tag:wannabetvchef.blog.co.uk,2009-11-11:/Celebrity stories-Great recipes-Mouthwatering photos-Humorous stories about the restaurant business-Ask the Chef-Advice on ingredients and equipment. Important Food News that affects you.Written by chef and food writer Kevin Ashton.MokoFeed2009-11-11T21:59:18+01:00tag:wannabetvchef.blog.co.uk,2009-09-20:/2009/09/20/void-left-by-floyd-tv-viewers-and-amateur-cooks-everywhere-6999468/WannabeTVChef2009-09-20T02:06:36+02:002009-09-25T01:40:39+02:00 <p><strong><a title="image-14-for-keith-floyd-1943-2009-gallery-308322946" href="http://www.blog.co.uk/media/photo/image_14_for_keith_floyd_1943_2009_gallery_308322946/3933708"><img src="http://data6.blog.de/media/708/3933708_5f62489da7_m.jpg" alt="image-14-for-keith-floyd-1943-2009-gallery-308322946"></a><a title="Keith Floyd 1980" href="http://www.blog.co.uk/media/photo/keith_floyd_1980_s/3914734"><img src="http://data5.blog.de/media/734/3914734_dfaafd5b8c_s.jpg" alt="Keith Floyd 1980"></a><br>Void left by Floyd<br></strong> TV viewers and amateur cooks everywhere were morning the lose of TV chef Keith Floyd, who died on Monday. He was a trailblazer who took television cookery out of the studio and on location.   From fishing boats in rough seas to remote countryside vistas and even real restaurant kitchens Floyd's engaging style and sense of fun attracted huge television audiences.    There are many cookery shows on both sides of the Atlantic who regularly go trotting the globe thanks to Floyd.</p> <p>Keith Floyd published over 27 books in his career, including three in the last 12 months Floyd's China; Keith Floyd's Thai Food and A Splash and a Dash which was he's most recent.    He was equally prolific on Television presenting 19 TV series, which were phenomenally successful and still being televised throughout 40 countries world wide.</p> <p>Away from TV and the world of publishing Keith life was less successful having gone through 4 marriages and more than a few failed businesses, not to mention the legendary stories of his drinking.</p> <p>On hearing the sad news of Floyd's death many of today's TV chefs where quick to praise Keith's ability including Michelin starred TV chef Marco Pierre White who said "He had this great ability at the stove, great confidence. He was a natural cook. But his very special talent was he could articulate himself and deliver inspiration with words. He spoke in a way that everybody could understand. A little piece of Britain died yesterday which will never be replaced. He was an individual, he was a maverick, he was mercurial, he was magical, he was special, he was rare."  <a title="Floyd 1990" href="http://www.blog.co.uk/media/photo/floyd_1990_s/3914735"><img src="http://data5.blog.de/media/735/3914735_e93cfc4eb8_m.jpg" alt=""></a></p> <p>Having been out of England at the time of Keith's rise to fame I first saw one of his program's broadcast on a channel in the US and I found his style and enthusiasm very entertaining.    His first series Floyd on Fish was aired on the BBC in 1984 and his last series Floyd's India was made in 2001 so Floyd's TV career spanned 17 years which in itself is remarkable but what is even more so is how watchable all of his programs still are.    Cookery programs usually have the same length of shelf life as property programs and rarely get rebroadcast like many of Floyd's do and will continue to do so.</p> <p>Last year Keith performed in his sell out one man show in the Lake District where he told the enthusiastic audiences about his very colourful life in a very Keith Floyd way. He also found time in 2008 to open Floyd's Thai Restaurant in Phuket.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/09/20/void-left-by-floyd-tv-viewers-and-amateur-cooks-everywhere-6999468/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-07-14:/2009/07/14/kumquat-mergue-pie-with-passion-fruit-couli-6515023/WannabeTVChef2009-07-14T21:05:45+02:002009-07-14T22:18:56+02:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3686407" title="Share your media"><img src="http://data5.blog.de/media/407/3686407_bb2b327c3b_m.jpg" width="500" height="351" alt="Kumquat Meringue Pie"></a></p> <p>Lots of chefs use kumquats just for decoration, because they don't seem to know how else to use them which a shame. Originally from China this oval shaped miniature type of orange is eaten whole. The rind is sweet and the juicy centre is sour and salty, the raw fruit is usually consumed either whole, to savour the contrast, or only the rind is eaten. The fruit is considered ripe when it reaches a yellowish-orange stage, and has just shed the last tint of green. The Hong Kong Kumquat has a rather sweet rind compared to the rinds of other citrus fruits.</p> <p><strong>Culinary uses include:</strong> candying and kumquat preserves, marmalade, and jelly. Kumquats appear more commonly in the modern market as a martini garnish, replacing the classic olive. They can also be sliced and added to salads. A liqueur can also be made by macerating kumquats in vodka or other clear spirit. I seem to remember on Bermuda in my younger days enjoying some macerated kumquats.</p> <p>The Cantonese often preserve kumquats in salt or sugar. A batch of the fruit is buried in dry salt inside a glass jar. Over time, all the juice from the fruit is diffused into the salt. The fruit in the jar becomes shrunken, wrinkled, and dark brown in colour, and the salt combines with the juice to become dark brown brine. A few salted kumquats with a few teaspoons of the brine/juice may be mixed with hot water to make a remedy for sore throats.[citation needed] A jar of such preserved kumquats can last several years and still keep taste.</p> <p>After some thought I decided that cooked kumquats would make a delicious and different meringue pie.</p> <p><strong>Ingredients</strong><br> 1 x 25 cm fluted flan ring/dish<br> 400g (14oz) short crust pastry<br> 454g (1lb) kumquats<br> 200 grams (8oz) Caster sugar<br> Juice of 1 large lemon<br> 3 large eggs (separated)<br> 3tbsp cornflower<br> 350ml (13floz) water<br> 1 Tbsp butter<br> 1 large ripe mango<br> 6 ripe passion fruit</p> <p><strong>Method</strong></p> <p>1. Lightly grease your flan ring or dish with butter and roll out the pastry no thicker than 4mm (1/5 inch) and line the dish or ring with the pastry.<br> 2. Prick the pastry with a fork then cover the circle of parchment paper that is slightly bigger than the dish.<br> 3. Weigh the paper down with raw rice or baking beads.<br> 4. Bake the pastry case (this method is called blind baking) in a pre-heated oven 190C/375F gas mark 5 until it is light straw colour (about 15 minutes).<br> 5. Remove the rice and parchment and bake for a further four minutes on a low shelf then allow to cool.<br> 6. Blanch the kumquats in boiling water for 2-3 minutes then drain. Combine with 60grams of caster sugar and the lemon juice and cook on a low heat until the kumquats are soft and translucent.<br> 7. Chop the kumquats in a food processor and set to one side.<br> 8. In a non-stick saucepan combine the water, cornflour,butter,and 80grams of caster sugar. Bring it slowly to the boil stirring constantly. When the mixture is thick and smooth turn the heat down to very low and whisk in the egg yolks one at a time.<br> 9. Remove from the heat and stir in the kumquat mix and allow to cool.<br> 10. When lukewarm pour the mix into the pastry case and set in the fridge.<br> 11. Scoop out the passion fruit and combine with the mango in a food processor and puree until smooth, then strain the sauce and refrigerate.<br> 12. In a clean large bowl whisk the egg whites until they are making soft peaks, then gradually add the remaining 60 grams. Whisk until the meringue is very stiff.<br> 13. When the kumquat mix is cold and set cover with the meringue and decorates by making some peaks with a dessertspoon.<br> 14. Glaze the meringue lightly under a hot grill for a few seconds to give some colour and serve on a pool of passion fruit couli.</p> <p><strong>Chef's Tip </strong><br> Don't leave the meringue too long before you top the pie, by the time your meringue is made the kumquat mix should be cool enough.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/07/14/kumquat-mergue-pie-with-passion-fruit-couli-6515023/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-05-23:/2009/05/23/world-championship-cookery-6162979/WannabeTVChef2009-05-23T11:56:23+02:002009-05-25T10:35:07+02:00 <p><a title="Yes Chef Spring09edited" href="http://www.blog.co.uk/media/photo/yes_chef_spring09edited/3528288"><img src="http://data5.blog.de/media/288/3528288_bfdee4bbc1_m.jpg" alt="Yes Chef Spring09edited" hspace="5" vspace="5"></a></p> <p>I mentioned earlier this year I was writing several articles about the Pastry World Cup and the Bocuse D’or for various magazines on both sides of the Atlantic including the spring edition of Yes CHEF magazine. The Pastry World Cup and Bocuse D’or are held in Lyon every 2 years are considered the very best competitions in the world.</p> <p>Yes Chef magazine is a high quality glossy quarterly UK magazine aimed at both the catering industry and serious amateur cooks that want to keep up with trends and the happenings in the business. I also wanted to take this opportunity to say a special thanks to the Almond Board of California who were my hosts in Lyon and did a great job to make my trip a memorable one. </p> <p>I have reprinted my article below and hope you enjoy it.</p> <p><a title="springYesleftpage" href="http://www.blog.co.uk/media/photo/springyesleftpage/3530030"><img src="http://data5.blog.de/media/030/3530030_0821e0c660_s.jpg" alt=""></a><a title="SpringYesright2" href="http://www.blog.co.uk/media/photo/springyesright2/3530501"><img src="http://data5.blog.de/media/501/3530501_aa87398f09_s.jpg" alt=""></a></p> <p><strong>World Championship Cookery</strong></p> <p>For any chef interested in achieving recognition, the Pastry World Cup and the Bocuse D'or are the most prestigious culinary competitions in the world. So much effort, skill and in some cases a year of practice have helped make these the ultimate prizes to win.</p> <p><strong>Pastry World Cup</strong><br> Started in 1989 by French Master Pastry Chef Gabriel Paillasson, the Pastry World Cup is held once every two years in Lyon, at the Sirha Food show. The competition pits 22 country teams against each other for medals and trophies. Each team consists of three chefs who produce a chocolate dessert, a frozen dessert and a plated dessert, along with three sculptures crafted from sugar, chocolate and ice.</p> <p>Each country takes it in turn to bring their desserts out to great fanfare and huge media coverage.<br> A team needs to produce two of each dish so that one can be available for the press to take 100's of photos and the second is sliced into portions and offered to the 22 judges.</p> <p>Bad luck turned the fortunes of the Dutch and American teams in separate instances. Team USA's 3 foot chocolate sculpture fell over when the team tried moving it in their overheated kitchen, just a mere 20 minutes before the end of the competition. A more dramatic calamity happened to the Netherlands sculpture when it collapsed from the display table and broke into a thousand pieces in front of the huge audience. Deafening silence fell upon the room as all eyes and TV cameras turned to the stunned Dutch team who could barely believe what had happened.</p> <p>The French team were clearly the favourites, ably led by their 23year old captain Jerome de Olveira, they showed nerves of steel and tremendous skill. I asked them if they felt additional pressure because France has won this competition so many times. With modesty they explained their focus didn't give them time to consider or worry about the history of the competition.</p> <p>When the judging was complete the French were indeed crowned Pastry Champions of the World, and watching the media frenzy I truly understood for the first time the importance of this competition.</p> <p><strong>Bocuse D'or 2009</strong><br> Paul Bocuse is simply a living legend; perhaps the only other culinary legend he can truly be compared to is Escoffier. Both coming into the kitchen at a time of stagnation in professional cookery, that was deep on traditional but had lost its way.<br> Like Escoffier, Bocuse has been a trailblazer, changing and reinvigorating French Cuisine throughout his career in so many ways. "Monsieur Paul" as he is often called in reverent tones in France won his first Michelin star in 1958 and many accolades since. His 3star restaurant on the outskirts of Lyon is truly the culinary epicentre of France.</p> <p>Just like the Pastry World Cup that precedes it the Bocuse D'or is held biannually at the Sirha Food show and 2009 saw 24 countries represented in the final, which is held over a two-day period. </p> <p>Simon Hulstone, winner of the Knorr National Chef of the Year and chef patron at the Michelin starred Elephant restaurant in Torquay represented the UK. This was Simon?s first attempt at the Bocuse D'or and his finished in a respectable 10th place, which gives you some idea of the quality and difficulty of the world's ultimate cookery competition.</p> <p>Simon was coached and mentored by Chef Brian Turner CBE who often gives his free time and expertise to help UK chefs prepare for this crème de la crème of competitions. Brian was also invited this year to be one of the 24 chef judges because he is fluent in French.</p> <p>Brian Turner said, "Analysing the winning entrants and learning what the judges are looking for is as important as the cooking and presentation skills."<br> When I asked him how we could improve the UK's chances for the next Bocuse D'or in 2011 he said, "We need to get sponsorship or government funds to put our chefs on equal footing with other countries. Perennial winners such as Norway and France understand the huge benefit and culinary prestige to their tourism industry."<br> I guess the big question is do we have the desire to place ourselves in a winning position?</p> <p class="center"><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_sq.jpg" width="100" height="100" alt="caliAlmond"></a><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_sq.jpg" width="100" height="100" alt="caliAlmond"></a><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_sq.jpg" width="100" height="100" alt="caliAlmond"></a><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_sq.jpg" width="100" height="100" alt="caliAlmond"></a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/05/23/world-championship-cookery-6162979/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-05-12:/2009/05/12/tip-of-the-week-licorice-liquorice-6103261/WannabeTVChef2009-05-12T16:16:53+02:002009-05-12T17:36:57+02:00 <p><a title="LG New Cuts Design 3D Image 08" href="http://www.blog.co.uk/media/photo/lg_new_cuts_design_3d_image_08/3499106"><img src="http://data5.blog.de/media/106/3499106_a6e710accc_m.jpg" alt=""></a></p> <p class="MsoNormal"><span><span><span><span>We all have food memories from our childhood; they can be some of our most evocative glimpses of our young lives. I'd like to share one of mine with you; perhaps for some readers it will remind you of your own.</span></span></span></span></p> <p class="MsoNormal"><span><span><span><span> </span></span></span></span></p> <p class="MsoNormal"><span><span><span><span>Growing up my parents didn't have a lot of money but we did get a weekly allowance (pocket money). Some of that money we would be encouraged to save for our summer holidays, but we were allowed to spend a small amount on sweets (candy).<span>  </span>Sometimes a short walk home from school would mean a stop at the little corner store to buy a few pennies worth of sweets.<span>  </span>Back then the shopkeeper had a section of his counter that was both accessible to small children but also accessible in price.<span>  </span>Amongst the teeth breaking mojo chews and the sherbet filled flying saucers were the "crown jewels" of cheap sweets penny sticks of liquorice and if you were careful and savoured them they would last you all the way home.</span></span></span></span></p> <p class="MsoNormal"><span><span><span><span> </span></span></span></span></p> <p class="MsoNormal"><span><span><span><span>As I have mentioned before I get sent a wide range of products to try, the manufacturers and PR people hoping I will give it the thumbs up are often disappointed.<span>  </span>My policy has always been if I can't find something good to say about the product then I prefer to say nothing.