Tuesday, July 29, 2014

Peeling shallots

We use quite a bit of shallots at the restaurant.  But it's not to the extent that we need a commercial peeler.  I don't like the peeled shallots our vegetable supplier has as they were soaked in water and flavours are lost.  I found something interesting on the internet that helped the peeling process.  

I took 2 metal containers and put some shallots into it.  Then the two containers are shook vigoursly for about 30 seconds.  Some of the shallots and completely peeled but for some, some of the skin is still stuck.  But the skin could be easily peeled off.  This simple process is saving us lots of time and tears.  

Monday, July 28, 2014

Grilled Cheese

Grilled Cheese and Slow Cooked salmon sandwich.
Sometimes it doesnt take an oven or panini grill to make a grill cheese. Just the brains of an 8 year old. Leeanne found a way to make a perfect grilled cheese with a simple fry pan from her children's cook books. I added the sous vide salmon. All you need is to make a sandwich and butter the OUTSIDE of the bread. Then use a non stick fry pan and heat gently for a few minutes, flip and cook the other side and Enjoy!

Wednesday, May 28, 2014

Fresh tomatoes

I saw some very nice fresh tomatoes at the market today.  With such heat, I felt like making a fresh bloody mary and perhaps my slow juicer would do the job.  I put the tomatoes through the juicer and it was not what I expected.  Instead a thick tomato puree came out and so I changed my drink to a cold tomato soup.  Extremely refreshing for this weather.

Sunday, May 11, 2014

Late meals

Working late doesnt mean you have to have leftovers,  instant noodles or takeaways.  All you need is a small rice cooker and fresh food.  It only took 15 minutes to make this.

Making Breakfast

To help kids eat healthily doesn't require a book. It does require some fun.  Leeanne wanted to make breakfast today and so her first task was to write out what she wants in her oatmeal.  Then she helped cut up all the vegetables, including the onions.  It doesnt matter if they cry a bit, as they will learn that once its cooked, they turn sweet.

Friday, March 21, 2014

Roast rack of lamb

I was able to get hold of a very nice piece of welsh rack of lamb the other day.  I decided to marinate it simply with some garlic, shallots, parsley, sea salt and olive oil.  I wanted to infuse the flavours quickly and so sealed the meat in a ziplock ba, ensuring all the air was pushed out of the bag.

The rack was seared and popped into a hot oven 180 C for 30 minutes.  It came out perfectly, medium done and the flavours were very delicately infused in the meat.  It the simple process of creating  a vacuum with a ziplock bag that enabled this. 

Thursday, December 5, 2013

Roaster chickens

I have only one chicken item on the menu.  It's a chicken breast that has been cooked sous vide in lemon olive oil.  Its nice and tender but the problem I have is that Chinese don't like chicken breast and so I have always wanted to add a chicken item on the menu with bones.

I ordered 2 small  roaster chickens and cooked them sous vide in a chinese ginger sauce.   The flavours were there, except I cooked one for 4 hours and the other for 2 hours.  The difference in cooking time were immaculate.  Both retained their moisture and was tender, but the one cooked for 4 hours was overcooked, and was considered mushy.  On the other hand, the one cooked 2 hours had texture to it. It's very interesting to see how much difference there is to the texture when meat is cooked for different times.