Manual Before We Were Chefs: Recipes from Childhood

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These restaurant dishes are nostalgia on a plate, and we've got the backstories. which is perhaps no surprise, but a reassurance that family recipes have When the rare chance came to cook the prime cuts, his father, the.
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We let people discover different parts of Germany by taking them on a trip showcasing the different culinary identities of the country. And then everything is presented in a contemporary way. Mathias: In your education you learn how to cook classic French, never German. By introducing this concept of German fine dining, we got this emotional connection with German food. They could certainly inspire and educate us, but it was our own challenge to learn from the past and to transpose it to the future.

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Thomas: New German Cuisine is unusual and exotic here in Thailand, but if we would have started the exact same concept somewhere else, it would have been surprising and innovating as well. As we already mentioned, the success of the restaurant is even bigger than we expected or had hoped for, so I guess we can say people are reacting very positive and open to our concept. But still many Thai people like to visit us, as well as expats,. Mathias: We still get a lot of inspiration from the memories from our childhood. Our grandparents had a farm near Berlin, which was extremely fun for us when we were kids.

And our grandma was a chef, so we loved helping her with the cooking. At the farm we had chickens, pigs, vegetables and so on. Also the feeling of the family coming together to enjoy a meal at the table, recalls some amazing memories. Because of the internet the culinary community is getting closer.

Even if we are so far away, we can still be connected with peers, friends or family. Thomas: We love products like salad, dill, fish like rainbow trout, fruits, veggies, and so much more. For example dairy and wine are imported, as those products are not common in the Asian cuisine. But actually we like to cook with familiar products, and we prepare them in an innovative way. But we do have a different background and experience. As I have been working more in Italy before I tend to do more of the hot dishes, while Mathias — who worked at Jonnie Boer — has specialized more in cold dishes and appetizers.

PR, purchase, reservations, cost control… you need to learn a lot businesswise as well. Here we try to split the tasks, for example Thomas does the purchases, while I focus on cost control and HR.

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They hardly had any experience when they started their job here. The service is handled by Mathieu, a French-Thai native who is with us since the beginning and supported by a team of Germans and Frenchs expats. What are your further dreams and ambitions? Thomas: We focus on what we have now. Peel and dice the potatoes, then boil them until they are still slightly firm, and drain well.

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Mix with half of the butter and place in the baking tray with the chicken. Roast for minutes. Meanwhile, slice the vegetables and cook lightly in boiling, salted water. Drain, season and mix with a little butter.

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Pierce the chicken with a skewer to test if it is cooked. If the juices run clear, then it is ready. Leave to stand for 5 minutes before carving. Slice the chicken thinly and fan it out on a warmed plate alongside the potatoes and vegetables. Serve with gravy and garnish with parsley. Carolyn says recalls mouse cupcakes being the first thing she made for Harry and William. Place 12 paper cupcake cases into a hole cupcake tin, or use individual tartlet moulds. Sift the cocoa powder and flour into a mixing bowl. Add the sugar, butter, eggs and vanilla extract. Beat by hand or with an electric mixer until smooth.

Divide the mixture between the paper liners so they are half full. Scoop out the middle so that when cooked the cupcakes will be flat and do not have a peak in the centre. Bake for minutes, until springy to the touch. Leave to cool.

Next, melt the chocolate and stir in the butter until glossy and pourable. Add extra chocolate if it needs to be thicker. Place a little spot of chocolate glaze in the centre of each cake and then stick a marshmallow onto each one to form the head. Spoon the chocolate glaze over the marshmallow and on the cake so that both are covered. Also put on the chocolate buttons or flaked almonds for ears, and flaked almond strips for whiskers.

Peel, core and dice the apples. In a heavy-based saucepan or non-stick frying pan, melt the butter with the sugar and cinnamon. Add the apple and cook over a high heat for 5 minutes, until it caramelises. Put the crumble topping ingredients in a food processor and process until it resembles chunky breadcrumbs.

If making by hand, cream together the butter, sugar and vanilla in a large mixing bowl then mix in the remaining ingredients.

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Pour the crumble over the apple. Place the dish or dishes on a tray and bake for minutes until the topping is golden and crunchy. Meanwhile, cook the blackberries with the sugar, water and vanilla in a lidded saucepan for 10 minutes, until the blackberries are soft. Serve alongside the crumble. Children seldom need encouragement to tuck into sausages and mash; even so, I love to surprise them with this little chap. He has brought smiles to many little faces over the years.


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He was a favourite on the nursery menu but has also been known to venture out on picnics as a cold sausage man. Note that you should be on hand to remove the cocktail sticks that hold him together.

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Heat olive oil in a non-stick frying pan. Prick the sausages and fry for 10 minutes, until browned and crispy. Once cooked, keep warm. While the sausages are cooking, peel and dice the potato, and cook in boiling, salted water until soft. Drain thoroughly. Place the milk and butter in the pan in which the potato was cooked and bring to the boil. Add the potato and cook for 1 minute.


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    • I use salt sparingly and also a little freshly ground black pepper and finely grated nutmeg, which will lend a very subtle flavour to the potato. Lightly cook the broccoli in salted, boiling water for minutes. To assemble the sausage men, you will need one sausage as a body to which you attach 2 sausages to one end for legs and 2 sausages at the other end for arms, using cocktail sticks. For the head, use a tomato, onto which you can secure either a mushroom hat or a cucumber hat.

    Use another cocktail stick to attach the head and hat to the body, with a parsley leaf under the head. To serve, put a mound of mashed potato onto each serving plate and either sit or lay a sausage man on it, or you can stand them up by propping against a high stack of mash. Decorate each with 3 pieces of broccoli and serve immediately. I usually accompany the men with tiny bowls of organic tomato ketchup. Offer valid until 9 June I wanted to learn how this whole thing worked.

    While Allinson had been to catering college and had gone on to be the head chef for the Boddingtons chain, Featherstone had left school at The restaurant was hard work.