Dear All,

Sorry for my lack of entries....I have enjoying a last minute holiday for the last two weeks in Majorcia with my daughter Felicia.

I will be back on Tuesday and straight into a busy schedule which includes another cooking demonstration at Royal Show at Stoneleigh on July 2nd.

I’ve been meaning to write a brulee recipe for sometime now but I have waited until butane gas guns are readily available at hardware stores & reasonably priced at around a tenner. Trying to create the “burnt” caramel crust without a blow torch/gas gun is nigh impossible because most domestic grills don’t get hot enough. Mastering Brulee can take a little practise; to learn how set it should be, before removing from the oven...but unlike a woodwork project you can eat your mistakes!

9 egg yolks
250 ml double cream
250 ml milk
1 vanilla pod
90 grams castor sugar
250 grams Fresh Raspberries
few drops of natural vanilla extract
6 ramekin dishes

1. Preheat oven to 120 C gas mark 1/2
2. Place about 4-5 raspberries into each of your ramekins. and lay the ramekins into a roasting tray.
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, a few drops vanilla extract 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 yolks 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 covering the raspberries.
8. Boil a kettle and pour enough water around the ramekins to cover 3/4 of there height
9. Cook the brullee’s on a lower 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 brulees with castor sugar and melt with the gas gun, moving the flame around to melt the sugar evenly and quickly.

Chef’s Tips
Caramelising the tops of the brulee can be done in advance, so that the caramel crust is set and hard. Ramakins vary in size so you might find you have too much mix.

Earlier this year I spent the day giving cooking demonstrations to children at Granville Community School in Derbyshire. This came about because months earlier I organized a competition via The Sunday Mercury to encourage kids to cook. Over 100 Midlands schools took part and Granville was judged the winner.

The day was a great success and everyone enjoyed it. One of the dishes I threw together at the end of the day was this Boston cream pie. The finish on the cake wasn't quite my best effort because I was racing against the clock, but the cleaning ladies sure loved it.

If you have ever heard of Boston cream pie you might be surprised to find that it is neither filled with cream or a pie. To answer the question of why "pie" instead of "cake", it is probably because in the past colonists baked their cakes in pie tins, as they did not own cake pans.
If you can imagine a vanilla egg sponge filled with a custard style pastry cream and topped with a thick coating of chocolate ganache. This recipe I adapted from Stephanie Jaworski.

Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven.
Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
3 large eggs
75 grams (3oz) granulated white sugar
1/2 teaspoon real vanilla extract with seeds
85 grams (3.5oz) self-raising flour
28 grams (1oz) unsalted butter, melted

1. Use an electric mixer to beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
2. Now beat in the vanilla extract then sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.)
3. Remove from oven and place on a wire rack to cool.
4. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove the parchment paper.

Pastry Cream:300 ml (10floz) milk
4 large egg yolks
50 grams (20z) granulated white sugar
45 grams (2oz) self-raising flour
1 tsp real vanilla extract with seeds
100ml (3.5floz) Double Cream
5. In a medium-sized stainless steel bowl, mix the sugar, vanilla and egg yolks until well creamed and the sugar is no longer grainy.
6. Meanwhile in a saucepan bring the milk to boiling over medium heat.
7. Pour the milk into egg & sugar mix and whisk well.
8. Place the egg mixture back into a heavy bottomed stainless steel saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
9. Remove from heat and pour into a clean bowl and immediately cover the surface with cling wrap to prevent a crust from forming and allow the pastry cream to cool gradually.
10. In a separate clean bowl whisk the double cream until stiff peaks and fold into the pastry cream when it is cold.

Chocolate Glaze:
200 grams (8oz) dark (70%) chocolate
180ml (6.5floz) double cream
10. Melt the chocolate in a heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

To Assemble:
With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling. Pour the glaze onto the centre of the cake and carefully spread the glaze, with a spatula, to the edges of the cake and over the sides. Decorate with fresh berries if you wish.
Chef’s Tips
Refrigerate for 1.5 hours before serving so the glaze is well set and flavours mingle.
To taste this dessert at it’s best, don’t serve this cake straight from the fridge allow 10 minute before portioning. Cut the cake with a warm sharp knife to help give your portions nice clean edges.

Sunday I will again be firing up the Barbie and showing the audience how versatile outdoor cooking really can be once you master the basics. Last week I cooked a complete 3-course Sunday roast, starting with a hot smoked salmon served with a pineapple salsa. Followed by Roast Chicken and Roast Lamb with all the trimmings.
I rounded things off with an Apple and Custard Flan served with Toffee sauce.

