tag:blogger.com,1999:blog-184930022024-03-07T22:39:58.806+00:00The Rock 'n' Roll KitchenA blog about food and other stuff.Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-18493002.post-17234277479363687112013-04-20T21:29:00.001+00:002013-04-20T21:29:03.203+00:00TestingTest post from bloggerDennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-46815700685902615692013-02-15T22:43:00.002+00:002013-02-15T22:43:20.607+00:00<a href="http://www.guardian.co.uk/lifeandstyle/2012/oct/21/best-restaurants-ofm-awards-2012">Best Restaurant List 2012</a>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-46499397111133856062011-09-05T06:11:00.001+00:002011-09-05T06:11:28.919+00:00I did tell you.It is true, we do have a new baby. Freddie Alexander was born 25th August 2011.<br /><br /><center><a href='https://picasaweb.google.com/Dennis.Caswell/TheRockNRollKitchen?authkey=Gv1sRgCMaDyMy1uba21QE#5648754247167866338'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEsLo80WnnRjxZf8V64ggaC7drZI1m3crA3EddyX7eR7PqMKmRTcMNHSnPpF44O2h62RaNLM6534ZaKTiOXh4dEowb6w1F8mZHzXsCVUnPtpNwodD4goCqe-6aCNDJcmMubgtuw/s288/0.jpg' border='0' width='276' height='281' style='margin:5px'></a></center><br />I know this is supposed to be a blog primarily about food but to be honest, Fred is primarily about food himself. He eats incessantly, insatiably & indiscriminately of time of day. It's difficult to know if you're doing the right thing with a week old baby as they have no real way of communicating the reason for their crying & discomfort. They just cry & seem dis-comfortable. <br /><br />I'm thinking I may create a new Freddie diary blog to document all this. <br />We shall see. <br /><br />I also need to review some loose leaf tea kindly sent to me by Little Chef, though presently, I tend to drink the strongest coffee available, dictated to & by Freddie's insatiable appetite and unsociable time keeping. <br /><br />Oh and also, today would be the 65th birthday of one Freddie Mercury, whom our Freddie is partially named after (along with Frederick Chopin, Freddie Fender & Freddie Flintoff)<br /><br />Yawn..........<br /><br />- Posted using BlogPress from my iPhone<br />Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-64523084200455799982011-03-27T19:57:00.001+00:002011-03-27T19:57:31.540+00:00Let her eat cakeWe popped into the cake shop this afternoon. I had an almond frangipane tart & Caitlin had, well I think you can see what she had. <br /><br /><center><a href='https://picasaweb.google.com/Dennis.Caswell/TheRockNRollKitchen?authkey=Gv1sRgCMaDyMy1uba21QE#5588851317199578146'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPmVXXh_YmaePlMOwck24rcMIG61giAuPfZC3XoCL1vyQbJ_IZQpqVuNPKi9HRh-p0rUMpRVyR9fq0bS7xUydrUiksHgZ23I9RM5TPA-ZkGyKoW_HtPKErqt7dAw6nj1u_4XD_A/s288/0.jpg' border='0' width='400' height='400' style='margin:5px'></a></center><br />They do illy coffee too, which is always a winner for me. <br /><br /><br />- Posted using BlogPress from my iPhone<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=Patisserie%20Valerie&z=10'>Patisserie Valerie</a></p>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com2tag:blogger.com,1999:blog-18493002.post-86583857806588891322011-03-13T19:36:00.001+00:002011-03-13T19:36:45.440+00:00CafeSo, we are officially the new owners of a cafe in Cambridge. <br /><br />We started on Wednesday of last week and the place is already buzzing with lots of people. <br />The early starts are tough but we'll soon get used to it. <br /><br />I thought I might use the blog to document the takeover and plot our progress as we set up our breakfast and lunch time delivery services to the Science Park & neighbouring sites. <br /><br /><br /><br /><center><a href='https://picasaweb.google.com/Dennis.Caswell/TheRockNRollKitchen?authkey=Gv1sRgCMaDyMy1uba21QE#5583650774685207074'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBj2MtM0aYybIV96FKlcIjt2sjaU7JBUWxD6Tcktqk2MGvOOyOG6zf-QJeyw6p8-vAHc6FXmZi3tftYF-d3YSHwlNjSOJNE9dTGNImWPio23bj1uWXqpNvbDt8qp302zDaCsFgUg/s288/0.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />This was how the front counter looked on Wednesday but already added a few new things with lots more to come. <br /><br /><br /><br />- Posted using BlogPress from my iPhone<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=Great%20Eastern%20St,Cambridge,United%20Kingdom%4052.199573%2C0.142869&z=10'>Great Eastern St,Cambridge,United Kingdom</a></p>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-75839856952597329962011-01-19T23:02:00.002+00:002011-01-19T23:17:06.521+00:00No Fire Without Smoke<span style="font-size:130%;">I set fire to the kitchen at work tonight folks. I was busy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">putting</span> a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">lasagna</span> together when on the hob behind me, a pan of oil caught light. Quick as a flash I did the whole wet-tea-towel-wrung-out & smothered the flames. I waited a moment - all the time black smoke filled the room, setting off the alarms for the whole building, sending upwards of 50 confused foreign students outside into the cold via the fire escape. I took the cloth away from the pan and sheepishly carried the pan toward the sink. It proceeded to reignite. I dropped it on the floor and it burnt straight through the carpet. I repeated the wet towel process once more and finally extinguished the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">persistent</span> flames.