Scotland 2005

Spring time by the Stream

This wooded area meanders down to a stream, and is one of my favourite walks in the Spring time. The Bluebells and Wild Garlic make a stunning natural combination both in sight and scent. Just a 200 yards from my sister's house, a great place to walk the dog.

Decisions... Decisions

My name is Kevin Ashton, I'm a chef and food writer and and for sometime this blog and layed neglected unused, but not unloved.

The reality of a chef's life is someone or something has to suffer because there are never enough hours in a day, so I often feel like one of those circus jugglers who are keeping 30 plates spinning on spindly sticks. You know the one, the juggler keeps having to add new momentum or it will all come crashing down.

A couple of years ago when I begin to blog and got the "bug" I was a total...total novice. So I skipped around from one blog platform to the next trying to find one I loved, but in the end I settled for one I liked. They all seem to have their quirks, even wordpress. I'm sure the creators of these platforms, who only talk in machine code, think their "babies" are perfect or at least very easy to use except for 94% of us. The interfaces have improved but having learned about computing on a Macintosh, often I find these Blog platforms as awkward as my ex wife.

Slowly, ever so slowly I am getting better at installing widgets and the like....but this hasn't been because of any Blogging guru...no....in my experience I find them all very poor at communicating in a clear and understandable way. But most people smile as if they have understood and quietly struggle on. It's kinda like the technical whizz who is paid a huge sum of money to write the instruction manual, but he makes such a pig's ear out of it people try to figure it out for themselves.


I now have 3 blogs that I ask you cast a glance at. My food blog , which I hope like me you will become a fan. It's a mix of my published recipes from my newspaper column, important food news, advice about cooking, equipment and ingredients. It now includes the occasional cookbook review because PR companies are beginning to search me out. I've also added a chat board and am trying to encourage my readers to engage each other to build a sense of community.
http://www.wannabetvchef.blog.co.uk/

My second blog, began it's life as a joint venture between myself and my best friend Chris.
This blog is called grumpy old men and is a humorous social commentary of modern life and the ills of society that seems to have gobs of "Political Correctness" (Pc) where common sense used to be. It's sometimes a bit racy and suggestively rude, but never course.
http://www.grumpyoldmen.vox.com/

And finally this blog which will slowly become a collection of my own favourite photos from various places around the world. I will take the recipes down on this site and transfer them to my food blog. Thank you for taking the time to read this post I do hope you visit my sites and and from time to time leave me a comment or two.

Lord Stechford's Chicken Pie © Kevin Ashton 1991

When I had my own restaurant in the USA, it also had an “English Pub” at the front that was popular with the locals. My idea was that the pub part of the business would help support the restaurant on quieter days.
I served hot & cold food in the pub and this Chicken Pie topped with mashed potatoes instead of pastry became a popular dish. In trying to think of a name for the pie that
would clearly tell the customers it was different, I remembered a running joke I had with my dad. When ever the prodigal son (me) would return home needing some kind of favour (as must young adults do) he would
jokingly refer to me as “Lord Stechford” since at that time the family home was in Stechford. When rewriting this recipe for the Mercury
I wondered whether I should change the name? should it be more serious?, but then thinking of all the good memories of my dad I just couldn’t.

*you will need a 2-3 “ deep casserole or pie dish that’s about 8 “ in diameter
700 grams (1 lb 10 oz) 1” diced raw chicken
2 Medium sized leeks 1/4” diced and well washed
100 grams of chestnut mushrooms cut in quarters
2 medium sized carrots peeled & cut into 1/4” size dice
375ml Chicken stock
60 grams (2oz ) Plain flour
120 grams butter
125ml whipping cream
1 sprig of thyme

