Saturday, 29 December 2012

Jon Chef in the Kitchen featuring Mr Appo

Jon Chef in whites,Marc Sous in dark 2011

One of many Kitchens I host in.Not many words to day!
Live and direct from the kitchen last few days.

Xmas day Bird

Poor Mans Black Velvet ! Champagne on the way so used cider

Dinner Tonight

All washed down with "I listened to the Siren" Red Wine

While all that going on Mr Appo been cooking in his Kitchen cant stop playing this

Me in da hood :)

Sorry could not get this in the mix next time around

"All my music is at home with good old jerk chicken, rice and peas. With a mojito or rum punch on the side,

Oh and plenty of 'greens' ;-) "

Peace and love.

  By Jon Chef

Friday, 28 December 2012

A Winter Menu

My Favorite Cast Iron pan 


Celeriac and almond soup
Garlic mushrooms with hot onion and juniper bread
Farm dry cured ham with fennel and orange salad

Main coarse

Aberdeen Angus beef stew with blackberry dumplings
Roast Shetland lamb with apple and mint jelly
Smoked fish kedgeree with mango chutney
Spinach and walnut pasty with tahina sauce


Rich bread and butter pudding with sweet spices
Autumn fruit salad with thyme and ginger
Mendip cheese and celery with water biscuits

Getting ready

Thursday, 27 December 2012

What happened to the Deer skin !

Xmas Day the Lounge

A  Djembe drum made by my brother Bob Xmas day.The body is a Spanish cactus


Get that skin tight


Now has to dry and tighten.To the Kitchen to make something with the  Venison meat

By Jon Chef

Wednesday, 19 December 2012

Good day to all !!! Thanks to Thierry Delabre :)

Good day to all !!! Thanks to Thierry Delabre :)
#21centurydigitalfood   #christmas2012   #foodporn  

Originally shared by Thierry Delabre

for the #gif  lovers. 
Cheers ! santé !

Monday, 17 December 2012

What Happened to My Sago Pudding Foodies+

Foodies+Sago,Orange and Cardamon Pudding

1 Litre Goats Milk (Personal choice)
90 grams Sago
1 Orange Zest
1 Lemon Zest
5- 10 pods Cardamon seeds ground
2 table spoons Honey
1-2 table spoons Eau de fleurs ( Orange Flower water)
Scottish Raspberry preserve
Candied Angelica ( My own picked from Craigievar  castle and candied)

1.Heavy sauce pan,place all ingredients in apart from Raspberry jam and Angelica
2. Slowly bring to simmer gently gently stir all the time with wooden spoon
20 min or so test the sago seeds
3.Melt the raspberry preserve (May be a splash  of Framboise (Spirit) :)
4.Place 2 spoons in your serving bowls or glass
4. Let Sago cool down place bowl garnish with candied Angelica
Sago pudding
Candied Angelica and Cardamon Pods

For all my new found friends at "foodies+ at the corner bistro for those who love food !"
Come see assorts of delights and me if ya lucky at The corner Bistro for those who Love food

After all that food some mellow cool Original music by Galina  Relax

By  Jon Chef

Saturday, 8 December 2012

Breakfast at Tiffany's Scrambled Eggs, Anchovy and Fresh Tarragon

Scrambled Eggs , Anchovy and fresh Tarragon


I am sure all you Gastronauts out there can do ! Dont overcook the eggs.Salted Anchovy,s lots of Fresh black pepper and real butter.Finish off with the Queen of herbs Tarragon.

What it needs is a bloody Mary, A big little prize who gets to me a recipe for a bloody mary to go go ?

And i like slow a breakfast

By Jon Chef

Wednesday, 14 November 2012

Sarahs Chilli con Carne with Hot music

Chilli con Carne

A blast from the past reminds me of my Pub chef days at the Hop Pole Inn  A big 70th birthday too my boss there Big John

1 large onion or 2 banana shallots, chopped
2 cloves garlic, finely chopped
1 red chilli deseeded or keep half with seeds if you like it spicy
2 sprigs of thyme, leaves picked and roughly chopped
Olive oil, for frying
500g good quality beef mince
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
3 fresh tomatoes or 1 beef tomato, roughly chopped
400g tinned chopped tomatoes
100-200ml chicken or beef stock
3 tbsp tomato puree
1 cinnamon stick
1 bay leaf
400g kidney beans, drained and rinsed
Salt and pepper
Handful of chives, chopped
Boiled rice, to serve


Cook the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.

Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.

Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.

Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.

Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Recommend a cool blonde beer from cairngorm brewerey my local :)

Before you start cooking, my no 1 at the moment hot! big thanks Discolog

By Jon Chef

Friday, 2 November 2012

The Delusion of Food and Lardy cake,with funk

Somersetshire Lardy Cake. A Real Mother for Ya. Johnny guitar watson


1lb Plain Yeast Dough

Knock back and knead again until smooth

Lardy Cake

4 oz Lard
4oz Sugar
4oz dried fruit
Little spice (mixed spices, cinnamon, ginger, cardamom,)
Roll our the plain yeast dough into an oblong shape
If it’s a bit sticky flour the board well
Divide the lard and sugar into 2 equal portions, cutting the lard into tiny pieces
Dot  half the lard onto the all over the dough and half the sugar and fruit, with a light dusting of spice on to the dough
Fold in the same way as for flaky pastry
Fold the dough over one third at a time, closing it like an envelope.
Seal the edges by pressing it with the rolling pin
‘Rib’ the dough with the rolling pin. (Press the rolling pin into the dough lengthways to create ridges equally spaced across the dough)
Turn the dough clockwise and roll out flat to a oblong shape
Add flour as required to prevent the dough sticking to the board
Re-roll the dough and repeat with the remaining lard, sugar, fruit and spice
Fold again and roll into a neat square or oblong shape
To fit into a 7 or 9 inch tin
If using a round tin mould the dough with hands to the required space
Put the mixture into a warmed, greased and floured cake tin, making sure it comes no more than two thirds of the way up the tin.
Prove for 20 mins in a warm place
Bake in the centre of a hot oven (425-450F or Gas Mark 6-7) for 15 mins
Lower heat to 375F/Gas Mark 4 for 20-25 mins
Either dust the cake with caster sugar when cold or brush with glaze when hot (1 tablespoon sugar and 1 tablespoon water)
Enjoy with tea and Funk

johnny guitar watson
Big credit R.I.P.

By Jon Chef

Monday, 24 September 2012

Wine,music and desert : Chocolate and Raspberry Mousse

Wine,women,song and desert

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world !) 



Dark Chocolate and Raspberry Mousse


120 grams dark chocolate,(Organic high cocoa content roughly chopped )
2 egg yolks
2 egg whites
3 teaspoons icing sugar
Fresh Raspberries
Raspberry Compote
100 grams raspberry icing sugar, to taste -
Framboise ( raspberry liqueur ) Splash :)

Make the raspberry compote:

In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently,  Once heated, the berries will have softened and released their liquid - taste this liquid and add shot of Framboise liqueur and extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.

Make the dark chocolate mousse:

Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.

Melted dark Chocolate
When melted, remove the bowl from the pan and allow to cool for a min

Add the egg yolks one at a time, stirring vigorously until well mixed

In a clean bowl, whip the egg-whites until soft peaks form - add the icing sugar and continue whipping until mixed

Take a quarter of the egg-whites and stir into the chocolate mixture Then fold in the remaining egg-whites using a large spoon.FOLD in
gently do not mix to hard !!

Place a spoonful of the raspberry compote into the base of  a glass the size you like
Pipe in or spoon in the chocolate mix.Top with a raspberry boom boom

Wine and Music 

A desert wine i love and will go together well  Maydie 08 Tannat Madiran Red Sweet Wine
This sweet liqueur wine made from Tannat has a deep red color and offers powerful aromas of black fruit and variations of dried fruits with walnuts and grilled almonds. Maydie is best enjoyed when served between 12° and 15°C, either as an aperitif or a dessert wine.
Odd name but hey :)

Cool lush groovy music fresh off the press 100% Mr Bob Grove                       
 By Jon Chef 

Friday, 21 September 2012

Caramel iphone5 Apple upside down cake

Caramel Apple upside down cake


For the cake mix:

110 g butter
110 g soft brown sugar
110 g self-raising flour                                                                    
1 tsp baking powder                                    
55 g flaked almonds
2 eggs, beaten

For the apple base:                                                       

30 g butter
30 g soft brown sugar
½ lemon, juice only
2 bramley apples, peeled, cored and quartered


Cream together the butter and sugar in a large mixing bowl.
Add the flour and the baking powder, mixing well, as you do.
Stir in the flaked almonds, then gradually add the beaten eggs, to form a cake batter.