<span>  </span></span></span></span></span></p> <p><span><span> </span></span><span><span><span><span>Just occasionally I find something of real quality and feel compelled to share it with you and perhaps tell you a few fascinating facts you never heard before.</span></span></span></span></p> <p class="MsoNormal"><span><span><span><span>Panda Licorice, made in Finland not only tastes delicious but is also 100% all natural.<span>  </span>Made the same way since 1927 from just 4 ingredients of Molasses syrup, wheat flour, licorice extract and aniseed oil, with no preservatives, no artificial colours or flavours. It is good to see a product that I didn't either need a degree in chemistry or a magnifying glass to read the packet.</span></span></span></span></p> <p><strong><span lang="EN"><a title="240px-Illustration_common Liquorice" href="http://www.blog.co.uk/media/photo/240px_illustration_common_liquorice/3499319"><img src="http://data5.blog.de/media/319/3499319_e57634bde4_s.jpg" alt=""></a><br></span></strong></p> <p class="pandaotsikko"><span><strong><span><span>Real licorice flavour comes from underneath the ground </span></span></strong></span><span><span><span>Licorice comes from the root of the blue flowering pea plant which is found growing wild all over Southern Europe and Asia. The plant's botanical name is glycyrrhiza glabra, which means sweet root.</span></span></span></p> <span lang="EN"><span><span>History</span></span></span> <p><span lang="EN"><span><span><span>The therapeutic use of licorice dates back thousands of years to the Greek and Roman Empires. The Greek physician Hippocrates (460 BC) and botanist Theophratus (371 BC) extolled its uses, and Roman naturalist Pliny the Elder (23 AD) recommended it as an expectorant and carminative. Licorice also figures prominently in Chinese herbal medicine</span></span></span></span></p> <p><span lang="EN"><a title="Liquorice Root" href="http://www.blog.co.uk/media/photo/liquorice_root/3499318"><img src="http://data5.blog.de/media/318/3499318_6d49580c27_m.jpg" alt=""></a><br></span></p> <p class="MsoNormal"><span><span><span><span>Liquorice root has an impressive list of well-documented uses and is probably one of the most over-looked of all herbal remedies. It is used for many ailments including asthma, athlete's foot, baldness, body odour, bursitis, canker sores, chronic fatigue, depression, colds and flu, coughs, dandruff, emphysema, gingivitis and tooth decay, gout, heartburn, HIV, viral infections, fungal infections, ulcers, liver problems, Lyme disease, menopause, psoriasis, shingles, sore throat, tendonitis, tuberculosis, ulcers, yeast infections, prostate enlargement and arthritis. </span></span></span></span></p> <p class="MsoNormal"><span><span><span><span>Hundreds of potentially healing substances have been identified in liquorice as well, including compounds called flavonoids and various plant estrogens (phytoestrogens). The herb's key therapeutic compound, glycyrrhizin (which is 50 times sweeter than sugar) exerts numerous beneficial effects on the body, making liquorice a valuable herb for treating a host of ailments. It seems to prevent the breakdown of adrenal hormones such as cortisol (the body's primary stress-fighting adrenal hormone), making these hormones more available to the body</span></span></span></span></p> <p class="MsoNormal"><span><span><span><span> </span></span></span></span></p> <p class="MsoNormal"><span><span><span><span>In recent times science has been re-discovering the health benefits of liquorice. Licorice is in fact a powerful <strong>antiviral</strong> that contains 10 <strong>antioxidants</strong>, at least 25 <strong>fungicidal</strong> and 9 <strong>expectorant</strong> compounds. Licorice also includes MAO inhibitors, several XO inhibitors, and natural estrogenic ingredients. But this is not all that helps to form licorice. Licorice is also made up of beneficial components such as phytochemicals, magnesium, and sodium. </span></span></span></span></p> <ul> <li class="MsoNormal"><span><span><span><strong><span>Peptic Ulcers:</span></strong><span> Licorice is used in Europe as medicinal support for people suffering from ulcers. Scientific studies have also shown that licorice is very effective as a pharmaceutical drug when it comes to treating peptic ulcers. A special form of licorice known as DGL is the preferred treatment for ulcers; this form removes the glycyrrhizin from the licorice as this can cause high blood pressure. DGL has no side effects and is the <strong>inexpensive option</strong> when compared with drugs such as Tagomet and Zantac.</span></span></span></span></li> <li class="MsoNormal"><span><span><span><strong><span>HIV infection:</span></strong><span> Research has shown that the benefits of licorice can also be used in HIV related diseases. Licorice helps to slow the progression of HIV to AIDS and clinical studies carried out showed that licorice was able to slow HIV reproduction in test tubes. As you know the HIV virus targets the body's immune system and destroys white blood cells. Licorice helps to trigger the chemical compound interferon which is the body's virus fighting agent.</span></span></span></span></li> <li class="MsoNormal"><span><span><span><strong><span>Skin Problems:</span></strong><span> The health benefits of licorice also extend to internal and external skin diseases. Licorice has similar effects to <strong>hydrocortisone</strong> when applied topically and can be used to help fight dermatitis, eczema, and psoriasis. Licorice can also be used to help speed up the <strong>healing process of cold sores</strong> and has also been known to reduce the pain associated with cold sores.</span></span></span></span></li> <li class="MsoNormal"><span><span><span><strong><span>Hepatitis:</span></strong><span> Research indicates that the use of Licorice can be effective in treating both chronic and acute hepatitis. The compound glycyrrhizin in licorice is used clinically in Japan was found to be an efficient treatment in both hepatitis B and hepatitis C patients. Licorice was as effective as alpha-interferon and it did not cause the side effects associated with alpha-interferon.</span></span></span></span></li> <li class="MsoNormal"><span><span><span><strong><span>PMS:</span></strong><span> Licorice has a mild estrogenic effect. A high estrogen level can cause many menstrual problems; licorice may help to balance the estrogen levels in the body by reducing estrogen. </span></span></span></span></li> </ul> <ul> <li class="MsoNormal"><span><span><span><strong><span>Respiratory System:</span></strong><span> It has always been common practice to use licorice in the treatment of severe respiratory problems such as coughing, asthma, sore throats, and bronchitis and modern research confirms these health benefits of licorice.</span></span></span></span></li> <li class="MsoNormal"><span><span><span><strong><span>Chronic Fatigue Syndrome:</span></strong><span> It is not possible to combat the effects of stress without having healthy functioning adrenal glands. Licorice supports the adrenal glands and its compound glycyrrhizic helps to block the breakdown of cortisol which in turn raises cortisol levels helping the body to fight against stress and chronic fatigue syndrome.</span></span></span></span></li> </ul> <span><span><span><span> </span>Licorice Side Effects</span></span></span> <p class="MsoNormal"><span><span><span><span>Licorice can raise blood pressure, so I do advise people who suffer from high blood </span></span></span></span><span><span><span><span>not to consume licorice. Consumption during pregnancy is also not advised. <br></span></span></span></span></p> <p class="MsoNormal"><span><span><span><span> </span></span></span></span></p> <p class="MsoNormal"><strong><span><span><span><span>Interesting facts</span></span></span></span></strong></p> <p class="MsoNormal"><span><span><span><span lang="EN">Most licorice candy in the United States is actually flavored with anise, not licorice so be sure what you buy has real extract of licorice in it.</span><strong></strong></span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span><span><span><strong>Celebrity licorice devotees</strong> include Tom Hanks, Lindsay Lohan, Brad Pitt, Anne Hathaway, Kevin Spacey, Madonna <br>and TV chef Heston Blumenthal </span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span class="panda1"><span><span><span><span>Napoleon is said to have loved licorice and used it to calm his nerves before a battle. </span></span></span></span></span></p> <p class="MsoNormal"><span class="panda1"><span><span><span><span> </span></span></span></span></span></p> <p class="MsoNormal"><span><span><span><span class="panda1"><span>Tutankhamun could rest in peace in his burial chamber because he was accompanied</span></span> <span class="panda1"><span>by a jar of licorice.</span></span></span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span><span><span>The Shoe that Charlie Chaplin famously ate in the legendary silent movie The Tramp was made of licorice.</span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span><span><span>In Pontefract, West Yorkshire, in July, you will find the annual Licorice Carnival. There is even a licorice queen crowned with a licorice crown. She will wear licorice clothes and bedazzle visitors with licorice jewels. You can buy a licorice plant to take home with you.</span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span><span><span>In the Lord of the Rings movie trilogy the Orcs have black blood, so it was only natural that the inside of their mouths should not be pink but black as well. To achieve this, the Orc actors had to swill a licorice based mouthwash prior to each of their scenes.</span></span></span></p> <p class="MsoNormal"><span><span><span> </span></span></span></p> <p class="MsoNormal"><span><span><span>In the James Bond movie Moonraker, where villain "Jaws" bites the cable car line, it was actually made of licorice! </span></span></span></p> <p class="MsoNormal"> </p> <p class="MsoNormal"><strong><a href="http://www.candyfavorites.com/Panda-Natural-Black-Licorice-pr-2193.html"></a></strong><strong><span><span><span> </span></span></span></strong><strong><span><span><span> </span></span></span></strong></p> <p class="MsoNormal"><span><span><span>It's called Panda Licorice because licorice roots are a real panda's favourite snack.</span></span></span></p> <p class="MsoNormal"> </p> <p><a title="Share your media" href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3499105"><img src="http://data5.blog.de/media/105/3499105_95f5d27abc_m.jpg" alt="LG New 32g Bar 3D Visual Dec 08" width="500" height="101"></a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/05/12/tip-of-the-week-licorice-liquorice-6103261/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-05-01:/2009/05/01/onkfish-chunks-cooked-with-onions-peppers-and-sherry-6040028/WannabeTVChef2009-05-01T11:49:23+02:002009-05-01T12:20:57+02:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3463545" title="Share your media"><img src="http://data5.blog.de/media/545/3463545_a14a3222d5_l.jpg" width="574" height="768" alt="Tonks003-098_copy_copy"></a></p> <p>As promised here is a sample recipe from Mitch Tonks wonderful new cookbook Fish<br> His recipes are easy to follow and will produce delicious results!<br> I'd like to say a special thank you to Mitch and his PR team for being so helpful.<br> If you missed my review of his book yesterday, just scroll down.</p> <p><strong>Monkfish Chunks cooked with Onions, Peppers and Sherry by Mitch Tonks</strong></p> <p>I love the cooking of Spain and Italy; in fact they have to be my favourite places to eat seafood. I think it’s the simplicity of the dishes and that complete understanding they have when it comes to cooking fish that makes it so special – they just don’t mess about with it. I ate a dish similar to this one in the excellent Café Belaer in Cuitadella on the island of Menorca. One of the other specialities was a local lobster cooked in sherry with plenty of onions; it was delicious, especially served with a bottle of Dom Pérignon champagne! </p> <p><strong>Serves 4</strong> </p> <p>25 g/1 oz/2 tbsp butter<br> 100 ml/3 fl oz/generous 1⁄3 cup olive oil<br> 2 large onions, finely sliced<br> 1 red pepper, deseeded and cut into 2.5 cm/1 inch pieces<br> 1 green pepper, deseeded and cut into 2.5 cm/1 inch pieces<br> 6 garlic cloves, finely chopped<br> Good pinch of saffron strands<br> 400 ml/14 fl oz/13⁄4 cups dry sherry, such as Manzanilla or fino<br> 750 g/1 lb 10 oz monkfish, cut into 4 cm/11⁄2 inch chunks<br> 200 g/7 oz fresh palourde or venus clams or live mussels, cleaned and beards removed (optional)<br> Handful of fresh parsley, finely chopped<br> Sea salt and freshly ground black pepper</p> <p><strong>At the fishmonger</strong><br> Ask your fishmonger to fillet the monkfish and remove the skin and membrane.</p> <p>Heat the butter and olive oil together in a large heavy-based frying pan, add the onions, peppers, garlic and saffron and cook very slowly over a low heat for about 25 minutes until the onions are soft, light golden and nearly melted. You do not want any of the onions to be tinged by hot frying, as this will change the taste. This part is the most important part of the dish. </p> <p>Add the sherry and monkfish, then cover with a lid and simmer gently for 10–12 minutes or until the fish is just cooked. If your fishmonger has a handful of clams or mussels, they are very good added 5 minutes before the end of the cooking time, but are not essential. </p> <p>Add the parsley to the pan and season with salt and pepper, then serve.</p> <p>This dish is great served with chicory that has been brushed with oil, seasoned with salt and lightly grilled – the enjoyable bitterness of the chicory works well with the sweetness of this dish.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/05/01/onkfish-chunks-cooked-with-onions-peppers-and-sherry-6040028/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-04-28:/2009/04/28/book-review-fish-the-complete-fish-seafood-companion-by-mitch-tonks-6023405/WannabeTVChef2009-04-28T15:44:27+02:002009-04-28T17:16:18+02:00 <p><a href="http://www.blog.co.uk/media/photo/front_cover/3454323" title="Front cover"><img src="http://data5.blog.de/media/323/3454323_b03d2e78de_m.jpeg" alt="Front cover" vspace="5" hspace="5"></a></p> <p>In my 30 plus years as a chef I have never found such a useful and interesting seafood book as Fish written by Mitch Tonks.</p> <p>It clearly gives the reader sound advice (with pictures) on how to buy and cook seafood with confidence making it a must buy for home-cooks and chefs alike.</p> <p>It goes on to explain good cooking techniques, tackles the issue of sustainability with knowledge and sensible advice explaining how our choices can influence and encourage good practice throughout the seafood industry.</p> <p><strong>About the author</strong><br> Mitch started his love affair with seafood as a young boy fishing on the beaches of Somerset and Cornwall, taking his catch to his grandma’s to cook for his tea.<br> His love for seafood turned him into an award winning fishmonger and then chef who still gets a buzz from his early morning visits to the fish market. </p> <p><a href="http://www.blog.co.uk/media/photo/mitch_photo/3454324" title="Mitch_Photo"><img src="http://data5.blog.de/media/324/3454324_05ff9a7d3a_m.jpeg" alt="Mitch_Photo" vspace="5" hspace="5"></a></p> <p>Founder of his chain of fishmonger stores Fishworks, Mitch went on to become chef owner of The Seahorse restaurant in the fishing port of Dartmouth, Devon.<br> Voted Tatler’s Restauranteur of the year, Mitch’s expertise is now propelling him more and more onto UK TV screens, including his new series with Matt Dawson called Mitch and Matt’s Big Fish. </p> <p><strong>The Book</strong><br> Although this book is primarily written for a European audience it has much to commend it and be useful to the wider world.</p> <p>A species-by-species breakdown which gives easy to understand information that includes when they are in season, sustainability,environmental issues and a beautiful photograph of each fish. Other useful information includes nutrition and yield guidelines to help you purchase the right amount. Mitch even includes the various European names for each species, which is useful when on holiday.</p> <p>Mitch Tonks enthusiasm and knowledge shines through the pages to make the reader more confident about buying and cooking seafood. Packed with 100 simple yet delicious recipes that are well illustrated by the stunning photography of Chris Terry.