Latest Chefs Chef Blog Posts
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Posted on: 10 Sep 2010
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Read the lastest reviews for Restaurants in Scotland on Chefs-Chef.co.uk
When our small party arrived in the early sunshine the café was already busy with early morning patrons queuing for freshly baked bread croissants and pasta from the deli.
The smell just enhanced my hunger for good food. Read full article - Posted on: 10 Sep 2010 | 0 comments Category: Read the lastest reviews for Restaurants in Scotland on Chefs-Chef.co.uk The portions were sizeable, but not too much that we were left feeling stuffed. We also ordered olives, bread and oil & vinegar for the table, and were presented with a selection of the freshly baked white and wholemeal bread which the menu stated was delivered daily from the seb and mills café down the road. Read full article
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Posted on: 10 Sep 2010
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Category:
Read the lastest reviews for Restaurants in Scotland on Chefs-Chef.co.uk
The Menu was large offering a selection of cuisines from pizza to tappas and even home made burgers. Many of the party opted for the tappas ordering a selection of fresh fish, grilled haloumi and sautéed chirezo which filled the room with a pleasant smoky aroma giving me instant order envy.
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Posted on: 30 Aug 2010
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Chefs Recipes on Chefs-Chef.co.uk
Seal your leg in the preheated saucepan making sure you have a good colouring all over and put to one side. In the same pan add your chopped vegetables and cook out for 5 to 10 minutes before adding your red win, vinegar and bay leaf.
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Posted on: 30 Aug 2010
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Category:
Chefs Techniques
Sous vide is a long established but relatively little known cooking process in which food (usually a cut of meat) is vacuum sealed, either with or without an accompanying sauce or seasoning, and then cooked at a low temperature (typically around 60°C) for comparatively long periods of time.
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