tag:blogger.com,1999:blog-35363717743854667282024-02-20T07:13:52.077-08:00Christopher GatesChristopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3536371774385466728.post-22153163802347970522009-09-15T09:07:00.000-07:002009-09-15T09:11:02.541-07:00Jimmys farm and Itv,s This MorningWell i have been away from the office job for nearly 3 months now and loving it. Have a reg slot on Itv,s This Morning program and spent the weekend cooking at Jimmys farm. Here is a few pics and links.<br /><br /><a href="http://www.eadt.co.uk/content/eadt/news/story.aspx?brand=EADOnline&category=news&tBrand=EADOnline&tCategory=znews&itemid=IPED13%20Sep%202009%2021%3A43%3A00%3A293">http://www.eadt.co.uk/content/eadt/news/story.aspx?brand=EADOnline&category=news&tBrand=EADOnline&tCategory=znews&itemid=IPED13%20Sep%202009%2021%3A43%3A00%3A293</a><br /><br /><a href="http://www.bbc.co.uk/suffolk/content/image_galleries/jimmys_harvest_2009_sunday_gallery.shtml?7">http://www.bbc.co.uk/suffolk/content/image_galleries/jimmys_harvest_2009_sunday_gallery.shtml?7</a>Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-40534822995646147662009-06-30T04:04:00.000-07:002009-06-30T04:06:51.615-07:00Finished at last.Well its been nearly 5 years and I am finally leaving the Jobcentre. Have had some good times here and have met and worked with some great people. Won’t miss the work at all and cant wait to get stuck into cooking full time. I will be starting as a Junior Sous Chef at a cool Gastro style pub in Suffolk from the 8th of July. <a href="http://www.anchoratwalberswick.com/">http://www.anchoratwalberswick.com</a><br /><br />Will be updated my blog along the way with lots more recipes, my head is full of them just need to find the time to write them all down.<br /><br />New life starts from now I guess scary stuff.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com2tag:blogger.com,1999:blog-3536371774385466728.post-38392825659824855132009-06-23T03:45:00.000-07:002009-06-30T04:22:29.250-07:00Pan fried Scallops with Crisp Pancetta and Salsa.This is the dish i cooked at the Suffolk Fest of the sea in Southworld. Its a really great summers dish and very quick to cook. Great for a simple starter, or add some nice new potatoes or a salad to turn it into a main course.<br /><br />Serves 4<br /><br />You will need:-<br /><br />12 rashes of pancetta.<br />12 scallop’s coral removed.<br />Sea salt and pepper.<br />Olive oil<br />For the salsa.<br />Large handful of cherry tomatoes chopped.<br />Large handful of green olives, stones removed and chopped.<br />Juice of 1 lemon.<br />1 handful of chopped herbs. Parsley and coriander is good.<br />Salt and Pepper<br /><br />Method<br /><br />In a hot pan fry the pancetta until crisp, remove and keep warm.<br />Turn the heat up. Season and fry the scallops in the same pan with the fat left from the pancetta, add a knob of butter if the pancetta doesn’t give off much fat, cook for around 2 mins on eat side. Meanwhile in a warm pan add a good lug of olive oil add the tomatoes and the olives and just warm do not fry. After a few minutes add the lemon juice and the herbs, Season. Olives have a high salt content so be careful when you season. On a warm plate spoon on the salsa, top with the scallops and rash of pancetta.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-88775130347182542152009-06-22T01:15:00.000-07:002009-06-23T02:50:00.799-07:00EDPNice article in the <a href="http://www.edp24.co.uk/content/edp24/news/story.aspx?brand=EDPOnline&category=News&tBrand=EDPOnline&tCategory=xDefault&itemid=NOED21%20Jun%202009%2012%3A23%3A50%3A260">http://www.edp24.co.uk/content/edp24/news/story.aspx?brand=EDPOnline&category=News&tBrand=EDPOnline&tCategory=xDefault&itemid=NOED21%20Jun%202009%2012%3A23%3A50%3A260</a>. Also you can follow me on twitter, my Twitter name is gatesy83. <a href="http://www.twitter.com/">http://www.twitter.com/</a>.