Band Wagons. The trouble with them is every one gets on, leaving little room for individual personality. Like fashion.......... And Trends. BIG Hospitality ran a feature recently where Read More ›
Location: Yeovil, United KingdomView on map
About Me: My name is Jean-Paul De Ronne. Husband to a beautiful wife, father to 4 wonderful and diverse children. I live in the under-rated and beautiful Somerset in the Green belt that is the South West of England. Throughout my Adult life i have amassed a large amount of experience in various trades, chiefly catering and have done everything from being a kitchen hand to running our own pub, manager of a branded club to consulting for free-house pubs and restaurants. My main love is Cheffing and have a firm belief in that if you go somewhere of value to eat you need to be wowed. If you think you could do better at home, the Chef and staff are not doing their job adequitely enough. I am in the process of writing my first recipe book/journal, and currently write a blog at http://somersetchef.blogspot.com/
Yet another festive feel good cupboard filler that graces most homes up and down the country this time of year is the love it/hate it pickled egg. I find them really enjoyable with the cold spread left over Christmas buffet, just as well as simply dropped in a bag of crisps. (I know, strange custom, but it always conjures up memories of childhood evenings in the Village club, whilst drinking fizzy Vimto and listening to Andy Ford singing and telling jokes). The problem, as usual, these days is that there a lot of poor quality eggs out there due to not enough flavour going into the Vinegar. This recipe of mine changes that. The method is quick and simple where the only tedious part comes from having to wait for the little oval gems to steep adequately enough. My Father-in-Law makes masses each year and prefers them to be shelved for at least 3 months. However, I feel that they are good to nosh from as little as two weeks after bottling. Read on, join in and get pickling!
Christmas, love it or not, is almost here. The best part of Christmas at home for me is the few days after Christmas day, when the Fridges and Cupboards groan under the weight of cold cooked meats, cheeses and accompaniments that taste amazing slapped between two pieces of fresh Bakers Bread. Sandwiches at this time of year are the most luxurious and the best. The recipe here is also great to eat with pickles, salad and sourdough, but, come left overs time, broken down and turned into a sandwich filler and Bingo. Hope you enjoy!
Okay. I have been asked time and time again about the recipe for my hopeful for the Scotch Egg Challenge, to which I have until now denied the divulgence thereof. It’s not because I am some spoiled brat who never shares. Aux Contraire, I love to share my love of food with others. I had a plan that was in my head to be all teasingly seductive with little drip fed morsels of info to whet appetites for the final unveiling..... But I’m no good at that. So instead, I have sent it all over the World via the super highway. From my own blogspot to River Cottage, from Foodie Blogroll to Regional Menu and many others. And my main reason? It isn’t to gain recognition for my (ahem) Culinary genius (no laughing at the back!), nor is it to bear witness to my original creation being mine. It is all about the egg. Scotch eggs are a wonderful creation, when made and cooked properly. They should be moist of meat, crisp of shell, and the egg should be firm or runny, dependant on whether partaken cold or hot. They should never be dry, requiring the addition of Salad cream or Mayonnaise by the bowl load. They should not be bland, nor should they have a shell that resembles a roughened leathery skin. If you have always eaten the latter, never realising that the former existed then you have been misled and we, from within the Cooking Sphere, would like to apologise profusely for the lack of the true Scotch Egg in your lives. But the good news is they are growing at a rapid pace. Places and People all over the Country are stepping forth and delivering these little golden Meat & Egg parcels to thousands of eager guests, so many in fact it feels like a little food revolution all on its’ own.
This is a dish based on the classic Lancashire fayre of Potted Shrimps. Simple yet tasty, the potted fish delight came about from the practice of coating cooked meats in butter and placing in a pot, finished with a ‘plug’ of clarified Butter to preserve for another day. The original recipe calls for Brown Shrimps, Butter and Mace.
This is where it all started. The day started off as one of those generic late Summer days in the Kitchen on the Hill. Prep work was in full swing, Breakfasts were being served and a group of people were engaged in a day meeting, utilising our Chapel room. All was good. It was after the main Lunch service that one of the Ladies from the meeting came to the bar in quite a panic. She had forgotten to mention during the original booking that there was a requirement for afternoon delights to accompany the cups of Tea that they would be partaking in later that day. We generally do not create such goods for sale, but not one to see a Lady distressed, I donned my Culinary suit of Armour and promised a selection of treats that would resolve the issue. One item that was hoped for was the humble flapjack. Not a major fan of the oat based sweet snack myself but have made them many times before, mainly with my Children. The only issue with creating a tray was the fact that there was no Golden Syrup within the establishment. But this trifling matter was not about to stop me becoming the Man of the Moment. My main ability lies within creating new recipes, foods and such from scratch on the spur of the moment, and 99% of the time, end up with a product that is bang on the money first time. What ensued was a baked delight that was, to be a self trumpet blower, insanely stunning to eat. The textures, flavours, and looks were perfect and the verdict from the group of Tea drinkers was a huge thumbs up, including one comment that it was"better than sex and orgasmic"....I personally would not go that far, I know what I would prefer, but each to their own. At the end of their get together I was asked to share the recipe with them, which I was all to pleased to do, so I wrote it up to send via e-mail, but needed a name for the newbie. It took a while (the light in my head was somewhat dim by the time I had gotten to sit and write) but then it came to me. And I liked it. Since then I have gotten on to the bandwagon of blogging and such with the aim to place this recipe, and others, into a book of the same name. Ladies and Gentlemen, I give you; Recipe for Berrygasm Flapjackstic......
In a County that thrives on foraging and Game meats, it is not that hard to raid Mother Natures Larder when she is not looking. The Important thing however is to do the plunder justice. I have been creating a recipe for a dish using Venison and Guinea Fowl, and wanted a real powerful fruity sauce that smacked of hedgerows and open fields. Blackberries are one of the most abundant berries in the United Kingdom and makes for an excellent Crumble, Pie and even Jam. I have ended up creating this rather sexy little number that is truly stunning with plenty of natural characteristics and balances of flavours. This will be the base of my sauce for the Game and Poultry dish....Providing I don't steal it for my toast!
Summer months always conjure up images of picnics on a beach or in a lush green park, with hands on savouries bursting with flavour and texture, from the cooked Butchers Sausages and Scotch Eggs to the Humble Sandwich. The simple important factors when considering the humble Sarnie makes all the difference to the quality of the end product, which in turn, can either deflate the alfresco experience or make it a memorable day. One of my favourite picnic sandwiches is Roasted Pork with Piccalilli, but of late I have found it increasingly difficult finding a bought one that has all the elements that make this an amazing relish. I want a full flavoured high twang and all round big crunch to mine, and so, in order to ensure it was the proverbial icing on the cake, I set about creating my own........
This Sauce is amazingly flavoursome and deep. The Garlic and the Saffron play off each other so well and is complimented by the wonderful Aniseed tone from the Pernod. I used this sauce to accompany Guilt Head Bream, Wilted Spinach, Salsify, Chestnut Mushrooms and Roasted wild Garlic, But this Sauce will do well with many dishes. Why not try it With Butter Fried Skate Wing?
This is an aged recipe that my Nana used to make amongst other chutneys and jams. I have modified it slightly to help bring out the best of the flavours, but by and large this is still the same Chutney that I used to enjoy with a doorstop of fresh Bloomer, some proper Farmhouse Butter & Tasty Cheddar.