WannabeTVchef

Tip of the Week-Sharpening knives
Of course when a knife is brand new it's usually very sharp, but how sharp you can keep them? Learning to sharpen knives is a mystery to some and I hope this article and video will go some way to debunk the myths and offer you help in understanding more about knives and how to keep them razor sharp.

Whet Stones
The word whet stone is often mistaken as a reference to the water often used to lubricate such stones, the word "whetstone" is a compound word formed with the word "whet", which means to sharpen a blade, not the word "wet". The process of using a sharpening stone is called stoning.
Stones are available in various grades, which refers to the grit size of the particles in the stone.

Sharpening stones-Water v Oil stones
The point of using a water or oil in the knife sharpening process is to reduce the friction, because
too much friction can de-temper a knife. Traditionally Western Europeans used oil stones to sharpen knives and Japanese used water stones. As Japanese knives have become more and more popular it is quite natural that Japanese sharpening methods would also become more popular. Me, I've used both but these days I prefer water stones because Its less messy making the clean up is easier.   Generally speaking, water stones are softer than oil stones and do tend to wear faster.

Natural versus Manmade
Natural stones are much less common than they used to be. Historical demand has exhausted most known natural quarries and little effort has gone into discovering new ones, because of the mass production of manmade sharpening stones. Artificial stones are usually made from Aluminium oxide or silicon carbide (carborundum).

Choosing a stone
It is better to have a dual stone if possible (two stones bonded together) giving you a coarse surface and a fine surface. You'd start the sharpening process on the course stone if your knife is blunt and then move to the finer grit to "finish” the knife.

Finer grits cut more slowly because they remove less material. Grits are often given as a number, which indicates the density of the particles with a higher number then finer the surface.

Diamond Stone

A diamond stone is actually a steel plate that has been impregnated with industrial diamond grit.
The plate may have a series of holes cut in it that capture the swarf cast off as grinding takes place, and cuts costs by reducing the amount of abrasive surface area on each plate.

Unlike traditional stones that can become rounded and uneven as the stone wears down (which decreases their effectiveness) diamond plates remain flat. They also do not require the use of a lubricant but you will never get your knives razor sharp on this kind of sharpener.

You can buy just the Diamond plates or you can buy them already mounted on a block. I bought one such block a few months ago from Lidl for £5.99 which has 4 sides going from very course to very smooth.  As I've already said a diamond sharpening block will never make your knives razor sharp but if your on a tight buget this will do a good job.

The diamond steel plates can also be used to sand down and flatten natural stones when they have become rounded or hollowed.

Eden Demask 20cm Carving Knife Review

Eden Damast Carving knife 20 cm (8 inch) carving knife

This is not a brand I am familiar with so I was quite keen to give it a "test drive”.   You can see from its appearance that is a quality knife that is aimed at both the professional and the keen amateur cook.

Damascus steel is used for the visible part of the blade and it gives the knife that very pleasing patina appearance. This type of steel is extremely rustproof and was traditionally used in middle eastern sword making  and gets its patina because the steel is folded again and again a similar method was adapted for the making of Samurai swords.

In this modern day carving knife the inner core (which is the cutting edge) is an exceptionally hard Japanese VG10 steel and this helps the blade keep it's sharpness a long time.

When assessing any product out of a possible 10 (which I have so far never given) here are my marks.
Pros
Quality of manufacture: 9
Balance: 8
Sharpness: 9
Appearance: 9
Value for money 8
Cons
The length of the blade is my one gripe about this knife.
At 8” (20cm) it is 2 inches short of being long enough for most chefs to carve all size joints of meat. This knife is not on its own in being an 8” carving knife. Other knife companies who manufacture in Japan also make this mistake. An 8” carving knife may be fine in Japanese cuisine but not so good carving something large like a Turkey.

Conclusion
This knife is obviously a quality tool and would be definitely be a welcome addition in most kitchens and therefore I give it an overall score of 8/10 and at current price of £39.95 it is cheaper than other 8” carving knives in its class.

Competition Winner!!
Congratulations to Agata Pokutycka who has won the 2 VIP Tickets, the organisers have been sent your details.

We have teamed up with the organisers of Cake International – The Sugarcraft, Cake Decorating & Baking Show to offer one lucky winner a chance to meet some of their favourite bakers and TV personalities with a pair of VIP tickets to this fantastic show.

