Local chef Gavin Forman discusses tips and techniques you can use to make your next trip into the kitchen spectucular. With over 20 years of professional cooking, Gav certainly has some knowledge that will help anyone in the kitchen.
Gavin started his career as an apprentice working in some of Ireland’s leading restaurants, including La Stampa (a unique hotel located in the heart of Dublin city centre). He gained his professional qualifications at the City and Guilds of London Institute, the leading provider of vocational qualifications in the United Kingdom.
A major highlight of Gavin’s career was his three year appointment as Head Chef of the Newcastle Club – a very old institution of Newcastle’s business community, offering an exceptionally high standard of dining and old-fashioned traditions of service, courtesy, comfort and charm.
Rosemary panna cotta
400mls thicken cream
3 teaspoons of gelatin power
4 sprigs of rosemary
Place your cream , milk and rosemary in a large pot and bring to the boil.
Turn down to simmer and whisk in your sugar. Allow to simmer until the sugar has dissolved.
In a heatproof bowl add 2 teaspoon of gelatin power to 2 tablespoons of boiling water.
Make sure all gelatin is dissolved.
Sieve your cream mix , removing all rosemary.
Combine gelatin and cream mix.
Pour into 200ml moulds and allow to set for 24hours
Serve with berries
4 beef cheeks
2 lts beef stock
250mls of red wine
100g of brown sugar.
Set your oven to 220
Seal your beef cheeks in a hot pan
Place in a roasting tray and cover with the sugar , wine and stock.
Cook for at least 3 hours.
500g of frozen peas
20g of butter
Pinch of salt
Pinch of sugar.
Boil the peas
Drain and mash with the butter salt and sugar.
Spicy Tomato Relish
2 of punnets cherry tomatoes
1 Spanish onion
1 red chilli
100g of chopped dates
200g castor sugar
200g of red wine vinegar
Pinch of ground ginger
Pinch of ground cumin.
Get your pot and oil nice and hot.
Place all your ingredients in the pot expect sugar and vinegar.
Cook them out until soft
Add your sugar and combine.
Then add your vinegar.
Bring to the boil and reduce heat.
Cook out until you have a jam type consistency.
Individual Chocolate Rum and Raisin Cheese Cake
250g of biscuits
500g of cream cheese
500mls of thickened cream
250g of chocolate rum and raisin
In a blender mix the biscuits and melted butter.
Place in the bottom of 10 ramakins and allow set about 1 hour.
Melt your chocolate bar and blend with your cream cheese.
Whip your cream and fold through your cheese mix.
Fill your ramakins with the mixture and allow to set for 24 hours.
Potato And Leek Soup
1 stick of celery
2 sprigs of thyme
500g of potatoes
1 large leek
500mls of chicken stock
200mls of thicken cream
In a large pot melt your butter.
Dice all your vegetables and add to your pot.
Sautee your vegetables until a little soft.
Add your stock , bring to the boil and simmer for at least 30 minutes.
To finish add your cream and thyme.
Bring back to the boil and blend.
serve with warm bread
Chicken Liver Pate
500g chicken liver
60g of diced speck
1 diced onion
1 clove of garlic
1tbsp dried mixed herbs
100mls of port
In a pan heat 60g of your butter
Add your garlic and onions.
When starting to colour add your livers and speck.
When all the livers are starting to colour add your herbs and port.
Reduce by 1/2
Remove from the heat and blend until smooth. Chill for 24 hours in an air tight container.
Serve and enjoy
Pumpkin And Blue Cheese Soup
2 sticks of celery
1 kg of diced pumpkins
2 lts of vegetable stock
200g of soft blue cheese
In a large pot fry of your onion celery carrot and leek until just golden.
Add your pumpkin and stock.
Boil until your pumpkin is soft.
Blend with your cream and cheese while hot.
Correct your seasoning.
Serve with hot bread and enjoy.
Spanish Onion and Orange Jam
225g Soft Butter
140g Caster Sugar
1 Egg Yolk
1 Teaspoon Vanilla
280g Plain Flour
100g Desicated Coconut
100g Chopped Macadamia Nuts
Beat butter and sugar til pale.
