Gourmet Girls UK

01/09/2022

Our A Taste of Puglia Supper Club has sold out in record time but we are keeping a waiting list so message us if you’re still interested x

05/08/2022

Beautiful Puglia - some snaps from our road trip around the heel of the Italian boot a few years ago. From olive groves, to seaside towns hanging off the cliffs, to the famous trulli huts with their conical roofs, we were totally blown away by its wildness & beauty. And the food did not disappoint either. Puglian food often gets overshadowed by regional heavyweights like Emilia-Romagna, Tuscany and Sicily, but there are some absolute gems!

I will be showcasing some of my favourite Puglia dishes on 22 oct It’s our first supper club since covid and maternity so excited and nervous to get bad in the saddle. Would love to see some friendly faces if you’re free. Link in bio x

08/07/2022

Risi i Bisi simply means rice and peas! Its a traditional Venetian dish. The pea flavour is boosted by using the pea pods to make the stock, nothing wasted here.

Ingredients for 4pp
About a kilo of peas in their pods
350g risotto rice
1 onion chopped finely
Olive oil
Handful of chopped parsley
Salt
Butter and large handful of grated Parmesan - these can be omitted for a vegan version!

Start by shelling the peas, keeping the pods. Once all the peas have been shelled, set them to one side. Rinse the pods well under cold water then put them into a large pan and cover with water. Bring to the boil and simmer for 1 hour so all that lovely pea flavour is imparted into the stock. After an hour or so blend the water and pods to extract maximum flavour (I use a hand held soup blender). Pass the blended mixture through a muslin or tea towel so that the fibrous parts of the pods are held back. Your stock is ready.

In a large shallow pan, heat a good tablespoon of olive oil. Fry the onion slowly for 10 mins - it shouldn’t take on any colour. Add the parsley and fry for another minute before adding the shelled peas for 4-5 minutes.

Now add the risotto rice and fry for a couple of mins (people often rush this step when making risotto - don’t! Coating the rice makes the difference). Now start adding the stock, 2 ladlefuls at a time - allow each addition to be absorbed by the rice before adding more (boiled rice is not risotto!!!!). Stir frequently - this breaks down the starches in the rice to make it creamy. It should take around 45 mins to make properly.

Once the rice is just cooked, take off the heat and had a generous k**b of butter and a large handful of grated risotto. The Italians call this step ‘la mantecazione’ and it is the secret to a creamy, silky risotto.

The consistency of risi i bisi should be like a sloppy risotto. If yours is a bit drier at the end, stir in another ladleful of stock.

Buon appetito 😋

06/07/2022

It’s Great British Pea Week! An opportunity to celebrate the beloved British pea. So I thought I would share some of my favourite pea recipes - Starting with Nonna’s peas!

This recipe is as simple as they come but is my absolute FAVOURITE way to cook peas. Prepared exactly as my Nonna used to, it has just five ingredients: frozen peas, half an onion, parsley, good olive oil and salt

Into a shallow pan add a good amount of frozen peas, half an onion (cut side down) and a large handful of chopped parsley (stalks too as they contain the most flavour). Just cover the peas with boiling water then had a large glug of olive oil and a big pinch of salt! Bring back to boil, then lower heat and simmer on low half covered, topping up the water if it gets too dry. Simmer for around 40 mins until the peas are soft and just on the verge of going mushy but still holding their shape.

The slower the better with this recipe, dont be tempted to rush it. Trust me they are worth it!

15/06/2022

When in Sicily…white courgette risotto with gamberoni Rossi. So sweet and delicious. Stock made with the prawn shells. Not a quick meal but well worth it - washed down with a glass of grillo. X

20/05/2022

This is my very treasured copy of ‘The science of cooking and eating well’, handed down from my great grandma, la Nonna Gilda!

This copy is from 1928 but it was originally published in 1891 and is still one of the most iconic Italian cookbooks.

The recipes are sparse to say the least but that is half the fun, not knowing quite what you’re making until it comes out the oven.

I love thumbing through it over and over honing in on those recipes bearing my great grandma’s ‘x ‘ - her favourite recipes!😋

06/05/2022

This dish is very close to my heart as it marks the start of the Gourmet Girls journey…

Bombette - a classic Puglian street food, little meat parcels filled with cheese and other goodies. Every butchers shop in The Valle D’Itria sells their own version and grills them on the spot so you can eat them on the go. They use the fattier cuts of pork, which historically were left to the poor folk…even their small size is eligibly rooted in poverty so they cook more quickly and use less fuel!

Eating these little beauties in a bruschetteria* in Lecce, during a break from my consultancy job in London, was where I really decided to follow my passion for AUTHENTIC, regional Italian food and launch my own food business! 9 months later GG was born

*yes a food place serving just bruschetta, beer and wine! We were in heaven

06/04/2022

After my little one has gone to bed it’s normally all about speed dinners but tonight I had a craving for comfort food - for me that means meatballs! These are chicken, ricotta and lemon, served with boiled potatoes with parsley and drowned in olive oil (my dad’s favourite) and spinach with a load of lemon! Reminds me of my childhood. All washed down with a glass of white 😋

03/04/2022

Fab evening cooking for these lovely people last night! 40th in an Airbnb with a slap up gourmet girls dinner 💥 happy birthday Sami!

was a star! Couldn’t have done it without you dude. Definitely earned her head scarf x

02/04/2022

Fresh pappardelle ready! All systems go for our 40th birthday party catering tonight. X

30/03/2022

Contrary to what you might expect a lot of Italian food is actually vegetarian / vegan friendly, particularly dishes from the south of Italy where dishes are rooted in ‘cucina povera’, ‘poor cooking’ - using what grows on the land and grain based foods like bread, pasta, beans and pulses.

