Calzone

Calzone

Right Folks,

I prefer to make the calzone pizzas over the open-faced ones. This is not because I think the calzone is a superior variety; instead, the reasons are practical. Unless you are making a single pizza, you really shouldn’t bother if you don’t have a pizza oven. Sad truth, I know, but it is what it is. The way I go about making the calzones is to make a few and place them instantly on the incredibly hot stone. Cook for 4 minutes then take them out and put them on a tray. I finish by cooking them “en masse”.

Whole Baked Salmon

Whole Baked Salmon

Right Folks,

Here is a good one. This dish has an absolutely wonderful texture, and with the vegetables piled on top it really is a showpiece on the table. It is also a cool dish for camping trips because it is so easy to make. I had the idea for this dish after watching a Hugh Fearnley-Whittingstall TV show where he nailed a side of salmon to a board and left it up right by a bone fire. As you will see, I gave it a little Asian twist.

Pearl Couscous/Israeli Couscous Salad

Pearl Couscous/Israeli Couscous Salad

I am a huge fan of the Levantine cuisine, it is one of my favourites really, and I will get into all the reasons why in another post. With this weeks recipe I am giving you a nice little example if perhaps not the most emblematic one. This is a lovely, fragrant and healthy dish made with pearl couscous. I am keeping it fully plant-based by adding several raw and cooked vegetables, some herbs, olive oil and lemon. It is quite simple and simply delicious.

Michael's Rice Balls

Michael's Rice Balls

I love a good cookbook. I have probably too many at home in France and a rotation of current favourites that I take with me on board. It’s nice to leaf through a well-written cookbook, especially because I don’t always have a fast WiFi going. One of my favourite cook books in recent times has been Momofuko, the first book by a chef called David Chang, named after his first restaurant in New York. The book is a great source of base recipes, dressing and sauces that you can use anytime, anywhere.

Lancashire Hotpot

Lancashire Hotpot

Here is a recipe for a Lancashire Hotpot. I made this the other day using lamb shoulder. You can use lamb leg if you want. Preferably no bones, I have seen in a restaurant once a Lancashire Hotpot made with lamb shoulder and lamb cutlets. It created a lovely presentation, however the cutlets were a bit dry. We are not using them here. You need some sort of stock, lamb stock ideally but I use a mixture of veal stock and chicken stock. For the folks at home just use some of the liquid stock you can find on supermarket shelves. Well, the beef or veal at least.

Working on a Superyacht: Crew food during a crossing

Working on a Superyacht: Crew food during a crossing

Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.

Chef-at-sea Xmas Wish List

Chef-at-sea Xmas Wish List

I am jumping on the Polar Express and following everyone else out there with a Christmas Wish List of my own. If you are a cutting-it-close kind of person when it comes to Christmas shopping and if you are looking for some great gifts for a chef, cook, or a foodie loved one in your life, look no further.

Vegetable Risotto

Vegetable Risotto

I love making risotto, my wife loves making risotto. My kids, thankfully, love eating risotto. Don’t be afraid of risotto. All that is required is a little bit of prep and an averagely strong arm ready to stir for approximately 18 minutes, but the result is something very, very special. It’s a melt-in-your-mouth kind of dish that can be a super sexy, impress your date kind of thing, or a family friendly school-night offering.

Thermomix Recipe: Butternut Squash Puree / Pumpkin Puree

Thermomix Recipe: Butternut Squash Puree / Pumpkin Puree

n this recipe I will explain how to make a pumpkin puree using the thermomix. Enzo, my man in Capri calls this magnificent beast a zucca, which translates to pumpkin. It feels more like a massive butternut squash to me, but I guess it's the same family anyway. This is an awesome side dish alternative to a carrot puree or the mashed potatoes.

Child-Friendly Kiwi & Strawberry Sicilian Granita

Child-Friendly Kiwi & Strawberry Sicilian Granita

My kids need a pick-me-up after school. They don’t snack in school here in France, which is good, and they have long school hours, which is not as good. Plus, I spend a good chunk of each year away from home, so I am a bit of a softy whenever I pick them up. They have tons of after-school activities too, so often the quickest solution is to make a stop at a cafe and load them up with sugar.

Best ever pasta dish: Spaghetti aglio, olio e peperoncino

Best ever pasta dish: Spaghetti aglio, olio e peperoncino

This pasta recipe is the one to rule them all, if you ask me. Before I got into this cooking whilst sailing business, I spent nearly three years in Australia. I moved about a bit, from Sydney, to Melbourne, then Adelaide. I fell in love with Australia and its friendly people, but more about that in another (travel) post.

Pretty Perfect Banana Praline Muffins

Pretty Perfect Banana Praline Muffins

In this post I will explain how to put together a rock solid banana muffin recipe that is both quick and delicious. This is probably the absolute opposite of the healthy banana muffin recipe that I have posted earlier on the site. But that is totally fine, since there is room in life for both.

Thermomix Recipe: Cookies & Cream Ice Cream

Thermomix Recipe: Cookies & Cream Ice Cream

This is my current boss’s favourite ice cream and the man knows his ice cream. My wife, on the other hand, is not so much into ice cream. Nor is she much into food, really. When I told her my next post is a cookies and cream ice cream recipe she replied she misses Prince. Okay, then.

Best All Purpose Kitchen Knives

Best All Purpose Kitchen Knives

Right folks, here is my selection of the best all-purpose knives available for you in your kitchen. Wherever your kitchen may be. These knives can do most jobs, you do not need a “set” of knives that are rubbish quality and go blunt in a month. Honestly, don’t go for a wooden block crap; it’s just taking up the valuable real estate on your kitchen counter. You really only need two good knives, a large one and a small one, so, here we go.

Thermomix Recipe: Quick, Simple and Delicious Watermelon Gazpacho

Thermomix Recipe: Quick, Simple and Delicious Watermelon Gazpacho

I am rocking some serious braces at the moment, or graces, as my six and a half year old insists on calling them. So, we are going heavy on the soups these days. It's still very hot in the South of France, so a chilled soup is a nice option.

A Fantastic and Simple Orecchiette with Tuna Recipe

A Fantastic and Simple Orecchiette with Tuna Recipe

My wife could probably live on pasta alone, and my kids are not far behind her. So, when they heard there is a new pasta recipe to test, they were well happy. The kids even more so when they realized that it would be a new shape and that the name translates to little ears. 

A Forever Staple: Italian Tomato Sauce

A Forever Staple: Italian Tomato Sauce

This is the tomato sauce I use in my galley. A good tomato sauce is one of the building blocks of a good kitchen. It is a base sauce used for many different dishes. I serve it with pasta, rice, meat, fish and vegetables. It is very simple to prepare. All you need is great quality produce and time.

Quick and Simple Nutella Ice Cream

Quick and Simple Nutella Ice Cream

My goodness, this is something. We all need or want ice cream from time to time, even when we are old enough to know not to scream for it. ;-) Anyway, enough with trying to be witty let's go back to this is very simple recipe. Nothing to heat or cook! You don't even need to churn it in an ice cream machine, although I did and it was fantastic. It also stays soft in the freezer - absolute winner.