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-44347335783023644572009-06-15T06:28:00.000-07:002009-06-15T06:29:29.157-07:00Mussels with leeks cider and cream.Now this is my kinda food, I love mussels and there are so many things they go with, I will be posting a bunch of mussel ideas over the next few weeks so keep a look out. All of these mussel recipes work really well wrapped in tin foil and cooked on a hot BBQ.<br /><br />Serves 4 as a main or 6 as a starter.<br /><br />You will need:-<br /><br />1 kg Live mussels cleaned.<br />2 Leeks trimmed, washed and finely chopped .<br />2 Chopped cloves of garlic.<br />1 bottle of cider, Suffolk aspell if you can get it<br />100ml of double cream.<br />1 lemon<br />A handful of chopped fresh parsley<br />Olive oil<br />Sea salt and pepper<br /><br />Method<br /><br />Heat a large heavy bottomed pan. Add a splash of oil and sweat the leeks and garlic for a few minutes. Turn the heat up to full, throw in the mussels and the cider and place a lid of the pan, after about 2 minutes give the pan a good shack up and continue to cook for another 2 minutes. The mussels are cooked when they are open, throw away any that haven’t opened. Add the cream and bring to the simmer. Add the parsley lemon juice and season to taste. Not to much salt as the mussels give out a lot of salt. Serve this with chunky chips of some nice bread.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-54544065494464579372009-06-15T05:06:00.000-07:002009-06-15T05:07:25.178-07:00Spicy Lamb and nut Koftas with a mint yogurt dressing.This is again something i cooked on ITV This Morning, its a must for the BBQ.<br />You will need:-<br /><br />Makes around 8<br /><br />500g of Lamb Mince<br />1 chilli<br />Cumin seeds<br />1 garlic clove<br />1 White slice bread crumbed<br />1 lemon zested<br />1 egg<br />1 hand full of shelled pistachio nuts chopped.<br />Skewers<br />Yogurt<br />Bunch of mint.<br /><br />In a pestle and mortar, bash up the chopped chilli garlic and cumin seeds. Mix with the lamb mince, add the bread crumbs, nuts, egg and lemon zest, season and mix well.<br />Soak the wooden skewers.<br />With wet hands mould the lamb mix around the skewers. Leave in the fridge for about 1 hr.<br />Finley chop the mint and stir into the yogurt.BBQ the Koftas for about 10 mins on a high heat and serve with flat bread or salad and spoon over the yogurt.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-89848688284743507372009-06-15T05:00:00.000-07:002009-06-15T05:08:24.987-07:00Wild Mushroom and Herb Chicken WellingtonThis is a dish i cooked in the semi,s of Masterchef. I also cooked it on ITV This Morning. Its a great dish, easy to make and great for dinner parties as you can make it all ahead of time.<br /><br />You will need:-<br /><br />Serves 4<br /><br />Mixed Mushrooms any combo.<br />Olive oil<br />1 cloves of garlic, peeled and chopped<br />1 handful of fresh thyme, chopped<br />4 chicken breast Wing Bone on if poss<br />1 pack of puff pastry<br />1 egg, beaten<br />2 heaped tablespoons wholegrain mustard<br />1 large wineglass of white wine<br />140 ml double cream<br /><br />Method.<br /><br />Preheat the oven to 200C/400F/gas 6. Chop up the mushrooms – half rough and half fine. To a hot pan, add a couple of lugs of olive oil and slowly fry the garlic with mushrooms for about 10 minutes. Season to taste and stir in the chopped thyme. Allow to cook. Pull back the chicken fillet on the breast and, keeping it intact, score into the breast and stuff the chicken with the cooled mushrooms.<br />Roll the pastry out. Slice into 4 pieces, lengthways, and wrap around chicken breast. Brush the pastry with a little egg, and cook in the preheated oven for 35 minutes. While the chicken is cooking, put the mustard and white wine into a hot pan and allow to reduce until you’ve cooked away the alcohol smell. Add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste. Slice each chicken breast into 3 and serve with a bit of sauce and a little drizzle of olive oil if you like.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-90861977068875041052009-06-15T04:23:00.000-07:002009-06-15T04:27:08.205-07:00Fennel and apple coleslaw.I love coleslaw, it’s a little bit retro but everyone loves it. This is a bit of a twist on it using fennel and apple, serve this with a nice fat grilled pork chop and you will be laughing.