Karl’s chicken & chorizo

Chicken chorizo roast potatoes easy peasy.
1 chicken
10g paprika
10g ground corrainder
10g Black mustard seeds
200g chorizo
1 tin chopped tomatoes
1 tin of chickpeas
Baby potatoes

Break chicken down as shown.
Season with paprika, ground corrainder and salt.
Pan fry add black mustard seeds and chorizo.
Season the baby potatoes and roast.
Blend the tin of tomato with a knorr stock cube add half a tin of water.
Pour over the chicken and Place a lid on top and cook for 30-35 mins until the chicken is falling off the bone.
Remove chicken from pan Place in the oven with potatoes.
Add one tin of chickpeas to sauce and reduce.
Plate up and get some napkins
#chicken #lockdowndinners #fingerlicking

Chicken cacctore

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6  chicken thighs bone-in
Salt and pepper to season
2 tablespoons olive oil  1 medium onion diced
2 tablespoons minced garlic (or 8 cloves)
1 small yellow bell pepper diced
1 small red bell pepper diced 1 large carrot peeled and sliced
10 oz (300g) mushrooms sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish1 teaspoon dried oregano
150 ml red wine
28 oz (820g) crushed tomatoes
2 tablespoons tomato paste
7 oz (200g) Roma tomatoes halved1/2 teaspoon 
red pepper flakes

Season chicken with salt and pepper. 

Heat oil in a heavy cast iron skillet. Fry the onion until transparent (about 3-4 minutes) then add in the garlic and sauté until fragrant (about 30 seconds). 

Add the peppers, carrot, mushrooms and herbs; sauté for 5 minutes until vegetables are beginning to soften.

Add the chicken and sear on both sides until golden

Pour in the wine; allow to simmer and reduce down (about 5-6 minutes).

Add the crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Continue to cook over stove top OR in the oven following the instructions below

Cook on the stove top on low heat till the chicken is falling off the bone

Chef life by paul

Chef life 

As many in the industry will attest to back and knee issues as the time goes by in the industry strain builds up, 

For me all this came to a head in late November last year, I felt a twinge and thought no more shake it off work on. 

Next day I was fine for about 2 hours then a niggle, began to arise and grew to an unbearable agony I was on my knees washing down (shift nearly done). It’s a me thing I cant lie down I don’t go home early. 

Day 3 I was handed some tiger balm to ease the pain for a small amount of time. I managed the weekend through deep heat and tiger balm so easy working, I still refuse to go home or stop it’s me most people no chance not coming in. 

I then received a number to go to a person in Castleisland who I now refer to as my pint size punisher. 

I explained my story and she said come in and she’d look at it. 

Met her on the Tuesday and my 1st session I was in pieces the day after I barely moved Thursday I felt back to “normal” no pain working that weekend. 

The next week another session and the week after another session. 

Moral of my story ask for help. The stain on muscles builds up over time and it takes time and is extremely sore to put it right. Worth every penny of the recovery not for the pain just not worth it when you feel the knots in your shoulder popping like bubblewrap, sorry but no chance. 

I’ve been planning this piece for a bit but never came to the right way to put it. 

Her information please contact me directly. 

As always @chefpaulc on all social media

Let’s talk cheese

a little bit on mozzarella

Aversa
The Campano town of Aversa, near Caserta, has been a fundamental center for mozzarella since the time of Norman domination. This is still where the majority of buffalo mozzarella is produced.

Burrata
Very similar to mozzarella, burrata is made in the Puglia region. It’s a creamy whey cut by hand into threads, enclosed in mozzarella.

Consortium
The Consortium for the Protection of the Buffalo Cheese of Campania is the association that oversees the quality of buffalo mozzarella.

Dioxin
In March of 2008, the New York Times exposed the danger of dioxin contamination in mozzarella, caused by environmental pollution. Proven true, many countries blocked the importation. Italian authorities immediately revoked the contaminated products from the market and began a strict method of checks. The mozzarella industry quickly returned to its prior excellence.

Eggplant
One of the most beloved dishes in Italian cuisine is Eggplant Parmigiana: slices of eggplant are covered with mozzarella, tomato and Parmigiano Reggiano cheese, then baked in the oven.

Irresistible
Fiordilatte – Is a variant of mozzarella obtained from cow’s milk, coming from the regions of Puglia and Campania. Perfect for fillings and frying.

Goat
Goat’s milk mozzarella is made in very few dairies. As goat’s milk is easier to digest than cow’s milk, many producers have begun increasing quantities. Called “caprotella” (capra the Italian word for goat), it’s light but also very flavorful.