<br />Panic over, I continued to get ready for service, which remained on-time and with no further incidents.<br /><br />After service I tried to clean the black smoke residue from the ceiling above the hob where the initial flames rose and licked the paint not an hour earlier. I managed to smear the paint and even peel it in places as I somewhat frantically tried to get it white again.<br /><br />All through this, I listened, as I always do, to <a href="http://www.bbc.co.uk/programmes/b00c72y1">Marc Riley's BBC6 show</a> on the radio.<br /><br />The live band in session tonight?......'The Burns Unit'.<br /><br />true story.<br /><br /></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-76577406222845297462011-01-19T15:29:00.002+00:002011-01-19T15:33:01.490+00:00Preserving Herbs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIENUMi0lbqJjlN6IH_Ybj2y40abBh-W1MQDDBdKftxJrXdwOYdpnESHEtBXF_tTwLV65krYQQ_VvgzVTxDUtlcAnGgQJabAIvHt_OOitnRvhohBzOWXVgbx1nXqNSZMER_yhwA/s1600/rustic-herbs_000006977609+-+534x356.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIENUMi0lbqJjlN6IH_Ybj2y40abBh-W1MQDDBdKftxJrXdwOYdpnESHEtBXF_tTwLV65krYQQ_VvgzVTxDUtlcAnGgQJabAIvHt_OOitnRvhohBzOWXVgbx1nXqNSZMER_yhwA/s320/rustic-herbs_000006977609+-+534x356.jpg" alt="" id="BLOGGER_PHOTO_ID_5563919767573526498" border="0" /></a><span style="font-size:130%;">This is good, about preserving fresh herbs, by Christina McDermott on LoveFood.com: <a href="http://www.lovefood.com/journal/blog/10885/what-to-do-with-leftover-herbs">what-to-do-with-leftover-herbs</a></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-48586705006365865472011-01-19T07:53:00.003+00:002011-01-19T08:10:03.279+00:00New Year 2011<span style="font-size:130%;">For one reason or another, the new year has bought about changes for me thus (and in no particular order) Firstly I began the year in a state of flux with only 3 hours paid work per day whilst I wait for a new cafe to change hands and for us to get in and take over the running. The impact of this has been that I have all but abandoned the car this year in favour of cycling. The location of aforementioned 3 hours daily work has meant that I'm now cycling at least 4 miles per day. My fitness is improving already. The next change (a somewhat less important one) is that my iPhone is broke. I'm currently waiting for a verdict from my phone insurance company as to whether they will fix it or replace it - or indeed, reject the claim altogether. This has lead to my purchasing of a £13 </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="font-size:130%;">PAYG</span><span style="font-size:130%;"> phone with which to continue to use my contract </span><span class="blsp-spelling-error" id="SPELLING_ERROR_1" style="font-size:130%;">mins</span><span style="font-size:130%;"> and texts. So. No driving, more active, better fitness. Less time spent updating </span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-size:130%;">fb</span><span style="font-size:130%;"> and surfing the void for new apps instead of being productive....All the things that people cite when carefully constructing new year's resolutions that they won't stick to yet again, for the umpteenth year running. The difference being that mine where forced upon me, rather than through choice. No matter though as this all still achieves the same result. Why did I admit to this rather than just pretending that this was all the result of careful consideration in an attempt to relieve guilt through </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3" style="font-size:130%;">abstinence</span><span style="font-size:130%;"> following overindulgence at Xmas?...Well that's because my new year's resolution was to be more honest.<br /><br /><br /><br /><br />maybe.</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-9315082435850300092011-01-12T14:03:00.007+00:002011-01-12T14:43:06.117+00:00Today<span style="font-weight: bold;"><span style="font-size:180%;">I</span></span><span style="font-size:180%;"><span style="font-size:100%;"> <span style="font-size:85%;">am making a </span><span class="blsp-spelling-error" id="SPELLING_ERROR_0" style="font-size:85%;">chilli</span><span style="font-size:85%;"> for dinner tonight (I won't be eating it because I shall be out cooking food for students at Cambridge College halls). I think there are a number of items or dishes that most people can do, whether cooks, chefs, housewives/husbands or non-cooks. Furthermore, these select few fall into a common category (in my opinion) in which each is prone to many variations in preparation, dictated by varying recipes/techniques adopted from books, friends, parents & grandparents.<br />Others under the same umbrella would be Yorkshire Puddings - my ex Sous Chef swears by a recipe taught to him about 20 years ago, by a then 90 year old woman. Simple boiled rice - I've adopted a new technique of washing 3 times, covering an inch over the rice with fresh water, bringing to the boil briefly, covering and cutting the heat, allowing the rice to steam-finish.