Michael Baister Stop motion time-lapse and food prep

A few years ago I had the privilege of meeting someone as passionate about his Job as I am.

Michael Baister is a photographer that Lives in the City of Sunderland like myself, his work is varied but like me he has a passion for food, he enjoys being in my kitchens and loves to see what goes on behind hotels doors.

Early September I received a text asking if I would like to meet up for a coffee as he’d had an idea!

This came to me as a surprise as apart from being on Facebook we hadn’t really touched base in about 7 years, this was good and very exciting as I loved working with him on our last project.A while went by and we finally got to have a coffee, the idea came out in a lengthy conversation, something I have never done before but it was more than happy to be involved with.

 “Stop motion time-lapse and food prep “Michael wanted to come into the kitchen and film me cooking, this would result in a short film.

During November we had two meetings and filmed what we required, this in its self was different as Michael does things his way, he has all the equipment some of which had been designed and built by him especially for the job.

After a few hours work and a lot of chat we finally achieved what he wanted, Michael went off and said he would be in touch soon.

Over the weekend I received a text to ask what the dish I made was called, and then on December 1^st the film was sent over, I think it’s a great job!

The film is on YouTube, it is a test piece of ideas for other films in the future please have a look, give us your thoughts and enjoy!

http://www.youtube.com/watch?v=WW0iFs561qE&sns=em

  info@michaelbaister.co.uk

 0780 894 3677/0777 016 6228

Recipe: Auntie Vi Nish, Guinness cake.

Last week myself, Zoe, Lillie and Fynn visited Northern Ireland.

As always when we arrive we arranged our visit to East Belfast to see Auntie Vi, i find this lady an absolute insperation, her life stories are amazing and she has a heart of gold.

This time around myself and Auntie Vi got on to my favourite subject, food.

During the visit we talked about traditional cooking and how the food culture has evolved over the years, We also talked about the food Vi enjoys,the baking she does at home and the foods she loved during her childhood.

During the conversation i was looking at the recipes that Auntie Vi has built up over the years and i picked this one out, The recipe this time around is a Guinness cake, please give it a try and enjoy.


Ingredients

8 oz butter
8 oz soft brown sugar
4 eggs lightly beaten
10 ozs plain flour
2 level teaspoons mixed spice
16oz sultanas
4 oz mixed peel
4 oz walnuts chopped
8-12 tablespoons Guinness

Method

Cream butter and sugar together
Gradually add the eggs
Fold in the flour, spice mix and fruit
Add half the Guinness and mix to a soft consitency
Bake at 150c for one hour then reduce the heat to 100c for 1.5 hours
Remove from the oven and cool
Remove from the tin, prick the bottom of the cake and pour over the remaining Guinness
Store for one week in an air tight container before eating.

Beef cuts.

Recipe: Chorizo Hash, Fried egg

Ingredients

Potatoes
Chorizo
Avocado
Mayonnaise
Smoked paprika
Vintage cherry tomato
Micro herbs, to include basil
Bread crumbs
Egg
Milk
Flour
Olive oil
Seasoning

Method

Boil the potatoes in salt water until cooked
Bake the chorizo in the oven, once cooked drain off the oil and keep for later
Once the potatoes are cooked, mash them, season, chop the chorizo and add along with the micro basil
Form the potato cakes in required shape and bread crumb them
Take some mayonnaise and add the chorizo oil along with a spoon of the smoked paprika, place to one side
Peel and de-stone the avocado, season and add a little olive oil, blitz until smooth
Fry the potato cakes and finish in the oven until hot
Fry the egg, once cooked cut out so it is the same size as the the top of the chorizo hash
To serve swipe the avocado on to the plate along with the paprika mayonnaise
Cut the tomato, season and add to the dish
Place on the chorizo hash and top with the egg
Finish with dressed and seasoned micro leaves

Michael moving on!

October 2014 Michael Suddick joined me and became my Apprentice.

Over the past year we have achieved alot, had fun but most of all Michael has become a very talented young man.

Now its time for Michael to move on to his next challenge!

This week Michael leaves my kitchen to take up his first commis chef role in York, Myself and the team wish Michael all the very best for the future and hope he settles in well and achieves his goals.

Good luck Michael

Chef

An Old friend, one i will never forget.

 

23 years ago I met a man I will never forget, he was a retired chef from Switzerland.

Our first meeting was at Sepp’s house, I was the young man his daughter had been going out with for a while, an Englishman that stood out like a sore thumb in Northern Ireland.

At the time we met, Zoe my now wife was on holiday with her friends, flights had been delayed hence her not being home when I arrived.

