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    Des Asperges folies à la Milanaise

    July 20th, 2018

    Your Revered Chef is back from his well-deserved vacation and still reveling in tropical island dreams. But alas, back to culinary heavy labour!

    For “Des Asperges folies à la Milanaise” get some fresh asparagus from your local greengrocer. Steep in boiling water for about 2 hours, let drip-off and put aside.

    As the asparagus will have turned most mushy by then, throw away and head to your favourite local Italian restaurant and enjoy a Pizza Bicarbonata con Frizzante!

    Always enjoy!

    Your Revered Chef

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    Your Revered Chef will take a break

    April 10th, 2018

    Your Revered Chef decided to take a break from the daily hassles of life in the gastronomic fast lane. He will be mixing business with pleasure by attending to a seminar on “Advanced Underwater Cardboard Welding” in the Maldives. Unbelievably, this time Your Revered Chef was denied the customary complimentary upgrade to First Class, which put a bit of a blemish on his traveling experience – shame on the airline about that!

    Reason behind this outing is the leaky lobster tank in Your Revered Chef’s new restaurant (http://chef.diskstation.eu/revered-chefs-new-restaurant-open/) which gives the lobsters plenty of chances to escape, meaning that they then have to be plucked laboriously from the decorative flora in the restaurant (an activity highly irritating to patrons and staff alike) before being dispatched appropriately in boiling salt water with a couple of bay leafs for the higher objective of culinary perfection.

    But alas, basking in the sun while being served ice-cold Mai Tais by tropical beauties and drafting fancy menus for the upcoming season really takes the chip off the daily hardships of a chef’s life – Your Revered Chef wonders about a potential extension of his stay here …

    Always enjoy!

    Your Revered Chef

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    Fake Long Pig Lūʻau Style

    March 11th, 2018

    At times when missionaries of various religious orientations still haunted the South Pacific islands and atolls, it has been said that having a missionary for a Lūʻau as the long pig was a major festivity for the indigenes. There are rumors that Catholic missionaries were far more succulent than Anglicans, but your Revered Chef can‘t vouch for that, at least not from personal experience.

    A succulent missionary

    Given his fond memories of Tiki parties, Your Revered Chef would like to propose a less cannibalistic version of the classic Long Pig Lūʻau, resorting to the famous Huli Huli style.

    Get a gingerbread man at your local sweetmeats trader and some fresh minced meat at your favorite local butcher.

    Cover the gingerbread man with the spiced (use allspice, salt & pepper) minced meat, while carefully tracing the original contours. Cover in banana leaves and put in the oven at 180°C for about 45 minutes. Serve hot with peanut sauce.

    An ice-cold Mai Tai goes nicely with this!

    Always Enjoy!

    Your Revered Chef

    1 Comment "

    Des Abats en Chocolate

    January 21st, 2017

    Your Revered Chef is again in his usual adventurous culinary mood and will present you with a seemingly truly disgusting dish: Des Abats en Chocolate!  But looks can be deceiving …

    Get some fresh abbatoir refuse from you local slaughterhouse and dark chocolate from your favorite candy store.

     

     

    Lightly simmer les abats in salted butter – preferably Beurre avec Sel de Guerande. Add some black pepper and a bay leaf. While the simmering is ongoing, melt the chocolate in a bain marie until liquid.

    Swiftly whisk the melted chocolate sauce into les abats and serve hot.

    A triple black Jamaican rum goes nicely with this!

    Always enjoy!

    Your Revered Chef

    1 Comment "

    Truffled Rollmop prepared Sous Vide

    February 21st, 2015

    One of the currrent trends of culinary cooking is the slow, low-temperature preparation of dishes in a vacuum known as sous vide. Alas, this mode of cooking calls usually for very high-priced accoutrements.

    Your Revered Chef will show you how to put this cooking style into practise without having to sell your house first.

    Get some fresh rollmops from your local fishmonger. Put with finely sliced black truffles into a freezer bag and seal tightly. Let drift in lukewarm water for approx. 3 days and serve with sourdough bread.rollmops

    A cool Manzanilla de Sanlucar de Barrameda goes nicely with this!

    Always Enjoy!

    Your Revered Chef

    2 Comments "

    Your Revered Chef’s New Restaurant is Open!

    November 14th, 2014

    Your Revered Chef has opened a new restauant specialising in fresh seafood, aptly called “Nasty Shrimps“.Ohne Titel
    The tantalizing view on the scenic Antwerp Harbour Bay will surely make you enjoy your seafood dinner accompanied with a glass of wine selected from the finest wineries across the globe!

    Reservations de rigueur!

    Open daily from 19:00h to 24:00h

    Zoetenberm 5

    9130 Beveren

    No credit cards welcome!

    Always Enjoy!

    Your Revered Chef

     

    2 Comments "

    Braised Aardvark with Chimichurri Sauce

    October 19th, 2014

    A recipe inspired by Your Revered Chef’s Patagonian ramblings!

    Get a fresh aardvark from your local petshop. Clean of clinging clumps of soil (a most aardvarkpestering characteristic of your standard aardvark), dress, salt and pepper.

    Add bay leaves, allspice and some halved kaffir limes. Braise slowly at low temperature for at least 6 hours.

     

    Slice finely and serve with Chimichurri sauce and boiled potatoes.barbecuehog

    chimichurri

     

     

    Château Cheval Blanc or any other good Saint-Émilion goes nicely with this!

    Always Enjoy!

    Your Revered Chef

     

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    A fantastic addition to Your Revered Chef’s Team: Welcome, Murphy!

    October 19th, 2014

    Great news: Your Revered Chef has been able to motivate the renowned gastrosoph Murphy O’Reilly, former Dean of the Institute for Culinary Propaganda, to join his team. Alongside Your Revered Chef, he will bring you new revolutionary insights into all things culinary!

    Please give him a warm welcome!

    Always Enjoy!

    Your Revered Chef

    1 Comment "

    Black Forest Cake Revisited

    October 10th, 2014

    It came to Your Revered Chef’s mind that His web site is sadly lacking renowned dessert recipes. Well, Your Revered Chef is all set to make good for that!

    Let’s tackle first a famous recipe hailing from the dark ravines of the Black Forest – the aptly named Black Forest Cake, which can be deemed the fetish of all having a sweet tooth.

    twigsAlas, the recipe: Gather a bunch of fresh fir twigs from a walk in the forest. Strip the needles and let simmer with 250g of white sugar and a shot of  cherry brandy for 30 min. Add two teaspoons of gelatine powder, pour into a springform pan and let cool down.kirsche

    Garnish with preserved morello cherries and top off with whipped cream.

     

     

    götter

     

     

     

     

    A Café cortado leche y leche goes nicely with this!

    Always Enjoy!

    Your Reverd Chef

    2 Comments "

    Cream of of Mopani Worm Soup

    July 22nd, 2014

    A nice dish still strongly showing its African roots – this one hails from the Mpumalanga province – that can be prepared in a jiffy.

    Get two cans of Mopani worms in brine at your local ethno food monger (obviously, they are no longer really fresh in that state) .Mopani Worms

    Peel and cook 4 medium sized potatoes with some leek and celery until soft. Strain, put in a blender and add some cream and Mopani worms (with brine) plus salt, pepper and a pinch of chili to taste. Blend until smooth and creamy.

    Reheat and serve with croutons or – for even higher authenticity – spinkle with sun-dried Mopani worms. Dried Mopanisoup

     

     

     

    An Apulian Primitivo goes nicely with this!

    Always Enjoy!

    Your Revered Chef

    1 Comment "