June 3rd Barbecue demonstration will be more traditional BBQ foods, Smoked & Braised Brisket of Beef Sandwiches with homemade Barbecue sauce.
Cajun Belly of Pork with Bean Casserole. Lemon and Honey Roast Chicken. But then on the wilder side Vanilla Ice-cream with Balsamic Strawberries and even Pizza. So perhaps this might be your last chance for a while to see me unravel the mysteries of the art of Barbecuing.

In the last couple of weeks a lot of my time has been taken up with trying to get flooring laid in my new apartment. Hopefully by Monday this will be all done and I can have more time to blog.

Just wanted to say a big thank you to the great people that turned up to watch the my cooking demonstration last Sunday. The weather did not co-oporate but thankfully we were indoors. It was amazing how many of you stayed for 3.5 to 4 hours.

Did anyone get to hear me on the Radio last Friday?
Thanks to BBC Radio Shropshire.

If you unable to come and watch me perform a Barbecue Master Class at Barnett Hill,Worcestershire this Sunday, perhaps you might want to join the festivities at the Asparagus Festival..
The 2007 Asparagus Festival will take place from Sunday 27th May to Sunday 3rd June in the heart of Worcestershire’s Vale of Evesham – the traditional home of English asparagus.

Based at the historic Fleece Inn, in the tiny village of Bretforton, the Festival has grown out of the historic asparagus auctions, which have taken place in the area for generations.
A must for the asparagus lover, the Festival offers the opportunity to taste, buy and learn about one of the country’s most sought after delicacies.
While the asparagus auction officially opens the event on Sunday 27th May, the focal point of the festival is ‘Festival Day’ on Monday 28th May, which this year will include cookery demonstrations by Rachel Green – TV’s Flying Chef, a craft fair, farmers market, silver band and tutored asparagus tasting.

Local hotels and restaurants across the Vale will also be getting in on the act and offering a range of delicious asparagus menus to tempt the palates of visitors.

The week of festivities is brought to a close at Bretforton Church on Sunday 3rd June with the annual asparagus service.
For more info on the Asparagus Festival, contact Nigel Smith at the Fleece Inn tel: 01386 831173.

Asparagus Tips

Storing
If you plan to keep your Asparagus for a few days, keep it fresh by placing in a jug or vase with 1inch of the stems in water.

Trimming
Often thicker Asparagus spears need to be trimmed because they are too woody, but you can keep them for soup or sauces.

Cooking
Boil thin stalks for 2 minutes medium stalks for 3 minutes and thick stalks for 4 minutes in salted water.

I have just confirmed that I will be performing a second Barbecue Master Class on Sunday June 3rd at Barnett Hill Garden & Leisure Centre.
I will post more details in the next couple of days.
So.if you can't make it to show in Shropshire perhaps you can come to the Worcestershire show which I'm told also include a live band.

If you ever wondered what is the difference between hot smoking and the more traditional cold smoked foods quite simply it is how close the food is to the fire. In the case of traditional smoked salmon the fish is placed a long way from the fire so that by the time the smoke passes over the fish it is cold. Because the smoke is cold the fish does not cook just cure, where as hot smoking means the food cooks at the same time as smoking.

1.1 kg (2lb 4oz) Salmon (skin on)
6 Tbsp Olive oil
1 limejuice and zest
1 ripe pineapple
2 Tbsp chopped coriander
1-2 jalapeno
2 small vine ripe tomatoes
½ bag of charcoal briqettes
4 big handfuls of oak wood chips

1. Soak the oak chips for at least 1.5 hour before using.
2. Rub 2 Tbsp of olive oil into the salmon and lay the salmon on a wire rack.
3.Core and dice the pineapple into ½ inches squares and place in large stainless or glass mixing bowl.
4.Cut the chili in half lengthwise, remove the seeds*, finely dice and add to the pineapple.
5.Add the olive oil and toss the pineapple to mix in.
6.Cut the tomatoes into a ¼ dice and add along with the coriander, stir or toss the salsa again.
7.Add the limejuice and zest then season with salt and pepper and refrigerate.
8.Fill your half of your BBQ with charcoal, making a pyramid of the charcoal.
9.Light the charcoal and allow it to burn until all the coals are grey (this may take up to 1 hour).
10.Use a pair of tongs to spread out the coals (still only cover half of the bottom of the BBQ)
11.Sprinkle ¾ of the woods chips onto the hot coals and this should create plenty of smoke and steam, then place the salmon as far away from the coals as possible. Top up the chips after 15 minutes if needed.
12. Cover the BBQ with a lid and allow to smoke and cook, for around 30 minutes.
13 Check the salmon from time to time it is cooked when white albumin starts to form on the top.

