In the City.

Early morning Work blur...

Its 6.00 am the commuter roads into Newcastle are clear as the city has not started moving yet. My vision is still blurry as the last sleep crystals melt in my eyes. I am off to work at a Staff restaurant down near the quayside area of town. I am not a fan of commuter traffic having built up a 15 year hatred of it as a photographer travelling the countries driving hot spots trying to get somewhere on time. If roads gave out badges I would have them all pinned to my suitcase.....M25 Clockwise.......M25 Anti clockwise....M4 westbound.....M62.......

Another good reason for an early start. A beautiful morning breaking out over Newcastle.

I have always found the best Chef jobs I have done involve getting their earlier than what you are on the rota to do. There is an eagerness to get started and practise your cooking craft. Today I am lucky enough to be working with a good mate of mine Phil. He is the Chef manger at the site in Town and not only do I know we will be cooking some great food but it will involve a lot of laughter to which is something I have not been able to say enough off this year.
Phil is like many of the better Chefs I have worked and learned from over the years in that he is a true foodie as well. He has a passion for food which fuels his quest for knowledge and makes him search out the best recipes to cook to bring as much pleasure to his customers as he can.

Phil, canny lad, top Chef, got a canny car, a canny job but the best thing about him is his lovely wife Jill...ha ha !

We spend the first couple of hours trading culinary insults. Its my fault I start most of it as I arrive in the kitchen Phil is already cooking away.
"Morning Phil...bloody hell mate you washing your dirty socks in that pan ? " I can be annoying. A polite good morning would have done but not me start as you mean to go on.
" No its your soup I defrosted from last week !" kill or be killed.
We both laugh and I as usual put the kettle on.
Phil is preparing main course today. 3 choices including a lovely oriental pulled pork burger with a delicious Asian coleslaw.
That means I have an easy day sorting the salad bar out and the cold puddings.
The salads are usually a mix of cooked pasta or rice inspired dishes or a take on classics like Chicken Caesar salad. I try and keep it simple as I made a lovely little Italian number called a Panzenella salad a few days ago with some lovely croutons and an exceptional Balsamic dressing (even if I say so myself) that I had made but in culinary sales terms it 'Crashed and burned' this did nothing for my ego and not to mention the mickey taking I received from Phil !
Friday is treat day for the staff on the dessert front. Last week I made Chocolate brownies. Not as easy as it sounds when you have the companies external Health and Hygiene inspector wandering around and then the fire alarm goes off and you have to walk down 10 flights of stairs thinking if the place doesn't burn down you have to walk up these bloody stairs again. The only plus point of going out on the fire drill is that the pretty girls working in the office are evacuating too which means I get to look at something a lot nicer than Phil's ugly mug !! I am sure the feeling is mutual. The drill is over and I rushed back into the building not worried about my Chocolate brownie but making sure I was first in the queue for the lift back up to the tenth floor ! The Brownie went down well even with the Inspector man but this week how was I going to top it !

 Delice de Chocolat

Sometimes the best recipes are often the simplest and the Friday treat this week  means I am giving myself less work to do but making a creamy light Raymond Blanc inspired Chocolate Delice should turn me into a culinary superstar again ! ha ha !
As you may know Creme Brulee is one of favourite puddings but this little baby is pretty close to toppling it from its perch. It is quick and easy to make and if you have a Chocolate drug habit then this is not going to help rid you of that problem.

To make the dessert bash a packet of digestive biscuits into crumbs and pour in about 250 gms of melted butter to bind the crumbs together. Place the crumbs into a clingfilm lined deep baking tray as if you were making a Cheesecake base. Place in the fridge to set for about 45 minutes.

Now pour 140mls of milk and 325 mils of double cream into a pan and bring to the boil. When its boiling take from the heat to allow it to cool slightly.

Whisk 2 eggs in a mixing bowl and now pour in the hot cream and milk whisking continuously. Next add 340 gms of 70% dark chocolate pellets or grate your bar of chocolate if you cannot get the pellets. Stir until all the chocolate has melted into the cream and then pour the mix into your tray containing the biscuit crumbs. Now let it set over night. When you portion the Delice it should be soft but should hold its shape. Grate some more chocolate on top of the delice and serve with some creme fraiche sweetened with some icing sugar.

My arch enemy of the kitchen Phil said it was one of the nicest desserts he had ever tasted. I tried to get him to sign something to say so but he refused.

I brought this Rat as a present for Phil the last time I worked for him. I thought it was funny until I found out he had wrote a little speech bubble on it saying " Hello my name is Kevin ! " 

Xmas is coming.

These jobs are hard to find in the culinary world. I turn up, I cook, I smile and serve the customers, I have a spot of lunch with my colleagues, we clean down the kitchen and then I go home at the unbelievable hour of 3.00pm and I don't have to work at the weekend. This is truly a job sent from culinary heaven !! ha ha !