Have you ever tried the marvellous Muddy Boots burgers? Or have you tasted our gorgeous (if we don’t say so ourselves) G’NOSH dips? Well now’s your chance as we’ve teamed up with our friends at Muddy Boots to help you create the perfect summer burger. Head to www.ocado.com and pick up 8 scrumptious Muddy Boots burgers, 8 soft Waitrose buns and a tasty dip of ours for only £8!!! The deal is live HERE!
The classic beef burgers mix perfectly with our best selling, award winning Babaghanoush. Can’t get on Ocado? Pick up a lamb burger, or even better, make your own and combine with our Beetroot and Mint dip for a creative and healthy alternative to standard ketchup (see image below).
For the veggies, a halloumi burger is an awesome option and always goes down well, even with the carnivores! This goes perfectly with our earthy Black Bean dip.
Dips and burgers is one of our specialities – our founder Charlotte is a kiwi so even has burgers on Christmas Day! For more recipes, check out the Muddy Boots website or go even further and buy their book Burgers and Sliders. You’ll have all the burger knowledge you need…
So what are you waiting for? Bring out the Barbie. Don’t forget to tweet us your thoughts and photos to @gnoshers using #bringoutthebarbie
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Babaghanoush is the most popular of the G’NOSH gourmet dips (don’t tell the others though) so we figured you might want to know a little more about it!
Babaghanoush actually originates from Levant and is known as a Middle Eastern/Lebanese dish, mostly enjoyed as a starter or side. The name itself comes from the Arabic phrase ‘baba gannuj’, in which ‘baba’ means father and ‘gannuj’ can mean pampered.
What you may not realise is that this super yummy dip holds a variety of vitamins, including vitamins A and C, as well as some vital minerals, one being iron.
Babaghanoush is primarily made with eggplant (aubergine) and tahini but this Mediterranean treat can accompany and compliment so much more! Try it with this awesome Ras El Hanout Lamb. It’s perfect a summer treat at a BBQ with lots of flavour, texture and pure goodness chucked in too!
If you’re looking for a really easy (but just as tasty) way to enjoy our G’NOSH Babaghanoush, simply use it as a dip with rustic bread sticks or cut up fresh vegetables. Alternatively, dollop on top of some rice or side vegetables, which will add a delicious smokey, creamy taste.
G’NOSH’s Babaghanoush uses authentic ingredients including Lebanese roasted eggplant which is mixed with tahini, Greek yoghurt, parsley, garlic and a splash of lemon juice. These crucial components give the dish its much-loved smokey and sweet taste, making it the perfect accompaniment for summer picnics and barbeques!
We had some fabulous G’NEWS at G’NOSH HQ last week, as the guys at the Grocer got in touch to let us know our Babaghanoush has been nominated in the New Product Awards 2013! It is an absolute honour to be recognised in this way, alongside some of the most iconic British brands like Heinz and Hellman’s by some of the leaders of the Food and Drink industry. We absolutely cannot wait for the awards ceremony in October!
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There are some opportunities that are just too good to pass up and this was one of them…
When I got wind of the world record attempt that Unearthed, food heroes of mine, were undertaking, I knew I had to be involved. An endeavour to eat a 193 course tasting menu, with the number of courses chosen to represent 193 UN recognised countries was a challenge I was intrigued to complete. 24 sittings in 24 hours, tasting everything from Bangladeshi Khaja to Peruvian Saltado, grasshoppers from Congo, weaver ants, scorpions and even good old strawberries and cream.
I’m an avid traveller at the best of times, and the idea of experiencing all this global cuisine, whilst breaking a record, was so exciting. Unearthed is a brand I’ve always admired, with values akin to G’NOSH and a paralleled belief in easy going, sociable food that begs to be shared.
With both anticipation and slight apprehension, we arrived at Soho’s Janetira for a 9am start. Starting with Paw Paw from Tuvalu, followed by Unearthed’s own potato omelette and a few weaver ants in, I was starting to feel full and began wonder what I’d got myself in to. The Fahsa Saltah from Yemen was a highlight, along with Anzac biscuits from my homeland and the Doce do Coco from Cape Verde. Given my love of superfoods and being a total coconut junkie, these were definitely a high.
Hitting the wall just wasn’t an option, but delirium kicked in late afternoon, visitors had been and gone and a long night of eating stretched ahead of us. It’s safe to say we all felt slightly mad, not helped by the Champagne chosen to represent Monaco, or the Chilean Pisco Sours.
The biggest revelation was the complete dominance that stews and curries have over world cuisine. I also learned that most insects, when fried and salted, taste much like pork scratchings, one of my many indulgences, making these specialities a little easier to bear!
Over 1000 ingredients, 130 hours and 3 days of cooking made for an unforgettable banquet fit for the Romans. It was an experience I will never, ever forget.
