Sunday 28 November 2010

Jockies Whips.

For the perfect chips, this is my simple recipe (I'm sure that there are much more technical ones out there).

take a few Maris Piper or other floury potatoes (any good roaster is a good fryer!)and cut them into the desired chip sizes you require,
wash them under cold running water for about 10 minutes or until the water runs clear, in order to remove the starch from the potatoes, then dry them out on a cloth.
heat a large pot of vegetable oil to around 140 degrees c, then add the completely dried chips, gently fry, but without any colour, until the chips are soft and you can easily push a toothpick through them.
Gently remove the chips and drain them on kitchen paper or a cloth, then raise the temperature of the oil to 180 degrees and fry the chips a second time, this time until crispy and golden brown, remove from the oil, drain, season, serve! (oh and turn the oil off!)

Friday 26 November 2010

Todays Lunch, Pheasant and Barley Broth.

Finished the remainder of the Pheasant broth from a few nights ago.....Tasted even better after maturing for a few days.

Pheasant, Garnish.

Pheasant and Chips, what a top dinner! But made even better with classic accompliments of breadcrumbs and breadsauce!

Simply take some stale, old white bread, blend it in a robot coupe (fancy word for a blender) for a few seconds, then fry the 'crumbs' in butter for a few minutes until golden brown and crisp, drain, cool and serve.

Bread sauce,
Take a pealed onion or shallot and 'stud' it with a few cloves, add to a few 100 mls of whole milk and gently bring to the boil. Remove from the heat and leave the pot to stand for a 30 minutes or so in order to cook the shallot (or onion) and also infuse the milk with the cloves. Remove the shallot from the milk and whisk in a few slices of roughly chopped or torn (rustic is good with bread sauce, no finesse needed), white bread to achieve a thick paste consistency. Remove the cloves from the shallot and chop it roughly, add the chopped shallot to the breadsauce and season with salt, freshly milled pepper and a tiny pinch or 1 grate of nutmeg, warm slightly before serving.

Peppery watercress also makes a great accompliment to any game bird. I make a simlpe little dressing with 1 spoon of clear honey, 1 spoon of grain mustard, 1 spoon of sherry vinegar, 2 spoons of grape seed oil (or you can use plain vegetable oil) and a pinch of salt, dress the salad as you serve it.

Tuesday 23 November 2010

Chefs Night in......Alone.

My Spanish Chef mate 'Nacho' (don't ask) was supposed to be coming around mine for dinner tonight, but his Mrs., left the bath running when she went to work! So when he arrived home, to put on his Sunday best for dinner around my Michelin starred flat, he found a foot of water covering his front room! So he couldn't make it to mine!
Oh well, his loss! So whilst he strangled his soon to be ex girlfriend, I went ahead as planned with tonight's menu,
-Pheasant and barley broth (made with the legs).
-Pheasant breast, chips, roast shallots and bread sauce.

Top New Book.

I was off yesterday and not really that much going on in town so I spent the afternoon in a book shop. I came across this amazing book that has just been released by Darina Allen (who runs a World renowned cookery school in Ballymaloe, Ireland) called 'Forgotten skills of cooking', it contains some really usefull information on the different cuts of meat from a cow, lamb and a pig. Also some amazing old fashioned methods like making butter, smoking and curing meat and fish, and some lovely recipes like, Carrageen Moss pudding with rhubarb and cicely compote.
Crab and wild garlic tart. Tripe and trotters with chorizo. Melted Chard stalks with bacon and hazelnuts and Summer fruit jelly with Rose Geranium cream, to name a few.
The book also includes a section on 'hunter gathering', what to pick, where to find it and when.
A bit pricey at £30, bit a book of this quality is well worth it.

Monday 22 November 2010

Tonights Din Dins.

A night in with the Mrs.,
Pork Chops, pureed sweed, caper, shallot and parsley dressing.
More of a 'what's in the fridge, cos its to cold outside' sort of dinner!

Sunday 21 November 2010

At Last!

Finally, after 2 months I have finished the giant pot of jam that Fred gave me.
Thanks mate.

Another day Another Dollar!

Cleaning down after a hard days work.

Squid stuffed with breadcrumbs, garlic and parsley, Squid ink pasta.

Cooked an amazing dinner the other night with some lovely fresh squid that I found in a fishmonger.
I cleaned the Squid, sauteed the wings and tenticles in olive oil with loads of garlic, then added some fresh breadcrumbs and parsley, browned the breadcrumbs then cooled the mix on a tray in the fridge. When cool, I stuffed the parsley breadcrumbs into the squid tubes, sauteed them and covered them with a simply (but tasty) tomato, white wine and garlic sauce (they were the only 3 ingredients!) then slowly baked (160 degrees) the squid for 20 minutes, then just before I serving, I added a handfull of chopped curly parsley. I served the squid with Squid Ink pasta simpley dressed with olive oil.