To serve
Cut into portions and serve warm or cold with salad leaves and the salsa.

Big News
I will be performing one of my BBQ Master Classes at Percy’s Throwers Centre near Shrewsbury
this Sunday May 27th, 11am-4pm and it would be great to see you all there. Below is a map or you can telephone Percy Thrower's at 01743-352-311, for Sat-Nav users the postal code is SY2 6QW.

Good News....
BBC Radio Shropshire has invited me to be interviewed about my upcoming Barbecue Master Class on Sunday at Percy Throwers.

The interview will at the Radio Station on Friday around 3pm on the Clare Ashford show.
Of course I will want to talk about the Cooking Demonstration that’s coming up on Sunday but I also hope to get a chance to talk about this blog.

So…if you curious about hearing me and can pick up BBC’s Radio Shropshire 96FM then tune in or go to the BBC website via this link, scroll down the page and click on the “Listen Live”. Alternatively you can listen to the interview up 7 days afterwards.

http://www.bbc.co.uk/shropshire/local_radio/

If your listen outside the UK then remember that the time mentioned is BST (British Summer Time) which is one hour ahead of GMT (Greenwich Mean Time)

If you've never heard of him? and yet call yourself a chocoholic then go and hang your head in shame!! This German master chocolatier makes and sells chocolate for royalty throughout Europe.

For months I have listed his website on my short list of links and recently I was sent some samples to try…yes I know it’s a hard life.

The growing availability of exotic fruits & vegetables give us all a chance to try something new.
Papaya (also called paw paw) has a smooth skin which
turns yellow to orange when ripe. The sweet juicy pulp is orange-pink has a melon like texture and a slight spicy flavour. When cut in half the black seeds
that lie in the centre are easily removed. Traditionally the availability of Papaya was June-December but now their available most of the year. Just like Melon they are very versatile and can be combined in cold seafood salads or served as a starter on their own or even a dessert. *You may need to buy 1-2 litres of lemon sorbet
since that is the smallest size you can buy.

2 Large ripe Papaya (avoid ones with dry or blemished
skins)
4 scoops of lemon sorbet
6-8 large basil leaves
vodka
Fresh black pepper ( from a pepper mill)
1 small bag of Rocket leaves (optional for garnish)
*Raspberry couli (sauce)

1. Carefully peel the Papaya then cut them in half(lengthwise)
2. Use a teaspoon to carefully remove the seeds, then put in the fridge to get cold.
3. Stack the basil leaves, then roll them up together and cut them into very fine ribbons (this is called a chiffonarde). Or you could just roughly chop the basil.
4. Quickly stir the basil into the lemon sorbet, its important not to stir it too much or you will take too much air out of the sorbet and spoil the texture. So just a few quicks stirs then return the sorbet to the freezer.
Raspberry sauce
You can make the raspberry couli (sauce) if you wish, here's how.
one small box of frozen raspberries
1/2 pint of water
1 tablespoon of castor sugar.
5. Boil the ingredients down until soft then stain through a fine mesh strainer & cool.
To Serve
To make your papaya look professional use dinner plates so the dish does not look crowded on the plate.
6. Wash rocket leaves then drain well in colander.
7. Take a piece of paper towel and make wet then carefully rub the rims of 4 plates.
8. Use a pepper mill to screw black pepper onto the plate rims.
9. Pour the strained raspberry couli into a squeeze bottle (you can buy a ketchup squeezie bottle from
poundland stores or similar discount shops)and make
a zig-zag design in the centre of each plate.
10. Place a small mound of rocket leaves in the centre of each plate, trying not to cover all of your
zig-zag pattern.
11. Place a chilled half of Papaya on top of the rocket.
12. Then scoop a nice round ball of the Basil-lemon
sorbet into each portion.
13. Placing your finger over the top of your open vodka
bottle sprinkle the vodka over the sorbet and serve immediately.
Chef’s Tips
You can of course use fresh raspeberries to make the sauce if you wish. By planning ahead this dish can be whipped up in 3-4 minutes.

I wrote a piece some months ago about how a company in Scotland were farming cod in the Shetlands.

