Wedding 2001, Chicken Liver pate

Hi Everyone?

Yet another bust week at ?Your Chef?, soup deliveries are all done and dusted, just over 2000 portions of homemade soup, made and delivered.

We had Julian Newells 40th Birthday to cater for on Saturday and an excellent night was had by everyone who attended. I think there may have been one or two sore heads on Sunday morning!! But if it?s any consolation to Julian, he didn?t look?or act?40 !!

We?ve had our first wedding enquiry for 2011 today. That?s the earliest one we?ve had so far, I love people who think ahead and book early, I really hate disappointing people when they have left it too late to get the date they want.

This weeks recipe is a personal fave, it?s great to make in advance and freeze for Christmas. It will freeze for 4-6 months.

Chicken Liver Pate
Makes approx 6-8 portions

8oz 2lb Butter
8oz 2lb Chicken Livers
180ml double Cream
4 egg yolks
3 tbsp Port
3 tbsp Brandy (drink the rest of the bottle!!!!!!)
2 cloves Garlic
S&P
Blitz everything together in a food processor and put in an oven proof dish that is lined with clingfilm or greaseproof paper.
Cook in oven for 45 mins - 1 hour depending on depth of the dish.
Chill overnight until firm

Serve it with salad as a starter and some melba toast or dish it up for lunch with some crusty bread and red onion chutney.

Quite a busy week coming up, lots of running around and thinking ahead for our Christmas functions. Most of December is booked up but we do have a couple of dates free if anyone is planning a last minute Christmas bash. Anyway not a lot to tell you this week I?m afraid, been to busy to make interesting notes..!
The usual array of things to cater this week, never a dull moment!!

Thanks for reading, have a good week.

?YourChef? Chris Sharpe

Soup, Fairy Princess party, Passion Cake Recipe

Hi, sorry for no blog last week, it was a very busy week and I never seemed to get the time to sit and write about it!! Anyway, at least I have plenty of things to tell you this week. I am still on the soup contract so am delivering 600 portions of soup for another week. We have tried to have a different flavour each day but a couple have been repeated due to public demand.

We did a children’s fairy princess party on Saturday which was absolutely lovely, the girls were all sooooo well behaved. It was very girly, they all have fairy dust in their hair, finger nails painted and they all seemed to love it. Much quieter than boy’s parties….!

The other good news from last week was that we got our scores on the doors rating from North Lincs council and we got a 4 out of 5 which is very good. You can view the report at www.northlincs.gov.uk/NorthLincs/Environment/food/foodsafety

Or at www.scoresonthedoors.org.uk

I for one was very pleased with the score we attained.

So this week we have soup to deliver every day, a luncheon, a dinner for around 80 and a fortieth birthday party on Saturday. So all in all another busy week.

This weeks recipe is one that a friend has asked me for and she wants to make it to sell for children in need, it’s very easy and absolutely fool proof. It’s called a passion cake but it’s more like a carrot cake.

Passion cake

Ingredients

250g / 9oz Self raising flour

200g / 7oz light muscovado sugar

1 tsp cinnamon

2 free range eggs

200ml / 7floz sunflower oil

2 bananas mashed

125g / 4oz grated carrot (about 2 decent sized ones)

50g / 2oz desiccated coconut

50g / 2oz chopped walnuts

50g / 2oz raisins

50g / 2oz chopped nuts or macadamia nuts

For the filling

100g / 3.5 oz butter or margarine

100g / 3.5 oz cream cheese

1 tsp vanilla essence

250g icing sugar

Method.

Pre heat oven to 180C/Gas 4 and line two 7-8” sandwich tins

Mix the flour, sugar and cinnamon in a bowl and stir in the eggs and oil, gently fold in the bananas, carrot, coconut, walnuts, raisins and nuts. Divide the mix between the 2 tins and bake foe 30-35 mins or until the top springs back when gently pressed. Do not over bake.

Leave to cool.

For the filling, cream together all the ingredients and put half in between the cooled cakes to sandwich them together and the other half on the top. Sprinkle with a few chopped walnuts,

Make a coffee and enjoy a large slice!!!

