tag:blogger.com,1999:blog-15968334965224523772024-03-13T04:39:39.738+00:00The School KitchenRestaurant standard food on a schools budget!! A little extra effort goes a long way!!Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-1596833496522452377.post-74923867094957786532016-07-13T11:08:00.001+01:002016-07-13T11:08:12.645+01:00BBQ Burger BunsSometimes I like to shake things up so decided to flavour my bread for our slow roast pork bap.<div><br></div><div>To be fair it turned out far better than I expected so here's the recipe!! </div><div><br></div><div>500g flour (any will do, doesn't have to be strong bread flour)</div><div>150g warm water</div><div>150g warm milk</div><div>7g dried yeast (14g fresh yeast)</div><div>Pinch of sugar</div><div>Pinch of salt</div><div>10g oil</div><div>Knorr BBQ paste</div><div><br></div><div>In a bowl chuck the flour salt and sugar.</div><div><br></div><div>I always weigh the liquids for accuracy but roughly 1g equals 1ml.</div><div><br></div><div>Mix all these together then add to the flour.</div><div><br></div><div>Knead for 5 mins until it forms a dough and leave to prove until double in size. </div><div><br></div><div>Knock it back then shape into rolls, brush the tops with a little knorr BBQ paste mixed with a little water and cook on 170c for around 15 mins, the toll will sound hollow when tapped.</div><div><br></div><div>I served mine with slow roasted belly pork and salad.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkPa2ccFfIm6_bETMC9Lbt1YumfJ0ziEi6YiRpzz6uIhCbOdhaQf4oIgrarwGFxLNH1J4TjXKcjAZ3EdV6e7KFlYNU6TsT150r5j6obhiAEnQ2y3HZ47fb_LxUgoNtDP6Rh5E8PGLTd-y/s640/blogger-image--1593673201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkPa2ccFfIm6_bETMC9Lbt1YumfJ0ziEi6YiRpzz6uIhCbOdhaQf4oIgrarwGFxLNH1J4TjXKcjAZ3EdV6e7KFlYNU6TsT150r5j6obhiAEnQ2y3HZ47fb_LxUgoNtDP6Rh5E8PGLTd-y/s640/blogger-image--1593673201.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbb3Hl4GrwHIQORT1L5xTDyBkvJFpf3X2oNmOGkM8wK3Pu_0gc3Ft0LGvDT1g1pHJyWv-Uo5snug2Bi84jMHkfHU1MDfwigNai_ZwauqCwePfjq7Czd4NZbs2oLbbZu23L0feuNfJKHu5/s640/blogger-image--177884017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbb3Hl4GrwHIQORT1L5xTDyBkvJFpf3X2oNmOGkM8wK3Pu_0gc3Ft0LGvDT1g1pHJyWv-Uo5snug2Bi84jMHkfHU1MDfwigNai_ZwauqCwePfjq7Czd4NZbs2oLbbZu23L0feuNfJKHu5/s640/blogger-image--177884017.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-63031551436289956892016-07-08T07:44:00.001+01:002016-07-08T07:50:10.499+01:00Big School Bake Off 2016 Finalist!!!!!A while back I entered in to the Big School Bake Off, not thinking anything of it I was quite surprised my paper entry made it through to the semi finals!! <div><br></div><div>So yesterday ( 7th July ) off we trotted to the LACA Main Event at the Birmingham NEC. </div><div><br></div><div>Now I haven't cooked in competition for years so was a bit apprehensive but everyone there was great to get along with and made me feel at ease.</div><div><br></div><div>We had an hour and a half to recreate our paper entries and plate the finished product!!!</div><div><br></div><div>After the stressful 90 mins the judging for my heat took place with bake off legend Jo Wheatly Great British Bake Off Winner 2011!!!!</div><div><br></div><div>Unfortunately we couldn't stay for the results and I'm notgoing to lie, the wait had me on tenterhooks all day.</div><div><br></div><div>But finally at around 4pm I got the call saying I'd made it through to the finals in September!!! </div><div><br></div><div>So here it is... My Pina Colada Sandwich!!!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMfj0MJQEBxqKqRqr-F4s_3VWZPhqixfXOTFefc3vfXq65HBmC4xa0Z1u1YFWhycw-AYHjfjp5vUwCPQ8senyxoSFPCVvPk0XSwYZmmYvNUR0IQnih6dXQJNYEqNybn3rFxUmPxPbVhuu/s640/blogger-image--115927705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMfj0MJQEBxqKqRqr-F4s_3VWZPhqixfXOTFefc3vfXq65HBmC4xa0Z1u1YFWhycw-AYHjfjp5vUwCPQ8senyxoSFPCVvPk0XSwYZmmYvNUR0IQnih6dXQJNYEqNybn3rFxUmPxPbVhuu/s640/blogger-image--115927705.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1P5eiovtrNhodBAujgCHsgZ5IHTPG4q1lmf-W2wyyjbtWItv7mOp2xz8yFtS6dMg9hjgjcCTXA7qS1l7encXEnAof0Oh0T0Sm1m5g4faXKPVTGxrwJdaYqUs54ZW8nwI0reSbFeWVwnl/s640/blogger-image--1231944545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1P5eiovtrNhodBAujgCHsgZ5IHTPG4q1lmf-W2wyyjbtWItv7mOp2xz8yFtS6dMg9hjgjcCTXA7qS1l7encXEnAof0Oh0T0Sm1m5g4faXKPVTGxrwJdaYqUs54ZW8nwI0reSbFeWVwnl/s640/blogger-image--1231944545.jpg"></a></div><br></div><div><br></div><div>Huge thanks to everyone involved at LACA and knorr taste!! </div><div><br></div><div>See you in September!!!</div><div><br></div><div>Recipe to follow!!</div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-27370657096587245292016-05-27T11:42:00.001+01:002016-05-27T11:45:49.694+01:00Piri Piri and Cheddar SwirlsSo seeing as I still have some <a href="http://www.chefhacks.co.uk/" target="_blank">Knorr Piri Piri paste</a> ( this stuff goes really far ) I thought I'd make some of these bad boys!!<br />
<div>
<br /></div>
<div>
You will need</div>
<div>
<br /></div>
<div>
500g flour </div>
<div>
7g fast action yeast</div>
<div>
40g oil</div>
<div>
Pinch salt</div>
<div>
Pinch sugar</div>
<div>
290g warm water</div>
<div>
Knorr Piri Piri paste </div>
<div>
2 good handfuls of grated mature cheddar cheese</div>
<div>
<br /></div>
<div>
Combine flour salt and sugar in a bowl,</div>
<div>
Mix the water oil and yeast then chuck this in the dry ingredients. Knead unil a dough forms.</div>
<div>
<br /></div>
<div>
You don't need to wait for this to prove, roll the dough out into a rectangle about half a centimetre thick.</div>
<div>
<br /></div>
<div>
Spread the Knorr Piri Piri over the entire dough, I like mine spicy so I used 3 tbsp but it's up to you how much you can handle! Sprinkle evenly with the mature cheddar and roll up like you would a Swiss roll, like this.....</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZl-2ZJHRnqdN1nSaYmwGYtm8QBFawDbTbjvMN2Ixnhru4v6-U9RwbgYBAIurMu2VwNxDJuAWJ3JpInukQYj5arnR7KZX0B4866-lzisX4h2-f3AUPPWsNZsdLv2i8EuQ52VG1mWCG4WB/s640/blogger-image-131628394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZl-2ZJHRnqdN1nSaYmwGYtm8QBFawDbTbjvMN2Ixnhru4v6-U9RwbgYBAIurMu2VwNxDJuAWJ3JpInukQYj5arnR7KZX0B4866-lzisX4h2-f3AUPPWsNZsdLv2i8EuQ52VG1mWCG4WB/s640/blogger-image-131628394.jpg" /></a></div>
<br /></div>