</p> <p>Fish is enormously well researched, and yet it's Mitch's down to earth manner and the book's seafairing anecdotes that make it a fascinating read. The well thought out template of the book will definately make this a classic that future seafood books will be measured by.</p> <p>With Mitch’s kind permission I will be posting a recipe from the book tomorrow<br> Here is a link to Mitch's site<br> <a href="http://www.mitchtonks.co.uk/">http://www.mitchtonks.co.uk/</a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/04/28/book-review-fish-the-complete-fish-seafood-companion-by-mitch-tonks-6023405/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-03-24:/2009/03/24/what-s-it-like-to-be-a-chef-part-5820360/WannabeTVChef2009-03-24T14:43:17+01:002009-03-24T16:54:54+01:00 <p><a href="http://www.blog.co.uk/media/photo/royal_show4_2007/2739787" title="royal show4 2007"><img src="http://data5.blog.de/media/787/2739787_8d13c9381a_m.jpg" alt="royal show4 2007" vspace="5" hspace="5"></a></p> <p>Answering the question “What is it like to be a chef?<br> Is one I am asked quite often and a question that is a complex one to answer.<br> I have written on this subject before and will post a link at the bottom of this piece,<br> for those interested in reading more.</p> <p>Someone wrote to me recently and asked this question……..</p> <p>“I recently discovered your website (and will be trying your polenta mash!) and hoped maybe you could offer some advice, since I do not know any chefs personally.</p> <p>I'm 24 and studying for a masters but am not enjoying my course at all. I've been considering the idea of working as a chef but have one major concern.</p> <p>I am incredibly shy and am worried this will impact on my ambition to working in a kitchen professionally. I am never going to be outgoing, or forceful in nature but I am prepared to work hard and do the long hours.</p> <p>Do chef positions generally attract more outgoing people or can someone who is particularly quiet survive in the kitchen?”</p> <p><strong>My Answer</strong><br> Unfortunately there are kitchens and chefs out there who believe that high quality and macho unfriendly working environment go hand in hand, but I disagree…<br> Being a chef is tough enough due to the hours, heat, and danger and often lack of equipment. The problem is that if a high profile chef has come up through the ranks<br> being kicked and treated like dirt, there is a great tendency for him to run his kitchen using the same methods.</p> <p>When I have run various kitchens I have always tried to encourage creativity and discourage bullying, but some people find it hard to change and I have found some chefs thinking I’m soft because I did not rule through intimidation.</p> <p>Since no two kitchens are alike it is hard to generalise, but my advice would be to find a local quality restaurant preferably a small one, which may be a friendlier environment to test the waters. You didn’t mention whether you intend to take any formal culinary course but I think it is important for you to first establish if working in a kitchen is for you or not.</p> <p><strong>Things to think about</strong><br> Being a chef will usually make you more outgoing and perhaps more confident.<br> Due to the long hours most chefs work you do tend to become familiar with your co-workers more quickly than most other trades. Camaraderie and even a sense of family can spring up in some kitchens.</p> <p>Being a chef is definitely a labour of love; it can be very creatively satisfying but can carry a very high price, and a price that many people at one stage or another decide is too high.</p> <p>It can be tough on personal relationships, and I have always found it hard to sustain a relationship with a woman who has a 9-5 job, after a while she can get bored sitting at home waiting for you. The stresses and strains can hurt your health if you are not careful you can fall foul to alcoholism and drug abuse.</p> <p>Whilst you can make good money in the food business please remember that most people don’t and that is part of the reason eating out in relatively cheap in most restaurants. Staff can be dismissed for the flimsiest of reasons or because the restaurant changed hands, which maybe no reflection of your skill or dedication but can definitely dent your self-esteem. </p> <p><strong>On the Upside</strong><br> I am just an ordinary working class lad, who because of cooking has travelled and worked in various countries around the world. I have cooked and shared my passion through various food shows to audiences on both sides of the Atlantic. I have met and cooked for many famous people that most people only dream about, whatever else my life has never, ever been boring.</p> <p>Here is a link to an earlier blog I did on the subject<br> <a href="http://wannabetvchef.blog.co.uk/2006/04/24/answering_the_question_what_s_it_like_be~752141/">http://wannabetvchef.blog.co.uk/2006/04/24/answering_the_question_what_s_it_like_be~752141/</a></p> <p><strong>My Life-Update March 2009</strong><br> My Life update March 2009<br> In my last update in February, I said I expected to pass the 1 million page-view mark in the next couple of months but my prediction was out by several months because my current number of page-views is 1,229,069…..amazing and thank you!<br> My blog is now getting a daily average of 1,098 visitors per day, and in the last 30 days I have had a total of just over 31,530 so thank you!</p> <p><a href="http://www.blog.co.uk/media/photo/toronto_skyline_tommythompsonpark_cropped/3349261" title="Toronto_skyline_tommythompsonpark_cropped"><img src="http://data5.blog.de/media/261/3349261_4c19fc8c24_m.jpeg" alt="Toronto_skyline_tommythompsonpark_cropped" vspace="5" hspace="5"></a><br> <strong>Off to Toronto</strong><br> Tomorrow I am flying off to the fair city of Toronto in Canada at the invitation of Tourism Toronto. They have planned 5 action packed days for myself and seven other food writers from the UK and Spain. I will definitely be sharing my insights of this wonderful city with you all on my return.</p> <p><a href="http://www.blog.co.uk/media/photo/image002/3349168" title="image002"><img src="http://data5.blog.de/media/168/3349168_8c5ae84b68_m.jpeg" alt="image002" vspace="5" hspace="5"></a><br> <strong>Up Next- another book review</strong><br> Amongst the things I am currently working on is my next book review, a book with the simple title of Fish by Mitch Tonks. Mitch a passionate fishmonger who went onto become an awardwinning chef and restaurateur so watch this space.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/03/24/what-s-it-like-to-be-a-chef-part-5820360/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-03-09:/2009/03/09/white-chocolate-cake-with-roasted-peaches-serves-6-kevin-ashton-5720150/WannabeTVChef2009-03-09T01:28:27+01:002009-03-09T01:52:27+01:00 <p><a href="http://www.blog.co.uk/media/photo/white_chocolate_cake_with_roasted_peaches/3301367" title="White Chocolate Cake with Roasted Peaches"><img src="http://data5.blog.de/media/367/3301367_af6fd81a2d_m.jpg" alt="White Chocolate Cake with Roasted Peaches" vspace="5" hspace="5"></a></p> <p>I wanted to combine peaches and chocolate in a dessert, but felt dark chocolate would be too bitter and milk chocolate would simply not work. I reasoned if I were careful to make sure neither the white chocolate filling nor the peaches were too sweet I would have a winner. So give it a try and let me know what you think.</p> <p><strong>Ingredients</strong><br> 4 Ripe peaches<br> 150g (6oz) S.R. flour<br> 175g (4oz) Caster sugar<br> 100g (4oz) Unsalted butter<br> 2 Large eggs<br> 1 vanilla pod<br> ½ teaspoon baking power<br> 250ml (½ pint) W.cream<br> 2 egg yokes<br> 200g (8oz) white chocolate<br> 1 dessertspoon vodka*</p> <p>1.)Preheat oven to 230 C gas mark 6 and grease and flour two 7inch cake tins.<br> Cream 100g (4oz) butter with sugar and add the seeds from half of the vanilla pod.<br> When the mixture is very light and fluffy gradually beat in the eggs, a little at a time.<br> 2.)Now whisk in 50g (2oz) grated white chocolate.</p> <p>3.)Sift the flour together with the baking power and fold the flour in with a spatula, being careful not to knock all the air out. Divide the mixture between the cake tins and bake on the middle shelf for 12-15 minutes. Turn out the cake layers on to a wire rack and allow to cool.</p> <p>4.)Cut the peaches in half and remove the stones, sprinkle with a teaspoon of sugar then bake cut side down at the bottom of the oven until tender (about 30 minutes), when the peaches are cool cut each half in two.</p> <p>5.)Heat 150ml of the cream in a non-stick saucepan together the remaining seeds from the vanilla pod. Whisk the hot cream into the eggs yolks then return to a clean pan and cook carefully, stirring constantly over a medium heat until its coats the back of your spoon.</p> <p>6.)Transfer the mixture to a bowl, and whisk in 150g (6oz) of melted white chocolate (melt the chocolate carefully using short 20 second bursts in the microwave). Whilst the mixture is still warm whisk in 75g (3oz) of softened butter a little at a time and the vodka.<br> Separately whisk the remaining whipping cream and fold in when the chocolate mixture is cold.</p> <p><strong>To assemble</strong><br> Spread just over half the chocolate mix onto one of the cake layers then top with the other. As neatly as you can spread the remaining chocolate mixture on the top of the cake and then decorate with the roasted peaches.</p> <p><strong>Chef’s Tip</strong><br> If you don’t have two 7” cake tins you could use one larger cake as I have done in the photo. I also choose to spread all of the chocolate mix on top of the cake, rather than making in a sandwich. The purpose of the *vodka is to cut the richness of the chocolate but you can leave it out if you wish.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/03/09/white-chocolate-cake-with-roasted-peaches-serves-6-kevin-ashton-5720150/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-02-27:/2009/02/27/chicken-with-pasta-and-pesto-sauce-serves2-3-kevin-ashton-5660785/WannabeTVChef2009-02-27T15:04:27+01:002009-02-27T15:34:27+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3271912" title="Share your media"><img src="http://data5.blog.de/media/912/3271912_35f4dbf222_m.jpg" width="500" height="333" alt="chicken and pasta with pesto sauce 2"></a></p> <p>During the warmer months I grow 1-2 basil plants in my kitchen window. I just buy a living plant from the supermarket and with a little love it grows and grows and gives me enough basil for most of the year. In fact my basil was getting far too big for my window ledge so I decided it was time to make some home-made pesto, it's easier than you think. You can half the pesto recipe if you wish.</p> <p><strong>Homemade Basil Pesto</strong><br> 100g (4oz) Large unbruised Basil Leaves<br> 50g (2oz) lightly toasted pine nuts<br> 75g (3oz) Grated fresh parmesan cheese<br> 1 clove garlic roughly chopped<br> 200ml extra virgin olive oil<br> Chicken and Pasta<br> 2 x 150g (6oz) Chicken breasts skin on<br> 100ml (3floz) whipping cream<br> 50ml white wine<br> 300g pack of Sun-dried tomato tortellini<br> 2Tsb Olive oil</p> <p>1. In a large mortar and pestle, grind up the pine nuts and the garlic until you have smooth paste.<br> 2. Then slowly add a few basil leaves at a time and pound them into a silky smooth mixture.<br> 3. At this point we are going to transfer the mixture to my food processor to finish the pesto off.<br> 4. Of course we could have done the whole process in the food processor but we would never get it as smooth that way. Using this old fashioned method it also bring out a richer greener colour.<br> 5. Add the parmesan cheese on a high speed; then begin drizzling in the olive oil on a lower speed, a little at a time. When you have finished adding all of the oil your pesto should be quite thick and season lightly.<br> 6. Preheat your oven to 200 C gas mark 5<br> 7. *Remove the skin from each breast in one piece and rub with olive oil, then lay the skins stretched out on a non stick baking tray season and the place another same size tray on top of it.<br> 8. Bake the chicken skin between the two trays which keeps it flat for 15-20 minutes; then check if it is brown, if not remove the tray and cook for a few minutes more then remove from the oven.<br> 9. Cut the breasts into even sized pieces and cook in a hot sauté pan with 1 Tbsp of olive oil.<br> 10. When cooked remove the chicken and keep warm.<br> 11. Deglaze the pan with the white wine, turn the heat down to low and add the cream, 2-3 Tbsp of pesto and stir.<br> 12. Cook the pasta in boiling salted water per instructions and drain well.</p> <p><strong>To Serve</strong><br> Stir the drained pasta into your sauce check the seasoning and spoon into pasta bowls.<br> Top with the pieces of chicken and cut the crispy skins into triangular "shards" and decorate.</p> <p><strong>Chef?s Tips</strong><br> Spoon the pesto into a re-sealable glass jar and refrigerate.<br> Some times I thin the pesto down further with more olive oil, then I can pour into a salad oil bottle and use it as a salad dressing. The chicken skin is optional but it does add a great contrast of texture and taste to the dish. You can of course buy your own pesto if you don?t have time to make one.<br> I chose to put a white in the sauce for it's acidity but I think a tasty chilled blush wine to drink with this dish will compliment the sun-dried tomatoes in the pasta.<br> As you may notice I also slow roasted some baby plum tomatoes to add an extra finishing touch. </p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/02/27/chicken-with-pasta-and-pesto-sauce-serves2-3-kevin-ashton-5660785/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-02-20:/2009/02/20/my-life-update-february-5615936/WannabeTVChef2009-02-20T16:16:11+01:002009-03-04T15:38:48+01:00 <p><strong>My Life-Update</strong><br> The numbers of readers to this blog continue to grow and this week we past the 1,000 visitors mark on three separate days and my daily average now stands at 1,017.<br> With my total page-views racing ahead (as of today now standing at 785,243)<br> it looks as if I will break the 1 million mark in the next 3 months…so a big thank you for all of your support.</p> <p><a href="http://www.blog.co.uk/media/photo/brian_turner_edited/3251624" title="Brian Turner-edited"><img src="http://data5.blog.de/media/624/3251624_79b670ffb8_m.jpg" alt="Brian Turner-edited" vspace="5" hspace="5"></a><br> <strong>My second chat with Brian Turner</strong><br> This morning I was having a chat with TV Celebrity Chef Brian Turner CBE, about<br> his part in a top culinary competition called the Bocuse D’or, which took place in Lyon, France in January. Brian has regularly given his free time and expertise to help UK chefs prepare for this crème de la crème of competitions and was also invited this year to be one of the 24 chef judges. Brian also works tirelessly to promote and encourage youngsters who want to get into the catering business through various non-profit schemes including UK Skills, of which he is a board member.<br> <a href="http://www.brianturneronline.co.uk/biography.aspx">http://www.brianturneronline.co.uk/biography.aspx</a></p> <p><a href="http://www.blog.co.uk/media/photo/fond_top/3251812" title="fond_top"><img src="http://data5.blog.de/media/812/3251812_bfe210904d_m.jpg" alt="fond_top" vspace="5" hspace="5"></a><br> <strong>Bocuse D’or 2009</strong><br> Just like the Pastry World Cup this premier culinary event is held biannually at the Sirha Food show in Lyon. 2009 saw 24 countries represented in the final which is held over a two day period. Simon Hulstone, winner of the Knorr National Chef of the Year and chef patron at the Michelin starred Elephant restaurant in Torquay represented the UK so if you want to find out more about the competition and how Simon did you will have to read my article when it comes out.</p> <p>This competition was created 22 years ago by the living legend Chef Paul Bocuse who can best be compared to Escoffier who also was a trailblazer changing and reinvigorating his profession throughout his career in so many ways. "Monsieur Paul" as he is often called in reverent tones in catering circles in France won his first Michelin star in 1958 and many accolades since his 3star restaurant on the outskirts of Lyon is truly the culinary epicentre of France. </p> <p><a href="http://www.blog.co.uk/media/photo/yes_chef_edited/3251208" title="Yes Chef-edited"><img src="http://data5.blog.de/media/208/3251208_e6045ba51d_m.jpg" alt="Yes Chef-edited" vspace="5" hspace="5"></a><br> <strong>Yes Chef magazine</strong><br> I’m currently working on an article about the Bocuse D’or for the spring edition of a new quarterly magazine called Yes Chef. This glossy high quality magazine is like no other because it bridges the divide between the food professional and the food enthusiast. Speaking from a chef’s point of view the UK has long needed a cutting edge publication to match the artistic movement of what’s going on in the industry. Likewise for the food enthusiast who wants to know more about the latest food trends from a truly professional source and learn how to re-create them you should definitely check this magazine out.