Add yolk and beat til combined.
Stir in flour, nuts and coconut.
Scoop teaspoon size pieces and roll into balls.
Line a tray with baking paper.
Lightly flatten balls onto paper.
Bake 170 degrees, approx 12 mins or until brown.
Cajun BBQ Rub
Veal back strap, 220g per person
20 mls white wine
100 mls cream
100g sliced mushrooms per person
Slice and beat out veal into thin slices
In a very hot pan seal your veal
Add your mushrooms
As they cook add your white wine
When the wine comes back to the boil add your cream
Season and allow to reduce by 1/2
Great with pasta or potato
Passion fruit and white chocolate passion fruit cheese cake
500g cream cheese
1 tin 375 condensed milk
250g white chocolate
350mls passion fruit pulp
zest of one lemon
250g nice biscuits
Beat cream cheese and condensed milk until soft and smooth.
Add passion fruit pulp and melted white chocolate.
Mix on high and add lemon zest.
Mix biscuits and melted butter in blender.
Lay biscuits and butter mix on your cake tray.
Refrigerate and allow to set before pouring your cheese cake mix on
Set for 24 hours.
serve and enjoy
250 g aborio rice
2 cloves garlic
1 punnet of oyster, Swiss brown ,king brown, straw mushrooms.
500g of button mushrooms.
250mls vegetable stock
250mls white wine.
25g of salt
Melt butter in a large pot,
add fine diced onions and garlic
Cook gently until the onions are soft.
Add your rice and salt. Ensure all the rice is coated with butter.
Mix your stock, water and wine.
Add a third of the mix to the rice over a low heat.
When the liquid is absorbed repeat .
Slice all your mushrooms thinly.
Add your mushrooms and final third of liquid.
cooking over a low heat until the rice is soft with just a little bite.
Stirring to make sure all the rice cooks evenly.
Add more water if necessary
serve and top with a little Parmesan
3 mustard sauce
this sauce is great for most meats, but works really well with lamb
150 ml thickened cream
1 tablespoon seeded mustard
1 tablespoon Dijon mustard
1 tablespoon hot English mustard
50 ml tomato sauce.
place all ingredient in a pot
bring to the boil , whisking constantly.
set aside .
add to your favourite meat and enjoy
Triple Chocolate Chilli
1kg of beef mince
1 diced Spanish onion
1 diced green capsicum
5 diced tomatoes
3 to 4 chillies
2 400 tins of crushed tomatoes
100g of dark chocolate
100ml chocolate stout
1 table spoon of drinking chocolate
This is a one pot wonder
sautee your onions, capsicums, tomatoes and chillies.
As soon as your onions soften add your mince.
When your meat has browned add your crushed tomatoes
Bring to the boil . When boiling add your beer and dark chocolate .
Allow to simmer , and add your drinking chocolate .
serve with cheese and sour cream
Pea and Ham Soup
1 stick celery
1 bunch of thyme
1 ham hock
500g split green peas
soak pea over night
boil ham hock till tender. Remove hock from the liquid and allow to cool.
Dice your veg mix and sautee with chopped thyme.
Drain your peas, and add to the pot after the onions have soften.
Pour your liquid from ham hock into your pot . Simmer for an hour and a half or until peas are cooked.
Shred your ham and set a side.
blend your soup and add your ham.
Correct your seasoning and heat.
serve and enjoy .
1 Packet chocolate ripple biscuits crushed
180g Melted butter
2 x 250g Cream cheese
1/2 Cup icing sugar
3 teaspoons gelatine dissolved in 3 Tablespoons boiling water
1/2 Cup toasted chopped hazelnuts
200g Extra nutella
Line a springform cheesecake tin with silicone paper.
Mix biscuits and butter, press into tin and chill.
In a stand mixer, mix cheese, nutella and sugar until smooth. Add gelatine mix and mix again until incorporated.
Pour into tin. Sprinkle with chopped nuts and drizzle or pipe over extra nutella.
Place in fridge for at least 3-4 hours until set.
Remove from tin, peel off the paper.