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.
Showing posts with label catering jobs. Show all posts
Showing posts with label catering jobs. Show all posts
Tuesday, 24 May 2011
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, 14 February 2011
Whats the Chef cooking this week?
This weeks recipe is a very much tried and tested Parmesan Chicken Breasts with Crispy Posh Ham. I have cooked this dish on a number of occasions in Bristol for my family and friends.
Being in the Catering recruitment business it is important that I keep myself in the chef industry. Having worked with various levels of catering staff in North Somerset and the Cotswolds I am always interested in seeing how different caterers prepare their food to high volume. So here is a great recipe that can be easily made for Wedding parties, Birthday celebrations or outside Catering events.
Ingredients
30g Parmesan cheese
2 sprigs of fresh thyme
2 skinless chicken breasts, preferably free-range or organic
freshly ground black pepper
I lemon
6 slices of prosciutto
olive oil
To prepare your chicken
• Grate your Parmesan
• Pick the thyme leaves off the stalks
• Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
• Season with a little pepper (you don’t need: salt as the prosciutto is quite salty)
• Lay your breasts next to each other and sprinkle over most of the thyme leaves
• Grate a little lemon zest over them, then sprinkle with the Parmesan
• Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
• Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
• Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about I cm thick
To cook your chicken
• Put a frying pan over a medium heat
• Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan
• Drizzle over some olive oil
• Cook for 3 minutes on each side. Turning halfway through, giving the ham side an extra 30 seconds to crisp up
To serve your chicken
• Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
• Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
• Lovely with mash and green veg or a crunchy salad!
Foot Note: I like to serve this with sweet potato mash and a mustard sauce. This is a really easy dish to make and it wows your friends making them think you have some really good catering skills.
Being in the Catering recruitment business it is important that I keep myself in the chef industry. Having worked with various levels of catering staff in North Somerset and the Cotswolds I am always interested in seeing how different caterers prepare their food to high volume. So here is a great recipe that can be easily made for Wedding parties, Birthday celebrations or outside Catering events.
Ingredients
30g Parmesan cheese
2 sprigs of fresh thyme
2 skinless chicken breasts, preferably free-range or organic
freshly ground black pepper
I lemon
6 slices of prosciutto
olive oil
To prepare your chicken
• Grate your Parmesan
• Pick the thyme leaves off the stalks
• Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife
• Season with a little pepper (you don’t need: salt as the prosciutto is quite salty)
• Lay your breasts next to each other and sprinkle over most of the thyme leaves
• Grate a little lemon zest over them, then sprinkle with the Parmesan
• Lay 3 prosciutto slices on each chicken breast, overlapping them slightly
• Drizzle with a little olive oil and sprinkle with the remaining thyme leaves
• Put a square of cling film over each breast and give them a few really good bashes with the bottom of a pan until they're about I cm thick
To cook your chicken
• Put a frying pan over a medium heat
• Remove the cling film and carefully transfer the chicken breasts, prosciutto side down, into the pan
• Drizzle over some olive oil
• Cook for 3 minutes on each side. Turning halfway through, giving the ham side an extra 30 seconds to crisp up
To serve your chicken
• Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate
• Serve with some lemon wedges for squeezing over, and a good drizzle of olive oil
• Lovely with mash and green veg or a crunchy salad!
Foot Note: I like to serve this with sweet potato mash and a mustard sauce. This is a really easy dish to make and it wows your friends making them think you have some really good catering skills.
Monday, 24 January 2011
New Year, New Catering Blog
After the Christmas season has past and we have filled all of our waiting staff positions I sat down with a glass of cider and started to write my new year’s resolutions.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
So what could I achieve this year that would make me feel better about myself and grow into a better person?
Well apart from the usual give up tobacco, eat healthy and exercise more I started to think a little bit into how I could make the Back-2-Front blog more interesting?
Rather than writing the usual Catering Staff, Bar Staff, Chefs and catering jobs in Bristol I decided that I would write a journal about another of my resolutions.
I am planning to cook a new dish every week this year and thought I would share the recipes with you.
So what delight am I going to start the New Year with?? Well I was given a Indian cook book for Christmas so let’s cook a Ruby :o)
This week I cooked a very tasty dish called Menthi Aloo.
The scented aroma and distinctive flavour of methi (fresh fenugreek) transforms any dish. Methi Aloo can be served with most Indian main meals. Methi can be bought from shops that specialize in Indian foods. I bought it from Asda
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
2 garlic cloves, roughly chopped
2.5 cm (1 in) piece of ginger, roughly chopped
80 ml (3 fl oz/Vs cup) oil
1/4 teaspoon ground turmeric
600 g (1 Ib 5 oz) potatoes, cut into cubes
2 green chillies, seeded and finely chopped
1/4 teaspoon chilli powder
½ teaspoon ground cumin
½ teaspoon ground coriander
3 teaspoons salt
½ teaspoon ground black pepper
2 bunches of methi (about 140 g/5 oz of methi leaves),
roughly chopped unsalted butter (optional)
Put the onion, garlic and ginger in a food processor and chop together, but not to a paste, or chop with a knife and mix together.
