October 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
October 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.
July 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!
July 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!
June 24, 2013 by seriousbacon
So I’ve been pretty busy with work this week, But on my day off i managed to cook myself a really nice lunch, I went to the local fishmongers and picked up a nice fresh sea bass, which the fishmonger informed me, had only been caught only the day before!
June 18, 2013 by seriousbacon
So what does a chef have for dinner? there’s the old age myth that a chef eats amazing food all the time! I wish it was true! Sure i do eat well, and i’m always trying delicious things at work,
June 13, 2013 by seriousbacon
So in two weeks i officially be a qualified chef! I’ve almost completed my two year chefs apprenticeship, and once that is complete, i will be as qualified as i can be in the world of chefing.