a few of the culinary gangsters were in ballyseedy woods today picking wild garlic and exchanging info on dishes and uses in photos are Noel “the don” keane head chef of eabha joans restaurant listowel with Kevin “wolfman” o Connor duty manager at the ash hotel Tralee , Marcus “the kitchen assassin”eidner head chef the whiskey experience Killarney and paul “baby elephant”cotter chef de partie eabha joans
by Paul cotter
Part 2
Aside from the stress of being a chef there is the buzz from service and the thrill of satisfaction of sending out great food that binds friend and family alike.
Many of us working in a busy places know that buzz of service when the orders come in and there is a rhythm that comes on where the cooking and the sending of food seems to flow nicely no matter how busy it is. On these rare occasions I feel 10 feet tall my heart beats faster there’s an adrenaline rush from it like no other.
From the service buzz I have also gained job satisfaction (as well as a few pounds) from being in the kitchen knowing that the food that leaves the kitchen is of a high standard and tastes food again the pounds I have gained can attest to this.
For me I suppose being a chef means more to me than just a career that I love it’s a lifestyle choice where the kitchen runs your life to such an extent you are looking for ways to improve everything or try different combinations that may or may not work but it’s a chance you are willing to take to give someone a new taste experience and go WOW that was amazing, or simply a piece of meat cooked perfectly where it is still juicy and packed full of flavour alongside a simple sauce made from juices in the pan.
Also the re-creation of my childhood where I had great food and didn’t realise it until I was in my early 20s and was eating out myself thinking nan used to make this way better or something a neighbour cooked something similar but it tasted way better which is now driving me to match my childhood nostalgia for particular dishes or ways of doing things like simple brown soda bread or my aunt’s egg Mayo sandwiches I know this reads kind of odd he’s on about brown bread and an egg salad sandwich but it’s my childhood my nans brown soda bread or Apple tart and Sheila’s egg sandwiches but it’s my childhood and I suppose with nostalgia everything will always be better in the past, but that’s not gonna stop me from trying.
Many of my life plans have changed now that I am in the kitchen I once wanted a bar/ restaurant that served simple honest food to now wanting a funky cafe where I can make buns, cakes, breads, pastries and soup and sandwiches maybe a quiche or 2 final details yet to be worked out but it’s a dreams and I intend to realise this dreams come hell or high water I will have this cafe, where tea is served with a mug that you can fit more than 2 fingers through the handle and have a variety of novelty mugs to make it feel like home.
without question every chef and I mean very chef who wants to call themselves a chef must know the five mother sauces by heart, they are the foundation of cookery. Without these base sauces you can not make all the other sauces, and sauces finish dishes and lift them to new heights, often the difference between a good dish and a great one.
Set in stone by two of the greatest chefs to have ever lived Maire-antoine Careme and the godfather of cookery Auguste Escoffier. so here they are
Béchamel
made with milk thickened with a white roux
from this you get mornay, soubise etc
pomodoro sauce (tomato sauce)
napolitana bolonesa, ketchup
Holandaise
maltaise, noisette, bernaise
espanola
the base of most sauces
charcutera, sauce africaine, chasseur
veloute
bercy , poulette , aurore
there are thousands of derived from these mother sauces , I will do each sauce in detail in the coming weeks from making to all the derived sauces
check out my latest recipe for fish pie in a guest blog on
http://www.yummycafemarket.com/#!food-for-families/c19e1
1. Your icing will dry out very quickly so it is important to work quickly to avoid your icing becoming cracked and difficult to use
2. When you are not using your icing (even for a minute) put it in a plastic bag or cover it with vinyl to avoid it drying out
Cool your hands under cold water and keep your corn flour to a light sprinkle.
Weather will affect your fondant icing – humidity will make the icing sticky and very cold weather will make it as hard as rock
NEVER EVER refrigerate your icing when it is on a cake. Fondant will sweat in the fridge
Your excess fondant icing is best stored in a sealed bag or container
Always work the icing in small amounts and try and get above your icing when you knead it on the bench
Never cover a cake straight from the fridge. To achieve a professional finish only cover cakes at room temperature
Never use icing that is too dry or over kneaded. This will make the corners crack very easily
When making dark colours (such as red, black, brown, purple) make them the day before so the icing has time to relax and rest.