1. Melt 60gr (2 oz) butter then add the chicken,leeks & mushroom.
2. Cook the chicken mix for 10-15 minutes on a moderate gas. then remove from the heat.
3. Add the thyme to the stock and heat until simmering.
4. Melt 60gr butter and add the flour stirring well, cook on a low heat for 5 minutes stirring constantly.
5. Gradually stir in the hot stock, one ladle at a time, keep stirring the sauce.
6. Once all the stock is incorporated, simmer the sauce for about 35 minutes stirring occasionally.
7. Stir in the cream and cook for another 3-4 minutes.
8. Put the the chicken mix into the pie dish the strain enough of the sauce to cover it but do not swamp it. Then let it cool
1.5 lb Maris Piper or White potatoes
60 gram (2 oz) grated Parmesan cheese
4 cloves of Garlic
60 grams butter
1. Peel the potatoes and cut them into equal size pieces. Place in a saucepan and cover with cold
water together with 4 peeled cloves of garlic.
2. Bring the water to the boil then season them with salt & pepper., then simmer don’t boil.
3. When the potatoes are tender, drain them well, then mash them.
4. Wait until the mash its smooth, before adding the butter, then check the seasoning.
5. Use either a piping bag or a dessert spoon to put the mashed potato onto the pie.
6. If you used a spoon and not a piping bag then make a pattern with a fork.
7. Sprinkle with the grated parmesan cheese. and put in the oven
8. Preheat oven gas mark 5 and cook for 15 or until golden brown

Chef’s Tips
Preheat the oven, making sure the centre of the pie reaches 75 C
Make sure the chicken mix & sauce are well chilled before putting on the mashed potatoes.

Roasted Vegetable Wrap with Herb & Garlic Mayonnaise(serves 3)

In my free time I occasionally go into several schools to give cooking lessons, so I know first hand that even if good healthy options are available kids don’t always make the right choice. Sometimes they spend their dinner money on buying junk food out of the vending machines, and I personally wish we would follow the French example and ban vending machines in all schools. While the weather is still mild, I think a nutritious packed lunch is a way to make sure your child eats a decent meal. If your child’s a vegetarian and he or she takes a packed lunch to school.... here is a simple but different idea. If your child is not vegetarian then add a little cooked chicken or turkey; either way the end result will be definitely better for them than Turkey Twizzlers!

3 tomato & herb tortilla wraps
Half courgette cut in two
Half yellow pepper cut in two
Half red pepper cut in two
Half red onion peeled & cut in two
1 large flat mushroom peeled & cut in two
50 grams chestnut mushrooms, washed
1.5 tbsp olive oil
100 grams sun blushed tomatoes
3 garlic cloves (unpeeled)
75 grams aubergine
4 Tbsp mayonnaise
1 teaspoon fresh chopped parsley
1 teaspoon finely chopped chives

1. Preheat the oven 180 C( gas mark 4 )
2. Cut the aubergine into similar sized strips as the courgette.
3. In a large frying pan heat half tbsp olive oil then lightly fry off all of the vegetables & the garlic *except the sun blushed tomatoes. Fry a few pieces at a time so they fry not stew.
4. The vegetables should be fried until they are starting to go lightly brown, on a medium high heat then transferred into a large roasting tray ( making sure the vegetables are as spread out as much as possible).
5. Rub in half tbsp olive oil & season with salt and pepper.
6. Roast the vegetables in the preheated oven on the middle shelf, turning occasionally, cooking until all the roasted vegetables are quite tender, then allow to cool.
7. Peel the cooked cloves of garlic and smash them into a paste on your clean chopping board, then stir them well into the mayonnaise & add the herbs.
8. Now cut all the roasted vegetables (on the garlicky board) into small bite size pieces and put them into a bowl together with sun blush tomatoes, adding the remaining olive oil if needed.
9, Spread a teaspoon of the garlic mayonnaise onto the wrap then place a third of the roasted vegetable mix at one end then fold 25 mm in from each side and roll a tight cylinder that is about 45 -50 mm thick. Put some of the garlic mayonnaise into a small container so it can be used for a dip.

Chef Tips
If you make a packed lunch for your child during the warmer months, then find out whether the school offers refrigeration space to safely store it If not a cheap way to help keep the food items good & cold is to buy the single portions of juice drinks then freeze them the night before. Just make sure you put the drink carton into a plastic bag so your sandwiches stay dry.

Malt loaf Custard Pudding© Kevin Ashton 2006

When I create a dish that I think is new, that is of course exciting....but what should I call my new creation? Let’s talk for a moment or two about the idea for the dish. My starting point was the question...Could I make a dessert from a malt loaf? Now for those who are not familiar with malt loaf they are small, rectangular, dense, chewy; and flavoured with dried fruit & malt. Chocolate works well with malt as long as its not too sweet. To create a contrast I decided that a creamy baked vanilla custard top layer would make this dessert very special.

