Author: traleeculinarygangsters

Chef, food truck owner, Gardner, forager, blogger, author , columnists,

#cupcakehour baking tips muffins

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Stir to moisten dry ingredients, counting 12 to 15 strokes. Batter will remain lumpy

Muffin cups can be lightly greased or lined with paper baking cups. Fill each cup 2/3 full with batter for pebbly-topped, rounded muffins

Lightly spray paper baking cups with nonstick cooking spray to prevent muffins from sticking to the paper

To get nicely domed muffins, grease the baking cups on the bottoms and only halfway up the sides

If there isn’t enough batter to fill all the cups, fill the empty cups with water before baking to protect the pan.

Muffins are done when their tops are golden

To store muffins, cool completely. Place them in a plastic bag, seal, and store at room temperature for up to three days

To freeze muffins, wrap them tightly in heavy foil or place them in freezer bags and freeze for up to three months

To reheat frozen muffins, wrap them in heavy foil. Heat them in a 160c oven for 12 to 15 minutes

Most muffins, especially reduced-fat versions, are best served warm from the oven. Reheating briefly in the oven or microwave can revive flavor and texture

Kevin on trends

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A gaggle for a goose.

 

Over the past number of years people have really followed the trends. From a serious illness of a celiac to the lifestyle choice of being gluten intolerant. People are slowly but surely giving everything up. Sugar is an issue, everyone knows about aspartame, stevia. There’s agave, corn syrup and the list goes on. Sid Sheehan talks about this more in his article on sugar. Following trends tends to take away individuals choice, ” I can’t have that cake because Majella would kill me”. That’s not having a choice. Having a good healthy choice is about putting forward the best version of yourself as possible. Some people have the ability to put forward a seriously healthy version, others are happy with floating along. Dipping into the world of “oh this isn’t good for me 🙂”. We all know what’s good and what’s bad. Moderation is the best most can hope for and perfection is an illusion, a curse placed upon the few. Diet how important it is, the relationship you have with yourself is more important. If you have a good steady relationship with yourself then your relationship with diet and food will be better and the need to follow trends or fads will pass. Have a look at what your eating and ask yourself is that me? Believe in yourself and if that’s hard at the start then start by doing something nice for yourself everyday to improve your relationship with yourself and then see if your diet changes. The entire movement will have a knock on effect. Healthy body healthy mind healthy eating. Live the dream my friends and mind your bodies, your thought process and life balance or what’s on the table to loose!!

Keiths farm visit

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To:

On the 20th of October, my fellow classmates and I assisted in a talk that featured Avril Allshire from Caherbeg free range pork and Rosscarberry Recipes.  The intention of this talk was to give students a background into Avril as a food producer. She also mentioned some of the more prestigious awards she had won, such as UK Great taste award, the French awards Prix d’Honneur and Irelands Blas na hEireann
Avrils company Chaerbeg free range pork is a family run business that includes her husband and two sons. Avril maintains that her relaxed farming method helps to produce a quality finished product.
One of Avrils most interesting recipes was her black pudding and beamish stout bread that has 7 ingredients, 5 of which are made using ingredients solely produced in Cork.
Avril and her family have won many prestigious awards nationally and internationally for their hard work in producing quality products. Most notable of these is la Confreirie des chevaliers du Goute-boudin which she received as a result of the dedication and hard work that went into producing her black pudding This pudding also features in her Rosscrbary black pudding lasagne recipe. Caherbegs products have won awards almost every year from 2003 to 2013. Some of these awards includes the UK Great taste award, the French awards Prix d’Honneur and Irelands Blas na hEireann. Caherbegs pork products are also noted by the Irish examiner as “lovely full meaty flavou”
According to her husband Willie Rosscarbery recipes allocates to about 85% of their business but maintains that their original farm has to remain small in order to keep their standards high For her second company Rosscarbery recipes Avril is supplied by stautons in Cork. Statuons was founded by the staton family who had been butchering pigs for local farmers. Since 1950. Because of statuons quality control and locally employed workforce it is easy to see why Avril who is fixed on promoting good quality and local business would choose stautons as her supplier for Rosscarbery recipes. Avril mentioned that her inspiration for most of her recipes doesn’t come from her experience of cooking professionally but rather from being a mother who is sometimes in need of a quick recipe

Caherbeg free range pork and rosscarbarry recipes is an inspiration to how food should be produced. Small sustainable and local produce far outweighs anything that could be produced by larger manufactures in quality, nutrition and taste. Proof of this can be seen by the awards and recognition gained by Avril and her family over the years.