<br />I make mine using the grating blade in a food processor, takes no time at all.<br /><br />Makes enough for about 6 people.<br /><br />Method<br /><br />½ a large white cabbage<br />1 red onion<br />1 bulb of fennel<br />1 apple (something firm)<br />2 carrots<br />1 Garlic clove<br />the juice and zest of 1 lemon<br />1 teaspoon of Dijon mustard<br />1 small tub of Crème fraiche<br />Sea salt and pepper.<br /><br />Using a food processor or hand grater, grate all of the veg and the garlic clove.<br />In a large bowl add the veg and stir in the mustard and enough crème fraiche to coat.<br />Season to taste and add the lemon juice and zest. Give the whole thing a good mix up.<br />There are lots of other combos you can do so try some other veg that a nice eaten raw and you cant go wrong.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-23366938407546981012009-06-15T02:57:00.000-07:002009-06-15T04:27:33.878-07:00PestoI love pesto and it works so well with loads of meats, fish and veg and of course with pasta.<br /><br />You will need:-<br /><br />Handful of pine nuts toasted.<br />Large bunch of basil leaves picked<br />1 glove of garlic<br />Salt and pepper<br />1 large handful of grated parmesan<br />Good olive oil<br />Lemon juice.<br /><br />Method<br /><br />In a pestle and mortar bash up the garlic with a pinch of salt until you get a paste.<br />Roughly chop the basil and bash up with the garlic, add the toasted pine nuts and again give them a good bashing. Add the grated parmesan and stir in a good lug of olive oil, you want it loose enough to coat pasta. Squeeze in the lemon and season to taste. Once you have tried this recipe you will be adding it to everything. Enjoy.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-12014672231550444172009-06-15T00:55:00.000-07:002009-06-15T03:24:50.503-07:00Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.I made this recipe up on Saturday night and it works really well.<br /><br />Serves 4<br /><br />You will need:-<br /><br />1kl of Chicken livers trimmed of sinew and soaked in milk for a few hrs<br />Seasoned flour to dust<br />1 beaten egg<br />1 handful of bread crumbs with some thyme tips.<br />Oil for frying<br />For the salad<br />Mixed salad leaves of your choice<br />Small bunch of asparagus<br />A handful of pine nuts<br />Lemon<br />Olive oil.<br /><br />Method<br /><br />Set up a little production line of flour, egg and bread crumbs.<br />Drain the milk off the chicken livers and pat dry with kitchen towel.<br />Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.<br />Place the livers in the fridge for about 30 mins.<br />In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.<br />For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.<br />Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-10851790899010350872009-06-11T04:42:00.000-07:002009-06-15T06:47:55.104-07:00Smokey Cajun Chicken drumsticks with salsa.This is a really easy one to try out. Works well with any cut of Chicken or White fish.<br /><br />Serves 4<br /><br />You will need:-<br /><br />8 Chicken drumsticks Free range if you can afford it<br />1 tbsp smoked paprika<br />1 tsp onion flakes<br />¼ tsp cayenne pepper<br />2 tsp dried thyme<br />olive oil.<br />For the salsa<br />1 hand full of Deseeded chopped tomatoes<br />½ finely chopped red onion<br />juice of 1 lime<br />chopped coriander<br />½ chopped chilli<br /><br />Method<br /><br />With some kitchen paper pat dry the chicken.<br />Mix together the Cajun ingredients.<br />Brush the chicken with a little oil and rub with the Cajun seasoning.<br />Mix together the salsa ingredients and season to taste.<br />Cook the chicken on a hot BBQ until coloured and cooked through.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-51451833134272675962009-06-11T03:47:00.000-07:002009-06-15T03:09:38.465-07:00Moroccan style leg of Lamb.This is my fav BBQ dish, works so well and you get a loverly smokey BBQ taste. Try throwing a few sprigs of Rosemary on the coals to get some Roseymary style smoke happening.