Posts by: snoozy

yep was the horse, 10 years of falling off got the better of me this time.
thankyou both for your kind thoughts and comments, really appreciated.
Mike Caines def inspires me..xxx

you had a lovely lady on in the week from orkney who supplied ,owned a fresh seafood outlet.
i cant find her website as i would like to place an order..
cheers.

been away from the message boards for long time!

had serious riding accident in march which has left me with no use of my left arm..still in cast , off work with no prospects after second op of returning to work in the kitchen till jan next year, if all goes well after latest surgery...

will have to let present job go as they need to replace me..

working hard with good right arm. using the great tools in my kitchen at home, but its frustrasting to say the least!!!!!!
i loved my job, love to cook and now dont quite know where my future career is going to take me!!!!!

i strive on with the 1 passion that i live and breath...

im off on much needed break for 2 weeks so hope to come home with more possative thoughts...

i may be reaching out there for a new job next year.any one that wants to employ a disabled, experienced cook from dorset, let me know!

cheers for anyone thats listening...kimi.x

good luck, i wish you all the best, let us know how it goes...

Market resaearch on your locals is a great idea, will give you ideas to feed on so to speak.
Good food, is all about preparing in advance, so if you have a small choice menue of good local ingredients then use your time early in the morning to have the food prep'd up as much as you can, so that when the orders start to come in, each chef has their place and should work as a team for the whole thing to come together as the tickets come in..Your team is only as good as your leader and we all need one, so you all need to work together, see where the weeknes is and deal with it..Front of house is what the customers see first, first impressions, then the team have to pull together to get the orders in and the kitchen have to work together to get the orders out... Keep menues simple, seperate the bar food from the restaurant or if you cant cope then maybe you need to rethink where the most money is to be made and then concentrate on improving that area before you take on board too much...
Preperation is the key to sucess in most jobs especially food industry, team work is vital, everyone needs a leader but a leader who will be heard and taken notice of.. Hope this helps........

wish i could add to all these ideas, but they all so similar to what i do and they will be yummy im sure, some brill twists on the norm..

dont know the recipe your after, but you can thread fresh strawbs and any other firm fruit onto a skewer, make up a sugar/fruit juice syrup by boiling down juices and sugar till reduced and sticky then drizzle this over the kebabs and cook on the barbi, yummy served with icecream, or alternative is to make up skewers of fruit and chocolate fondue, to dip...

melt butter in pan, olive oil, saute some onion and garlic till soft,add 1 kilo fresh tomatoes and torn fresh basil, cook till soft, then add 1 litre chicken stock, seasoning and a dash of tomatoe puree, u could add a glass of white wine, cook this all down on med heat for about 3/4 hour, sieve, or blend till smooth, you can then freeze at this point when cooled, just add cream at the end to serve.

tuna and sweetcorn. raosted vegetables, 3 cheese,asparagus to name a few...

. A lot depends on the area i think, what sort of people your trying to pull in., as to what style of food you want to serve.
Also whats local that you can get your hands on as far as suppliers are concerned, because fresh is best.
Everyone likes to be fussed over.My personnal thoughts are as a cook, that when i go out to eat, i like small, unfussy , simple menue, with fresh local, seasonal ingredients. Relaxed atmosphere and very welcoming good service...

if you do a google search and put in frank or durkee sauce it will help you...

egg and bacon pie, sounds a little like quiche??
baking the pastry blind should help soggy bottoms, try baking at the bottom of the oven so the heat is hitting directly underneath as well as around, may help... good luck..

use this for work, shredded white or red cabbage,shredded onion, grated carrot,handful sultanas, handful chopped walnuts,chopped gherkin,Mayo, seasoning to taste, lemon juice and dollop dijon mustard, fresh parsley to garnish...

Hi yer, well i dont know what part of the caribean your after, but i have been to Barbados for a few years on the trot now and the cook that made our chicken for us, kindly gave me the recipe that she used, all it was, chicken pieces, coated in seasoned in flour, seasoned with paprika, chilli ,chicken seasoning and then deep fried in hot oil till crisp.
hope that helps...

patatas bravas, oven roasted new potatoes, topped with homemade chilli spiked tomatoe sauce.
fresh prawns cooked simply in olive oil, lemon salt and pepper with garlic,marinated anchovies,marinated olives,mussels cooked and topped with cheese and chilli,chicken thighs, boned, cooked in galic , olive oil and lemon ,simple torn lettuce drizzled with olive oil and lemon. just for starters...

saute some onions and garlic, mix in tin chopped tomatoes, season, add fresh herbs of choice then fold in the tuna till warmed through, into oven dish sprinkled with grated cheese, cook till golden ,alternative is to crush up some plain crisps and sprinkle on top to give a cheesy , crispy top

tuna and sweetcorn mixed in with cooked pasta spirals, spring onion,garlic. make upa dressing with mayonaise, squeeze lemon juice, tsp english mustard,salt/pepper to taste, give it all a good folding and sprinkle with fresh chopped herbs.
Also oven roasted vegetables mixed in with cooked pasta, using the juices as a dressing.

mini kofta kebabs with lots of spices, shepherds pie.Fried up with loads herbs and spices, , stuffed into fresh peppers topped with cheese,or tucked into pitta breads with crisp lettuce and dollop creme fraiche..

olive oil and fresh finely chopped rosemary with a touch of seasoning compliments!!

yep gota say boiling the ribs in seasoned stock with anything vegi from the cupboards and fridge for 30/50 mins depending on thickness of the ribs, i then strain leave to cool, marinate in sauce of choice for hour or so till ready to cook, tasty, sticky finger lickin, fall of the bone every time..

all the ideas are great but i must say as Braces, i love the long slow cooking process and the red wine, a winner every time...

you can use cornflour to thicken sauce or double cream with a knob of butter to thicken and enrich..

yes i have used both ,at times, flavours slightly differ but melting prospects same... good luck..

the end of an era but start of a new beginning for all. Good luck for the future and you never know Nick i may pass you by on the quay at poole with your pint one of these days!!
love Kimi.x

personally i love chilli sauce on most things and as with most foods what ever they may be as long as the sauce doesnt overtake the flavour of the meat and enhances i really doubt that what ever sauce you use will spoil the main product.