Chefs & unions

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Kitchens and unions

The following piece is my view and opinion on the matter of unions in the workplace, and why they don’t really work in the kitchen. With all this talk over pay, conditions, overtime and rosters, I feel that unions are pushing for more until they get what they want and then want more.

Now I am in agreement with nurses and Gardai not so much they rest of the people going on strike. The dispute for Gardai is about restoration of previous entitlements and pay, give it to them, they take care of us we should look after them. ( As much as we give out about them we need them) Same as nurses and midwives pay them what they deserve for the hours of hard work and years of training that has to be done to them into hospitals working.

The kitchen in my view is run like the army everyone has their job to do and when to do it, stepping away from this without seeking permission from a higher ranked officer or chef is frowned upon with almost contempt.

In the last year I’ve list track of the amount of times I heard about traffic disruption around Dublin due to a strike action, quite frankly I would love to see Mucheal o Leary take over there and see what happens, when he took over in Ryanair it was losing money hand over fist now it’s one of, if not the biggest profit making airlines in Europe.

In the kitchen conditions are the same everywhere hot, due to ovens grills salamanders or a 6 ring burner. You deal with sharp knives (should be sharp) all day, standing all day under pressure all day to get all prep and service ready by that 1pm lunch rush or that 6pm deadline when every body else is off work. Most places that are unionised get paid extra for anti social hours, i.e weekends, bank holidays. Thank God it’s Monday.  For us in the kitchen to get pay raise or better conditions you must earn the raise by doing the job of your superior for me it’s the job of sous chef though I’m not ready for it I’m pushing myself to get there, by being better than the day before trying to put up clean plates that look identical to the one that left before it, controlling a service and not getting flustered in the middle of a rush.  Putting ideas forward for menu items learning more everyday. Trying to develop communication skills, experience and knowledge of different dishes and food, and the list goes on. For conditions well if you can’t stand the heat get out of the kitchen really sums it up.

As for chefs on strike well I’ve only here if one but that was years ago long before my time when brigades were bigger and more complex now that worked with no union only a brigade uniting under their senior chef to get what they wanted, now with smaller crews it’s not so easy and with chefs being more networked now anyone who does this is tarnished by doing so, and as a result may never work in a kitchen again.

Now in all that I fail to see what a union rep can do for anyone here, now I am open to correction here.

Follow on
Twitter @chefpaulc
Instagram @chefpaulc for more pictures of work and foraging

Artwork huge thanks to Jenny @wattonarts on Instagram

Sid on IBS

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Irritable bowel Syndrome (IBS)

What is it?

It is important to remember that IBS is not actually a disease but rather a collection of symptoms which are due to impaired function of the gut. We all experience occasional abdominal discomfort or upset from time to time but for IBS sufferers, these symptoms can be prolonged and problematic. This common disorder affects your large intestine (colon) and in Ireland, up to 20% of adults suffer from the condition, with twice as many females to males living with it.

IBS commonly causes abdominal pain, cramping, bloating and alternating constipation and diarrhoea. These symptoms can occur for days, weeks, months or even years. As the symptoms mimic other bowel conditions, IBS is usually diagnosed through the elimination of other ailments with similar symptoms.

What causes it?

There are many proposed causes of IBS. The list of suspects includes:

Bacterial, parasitic or viral infections

Overuse of antibiotics

An adverse reaction or intolerance to a food such as lactose or wheat

One underlying factor in almost all cases of IBS is stress. There is a complex biological interaction between the brain and the gut. No matter the source or level of the stress, our gut will generally react in some way.

What can I do to manage my IBS?

In many cases, you can control your IBS by managing your diet, lifestyle and stress.

Here are a few simple tips to get started:

Identify certain trigger foods that aggravate your symptoms, remove these foods by process of elimination. This can take several weeks but if you can find the offending food then it’s well worth the effort.

Probiotics are cultures of the “Friendly Bacteria” vital for intestinal health, which help to digest food and protect against the growth of harmful bacteria.