<br /><br />You will need:-<br /><br />1 leg of lamb about 2 kl, butterflied and opened up like a book (get the Butcher to do this)<br />2 teaspoons coriander seeds<br />2 teaspoons of cumin seeds<br />4 cloves of garlic, peeled and finely chopped<br />1 Chili<br />A large bunch of fresh mint and coriander chopped<br />1/2 tin of chickpeas, drained<br />sea salt and freshly ground black pepper<br />juice of a lemon<br />1 x 500ml tub of natural yogurt<br /><br />Method<br /><br />Score the lamb on both sides. Using either a pestle and mortar or a food processor, grind or whizz up all the above apart from lemon juice and yogurt until you have a paste. Season the paste or marinade with salt and freshly ground black pepper, then add the lemon juice and yogurt. Place half of this flavoured yogurt in a large plastic bag and add the lamb. Put the other half of the flavoured yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the lamb. Leave to marinate for at least an hour, but up to 24 hours in the fridge. Serve with flat breads and the left over marinade.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-84655136931461014312009-06-11T03:15:00.000-07:002009-06-15T03:10:59.991-07:00Parsnip and Fennel GratinThis is a great little dish. I love to cook this for Sunday Lunch. Works really well with roasted meats like Pork Shoulder or Roast Chicken.<br /><br />Serves 4<br /><br />You will need:-<br /><br />4 Large Parsnips cleaned<br />2 Bulbs of Fennel (keep the herb tops)<br />300ml Double Cream<br />Large handful of grated Parmesan Cheese<br />Small handful of Thyme leave<br />Salt and Pepper<br />Knob of Butter<br /><br />Method.<br /><br />Pre heat oven to Gas 6<br />Cut the Parsnips and Fennel into fine slices.<br />With the butter grease a high sided oven dish and season.<br />In a bowl season the Cream with lots of Salt and Pepper.<br />Add half of the Cheese and all of the Thyme to the Cream.<br />In the oven dish build up layers of Parsnips and Fennel.<br />Pour over the Cream mixture and top with the remaining Cheese<br />Bake in the oven for about 30 mins until the veg is cooked through and the top is nice and golden.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-51935241256445959122009-05-15T03:10:00.000-07:002009-06-15T03:11:32.686-07:00The best Tuna meat balls with chunky tomato sauce.This is a great dish that my Missus does and one you will make again and again, it works well with fresh or tinned tuna depending on your budget.<br /><br />You will need:-<br /><br />2 Tins of Tuna in water Drained<br />Small hand full of toast pine nuts<br />2 Slices or white or brown bread whizzed into crumbs<br />Zest and juice of 1 Lemon<br />1 Chili <span class="blsp-spelling-error" id="SPELLING_ERROR_0">deseeded</span> and finely chopped<br />1 Chopped clove of Garlic<br />1 Tablespoon of fresh or dried Oregano<br />1whole egg to bind<br />salt and pepper<br />Plain flour to dust<br /><br />For the Chunky sauce:-<br /><br />2 tins of chopped Tomatoes<br />1 Chopped clove of Garlic<br />1 finely chopped Chili<br />1 Chopped onion.<br />Olive oil<br /><br />Method.<br /><br />Mix all the Meat ball ingredients together in a large bowl, season.<br />With wet hands form into squash ball size balls. Dust a board with flour and roll meat balls to coat.<br />Place in fridge for about 1 hr.<br /><br />For the sauce.<br />Sweat the onion in a little oil for a few <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mins</span>, add the garlic and chili and cook for a few more <span class="blsp-spelling-error" id="SPELLING_ERROR_2">mins</span>.<br />Add the tinned Tomatoes, on a low heat simmer the sauce for about 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mins</span> until it becomes thick and chunky. Season to taste.<br /><br />Fry the Meat balls in a little butter until golden.<br />Add to the sauce and allow to warm through.<br />Serve with grated Parmesan. Awesome.<br /><br />This works really well <span class="blsp-spelling-error" id="SPELLING_ERROR_4">stired</span> through pasta of just served with some nice bread.