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.
A delicious warming one pan meal to sooth your soul.
We adore liquorice in any format it happens to be, sweet, flavoured or salty, so these tasty biscuits are a delight to us but maybe an acquired taste to others.
These are a variation on what is more commonly known as thumb print cookies.
Hummus Kimchi, Korean style hummus, I'm not sure how best to describe this, it was simply born out of a fridge forage of which we had some chickpeas left over from making a curry, half a jar of homemade kimchi and some gochujang paste so why not mix it all up and see what happens? Inevitably it turned out absolutely delicious, who would of thought about blending tahini with kimchi?
If you have access to an Asian supermarket look for rainbow prawn crackers, they are great for dips.
We love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.
This is a first and I’m very proud to be part of this amazing ‘working from home’ team 👇👇👏👏 https://t.co/vmdrjlCCC9
3 hours ago via @thegourmetgays@seanoptom69 @carl_marsh @iowtomatoes I know, you can just nip to the farm!
6 hours ago via @thegourmetgays@babtrij @iowtomatoes Got ya! 😂
8 hours ago via @thegourmetgays
There is still a week to go so there is plenty of time to get some cook books ordered for your friends or family. Here is our top 12 for this year, some of them published this year and a few of our favourites. In no particular order we have: Snowflakes and Schnapps by Jane […]
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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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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 ReadingLeek 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.
Indulgent, moist and fragranced with rose, takes you away to the middle east.
Simple British food at it's best, just a few ingredients that can be put together in no time.
Colourful food just makes it easier to be adored.
The smokiness of the aubergine is the star of this dip.
An extremely nutritious one pot dish packed with flavour.
Spanish inspired potatoes, great as a side dish or part of a tapa's meal.
Who doesn't like sausages? A perfect all in one dish.
Root vegetable always make a lovely winter soups, omit the chorizo if you really have to.
Savoury seeds can cost a small fortune in the shops, so make your own, you'll never buy shop bought again.
This came together with leftovers from Christmas dinner, there was no contest, it had to be a pie.
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 is just as delicious in a salad as it is on a Sunday lunch, no yorkies required.
Named because most of the ingredients are red and the chilli gives a gentle heat
This is a great side dish to go with roast meats, alternatively serve as a vegetarian main course with a green salad
A taste of Mexico great to serve on some rice or even use as a filling for quesadillas, burritos or taco's.
Moroccan spices absolutely adore vegetable, olives and preserved lemons are a classic addition.
Homemade flapjacks are best and you can play around with this and mix it up however you like.
A traditional British recipe from the land of scousers.
This is a traditional Turkish dish, mix and match the vegetables however you like, use as a main or as a side dish.
An all in one tray bake, easy to make and even easier to eat.
This is a vegetarian version of a classic Brazilian dish called Feijoada.
Loaf cakes are a very easy way to get your cake fix.
Black badger peas are very northern and yet go amazingly well with Peruvian quinoa.
An all in one tray bake, easy to make and even easier to eat.
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.
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.
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.
If you like a dip with a kick then this is for you and it's very simple to make.
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.
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.
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.
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.
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 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.
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.
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.
A meal for two in less than ten minutes using nothing but store cupboard and freezer ingredients
A delicious warming one pan meal to sooth your soul.
Hummus Kimchi, Korean style hummus, I'm not sure how best to describe this, it was simply born out of a fridge forage of which we had some chickpeas left over from making a curry, half a jar of homemade kimchi and some gochujang paste so why not mix it all up and see what happens? Inevitably it turned out absolutely delicious, who would of thought about blending tahini with kimchi?
If you have access to an Asian supermarket look for rainbow prawn crackers, they are great for dips.
We love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.
There is still a week to go so there is plenty of time to get some cook books ordered for your friends or family. Here is our top 12 for this year, some of them published this year and a few of our favourites. In no particular order we have: Snowflakes and Schnapps by Jane […]
Continue Reading
If someone said they were going to Turtle Bay you imagine some exotic resort in the Caribbean with white sand, crystal clear sea, coconut palms, Rum, reggae and Jerk. Manchester can’t offer the sand, sea or palm tree’s but Turtle Bay Restaurant can certainly offer you the latter. Search for Caribbean restaurants in city centre […]
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