Recipes and Cooking Tips

Spaghetti with chilli & garlic

2009-06-19T00:32:00.001-07:00

Spaghetti con aglio olio e peperoncino
Classic Italian Dish. Really easy to make. Can be eaten on its own with meatballs or with chicken Milanese.
We use DeCecco spaghetti no3 pasta. You can use Voiello or Agnesi
For 4 people use one 500g packet of pasta

Ingredients
Spaghetti-500g
Garlic-6 cloves-must be chopped not blended
Parsley-handful-chopped
Crushed chili-4 teaspoons
Olive Oil-250ml

Method
Chop the garlic and put it in a pan with the chilli, cover with oil and fry until golden
+Parsley
+The cooked al dente pasta

Chefs Tips
Use loads of decent olive oil
If the garlic starts to cook too quickly and looks like it will burn + olive oil to cool it down and remove sauce from the heat.When you drain the pasta use some of the cooking water for the sauce (just a touch say 50ml) it helps the sauce and pasta to amalgamate. Always do this when you cook pasta.

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Fish-End Of The Line

2009-06-09T01:38:00.000-07:00

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A real eye opener!

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The Perfect Steak

2009-05-26T00:25:00.000-07:00

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

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Pasta Cooking Tips

2009-05-25T03:03:00.000-07:00

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

2009-05-18T07:25:00.000-07:00

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

2009-05-18T06:56:00.000-07:00

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

2009-05-15T10:40:00.000-07:00

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

2009-05-15T10:33:00.000-07:00

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.