Chetna And Prithvi Mysore Ember

How Coaker with Purnell

As you know, I have no idols. I have the designs, which try to draw what is in my opinion the best and are often not known and recognized authorities. Michael Coaker * chef / guardian of my group in college, he told us at the first meeting: do not take everything we say to you as ultimate truth. In fact, we want you to show us how you are doing, then the time to learn something . It reassured me that this time the studios have chosen well;) Cooking is a very personal area and you should not try to hammer it into the framework of a good-bad, do so-and wrong. Of course, the basics are important, because as said by Alexander McQueen need to know the rules to break them , but then ... we are only limited imagination and good taste;)

In the kitchen / cooking still learn something, whether it improved their own ways and observing others. The most important to have an open mind and try, taste, try, taste. Chef, you will be happy podpatrujemy rather I listen every shred of information about his cooking is Glynn Purnell. The guy who skillfully uses the multicultural traditions of Birmingham, creating its own courageous and inspiring style. He is not afraid to use exotic spices, flavors and modern cooking techniques and yet his dishes are not przekombinowane and przeintelektualizowane, and no trains boxing, as it is not to like? ;)

My present dish is a nod to both chefów. No revolution, just a delicious combination of flavors.

mackerel salad with chicory, and stewed with red orange
(2 servings)

4 mackerel fillets
a chicory
3 red oranges
2 slices ginger (2-3 mm each)
½ teaspoon of honey
2-3
carrots 1 celery stalk (chopped in slices)
1 tablespoon toasted pine nuts
Oil for frying (about 2 tablespoons)
20g butter (optional)

sea salt Freshly ground pepper


Peel chicory from damaged leaves and cut in half lengthwise. Squeeze the juice of two oranges and a third peel and divide into segments. In niewysokim pot lid which you warm up some oil and place cut side chicory halves to bottom. Fry for a minute and pour over orange juice, add ginger slices, cover and simmer, cook for 8-10 minutes. Chicory should be soft but still retain their shape. Remove and pat dry. Keep in a warm place. Of the cooking liquid to add honey.


Meanwhile, peel carrots and cut the peeler into long slices, put into a bowl and pour boiling water for 30 seconds (an option that will help complete the salad, but you can leave the crude), Cast a and dry. Put into a bowl, add celery, orange segments and pour the boiling brew. Sprinkle with pine nuts.


Popieprz Posól and fish. Heat enough oil to cover a very thin layer of the bottom of the pan. Lay fillets skin down and push them for a few seconds with a spatula if they start to collapse. Fry for 2 minutes, then flip and cook another 2 minutes, add butter and remove from heat. Let stand for 2 minutes.


Arrange on plates chicory, fillets of mackerel and carrot and orange salad. Ideal for a light lunch.


* Mr Coaker was the first chefe Gordon Ramsay in London. What happened next we all We know ...