<br> <a href="http://www.yeschefmagazine.com/">http://www.yeschefmagazine.com/</a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/02/20/my-life-update-february-5615936/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-02-12:/2009/02/12/bramley-apple-crisp-serves-4-kevin-ashton-5560578/WannabeTVChef2009-02-12T16:14:41+01:002009-02-12T19:17:00+01:00 <p><a href="http://www.blog.co.uk/media/photo/bramley_apple_crisp2/3227868" title="Bramley Apple Crisp2"><img src="http://data5.blog.de/media/868/3227868_87c9e91ed2_m.jpg" alt="Bramley Apple Crisp2" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/bramley_logo/3227926" title="bramley_logo"><img src="http://data5.blog.de/media/926/3227926_e8a84f0239_t.jpg" alt="bramley_logo" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/bramley_logo/3227926" title="bramley_logo"><img src="http://data5.blog.de/media/926/3227926_e8a84f0239_t.jpg" alt="bramley_logo" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/bramley_logo/3227926" title="bramley_logo"><img src="http://data5.blog.de/media/926/3227926_e8a84f0239_t.jpg" alt="bramley_logo" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/bramley_logo/3227926" title="bramley_logo"><img src="http://data5.blog.de/media/926/3227926_e8a84f0239_t.jpg" alt="bramley_logo" vspace="5" hspace="5"></a></p> <p>Bramley,the best cooking apple in the world celebrates it’s 200th birthday this year. Throughout the year various chefs and food pundits will be telling you this, but don’t forget where you heard this first. Wanting to make this “apple crumble” extra special I will share some professional tricks on how to make your crumble crisp and melt in the mouth.</p> <p>The Americans call a crumble a crisp, which after consideration I decided was a fitting title. At the end of this recipe you can read a little more about the history of the world's most famous cooking apple.</p> <p>4 x 4 inch tartlet cases with removable bottoms.<br> <strong>Pastry</strong><br> 250g (10oz) Plain flour<br> 160g (6 ½ oz) butter<br> 1 egg<br> 1Tbsp caster sugar<br> 1Tbsp cold milk</p> <p>1. Rub the flour and the butter into fine crumbs, mix the sugar with the egg then add.<br> 2. Add the milk and work the paste just enough to bring it together, then rest for 15 minutes.<br> 3. Roll slightly less than a quarter of the pastry out on a lightly floured surface until it is 4mm<br> (1/5 inch) thick then gently line a butter tartlet case and trim off the excess, repeat until you<br> have 4 cases and prick the bottom with a fork a few times.<br> 4. *Blind bake the pastry cases in a preheated oven 200 C for 20 minutes then remove the<br> parchment and baking beans and return to the oven for 5 more minutes at 160 C until lightly brown.</p> <p><strong>Apple Filling</strong><br> 650g (1lb 8oz) peeled and cored Bramley apples<br> 25g (1oz) butter<br> 1 Tbsp caster sugar<br> 5. Cut the apples first in quarters then slice each quarter into thin wedges.<br> 6. Place into a medium sized stainless steel saucepan with the sugar and butter.<br> 7. Cook on a low heat stirring from time to time until the apples are softened but not fully<br> cooked.<br> 8. When the wedges are cool fill the pastry case with a good amount of the apple making sure<br> they are not too wet, use 4-5 slices to covers the edges of the pastry.</p> <p><strong>Crumble Topping</strong><br> 50g (2oz) Plain flour<br> 25g (1oz) butter<br> 1dessertspoon of oats<br> 1 Tbsp brown sugar<br> ¼ teaspoon ground cinnamon<br> 9.Rub the flour and butter into a sandy texture, add the oats, sugar, cinnamon and mix well.<br> 10. Spread the crumble topping onto a non-stick baking tray and bake in the oven at 180 C gas<br> mark 4 until golden brown turning the mix over from time to time.<br> 11. At the same time bake the apple tarts on a lower shelf until the apples are fully cooked.</p> <p><strong>To serve</strong><br> Use a dessert spoon and carefully sprinkle the topping into the middle of each tart leaving a small amount of apple visible. Serve with homemade vanilla custard or vanilla ice cream.</p> <p><strong>Chef's Tips</strong><br> You will have a little of the pastry spare because getting the balance of ingredients is critical in pastry, and didn't want to start measuring half an egg etc.</p> <p> <strong>Bramley Apples History</strong><br> <strong>1809</strong><br> The first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire, England. </p> <p><a href="http://www.blog.co.uk/media/photo/mathew_bramley/3227927" title="mathew-bramley"><img src="http://data5.blog.de/media/927/3227927_4091769377_m.jpg" alt="mathew-bramley" vspace="5" hspace="5"></a><br> <strong>1846</strong><br> A local butcher, Matthew Bramley, bought the cottage and garden.</p> <p><a href="http://www.blog.co.uk/media/photo/henry_merryweather_120/3227928" title="henry_merryweather_120"><img src="http://data5.blog.de/media/928/3227928_ccf9cf10f7_m.jpg" alt="henry_merryweather_120" vspace="5" hspace="5"></a><br> <strong>1856</strong><br> It was while Matthew Bramley lived in the cottage that a local nurseryman, Henry Merryweather, asked if he could take cuttings from the tree and start to sell the apple. Bramley agreed, but insisted the apple should bear his name – hence 'Bramley’s Seedling'.<br> <strong>1862</strong><br> The first recorded sale of the variety is in Henry Merryweather’s book of accounts on 31 October 1862. He sold “three Bramley apples for 2/- to Mr Geo Cooper of Upton Hall”.<br> <strong>1876</strong><br> Fruits of the grafted apple were first exhibited before the Royal Horticultural Society’s Fruit Committee on 6 December 1876. They were highly commended.<br> <strong>1887</strong><br> Bramley Seedlings received a First Class Certificate by the Committee of the Royal Jubilee Exhibition of Apples held in Manchester in October.<br> 1889 and 1893<br> Bramley Seedling was awarded a First Class Certificate by the Committee of the Nottingham Botanical Society and at the Gardening and Forestry Exhibition in September 1893. The Royal Horticultural Society’s Apple Show awarded further First Class Certificates to the Bramley in August 1893.<br> <strong>1900</strong><br> Disaster struck when the original Bramley tree blew down during violent storms at the turn of the century. However, the tree somehow survived and is still bearing fruit more than 100 years later.<br> <strong>1914</strong><br> During the early 1900s the Bramley trees were extensively planted, with the fruit a useful source of food during the First World War.<br> <strong>1944</strong><br> The 1944 fruit census comprised more than one third of six and a quarter million Bramley’s Seedling trees in commercial plantations in England and Wales.<br> <strong>1989</strong><br> Bramley growers themselves are working closely together to expand their market opportunities and, through the Bramley Campaign, which was set up in 1989, are running successful consumer campaigns funded by voluntary subscription.<br> <strong>2003</strong><br> The Bramley tree was one of fifty great British trees chosen by the Tree Council’s country-wide network of tree wardens, as a special way to mark the Golden Jubilee and to celebrate fifty great years – one for every year of the Queen’s reign.<br> <strong>Today</strong><br> The old nickname for the Bramley was “The King of Covent Garden” and still exists today in the New Covent Garden Market, where all specialist fruit wholesales can offer Bramleys to their customers for 12 months of the year.<br> The original Bramley apple tree continues to bear fruit to this day. Those few pips planted by a little girl in her garden in Nottinghamshire 200 years ago are responsible for what is today a £50 million industry, with commercial growers across Kent, East Anglia and the West Midlands, Bramley apples are also grown on a few farms in the USA.</p> <p>Here is a link to the official Bramley Apple site.<br> <a href="http://www.bramleyapples.co.uk/Bramleyconsumerbicentenary.shtml">http://www.bramleyapples.co.uk/Bramleyconsumerbicentenary.shtml</a></p> <p>Some of the planned events to celebrate the 200th Birthday of the Bramley Apple.<br> <a href="http://www.bramleyapples.co.uk/Bicentenaryconsumerpage2.shtml">http://www.bramleyapples.co.uk/Bicentenaryconsumerpage2.shtml</a></p> <p>Here are a couple of American nurseries where you can buy Bramley Apple seedlings.<br> <a href="http://www.bighorsecreekfarm.com/descriptions1.htm">http://www.bighorsecreekfarm.com/descriptions1.htm</a><br> <a href="http://www.raintreenursery.com/catalog/productdetails.cfm?productid=A140S">http://www.raintreenursery.com/catalog/productdetails.cfm?productid=A140S</a><br> and a post from Becks & Posh blog circa 2006<br> <a href="http://becksposhnosh.blogspot.com/2006/09/why-i-almost-wet-my-knickers-at.html">http://becksposhnosh.blogspot.com/2006/09/why-i-almost-wet-my-knickers-at.html</a></p> <p>References<br> The Bramley: A World Famous Cooking Apple by Roger Merryweather 1982 Newark and Sherwood D.C.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/02/12/bramley-apple-crisp-serves-4-kevin-ashton-5560578/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-02-06:/2009/02/06/chocolate-update-5519152/WannabeTVChef2009-02-06T14:14:27+01:002009-02-06T20:42:53+01:00 <p>.<a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3209142" title="Share your media"><img src="http://data5.blog.de/media/142/3209142_2959132cbd_s.jpg" width="153" height="180" alt="Guylian_Extra_-_mixed"></a>.<a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3209142" title="Share your media"><img src="http://data5.blog.de/media/142/3209142_2959132cbd_s.jpg" width="153" height="180" alt="Guylian_Extra_-_mixed"></a>.<a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3209142" title="Share your media"><img src="http://data5.blog.de/media/142/3209142_2959132cbd_s.jpg" width="153" height="180" alt="Guylian_Extra_-_mixed"></a></p> <p>With Valentine’s Day just around the corner,I thought it would be a good time to give you my long overdue chocolate update<br> <br><strong>Food Trends in Chocolate</strong><br> You may have read in various magazines in the last 18 months that dark chocolate is good for you because it contains antioxidants. Whilst this is strictly true what they don’t tell you is unfortunately most of the antioxidants contained in the coco beans are lost during traditional manufacturing. </p> <p>You will begin to see more products hyping up their antioxidant content, often started in California these new products gradually drift east. In the last year I have been sent 3-4 types of “new chocolate” from various companies from the UK and USA trying to come up with a healthier chocolate but all they succeeded in doing was to show me how hard it is to produce a great tasting chocolate that was healthier for you. Waxy, oily, unpalatable are just some of words that come to mind…. how these companies think these things will sell is beyond me? </p> <p>Now Belgian chocolate maker Guylian, famous for its seashells have come up with a new product that seems to overcome this problem. Extra Sea Shells are filled with a Guylian’s famous hazelnut praline filling but the new seashells are covered in 74 per cent dark chocolate made through the ACTICOA™ process, which preserves the antioxidants that naturally occur in the cocoa bean but are normally lost through chocolate production. Being the brave unselfish researcher that I am I got hold of a box of the new seashells and performed a taste test. With several chef friends and my sister we did a series of tastings and wrote down our thoughts. In summary we all felt the Guylian Extra Sea Shells tasted like top quality chocolate with none of the problems the other “new chocolate” seemed to suffer from in texture and taste. So if you love chocolate but suffer from guilt…. go hunting for seashells.<br> <a title="Guylian_Extra" href="http://www.blog.co.uk/media/photo/guylian_extra/3209141"><img src="http://data5.blog.de/media/141/3209141_8a11abc3c4_m.jpg" alt="Guylian_Extra" hspace="5" vspace="5"></a> </p> <p><strong>More Zotter </strong><br> For chocoholics who follow this blog last year I wrote about an extraordinary Austrian Master Chocolatier named Zotter and his amazing chocolate combinations. Amongst the products I didn’t mention are his now legendary chocolate drink bars, designed to melt when whisked into hot milk. On the Internet I chanced upon this story how a Café in Bury England is now selling Zotter chocolate drinks bars to enjoy at the Café or take home. <a href="http://www.citylife.co.uk/restaurants/news/11999_chocolate_fever_in_bury">http://www.citylife.co.uk/restaurants/news/11999_chocolate_fever_in_bury</a> <a title="08-09-header_trinkschoko_neu_02" href="http://www.blog.co.uk/media/photo/08_09_header_trinkschoko_neu_02/3209156"><img src="http://data5.blog.de/media/156/3209156_b0bb3e6fc6_m.jpg" alt="08-09-header_trinkschoko_neu_02" hspace="5" vspace="5"></a><br> A link to the Zotter site: <a href="http://www.zotter.at/136.html">http://www.zotter.at/136.html</a> </p> <p><strong>High Quality Chocolate at a Low Price</strong><br> I’ve been meaning to share with my UK and European readers for quite some months the fact that bars of high quality chocolate are sold at Lidl supermarkets. Made especially for Lidl under the name of J.D Gross in Germany this range of premium plantation chocolate bars are definately great value for money. My favourite called Madagascar with 46% coco solids is without doubt the best milk chocolate I have tasted. With 46% coco solids Madagascar achieves a rare balance of rich and well rounded coco taste without the bitterness you get from darker chocolates, it’s what I would call a really adult milk chocolate. The other good thing about this range of bars is unlike other premium chocolate bars that you might find one week then can’t find them the next is these bars are always available in Lidl stores.<br> <a title="Madagascar Chocolate" href="http://www.blog.co.uk/media/photo/madagascar_chocolate/3206728"><img src="http://data5.blog.de/media/728/3206728_b13ef8fdfa_m.jpg" alt="Madagascar Chocolate" hspace="5" vspace="5"></a> </p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/02/06/chocolate-update-5519152/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-02-02:/2009/02/02/tip-of-week-valentines-day-5491072/WannabeTVChef2009-02-02T11:02:37+01:002009-02-04T14:03:07+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3198115" title="Share your media"><img src="http://data5.blog.de/media/115/3198115_d51237495b_m.jpg" width="441" height="308" alt="Valentine 2"></a><br> Don’t go out to eat on Valentine’s Day, it’s too expensive too crowded and definitely not romantic.</p> <p>This year Valentine’s Day falls on a Saturday, which is a pet hate for restaurant owners and operators. You see when Valentine falls on a Monday or a Tuesday that’s a chance for some extra business, but when it is on a Friday or a Saturday that could mean a potential lose of business. On a normal Saturday night you have various sizes of parties 2,4, 5 10 etc but on Valentine it is only twos. So restaurants are faced with some stark choices to try to make sure they have a good business night. You can’t generally ask 2 couples who don’t know each other to sit at the same table; instead you try to reconfigure the table plan as best you can. It can greatly depend on the shape of the restaurant and how many tables of two the restaurant owns. The restaurant may also need to create 2 sittings to limit the time any one couple can stare wistfully across the table at each other. A table of two can sometimes take just as long to place their order as a table of four so the restaurant may need to schedule more wait staff. </p> <p>Restaurants often feel the need to up the prices to counter act the potential under occupancy and then create 5-6 course menus to justify the higher prices. All in all the evening has potential for disaster rather than being a memorable evening.....so my advice is don't go out to eat this Valentine.