Smudge of the Week.
Spring is coming ! Shooting Buds and street lamp !
Cheap eats
Grilled Herb Chicken with Chargrilled Endive.
Cost 3 English Pounds......$4.57.....3.47 Euro's.....2283.81 Costa Rican Colon....25,314.54 Zambian Kwacha...
Simply rub some Dujon mustard over a raw Chicken Breast and then place it in a mixing bowl. Now pour a good glug of Olive oil over it. Next chop some mixed fresh herbs (Anything you have to hand) into the bowl and mix the lot into the chicken breast.
Leave in the fridge overnight.
To cook Just place the Chicken on a tray in the oven for about 15 minutes. I however placed mine on a hot griddle pan to colour for a few minutes either side and then placed it in the oven with a small metal bowl encasing the chicken to stop the fresh herbs burning.
When cooked I let the chicken rest and then sliced an Endive salad bulb in half and gridded it for a few minutes either side to sit the Chicken on.
A dollop Caesar dressing and a few new potatoes finished this simple supper off a treat.
Read of the Week.
Nigel Slater Real Food.
This is a truly great book. Nigel Slater is all over the TV these days and is one of the most read Food Journalists. This book has recipes that are so quick and easy to do using everyday ingredients that if you are wanting to perk up your evening meal for you and your family after work I would strongly recommend buying it today or if you want I will lend you it ! They don't take up much time to cook so don't use that excuse either !
The week at work.
Sent to the Naughty Step...or Section.
Not a great Sunday morning at work prepping for lunch. Putting Lime Jelly crystals into my Pork Stuffing mix ! "I thought it was bag of bread crumbs Chef "
"Were you drinking last night Cheesy Chevy ? "
"No Chef."
"Well are you Heston Blumental Cheesy performing some wonder Stuffing mix ?"
"No Chef "
"well start a F**king again after you have made the coffee's !"
"erhhhh...Yes Chef."
Then while in the process of sauteing some chopped leeks I mistakenly used a Jug full of Yorkshire pudding batter instead of Vegetable oil and produced the worlds largest Leek Pancake !
"What the F**k have you done now Cheesy ?"
"Sorry Chef..."
"Don't say sorry it means nothing in the kitchen."
"Well sorr....I mean i am not sorry Chef..."
"so you ruined it on purpose..."
"No Sorr..I mean no...help...!!!!!!"
So for these errors I was sent to the darkest area of the professional kitchen past the Swamp monster on dishes and onto the......The Starter section ! ( Love you Rachel and Captain Insane'O' Wayne ! x)
'....Its the end of the world as we know it and I feel fine ! ' REM
Apparently on February the 15th a big bit of Rock was going to fly by the restaurant on its way on Holiday ! Chef Captain Spock Fred who stands on The Meat and Fish section of the kitchen is a bit of an Astronomy buff. Infact he has to put up with me calling him " Patrick Moores Love child" quite regularly and practising my poor French on him ooh la la ! (he is French by the way also ! )
Anyway he has this App on his phone called Starwalk which gives you a live view of where all things floating around in space are when you point it skyward. Very clever really.
So off the kitchen crew went into the bin area at work and stood and gazed into the phone's screen hoping to see....something......and what did we see...?....nothing !!!
I cannot help but think however if we had not been standing behind a tree we might have seen a bit more Fred but then what do I know !
When is a Fish not a fish ?
I am on Twitter Marispiper68 if you are interested. The other day I had a follower request from Chef Wes ???? no idea who he is !! Me being a friendly kind of chap I followed him back to which he sent me this tweet back !
He may well be a Fish but a Maris piper is a potato. Therefore I am not a Fish but a potato ! and Chef Wes being an..erhh Chef should know this ! Is this what my life has come too !
Big up respect to Homeboy Ricardo. He is mister Big on the East side of Ashington. (affectionately known as Ashganinstan by us locals !! ha ha).
He has stormed his way through another year of life so happy birthday mate from us on the West side.
Remember though that "WEST SIDE IS THE BEST SIDE !" boo yaka !
Tunes of the Week.
A song from my youth reworked with a fantastic new sound.
Eton Rifles by John Wheeler
http://youtu.be/oMnI5JoMNs0
I am a bit slow catching up with these youth trendy pop tunes but absolutely love this version of Gangman Style by the Rich lads of Eton School.
Eton Style- Eton Boys.
http://youtu.be/qaJl_qOVcf0
Job of the Week.
Canny little number this..........
http://www.greycoatlumleys.co.uk/job/daily-private-chef-london-sw3-start-asap-40000-to-60000/london/2239
Daily Private Chef – London SW3 – start asap - £40,000 to £60,000
Daily Private Chef – London SW3 – start asap - £40,000 to £60,000 dep on experience
(27057) Top Private Chef required for family home in Knightsbridge. The client is looking for someone who has top restaurant experience, possibly to Head Chef level as well as long-term private Household experience and who has something special to offer. General cooking for family of three plus three staff. The chef will be required to prepare lunch for the Lady of the house and staff, then dinner for all the family. They prefer healthy family meals with Italian/Mediterranean influences, Japanese style is also a favourite and lots of healthy salads.
Please note that due to the nature of this position, menu plans and food photo portfolio would be required to accompany application unless we already have on file.
The family are looking for someone who has a modern approach to food and who has a keen interest food fashions and trends. The chef should have ability to bake well and be experienced in low fat cooking, though they do love naughty treats occasionally. The family are looking for a Chef who will use fresh, organic ingredients and prepare food that is full of flavour, prepare healthy snacks for the children and excellent quality food for dinner parties when necessary.
The Chef should have excellent presentation skills and work in and maintain a clean and tidy space.
The Chef will be responsible for creating menus and discussing these with the employer as well as purchasing all food and keeping a record of weekly expenditure.
The working hours will be 5 days per week, Sunday – Thursday, 12.00 noon to 9.00pm and on a Thursday they would like a meal prepared for the weekend that they can heat up.
This client is looking for someone who has previously worked for a high net worth client and the salary will reflect experience . £40,000 to £60,000 dep on experience.
Smudge of the Week Part 2.
Taking by me for me for my own growing love of photography again.
Reflection in window. | |||||||||||||||
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