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Dean’s Blog from Lord Kitchener Psematismenos

By Chef Dean Simmons - 06/09/2011 - Hello all from Lord Kitcheners,
First of all we have done it we are top-voted restaurant of Cyprus!!! Let's hope we can stay there for a while. Click here to see the votes:

And So....What a couple of weeks it has been!

Since coming back from our trip, we soon got back into full swing. Well, to be honest we had to, owning your own business as am sure a lot of you will know, the bills don’t go on holiday and they're still there waiting to be paid!!

With the team now completely settled we are now starting to look at how we can improve the running of the restaurant, it should never stop. Over the last couple of weeks every Monday we have put on our rubber gloves and scrubbed, cleaned, degreased and deep cleaned every part of the restaurant. I know it sounds sad but it is so rewarding.

As a chef, your mind never stops and over the last couple of weeks it’s been about Christmas and recycling.

Christmas, I know is over 3 months away, but you need to start planning the menus in September and put them away. Obviously it’s hard to cost a menu but at least you can plan and taste the dishes. We are already starting to get bookings for both Christmas Day and New Years. Last year as a business we got it so wrong. Being that it was our first year and coming from the UK we thought busy time ahead, but how wrong you can be. For some reason, here we don’t celebrate like we do back home, with Christmas parties and cocktail parties to celebrate the festive times!

This year we are ready and prepared.

Now on with recycling, what the hell is going on? I already feel ashamed for bringing fresh fish from the UK!! Scared to work out the carbon footprint of that delivery, but what else can I do? I know there are some recycling points around the Island but come on, more needs to be done, and fast. We all need to start somewhere.

At the restaurant we are offering local family olive oil producers free glass water bottles to use when bottling their oil (in return for 1 litre of their finest). Used cooking oil is given to the local pig farmer but I know that we can do more a lot more. I will keep you updated on what else we are up to and if any of you know of any other ideas please let me know.

Up-and-coming events at LK
Great British menu 24th September
Classic from the Great Britain
Call 24333484 to book

Offers of the week
Book on line and receive a 10% discount off your food bill .Book at bookings@lordkitchener.eu. Offer runs from Tuesday until Friday

Question of the Week
Can you name 8 types of sausages and where they come from? Send Answers to dean@lordkitchener.eu. All correct answers will go into a hat and first out wins a meal from 2!

This week’s Recipe 
With Lk starting their Sunday Lunches on the 18th September there can only be one dish. This is taken from a dear friend of mine Mr Brian Turner

Roast beef with Yorkshire Pudding and Horseradish Potato Cake

Ingredients
For the horseradish potato cake
•    4 large baking potatoes
•    85 g butter
•    1 onion, grated
•    2 tbsp creamed horseradish
•    2 tbsp chopped parsley
•    2 tbsp vegetable oil
•    salt and black pepper
For the Yorkshire puddings
•    150 g flour
•    2 eggs
•    225 ml milk or water
•    pinch salt
•    1 tsp malt vinegar
•    2 tbsp lard or dripping
For the roast beef
•    1x1 kg beef sirloin, boned, rolled and tied
•    50 g lard or dripping
•    salt and black pepper
For the vegetables
•    500 g spring greens
•    50 g butter
•    1 clove garlic, crushed
•    2 rashers back bacon, cut into strips
•    salt and black pepper
Method
1. Preheat the oven to 220/gas 7.

2. For the horseradish potato cake, clean the potatoes and bake in the oven for approximately 50 minutes, or until tender.

3. While the potatoes are baking, make the batter for the Yorkshire puddings by beating the flour, eggs, milk or water, salt and vinegar until the mixture is smooth (with the consistency of double cream). Rest for at least 30 minutes.

4. Put the beef in a roasting tray with the lard or dripping and season with salt and pepper.

5. Cook in the hot oven for approximately 30 minutes - add an extra 10-15 minutes if you prefer your meat 'well done'. Pierce with a fork or skewer to test - the redder the juices, the rarer the meat. Remove from the oven, season again and leave to rest in a warm place for 15 minutes, before slicing.

6. Continue making the potato cake: cut the baked potatoes in half and scoop into a bowl, discarding the skins. Mash with a fork, add 50g of the butter, and all the grated onion, horseradish sauce, parsley and seasoning.

7. Heat the oil in a 20cm non-stick oven-proof frying pan and when hot, add the remaining butter. Tip in the potato to fill the frying pan and flatten with a spatula. Cook for a few minutes to set in shape. Transfer back to the oven and cook for 10 minutes, removing it once to carefully turn over; keep warm.

8. To cook the Yorkshire puddings, put a little duck or goose fat into the bottom of individual bun tins and place in the oven until the fat smokes.

9. Remove from the hot oven and pour the batter mixture to the top of each bun tin. Replace in the oven and cook for about 30 minutes - take care not to open the oven door during this time or the puddings will not rise.

10. For the vegetables, remove and discard the stalks from the spring greens. Roll and shred the leaves. Plunge into boiling salted water and cook for 5 minutes.

11. Melt the butter in a frying pan and add the garlic and bacon - cook for 2-3 minutes. Add the spring greens and stew for a further 5 minutes; season to taste.

12. Serve the sliced roast beef with your favourite gravy, a wedge of the potato cake, a couple of Yorkshire puddings and bundle of spring greens for each person.

Poll

Are the authorities doing enough to prosecute those accountable for Cyprus' financial crash?
Yes, but it takes time to find evidence
5%
No, they are not moving fast enough
56%
Don't know
39%
Total votes: 80