Sepp was a gentleman I was invited in to wait, this was an experience in its self, I wasn’t offered coffee or tea I was given a glass of wine in a clay cup, and this was shortly followed by cheese fondue, this was Sepp’s form of hospitality.

Over the years myself and Sepp formed a bond that was very special, we both loved food, we both loved wine, we both loved home grown produce and most of all we both thought the world of Zoe and the beautiful two children she brought into the world.

Sepp’s life wasn’t easy but he gave all he had to ensure his family were cared for, he was a fantastic granddad to Lillie and Fynn and will always be part of their lives.

Early September 2015 we endured a very sad day, in the early hours Sepp lost a long battle with cancer and passed away.

Over the past few months Zoe, myself and the kids have supported each other to get through this very difficult time, emotions are still high but we survive day by day, Sepp is a huge loss and always in the front of our minds.

Last time I was in Northern Ireland I managed to sort through some of Sepp’s culinary history, menus he had devised when he was a head chef, recipes he had used and trophies he had won, the man was one of the best in his field when he was younger, a chef I have always looked up to and respected.

Over the next few months I would like to share some of his recipes (Sepp loved the blog and what it stands for) they may be old but they are classics that every chef should have in their collection.

So watch this space, Sepp’s memory will go on and his culinary talent will be shared for you all to enjoy.

Sepp Zwahlen

A good cook is the peculiar gift of the gods.

                                 He must be a perfect creature from the brain to the palate,
                                                   from the palate to the finger's end.

Food Heroes

CARROLL’S HERITAGE POTATOES is a small family business based in beautiful rural North Northumberland at Tiptoe Farm.
Lucy and Anthony Carroll and their wonderful team work hard to grow harvest, pack and distribute approximately 17 unique varieties of potatoes specially grown to provide you with gourmet eating qualities – excellent flavours, textures, colours, shapes and a taste of history.
They provide you with an efficient next day, mail order delivery service straight from the farm to your door. You can choose from approximately 17 varieties, which will enable you to cook with some amazing varieties of Carroll’s Heritage Potatoes.

mailto:info@heritage-potatoes.co.uk

Recipe: Orange short bread

Ingredients

1 Orange
4oz Plain flour
4oz Corn flour
5 oz Butter
4oz Icing sugar

Method

Grate and zest the orange
Sift together the flour and corn flour
Cream the butter, icing sugar and zest until very soft and light
Gradually beat in the flour & corn flour
Pipe with half-inch nozzle
Bake in the centre of oven 350c for 15-20 minutes
Remove from oven and allow to cool

Recipe: Banana cheesecake

Ingredients

For the base
40 grms Pecan nuts toasted and finely chopped
4 oz Oatmeal biscuits
50 grms Melted butter

For the filling
4 Banana
2 tsp Lemon juice
3 Eggs
10 oz Cottage cheese
6 oz Caster sugar
Vanilla essence

Method

Mix the nuts and the crushed biscuits with the melted butter
Press the mix into a 9" cake tin
Blend or crush the bananas with the lemon juice, sugar, egg, cheese and vanilla essence
Fill the cake tin with the mixture
Bake on the middle shelf for 50 minutes at gas mark 5 or until firm

Recipe: Chocolate Pecan Pie

Ingredients

Pastry
4oz Chocolate
2 oz Butter
4 Eggs
8oz Golden Syrup
6 oz Pecan Nuts
Vanilla Essence

Method

Line 9 inch tart tin with tin foil
Roll and line with pastry, and bake blind for ten minutes at gas mark 6

Melt the chocolate and butter in a double pan gently
Whisk together eggs, syrup and vanilla essence, then mix well with the melted chocolate
Stir in thr shelled pecan nuts and poor into the cooled pastry case
Bake in the oven for 30 minutes or until the tart has puffed slightly in the centreand is just set, serve warm

Recipe: Tarka Dahl

Ingredients

6 oz Red Split Lentils
1 tsp Groung Tumeric
1/2 tsp Chilli Powder
1 1/4 pints Boiling Water
1 Onion chopped
1 tsp Ground Cumin
2 Cloves Garlic
Little Salt
Little Oil

Method

Fry chopped onion and garlic until soft, add the lentils, spices, water and seassoning, simmer for 15 minutes or until ready.

Recipe:- Sepps Wheaten Bread (Mums)

Ingredients

1/2 pint butter milk
2 cups self raising flour
1 cup whole meal flour
1 cup wheat flour
1 table spoon salt
1 table spoon baking soda

Method

Sift flour and salt, add wholemeal and wheatflour.

Before adding Buttermilk, mix the baking soda in the cup with it and add to the dry ingredients, mix to form a soft dough.

