Busy September in Cornwall - still lovin' my kitchen and cooking everyday for lots of lovely people!
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Vanessa Chadwick
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Vanessa Chadwick replied to Chris Singer's discussion 'Recipe: Blackberry and Champagne sorbet'
Hi...I made in total 30 "celebrations" and sold them all within 3 days...some going even by our standards. My next thing is Apples......so doing an Apple and Ginger Mini Crumble, an Apple & Calvados Sorbet and a mini Apple Strudel…
Vanessa Chadwick commented on Dom O's blog post 'For fresh read frozen: false claims made by restaurants revealed'
Ah hem.....excuse me! If I write Line Caught Wild Sea Bass on my menu that is what I mean - If I was to put just Sea Bass, its a still a Sea Bass although probably farmed from Greece. (How does Greek Farmed Sea Bass sound..?)
If I put Organic…
Vanessa Chadwick replied to Chris Singer's discussion 'Recipe: Blackberry and Champagne sorbet'
Wow I'm liking this alot - its my missing link!
I'm going to use this as part of a "Blackberry Celebration" - a plate of three blackberry dishes - a mini apple and blackberry crumble, a blackberry mousse and this gorgeous sorbet.…
Vanessa Chadwick commented on Diane McMitchell's blog post 'Wedding cake'
Hiya
Has anyone given you a recipe yet..happy to help out if you need one..?
Vanessa
Vanessa Chadwick commented on Vanessa Chadwick's blog post 'Rhubarb and Custard..with a difference'
Just a little twist on the above: using a cocktail glass warm up the rhubarb puree and pop in the bottom; top with vanilla custard to 2/3 full and finish off with crumble mix. I make mine half fat to flour adding a good handful of golden caster…
Vanessa Chadwick commented on Dom O's blog post 'For fresh read frozen: false claims made by restaurants revealed'
Soaring food costs have hit the restaurant trade hard, and making a good margin always keeps you on your toes. However, customers want to see local foods on your menu. Where we are in West Cornwall we are surrounded by farmers and local businesses…
Vanessa Chadwick commented on Dom O's blog post 'NEWS: Why is Britain braced for a mackerel war?'
Every day I get fishermen arriving at my kitchen door with boxes of Mackerel.
And our customers love it!
We pay the fishermen 20p a fish. It is on our specials board and is served "recheado" (run a knife down the fish to the head and…
Anicca O'Nions commented on Vanessa Chadwick's blog post 'Rhubarb and Custard..with a difference'
sounds delicious Vanessa!
Rhubarb and Custard..with a difference
Here's a great pud which I put on the restaurant menulast night.Using double sized espresso coffee cup; spoon in reduced rhubarb (cooked with caster suger and a touch of ginger) add the custard recipe from Ashburtons Patisserie course (used in the raspberry tartlets), and leave to set for about 3 hours. To finish spinkle with caster suger or icing sugar and burn off with a blow torch as you do a brulee. Serve as a mini cup and saucer with a small spoon and a tuille biscuit for dunking.I called…See More
Blog post by Vanessa Chadwick
Vanessa Chadwick replied to Ashburton Cookery School's discussion 'Student Feedback'
I think I probably have done every course you could throw at me...and then did the Diploma two years ago.
I now run a very successful and profitable restaurant in Penzance and am now Head Chef and pastry chef.
This time of year (summer) we are doing…
Things to do with Rhubarb
I've had Rhubarb and Ginger Crumble on the puds list for a few weeks now, and as its such a good buy at present (wth a great GP %) I am going to try Doms Rhubarb sponge for this w/end.I've been down the sorbet with rhubarb crisps route... any more ideas anyone..?Thank you!See More
Blog post by Vanessa Chadwick
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Vanessa Chadwick's Blog
Rhubarb and Custard..with a difference
Posted on August 22, 2010 at 8:53am 3 Comments 0 Likes
Here's a great pud which I put on the restaurant menulast night.
Using double sized espresso coffee cup; spoon in reduced rhubarb (cooked with caster suger and a touch of ginger) add the custard recipe from Ashburtons Patisserie course (used in the raspberry tartlets), and leave to set for about 3 hours. To finish spinkle with caster suger or icing sugar and burn off with a blow torch as you do a brulee. Serve as a mini cup and saucer with a small spoon and a tuille biscuit…
Continue Things to do with Rhubarb
Posted on August 19, 2010 at 11:12pm 1 Comment 0 Likes
I've had Rhubarb and Ginger Crumble on the puds list for a few weeks now, and as its such a good buy at present (wth a great GP %) I am going to try Doms Rhubarb sponge for this w/end.
I've been down the sorbet with rhubarb crisps route... any more ideas anyone..?
Thank you!
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Latest Activity
Kim Somauroo commented on Kim Somauroo's blog post 'Great cookery books'
Thanks Joe, I'll check these out. See you in the summer as I have some more courses lined up!
Joe Bartlett commented on Kim Somauroo's blog post 'Great cookery books'
Hi Kim, better late than never!
i would suggest Chocolate Desserts by Pierre Herme or any of his books. Gordon Ramsey's Just Desserts is another inspiring read.
Enjoying making jams & chutneys at the mo. Stone fruit season in NZ now. Black Doris jam, Stone Fruit Salad chutney, Mango chutney, Yum!
Status posted by Ruth Carpenter
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