The show, which is taking place at Excel, London from the 12-14 April, will feature celebrity bakers and TV personalities Mary Berry, Paul Hollywood and 2012's Great British Bake Off winner John Whaite who will be featuring in the Bakery Theatre and meeting their thousands of fans in a question and answer session.

Other features include over 80 exhibitors from across the globe offering cutting-edge cake decorating and baking supplies; The Baker's Dozen Theatre where visitors can have a go at baking live at the show; Competition Classes for all ages and abilities; Live cupcake decorating competitions with Cookie Girl; two Demonstration Theatres with the greatest talents from the UK and abroad; Paul Da Costa Greaves taking centre stage in The Bakery Theatre; Tracey Mann showcasing her latest project, a giant cake construction of Life Under The Sea; A Taste of Sugar Workshops for newcomers to sugarcraft and much more! Please visit http://www.cakeinternational.co.uk for more information.

VIP TICKET PRIZES INCLUDES:
• Entry into the show for two people on Friday 12th April.
• FAST TRACK ENTRY, so you'll be first through the doors and avoid the queues.
• Show Guide
• The chance of a front row seat at The Bakery Theatre
• VIP Lounge access which includes light refreshments
• The opportunity to mingle with the celebrities of the cake world in the VIP lounge, including Mary Berry, Paul Hollywood and the 2012 Great British Bake Off winner John Whaite! (celebrities vary each day)

To Enter
Just leave a comment either on this post or the one previous and send me an email at
chefkevin1@hotmail.com (please include your contact details).
Please note all email addresses and contact details will be deleted after the contest  because I too hate junk mail.
The competition closes midnight 31st March and the winner will notified April 1st

• The VIP Tickets are valid to admit two people on Friday 12th April only
• Travel and expenses costs to and from the venue are not included in the prize.

In case you missed it the two most important culinary competitions in the world took place in Lyon France on January 27th and 28th, 2013. Held every two years the Pastry World Cup and the Bocuse D'or is without doubt the pinnacle.    This photo above is the stunning chocolate cake made by the Belgium team and they didn't even come in the top 3!

Held at one of Europe's largest catering trade fair's called the Sirha; The Pastry World Cup gets live TV coverage in France on several networks. The 22 finalist's nations go head to head in an atmosphere akin to the Football World Cup complete with cheering fans from all of the competing countries. The 22 finalists have all won gold silver or bronze medals in the stiff qualifying competitions including the European Cup, the Asian Pastry Cup, The Cupa Maya and the African Cup. This year's Coupe du Monde has 22 finalists; Australia, Ivory Coast, France, Argentina, Belgium, China, Columbia, South Korea, Denmark, Egypt, United States, Italy, Japan, Malaysia, Morocco, Mexico, Portugal, United Kingdom, Singapore, Taiwan, Brazil and Tunisia. Each county competing in the final also send a chef judge to ensure fair results.

Rules
Each team consists of three chefs who have 10 hours to prepare:
~ Three chocolate desserts using the same ingredients.
One of the dessert's for six people, to be incorporated into the team's display table that has their sugar and chocolate an artistic scultures.
Two desserts for ten people, which will be judged on taste.
~Three fruit-based, ice-cream desserts using the same ingredients. including One dessert for six people, to be placed on the team's display table which holds their ice sculpture.
Two ice cream desserts for ten people, which will be judged on taste.
~Twelve identical plated desserts, including one to be incorporated into the team's display that has their sugar and chocolate an artistic sculptures.
The eleven remaining plated desserts will be judged on taste (one plate shared by two members of the jury).
~ One artistic creation made of sugar measuring 125 cm in height maximum.
~ One artistic creation made of chocolate measuring 125 cm in height maximum.
~ One artistic creation made of sculpted ice.
This shot of the television production control "room" gives you a better idea of how important a competition this is and the live feed is beamed all over the world.

Winners
France won again taking home the trophy impressive gold medals and 21,000 euros.    Japan and Italy took second and third place and win 12,000 euros and 7,000 euros respectively.

Intense concentration from all those involved to produce their best results.

Having so many photos, I thought it easier to make a slide show of the best.

*All photographs are copyrighted and the property of either the Coupe du Monde or the photographer at the show and used here with their permission.