As ever if there are any recipes you would like to see on here please let me know.

Not many suggestions for what we can do for children in need so put your thinking caps on….

Thanks for reading, have a great week.

"Your Chef" Chris Sharpe

Spice Pumpkin Soup, Halloween, Dinners, Luncheon, Sultana Bread

Hi there, just returned from delivering soup so thought I?d better do my blog before it gets to Tuesday! Well we have delivered our 100 portions of soup every day last week and it seems to have gone down very well. We haven?t run out of flavours yet either. We are delivering 120 portions every day this week, with us delivering Pumpkin soup on Friday as it?s Halloween the day after. We did the Sea Cadets Battle of Trafalgar dinner on Saturday night and the young cadets who helped out with the waiting on really showed what the sea cadets are all about. This week brings us a dinner, two luncheons and of course our daily soup trip
.
We are going to do something to raise some cash for Children in need this year, if anyone has any suggestions as to what they might like to see us do (clean and legal suggestions only please) then please do let us know. I?m sure it will involve food, probably music and almost definitely?us looking a bit daft!

November is looking like a busy month with dinners, luncheons, 40th birthday parties and children?s party all coming up. December is getting rather full so if you need anything catering in December get it booked now as there are not many free dates left.

This weeks recipe has to be pumpkin related as it?s Halloween and one of my favourite recipes is spiced pumpkin soup. You can scoop all the insides out and use it for soup then use the shells for making pumpkin faces. Please send any pictures of your sculptures that you have and we can post them on our Facebook page.



Spiced pumpkin soup

Serves 3-4 people

Ingredients
? red onion chopped
Drizzle of olive oil
1 clove of garlic
450g diced pumpkin
2 tsp Mr Hudas Universal paste
1 tin of coconut milk
200ml water
2 tbsp maple syrup

Method
In a pan big enough to take all the ingredients soften the onion in a little oil.
Add all the other ingredients and simmer for 35 mins, blitz with either a hand blender or in a food processor, and serve with sultana bread or home made crusty bread.

Thanks for reading, have a great week.

Soup, dinner party, Sea cadets

Well what a busy spell?..so busy in fact that I am in trouble for not doing a blog last week! Ooh err sorry?.

We had a different request from a company in Scunthorpe and we are delivering 100 portions of soup every day for potentially three weeks, they are having their central heating replaced and want to keep their employees warm, nice to hear about a considerate company. Any soup suggestions would be very welcome just in case I run out of ideas!

A mixture of dinner parties and luncheons with week, ending with a battle of Trafalgar dinner at the end of the week. The young sea cadets help us and it?s always a great night. Another busy week in store, it would appear.

This weeks recipe is using beetroot, which is in season, grown locally and very good for you. Locally grown beetroot can be found at Brigg Fruit and Veg shop in Brigg town centre or at Johnny Walkers farm shop at Wrawby, both are excellent quality and very sweet. Having used the local beetroot to make this recipe I can highly recommend it, try it with a good quality cheedar or wth cold meats. It is relatively easy to make and my friends all gave it a thumbs up?and they are my best critics!
Ingredients:
1.3kg peeled beetroot, boiled until soft, chopped
2 large onions, chopped
675g apples, peeled, cored and chopped
600ml vinegar
1 tsp freshly-grated ginger
1 tsp salt
225g sugar
juice of 1 large lemon
Method:
Combine all the vegetables and fruit in a pan with the vinegar, bring to a boil and cook for about 50 minutes, or until the ingredients form a pulp. Add the ginger, salt and sugar and continue boiling for 15 minutes then add the lemon juice. Take off the heat and allow to cool for a few minutes before transferring to jars that have been sterilized and warmed in an oven pre-heated to 120?C for 10 minutes. Secure with vinegar-proof lids and place in a cool, dark, cupboard to mature for at least 4 weeks before using.

Thanks for reading, have a great week.

"YourChef" Chris Sharpe

Apple Chutney, Lincolnshire Day, Mr Huda's, Chilli

Well a late blog I?m afraid, could make a list of excuses but thought it was better just to get on with it!

