THEGAYUK

Category: Lifestyle

  • RECIPE | Artichoke And Pistachio Pesto

    Serves 4 | Prep 5 mins | No Cook

    Quick & Easy / Minimal Ingredients / Vegan / Anti-Oxidant Rich / Digestion Helper

    Creamy, garlicky, and nutty, bound together with olive oil and lemon, this pesto makes a lovely change from the usual basil pine nut combo. This pesto also doesn’t have any cheese in it so is suitable for Vegans. You can whip this up in 5 minutes, you could have it “raw” and spread on toast, or use as a stir through sauce for pasta. I use it to stuff cod fillet’s in the Posh Cod & Chips recipe.

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, bloating, and mild diarrhoea. (SOURCE: http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ ). Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid.

    PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut another good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, and polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: http://www.nutrition-and-you.com/pistachio.html ) Pistachios also contain potassium which can aid healthy digestion.

     

    Ingredients.

    1 400g can artichoke hearts, drained

    30g shelled pistachio nuts

    2 tbsp olive oil

    1 tbsp lemon juice

    1 garlic clove

    Small bunch fresh parsley leaves

     

    Method.

    1. Place all the ingredients in a small food processor and pulse until you have a paste.
    2. Serve or keep in the fridge for up to 2 days.

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  • RESTAURANT REVIEW | Ametsa with Arzak Instruction, at The Halkin Hotel.

    The restaurant is situated in Belgravia’s Halkin hotel. The Halkin is one of the hotels belonging to the prestigious COMO group (boasting utter gorgeousness globally).
    The “Arzak Instruction” was established by a team of five from Arzak restaurant (who hold three Michelin stars) to deliver the philosophies of a unique and unforgettable cooking style to the Ametsa (currently holding one Michelin star).Rooted in the traditions of ‘New Basque Cuisine’, pairing earthy flavours and techniques of Spain’s Basque region with modern, surprising twists. Fresh, locally-sourced and organic produce from land and sea are Ametsa’s building blocks.
    I really recommend you opt for the tasting menu to sample a little of everything that the creative and flavour geniuses have to offer. The tasting menu (£105 pp / £154pp with wine pairing) will have you and your table ooh-ing, ahh-ing with at every dish and with every mouthful inducing your eyes to roll in the back of your head. This is beyond food porn- harnessing invention, elements of nostalgia, exploration and of course, a bit of drama.
    To start, a little amuse bouche in the form of a tomato and strawberry chilled soup, served in a shot glass- as tempting as it is to down in one from something in a shot glass, please don’t, far too pretty and tasty to be over so quickly.
    The Onion Rock with Marinated Anchovie for me was one of the most visually enchanting dishes, and as an appetizer really does set the tone for the continuing flawless presentation and intricate skill applied to each dish. The “rock” element appearing bizarre in black and tasting like mellow yellow onions, with a coiled anchovie atop soft, silky- exquisite textures against one another.
    The Sunflower Seed Cracker with Duck was something like the finest version of a pate on toast, even the crackers appeared to have some form of architecture to them.
    A little fruity “pasta” parcel containing the Chistorra – a sweet chorizo-type sausage meat was light and mousse-like leaving you with a tangy tongue.
    Scallops at Home- for me this was one of the highlights of the highlights. Served with a seaweed cracker with tiny edible flowers filling its crevices, again the attention to detail is transcendent, and the dish also flashed a nod to the realm of “superfoods” coming with a sweet creamy goji berry sauce. I don’t think a dish has ever made me smile the way that this one did.
    The Langoustine on a Bed of Lichens- for me on paper does not conjour any feelings of excitement, especially as a lichen can also mean a skin ailment. However upon delivery of the dish, the langoustine with only its fleshiest of fleshy part (no ugly whole headed aliens on the plate), served with a perched cracker made with crab looking something like a Philip Treacy hat- sweet & stunning.
    When you book for the tasting menu, your table is likely to receive different plates / menus from one another when you get the fish and meat section. This was great as we really did get to try a bit of everything, and sharing is definitely caring here.