Findus the frozen food company are in the news because they are beginning to sell farmed cod. Findus bought shares in a Norwegian Cod Farm and began selling in UK supermarkets in March.
They also planning to sell some of the cod fresh in the beginning of June but have not yet named which retailer this will be stocked in.

The Norwegians are leading the world in fish farming, and I believe the UK like many European countries will come to rely quite heavily on seafood produced in farms in the near future.
Whilst this is good news for the consumer I do think it’s a shame that a country like Britain with such a long seafaring history aren’t leading the way in this technology.

Whilst I don’t claim to have too many contacts in the UK fishing industry, as a chef the stories I hear are still disappointing. An industry that for the main part are in denial of the current stocks of fish in waters around this island. Tails of greed, of undersized fish being caught, of the wrong species being caught when the fine mesh nets scoop up everything in their path and of fishermen bending the rules to get government payments they are not entitled to.

I ask my contact at Findus if they are planning to move completely into sourcing from farmed fish and they told me, “Where species are under serious threat, such as cod, we believe farming is the answer to allow wild stocks to flourish. Findus is reviewing their fish sourcing policy with regards to sustainability, to ensure fish is sourced from seas that have an abundance of supply, and that correct fishing methods are followed”.

I think as consumers we can play our part by asking the question where has this fish come from? As a chef I have been offered a few dodgy deals and have always passed that information on to the authorities. I will not buy or sell to my customer’s fish that was caught illegally.

I’m hoping sometime in the future to take a trip to the Findus Cod farm and see for myself how the process works, and hopefully share news of the trip and more photos with you then. Where in Norway is the cod farm? On the Viking island of Leka that is situated some 300 km north of Trondheim and only 120 km south of the Polar Circle, so I’d better wear my thermal underwear.

I do know that Findus nurture the cod from the original cod roe. The feed given to the cod as well veterinary care is strictly controlled, and all the cod are of a very high quality with no infestation of nematodes (worms). Once the fish have been harvested extra care is taken to produce the individual fillets, every one is hand filleted so no machines are used in the process, which could damage the structure of the fish.

Currently the farmed cod is not organic but Findus are reviewing their processes to initiate Organic farmed cod from September.

© 2006 © 2007 All rights reserved. No content on this website including, but not limited to, text and photography may not be reproduced without prior explicit written consent.

Just like in cooking,timing is critical in media especially it seems radio.

Today because I was unable to answer my mobile phone until late in the afternoon I missed the call from the program planners trying to nail down exactly when my interview would take place. Thus the program planners filled the program without me.

After several phone calls to the station I was told that since the BBQ event is several weeks away that rescheduling is very likely...obviously I am disappointed but hopeful they are good to their word at the Beeb. So let me apologise for not being on the radio tomorrow....watch this space and keep your fingers crossed.

BBC Radio Shropshire with be interviewing me live on their Breakfast show this Saturday between 8-9am. They wanted to interview me about the
Barbecue Master Class I’m performing at Percy Thrower’s Garden Centre on Sunday 27th May.

So…if you curious about hearing me and can pick up BBC’s Radio Shropshire 96FM then tune in or go to the BBC website via this link, scroll down the page and click on the “Listen Live”

http://www.bbc.co.uk/shropshire/local_radio/

If your listen outside the UK then remember that the time mentioned is BST (British Summer Time) which is one hour ahead of GMT (Greenwich Mean Time)

Right now the stream is festooned in wild garlic flowers and blue bells, so I thought I would share one or two photos of where I live.

Regards

Kevin

Scallops when bought in the shell are so much better than other versions
(like frozen or in brine). Often these types contain a lot of water which comes out during the cooking, so instead of frying then, you end up stewing them (not to mention they shrink to about 1/2 there size Scallops should never be fully cooked, or they will become rubbery. You should ask for diver scallops which are caught individually.

4 medium diver scallops
400 grams spring greens
15 grams fresh coriander,chopped
12 large seedless green grapes, cut in half
4 rashers of smoked bacon
1 dessert spoon olive oil
Beurre Blanc (butter sauce)
50 grams finely chopped shallots
2 tablespoons white wine vinegar
100 ml dry white wine
200 grams unsalted butter, diced
50 ml chicken stock
2 tablespoons whipping cream *

