The Perfect Steak

Cooking the perfect steak is a bit of an art, and practise makes perfect. These useful tips will also help...

• When you season your steaks, add the salt at the last minute!
• Don't salt the meat before cooking because that releases the juices from the meat, and ruins the caramelisation process. You also end up with a dry steak.
• To achieve the perfect steak on the BBQ, seal the meat on all sides as soon as possible. Get the grill really hot, and use the hottest part. This allows the sugar in the steak to caramelise, and results in a deliciously juicy steak

Are you looking for a contract caterer? Look no further than Centralbay - The leading Contract Catering London Company.

Pasta Cooking Tips

Love pasta? These tips should ensure perfect pasta every time...

• Always use a really big pot with a heavy bottom. Add a lot of water
• Use filtered water rather than tap (i.e. remove the chlorine taste)
• Add salt to the water only once the water is boiling
  
• Add the pasta after the salt
• Add quality olive oil to stop it sticking together
• Pasta is said to be done when it's al dente. It should be firm when you bite it. Don't overcook it
  
• Never fully drain pasta after cooking. Always keep some of the cooking liquid with pasta
• Never add totally drained pasta to the sauce. It should have the cooking liquid in it

Quick Cooking Tips on Twitter

Like cooking tips and have little time? Follow my cooking tips (and find out about new recipes first) on my Recipes and Cooking Tips page on Twitter.

Wheat Free 'American style' Pancakes

This recipe makes 2 large pancakes.

Love pancakes but can't eat wheat? This wheat-free recipe produces delicious fluffy 'American style' pancakes.

Ingredients:

• 100g of spelt or gluten-free flower
• 2 tsp baking powder
• 1 tsp of caster sugar
• 150ml milk (use soy or lacto-free depending on your dietry needs)
• 1 medium egg
• A pinch of salt
• A very small dribble of cooking oil
  

You'll also need a frying or omelette pan.

Method:

• Add a dribble of cooking oil to the pan, and put it on a medium heat
• Beat the egg into the milk
  
• Add the baking powder, sugar and salt to the flower
• Combine the egg/milk mixture with the dry ingredients, and beat with an electric whisk until smooth
• Add half the mixture to the pan, and wait until you see bubbles and holes forming. Shake the pan a little to loosen the pancake (you can use a plastic turner to help loosen it). If the pancake slides, you can turn it. The other side will cook very quickly. Test by shaking the pan. If it moves, it's done.
  
• Repeat for the second pancake

Ideas for Serving:

• These pancakes are savoury, and are delicious on their own with Maple syrup
• Add well-cooked good quality bacon and a chopped ripe banana. For an extra treat, sprinkle with icing sugar
  
• Add 1 tsp of cinnamon to the dry ingredients for some extra spice
• Add a quarter tsp of paprika to the dry ingredients for extra colour and savoury flavour

Yummy Banana Muffins

Ingredients:

• 280 grams of plain flour
• 3 teaspoons of baking powder
• A pinch of salt
• 120 grams of sugar
• 1 medium egg (beaten)
• 60 ml of vegetable oil
• 2 bananas
  
• 280 ml of milk

You'll also need an oiled muffin tray.

Preheat your oven to 200 C (390 F).

Method:

• Mix the flour, baking powder, salt and sugar in bowl.
• Mix the egg, milk and oil in a separate bowl.
• Mix the ingredients together and fold in
• Just before they are completely combined, add the banana

The mixture should look rough. Over mixing will result in tough muffins.

Spoon the mixture into a greased muffin tin. Each 'hole' should be three quarter full. Bake for 20 to 25 minutes.

When Ready:

The muffins should be golden, and cracked on top. Test by sticking a toothpick in to the centre. The toothpick should be clean when it comes out. If there is mixture on the toothpick, the muffins aren't ready.

Take out of oven, and leave for 2 minutes. Turn the muffins out onto a wire baking rack, so the steam can evaporate and the cooking process stop.

Muffins are always best eaten warm, but can be frozen. How do I know? I'm a professional chef, with 20 years worth of experience in some of London's leading restaurants. I'm now Director of the premier Contract Catering business in London (UK).

Welcome Aboard

Hello everyone, and welcome to my new blog. I'll be posting some of my favourite recipes and cooking tips right here. If you love cooking, and are keen to get tips and recipes from a professional chef, you'll come to the right place!

Who am I? Richard Brooks, a chef with 20 years experience and currently Director of Centralbay, London's premier Contract Catering company.