Easy White Sugar Cake

I know I know!!! Its been a while but in my defence it has been super busy lack of staff amongst other things!!

So Ive been mucking about in preperation for Chinese New Year, I hate the usual dessert idea of banana fritters so after extensive research (google) came up with this!

Take

1 cup rice flour

1/2 cup sugar

2 cups water

5 tsp dried yeast

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.

Allow to cool for about 20 mins then lob in the yeast and give it another mix.

Set aside for an hour or so until it starts to bubble and double in size.

To cook

Pour mix into a steaming pan lined with parchment and cover.

Steam for around 20 mins.

Let it cool before cutting it up. If you are impatient like me it just sticks to your knife!!!

Micro herbs in a school???

Just wanted to say a bit about micro herbs and why I use them in a school!!

Micro herbs/Sakura cress are more commonly found in your high end fine dining restaurants and I think that has put chefs in my position off the idea of using them.

Yes the price might seem extravagant but the flavour and colours you get from them are amazing!!

A tray of Sakura cress costs me around £13. Don't get me wrong it is alot for just a garnish but a box will last me for 2 services so around 180 plates.

Now it sounds better, right??

Not only that but it really enhances the look of the dish. As chefs we are always taught you eat with your eyes first.

If you get chance to get some of these bad boys grab them!! Its not as expensive as you think!!

Lobster Thermidore Pizza

So as part of our street food week I thought it would be a good idea to make a gourmet pizza, little did I know that I would be acquiring a couple of beautiful lobsters from Kingfisher in Brixham. So as I only got 2 lobster to serve 85 I made a really nice cheese and lobster sauce to top my pizza and garnished with a slice of their amazing smoked salmon. Classic street food! Take something that shouldn't be there and make it work!! Have a go!!

Cheesy Jalapeno Bread

I don't need to tell you how cold its been, but I do need to tell you about todays lunch! So Chilli Pasta Bake ( done it before I know ) but this time I was looking to serve it with something other than garlic bread. What else do you serve with chilli? Cheesy Jalapeno Bread thats what. Admittedly at first I thought I had over Jalapenoed but as it turns out it was the star of the show! I also forgot to add a key ingredient to the dough and it still came out better than normal.

Here's how I did it.

500g Plain Flour
7g Dried Yeast
A good handful of Jalapeno Peppers
300ml warm warm water

Mix all the dry ingredients and slowly add the water until the dough comes clean off the bowl.
leave until doubled in size then roll out like pastry  to about an inch thick.
Top with grated cheese and slap it in the oven on 150c for 10 to 15 mins.
Job Done!!!

Did you notice no fat in the recipe? You won't in the end result either. Have a go!

Quick and Easy Mince Pies

Right then everyone loves a mince pie to get them feeling festive so here's a quick and easy recipe for an amazing home made pie.

225g plain flour
125g butter
1 egg
2 table spoons caster sugar, I infuse mine with vanilla pods ( chuck some sugar over a couple of pods in an airtight container )
Mince meat.

In a blender whack in your dry ingredients then when its like bread crumbs crack your egg in.
It will be really soft so bang it in the fridge for half an hour.
When chilled roll out to about 5ml thick. Cut into circles and line your greased tin. Fill with mince meat and pop a pastry lid on with your left over mix. Cook on 180c till golden. No need to egg wash because of the butter content. Go get festive!!

Gulab Jamun

OK so we are having an indian special night on Friday but I wanted to post the recipe for this amazing pud!! Its basically a doughnut in syrup.

So the recipe

1 cup plain flour
2 cups milk powder
1 knob melted butter
Splash of milk
1 cup sugar
1 cup water

All you need to do is mix the dry ingredients and the butter then slowly add some milk until it gets to a dough you can shape. Roll in to small balls a bit smaller than ping pong balls, chuck them in a deep fat fryer about 170c until golden then let them cool. Whilst they are cooling put your sugar and water in a pan and boil until it becomes a syrup ( about 10 mins ) when cooled to room temp glug it over your little doughnuts cover and leave for 30 mins. Job done. Try it!!!

Helping with the right choices

The biggest part of being at a boarding school isn't just the level of education its making it a home for the students that go there and a big part of that is the food. Sounds a bit silly but you get out what you put in. If the students aren't happy with the food provided it can have an affect on how they perform in lessons so we try to get them involved as much as possible, we hold a food council every term to try and fathom out what they really like and what's not a winner! It also gives us a chance to explain that even though I'd love to give them deep fried chips every day and chocolate its not what's best for them. With that in mind we hold a dish of the week competition where one of the boys gets to pick a meal of his choice for the entire boarding house admittedly it normally involves fries but it gives us as chefs chance to take that bacon cheese burger to a new level. And since we changed the standards from school canteen to restaurant and the way we take pride in how we plate the food I'm seeing more and more ask for chicken Caesar salad and duck chow mein. I'd much rather give seconds or thirds on a quality salad than frozen burger and chips and when you get some of the younger ones coming up and saying it was amazing you know you've done a good job. I wonder how many of them would have even entertained the idea of a healthy lunch before the improvements we have made??