This morning was my first visit back to my local gym in Stourport this year, though I hadn't gained any weight because my overall fitness level is still rising as is my metabolic rate.   It's that metabolic rate that has counteracted the extra food and drink I had at Christmas.   Diets on there own won't work because over a period of time they actually slow up how fast you burn fat, this is why people put on more weight when their diets end.  So get to gym and give yourself a treat.

So here's a little something to tempt you...............
The name Crème Brulee means "burnt cream"; is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch. The exact origins of this dish are unclear, though the earliest known reference to it is in François Massialot's 1691 cookbook.

8 egg yokes
250 ml (1/2 pint) double cream
250 ml (1/2 pint) milk
1 vanilla pod
90 grams (3.5oz) Castor sugar
100 g (4oz) White chocolate
Vanilla Bean Ice cream
1 Crunchie bar

1. Preheat oven to 120 C gas mark 1/2
2. Dice the white chocolate into small pieces and divide between the 6 ramekins.
3. Split the vanilla pod and scrap out the vanilla seeds, then put the seeds and the pod into a non-stick saucepan. Add the cream, milk, and bring to a simmer then turn off heat.
4. In a bowl combine the egg yolks and sugar and whisk well until they turn a pale straw colour.
5. Pour the cream mix into the egg yokes and whisk well. Transfer the mix into a clean non-stick saucepan and return to the stove on a medium heat, stirring constantly with a wooden spoon making sure your spoon is touching the bottom of the saucepan.
6. Cook gently until the brulee mix starts to coat the back of your spoon, remove from the heat immediately and strain through a fine mesh sieve.
7 Ladle the Brulee mix into each ramekin.
8. Boil a kettle and pour enough water around the ramekins to cover 3/4 of there height
9. Cook the brullee's on the middle shelf for 40 minutes until set.
10. Carefully remove the ramekins from the roasting tray and allow to cool down at room temperature.
11. Move to the fridge and allow to cool for at least 2 hours.
12. Sprinkle the brulee with castor sugar and melt with the gas gun, moving the flame around to melt the sugar evenly and quickly.
To Serve
Use a sharp knife to cut the Crunchie into at least 12 pieces. Place the crème brulee onto cold plates then scoop neatly vanilla ice cream and sprinkle the chopped Crunchie on top and enjoy.
In the photo you will also see I added a dish of sour cherries here is the recipe
Sour Cherries
250g cherries
1 large lemon
2 Tblsp seedless raspberry jam
Splash of Gin (optional)

Wash and stone the cherries and reserve.
Peel the lemon, thinly and then combine with the Jam and Gin.
Squeeze the lemon into the mixture and simmer on a low heat until reduced and thickened (to about the consistancy you had with the jam & gin).   Strain the sauce onto the cherries and let them steep, then serve warm.

Chef's Tips
Caramelising the tops of the brulee is a lot easier if you have a gas gun which you can buy from most hardware stores these days. Ramekins vary in size so you might find you have too much mix so having a spare ramekin dish sometimes comes in handy.

Turkey-Fresh versus Frozen

Of course we'd all love to afford a fresh organic Norfolk Bronze Turkey or Black Turkey but the reality for a lot of people is to cut their Christmas spending this year. If your budget can only afford a frozen turkey then make sure you allow 48 hours in the fridge to properly thaw it out. Most people buy way too much for fear of running out remember a 4-5kg (9lb-11lb) should feed 10-12 people. Of course I am talking fresh weight, if you're buying a frozen turkey then allow an extra1.5 kilos.   
Here's a table to help work out the size turkey you need.

Here is another useful link from the  I Love British Turkey site, this page has two very handy calculators: one for working your cooking time and the other one for working out defrosting times if your turkey is a frozen one.    http://www.britishturkey.co.uk/cook-turkey/roasting-defrosting-calculators.shtml

To stuff or not to stuff?
Like Delia Smith I'm a big fan of stuffing the turkey, though that will increase your cooking times. Make sure any cooking times
calculator takes into account whether the turkey is stuffed or not.  Make your stuffing the day before so you can stuff the bird when the stuffing is cold.  Stuffing any kind of poultry with hot stuffing is both difficult and very unwise because it will cause bacteria
to grow. The turkey should be stuffed just before you put it in the oven.   I like to use some of the *stock I have made to give the stuffing a depth of flavour, particularly if you are using a stuffing mix straight out of the pack.