Knead the dough and place in a floured tin

Bake in a hot oven for 3/4 hr.

Sepps green tomato chutney

Ingredients
1lb chopped onion
2 floz water
5lb Green tomatoes sliced
1/2 tbsp salt
1 tblsp pickling spice
1 pint malt vinegar
1 lb brown sugar

Method
In a medium saucepan, cook the onions in the water over a moderate heat for 8-10 minutes.

Remove the pan from the heat and drain the onions in a colander.

Transfer them to a perserving pan and add the tomatoes, salt and pickling spice.

Place the pan over moderate heat and slowly bring the mixture to the boil, stirring occasionally and adding just enough vinegar to prevent the chutney from sticking to the bottom of the pan.

Cook for 1 1/2 hours or until the chutney is thick.

Stir in the remaining vinegar and sugar.
Cook stirring frequently for 20-25 mintes or until the chutney is thicker again.

Remove from the heat and pour into dry warmed jam jars, seal the jam jars air tight covers, label and store in a cool dry palce. 

Fritz Zwahlens Fondue

Serves five

Ingredients
500g emmental (Grated)
500g Gruyere (Grated)
.5 ltr dry white wine
5 gloves garlic (Finely slice)
Corn flour to thicken (add kirsch to a liquid consistency)

Method

Rub the fondue dish with a piece of halved garlic, and leave it in there! Add the wine nutmeg and cracked black pepper and bring to the boil. Then add the cheese and stir once in a while, when all the cheese is melted thicken with the corn flower and kirsch liquid and bring to the boil. Enjoy with friends.

Great North run

With the great North run being on in the Northeast this weekend i thought it may be a good idea to share this article i found on the good food site.

A good diet filled with the right nutrients is an essential part of any exercise routine, but it's especially important for endurance events like marathons or triathlons. Follow our tips to make sure you bound over that finish line...

The C factor - carbohydrate

'Hitting the wall' or 'bonking' is every distance runner's fear. It might sound like an old wives' tale, but it's a phenomenon that can happen to anyone, no matter how much training you've done. It occurs when the body's carbohydrate fuel tank - the body's preferred energy source during high intensity activity that is stored in the muscles and liver as glycogen - gets low and the brain and muscles show signs of fatigue. If you hit the wall during a marathon you'll know about it, every step feels like wading through treacle. You can avoid the dreaded wall by 'carb loading' before and during a run to maximise your energy stores, which means stocking up on lots of carbohydrate-rich pasta, potatoes, and certain fruits and vegetables.

The power of protein

Protein helps to rebuild muscle, so is particularly important after a long run to repair damaged tissue and stimulate the development of new tissue. Good protein foods to eat after a run include milk, cheese and yoghurt, white meats and eggs.

Be prepared

You need a different balance of nutrients at each stage of your training plan. With a few weeks to go, now's the time to try out foods and recipes to make sure they work for you.

A few weeks before

Your nutrition plan needs to kick in at least a few weeks before the big day. Experimenting with foods before and after a run and finding recipes you like is important - the last thing you need during the race is an unhappy stomach. Low GI carbohydrates such as wholegrain rice and pasta are good to introduce into your general diet at this stage as they release energy slowly and will build up your carbohydrate tank. The final week is the time for real carb-loading, so make pasta and porridge your friend. Be wary of gas-inducing carbs, however, such as broccoli, cabbage, beans or too much fruit, or it could make for an uncomfortable run!

Before long runs

A few hours before any long run, eat a meal high in low GI carbohydrates, moderate in protein and low in fat to give your body all the nutrients it needs for the next few hours. Porridge with fruits, a chicken sandwich and fruit or a bagel and peanut butter are good options.

During long runs

It's important to replenish your carbohydrate stores during runs of 90 minutes or more. The body can only store around 2,000 kcals of glycogen and after a few hours of running, your fuel tank warning light will flicker on unless you frequently top up your carb stores. High GI carbohydrate foods are best during a run as they release energy quickly. Choose specially designed sport gels and isotonic drinks, or try bananas, oranges, honey, dried fruit or gummy sweets such as jelly beans. Fuel every 45-60 minutes during a long run, with around 30-60 grams of carbohydrate (120-140 calories) per hour (e.g. a large banana, white bread honey sandwich or energy gels), and don't forget to stay hydrated with plenty of fluids and electrolytes.

After long runsYou have a window of around 30 mins when the body is primed to replenish its carbohydrate stores and soak upmuscle-repairing protein after a run. Chocolate milk is a good mix of protein and carbs, or whizz up a smoothie with lots of fruit. Drink plenty of fluids too to replace water and electrolytes lost through sweat.