Thai Style Beef Salad

So today's lunch was Thai style beef salad, sometimes the simple ingredients make the best dishes. All we have to do is think about how they get on the plate. For this I used beef strips lemon grass ginger chilli and garlic, a touch of soy and a bit of beef stock plus the salad. Cherry tomatoes red and yellow for colour bean sprouts beet shoots and the cucumber I sliced into ribbons just for a bit of difference. Not hard but looked very chefy and went down really well. Try it!!!

Chicken Biryani

Today's lunch was chicken biryani with home made naan and mango raita. Not bad eh!! Here's how I did it.

For the biryani

Sliced onion
Chilli
Garlic
Chicken ( I use diced leg and thigh, better flavour and breast can be dry )
Chicken stock
Salt and black pepper
Water
Curry powder
Dry rice

In a pan fry your onion chilli and garlic, get them nice and brown chuck in your chicken, when its nearly cooked give it a good whack of curry powder ( I know its cheating and I do use proper spices but its Monday and I've got £4 a day! ) its really important at this point to cook your spice for a good 5-10 mins this is called cooking out, basically it won't taste powdery. Now lob your rice in and if your using stock powder now's the time for that too. Stir it until its all coated then add your water/stock like your making risotto, a little at a time until the rice is cooked and you get the consistency you want. Done, I roasted some peppers and threw them on top last minute for a bit of decoration.

Naan bread my way

So I used my bread recipe and added some caraway seeds.

500g flour
7g yeast
300ml warm water
100ml oil ( sounds a lot but really helps the naan )
Pinch salt
Pinch sugar
25g caraway seeds

Mix the dry ingredients and slowly add the water and oil knead until  its a nice firm dough, leave to prove until double the size. Squash it back then shape into small balls, flatten them with a rolling pin into a naan shape. Lightly oil a frying pan ( I use a pastry brush ) and throw in your dough, brown on both sides brush with butter and eat with your amazing biryani!! Enjoy!

What We Make

OK so I was thinking its probably time I told you also the things we make in house.

It all started when I thought it might be a nice idea to make our own bread rolls for the table at dinner, then I thought well they like yoghurt so I'll make that as well and so we progress. Heres the full list

Bread rolls and most bread products ( pizza bases garlic bread, I'm working on croissants )

Cereal ( granola )

Greek yoghurt

Pasta

Cream cheese

All of our cakes and biscuits

All our cold meat for the salad bar is cooked then sliced in house

By making these small changes we have complete control over quality and saves loads of money!!

Now we can afford to have things like smoked salmon on the salad bar and sirloin steak as a treat for dinner, I think that people tend to forget or just don't care what we feed our future. School shouldn't just be about educating the brain its the palate too.

Todays Lunch

I know its been done before but it has now become a favourite so once again wild mushroom risotto! But this time with the addition of a mature cheddar cheese chard and as always Thai Basil Micro Basil Micro Mizuna and beet shoots with their choice of bread.

Salad Bar Latest Addition!

Ok so our salad bar runs along side lunch and dinner but I thought if they dont want the main then there should be another few protein choices available. I always cook my own gammon joint for sliced cold meet chicken drums eggs and cheeses (mature cheddar and brie). Not enough for me so I tried them with smoked salmon, which they loved. So in an attempt to make it even more restaurant style and to try and satisfy my needs ( I always want to go a step further ) I made my own cream cheese and chucked some chives in, lined a mould with smoked salmon put the filling in and turned them out. Couldnt make them fast enough!

Tomorrows Menu

OK so here's the run down for Tuesday 13th November

Breakfast

 The usual suspects! 7 different cereals including my own home made.

Toast and the normal jams and spreads.

And sausages with poached or fried egg.

 Morning Break

Home Made Calzone Pizza.

Lunch

Pasta Carbonara with home made tagliatelle and hand made garlic bread.

Mini Gateaux.

Afternoon Break 

Cookies.

Dinner

Soup to start.

Chicken and Mushroom Pie.

Sticky Date and Walnut Pudding with Custard.