Making a list and checking twice
A key to a successful Christmas meal are checklists (ingredients, preparation, equipment and time table).
To some this may sound a little obvious but to others less experienced cooks... planning will go along way to help you
achieve a successful Christmas Day meal.  Start by writing down your menu and then study it and ask yourself if you have
the oven space, burner space, pots and pans and refrigator space.  I like to run down my fridge supplies several weeks
before Christmas to make sure I have enough space for all those Christmas ingredients.  Of course if you have a very cold
room in the house (an entrance hall or utility room) you may find it idea for storing your cheeses, eggs, and some vegetables.

Don't put yourself under unnecessary pressure by creating a menu that causes you to do too much juggling. Better to have three interesting and properly cooked vegetables than 6 choices you have no space to cook or keep hot. Some vegetables can cooked early in the morning, chilled down in cold water drained and then reheated just before you serve in a microwave.

Do any of your relatives have equipment that you can borrow? such as warming cupboards, plug in extra burners, just remember to be sensible in how and where you use them.

Gravy
If you make the stock the day before making good gravy will be a breeze on Christmas day.
Brown the giblets, 1 onion, 1-2 carrot (and a stick of celery if you have on hand) in a frying pan with a little oil. Once golden brown transfer the giblets and vegetables to a 4 litre saucepan and cover with cold water and add one garlic clove unpeeled, a bay leaf and a good quality chicken bouillon cube and a large tomato (chopped). Simmer your stock until the giblets are very tender and then strain your *stock and save.

Whilst the turkey is resting on a clean large plate/or roasting pan pour 100ml of the fat (and juices) into a study thick bottomed saucepan and add enough plain flour to make a thick paste, stir frequently until smooth on a medium heat. Gradually add enough stock to make the gravy but be prepared to add a little more stock because the gravy will thicken as it cooks.

Vegetarians
These days if you gather more than 8-9 people together for Christmas, the chances are you'll
have at least one vegetarian guest. Please try to be a bit more creative than offering them
a plate full of steamed vegetables. First off…check to see if any of your guests are Vegetarians, and if they are they also Vegans (those who do not eat any dairy).
Vegetarian Options
A vegetarian quiche is usually a safe bet not to mention the rest of it can be offered at other meals times or on a buffet.
Here a simple but tasty quiche idea Celeriac Tart with Roasted Baby Plum Tomatoes, just click on the picture to go to the recipe.

Starters/Appetizers
My best advice for your first course is don't choose a dish that requires a lot of work on Christmas Day, so I suggest a soup (that can be made the day before) a fruit alternative and a pate or terrine.
I will be making this duck and wild mushroom terrine because it is so easy to serve, just click on the photo for the recipe.

These days you can buy some pretty decent pates or terrines but I would suggest if you choose to do that you sample it beforehand to make sure you are happy with it, and I would definitely avoid pate that has fruit such as orange in it. Fruit chutneys go well with pates but not in them yuck….!     When choosing a simple fruit alternative for your first course melon
is often the choice but it is important to choose one that is ripe or buy it before to allow enough time for it to ripen up.
If you click on the melon photo it will take you to a post that will help you choose.

Dessert ideas
These days, many people are too full by the time Christmas pudding is served, so here are a couple of alternative ideas
Why not make or buy a stollen (which a very versatile fruit bread with marzipan running through it).  You can offer a it as
a dessert or served later in place of fruit cake.  If like offering a fruit salad type choice then why not try my Warm Fruit Salad.
Just click on the photos to go to the recipes.

Free cooking advice from ME on the 24th December!
For one day only on the 24th December (10.30am-7pm GMT) I will be offering free advice on this mobile number 07767823984. Please remember to keep you questions reasonably short so I can help as many callers as possible.
I want to wish you all a very Joyous Christmas filled with happiness and love.   Peace and goodwill start with one act of kindness towards a stranger.

For lovers of Charles Dickens here is a different idea for Christmas.

Bleak House, the former holiday home of novelist Charles Dickens, which opened recently as a restaurant with rooms, has announced its Christmas menus.

For people wishing to celebrate Christmas Day in an historic setting made famous by the author of A Christmas Carol, a book that  popularised many of the 'traditions' we now regard as essential to festive celebrations.   This year also marks the centenary of the Victorian author's birth and what better way to celebrate this occasion than a Dickensian Christmas.