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-23482501520229952382009-05-14T01:34:00.001-07:002009-06-15T03:11:49.877-07:00Easy Bread RecipeThis is a great starting point in making your own bread its easy to make and can be flavoured with whatever you like.<br /><br />You will need:-<br /><br />1Kilo Strong White Bread Flour<br />3 7g Sachets of dried Yeast<br />1 Pint of tepid water<br />2 table soons of sugar<br />1 heaped table spoon of salt.<br /><br />Method:-<br /><br />Place flour on a large clean surface and make a well in the middle big enough to hold the water.<br />Add the water, yeast, salt and sugar and mix with a folk.<br />As the dough starts to form get you hands in and knead for about 10 mins until you have a lovely smooth dough.<br />Put in a floured bowl and cover with a tea cloth, leave for about an hr or until the dough has doubled in size.<br />At this point you will knock the air out and form whichever shape and flavours you like.<br />Place the dough on a floured baking sheet and leave for another 30min to 1 hr.<br />Bake in a hot oven until golden.<br /><br />Thats the basics and how to make a classic loaf, i will add some different styles of bread and flavours as we go.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-8867206221749369742009-05-13T08:33:00.000-07:002009-06-15T03:11:32.686-07:00Awesome Beer Batted Cod Cheeks with Chuncky Tartar.Tried this the other night and it was awesome, Cod cheeks are dirt cheap and taste lovely.<br /><br />What you will need:-<br /><br />Cod Cheeks about 1lb sinue removed.<br />salt<br />pepper<br />veg oil to fry<br />flour to dust.<br /><br />For the Batter:-<br /><br />100g plain white flour<br />200ml of beer something ale like but with fizz i used London Pride.<br />1/2 tsp Chilli powder optional.<br /><br />For the Tartar sauce:-<br /><br />2 Heaped table spoons of Mayo<br />1 Table spoon of chopped cappers<br />Same amount of chopped Gerkins<br />Juice of half a lemon<br />Chopped herbs, i used Parsley but Dill is good.<br />Sea salt and pepper<br /><br />Method:-<br /><br />Heat a pan with veg oil for frying about 2 inch deep.<br />Season the Cod Cheeks and dust with flour.<br />Mix together the Batter ingredients until u have a smooth thick Batter.<br />Dip the Cheeks in the Batter and fry in the hot oil until golden.<br />Mix the tartar sauce ingredients together and serve with a lemon wedge.<br />Enjoy.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-49869726888633101892009-05-11T03:34:00.000-07:002009-06-15T03:11:32.686-07:00Masterchef Sea bass dish<p>Grilled Fillet of Sea bass with crushed Potatoes Chorizo and a Tomatoes and Olive Salsa. </p><p>ingridence</p><p>1 Fillet of Sea Bass, skin on</p><p>New Potatoes</p><p>Chorizo</p><p>Cherry Tomatoes</p><p>Green stoned Olives</p><p>Basil Parsley</p><p>Lemon</p><p>Olive Oil</p><p>Salt Pepper </p><p><br />Method.<br /><br />Grill the fish skin side down till fish is just cooked, turn over (skin side up) turn grill up to high and grill till skin is crisp. While the fish cooks, add the crushed cooked potatoes and chorizo to a hot pan add a splash of oil. Fry until crisp. Season.<br /><br />For the Salsa chop the olives and tomatoes and add to a warm pan with a good lug of oil, cook slowly for a few mins until the tomatoes soften. Add the chopped herbs, a squeeze of lemon and season.<br /><br />To plate up add a pile of the potatoes and chorizo to a warm plate top with the fish skin side up and spoon round the salsa.<br /></p>Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0tag:blogger.com,1999:blog-3536371774385466728.post-65767252251652676022009-05-11T00:28:00.000-07:002009-05-11T00:30:57.003-07:00Blogging at lastWell i thought it was about time i started a Blog page. I know nothing about computers and have no patients with them so please dont expect a fancy looking page.<br /><br />I will try and update this page more when i get the hang of it and add some recipes along the way.<br /><br />Cheers for now<br /><br />Chris.Christopher Gateshttp://www.blogger.com/profile/12913320477433039609noreply@blogger.com0