Monday 15 November 2010

Yashin Sushi: Raw Jewels.

Yashin Sushi: Raw Jewels.

Freds New Restaurant.

Popped in to see my mate Fred today at his new restaurant in Putney its called Cantinetta. Last night was the 1st of 5 soft opening nights. he said it went 'quite' well for the first night! Only 1 chef walked out!
He showed me a few of the dishes which were really tasty, but he wouldn't let me take any pics, yet!

Saturday 13 November 2010

Cleaning Scallops.

Here is Ray, one of the Sushi chefs at work, cleaning some amazing Scottish Scallops this morning.
Great produce doesn't get much greater than Scottish Scallops in November!

Thursday 11 November 2010

The Medical Uses of Seaweed.

Seaweed contains so many good things that it is not surprising there should be so many medical uses for it. Modern pharmaceutical industries use agars and alginates in pills, lotions, potions and pastilles. Alginates are especially usefull where a medication has to get through the stomach untouched and to do its work in the intestines. Stomach acid is strong, but it makes little impression on that particular jelly coat. However, the old remedies have a few thousand years of testing, and in many parts of the World are still the favourite cures. It is even better when a favourite food is also a favourite medicine.
As an antibiotic, seaweed is best in spring. Even if the material is oven or freeze dried, the activity is the same.
Listed below are a few conditions and the benefits that seaweed can have in treating these conditions,

The Japanese consider that seaweed as a food counteracts the effects of ageing. Cerebal haemorrhage and high blood pressure are rare in people who have a regular intake of seaweed. This could be in part due to the vitamin K content, which is an anti-haemorrhagic. Zinc defiency stops the bodies cells from 'breathing' properly or efficiently, so high qualities in Kelp will aid the system, and improve cell activity. This in itself should act like rejuvenation.

Vitamin B12, found in all seaweeds and especially in Kelp, should help this condition if it has been bought on by an insufficient intake of Iron. There is also iron in Seaweeds.

Arthritis is a mineral-related affliction, where disturbances in the acid balance of the blood and lymph are the strongest contributors. Kelp has a potassium/nitrogen ratio of 3-1, which is close to the human bodies ratio of 5-1. This plant is very usefull in restoring the bodies balance, and has been used to treat arthritis, rheumatic fever damage and heart pains.

Irish moss has been used to soothe irratating bladder disease, taken as a decoction when needed. Bladderwrack, despite its name, has only an indirect effect, in that it influences the kidneys, and again restores the balance in the body.

*Bronchitis and chronic cough,
A good remedy is Irish moss, 1/2oz, soaked in cold water for 10 minutes, boiled in 3 pints of water for 1/4 hour, strained and flavoured. Kelp, the universal remedy, will aid breathing.

Reduce it by eating the red 'Porphyra', as laver bread or nori, or better still the green aonori.

A strict seaweed only diet, based on Konbu, to rejuvenate the whole body.

Agar agar used as a jelly, flavoured as you wish. The pharmaceutical industry favours orange in its commercial preparations.

*Mouth Ulcers,
A tea of brown weed such as 'Laminaria saccarina' washed around the mouth several times a day, will heal and soothe.

In men, Kelp helps to clear up prostate troubles. In women, Kelp regularizes the functioning of the ovaries.

*Stomach ailments,
Green seaweeds as food are easily digested, weather raw or cooked. A way of taking in valuable vitamins and minerals with the least irritation.

Put on a 'plaster' of green seaweed, an old Chinese speciality.

Wednesday 10 November 2010

Kappa, My mates restaurant!

Kappa Restaurant: Sear my beef rolls.

London Eaters reviewe of my mate Choys restaurant in Earls Court.


Scallops are bang in season at the moment, defo at their best! But make sure the ones that you buy are Diver Caught, not dredged, as dredging Scallops tares up the seabed, destroying everything in its way.
Also, not only in season but at their best are,
Crabs, Guinea Fowl, Leeks, Parsnips, Potatoes, Swede and Chestnuts.

Tuesday 9 November 2010

Din Dins.

Cooked my Mrs. a lovely din dins the other night! I'm in her good books....For the time being anyway!
The menu,
*Pot roasted Glouster Old Spot Belly with Onions, Garlic and Balsamic, Pea puree.

Monday 8 November 2010

Is this the Worst Pud Ever?


Gordons Sloe Gin,

Chris's Sloe Gin.

Saturday 6 November 2010

Sardines on Toast.

Saturdays are great, footie on the wireless and sardines on toast with brown sauce.

Winter Warmer with Uncle Frank.

Cooked up a storm last night for my uncle Frank, I was going to take him to see the fireworks but the rain stopped us (he's getting a bit frail in his old age!), so we just stayed in, stuffed after a big heavy winter warmer!

The Menu,
*Cassoulet (with garlic and parsley bread crumbs), baby onions braised with loads of thyme and calvero nero.
*Plums grilled wth English honey.