From 1837 to 1859 Charles Dickens leased the six-bedroomed property for his family's summer holidays, spending a least a month here for over 20 years.   Built in 1801, the cliff top Fort House as it was known then, was the home of the local fort captain during the Napoleonic wars. It was renamed Bleak House in 1870 on Dickens's death, it was turned into a museum by way of tribute to the author before going into private ownership.

Today owned by the Hilton family, who have lovingly restored the property to its former glory, Bleak House has many original features and antique furnishings, offers a truly unique setting.     The former museum and private residence, which now operates as a boutique Bed+Breakfast, restaurant and tea rooms boasts spectacular sea views across Viking Bay and is also available for private hire and weddings.

"The brass bed in the luxurious Dickens Suite was once slept in by Queen Victoria, although we have changed the sheets and replaced the mattress," said Nicola Hilton.

On Christmas Day, Bleak House will serve a four-course menu, with "all the trimmings for £79.95 (under 12s £39.95).

For starters there is a choice of Broccoli and Stilton soup; Scottish Smoked and Poached Salmon or Game Terrine Campagne in Bacon with Victorian spiced chutney.    Mains offer organic Norfolk turkey; Slow Roasted Organic Rib of Beef; and Loin of Cod Mornay.     For desserts there is traditional Christmas pudding; Winter Berry Pavlova or Crème bruleé.      To finish there is a selection of cheeses, mince pies, coffee and chocolate truffles.

Bleak house is also serving a Christmas Party Menu from 1st December for £37.50 a head.    For guests looking for over night stays, a double room with breakfast costs from £135 a night. Bleak House is also offering a free night's accommodation on two-night bookings.

'Nancy's' tea rooms offers cream tea's, daily specials, snacks and selection of Nellie's delicious home made cakes, pastries, sandwiches and baguettes.

Home cooked Sunday lunches are served between 12.00 noon and 3.00pm. One courses £9.95, two courses £12.95.
As you can see from the photographs, Bleak House is anything but bleak.
http://www.bleakhousebroadstairs.co.uk

Being a chef, I have long appreciated the versatility of leeks and in the UK November marks the beginning of the leek season (Nov-April). Besides making the obvious leek and potato soup; or cock-a-leekie a wonderful Scottish clear chicken soup with leeks and prunes. There are so many possibilities of this under loved vegetable.

History
The Latin name for the leek is Allium porrum. The word Allium shows its relation to the onion family. Even so, onions are considered to be more harsh, or even low-brow. Leeks have a more upscale appeal. The flavour is more subtle and sweet than the average onion.

Although scientists are by no means certain, it is believed that leeks, like many herbs, are native to the Mediterranean area and possibly Asia Minor. Even though leeks have only recently become popular in the United States, they have been grown and used for cooking for more than 3,000 years in Asia and Europe.

Even the Bible mentions leeks. In Numbers (11:5) we read, "Remember how in Egypt we had fish for the asking, cucumbers, and watermelons, leeks and onions and garlic." This was from a lament by the Israelites as they wandered in the desert searching for the Promised Land.

It is widely reported that the Emperor, Nero (37-68 AD), ate leeks in quantity, cooked in oil. He believed it would improve his singing voice.

Leeks may have been introduced to Wales via Phoenician traders. The subsequent popularity of leeks in that country is exhibited by the fact that in 620 AD, King Cadwallader and his men wore leeks in their hats to differentiate themselves from their enemies, the Saxons. The onion-like vegetable was associated with Saint David and has become the National vegetable of Wales.

Leek Cooking Tips

Simple Ideas
Cut them into thick rondelles (as in the photo), soak in a sink full of warm water (this makes the leeks expand slightly and thus release any remaining sand you might find inside them. Cook them in a stainless steel
saucepan (with the lid on) in a little water (1/2 inch) and a few knobs of unsalted butter until tender. Don?t have the heat set too high (medium high is sufficient). If you have a saucepan that has a glass lid, this would be ideal to keep an eye on them. You can just drain them and served them as a vegetable, or with a cheese sauce. As alternative you could mix the leeks with honey roasted walnuts and bits of crispy bacon.

