I am so sorry for a massive delay.

It’s been a minute, where has time flown? The last thing I remember was the summer, with all the activities going on. Then the leaves turned brown, fell and delayed trains because of leaves on the track, the weather became cold, and had one of the nastiest snow falls ever, rendering the entire country useless, for a few miserable days, so much so, Christmas shopping was a disaster, and many shops losing out on millions of pounds of taxpayers earnings, shopping for loved ones.

Whereas I was amongst a large number of chefs, who were working long hours, cooking for massive scores of people having Christmas parties.

Turkey, stuffing, brussel sprouts, roast potatoes, parsnips, the ultimate Christmas dinner, by Christmas day I was turkeyed out.

A quiet new year’s eve, with my girlfriend watching Jools Holland and a glass of proscecco to usher in 2011. What an odd number, 2011, doesn’t have a ring to it. Although 1/1/11, has all the ones. And looking forward to November 11th 11/11/11 all the ones.

So finally everyone has had time to relax and recover from the festive season. Then a couple of weeks later St Valentine’s comes along and reminds us all that we need to be in relationships. In order to get flowers and have dinner in 2 seater booths and tables while having to glance across at each other cranking their necks from trying to avoid the balloons, candles, long stem roses.

So it’s a new season, a new year, a new beginning, this brave chef, has taken a leap of faith and decided to start my own catering business.

Details to follow

So a lot of research has started on securing ideal venues for delightful food events.

My entire spice cupboard is been raided formulating recipes to fuse African and western palettes together,

The flavours, the scents and less of the spice for the untrained pallet.

For example Jollof rice. The African variation of a Paella, Tomato sauce Risotto,

Basically rice cooked in a tomato sauce.

Jollof Rice. Serves 4

2 cups of basmati rice

1 can of plum tomato

1 small to medium sized onion

1 small red pepper

I garlic clove

2 pinches of dried or fresh thyme

2 cups of stock (Veg stock cubes in water would suffice)

3 table spoon of sunflower or vegetable oil

Chilli powder (optional)

Salt to taste

Blend plum tomato, red pepper, onion and garlic, to a smooth consistency, using a blender, or smoothie maker.

Heat oil in a medium sized pan, before it gets to hot add liquidized tomato to oil, avoiding any splash backs. Add thyme and a teaspoon of salt, and then add the cups of stock.

Taste for seasoning, allow to be over seasoned at the rice will soak up all the salt.

Once the liquid starts to boil, down the heat to its lowest setting. Add the rice. And stir, thoroughly.

Seal pan completely with Clingfilm on top. And cover with lid. Avoiding any stem escaping, as that what cooks the rice.

After about 20 minutes, carefully remove Clingfilm avoid the escaping steam.

And stir rice with wooden spoon, replace lib and let it simmer for another 20 minutes.

Taste rice for seasoning and must have a bite to it, slightly undercooked.

Turn off heat and allow to sweat (literally the lid would be covered in condensation) for another 10 minutes

Serve with a mixed salad

A bag of mixed rocket, watercress and spinach

Season, a pinch of sea salt, black pepper and a little olive oil

Roast chicken stew

8 chicken tights

One can of chopped tomatoes

3 crushed gloves of garlic

1 teaspoon mixed herbs

3 tablespoon tomato ketchup

One sliced medium onion

Sea salt flakes

Black pepper

2 table spoon oil sunflower oil

1 heap teaspoon Chilli flakes

In a mixing bowl mix all ingredients together, add chicken and marinate for 30 minutes

Heat oven to 220 degrees gas mark 7

And roast chicken thighs in an open roasting tin, for 30mins, check to make sure chicken is cooked.

Enjoy.

After that you would need a light and fluffy dessert to follow

Berries with white chocolate sauce

Serves 4

125ml cream

125g white chocolate, chopped finely

I tables spoon Malibu

500g strawberries quartered

300g blueberries

300g black berries

Bring cream to boil in a medium sauce pan, add chocolate, remove from heat and stir until smooth.

Equally divide berries into dessert bowls,

Pour warm sauce over berries,

Serve.

Just don’t read this, take the list of ingredients, and head to the shops

Buy and make it for dinner

The sequence is turn over on

Start on the rice, once the cling film is on

Then start on the chicken,

And both should be ready same time.

Open a bottle of German Liebfraumilch (something new, a semi sweet white wine)

And enjoy

Thank you

Laters

Chef

thank you

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