About

I am a Chef with over twenty-five years cooking experience, now living and working in the Channel Islands. I have cooked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs and historic country inns, and a RAC Blue Riband Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival cookery book and Frost Magazine. I post recipes as An Island Chef, and I am starting to write this blog to describe all the things I could not fit on The Online Cookery School. I live with my partner, two gorgeous daughters and a cat called Cheddar.

The Online Cookery School

Sable Pastry

Sable Pastry – The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.

Thai Green Curry Paste

Thai green curry paste is used to make Thai green curry. You can buy commercial Thai green curry paste or make your own. Recipes may contain a number of variations, but most will include fresh green chillies, shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.

Seasonal Produce – September

The summer seems to be hanging on for a little while longer and in the kitchen, there are lots of salad crops and plenty of peas, beans, and courgettes to brighten our plates. This is the time of year for the arrival of the first game and foraged wild mushrooms, whose rich earthy flavours are perfect partners and the season for mussels, oysters, and scallops.

Scones

A scone is a baked quick bread, with flour, fat and a raising agent, which were originally baked on a griddle and was around the size of a medium dining plate. The cooked scone would be cut into triangles, in Scotland thought to be one of the homes to the origins of the scone the large griddle cake is called a bannock. With the development of baking powder, scones became a popular recipe bake in the oven, slightly sweetened and often with the addition of an egg-wash glaze.

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