*Oval baking dish 32 cm long x 7 cm deep (12” x 3” deep)
150 grams dark chocolate (70% cocoa solids or more)
3 Tbspoons caster sugar
2 malt loaves sliced thinly
3 eggs
4 egg yolks
400 ml whipping cream
400 ml milk
2 Tbsp brandy
1.5 vanilla pods
60 grams chopped prunes or mixed dried fruit

1. Lightly butter oval baking dish, then cover bottom of dish with malt loaf slices leaving
no gaps. Preheat heat your oven 160 C (gas mark 3 1/2)
2. Sprinkle on the brandy and prunes.
3. Melt chocolate over a pan of hot water, then pour the chocolate over the malt loaf, then
refrigerate.
4. Slice vanilla pods lengthwise and scrape seeds into a mixing bowl.
5. Add the whole eggs, 2 Tbsp sugar, egg yolks, whisk well then stir in the milk and
cream.
6. Place the oval baking dish inside a roasting tray and gently cover the malt loaf with the
egg custard mix.
7. Carefully half fill the roasting tray with cold water the transfer to the middle shelf of your
oven.
8. Bake in the oven for 50-55 minutes until the custard is lightly brown and set.
9. In the last 7 minutes of cooking sprinkle on the remaining Tbsp of sugar to create a very
thin glaze.
To Serve
Let the pudding cool for 10 minutes before serving and offer a little clotted cream or sour cream on the side.

Malt loaf Custard Pudding© Kevin Ashton 2006

Dark Chocolate Mousse with Chocolate Wrapping (serves 4) copyright Kevin Ashton 2003

After cooking for over 30 years I’m sure you can imagine how many
different chocolate mousse recipes I have seen & tried.
But for me this one that I adapted from Marco Pierre White
is my favourite. Intensely chocolate not to sweet and that coffee edge rounds it off.

If your feeling adventurous and would like to try making the chocolate wrapping the mousse is served in, here’s how to do it. If you don’t want to make the chocolate wraps then skip straight to the mousse recipe.

Chocolate Wrapping (optional)
150 grams good quality dark (plain) chocolate
150 grams good quality white chocolate
Dark Chocolate mousse with chocolate wrapping
1. First find some flexible clear plastic (acetate) and cut out 8 rectangles 7” x 2”
2. Take one of the rectangles and mark one inch in from one end and score a line so you have a one inch fold in your 7 inch rectangle. Repeat this with the other rectangles.
3. Lay a 2” piece of sellotape at the end with the fold, laying the tape vertically.
4. Place one piece of plastic onto a slightly larger piece of baking paper.
5. Break the dark chocolate into small pieces and place into a bowl. Melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap. Repeat this process in a separate bowl for the white chocolate.
6. Using a palette knife spread some of the dark chocolate onto the plastic strip up to the fold but not over it. Carefully bring the two ends of the strip together at the fold line and tape the fold down with your sellotape.
7. If you have done this right the chocolate is on the inside of the plastic strip, do not stand them on their ends or most of the melted chocolate will run out, instead lay them on their
sides on a clean separate piece of baking paper.
8. Repeat this process to make 4 dark chocolate wraps and then make 4 white chocolate wraps.
9. After they are set we are really to make the mousse

Dark Chocolate Mousse (serves 4)
135 grams (5 ozs) good quality dark (plain) chocolate
4 egg yolk (use large eggs)
80 grams ( 3 ozs) caster sugar
1/3 of a espresso cup of coffee make sure there are no coffee grounds in it 235 ml 1/2 pint of double or whipping cream (whipped into soft peaks)

Method
1. Break chocolate into small pieces and place into a large bowl then melt over a pan of hot water (not boiling). Once the chocolate is fully melted remove from heat & cling wrap bowl to keep chocolate warm.
2. Whisk egg yolks over a pan of hot water using a hand held electric mixer
3. Add sugar after 7 minutes then remove from the hot water & whisk the egg mix for a further 3-4 minutes or until cool (should be very pale in colour).
4. Fold the egg mix into the warm melted chocolate, making sure the chocolate is well mixed in.
5. Next stir in the espresso coffee (this will thin the mix down a little)
6. Finally fold in the whipped cream gently but thoroughly.
7. * If you have made the wraps and they are set stand them up on baking parchment and carefully spoon the mousse into them, but do not quite fill them. (Go to step 10)
8. If you didn’t make the wraps then gently pour the mousse into your ramekins or glasses. You may find that depending on the sizes of your ramekins or glasses you may fill more than 4 so a bonus for the hard working chef!
9. When the mousse is set top with a few fresh raspberries
10. When the mousse is set, carefully unwrap the plastic, and place one white chocolate and one dark chocolate wrap on each dessert plate. Top with fresh raspberries and serve with a raspberry sauce.