<div>
With a serated knife carefully cut into slices around 2cm thick like this....</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZJHf7zDxlT3o59IOE4GIQUdZQp5zIZ4F6sgUb5djX_kmB_ni-i_Wt0bPSQEqpV6U9m-ONlRGDswouDJhTEBRLspHCQJzPkZXHKM2T52EKKO85KrRu1Hz1JiwAkcC3-j9ChIa7mPYQY3e/s640/blogger-image-2081415203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZJHf7zDxlT3o59IOE4GIQUdZQp5zIZ4F6sgUb5djX_kmB_ni-i_Wt0bPSQEqpV6U9m-ONlRGDswouDJhTEBRLspHCQJzPkZXHKM2T52EKKO85KrRu1Hz1JiwAkcC3-j9ChIa7mPYQY3e/s640/blogger-image-2081415203.jpg" /></a></div>
<br /></div>
<div>
Arrange on a lined baking tray about an inch apart like this...</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7RKtyCrf_ZH-sQt3TyBOD7ZEnxpToOXlt5TArspSdA054C8ClwPS6CsUnpw7v4sxwcvFAb85jXQfl_P6L-ZE_yjIt1QWNjKif-M8-vWGq9i2i5Meqr8RR2F6YtX4Yo6FOQusLwfE9Rvv/s640/blogger-image-42394124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7RKtyCrf_ZH-sQt3TyBOD7ZEnxpToOXlt5TArspSdA054C8ClwPS6CsUnpw7v4sxwcvFAb85jXQfl_P6L-ZE_yjIt1QWNjKif-M8-vWGq9i2i5Meqr8RR2F6YtX4Yo6FOQusLwfE9Rvv/s640/blogger-image-42394124.jpg" /></a></div>
<br /></div>
<div>
Then let them prove for around 30 minutes, chuck them in a preheated oven on 160c for 12 minutes or until golden brown like this....</div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aeau_JwWv9uKgMb_bhyphenhyphenCTTvzCL3Ok6wp_qwlNBJwYzf8vccGPzV1Pb6SO1UMc36TAL0_xDkYq-hL2qm8VcoIqlXdfy5vbkFim0bwmWJkgtIkO7_gaPCe5_8OSHVDleZOdOwn-gkuZPPW/s640/blogger-image-741316361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Aeau_JwWv9uKgMb_bhyphenhyphenCTTvzCL3Ok6wp_qwlNBJwYzf8vccGPzV1Pb6SO1UMc36TAL0_xDkYq-hL2qm8VcoIqlXdfy5vbkFim0bwmWJkgtIkO7_gaPCe5_8OSHVDleZOdOwn-gkuZPPW/s640/blogger-image-741316361.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbOlVcDOTUoGCsHHB1edt6sLZzAt9cfan940ARk9lG_E2E5I3Ci3RvMJHILO_sqPQXsOEwxSs-eCkJ8YBnC6fILjrWLpK_AMDgZ49KmLJVSMX-svm9jRc7CzLYVryAUuTETNZR845zyoG/s640/blogger-image--279669653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbOlVcDOTUoGCsHHB1edt6sLZzAt9cfan940ARk9lG_E2E5I3Ci3RvMJHILO_sqPQXsOEwxSs-eCkJ8YBnC6fILjrWLpK_AMDgZ49KmLJVSMX-svm9jRc7CzLYVryAUuTETNZR845zyoG/s640/blogger-image--279669653.jpg" /></a></div>
</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
These are wicked for a picnic!!! </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
For even more hints and tips check out the Knorr Chefs Hacks website <a href="http://www.chefhacks.co.uk/" target="_blank">here</a> and get your free sample, you wont regret it!!!</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-45900077232991475952016-05-23T14:47:00.002+01:002016-05-23T15:12:03.580+01:00Piri Piri RollsI've been lucky enough to get my hands on some knorr cooking pastes, now you probably know by now that I'm not one to use things as they were intended.<br>
<br>
Normal burger rolls are fine but sometimes you need a bit of difference and to be honest I'm getting a bit bored of a brioche roll now!!<br>
<br>
So these Piri Piri Rolls are great to have as an alternative, fantastic with chicken or any other burger you fancy!!<br><div><br>
For the rolls:<br>
<br>
500g flour<br>
290g warm water<br>
7g fast action yeast<br>
Pinch of salt<br>
Pinch of sugar<br>
100g Knorr Piri Piri paste<br>
<br>
Chuck your flour salt and sugar in a bowl and give a little mix, then weigh out 290g warm water (weighing out water is better for consistency, 1g is 1ml.)<br>
Add 7g yeast stir and add 100g Knorr Piri Piri Paste.<br>
<br>
Stir this through the flour and slowly knead until a dough, prove in a warm place until double the size knock back and shape into 8 rolls.<br>
Prove again to double size and cook on 170c for 17 mins or until golden brown and sounding hollow to the tap. Or freeze the uncooked dough and cook from frozen when needed!! <br>
<br>
Let cool and serve with the filling or your choice!!<br>
<br>
For more top tips check out Knorr chef hacks <a href="http://www.chefhacks.co.uk/" target="_blank">here</a>!!!<br>
<br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvLrp4QaXHlXtTO357sd1pc01HoonHYKucbvltbEWbOvOIED0JFzN2cqLeQa9ny71S0dyXFbKTEBSeyePrUmy5wAtvPNbE3TFw1oYESF-Xca4XKSM1mKrSWM6Htglj82SE8EYjMjIWOfJ/s640/blogger-image-1557499005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvLrp4QaXHlXtTO357sd1pc01HoonHYKucbvltbEWbOvOIED0JFzN2cqLeQa9ny71S0dyXFbKTEBSeyePrUmy5wAtvPNbE3TFw1oYESF-Xca4XKSM1mKrSWM6Htglj82SE8EYjMjIWOfJ/s640/blogger-image-1557499005.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zzflNEQnQot7AMB3wQuY2UwOeLtuzGQbSENFRzSk7UtEQ_Ln4YnE8xhkqHjhtx4IIoj77inc1kzus34QdSpIemH3LY3HbNhzKr5nDZrKE0gJy7BT26xI2hOFhw3cjvI8Is3iAnP9QQmK/s640/blogger-image--2083524932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zzflNEQnQot7AMB3wQuY2UwOeLtuzGQbSENFRzSk7UtEQ_Ln4YnE8xhkqHjhtx4IIoj77inc1kzus34QdSpIemH3LY3HbNhzKr5nDZrKE0gJy7BT26xI2hOFhw3cjvI8Is3iAnP9QQmK/s640/blogger-image--2083524932.jpg"></a></div><br></div></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-23951974281877584472016-04-27T15:02:00.001+01:002016-04-27T15:02:56.623+01:00Easy Homemade FudgeSo 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? <div><br></div><div>This fudge recipe is so easy but really tasty. </div><div><br></div><div>All you need is</div><div><br></div><div>300ml milk</div><div>100g butter</div><div>350g sugar</div><div><br></div><div>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.</div><div><br></div><div>No pictures for this one as yet but will add as soon as poss.</div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-89281795512616014182016-03-19T09:54:00.001+00:002016-03-19T09:54:13.970+00:00Southern Fried ChickenIt's been a while since the last post but have to share this awesome chicken recipe, always goes down a storm!!<div><br></div><div>So </div><div><br></div><div>Take four boneless chicken thighs (you can use breast but I find the thigh has more flavour).</div><div><br></div><div>Cover with milk and refrigerate for about an hour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1KHu3IqgN4hAZARhoauS6kozs-6q-QteInLliQ6xTYttnsWqbjqd4holw3wqLWY_zpzHpknTcNonjigAR07f2piZsuEp7KtFyZ_j90IGDUlRHTfn9PHFomOI3y4b_pqWyCHeJrVvc-rf/s640/blogger-image--1661053575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1KHu3IqgN4hAZARhoauS6kozs-6q-QteInLliQ6xTYttnsWqbjqd4holw3wqLWY_zpzHpknTcNonjigAR07f2piZsuEp7KtFyZ_j90IGDUlRHTfn9PHFomOI3y4b_pqWyCHeJrVvc-rf/s640/blogger-image--1661053575.jpg"></a></div><br></div><div>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.