Andrew is a man of many talents. By day he runs a successful bridal shop in Southsea, Hampshire but by night he transforms into The Fabulous Miss G – all singing, all dancing and with an unusual savoury twist on profiteroles!
Andrew, 46, was taught to cook by his gran and fondly remembers his time with her in the kitchen. He later studied at catering college in the hope of becoming a baker before giving it up to pursue a career in weddings.
His passion for cooking remains and he loves to host extravagant dinner parties with five courses each with a matching wine. This dish always goes down well as it’s unusual, unexpected and the height of sophistication – a little like Miss G!
Andrew lives and works with his partner Rob. As Miss G, he runs cabaret themed nights where he
performs to raise money for charity.
For the chutney:
8 onions, chopped
200g brown sugar
70ml red wine vinegar
80ml balsamic vinegar
1 red chilli, finely chopped
1 bay leaf
For the profiteroles:
140ml cold water
70g plain flour
2 large eggs, beaten
1 tbsp cracked black pepper
Salt, to taste
Oil, for greasing
For the filling:
200ml double cream
4 spring onions, very finely chopped
2 tbsp butter
200g pecorino romano, grated
Salt and freshly ground black pepper
Handful of rocket leaves
1. First, make the chutney. In a pan melt the butter, add the onions, stir until softened and translucent.
2. Add the chilli and bay leaf and cook thoroughly. Add the red wine vinegar and cook for about 20
3. Next, add the balsamic and cook for a further ten minutes, then stir in the sugar and simmer
for 20 minutes, or until the mixture is thick and sticky.
4. Remove the bay leaf and spoon into sterilised jars. Seal tightly and set aside until completely cold.
5. Preheat the oven to 200°C/Gas mark 6 and place a bowl or roasting tray filled with water in the
bottom to make it steamy. Oil a baking sheet and sprinkle it with some drops of water.
6. To make the profiteroles, put the butter and water in a saucepan, heat until the butter melts, then
bring to the boil.
7. Add the flour and beat until you have a smooth paste. Remove from the heat and add the eggs a little at a time, beating between each addition until the mixture is smooth.
8. Stir in the pepper and salt to taste. Spoon the choux mixture into a piping bag and pipe the mixture into spheres, approximately 2.5cm in diameter on to the prepared baking sheet and bake for 15-25 minutes, until the profiteroles are dry and crisp.
9. To make the filling, heat the butter in a pan, add the spring onions and fry for a few minutes until
soft. Take off the heat to cool slightly.
10. Meanwhile whip the double cream to soft peaks. Fold in the spring onions and pecorino , making sure that the mixture isn’t stirred too much (otherwise the cream may separate). Season to taste with salt and pepper.
11. Spoon the mixture into a piping bag, make a small hole in the bottom of each profiterole and pipe in the filling.
12. Serve the profiteroles on a bed of rocket drizzled with a little balsamic glaze, and a spoonful of the chutney alongside.