A few years ago my husband and I road tripped around Puglia, the heal of the Italian boot, and ate some immense veggie dishes. This is fave e cicoria (fava bean purée with chicory) which epitomises cucina povera. So unassuming but absolutely packed with flavour

25/03/2022

25/03/2022

CIAO A TUTTI. Gourmet Girls are back in 2022. We have missed you!!

What a crazy couple of years it has been with the pandemic and the addition of a little bubba to the GG team. BUT we are super excited to be back in action, kicking off serving up some mouth-watering traditional Sicilian fare for a 40th birthday party next weekend.

Check out our website for news of upcoming events, private catering and recipe ideas in our blog.

A presto x

01/01/2021

Happy new year everyone! What a year 2020 was. Here’s to a better 2021 when we can get back to feeding you lots of deliciousness and dining together! X

25/10/2020

Happy world pasta day folks! Here is a super easy and quick recipe that packs a serious flavour punch! If only we could enjoy it in the sunshine like in this pic but the chilli and garlic will be sure to warm you up. I add anchovies to mine but it you don’t like them you can leave them out.

For 4 hungry pp:
500g spaghetti
5-6 garlic cloves peeled and finely chopped
1 whole red chilli finely chopped (2 if your chillis are mild or if u like it super hot)
Good olive oil
4 anchovy fillets chopped
Chopped Parsley (optional)

1. Cook your spaghetti in lots of salty boiling water (the water should be as salty as the 🌊)
2. Meanwhile put the garlic into a frying pan with the olive oil (adding the garlic into cold oil stops the garlic from burning). Heat gently.
3. After a couple of mins add the chilli and anchovies if using. The anchovies should just dissolve into the oil.
4. When the pasta is ready but still has an al dente bite add it straight into the frying pan with tongs so u take some of the pasta water with you.
5. Leave it all to infuse together over a gentle heat for a minute or two
6. Stir in the parsley and voila!

Buon appetito

16/10/2020

Not slime ready for Halloween but freshly pressed olive oil! Wonderful visit to the uliveto and olive press today...The first olives to come off the trees only produce about 8% oil compared to 15% from the later harvest but that gives them a much stronger, spicier flavour! Well worth the extra ££!

Oranges and lemons not quite ready for harvest in Sicily yet, but not long to go now!

10/10/2020

Arrivati in Sicilia! Boy have we missed you. Let the eating commence 🤤

06/10/2020

‘tis the season for mushrooms! These porcinis from were absolutely delicious. Fried them up with plenty of butter and garlic and then mixed through some homemade tagliatelle with parsley and lots of Parmesan. Nothing better 🤤

25/09/2020

Bit of baking today - sourdough bagels! 🥯 now to make some salt beef .... 😆

20/09/2020

There are a few more weeks of plum season to enjoy. This is a delicious plum and almond cake made with sweet little Victoria plums. Looking forward to warming some up for pud this evening and serving with some thick creamy custard!!

18/09/2020

Part 2 of our sourdough blog is now up! Check out the blog page on www.gourmetgirlsuk.com or click on the link on our bio!

04/09/2020

What to do with the first potatoes excavated from the garden this season?! Spanish tortilla! First attempt at this classic - the flip was scary but it turned out pretty well actually!

eatbrighton

11/08/2020

Hi folks! This weekend we have have a GG at Home special - antipasti picnic boxes! Perfect for a picnic out or an evening apertivo at home with a nice glass of crisp dry white!

Homemade ciabatta, Sicilian caponata, Roman pickled onions, cheese and charcuterie, and chocolate amaretti cake to finish.

We are only doing these boxes this week so don’t miss out! As usual order by Thurs for delivery on fri and sat afternoon. Link in bio.

Buon appetito x

08/08/2020

Beaut seasonal produce making its way into our GG at Home boxes for delivery today! Thank you !

06/08/2020

The sun 🌞 is well and truly out and staying for the weekend! Last chance today to order a picnic box from Gourmet Girls for a lovely effort free feast!

04/08/2020

Our sources tell us that today is International Day of Italian Cuisine! Not that we need a special day to enjoy the delights of the Italian kitchen but a perfect excuse to order one of our authentic Italian 3 course meal boxes for Friday or Saturday night treat. All for £16pp! Order before 10pm on Thursday - link in bio. Ciao ciao x x

29/07/2020

Finally the sun and warmth returns! Friday is looking to be a scorcher so why not order one of our epic ploughman’s picnic hampers to enjoy on Friday evening on the beach or in the garden with a bottle of bubbles or a nice cold beer!

And good news we have extended our ordering deadline to Thursday 10pm. Order now for delivery on Friday or Saturday between 4-6pm - link in bio!

These little beauties are Kate’s signature sausage rolls from the meat hamper. Home made puff pastry and she adds a little cheese to the pork to give them a bit more oomph! Soooo good 😋

26/07/2020

Look out for the new blog on our web site - all about sourdough baking! If you haven’t tried it yet hopefully this’ll give the inspiration to give it a go! It’s part one of a three part series so there will be more to come 🥖 check out the blog page on www.gourmetgirlsuk.com or click on the link on our bio!