    A little minx of a dish, the seductive and smoky Tuna with Cinnamon arrives in all its pinky handsomeness with a glass dome atop the plate encompassing a cinnamon myst. The dome is lifted and savoury woody aromas surround you. The table is also presented with a smoking cinnamon stick- sensory explosion.

    For my friend dining, her highlight was the Red Emperor with Beans, with the fish (snapper) cooked ridiculously well and an earthy well seasoned white bean sauce. The plate was decorated with more edible flowers, this really was a regal winner.
    The Suckling Pig on Carob Crumbs was a hunky platform of pork with some cracking crackling. An amazing bit of meat, but I did find the dish as a whole far too rich for my palette at this point of the meal. Also I have always had an aversion to anything carob. But as we had been served different meat dishes, it gave us the opportunity to share.
    The Beef Fillet with Green Tomato, was another outstanding dish, the meat served as it should be medium-rare, with a light green tomato mousse encompassing the essence of everything fresh. Its flavour can only be described as clean and green. I’ve never tasted anything quite like it and would have quite happily been served the mousse on it’s own.
    Before we were served dessert, a little delight came along in the form of a shot glass containing flavour elements of sangria (peel, berry etc), with popping candy. Topped up at the table with Sangria you then delve in with a spoon. I really liked this idea, it brought another fun element and also a little nod to childhood via popping candy. My friend didn’t get on with the Sangria shot and within minutes an alternative had been sent out in the form of homemade gelato which was very well received. All your needs are catered for here.
    Clove Custard, Toasted Milk and Pineapple Ice Cream – utterly aromatic and warming flavours making the cooling, light ice cream an intriguing, clever, and undeniably moreish dish. The toasted milk shards (much like a thin wafer) were crisp and reminded me of the chocolate Caramac’s flavour, delicious against the piquant pineapple ice cream.
    The service, much like its food is absolute. A flawless stream of perfectly timed new dishes to the table and topping up / changing of the wines to pair each plate. The service does feel orchestrated, and I have seen others refer to it as robotic. However, the tasting menu is a show and I can only applaud these masters of precision and perfection.
    It’s worth mentioning Ametsa with Arzak Instruction also offer a set lunchtime menu for £27.50.
    Reviewed by @LohanJordanADDRESS: 5-6 Halkin St, London SW1X 7DJPHONE: 020 7333 1234

    PRICE: £££££ (explained)

    STAR RATING: ***** (explained)

    TIPPING POLICY: http://www.comohotels.com/thehalkin/dining/ametsa-arzak-instruction/reservations

  • RESTAURANT REVIEWS: The Narrow, Limehouse

    Cussy-Chops’s (Gordon Ramsay’s) hard graft has been decorated with numerous Michelin stars since 1993 – the Gordon Ramsay group currently own 25 restaurants globally.

    For Cussy-Chops, running a nosh-house is much like Karl Lagerfeld designing a red-carpet dazzler – a natural. His top table, Restaurant Gordon Ramsay at Royal Hospital Road London, is one of only four eateries in the UK that currently hold three Michelin stars.

    Last month THEGAYUK were invited to sample Ramsay’s culinary fare, minus reality-TV cameras, to see if there is ‘Hell’ in The Narrow Limehouse London’s ‘Kitchen’.

    In 2007 The Narrow’s doors were first flung open, and it’s clear that was the last time the interior received any TLC. She’s neatly situated by the Thames – from the conservatory, your view to the left is the financial hub of London, and to the right, the Shard beams at you in all its phallic glory. Despite this sophisticated location, there’s a feeling that you could be visiting your great-grandma in her residential home – sun-bleached blue sofas and a complete lack of attempt to hide the B&Q-style window frames.

    The gastro pub’s toilets matched the standard of a Wetherspoon’s during the World Cup. Cussy-Chops and his Kitchen Nightmare team should get back on the road and head to Limehouse and address his own flagging decor.

    We were seated in the Nana’s glass-house and offered an apéritif – cocktails seemed appropriate.

