When we were first together back in 2011, Patrick was a vegetarian, which lasted actually for another year or two. Though he cooked meat, he just chose not to eat it, not for any particular reasons but just to see how going meat-free would affect and change his body. To put it into context, Russell has always professed that a meal is never complete without meat.
In those early days (before GastroGays was ever a thing!) we didn’t live together; we lived in towns about 20 minutes drive apart so we rarely got a chance to cook together or for each other. All our time was spent eating out or grabbing something on the go and one of the first memories we have of one cooking for the other is Patrick cooking Russell steak. It’s such an essential skill to have, knowing how to char the cut properly, knowing when to take it off the heat, allowing it enough time to rest (and further cook), serving it with a complementary sauce and sides that make it sing even more. We’ve cooked steak for one another a million times since, but that first time really stands out.
The following recipe originally appeared in Gay Times Magazine in October 2015, under the theme ‘first date dinner’.
Continue reading Recipe: Bavette Steak & Rustic Chips with Béarnaise Sauce
2016 – the year in which seaweed and activated seeds and nuts have been touted as top food trends, black pudding has only gone and been mentioned as a superfood in its own right, to the surprise of many. Well, we nearly had kittens – here’s us thinking we must have been ‘wellness’ bloggers all along as we always ensure we’ve an endless supply of the stuff.
Continue reading Recipe: Chicken & Black Pudding en croute
Full disclosure: we’ve been known to watch cookery shows in the gym. Yes, we’re gluttons for punishment, but why else would they put TVs in front of cardio machines?
Some spin to sport or work up a sweat mesmerised by music videos, but give us a cookery channel and we’re set. Only problem is it’s usually fried chicken, rich cakes and towering burgers they’re demonstrating how to make, so you can guess what we crave afterwards!
Continue reading Recipe | Lean, Spicy Turkey Burgers
Having produced that iconic, frozen fast food fave crispy pancakes for half a century, in 2016 it was reported with dismay that Findus Crispy Pancakes would be a thing of the past. The parent company sold off the brand and that was that. However, following furious public backlash over the beloved classic, apparently Birdseye are now planning to relaunch crispy pancakes in four flavours.
It seems this kitsch – and sort of naff – classic simply cannot be consigned to the past. People may take the piss out of these, but some comfort foods deserve to out-live us all, no matter how poorly produced they might be. (Sidebar: Ours are guaranteed 100% horse meat free!) But just because you can continue to pick these up in the chest freezers of certain UK and Irish supermarkets, doesn’t mean that’s your only option – we’re here to show you how to make these from scratch at home… and they taste even better, promise!
Continue reading Recipe | Crispy Pancakes
Don’t know about you, but we love when an addition of easily-forgotten, readily throw-out-worthy leftovers completely transforms another recipe. Sometimes it takes an incredibly simple addition, staring you in the face, to elevate the most basic of recipes. Everyone’s tasted a sausage roll. Most are either soggy as a wet dog or as dry as the Sahara, often the reserve of tired old delis and service stations where eating said rolls is more a chore than a joy. Here’s a secret: not all are created equal. This one’s extra special!
Continue reading Recipe | Black Pudding Sausage Rolls
We’ve just come back from Paris and there’s nothing quite like French cuisine in the colder months, it’s really what it’s all about – warming soups, rich casseroles and indulgent carb and fat-laden dishes that warm you up from within. This French onion soup is so simple and straightforward to make, yet tastes like its been bubbling away on the stove top for hours…
Continue reading Recipe | French Onion Soup with Comté Baguette Toasts
Chestnuts roasting on an open fire… Met someone under the mistletoe and looking to impress them? Autumn brings a bounty of good ‘ol conkers and throughout winter we love using them in our kitchen, especially in chestnut soup – the ideal seasonal starter or winter lunch dish, served with some crusty bread.
Continue reading Recipe: Chestnut Soup (V)