Cheeky Chicken Chasseur

OK so tomorrows lunch is chicken chasseur a bit of a classic and not exactly my normal menu choice but thought it would be a good idea to see what I can do with it. So the idea is to get whole chicken legs and half them so we have a drum and thigh each, I just think it looks nicer on the plate. I'm going to slow roast them on about 100c with sliced mushrooms diced banana shallots tarragon and white wine. I'm not expecting the chicken to colour much so I'm going to drain the juice and use that for the sauce. Once drained whack the heat to full and crisp the chicken, stick some chopped tomatoes in the juice kept from the chicken and reduce on the hob. Heap some rice in a bowl arrange the chicken drum and thigh on the rice then pour some sauce over. Lovely

Chinese Beef Noodles

One of my favourite foods is Chinese. It took me ages to figure out how to execute it properly but now I've mastered the key ingredients its all good. The thing to remember is its all about the balance. So, the main ingredients are

Chinese 5 spice
Garlic
Ginger
Chilli
Honey
Sugar
Stock
Onion
Soy

Today we had beef noodles. I use stir fry beef strips. First fry your onion chopped garlic chilli and ginger. Its all about how much you like it, its not set in stone so use as much or as little as you like. Then throw in your meat. If im using chicken I always use technique called velveting, mix egg white and cornflour and coat your raw chicken this will keep the meat moist and completely change the texture. Fry it till its cooked and check for seasoning. At this point its time to add your 5 spice stock sugar and honey. You need the honey to make a glaze for your dish. Remember balance so add a little at a time and keep tasting!! Chuck in your cooked noodles or rice test for seasoning again then add your soy. Job done. You will notice no salt went in, this is because soy is salty anyway. Obviously you can add vegetables but what you use again depends on your own taste, its your dish your way. Enjoy!!

Chocolate Cake

OK so everyone loves chocolate cake right? The trouble is that when you add cocoa powder it can become dry. Here is my recipe and method.

So

500g butter/Marge
500g sugar
500g self raising flour
8 eggs
75g cocoa powder
100ml oil

 Beat the life out of the butter sugar eggs and cocoa powder for a good 5 mins, gently old in the flour, if you mix it too hard it will ruin the gluten and the cake won't work. Chuck in your oil, pour your mix into your chosen cake tin or muffin cases and cook on 150c for 30 mins, depending on how deep your cake is. Check it by poking a skewer in the middle if it comes out clean its done. I top mine with a ganache. Basically melt chocolate in a bowl over hot water then lob in some cream until it gets to a sauce, when it cools it thickens. This is also great for making chocolate truffles just roll the cooled mix into balls and coat with anything you fancy. I use vermicelli cocoa powder and coconut.

Home Made Cereal

Ive been making this cereal for a while now and to be honest its a lot tastier and healthier than most of the others available. It takes 15 minutes to make and lasts a good 2 weeks in an air tight container. So the basic mix is half honey to porridge oats. For small quantities its easier to use cups. So 2 cups oats 1 cup honey I use just sultanas in mine due to certain allergies but you can use any dried fruit and nut combo you want. In a pan put all your ingredients over a low heat and mix until they are coated and start to clump together. Transfer to a baking tray and cook in the oven for 10 mins on 160c. Take out and leave to cool completely, this will crisp up the cereal. Decant into an air tight container and job done. Perfect winter fuel, try it!

Halloween!!!

Everyone that has children will know that the pumpkin is the second most fun part of Halloween after trick or treating but what do you do with the seeds and flesh you've scooped out? I either make spiced pumpkin soup (ideal for when you get back from trick or treating) or risotto. To give mine a twist I roast my pumpkin seeds in the oven and sprinkle them over the risotto, this gives a different texture to your meal and a nice nutty flavour. And if you're stuck for a pudding try toffee apple crumble,

For the topping

200g flour

100g butter

50g sugar

Rub the 3 ingredients together until its like bread crumbs

Filling

1 can condensed milk

4 good size cooking apples

Boil your unopened can of milk in a pan for 2 hours, and let it cool completely, slice your apples and chuck them in your dish, normally I would sprinkle with sugar but the can of milk has now turned to toffee so just spoon it over your apples then cover with your crumble topping. Stick it in the oven on 160c for about 45 mins. 

Enjoy!!

Chinese!!!

Had a bit of a lazy Saturday dinner, Chinese take away. Having said that it wouldn't be complete without salt and pepper chips. Very fattening and very spicy but amazing with noodles.

So

Get a large pan and fry chopped garlic onion and chilli, depending how hot you like it, I use 2 birds eye chilli's. Throw your cooked chips in straight from the fryer/oven. Give them a shake until they are completely coated in the spicy oil the just before you serve sprinkle over some granulated sugar.

Perfect!!

My Favourite Soup

Soups are great in the winter and this one is my signature soup. I've never before given the ingredients or the way its done partly because it only needs 3 ingredients but mostly because as a chef its the ultimate cheat. I first made this soup by mistake but it turned out to be one of the best soups I've produced.

So Tomato and Mango Soup (my best kept secret)

1 can chopped tomatoes (literally any will do)

1 vegetable stock cube

Mango chutney to taste

Heat your chopped tomatoes in a pan, add your stock cube then if you want a smooth soup blend it and if you want it chunky just add water until its the right thickness, spoon in your mango chutney to taste. Its that easy and a proper crowd pleaser, my customers were paying £3.50 per bowl with a bread roll. I've lost count of the times I've been asked for the recipe so here it is. Enjoy but don't tell anyone!!!