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
Thursday, 30 July 2009
Monday, 27 July 2009
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.
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
Anyway have a good week I will update you next week…have a good one
Thursday, 23 July 2009
Barbecue, Family Parties, Baby Back Rib Recipe
Well we've enjoyed a tiny bit of rest and relaxation at "Your Chef" this week, a rarity indeed. But that has now come to an end as we have a rather busy weekend ahead. Family parties are the name of the game this weekend with us catering for one on Saturday and another one on Sunday.
Everyone at the moment seems to be barbecuing despite the irregular rain that blights us at regular intervals. So for this weeks recipe I thought we would have a barbecue theme. It is for barbecue ribs and you can cook them either on the barbecue or in the oven should the inclement weather catch you out.
Barbecue Baby Back Ribs
Serves 6
6 racks of baby back ribs (your butcher will trim then for you)
500ml tomato ketchup
3 tbsp brown sugar
½ tsp paprika
½ tsp chilli powder
4 tbsp white wine vinegar
A good pinch of dried tarragon
A good pinch of dried oregano
2 tsp gravy browning
100ml water
Mix all the ingredients, except the ribs, together in a large bowl and stir until the sugar the sugar has dissolved and the gritty feeling has disappeared. Put the ribs in a large tray and pour over the sauce, refrigerate overnight.
Put the ribs still in the sauce in a moderate oven (180-200°C) for around 1-1½ hours depending on the thickness of the ribs. When they are tender but not falling part remove them from the sauce. If you are going to barbecue them simply pop them on the barbecue to finish for 3-4 minutes on each side, if you are finishing them in the oven just pop them on a baking tray for 10 mins just to dry them out a little. Leave to cool for a few mins before eating or they will take the skin off your lips¦!! Enjoy with a big green salad and some roasted potato wedges.
Our new website is so near completion we can nearly taste it. Once its launched we will let you all know with a special blog all of its own, the current site is at www.yourchef.uk.com.
Anyway have a good week I will update you next week.
Chris "Yourchef"
Everyone at the moment seems to be barbecuing despite the irregular rain that blights us at regular intervals. So for this weeks recipe I thought we would have a barbecue theme. It is for barbecue ribs and you can cook them either on the barbecue or in the oven should the inclement weather catch you out.
Barbecue Baby Back Ribs
Serves 6
6 racks of baby back ribs (your butcher will trim then for you)
500ml tomato ketchup
3 tbsp brown sugar
½ tsp paprika
½ tsp chilli powder
4 tbsp white wine vinegar
A good pinch of dried tarragon
A good pinch of dried oregano
2 tsp gravy browning
100ml water
Mix all the ingredients, except the ribs, together in a large bowl and stir until the sugar the sugar has dissolved and the gritty feeling has disappeared. Put the ribs in a large tray and pour over the sauce, refrigerate overnight.
Put the ribs still in the sauce in a moderate oven (180-200°C) for around 1-1½ hours depending on the thickness of the ribs. When they are tender but not falling part remove them from the sauce. If you are going to barbecue them simply pop them on the barbecue to finish for 3-4 minutes on each side, if you are finishing them in the oven just pop them on a baking tray for 10 mins just to dry them out a little. Leave to cool for a few mins before eating or they will take the skin off your lips¦!! Enjoy with a big green salad and some roasted potato wedges.
Our new website is so near completion we can nearly taste it. Once its launched we will let you all know with a special blog all of its own, the current site is at www.yourchef.uk.com.
Anyway have a good week I will update you next week.
Chris "Yourchef"
Wednesday, 15 July 2009
Catering for 300!!!!
Well we upped the ante a bit at “Your Chef” this week and pushed the limits a bit further…as we like to do…..and we did a function for 300! Definitely the biggest we have done so far and thanks to a tight knit well experienced team and good organisation it all went like clockwork. We did a summer garden hog roast and the pigs were cooked to perfection by Barry Turner many thanks go to him, perfect crackling…mmmm…
Wedding season is now upon us and the Angel Suite is proving to be a popular venue this year, for all sorts of functions actually not just weddings. It is a lovely airy room, if you visit the "your chef" web site you can see pictures of the room laid up for a wedding. It lends itself very nicely to may different colours and layouts, so must be worth considering as a venue.
We are already receiving wedding enquires for next year so if you know anyone looking for caterers please put us forward, dates are filling up so I would hate anyone to miss out.
We have booked our stall at the Brigg Christmas market on Fri 4th December so will be giving away samples and canapés on the night. I know it may seem a bit premature but it will be here before we know it.