</p> <p><strong>Game Plan</strong><br> Get to know the food likes and dislikes of your date.<br> If you are a confident cook, plan a menu that is light and stress free as possible, no point in being stuffed with delicious food and so full that all romantic notions have been replaced by thoughts of a snooze on the sofa. Try to use dishes that can be prepared in advance and finished reasonable quickly to keep your time in the kitchen to a minimum.</p> <p><strong>Try To Be Original</strong><br> If you don’t cook all is not lost, find a top quality deli and buy a selection of finger foods to create a picnic. I’m not in the business of weather forecasts but with a little imagination it is possible to create a wonderful picnic in your living room if the weather in your part of the world is not co-operating.<br> With a blanket and a few cushions, some romantic music a bottle of wine, a few large house plants to give the sense of outdoors and turn down the lights. Lying or sitting on the floor can have it’s pluses if the mood begins to turn romantic.</p> <p>If you in the business and are actually working on the 14th then surprise your loved one<br> with a celebration the day before.</p> <p><strong>Do’s</strong><br> If your not good at making desserts then why not try dipping some strawberries in white, milk and dark chocolate so you can feed them to each-other. Just make sure the strawberries and the chocolate are good quality.</p> <p>Spend some of the money you might have spent on dinner on a gift for your loved one. It doesn’t have to be expensive but it should be thoughtful, if it is clothes investigate their wardrobe to make sure you have the right size and it will also give you a guide to their sense of style.</p> <p>Making an effort for your loved one on Valentine should not stop when you get married or have a family, it just means you got to be a bit more organised to whisk your kids down to grandma’s for the night.</p> <p>For one night of the year remind yourself your on a “date” not in the company of your other half. In other words no nagging, no arguing, and no discussing money troubles.</p> <p><strong>Don’ts</strong><br> If you’re planning to surprise your Valentine with a ring what ever you do don’t hide in the pudding, or you may spend an unromantic few hours at accident and emergency.</p> <p>Don’t forget to remove the price tags before wrapping any gifts.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/02/02/tip-of-week-valentines-day-5491072/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-31:/2009/01/31/oven-roasted-vegetable-ratatouille-with-cheese-parcels-serves3-kevin-ashton-5480368/WannabeTVChef2009-01-31T11:46:22+01:002009-01-31T11:55:18+01:00 <p><a href="http://www.blog.co.uk/media/photo/vegetable_rat_with_cheese_parcels/3191228" title="Vegetable Rat with cheese Parcels"><img src="http://data5.blog.de/media/228/3191228_dfd3f130ad_m.jpg" alt="Vegetable Rat with cheese Parcels" vspace="5" hspace="5"></a></p> <p>Still trying to lose those extra pounds from Christmas? I find that cutting back on alcohol and eating vegetarian meals once or twice a week can help. Now you don’t have to be a vegetarian to enjoy a meatless dish, just open-minded. Of course the key to success is how you cook, rather than what you cook. The two important keys to this dish are cut the vegetables into a chunky size and brown them before roasting them in the oven.<br> If you cut the vegetables too small and pile them into a small roasting dish you will end up steaming them instead. </p> <p>6 sheets phylo pastry<br> 175g (7oz) fresh mozzarella cheese<br> 6 pecan halves *optional<br> 50g (2oz) grated Parmesan<br> 250g (10oz) vine ripe tomatoes<br> 25g (1oz) butter or margarine<br> 100g (4oz) yellow pepper<br> 100g (4oz) red pepper<br> 100g (4oz) flat mushrooms<br> 100g (4oz) Aubergine<br> 150g (6oz) courgette<br> 1 small red onion big dice<br> 1 small head garlic<br> 2 Tbsp olive oil<br> 8-10 basil leaves sliced<br> 125ml (1/4 pint) balsamic vinegar<br> Washed salad leaves</p> <p>1. Cut the tomatoes in half lengthwise, rub with a little olive oil, season and cook in the oven on a low heat 120 C gas mark 1 (put fan on if your oven has one). Cook them in the bottom of the oven on a shallow tray so they dry out as well as cook for about 2 hours.<br> 2. Trim off the very top of the garlic, rub with olive oil and add to the tomato tray.<br> 3. Mix the mozzarella, Parmesan in a food processor and season with salt and pepper.<br> 4. Divide the cheese mix into 6 equal amounts push a pecan into the centre of each one and refrigerate.<br> 5. Fold one sheet of phylo in half lengthwise into a rectangle and brush the edges lightly with water.<br> 6. Place one ball of the cheese at one end of the phylo rectangle and fold over to create a triangle, which about 5 inches (125mm) long. Where the triangle joins the filo sheet fold the triangle again, and finally a third time.<br> 7. Trim off the excess phylo pastry and make sure the triangles are well sealed to prevent the cheese coming out during the cooking.<br> 8. Repeat the process until you have 6 triangles then brush them with melted butter and place them on a baking sheet lined with baking parchment.<br> 9. Reduce the balsamic vinegar in a nonstick saucepan until it is syrupy, cover and allow to cool.<br> 10.In a large nonstick frying-pan cook the peppers, aubergine, courgette, mushroom and red onion separately in a little olive oil allowing each to get some colour on it then transfer to a roasting pan.<br> 11. Roast the vegetables in the top of the oven just until they are tender but not mushy.<br> 12. Remove all the roasted vegetables, keep them warm and add the basil and season the vegetables.<br> 13. Turn up the oven to 190 gas mark 5 and bake the phylo parcels until they golden brown.</p> <p><strong>To Serve </strong><br> Make a little mound of salad leaves on one side of each dinner plate, and then top with two cheese parcels. Then carefully place a mound of the roasted vegetables at the front and finally drizzle a little of the reduced balsamic vinegar around the plate.</p> <p><strong>Chef’s Tips</strong><br> Remember that phylo pastry dries out fast so try to work quickly, away from the heat if possible<br> and wrap the sheets your not using with parchment paper and a damp tea towel.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/31/oven-roasted-vegetable-ratatouille-with-cheese-parcels-serves3-kevin-ashton-5480368/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-27:/2009/01/27/the-results-of-the-pastry-world-cup-5456808/WannabeTVChef2009-01-27T15:03:24+01:002009-02-13T12:33:24+01:00 <p><a href="http://www.blog.co.uk/media/photo/franceice_edited/3180036" title="FranceIce edited"><img src="http://data5.blog.de/media/036/3180036_bb0c46864d_m.jpg" alt="FranceIce edited" vspace="5" hspace="5"></a><br> French Frozen Dessert by Marc Riviere</p> <p>First a big thank you to the Almond Board of California for making it possible for me to go the event. They and their PR company Porter Novelli were most gracious and professional hosts.</p> <p>I will be writing more about the Coupe du Moude for various publications in the next couple of weeks but in the mean time I know lots of chefs who follow this blog would appreciate the results and just a glimpse into this stunning and exciting culinary event. In an earlier post I outlined the competition and the 22 countries that were taking part.</p> <p>As I expected France convincingly won the 11th Pastry World Cup with food that truly celebrated the 20th anniversary of this world culinary competition.<br> I was lucky enough yesterday to spend an hour interviewing the French team and I found them to be very nice and amazingly modest given their skill, indeed their Captain Jérôme de Oliveira is only 23 years old.</p> <p><a href="http://www.blog.co.uk/media/photo/intro/3179978" title="intro"><img src="http://data5.blog.de/media/978/3179978_93d21e40d1_m.jpg" alt="intro" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/michel_godet_francedessert/3179993" title="Michel_Godet_-_FranceDessert"><img src="http://data5.blog.de/media/993/3179993_9c0310f0ea_m.jpg" alt="Michel_Godet_-_FranceDessert" vspace="5" hspace="5"></a></p> <p class="left">French Team Celebrate</p> <p><strong>Results</strong></p> <p>1 - FRANCE has won the 11th World Pastry Cup. Jérôme DE OLIVEIRA, Jérôme LANGILLIER et Marc RIVIERE were presented with the World Pastry Cup trophy, created by Antoine Arnaud, the gold medal and also with 12,000 euros in prize money.<br> 2 - ITALY achieved the second place: Giancarlo CORTINOVIS, Alessandro DALMASSO et Domenico LONGO were presented with the Silver medal and also with 7,000 euros in prize money.<br> 3 - BELGIUM achieved the third place: Alain VANDERMISSEN, François GALTIER et Raphaël GIOT were presented with the Bronze Medal, and also with 4,000 euros in prize money.</p> <p><a href="http://www.blog.co.uk/media/photo/michel_godet_france_choc/3179992" title="Michel_Godet_-_France_choc"><img src="http://data5.blog.de/media/992/3179992_546575a7c3_m.jpg" alt="Michel_Godet_-_France_choc" vspace="5" hspace="5"></a><br> French Chocolate Dessert</p> <p><strong>Almonds</strong><br> Being one of the sponsors of the World Pastry Cup almonds were featured in many of the recipes. As is always the case in cooking I also learnt some new uses for almonds in cooking and I hope to be sharing some of these exciting ideas in the next couple of weeks.</p> <p><strong>World Pastry Cup-Update</strong></p> <p>Since this post is proving so popular with fellow chefs I thought I would post a few more photos. These are the official photos of some of the work from the Belgium team.<br> Below is a photo of the wonderful Italian chocolate dessert which helped win them second overall place.<br> <a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3203907" title="Share your media"><img src="http://data5.blog.de/media/907/3203907_457415360a_m.jpg" width="500" height="334" alt="Michel_Godet_-_ItalieChoc"></a><br> Italian Chocolate dessert</p> <p><a href="http://www.blog.co.uk/media/photo/belgium_frozen_dessert/3200634" title="belgium frozen dessert"><img src="http://data5.blog.de/media/634/3200634_79857775d7_m.jpg" alt="belgium frozen dessert" vspace="5" hspace="5"></a><br> Belgium Frozen Dessert<br> <a href="http://www.blog.co.uk/media/photo/michel_godet_belgiquechoc/3200536" title="Michel_Godet_-_BelgiqueChoc"><img src="http://data5.blog.de/media/536/3200536_b98932c938_m.jpg" alt="Michel_Godet_-_BelgiqueChoc" vspace="5" hspace="5"></a><br> The Belgium Chocolate Dessert</p> <p><a href="http://www.blog.co.uk/media/photo/michel_godet_belgiqueteam/3200537" title="Michel_Godet_-_BelgiqueTeam"><img src="http://data5.blog.de/media/537/3200537_19526638f2_m.jpg" alt="Michel_Godet_-_BelgiqueTeam" vspace="5" hspace="5"></a><br> The Belgium Team</p> <p>The standard of the competition was of the highest order as the photographs show.<br> The Belgium team came third, congratulations.</p> <p><strong>Pastry World Cup Results Extra-Additional Photos!!</strong><br> Since this post is still enjoying about 100 hits a day I will add more of the official photographs to this post, enjoy.</p> <p>Amongst the many wonderful pastry creations I saw during the World Cup was this stunning chocolate dessert by the Chinese team. Depicting the tide mark on a sandy beach and then finished with a sugar seashell and "water" coming out, I feel sure that China will get into the medals if they keep this extraordinary standard.<br> <a href="http://www.blog.co.uk/media/photo/michel_godet_chine_choc/3229894" title="Michel_Godet_-_Chine_Choc"><img src="http://data5.blog.de/media/894/3229894_62d6d0a0c4_m.jpg" alt="Michel_Godet_-_Chine_Choc" vspace="5" hspace="5"></a></p> <p>The Dutch who's theme was James Bond movies,had some technical triumps and a disaster when one of their 3ft sculptures collasped from their presentation table.<br> This drama was heightened by the fact is happened infront of the huge audience and TV cameras. Having lived in Holland I am a great admirer of the technical skill the Dutch have in the field of chocolate and marzipan.<br> <a href="http://www.blog.co.uk/media/photo/michel_godet_pays_bas_choc/3229895" title="Michel_Godet_-_Pays_Bas_Choc"><img src="http://data5.blog.de/media/895/3229895_7a0f5ad60f_m.jpg" alt="Michel_Godet_-_Pays_Bas_Choc" vspace="5" hspace="5"></a></p> <p>Argentina showed why they are regarded as a top culinary team in this competition,<br> here is their Frozen dessert.<br> <a href="http://www.blog.co.uk/media/photo/michel_godet_argentineice/3229893" title="Michel_Godet_-_ArgentineIce"><img src="http://data5.blog.de/media/893/3229893_a492c7d819_m.jpg" alt="Michel_Godet_-_ArgentineIce" vspace="5" hspace="5"></a></p> <p>I'm hoping that I might have been a catalyst in spurring on the British Culinary Federation to enter a UK team for 2011.</p> <p class="center"><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_t.jpg" width="81" height="75" alt="caliAlmond"></a> <a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3163403" title="Share your media"><img src="http://data5.blog.de/media/403/3163403_efb7804e1b_s.jpg" width="240" height="53" alt="Pastry World Cup"></a> <a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3179878" title="Share your media"><img src="http://data5.blog.de/media/878/3179878_ecb1973c03_t.jpg" width="81" height="75" alt="caliAlmond"></a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/27/the-results-of-the-pastry-world-cup-5456808/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-23:/2009/01/23/glorious-dutch-cheese-5434347/WannabeTVChef2009-01-23T23:50:14+01:002009-01-24T00:26:21+01:00 <p><a href="http://www.blog.co.uk/media/photo/large_cheese_pic/3169049" title="Large cheese pic"><img src="http://data5.blog.de/media/049/3169049_1a4d3fa463_m.jpg" alt="Large cheese pic" vspace="5" hspace="5"></a></p> <p>If you think you know about cheese have you tried any good Dutch cheeses?<br> I’m not talking about most of the mass produced Netherlands cheese that is sold in our supermarkets, I’m talking about hand made aged Gouda and in particular Reypenaer which is considered the best cheese Holland makes, often touted by Michelin starred chefs around Europe.</p> <p>Situated on the river Rhine in Woerden and still run by the same family for the last hundred and three years Wijngaard Kaas company is truly a labour of love.<br> Strict quality begins with only using milk from the finest dairy herds that graze on green summer pastures of grass, wild flowers and herbs. The cheeses are matured in a 100-year-old warehouse that was custom designed as a cheese-ripening house,each wheel of Reypenaer cheese is matured between 1-3 years.</p> <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3169011" title="Share your media"><img src="http://data5.blog.de/media/011/3169011_72a9de21a7_o.jpg" width="200" height="371" alt="cheese wheels"></a> <a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3169072" title="Share your media"><img src="http://data5.blog.de/media/072/3169072_925ca23b7c_m.jpg" width="202" height="375" alt="building"></a></p> <p>The cheeses are aired traditionally, by the opening and closing of a series of wooden vents. This means the wheels of cheese are allowed to mature in naturally fluctuating levels of temperature and humidity. </p> <p>The wheels sit on wooden shelves and are lovingly turned by hand once a week.<br> The wax rind is also cleaned once a week until the cheese reaches maturity.</p> <p>The resulting taste and aroma of this Gouda is exceptional and is reflected by the<br> many accolades and awards this cheese has won, including Gold in best Dutch cheese, trophy for the best Continental cheese and Supreme Champion at the Nantwich International Cheese Show 2007.</p> <p>My own liking for this cheese started several years ago when some good friends of mine held a dinner party. They rarely serve a dessert course but always have an exceptional selection of cheeses. I, like them prefer good rustic bread with my cheese to fussy little crackers, and to serve anything other than warm home made bread with such fine cheese would be a travesty. That particular night a Dutch couple were amongst the guests and had brought along some of this truly delicious cheese.</p> <p>If you travel to Amsterdam you must make a trip to their tasting house where you can sample and buy this cheese. They sell one and two years ripened cheeses the whole yearlong and the more mature 2-½ -3 year cheeses mainly during Christmas time.