With Halloween looming I am coming up with some pumpkin recipes today so they will be in next weeks blogg. We have been sent some Canadian wild rice mixes to try and so far they are looking good so they will no doubt be incorporated into the pumpkin somehow!

Last week I was with Mr Huda in Binns in Lincoln joining in the Lincolnshire day exhibitions. We cooked up some Chicken Tikka and some Spiced meat balls which went down a treat with everyone that tried them. Exhibiting next to us was Deborah from Gringley Gringos who grows chillis and makes some fantastic products with them. I bought a good selection of her products and have to say I think I am becoming addicted to the Grape Jelly with Thai Chilli and the Lime and Coriander Chilli Jelly is one of the nicest things I have tasted lately. I will try and incorporate some of it into a recipe before I eat it all ! Visit their web site www.gringleygringo.com

This weeks recipe will help you use up all your wind fall apples that are now in abundance. Its really easy will make you a couple of good sized jars and will keep for about 3-5 months unopened. Once you open it, it won?t last long at all?..


Apple Chutney
15 tart apples - peeled, cored, and finely chopped
1 med onion, quartered
2 inch pieces fresh ginger root, peeled and left whole
235 ml white wine vinegar
100 g white sugar
110 g brown sugar
1 pinch of cinnamon
1 pinch white pepper
A pinch ground cardamom
A pinch of nutmeg
In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.
It?s great served with cheese or just on the side of some pork steaks.
We have a quiet weekend this week so I will be in my kitchen for most of it cooking up things with wild rice, pumpkins and chilli jam! Watch this space!

Thanks for reading, have a great week.

Canadian Wild Rice, House Of Fraser, Asian Food

Well?..another busy week at Your Chef! We had a couple of dinners , a cake buffet, which was a dream to prep for ( I love baking cakes) and a lunch. We rounded off the week yesterday with a harvest festival lunch for 80 people, the excellent topside of beef supplied by Waters butchers in Brigg went down a treat.

Coming up?.if you are in Lincoln on Thursday pop into House of Fraser (Binns) and I will be cooking up some curries along with Maff Huda of Mr Huda?s Surma secrets. We will be cooking and distributing samples of some great Asian dishes. If you pop in come and make yourself known.

Weddings are getting booked up for next year at a nice rate of knots. I have even had an enquiry for 2011 !

What is in season this week?well I though I?d go for Damsons, my friend Joyce makes the best damson jam ever. I had a bash at it last week with some damsons that my neighbor gave me and I was quite pleased with the results. The recipe I used was on the following website http://homepage.ntlworld.com/family.lindop/Jam/damson.htm
It worked very well for me.

I have some Canadian wild rice to cook up and try this week so I will have some recipes involving that next week.

Thanks for reading, have a great week

"YourChef" Chris Sharpe

Surprise party, figs, Olympics

I am in trouble for not doing my blog last week, many apologies, I was very busy at the beginning of the week and then the weekend loomed and before I knew it the week had gone. Anyway, we have obviously had another busy week. The surprise party was truly a surprise to Sally and her husband Glynn had done a great job of organizing it all, she turned up to a garden full of 50 of her friends and family, a live singer, a hot buffet and more present and flowers than you could shake a stick at! Both Sally and her surprise guests all had a great time, and what a nice crowd of people they all were. I hope there were not too many sore heads the following morning.

We had dinners, lunches and a buffet to cater last week and have the same mix to cater for this week, I have an afternoon tea to deliver tomorrow and I’m looking forward to the baking this afternoon, I don’t very often get the chance to bake fancy cakes so that will be something different to do.

Following my recent efforts in the race for life I have decided to up my training and try and get fit enough to do the great north run next year. If anyone has any training tips or fancies a running buddy let me know.

What’s in season this week, well, in my garden my Fig has just delivered me my very first figs! I have had 5 of them and they are the first I have had from my 5 year old fig tree. So I thought I would give you a fig recipe as they are a delicious fruit and hugely under rated.In ancient Greece athletes would eat figs in training for the Olympics so I am going to eat my 5 and hope they help me in my training!! This is a really easy recipe and great if you haven’t cooked or eaten fresh figs before. Fresh figs will only keep for about 2 or 3 days so don’t buy them too far in advance.

