Tuesday, 15 September 2015

Kerala style fried chicken

Everyone love southern fried chicken right? 

I wanted to come back this school year with a new approach to our lunches, we've always been a bit different with our outlook on food and the flavours we use, so I came up with this. 

Basically a southern fried chicken but with the flavours of India. 

This is probably the easiest fried chicken recipe I could come up with. 

You need 

4 bones chicken thighs or fillets
200g flour
And a decent curry powder (see earlier post)

Chuck your chicken pieces on a bowl and cover with milk.

I'm a different bowl add the flour and mix in some curry powder. Don't be shy with this as when it fries the taste gets weaker.

Shallow fry on medium heat until golden brown then finish in the oven.

I served mine with a home made naan bum new potatoes and red onion rings.

Not the greatest picture but you get the idea!! 

Saturday, 18 July 2015

Food Service Cateys 2015

So for the third time in a row I've been shortlisted for a prestigious Food Service Catey!!! Just being nominated is an achievement in itself but to be a finalist three years in a row is amazing!!

Massive thanks have to go to Connect Catering for letting me do what I do. The support from everyone in the company is outstanding and I am very happy to be a part of the company.

Also huge congrats to everyone else shortlisted it's an amazing achievement and definitely something to shout about! 

Here's the full shortlist, good luck everyone and I look forward to speaking to as many of you as possible in October!

Tuesday, 30 June 2015

Chilli Cheese Bites

Ok so quick post today.

I needed a quick starter and everyone here loves a bit of chilli and cheese.

So a bit like a beignet (fritter),

In a mixing bowl chuck in a good few handfuls of self raising flour, some chopped chilli (up to you on this one but I like mine hot) and a few good handfuls of mature cheddar cheese.

Bond it all together with some cold water until you get a really thick batter, thick enough to hold on a spoon but not so thick it won't drop off, then spoon them into the fryer. Fry until golden, drain and serve.

I servers mine with some mixed leaves and a tomato and balsamic chutney. 

Tuesday, 2 June 2015

Walk Eat Talk Eat

Well it's been a while since my last post but things have been manic lately!!

Just wanted to give a massive thanks to the wonderful Charli for our Walk Eat Talk Eat food tour as part of our area meeting, full of interesting knowledge and facts not to mention showing and treating us to some delicious samples of some fantastic (not so well known) places to eat, If you ever get chance to book one of these tours I can guarantee you won't be disappointed!

I won't give away exactly where we went, I'll let you book up a tour for yourself!

Here's some pics and one of a dodgy bloke brandishing what seems to be a courgette for no apparent reason!
See what all the fuss is about here

Friday, 17 April 2015

Easy Choc Chip Cookies

So sometimes in my job I need to make something sweet in a hurry and these bad boys are a clear winner for me!! 

For the dough.

100g soft brown sugar
125g butter
1 egg
225g self raising flour
200g Choc chips

Beat the butter sugar and egg together Until fluffy then fold in the flour and chocolate.

Stick it in the fridge for half an hour until it firms up, then roll into balls a bit smaller than a ping pong ball. 

Bang them on a baking tray about 3 fingers apart because they speak.

Chuck them in a pre heated oven at 200c for 10 mins. 

They will be very soft when you first bring them out but after a few minutes you will have amazing cookies. 

Thursday, 12 March 2015

Lemon Meringue Cupcakes

This is an easy one but looks good and tastes great! Makes 24.

So for the cake 

500g butter
500g sugar
500g self raising flour
8 eggs
1 lemon zest and juice

Beat the butter and sugar together until light and fluffy then chuck in your eggs.

Beat again then slowly fold in the flour, if you beat it at this stage the cake will become stodgy.

Spoon into muffin cases and bang them in a pre heated oven at 150c, Cook for approx 15 mins.

For the meringue

Whisk 4 egg whites until stiff peaks,

Whilst that's doing, in a pan chuck 1 cup of sugar and 1/2 cup water.

Being this up to 104c then slowly whisk into your meringue mix. 

Pipe on top of your cooled cupcake and either return to a hot oven or if you have a blowtorch use that to colour.

Sunday, 1 March 2015

Best Companies 2015 Awards Night!!

Well every year for the past 4 years Connect Catering have entered in to the Sunday Times Best Companies to Work For Award.

And this year I was invited to the Ceremony at Battersea Evolution.

Hosted by Ben Shephard, the atmosphere in the Evoloution was electric.

The Champagne was flowing and I was in good company with me fellow colleagues.

It all kicked off with a starter of Treacle and Sesame Roast Salmon Fillet with Spring Onions and Roasted Beets.

Followed by

Honey and Harissa Marinated Chicken with Roasted Leek and Carrot, White Onion Purée and Smoked Potatoes

And for Dessert

Trio of Desserts

Cranberry Bread and Butter Pudding, Bacchus Jelly with Pear and Cornish Cream ice cream Treacle Tart

After all that the awards finally started, announcing the top 5 first, unbelievably we weren't called up! Then it was the top 100 countdown!

It's a bit like the chart show on a Sunday, the announcing is so fast it's hard to keep up! 

Before I knew it the run down was already at the top 10 and still Connect Catering weren't called! 

We finally ended up being number 6! 

The cheers from our tables was deafening and quite rightly so! 

An amazing company to work for with amazing people at the top and throughout. 

Well done everyone at Connect Catering and thanks for making it a special place to work!!