Hand
Traditionally, mozzarella is cut by hand. In fact, it’s name comes from the verb “mozzare”, which means “to chop”. The technique is carried out by holding the cheese between the index and the thumb, and ripping off one section at a time.

Italy
Mozzarella is now produced in many countries, thanks to Italians who have emigrated abroad. The best in the world, however, is still made in Southern Italy, where it’s been made for centuries. Juncus – In the past, mozzarella used to be conserved in reeds and leaves and stored in rattan baskets.

Kusturica
In 2011, the famous Serbian director Emir Kusturica produced the film Mozzarella Stories directed by the young Italian director, Edoardo De Angelis.

Light
Mozzarella is rather high in calories. One hundred grams contains about 288 calories (for buffalo mozzarella), or 260 for the fiordilatte variant. Many producers make a “light” version weighing in at 170 calories per 100 grams.

Movie
Buffalo mozzarella is mentioned by the beloved film actor Totò in the film Miseria e Nobiltà by Mario Mattioli and To Rome With Love by Woody Allen.

Normans
According to some studies, mozzarella originated in Campania – not from the local people, but from the Normans who invaded Southern Italy in the 11th Century.

Oaxaca cheese
Dominican friars imported the mozzarella-making technique to the Oaxaca region of Mexico. Because they had no buffalo’s milk, they used normal dairy cow milk. While not the same, Oaxaca cheese is a distant cousin of mozzarella.

Pizza
Many restaurants use a mozzarella variant that contains less fat and water than traditional mozzarella, as it ensures easier cooking and a less soggy crust.

Quality
The quality of mozzarella is certified in Italy and Europe, according to many different standards and parameters that vary according to type of cheese and its origin. It’s also a product safeguarded by UNESCO.

Raw
Despite being used in many recipes where it undergoes cooking, the best way to enjoy a premium mozzarella is raw – garnished with just a drizzle of oil.

Sheep
In Sardegna, it’s common to find mozzarella made from sheep’s milk. Treccia – Mozzarella is commonly found in the shape of a treccia, or “braid”, in which the two ends of the cheese are woven together to form one long piece. Mozzarella in this shape can weigh up to 3 kg. U

Unapt
Mozzarella is sometimes used to describe someone unsuited for a task.

Venafro
There is just one place outside of the Campania region that can carry the DOP (of protected origin) label on Campana Buffalo mozzarella. It’s Venafro, a small village in the Molise region.

Water Buffalo
The most prized mozzarella comes from buffalo mozzarella milk. It was the Normans who brought these animals to the Campania region.

XVI century
The term “mozzarella” came into official use thanks to Bartolomeo Scappi, one of the most celebrated chefs of his time, who used the word in a recipe book in 1570.

Yesterday
In order to be enjoyed at its peak, mozzarella should be eaten the day it’s made – or at the latest, the day after. This is way for many centuries, it was only found in the regions that produce it.

Zizzona
In the Italian comedy Benvenuti al Sud the leading actor Claudio Bisio, invents a kind of mozzarella, which he calls the “Zizzona di Battipaglia”, which allegedly weighs an incredible 5 kg. After the film’s success, in 2012, the trademark Zizzona di Battipaglia was registered, for a brand that produces 800 g mozzarellas in the shape of a breast. In Italian, “zizza”, is a slang word for breasts.

Food alerts, David thoughts

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Ok there is something that has been kinda bothering me as of recently, and that is the growing number of recalls of food within supermarkets and local shops due to malpractice with the so called product being produced. We all heard about the frozen food being recalled about being contaminated with Listeria. Well here’s a wee little lesson on Listeria for you. Listeria is a foodborne bacterial illness that can be very serious for pregnant women and people with impaired immune systems. Listeria is most commonly contracted by eating improperly processed deli meats and unpasteurized milk products. Listeria bacteria can survive refrigeration and even freezing. That’s why people who are at higher risk of serious infections should avoid eating the types of food most likely to contain listeria bacteria.

Symptoms

If you develop a listeria infection, you may experience:

Fever
Muscle aches
Nausea
Diarrhea

Symptoms may begin a few days after you’ve eaten contaminated food, but it may take as long as 30 days or more before the first signs and symptoms of infection begin.

If the listeria infection spreads to your nervous system, signs and symptoms may include:

Headache
Stiff neck
Confusion or changes in alertness
Loss of balance
Convulsions

9 people died from this particular foorborne illness in the past month alone, and as much as it scares me. I just keep seeing more recalls no one is questioning the big corporations. People are literally dying or being left really I’ll and hospitalised. How is it that these big corporations are not responsible for such things. I know as being a chef we have a duty of care to make sure every customer has a plesent meal and in no way gets sick or harmed by eating that meal. Does that always happen. No. And we unfortunately get blamed and have to suffer the the consequences. So why are the big corporations different.

