Pro Chef available for questioning

[jaygo]

Some questions I've always wanted to ask a pro chef
Answered for you in full
1,Never Ever Ever Trust a Skinny Chef 9/10 Chefs who are super Skinny are Normally Coke Abusers and I dont mean the refreshing cold Drink. Weight either comes on or doesnt you just need to try and not Eat everything you cook regardless how good it is.
2,I have such a passion for my job that I dont feel like I am actually working when I am and as for cooking at home I give the missus lessons and she loves it.
3,Nope but also in Summer go commando as do most chefs due to heat levels in the kitchen rising to around 100oF
4,We always have had a way with the Ladies just never exploited it in the publics eye but ask anyone in the industry and they can tell you. Waiting staff are always "Friendly" with Chefs as we control food and they are generally always hungry and Horny!
5,Mr Ramsay And MPW are best of Buddies Marco taught GR everything he knows and GR loves him for it. The arguing is mainly for the fun however I do know they where out for dinner with others within the industry recently and GR did turn to MPW and say I never did fu(king like you

Hope this helps any other questions fire on

[jaygo]

Why doesn't my yorkshire pud rise in the over then

Could be 1 of Many things.
1,Is your oven fan assisted?
2,Are you using a good recipe you know that works?
3,Are you using a Muffin Tray or Yorkie Tray?
4,Are you heating your oil enough?
5,Do you let the mixture rest?
6,Do you use a Packet mix?

Answer these and let me know

[jaygo]

Probably Arabiatta with the chicken.

Ok for 4 People you will need

500g Pasta of your Choice
2 Chicken Breasts
1 Large White Onion
2 Birdseye Chillis
2 Cloves of Garlic
6 Vine Ripened Tomatoes
Balsamic Vinegar (Older the Better)
Salt & Pepper
Olive Oil

Ideally use fresh pasta or make your own I have a great recipe funnily enough and is good fun with kids and the missus. You can even try and re inact the pottery wheel from Ghost with the pasta dough.

OK Lets begin Jnr Chef
1,If using dried pasta cook it off and cool it when it is cooked. Ensure the pasta is al dente.
2, Place tomatoes in oven at Gas mark 4 and slowly roast them with a little Olive oil and seasoning. When they are soft but not mushy remove and allow them to cool while this is taking place do steps 3&4
3,Slice your chicken in half length ways and then finely shred it into 5mm strips.
4, Finely dice onion and chilli's and peel and finely slice the garlic. (With the Chillis always always always wash hands thourghly after using)
If you like a lot of spice leave the seeds in there if not get em out.
5, Now your tomatoes are roasted and cooled chop them into 1cm chunks and retain as much liquid as you can as it is all flavour baby.
6, Begin cooking in a large frying pan get some Olive Oil in there and get it hot not Smoking but relativly hot that you hear a sizzle when droplets of water are placed in it.
7, In to your hot pan add the chicken and seal it all off (Get it started cooking on all sides)
8, Add onions, garlic and Chillis and sweat till they are all softened but not burnt.
9, Add tomatoes and let them simmer together for about 3-4 minutes, add a splash of the Balsamic vinegar to balance the sweetness out in the sauce.
10, Heat your pasta in a pot of Boiling water then drain and add to the sauce check the seasoning in the entire dish.
11 Serve with a good drizzle of Extra Virgin Olive oil on the top

Voila your on your way to your first Micelin star in your own kitchen all be it the missus gives you it and not a guy that works for the guide.

Let me know how you get on with this and any further questions regarding the recipe let me know or advice on where to get things. I'm here so ask me

[jaygo]

So, two questions:

1) Whats the best and easiest way to finely chop an onion?
2) The best way to poach an egg?

1, See Video someone else posted from the BBC website. When I get time I will try and upload a few videos.
2, Boil your water and add about 1 Dsrt Spoon of Vinegar to the water. When the water is boiling again add the egg directly to the centre of the pan and let it simmer for 2-3 minutes and then remove with a female spoon (Holy Spoon)

That should be you anything else let me know?

[jaygo]

Alright m8 im looking at making a nice mild peppercorn sauce. Can you help me

Mild and Peppercorn Sauce dont really go together however if your not wanting a major spicy one get some Green and Pink Peppercorns for this recipe.

You will Need

200ml Good Jus or Gravy
50ml Double Cream
25g Pink peppercorns
25g Green Peppercorns
Half a White Onion
25ml Brandy
Salt and Pepper

Begin
1, Finely Dice the onion
2, Heat a large frying pan and add a little oil to it
3, Sweat off your onions till soft but not burned
4, Add the peppercorns and continue sweating off
5, Add the brandy and flambe it till all the alcohol burns off and add the Jus
6, Reduce the amount by 1 third and then add the cream
7, Check the sauce for seasoning and if your happy with it serve

If you want it Stronger add more peppercorns if not as strong do the opposite but remember when you bite into one it will be spicy.

Hope this helps any other questions fire away.

[ant3b]

Hello Jaygo , i want to cook something nice for the wifey. What do you suggest.? she like most things.. fish etc. want something showy and pretty easy to make as im not the best cook.

Thanks pal

[jaygo]

ANT3B

Try this Scallops with Black pudding Rockette and slow roasted Figs??
Sound liek something she would eat as a Starter if so I can supply the shopping List and step by step guide for the dish.
I can even send you a pic of what you could serve it liek as it was a special of mine on an old menu some time ago. It is one of my favs and have taken a few pics of it I like it that much.

[ant3b]

sounds interesting ill have a go

[jaygo]

Shopping List
6 Scallops (Hand Dived If you can get em)
2 Good slices of Black Pudding (Stornoway os Best you can buy)
4 Whole Fresh Figs
250g Rockette
Balsamic Vinegar if you dont have it

If you wanna know good places for these items let me know I will PM you with the step by step guide by tomorrow as I will need to write it out

[[Sapphire]]

hi
if you could take the time to think of 3 reciepies please, that are low in carbs maxium of 15g
suitible for a vegiterian. quorn products are used and available to me. also i like spicy foods.

can't think of any veg i don't like

but will try anything once.


thanks alot for you help

[Thrush]

if you could take the time to russle up 3 reciepies that are low in carbs maxium of 15g
suitible for a vegiterian. quorn products are used and available to me. also i like spicy foods.

can't think of any veg i don't like

but will try anything once.


thanks alot for you help

Hahahahahahahahahahahahahahahahahahahhahahaha

pay him and he might

wtf.