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?

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.

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.

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.