Just as of yesterday morning (27 july) the Pepsi co had to recall a multivitamin juice due to fermentation. Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat found mainly in the making of beer and other alcohol products.

And that’s just yesterday if i go back towards the start of the month (6th july) there was a massive recall on dunnes and spar own brand pesto for contamination due to salmonella.

Salmonella (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected most frequently through contaminated water or food.

Typically, people with salmonella infection have no symptoms. Others develop diarrhea, fever and abdominal cramps within eight to 72 hours.

Now with this particular recall I have a few issues.
1- dunnes and spar both claim to be Irish and do Irish food – well why would then have to buy in pesto from Belgium to mask as your own
2- as a junior chef who works in kitchen where a lot of foraging takes place pesto is frequently used. So what blows my mind is where in the **** do you get salmonella from basil oil and pine nuts.

It defiantly makes me wonder. WHAT IS IN OUR FOOD?

Kevin talks about the first 10 months at Croí

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Croí, how it is for Kevin

I’ll start by talking about the name. It came out of Noel’s mouth at a Tralee culinary gangster meeting one night and when I heard it, it was like the pide piper was playing my song. Croí is the Gaelic for Heart but it has another meaning too….

For as long as I can remember I have been a sensitive person but my love for people has never changed. I’ve dabbed at this and dabbed at that but the one thing that doesn’t change is that I love people. Difficult people, easy people, awkward people, it doesn’t matter, people all work from love or damaged love and that’s something that I love so when I heard Noel say Croí, which in old Irish means the spirit or the essence of, it blew me away myself.

In the last 10 months I have watched us all go through our stuff, the 3 of us growing at rapid pace. Paul has developed into an outstanding chef. Literally sponging knowledge at a rapid rate, producing dishes of an exceptional calibre. Backing Noel up and giving him a freedom to work on other stuff like festivals, markets and let’s not forget our ever changing seasonal menu with dishes that tantalize our guests mouths. Finding new local suppliers to help us build our arsenal of what our stunning county has to offer. Most places have 1 or 2 Mickey mouse suppliers and then use a big huge multinational to supply them with the rest but the way we see it is, the fish monger can’t deliver steaks cos, it’s very simple, that’s not his business, if the fish monger takes his business, we see that as “NOT FAIR PLAY” so you get a red card.

Noel has the “Father figure” in Croí and Paul and I are happy to go along with this and if needed we are all well able to reign the other in because we have total faith in the other. Noel’s drive and stamina is a privalage to watch. He counts us in for everything too then as Croí is the 3 of us. He spreads the credit around and passes on the limelight and sits back and then watches myself and Paul enjoy the ride. Paul and I work really really hard to allow Noel the freedom and Noel doesn’t forget that, and that’s humbling.

I have grown so much in 10 months. The reality of the world of business and the need for survival instincts is massive but if I focus on that it will destroy the natural me which is or so I have been told is, some have said “away with the fairies” but this one isn’t really me, so, I will explain because one of my primary school teachers got it right. I like to enjoy myself, I like to have fun, I am happy go lucky and I mix that with love and the let’s do this right attitude is how I sum me up. Perhaps Noel or Paul could shine more light on that but if I use the joe/Harry window (counselling term) is how I view myself and let’s not forget my self confessed “I’m a sensitive guy”.

So to end my piece, CROÍ
You have given me so much and your just a building and a world until you add, Noel, Paul and Kevin. Then you become an institution for love, care, passion, personality, desire, belief and an awful lot more positive words. So to end I say thank you for everything, now let’s cook this motherfucker……

