Brunch

This was something I just threw together with what

I found in the fridge and it was that good you should

try it.

So what you need is:

salmon

eggs same as the salmon 

3 red onions cut in to slices

3 potatoes cut in slices bring to a boil and strain

2 beef tomatoes take out seeds and 1cm dice 

1 cooking chorizo

good bit of lazy garlic

knob of butter

chicken stock cube

 Put your pan on the heat and get it hot but no
oil as you place the chorizo in the pan all the
natual oil come out the chorizo when the
chorizo has a good colour take it out of the pan
put to one side.



Now place the salmon in the same pan with
all the oil of the chorizo to give it a good red
colour and flavour just 1 to 2 mins a side.





Now you colour both sides take out and place
to one side.

Now with what is left of the oil and the knob of butter
and saut'e your part cooked potatoes till you get a
golden brown as you can see.

 Now add your red onions, tomatoes, chorizo and
lazy garlic mix gently boil your kettle with a
jug mix the chicken stock cube till gone and
add to the pan.

 When it comes to a boil place your salmon
 on top and I just place a flat cooking tray
on top and place in a hot oven about 170c
for 5 mins then take out and crack your
eggs in to the pan and place back in the
oven for 7 mins or till how you like your
salmon cook.

Then serve in the pan with some bread.

I love food that I cook in just one pan as there not

alot of washing up.

By the way make sure it's ametal handle pan not a plastic one.  

World Master Chefs Tour

I just had some good news I'v been accepted in to the World Master Chefs
which I am as happy can be.

I went to a dinner for a meet and greet which I am not that good at but by the
2nd beer and 2 champagnes god knows how much wine I could talk to any one.

The dinner was great as it was one chef per course to show us how they
 creativeness and felt about the dish so I will show a picture the name of
the dish and the name of the chef.

Amuse Bouche
by Alwin Brown MWMCS

Spicy Prawn and Crab Panna Cotta

with Enoki mushroom Salad

Confit of Rabbit Tortelloni
by Stuart Hine

 

Rabbit Tortelloni with spring vegetable broth

The wine was

 Pinot Gris "Willamette Valley" 2009

Beetroot Cured Salmon
by James Parsons MWMCS

With Sake jelly, seaweed, ginger, wasabi and yuzu

The wine was

Old Vine Riesling "F-series" 2009

Smoked Loin of Pork
by Brian Henry FWMCS

 With a sage and onion bon bon, braised lentils

savoy cabbage, crackling and apple sauce

The wine was

Saint-Aubin Rouge ler Cru "Les Perriers" 2008

Vanilla Parfait
by Duncan Wilson MWMCS

 

With rhubard consomme, ginger jelly

and poached rhubarb

The wine was

Blanc de Morgex, Vin de Glace "Chadelune" 2008

Moroccan lamb and pitta bread with cous cous

This was what I cooked over the weekend for some friends. I like food like
this as you just put it all out and help your self  so you can still drink and chat.
The best thing about this is it looks awesome but so easy to do.

All you need is lamb leg or shoulder and marinate for 1 to 2 days before
for the marinade is:

tbl spoon ground cummin

tbl spoon ground corriander

tbl spoon ground ginger

tbl spoon ground caraway

tbl spoon mint sauce



tbl spoon tomato puree

tbl spoon garlic puree

Just mix and rub on

For the roast veg you will need

1 courgette

1 aubergine

1 pack of cherry tomatoes

1 green and red pepper

Wash and cut all the vegetables

in to big dice pieces

For the cous cous

1 pack of cous cous

1 tin chick peas

3 red onion sliced 

1 chicken stock cube

To serve on the side

pitta bread, humous, sour cream and

some slice ice berg lettuce

So 1st you get a big frying pan good and hot

to seal the lamb. Then turn your oven on 120

cook the lamb in the oven till it's about 64

degrees whilst the lamb is cooking dice your

veg up and put your chick peas in a pot with

their juice and some water with the stock cube.

 Bring to the boil put a frying pan on with

some oil and butter in and caramelise your 

sliced red onion place your cous cous in to a

deep tray pour the stock in to it just to cover the

cous cous and strain the chick peas if needed

and mix in to the cous cous. Clingfilm it

up for 10 mins then open up and mix in

your caramelised onion. when your lamb

is ready take out of the roasting tray and place

to one side to rest covering it in tinfoil.

Mix the diced veg in the juices in the

tray put in the oven and your oven on

max for 10 to 15 mins when done make

a hole in the middle of the veg, slice the

lamb and place there and serve with the

cous cous and on the side serve your

pitta bread, humous, sour cream and

some slice ice berg lettuce.





Sons Que Cafe

Well last week I was at Vietnamese restaurant and I got to say the food was
out of this world good and fast service as well. All the other restaurants down the
road were empty but this was like a bar giving away free drinks you could
not stop people going in.

Grilled chicken satay
Ga sa te nuong

As soon as we ordered the waiter walked away with the order he was
back in a min with the satay still sizzling and the taste well my mouth
is watering thinking about it.

Deep fried tofu
Dau hu churn don

Well I know some who said that tofu in europe is like war rations it's hard to
find a decent tofu and if you do find some there's not a lot of it but this one
was great.

Spicy squid
Muc rang muoi

The squid was cooked perfect it was not rubbery at all and the crispy
coating was sooooo crunchy that 3 tables away could hear me eatting
them Mmmmmmmmmmm.

Rare sliced beef and tofu
Tai va dau hu

Just loved it all beef, noodles, tofu and the stock the best thing
about eating food like this is you got to slurp your noodles
sucking as much of the stock as you can with them and why is
this great (1) it makes it taste better and (2) it show you are
enjoying it, so you got to forget all the times your mum said,
"don't  slurp your food".

The address is 134 Kingsland Road Shoreditch E2 8DY