An interesting article i found today from the Irish post.

British and Irish beef among most expensive in Europe

BRITISH beef is the most expensive in Europe – and beef from Ireland is hot on its tails.

A new report by the Livestock and Meat Commission shows that beef from Britain has retained its top spot, with the North of Ireland coming in second and beef from the Republic in fourth place.

An increase of 22.4 cent per kilo saw the average price of British beef rise to 480 cent – the biggest jump on the list.

The North’s price came in second, after an 18.5 cent increase put it at 472.8 cent per kilo, with the beef from the Republic coming in at 405 cent, following a 13.3 cent rise in the price per kilo.

France and Italy made up the remainder of the top five – Italy coming in third place and France in fifth.

The prices for January are compared with December figures – with the majority of the 16 countries surveyed seeing a rise in beef prices.

The value of the sterling against the euro is thought to behind the sharp increase in beef prices in Britain and the North of Ireland.

Recipe: Cherry bakewell Cake

Sunday afternoons are what i enjoy most, the Sunday roast gets put in the oven about 3pm and then its time to get out and about with Belle.

This Sundays walk was better than usual as Lillie joined me, this doesnt happen often as she spends most afternoons on Skype or Facetime catching up with her friends.

As we walked and chatted we discovered a new route and decided we would have a bit of a look around, Lillie to her amazement found eight cherry trees and decided she was going to pick some for Zoe, her Mam.

" Dad chuck me up the tree"

" Dad give me a bunk-up"

" Dad grab the branch" this is what i done and the picking began.

After about 30 minutes of having a laugh and generally enjoying the simple things in life,  Lillie had filled her small bag, this was when she decided to call it a day.

On the walk home we talked about the trees we had found and what we could do with the cherries from them.

This got me thinking of an old recipe i had once used with great results so i thought i would share it with you today, please find it below 

Cherry Bakewell cake

For the cake

200g butter, well softened, plus extra for greasing

200g golden caster sugar

100g ground almonds

100g self-raising flour

1 tsp baking powder

½ tsp almond extract or essence

4 large eggs

For the filling and top

½ a 340g jar morello cherry conserve

175g icing sugar

5-6 tsp water or lemon juice

1 tbsp ready-toasted flaked almonds

Method

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

Home made pizza in the sun

Enjoying a Bbq and a beer in the sun.

Cheers!

The roof garden.

After months of planing and hard work we have produce growing on the roof garden.
6 varieties of lettuce are coming on well. 

Lamb was the order of the day with my commis chefs!

Neil, Michael and Jess have done well, not bad for a first attempt!

Recipe: Rich chocolate Mousse

Ingredients

500g Callebaut chocolate
10 Free range egg yolks
10 Free range egg whites
250g Organic butter
200g sugar

Method

Heat a pan of water and place a bowl on top.

Place the butter and chocolate in the bowl and gently melt, remove from the heat once melted.

Whisk the egg yolks and sugar together until pale, fold the mix into the chocolate mix, take your time with this , little at a time is best.

In an electric mixer, whisk the egg whites until a stiff peak is achieved, fold the egg whites into the warm chocolate mix then chill for 4 hours in the fridge before serving.

Recipe: Summer pudding

Ingredients

A couple of handfuls of mixed summer fruit
Berries, fresh or frozen
Caster sugar
Five medium- cut slices of bread, a few days old with the crusts removed
Vanilla ice cream
Four fresh mint leaves, shredded

Method

First place the berries and some sugar into a pan and bring to the boil.
Remove from the heat, adjust the sugar content if required, add the mint.
Allow to cool in a bowl and drain of the resulting coulis into a seperate bowl.
Rub cooking oil on to the moulds then line with cling film.
Cut each slice of bread in half, resulting in ten pieces.
From two of them cut two discs the same size as the bottom of the moulds.
Place the two discs into the coulis for a few minutes, ensuring they are well saturated, place the discs into the moulds.
Soak the remaining bread, using four per mould, line each mould by using two around the inside of each circumference and then two more standing vertically over the seams of the first two.
Fill each mould with the berries, fold over the bread to cover, then fold over the cling film.
Place the puddings in the fridge and chill over night.
Keep the coulis also for the next day to serve with the puddings
To serve, remove the pudding from the moulds, place on a serving dish and pour over coulis, top with thick whipped cream.

The urban terrace kitchen garden

The urban terrace kitchen garden is finally finished, ready for the summer! 