<br />Equally the humble boiled egg can be placed in cold water and taken to a boil for 3 minutes, as well as being placed into already rapidly boiling water, with or without salt, covered or uncovered. I've even seen and used a device from Germany that pricks a perfect hole in the base of a raw egg before boiling, though it didn't seem to have any great impact on the cooking.<br /><br />I think this is the appeal of cooking - it's accessible. Most of us need to do it. Anybody </span><span style="font-style: italic;font-size:85%;" >can</span><span style="font-size:85%;"> learn to do it. Making dinner is infinitely easier than making music and paradoxically, in the modern world the Media promotes it as a new kind of Rock & Roll.<br /><br />Anyway, I'm rambling and I must get on...I've got a gig tonight, doing Fajitas for 30 students and I'm under-rehearsed.<br /><br />My friend's band <a href="http://chapelclub.com/home.php">Chapel Club</a> are to modern chart music, what this <a href="http://clownfish.corporatemailer.co.uk/readonline/135/4f2cb4ae495a663e6d05ad3e578c3e7f">Menu</a> is to Kentucky Fried Chicken.<br /><br /></span><br /></span></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-37329535427225867152011-01-11T14:28:00.002+00:002011-01-11T14:39:35.526+00:00Too Looooong.....Yes, It's been far too long since I last posted on this blog of mine. Lots has happened. I've moved about a bit, I've worked for people, I've worked for myself. I'm now living and working in Cambridge as a catering development type person. We supply food to Cambridge University, we do outside catering, we are opening a Cafe very soon and we are generally busy & excited in equal measures. As ever, I'm cooking. I'm cooking at work, at home, for friends, for loved ones.<br /><br /><br />Watch.This.[SPACE]<br /><br />I'm listening to & enjoying the new project by Dave & Russ Davies, <a href="http://www.theaschereproject.com/">The Aschere Project</a>.<br /><br />I think this is important: <a href="http://obamalondon.blogspot.com/2011/01/inexplicable-edits-on-sarah-palins.html">Edits on Sarah Palin's Fb Page</a>.<br /><br />I like this company: <a href="http://www.naturalsaltseller.co.uk/Default.aspx">Natural Salt Seller</a>.Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-63181155607163995402010-01-07T00:25:00.001+00:002010-01-07T00:25:22.439+00:00New MenuExcited about putting a new menu on at work. Lots of local seasonal stuff. Wish I had more time to devote to this blog. Ain't gonna happen at the moment. <br /><br />Follow me at work on Twitter @ bathurstarms <br /><br /><br />- Posted using BlogPress from my iPhone<br /><p class='blogpress_location'>Location:<a href='http://maps.google.com/maps?q=Duntisbourne%20Abbots,United%20Kingdom%4051.782064%2C-2.036373&z=10'>Duntisbourne Abbots,United Kingdom</a></p>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-6824723724055287522009-03-27T16:36:00.000+00:002009-03-27T16:43:42.418+00:00Petty FoursMust try and resist temptation to make the pub menu just like a French cafe's with tiny little bite sized bits and bobs that take all night to make. Not practical in a 80 cover restaurant. <br /><br />New bar menu is ready to Rock as well as Roll. <br /><br />Old Spot sausage rolls with apple & date chutney <br /><br />Rarebit on Cotswold crunch toast<br /><br />Pork pies<br /><br />Chip butties<br /><br />All good honest spring/ summer fare<br /><br />No soup in a basket though, it's so '76<br /><br />********************* <br /><br /><br /><br /><br />-- Post From My iPhone<br />Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-44664773639557993412009-03-27T01:59:00.001+00:002009-03-27T01:59:50.724+00:00iPhone updateHey people. This is my first update for some time. It is also my first update using this thing Apple call Das iPhone. <br /><br />So far so good. What I am proposing is that this blog space be used as a kind of forum for myself and my darling chefs/team at the Bathurst Arms and that hopefully we might find the time and inclination to post our thoughts/ideas/news & recipes on this liquid crystal parchment in cyber speyce. <br /><br />Have just returned from flying visit to Paris. Nothing like steak & dauphinoise with house wine to inspire ones creativity and zeal for all things food blog. Must not = over zealous. <br /><br />Love in the nth degree x<br /><br />Ps. Keep on eating, it will keep you alive. <br /><br /><br />-- Post From My iPhone<br />Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-56584220519324706912008-02-07T00:28:00.000+00:002008-02-07T00:37:25.065+00:00So Much To Tell.....<span style="font-family: arial;">A hell of a lot has changed since I last posted on here....<br /><br />I've put down the axe and picked up the Global full-time...So I guess I can now call myself a chef! I've been working very hard for the past year. So much so, that I am about to take my first head-chef post at <a href="http://www.bathurstarms.com">The Bathurst Arms</a> in Gloucestershire.