My year in review 2017 by Noel

 
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Well it’s been a hell of a year, it started as 2016 ended I was head chef in eabha Jones restaurant listowel, and planning the year ahead , with theme nights as they were a big success in 2016 there the plan was to continue them, January was quite a busy month in the restaurant as well.i had just started buying Cordals goats cheese from Shane it is one of the finest I have come across, Max was selling mozzeralla at the Listowel farmers market made locally so Once upon a cheese mozzeralla was on the menu.
Thought January I worked on an advertising campaign for Leahs foods & did a photo shoot for them and designed there banners, at work it was planning, theme nights, Valentine etc
February saw Jimmy ask to help on ideas for smoking so over the course of the next few weeks we smoked everything & anything from garlic and wild leek to duck & fish , mostly to a degree of success,
Wild oysters as big as my hand were foraged & seabeat and purslane from ballylongford, as the end of February came, a letter from the R.A.I. let us know we were nominated for best chef, best casual dining a nice way to end the month , as talks started as to who would go,
March saw me meet Peter Curran for the first, this would develop and be important later on , on this occasion it was for a video for tralee culinary gangsters Facebook page, it is a very interesting video , by the second week of March I was named a taste Kerry food ambassador, and was now running 7 social media accounts for businesses, cause you know ……
The videos were coming quick now as we did Shane at Cordals goat cheese, and John griffins gave us a masterclass in sausage making,
April was where it all changed in the end, as April started we did a cooking video in my kitchen nothing unusual there, all craic and banter, and we started planning both the next video interviews and cooking videos for the end of the month, by mid April myself, Kevin & Paul had agreed to be partner’s in a restaurant, Croí , the end of April is a whirlwind romance and mess all at the same time, as we set about to open a restaurant with a limited budget and no time while finishing out our present jobs,

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May
Monday 1st may at 11am we got the keys to the restaurant, and the next few days are a blur, we opened for business at 5 o clock Friday restaurant re done , the first table in at 5 was a regular at the previous restaurant , and complained about everything , place to bright didn’t like the new seating , new table set up , menu food I could go on……. A great way to open your first business eh….
The rest of may is pretty much a blur, we were busy and finding our feet training in staff ,

June
June continued like May 7 days a week early to late , first week of june dishwasher packs up, second week sinks block then a leak in the restaurant, drains block , a great start,
Mid June we were asked to talk to the culinary students at the ETB training centre, and from that David joined the team at Croí,
Go wild magazine named me as one of the signature chefs of the wild Atlantic way .
And an appearance in their magazine ensued ,

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July
As July rolled in it saw the first appearance of a favourite dish of mine to date
A taste of the sea, scallops,clams,crab claws with trout caviar and a seaweed foam under a dome of Apple wood smoke , an instant hit with the customer’s.

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Restaurant Ireland awards us 5 stars by the end of July, and I do a BBQ on top of HQ 5 stories up for a bit of fun,


August
Tuesday 4th sees the start of the mural on the side of Croí it’s a big space to cover,an artist impression of the first rose of tralee & her love. It turned out beautiful and is becoming increasingly an image of tralee ,
The Sunday independent mentioned us as a place to watch & vist and shane smith did a photo shoot for yes chef magazine ,summer is in full swing and a great time for foraging as well with heaps of goodness out there,
A cookery demo in the dome for taste Kerry & a visit for dinner by Nora Casey during the rose of tralee brought a busy month

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Bag,
September
September start with a personal point as I was made a member of euro toques , and the polly tunnels were started, taking only 2 days for 2 30 foot polly tunnels as we start to grow through the winter as well, we revive a highly recommended from Yes chef magazine and are shortlisted in three categories for their industry awards, and we book our tickets to food on the edge, I was meant to go last year but in the end couldn’t so I wasn’t gonna miss it this year, as the month was coming to a close we did a charity night for the donal Walsh foundation, Elaine kinsella of radio was the guest celebrity chef for the eveni my, the event was a great success and the start of the tralee food festival which should have had a demo by us Saturday in the square at 1 but it down poured and was called off, by now the polly tunnels are fully planted by John of 52week vegetable gardener, who will oversee and guide me on the grownimg journey.
The restaurant is still busy , which of course is great , Kevin has taken a break and Paul has had a few days off so the plan is that either/or both October/ November will be quite and I’ll take a few days,
October
As mentioned we were off to food on the edge in what turned out to be a busy month on all fronts we remained busy through October & November, and food on the edge was for me anyway an inspiration, a lesson, a mind opener, a turning point in many ways,
Shortly after that we were off to the yes chef awards and took all the staff with us,
And we won best newcomer Munster award , what a way to end the month,….
November again saw lots happening first up was a cookery demo with myself Kevin, Marcus and max for ardfert national school,
Then the 100 day whiskey aged rib eye was started
Now the tunnels are producing away as well and unplanned cookery demo was landed on us last minute so myself Kevin & max did one in Garveys supermarket tralee, , Dale joined us on work experience

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December
With our involvement a Christmas market was running every Friday through December so we opened for lunch these days , I hate doing lunch I really do……..
Our plaque arrived from Yes chef awards, and we got Another one a week later from Lucinda o Sullivan plaque of great places to eat 2018 who h was a welcome surprise

So as I sit here looking back at the last 12 months it’s been some ride and many laughs along the way, lots of highs and lows of course, trials & tribulations, but mostly fun and good times .
I know I left out loads from may on I could have wrote pages per month
But this will do for now

Noel