After a month off I have decided that I need to get back on the recipe trail. We have had a lot of Chefs out working so it has kicked me into cooking again.
This week I decided to cook a Moroccan lamb with apricots, almonds & mint.
Ingredients
1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve
• Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
• Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
• Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
Foot Note: We had this with the recommended Broccoli and Couscous and it was really tasty. I will definitely be making this again.
Tuesday, 24 May 2011
Monday, 4 April 2011
Chef makes another curry
Last week we had a very busy week with another 100+ catering staff and chefs working accross Bristol, Bath and North Somerset. All of the feedback we recieved was possitve with several repeat bookings.
To celebrate I have decided that I would get the spices back out and get on with cooking another curry. This week I cooked a Chicken Jalfrezi.
Ingredients
The sauce:
1/2 A large onion, roughly chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 Tin plum tomatoes
1/2 Pint of water
1 tbsp Ground coriander
1 tbsp Ground cumin
1 tsp turmeric
The meat & veg:
3 Chicken breasts, diced up
1 Red pepper, chopped
1/2 A large onion, sliced
2 Red chillis (optional)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
2 tsp Garam masala (spice mix)
A handful of fresh, chopped coriander leaves
• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Footnote: I had this with some home made pilau rice. Very nice.
To celebrate I have decided that I would get the spices back out and get on with cooking another curry. This week I cooked a Chicken Jalfrezi.
Ingredients
The sauce:
1/2 A large onion, roughly chopped
2 Garlic cloves, chopped
1 Green chilli, chopped
1 Tin plum tomatoes
1/2 Pint of water
1 tbsp Ground coriander
1 tbsp Ground cumin
1 tsp turmeric
The meat & veg:
3 Chicken breasts, diced up
1 Red pepper, chopped
1/2 A large onion, sliced
2 Red chillis (optional)
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Turmeric
2 tsp Garam masala (spice mix)
A handful of fresh, chopped coriander leaves
• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
Footnote: I had this with some home made pilau rice. Very nice.
Monday, 21 March 2011
Chef makes a hearty stew
This week was very busy with 100+ bookings with Chefs, Catering Staff, Bar Staff and Kitchen Porters all working in Bristol and Bath.
After a crazy Friday afternoon I decided to put a stew in the oven and go to the pub for a few well deserved beers.
I decided on making a popular stew that we have made on a number of occasions in our household. The best advice on this recipe is to cook slowly over a low temp and the meat turns out lovely and tender.
Ingredients
Olive oil
A knob of butter
1 onion, peeled and chopped
A handful of fresh sage leaves
800g stewing steak or beef skirt, cut into 5cm/2 inch pieces
Sea salt and freshly ground black pepper
Flour, to dust
2 parsnips, peeled and quartered
4 carrots, peeled and halved
1/2 a butternut squash, halved, deseeded and roughly diced
500g small potatoes
2 tablespoons tomato purée
1/2 a bottle of red wine
285ml beef or vegetable stock
Zest of 1 lemon, finely grated
A handful of rosemary, leaves picked
1 clove of garlic, peeled and finely chopped
• Preheat the oven to 160ºC/300ºF/gas 2.
• Put a little oil and your knob of butter into an appropriately sized pot or casserole pan.
• Add your onion and all the sage leaves and fry for 3 or 4 minutes.
• Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
• Season generously with freshly ground black pepper and just a little salt.
• Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender.
• Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is.
• The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
• Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Foot Note: After a few beers this was a nice way of filling the stomach. There was plenty made so we even managed to feed some friends.
After a crazy Friday afternoon I decided to put a stew in the oven and go to the pub for a few well deserved beers.
I decided on making a popular stew that we have made on a number of occasions in our household. The best advice on this recipe is to cook slowly over a low temp and the meat turns out lovely and tender.
Ingredients
Olive oil
A knob of butter
1 onion, peeled and chopped
A handful of fresh sage leaves
800g stewing steak or beef skirt, cut into 5cm/2 inch pieces
Sea salt and freshly ground black pepper
Flour, to dust
2 parsnips, peeled and quartered
4 carrots, peeled and halved
1/2 a butternut squash, halved, deseeded and roughly diced
500g small potatoes
2 tablespoons tomato purée
1/2 a bottle of red wine
285ml beef or vegetable stock
Zest of 1 lemon, finely grated
A handful of rosemary, leaves picked
1 clove of garlic, peeled and finely chopped
• Preheat the oven to 160ºC/300ºF/gas 2.
