Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts

Monday, January 13, 2014

"Hasselback Potatoes A Tasty Treat"

#AceRecipeNews this is a fellow blogger and a really great all round cook. More at #Chefs-tips




Ace News Group posted: "#AceFoodNews says l cook with these at work and have found them to be great with so many meals #chefs-tips "
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Hasselback potatoes to die for!

by Ace News Group
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I've been seeing these potatoes on pinterest for quite a while now and have been meaning to get round to making them. Finally the opportunity arose when my husband bought a whole big bag of baking potatoes. I thought it would be a lengthy process, especially in the roasting but found that these Hasselback potatoes are even quicker to make than the jacket potato.
#AceFoodNews says l cook with these at work and have found them to be great with so many meals #chefs-tips
Ace News Group | November 2, 2013 at 8:09 pm | Categories: Ace Food News | URL: http://wp.me/p2QGMH-8j
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Monday, October 7, 2013

Nigel Slater: how to make the perfect summer lunch

These are Norway Lobsters caught in Scotland a...These are Norway Lobsters caught in Scotland and seen in Rothsay. (Photo credit: Wikipedia)
The perfect summer lunch, for me at least, will involve a table outdoors, but in dappled shade, a group of people who enjoy eating and drinking, and some seasonal food. At the heart of it all will be a handful of recipes using ingredients that hold the essence of the season.
Seafood will always feature in a special occasion summer lunch: crab, perhaps, or possibly wild salmon. There may be Scottish langoustine or Cornish red mullet. Red meat will be kept for cooler days, if there is to be meat. I am more likely to seek out a chicken for a lighter main course.

Crab toasts with samphire and radishes

FOR 12 CANAPES
orange juice of 1
lemons 2
lime 1
red wine vinegar 1 tbsp 
radishes 100g
mixed white and brown crab meat 500g 
mayonnaise 4 tbsp
baguette 25 thin slices
samphire 24 small sprigs
Squeeze the juice from the orange, lemons and lime into a mixing bowl then add the red wine vinegar. Thinly slice the radishes, then toss them in the dressing and leave, covered and refrigerated, for a couple of hours.
Stir the crab meat into the mayonnaise with a little black pepper, taking care not to over mix. Toast the bread lightly on both sides, then pile with the crab mayonnaise, adding a few slices of radish to each, and a sprig or two of samphire.
Courtesy of Guardian read more at:  http://www.theguardian.com/lifeandstyle/2013/jul/20/nigel-slater-perfect-summer-food?


The posts and articles provided by our news desk our not always our own personal views.Tweet at #AceSocialNews #AceNewsServices and email us at News & Views Thank you, Ian [Editor]
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Wednesday, July 10, 2013

Celebrity Status does not cook meals - a chef and team do ALL the work

Well my readers and friends l am back from a well earned holiday and started back last Monday! This time l thought l would post two quotes related very much to celebrity status and Kit Chapman and Shirley Conran and both very different in their views. The first Kit is all l believe " Catering and Hospitality" should be about the second is not and represents the attitude many so-called celebrity chefs and people in the media,portray.

Anyway as l said back and working at both catering and hospitality this includes my new trainee who l started assessing a few weeks ago! She is neither a caterer or someone that can see the real hospitality of the job! As comments like they should not be so fussy and eat what they are given and be grateful come to mind.Anyway she wants to become a chef and as l have so far found out,she thinks it is easy! So best way was leave her on her own with everything to do written down of course with a watchful eye by the manager and see what happens,during my holiday!

Well upon my return l found out that she could not cope,had not listened and had not even read my notes and carried out the instructions.So a new way had to be found and we started on the first step just as l had been taught and ignored all she thought she knew!

l started by looking at status and how the label really makes us all feel including of course,her! My first question was related to the " Art of Cooking" whereby using the " Five Senses of Cooking" it would become an art in her heart.But first step was to ask why she wants to be a chef and her answer simply was - l don't l was told by the manager it would be easier than the job l do at present,following my recent operation! I was of course taken a back and decided to explore further - do you cook l asked? - yes that was a start - and do you enjoy cooking? yes - so good so far! Her next answer floored me? I asked what is your favorite dish? - she said l do not really like food! What! 