<br />It's been a bumpy ride and I've been on the steepest learning-curve known to all mankind.<br /><br />I have so many recipes that I want to put up on here and I'm going to make a point of spending a part of one day each week doing so.<br /><br />I hope I can share some cool ideas with you and in-turn, get back into the whole sharing recipes thing that works so well using this 'ere thing they call the interweb.<br /><br />I'll be back shortly.<br /><br />x<br /></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-1160050506540700562006-10-05T12:13:00.000+00:002006-10-05T12:15:06.553+00:00I have decided that I am indeed going to post on here again...I find myself with a little time and use of an AGA and so I think I shall put up some new recipes and photographs soon, so...<br /><br />Watch This Space !<br /><br />XDennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com3tag:blogger.com,1999:blog-18493002.post-1137427411603574972006-01-16T15:58:00.001+00:002006-01-16T16:19:14.666+00:00Egg Shaped Fred<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/egg%20face.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/320/egg%20face.jpg" alt="" border="0" /></a><br /><span style="font-family: arial;"><span style="font-weight: bold;">Fred:</span> "I can't believe how dirty your cooker is Dennis. To be honest, I'm surprised you don't mind people seeing a photo of it".</span><br /><br /><span style="font-family: arial;"><span style="font-weight: bold;">Dennis:</span> "Excuse me, I think you'll find I've been really busy over the last week, doing band stuff, playing shows...<span style="font-style: italic;">really</span> busy, so keep your comments to yourself".</span><br /> <br /> <span style="font-family: arial;"><span style="font-weight: bold;">Fred:</span> "I was only saying".</span><br /> <br /> <span style="font-family: arial;">x</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com7tag:blogger.com,1999:blog-18493002.post-1136945308509768312006-01-11T01:50:00.000+00:002006-01-11T02:45:35.886+00:00Garlic Mushy Peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/Mushy%20Peas%20close.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/Mushy%20Peas%20close.jpg" alt="" border="0" /></a><br /><a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Mushy_peas">Mushy Peas</a><span style="font-family: arial;">....I absolutely love them. I get chips and mushy peas from the chip shop quite frequently, maybe 2 or 3 times a month. Admittedly they're not the healthiest, but my word, aren't they good?</span><br /><br /><span style="font-family: arial;">Tonight's dinner was just going to be salmon and peas; tasty, quick and easy, nothing to write home about. Once the peas were boiled though, I thought I may as well have a bit of a play around and I accidentally came up with something that I'm definitely going to do again.</span><br /><br /><span style="font-family: arial; font-weight: bold;">My Garlic Mushy Peas:</span><br /><br /><span style="font-family: arial;">Frozen Garden Peas (boiled and drained)</span><br /><span style="font-family: arial;">3 tbsp Good Balsamic Vinegar</span><br /><span style="font-family: arial;">1 Clove Garlic (finely chopped)</span><br /><span style="font-family: arial;">3 tbsp Double (heavy) Cream</span><br /><span style="font-family: arial;">1 tbsp Fresh Parsley</span><br /><span style="font-family: arial;">Salt</span><br /><br /><span style="font-family: arial; font-weight: bold;">Method:</span><br /><br /><ul style="font-family: arial;"> <li>Place the boiled peas in a saucepan and mash roughly with a potato masher (you could use a fork if you wanted), over a medium heat.</li> <li>Add the garlic and balsamic vinegar, stirring for 1 minute or so.</li> <li>Add the cream, allowing it to bubble for a further minute.</li> <li>Take off the heat and throw in some parsley and season to taste with salt.</li> </ul><span style="font-family: arial;">Very simple but really very good indeed.</span><br /><br /><span style="font-family: arial;">x</span><br /> <br /> <span style="font-family: georgia;font-family:Arial, Helvetica;" ><span style="font-size:85%;"><br /></span></span><span style="font-size:85%;">Archaeologists and historians have unearthed peas in ancient tombs and have found dated pictures and writings discussing the virtues of the pea. They think the garden pea originated in either China or Egypt.</span> <p style="font-family: georgia;"> </p> <p style="font-family: georgia;"><span style="font-size:85%;"> The Chinese believed that their emperor, Shu Nung, discovered peas 5000 years ago. Called the Chinese Father of Agriculture, he is said to have wandered around the countryside observing and collecting plants, looking for those which might be suitable for food or medicine. Potential edibles were fed to a dog, then a servant and, if both survived, the emperor himself would taste the new food....<a href="http://gardening.wsu.edu/library/vege006/vege006.htm">read more</a>.</span> </p> <span style="font-family:Arial, Helvetica;"><br /></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com2tag:blogger.com,1999:blog-18493002.post-1136753384287802682006-01-08T20:22:00.000+00:002006-01-08T20:51:05.550+00:00Yorkshire Puddings - Revised<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/yorkshires%20001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/yorkshires%20001.