</p> <p>Site of the tasting room in Amsterdam is: <a href="http://www.Reypenaerproeflokaal.com">www.Reypenaerproeflokaal.com</a></p> <p>And of Reypenaer is: <a href="http://www.reypenaer.com">www.reypenaer.com</a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/23/glorious-dutch-cheese-5434347/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-21:/2009/01/21/the-pastry-world-cup-2009-lyon-france-5419640/WannabeTVChef2009-01-21T19:56:43+01:002009-01-21T21:48:19+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3163403" title="Share your media"><img src="http://data5.blog.de/media/403/3163403_efb7804e1b_m.jpg" width="465" height="101" alt="Pastry World Cup"></a></p> <p>I have been invited to go as a food journalist to perhaps one of the most prestigious<br> food shows in the world. Started in 1989 by French Master Pastry Chef Gabriel Paillasson, the competition has become a true launching pad for culinary world stardom. The competition, held once every two years, has this year come to Lyon, France which boasts many culinary accolades and stars of its own. None is more renowned than chef Paul Bocuse who is considered by many to be the father of modern cuisine, a modern Escoffier who won his first Michelin star in 1958.</p> <p>In essence the competition pits 22 country teams against each other for medals and trophies. Each team consists of three chefs who produce a chocolate dessert, a frozen dessert and a plated dessert, along with three sculptures crafted from sugar, chocolate and ice.<br> The 22 qualifying countries are:</p> <p>Argentina Mexico<br> Belgium Morocco<br> Brazil Netherlands<br> China Poland<br> Finland Russia<br> France Singapore<br> Hungary Spain<br> Italy South Korea<br> Japan Taiwan<br> Lebanon Tunisa<br> Malaysia United States</p> <p>I fly out to Lyon on Saturday and am hoping to interview the French and USA team<br> during my trip and come away with a head-full of new ideas.</p> <p>Gabriel Paillasson the creator of the Pastry World Cup is a living legend who has won over 300 national and international awards, including 60 Gold Medals and 13 Grand Prix. In 1982, he won the Culinary Trophy for the Best Chef of the Year. In 1984, he was seven times on the first step of the podium for the Cuisine and Pastry Olympics organised in Frankfurt.</p> <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3163591" title="Share your media"><img src="http://data5.blog.de/media/591/3163591_c99194ce1e_m.jpg" width="202" height="125" alt="chocolat"></a><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3163598" title="Share your media"><img src="http://data5.blog.de/media/598/3163598_19dee2325d_m.jpg" width="202" height="125" alt="sculpture"></a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/21/the-pastry-world-cup-2009-lyon-france-5419640/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-16:/2009/01/16/free-range-chicken-with-morels-and-fava-beans-serves-4-kevin-5385413/WannabeTVChef2009-01-16T02:05:49+01:002009-01-16T02:42:03+01:00 <p><a href="http://www.blog.co.uk/media/photo/chicken_with_morels_and_fava_beans/3147615" title="Chicken with morels and fava beans"><img src="http://data5.blog.de/media/615/3147615_ec9f4fe2b8_m.jpg" alt="Chicken with morels and fava beans" vspace="5" hspace="5"></a></p> <p>If your going to splurge and buy a free-range chicken as a treat you might as well go the whole hog and make a special sauce to go with it. Normally I only use ingredients available in most supermarkets, but I have some dried morel mushrooms that have been sitting in my cupboard for a while and I’ve been just aching to use them. For those of you unfamiliar with morels the caps are dark brown and honeycombed. Fresh or dried they often contain grit and insects, which can only be removed by washing them. The flavour is strong and moreish, very distinctive and reminds me of tarragon, which is why tarragon is often paired with morels.<br> <strong>Ingredients</strong><br> 1.4kilo (3lb) free-range chicken*<br> 2 medium carrots roughly chopped<br> 1onion roughly chopped<br> 125ml (1/4 pint) white wine<br> 250ml (1/2 pint) chicken stock<br> 50g (2oz) dried morels<br> 100g fava beans (broad beans)<br> 150ml double cream<br> 1 tbsp olive oil<br> 4 portions garlic mash </p> <p>1. Preheat the oven to 180 C (gas mark 4).<br> 2. Make a “bed” with the chopped vegetables into your roasting tray and then sit your chicken on top.<br> 3. Rub the oil into the chicken and season with salt and pepper before putting into the oven.<br> 4. Soak the morel mushrooms in cold water for at least 20 minutes, then remove the mushrooms and reserve the water.<br> 5. Wash the morels to make sure they are grit free then drain on paper towel.<br> 6. Strain the reserved water into the cream through a fine tea strainer to remove any grit.<br> 7. Heat the cream mixture in a non-stick pan, adding the chicken stock and allow to simmer on a low heat, adding the morels.<br> 8. Blanch the broad beans in boiling water then chill in ice water, then peel the beans and reserve.<br> 9. Baste the chicken once every 10 minutes to improve the flavour and texture.<br> 10. The chicken should be cooked in about 1 hour 30minutes, check by inserting a fork into the leg, if the juices run clear then it is done.<br> 11. Rest the chicken on a large plate and cover loosely with foil.<br> 12. Add the white wine to the roasting pan and heat, scrapping the sediment from the bottom of the pan.<br> 13. Once most of the sediment is incorporated into the wine turn off the heat and strain this liquor into the cream sauce.<br> 14. Reduce the sauce on a medium heat until you have a good sauce consistency adding a little more salt and pepper if necessary, add the Fava beans and turn down the heat.<br> 15. Portion the chicken up (legs into thighs and drumsticks) remove the breasts from the carcass then cut into two.</p> <p><strong>To Serve</strong><br> Place a mound of garlic mash on each warm dinner plate and top with a piece of leg and a piece of breast. Spoon the sauce around the plate and serve.</p> <p><strong>Chef’s Tips</strong><br> *Remember a 3lb chicken not huge by today's standards so you might want one slightly bigger if your guests are hearty eaters.</p> <p>You can substitute dried porcini mushrooms (which are sold in most supermarkets) if you can’t get morels, though you may need to use less porcini because they are quite strong. The best way to get garlic into mashed potatoes is to add a few unpeeled cloves to the cold water when the potatoes are raw. When the potatoes are soft,cooked and drained check to see if the garlic flavour is strong enough. If not then peeled the now cooked garlic and mash with the potatoes.<br> Please note I only decorated this dish with a sprig of rosemary from my garden because the vivid colour of the herb's flowers contrasted well with the other colours on the plate.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/16/free-range-chicken-with-morels-and-fava-beans-serves-4-kevin-5385413/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-13:/2009/01/13/tip-of-the-week-citrus-flavours-5370857/WannabeTVChef2009-01-13T14:50:08+01:002009-01-13T15:22:58+01:00 <p><a href="http://www.blog.co.uk/media/photo/sliced_citrus_fruits/3140580" title="Sliced-Citrus_fruits"><img src="http://data5.blog.de/media/580/3140580_52dd3852fd_m.jpg" alt="Sliced-Citrus_fruits" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/orangeblossom/3140581" title="OrangeBlossom"><img src="http://data5.blog.de/media/581/3140581_6a54635e14_m.jpg" alt="OrangeBlossom" vspace="5" hspace="5"></a></p> <p><strong>Tip of the Week-Citrus Flavours</strong></p> <p>Have you ever added lemon juice to a mayonnaise and by the time you have a nice lemony flavour the dressing or sauce is too thin?</p> <p>Here is a way to get lots of real lemon flavour into Crème fraîche (sour cream) or Mayonnaise without thinning it down.</p> <p>1. Use a good sharp potato peeler and peel a firm lemon<br> 2. Remove any white pith from the inside of the peel with a sharp knife.<br> 3. Lay the lemon peel on a plate and sprinkle with just a pinch of sugar and give the peel a 15-20 second blast in the microwave then put the skin into the Crème fraîche and refrigerate for at least one hour.<br> 4. When you have sufficient lemon flavour remove the peel and discard.</p> <p><strong>The Process</strong><br> The sugar and the cooking bring the natural oils out of the skin and flavours the Crème Fraiche etc. How much skin you need varies depending on the quality of the fruit and the quantity of Crème fraîche or Mayonnaise you are trying to flavour.<br> <strong>Chef’s Tips</strong><br> This method is preferable to just grating the zest, which can sometimes leave a bitter taste after being mixed for a while. You can use this same method with any citrus fruit.</p> <p><strong>Menu Idea</strong><br> Warm poached Salmon with a dollop of Crème fraîche flavoured with Lime and Fresh Cilentro (coriander), earthy new potatoes and baby spinach and tomato Parcels....can you taste it?</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/13/tip-of-the-week-citrus-flavours-5370857/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-10:/2009/01/10/warm-smoked-duck-salad-with-raspberry-walnut-vinaigrette-serves4-5352158/WannabeTVChef2009-01-10T09:04:59+01:002009-01-10T16:37:59+01:00 <p><a title="Share your media" href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3131372"><img src="http://data5.blog.de/media/372/3131372_31ed44ffd5_m.jpg" alt="Warm Smoked DucK Salad" width="500" height="326"></a></p> <p>Thanks to all those people who turned up to watch me cook at The Royal Show on Monday July 2nd. As promised here is the first of four recipes I demonstrated there. Smoked duck is a delicious versatile dish that can be used in many ways.<br>Warming the duck works well because duck has enough fat to help keep it moist.<br>The tender baby spinach makes a wonderful salad leaf and doesn’t need cooking.<br>Thanks also to Debbie Bakewell for generously giving me some of her wonderful ducks to cook with.</p> <p>1 x 400g (8oz) Smoked Duck Breast<br>1 bag baby spinach washed<br>2 slices of brioche loaf<br>1 punnet Raspberries<br>24 Walnuts halves<br>½ tbsp Dijon mustard<br>½ tbsp Grain mustard<br>50ml (1/8 pint) Olive oil<br>4tbsp red wine<br>1tbsp red wine vinegar<br>1tsp chopped tarragon <br>1 clove garlic roughly chopped</p> <p>1. In a food processor put the mustards then slowly drizzle the olive oil.<br>2. Next add the red wine and vinegar, then 8 walnut halves and 24 good size raspberries. <br>3. Season with salt and pepper and then strain through a fine sieve to remove the raspberry seeds.<br>4. Cut the brioche slices into large croutons, toss with a little olive oil and the garlic then bake in a hot oven 190 C gas mark 4 until golden brown.<br>5. Remove the garlic then add the tarragon to the cooling croutons.<br>6. Slice the duck breast width-wise into 16-20 slices so each portion has 4-5 slices.<br>7. Heat a non-stick frying pan and quickly toss the slices to warm them then remove the pan from the heat.<br><strong>To Serve</strong><br>Place a mound of spinach on each plate and then scatter a few raspberries, 4 walnut halves and a few croutons. Drizzle with dressing and then top each plate with 4-5 slices of the warm duck.</p> <p><strong>Chef’s Tips</strong><br>To add a little more presentation use a little reduced balsamic vinegar and draw a thin line around each plate.</p> <p>If your interested in trying Debbie's Ducks this website has a telephone number and say Hi to Debbie and mention my name.<br><a href="http://www.shropshirehills-buylocal.co.uk/detail.cfm/id/6/type/3/company/Bakewell_Ducks">http://www.shropshirehills-buylocal.co.uk/detail.cfm/id/6/type/3/company/Bakewell_Ducks</a></p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/10/warm-smoked-duck-salad-with-raspberry-walnut-vinaigrette-serves4-5352158/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-03:/2009/01/03/food-banned-from-schools-still-served-up-to-toddlers-in-nurseries-5316369/WannabeTVChef2009-01-03T14:57:57+01:002009-01-03T16:15:36+01:00 <p><a href="http://www.blog.co.uk/media/photo/felicia001/3113364" title="Felicia001"><img src="http://data5.blog.de/media/364/3113364_1d11a16d78_m.jpg" alt="Felicia001" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/edited_toy_blocks/3114366" title="Edited Toy Blocks"><img src="http://data5.blog.de/media/366/3114366_d1212508ca_s.jpg" alt="Edited Toy Blocks" vspace="5" hspace="5"></a></p> <p>*This news item came across my desk recently and I felt that I should retell it to a wider audience.</p> <p>When my (ex) partner and I considered sending our daughter Felicia to nursery we felt it important to find one were there was an option in regards to meals. Both of us preferred to prepare and send our own food and that's what we did. Not only did it save us money but also reassured us that our then toddler (now 6) would be less likely to suffer stomach bugs as some of our friends toddlers had.</p> <p><strong>Foods banned or restricted in primary and secondary schools </strong>- like chips, sweets,chocolate and foods containing banned E numbers- are still regularly served in nurseries in the UK;<br> Some nurseries spend a pitiful 25p on food per child per day;<br> No clear nutritional standards, particularly for state maintained nurseries.</p> <p>Over 600,000 children in England and Wales go to nursery for up to ten hours a day. In many cases, nurseries are providing the majority of their daily food during the working week. </p> <p>But a new report produced by Organix and the Soil Association has found that the foods served at nurseries can be unhealthy, highly processed and potentially dangerous – and the Government does nothing to stop this happening.</p> <p>Following the publication of the report, entitled Georgie Porgie Pudding and Pie: Exposing the Truth About Nursery Food, Organix and Soil Association are today launching a campaign to improve nutrition in nurseries by calling for national nutritional standards to be implemented by the Government. </p> <p>The report examines the quality of food given to young children in nurseries across England and Wales. It polled the views of 1,772 parents who have children in nursery as well as 487 nursery employees. It also looked in-depth at various nurseries across the UK, to find out more about how nurseries approach nutrition.</p> <p>On average, parents pay £159 ($230) per week or just over £31 ($45) a day, for a child under two to go to nursery. The report found that a very small fraction of this cost goes on food, on average 3-6% of the cost of sending a child to nursery. And 3% of nurseries are spending as little as 25p a day feeding each child.</p> <p>However, on a more positive note, the report also found nurseries who were feeding children, balanced nutritious meals on as little as 80p a day, for example Abbeywood Tots nursery in Bristol, which serves 100 per cent organic and local food. The average spend was around £1 a day. </p> <p>Organix and the Soil Association believe the true problem is lack of guidelines given to nurseries and lack of training for nursery staff, which reflects a lack of investment by Government. </p> <p>Organix and the Soil Association are calling on the Department for Children, Schools and Families (DCSF) to take responsibility for food in nurseries and develop mandatory national standards. Clear standards apply in many other European countries and the majority of parents and nursery workers polled want the same in the UK.</p> <p>Lizzie Vann, founder of Organix and campaigner for better nutrition for children, said: “We commissioned this research and published this report because someone needs to draw a line in the sand from which improvements can be made. The state of food in too many nurseries is indefensible. The Government must take responsibility for food in nurseries as they have in primary and secondary schools, and substantial changes must be made urgently. Our children deserve nothing less.” [3]</p> <p>Peter Melchett, Soil Association policy director, said: “Until now, everyone has overlooked the quality of food given to children in nurseries. Sadly we have in many cases been overlooking a scandal. Children under-five are at their most vulnerable. It is then they really need healthy food. This report sets out what nurseries, parents, and the Government must do to make sure every child gets the healthy food they need for a healthy start in life.”</p> <p>Organix is keen that nurseries and parents be the driving force in changing the way children are fed at nurseries. They will be providing information and guidance through the campaign website at <a href="http://www.nurseryfood.orgin">www.nurseryfood.orgin</a> order to help improve nursery food.