• Put a little oil and your knob of butter into an appropriately sized pot or casserole pan.
• Add your onion and all the sage leaves and fry for 3 or 4 minutes.
• Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
• Season generously with freshly ground black pepper and just a little salt.
• Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender.
• Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is.
• The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
• Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Foot Note: After a few beers this was a nice way of filling the stomach. There was plenty made so we even managed to feed some friends.
Monday, 14 March 2011
Chef makes a curry
At Back-2-Front we have been catering for a number of Indian Weddings in Bristol, Bath, North Somerset and Cotswolds.
With waiting staff, catering staff and cooks supplied to each of the weddings I have decided that I would get authentic and cook another curry dish.
This week I made an Aloo Gobi (Potato and Cauliflower).
Ingredients
3 tablespoons oil
1/2 teaspoon black mustard seeds
1/2 onion, finely chopped
200 g potatoes cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 ripe tomatoes, chopped
1 large cauliflower (about 1.25 kg), cut into florets
2 cm piece of ginger
1 teaspoon sugar
• Heat the oil in a karhai or a deep,heavy-based frying pan over low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop.
• Add the onion and potato and fry until lightly browned.
• Add the turmeric, cumin, coriander and garam masala to the pan and fry for couple of seconds.
• Add the tomato and stir until the spices are well mixed.
• Add the cauliflower florets and stir until well mixed.
• Stir in the ginger, sugar and 125 ml water, increase the heat to medium and bring to the boil.
• Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Season with salt to taste.
• Uncover the pan and if the sauce is too runny, simmer it for another 1-2 minutes before serving.
Foot Note: This is a very quick and easy dish to make. I had it with boiled rice and naan bread. It tasted delicious; however it could do with a little bit of a chilli kick.
With waiting staff, catering staff and cooks supplied to each of the weddings I have decided that I would get authentic and cook another curry dish.
This week I made an Aloo Gobi (Potato and Cauliflower).
Ingredients
3 tablespoons oil
1/2 teaspoon black mustard seeds
1/2 onion, finely chopped
200 g potatoes cut into cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 ripe tomatoes, chopped
1 large cauliflower (about 1.25 kg), cut into florets
2 cm piece of ginger
1 teaspoon sugar
• Heat the oil in a karhai or a deep,heavy-based frying pan over low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop.
• Add the onion and potato and fry until lightly browned.
• Add the turmeric, cumin, coriander and garam masala to the pan and fry for couple of seconds.
• Add the tomato and stir until the spices are well mixed.
• Add the cauliflower florets and stir until well mixed.
• Stir in the ginger, sugar and 125 ml water, increase the heat to medium and bring to the boil.
• Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Season with salt to taste.
• Uncover the pan and if the sauce is too runny, simmer it for another 1-2 minutes before serving.
Foot Note: This is a very quick and easy dish to make. I had it with boiled rice and naan bread. It tasted delicious; however it could do with a little bit of a chilli kick.
Monday, 7 March 2011
Its Pancake Day.. Need I say more??
So its that time of year again where all catering staff and chefs alike clear their cupboards out ready for lent.
It is an age old ritual to clear the kitchen stores of all eggs, flour, sugar and milk before we fast for 40 days and 40 nights.
I have contacted a couple of the Bristol and Bath Chefs I know to ask them for their favourite pancake recipe and filling. After talking to them both they were in agreement that the best pancake is the original lemon and sugar version. Here is the recipe below.
Ingredients
110g Plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g Butter
To serve
caster sugar
lemon juice
lemon wedges
• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Foot Note: Everyone loves pancakes.. Get out your pan and get cooking. This is probably one of the easiest recipes to follow and great fun for kids :o)
How do you toss yours?
It is an age old ritual to clear the kitchen stores of all eggs, flour, sugar and milk before we fast for 40 days and 40 nights.
I have contacted a couple of the Bristol and Bath Chefs I know to ask them for their favourite pancake recipe and filling. After talking to them both they were in agreement that the best pancake is the original lemon and sugar version. Here is the recipe below.
Ingredients
110g Plain flour, sifted
pinch of salt
2 eggs
200ml milk mixed with 75ml water
50g Butter
To serve
caster sugar
lemon juice
lemon wedges
• Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
• Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
• Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
• Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
• To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
Foot Note: Everyone loves pancakes.. Get out your pan and get cooking. This is probably one of the easiest recipes to follow and great fun for kids :o)
How do you toss yours?