Ingredients

12 ripe fresh figs
4tbsp clear honey
200g tub of Greek natural yoghurt
25g flaked almonds, lightly toasted

Method

1. Preheat your oven to 180C. Trim the end of the stalks off each fig and then cut a cross into the top of each one and open it up slightly.
2. Place the figs in a non stick oven proof dish 3. Spoon the honey equally over the fruit cook at around 180C for 15 minutes until tender.
4. Add a good spoonful of Greek yoghurt to each one, sprinkle with the nuts and eat while they're still warm.

Thank you for reading, enjoy your week.

Hull Food festival, Curried Crusted Cod, Surprise Party

Another varied week at ?Your Chef?, a rather wet demonstration at Hull Global food fest and a couple of buffets thrown in for good measure!

In conjunction with Mr Huda?s Surma Secrets I did a demo at the Hull Global Food Fest last Friday, I demonstrated Tikka salmon, balti cous cous, a mushroom bahjee and some mint and tamarind dip. All the dishes went down very well, despite the weather deciding to degenerate just as I went on stage. Helen Philpot was an excellent host on stage and kept amazingly cheery and up beat even in the grey drizzle that persisted. So thanks to her for that. All the recipes that I did can be found on Mr Hudas website which is www.mr-hudas.co.uk they all went together really well and were very well received by the cagoule clad spectators!

This week we have a function on Wednesday night and a garden party on Friday, followed by a surprise party on Saturday. (I believe it is still a secret so details cannot be given as yet?!)

Seeing as I did some Curry demonstrations last week I thought I would carry on the spiced theme and give you this recipe for Curry Crusted Cod, it?s much, much healthier than fried fish and in my opinion its tastier. I really like this on Pollack as you can still taste all the flavours once the dish is put together. Its great served with a green salad and a small jacket potato, and the Mint and Tamarind dip goes perfectly.

Curry Crust for fish...
A quick easy dish that is healthier than deep fried fish but just as tasty...

This topping will be enough for 2 decent sized fillets (8-10oz each) of white fish such as Cod, Haddock or Pollack

2 thick slices of stale white or granary bread
2-3 tsp Mr Huda universal curry paste
A handful of fresh coriander..chopped
1 oz melted butter (can be ommitted or substituted for something more healthy)

Place all the ingredients except the butter in a food processor and pulse until your have something that looks like the texture of crumble topping, when this is done add the butter and pulse half a dozen times to mix the butter through the crumb mix. Put the crumb on top of the seasoned fish and pat down lightly, if you press too hard it will be too heavy and it you don't press it hard enough it will be too crumbly, so use your best judgement. Bake on a greased baking tray at about 180-200 C for about 20 minutes.Serve with a large mixed salad and some mint and tamarind yoghurt dip..

I always welcome any feedback from anyone who tries my recipes. It is always nice to know if they were easy to follow etc?so please do let me know if you try one.

If you cannot find a supplier for Mr Huda?s Curry spices let me know and I will let you know where your nearest supplier is located. It?s a great product and deserves to be tried.

Thank you for reading, enjoy your week.

?YourChef? Chris Sharpe

Hull Global food Fest, RAF, Reunion, weddings, Mr Huda's

What a very productive week we have had. We catered for the whole weekend for the RAF reunion at Elsham and what a lovely atmosphere it was, and what lovely people we encountered.

We are doing a demonstration at Hull Global food fest this week and can be seen on stage at around 11.30 on Friday 4^th September. We will be demonstrating several dishes using Mr Huda’s Surma secret spices. If you come and watch please come over and say hello. If you can’t catch us at the demo itself then come to Mr Huda’s stand and make yourself known.

We have a surprise party to cater for next Saturday so I obviously can’t give you any more details at present in case something gives the game away, but I will report back after the event and let you know how it went.

I think next year is going to be a good wedding year as we have had several bookings already, and more enquires are coming in each day.

