Chef John mount guest recipe

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Malachy Kelly rebalance your life

Is your dinner giving you cancer?
In the UK, one in four people die of cancer. In Ireland, one in three will die from it. This is a startling statistic, and may be a damning indictment of modern lifestyles. With the wealth of research that has been carried out on all aspects of cancer, why is it still killing one in three in this country? (one in four if skin cancer is excluded).

What are the factors which cause cancer? Many associations are well known and high in the consciousness of the general public, such as tobacco smoking and excessive exposure to UV radiation from sunlight. What is much lower in the awareness of the general population is that we may very well be eating ourselves to death.

There is an ongoing trend globally towards obesity which is worrying health care service providers. This is mainly being combated by informing the general public of the health risks associated with obesity, focusing on heart disease and diabetes. Rarely if ever is cancer mentioned as a an associated risk, even though there is significant evidence to show this may be the case, as concluded by Carroll, who stated: “The evidence has been most consistent for endometrial cancer, breast cancer in postmenopausal women, and renal cell cancer. More variable results have been reported for colorectal, prostate and pancreatic cancer.”

Researchers have been able to identify risk associated foods by looking at the varying incidences of different types of cancers which occur in regions which have traditionally had different or very different nutritional practices, eg., Japan Vs India Vs western Europe. Numerous studies have found variances in cancer levels in populations where the diet is more traditional, but when members of those respective communities adopt a western style diet themselves, cancer demographics begin to resemble those of the west. In general those consuming a western style diet have vastly elevated levels of cancers of certain types. Is this due to an over consumption of processed foods?

According to a review of the available research on heat processed foods by Jägerstad and Skog, “food-borne toxicants present in cooked foods are possibly or probably carcinogenic to humans”. This review adds weight to the arguments for moving towards fresh food. Other studies identify red meat as a high risk factor in certain types of cancer as documented in a 1995 review by Willett “recent data have supported a causative role for red meat in the development of colon and prostate cancers“.

Thankfully, some foods have been proven to have positive effects on cancer related health. Fresh fruit and vegetables, besides being excellent sources of many vitamins and minerals, also contain a number of compounds known to be beneficial in preventing or even treating cancers. Brassica vegetables, including cabbage, kale, broccoli, Brussels sprouts, and cauliflower have been shown conclusively in almost 100 studies to have the effect of decreasing the risk of cancers in the lung, stomach, colon, and rectum, while broccoli consumption decreases risk of all cancers. A 1999 review by Giovannucci of studies relating Lycopene (a compound most commonly found in tomatoes) and cancer risk, reported that “The evidence for a benefit was strongest for cancers of the prostate, lung, and stomach. Data were also suggestive of a benefit for cancers of the pancreas, colon and rectum, oesophagus, oral cavity, breast, and cervix.”

Numerous epidemiological studies refer to a study carried out in 1976 amongst a large population of Seventh-Day Adventists who observe a strict vegan diet. One such study carried out by Jacobsen et al., 98, concluded that consumption of soya milk on a daily basis could reduce risk of prostate cancer by up to 70%, and recommended that further research be carried out on the influence of soy products on prostate cancer.

What can we take from all this research? The answer is plain.
Regardless of how healthy our lifestyles are otherwise, not paying attention to what we eat could kill us.

BBQ. Master Wayne van Dee veer Ribs

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Char Siu BBQ Sauce
1/3 cup honey
1/3 cup soy sauce
1/4 cup oyster sauce
1/4 cup rice wine or sake
2 tablespoons Asian dark sesame oil
2 tablespoons hoisin sauce
1 teaspoon five-spice powder
1 teaspoon freshly ground white pepper
Step 1: Place the ingredients in a saucepan. Gently simmer until richly flavored, 5 minutes, then let cool to room temperature. Yield: Makes 1 1/2 cups
Step 2: Baste meats every 35 – 45 minutes after smoking meat at 225 F for 2 hours till reaches proper temperature.
Char Siu Marinade
• 2 Pork tenderloins or 2 Racks of Pork Ribs
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Chinese rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons red food coloring
• 1 teaspoon Chinese five-spice powder (optional)