Recipe: Chocolate tart

For the pastry
250g plain flour
100g diced butter
100g icing sugar
Pinch of salt
Two eggs at room temperature

For the filling
400g good-quality cooking milk chocolate
200ml milk
300ml double cream
Seven eggs
70g caster sugar

For the glaze
300ml water
350g sugar
120g cocoa powder
240ml double cream

Method
To make the pastry, sift the flour into a bowl and add the diced butter. Using the fingertips, lift the butter up with the flour and rub gently with the fingers, letting it fall back into the bowl.

Once the mixture resembles a uniform crumble, add the sugar and salt and mix well. Then add the eggs and mix again, carefully bringing the mixture together to form a smooth ball. Wrap it in cling film and place in the fridge for at least 20 minutes.

Pre-heat the oven to 190°C (gas mark 5). Roll out the pastry enough to line an 8in flan dish, trim to fit and prick the base with a fork a few times. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta. Bake for 20 minutes or until cooked through. Remove and cool. Turn the oven down to 140°C (gas mark 1).

To make the filling, break up the chocolate and place in a mixing bowl. Put the milk and cream in a saucepan, bring to the boil, pour over the chocolate and mix. Place a small mixing bowl containing the eggs and caster sugar over a pan of simmering water. Whisk while it’s heating until it turns white and thickens. Fold the egg and sugar mixture into the chocolate with a large metal spoon using a cutting action rather than stirring them together.

Pour the mixture into the pastry flan case and bake for 20 minutes (turning the tray after 10 minutes). Allow to cool and then refrigerate until firm.

For the glaze, bring the water and sugar to the boil in a saucepan. Add the cocoa and cream, bring to the boil again and allow to reduce for 10 to 15 minutes, whisking occasionally. Do this until it looks like melted chocolate. Allow to cool a little and pour the glaze over the tart, smooth with a pallet knife and allow to set.

For a final flourish you could use a blow torch to “dust” the top of the glaze – one second should do it, otherwise you’ll melt the tart. When serving, to get a smooth cut, use a knife that has been dipped in hot water and dried.

Recipe, Raspberry creme brulee

Ingredients

3 free-range egg yolks

50g/2oz caster sugar

1 vanilla pod, split and seeds scraped

300ml/10½fl oz. double cream

150g/5oz raspberries

2 tbsp. Demerara sugar

Method

For the crème brulee, whisk together the egg yolks, caster sugar and vanilla seeds in a bowl until pale and fluffy.

Place the cream into a saucepan and heat until nearly at boiling point. Remove from the heat and whisk into the egg and sugar mixture until smooth. Pass the mixture through a fine sieve.

Place a layer of raspberries into the base of four 125ml/4½fl oz ramekins and pour in the crème brulee mixture. Place the ramekins into a deep-sided baking tray and place into the oven, then pour enough boiling water into the tin to come halfway-up the sides of the ramekins. Bake for 30 minutes, or until the crème brulee are set. Remove from the oven and set aside to cool before placing into the fridge to chill.

When chilled, sprinkle the tops of each crème brulee with the Demerara sugar. Place under a very hot grill or use a mini blowtorch to melt the sugar until caramelised and golden-brown. Set aside to cool completely before serving.

Recipe: Herb marinated lamb leg steak, aromatic tomato Quinoa, chargrilled aubergine, roast garlic, and Kale crisps

For the lamb

Marinate the lamb chop steaks in olive oil, thyme, rosemary, garlic and cover, the lamb is best left to marinade in a fridge overnight.

For the tomato base sauce

Firstly make the tomato sauce, Chop one clove of garlic and add it to the chopped tomatoes, pour into a pan, add 1 clove, half a star anise, six leaves of fresh basil.

Bring the mix to the boil and remove from heat, check the seasoning, blitz the sauce and set to one side.

For the Quinoa

Quinoa can be prepared much like rice. It should usually be rinsed or soaked before use to remove its bitter coating, the cooked germ should have a slight bite to it (al dente).

175g quinoa, rinsed and drained

475ml chicken stock

Half of the tomato sauce that you made earlier

Salt and pepper to taste

Bring the quinoa and chicken stock to the boil in a saucepan; cover, reduce heat to low and simmer until the moisture is completely absorbed, about 15 minutes. Add the tomato sauce and set to one side.

For the garlic

Split the garlic in half, rub with salt, chopped rosemary and oven bake until cooked

For the aubergine

Slice them along the length and rub with olive oil, season with sea salt and pulled thyme.

Heat and chargrill or griddle pans until red hot, chargrill the aubergines on both sides until tender. Once cooked keep them hot.

For the lamb

In the same griddle pan cook the lamb, season as you go.

Cook the lamb pink and remove from the pan, at this point be sure to allow the lamb to rest.