Monday, 28 February 2011
Umm Cake, I like Cake :o)
This weekend I was on call for catering staff bookings, bar shifts and chef placements. We had 45 of our Catering team out at various locations across Bristol, North Somerset, Bath and the Cotswolds covering a Wedding, birthday meal and a local football game.
During the afternoon on Saturday I decided that I would put my hand to a bit of baking again. This time I decided to bake a Banana Tea bread. Perfect with a nice cup of Tea :)
Ingredients
175g Plain wholemeal flour
50g Medium oatmeal
100g Butter, softened
100g Dark muscovado sugar
2 tsp Baking powder
¼ tsp ground cinnamon
2 eggs, beaten
3-4 ripe bananas, about 350g peeled and mashed
100g Walnuts, roughly chopped
• Preheat the oven to 180°C/ Gas 4/ fan oven 160°C.
• Butter and line the base of a 1 kg loaf tin with baking paper.
• Put the wholemeal flour, oatmeal, butter, sugar, baking powder, cinnamon and eggs into a large bowl and, using an electric hand whisk, beat together until evenly mixed.
• Stir in the bananas and walnuts, taking care not to over mix.
• Spoon the mixture into the prepared tin and bake for 1 ¼ hours or until a skewer inserted comes out clean (cover the cake with foil halfway through cooking to prevent the top from overbrowning).
• Allow the cake to cool in the tin for 5 minutes, and then carefully turn out, peel off the lining paper and cool completely on a wire rack.
Foot note: This bread was very easy to make and tasted absolutely divine. This is a definite winner.
Does the banana make this cake 1 of your 5 a day?
During the afternoon on Saturday I decided that I would put my hand to a bit of baking again. This time I decided to bake a Banana Tea bread. Perfect with a nice cup of Tea :)
Ingredients
175g Plain wholemeal flour
50g Medium oatmeal
100g Butter, softened
100g Dark muscovado sugar
2 tsp Baking powder
¼ tsp ground cinnamon
2 eggs, beaten
3-4 ripe bananas, about 350g peeled and mashed
100g Walnuts, roughly chopped
• Preheat the oven to 180°C/ Gas 4/ fan oven 160°C.
• Butter and line the base of a 1 kg loaf tin with baking paper.
• Put the wholemeal flour, oatmeal, butter, sugar, baking powder, cinnamon and eggs into a large bowl and, using an electric hand whisk, beat together until evenly mixed.
• Stir in the bananas and walnuts, taking care not to over mix.
• Spoon the mixture into the prepared tin and bake for 1 ¼ hours or until a skewer inserted comes out clean (cover the cake with foil halfway through cooking to prevent the top from overbrowning).
• Allow the cake to cool in the tin for 5 minutes, and then carefully turn out, peel off the lining paper and cool completely on a wire rack.
Foot note: This bread was very easy to make and tasted absolutely divine. This is a definite winner.
Does the banana make this cake 1 of your 5 a day?
Monday, 21 February 2011
Whats in the cooking pot this week?
This week I decided to get my head into one of my Catering college recipe books. I spent 2 years studying to be a Chef and Hotel Manager and have found that this set me in good stead to run the restaurants and head up the kitchens that i have over the last 18 years.
So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.
Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper
• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.
Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.
Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.
If you are looking for a Chef, Catering Assistant or waiting staff then please contact us on 0117 904 1001.
So after looking through my cook book I decided to make a classic Leek and Potato soup. Nothing too taxing but perfect for this time of year.
Ingredients
400g Leeks (trimmed and washed)
25g Butter
750ml White stock
Bouquet garni
200g Potatoes
Salt
Pepper
• Cut the white and light green of leek into 1/2cm paysanne.
• Slowly cook in the butter in a pan with a lid on until soft, but without colouring.
• Add the stock, the bouquet garni, the potatoes cut into 1/2cm,
paysanne, 2 mm thick, season with salt and pepper.
• Simmer until the leeks and potatoes are cooked, approx. 15 min.
Paysanne: To cut into even, thin pieces, triangular, round or square.
Bouquet Garni: A foggot of herbs; Parsley, thyme and bay leaf usually tied inside pieces of leek and celery.
Foot Note: This soup was very warming and went perfect with a nice piece of focaccia bread.
If you are looking for a Chef, Catering Assistant or waiting staff then please contact us on 0117 904 1001.
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