That's a Wrap
By the virtue of the shape of leeks makes it an ideal edible wrapper.
Cut the leeks in half lengthwise then wash well in a sink of warm water.
Trim up the leeks but try to keep some of the root in place to hold them together.
Blanch for 2-3 minutes in boiling water and cool in cold water and then drain on paper towel.
Now blanched the leek leaves are very flexible and can be used to wrap chicken breast before baking the chicken or use them to wrap a piece of cheese that you then stuff inside the breast. Equally good to wrap seafood or used to hold a parcel of garlic butter inside the fish.    You can also wrap wedges of brie in leeks before wrapping in puff pastry to stop the cheese,
from oozing out during baking. I have even used blanched leeks to line a terrine with them in place of bacon.

Crispy Critters
Cut your leeks into 2 inch lengths and the cut each piece in half lengthwise.
Carefully keeping the leek flat on your cutting board cut them into matchsticks (as known as
Julienne). Soak the leek Julienne in ice water that makes them curl slightly, then drain and dry.
Deep fry them in oil until they are just starting to turn straw colour and drain on paper towels.
If they are not crispy enough you can dry them further in a cool oven at 50 -100 C, once you're happy with them season lightly with salt.    Crispy fried leeks are a wonderful moreish garnish for all kinds of dishes be them starters, main courses, or even savoury nibbles.

More menu ideas
With mutton very much coming back into fashion, particularly for family celebrations, leeks are an obvious ideal accompaniment.
For more delicious ideas just click on this last delicious photo.

As a chef and food writer I like to keep in tune with the culinary competitions going on around the world. Out of a full calendar of very worthy events, one in particular took my eye, the 4th International Tapas Competition in Valladolid, Spain.

I wrote to the Spanish Tourism board intrigued, wanting to find out more about the make up of the competition and who participated. I found that this competition was in fact for students, which is a great way to build confidence and decision making in budding chefs. Then out of the blue the competition organisers invited me to be a chef judge, which of course was very flattering and I happily accepted.

Now in its fourth year The International School of Culinary Arts in Valladolid sent out invitations to 1,800 culinary schools, from all over the world. From this, 240 very worthy applications were received; (45% from North America, 15% from South and Central America, 30% from Europe, 8 % from Asia, 2% from Oceania). This has been carefully pared down to a final of 14 students that will represent 13 different countries and here is a list of the finalists.

Patrick Hancock from Canada, Chuan Wei WenTerence from Singapore, Kellie Vetter from the USA, Patrick Enderson from the UK, Oliver Infante Lara from Mexico, Christopher Santiago Figueroa from Puerto Rico, Merve Colak from Italy, Emil Eshardt from Denmark, Katarina Vasiljevik from Serbia, Daniela Vazquez Monge from the USA, Tsvetan Ognyanovv Atkov from Bulgaria, Diego Manuel Novais Pereira from Portugal, Lukas Augenstein from the USA and Nikas Bergh from Sweden.

The final of the competition will held on November 5th at 4:15pm at the "Plaza del Milenio" in Valladolid.

For culinary student interested in entering this competition for 2013 here is a link
http://www.escuelainternacionaldecocina.com/en/noticias/concurso-internacional-de-tapas/

Halloween Chicken (serves 2) © Kevin Ashton 2008
I know the name Halloween Chicken is a bit hooky but it did the trick because your reading this. Pumpkins are getting cheaper in the UK as they become more readily available. I wanted to create an interesting dish full of taste so I decided to some the spices associated with Moroccan food. Pumpkin is more watery than say Butternut squash so it takes quite a lot of spice.

Ingredients
2 x 175g (7oz) Skin-on Chicken Breasts
800g (1lb 12oz) Pumpkin
1 Red onion peeled
4 Spring onions
250ml chicken stock
3Tbsp Olive oil
3Tbsp honey
½ tsp Turmaric
½ tsp Cinnamon
½ tsp Cumin
½ tsp Smoked paprika
¼ tsp Chilli power
25g (1oz) unsated butter