To serve

ensure everything is hot, place the Quinoa on the service dish, add the chargrilled aubergine, slice the lamb and add it to the plate, deep fry some Kale, season and add to the dish, finish with the left over tomato sauce and the roast garlic

Recipe: Lillies Clam Chowder

Ingredients

3 ½ounces raw bacon, diced

3 ½ounces clarified butter

1 ½pounds yellow onion, diced ¼inch

1 pound celery, diced ¼inch

1 tablespoon chopped garlic

2 pounds potatoes, diced ½inch

7 cups chopped clams in juice

1 gallon whole milk

12 ounces Roux

1 ½tablespoons Worcestershire sauce

2 teaspoons finely chopped fresh thyme

1 ¼ teaspoons hot pepper sauce, such as Ashanti

1 ounce kosher salt

1/4 tsp ground white pepper

1 cup half and half

½cup chopped fresh parsley, for serving

Method

In a thick bottomed stock pot, cook bacon until crisp. Transfer to a paper towel lined sheet tray and set aside for service.

Add butter to bacon drippings. Add onion, celery, and garlic and cook until the onions are tender.

Add potatoes and clams in juice bring to a simmer and cook over low until potatoes are tender. Add Worcestershire, Tabasco, thyme, salt and pepper.

Separately heat the milk until steaming. Add the roux to the milk, whisking frequently. Simmer until thickened. Stir in the half and half.

Add the thickened milk mixture to the clam mixture. Season to taste with more salt and pepper if necessary.

Serve, topped with reserved bacon and chopped parsley.

Recipe: Crab cakes

Ingredients

1½ ounces (1½ slice) white sandwich bread, crusts removed, diced ¼inch
2 fluid ounces liquid pasteurized eggs
3 tablespoons mayonnaise
½teaspoon Old Bay seafood seasoning
1 tablespoon finely chopped fresh parsley
½teaspoon kosher salt
¼ teaspoon hot pepper sauce, such as Ashanti
½ teaspoon Worcestershire sauce
½ teaspoon fresh lemon juice, plus more for finishing
1 pound jumbo lump crab meat, shells picked out, juice drained

As needed butter, room temperature

Method

In a medium bowl, combine all ingredients except crab meat. Let soak 30 minutes.

Gently toss crab with bread mixture until just combined, breaking the lumps slightly to bind, but leaving as much intact as possible. Pack mixture into a 4 ounce (#8) spring‐loaded scoop.

Liberally butter a 400°F (200°C) griddle. Scoop crab cakes onto griddle and cook until golden on both sides, turning only once to prevent cakes from breaking apart.

Transfer to a heat‐proof pan. Drizzle with fresh lemon juice and top with a dab of butter. Place in a 400°F (200°C) oven and heat until internal temperature registers 145°F (63°C), about 4 minutes.

Recipe: Macadamia Nut Pie

Ingredients

8 ounces cream cheese
8 ounces granulated sugar
1 teaspoon pure vanilla extract
1.5 fluid ounces egg yolks, pasteurized
6 ounces melted semi-sweet chocolate
2 fluid ounces egg whites, pasteurized
1 cup whipped cream (no flavouring added)
6 ounces macadamia nuts, chopped
1 recipe Chocolate Macadamia Nut Pie Crust,Baked and cooled
4 cups sweetened whipped cream
As needed chocolate shavings
As needed toasted macadamia nuts, chopped

Method:

In the bowl of a mixer, combine cream cheese, half of sugar and vanilla. Beat, using paddle attachment, until mixture is light and fluffy. Add egg yolks and beat until smooth. Stir in melted chocolate.

In a separate mixer bowl, whip egg whites until foamy. Gradually add remaining half of sugar and continue to beat until stiff peaks form. Fold egg whites gently into the chocolate mixture.

Next, fold whipped cream and chopped macadamia nuts into the chocolate mixture. Weigh 2 pounds 2 ounces (1000g) of this mixture into each pie crust. Mixture should completely cover chocolate crust.

Refrigerate at least four hours before serving. Mound whipped cream high over entire pie. Slice, and garnish each slice with toasted macadamia nuts and chocolate curls.

Key Lime Pie

Crust Ingredients:

2 ounces unsalted butter
6 ounces chopped pecans
3 ounces chopped graham crackers
¼ounce finely grated fresh lime (or key lime) zest
2 tablespoons granulated sugar

Filling Ingredients:
4 fluid ounces egg yolks (about 6 large)
2 1/2 pounds condensed milk
7 fluid ounces key lime juice (fresh, if possible)

Crust Method:

Melt butter in a medium pan. Add chopped pecans and sauté until lightly browned. Immediately transfer nuts and butter to a food processor.