This weeks recipe is using Plums, which are in season and extremely plentiful. The sharpness of the vinegar and the sweetness of the plums complement the pork really well. You can also make a plum compote to go with roast pork by using the same ingredients and simmering it for around 25 mins in an uncovered pan. Give it a try I hope you like it.

INGREDIENTS for 4 people

• 4 (3/4 inch thick) boneless pork chops
• 4 ripe plums, pitted and quartered
• 180 ml pineapple juice
• 30 ml balsamic vinegar
• 40 g brown sugar
• 2 g ground cinnamon
• 0.4 g ground ginger
• 0.8 g ground nutmeg

DIRECTIONS

1. Place the pork chops, and plums into an oven proof casserole with a lid. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on 180 for around 1 hr 30 mins then remove the lid for 20 minutes and return to the oven. .

Thank you for reading, enjoy your week.

"YourChef" Chris Sharpe

Dressings and Dips, Maple Syrup Salad Dressing, Birthday Buffet, Wedding catering

Hi Everyone,

Well what an interesting mix of things we have done this week. On Wednesday I gave a talk on Dressings and Dips to Brigg District Farm Women’s club and it was very well received, many thanks to them for making me so welcome, and to Margaret for her kind words after the demonstration. On Saturday we catered a wedding in Scartho and the weather was absolutely perfect, they had a lovely garden party and it was a pleasure to be there. Wishing the newly weds every future happiness. A birthday buffet in the middle and a picnic delivery rounds off the week. I love the variety my weeks throw at me, never a dull moment at “Your Chef”.

A busy week ahead, we are catering the RAF Elsham reunion celebrations all next weekend and it is always a lovely weekend, makes me feel very proud of the veterans and what they did for us all. There will be entertainment provided and I’m sure they will all have a great time.

For this weeks recipes I decided to give you a couple of dressing recipes that went down very well with the Farm Womens club, with the warm evenings upon us it is almost warm enough to be Al Fresco so I thought something along salad lines might go down well.

Maple Syrup Salad Dressing

2 tbsp maple syrup

1 tbs horseradish

4 tbsps red wine vinegar

5 tbsps olive oil

1 glove crushed garlic

Blitz together, drizzle over a leaf salad

Stilton or blue cheese dressing

50g/2oz blue cheese

1 tsp of mustard

100g low fat yoghurt

2 tbsp mayonnaise

2 cloves garlic

1 tbsp red wine vinegar

1 tbsp lemon juice

Salt and pepper

Whisk all the ingredients together and serve over your salad or as a dip with crudités.


I hope you try the recipes they are both personal favourites of mine, if you do, let me know what you think, feedback is always appreciated.

As always if there is anything you would like to see, or any recipes or culinary dilemmas that you have do not hesitate to ask.

Thank you for reading, enjoy your week.

"YourChef" Chris Sharpe

Curried Liver Stir Fry

Another busy week at “Your Chef” I’m pleased to report. We catered for a lovely gathering at Wrawby on Sunday and the weather was extremely kind to us, the wind dropped and the sun shone perfectly for the duration. We provided a barbecue for the very appreciative guests and the home made desserts went down a storm.

This week I have a demonstration to so for the Farmers Wives and the theme will be salad dressings and dips. I have produced a recipe leaflet to go along with the talk so if anyone would like a copy please e mail me your name and address and I will post you one. There are 8 recipes on it all of which will give your salads a nice twist.

We have a wedding to cater on Saturday and it is a garden party so fingers crossed that the weather is as kind to us this weekend.

Craig, who works for us part time, is getting married to Kim on Friday so many congratulations to them, wishing them every future happiness together.

As most of you know I do some development work for Mr Huda’s Surma Secrets and Mr Huda asked me to try and come up with a liver recipe utilising his herbs and spices. I decided to give a liver stir fry a go and I was extremely pleased with the results, it was very tasty. It has lots of vegetables in it, is high in iron because of the liver and it is full of flavour, if you cut the liver up really small you wouldn’t even know it was liver. And apart from all that it’s very quick to prepare and cook.