Step One: Take meat and trim any heavy fatty portions, make sure to remove the membrane from the back of the ribs. If using boneless loin trim off any silver skin so marinade can penetrate the meat.
Step Two: Place meat in Non-conductive dish or gallon plastic bags add the marinade to the meat and place in fridge 6 – 24 hours.
Step Three: Prep Grill or Smoker to manufactures specifications. If using a grill, we will be using the indirect method. Place coals on one side place wood chips in a foil pack and poke a few holes to allow smoke to come out. I like to use fruit wood like apple or cherry both work equally well. Place the meat on the opposite side we are looking for a temperature of 225 F or 107 C, we are going low and slow no hurrying on this one. We are looking for an internal temp of 165 F or 73 C on the meat. If doing ribs, we will use a little different method called the 2-2-1 method this is 2 hours of smoke wrap ribs in foil add ½ a cup apple juice to each rib and coat with a nice thin layer of the sauce for 2 hours. Open and drain juices out in a pan add the rest of the sauce to pan and whisk till combined this is your glaze to use for the last hour and makes a nice dipping sauce as well. If using loin, we will use the sauce as the glaze as well except we will coat meat in a thin layer after cooking for a hour then every 35-45 minutes after keep layering and building that nice mahogany color. Remember that the loin needs pulled at 160F or 70C and covered and let to rest before slicing. Carry over heat when covered with foil should rise about 5 degrees.
Make a nice white rice to serve with asparagus or fresh green beans.

Guest piece by Jenny

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This piece is a bit different. I will be talking about the other side of the gangster lifestyle. The side of living with a gangster.
Being the other half of a gangster can be challenging. A lot of time you dont get to see your other half and their time if very valueable so you have to grab every moment you have and use it wisely.
The plus side it’s a great learning experience and I am learning new things everyday. Now a days I can’t go anywhere without spotting little things on the side of the road that can be picked to use in food, it’s drilled in my brain at this point. It can be frustrating at times though because I would have no idea what to do with them 😛
Although it’s hard to spend quality time alone, being even a somewhat accosiated with the gangster s is actually very fun. Getting up early is a pet peeve of mine but discovered going to the beach early on a winter morning picking clams is not only relaxing but calming and you feel better just getting the fresh air. Being able to see the demos they do is inspiring. You learn many simple tricks to make simple dishes look like you spent days making them 🙂 also having the receipts on the blog is handy to see and also having one at home is handy to experiment with the food I tried to make (he hadn’t got sick yet so I’m getting somewhere with the cooking i guess).
I couldn’t cook a thing 4 years ago. Not a thing. I burnt a boiled egg ( I still don’t know how) and made myself sick making a sandwich (it’s a skill I swear) I was a mess when it came to cooking, I swore that I wasnt made to cook. Since meeting a gangster things changed..I will make a full roast no question asked. He can now come home to cooked meal with out fear or any poising. Spices were scary, very scary I wouldn’t go near them. Now if I don’t have spices in my food I feel it’s not complete. Also making sauces from scratch adding in foraged goods is something I’m trying ( if 20 year old saw me now she be so proud). It’s actually a great feeling. My palette is being explored from all the explosive flavours, flavours in which I didn’t know exsisted. You can pick from the side of the road, found at the coast and generally around the place we just walk past to add in to dishes to make them perfect.
But the best thing about living with a gangster is seeing the progress and watching them learn as they progress forward. The joy when they discover new things to work into dishes, new plants just outside the door they can use and the general excitement within their careers , it’s inspiring …but also living with a gangster I get to try all the yummy treats and test new food, who doesn’t want that 😛
Thank you gangsters for showing me anyone can cook if you put your mind to it.

Chef matt on been a chef

Hello one and all,

 

My name is Chef Matthew Schutten-Burt. I’m a Canadian chef with 15 years of experience on the line. I’ve worked across the country as well as in the UK. I work, currently, at http://www.garlicsoflondon.com under Head Chef Carla Cooper, where I function as the morning chef. My team and I are responsible for bread shift, desserts, set up, lunch service and all the butchering. Formerly, I was the sous-chef at http://www.dinkels.ca and the attached restaurant, Paulo’s Italian Trattoria.

I was asked to write a piece by Chef Noel on any topic I so chose and I think I’ve come up with an important one for both male and female chefs.

