Feeds:
Posts
Comments

Posts Tagged ‘catering’

Kenwood have a hi-tech kitchen set up in a shop! The Jashamal store in Festival City to be precise. I was invited to a delicious Christmas lunch there last week It was a Cook & Coffee, Kenwood have been doing these events for a few years, starting in Paris in 2009, then Hong Kong and Shang Hai and now in Dubai. It is a great way to demonstrate their machines to the public in an interactive way (so you don’t have to read the whole manual!!). And as I got to eat the food it was the right kind of interactive for me!!

Now I don’t have to be persuaded as to how great the Cooking Chef is, I have had my own private lesson thanks to Sue Poynter from Kenwood where we made bread dough and cake frosting as well as pasta! Amazing, all with one  machine that chops, grinds, slices, mixes, heats, pulse stirs, whisks, steams, basically you name it,  the Cooking Chef pretty much does all it bar the washing up! (and there isn’t even much of that as you are using the same bowl!)

We were very lucky to have  Chef Dima cooking for us. She made Christmas lunch look a doddle as she sliced potatoes and butternut squash for dauphinoise, grated cheese, chopped peppers for the Mediterranean foccacia and pepper stuffing and made gingerbread cookie dough. She was so full of handy cooking tips too! Check out more on her blog, Dima’s Kitchen.

Dimas tips:

  • When cooking with olive oil, it has a low smoking point so when you add it to the pan you don’t want to hear a sizzle as that means that it is already oxidizing and you will lose the flavour.
  • Flavour your pots and pans with oil, salt, pepper and herbs before you start cooking.
  • Dry your own rosemary, buy it fresh, wash it thoroughly then leave the whole plant to dry in the sun. This has much more flavour than shop bought dried rosemary.
  • Roll cookie dough in sheets of baking paper so as to not add too much flour which would make your cookies too dry.

Then we got a chance to decorate our own cookies. I loved this bit of course……

And just as tummies were beginning to rumble we were all treated to a delicious lunch of maple brine turkey with cranberry relish, a winter bake of vegetables and walnuts and Mediterranean stuffing. I have to say it might have been the most succulent turkey I’ve ever had! Sorry mum!!

Advertisements

Read Full Post »

This week I had the privilege of meeting Scott Crawley who together with Richard Lambert and Executive Chef, Andrew Burn run Yes Chef! We did a food shoot for their new website which will be up and running in the next few weeks.

Andrew created delicious meal after delicious meal. The shoot was fast with 10 shots per day so the food was being shot fresh from the kitchen without the need for all the usual food styling tricks. It is of course better to shoot food in this way and there is the added bonus of us being able to sample all these amazing dishes afterwards.

Yes Chef! having been going for about a year, successfully doing private parties, co-orporate functions, fine dining and even bbq’s. They will be expanding into restaurants, school meals, healthy eating and more!

I took some quick shots of behind the scenes…..

Nick the photographer

Andy in the kitchen

Arranging the food

And of the food…..

Mouth-watering bbq grill

Pan fried sultan ibrahim on a bed of grilled vegetables

Selection of bread from their own bakery

The photographer Nick England used a combination of day light with a little flash to achieve this look. The shots looked great. My own favorite dish was the Yes Chef! spiced pineapple with vanilla ice cream. The pineapple was gently simmered in sugar with an array of spices including chilli which gave it a little kick and looked amazing on the plate! See Nick’s shot of the dish below…..

The team from Yes Chef! are natural hosts and really funny too and i can’t wait to see their website when it is up and running!!!

Read Full Post »