Heat the oil in a karhai or heavy-based frying pan over medium heat and fry the onion mixture until softened.
Stir in the turmeric. Add the potato and chilli and fry for 5 minutes. Add the chilli, cumin, coriander, salt and pepper and stir for 1 minute.
Add 2 tablespoons water to the pan, cover, reduce the heat and simmer. As the potato cooks, it might start sticking to the pan, so after 10 minutes, add 2 more tablespoons of water if necessary. At no stage should the potato be allowed to brown.
After 10 minutes, stir in the methi and cook over low heat for 15 minutes, or until the potato is soft. Season with salt, to taste. Serve with a knob of unsalted butter melted on top if you like.
Final verdict is: I loved this dish. So much I actually cooked it again 2 days later. I will be adding this to my recipe book and will be cooking it when I next have guests around.
Monday, 13 December 2010
Christmas Catering Jobs
At Back-2-Front we are looking for skilled waiting and bar staff to join our team.
We currently have a number of catering positions available within Hotels, Restaurants and Sporting grounds.
If you have had experience within a busy restaurant or a top end hotel and are used to serving customers at a high calibre then we have work for you.
We have jobs in Bristol, Bath, Taunton, North Somerset, Chepstow, South Wales and in and around the Cotswolds.
To apply for a job within our catering agency visit our website and register through our online registration form.
We currently have a number of catering positions available within Hotels, Restaurants and Sporting grounds.
If you have had experience within a busy restaurant or a top end hotel and are used to serving customers at a high calibre then we have work for you.
We have jobs in Bristol, Bath, Taunton, North Somerset, Chepstow, South Wales and in and around the Cotswolds.
To apply for a job within our catering agency visit our website and register through our online registration form.
Monday, 6 December 2010
Chef Jobs for Christmas
Back-2-Front are in the Christmas spirit and are currently looking for Chefs, Cooks and Kitchen Staff to join our ever expanding team.
If you have worked in Hotels, Restaurants or events and are either a Head Chef, Sous Chef, CDP or a component Cook we would like to talk to you.
We are currently looking for Chefs in Bristol, Bath, The Cotswolds and North Somerset.
To join our agency please visit our website and register online.
If you have worked in Hotels, Restaurants or events and are either a Head Chef, Sous Chef, CDP or a component Cook we would like to talk to you.
We are currently looking for Chefs in Bristol, Bath, The Cotswolds and North Somerset.
To join our agency please visit our website and register online.
Tuesday, 30 November 2010
Catering Staff for Christmas
Back-2-Front are looking for various levels of catering staff to join our team over the festive period.
If you are a Chef, Cook, Kitchen Porter, Waiting staff, bar staff or general catering assistant we would like to hear from you.
We supply various Hotels, restaurants, Bars and Outside Events in Bristol, South Wales, North Somerset, Bath and the Cotswolds.
All of our Catering staff are fully qualified with at least 3 years experience. If you have had experience working in a banqueting style operation and would like to earn some extra money this Christmas then we would like to hear from you.
To apply please visit our website and apply through our online registration form.
If you are a Chef, Cook, Kitchen Porter, Waiting staff, bar staff or general catering assistant we would like to hear from you.
We supply various Hotels, restaurants, Bars and Outside Events in Bristol, South Wales, North Somerset, Bath and the Cotswolds.
All of our Catering staff are fully qualified with at least 3 years experience. If you have had experience working in a banqueting style operation and would like to earn some extra money this Christmas then we would like to hear from you.
To apply please visit our website and apply through our online registration form.
Tuesday, 16 November 2010
Catering Staff required for North Somerset
Back-2-Front are looking catering staff in North Somerset, Bristol, Cotswolds and Bath.
With Christmas fast approaching we have a number of Hotels, Bars and Private Events that require waiting staff, bar tenders and Catering Assistants to help serve their guests.
If you have had previous experience working within a Catering operation, whether it be a busy Bar, 5* Hotel or a school Canteen we would be interested in hearing from you.
To apply for a position with Back-2-Front visit our website and apply through our online registration form.
With Christmas fast approaching we have a number of Hotels, Bars and Private Events that require waiting staff, bar tenders and Catering Assistants to help serve their guests.
If you have had previous experience working within a Catering operation, whether it be a busy Bar, 5* Hotel or a school Canteen we would be interested in hearing from you.
To apply for a position with Back-2-Front visit our website and apply through our online registration form.
Thursday, 11 November 2010
Christmas Temporary Chefs required
Back-2-Front have recently secured a catering contract in Bath and require a couple of Chefs to work over the Christmas period.
If you have had experience within a catering or kitchen environment and would like to work in a banquet style operation we would like to hear from you.
We are interested in hearing from Head Chefs, Sous Chefs and Chef de Parties. We are also always on the lookout for Kitchen Porters.
