- NEWS & ACHIEVEMENTS -

2011
Delicious Magazine Recipe Feature Recipes published in Princes Trust Charity 'Trusty' Cookbook Guest panellist on UKTV Food's 'Market Kitchen' Recipes published in 'Come Dine With Me Special Occasions' book Blog named as a "Media Must-Have" in Jan & Feb issue of Olive Magazine

2010
Launch of Sabrina's one-to-one private cookery tuition Guest critic on Gordon Ramsay's 'F-Word' series finale Organised Top Chef Charity Banquet for Haiti raising £70,000 for 'Action Against Hunger' Seasonal Food & Recipe Writer for 'Blue Tomato'

2009
Winner of Channel 4's 'Come Dine With Me' (West London) 'Bronze' winner in professionally judged 'AA Home Cooking Competition 2009' Appointed resident cookery columnist for Foodepedia

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Tuesday, 8 December 2009

BANANA, NUT & CHOCOLATE CHUNK LOAF CAKE

You may remember a few weeks ago, I set myself a "4-Bake Challenge" to set out to teach myself to learn how to bake! I promised I would learn to confidently make one type of bread, cake, pastry and souffle... although the souffle is still awful and I haven't yet tried the pastry, the bread and cake are really rather successful!

I baked Jewish Challah bread a couple of weeks ago and it was fabulous! (See recipe here: http://www.foodepedia.co.uk/sabrina-ghayour/2009/dec/chollah_bread.htm) A real hit with my panel of trusty tasters and I also made a couple of cakes too! The first was a XXX-Rated dark chocolate oooey-gooey 'Moelleux' cake with an oozy middle. The second was my banana, nut and chocolate loaf cake... and it was a triumph. People are still cooing over it at work and thats just the kind of feedback you need to encourage you to experiment with the recipe and keep on baking! Its wonderfully moist, not at all sickly or overly sweet and the perfect cake with a nice cup of tea.

So I just wanted to share the recipe with you for the cake that got demolished so quickly, that only one very lonely-looking final slice remained (see picture above) You dont have to add nuts or chocolate, you can put in whatever you like. Use the banana as a base and mix in dried fruits, different nuts, grated orange/lemon peel, all bran cereal... anything you like! That's really the point of it... I had left over ripe bananas, some walnuts, flaked almonds and dark chocolate chunks, so I threw them all to the mix and it was a fantastic combination!


BANANA, NUT & CHOCOLATE CHUNK LOAF CAKE

1 x 2lb loaf cake tin (lined with oven paper)
2 large very ripe bananas
3 medium eggs
180g self-raising flour
180g caster sugar
180g of soft (almost melted) butter
1 teaspoon of good quality vanilla essence
Walnuts (about a handful) chopped roughly
Flaked almonds (a small handful)
60g of dark chocolate chunks/chips or chopped chocolate

Preheat your oven to 160 degrees (remember that fan assisted is always 10 degrees hotter, so reduce to 150).

In a mixing bowl, mash your bananas until virtually a paste. Add your eggs and beat well with the banana. Add your sugar, butter, flour, vanilla essence, nuts and chocolate and incorporate all ingredients well until the mixture is thoroughly blended and pour into the loaf tin, leaving just a centimetre of room only from the top of the tin and bake for 1 hour. Once done, remove and allow to cool before turning out your cake and thats all there is to it! The cake is moist, nutty and deliciously banana-scented but not overly sweet! Wrap the cake in cling film and it will happily last for a week... Thats if you can resist the temptation to devour it all, of course!!

Temptation is a terrible thing, but this is a winner for Christmas!

Thursday, 3 December 2009

IBERIAN PATA NEGRA HAM

Pata Negra is THE most expensive ham in the world. Made from 100% pure breed Iberian black-foot pigs bred in the lush green landscapes of the Sierra Norte de Sevilla Natural Park, pigs are fed on acorns which give the meat its signature nutty and aromatic flavour. These are some seriously pampered pigs and it is the years of experience, dedication, time and patience of an expert 'Master Ham-maker' that brings such wonderful meat to our table. No wonder it is so expensive... with whole legs reaching up to £1,600 in some London stores.
I have found a great company called 'La Pata Negra' that sell 30 month cured 'Sierra de Sevilla' Altus Iberico ham for nearly half the price of what it retails at in some stores in the UK. The wonderful ham has a fantastic and unique flavour, with sweet aromatic fat and a really nutty tasting meat that is absolutely delicious. It really is too good to be eaten any way other than by itself . I could quite happily chomp away endlessly on Pata Negra and never grow tired. The chorizo is also exceptional, with its famed smoky paprika (or Pimenton) making it so versatile, great eaten by itself, sauteed with potatoes, used in stews and Paellas, sandwiches and sandwiches... It really is a fantastic ingredient that turns an otherwise bland meal into something unique.
My good friends at 'La Pata Negra' offer top quality fantastic products from Seville, with a whole range of fantastic products like Acorn-fed Chorizo cream, Acorn-fed loin, Iberian spiced sausage and Iberian shoulder ham as well as many more products to look out for in the new year too. Check out their website and sign up to the mailing list for special offers and order your wonderful ham and other products in time for Christmas by visiting:
You'd be a fool not to serve up some Pata Negra at your Christmas table this year!