1. Check that the shelves in your oven are in the correct position before turning on your oven. Bake your cake on the middle shelf, with the top of the cake sitting in the centre of the oven
Make sure the oven has reached the required preheated temperature before you bake your cake. Every oven is different, but most will reach the correct temperature in about 15-20 minutes.
Always measure your ingredients accurately. If you don’t have any measuring cups and spoons,
Bring ingredients such as butter and eggs to room temperature before using them. This will make them easier to incorporate into the mixture and the batter will be less likely to curdle or separate during beating
Use the tin size and the quantities of ingredients stated in the recipe – getting it right is essential for success
. Opt for a stand mixer when beating and whisking the cake batter – it’s the easiest method. A hand-held electric beater is also a good option, but it will take slightly longer to bring the mixture to the desired consistency
Don’t crack eggs directly into the batter or you may drop eggshells in it. Instead, simply crack them into a cup, then add to the batter. If you get a small piece of eggshell in the cup, scoop it out with another piece of eggshell – it acts like a magnet
Line your cake tin neatly – it’s essential for a good-looking cake
To test if your cake is cooked, pull out the oven rack halfway towards you and insert a skewer into the centre. Insert it all the way to the base of the tin, ensuring you don’t place it through a crack in the cake. Gently remove the skewer – the cake is cooked when it comes out clean
stand your cake in the tin for five minutes after baking, then turn it out onto a wire rack, right-side up, to cool completely
by chef paul cotter (part 1)
Reality of chef life
Being a chef is not for the faint hearted or the easily offended. Being a chef is stressful, physically and mentally draining. We will work on average a 50 to 60 hour week on our feet all day using hot pans, ovens, grills, sharp knives (in most cases) and fire. So it is inevitable that we get cut and burned on a semi regular basis. Personally I constantly get little Knicks that you don’t notice until you go to season with salt and you get this stinging sensation in the top of your finger it didn’t hurt it’s just annoying at this stage for me.
Many of us in relationships have seen a fair share fail and those few lucky enough to find a woman/man that will stick through the absentee partner, being asked where is s/he and responding oh they are working.
However hard the kitchen life is, it is lessened when you have a good team to stand alongside for 50-60hours a week and a strong understanding partner, who reap rewards of really nice dinners on our time off. I suppose it’s the perks to being in a relationship with
a chef though we may not cook all the time, when we do cook you know it’s gonna taste good.
The important word here is team both in the kitchen and out of it, as the chef’s reading this will know it’s run like an army brigade in the respect that the head chef’s way is the only way for the establishment of a consistent standard of food that leaves the kitchen. Everything goes through the head chef you run out of something you suggest an alternative DO NOT change anything without letting them know 1st as they may have another item to use or already have the backup ready
Ingredients for Cajun Chicken
2 large Chicken supreme Breasts
Cajun Spices (Normal mix)
Cracked black pepper
Cayenne Pepper
Fresh Garlic 2 cloves
Diced Shallot
Olive oil 50ml
Crème Fraiche
Spring Onion
2 Large shots of Pernod
Ingredients for Chilli and lime Jam
1 Tin of Chopped tomatoes
1 clove of garlic
4 chilli peppers Red/Green
60g of brown sugar
30ml water
Zest and Juice of 3 limes
5ml Cider vinegar
1 shot of Jack Daniels
In a large bowl place the Chicken Breasts with the selected amount of each spice ( depending how hot you like it ) Then slowly add 50ml of Olive oil , Coat each Breast with the mixture and leave to marinate for up to 6 hrs or Longer in a fridge cover in cling film
After the Chicken has Marinated take a Hot pan and drain off a small amount of the marinate into the pan with the 2 cloves of crushed garlic and 2 diced shallots fry for 20 seconds then place the Chicken supreme’s skin side down in the pan seal both sides then place the Pernod into the pan an flame off the alcohol then place into the oven at 180C for 15 minutes . Finish with Chilli and Lime jam on top with some Crème fraiche and diced Spring Onion
Chilli and Lime Jam
Place all the ingredients into a thick bottom pot and slowly cook it out for 1 hour you may need to add more water to give a good consistency . After 1 Hour take off the heat and add the Jack Daniels and allow to cool . Keep in a fridge on till ready to use .
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