For the apple base:

Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat.
When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice.
Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for two minutes.
Pour the cake batter over the top of the apples, then place the pan into the hot oven, to cook for 10-12 minutes, or until golden.

Beater for cake mix
                                 Enjoy Jon the Chef            

By Jon Chef

Saturday, 15 September 2012

Aromatics for Food and Music Spice,: Saffron

Saffron flower

"As the saffron tints and crimson flushes of morn herald the coming day,

so the social and political advancement which women has already gained

bears the promise of the rising of the full-orbed sun of emancipation.

The result will be not to make home less happy but society more holy"

                 Frances Ellen Watkins Harper,U.S rights advocate 1893

Saffron flower pickers Kashmir

What is Spice:

The name spice is derived from the word species. which was applied to groups of exotic foodstuffs in the Middle Ages.The need to supply European markets spurred explorations, culminating in the extraordinary voyages that resulted in the discovery of the New World and demonstrated that the globe could be circumnavigated by sea. The fabled Spice Islands of Indonesia became the site of horrendous colonial practices by competing European powers. The desire to control spice sources took the British to India, the Portuguese to Brazil, the Spanish to Central and South America and to the Philippines, the French to Africa, and the Dutch to Indonesia. However, each country feuded with others to establish a monopolistic control over the spice-growing regions and the major trade routes.
 Indeed, the term spice could include chocolate, coffee, kola nuts, tea, wine and olive oil, since these mouthwatering delicacies are generally imported from tropical or sunny countries into the more temperate countries of northern Europe and North America to give a zestful taste to food products and beverages.

Interestingly Iran grows 97.3% global mass of Saffron.How do the USA have much Saffron to cook with due too import/export ban with Iran ????? 

Saffron, Zaafaran,Azafrán, केसर, ज़ाफ़रान.

Saffron crocus
I love too cook the classic  bouillabaisse (Fish soup/stew)
essential ingredient being saffron.After picking fresh Chanterells which are a saffron color i made the other day
Chicken,chanterell and Saffron Galina which can be found 

Iranian Pure Saffron
Saffron is rather unique among spices in that its main aroma and colour components are water-soluble; therefore, the stigmata may be soaked overnight in water, filtered and the water then added,. Another method is preferred in Persia and India: The spice is powdered and then extracted with a little milk; after half an hour, the milk has the deep colour of egg yolk and is added to biriyanis or sweets. Using the dry spice  directly for cooking is not favourable, as it releases its fragrance too slowly, and prolonged cooking should be avoided for loss of aroma. Thus, it is best to prepare an extract with cold liquid and add that extract to the hot foods.


                     To finish a Saffron sunset,  

By Jon Chef                                                                                

Friday, 7 September 2012

Food for music Chanterelle Chicken Galina

Food for music


To the Kitchen:

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page  here for more information on Chanterelle wild mushrooms

Recipe:           Chanterell Chicken Galina

Chicken breast(Cut into strips)
Chanterelle mushrooms
Double Cream
Saffron  (Soak in a little hot water)
Sea salt
Fresh Ground black pepper
White wine Splash ;)
  1. Saute (Fry) chicken till golden brown add chopped onion,sliced chanterell mushrooms
  2. Add white wine,saffron liquor and cream and a little chicken stock
  3. Salt and pepper,cook until not too thick
  4. Serve with what ever you like for me rice and some fresh green vegetables
Omit chicken for vegetarian.         Bon Appetit !!!!

Dessert coming soon            

By Jon Chef

Some great original music from sound clouder Galina

Wild Mushroom picking season

Wild Chanterell Mushroom
Wild Chanterell Mushroom

 Chanterell season is hear! Wet weather has bought them on early so deep in the woods picking.Chanterelles are rich in flavour,with a distinctive taste and aroma which is earthy with a hint of apricot.
The summer chanterelle is perhaps te most sought after and many chefs and foodies will place it on same short list of gourmet fungi as truffles and morels it therefore tends command a high price picking your own is definitely a good idea.

The best way of cooking Chanterelles is th way you prefer but is worth knowing that most of the flavor compounds are soluble in fat,making them good to saute in butter,oil or cream.They also contain smaller amounts of water-and alcohol -soluble flavourings whicch lend them well to recipes involving wine or other alcohols,hence the classic vodka flavoured with Chanterelles. Guess what breakfast is !! Diced smoked bacon,sauted Chanterells
                                                                        By Jon Chef

Update : Succesfull foraging 3.5 Kg picked 
If anyone want some live and direct from the Highlands of Scotland