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">With this little blog 'o' mine, what tends to go on it actually reflects what I want/have to cook and eat each day. I generally let that which I actually want take priority, and so the blog follows. Obviously I occasionally choose something to make and go out and buy the ingredients, but for the most part, I go with what's in the fridge.</span><br /><span style="font-family:arial;">Inevitably what this means is that, at times, I cook the same things or I cook the most very basic of foods that really aren't worth writing about.</span><br /><span style="font-family:arial;">One of my first posts was for </span><a style="font-family: arial;" href="http://www.rocknrollkitchen.blogspot.com/2005/10/yorkshire-puddings.html">Yorkshire Puddings</a><span style="font-family:arial;">; something I really like to make and also something that can bit a bit hit-and-miss. I made some today, to the same recipe I always use, only with 2 differences:</span><br /><br /><ul style="font-family: arial;"> <li>After the batter is chilled for 30 mins or so, I added 1 egg yolk and whisked, before sticking in the oven.</li> <li>At the end of cooking, I briefly turned each pudding over (cooking for a further 3 mins or so)</li> </ul> <span style="font-family:arial;">The first is taken from a </span><a style="font-family: arial;" href="http://www.jamieoliver.net/">Jamie Oliver</a><span style="font-family:arial;"> tip that I saw on t.v and seems to help the bad boys rise up a bit more, as well as adding to the colour and improving the texture.</span><br /><br /><span style="font-family:arial;">The second tip is one I saw recently done by Gordon Ramsay, on </span><a style="font-family: arial;" href="http://www.channel4.com/life/microsites/F/fword/">The F-Word</a><span style="font-family:arial;">. This little trick ensures that the bottom of each pud is fully cooked and crisp, instead of being a bit soggy sometimes.</span><br /><br /><br /><span style="font-family:arial;">I thought I might share these tips as well as taking the opportunity to actually post a pic, now that I have the means to do so.</span><br /><br /><span style="font-family:arial;">x</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-1136552541720471252006-01-06T12:46:00.000+00:002006-01-06T13:59:00.816+00:00Salmon Wellington<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/salmon%20wellington%20cut.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/salmon%20wellington%20cut.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">I like to call this Salmon Wellington. In reality it's probably called Salmon En Croute, but this way, it makes me feel as though it's a bit more unusual. I've not really made pastry before, tending to shy away from these things; believe it to be tricky. In reality of course, it's really not too difficult and just requires a bit of weighing and measuring.</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Ingredients:</span><br /><br /><span style="font-family:arial;">Short Crust Pastry:</span><br /><br /><span style="font-family:arial;">1 1/2 Cups / 180g Plain Flour</span><br /><span style="font-family:arial;">1 cup / 100g Butter, straight from the fridge</span><br /><span style="font-family:arial;">Ice-Cold Water</span><br /><br /><span style="font-family:arial;">Fresh Salmon Fillet (skin removed)</span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/salmon%20wellington%20whole.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/200/salmon%20wellington%20whole.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;">2 tbsp Butter (room temperature)</span><br /><span style="font-family:arial;">2 tbsp Fresh Sage (chopped)</span><br /><span style="font-family:arial;">4 tbsp Fresh Parsley (chopped)</span><br /><span style="font-family:arial;">Salt & Black pepper</span><br /><span style="font-family:arial;">1 Egg (beaten)</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Method:</span><br /><br /><ul style="font-family: arial;"> <li>For the pastry: Cut the butter into small cubes and rub into the flour, in a large mixing bowl, until what you have resembles coarse breadcrumbs. Add very cold water 1 tbsp or so at a time, mixing with your hands to incorporate until a rollable dough is formed. (add the water in small amounts, so as to not over-wet the pastry). Cover and chill for 30 mins.</li> <li>Using approx. 1/2 the pastry, roll out to something like 1/4" thickness.</li> <li>Take the salmon fillet and season well with salt and pepper. Set aside.</li> <li>Place the butter and chopped herbs into a bowl and work the ingredients together (the best way is by hand) to make a herb butter.</li> <li>Rub the herb butter all-over the salmon, on both sides.</li> <li>Place the salmon onto the pastry, something like 4 inches up from the bottom edge. Fold up the bottom edge over the top of the fish. Brush the top edge of the pastry with beaten egg and fold this over, to overlap and make a seal. Fold both sides in, using more beaten egg, trimming any excess pastry where necessary, to make a parcel. Brush the remaining beaten egg over the top of the parcel, further sealing the pastry by pinching it or crimping it with your index finger and thumb (improvise here - i'm no expert!).