</p> <p>Organix and Soil Association have started a campaign for Better Nursery Food Now. Those interested in signing up to the campaign or finding out more should go to <a href="http://www.nurseryfood.org">www.nurseryfood.org</a></p> <p>After reading this I hope you will ask some questions at your child's nursery. I am also curious about the situation in other countries and would very much appreciate your comments on food at nurseries in the place you live, thank you. Kevin </p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/03/food-banned-from-schools-still-served-up-to-toddlers-in-nurseries-5316369/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-02:/2009/01/02/i-m-sure-that-lots-of-you-have-seen-enough-5314017/WannabeTVChef2009-01-02T22:57:47+01:002009-01-02T23:01:11+01:00 <p><img src="http://data5.blog.de/media/191/3108191_d868293f1f_m.jpg" alt="Crab Cakes with Thai Curry Sauce" hspace="5" vspace="5"></p> </p> <p>I'm sure that lots of you have seen enough turkey for a while so I thought you might like to try some of my crabcakes. It was during my first stint working in the USA in the seaside resort of Ocean City that I fell in love with a crab!</p> <p>The blue crab which is indigenous to the eastern seaboard from as far North as Nova Scotia to Argentina in the south. It has been introduced (via ballast water) to Japanese and European waters and has been observed from the Baltic Sea,North Sea, Mediterranean Sea and Black Sea. </p> <p>The natural predators of the blue crab include eels, drum, spot, trout, some sharks, and cownose sting rays. The blue crab is an omnivore, eating both plants and animals. Unlike the brown crab which is native to the seas around the UK and has quite a strong taste the crabmeat from the blue crab is a milder sweeter taste and is now occasionally seen in UK fishmongers and supermarkets. Most of the blue crab meat seen in the UK comes from Thailand.</p> <p><strong>Crabcakes<br></strong>450g (1lb) pasteurised (blue crab) meat<br>3 tbsp good mayonaise<br>3 thick slices of white bread<br>a dash of worcestershire sauce<br>2 eggs<br>1tsp of Cajun spice or (Old Bay*)<br>50g (2oz ) Plain flour<br>100g (4oz) natural breadcrumbs</p> <p><strong>Method</strong><br>1. Trim crustsfrom bread and dice into small cubes.<br>2. Whisk one egg together with the mayonnaise until it is well blended.<br>3. Add the Cajun (or Old Bay) spice mix, Worcestershire sauce and French mustard.<br>4. Stir in the bread cubes and picked crabmeat* and divide the mix into 8 equal sized small balls.<br>5. Dust the balls io the plain, shaking off the excess, then into beaten egg (the remaining egg)<br> and finally into the breadcrumbs.<br>6. Reshape into a cake shape and aly them onto a tray lined with parchment paper.</p> </p> <p><strong>Green Thai Curry Sauce<br></strong>2 tins of coconut milk<br>1 Tbsp green thia curry paste<br>1 clove of garlic, crushed<br>1 dessertspoon of finely chopped ginger<br>1 small lemongrass stalk, bashed flat<br>2 Tbsp chopped fresh coriander ( Cilentro)<br>8 large basil leaves<br>2 dessertspoons Vegetable oil<br>few drops of fish sauce<br>2 lime leaves</p> <p>1. Preheat oven to 180 C gas mark 4<br>2. Fry garlic and ginger with one deseertspoon of vegetable oil on a high heat in a non-stick saucepan, stirring often for two to three minutes.<br>3. Turn the heat to low add the rest of the ingredients except the coriander and basil.<br>4. Simmer the sauce on a low heat for 10 minutes, then turn off the heat.<br>5. Remove the lime leaves and the piece of lemongrass and add the basil and coriander and keep warm.<br>6. Fry the crabcakes in two batches until they are lightly brown on boths side then transfer to a non-stick baking tray and cook in the oven for a further 5-6 minutes until they are goden brown.<br>7. Whilst the crab cakes are cooking in the oven stir fry a little vegetables to create a bed for the crab cakes to sit on to keep them crisp.</p> <p><strong>To Serve </strong>(If serving as a main course serve two per portion if as a starter one.)<br>Spoon a little stirfried into the centre of your warm plates, top with a crabcake and pour some of the sauce around the plate.</p> <p><strong>Chef Tips<br></strong>If you can not find tins of pasteurised (blue crab) meat then of course you can substitute. if you use Brown crabs (UK crabs) then I suggest you mix a little flaked cooked white fish into the mix to bulk it out and make it less expensive. Old Bay seasoning is a unique and wonderful blend of spices sold in and around The Chesapeake Bay area in the USA. If your ever in that area be sure to buy some!!</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/02/i-m-sure-that-lots-of-you-have-seen-enough-5314017/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2009-01-01:/2009/01/01/2009-new-year-news-update-5305898/WannabeTVChef2009-01-01T04:52:54+01:002009-01-01T05:59:58+01:00 <p><a title="Felicia\" href="http://www.blog.co.uk/media/photo/felicia_s_picture/3108218"><img src="http://data5.blog.de/media/218/3108218_97e5cc2299_m.jpg" alt="Felicia\" hspace="5" vspace="5"></a> <strong>by Felicia Ashton aged 6</strong></p> <p><strong>Blog update-a big thank you</strong><br>First I would like to say a big thank you to the people from all over the world that read this blog. December finished with over 12,450 visitors in the month, three thousand up on November! , making a grand total of 101,142 visitors for 2008.<br>We have come along way since February 2006 when I began writing here and got 26 people to read my blog for the whole of that first month. We are fast approaching 500,000 page views and I have big plans for this blog in 2009.</p> <p><strong>My recipes </strong><br>Are continuing to be seen in more publications both on and off the web. Most recently Chefs.com have a growing collection of the recipes from this blog. So let me welcome any new readers who have clicked on the blog from that link. </p> <p><strong>The Guild of Food Writers</strong><br>I am very pleased that the Guild which I'm a member of (who membership includes, Raymond Blanc,Antonio Carluccio,Hugh Fearnley-Whittingstall, Nigella Lawson, Antony Worrall Thompson)have invited me to be one of the judges in their annual awards...of course my invitation may turn to be a clerical error so keep your fingers crossed.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2009/01/01/2009-new-year-news-update-5305898/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-24:/2008/12/24/lemon-roulade-with-homemade-lemon-curd-serves-6-kevin-ashton-5272661/WannabeTVChef2008-12-24T23:05:11+01:002008-12-24T23:29:24+01:00 <p><a href="http://www.blog.co.uk/media/photo/lemon_roularde/3092178" title="Lemon Roularde"><img src="http://data5.blog.de/media/178/3092178_1ae7ad164b_m.jpg" alt="Lemon Roularde" vspace="5" hspace="5"></a></p> <p>In the next day or two lots of us will feel like we overdid it in the food or drinks department. I thought therefore you might appreciate my light lemon roularde. In this recipe I decided to make my own Lemon Curd to show you how very easy it is to make and homemade can make a big difference to the taste of of any dessert. This particular version I created is egg-less so it has a longer shelf life. It’s zesty and has a nice clean lemon taste so it’s great in this popular dessert and also delicious on warm buttered toast.</p> <p><strong>Meringue</strong><br> 5 egg whites<br> Pinch of salt<br> 150g (6oz) caster sugar<br> 250ml (8fl oz) double cream<br> ½ vanilla pod<br> <strong>Lemon Curd</strong><br> 6 lemons zest & juice<br> 75g (3oz) caster sugar<br> 3 Tbsp custard power<br> 60g (2 ½ oz)butter</p> <p>1. Preheat the oven to 170 deg.C/325deg.F/Gas Mark 3,<br> 2. Using a scrupulously clean bowl and whisk, beat the egg whites and salt.<br> 3. Begin to add 150g of sugar and whisk until stiff shiny peaks.<br> 4. Line a non-stick shallow baking tray 9”x 13” (Swiss roll tin) with parchment paper.<br> 5. Bake in the oven on the bottom shelf for 30-35 minutes or until golden brown and firm to the touch.<br> 6. Sprinkle another piece of parchment with icing sugar and turn out the merginue onto it.<br> 7. Leave for 15 minutes then remove the parchment paper the meringue was baked on.<br> 8. Roll up the meringue on the icing sugar coated paper on the long side and allow to cool.<br> 9. Whisk the custard power and 75g of caster sugar into the lemon zest and juice and bring to the boil in a nonstick saucepan.<br> 10. Allow to thicken stirring well for several minutes then remove from the heat and cool over a bowl of ice. When luke warm whisk in the butter.<br> 11. Scrap the vanilla seeds from the pod into the cream then whisk until soft peaks.<br> <strong>To assemble</strong><br> Gently unroll the cool meringue and spread the cream on evenly.<br> Next spread half the lemon curd on top of the cream then gently roll up as neat and tight as you can. Allow to set for one hour in the fridge before cutting into portions and serve with the remaining lemon curd.<br> Cut the roularde using a sharp carving knife using a sawing motion (and not pressing down), so you don't make the slices look crushed.</p> <p><strong>Chef's Tip</strong><br> As you can see from the photo I also made a sauce anglaise to serve with the roularde because I felt it added an extra dimension to the dish.* If you can find custard powder then you could substitute with<br> 3 Tbsp cornstarch,2 egg yolks and a few drops of good quality vanilla essence.</p> <p>I will post my favourite sauce anglaise recipe here tomorrow.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/24/lemon-roulade-with-homemade-lemon-curd-serves-6-kevin-ashton-5272661/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-17:/2008/12/17/cookbook-review-cooking-with-a-private-chef-by-michael-saxer-5238425/WannabeTVChef2008-12-17T22:11:42+01:002008-12-18T04:03:01+01:00 <p><a href="http://www.blog.co.uk/media/photo/cook_w_private_chef/3075908" title="Cook-w-Private-Chef"><img src="http://data5.blog.de/media/908/3075908_05755fdf23_m.jpg" alt="Cook-w-Private-Chef" vspace="5" hspace="5"></a></p> <p>It's been quite some weeks since I was sent a copy of this cookbook to review.<br> This delay has been partly due to my busy schedule and because of this I wanted not to rush through the book but give the care and consideration it deserves.</p> <p>Chef Michael Saxer cooks for a high society American family who spend their time between their 4 homes in New Orleans, Newport Rhode Island, Nassau and Manhattan, New York.<br> Often cooking for an illustrious ever-changing guest list of distinctive, cultural and social leaders, Michael’s book affords the reader a rare glimpse into the world of a private chef and the ultra wealthy family that he works for.</p> <p>The production values of the book are excellent; I particularly liked the layout of the book and the two page black and white food photographs that separate the chapters. At $29.95 (approximately £20) Cooking with a Private Chef is well worth the purchase price and anyone looking for a cookbook that’s more than just a collection of recipes should give this book serious consideration.</p> <p>As with all of my cookbook reviews I always make time to cook and try at least 4 recipes to assure me that the recipes do indeed work.</p> <p>I tried Michael's intriguing Oyster Rockefeller Soup and it was recreating this recipe that made me realize here is a kindred spirit because this interesting interpretation of this classical New Orleans dish is the kind of dish I myself would create. </p> <p>Carrot custard was another unusual dish that I served with a grilled sirloin steak.<br> The recipe called for garam marsala spice in the carrot mixture so I also made a garam marsala and fresh coriander compound butter to top the steak with tying the two dishes together.</p> <p>I also tried a Guinea Fowl with Baby Bok Choy and last but certainly not least a delicious Upside down Blood Orange Cake.</p> <p>Being Chef Saxer's first book it is not without fault but I do hope cookbook fans around the world will make this book the success it deserves to be and thus spur Michael Saxer on to produce further books. I did find the Introduction penned by Patrick J Dunne to be unnecessarily wordy and for me it did not achieve "setting the scene" that one hopes introductions or forwards will accomplish. On a brighter note once past this into Michael's own words the read becomes a pleasure not a chore, insightfully allowing us an interesting look at his very private world. For a chef writing his first book Michael shows better writing skills than more famous colleagues with half a dozen cookbooks under their belts.</p> <p><a href="http://www.blog.co.uk/media/photo/saxer_profile_smaller/3075669" title="Saxer_Profile_smaller"><img src="http://data5.blog.de/media/669/3075669_010c7d86fc_m.jpg" alt="Saxer_Profile_smaller" vspace="5" hspace="5"></a><br> Chef Michael Saxer</p> <p>For readers wanting more information you can visit chef Saxer's web site.<br> There you can download several sample recipes and purchase the book. <a href="http://www.michaelsaxer.net">www.michaelsaxer.net</a> or at <a href="http://www.amazon.com">www.amazon.com</a></p> <p>Michael has kindly agreed to make hand signed copies available on request, you can contact him though his Facebook profile - Michael Saxer (New Orleans) or call and leave messages at 504-302-1735. You can also read further reviews on this book at the Amazon site.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/17/cookbook-review-cooking-with-a-private-chef-by-michael-saxer-5238425/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-16:/2008/12/16/christmas-holiday-tips-of-the-week-5228930/WannabeTVChef2008-12-16T03:51:11+01:002008-12-16T20:36:43+01:00 <p>I have put together a series of answers to the questions<br> I get asked most at this time of year about serving a successful<br> Christmas dinner. This is not a guide to cook your turkey because there are<br> plenty of those already on the Internet. This is a chef's insight into<br> making the day work for you.</p> <p><a href="http://www.blog.co.uk/media/photo/pturkey12_1204051c/3071090" title="pturkey12_1204051c"><img src="http://data5.blog.de/media/090/3071090_44e7517ce4_m.jpg" alt="pturkey12_1204051c" vspace="5" hspace="5"></a></p> <p><strong>Cooking for large numbers</strong><br> Try not to invite more people for dinner than you can cope with.<br> Make sure you have the china, glassware and cutlery for your guests<br> by checking at least 10 days before. If not hire extra pieces<br> but try to keep the hire period as short as possible. Hiring sometimes is<br> preferable to borrowing Nana Smith’s antique china and then trying to<br> explain how one of your kids broke something that is irreplaceable. </p> <p><strong>Menu</strong><br> However good a cook you are don’t plan a complete menu of dishes<br> you have never cooked before, that is a recipe for a stress-filled day.</p> <p>Accept offers of help by letting people do the simple stuff…the<br> chopping the peeling, remember good chefs know when to ask for help.</p> <p>Sometimes young adult guests have a habit of bringing the new girlfriend or<br> boyfriend often not announcing this change in the guest list until you meet them<br> at the door… “By the way mom this is my new girlfriend Simona and she is a<br> Fruitarian”. So make sure you know all your guests and whether they are vegetarian<br> or not. Make sure you have a proper veggie option to offer not just “Well help yourself to extra vegetables".</p> <p>In my youth I used to throw the most outrageous dinner parties when I lived in Bermuda constantly trying to produce meals too complicated for the space and equipment I had at home. Each time I would just about pull it off but in the process stress myself out to the point where I did not enjoy the evening. Don’t do this, remember to enjoy the day yourself and if your are not enjoying the day perhaps your menu needs to be less ambitious.</p> <p>Once you have a rough idea of your menu remember to be flexible, in other words if you planned to cook broccoli and the only broccoli you can find looks stale, yellow and limp…don’t use broccoli…buy something that looks fresh.<br> <a href="http://www.blog.co.uk/media/photo/raindeer/3071094" title="Raindeer"><img src="http://data5.blog.de/media/094/3071094_ab6359974b_s.jpg" alt="Raindeer" vspace="5" hspace="5"></a><br> <strong>Organising</strong><br> Write your menu down to help break the jobs down.<br> Make a list of the things you hope to get done the day before such as peeling potatoes (cover them in cold water) and preparing all the other vegetables.