For..England..Harry..and St George

The Irish are great at it, as are other nations…. but we English are usually very slow to celebrate our national day…indeed we barely acknowledge it at all. No all day parties in the pubs, parks or streets…..no none of that. If you took a straw poll, lots of people would be hard pressed to tell you the correct date of St George's day. Well’s it’s April 23rd and since the red rose is our flower symbol we should endeavour to wear one.

It’s suggested that St George protested to Roman Emperor Diocesan about his persecution of Christians and for this our patron saint was beheaded on April 23rd in 303 AD. By around 900 AD George was universally regarded as a saint for being a defender of the poor and defenceless. The banner of St George, the red cross of a martyr on a white background, was adopted for the uniform of English soldiers possibly in the reign of Richard 1, and later became the flag of England and the White Ensign of the Royal Navy. In a seal of Lyme Regis dating from 1284 a ship is depicted bearing a flag with a cross on a plain background. St George didn’t slay any dragons to the best of my knowledge because long afterwards my ex-mother–in-law was still breathing fire.

I will be celebrating St George’s Day this year by joining the food blog effort to promote England’s national day. Posh & Beck’s site together with Monkey Gland of Jamfaced have come up with a great idea to make English people pay more attention to their own day.


So look out for my unveiling on the Sunday April 23rd and come and check out my pud and help us raise the profile of St. George’s.

Yellow Split Pea Soup with Chorizo & Chargrilled Chicken

© Kevin Ashton 2004

As a chef sometimes I get asked what are the new food trends for the year. Its a question I dislike almost as much as “So what’s your speciality?”.
In other words its a difficult question to answer and I’d

rather talk about my new current ideas. I often enjoy looking at an unfashionable ingredient such as yellow split peas and create a dish that
hopefully people will love and want to recreate themselves.

(serves 4)
300 (12 oz) grams Yellow Split peas
(soaked over night in cold water )
6 roughly chopped Shallots
1 pinch Saffron strands
1 large diced carrrot
I medium leek well washed & diced
2 litres (4 pints) Chicken stock
8-10 Basil leaves
1 x 227 gram (8 oz) Chicken breast
100 grams sliced Chorizo sausage
1 clove garlic crushed
4 tablespoons Olive oil

Method
1. Drain off the water from the peas and rinse them in more cold water, then drain the peas.
2. Heat 2-3 tablespoons of olive oil, add the shallots, carrot, leek and cook on a medium heat, for 5 minutes without browning.
3. Add the peas, chicken stock & garlic and simmer.
4. Place the saffron strands in a teacup and cover with boiling water, leave for 2 minutes to infuse then add the saffron & water to the soup.
5. Cook the soup until all the ingredients are tender then liquidize in a food processer until smooth. *For additional smoothness you can also strain the soup through a fine strainer. Press through as much of the pulp as possible so you don’t lose too much!
6. Season with salt & white pepper.
7. Heat up a ribbed griddle pan if you own one, rub the remaining olive oil on to the chicken and when
pan is hot place the chicken on it at a 45 degree angle. Cook for about 5 minutes then turn over and repeat.
8. Cook the chicken until the juices running from it are clear but be careful not to over cook, or it will be dry. Season the chicken during the grilling process.

To Assemble
1. Warm your bowls and make sure the soup is hot.
2. Cut the chorizo slices into quarters.
3. Cut the Chicken into four longs strips then cut these again into 3-4 pieces.
4. Stack the basil leaves then roll them and carefully cut the stack into thin ribbons.
5. Ladle the soup into the bowls then, gently add the chorizo, chicken & finally the basil.
Chef’s Tip
Serve the soup with some flavoured bread rolls such as black olive or sundried tomato.