</li> <li>Grease and flour a baking sheet, place the parcel on top and bake at 160C/320F/Gas 3 for at least 30 mins and until golden brown (mine took nearer 45).</li> </ul><span style="font-family:arial;"> Serve with potatoes and green vegetables. I also made an easy instant gravy from granules because I just like gravy.</span><br /><br /><span style="font-family:arial;">x</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-1136410721355409092006-01-04T21:24:00.000+00:002006-01-04T21:45:26.010+00:00Creole Blackeyes and Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/blackeyed%20peas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/blackeyed%20peas.jpg" alt="" border="0" /></a><br /> <p class="MsoNormal" style="font-family: arial;"><o:p>Here's the recipe that Laura made for us on New Year's Day. It's traditional in the U.S. (especially in the south) to eat Black Eyed Peas on this day, supposedly bringing good luck for the coming year. My luck was in after searching all around Derby, finding 2 big bags of dried peas at the indoor market!</o:p></p><p class="MsoNormal" style="font-family:arial;"><o:p><br /><span style="font-weight: bold;">Here it is:</span><br /></o:p></p> <p class="MsoNormal" style="font-family:arial;"><o:p></o:p>This recipe employs dried blackeyed peas (as opposed to the canned variety). They should be soaked overnight. Before beginning the following steps, I preboiled the peas (which are actually lentils) in a full rolling boil for 10 minutes, then drained and set aside. This speeds up the cooking process.</p> <p face="arial" class="MsoNormal"><br /><span style="font-weight: bold;">Ingredients:</span><br /></p> <p face="arial" class="MsoNormal"><br /><o:p></o:p>4 cups blackeyed peas, presoaked and preboiled<br />6 (or more) rashers of ham, chopped<br />8 pork sausages<br />1 ½ <span style=""> </span>cups (or more) ready-to-eat tiger prawns, small<br />2 onions, chopped<br />2 cans chopped tomatoes<br />4 cloves garlic, sliced<br />6 cups approx. veggie or chicken stock<br />smoked paprika (1 ½ tablespoons, or to taste)<br />cayenne pepper (1 ½ teaspoons, or to taste)<br />cracked black pepper<br />sea salt<br />hot cooked white rice<br /></p> <p style="font-family: arial;" class="MsoNormal"><br /><span style="font-weight: bold;">Method:</span><br /></p> <p style="font-family: arial;" class="MsoNormal"><o:p></o:p><br />Add ham or bacon to peas; cover with stock. Bring to low boil/simmer. Meanwhile, brown sausages in oil quickly - only a few minutes each side, just for some color and to give the skins a nice texture. Remove from the pan - reserving the drippings - and cool so that they can be handled, then slice into 1/2" thick slices. Set aside.<br /></p> <p style="font-family: arial;" class="MsoNormal">In the sausage drippings, over a medium-low heat, lightly fry the onions and garlic until just soft, slightly brown. Add to peas and ham. Add chopped tomatoes, paprika, cayenne pepper, salt and pepper, sausages. Simmer another 30-45 minutes, until peas reach a nice texture and sausage is cooked through. Add additional hot stock as needed as the mixture boils down. When you are happy with the texture, allow most of the liquid to boil off, add shrimps, and correct the seasoning - heavy on the pepper!<br /><o:p></o:p><br />Pack a ½ cup measure with hot rice, turn upside down on a plate or in a large shallow bowl. Spoon your creole creation all around and enjoy!<br /></p> <p class="MsoNormal"><br /><span style="font-family:arial;">x<br /></span></p> <p class="MsoNormal"><span style="font-family:arial;">ps. This is way better than The Blackeyed Peas on your radio.<br /></span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-1136229734866843682006-01-02T19:01:00.000+00:002006-01-02T19:22:18.840+00:00Roasted Tomato and Red Pepper Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/tomatoredpeppersoupresize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/tomatoredpeppersoupresize.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:arial;">My Dad made this soup over Christmas. I helped a bit and so I thought I might post it.<br />The good thing about making soup like this is that it maximizes on the flavour, gets the most nutrition out of the vegetables and tastes really good.....It's also very easy and we like that, don't we?<br /><br /></span><br /><span style="font-family:arial;">What's in it:</span><br /><br /><span style="font-family:arial;">2 Red Peppers (deseeded and cut in half)<br />4 Tomatoes<br />10 Cloves Garlic (whole and with the skin intact)<br />Olive Oil<br />Salt & Pepper<br />Fresh or Dried Basil<br />Vegetable Stock<br /><br /></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/roastedtomresize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/400/roastedtomresize.jpg" alt="" border="0" /></a><br /><span style="font-family:arial;"><br /></span><span style="font-family:arial;">Method:<br /><br /></span> <ul> <li>Place the peppers, tomatoes and garlic in a roasting tin. Cover liberally in olive oil and season well with salt and pepper (If you're using dried basil, add some now). Roast in the oven set to 150C/300F/Gas Mark 2 for 30-40 mins (use your judgment).