Monday, December 31, 2007
Wednesday, December 26, 2007
Monday, December 10, 2007
Dried Cherries...
Saturday, December 08, 2007
Happy wife, Happy life..
Tandoori Chicken Drumstick. This dish featured last week catering menu.
Clean foil wrapped on the tip, makes it clean to hold and enjoy.
There were also Fish pie and minced beef.
Stuffed Duck Thighs with green herbs chick peas, Caramelised button onions, Crispy Taro, Served with cranberry Sauce
Stuffed duck Thighs with Cranberry Sauce. This was simply the best. Tender duck Thighs with aromatic sweet tangy cranberry sauce. Underneath the duck, I placed crispy yam cubes just to have that slight crunch and to sliced that sharp sourness from the cranberry sauce. It worked perfectly.chef pol
Wednesday, December 05, 2007
Mafalde Competition...
Mafalde Pasta.
A) Kolo Pasta. Thick Sweet Soy Sauce with chicken
B) Mafalde Pasta with spicy cream mushroom sauceC) Mafalde Salad with eggs and crispy fish
D) Simple mafalde pasta with blackpepper olive oil.E) Mafalde Pasta with sausage
The winner was clearly dish B. Just nice. They are all self-taught chefs who never had any formal trainning, let alone working in established hotels. Two of them are apprentice. They all did well. I just want to have a little bit of fun.
Chef Pol'
cooked by Chef Pol at 4:39 PM 0 thought
Labels: mafalde pasta
Monday, December 03, 2007
We love duck... someone just had to kill them...
Sesame tuiles for garnishing. Seared Carnard (Duck), soba noodles, sauteed tomato concasse with tomato butter sauce
Duck [Carnard] is special. One of a kind. It's gamey, succullent and has more fats than other birds. Too bad duck does not provide enough meat for people. It's quite expensive.
Cuts of duck. the wings, carcass, the tail, the neck, head, thighs, legs, breast. We normaly only use four cuts where it has more meat. Breast and the thighs.
I was preparing two duck dishes today. Stuffed duck thighs with green herbs and chick peas finished with Cranberry sauce. The other dish was Seared duck breast, with soba noodle and tomato butter sauce.
Duck fillings consist of Fresh Rosmary, thyme, Spinach and chick peas.
Once finished chopping, it will turn out like this.
Simply stuffed the fillings inside the duck thighs and roll it with a cling film into candy barrel shape. after steaming, i thought the meat would be intact into nice barrel shape but It didnt materialise as the meat opened up. So i was guessing, maybe duck has low protiene, unlike chicken and it won't set.Chef Pol
Sunday, December 02, 2007
Just what hotels do...
Chicken boxing in the Oven.
chef
Thursday, November 29, 2007
Food made it easy...
Mafalde, [curly pasta] . I bought this pasta in Rome. I cooked with simple legumes sauce. Packed with vegetables nutrients and basil. Lazy cooking yet filling. Vegetables Mafalde Pasta.
Again simple rustic food. Braised 'Tengiri' with celery, carrots, lemon slices and leeks. No mess that cooks in the oven.
lean, Fresh beautiful fish. Not dry...
ahhh absolute beauty. Fish head curry. Fresh okra, cilantro, pineapple... wahh Nice.
Pancake with maple syrup. light thin pan cake i always make.
cooked by Chef Pol at 5:11 PM 0 thought
Labels: mafalde pasta, pan cake, tengiri
Monday, November 12, 2007
Surf and Turf...
So they say Ostrich meat is low in fat, calories and cholesterol. It's similar to lean beef meat and tender. It's colour is dark red. Anyway... This is my version of Surf & Turf. Ostrich and Dredged Scallops. Ostrich Meat
Pan Seared with olive oil and butter.
Cook Scallop in clockwise direction for 1 min each side.
Simple and Rustic cooking. Pan seared Ostrich and Scallops with balsamic Reduction.
Balsamic Vinegar of Modena. This vineger can be aged from 1 year up to 10 years. It has intense flavour and rich fruity flavour with full body.
cooked by Chef Pol at 4:03 PM 0 thought
Labels: Balsamic Vinegar, Ostirch
When you just miss NANDOS Peri Peri Chicken...
Suddenly I'm missing Nandos chicken. SO what now... make it. Here, simple Peri peri Marinade.
- Garlic (lots of it)
- fresh lemon juice
- Cayenne pepper or normal chilli powder
- Dried oregano
- paprika
Mix all together until it resemble a paste, season to taste, pour onto your chicken and marinade atleast 30 mins, do it overnight makes it even better. Just becareful when adding the Lemon Juice. Grilled it and If you don't have one, Oven bake them and keep basting with Garlic oil or butter. Poke the chicken and if the juice comes out clean, then it's ready. Served with potatoe wedges or chips. enjoy
Chicken Peri peri with Wedges.
cooked by Chef Pol at 3:43 PM 0 thought
Labels: Peri peri Chicken