1. Roll the bacon rashers width wise into tight cylinders and secure with a metal skewer.
2. Cook the bacon rolls in a preheated oven 190 C gas mark 5 until cooked, drain on paper towels.
3. Open the Scallops at the hinge end using a sharp knife, then scrap off the beard like fringe & black thread. Free the scallops from the shell, then refrigerate until ready to cook.
4. Break down the spring greens into leaves then blanch in boiling water for 2 minutes, then cool quickly under cold running water.
5. Drain the greens well and when cold remove any storks and roughly chop the greens.
6. Begin your Beurre blanc by putting the wine, vinegar, shallots and stock into a heavy based stainless steel saucepan.
7. Reduce down until you have about one tablespoon left.
8. Turn the heat down and add the cream and cook for a further 1-2 minutes.
9. Gradually whisk in the butter pieces, a little at a time then season with salt & pepper and turn off the heat.
10. Heat up a non stick frying pan and pour in a dessert spoon of olive oil.
11. Cook the scallops until golden brown on both sides. While they are cooking wash and dry the bottom deep part of the shell.
12. Cut the bacon rolls into thin ?pinwheel? pieces and warm in the Beurre blanc, together with the grapes and teaspoon of chopped coriander.
13. Heat the greens in a steamer tray and divide between the 4 plates.
14. Place the scallops back into the shells, sauce and serve.

Chef?s Tips
*The cream is there to stabilise the Beurre blanc and can be omitted if you like. Spring greens is a type of spring cabbage that you may not find outside the UK but you could substitute with turnip greens or collard greens.

Amongst my busy day today was a photo shoot and interview with Taste Magazine in Shropshire. The agreed location of this interview and shoot was Percy Thrower's Garden Centre. The purpose first and foremost was to publicize my forthcoming Barbecue Master Class. I'd also like to strike up a relationship with this quality publication and perhaps write some recipes and or food articles for them in the near future.

Taste magazine is primarily a regional magazine celebrating the finest food, drink, and food happening events. With stories to help its readers source wonderful local ingredients, insightful food reviews on hotel and restaurants. Food news in the area and recipes using the best ingredients available. Editor Bruce Mc Michael told me that the magazine is also currently building a website.
*My photo and story should appear in the summer issue, which is due to be published next week.

http://www.tasteshropshire.com/

Anyone who has followed this blog for a while knows that I don't just add any blog or organisation onto my list of links.

The Food Commission cares about the food we eat and is committed to ensuring good quality food for all. The Food Commission is a UK non-profit organisation campaigning for the right to safe, wholesome food.

It's an Independent organisation that is largely funded by public subscriptions and donations and takes no subsidy from the government or food industry, allowing it to be completely a independent.

The people behind The Food Commission have also published the Food Magazine since 1988 and it is still the UK's leading independent food magazine and is packed with product investigations, the latest news on diet and health, and ideas on how you can help campaign for safer, healthier food for you and your family.

As a chef and a dad I'm a great believer that the more natural our food is the better our health will be and if we as consumers don't stick up for ourselves no one else will.

“I have always had an enormous fascination for ice cream – it was one of the first foods I started to explore. I really admire Häagen-Dazs for their relentless quest for excellence and quality,” said Heston Blumenthal.

Häagen-Dazs and Heston Blumenthal today announce a collaboration. Together they’ll be sharing ideas and their passion for luxury ice cream. Uncompromising on quality and perfectly matched, both have an enthusiasm for the pleasure of food and the desire to produce the ultimate ice cream.

“I have been researching ice cream, it’s historic development and the many ways in which it is perceived and produced for many years and have continuously been astonished at the quality taste and texture that Häagen–Dazs have achieved. Their ice creams are outstanding and testament to the craftsmanship and quality of ingredients used.” Heston Blumenthal

So watch this space for news of the wild flavours Heston comes up with.

Heston is of course world renowned for his michellin starred restaurant
The Fat Duck at Bray.

Sunday Roast on the Barbie Sunday May 27th at Percy Throwers

Sounds crazy right?……but if seeing is believing then you’d better come and take a look.
On that day I will be performing another Barbecue Master class.
I will demonstrating how to hot smoke Salmon, roast a “A Sunday Roast” on the barbecue, which will include Carrots, Broccoli & Roast Potatoes.
I’m even going to cook the pud on the Barbie……..yep that’s right and we are not talking grilling a bit of fruit on a wooden skewer no…………….The dessert I will be cooking is Apple & Custard Flan with Toffee Sauce. So if your tired of putting up with your husbands “burnt offerings” and pray for rain when he says he is planning a Barbecue…get him to come along.