Soluble fibre (which dissolves in water) is much better for helping IBS than insoluble fibre. Soluble fibre has a gentle and soothing action on the gut. Dietary sources include:

Oats

Psyllium husk soaked in in water or psyllium powder

Flaxseed (linseed) – whole rather than ground

Peppermint oil capsules – very effective in calming abdominal spasms

Baking tips

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When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling

When a recipe calls for butter the size of an egg, use four tablespoons

After crimping the edge of the pie crust, lift the edge of the crust gently all around with your fingers. This keeps the dough from sticking to the dish while baking and makes it easier to take out the pieces of pie

A teaspoon of sugar mixed with your yeast and water makes it raise better. Even if you are making bread you can use some sugar

Keep brown sugar in a closed container with an apple in it, the brown sugar will stay soft and moist

Cookie & Cake Decoration: Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. Keep several colors on hand

Never mix salt directly with the yeast and water mixture as the salt kills the raising action

Grate orange and lemon peel before peeling. Dry and add to spice cake or any cookies or puddings. The dried grated peel will keep well in a covered jar

Dip the blades of shears in hot water before cutting marshmallows, they won’t stick

A tablespoon of minute tapioca sprinkled in apple pie will absorb excess juice while baking

 

Sid on gluten

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Gluten – why so many of us react to it?

Gluten has become one of the major dietary components that so many of us have an adverse reaction to. In the last 40-50 years the incidence of coeliac disease and other gluten related illnesses has skyrocketed. This is most likely due to how our grains are grown and genetically modified. Through modifying and hybridising these plants, they have become easier and faster to grow, resistant to harsh environments and ultimately more profitable to produce.

Gluten is a protein found in wheat, spelt, oats, rye, barley and products made from them. Gluten sensitivity causes inflammation of the gut, eventually leading to intestinal permeability or ‘leaky gut’. This can trigger allergies, sensitivities and inflammation in the body. The lining of the small intestine contains millions of tiny hair like projections called villi which absorb our nutrients from our food. Coeliac disease is a condition, where gluten causes an autoimmune reaction in which the immune system mistakenly attacks itself. This results in the lining of the small intestine becoming damaged, thereby reducing the person’s ability to absorb nutrients from food. The process may damage other areas of the body also and increase the risk for diseases like bone disease, anaemia and intestinal disorders. Symptoms of gluten sensitivity can include:

Diarrhoea     Constipation    Weight Loss    Chronic Tiredness    Anaemia    Indigestion    Depression    Infertility      Mouth Ulcers     Abdominal Cramps    Vomiting    IBS

Research studies cited in many medical journals have linked Gluten Sensitivity to behavioural and developmental disorders in children such as Autism, ADHD, and Asperger’s Syndrome

 

 

By Richard Sheehan Nutritional Therapist Dip NT mIANT

web http://www.nourishbynature.ie

email nourishbynaturelistowel@gmail.com

mobile 087 3848818

Foraging sea greens

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Sea greens
 
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Sea greens

Now that the winter is well on its way most of my summer greens have gone to sleep until late spring so I now have new greens in natures vegetable stores.

The hardier of the sea vegetables are coming out to grace our plates. One of these is back for the second time this year all be it in a different form instead of growing up it grows out to resemble a young cabbage patch without the slugs and snails. Scurvy grass is now carpeting an area that was once covered in samphire and sea grass

Oyster leaf is coming to the end with the last few leaves withering away another variety of samphire takes its place

All of these greens are rich in natural salts minerals and vitamins which are lacking in the majority of peoples diets today.

You can pay for supplements and get more chemically engineered minerals or you can take a drive or a walk if close enough to the nearest beach   there is always something to be picked and it’s free just add to a pan with a small bit of butter and gently wilt it or add to white sauce to add a natural saltiness or even mix it through with some salad leaves dress with lemon juice and cracked black pepper.

An added bonus to these greens for the health conscious amongst us there is no added insecticide, pesticides or weed killers no growth hormones, all natural and basically calorie free they really are (sorry Sid) nourish by nature.

Follow my adventures on Instagram @chefpaulc for what to look for and eat on our coastline pantry thanks also to my fiancée jenny for the artwork follow on Instagram @wattonarts