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.

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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.