Anyone who comes along can taste the food; go home with my hints and tips sheet for better barbecuing, recipes of some of the dishes I will be cooking…a chance to ask for my cooking advice in person.

opening hours on Sundays 10:30am - 4:30pm
The demonstration is FREE of charge and will begin around 11am and continue until 4.15pm giving plenty of opportunity for visitors to catch the show.

Tel: 01743 352311
Email: Info@percythrowers.g-l.co.uk

MAP

Dear Friends and followers of this blog....

To all those of you who have tried to vote and given up because the site did not seem to work....
I humbly apologize.

If I had known about these problems before hand I would not of let this blog get nominated. This is definitely a one-time deal for me. Having said that I feel at this point a bit like a mental patient...fully committed (excuse the pun) to see this thing through and get a respectable amount of votes.

As promised I did contact the Bloggers Award Site and complained about the difficulties that had been experienced by my friends of this blog.

Here I have pasted their reply
-------------------------------------------------
Hi! Thank you for contacting the Blogger's Choice Awards. Last night we moved the servers to a new location and in the process parts of the application were not functional. As of this morning we believe we have everything back up and running again, so you should be able to create an account successfully at this time. Thanks for your patience and sorry for the inconvenience!

Jamie Gillespie
Developer, Blogger's Choice Awards

On Apr 21, 2007, at 8:21 AM, chefkevin1@hotmail.com wrote:

I am the owner of Wannabetvchef.blog.co.uk
(Kevin Ashton)

At least a dozen people who follow my food blog have tried registering so they can vote but they seem to be having lots of difficulty...can you help and advise?
Has the site crashed at all recently?

My email address is

chefkevin1@hotmail.com

Regards

Kevin

I admit this is not the shortest recipe you will ever try but for special occasions it is well worth the effort. It’s not a hard recipe to do just one that takes time, but the pay back is the wow factor when your dinner guests see this sophisticated appetizer on their plates.

7 Duck legs
1 tbsp of course sea salt
2-3 sprigs of thyme
1 head of garlic, roughly chopped
454g (1lb) goose or duck fat
200g (8oz) Shitake mushrooms
200g (8oz) Oyster mushrooms
100g (4oz) Flat mushrooms
*6 slices black forest ham

You will need a terrine dish approximately 300mm x 110mm

1. Dry off the duck legs with kitchen paper towel and place in a large bowl.
2. Rub on the sea salt and leave for at least 4 hours in the fridge.
3. In a thick-bottomed large saucepan add the goose fat, the sprigs of thyme, garlic and turn the heat on low.
4. Brush off the salt from the duck legs and wipe dry on clean tea towel then carefully add them to the fat.
5. Make sure that the duck is completely covered by the fat and bring to a low simmering point.
6. Cook the duck gently for about two hours until the meat is almost falling off the bone.
7. Remove the legs from the fat and allow to cool.
8. In the meantime strain and save the fat for other uses.
9. Line your terrine dish with cling film then carefully lay the Black forest ham slices, overlapping them slightly.
10. First lay 4 slices across, starting right in the corners of the terrine making sure the ends of the slices overhang the terrine.
11. Lay the 2 remaining slices at each end of the terrine making sure there are no gaps and that there is also an equal overhang, then refrigerate
12. Remove the storks from the shitake and flat mushrooms and tear the oyster mushrooms into l inch pieces if they are large.
13. Sauté all the mushrooms in 1-2 Tbsps of duck fat until lightly brown; season with salt and pepper as they cook. Remove the mushrooms from the pan and allow to cool.
14. Pick the meat off the duck legs and save in a clean bowl.
15. Begin to layer about 1 inch (5mm) of the duck meat into the terrine, pack it down with a spoon then top with a thin layer of mushrooms, then repeat this process until you have filled your terrine.
16. Seal terrine by closing the flaps of Black forest ham (close the 2 ends first).
17. Wrap the whole terrine in cling film and weight the terrine down with something heavy to press it (use a couple of cans of food or weights).
18. Refrigerate for at least 6 hours before turning it out.

To Serve
Carefully unwrap the terrine and warm very slightly to turn the terrine out.
Slice carefully with a very sharp knife and serve with good quality spicy apple chutney
Decorate with any remaining wild mushrooms.

Chef’s Tip
If you enjoy broadening your cooking skills then invest in a cast iron terrine dish.
It does not have to be La Creuset; there are some very good yet cheaper alternatives.
This terrine will easily last in your fridge for 5 days so you can enjoy the leftovers if there are any?

Ps. The zigzag on the plate is reduced balsamic vinegar. Just boiled down until syrupy then put into a squeezie bottle and chilled.