    Devil in Disguise: Leblon Cachaca, Green Chartreuse, Martini Bianco, white Cacao and lemon. A slight undercurrent similar to tequila with herby notes. In the description, the Devil boasts: Our creation to expose chocolate and lemon magnificent compatibility – hm. Got the lemon, maybe they overexposed the chocolate. Refreshing all the same.

    Internacional: Bacardi Superior, apricot-infused Martini Rosso and Kümmel. If you could drink a Cuban version of Chanel Coco Mademoiselle, this is what it would taste like. An original, heavily-scented imbibe that jabs with potency and flavours of cumin.

    Good service in a Ramsay gaff is like buff, topless bar staff at Ku Bar – totally expected. We weren’t disappointed. NoF Words passed our lips – the staff were knowledgeable and treated us as if we were regulars.

    To oil the food devouring, our waiter chose a bottle of Gouguenheim Valle Escondido Malbec, Mendoza 2014, from Argentina. A deep red, rich and forceful number – aromas of currants chocolate and cherries with a lasting finish. Malbec-n-marvellous.

    To start, from the specials’ board: goat’s cheese and spinach ravioli. Al dente and piping hot – the goat cheese’s strong flavour didn’t overpower but gave a notable presence. Delicious.

    Our other starter: Potted salt beef with apple, pickle and sourdough. Think pastrami minus the pepper. A decent pub potted meat.

    For a Tuesday night, Gordon’s gaff was simmering with locals who’d come straight from the office or schlepped from their Limehouse pied-à-terres, giving the riverside eatery a warm and relaxed atmosphere.

    For our mains: Wye Valley duck breast with port sauce, confit garlic and sautéed potatoes. The duck was succulent and pink in the middle, verging on the sweet side, beautifully mirrored by the rich sauce.

    commendation: the 10oz Aberdeenshire ribeye with peppercorn sauce. Ribeye can be riddled with fat, thus spoiling the consumption. This was a quality cut of beef, tender and without a fat infestation. The sauce was light, not too creamy – the corns liquified on the tongue.

    We shared a couple of sides: creamy spinach and rosemary hand-cut chips. The spinach was fluffy and the chips were crisp, but seemed to have detached themselves from the rosemary.

    Belt loops by pud time were feeling the pressure – but we soldiered on.

    We shared a banana sticky toffee pudding with Purbeck salted caramel ice cream and, from the specials, a vanilla creme brûlée. Our waiter, who had a slight touch of the Robert Downey Jr’s about him, urged us toward said sticky pud – we were jolly pleased he did. The velvety sponge brimmed with banana and flattered the premium south-west ice cream.

    The brûlée slipped off the spoon like gazpacho – it wasn’t set. A good crunch to the head and the vanilla pulled through.

    Finally, a couple of espresso martinis to aid our navigational system for the journey home – more ice-lolly than flat-white – lush.

    Dear Cussy-Chops, take some spondoodles out of your ever-expanding bank account and spruce up The Narrow- one facelift and you’ll have yourself a pretty respectable gastro pub – just sayin.

     

    REVIEWED BY: Thabian Sutherland

    ADDRESS: 44 Narrow Street, London, E14 8DP

    TELEPHONE: +44 (0) 207 592 7950

    EMAIL: thenarrow@gordonramsay.com

    WEBSITE: https://www.gordonramsayrestaurants.com/the-narrow/

    RATING: ★★★★ (explained)

    PRICE: ££££ (explained)

    Tipping Policy: A discretionary service charge of 12.5% will be added to your bill.

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  • RESTAURANT REVIEW | Tapas Revolution in Grand Central – Birmingham

    Last night, I went on a palatable trip to Spain with Tapas Revolution in Grand Central – Birmingham, restaurant of which was started by the passionate and Spanish food enthusiast Omar Allibhoy.

    Tapas Revolution has been around since 2010, with three existing restaurants in London, and now Tapas Revolution Birmingham has made a grand opening in the second city, and boy – what a gem it is!