First things first, it’s important to note that I’m not…politically correct. I don’t go out of my way to offend anyone, surely, but I also feel the need to be direct in what I’m going to say because it is of, I believe, utmost importance.

We aren’t going to talk about food today. Nor are we talking about any new technique, method, recipe or ingredient, we aren’t even going to address the Business itself, but rather our actions within it.

Today, now more than ever, our actions are under constant scrutiny. We have health inspectors, TripAdvisor, Yelp and a whole host of food blogs, YouTubers and Twitter users who have the ability to let others know what they think about our food in an instant.

This is on top of the already demanding specifications it takes to make it into the likes of the AA Food Guide, or even appear on Michelin’s radar, and I’d argue the blogger and twitter-er can do more damage to a restaurant than either “major” group can. That is to say, there are plenty of successful restaurants that make their owners millions without a rep ever setting foot in the dining room.

Thus, we come nicely to my topic: professionalism.

What do I mean by this word? Simply this; how we interact with each-other, FOH and our punters, whether behind closed doors or in full view of our dining rooms.

Never before have we been watched so carefully. Our profession, due to the likes of Chef Ramsay and Chef Oliver among others, has been shot to the forefront of pop culture. Yet never more have we been thought of less for our craft and more for the shenanigans that have been brought to light and have, for all intents and purposes, become tropes and memes of culinary culture.

It is expected of us to shout, to scream and the swear. We are expected to belittle our co-workers, to behave as children and over-dramatic actors. It can be argued, and, in fact I AM arguing, that chefs such as Gordon Ramsay have done more harm than good for our trade over the last few years.

Certainly he is innovative, and his food is par excellence, but one cannot, cannot, cannot look away from the antics and showmanship that is demonstrated on American television through Kitchen Nightmares and Hell’s Kitchen.

Is the face that American telly puts on for us our true persona as culinary wolves? No. It is, however, what sells in America. One needs only look as far as what British television shows to know that this isn’t the case. The UK version of Kitchen Nightmares is far different. Being Canadian, I’m blessed to get access to both.

But sadly, it’s usually the vocal, crass and often loud minority that draws attention to itself. The squeaky wheel gets the grease and all that.

But in this case I think it is imperative to be the solution ourselves, rather than just stand by and let the customer and the media portray us how they want. We are professionals and, if you’re reading Noel’s blog, I have to assume you’ve CHOSEN this career path, not been forced into it.

Your pride should genuinely be hurt by the low, base and unexceptional level that is not only expected of us, but (in some cases) looked for.

There is, however, a remedy for this.

We need to treat ourselves, firstly, with respect. It is impossible to function and work in a high-stress, fast-paced, often hot and exhausting environment unless you look yourself in the mirror every day and say “I can do this. I’ve got this. I’m well trained. My crew has my back, and I’ve trained them well. We know our roles, we know our staff, we know our menu.” Only when you can do this can you move on to step two.

Secondly, treat your under-chefs with respect. Don’t talk down to them. Talk WITH them. Certainly, when the heat is on, expect a “Yes, Chef!” from them, but don’t call them out in front of the rest of the crew. That kind of action gets passed around to those who weren’t there as the night’s juicy gossip. Talk to them after service. Work on the issue together, and never in hearing range of others. Most of us have offices. We should make use of them.

Please note there is a caveat here. Some people just don’t fit, and the level of insubordination can get insane. If you must remove somebody from line for the sake of customers and staff, do so. Firmly, calmly. Let them make the noise. Retain your composure.

Thirdly, be kind to your servers and, through them, the customer.

FOH is the link you have to the customer. Without them you can’t get food out of the pass, let alone get orders in to the kitchen. They tell you about allergies, dietary restrictions and modifications. Granted, most of these are irritating, but if the customer comes back, or stays longer buying booze and dessert, who gives a damn? We exist to make money. We have a skill we are passionate about that people are willing to pay for. Respect the servers and the (reasonable requests) of your customers and they’ll be singing your praises.

This may all seem like common sense, but I think it bears repeating. Especially in light of how trainee chefs are coming out of catering college these days. I don’t know the current situation in Europe or in the UK, but here? It’s a disaster.

These…petulant and petty youngsters are coming out like puffed-up little school children, not realizing that finishing catering college is only the first rung on a very, VERY long ladder.

