Welcome to Thegourmetgays website…..

Within this site you will find delicious recipes, honest reviews, genuine recommendations, a bit of banter and more. We are foodies that just happen to be gay, we try to keep both subjects separate but sometimes it can get a little bit mixed up. Based in Manchester most of the time but extremely likely to pop up anywhere in the world.

Featured Recipes View More Recipes

Blood orange and saffron curd

Blood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works perfectly well with regular oranges, clementine's or tangerines. Just be patient with the stirring as it does take time. The reward is a silky smooth curd that is far superior than anything shop bought.

Smoked ham hock, black beans and black garlic

This is like a cross between Cuban beans and an American dish called Hoppin John both of which are from southern America. Ham hocks are available at most butchers and are very cheap to, giving you lots of meat and some very tasty instant stock whilst cooking the hock. Try and source a smoked hock as it will really make the difference here complimenting the sweet black garlic however feel free to use a regular one. Anyone adverse to garlic and thinks 10 cloves is too much then think again as black garlic is nothing like the raw pungent garlic you may fear, it has a sweet almost balsamic taste that would disperse of any fear you my have.

Broccoli, halloumi, shallot, mint and pine nut cake

This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.

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GG Recommends

Hungry Healthy Happy by Dannii Martin

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Author Danni Martin is also the award-winning author of the Hungry Healthy Happy blog about healthy eating, exercise and weight loss, and also a fellow Mancunian, and this book is the personal result of Danni’s journey. Overweight and in ill health in her 20’s she decided to take control of her life, her health and […]

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Caribbean modern by Shivi Ramoutar

Caribbean modern by Shivi Ramoutar

If you ask anyone what they know about Caribbean cuisine, you will more than likely get a limited response, just like any other place in the world it has its iconic and most well know dishes, jerk chicken, patties, salt fish and ackee, curried goat, rice and peas might just about be your standard response. […]

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Leek, potato and soya bean salad with mint and mustard dressing

Leek and potato are a classic combination, so is mint and mustard. Put them together and you get an excellent salad. Soya beans are an excellent vegetable that should be used more.

Rose brownies with walnuts and sour cherries

Indulgent, moist and fragranced with rose, takes you away to the middle east.

Pan Haggerty

Simple British food at it's best, just a few ingredients that can be put together in no time.

Beetroot and butter bean dip

Colourful food just makes it easier to be adored.

Smokey and creamy aubergine puree

The smokiness of the aubergine is the star of this dip.

Minty mung bean and carrot curry

An extremely nutritious one pot dish packed with flavour.

Smokey spanish potatoes

Spanish inspired potatoes, great as a side dish or part of a tapa's meal.

Sausage cobbler

Who doesn't like sausages? A perfect all in one dish.

Swede and squash soup with thyme and chorizo

Root vegetable always make a lovely winter soups, omit the chorizo if you really have to.

Savoury roasted seeds

Savoury seeds can cost a small fortune in the shops, so make your own, you'll never buy shop bought again.

Ham, leek and mustard pie

This came together with leftovers from Christmas dinner, there was no contest, it had to be a pie.

Sunday veg soup two ways

Don't waste any of those vegetable that you didn't use for your Sunday roast they make an easy tasty soup instead.

Roast beef salad with roasted baby turnips,red onions and green beans with a truffle honey, shallot and mustard dressing

Roast beef is just as delicious in a salad as it is on a Sunday lunch, no yorkies required.

Warming sunshine soup

Named because most of the ingredients are red and the chilli gives a gentle heat

Italian potatoes with triple tomatoes

This is a great side dish to go with roast meats, alternatively serve as a vegetarian main course with a green salad

Chipotle chicken

A taste of Mexico great to serve on some rice or even use as a filling for quesadillas, burritos or taco's.

Cauliflower and sweet potato tagine with olives and preserved lemon

Moroccan spices absolutely adore vegetable, olives and preserved lemons are a classic addition.

Caramel flapjack with pumpkin seeds, cranberries and white chocolate

Homemade flapjacks are best and you can play around with this and mix it up however you like.

Scouse

A traditional British recipe from the land of scousers.

Turlu Turlu

This is a traditional Turkish dish, mix and match the vegetables however you like, use as a main or as a side dish.

Tray bake Venison sausage with squash, tomatoes, balsamic vinegar and grapes

An all in one tray bake, easy to make and even easier to eat.

Brazilian black bean and squash stew

This is a vegetarian version of a classic Brazilian dish called Feijoada.

Champagne marmalade bar with marmalade vodka glaze

Loaf cakes are a very easy way to get your cake fix.

Black badger pea, bacon, sundried tomato and quinoa salad

Black badger peas are very northern and yet go amazingly well with Peruvian quinoa.

