Posts by: Chef de Maison

Thanks cornetto. Hope you do as well.

David

Hi cornetto. We were given a bottle last Christmas by a French neighbour. He said his wife loved the taste after dinner as a digestif. We found it a bit too heavy for that, but it works well with casoulet or something similiar. Either way, it is talking point for the festive season.

David

Haggis, venison, game birds....bland?

Take your point on the overpriced though!

David

Not enough info to be certain on time as need to know the weight and overall size. Is it in foil, it is shop brought? Cooking in a bain marie should work at a temp of about 150c. Take the time from your normal method of cooking and check at the end of that. Make sure the oven is up to temp before putting the pud into the bain marie which should be in the oven as it heats. Safer than adding boiling water at the last minute. Will need a deep pan.

Though about a microwave? Assume you have a problem with a hob top steamer.

Good Luck

David

Coronation Chicken. Chicken Pie. Chicken Fajitas. Chicken Soup. Chicken Mousse. Chicken in a hot baggette with home made mayo, grain mustard and watercress.

Sorry, brain is dead today. It is in New British Classics!

I use his recipe two or three times a year. The results are always excellent. It is well worth finding and following. I find him a bit mean with the amount of pastry and increase by 25%. Hand chop the ingredients and use an extra trotter for the stock.

David

As I understand the situation is that business was closed to enable the value of the properties to be released, to be 'put in the pot' for a settlement.

I agree with Barshedale about Chefs and business. Jamie O is a good example of a success in cooking and ideas, who surrounded himself with business professionals to keep the wolves from the door. The Tanner Bros are another example of excellent food, good public front and managing the media.

On a personal note I find that top Chefs who are not media 'stars' are often much more interesting to talk to. Recently, my Wife and I had lunch in a pub run by a former chef to a British Embassy. He was facinating, not only for the chat about cooking, but a couple of very funny (clean) stories and a brilliant recipe for calves liver.

That said, JBR will rise again and I for one will support him when he does. Good food made from local ingredients and served with a flourish has to be the way to go.

David

Not really Barshedale. French Leave was before he opened in Dartmouth in 2004. He was voted AA Restaurant of the Year 2005 and then won a Michelin star. Hardly a failure!

Where did it go wrong for him? Falling out big time with your wife is a recipe for financial disaster and he wins several gold stars for achieving that.

Still does not detract from his talent as a chef.

David

Sad to see that The New Angel in Dartmouth has ceased trading as of the 27th Nov.

Excellent food with a good atmosphere it was always worth a visit for a snack or a full blown dinner.

I hope JBR gets his life sorted and starts commercial cooking again soon.

Try Bistro Lepicurien at 86 bis rue Lepic.

It is in 75018 Paris and the Metro station at Abbesses is nearby. tel +33 (0) 142 512551. New years eve menu available. Have eaten here twice this year. Very good value for money.

Info on: www.paris-restaurant-lepicurien.com

Bon appitite

David

Lovely comments Kenneth!

Made me laugh on a miserable Monday.

Thanks

David

Hi Stevie D,

Sorry, meant to add another tip. Do not try to negociate when the shop is busy, pick a quiet time, early week early time.

David

Hi Stevie D,

You will find that price variation is huge in some areas of the country and that seasonal feastivities make a big difference. Just take a look a free range turkeys for example - £100 for 10kg!

A small family butcher, preferably in a small village is your best bet. BE patient and you will get there. You may find as I did that you end up with several contacts who are good at a particular meat. Some butchers make their own pies for example, so meat offcuts are looked for and therefore available in ready amounts with some to spare.

As an example I am catering for 12 this weekend and have been asked to provide roast pork. The quoted price for a 3kg loin was £4.98kg, haggled over final weight and got 3.7kg for £3.50kg. Properly butchered with bones and skin off and extra skin thrown in free for pre lunch drink nibbles.

Good luck

David

No mistakes as such IPG.