If you’re a trainee chef and reading this, check your ego. I’m not concerned with how good you think you are, there’s always someone else who’s better, and if there isn’t? Quit now. You’ve peaked. It is important to look at every shift, every service, every day as an opportunity to improve upon your skills and learn some new ones. Only then will you begin to be thought of as worth your salt by your superiors.

Bottom line, chefs? Be excellent to each other and your staff. We have little home life, leave our spouses and children alone when we wish we didn’t. We miss birthdays, anniversaries, valentines, new years and football games. We miss Christmas Pantos. We miss baptisms. We miss graduations and vacations.

And sometimes…well, this causes our home lives to collapse. When this happens, we only have each other. Our families extend beyond our homes. You know this. And you know we forgive the worst offences from each other because of it. But, let’s not abuse it, shall we? Each one of us may come to a day where our restaurant family is all we have for that moment.

Until next time, chefs,

 

Take care,

 

Chef Matthew Schutten-Burt

Garlic’s of London

London, Ontario

Canada

 

An Italian breakfast

Traditional Italian Easter Breakfast

 

In Italy, a famous saying goes: “Christmas with your family, Easter with whoever you wish.”

                          

This proverb seems to invite a real exodus from their family environment, but perhaps in Rome and surroundings, is not quite so, because to the Romans, Easter is an important holiday that you get to celebrate since the early morning, with a rich Easter breakfast.

The traditional Roman Easter breakfast is, generally, preparing the table with dishes symbolic of the Christian religion, because this moment (Easter) celebrates the end of fasting and the return to life.

 

The table is completely set because this “breakfast” is very important in the regional tradition, almost more than the classic Easter lunch.

 

 

On the table will be present both sweet dishes and savory dishes.

We will find the typical Pizza battuta, served with chocolate Easter eggs, Pasqualina cake, to match with the Corallina (a type of salami), but definitely not miss the Colomba, the famous Easter cake.

 

 

In addition, the Roman tradition wants that on the table there are some cooked dishes including, for example, the Coratella with artichokes, Frittata with artichokes and boiled eggs to enjoy with cheese pizza.

 

 

Surely you can’t say it’s a light breakfast but the traditions are traditions and as such, we must try to pass them on from generation to generation because it’s nice to continue what our ancestors began. Happy Easter everyone!

P.s.: Don’t forget this breakfast has to be served with a generous glass of wine… maybe two!!

 

Tralee 14/04/2017

Massimiliano Bagaglini

 

guest blog industry life

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Hello one and all,

 

My name is Chef Matthew Schutten-Burt. I’m a Canadian chef with 15 years of experience on the line. I’ve worked across the country as well as in the UK. I work, currently, at http://www.garlicsoflondon.com under Head Chef Carla Cooper, where I function as the morning chef. My team and I are responsible for bread shift, desserts, set up, lunch service and all the butchering. Formerly, I was the sous-chef at http://www.dinkels.ca and the attached restaurant, Paulo’s Italian Trattoria.

I was asked to write a piece by Chef Noel on any topic I so chose and I think I’ve come up with an important one for both male and female chefs.

First things first, it’s important to note that I’m not…politically correct. I don’t go out of my way to offend anyone, surely, but I also feel the need to be direct in what I’m going to say because it is of, I believe, utmost importance.

We aren’t going to talk about food today. Nor are we talking about any new technique, method, recipe or ingredient, we aren’t even going to address the Business itself, but rather our actions within it.

Today, now more than ever, our actions are under constant scrutiny. We have health inspectors, TripAdvisor, Yelp and a whole host of food blogs, YouTubers and Twitter users who have the ability to let others know what they think about our food in an instant.

This is on top of the already demanding specifications it takes to make it into the likes of the AA Food Guide, or even appear on Michelin’s radar, and I’d argue the blogger and twitter-er can do more damage to a restaurant than either “major” group can. That is to say, there are plenty of successful restaurants that make their owners millions without a rep ever setting foot in the dining room.

Thus, we come nicely to my topic: professionalism.

What do I mean by this word? Simply this; how we interact with each-other, FOH and our punters, whether behind closed doors or in full view of our dining rooms.