</div><div><br></div><div>Take your chicken and shake off the excess milk then coat in the flour mix.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeadmAG3eTFFgVmLgOD_BMeZm3CQVZCBGuhaKDstiM0FQ-DBhJTVxz6-4MPPBVXl7sQey11P-ti3QdfyiC-ur_SeoDNPW4LJJA7AXwD155ujrAwWBM3YVwEGO9od5hcJme2F-rtChwkiLG/s640/blogger-image--1807269301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeadmAG3eTFFgVmLgOD_BMeZm3CQVZCBGuhaKDstiM0FQ-DBhJTVxz6-4MPPBVXl7sQey11P-ti3QdfyiC-ur_SeoDNPW4LJJA7AXwD155ujrAwWBM3YVwEGO9od5hcJme2F-rtChwkiLG/s640/blogger-image--1807269301.jpg"></a></div><br></div><div>Shallow fry on a medium heat until golden then finish in the oven at 180 for 10 mins or until the juices run clear.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63XDBMjsdbFL3bBcMY0AZ7t6_XGS9-EpphvMqs3dDd8ZmHEWJLhUeoNLinlBFNhGxPxVV8hmuFn1MMWoc6_2aS5NVRxcDHXvQdU1A_qDzUwv34YOdeTRUKJjtUdvq1GnOJ9H_up4nE4do/s640/blogger-image--90263983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj63XDBMjsdbFL3bBcMY0AZ7t6_XGS9-EpphvMqs3dDd8ZmHEWJLhUeoNLinlBFNhGxPxVV8hmuFn1MMWoc6_2aS5NVRxcDHXvQdU1A_qDzUwv34YOdeTRUKJjtUdvq1GnOJ9H_up4nE4do/s640/blogger-image--90263983.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-4337178306078879382016-01-30T10:38:00.001+00:002016-01-30T10:41:20.210+00:00Stuffed Plaice with Fragrant Rice<div class="separator" style="clear: both;">
<br /></div>
I don't often ask for recipes but the dish from Jack Settle is awesome!!<br />
<div>
<br /></div>
<div>
Make sure you check out more of what he's doing on Twitter <a href="https://mobile.twitter.com/Chef1Jack" target="_blank">@Chef1Jack</a>. </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Stuffed Plaice with Fragrant Rice<br /><br />Serves 6<br /><br />1 onion medium diced<br />1 bulb of Fennel<br />2 lemons zest<br />1 lemon juiced<br />1 star anise<br />200g long grain rice<br />6 Plaice<br />Small Bunch of Parsley and Fennel or Dill<br /><br /><br />Sauce Vierge<br /><br />Onion medium diced<br />5 tomatoes de seeded and diced<br />Small bunch of flat leaf parsley<br />Small bunch of Coriander<br />Small bunch of basil<br />2 lemons juiced and Zested<br />400ml of Olive Oil<br />200g Capers<br /><br />Method,<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />6) Once the fish has cooked plate the fish and serve with a simple green salad. And dress the fish with sauce vierge.<br /><br />Enjoy </span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span><br />
<div class="separator" style="clear: both;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv45e8xzNb4RA_iX9ttU38FTbpQfOxdnbTLxW7eezfKozPaAV9gKfW1ZoQm2Pw_6D3ccXDtAq294vhkyrQl_WtRUO1iTRxMbMZmc1I6a-PF34Ke8wLOG2bXAEPk8B0r6fpHqjtFOmhACXW/s640/blogger-image--1136212014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv45e8xzNb4RA_iX9ttU38FTbpQfOxdnbTLxW7eezfKozPaAV9gKfW1ZoQm2Pw_6D3ccXDtAq294vhkyrQl_WtRUO1iTRxMbMZmc1I6a-PF34Ke8wLOG2bXAEPk8B0r6fpHqjtFOmhACXW/s640/blogger-image--1136212014.jpg" /></a></span></div>
<div class="separator" style="clear: both;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV-c_JcyuxdSaJlO6PSpjJYozeb5AY_G42fFlXCf9CmC41meIYgiwNu6KHNf2DeU9Rs1b9n7mugs17BNAy4cW_y044Pu5HLISQH5Hyd-QX_5RR2KijJgs99A1C23MThhTtqwr4sCFNIXr/s640/blogger-image-1194214746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV-c_JcyuxdSaJlO6PSpjJYozeb5AY_G42fFlXCf9CmC41meIYgiwNu6KHNf2DeU9Rs1b9n7mugs17BNAy4cW_y044Pu5HLISQH5Hyd-QX_5RR2KijJgs99A1C23MThhTtqwr4sCFNIXr/s640/blogger-image-1194214746.jpg" /></a></span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thanks Jack and keep up the good work!!</span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Consider this recipe well and truly nicked lol</span></div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-56166393041189344112015-11-20T13:58:00.001+00:002015-11-20T13:58:56.674+00:00Easy Singapore Style NoodlesSo I got told off today by someone who checks my blog daily for any updates, so here you go!!<div><br></div><div>For me there's nothing better on a winters day than a good plate of hot and spicy noodles. </div><div><br></div><div>You will need...</div><div>4 red or green chilli</div><div>Half a bulb of garlic</div><div>A good thumb size chunk of ginger</div><div>6 tablespoons of curry powder </div><div>500ml vegetable oil </div><div><br></div><div>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.</div><div><br></div><div>You can use this paste to stir fry your meat and vegetables, then toss through your noodles. </div><div><br></div><div>Here's mine </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxFQDA9_jF_QFY3ifRgHc_24k7mhGU4vmZCywva6iPzUuKr-WO2AA1_cYh8xYtnjRz0deJy7u_It3sROtr8C3B_xjKbWAPXpkxBmQgVxYv-AlPR9AEwM6uEHLKhYUg-V99t6wJYj0bBsf/s640/blogger-image-64666928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxFQDA9_jF_QFY3ifRgHc_24k7mhGU4vmZCywva6iPzUuKr-WO2AA1_cYh8xYtnjRz0deJy7u_It3sROtr8C3B_xjKbWAPXpkxBmQgVxYv-AlPR9AEwM6uEHLKhYUg-V99t6wJYj0bBsf/s640/blogger-image-64666928.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5OX-kt3rtMh_ed0GQF7XGfT9KdVXMDSVrLpRuRxIX-XiWChJ60z50sEWkMi3OTruRxBhBPc8goHLic6Yuqe5QUmZLB7WCuBxHCLjfrBHYc3984AW3xTfk7eysRKdqoiGeuQ3l4FBRMY/s640/blogger-image-2014500723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ5OX-kt3rtMh_ed0GQF7XGfT9KdVXMDSVrLpRuRxIX-XiWChJ60z50sEWkMi3OTruRxBhBPc8goHLic6Yuqe5QUmZLB7WCuBxHCLjfrBHYc3984AW3xTfk7eysRKdqoiGeuQ3l4FBRMY/s640/blogger-image-2014500723.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-39491235013321018742015-10-18T15:45:00.001+01:002015-10-18T16:01:48.890+01:00Food Service Cateys 2015<div class="separator" style="clear: both;">
<br /></div>
Well as you all probably know I've been shortlisted for Chef Manager of the Year at <a href="http://www.thecaterer.com/" target="_blank">The Caterers</a> Food Service Cateys for the past three years and this year I finally got to take one home!!<br />
<div>
<br /></div>
<div>
On the menu</div>
<div>
<br /></div>
<div>
Starter</div>
<div>
<br /></div>
<div>