Add graham crackers, lime zest, cinnamon, and sugar and process until coarsely ground.
Press mixture into a 12‐inch (30cm) pie plate (measure pie plate across the top), so mixture is evenly distributed and about ¼‐ inch (.75 cm) thick. Set aside at room temperature.

Filling Method:

In a mixer bowl fitted with the whisk attachment, beat egg yolks on high speed until thick and pale yellow, about 5 minutes.

On medium speed, gradually add condensed milk. Do not over mix. Scrape down sides of bowl. Gradually add lime juice.

Pour mixture into pie shell.

Bake pie in a combi oven set at 300°F (150°C) and 10% humidity until set, 20 to 25 minutes. (Alternatively, bake in a standard oven with a pan of water on the bottom rack.) Do not allow pie to brown.

Transfer pie to a wire rack and cool to room temperature. After cooling, refrigerate until set (approximately 4 hours.)

To serve, slice chilled pie and serve as directed

The city roof garden

Recipe: warm salad of pork with black pudding

Ingredients
One teaspoon of grain mustard
Three tablespoons olive oil
One tablespoon white wine vinegar
Pinch of salt
A little butter and olive oil for frying
One pork fillet around 200g sliced in to medallions about 1/2cm thick
Half a red onion finely diced
One apple finely diced
60g black pudding diced
One handful red chard
One handful of rocket
Small handful torn basil

Method
Start with the dressing by mixing together the mustard, olive oil, white wine vinegar and salt.

Heat a large frying pan. When hot, add the butter and olive oil for frying and flash fry the pork, red onion, apple and black pudding until the pork is cooked. Turn the ingredients to ensure even cooking is acheived, do this gently so that the apple and black pudding dont disintegrate, remove from the pan into a large bowl.

Add the red chard, rocket and basil, season with the dressing and mix all of the ingredients together, check the seasoning, serve the salad in a bowl, this also works well with a poached egg on top.

Recipe: salmon and monkfish spring rolls

Ingredients
100g of salmon
100g of monkfish
One teaspoon chopped fresh coriander
A few leaves of torn basil
One teaspoon dark soy sauce
One teaspoon Thai fish Sauce
Three spring roll wrappers
One tablespoon of plain flour mixed with a little water to make a paste

For the dressing
75ml light soy sauce
One clove of garlic chopped
One spring onion, finely chopped
One teaspoon finely chopped red onion
A couple of handfuls of mixed leaves

Method
Place the salmon and the monkfish in a blender with the coriander, basil, dark soy sauce and the Thai fish sauce, and pulse until roughly chopped

Spoon one-third of the mixture onto one of the spring roll wrappers. Fold the top over, then the two sides to make ends, followed by folding the bottom up to make a complete roll. A few minutes before cooking the spring rolls, seal the edge with a little flour-and-water paste.

In a small saucepan, bring the light soy sauce to the boil. Add the garlic, spring onion and red onion, remove from the heat and allow to cool.

To cook the spring rolls, deep fry until golden or brush with a little oil and bake in a hot oven at 220c for ten to fifteen minutes

Chop each spring roll into two and place three halves on leaves piled on the centre of the serving plates. Serve with the dressing in a small bowl for dipping.

Recipe: Vanilla panna cotta

Ingredients
160ml cold milk
Three leaves of gelatine
Two vanilla pods
One litre of double cream
160g icing sugar

Method
Start by placing the milk in a pan, adding the gelatine leaves and leaving to soak. Slice the vanilla pods lenghways and scrapeout the seeds. Place both the pods and the seeds in a pan with the cream and just bring to the boil.

While the cream is heating, bring the milk to the boil until the gelatine is completely dissolved, add the cream along with the sugar and whisk to mix.

Remove the vanilla pods, pour the mixture into the moulds and palce in the fridge to set for three hours or more.

To turn the panna cotta out onto a dish, dip each mould in hot water for a few seconds and the dessert should slide out.

Recipe: Rhubarb and custard

Ingredients

Rhubarb

Custard

Fresh berries

Mini meringues

Garden mint

Fruit coulis

Agar agar

Raspberry sorbet

Method

Warm the custard and thicken with the agar agar, pour in to a lined tray and allow

To chill until it sets

Poach the rhubarb until tender, chill once cooked to prevent it going soft.

When you are ready to serve cut the fresh berries, shred the mint, cut the cold set 

Custard and plate the dessert. 

Finish the dessert with a scoop of sorbet and the fresh shredded mint.