See below for more belly bursting accounts of our challenge
Firstly, preparation is the key! Remember your blankets and jumpers, and all the other practical things we tend to forget as we get carried away preparing the good stuff (aka the G’NOSH!). Those strawberries won’t chop themselves for the Pimms jug, and you can’t eat coleslaw from your hands. Plates, cutlery, plastic glasses, bottle openers a mini chopping board, napkins and a small sharp knife are the bare essentials. Both John Lewis and Lakeland do a great range of classic picnic baskets, or maybe try Overstock.com for some great basket/cooler combos.
A picnic is not a picnic without sandwiches, so why not try G’NOSH Muhummura, Unearthed salami, avocado and rocket ciabatta? It’s an awesome flavour blend and you can find the full recipe here!
A light salad is a must have but to avoid a soggy one our top tip is: Remember to bring your salad dressings in separate bottles – that way you avoid covering your cool bag in balsamic and drowning your salad leaves in the Tupperware. Check out Lucy’s Dressings for some of the yummiest!
A good picnic involves an impressive display of nibbles. Quiche comes into it’s own in the summer, warm or cold! If you don’t fancy going through the faff of making your own, let us introduce you to our lovely friends at Higgidy. They have a gorgeous selection of rustic pies, tartlets and yes, quiches! We adore their Spinach, Feta and Roasted Red Pepper creation!
Picnics last the entire afternoon, so too should your snack selection. Our brand new Dippables range includes the delicious smoky roasted aubergine Babaghanoush, and Sweet Black Bean dips, which are accompanied by authentic Crosta & Mollica grissini dippers – baked to complement the fresh flavours of our dips – variety is the spice of life.
For your final course, why not top things off with a refreshing Jimmy’s Iced Coffee. Whether you want yours decaf or skinny, it’s the best iced coffee out there.
For your dose of organized fun, grab a rounders set, some portable speakers, a great book or even better company – and you’re all set for the perfect summer picnic.
Enjoy and be sure to tweet us with a piccy of your picnic at @gnoshers using #packapicnic!
We are both excited and delighted to announce that as of Monday 13th May, our G’NOSH gourmet dips range will be available in Co-Op stores up and down the UK! No longer will you have to suffer to get to our dips, they are coming to you! You will be able to find out where your nearest store is at our stockist page very soon, but in the meantime… keep GNOSHING!
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This May, we have decided to head out on the hunt for our official King of the Dips! We have already hunted high and low, gathering the best and freshet ingredients from across Europe, to forge some of the yummiest dips you will find out there… But which is the best of the best?! Well there is only one group of people we could turn to – the G’NOSH community themselves!
So it is over to you. Cast your vote over on our Facebook, Twitter or Instagram by posting on our wall, or sending in a photo of your favourite dip (and why). But before you rush into your decision, it’s time to meet the candidates for King…!
Muhummara Red Pepper Dip – Deliciously dunkable, the sweet and spicy hues of flame roasted red peppers combined with a unique blend of spices & lemon zest for extra zing. Also fabulous on chicken or fish. It has a kick – beware!
Babaghanoush Aubergine Dip – Authentic Lebanese roasted eggplant, blended with tahini, garlic, Greek yogurt, parsley and lemon juice. Serve drizzled with a touch of oil and voila on some warm pitas – yum!
Beetroot & Mint Dip – The beautifully earthy beetroot is mixed with parmesan and fresh mint for extra depth of flavour. Absolutely delicious served on crostini with a dashing of goats cheese on top, or perfect to side a salad.
Black Bean Dip – Full of good fibres & protein, the black beans are blended with some honey & caramelised onions for sweetness and offset with lime & remarkable chilli chipotle for a good kick. Delish on mexican wraps, with chicken, vege sticks or just simply dipping.
… and that completes the line up! Grab some G’NOSH, take your pick and lodge your vote!
Thailand has always been close to our hearts at G’NOSH, so we leapt at the opportunity for a Pad Thai Master class at the brilliant L’atelier des Chefs.
L’atelier des Chefs have 2 branches, one on Oxford Street and a shiny new branch at St Paul’s, specialising in hands on, interactive cookery classes ranging from 30 minutes to 4 hours.
We signed up for the 30-minute ‘Cook Eat Run’ class, an express course designed to have you prepping, cooking and eating a delicious meal in half an hour.
Upon arrival we were free to look around the cook shop; bursting with silicone spatulas, brightly coloured colanders and other kitchen bits you never knew you needed.
It wasn’t long before we got cracking, with River Cottage trained chef Daniel explaining the secrets of balance for a perfect Pad Thai and taking us through each of the ingredients, all of which were perfectly prepared and measured. Explaining the method, he demonstrated Khai Jeow, a Thai omelette which is thinly sliced and combined with rice noodles. We each took part in a different aspect of the cooking process, and it wasn’t long before all groups were seated and enjoying an authentic Pad Thai. Daniel was engaging, confident and enthusiastic and we all left with some new techniques under our belt.