Duck Confit, baby leeks, smoked duck and grain mustard.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf_5tFVvZJwX-ZdMveCf_9j7efQIeYor0vljn5pQxmo8BikUqu6OI6-EOWVBQNnbbvBT1d3Srmuq7my5NwVqllmPE_Q6HWK34ki1J3ZWYFzlfrFrwzvlsYRVLU7k2fgy6axUKB5HHTReO/s640/blogger-image-1353178569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSf_5tFVvZJwX-ZdMveCf_9j7efQIeYor0vljn5pQxmo8BikUqu6OI6-EOWVBQNnbbvBT1d3Srmuq7my5NwVqllmPE_Q6HWK34ki1J3ZWYFzlfrFrwzvlsYRVLU7k2fgy6axUKB5HHTReO/s640/blogger-image-1353178569.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1K8eyO6O9-A76JqgmBzmDFY-qv_boyBJKCRwZpKWdi6OvvmC2QJSM4lSdwdqc-A9D-vcdhOxGow6ttNtPhLMeGSPlzM9XeifXoyRueSkQ-woPqXAK7vwHAOn3Gv1gphKV02Nu3PZB5RF_/s640/blogger-image--1688708434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1K8eyO6O9-A76JqgmBzmDFY-qv_boyBJKCRwZpKWdi6OvvmC2QJSM4lSdwdqc-A9D-vcdhOxGow6ttNtPhLMeGSPlzM9XeifXoyRueSkQ-woPqXAK7vwHAOn3Gv1gphKV02Nu3PZB5RF_/s640/blogger-image--1688708434.jpg" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
Main </div>
<div>
<br /></div>
<div>
Pan-fried fillet of sea bass, prawns, broad beans, peas, purple English mash and lemon sauce.</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrBpT0BR0fCz4bIDyRGR4AcLyfO77Dsh20eOiGOqI-PJRsROYxM2vCmH4xx86Mz5VlJEcOwGHmZVkFmzq6Zvb1XNcTaYYA90Mwdens7AFdhCpmHJ6-NKZPlgXyo8GcX6oGM0loeD3tzye/s640/blogger-image--220078692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrBpT0BR0fCz4bIDyRGR4AcLyfO77Dsh20eOiGOqI-PJRsROYxM2vCmH4xx86Mz5VlJEcOwGHmZVkFmzq6Zvb1XNcTaYYA90Mwdens7AFdhCpmHJ6-NKZPlgXyo8GcX6oGM0loeD3tzye/s640/blogger-image--220078692.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjtyMv42hN7CoWfI_WgG4Ud7iiWwOAP4yvOzldCISQGLhdY7nQYS-8ipAUv7s62ZpY8smrNzxncYWFeKPLY6IXzfypnf-4tjbhbt8xuh1gGoRH1qbg4cT90DXs9SDg_fqBQmYhAHHkcof/s640/blogger-image--198989342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjtyMv42hN7CoWfI_WgG4Ud7iiWwOAP4yvOzldCISQGLhdY7nQYS-8ipAUv7s62ZpY8smrNzxncYWFeKPLY6IXzfypnf-4tjbhbt8xuh1gGoRH1qbg4cT90DXs9SDg_fqBQmYhAHHkcof/s640/blogger-image--198989342.jpg" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
Dessert</div>
<div>
<br /></div>
<div>
Praline cake with crunchy nuts, coffee ganache and vanilla mousse</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_QComnPl85hmlACMxgKZ6FUew0tqo_LXI6r-v6Qzp_34K2ynJCOhJpj6pzvY-91kywIRIJqNM2oahSoW9St0bqfrr5VEBi75cDEDAb3Nos6RTzLRTLtn6EA1z9lWjnZXYRek4zfkWwxV/s640/blogger-image-619684235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_QComnPl85hmlACMxgKZ6FUew0tqo_LXI6r-v6Qzp_34K2ynJCOhJpj6pzvY-91kywIRIJqNM2oahSoW9St0bqfrr5VEBi75cDEDAb3Nos6RTzLRTLtn6EA1z9lWjnZXYRek4zfkWwxV/s640/blogger-image-619684235.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7uF2t4gfeN_NGsVouPLddHuGtOrtaS42Z9LtGyxtNuy7LPkFw0E5dyZfEk87C50RqZYPrVMIiL0352zKlkDt2P2045WojU7ZNDduvmtHIfLo6utehP9uW5rE53HtDxoKbiK8iVLW1EDa/s640/blogger-image--832019813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7uF2t4gfeN_NGsVouPLddHuGtOrtaS42Z9LtGyxtNuy7LPkFw0E5dyZfEk87C50RqZYPrVMIiL0352zKlkDt2P2045WojU7ZNDduvmtHIfLo6utehP9uW5rE53HtDxoKbiK8iVLW1EDa/s640/blogger-image--832019813.jpg" /></a></div>
<br /></div>
<div>
With wines supplied by <a href="http://www.matthewclark.co.uk/" target="_blank">Mathew Clark</a></div>
<div>
<br /></div>
<div>
All followed by entertainment from Adam Buxton!!</div>
<div>
<br /></div>
<div>
Huge congratulations to all the winners and runners up at this years awards!! </div>
<div>
<br /></div>
<div>
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 <a href="http://www.connectcatering.co.uk/" target="_blank">Connect Catering</a> for letting me do what I do!! </div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-77896163468708694282015-09-15T19:10:00.001+01:002016-03-17T15:59:34.277+00:00Kerala style fried chickenEveryone loves southern fried chicken right? <div><br></div><div>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. </div><div><br></div><div>Basically a southern fried chicken but with the flavours of India. </div><div><br></div><div>This is probably the easiest fried chicken recipe I could come up with. </div><div><br></div><div>You need </div><div><br></div><div>4 boned chicken thighs or fillets</div><div>200g flour</div><div>Milk</div><div>And a decent curry powder (see earlier post)</div><div><br></div><div>Chuck your chicken pieces on a bowl and cover with milk.</div><div><br></div><div>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.</div><div><br></div><div>Shallow fry on medium heat until golden brown then finish in the oven.</div><div><br></div><div>I served mine with a home made naan bun new potatoes and red onion rings.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxYDZ2KTwSuV5tz73ke1nDXrXBSGTpeVL_uo8phgQxFpm5LIwQUSO9Oa6whjDi8VWmlPo4rcuzyDKJQ266Pu46MIOPhyFkmx0mKE6-H54bZldRma7KgqsUYko0t3swtnxHmhmhSGiaA2K/s640/blogger-image--886885983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxYDZ2KTwSuV5tz73ke1nDXrXBSGTpeVL_uo8phgQxFpm5LIwQUSO9Oa6whjDi8VWmlPo4rcuzyDKJQ266Pu46MIOPhyFkmx0mKE6-H54bZldRma7KgqsUYko0t3swtnxHmhmhSGiaA2K/s640/blogger-image--886885983.jpg"></a></div>Not the greatest picture but you get the idea!! </div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-91851598083231374842015-07-18T11:38:00.000+01:002015-07-18T11:38:10.255+01:00Food Service Cateys 2015So 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!!<br />
<div>
<br /></div>
<div>
Massive thanks have to go to <a href="http://www.connectcatering.co.uk/" target="_blank">Connect Catering</a> 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.</div>
<div>
<br /></div>
<div>
Also huge congrats to everyone else shortlisted it's an amazing achievement and definitely something to shout about! </div>
<div>
<br /></div>
<div>
