Scottish Chef of the Year 2009
Posted on | May 20, 2009 | No Comments
The trophies were out in force at the 13th Scottish chef of 2009 Award. The winner, Charles Lockley is the head chef at the Michellin stared Boath House Hotel. Charles received his menu shaped trophie. Competition was fierce. He beat fellow Michelin-starred chefs Colin Craig and Lesley Crosfield at The Albannach in Lochinver and Bruce Sangster of SanGsters in Elie to second and third places respectively. Roy Brett, head chef at Dakota in North Queensferry, was named Hotel Chef of the Year, while Craig Dunn, head chef at Michael Caines at Abode Glasgow, won Restaurant Chef of the Year. Other awards presented at the ceremony include rural chef of the year which went to Patrick Bardoulet of The Horseshoe Inn at Eddleston while the city chef of the year was awarded to Neil Clark of La Vallee Blanche in Glasgow. Restaurant Chef of the year was presented to Roy Brett, head chef at Craig Dunn, head chef at Michael Caines at Abode Glasgow. Hotel Chef of the Year went to Roy Brett, head chef at Dakota in North Queensferry.
Deadly Ingredients
Posted on | May 18, 2009 | No Comments
There is an old adage, the everything is a poison, it is just a matter of degree. For example water can kill you if you drink too much, although too much is difficult to drink. If you would like to avoid a visit from the air ambulance which foods should you be aware of that contain poisons.
1. Fugu or the the Japanese blowfish. The poison is known as tetrodotoxin and affects the paralysing the victim. Eventually they die from ashypixa but remain fully concious through their ordeal. There is no antidote and treatment consists of keeping the resparatory system functioning until the poison has worn off.
Fugu is only allowed to be prepared by licensed sushi chefs as it requires a detailed knowledge of the poison containing organs of the fish. This is different for each different species of Fugu. The most deadly parts of Fugu being the liver, muscles, ovaries, and skin. The long training period culminates when the trainee chef must prepare and consume a Fugu meal. Despite this training Fugu posioning account for around 100 deaths a year. Fortunately, for Fugu fans farmed fugu is available which is bred to be non-toxic.
2. Tapioca is a starch obtained from the root of the cassava plant root, which is a rich source of cyanide. To avoid being poisoned some processing of the plant root is required by soaking or cooking is required before consumption.
3. Kidney Beans - just a few raw kidney beans are required to make you sick. If you buy your kidney beans in a can then you should be fine however as these have been already cooked. Raw kidney beans contain a toxic chemical known as phytohaemagglutinins or lectins. The effects include extreme nausea, severe vomiting, and diarrhea. Cook the beans reduces the toxicity to a safe level.
4. Chocolate - can be toxic in large quantities because of the alkaloid theobromine. It would take a lot of chocolate to have an effect in humans however, dogs, parrots, horses and cats can be killed by eating chocolate because these animals metabolize theobromine more slowly than humans.
5. Nuts have become an increasingly more common form of toxin to allergy suffers.
6. Potatos contain a chemicals known as glycoalkaloids which are also found in tomato plants. Placing the potatos in light increases the concentration of these chemicals and also makes them turn green. The effects of glycoalkaloids include headaches, cramps, vomiting and in severe cases coma and death. However, cooking potatoes breaks the glycoalkaloids down.
7. Mushrooms - normally mushrooms will not kill you but if you are gathering wild mushrooms then you need to take care. There are several species of edible mushrooms that look very similar to toxic mushrooms such as the edible oyster mushrooms. Also morels can be confused with false morels which are poisonous.
Tomato and Pineapple Chicken
Posted on | May 10, 2009 | No Comments
This dish is the a perfect spring supper, it is light and refreshing as well as being very filling and comforting. It is best served with warm homemade garlic bread and boiled rice.
INGREDIENTS
2 kg chicken pieces, remove fat
200g tomato puree
400g chopped tomatoes
500g canned pineapple pieces
1 onion, finely diced
Large bunch of fresh basil
3 cloves of garlic, minced
½ tablespoon olive oil
METHOD
1. Heat the olive oil over a medium heat in a large saucepan and sauté the onions and garlic for 5 minutes.
2. Add the chicken pieces, tomato puree, and tinned chopped tomatoes into the pan.
3. Stir the mixture and then cover. Cook fro 30-40 minutes.
4. Reduced the heat of the saucepan and turn the chicken over.
5. Add the pineapple pieces into the pan.
6. Transfer into an oven safe dish and bake in the oven at 160 degrees centigrade for roughly 45 minutes.
Steak and Onion Sandwich
Posted on | May 7, 2009 | No Comments
Sometimes the simplest foods can be the best and this steak and onion sandwich is an example of that. It is an excellent lunch dish or snack and it is also a great meal to help get you over a hangover. It is very comforting and very filling.
INGREDIENTS
1 onion cut into equal wedges
1 ½ tsp olive oil
5 oz sirloin steak
1 tsp mustard
50 g Roquefort
Large handful of watercress
½ ciabatta loaf cut in half
METHOD
1. In the olive oil, fry the onions until they are very soft.
2. Cook the steak in a frying pan until it is at your preferred stage of cooking.
3. Spread the mustard evenly over the steak.
4. Slice the steak.
5. Place the watercress onto the bread.
6. Place the steak on top of the watercress.
7. Place the onions on top of the steak.
8. Add the cheese and then the second slice of bread.
9. Serve.
More Tips:
« go back — keep looking »