Wow what a year 2010 has been!!!
A huge thanks to all the supporters of Chef Live – we appreciate you making Chef Live your personal caterer of choice!!! We are humbled by your enthusiasm about our food and the quality of our team!
Once again thanks to the Breakfast Television team for having us on the show so often!!! Always a pleasure.
I have posted our very popular Bacon Wrapped Scallop spice rub on our recipes page. Enjoy!
Have a safe and happy remainder of 2010 and all the best to you all. Happy 2011 and more food fun and celebrations with Chef Live!!
Season’s Greetings from the Chef Live Team:
Rich, Chris, Chad, Michelle, Jackie, Sean, Robin, Emily, Christine, Jenn, Johnny, Greg and Mark
Bacon Wrapped Scallop spice rub
1/2 cup paprika
2 tbsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
3 tbsp demmerera sugar or dark brown sugar
1 tbsp dried parsley
1 tbsp kosher salt
Mix all ingredients together – store in a air tight container
Toss with your bacon wrapped scallops and bake at 400F for 10 minutes
A huge amount of thanks to everyone who came to the 2nd annual Stewart McKelvies Mills Ladies event!
It was a pleasure for Chef Live! to cook for you! Please look in our recipe section for the recipes from Tuesday nights cooking demonstrations!
Have a fantastic holiday season!!!
Chef Rich
Mulled Apple Cider
- 1 cup sugar
- 1 cup water
- 1 bottle of Pino Grigio
- 3 litres of fresh apple cider
- 2 oranges
- 20 pieces of whole clove
- 4 cinnamon sticks
- 8 pieces of fresh rosemary
- 3 pieces of dried whole bay leaf
Method:
In a large stock pot measure on the sugar and water – allow to boil and turn to an amber caramel
Add wine
Add the remainder of the ingredients – remember to stud the oranges with the whole cloves
Sweet Potato Gnocchi with pancetta, maple and sage
- 1 cup of blanched gnocchi
- 1 tbsp olive oil
- 1/ 2 cup chopped pancetta bacon
- 2 shallots – minced
- 1 tbsp roasted garlic paste
- 1 cup white wine
- 1 tbsp maple syrup
- 6 fresh sage leaves
- 1 cup cream 34% mf
Method:
In a large fry pan – heat the oil on medium heat – add the shallots and bacon
Cook until the bacon begins to crisp
Add the gnocchi and cook until they brown a little and crisp up
Add wine, garlic paste, maple and sage – cook until the wine is reduced and almost gone
Add cream and cook until the sauce coats the pasta.
Season to taste and add fresh grated granna padano cheese if desired
(8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.
