Tan’s carrot cake
I find it calming to bake, because I like doing something with my hands. I don’t think it’s that dissimilar to what I used to do in fashion. To go from a pattern to an end garment, there’s maths involved, and you have to follow steps precisely.
Prep 15 min
Cook 35 min
Makes 1 cake
For the cake
400g (2 cups) sugar
350g (2¼ cups)plain flour
1 tsp baking powder
1 tsp kosher salt
1 tsp bicarbonate of soda
1 tsp cinnamon
220ml (1 cup) vegetable oil
4 eggs
180-200g (3 cups) grated carrot
For the frosting
320g (2 cups) caster sugar
115g (½ cup) butter, softened
75-85g (1 pack) cream cheese, softened
1 tsp vanilla extract
¼ tsp ground nutmeg
Heat the oven to 190C (170C fan)/375F/gas 5. In a large bowl, stir together the sugar, flour, baking powder, salt, baking soda and cinnamon. Add the oil and eggs, and stir to combine. Fold in the carrot to mix evenly.
Transfer the batter to two greased 23cm round cake tins (or a greased large flat baking tin for a flat cake) and bake for 30-35 minutes, until a skewer inserted in the centre comes out clean.
Meanwhile, make the frosting. Using a handheld electric mixer, in a large bowl, beat the sugar, butter, cream cheese, vanilla and nutmeg until whipped.
Let the cake cool completely before frosting. (If you’re making a round layer cake, frost between the layers as well as on top; leave the sides naked.) Slice and serve.
Karamo’s jerk chicken drumsticks
I love finding fun ways to merge both my cultures, and this recipe doesn’t keep me stuck in the kitchen. It was handed down from my Jamaican grandmother.
Prep 10 min
Cook 25 min
Serves 4-6
Vegetable oil
1.3kg chicken drumsticks
5 tbsp yellow scotch bonnet pepper sauce or habanero sauce (adjust to your liking)
2 tsp seasoned salt (salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper)
2 tsp ground onions
½ tsp ground cumin
2 tsp dried garlic
2 tsp ground black pepper
3 tbsp brown sugar
Heat the oven to 220C (210C fan)/450F/gas 8. Line a baking sheet with tin foil and grease with oil.
Put the chicken in a large bowl and rinse under warm water for two minutes. Drain and pat the bowl dry.
Combine the pepper sauce, seasoned salt, ground onions, ground cumin, dried garlic, ground black pepper, brown sugar and two teaspoons of vegetable oil in the same bowl.
Add the chicken, turn to coat, and massage the marinade into the meat for about three minutes. Make sure each piece is evenly covered. Let it sit for five minutes to allow the flavours to be absorbed.
Arrange the chicken drumsticks on the prepared baking sheet and bake for 25 minutes. Insert an instant-read thermometer near the bone to ensure the meat is cooked through – it should read 74C/165F .
Remove from the oven and leave to rest on the baking sheet for five minutes before transferring to a platter.
Jonathan’s hamburger casserole
I don’t really “do” recipes – which is why I don’t cook that well. I take more of a “freehand” approach. I got the idea for this casserole by watching Rachael Ray make a layered ice-cream cake about 20 years ago. Yumm-o!
Prep 10 min
Cook 30 min
Serves 4
4 potatoes, unpeeled and halved
Oil
1 onion, chopped
Green peppers
Garlic, diced
Soured cream
Milk
Butter
450g beef, turkey or fake mince
Provolone (or other) cheese, grated
Boil the potatoes. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and fry until soft and translucent – about 10 minutes.
Add the green peppers, fry gently for two minutes more, then set aside.
When the potatoes are done, drain them, then mash with the garlic, soured cream, a splash of milk and a knob of butter. You just eyeball how much you want in there and make it into mashed potatoes. (I’m sure Antoni would frown upon that. Whatever.)
Put the potato mixture in the bottom of an oval baking dish, and spoon the mince and vegetables on top. Smooth the top, then finally, sprinkle on a blanket of any fun cheese you like – say, provolone or monterey jack. If you’re feeling fancy, use string cheese and make a lattice (I know, right?)
Bake that girl at 180C (160C fan)/350F/gas 4 for about 20 minutes, until the cheese is bubbly and browning in places. Four lucky people get to share this dish. Um, you’re all welcome!
Bobby’s orange and mint tequila magic co*cktail
I suppose you could consider me the Fab Five’s resident mixologist. A co*cktail on the roof at sunset is the best way to unwind and shrug off the day. This light, refreshing drink has a burst of mint flavour that surprises you.
Serves 1
¼ orange, halved and peeled
6–7 fresh mint leaves
45ml Cointreau
75ml silver or blanco tequila
Club soda
Put the orange, mint and Cointreau in a highball glass, then muddle (ie, bash with a co*cktail muddler or the end of a wooden spoon) until the orange releases its juice and the mint its oils. Add the tequila, fill the glass with ice, add as much club soda as you like and stir to combine. Cheers!
Antoni’s lazy bolognese sauce
Typically, I’ll make a pot of wholewheat spaghetti and whip up this turkey bolognese in 20 minutes when the boys get “hangry”. I like to reverse the ratio of pasta to sauce, so there’s basically a dish of sauce with some pasta floating in it. That way, you get protein and veggies, but you don’t end up in a carb coma. You could even try courgette noodles.
Prep 10 min
Cook 25 min
Serves 6
120ml (¼ cup) extra-virgin olive oil
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
150g ½ cuppeas
450g turkey mince (dark meat)
600g (3 cups) canned whole plum tomatoes
1 handful toasted pine nuts
Salt and black pepper
Cooked pasta of your choice, to serve
Freshly grated parmesan, to finish
Heat the oil in a large, heavy frying pan over a medium heat. Add the onion and garlic, and saute, until the onions are soft and translucent – about five minutes. Throw in the peas and let them cook for two minutes.
Add the turkey mince and cook, breaking it up with a wooden spoon, until it’s mostly no longer pink – about three minutes.
Add the tomatoes, reduce the heat to medium-low, and simmer gently, stirring often, for 15 minutes, to allow the flavours to blend. Stir in the toasted pine nuts, then season to taste.
Add the sauce to the pasta of your choice, and top with freshly grated parmesan to finish.
The sauce can be made ahead. Let it cool completely before transferring it to a container with a lid and refrigerating it for up to a week, or freezing it for up to three months.
Recipes from Queer Eye: Love Yourself, Love Your Life (Headline), out now
