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gemmapeppe uploaded a new video
(5 months ago)
Sadie Frost hosted a star studded C party in honour of the Hepatitis C Trust. The menu was designed by Gizzi Erskine & cooked by both her and L...
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Sadie Frost hosted a star studded C party in honour of the Hepatitis C Trust. The menu was designed by Gizzi Erskine & cooked by both her and Lee Behan from Friday Food Club. Amongst the guests were Adam Ant, Boy George, Grace Woodward, Olivia Lee, Fat Tony, Beatrix Ong, Lisa MoorishCarl Barat, Pete Denton from The Kooks and his wife Portia Freeman - filmed by Tinderflint film
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gemmapeppe uploaded a new video
(9 months ago)
To conclude our hugely successful collaboration with Boy George on its GET TESTED! campaign we put a gig with Boy George and guests, Paloma Faith, ...
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To conclude our hugely successful collaboration with Boy George on its GET TESTED! campaign we put a gig with Boy George and guests, Paloma Faith, Josh Weller, The New Young Pony Club, Joe Worricker and Adam Ant. Boy George has been photographing celebrities dressed up as their favourite eighties icons to mark the shocking fact that despite the hepatitis C virus was discovered in the 80s 75% of people still don't know they've got it.
At the gig we raised £15K for The Hepatitis C Trust. So thanks to everyone involved.
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gemmapeppe uploaded a new video
(9 months ago)
Serves 6
Preparation time 10 minutes
Cooking time 10 minutes
500g British Asparagus, trimmed of woody ends
100g unsalted butter
85g hazelnuts, chopped
a ...
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Serves 6
Preparation time 10 minutes
Cooking time 10 minutes
500g British Asparagus, trimmed of woody ends
100g unsalted butter
85g hazelnuts, chopped
a good squeeze of lemon
sea salt and freshly ground black pepper
50g of Ticklemore cheese
Bring a pan of salted water to the boil, then poach the asparagus for 1-2 minutes or until softened but with some 'bite'. Drain then split the asparagus between two plates.
Heat a frying pan and slowly melt the butter with the hazelnuts. Toast all together until the butter is slightly burnt. Squeeze over the lemon juice and pour over the asparagus straight away. Sprinkle with sea salt and black pepper and then shave over some Ticklemore cheese. Serve straight away so the asparagus are still warm.
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gemmapeppe uploaded a new video
(9 months ago)
1 x shoulder of lamb, on the bone
sea salt and freshly ground black pepper
2 bulbs of garlic, cut in half horizontally so you can see the face of th...
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1 x shoulder of lamb, on the bone
sea salt and freshly ground black pepper
2 bulbs of garlic, cut in half horizontally so you can see the face of the garlic
3 sprigs of rosemary
1 bottle of white wine
600ml fresh chicken stock
3 x 400g cans flagolet beans
500g green beans, trimmed and blanched
2 tablespoons crème fraiche
2 teaspoons Dijon mustard
1 lemon, zested
a small bunch of mint, finely chopped
Heat oven to 220C. On a hob, heat up a roasting tray. Add int the oil until it shimmers. Season the lamb shoulder with salt and pepper. Brown the meat all over then place in the oven with the halved garlic bulbs for 30 minutes.
After 30 minutes remove the meat from the oven. Turn down the oven to 170C. Pour over the rosemary, wine and stock, cover with foil and pop back in the oven for 4 hours. For the last half and hour add in the flageolet beans. Remove from the oven and transfer the lamb to a serving plate. Finally mix in the green beans, crème fraiche, mustard, lemon and mint and any seasoning it may need.
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gemmapeppe uploaded a new video
(9 months ago)
Gizzi's Great British C Party Pudding
Serves 6
Preparation time 15 minutes
Chilling time 5 hours
Cooking time 15 minutes
6 gelatine leaves
350ml whole mi...
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Gizzi's Great British C Party Pudding
Serves 6
Preparation time 15 minutes
Chilling time 5 hours
Cooking time 15 minutes
6 gelatine leaves
350ml whole milk
100ml double cream
zest 1 orange
2 vanilla pods, split
140g golden caster sugar
500g Greek yoghurt
600g fresh rhubarb
4 tablespoons golden caster sugar
1 tablespoon of grenadine
1 tablespoon of syrup from a jar of stem ginger, if you have any knocking around
Place the gelatine in a bowl of water, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add the milk and the double cream, then bring to the boil. Turn off the heat. Remove the gelatine from the water then add the soaked gelatine (that will now be all floppy) and stir into the milk mix until completely dissolved. Add to the very slowly whisk this into the Greek yoghurt, pouring the thin mix into thick to avoid it going lumpy, pass through a sieve, then pour into 6 moulds. Cover each mould with film then leave in the fridge to chill for about 5 hours.
While the panna cotta is setting, make the roast rhubarb. Heat the oven to 200C. slice the rhubarb into 2cm chunks and scatter on a baking tray. Sprinkle with sugar, then pour over the grenadine and ginger syrup. Cover with foil and bake in the oven for 10 - 12 minutes or until just cooked.
Take the pannacottas out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate, then arrange the rhubarb around it. Spoon the rhubarb sauce over the panacottas and rhubarb and serve.
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