Grilled Steak with Beurre Maître d’Hôtel, Onion Rings, Tomato Fondue, and Chips

Diary of a wannabe Chef: Day 8 of my Chef Diploma at Ceria School in Brussels When a steak is done well, you just can’t beat it.  This recipe is simple, and yet, if you get it wrong, it can go very wrong, but when you get this right, it is one of the best … More Grilled Steak with Beurre Maître d’Hôtel, Onion Rings, Tomato Fondue, and Chips

Carbonnade de Boeuf

Diary of a Wannabe Chef: Day 7 of my Chef Diploma at Ceria Brussels This is a classic Belgian Stew, and one that is extremely delicious during a cold winter’s day.  The addition of the spiced bread and mustard, gives the dish a lovely sweet tang, that leaves you with a lovely comforting feeling – … More Carbonnade de Boeuf

Braised Beef Cheeks with Potatoe Puree and Carrots

I have hosted a number of large dinner parties recently, and I keep reaching for the same recipe.  It is a beautiful rich dish, very simple to make, and always creates gasps of satisfaction from guests.  Serve it with smooth, creamy, mashed potatoes and baby carrots. This recipe is for 10 people, but you could … More Braised Beef Cheeks with Potatoe Puree and Carrots

Vegetables: The Basics

Day 2 of the Chef Diploma at Ceria University, Brussels. Vegetables! That was the theme of the evening.  Here are the top tips I learned: Mushrooms:  Do not wash wild mushrooms, but do wash button or chestnut mushrooms. To cook mushrooms, heat a sauté pan, add some butter, add the chopped mushrooms, and do not stir immediately, … More Vegetables: The Basics