Here's the full <a href="https://www.thecaterer.com/articles/359626/foodservice-cateys-2015-shortlist-revealed" target="_blank">shortlist</a>, good luck everyone and I look forward to speaking to as many of you as possible in October!</div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-917385581257514252015-06-30T16:01:00.001+01:002015-06-30T16:01:05.499+01:00Chilli Cheese BitesOk so quick post today.<div><br></div><div>I needed a quick starter and everyone here loves a bit of chilli and cheese.</div><div><br></div><div>So a bit like a beignet (fritter),</div><div><br></div><div>In a mixing bowl chuck in a good few handfuls of self raising flour, some chopped chilli (up to you on this one but I like mine hot) and a few good handfuls of mature cheddar cheese.</div><div><br></div><div>Bond it all together with some cold water until you get a really thick batter, thick enough to hold on a spoon but not so thick it won't drop off, then spoon them into the fryer. Fry until golden, drain and serve.</div><div><br></div><div>I servers mine with some mixed leaves and a tomato and balsamic chutney. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01yqxK_mroQglU3AUsHhA5D1NFp_vKEIqeWIIDLG39MDsIJDnIDy4-1_coVwrO1AkPdgqxNflD9sBpoKnNKMqk695iEgs7d7YCvIvc8WkUt28w0SdZyuFmOEE8zdl8p6_ewJrjSSufWQX/s640/blogger-image-493036575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01yqxK_mroQglU3AUsHhA5D1NFp_vKEIqeWIIDLG39MDsIJDnIDy4-1_coVwrO1AkPdgqxNflD9sBpoKnNKMqk695iEgs7d7YCvIvc8WkUt28w0SdZyuFmOEE8zdl8p6_ewJrjSSufWQX/s640/blogger-image-493036575.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-13595798201471987982015-06-02T22:23:00.001+01:002015-06-02T22:28:31.531+01:00Walk Eat Talk Eat<div class="separator" style="clear: both;">
<br /></div>
Well it's been a while since my last post but things have been manic lately!!<br />
<div>
<br /></div>
<div>
Just wanted to give a massive thanks to the wonderful Charli for our Walk Eat Talk Eat food tour as part of our area meeting, full of interesting knowledge and facts not to mention showing and treating us to some delicious samples of some fantastic (not so well known) places to eat, If you ever get chance to book one of these tours I can guarantee you won't be disappointed!<br />
<div>
<br />
<div>
I won't give away exactly where we went, I'll let you book up a tour for yourself!<br />
<div>
<br /></div>
<div>
Here's some pics and one of a dodgy bloke brandishing what seems to be a courgette for no apparent reason!</div>
<div>
See what all the fuss is about <a href="http://www.walkeattalkeat.com/" target="_blank">here</a></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4K_ZQFDqHj4LvtEOZooZzCqZR16NUAjgjlAUv06Mxgtt1MXRw8xw6czc5jEBf4SBnFPNYch0DLRiadYpMiYN0Ep2RUGnJxxP0BhjcRp4Xl8_MMbXlHPuFUCeKoD1QplKMWS3NaZXI1Fe/s640/blogger-image-418719534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl4K_ZQFDqHj4LvtEOZooZzCqZR16NUAjgjlAUv06Mxgtt1MXRw8xw6czc5jEBf4SBnFPNYch0DLRiadYpMiYN0Ep2RUGnJxxP0BhjcRp4Xl8_MMbXlHPuFUCeKoD1QplKMWS3NaZXI1Fe/s640/blogger-image-418719534.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAkcMzY56tHFNTOOX3ExWZn7Y7RZVNcym_jhyphenhyphenXRQF42GmB0Fq4c4zcfdpYqtosx3702Pff21vcwZmF_SQc_gPM8gXqFXVtcQXgRoTP4afvqim9y3KZXKhD2I8cdfqt0l5AMdDtOpd-cI8/s640/blogger-image-1228675635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpAkcMzY56tHFNTOOX3ExWZn7Y7RZVNcym_jhyphenhyphenXRQF42GmB0Fq4c4zcfdpYqtosx3702Pff21vcwZmF_SQc_gPM8gXqFXVtcQXgRoTP4afvqim9y3KZXKhD2I8cdfqt0l5AMdDtOpd-cI8/s640/blogger-image-1228675635.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYiY1bmiKcub6rj4RNtkS-U7gTAKvT9DCxQme-WGYH2rXSPjPT3nkfvu3F8SDdusMEkI8dagJs0f_vdFeP5ysVbmyito5J4DiUIGLC2p1DZ_BQMjhZFh3udhxHC-xfRp9JhCchnqPyO9M/s640/blogger-image-746501979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYiY1bmiKcub6rj4RNtkS-U7gTAKvT9DCxQme-WGYH2rXSPjPT3nkfvu3F8SDdusMEkI8dagJs0f_vdFeP5ysVbmyito5J4DiUIGLC2p1DZ_BQMjhZFh3udhxHC-xfRp9JhCchnqPyO9M/s640/blogger-image-746501979.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjG6KjkqgFogSKwgBLkKLGACeI36CZZ0HS_y_8t424fvUSsexTbl4IkPSDY-qfJfIYAQsLiN-bRt-8UGWyNIbWFB1vkkjbFrduabhSfuS8QkmkdTyBNHsYrhmNry6rpcRmkSm35E0Dg5s/s640/blogger-image--261490183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhjG6KjkqgFogSKwgBLkKLGACeI36CZZ0HS_y_8t424fvUSsexTbl4IkPSDY-qfJfIYAQsLiN-bRt-8UGWyNIbWFB1vkkjbFrduabhSfuS8QkmkdTyBNHsYrhmNry6rpcRmkSm35E0Dg5s/s640/blogger-image--261490183.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqB6OIUDZwLv4D_GrMDlUO9N89ZI3y7Zj9Fdgtbo9o4lOODa8jbMNWADYpjBh79uwJncw1g95iZ1EmJ4oq-Prk5oyDnJteM9x3KMDtqza065a77Pva0p9rx6SsHiQ6ok1TgxN3tkiU0bxi/s640/blogger-image-674590146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqB6OIUDZwLv4D_GrMDlUO9N89ZI3y7Zj9Fdgtbo9o4lOODa8jbMNWADYpjBh79uwJncw1g95iZ1EmJ4oq-Prk5oyDnJteM9x3KMDtqza065a77Pva0p9rx6SsHiQ6ok1TgxN3tkiU0bxi/s640/blogger-image-674590146.jpg" /></a></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg9mF3YieTT8UyTeILY05U43WhEDAm-_DdcO_qlcy7G5BUwvXCZHcp07jdPBvubFdYBjBv3MX7fTEy47rB_JoSroU5FbdphWOL0Vu7vw3ySZQxcD8SzPU11DGoDBEW03IFbkP2tYWTbEy/s640/blogger-image-127180129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg9mF3YieTT8UyTeILY05U43WhEDAm-_DdcO_qlcy7G5BUwvXCZHcp07jdPBvubFdYBjBv3MX7fTEy47rB_JoSroU5FbdphWOL0Vu7vw3ySZQxcD8SzPU11DGoDBEW03IFbkP2tYWTbEy/s640/blogger-image-127180129.jpg" /></a></div>
<br /></div>
</div>
</div>
</div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-66291165471935974252015-04-17T20:01:00.001+01:002015-04-17T20:01:14.963+01:00Easy Choc Chip CookiesSo sometimes in my job I need to make something sweet in a hurry and these bad boys are a clear winner for me!! <div><br></div><div>For the dough.</div><div><br></div><div>100g soft brown sugar</div><div>125g butter</div><div>1 egg</div><div>225g self raising flour</div><div>200g Choc chips</div><div><br></div><div>Beat the butter sugar and egg together Until fluffy then fold in the flour and chocolate.</div><div><br></div><div>Stick it in the fridge for half an hour until it firms up, then roll into balls a bit smaller than a ping pong ball. </div><div><br></div><div>Bang them on a baking tray about 3 fingers apart because they speak.</div><div><br></div><div>Chuck them in a pre heated oven at 200c for 10 mins. </div><div><br></div><div>They will be very soft when you first bring them out but after a few minutes you will have amazing cookies. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WB10164yED7YYX-4GimzRBHAo1CGYQfu918N0rOWMUi43eKDkiShRAh0jo5kQUr152lGWhFMmwd4vbEUECHHYF3_VwoUbH4L95hyphenhyphen4cTWs1N8VsS9OPnCaiSXvOvznRtBs1Rib812dSym/s640/blogger-image--1360355606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WB10164yED7YYX-4GimzRBHAo1CGYQfu918N0rOWMUi43eKDkiShRAh0jo5kQUr152lGWhFMmwd4vbEUECHHYF3_VwoUbH4L95hyphenhyphen4cTWs1N8VsS9OPnCaiSXvOvznRtBs1Rib812dSym/s640/blogger-image--1360355606.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-54675974144075869092015-03-12T10:58:00.001+00:002015-03-12T17:18:24.751+00:00Lemon Meringue CupcakesThis is an easy one but looks good and tastes great! Makes 24.