Curried liver stir fry

Makes 2 portions

8oz (200g) Pigs liver cut into thin strips

2 tsp olive oil

2 tsp Mr Hudas Universal curry paste

300g finely sliced vegetables such as onions, peppers, mushrooms, bean sprouts, cabbage, carrot and courgette.

400g fresh egg noodles

In a bowl stir together the finely sliced liver 1 tsp olive oil and the 2tsps of Mr Hudas universal curry paste.

You need a lidded frying pan and a non stick wok. Heat the lidded frying pan and add the liver and curry paste mix, stirring for 3-4 minutes until the liver is sealed and starting to colour slightly. Turn down the heat and place the lid on, leave to cook slowly for 7-10 minutes. Meanwhile heat 1 tsp of olive oil in the wok until hot, add the vegetables and stir fry unitl they have the desired texture, add the egg noodles and stir fry until they are heated through. Finally add the liver and stir through the vegetable and noodle mix. Serve immediately.

Have a great week, don’t forget to send any culinary questions you may have, if we get enough we will put them on the web site so everyone can benefit.

"YourChef" Chris Sharpe

50th Birthday, Web Site, Bramble and Apple Crumble

Well an eventful week at your chef, we have catered family celebrations, 50th birthdays and we’re looking forward to barbecues this week so finger crossed for the weather to be good at the weekend! A dinner for 100 on Wednesday and then we go onto a busy weekend. The 50th birthday yesterday was blessed with vast amounts of sunshine, so hurrah for the weather men getting it right.

Our new web site is now up and running, check it out at http://www.yourchef.uk.com/ thanks to Mike Thorold for getting up and running and looking great. Please have a browse through it and let us have your comments on it. If anyone needs web services Mike comes highly recommended, please contact us for his details if you require any assistance in this field.

This week’s recipe in keeping with the past few weeks is using seasonal produce. The wonderful bramble, in season, full of flavour, lots of uses, one of your 5 a day etc etc..I was always advised to only pick and eat fruit that ripened above 18” but I suppose it depends on how large the dogs are in your neighbourhood!!

Bramble and apple crumble with oaty topping.

Ingredients:
450g or 1 lb brambles
3 large cooking apples
75g or 3 oz caster sugar
275g or 10oz plain wholemeal flour
75g or 3 oz Scottish rolled oats
100g or 4 oz soft light brown sugar
150g or 5oz butter
Directions:

1. Wash the aggregate fruits
2. Peel, core and chop the cooking apples into cubes.
3. Preheat the oven to 170 degrees Celsius.
4. Stew the blackberries and apples together in the caster sugar and a 2tbsp of water for 10 minutes.
5. Pour the stewed fruits into a shallow pie-dish or individual ramekins.
6. To make the crumble topping, rub together the light brown sugar and the wholemeal flour until a crumbs texture.
7. Then add the rolled oats and soft light brown sugar to the topping mixture and mix the ingredients until balanced. Scottish oats in this recipe can be substituted with oatmeal for a softer texture.
8. Spoon the crumble topping over the stewed blackberries and apples.
9. Bake in the oven for 30 to 40 minutes, depending on cook’s preferences for crunchy texture. The topping should be golden brown before serving warm.
10. Serve with custard, ice cream or fresh cream.

We’ll do a meaty recipe next week. As usual if there is anything you would particularly like to see a recipe for on here, just drop us a line. There are some anglo asian recipes on the new web site so it’s definitely worth a look.

Have a great week, don’t forget to send any culinary questions you mat have, if we get enough we will put them on the web site so everyone can benefit.

Have a good week……. "YourChef" - Chris Sharpe

Your Chef Blogg end July

“Your Chef” Blogg

Well firstly congratulations to Louise and Matthew who got married on Saturday in Brigg, we catered for their reception and they had a lovely day. The rain didn’t dampen their enjoyment of the day one iota. The groom’s band played and there were really very good. We wish them every future happiness together.

A busy time ahead at “Your Chef”, with bookings in August being up on last year despite the recession. We have also taken wedding bookings for next year. Christmas parties are proving to be very popular this year and The Angel are holding Christmas parties which promise to be a great night out and which are filing up fast, with some being sold out already. Contact Karen at the Angel Suite for further information.