Anyway…culinary talk now…Broad beans…that's what we’ll cover this week. A much maligned vegetable. There are two types of broad bean, the Longpod which has about 8 beans in each pod and the Windsor which is a shorter pod with about four or five beans in it, both are currently in season, the Windsor being the most flavorsome of the two but usually the dearest.
Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system). I have included a recipe for broad bean pate this week and it is lovely served on crusty bread.
Broad Bean Pate
900g broad beans, shelled
10ml ground coriander 10ml ground cumin 10ml turmeric 2 cloves garlic, crushed juice of 1 lemon 60ml olive oil salt and pepper
1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.
2. Place the beans and spices in a liquidiser and blend for 30 seconds.
3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.
So a pate full of vitamins and its vegetarian and gluten free…all bases covered I think!
Anyway have a good week I will update you next week…have a good one
Wedding season is now upon us and the Angel Suite is proving to be a popular venue this year, for all sorts of functions actually not just weddings. It is a lovely airy room, if you visit the "your chef" web site you can see pictures of the room laid up for a wedding. It lends itself very nicely to may different colours and layouts, so must be worth considering as a venue.
We are already receiving wedding enquires for next year so if you know anyone looking for caterers please put us forward, dates are filling up so I would hate anyone to miss out.
We have booked our stall at the Brigg Christmas market on Fri 4th December so will be giving away samples and canapés on the night. I know it may seem a bit premature but it will be here before we know it.
Anyway…culinary talk now…Broad beans…that's what we’ll cover this week. A much maligned vegetable. There are two types of broad bean, the Longpod which has about 8 beans in each pod and the Windsor which is a shorter pod with about four or five beans in it, both are currently in season, the Windsor being the most flavorsome of the two but usually the dearest.
Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron. They also contain levodopa (L-dopa), a chemical the body uses to produce dopamine (the neurotransmitter associated with the brain's reward and motivation system). I have included a recipe for broad bean pate this week and it is lovely served on crusty bread.
Broad Bean Pate
900g broad beans, shelled
10ml ground coriander 10ml ground cumin 10ml turmeric 2 cloves garlic, crushed juice of 1 lemon 60ml olive oil salt and pepper
1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.
2. Place the beans and spices in a liquidiser and blend for 30 seconds.
3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.
4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.
5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.
So a pate full of vitamins and its vegetarian and gluten free…all bases covered I think!
Anyway have a good week I will update you next week…have a good one
Tuesday, 7 July 2009
Race For Life - Cookie Recipe - Jersey Royal Potatoes
Well we all completed race for life and we did it within the target 30 mins and raised about £300 for Cancer research, so thanks to the team for entering into the spirit of it all. We did run in our “Your Chef” uniforms so if saw us let us know…
We all went back to school for the day on Wednesday….well college actually to renew our Food Hygiene certificates so you can be sure you are in safe hands when we cater for you.
Our weekly culinary note has to include Jersey Royal potatoes, a personal favorite I have to say. Cook them in lightly salted water until cooked and then leave them to cool for 5 minutes. Toss in some olive oil and freshly chopped garden herbs and serve with a mixed leaf salad and a piece of grilled salmon…perfect summer tea. Also still in season is beetroot, peel and roast then drizzle with some balsamic syrup when almost ready.
Someone sent me this recipe this week and it does make THE most fabulous cookies so please try it.
We all went back to school for the day on Wednesday….well college actually to renew our Food Hygiene certificates so you can be sure you are in safe hands when we cater for you.
Our weekly culinary note has to include Jersey Royal potatoes, a personal favorite I have to say. Cook them in lightly salted water until cooked and then leave them to cool for 5 minutes. Toss in some olive oil and freshly chopped garden herbs and serve with a mixed leaf salad and a piece of grilled salmon…perfect summer tea. Also still in season is beetroot, peel and roast then drizzle with some balsamic syrup when almost ready.
Someone sent me this recipe this week and it does make THE most fabulous cookies so please try it.
NEIMAN-MARCUS COOKIES:
½ cup butter170g chocolate chips1 cup flour½ cup brown sugar½ tsp. Bicarbonate of soda Pinch of salt½ cup Castor sugar125 g Grated Cadbury chocolate1 cup oatmeal1 eggs½ tsp. baking powder½ tsp vanilla essence¾ cup chopped nuts (optional)Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour,oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees (180 C).
The above quantities make 30 cookies. Enjoy!
The above quantities make 30 cookies. Enjoy!
Another busy week over, and looking forward to this weeks challenges……
As usual any culinary queries of suggestions as to what you would like to see here please drop us a mail at chris@yourchef.uk.com
Have a good week……
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