OK we have to start by using the first 3 senses these are seeing,smelling and tasting food of all types l said? We made a simple dish of an omelet and she served it to me! It was bland and l asked if she tasted it and she said l never taste my food! This told me that she was afraid of making mistakes and as l said without mistakes we never learn! I think she understood and since the last few days she has cooked a pizza and it tasted better and l make sure she eats her dinner from the menu to taste other food! She needs to look more and smell the aroma of foods and comment more on dishes,but it is early days! Will she make a chef! NO a good cook possibly with mastering the first 3 senses and practising the last 2 of hearing and touching food! She will never cook food fit for a King or Queen or even a celebrity, but with hard conscientious work she could learn to cook good,wholesome,nutritious and tasty food and that would be good enough for me and the people we serve.

Now that's " Catering and Hospitality" and that is what all chefs do and they do not need celebrity status or the media to show them how!

QUOTATIONS: TOO FANCY 

1. " Much of what l read and see {about food} is so perfect,so fancy that it defies limitations...anyway,for most ordinary mortals.The foodie movement has put cookery on a pedestal when cookery is for the kitchen,the family and friends.Pedestals are for prima donnas,heroes and perhaps,a handful of chefs.But cookery is for everyday."
Courtesy of Kit Chapman:
Kit Chapman: is the Proprietor of The Castle at Taunton. He is a well-known personality on the British hotel and restaurant scene, and as a bon viveur, writer and television presenter, he has been a vigorous campaigner for improving culinary standards in this country.
Cover of "Superwoman"
Cover of Superwoman

2. " Life is too short to stuff a mushroom." 
Courtesy of Shirley Conran from Superwoman

You choose which of these quotes sums you up and leave a comment:

I am the caterer,cook,chef and an assessor and sometimes even the bottle washer and cleaner.                                                 
                    
The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.

Please tweet at #AceFoodNews or email News and Views

Thank you, Chris [Chef]
James Martin, British celebrity chef
James Martin, British celebrity chef (Photo credit: Wikipedia)

Here are some of the chefs that inspired me to cook:
I love the green market. I walk through every ...
I love the green market. I walk through every morning on the way to work and it smells amazing. It was cuter than usual when Jamie Oliver was there (Photo credit: Wikipedia)

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The Only Pan You Will Ever Need!

my own photo
my own photo (Photo credit: Wikipedia)
Hello to All My Readers,

Sorry about not being around but this time of the year, it is really busy for us chefs!
This post is simple called "The Only Pan You Will Ever Need" for one reason they are the best all rounders, and what am l talking about well Le Creuset Cookware of course! Not cheap but will simply last you a lifetime! So what better way to tell you all about the one, yes one l use for all hob and oven cooking, is this one!
This link l have included will take you to our best pan in the world and not to any imitations, and this time of the year there are many! So be careful if it says Le Creuset and it is like the one in this link, it is the genuine item!
Le Creuset pans through the years: the bases
Le Creuset pans through the years: the bases (Photo credit: litlnemo)

Anyway this is how their longevity has endured through history and thought it might give you an idea, how good they really are after a few years of wear and tear!



The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.

Please tweet at #AceFoodNews or email News and Views 

Thank you, Chris [Chef]
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Saturday, December 29, 2012

Tilapia fish salad

Tilapia fish salad: Tilapia is a white fish similar to cod and works wonderfully with the sweet and sour tamarind dressing in this dish


DCSIMG

Something light after all that indulgence over the festive season, a really nice fish salad! Enjoy, with a nice crisp Chardonnay!  

The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly. Please tweet at #AceFoodNews or email News & Views

Thank you, Chris [Resident Chef - Ace News Services]
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