Mango Cake By Chef Rory Lovie. @chefrorylovie

When we first seen this dessert, we thought wow this looks incredible.

So we asked Chef Rory straight up Can we use this recipe and Can we share this on our blog.

And here we are.

Chef Rory Lovie works at Bridge View Restaurant in Dundee, Scotland so make sure to go visit them.

Also Scotland has been voted at number 1 for the most beautiful country in the world, So there is two reasons to visit them now.

Follow them both on Instagram for more stunning dishes.

@chefrorylovie & @bridgeview.

Ingredients:

  • Plain Flour x 160g
  • Baking Powder x 1 Tsp
  • BiCarb Soda x 1 Tsp
  • Butter x 75g
  • Mango Puree x 265g
  • Condensed Milk x 1 Tin

Method:

  • Melt the butter and mix all Ing* together till smooth
  • cook at 180’c for about 40mins till a nice colour is formed
  • Once cooked let it rest for a few hours.

Make sure to follow us on Instagram @chefs_eye for daily uploads

Confit potato tuile with chef Kareem Atef Ibrahaim. @karem_atef

 

I seen this amazing confit potato tuile post on Karem instagram page @karem_atef and thought i would love to share this.

Go follow Karem on Instagram @karem_atef for more stunning uploads.

Potato Tuile Recipe

Method:

  • Confit the potatoes in rapeseed oil till soft and cooked
  • Strain the potatoes and blend them till smooth discarding the oil to one side
  • Spread between two silicon silpat or baking paper on a tray.
  • 180’c for 30-45mins

Make sure to follow us on Instagram @chefs_eye for daily uploads.

 

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Welcome to our brand new ChefsEye Newsletter.

This is where we will send you Tips, Competition’s, Giveaway’s, Chefs, Reviews, Recipes and much more.

We love to inspire people and by doing this we have gained a good solid following online.
At ChefsEye we sleep food, dream about food, dribble over food and occasionally eat food.
We are chefs and that is what makes the difference.

Thank you.

You can find us on Instagram at:

@Chefs_eye
@ce_plus
@ce_sweettooth
@chef_jason_shaw

FOLLOW THE LINK BELOW AND GOOD LUCK.

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#ChefsEyeChefsTable winner Luca Rosati @Luca.rosati

We at ChefsEye had great pleasure speaking to the winner of our March competition Luca Rosati who is currently a private chef in Tuscany, Italy.

We all love Luca’s passion for food. His self-confidence and flamboyance is inspiring many chefs all over the world, Lucas philosophy reminds us of the great man himself Massimo Bottura.

Not only is Luca a great chef he is also a professional sommelier with a great eye for a bottle of wine.

We asked Luca some questions.

ChefsEye: Why do you enjoy being a chef?

Luca: I’d like to know my cuisine and my skill to my customers. My cuisine sometimes is simple and sometimes complex. I love to mix flavours.

ChefsEye: Give one piece of good advice?

Luca: Be curious, curiosity leads to great things.

ChefsEye: Where do you work?

Luca: I’m working like a private chef, doing cooking classes in San Gimignano, Tuscany in Italy.

ChefsEye: Who is the best chef alive in your eyes?

Luca: The best chef alive is Daniel Humm and Massimo Bottura.

ChefsEye: Who inspires you?

Luca: My Grandmas inspire me.

ChefsEye: Whats your favourite dinning experience?

Luca: Its not simple, A little restaurant on the sea close to my house. Its not famous but i find the food to always be very good.

ChefsEye: Whats the worst attribute a chef can have in a kitchen?

Luca: Maybe being stupid or you can not do anything.

ChefsEye: How long do you see yourself being a chef for?

Luca: I don’t know, till my fantasy and curiosity stops.

ChefsEye: What do you inspire to be?

Luca: Just myself and telling my cuisine through my dishes.

Make sure to follow Luca on Instagram at @luca.rosati.

Also follow my personal account @chef_jason_shaw and @chefs_eye, @ce_plus and @ce_sweettooth for much more.

Hard work only pays off when it meets the right plan of action.

Personally I have been a chef for almost 12 years, when I was starting out i was quickly told what it takes to be a chef,  long hours, hard work and little pay. I accepted that and knew my time will eventually come as did you.

It saddens me to see all these chefs today who are complaining about our industry, to many hours, little pay etc if you want better pay then go study something, if you want to have better hours then go work in a place that can give you 9-5 or study something! But if you want to produce good fresh food then you have to work hard for it.

Yes we are not in a high paid job and have to pay our bills but our training does not cost as much as it does to be a lawyer or an engineer. We are in a sector where we are busiest at the evening times and we relay on recommendations and nothing is certain, 1 bad review or bad practise can damage or close the restaurant down. We helped the industry the way it is today, 10-15 years ago not everyone could be a chef but today anyone can be a chef, good or bad.

The biggest thing what annoys me is that we have chefs who think they can consult and run kitchens but can’t run their own bloody kitchen at home, we have chefs who want to be famous before they can cook, we have chefs who don’t want to peel potatoes because it’s not cooking. How about you respect the process of preparation of a dish it teaches more than just peeling a potato, it teaches you time management, respect of the ingredients and also not to bloody over cook the potatoes. Some of these chefs are poisoning our future chefs and our trade. These chefs are the ones complaining about our trade, fallen out of love with the trade or simply stuck in a rut looking for a way out.

If you love what you do it’s not a job!

The next generation of chefs are all forgetting these fundamental skills to be a chef, a high volume of young chefs want to be head chef before they can manage themselves never mind a brigade. Yes everyone wants a dish on the menu its human nature and yes everyone wants to be paid what they deserve. If you turn up to work everyday changed and ready to start at your scheduled time, hard-working, honest and passionate then you are in the right direction because talent you can teach but you can not teach passion.

