Chef’n Palmzester

Sep 24

Chef’n Palmzester
Chef’n Palmzester

Chef’n Palmzester

Anybody who knows me will know I have a weakness for kitchen gadgets. As a child my weakness was stationery however this progressed to kitchenalia as I moved into adulthood.

I was planning on making an orange cake which required orange zest and I came across this gadget at Sainsburys whilst doing the weekly food shop.

I tried it out making my orange cake and it worked perfectly. It neatly captures the zest in the compartment and produces a lovely fine zest.

There are plenty more items in the chef’ n range including the palmpeeler which I hear works very well. You can view the full range of products on their website  www.chefn.com.

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Simple Seafood Linguine

Sep 18

Simple Seafood Linguine

This simple but tasty pasta dish is both quick and easy to make.

Its based on a hairy bikers recipe however I used white wine instead of vermouth and bought a cooked seafood selection of prawn, squid and mussels and added brown shrimps. The result was a fresh and tasty dish although it is a little on the hot side so I will probably reduce the amount of chilli flakes next time I make it.

Here is the Hairy Bikers recipe for all the ingredients and cooking method  http://www.bbc.co.uk/food/recipes/seafood_pasta_with_73534

Seafood Linguine

Seafood Linguine

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Steak Dinner

Sep 09

Steak Dinner

Steak, Fondant potatoes, mushroom sauce, golden carrots and asparagus.

Steak Dinner With Fondant Potatoes.

Steak Dinner With Fondant Potatoes.

I am always wanting to try cooking new things and today I decided I wanted to make fondant potatoes for the first time. I found a hairy bikers recipe that I liked the sound of and used that as my starting point.

Fondant Potatoes

Fondant Potatoes

 

I peeled and trimmed the potaoes to give a flat edge and cut them into circles with my cookie cutter.

Next I heated the pan with olive oil and butter and once hot added the potaoes.

Left them to brown then turned and browned the opposite side.

Next I added rosemary, chicken stock and a clove of garlic to the pan and left to simmer for around 20mins.

For the mushroom sauce I chopped chestnut mushrooms and cooked these off, then added chicken stock and Madeira wine. I let this reduce added a small amount of double cream and thickened it with some cornflour.

To accompany them I cooked some medium rare steak, golden carrots and asparagus.

Golden carrots are a relatively new vegetable in the supermarkets but the really do have a wonderful earthy flavour and look great on the plate. I was very happy with the results and I could really taste the flavour in the potatoes although they probably could have done with a further 5-10 mins cooking time as they were on the firm side.

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