Not only do we have catering jobs in Bath, we also have jobs in Bristol, Cotswolds, North Somerset and South Wales.
To apply today please visit our website and register through our online form.
If you have had experience within a catering or kitchen environment and would like to work in a banquet style operation we would like to hear from you.
We are interested in hearing from Head Chefs, Sous Chefs and Chef de Parties. We are also always on the lookout for Kitchen Porters.
Not only do we have catering jobs in Bath, we also have jobs in Bristol, Cotswolds, North Somerset and South Wales.
To apply today please visit our website and register through our online form.
Monday, 11 October 2010
Catering Agency begins to recruit for Christmas
Back-2-Front have started to recruit catering staff for this coming Christmas.
If you have previous experience working as a waiter, Bar staff or kitchen porter we would like to hear from you.
We have bar jobs, waiting jobs, catering assistant jobs and are always looking for chefs.
All of our waiting staff are capable of carrying 3 plates and clearing 8. They understand the importance of professional service within hotels, restaurants and private events.
Our Bar staff are confident in serving guests within high volume venues or building that perfect cocktail at an intimate party.
All of our Kitchen Porters are very hard working and ensure that the kitchen is left spotless after their catering job.
If you are able to work in Bristol, Bath or North Somerset we would like to hear from you.
To apply for a catering job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
If you have previous experience working as a waiter, Bar staff or kitchen porter we would like to hear from you.
We have bar jobs, waiting jobs, catering assistant jobs and are always looking for chefs.
All of our waiting staff are capable of carrying 3 plates and clearing 8. They understand the importance of professional service within hotels, restaurants and private events.
Our Bar staff are confident in serving guests within high volume venues or building that perfect cocktail at an intimate party.
All of our Kitchen Porters are very hard working and ensure that the kitchen is left spotless after their catering job.
If you are able to work in Bristol, Bath or North Somerset we would like to hear from you.
To apply for a catering job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Tuesday, 7 September 2010
Back-2-Front News - Catering and Chef Agency
Back-2-Front has just secured a major catering contract in Bristol and Bath.
So due to a high demand for qualified catering staff we are currently looking to recruit experienced people to join our team. If you have worked as a Bar person or waiting staff within a hotel or events company then we would like to hear from you.
With various catering companies across the South West using us for their weddings and events we are always on the lookout for quality staff.
If you would like to register with us for catering work please visit our website and apply through our online registration form quoting Blog.
So due to a high demand for qualified catering staff we are currently looking to recruit experienced people to join our team. If you have worked as a Bar person or waiting staff within a hotel or events company then we would like to hear from you.
With various catering companies across the South West using us for their weddings and events we are always on the lookout for quality staff.
If you would like to register with us for catering work please visit our website and apply through our online registration form quoting Blog.
Monday, 14 June 2010
Summer Chefs and Kitchen Staff required
Back-2-Front Chef Agency that supplies chefs, cooks and kitchen porters in Bristol and the Cotswolds are gaining more business every day.
We have various Kitchen roles including a Head Chef position in central Bath. Also a contract catering unit based in Bristol.
We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.
If you have had previous experience as a Chef de Partie, Sous Chef, Head Chef or a Kitchen Porter and would like to earn extra money over the summer months we would like to hear from you.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
We have various Kitchen roles including a Head Chef position in central Bath. Also a contract catering unit based in Bristol.
We are currently looking to increase the size of our Chef brigade to help manage the increase in catering bookings.
If you have had previous experience as a Chef de Partie, Sous Chef, Head Chef or a Kitchen Porter and would like to earn extra money over the summer months we would like to hear from you.
To apply for a job within Back-2-Front visit our website and register with us - Quoting "Blog" - using our Online Registration Form.
Monday, 26 April 2010
Waiting Jobs, Bar Jobs. Catering jobs for Car Drivers in Bristol
Car Drivers needed to work at Weddings, Festivals and outside events this summer.
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
We have a number of jobs for dedicated car drivers in the Cotswolds and North Somerset. We pay enhanced rates with petrol money included.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
We have a number of jobs for dedicated car drivers in the Cotswolds and North Somerset. We pay enhanced rates with petrol money included.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form.
Monday, 5 April 2010
Waiting Jobs, Bar Jobs. Catering jobs Bristol
Wedding and festival season is here and we have plenty of bar jobs, waiting jobs and catering jobs available.
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form
We are looking for friendly, energetic and experienced waiters and bar staff to work at various weddings and events across Bristol and North Somerset.
Have you worked on a busy, lively bar and enjoyed the pace and variety this kind of work offers?
Or have you had a job in a restaurant and can carry 3 plates?
If the answer is yes we would love to hear from you. We pay a competitive rate and enhanced rates for car drivers.
To apply for a job within Back-2-Front visit our website and register with us- Quoting "Blog" - using our online registration form
Subscribe to:
Posts (Atom)
Follow Our Blog
Posts
All Comments