Tray bake Venison sausage with squash, tomatoes, balsamic vinegar and grapes

An all in one tray bake, easy to make and even easier to eat.

Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.

Asparagus is a very seasonal vegetable and we are always looking for new ways to use it when the season comes around. Having never used it uncooked before we thought we would try it shaved thinly with a vegetable peeler. It worked beautifully tossed with the avocado and mint, delicately flavoured with a hint of lemon and olive oil. This salad is a great accompaniment to simple fish or chicken dishes or can easily be eaten on its own.

Nectarine, garlic, sour cherry and lime chutney.

Home made chutneys are always far superior to shop bought ones and you can once you have made a few have an almost endless variety of choices at hand using ingredients in your cupboard. We had some sour cherries and whole Iranian limes leftover from a middle eastern dinner so we mixed these up with some nectarines and lots of garlic and this delicious chutney was made. This is a very flexible recipe, you can use peaches or plums, change the cherries for raisins or sultanas and if you're not a fan of garlic then swop for a chopped onion. Whatever you choose a chutney is a great accompaniment to cheeses and cold meats.

Banana, coconut, allspice and pecan muffins

Homemade muffins are an absolute pleasure to make, the variety at hand is almost endless and once you master the method it becomes so easy, wet ingredients, dry ingredients, mix and bake, simple as that. These muffins came about after testing recipes from Caribbean Modern. Banana, allspice and coconut, classic ingredients of the islands.

Coco ‘nut’ chilli dip

If you like a dip with a kick then this is for you and it's very simple to make.

Brussel sprout coleslaw with mustard, maple and horseradish dressing

Coleslaw is so easy to make and you get so much more for your money making it from scratch at home and it tastes far better. Use your food processor to do all the work for you and it's made in minutes. This seasonal slaw uses sprouts amongst it's more usual ingredients, mustard and horseradish give it a slight heated kick and the maple and clementine give the seasonal Christmas edge, all of the dressing ingredients are lifted by the juice of a lemon giving you a fresh, crunchy, tasty slaw that you'll never get in a supermarket.

Christmas donuts

This is not truly a donut batter as it contains no yeast but I used a donut tin to create the round cakes. If you don't have a donut tray then this mixture is very similar to a muffin mix so feel free to use a muffin tray instead. This recipe can be made using any mincemeat of your choice but for an extra treat why not try making our superfood goji and cranberry mincemeat instead.

Goose, stilton and chestnut risotto

Risotto's are a labour of love, it is satisfyingly rewarding standing over a pan continuously stirring whilst it all comes together. This risotto came about quite simply as a result of a number of staple xmas leftover ingredients, chestnuts, meat (we had goose) and stilton cheese. You can of course use other bird/game meat and alternative cheeses, the added truffle oil when serving is also optional as it's not to everyone's taste but do try it as it really brings this all together beautifully.

Chicken liver risotto

There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.

Mixed pea and paneer curry

This recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein.

Blood orange and saffron curd

Blood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works perfectly well with regular oranges, clementine's or tangerines. Just be patient with the stirring as it does take time. The reward is a silky smooth curd that is far superior than anything shop bought.

Smoked ham hock, black beans and black garlic

This is like a cross between Cuban beans and an American dish called Hoppin John both of which are from southern America. Ham hocks are available at most butchers and are very cheap to, giving you lots of meat and some very tasty instant stock whilst cooking the hock. Try and source a smoked hock as it will really make the difference here complimenting the sweet black garlic however feel free to use a regular one. Anyone adverse to garlic and thinks 10 cloves is too much then think again as black garlic is nothing like the raw pungent garlic you may fear, it has a sweet almost balsamic taste that would disperse of any fear you my have.

Broccoli, halloumi, shallot, mint and pine nut cake

This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.

  • Prep Time: 30 mins
  • Total Time: 1 hr

From The Blog More Posts

Hungry Healthy Happy by Dannii Martin

Hungry Healthy Happy by Dannii Martin

Author Danni Martin is also the award-winning author of the Hungry Healthy Happy blog about healthy eating, exercise and weight loss, and also a fellow Mancunian, and this book is the personal result of Danni’s journey. Overweight and in ill health in her 20’s she decided to take control of her life, her health and […]

  Continue Reading
  April 28, 2016   No comments
Nikkei – Japanese food the South American way

Nikkei – Japanese food the South American way

Luiz Hara also known as The London Foodie, raised in Brazil, lived in New York and now resides in the UK. Luiz is a graduate of Le Cordon Blue specializing in French Cuisine and Patisserie, loves his food and travels and has written for many publications both nationally and internationally. Luiz is also the founder […]

  Continue Reading
  April 26, 2016   No comments