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Hi Everyone,

For you guys who are not in the UK I just thought I’d tell you about a fantastic TV competition we have called ‘Masterchef’.

The competition is open to amateur wannabe chefs who would like to change their lives and make a career in the kitchen. Contestants enter from all over the United Kingdom and of course because they’re amateurs they come from all walks of life, there are hairdressers, real estate agents, pub landlords and guys who work in the City. After the selection process 132 people become the chosen few, and ‘They’re off’. The show (competition) lasts for 8 weeks and the contestants are put through their paces big time.

It really is a rollercoaster ride of emotions, you get stress, comedy, nail biting tension and at times you’re almost on the edge of your seat. They’re all great guys but during the course of the competition you do get your own personal favorite, the one you want to win, and boy oh boy if they get knocked out you really feel for them.

They have to invent dishes and survive as part of a team in a fast professional kitchen. For me it’s one of the best bits because the pressure is definitely on and if you’re easily offended you sometimes have to cover your ears because there’s no punches pulled in this section.

Finally they have to impress the judges by creating a dish to show they have the necessary skill, flair and potential to be a great chef.

The final of the present series ended yesterday and Wow what an emotional time, and I must say ‘Well done’ to all the guys who took part and allowed themselves to be put through the kitchen mincer.

The winner was a really nice guy who kept his cool and showed his talents consistently through the competition. So many congratulations to Dhruv Baker Masterchef.

Keep cooking,

Matt

Hi Everyone,

I hope you’re all having a great day. Have you planned this evening’s dinner? Something special, maybe a dish you’ve never tried before? Go on…You’ll never know ‘til you try

Speaking of Dinner: If you’re in the UK don’t forget to sign up for the Smooth Radio and Woman Magazine ‘Starlight Supper’ which will be held on Saturday February 27th. The idea is to have as many people as possible throughout the UK having fun with their own Dinner Party all at the same time, and of course raising money for charity. Every penny each Dinner Party raises will go to the ‘Smooth Appeal’ which supports Breast Cancer Care, Macmillan Cancer Support, Marie Curie’s Big Build and Rainbows Hospice for Children and Young People. In the North West of England you’ll be raising money for Macmillan Cancer Support, which is the Radio’s chosen charity of the year.

Go to Smooth Radio and sign up now to hold your own private Starlight Supper and Smooth Radio will supply you with all you need to create your very own Starlight Supper evening.

They will help you to make it a huge success. You get everything from invites, place-cards, sample menus as well as suggested recipes right through to best ideas from their superstar chefs. You will also get donation envelopes. After all this is what the evenings’ all about.

They’ll even supply you with the ideal soundtrack for your supper party; absolutely no need to keep switching CD’s or fight over the mp3 player. Just take your own radio into your dining room and Tune in to Smooth Radio from 8pm which will give you four hours of your most popular music, non-stop with Andy Peebles. There won’t be any commercial distractions, absolutely no news bulletins, just simply great music and of course mentions to listeners up and down the country who will be hosting their very own Starlight Supper. If you’d like some extra entertainment for your friends, you’ll even be able to join in with the after dinner party game. You’ll get your own quiz sheets all supplied in your ‘Starlight Supper’ packs.

Go have fun and raise some money in support of the cancer charities.

‘till next time,

Matt.

Hi Everyone,

Boy Oh Boy it’s Pancake Day, and Wow do I love pancakes.

Do your family a favor and whip out the ol’e frying pan, pretend you’re on a production line and churn out loads of panackes.

Just in case you’ve forgotten how to make them watch the video of a UK top chef.

Have you had any disasters with your pancakes?

Let me know and there’ll be a free gift for the best one, or worst one whichever way you look at it.

Keep Cooking,

Matt.

Hi Everyone,

When I’m planning a meal, wherever possible I try and include a Sauce, because I just love sauces. Don’t you?

I never treat a sauce as an after thought. The sauce is planned as carefully as the meal itself because it’s an integral part. A well made sauce brings out and enhances the dish, whether it’s with the starter or the main.

My colleague Charlotte who makes the most amazing sauces was persuaded to ‘tell all’ and put her knowledge into a book. It has been aptly titled ‘Gourmet Sauces’, not very original but I think you get my drift.

She’s really gone overboard with this because it’s crammed full of information including hints, tips and recipes for sauces from around the world.

She covers everything from basic sauce ingredients to easy ways to make great sauces. Wow..it’s like a sauce encyclopaedia, and it’s presented in a nice easy to read format.

It’s available as a downloadable ebook, and wait for this….. She’s also throwing in for good measure an Audio version which you can also download and listen to on the computer or burn it to CD or you can even put it in your IPod.

The price is so low you’ll be shocked and she’s giving a guarantee of complete satisfaction.

I don’t know how she does it

Check it out, you’ll be pleased.

‘till next time,

Keep cooking,

Matt

Hand rolling Sushi looks tricky, but with a little bit of practice you can do it like an expert.

Check the video

Go on give it a try,

’till next time,

Matt

Cooking Waffles can be real easy, but if you’re not sure, watch the video.

Hmmm, I can hardly wait.

See you soon.

Matt

Hi Everyone,

I don’t know about you but I love a great sauce and I love white wine, so how about combining the two?

Here are a few tips to help you achieve a wonderful White Wine Sauce. Let me know what you think.

White Wine sauce is commonly used for chicken, seafood and pork. With an ample, yet fragile flavor, this sauce permits the tastes of more delicate foods to be identified from the sauce. White wine sauce also works well with a extended variety of further ingredients, permitting chefs to make unique sauces without many issues. This allows them to  find flavors that compliment the sauce and of course the dishes the sauce can be served with.

Basic Ingredients for White Wine Sauce:

Milk or Thick Whipping Cream*

White Wine

All-Purpose Flour

Salt

Parsley

* Milk may be substituted for Cream or vice versa, depending on how thick you require the sauce.

Optional Ingredients for White Wine Sauce:

Onions, Butter, Thyme, Mushrooms, Basil, Garlic, Ginger, Rosemary,

Oregano, Peppers, Lemon

Preparation:

Whenever using onions or peppers, or any other herb that might need cooking before being used in your sauce, this should be done before you commence heating your cream. As white wine sauce needs careful watching, you will need to make sure that you can give your full attention during this stage to stop the cream or milk from scorching.

The same as many creamy sauces, white wine sauce can be made light or thick depending on the cooking time and the types of cream or milk used. A modest amount of butter can be added to form your flour into rue for a slightly nutty taste. A good substitute is Arrowroot which can also be added as another thickener to give a slightly different flavor than standard flour.

If you use additional ingredients, you will need to take care that you do not unintentionally curdle the milk or cream. The most difficult extra ingredient is lemon because this can curdle the milk.  Just add small amounts gradually or maybe use a herb with a lemon flavor.

As with many other sauces, the taste of white wine sauce is best when you use fresh ingredients. Fresh herbs should be rinsed and chopped in advance. You will find it easier if you prepare everything first, then you can concentrate on adding, blending and mixing all your ingredients.

Storing:

White wine sauce can be stored for future use, but before refrigerating make sure the sauce has been allowed to cool. Also make sure that containers are cleaned thoroughly before use. This type of sauce can be frozen, but make sure it has completely cooled before putting it in the freezer.

Sauces used from frozen should be thawed, preferably in the refrigerator and carefully warmed in a saucepan. This will help to preserve its flavor and texture.

’till next time,

Matt.

Hi Everyone

When you try and make an icing bag you can be forgiven if you feel you’ve got a handful of thumbs

It’s just a matter of practice. Check out this video.

’till next time,

Happy Cooking,

Matt