<div><br></div><div>So for the cake </div><div><br></div><div>500g butter</div><div>500g sugar</div><div>500g self raising flour</div><div>8 eggs</div><div>1 lemon zest and juice</div><div><br></div><div>Beat the butter and sugar together until light and fluffy then chuck in your eggs.</div><div><br></div><div>Beat again then slowly fold in the flour, if you beat it at this stage the cake will become stodgy.</div><div><br></div><div>Spoon into muffin cases and bang them in a pre heated oven at 150c, Cook for approx 15 mins.</div><div><br></div><div>For the meringue</div><div><br></div><div>Whisk 4 egg whites until stiff peaks,</div><div><br></div><div>Whilst that's doing, in a pan chuck 1 cup of sugar and 1/2 cup water.</div><div><br></div><div>Being this up to 104c then slowly whisk into your meringue mix. </div><div><br></div><div>Pipe on top of your cooled cupcake and either return to a hot oven or if you have a blowtorch use that to colour.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWzNfbZqXloythKVoQ-F4v04SQHiaIV4wOa5F_Yxp6byrpGehh0pSSh9X4B2BxyTkurT5iiAt3uouXkg9yXJFqf0JwO1iIVSFGfbCnRUTW3_BtdoaEKLHLJ_yypkgaJBRJOZzuq9OxumR/s640/blogger-image--1651040834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWzNfbZqXloythKVoQ-F4v04SQHiaIV4wOa5F_Yxp6byrpGehh0pSSh9X4B2BxyTkurT5iiAt3uouXkg9yXJFqf0JwO1iIVSFGfbCnRUTW3_BtdoaEKLHLJ_yypkgaJBRJOZzuq9OxumR/s640/blogger-image--1651040834.jpg"></a></div><br></div>Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-8199446974423195072015-03-01T11:30:00.000+00:002015-03-01T11:30:31.634+00:00Best Companies 2015 Awards Night!!Well every year for the past 4 years <a href="http://www.connectcatering.co.uk/" target="_blank">Connect Catering</a> have entered in to the Sunday Times Best Companies to Work For Award. <br />
<br />
And this year I was invited to the Ceremony at <a href="http://www.batterseaevolution.co.uk/" target="_blank">Battersea Evolution</a>.<br />
<br />
<br />
Hosted by Ben Shephard, the atmosphere in the Evoloution was electric. <br />
<br />
The Champagne was flowing and I was in good company with me fellow colleagues. <br />
<br />
It all kicked off with a starter of Treacle and Sesame Roast Salmon Fillet with Spring Onions and Roasted Beets.<br />
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ2eYprdEQREYaUHW8p6e9l5nUpZnMyyRjVXqzwMMWJYIfHij5fTfS3ICLUMbHElwV8QiOrvq3eFYRTDS-guhbNq4dDJAQQ_fZETtutwfooJWTmeX17iUXnfEhoN_IMgifnOX1Dn4E_9n/s640/blogger-image-1635157431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZ2eYprdEQREYaUHW8p6e9l5nUpZnMyyRjVXqzwMMWJYIfHij5fTfS3ICLUMbHElwV8QiOrvq3eFYRTDS-guhbNq4dDJAQQ_fZETtutwfooJWTmeX17iUXnfEhoN_IMgifnOX1Dn4E_9n/s640/blogger-image-1635157431.jpg" /></a></div>
<br />
<br />
Followed by</div>
<div>
<br /></div>
<div>
Honey and Harissa Marinated Chicken with Roasted Leek and Carrot, White Onion Purée and Smoked Potatoes</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7H8VgkpBGf59Q7E5g1kyyHqX_TiEFdL-xgHEj7mb5ynnyjHKDo38JnxmlrCJfCZdtQ1qqVKwASj-S5X1A7sSS06zskX6PGiDNpuD2N8NMTQnL4KIfjkBVzrY-yARzcIkp3eCGyb1F3jFI/s640/blogger-image--663603275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7H8VgkpBGf59Q7E5g1kyyHqX_TiEFdL-xgHEj7mb5ynnyjHKDo38JnxmlrCJfCZdtQ1qqVKwASj-S5X1A7sSS06zskX6PGiDNpuD2N8NMTQnL4KIfjkBVzrY-yARzcIkp3eCGyb1F3jFI/s640/blogger-image--663603275.jpg" /></a></div>
<br />
<br />
And for Dessert</div>
<div>
<br /></div>
<div>
Trio of Desserts</div>
<div>
<br /></div>
<div>
Cranberry Bread and Butter Pudding, Bacchus Jelly with Pear and Cornish Cream ice cream Treacle Tart</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4T8GDiA0RP3fRrcyIhGgFEatXl3S95ay6ySxtNHspY-pwktaevLmMgW1SCqoX4s3imFq4pgXojdCoj0k_hGRqadFbcqRRsrStSrwyl77cVolqswmbTx39eZWWauVmFLWnSALlOyUxFMB-/s640/blogger-image-1043333200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4T8GDiA0RP3fRrcyIhGgFEatXl3S95ay6ySxtNHspY-pwktaevLmMgW1SCqoX4s3imFq4pgXojdCoj0k_hGRqadFbcqRRsrStSrwyl77cVolqswmbTx39eZWWauVmFLWnSALlOyUxFMB-/s640/blogger-image-1043333200.jpg" /></a></div>
<br />
<span id="goog_642296950"></span><span id="goog_642296951"></span><br />
After all that the awards finally started, announcing the top 5 first, unbelievably we weren't called up! Then it was the top 100 countdown!</div>
<div>
<br /></div>
<div>
It's a bit like the chart show on a Sunday, the announcing is so fast it's hard to keep up! </div>
<div>
<br /></div>
<div>
Before I knew it the run down was already at the top 10 and still Connect Catering weren't called! </div>
<div>
<br /></div>
<div>
We finally ended up being number 6! </div>
<div>
<br /></div>
<div>
The cheers from our tables was deafening and quite rightly so! </div>
<div>
<br /></div>
<div>
An amazing company to work for with amazing people at the top and throughout. </div>
<div>
<br /></div>
<div>
Well done everyone at Connect Catering and thanks for making it a special place to work!!</div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9khHzaxSqqIe2j_hIjjeCHyfjgUX3KnBlsa47IdGTVoI9jrOlub_abLNSrOWMdgh9e_jLoZSZTiQqCkvGCMV3VMexTHaDpiNmnZAxMSiglnZGEqK2pzgj0cywOmf4eBr2JKZyrQ8VLsY/s640/blogger-image--1669305118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9khHzaxSqqIe2j_hIjjeCHyfjgUX3KnBlsa47IdGTVoI9jrOlub_abLNSrOWMdgh9e_jLoZSZTiQqCkvGCMV3VMexTHaDpiNmnZAxMSiglnZGEqK2pzgj0cywOmf4eBr2JKZyrQ8VLsY/s640/blogger-image--1669305118.jpg" /></a></div>
<br /></div>
<div>
<br /></div>
<div>
<br />
<br />
<br /></div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-51070959670564009062015-01-14T16:54:00.001+00:002015-01-15T20:35:29.055+00:00Easy White Sugar CakeI know I know!!! Its been a while but in my defence it has been super busy lack of staff amongst other things!!<br />
<br />
So Ive been mucking about in preperation for Chinese New Year, I hate the usual dessert idea of banana fritters so after extensive research <a href="http://www.google.co.uk/" target="_blank">(google</a>) came up with this!<br />
<br />
Take <br />
<br />
1 cup rice flour <br />
<br />
1/2 cup sugar<br />
<br />
2 cups water <br />
<br />
5 tsp dried yeast<br />
<br />
Chuck the rice flour sugar and water in a pan and continuously stir on a medium heat for around 10 mins until it starts to thicken up.<br />
<br />
Allow to cool for about 20 mins then lob in the yeast and give it another mix. <br />
<br />
Set aside for an hour or so until it starts to bubble and double in size.<br />
<br />
To cook<br />
<br />