<br> If your Turkey is frozen remember to allow enough time for the bird to defrost.</p> <p><strong>Sit Down</strong><br> Work out what time you are planning to eat (Lunch or Dinner) and work backwards so you can allow enough to time for the Turkey to cook and rest.</p> <p><strong>Hot Plates and Serving Dishes</strong><br> Make sure the dinner plates and also the serving dishes are hot because often getting people seated and served takes longer than you thing. Crispy items like roast potatoes should be brought to the table last so they are hot and crisp where as other vegetables can be placed on the table in serving dishes that have lids. Pour boiling water into your gravy boats/sauce boats to heat them up a few minutes before you use them so you are not pouring hot gravy into a cold gravy boat.</p> <p><a href="http://www.blog.co.uk/media/photo/tree_decoration_2/3071093" title="Tree decoration 2"><img src="http://data5.blog.de/media/093/3071093_e7161cdbc6_s.jpg" alt="Tree decoration 2" vspace="5" hspace="5"></a><br> <strong>Timing is in your hands</strong><br> A good chef knows when to adjust the flow of the day to suit him, in other words if you are planning to eat at say 3pm never tell your guests 3pm….tell them 2pm to ensure they are all there for 3pm. Don’t forget a good dinner host knows when to use psychology. For example when I was a restaurant owner during a packed Saturday night my best customers arrived without a reservation, of course I wanted to fit them in as soon as I could. So I sat them in the bar gave them a complimentary drink and told them I would have a table free in 30 minutes. When I went back to them after 20 minutes and told them their table was now ready they were convinced we had once again provided excellent service by getting the table ready quicker than we had promised.</p> <p>To make sure your vegetables are not over done particularly green vegetables I always blanch them in boiling salted water then chill quickly under cold running water and drain them. Then reheat them in boiling water or in the microwave (cling wrapped) to finish them off when needed. This stops them getting overcooked if your guests are delayed, don’t reheat the vegetables until you have cleared the starters (if you are serving starters).</p> <p><strong>Spouses and Older Children</strong><br> Should definitely be roped into to help at some stage or another. Spouses can act as the sommelier and make sure everyone has a drink. Older children can lay the table to earn their lunch/dinner. </p> <p><strong>Ice Water</strong><br> Don’t forget to have a jug/pitcher or two of water on the table to stop your guests from getting too dehydrated.<br> <a href="http://www.blog.co.uk/media/photo/tree_decoration/3071095" title="Tree decoration"><img src="http://data5.blog.de/media/095/3071095_1fd66eb67c_s.jpg" alt="Tree decoration" vspace="5" hspace="5"></a><br> <strong>Don’t Make the Table Groan</strong><br> Too often people choose to cook way too many side dishes to the main meal for various reasons,either to accommodate different tastes or tradition or worried about running out. Having been to more than my fair share of Christmas dinners in various western countries I have never seen anyone run out of food…only dinner tables that look in danger of collapse due to being over loaded. For a change try cooking fewer side dishes, which might give you more time to make them extra special.</p> <p><strong>Walk and Talk</strong><br> I always take a short break between the main course and the dessert at Christmas time. Or better still, segments of my family like to go for a walk for 30 minutes which gives others chance to clear the table and get the dessert choice/s ready together with coffee. The fresh air will do you good and the exercise will lift your mood. And maybe stop some people snoring in-front of the TV (I'm sure there not talking about me).</p> <p><strong>The Christmas Spirit</strong><br> Particularly this year you might know a neighbour who has in this recession lost their job or even their home so perhaps if you can find it in your heart to invite them to dinner you might just find that it turns out to be the best Christmas you have had in quite a while….An act of kindness can touch everyone’s heart.</p> <p class="center">Wishing you all a Merry Christmas from my family to yours</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/16/christmas-holiday-tips-of-the-week-5228930/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-10:/2008/12/10/orange-spice-with-chocolate-ganache-5200448/WannabeTVChef2008-12-10T21:58:26+01:002008-12-11T08:47:53+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3057439" title="Share your media"><img src="http://data5.blog.de/media/439/3057439_d4fd26cce0_m.jpg" width="500" height="370" alt="BP2625299@NP271206Ashto-9Va"></a></p> <p>I have rarely shared any of my cake recipes with my blog readers or the folks who follow my newspaper column so I felt this recipe was overdue. My thoughts took me back to an Arabian tent and the two mighty turbaned guards and their razor sharp scimitars that glistened in the summer sunshine. They were there guarding the wedding cake I had made for some wonderful, yet slightly eccentric people I knew. The whole wedding day had this wonderful larger than life theatrical theme which went done well with the guests. It was the only time in my life when my Orange Spice Cake was totally secure from sticky fingers!</p> <p><strong>Ingredients</strong><br> 6 egg yolks<br> 6 egg whites<br> 150g (6oz) unsalted butter<br> 125g (5oz) caster sugar<br> 150g (6oz) sifted self raising flour<br> 100g (4oz) pitted chopped tinned prunes<br> Zest of 5 large oranges<br> Zest of 1 lemon<br> ½ tsp of baking powder<br> 2 tsp ground allspice<br> 1 tsp ground cinnamon<br> 1 tsp mixed spice<br> 200g (8oz) Dark 70% chocolate<br> Juice of one large orange<br> 7 Tbsp of Sour cream</p> <p><strong>Method</strong><br> 1. Preheat your oven 200 C gas mark 5 (375 F)<br> 2. Grease two nine inch cake sandwich tins and then line it with parchment paper.<br> 3. Now butter and dusk flour onto the parchment paper.<br> 4. Cream 125g (5oz) butter with the caster sugar until very pale in colour, and then add the spices and zests.<br> 5. Gradually whisk in the flour, a little at a time then add the prunes.<br> 6. Grate 50g (2oz) of the chocolate and add together with the baking powder.<br> 7. Next whisk in the egg yolks, one at a time.<br> 8. In a separate large bowl whisk the egg whites until they are very stiff then fold them lightly into the cake mix.<br> 9. Divide the mix between the two cake tins and bake for 25-30 minutes<br> 10. Test the cake with a toothpick in the last couple of minutes; it should come out clean if the cake is done.<br> 11. Turn the cake layers out onto a wire rack and allow to cool.<br> 12. Melt the rest of the chocolate in a bowl over hot (not boiling water).<br> 13. Remove from the heat and stir in the rest of the butter then the orange juice through a fine strainer.<br> 14. Now add the sour cream gradually and allow to cool.<br> 15. Segment 1-2 of the oranges and then reserve the 8 best segments to decorate. Drain the reserved segments on paper towel well to prevent the juice running into the sugar.<br> <strong>To Serve</strong><br> Spread the cooled chocolate ganache mixture onto one layer of the cake then top with the other. Dusk the top with (confectionary sugar) icing sugar then decorate with the orange segments.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/10/orange-spice-with-chocolate-ganache-5200448/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-07:/2008/12/07/belly-of-pork-with-roasted-carrots-cherry-tomatoes-serves4-kevin-ashton-5178217/WannabeTVChef2008-12-07T23:06:49+01:002008-12-07T23:47:39+01:00 <p><a href="http://www.blog.co.uk/media/photo/de2357546_belly_of_pork_01/3049647" title="DE2357546@Belly of Pork 01.."><img src="http://data5.blog.de/media/647/3049647_f01886b12e_m.jpg" alt="DE2357546@Belly of Pork 01.." vspace="5" hspace="5"></a></p> <p>I must admit I’ve had a weak spot recently for belly of pork. It’s still relatively cheap and very tasty. My starting point for this recipe was thinking about the classic French dish Cassoulet which is often made with pork as well as duck and Toulouse sausage. I decided to use tinned beans to save preparation time and was very pleased with the results.</p> <p>Ingredients<br> 900g belly of pork<br> 5-6 carrots, large dice<br> 200g cherry tomatoes<br> 4 Rashers of smoked bacon<br> ½ tsp smoked paprika<br> 1 small sprig of sage<br> ½ onion chopped<br> 1Tbsp olive oil<br> 1 tin of chilli beans<br> 1 tin cannellini beans<br> 3 large cloves garlic unpeeled<br> 1 tsp fresh coriander chopped</p> <p><strong>Method</strong></p> <p>1. Cut the belly in 2 equal pieces and score the skin if this is not already done.<br> 2. Place the two pieces in a stainless steel saucepan and half fill with cold water,<br> add the onion garlic and sage. Bring to the boil and simmer for 45 minutes.<br> 3. Remove from the cooking liquor and pat dry with paper towel. Rub the smoked paprika on both sides and roast in a hot oven 190 C 375F gas mark 5 until tender (about 1 hour 15 minutes).<br> 4. Remove the garlic from the cooking liquor, crush and return to the saucepan.<br> Discard the sage and reduce the liquor until there is just enough to cover the bottom of the pan.<br> 5. Remove from the heat then add both tins of beans (first rinse them and then drain<br> them).<br> 6. Heat a frying pan then add the olive oil and then the carrots and cook them until they are lightly browned then add the cherry tomatoes. Season with salt and pepper then transfer to the lower shelf of the oven and roast until tender..<br> 7. Grill the bacon then dice the rashers into small pieces and add to the beans.<br> 8. Turn the belly of pork from time to time but leave it on it’s belly for the last 30 minutes.<br> <strong>To Serve</strong><br> Let the belly rest in a warm place for 5 minutes before cutting. Stir the fresh coriander into the bean mix and divide between 4 warm bowls. Top with the roasted carrots and tomatoes and finally a couple of slices of pork belly.</p> <p><strong>Chef’s Tips</strong><br> The skin on the belly should be crispy so it will slice easier if your turn it meat side up so your cutting through the skin (crackling) last. I used white cannellini beans because it is what I had in my cupboard but you can you any type of white bean if you wish. You can also serve some broccoli to give you a nice contrast of colours.</p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/07/belly-of-pork-with-roasted-carrots-cherry-tomatoes-serves4-kevin-ashton-5178217/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-12-03:/2008/12/03/christmas-stollen-makes-2-stollen-kevin-ashton-5159850/WannabeTVChef2008-12-03T23:41:41+01:002008-12-04T00:17:30+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3038931" title="Share your media"><img src="http://data5.blog.de/media/931/3038931_ae9d9e9da7_m.jpg" width="500" height="328" alt="Stollen"></a></p> <p>Stollen has become a firm Christmas favourite in Birmingham since the arrival of the German Christmas Market. The event is very well received year after year and adds something different to the festive celebrations. For people who can’t get to the market, this Stollen recipe should go down a treat. It’s surprisingly easy to make so I thought I would post this recipe early before you run to the shop and buy one.</p> <p><strong>Ingredients</strong><br> 400g (15oz) Plain Flour<br> 150g (6oz) self-raising flour<br> Zest of 2 large lemons<br> 2 large eggs<br> 1tsp vanilla extract<br> ½ tsp salt<br> 100g (4oz) melted butter<br> 225ml warm milk (43 C)<br> 150g (6oz) mixed dried fruit<br> 50g (2oz) chopped almonds<br> 200g (8oz) marzipan<br> 1 Tbsp rum<br> 50g (2oz) Caster sugar<br> 1 packet of dried yeast<br> Icing sugar for dusting</p> <p><strong>Method</strong><br> 1. Mix the caster sugar, vanilla and dried yeast into the warm milk.<br> 2. Add the flours, lemon zest, dried fruit, almonds, rum and stir<br> together for several minutes.<br> 3. Beat the eggs then pour into the mix, together with the salt and 50g (2oz)<br> of the melted butter.<br> 4. Kneed the Stollen dough for 10 minutes then allow to rest for 30 minutes<br> in a warm place, covered.<br> 5. Line a large baking tray with parchment paper.<br> 6. After resting the dough divide the mix into 6 equal portions.<br> On a lightly floured surface roll each portion into a sausage shape,<br> making all six of equal length and thickness.<br> 7. Divide the marzipan into 2 equal pieces and then roll out on a clean<br> counter that is lightly dusted with icing sugar, making the marzipan the<br> same length and the Stollen dough.<br> 8. Lay two pieces of dough together on the lined baking tray and crimp the pieces<br> together.<br> 9. Top with one of the pieces of marzipan, then gently cover with a third piece of<br> dough making sure the marzipan is covered, and then press down.<br> 10. Repeat this process to make a second Stollen spacing them far apart.<br> 11. Allow to rest for 30-40 minutes and then bake in a preheated oven 200 C (400 F)<br> gas mark 6 for 25-30 minutes on the middle shelf.<br> 12. When baked brush with the remaining butter and dusk well with icing sugar.</p> <p><strong>Chef’s Tips</strong><br> This recipe makes two Stollen cakes so you could either freeze one or cut the recipe half.<br> Of course since this is the season of goodwill perhaps you can just invite the postman<br> or your neighbours in and share some Stollen and good cheer.</p> <p><a href="http://www.blog.co.uk/media/photo/goodfoodlogo2/2979530" title="goodfoodlogo2"><img src="http://data5.blog.de/media/530/2979530_49105e95c4_s.gif" alt="goodfoodlogo2" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/chef_small/2979758" title="chef small"><img src="http://data5.blog.de/media/758/2979758_0181afb056_s.jpg" alt="chef small" vspace="5" hspace="5"></a><a href="http://www.blog.co.uk/media/photo/goodfoodlogo2/2979530" title="goodfoodlogo2"><img src="http://data5.blog.de/media/530/2979530_49105e95c4_s.gif" alt="goodfoodlogo2" vspace="5" hspace="5"></a></p> <p><strong><strong>"And that's a wrap"</strong></strong><br> All the people who stopped by to watch my demonstrations, the Mercury readers and blog fans,Facebook friends I wanted to say a very big thank you. I went in also on Saturday to do a little prep and say hello and ended up doing an inpromptu demonstration to stand in for Suvir Saran who was unable to perform on Saturday due to gout.<br> I did get to meet him and a host of other well-known TV chefs throughout the day on Sunday including Leslie Waters, The Hairy Bikers,James Martin,Paul Rankin and of course Gordon who was looking good and seemed unruffled and relaxed.<br> On the flipside there was one female cook and writer who writes childrens cookery books who strutted around as though she was a superstar? </p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/12/03/christmas-stollen-makes-2-stollen-kevin-ashton-5159850/#comments">Comments</a> </small> </p>tag:wannabetvchef.blog.co.uk,2008-11-28:/2008/11/28/bbc-good-food-show-5127679/WannabeTVChef2008-11-28T18:30:59+01:002008-11-28T18:56:56+01:00 <p><a href="http://www.blog.co.uk/srv/media/media_item.php?item_ID=3024349" title="Share your media"><img src="http://data5.blog.de/media/349/3024349_1ab3b465fd_m.jpg" width="263" height="375" alt="File0032"></a><a href="http://www.blog.co.uk/media/photo/chef_small/2979758" title="chef small"><img src="http://data5.blog.de/media/758/2979758_0181afb056_s.jpg" alt="chef small" vspace="5" hspace="5"></a></p> <p>As Saturday rolls around my focus sharpens onto my demonstrations this Sunday.<br> I was pleased that my name was included in the offical show guide given the lateness of when I was invited. Even though I have done countless cooking demos on both sides of the Atlantic, this one is bigger than most.</p> <p>On Saturday I have decided to pop into the show to do a little prep. Even though the behind the scenes chefs will do as much of the prep as I wish, I wanted to check out the Theatres and kitchens for myself. The production team want to know how I'm arriving (car or train) and want to meet me and escort me to the VIP hospitality area. If you see me wondering around the show, don't be shy come and say hello.</p> <p>P.s I've got a bit of a goatee beard at the moment so don't let my desguise fool you...that is if I don't shave it off in the morning. </p> <p> <small> <a href="http://wannabetvchef.blog.co.uk/2008/11/28/bbc-good-food-show-5127679/#comments">Comments</a> </small> </p>