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Dean’s Blog from Lord Kitchener Psematismenos

chef dean simmonsby Chef Dean...15th June 2011-06-15
Summer is here with temperatures hitting 50 degrees in the kitchen.  Boy I love this time of year knowing that it's going to get hotter but it does help me lose a few pounds!!! Trust me, needed in that department.

Life at Lk is going well with my weekly fish deliveries coming in.  Being in Cyprus as a chef I am not use to such great seasonal fruits and vegetables. Take for instance sweet corn - just starting to be harvested and boy, its good. This week made Roasted Cod Loin, Peanut pesto Gnocchi served with a Sweetcorn Broth wow wow wow!!!

Also we played around with a watermelon recipe I found online and made an amazing “chilled water melon soup with fresh crab” (recipe at bottom.)

I've come to realise, boy am hard to work with or so I’ve been told by a certain person in my life. I know what I want and what I expect and when I don’t get it I seriously throw my knives out of the pram (It’s ok don’t hit anyone).

Maybe I should go to anger management LOL this is who I am it’s a passion.  Food comes from the heart and ask any good chef you need to feel the food, to touch it smell it taste it.
 
You can now follow my ups and downs on facebook and twitter go to www.lordkitchener.eu.

I've also been told best time to look for me on facebook is late evening after service, this is when I have my so called anger management issues and take it out on face book.

Up and Coming events at Lord Kitcheners
Every Monday Pasta Night 2 courses €15
Tuesday though to Saturday “This is Serious Fish” 2 courses €20
Saturday 26th Chinese Night
Tele 24333484

ASK DEANO
Got a question on about food e mail dean@lordkitchener.eu and I’ll try my best to answer it
Happy Cooking!!!!!

Dean LK

And finally a true story,
 
A young chef just starting out was working in a high class restaurant, it was the end of the lunch service and the head chef told the apprentice that he needed to pop out and that the young chef was to cook lobsters for him. The eager young chef said no problem. Finally the head chef told him how to cook them and said that if they turned red then he had ruined them and would be sacked. The young chef listened and started to cook the lobsters. Of course the lobster went red and young chef was nervous. On the head chefs return he asked the young chef where the lobsters were. "Well," said the sheepish young chef, "Chef, the lobsters cooked for 10 minutes in boiling water and then refreshed in ice water," "mmmm" the head chef said.

And, they were perfect totally black, not a trace of red. "Ok, where are the lobsters?" the head said, getting a bit upset.

"Well you’re not going to believe this I had to pop to the stores and on my return someone had stolen the lobsters can you believe it?"
 
The young chef was me!! 1987 the Westbury hotel London.  I threw them away and didn’t get the sack!!! Am sure that there is a message in there somewhere...

For soup
1 medium coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste
10 oz crab meat

Make soup:
Purée watermelon in a blender until smooth and transfer to a bowl. (Don't wash blender.)
Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove watermelon mixture from heat, then transfer to blender along with Chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining watermelon purée and blend briefly. Season soup with more Chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Finish soup with seasoned crabmeat and fresh herbs
 

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