The Manchester Evening News Article On Gizzi

Gizzi's Portrait Of Her Grandfather

                                 

"He was a politician – unfortunately I don’t know much about him. People buy a picture and don’t care about the relevance, they just love the image. I feel the same about this. It’s a fantastic piece of art, which just happens to be of my granddad." - Gizzi On This Portrait Of Her Grandfather

This Is The Cooker Gizzi Cooks All Her Creation's On

                                                                 

with gas hob, two electric ovens and a grill. People say you shouldn’t blame your tools, but you should .I couldn’t bake before I got this, 

but now the results are amazing! - Gizzi On This Cooker 

Gizzi With Her Mum When She Was A Baby

"My parents divorced when I was seven and Mum brought us up on her own. She loved pushing boundaries with food: our friends would come over and she’d bring out Thai feasts."  Gizzi's Words On This Photograph

                                                
                                     

Super Sweet With This Morning

Gizzi Was Apart Of The Judging Panel On This Morning's Completion "SuperSweet" Witch Took The Judges Up And Down The Country Gizzi Tasted, Tried And Tested Desserts And Cakes Then After The Final Contestants Went On The Show To Cook Their Desert Live To The Nation Gizzi And The Other Judges Picked A Rhubarb Crumble Cheesecake As There Favourite It Won A Space On The Shelf's Of Our Supermarkets.  

The Msn Food Article About Gizzi

                  Chinese fried eggs with oyster sauce, spring onions and chilli

                                                              Serves: 1

                                                   2 tablespoons vegetable oil
                                                  2 large British Lion eggs 

                                                 1 tablespoon oyster sauce 
                                         small pinch of ground white pepper
                                                2 spring onions, finely sliced1-
                                               2 red chillies, finely slice
 1.Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs (Gizzi uses free range) into the hot oil and fry for 1 minute, basting the yolk continually with the hot oil for 1 minute.

2. Carefully slide a fish slice under the eggs, lift out of wok. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.

Check Out This Picture Took By Boy George Him Self

                                 

Eat Me Food And Culture Cover

                                                    

Turkish eggs with Turkish toast

Here's A Little Recipe From A Different Country But Made By The Lovely Gizzi  , I Wonder What Was The Story Behind This One ....

Severs 2

               200g Greek Yogurt

                             1 small garlic clove , crushed

              4 British Large Eggs

25g Butter

                         1/2 Tea Spoon Hot Paprika 

                    A Squeeze Of Lemon Juice

                                                                    sourdough Bread , Sliced , Griddled And Buttered To Serve

                                                                  

 1. Mix together the yogurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs (Gizzi uses free range) for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.

2. While the eggs are poaching, heat a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice, watching out as it will splutter. Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt.         

Another Recipe But One That Is Scrummy Beacon Hill Cookies

            

100g 70% dark chocolate

2 egg whites

½ teaspoon cream of tartar

50g fruit sugar

50g cocoa powder

50g chopped hazelnuts

½ teaspoon vanilla extract

Heat the oven to 180C. Melt the chocolate over a bain marie or in the microwave. In  a large mixing bowl whisk together the egg whites until they reach soft peaks. Tablespoon by tablespoon add in the cream of tartar and sugar.

Fold the cooled chocolate, nuts and vanilla and cocoa powder into the mixture.

Onto parchment lined baking sheets drop teaspoons full of the mixture onto the parchment leaving 4cm around each dollop.  Bake for 10-12 minutes or until slightly cracked on top. Leave to cool for 5 minutes before transferring to a wire rack.

My Favourite Recipe Of Gizzi's

Keralan Egg Curry

Serves: 2

4 large British Lion eggs, hard-boiled

2-3 tablespoons vegetable oil

1 onion, finely chopped

3-4 cloves garlic, finely chopped

3cm piece ginger, grated

1-2 green chillies, finely chopped

½ tablespoon tomato purée

¼ teaspoon sea salt

3/4 teaspoon turmeric powder

½ teaspoon ground cumin

½ teaspoon ground coriander

3/4 teaspoon garam masala

1 tomato, finely chopped

200ml coconut milk

100g petite pois

2 tablespoons coriander leaves, chopped

Chapattis or rice to serve

1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

2. Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

Who Is Gizzi Erskine ?

Many people are very surprised to hear that Gizzi Erskine was a professional body piercer in Camden before realising her life-long dream of being a chef. It wasn't until the age of 23 that, after 7 years of working in Cold Steel in Camden, Gizzi hung up her piercing tools and trained at the prestigious Leith's School of Food and Wine in 2003. She graduated the top of her year and went on to win a placement at BBC Good Food magazine, where she started to establish herself as an award winning food writer and stylist. During her first years at catering school she cheffed her way through many kitchens and started her own catering company with friend, Abbey Dempsey.

A career in TV started with the popular C4 primetime show, COOK YOURSELF THIN, which went onto a 2nd series in 2009, this time with Gizzi as the only host. With C4 firmly backing this exciting new talent, she has since appeared in IRON CHEF, COOKERY SCHOOL and DROP DOWN MENU for the channel.

As a food writer, Gizzi is a Contributing Editor for InStyle, writing a monthly column on food and culture. She also contributes to Sunday Times Style and Fabulous Magazine, and has written for a wide variety of magazines and newspapers such as Marie Claire, Elle, Elle USA, Vogue USA, GQ, The Times and The Evening Standard.

GIZZI'S KITCHEN MAGIC, published by Virgin Books in 2009, was her first solo book and received critical acclaim during its release. Gizzi was the co -author of the hit cookbook COOK YOURSELF THIN, author of MY KITCHEN TABLE: 100 FOOLPROOF RECIPES and has also contributed to COOKERY SCHOOL by Richard Corrigan. Not one to rest on her laurels, her next book is currently being written due for release winter 2012/13

Always at the forefront of any trend, Gizzi was one of the first to back the trend of the pop-up restaurant scene having opened 4 pop-ups in the past 3 years; one with Innocent Smoothies at the Tramshed in Shoreditch, one at Clarence House in association with START the sustainability charity, a Tiki lounge at Bestival and an East London gourmet pie shop. She has cheffed at many supper clubs for guests like Boy George, Adam Ant, Sadie Frost, Pearl Lowe, Carl Barrat and Grace Woodward.

Gizzi's edgy attitude has caught the attention of the fashion world and she regularly makes the fashion pages of the UK's style press. She has effortless style, unmistakably 60's with a Rockabilly twist, which has struck a chord with the public, helping her bridge the gap between food and fashion.