Wannabetvchef.blog
kevin ashton (853)    
kevin ashton   
wannabetvchef
Posted Monday, August 17, 2009 (95 days 21 hours ago.) Viewed 23 times.
 I'm British born but I have worked for almost 14 years in the USA so I think I am better qualified than most to talk about the pluses of Britain's NHS versus medical care or lack of it in America.
It is so annoying to hear all the scare mongering going on by some on the political right in America. All the vested interests that will move heaven and earth to keep the status quo.
Although the British system is not perfect it is far better than it is often given credit for and definitely better than the situation that is faced on a daily basis by 48 million Americans who don't have insurance.
There were many aspects of my stay in the USA and it's people that I have nothing but praise for, especially their "Can Do" attitude to solving difficult problems but the d rug companies and other vested medical interest should be ashamed for using such dishonest and untruthful propaganda in trying to convince ordinary Americans to keep things the way they are.
Since his election President Obama has faced a continual barrage of half-truths thrown at him by elements of the loony right, not offering thoughtful conservative alternatives just hate mongering that some times beggars belief? Such as painting Hitler type moustaches on the President's photo. How far has this hate mongering got to go before common sense brings honest debate back to the American Political scene? Is the Republican Party so morally bankrupt it is unable to offer a well thought out alternative? How far will the so-called moderate Republicans go to whip up down right hatred for one man? Do you think past great Republican Presidents like Lincoln would stoke the fires of hatred for the current President? Strangely enough for some reason I find Obama reminds me of Lincoln, yes they belong to different parties but both have a core of decency that guides their moral principles, must we wake one morning to the tragic news of assassination before the Republican party concede through clenched teeth that the American President needs support of all of the people at this difficult time.
Permalink
Posted Thursday, March 19, 2009 (246 days 22 hours ago.) Viewed 14 times.
I
wanted to combine peaches and chocolate in a dessert, but felt dark
chocolate would be too bitter and milk chocolate would simply not work.
I reasoned if I were careful to make sure neither the white chocolate
filling nor the peaches were too sweet I would have a winner. So give
it a try and let me know what you think.
Ingredients
4 Ripe peaches
150g (6oz) S.R. flour
175g (4oz) Caster sugar
100g (4oz) Unsalted butter
2 Large eggs
1 vanilla pod
½ teaspoon baking power
250ml (½ pint) W.cream
2 egg yokes
200g (8oz) white chocolate
1 dessertspoon vodka*
1.)Preheat oven to 230 C gas mark 6 and grease and flour two 7inch cake tins.
Cream 100g (4oz) butter with sugar and add the seeds from half of the vanilla pod.
When the mixture is very light and fluffy gradually beat in the eggs, a little at a time.
2.)Now whisk in 50g (2oz) grated white chocolate.
3.)Sift
the flour together with the baking power and fold the flour in with a
spatula, being careful not to knock all the air out. Divide the mixture
between the cake tins and bake on the middle shelf for 12-15 minutes.
Turn out the cake layers on to a wire rack and allow to cool.
4.)Cut
the peaches in half and remove the stones, sprinkle with a teaspoon of
sugar then bake cut side down at the bottom of the oven until tender
(about 30 minutes), when the peaches are cool cut each half in two.
5.)Heat
150ml of the cream in a non-stick saucepan together the remaining seeds
from the vanilla pod. Whisk the hot cream into the eggs yolks then
return to a clean pan and cook carefully, stirring constantly over a
medium heat until its coats the back of your spoon.
6.)Transfer
the mixture to a bowl, and whisk in 150g (6oz) of melted white
chocolate (melt the chocolate carefully using short 20 second bursts in
the microwave). Whilst the mixture is still warm whisk in 75g (3oz) of
softened butter a little at a time and the vodka.
Separately whisk the remaining whipping cream and fold in when the chocolate mixture is cold.
To assemble
Spread just over half the chocolate mix onto one of the cake layers
then top with the other. As neatly as you can spread the remaining
chocolate mixture on the top of the cake and then decorate with the
roasted peaches.
Chef's Tip
If you don't have two 7" cake tins you could use one larger cake as I
have done in the photo. I also choose to spread all of the chocolate
mix on top of the cake, rather than making in a sandwich. The purpose
of the *vodka is to cut the richness of the chocolate but you can leave
it out if you wish.
Permalink
Posted Monday, March 02, 2009 (263 days 20 hours ago.) Viewed 14 times.
This wonderful traditional Basque Pie is great served either hot or cold.