</li> <li>Heat 1 pint vegetable stock in a pan and maintain the temperature over a low heat.</li> <li>Place all the roasted vegetables including the garlic, along with 1 ladle stock into your blender. Blend thoroughly on a high setting.</li> <li>Strain into a new pan, adding more stock, according to how thick you want the soup. Stir over a medium heat.</li> <li>Finish with freshly torn basil and a little cream if you wish.<br /></li> </ul><br />x<br /><br /><span style="font-family:arial;"><br /><br /></span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com3tag:blogger.com,1999:blog-18493002.post-1136090363576208212006-01-01T04:34:00.000+00:002006-01-01T04:39:23.596+00:00Happy New Year!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/Guitar%20resized.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/320/Guitar%20resized.jpg" alt="" border="0" /></a><span style="font-family: times new roman;">This is quite possibly the most coolest way for a rock star to time the boiling of an egg in the kitchen....What 'ya reckon?</span><br /><br /><span style="font-family: times new roman;">Happy new year to everybody and anybody who may stray upon these meaningless pages 'o' mine.</span><br /><br /><span style="font-family: times new roman;">Love and Honour</span><br /><br /><span style="font-family: times new roman;">xxx</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0tag:blogger.com,1999:blog-18493002.post-1136029903979352612005-12-31T11:26:00.000+00:002005-12-31T12:03:58.170+00:00The Smell Of Smoked Mackerel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/smoked%20mackerelresize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/320/smoked%20mackerelresize.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:georgia;">I love Smoked Mackerel, for breakfast, at lunch time or late at night, with bread and butter. The problem is though, that many people dislike it and particularly don't like the smell. The people I live with are of no exception to this rule. The smell is somewhat alleviated if you just eat them cold, straight out the fridge. The problem with that, for me, is the skin is really not very good and so I have to remove it. Also the flavours are not so developed when cold.</span> <span style="font-family:georgia;">The best way to eat this fish in my opinion, is to place it in a hot, dry pan, skin-side down for 2 mins or so; the skin crisps and the flavour of the hot fish is tremendous. The upshot of this method is, however, that it permeates throughout the place, making it smell like a </span><a style="font-family: georgia;" href="http://www.alfredenderby.co.uk/find.html">Grimsby Smokehouse.</a> <span style="font-family:georgia;">Here's what I do: </span> <ul style="font-family: georgia;"> <li>Take a pan with a lid and place over a medium / high heat, with no oil at all.</li> <li>Place the mackerel skin-side down in the pan and put the lid straight on top.</li> <li>Leave for around 1 minute, before lifting the lid and squeezing 1/2 fresh lemon over the fish, replacing the lid and removing from the heat.</li> </ul> <span style="font-family:georgia;">The use of the lid obviously cuts down on the smell. The lemon acts in 3 ways: Firstly it neutralises the smell very well. Secondly it discourages the fish from sticking (since you're unable to move it around whilst the lid is in place) and thirdly, it really adds to the flavour of the mackerel.</span> <span style="font-family:georgia;"><br /><br />Best enjoyed with sliced brown bread and butter.</span><br /><br />xDennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com1tag:blogger.com,1999:blog-18493002.post-1135981009376114052005-12-30T21:43:00.000+00:002005-12-30T22:18:50.693+00:00Spaghetti With Olives and Toasted Pine Nuts<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/Spaghettiwitholives.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/320/Spaghettiwitholives.jpg" alt="" border="0" /></a> <span style="font-family:arial;">This is quite a light and delicate spaghetti recipe that takes in all the usual Italian influences, with toasted pine nuts and black olives, topped with a sliced egg. Kind of reminiscent of Tuna Nicoise, this makes for a good quick lunch.</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />What's in it:</span> <span style="font-family:arial;"><br /><br />100g Dry Spaghetti</span> <span style="font-family:arial;"><br />Black Olives (a generous handful)</span> <span style="font-family:arial;"><br />1 tbsp Pine Nuts</span> <span style="font-family:arial;"><br />1 tbsp Olive Oil</span><br /><span style="font-family:arial;">75ml - just under 1/3 cup Double (heavy) Cream</span> <span style="font-family:arial;"><br />Fresh Parsley (chopped)</span> <span style="font-family:arial;"><br />1 Egg (to finish)</span> <span style="font-family:arial;"><br />Fresh Parsley (chopped)</span> <span style="font-family:arial;"><br />Salt & Black Pepper</span> <span style="font-weight: bold;font-family:arial;" ><br /><br />How to make it:</span> <ul style="font-family: arial;"> <li>Cook the spaghetti in a large pan of salted boiling water according to the packet instructions (around 11 mins). Add the egg to boil in the same pan for the last 7 mins.