THE ONLY DEDICATED RECRUITMENT SPECIALIST FOR CHEFS IN IRELAND

 

 

NEWS

I was judging this week at the international ifex competition at the kings hall in Belfast and what an event it was salon director Sean Owens and his team have done a fantastic job and what a turn out their was some fantastic food on show and the live theatre was ecstatic and the competitors were all of a very high standard ifex is every two years and I certainly will be looking forward to the next one.

FOOD SAFTEY

Hot pans in and out of the oven be careful when doing this and always make sure when you are removing things from the oven to use a good dry pair of oven gloves or thick tea towel and keep it at hand to remind you where you have just removed it from.

TODAYS TOP TIPS

Don’t over complicate things in the kitchen a lot of modern cookery books in my opinion have lost their way a bit to many ingredients to much fussing keep it simple cook with your hart and not the book and I tell you what a difference when using good honest ingredients.

SPECIALITY OF THE CAFÉ

Barbeque lamb kofta and sausages with chicken wings

Here’s something simple and easy to prepare on sunny day all you will need is one red onion two tomatoes and chilli powder lea and per rings one table spoon ketchup small bunch of fresh coriander olive oil tomato puree ginger and two cloves of garlic small amount of natural yogurt and four sausages eight oz of minced lamb eight chicken wings.

First peel and roughly chop all your vegetables and place in blender for two –three minuets add tomato puree ketchup lea and paeings and olive oil salt and pepper leave to sit for a minute mix your minced lamb with some seasoning and fresh coriander shape into opal shape and place in your barbeque mix also add your chicken wings and a squeeze of lime leave for twenty minuets and then place on your barb make sure that you cook all the way through and serve with a natural yogurt and lime dip.

This has got to be good with a golden cool glass of beer. boiling water for around 10-15 mines carefully remove and leave to sit for 2-3 min remove from the cling film and tin foil and slice and serve with a double cream reduction with shallots white wine and pinch of paprika accompany with baby boiled potatoes cooked with the juice and rind of a whole lemon.