We found that the buyers at Waitrose, Harrods, F&M etc were delighted with the product and put it on the shelves. Take up was very patchy. Remember this was before the 'healthy food fad' started. We were trying to sell a totally natural product with no artificial additives. The market then was full of stabilised products. For example, people were buying soft scoop ice cream with animal fat added to make it soft, MSG was a popular cooking additive and you could buy frozen yog so full of stabiliser that it would not melt in a warm room.

We had great interest at food shows and when we took it to Glastonbury we sold out every day. I found that children loved it and did not have the resistance the adults showed.

If I was asked to do it again, knowing what I do about the market and the industry, would I try? Possibly yes, as the market is much more open and aware about healthy eating.

Hope that explains

David

Thank you Sav. Lunch today was very good. Tried both ways and find I like crunchy best. However, others liked a softer mix to which I had added some clarified butter in place of the oil you suggested. I am grateful for the recipe and promise to use your name when I use it.

Well done

David

Your chance to put the record straight sav75! How about you posting your recipe? I love a good bhaji made for me by a dedicated home cook.

Hi Nora. If you still have access to my posting history you can see what I thought of the show last year!

This time round the format seems better, from the point of reducing the number of 'egos' involved in the judging, at least we have dropped the studio debates.

I have great respect for Gary Rhodes as a chef. He has provided me with many tasty meals over the years and on the occasions I have met him he seems a dedicated foody! That said, I find his constant need to add to other peoples recipes annoying. I know he does it for good commercial reasons, but it makes him look like a man who is never satisfied with for example, a great piece of meat. If you are judging a steak you do not want it flavoured with pepper and onions to the point that they become a dominating flavour. If you do that it changes from judging the meat to judging a dish.

I think his 'ego' is manufactured for the show format and hope that when/if you repeat this exercise next year, you use Brian Turner, who consistantly demonstrates a long term passion for good food from great local ingredients.

Thanks for asking, nice to know you care about our views.

David

I do this for summer BBQ's etc. My solution was to search out a small family butcher who sourced his meat from local suppliers. Go and have a chat about adding your order to his. My butcher was quite happy as it increased his turnover and improved the price he could negociate with some of his suppliers.

Finally as a suggestion only. I would avoid using the phrase 'quality cheap meat'. It will convey the wrong message to your clients.

Good luck.

David

Yes is the answer. Did this back in the late 70's. Produced a totally natural frozen yoghurt in the form of a light whipped mousse. 7 Flavours, which could be eaten frozen or chilled. Years ahead of it's time of course, which is why despite extensive marketing trials it did not take off in commercial quantities.

Good luck

David

Thanks Mrs Woof Woof. Will try your recipe. I have done something similiar using rosemary, slivers of garlic and white wine, but just put the lid back on the box and baked. It is very good if you come home late and cold in Winter.

David

Hi Flora 1898. Thanks for the drool, it makes answering a pleasure. Wonder what happened to Roasted?

AS to your suggestion, Brie is a firm family favourite. Your idea of a whole one is lovely. We usually have a whole Stilton for the Chrismas holiday and only segments of Brie, as I love to make a hole in the centre of the Stilton and add the odd glass of port as the cheese is eaten. However, think I might give your idea a chance and swap the portions.

Have you tried roasting a whole Camembert in the oven and dipping celery sticks or bread stick in the goo?

David

Perhaps you could let me know if you try it? Interesting idea.

The answer from me is probably!

I have cooked puddings in a large steamer for 5 hours without adding more water. The issue is the amount of water to make the steam and wether the slow cooker will generate sufficient heat.

I am assuming that you mean an electric slow cooker which has a removable pot and lid. Make the pudding and seal in a basin. Put the basin into the slow cooker with hot water to come halfway up the side of the pudding, put lid on. It will cook like this for 6 hours plus and should work.

If I was trying this, I would put the cooker on for 6 hours filled with hot water and check how much remains at the end of that time.

Good Luck

David

How about a Stroganoff with either Pork, Beef or Chicken. Serve with rice. It can be made in a large pan and takes no longer than 45 minutes to prep and cook. If you prep all the ingredients in advance, you could cook it in about 25mins. Take your Autumn Theme through from the soup by using mushrooms in the recipe. Try Chestnut Mushrooms as they stand the cooking well and look good in the final dish.

David