- 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, 26 January 2010

ALL STAR LINE UP!

I did it! In less than a week, I managed to pull a whole banquet dinner together and sign of 5 fantastic Chefs up for the job. John Burton Race, Atul Kochhar, Chris Galvin and Herbert Berger will join Vickram Purewal (Chef host at venue Le Bouchon Breton) for what looks to be a fantastic event raising money for Action Against Hunger's relief effort in Haiti.

Diners will pay £175 per head to feast on a 5 course meal, of which ALL the ingredients have been donated to the event by some wonderful suppliers and producers, through the goodness of their hearts. This ensures that ALL proceeds raised on the evening go straight to Haiti!

Chefs, staff, venue, food, drinks, design, printing, PR, auction and raffle prizes have ALL been sourced and donated to this event, so we could genuinely raise a huge amount of money for this tragic disaster in Haiti.

I am really proud of what can be achieved in such a short time, when people pull together to work towards a mutual goal. If only all the world could be this way, all of the time, then we could solve so many of our problems.

The menu for this fantastic event, is shaping up to be absolutely wonderful, paired with some fantastic wines that have been kindly donated for the event. I am hoping that the auction and raffle will also raise a HUGE amount of money too... It's all for CHARITY!!!!

I am so proud of the media attention my event has received, see below articles in the press;










For tickets email: sabrina@foodepedia.co.uk

Friday, 15 January 2010

HAITI EARTHQUAKE FUNDRAISER CHARITY BANQUET

I have taken it upon myself to organise a charity dinner to raise money for the tragic Haiti Earthquake fund.

PLEASE READ THIS & if you can help by attending or sponsoring, then please do!

On January 12th a devastating earthquake, measuring 7.0 on the Richter scale hit Haiti, with a large part of the Haitian capital of Port-au-Prince having been completely destroyed, displacing 300,000 homeless with an estimated death toll of more than 50,000.

I decided that I HAD to help these poor people in the only way I know how, by organising a big foodie event and in conjunction with Foodepedia, I am organising a fundraising dinner with all proceeds being donated to the ‘Disasters Emergency Committee’ (http://www.dec.org.uk/). Confirmed chefs for this charitable event include Vickram Purewal from Le Bouchon Breton (who are kindly providing the venue for the special event) and Herbert Berger of 1 Lombard Street so far. Four more of London's top chefs will make up a team working side-by-side to prepare an exquisite six-course feast, paired with expertly matched wines. There will also be a raffle and an auction with some fantastic items to bid on.

We are hoping to raise as much as possible and as fast as possible to ensure the aid gets to where it is desperately needed, as soon as possible...

WHAT YOU NEED TO KNOW:

Date: Monday 8th February, 6:30-11:00
Venue: Le Bouchon Breton, Old Spitalfields Market, E1
Cost: £175 including food, wine and soft drinks

To book your ticket or to help in some fabulously wonderful way, please contact sabrinaghayour@hotmail.com / Tel: 07961 336 198

Wednesday, 13 January 2010

LEMON DRIZZLE CAKE - THE LAST INDULGENCE

When chocolate cake just isn’t doing it for me, this is simply the only choice for me. Something about moist vanilla sponge with a sharp citrusy sugared crust, satisfies my taste buds on all accounts. I have added quite a generous amount of grated lemon rind to the recipe, because I love the aromatic scent and zesty flavour of the peel running through the cake. Its yummy, there is no other word for it. I made stacks of them over the Christmas period and gave them away to colleagues, friends and neighbours as foodie gifts. But it doesn’t have to be Christmas for you to enjoy this lovely treat and even better, once baked, they last for over a week when well wrapped in cling film and stored in a dry and cool place. Enjoy it folks, because the next few weeks will be focused on sensible eating, in keeping with the New Year’s resolutions and diets… But I don’t believe in diets! I believe in DELICIOUS food… So watch this space!