    Specialising in Spanish food, in particular Tapas – food that is prevalent in most regions of Spain where various dishes are displayed to share and sample at leisure, this restaurant combines tradition and modernity within a contemporary setting, with an oval-shaped bar where you can grab a sneaky dish, to a spacious dining area with view to the whole of Grand Central, adorned with quirky wooden features, that made you feel at Spanish home. In this space, we had a table to fit all of our Tapas choices.

    I went along with my Spanish friend, who was slightly dubious about authentic Spanish food situated in Birmingham, but with a warm welcome from the service team, and a later introduction from Omar himself, we succumbed to the pleasant atmosphere. My partner’s face lit up as soon as he saw La Socarrada on the menu which is a beer renowned for its rosemary and honey tones, but it was a close match between that beer or the ‘er Boquerón’ famous for using sea water during the brewing process, so after all this, I knew he had been won over.

    We ordered few Tapas, all of which were priced below the £6.00 mark, and in fact all Tapas come under this price, which makes it flexible to have fun and be unashamedly creative when choosing different combinations. We went for: Torreznos con mojo dulce (crispy belly pork, with spicy sauce), Croquetas de Bacalao (béchamel croquettes with deep-fried cod), Pulpo a la Gallega (steamed octopus with paprika potatoes) and Patatas Bravas (deep-fried potatoes with spicy tomato and alioli). All dishes were sublime and tickled the taste buds: the winner for me was the crispy belly pork in spicy sauce which was perfectly cooked and seasoned to the point of being able to order five dishes of Torreznos.

    When our Tapas arrived, we were greeted by the friendly and bubbly Omar who took pride in asking us about our thoughts and took time to share his story of how Tapas Revolution came about. The most surprising fact learned was that Tapas Revolution is the only restaurant in Grand Central to have cooks start at 6am to have the finest food prepared and made for the opening time.

    I was so impressed with the whole experience, from the atmosphere, the service, and was extremely inspired by the Omar’s hard-work and dedication to his restaurant, as he told me that he comes up and down on a weekly basis to cook, manage and serve Tapas to the highest standard and at a very modest price.

    I am already forcing my colleagues to go and visit, and picking dates on my diary to go back!

     

    Reviewed by: Alex Da Silva | @AlexMDaSilva

    Address: Tapas Revolution –Grand Central, 68A East Mews, Birmingham, B2 4XJ

    Website: http://www.tapasrevolution.com

    Star Rating: *****

    Cost Rating: ££

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  • RECIPE: Balsamic Shallots

    Balsamic Shallots

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  • RECIPE: Miel-Moutarde Pork Tenderloin

    Serves |  Prep 4 hours (minimum marinading, overnight is always good) | Cook 45 mins (+10 minutes resting)

    I love pork tenderloin. It’s a really lovely bit of meat that I think can often be avoided as some people just don’t know what to do with it. Here, tenderloin is paired with a honey, mustard and rosemary marinade, which is delicious, and the dish as a whole is inexpensive!

    There has been great debate as to whether you can serve pork pink. I am not a fan of this concept, thus cook my pork all the way through which is reflected in the recipe.

    Pork is always well suited with something sweet and sticky, so why not try with my Balsamic Shallots.

    PORK TENDERLOIN – Tenderloin is a good source of selenium and phosphorous. Selenium plays an important role in metabolism management, controlling thyroid hormones. 85g of pork tenderloin will contribute towards 48% of your daily recommended intake of Selenium. HIV has been associated with low selenium levels. Phosphorous will help healthy bones and teeth, digestion, energy levels, hormones, production of protein, and brain function. 85g tenderloin providing 30% DRI.

     

    Ingredients.

    Marinade

    ½ tbsp wholegrain mustard

    1 tbsp Dijon mustard

    1 tbsp soy sauce

    1 tbsp honey

    ½ lemon, juice of

    1 sprig rosemary

    1 pork tenderloin (350g)

     

    Method.

