In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Gordy's Onion Relish

Ingredients

4/5 white onions, shredded

5 tbsp brown sauce

2 tbsp honey or 2tbsp brown sugar

1 tbsp balsamic vinegar

3 tbsp of water

pinch ground cinnamon

dash olive oil

salt 

pepper

Method

- Heat a sauté pan with some olive oil and add the shredded onions (root removed) on a medium heat flame.

- Mix the onions with a wooden spoon for about 3 mins. You don't need to burn the onions.

- Increase the flame and add the honey or sugar to the onions and leave to caramelize for further 2/3 mins.

- Then add the cinnamon, brown sauce, balsamic vinegar and water to the sauté pan and continue to simmer on a medium low heat for 6 mins.

- Then season with some salt & pepper as desired and leave to cool. You can use it cold but preferably heated on your BBQ in a small pot while the burgers are grilling up. 

- The Onion Relish should not be runny but in a medium consistency so you can serve it better on top of your BBQ food.

In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Pea & Gammon Soup

Ingredients 

250g fresh/frozen peas 

2 tins marrow-fat peas

250g gammon meat, cut into small dice (save some for garnish)

2 onions, roughly chopped

1 carrot, roughly chopped

2 wild thyme sprigs

700ml chicken stock or water

1 plain yoghurt (save some for garnish)

salt

pepper

Method

- In a deep pot heat 2 tbsp of olive oil and fry the roughly chopped onions, chopped carrots.

- Add the tinned peas and the thawed frozen peas while continue frying on a medium heat flame.

- Then add the thyme and (Gammon Bones, removed after simmering process)and pour over the chicken stock or water to the pot.

- Let the liquid boil and simmer for 10 mins.

- Then blend the soup with a hand blender or a food processor and strain through a sieve.

- Put the pot again on a low flame and add half of the finely diced chopped gammon add half of the plain yoghurt. 

- Mix together with a Wooden spoon and season with salt and pepper and taste.

- To serve pour in soup plates, sprinkle some fine diced gammon and drizzle some plain yoghurt with a teaspoon. Thyme also can be used to garnish.

In this section you will find Easy, Healthy & Quick Recipes for you and your loved ones. Every week you will experience Chef Gordy’s original recipes including photos. So... get your pen and a piece of paper ready and start writing down and then test yourself these recipes. Your comments are welcome. Buon Apetito!

Stuffed Vegetarian Eggplant

Ingredients

1 eggplant (aubergine)

2 tomatoes, thinly sliced

2 sprigs rosemary, chopped

3 garlic cloves, thin sliced

120g parmessan cheese, shavings

salt

pepper

dash extra virgin olive oil

couscous to serve with this dish

Method

- Wash well the eggplant and then cut lengthwise incisions of about 1.5cm (as you see in the picture above) and leave the stem intact as it will hold it together.

- Transfer the prepared egg plant in a colander with a bowl underneath and salt all the layers to remove the eggplant bitterness. Do this 20 mins prior to commencing the recipe preparation.

- Squezze the eggplant to remove excess liquids (bitter liquid) and then rub all the layers with garlic.

- Start by stuffing the eggplant layers with the tomatoes, sliced garlic, chopped rosemary, parmessan shavings and a dash of extra virgin olive oil.

- Continue this process till you have stuffed all layers.

- Transfer the stuffed eggplant to a double tin foil piece and fold neatly closing all angles and tightly (this will keep the liquids that during the cooking process will be released)

- Bake in a dish for 30 mins in a hot oven 180C.

- Careful when removing the tin foil as it will contain a lot of liquid.

- Serve it with simple curry lemony couscous.