Ingredients for cake:

3 large eggs
200g of caster sugar
200g of unsalted butter (softened)
200g of self raising flour
1 tablespoon of best quality vanilla essence
Grated zest of 2 unwaxed lemons

For drizzle:
150g of caster sugar
Juice of 1 whole lemon
Non-stick oven paper (to line loaf tin)

Method:
Preheat your oven to 180 degrees (170 if fan assisted) and in a bowl, mix your butter and sugar together until creamy. Then mix in the eggs, one at a time and mix in your vanilla essence. Add your grated lemon zest and sift your flour into the bowl and mix everything until it resembles a smooth and evenly mixed cake batter. It goes without saying, if for some reason, the mix is too runny, add a little more flour and to rescue the mix if it is too dry, either add a little milk or simply a little water (but just a little bit)

Line your loaf tin with oven paper and pour in the mix leaving about 1 inch space clear of the top and bake in the oven for 45 minutes until golden. 15 minutes before your cake is done, mix your remaining caster sugar with the juice of a lemon ready to drizzle over your cake. Once the cake is done, test the centre of the cake using a skewer to see if it has cooked all the way through and if so, remove it from the oven.

Whilst the cake is hot, stab the cake repeatedly with a skewer (as deep as possible) and pour over the sugar and lemon drizzle mixture until it forms an even sugar crust on the surface of the cake (this can be messy so do it on a tray on plate) and leave the cake to cool completely, at which time the drizzle solidifies, creating the PERFECT lemon drizzle cake. Cup of tea, bit of privacy and watch the deliciously moist cake disappear in a matter of minutes

Sunday, 10 January 2010

THE HANGOVER CURE

Birthday shenanigans reached a new level of naughtiness this year and I am well and truly suffering today. I guess that's what happens when you take Champagne and Tequila (a combo which usually works perfectly well for me) and introduce Gin and tonic into the equasion. Oh dear, gulp... Result? I feel bloody vile this morning. I had began the evening on an empty stomach and when I finally woke up today it had been a whole 24 hours since I last ate!
When the post-soiree hangover kicks in, we Brits resort to the best known cure available to us... A good old traditional 'Full English Breakfast' - OR if you are so hungover that you can only muster a bacon and fried egg sarnie, then that works pretty damn well too, which is just what I did! Apparently it's been proven that a 'Full English' is actually a great way to recover from a hangover... I figure it must be all the protein!

Whilst no recipe is required here, there is an art to creating the 'perfect' sandwich and just because it's a straight forward and simple meal, that doesn't mean I would just haphazardly throw something together. Enjoyment is everything with food, otherwise what's the point? (I will never understand these "Eat to live" types) So I like to make my sarnie using good old normal thick slice white loaf, nothing special or fancy, with streaky bacon (NEVER back bacon) cooked until crisp and golden brown, some very gently cooked free-range (of course) fried eggs, with none of those burnt brown edges and lashings of ketchup. Mmmm, mmmm, mmmmmmmm!!!

HANGOVER??? What hangover???

Friday, 8 January 2010

WATCH MY APPEARANCE ON GORDON RAMSAY'S 'F-WORD' TV SHOW FINALE!

Did you watch me on The F-Word finals? No??? Well luckily you can do that right here! Just click this link now to watch it online: http://www.channel4.com/programmes/gordon-ramsays-f-word/4od#3019051

I'm only in it for a milli-second, but I also got a name check, which made me smile from ear-to-ear!!! "How did I get on the show?" (I hear you ask) They read my blog and got in contact with me! SEE??? You aren't the only ones reading my blog! Hallelujah! I do wonder, at times!

Gordon crowned "Lasan" restaurant in Birmingham as the worthy winner of "Britain's Best Local Restaurant" award. Lasan served up a delicious starter of Tandoori chicken with a mint and coriander chutney and a delicious main course of Masala beef and pumpkin curry... followed by a carrot halva pastry dessert. All delicious. Commiserations to The Pheasant who made a valiant effort, but alas were not triumphant. Ahhhhh, you win some, you lose some!

A SALUTE TO PERSIAN COOKING

Recently I did a series of 3 Persian recipes on Foodepedia that I was very much hoping would stoke the fires of curiosity for the masses and inspire them to try a recipe of their choice.

I take my hat off to all of you who were brave enough to attempt any of these recipes and I'm very glad you enjoyed them. But I would like to extend a special gratitude and make honourable mention to a fellow blogger friend of mine "The Omniverous Bear" - who not only braved the recipe, but blogged it, photographed it stage by stage and THOROUGHLY enjoyed it, I'm told!


So here's to you "Omniverous Bear" - Your stew looks incredible!!!

And as for the rest of you, be brave and try the recipe: http://www.foodepedia.co.uk/sabrina-ghayour/2009/nov/fesenjan.htm