Filling
1 yellow pepper
1 red pepper
1 green pepper
1 onion finely chopped
200g (8oz) ripe tomatoes
2 garlic cloves peeled
50g (2oz) cooked ham
300g (12oz) diced cooked chicken
2 tbsp olive oil
Salt & pepper
Pie Dough
Pinch of sugar
250ml (1 cup) warm milk
2 pkgs active yeast
500g (20oz) self-raising flour
½ teaspoon of salt
1 egg
1 egg yolk beaten
50g (2oz) softened butter
1. Begin the pie dough by adding the sugar to the warm milk in a large bowl then sprinkle the yeast into the liquid allowing it to stand for 5 minutes.
2. Beat the whole egg into the liquid then gradually add the flour and the butter.
3. Once a dough has formed transfer it to a floured surface and knead the dough until it is smooth and elastic (about 10 minutes).
4. Place back in the bowl, cover and allow to double in size.
5. Begin the filling while the dough is rising. Remove the cores from the peppers and then cut them into a small dice.
6. Chop the tomatoes to about the same size as the peppers.
7. In a large deep non stick frying pan heat the oil then fry the peppers, onions and garlic until tender.
8. Add the chopped tomatoes, chicken and ham and simmer for 5 minutes, they remove from heat and add the salt & pepper to taste.
9. Divide the risen dough into 2 halves and roll them out into two 25cm (10 inch) circles, make the circles as large as your baking tray can fit.
10. Line the baking tray with baking parchment and place the one circle onto the tray.
11. When the filling is cool spread it onto the dough circle leaving 1cm (1/2") edge.
12. Cover with the second circle and seal the edges well.
13. Score lightly, brush with the egg yolk and bake for 45 minutes at 205 C gas mark 6 until the pie is golden brown.
To serve
Allow to cool for 5 minutes before slicing the pie.
Chef's Tip
I like to serve this pie with salad and crushed new potatoes flavoured with olive oil and coriander.
Permalink
Posted Monday, March 02, 2009 (263 days 20 hours ago.) Viewed 13 times.
During the warmer months I grow 1-2 basil plants in my kitchen window. I just buy a living plant from the supermarket and with a little love it grows and grows and gives me enough basil for most of the year. In fact my basil was getting far too big for my window ledge so I decided it was time to make some home-made pesto, it's easier than you think. You can half the pesto recipe if you wish.
Homemade Basil Pesto
100g (4oz) Large unbruised Basil Leaves
50g (2oz) lightly toasted pine nuts
75g (3oz) Grated fresh parmesan cheese
1 clove garlic roughly chopped
200ml extra virgin olive oil
Chicken and Pasta
2 x 150g (6oz) Chicken breasts skin on
100ml (3floz) whipping cream
50ml white wine
300g pack of Sun-dried tomato tortellini
2Tsb Olive oil
1. In a large mortar and pestle, grind up the pine nuts and the garlic until you have smooth paste.
2. Then slowly add a few basil leaves at a time and pound them into a silky smooth mixture.
3. At this point we are going to transfer the mixture to my food processor to finish the pesto off.
4. Of course we could have done the whole process in the food processor but we would never get it as smooth that way. Using this old fashioned method it also bring out a richer greener colour.
5. Add the parmesan cheese on a high speed; then begin drizzling in the olive oil on a lower speed, a little at a time. When you have finished adding all of the oil your pesto should be quite thick and season lightly.
6. Preheat your oven to 200 C gas mark 5
7. *Remove the skin from each breast in one piece and rub with olive oil, then lay the skins stretched out on a non stick baking tray season and the place another same size tray on top of it.
8. Bake the chicken skin between the two trays which keeps it flat for 15-20 minutes; then check if it is brown, if not remove the tray and cook for a few minutes more then remove from the oven.
9. Cut the breasts into even sized pieces and cook in a hot sauté pan with 1 Tbsp of olive oil.
10. When cooked remove the chicken and keep warm.
11. Deglaze the pan with the white wine, turn the heat down to low and add the cream, 2-3 Tbsp of pesto and stir.
12. Cook the pasta in boiling salted water per instructions and drain well.
To Serve
Stir the drained pasta into your sauce check the seasoning and spoon into pasta bowls.
Top with the pieces of chicken and cut the crispy skins into triangular "shards" and decorate.
Chef's Tips
Spoon the pesto into a re-sealable glass jar and refrigerate.
Some times I thin the pesto down further with more olive oil, then I can pour into a salad oil bottle and use it as a salad dressing. The chicken skin is optional but it does add a great contrast of texture and taste to the dish. You can of course buy your own pesto if you don't have time to make one.
I chose to put a white in the sauce for it's acidity but I think a tasty chilled blush wine to drink with this dish will compliment the sun-dried tomatoes in the pasta.
As you may notice I also slow roasted some baby plum tomatoes to add an extra finishing touch.
Permalink
|