1. Cut the pumpkin into thick wedges, leaving the skin on, reserve the pumpkin seeds.
2. Separate the seeds from the stringy fibres, rinse and leave them to dry in paper towel.
3. Mix the spices and honey with 2Tbsp of olive oil then the coat the pumpkin wedges thoroughly.
4. Place the pumpkin into a non-stick roasting tray and roast in a preheated oven 180 (gas mark 4) on a high shelf until the pumpkin is tender. Turn the pumpkin wedges over from time to time.
5. Place the pumpkin seeds on a baking tray, season with salt and roast at the bottom of the oven until lightly brown.
6. Cut the red onion into 6 wedges and sweat down with the butter on a low heat.
7. Trim the spring onions and then blanch in boiling water for 2 minutes, then chill with cold water. Drain the spring onions and then carefully tie them in a knot (optional)
8. When the red onions are tender add the spring onion and 3-4 Tbsp of chicken stock. Reduce down to finish the cooking and give the onions a nice sheen.
9. Saute the chicken breasts in a large non-stick frying pan starting with the skin-side down, using the remaining 1Tbsp olive oil.
10. Season with salt and pepper and sprinkle a little smoked paprika onto the skin.
11. Finish cooking the chicken in the oven (180 C gas mark 4) until the juices run clear (about 8-10 minutes).
12. Remove the chicken from the pan and allow to rest. Remove the pumpkin skin and dice the spicy pumpkin. Deglaze the pan with the chicken stock and reduce by half.
To Serve
Make a mound of pumpkin in the centre of two hot dinner plates, top with the chicken breasts. Decorate with the onions and pan juices. Finally scatter on a few pumpkin seeds

Chef's Tip
Remember, whenever you are sauteing let you pan get hot before you add your oil and then chicken breasts.
Always lay the meat in the pan going away from you so if the fat splashes it is not on you.
Halloween Tip
Don't get bitten by vampires!

Pumpkin and Orange Tart (serves 8) © Kevin Ashton 2008

Around this time of the year pumpkin pie often features on American dessert menus. But I always felt disappointed with the flavour and texture of this very traditionally dish, perhaps because it was often made with tinned pumpkin. So a couple of years ago I decided to make a pumpkin pie but start with fresh pumpkin and see if I could improve the dish. Using fresh pumpkin does take a little more time but this recipe is certainly not complicated but the result is a revelation.
INGREDIENTS
Pastry
200g (8oz) plain flour
100g (4oz) butter
50g (2oz) caster sugar
1egg
Pie Filling
1kg (2.2lb) peeled pumpkin
3 large oranges
1/2 tsp grated fresh nutmeg
pinch of cinnamon
75g (2oz) caster sugar
150ml (1/4 pint) water
2egg yolks
3 whole eggs
100g (4oz) flaked almonds
Method
1. Preheat your oven to 180°C / gas mark 4, rub on a little rapeseed oil if you wish and roast the pumpkin  until it is tender (about 45 minutes) turning from time to time.

2. Puree the pumpkin in a food processor until smooth, then allow to drain in a fine sieve to remove much of the water that is
in pumpkin.

3. Zest the 3 oranges (using a zester not grating) and then blanch the zest in boiling water for 2 minutes. Cool, drain and reserve the zest.

4. Now juice the oranges, removing any pips and combine with the water and caster sugar. Add the reserved zest to the orange juice mix and simmer until you have a syrup consistency and allow to cool. As it cools carefully fish out the candied orange zest and reserved for decoration.

5. Make the sweet pastry by rubbing the flour with the butter, then separately whisk the egg with caster sugar well. Gently combine to bring the pastry together and rest the pastry for 30 minutes. Roll out the pastry thinly and line a lightly buttered 10 inch (25cm) flan case.

6. Make a parchment paper circle, line the pastry and then weight it down with raw rice and blind bake for 12-15 minutes at 180C.  Remove the rice and parchment and bake for 4 more minutes then remove from the oven.

7. Whisk in the eggs and egg yolks for 4 minutes then add the syrup and nutmeg and cinnamon.
Gradually fold in the pumpkin puree then pour the mixture into your pastry case.

8. Bake in the middle of the oven at 180c for 35-45 minutes or until set.

9. Toast the almonds lightly then scatter on the warm tart.

To Serve: Serve slightly warm with cold creme fraiche and sprinkle each portion with the candied orange zest.
Chef's Presentation Tip
Great home cooks and even chefs often make the mistake of serving dessert on dessert plates which are often too small. Even if you don't own any large dessert plates wash and then reuse your dinner plates.   These days most restaurants chose plain white, or glass or a plain colour for their plates so your eyes are drawn to the food not the busy pattern on the plate.

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