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

     

    1. Mix all the marinade ingredients together in a bowl.
    2. Using a large freezer bag, place in the tenderloin along with the marinade and give the bag a squeeze to distribute the marinade. Tie the bag, pop on a plate, and into the fridge for a minimum of 4 hours.
    3. Remove the pork from the fridge 20 minutes before you are going to cook it.
    4. Heat a large frying pan with a few glugs of olive oil over a medium to high heat.
    5. Shake off any excess marinade from the tenderloin and place in the pan to sear it across every part. Do so for 10 minutes.
    6. Remove from the frying pan and place on a baking tray, and now into the oven for 35 minutes.
    7. Remove from the oven and wrap in foil, set aside to rest for 10 minutes.
    8. Remove the foil, transferring to a chopping board where you can begin carving the tenderloin on the slant. Serve.

  • RECIPE | Chicken Tequila

    Chicken Tequila

    Serves 4 | Prep 10 mins | Cook 1.5 hrs (small chicken)

    Tequila Twist on the Classic Roast

    The sauce / gravy that this dish makes is so delicious. Spoon it on top of the chicken once you’ve plated up. Fuse the almighty British roast dinner with some interesting international flavours; tequila, lime, coriander, smoked paprika, cayenne. It’s a winning combination. Most of the roast chickens I do at home use this recipe or a  rebased around the same ingredients. Yes, tequila is one of my staple store-cupboard ingredients.

    To complete the meal, throw in some Jamaican inspiration and try my recipe for Black Rice and Beans. Served together you could call it something along the lines of “Ja-Mexican”. Although every time I say this, all I can hear is Nicole Scherzi screaming “amazing”. Try this recipe for yourself and you may even be screaming out AMAZING.

    CHICKEN

    About 115g of free-range chicken will provide the following of your recommended daily intake;

    97% vitamin B3 (significant protection from heart disease, lowers levels of bad cholesterol, elevates “good” cholesterol HDL).

    70% protein.

    56% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males).

    40% vitamin B6 (can prevent anaemia, and also used to treat heart disease, high cholesterol, cramps, skin conditions, and boosting the immune system).

    36% phosphorous.

    22% choline (liver protector).

    21% vitamin B5 (great for acne and reducing oil production in the skin)

    16% vitamin B12.

    (SOURCE)

    CORIANDER  A great source of vitamin K (great for bones and teeth). It’s also high in antioxidant vitamins A & C, which are useful for healthy immune system function. Coriander is also beneficial for people suffering with skin disorders (eczema and dryness). Coriander is good for stimulating our digestion system and can also help to treat diarrhoea. There is a compound within this herb that can help protect us from stomach upset, even that which could be caused by Salmonella- more so than the antibiotic that would normally be used to treat it! (SOURCE : https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html )

    Ingredients.

    1 small chicken

    100ml tequila

    100ml olive oil

    100ml chicken stock

    1 lime, juice of

    1 lemon, cut in half

    4 garlic cloves, chopped

    30g coriander leaves, chopped roughly

    1 tsp smoked paprika

    1 tsp cayenne pepper

    Method.

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

    1. Place your chicken in a casserole dish and smother all over with the smoked paprika and cayenne pepper.
    2. Combine the tequila, olive oil, chicken stock, juice of 1 lime, chopped garlic and chopped coriander in a bowl and mix well.
    3. Pour this on top of the chicken and ensure that there is a good covering of the coriander and garlic on the top of the bird and its legs.
    4. Place the fruit of the lime inside the carcas, along with a lemon that’s been cut in half.
    5. Cover the top of the chicken with a piece of foil and cook in the oven for 45 minutes.
    6. Remove the chicken from the oven, discard the foil, and start to spoon over the juices from the pan and replace in the oven for a further 45 minutes, spooning over the juices a twice more within the 45 minutes.
    7. Check that the chicken is cooked by piercing the thickest part and ensuring juices run clear. If in doubt, give it ten minutes more and check again.

    Once the chicken has been demolished, don’t just throw the carcass away- use it the next day to make a lovely soup. I will be making a collection of Bone Broths soon and highlighting their fantastic medicinal properties.