Don’t run before you can walk.

Hard work only pays off when it meets the right plan of action.

ChefsEye eating out at Numan Restaurant in Kaunas, Lithuania.

ChefsEye has heard many great things about Numan Restaurant in Kaunas, Lithuania so we decided to book a long weekend away.

When we arrived on a busy Friday night at Numan Restaurant we were very excited and intrigued to see what they can do. As soon as we opened the door we were greeted with big warming smiles from all the waitresses and a very modern interior inside, simple but unique.

You can choose between a 3 course, 6 course and a 10 course tasting menu. We all went for the 6 course tasting menu in which one of our guest was a vegetarian, when we sat down we reminded our waitress that we had a vegetarian and we also stated it when we did the online booking, She told us that the 6 course tasting menu is mainly fish and vegetables. But bizarrely you have no idea what you are going to eat on the night because there is no menu presented till you leave. This caused us a lot of confusion and our vegetarian guest kept getting a fish dish after fish dish, she did her best eating what she could and then gave the fish away. She doesn’t like the taste of fish and that’s why she said she is a Vegetarian and the only meat dish was substituted for a fish dish. So do they know what a vegetarian is? Whilst we waited an average 30mins for every course of food to come out we grew very impatient.

We started of with a crispy potato string ball, dill mayo and cisco roe and vinegar & koji powder, this was very nice and light and a good start to the evening.

Second course we received was a beetroot dish which was dehydrated and then rehydrate again clever idea but a pointless dish it was supposed to be smoked and the burning of pine on the table was pointless as the beetroot was no bigger than an inch was gone in seconds.

The bread was cooked in a modern way, light like a microwave sponge but lacked so much flavour, I cant even remember what the taste was suppose to be. It was accompanied with a burnt butter mixed with kefir and scallop roe powder on top again this wasn’t to nice, Very sweet and grainy.

The oyster was a nice dish, full of flavour and fresh with a pear ponzu and pickled dill.

Cured scallop was a beautiful looking dish, great technique with a fresh compressed cucumber and an elderflower & grilled cucumber vinegar, the cucumber vinegar was the star ingredient, we could not taste elderflower anywhere and the scallops was blitz till smooth and manipulate to set like a jelly to form long strips. Why do this to a sweet beautiful scallop it didn’t enhanced any flavour what so ever.

Squid dish was amazing, tarragon was there, fermented cabbage was beautiful, and the mussle foam was lovely, the couple of pieces of seeweed is not needed. This dish split opinions but we all agreed that the squid was treated with respect and cooked perfectly.

The beef entrecote was a great dish. Loved the blueberry leather and the beetroot, black garlic teriyaki sauce was nice.

The dessert was the best dish of the night!!! Even though you could not taste the plum seed cream, the white chocolate & yoghurt “ganache” was more like a frozen parfait than a melt in the mouth ganache it was very tasty and fresh worked perfectly with the pickled cucumber. Good job the waitress asked if we enjoyed our last dish and only then we knew we had finished the meal.

So all in all it took 5 of us 4 and half hours to eat 6courses, average 30min wait for every dish, vegetarian had fish dishes all night but the bread. Even the butter came with scallop powder. The chef kept coming out to one of the tables (special guest maybe) all night, we like to see the chef now and then but when your busy and every table is waiting for food to come out at least respect your other guests and lead your brigade in the kitchen.

Unfortunately we will not recommend Numan Restaurant to anybody and sadly it maybe the worst experience ChefsEye has ever had.

Food 3/5

Service 3/5

Atmosphere 2/5

Price 2/5

You can follow Numan Restaurant on instagram @numan.restaurant.

ChefsEye eating out at Genki in Oslo.

(on the right) Chicken taco, smoked eel, onion and kale.  Tempura halibut, cauliflower and wakame (on the left)
Cucumber, beets and chilli and miso haddock soup with oxtongue.
Apple sorbet yuzu and chocolate cherry mousse.

We have heard a lot of great things about the new restaurant Genki in Oslo city centre. For only being a couple of months old we were very surprised to see how popular the restaurant is, Genki is a Japanese inspired restaurant with a very modern interior .

Genki offers a weekly 3 course menu, a Maki menu and also a tasting menu of 14 courses for an incredible price 825,- Nok (£82.50 approx) for being in Norway this is considered cheap.

We started of with a glass of yuzu sake and a plum sake which were enjoyable and awoke our taste buds. Then we chose to have the 14-course tasting menu and a bottle of Riesling.

To start with had an appetizer of Rice crisps with pepper and a lemon mayo, which were pleasant and easy to eat followed by maybe the star dish of the night textures of mushroom, great techniques and taste it was creamy, pickled fried and dried perfect combinations. The tuna tartar and wild halibut came next both dishes were very nice possibly the best halibut ceviche we have tried unfortunately we could not taste the miso in the dish but we didn’t mind, the tuna tartar was carefully constructed with fresh shisho and roe. The next course was the chicken taco with smoked eel onion and kale, its a spicy dish full of flavour but i thought it was the least favourite dish of the night, smoked eel is something i personally dislike but im always willing to try it. The tempura halibut with cauliflower and wakame was very nice, light crispy and the seaweed was really good.

The next dish that stood out was the dessert, the apple sorbet was outstanding, as was the chocolate mousse, the yuzu cream cut through the dish perfectly however the cherry flavour was lost.

We both would recommend Genki to anyone who is looking for culinary experience with a innovative twist, good price, good food and a wonderful evening.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 5/5