Recipe: Octopus salad, peanut butter and strawberries

Ingredients
Peanut butter
Strawberries
Vintage tomatoes
Shallots
Smoked almonds
Red Chilli
Peashoots
Micro herbs
Chives
Olive oil
Octopus

Method
Place the peanut butter and smoked almonds into a blender

Blitz until a smooth paste is achieved, add the olive oil, just enough to loosen the paste, remove from the blender and add chopped chives, spoon the mix onto the service dish

Cut the tomatoes and add them on top of the almond paste, chop the strawberries and do the same.

Cut the octapus and fry in a hot pan, this takes a very short period of time so be carefull not to over cook as it will go tough.

Add the octopus to the dish, sprinkle over some whole smoked almonds and add some fresh chopped red chilli also.

Dress the peashoots and micro herbs and place on top of the salad.

Recipe: pulled pork and anchovy pressed terrine

Ingredients
2kg pork shoulder or pork belly
3 carrots diced
1 head celery chopped
5 shallots diced
2 lemons
1 star anise
2 cloves
Vegetable stock
Anchovies
Chives
Green peppers
Cucumber
Capers
Green tomatoes
Green tomato paste
Olive oil
Seasoning
Mixed micro herbs
Pea shoots
Pork rind

Method
In a large baking tray, add the pork, celery, 4 shallots, carrots, star anise, cloves, lemons, vegetable stock.

Cover and braise the pork until it falls apart and can be shredded.

Once cooked remove the pork from the braising liquid and let it stand for 20 minutes to allow it to cool.

Once cooled shred the pork and chop up the vegetables from the braising pan, mix and season, chop the anchovies and chives and add to the mix, place the pork into a mould and spoon over a small amount of the braising stock, cover with cling film and press with a weight until cold (overnight works best)

For the salsa finely diced the pepper, cucumber, capers, green tomato, add the green tomato paste and olive oil, season to taste.

For the pork crackling place the slices of pork rind between to trays and bake until crisp.

To serve spoon the salsa on to a serving dish, add a slice of the terrine, dress the micro herbs and place on top, finish with the crisp pork rind.

Recipe: Crab tart with spinach

For the pastry

125g diced cold butter
One beaten egg
250g plain flour
Seasoning
Two table spoons of water

For the filling

One handful of diced red onion
Two handfuls of chopped leeks
Two handfuls of chopped spinach
One packet of crab meat
A small carton of double cream
Two eggs beaten
A handful of sun-dried tomatoes
One handful of rocket
Seasoning

Method

Preheat the oven to 170c

First make the pastry by placing the egg and butter into a food processor and blitz until smooth
Add the flour and a pinch of salt and pepper, with the food processor running, pour in the water until the mix forms a ball.
Remove the pastry and wrap in cling film, place it in the fridge and allow to rest for thirty minutes.

Then roll out the pastry, line four moulds and blind bake.

To make the filling, in a saucepan gently saute the onion, leek and spinach until tender. Remove from the heat and add the rocket and crab, add enough cream to bind the mixture and mix in the eggs seasoning as you go.

Spoon the mixture into the tart cases and bake in the oven until set.

To serve, mix the rocket with the sundried tomatoes and place the tart on top.

Mams Rumtopf

After a busy Christmas and New year at the hotel i got to hang my apron up at 4pm on New years day and enjoy some family time.

When i got home i walked the dog with Zoe and the kids and looked forward to an afternoon at my parents house, as usual when we arrived the fork buffet was prepared and ready to tuck into, Mams buffets are something i look forward to as they remind me of my childhood and good times we have had as a family.

After our main meal Mam pulled out the Rumtopf from the fridge, this was something special.

Rumtopf is a traditional German/ Danish dessert tradionally eaten around Christmas. Rumtopf is made by cutting up seasonal fruit and putting it in a stone wear pot with sugar and Rum, the pot is topped up to ensure the fruit is well preserved over a few months and served in winter.

As always flavour is what i look for in food, the fruit was fantastic, the rum flavour was intense and i must say Mam should be proud of her Rumtopf.

The traditional way of making a Rumtopf started with the first fruit in season and ended in autumn.

As i enjoy fruit picking this will be something i will be collecting for this year

Please see recipe below

For 2 parts fruit you need 1 part sugar and approximately 3 cups Rum

Wash fruit and air dry, cut into equal size pieces

Add half of weight sugar, mix and let stand for about 1 hour.

 Place the fruit into your Rumtopf or Jar and add Rum ensuring the fruit is completely covered.

Repeat these steps when you have fresh fruit do this until the fruit seasons are over.

Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.

After you have added the last of your seasonal fruit ensure your Rumtopf is topped up and seal it, store it in a fridge for six weeks, then serve.