We were in and out in under an hour, having cooked and prepared an entire meal from scratch. As it would usually cost north of £15 to have a drab bowl of slippery noodles elsewhere in London, paying that for a lesson and a beautiful bowl of food is a bargain. We’ll definitely be coming back!
Slice the chicken breast across the grain into thin strips.
Place the rice noodles in a bowl and cover with boiling water. Leave to soften for 5 minutes so that they are ‘al dente’. Rinse in cold water and drain well. Coat your hands in a tablespoon of oil and then run your hands through the noodles to help prevent sticking.
For the omelette: Heat a tablespoon of oil in a work and then carefully swirl to coat the surface. Add the beaten eggs to the pan and swirl to make a very thin omelette. Once cooked, run a knife around the egde of the wok and turn the omelette out. Slice the omelette into strips and then set aside.
Zest and juice two of the limes and then cut the remaining lime into quarters or small segments. Pick the coriander leaves from their stalks.
For the pad thai: peel and dice the garlic. Thinly slice the spring onions. Add the remaining oil to the wok and heat through. Add the sliced chicken and garlic and toss over a high heat. In turn, add the noodles, omelette strips, beansprouts, spring onions, shrimp paste, fish sauce, tamarind and the zest and juice of the two limes. Finish by adding the chilli powder and the sugar, tossing constantly over high heat.
Scatter the crushed peanuts, coriander leaves and quartered limes on top of the pad thai to serve.
Chefs Tip : This dish usually has dried prawns in as well, hard to obtain but worth adding if you can find them.
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The G’NOSH team love to try new innovative snacks, and this month we have been revealing the Top Ten Weird & Wonderful Snacks from around the globe via our Twitter and Facebook accounts.
Here is a re-cap of our countdown just in case you haven’t been able to keep up:
Silkworms are a popular snack in Thailand, Vietnam, Korea and China. Served in a paper cup or on a stick these bitter tasting bugs are rumoured to be a rich source of protein and fibre.
2. Deep Fried Ice Cream
deep fried ice cream is a real hit at the Wangfujing night market in Beijing. A distant relative of the Scottish deep-fried Mars bar perhaps, we think that this is one best served in moderation!!
3. Sarkara Varatti
Sarkara Varatti (banana chips with jaggery & ginger powder) is a traditional Indian delicacy often served at weddings or festivals. Described as sweet and slightly tangy, this is a weird and wonderful snack we look forward to trying.
4. Scorpion Lollipops
Scorpion lollipops provide a feast for the senses in South West America. Available in apple, banana, blueberry and strawberry flavour scorpion on a stick certainly sounds like an acquired taste.
5. Candied Crab
Candied crabs are a big hit in Japan. Dried and roasted with an intense flavour we’re not sure if they sound like something we want to get our hands (or should we say claws!) on.
Escamoles, or ant larvae, are a buttery and nutty snack served up in Mexico. This particular dish sounds gruesome, however is said to have a surprisingly pleasant taste.
Salo (salted unrendered pork fat) is a traditional Eastern European snack served with vodka. It is sometimes served smoked or treated with paprika to taste.
8. Picked Pigs Feet
Pickled pigs’ feet, smoked and canned in vinegar brine, is a South American snack sensation. Described as a tasty treat by fans…we are not convinced.
9. Deep Fried Tarantula
Deep fried tarantula seasoned with garlic hits the spot in Cambodia. Those brave enough to tuck in have described the taste as a cross between chicken and cod.
Biltong is a South African dried meat snack available in beef, ostrich and venison flavour. The word biltong derives from the Dutch Bil (rump) and tong (tongue).
Follow us on Twitter @gnoshers and Facebook www.facebook.com/gnoshers to hear more of our Top Tens and foodie news and views!
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It was recently reported that the average female office worker consumes around 650 calories per day on snacks. Now we love the occasional snack to keep the hunger pangs at bay but 650 calories (*scream*) is the horrifying equivalent of three chocolate bars, four bags of crisps or six bananas!
Snack attacks are most likely to happen in the office ‘al desko’ with 87% of women confessing to feasting at their work station. Findings also revealed chocolate and crisps, as two of the most popular snacking choices, which are obviously not the best choices for health and well being.
So, next time you feel temptation in the office, instead of tucking into sweet treats like a mid-morning muffin or a four-o-clock pick-me-up cookie why not try one of our easy-to-eat and super tasty G’NOSH Dippables?
Our flavoursome fingers of Crosta & Mollica hand-twisted grissini baked to complement each of our tasty dips are a gourmet alternative to less nutritious snacking options.
Our Babaghanoush dip will make your taste buds tingle with a blend of roasted aubergine combined with tahini, garlic, Greek yoghurt, lemon juice and parsley, that will keep hunger pangs at bay.
Smoky Chipotle Hummus is a satisfying combination of wholesome chickpeas and chilli chipotle, which packs a satisfying punch.
The protein enriched Sweet Black Bean is a rich and filling dip, with the sweetness of honey and caramelised onions to get you through the working day.