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Seabass Fillet with Salt n Pepper Squid
Leave a commentOctober 16, 2013 by seriousbacon
Today’s Dish is a fillet of roasted sea bass served with salt and pepper squid rings!
Seabass is a local specialty where I’m from, and is brought in from the waters almost daily by the local fishermen, which are based just 50 meters from the restaurant where i work at, meaning we are getting fresh fish brought in from the local fisherman, almost daily, which certainly keeps us on our toes when it comes to specials
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Chicken Chasseur with Button Mushrooms and Glazed Shallots
2October 9, 2013 by seriousbacon
Sauce chasseur, sometimes called “hunter’s sauce”, is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes. The name is derived from the French word for “hunter”, alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would allegedly pick the mushrooms that they would subsequently use for their preparation.
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Triple choc cheesecake
4September 19, 2013 by seriousbacon
So today we have a triple layered cheesecake, which uses milk, white and dark chocolate! It’s set in different layers, which are set at different times, sure it will take a bit of time, and will make a hell of a lot of washing up, but the end result is defiantly worth it!
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White Chocolate Blondie
1September 12, 2013 by seriousbacon
Today’s recipe is for a white chocolate blondie, It’s pretty much just a white chocolate version of a brownie, which lets be honest can only be a good thing! The dish pictured here is served with a white chocolate glaze and a homemade raspberry sorbet. The blondie is full of white chocolate chunks and fresh raspberries, so it really is a super tasty dessert!
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Coconut Tart
4September 6, 2013 by seriousbacon
So summer time is over, which means i can get back to blogging! It’s been a hard real push over the summer, but i made it through to the other side, and a better chef to boot, to get an idea think long hard hours, a never ending prep list, constant checks coming through during service hours, and your half way there!
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Pork Belly, with black pudding and a apple fritter
6July 25, 2013 by seriousbacon
Pork belly is one the most delicious cuts from a pig that you can buy, in my opinion, and it is often underused within the world of catering. However its had a recent surge in popularity, whether that’s due to chef’s looking to experiment, or it’s to do with the current trends, i’m not sure, but it has found itself back on the British menu, which is only a good thing, as it tastes so good and readily available!
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A Chefs Life in pictures
Leave a commentJuly 23, 2013 by seriousbacon
Today’s post is all the about the pictures! I seem to have been collecting many pictures as of late, and wanted to share them to give you a bit of an insight into my background and my life as a working chef, Hopefully you will enjoy!
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Chocolate and Peanut Tart
2July 18, 2013 by seriousbacon
The dish I’m showing today is a chocolate and peanut tart and It’s pretty badman! I’ll be giving you the recipe later, so you can try it out for yourself!
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Cajun Spiced Swordfish
7July 12, 2013 by seriousbacon
Today’s dish is Cajun spiced swordfish!
On my day off today, I wanted to cook something a little different, and came up with the idea of Cajun spiced swordfish steaks, with a sun-dried tomato rice and a fresh salad and the end result was delicious!
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White Chocolate and Raspberry Cheesecake
5July 10, 2013 by seriousbacon
Everybody love’s Cheesecake! It’s one of those desserts which is a almost always on any restaurant dessert menu, and always sells well, the combinations for cheesecakes are endless whether its a chocolate cheesecake, strawberry or even a more complex one, such as passion fruit, the choices of ingredients are endless!
..SeriousBacon..
============== A Chef on his Culinary Adventure! ==============
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