Wednesday, 27 April 2016

Easy Homemade Fudge

So with the bank holiday coming up its a great time to get in the kitchen and make yourself and kids a treat for when you watch a movie right? 

This fudge recipe is so easy but really tasty. 

All you need is

300ml milk
100g butter
350g sugar

Chuck all these in a heavy based saucepan and simmer to 115c or until it starts to thicken and no longer comes up when boiling.

No pictures for this one as yet but will add as soon as poss.

Saturday, 19 March 2016

Southern Fried Chicken

It's been a while since the last post but have to share this awesome chicken recipe, always goes down a storm!!


Take four boneless chicken thighs (you can use breast but I find the thigh has more flavour).

Cover with milk and refrigerate for about an hour.

While that's happening, in a bowl chuck a good cup full of self raising flour 1tbsp chilli powder 1tbsp smoked paprika and 1tbsp garlic powder.

Take your chicken and shake off the excess milk then coat in the flour mix.

Shallow fry on a medium heat until golden then finish in the oven at 180 for 10 mins or until the juices run clear.

Saturday, 30 January 2016

Stuffed Plaice with Fragrant Rice

I don't often ask for recipes but the dish from Jack Settle is awesome!!

Make sure you check out more of what he's doing on Twitter @Chef1Jack

Stuffed Plaice with Fragrant Rice

Serves 6

1 onion medium diced
1 bulb of Fennel
2 lemons zest
1 lemon juiced
1 star anise
200g long grain rice
6 Plaice
Small Bunch of Parsley and Fennel or Dill

Sauce Vierge

Onion medium diced
5 tomatoes de seeded and diced
Small bunch of flat leaf parsley
Small bunch of Coriander
Small bunch of basil
2 lemons juiced and Zested
400ml of Olive Oil
200g Capers


1) Put the rice on to boil with a star anise and cook for 10 minutes season with salt. Once cooked cool down with cold water for 15 minutes and leave to the side for later.

2) In a pan sweat the fennel bulb and onion  until translucent and add your rice. Take the pan off the heat, chop the parsley and fennel and dill put the herbs into the pan along with the lemon zest and juice. Season with salt and white pepper.

3) The plaice will require patience but hang in there. Get your plaice and season the inside with not much salt and pepper. Insert the rice and fill half plaice and try to fold it like a book. For cooking insert a cocktail stick in the plaice make sure you have soaked your sticks in water otherwise it will burn during cooking.

4) Cooking the plaice, put the oven on 150C. Put the plaice on a tray lined with baking parchment. Put the plaice into the for 15-20 minutes.

5) While the fish is cooking make the sauce Vierge. Add your onions and tomatoes into the olive oil and cook to blood temperature (37.5C). Add your herbs, lemons and capers. Leave to rest in the pan.

6) Once the fish has cooked plate the fish and serve with a simple green salad. And dress the fish with sauce vierge.


Thanks Jack and keep up the good work!!

Consider this recipe well and truly nicked lol

Friday, 20 November 2015

Easy Singapore Style Noodles

So I got told off today by someone who checks my blog daily for any updates, so here you go!!

For me there's nothing better on a winters day than a good plate of hot and spicy noodles. 

You will need...
4 red or green chilli
Half a bulb of garlic
A good thumb size chunk of ginger
6 tablespoons of curry powder 
500ml vegetable oil 

Chuck all the ingredients in a blender until smooth then gently heat for around 15 minutes or until the rawness of the curry powder has gone. Leave to cool.

You can use this paste to stir fry your meat and vegetables, then toss through your noodles. 

Here's mine 

Sunday, 18 October 2015

Food Service Cateys 2015

Well as you all probably know I've been shortlisted for Chef Manager of the Year at The Caterers Food Service Cateys for the past three years and this year I finally got to take one home!!

On the menu


Duck Confit, baby leeks, smoked duck and grain mustard.


Pan-fried fillet of sea bass, prawns, broad beans, peas, purple English mash and lemon sauce.


Praline cake with crunchy nuts, coffee ganache and vanilla mousse

With wines supplied by Mathew Clark

All followed by entertainment from Adam Buxton!!

Huge congratulations to all the winners and runners up at this years awards!! 

Massive thanks have to go to everyone at The Caterer and obviously Mark Lewis  Amanda Afiya and Janie Manzoori-Stamford, everyone at The Park Plaza Hotel, my team for putting up with all I chuck at them and of course Connect Catering for letting me do what I do!! 

Tuesday, 15 September 2015

Kerala style fried chicken

Everyone loves southern fried chicken right? 

I wanted to come back this school year with a new approach to our lunches, we've always been a bit different with our outlook on food and the flavours we use, so I came up with this. 

Basically a southern fried chicken but with the flavours of India. 

This is probably the easiest fried chicken recipe I could come up with. 

You need 

4 boned chicken thighs or fillets
200g flour
And a decent curry powder (see earlier post)

Chuck your chicken pieces on a bowl and cover with milk.

In a different bowl add the flour and mix in some curry powder. Don't be shy with this as when it fries the taste gets weaker.

Shallow fry on medium heat until golden brown then finish in the oven.

I served mine with a home made naan bun new potatoes and red onion rings.

Not the greatest picture but you get the idea!! 

Saturday, 18 July 2015

Food Service Cateys 2015

So for the third time in a row I've been shortlisted for a prestigious Food Service Catey!!! Just being nominated is an achievement in itself but to be a finalist three years in a row is amazing!!

Massive thanks have to go to Connect Catering for letting me do what I do. The support from everyone in the company is outstanding and I am very happy to be a part of the company.

Also huge congrats to everyone else shortlisted it's an amazing achievement and definitely something to shout about! 

Here's the full shortlist, good luck everyone and I look forward to speaking to as many of you as possible in October!