Pour mix into a steaming pan lined with parchment and cover. <br />
<br />
Steam for around 20 mins. <br />
<br />
Let it cool before cutting it up. If you are impatient like me it just sticks to your knife!!!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbjopTInkyC5sg9dMNbJ2cpobQ7TWhqhEOU8vn3XXtq4FKfN9fm575tavge8dOGOAwD7-kx7-1va1NHAce26QiHZevmmHxZU-_SxCvqqvdlByZTPiNFoxJpQVENVlTr3J8mN7gEwI8Bb8/s1600/DSC_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbjopTInkyC5sg9dMNbJ2cpobQ7TWhqhEOU8vn3XXtq4FKfN9fm575tavge8dOGOAwD7-kx7-1va1NHAce26QiHZevmmHxZU-_SxCvqqvdlByZTPiNFoxJpQVENVlTr3J8mN7gEwI8Bb8/s1600/DSC_0077.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-2128744583044792152014-11-16T15:16:00.000+00:002014-11-16T15:16:46.663+00:00Food For Life<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQIyd95O77tamWDM_cV2hOwme5iijt9rwogBMCpJ6JdZh8Ngh7nVDQ0p_ZknGikVD2lWtgKK2-k1zqReKZvUEctT4hIKhAc3tkGLzrH7AmfusDTHWpjGX4rPfAUFrcWPXoG3SfzZ5xF1E/s1600/bronze+tif.tif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQIyd95O77tamWDM_cV2hOwme5iijt9rwogBMCpJ6JdZh8Ngh7nVDQ0p_ZknGikVD2lWtgKK2-k1zqReKZvUEctT4hIKhAc3tkGLzrH7AmfusDTHWpjGX4rPfAUFrcWPXoG3SfzZ5xF1E/s1600/bronze+tif.tif" height="257" width="320" /></a></div>
Ok so the company I work for thought it would be great to get involved in all this Food For Life business, truth be told I didn't really understand it at first and if I really tell the truth thought it would just be more paperwork to follow. <br />
<br />
But we pressed on, went on courses and attended work groups with other chef managers. We even had a training session with a lovely lady from The Soil Association.<br />
<br />
After going through all the different aspects of the Catering Mark that you need to reach I quickly realised I might not be as far off as I first thought. Inspection day came and the auditor was due in at 9 30am, with all the evidence I needed to gather at hand we started going through old menus and invoices to show that I am actually doing what I say I do. <br />
<br />
Its a bit nerve wracking at first but the auditor was a really nice guy and very supportive in the things that we were missing ( certain declarations to say that our meat is farm assured and our fish is not from the at risk list),<br />
<br />
When the audit was complete we waited a couple of days to hear back from the certification officer to tell us what extra info we needed to submit. And after a couple more days of chasing suppliers were finally awarded the Bronze Award. <br />
<br />
One of the criteria for the award is at least 75% of food must be freshly prepared and after talking to the auditor we came out at 100% freshly made, usually 75% to 80% according to the powers that be at The Soil Association, with 100% being quite a rare thing!!! <br />
<br />
Although it seems like a lot of hard work its definitely worth applying for, it might be a good tool for your companies marketing team to use but it also shows that you actually care about where our food comes from, how we prepare it and the health benefits for everyone!<br />
<br />
Check out what its all about at <a href="http://www.soilassociation.org/" target="_blank">The Soil Association</a> and make sure you apply for your award too. <br />
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-59665105960697575082014-09-13T09:57:00.000+01:002014-09-13T10:11:50.220+01:00How to make creamy Spinach and Mushroom PastaI used to make this in a restaurant I used to work in and recently got asked for the recipe, and as it has been remembered from seven years ago it must be a good one!!<br />
<br />
So you need:<br />
<br />
2 cloves crushed garlic<br />
<br />
1 large banana shallot/medium onion finely chopped<br />
<br />
6 sliced button mushrooms<br />
<br />
A couple of handfuls of baby spinach<br />
<br />
200g penne pasta<br />
<br />
400g fresh thick cream<br />
<br />
Drizzle of olive oil<br />
<br />
Salt and pepper<br />
<br />
Bring a pan of water to the boil and chuck in your pasta with a good pinch of salt.<br />
<br />
While that's cooking in a frying pan lightly fry your onion and garlic until soft, then chuck in your sliced mushrooms.<br />
Cook for a few minutes stirring occasionly then lob in your cream.<br />
Simmer for a few more minutes but keep stirring so the cream doesn't burn.<br />
Turn the heat down and throw in your spinach, cook for 2 more minutes.<br />
Season with saslt and pepper.<br />
Drain your pasta and add it to the sauce.<br />
<br />
This serves 2 so if you need someone to share it with give me a shout!!Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-68851253240376957632014-08-13T20:30:00.001+01:002014-08-16T12:36:28.855+01:00How to make Chip Shop Curry Sauce<div dir="ltr">
Everyone loves a bit of chip shop curry sauce right?? If im honest I've "borrowed" this recipe. I didnt think.it would work but how wrong was I?? Its wicked and super easy!! </div>
<div dir="ltr">
So </div>
<div dir="ltr">
Obviously depends on how much you want to make but all you need is....</div>
<div dir="ltr">
2 cups boiling water<br />
4 table spoons of curry powder<br />
1 vegetable stock cube<br />
A good splodge of mango chutney<br />
Cornflour to thicken</div>
<div dir="ltr">
Add the curry powder, stock cube and mango chutney to the water. Let it cook for a bit. (5 mins) at this point give it a taste and decide if you need more curry or mango.</div>
<div dir="ltr">
Add a dash of water to your cornflour and lob it in the sauce. Thicken untill it's sauce like.</div>
<div dir="ltr">
Sorted</div>
<div dir="ltr">
Ps thanks Kay!! </div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-88970676851410794192014-07-31T11:46:00.000+01:002014-07-31T11:46:10.432+01:00Food Service Cateys 2014!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcArGDk2jkxzKJNPtPG31PgZtq-lQ_j6N6A5R114RQ7QMhQBkiY2z35pLrB60S73wPJ3rEs8e3FbfSN4wptomeWdSmfdGCKD210DrAOJacLWIW1ni76VQEORFbrQ-H0sZizCnZ4Yt06Ea/s1600/finalist+logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_602764="null" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcArGDk2jkxzKJNPtPG31PgZtq-lQ_j6N6A5R114RQ7QMhQBkiY2z35pLrB60S73wPJ3rEs8e3FbfSN4wptomeWdSmfdGCKD210DrAOJacLWIW1ni76VQEORFbrQ-H0sZizCnZ4Yt06Ea/s1600/finalist+logo.JPG" height="320" width="250" yua="true" /></a></div>
Oh My Goodness!!!<br />
<br />