Never before have we been watched so carefully. Our profession, due to the likes of Chef Ramsay and Chef Oliver among others, has been shot to the forefront of pop culture. Yet never more have we been thought of less for our craft and more for the shenanigans that have been brought to light and have, for all intents and purposes, become tropes and memes of culinary culture.

It is expected of us to shout, to scream and the swear. We are expected to belittle our co-workers, to behave as children and over-dramatic actors. It can be argued, and, in fact I AM

arguing, that chefs such as Gordon Ramsay have done more harm than good for our trade over the last few years.

Certainly he is innovative, and his food is par excellence, but one cannot, cannot, cannot look away from the antics and showmanship that is demonstrated on American television through Kitchen Nightmares and Hell’s Kitchen.

Is the face that American telly puts on for us our true persona as culinary wolves? No. It is, however, what sells in America. One needs only look as far as what British television shows to know that this isn’t the case. The UK version of Kitchen Nightmares is far different. Being Canadian, I’m blessed to get access to both.

But sadly, it’s usually the vocal, crass and often loud minority that draws attention to itself. The squeaky wheel gets the grease and all that.

But in this case I think it is imperative to be the solution ourselves, rather than just stand by and let the customer and the media portray us how they want. We are professionals and, if you’re reading Noel’s blog, I have to assume you’ve CHOSEN this career path, not been forced into it.

Your pride should genuinely be hurt by the low, base and unexceptional level that is not only expected of us, but (in some cases) looked for.

There is, however, a remedy for this.

We need to treat ourselves, firstly, with respect. It is impossible to function and work in a high-stress, fast-paced, often hot and exhausting environment unless you look yourself in the mirror every day and say “I can do this. I’ve got this. I’m well trained. My crew has my back, and I’ve trained them well. We know our roles, we know our staff, we know our menu.” Only when you can do this can you move on to step two.

Secondly, treat your under-chefs with respect. Don’t talk down to them. Talk WITH them. Certainly, when the heat is on, expect a “Yes, Chef!” from them, but don’t call them out in front of the rest of the crew. That kind of action gets passed around to those who weren’t there as the night’s juicy gossip. Talk to them after service. Work on the issue together, and never in hearing range of others. Most of us have offices. We should make use of them.

Please note there is a caveat here. Some people just don’t fit, and the level of insubordination can get insane. If you must remove somebody from line for the sake of customers and staff, do so. Firmly, calmly. Let them make the noise. Retain your composure.

Thirdly, be kind to your servers and, through them, the customer.

FOH is the link you have to the customer. Without them you can’t get food out of the pass, let alone get orders in to the kitchen. They tell you about allergies, dietary restrictions and modifications. Granted, most of these are irritating, but if the customer comes back, or stays longer buying booze and dessert, who gives a damn? We exist to make money. We have a skill

we are passionate about that people are willing to pay for. Respect the servers and the (reasonable requests) of your customers and they’ll be singing your praises.

This may all seem like common sense, but I think it bears repeating. Especially in light of how trainee chefs are coming out of catering college these days. I don’t know the current situation in Europe or in the UK, but here? It’s a disaster.

These…petulant and petty youngsters are coming out like puffed-up little school children, not realizing that finishing catering college is only the first rung on a very, VERY long ladder.

If you’re a trainee chef and reading this, check your ego. I’m not concerned with how good you think you are, there’s always someone else who’s better, and if there isn’t? Quit now. You’ve peaked. It is important to look at every shift, every service, every day as an opportunity to improve upon your skills and learn some new ones. Only then will you begin to be thought of as worth your salt by your superiors.

Bottom line, chefs? Be excellent to each other and your staff. We have little home life, leave our spouses and children alone when we wish we didn’t. We miss birthdays, anniversaries, valentines, new years and football games. We miss Christmas Pantos. We miss baptisms. We miss graduations and vacations.

And sometimes…well, this causes our home lives to collapse. When this happens, we only have each other. Our families extend beyond our homes. You know this. And you know we forgive the worst offences from each other because of it. But, let’s not abuse it, shall we? Each one of us may come to a day where our restaurant family is all we have for that moment.

Until next time, chefs,

 

Take care,

 

Chef Matthew Schutten-Burt

Garlic’s of London

London, Ontario

Canada

follow matthew on twitter @matthewjburt