<br /></li> <li>Lightly toast the pine nuts in a dry pan, over a medium/high heat for around 2 mins.</li> <li>Add the olive oil to the pan and reduce the heat slightly.</li> <li>half the olives and add to the pan with some black pepper and a small pinch of salt, for a further minute or so.</li> <li>Add the cream, lowering the heat so as to just allow the cream to bubble and foam gently, for a minute. Add 1 tbsp of the cooking liquor the spaghetti is cooking in, stir to emulsify with the cream, add the chopped parsley and take off the heat.</li> <li>Add the cooked pasta to the cream and olives, using tongs and allowing the water to drain as you do so.</li> <li>Fully mix the pasta and all other ingredients in the pan, with the tongs, over the lowest heat.</li> <li>Plate up the spaghetti and top with the sliced boiled egg, black pepper and a little more salt.</li> </ul><span style="font-family:arial;"> Enjoy.</span> <span style="font-family:arial;">x</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com2tag:blogger.com,1999:blog-18493002.post-1135897690625909602005-12-29T22:52:00.000+00:002005-12-30T00:06:33.990+00:00Easy Veggie Chilli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/redchilliwholeresize.0.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/200/redchilliwholeresize.jpg" alt="" border="0" /></a><span style="font-family: georgia;font-family:georgia;" >I used to be vegetarian. It was a 'studenty' thing I went through, when I first moved to Derby to study at university. I came to my senses of course, a couple of years ago.</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" >One of the things I used to make was this chilli with Soya Mince. I still make this from time-to-time and actually prefer it with Soya, as opposed to meat. It's certainly a healthier way to do it and in any case, I've never been keen on frying minced beef in a pan ; it turns grey and produces lots of liquid that you have to drain off.</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" >This is the ideal dish</span><span style="font-family: georgia;font-family:georgia;" > to eat after a long day protest marching to make drugs legal or even to have with you whilst chained up to a tree in an industry-threatened green belt area of the country....Whatever your 'bag' maybe, I think you'll agree it's a winner!</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br /><br /><span style="font-weight: bold;">What's in it:</span></span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br /><br />100g Soya Mince</span><br /><span style="font-family: georgia;font-family:georgia;" >400g Tin Chopped Tomatoes (drained)</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br />400g Tin Red Kidney Beans (drained)</span><br /><span style="font-family: georgia;font-family:georgia;" >4 Shallots (finely sliced)</span><br /><span style="font-family: georgia;font-family:georgia;" >3 Cloves Garlic (chopped)</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br />1 Medium Red Chilli (deseeded and thinly sliced)</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br />1 tsp Smoked Paprika</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br />1 tbsp Vegetable Oil</span><span style="font-family: georgia;"> </span><span style="font-family: georgia;font-family:georgia;" ><br />Fresh Chicken Stock</span><br /><span style="font-family: georgia;font-family:georgia;" >Salt & Pepper to season</span><span style="font-family: georgia;"> </span><span style="font-family:georgia;"><br /><br /><span style="font-weight: bold;">How to make it:</span></span> <ul style="font-family: georgia;"> <li>Gently sweat off the shallots with the vegetable oil in a deep pan, for about 5 mins. Add the garlic for a further minute, before adding the Soya mince, sliced chilli & paprika. Move around with a wooden spoon to incorporate all the ingredients for around 2 mins.</li> <li>Add in the chopped tomatoes, a ladle- full of stock and season with salt & black pepper.</li> <li>Simmer very gently with a lid on the pan for 15mins, periodically adding stock if needed.</li> <li>Stir in the red kidney beans and replace the lid for a further 10-15 mins.</li> </ul><span style="font-family:georgia;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2606/1811/1600/chilliresize.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2606/1811/320/chilliresize.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:georgia;">So there it is. Very simple and very tasty. Probably not very Mexican though.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">I tend to try and incorporate smoked paprika into as many different things I possibly can and this is one dish where it compliments the other flavours very well.</span><span style="font-family:georgia;"> </span><br /><br /><span style="font-family:georgia;">x</span>Dennis Caswellhttp://www.blogger.com/profile/06220288673111731141noreply@blogger.com0