Well I don't know if you are all aware but last year I was shortlisted for a Food Service Catey which astounded me!! Just to be on the list is an honour and if you read my earlier post about it you will know what an amazing night it was. To be on that list for the second time in a row is unbelievable. When I got the email I was beside myself! <br />
<br />
So massive thanks to the people that nominated me again and to the judges that saw fit to put me on the list again!! <br />
<br />
The best of luck to eveyone shortlisted this year and of course ill be posting my outcome via <a href="https://twitter.com/ultrachef1" target="_blank">Twitter</a> on October 10th!!<br />
<br />
Cheers<br />
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com1tag:blogger.com,1999:blog-1596833496522452377.post-16451029159365872012014-07-11T18:52:00.000+01:002014-08-16T20:13:08.062+01:00How to make Curry PowderOK so its been a while since my last post but things have been super busy lately!!<br />
<br />
No excuse I know so I thought I'd give you this little gem!!!<br />
<br />
Shop bought powders are fine but can sometimes be lacking in flavour or can be a little too spicy so...<br />
<br />
Basic ingredients are<br />
<br />
2 tablespoons ground cumin <br />
<br />
2 tablespoons ground coriander<br />
<br />
1/2 teaspoon ginger<br />
<br />
1/2 teaspoon mustard seed<br />
<br />
1 tablespoon tumeric<br />
<br />
and depending on how hot you want it 1/2 teaspoon cayenne pepper.<br />
<br />
Works great as a rub too<br />
<br />
EnjoyBignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-46720804367083920582014-06-14T10:56:00.001+01:002014-08-16T20:14:11.183+01:00BBQ Pork Belly and Asian Noodle Salad<div dir="ltr">
It's been a while since my last post and with all the heat we have been having lately I thought i'd give you this little number!!</div>
<div dir="ltr">
It's a nice, light little lunch packed with plenty of flavour.</div>
<div dir="ltr">
For the Pork</div>
<div dir="ltr">
I would normally slow cook a whole belly, but I cook for around 90 so get your butcher to cut a few 6oz slices.</div>
<div dir="ltr">
Lay your Pork slices in a roasting tin and smother with your favourite BBQ sauce or knock up your own. I do 2 parts ketchup to 1 part brown sauce, some mixed herbs and a Tbs honey.</div>
<div dir="ltr">
Cover with foil and whack it in a pre heated oven on around 150c. We need it to slow cook so the fat melts into the meat making it really tender. A 1 1/2 inch slice should be done in about an hour.</div>
<div dir="ltr">
While all that's going on, fill a bowl with just boiled water and chuck some rice noodles in. Leave them to soak for around 10 minutes then run the cold tap over them to stop the cooking process.</div>
<div dir="ltr">
For the Salad you need</div>
<div dir="ltr">
2 Sliced peppers<br />
3 Cloves chopped garlic <br />
2 Sliced onions<br />
3 chopped Spring onions<br />
2 Chopped chilli (more if you like spice)<br />
2 Pak Choi<br />
1 small bunch Coriander<br />
1 bag Salad leaves<br />
Soy sauce<br />
Tbs sugar<br />
2 Tbs Sesame oil (veg oil will do)</div>
<div dir="ltr">
Heat 2 Tbs oil in a wok and chuck in your peppers garlic sliced onions and chilli.</div>
<div dir="ltr">
When they start to soften add the spring onion and Pak Choi. Now's the time to lob in your sugar and a few dashes of soy sauce. Check.for seasoning and allow to cool.</div>
<div dir="ltr">
Mix all the cooked ingredients with the chilled drained noodles and chuck in your salad leaves and coriander.</div>
<div dir="ltr">
Dress your plate with the noodle salad and Pork, drizzling some of the Porks cooking sauce around the outside.</div>
<div dir="ltr">
Sorted</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpPclJzaAfWfOxISw9_X8NxBxleno6SdHT-Osi7A0vtogvrD713SlCLIe3QiQvdBG35Ff0equztQzQOlG8vZUNMg4duwMBqFJ8IwiPyWHnDJQKYO_pYzeDlHFlB-Y6_OHCZqNUXzn0PRI/s1600/DSC_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjpPclJzaAfWfOxISw9_X8NxBxleno6SdHT-Osi7A0vtogvrD713SlCLIe3QiQvdBG35Ff0equztQzQOlG8vZUNMg4duwMBqFJ8IwiPyWHnDJQKYO_pYzeDlHFlB-Y6_OHCZqNUXzn0PRI/s640/DSC_0044.jpg" /> </a> </div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-33630069972732950582014-05-02T17:06:00.002+01:002014-05-02T17:06:54.889+01:00Easy Piri PiriThis recipe is fantastic for spicing up any dish but works best with chicken as a marinade but works just as well as a condiment, not much more to say about it really so I wont bore you with origins or how I came across it (more trial and error).<br />
<br />
So here's how I do it.<br />
<br />
Firstly to save washing up I roast off 6 red chilli and 5 cloves of garlic in tin foil on 180c for around 10 minutes.<br />
<br />
Then chuck them in a blender with the zest of a lemon.<br />
<br />
While it's doing it's thing slowly pour in some oil until it gets to pouring consistency. Olive oil is best for this but vegetable oil works just as well.<br />
<br />
Check for seasoning.<br />
<br />
Sorted!! <br />
<br />
When it is at this stage it's great for a marinade or for a base for stir frying, and if you want to turn it into a sauce just lob in some chopped tomatoes.<br />
<br />
Will add pictures of the various uses in due course!!Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0tag:blogger.com,1999:blog-1596833496522452377.post-88110806607495578832014-04-07T22:15:00.001+01:002014-08-16T20:14:34.733+01:00Tomato and Mango Chicken<div dir="ltr">
Well its the school holidays and for me that means one thing, the company I work for let me loose in other peoples kitchens!! </div>
<div dir="ltr">
Today I was covering a work mate and he had Tomato and Mango Chicken on the menu.</div>
<div dir="ltr">
Unfortunately I didn't take a picture but believe me when I say it looked pretty good.</div>
<div dir="ltr">
This recipe is really quick and easy and tastes great....</div>
<div dir="ltr">
So </div>
<div dir="ltr">
Mix together </div>
<div dir="ltr">
3 parts tomato ketchup<br />
2 parts mango chutney<br />
1 part cream</div>
<div dir="ltr">
It should look like 80's classic prawn cocktail sauce, smack this over your chosen cut of chicken and bang it in a pre heated oven.</div>
<div dir="ltr">
It comes out looking like a shiny tandoori because of the sugar in the ketchup. <br />
</div>
Bignigehttp://www.blogger.com/profile/09403665666592936086noreply@blogger.com0