This week’s recipe is for Lemon Curd Brulee, a really simple but very effective dessert; it is quite rich so make it in small pots. I thought with the jam making season well under way some of you may be also making lemon curd. It is nice served with a ginger snap and a few fresh berries.

Really easy Lemon Curd Brulee (delicious gluten free pudding)
5 minutes plus chilling time
Ingredients
568ml/1 pint double cream
200g/8oz Lemon curd
4-5tsp icing sugar
Method
Whip the cream until nearly stiff
Fold in the lemon curd and spoon in ramekin dishes
Chill over night or for 4 or 5 hours
Sprinkle with icing sugar and blow torch or grill on a high heat until Golden brown

If you have any ideas for recipes to include on the blog please ask away.

Just a short blog this week as it is a day late and I am running out of time….
Much more to tell you this week, watch this space.

Have a great week, don’t forget to send any culinary questions you mat have, if we get enough we will put them on the web site so everyone can benefit.

Have a good week…….

Don’t forget the new website is now live visit www.yourchef.uk.com

We also have a dedicated Caterers site for the Scunthorpe region at www.caterersscunthorpe.co.uk why not pop along and have a look.
Comments as always are welcome.

WebSite relaunched

Hi all

It is with very great pleasure that we can announce the relaunch of our website www.yourchef.uk.com This is the 2nd version of our site and now includes Video of Chris cooking, Anglo Indian recipes and of course menu ideas and suggestions for the Catering Services that we offer.

As always we welcome your comments and suggestions so that the site reflects not only the business but what you the visitor really want see.

Thanks all for now.

"YourChef" - Chris

60th Birthday Party, Wedding reception, Tikka Salmon Recipe

Well first of all apologies for publishing a barbecue recipe last week, it seemed to put pay to the nice weather we were having!! Perhaps this week I should have done a winter warmer recipe and maybe that would bring the sun out!

We’ve had a busy weekend at “Your Chef” with family gatherings being the order of the day. Two functions catered over the weekend both were large family gatherings, one of which was a surprise 60th party and it was a complete surprise, top marks for keeping a secret.

We’re into wedding season this week with a wedding at the Angel on Saturday, the weather is predicted to take a turn for the better, so let’s hope the weatherman get sits right this time. A busy August is on the cards with more weddings, barbecues and even a talk and demo in there for good measure.

With summer barbecues and outdoor eating on the cards with the predicted heat wave, food safety should always be forefront in your mind. Keep food chilled until the last minute, keep it covered up and make sure everything is cooked thoroughly (not black on the outside and raw in the middle). For things like chicken and thicker cuts of meat always start them in the oven and simply finish it for the last ten minutes on the barbecue. Always think better safe than sorry.

With the summer in mind I have decided to do you a nice easy summer salmon dish this week. This and other curry based recipes can be found on Mr Hudas website at http://ww.mrhudas.co.uk/

INGREDIENTS:
2 boneless and skinless
salmon fillets (360g),
4 tsp (25g) of Mr Huda's Tikka Paste,
2 tbsp natural yoghurt, fresh coriander if available

Stage 1
1. Sprinkle some salt over the fish and leave aside.
2. Add the required amount of Mr Huda's Tikka Paste, oil, yoghurt and some coriander.
4. Mix well in to the salmon (use disposable glove when mixing, as to prevent staining your hand).
5. Leave to marinate in the fridge. 2nd Stage:
1. Place on a grill pan (as to allow the moisture from the fish to be kept separate)
2. Spread the fish with any excess marinade (reserve a little for basting halfway through cooking time).
3. Preheat the grill to medium. Grill the fish for 15-20 minutes until cooked, turning once and basting few times. Once cooked garnish with fresh salad, lemon
wedges, coriander and serve immediately with mint and tamarind yoghurt sauce.

Our new website should be up and running this week so check it out and let us know what you think. http://www.yourchef.uk.com/

Anyway have a good week I will update you next week…have a good one