugar and still water in a saucepan over a gentle heat and bring to the boil. Place off the heat, add in the lavender and allow to infuse for a number of hours or preferably over-night in a small kilner jar.

    2. Strain the syrup, mix the lemon juice with the stock syrup in a large jug and gently pure over the sparkling water. Serve poured over ice-cubes.

     

  • RECIPE | Easter Simnel Cake

    RECIPE | Easter Simnel Cake

    This traditional Easter fruit cake is a personal favourite mainly because it’s topped with toasted marzipan and also cooked with a layer of marzipan inside. The top is traditionally decorated with 11 marzipan balls to represent the 12 apostles (minus Judas), however I personally prefer to make a marzipan plait but you can decorate with chocolate eggs if you like. Either way it’s a great almond cake that gives you a chance to use up the marzipan and bags of fruit left over from the Christmas cake…

    Easter Simnel Cake
    CREDIT: TheGayUK

    Cooking Time: 1hr 45mins (Pre heat the oven to 150c)

    You Will Need: A 20cm or 8’ cake tin lined with greaseproof paper.
    Ingredients:

    250g Butter

    250g Dark Soft Brown Sugar

    250g Plain Flour

    4 Eggs

    Pinch Salt

    1.5 tsp Mixed Spice

    450g Raisins & Sultanas

    70g Mixed Peel

    1 Lemon Zest

    Apricot Jam

    450g Marzipan
    Method:

    1) Cream the butter and the sugar together in a bowl.

    2) Mix in the eggs one at a time

    3) Add the flour, salt and mixed spice and mix in

    4) Finally add the raisins, sultanas, mixed peel and zest of a lemon mixing for a final time

    5) Place half the mixture into your prepared tin and spread out flat

    6) Next add a layer of marzipan to the uncooked mix leaving a 1cm space around the edge.

    7) Next add the remaining mixture on top of the marzipan and level off the top. Place into the pre-heated oven and cook for 1hr and 45mins.

    8) Once cooked leave out to cool before pasting the top of the cake with a hot apricot jam (40 seconds in a microwave should be enough). Whilst the apricot is sticky add a layer of marzipan and any marzipan decorations you wish to add to the top. Place the cake under a hot grill until the marzipan starts to turn a golden brown.

    9) Again leave to cool before adding any chocolate eggs or serving with a cup of tea.

  • RECIPE | Traditional Irish Brown Soda Bread

    RECIPE | Traditional Irish Brown Soda Bread

    A Traditional Irish Soda Bread recipe is steeped in Irish heritage.

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  • RECIPE | Double Chocolate Sea Salt Brownies

    RECIPE | Double Chocolate Sea Salt Brownies

    The very best brownies I have tasted surprisingly have no flour. I have tried out so many brownie recipes over the years and I always find that flourless brownies are often times much nicer. You may wish to add some chocolate sauce, ice-cream or both but I like to keep it plain and simple.

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  • RECIPE | Salted Dulce De Leche Hot Chocolate

    RECIPE | Salted Dulce De Leche Hot Chocolate

    Especially for Valentine’s Dermie has created this gorgeous drink. Perfect for snuggling up on the sofa together.

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  • RECIPE | Dermie’s Jerusalem Artichoke And Crispy Chorizo Soup

    RECIPE | Dermie’s Jerusalem Artichoke And Crispy Chorizo Soup

    The one winter vegetable which I absolutely adore is Jerusalem artichokes, which one could mistake as being a root of Ginger; small, bumpy, rough, Jerusalem artichokes are difficult to find in food stores generally confined to food markets or Farmers’ Markets but you can grow your own in early Spring if you so wish.

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