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Discover the Secrets of Paul Da-Costa-Greaves Celebrity Chef, Spiritual Healer, Alternative & Chocolate Therapist

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Discover the Secrets of Paul Da-Costa-Greaves Celebrity Chef, Spiritual Healer, Alternative & Chocolate Therapist Discover the Secrets OF PAUL DA-COSTA-GREAVES CELEBRITY CHEF, SPIRITUAL HEALER, ALTERNATIVE & CHOCOLATE THERAPIST Dessert Booklet Cooking with Celebrity Chef Paul Da-Costa-Greaves! Master Chef of Great Britain Paul Da Costa Greaves is a chef with a difference. Extraordinarily talented and inventive, he combines a magical approach to making and preparing food with great people skills. Colourful, funny and highly original, he brings the most everyday cooking experience to life. About Paul Born in Liverpool of an English Mother and West Indian Father; Paul Da Costa Greaves was brought up on a varied diet that included jerk chicken, curry goat, rice ‘n’ peas, bammy cake, ackees and plantain. Consisting of a cheeky honest mix, reminiscent of natural Liverpudlian spice. Often described as colourful, occasionally funny but highly original Pauls cooking is like `a male version of Nigella Lawson`, yet verbally rough like Paul O`Grady! He brings even the most everyday cooking experience to life - dinner parties take on an epic grandeur and picnic brunches become terrifically fun events. Paul is a Spiritual Healer, Alternative and Chocolate Therapist. He has taken his calm ethos in cooking and created and launched a range of fine food products under the name, Feeding Your Imagination. This already multi award-winning company is achieving industry success and recognition including scooping this years Taste of the West and Great Taste Awards. Pauls range of functional fairtrade & organic chocolate bars, gourmet seaweed sauces and traditional and festive Christmas puddings can be bought online (www. feeding-your-imagination.co.uk). Paul does regular voice overs, and has recently been working for Devon County Council to create workable, cost effective recipes for ‘Love food hate waste campaign’. Their aims is to reduce food waste that would go into land fills. Paul also regularly demonstrates for Chefs of Stage at major events and exhibitions throughout the Country and is currently working on a life style program. For bookings or appearances please contact Rosemary Melbourne at: Tel: 07809 9683180 / E: [email protected] For more delicious recipes, visit thechocolatetherapist.co.uk My Business Is all about dreams and stories, adding depth and interest into people’s lives in this ever changing world. I reflect a slight contemporary twist and unique style being exotic and healthy, with a little added touch of elegance. Cooking is my art, consisting of opposing elements (yin & yang). It is here I can best offer my services. Words of Wisdom Based on traditional Buddhist values, Sanuk is about not being caught up in the everyday chaos which distracts you from being able to take life as it comes and transcend reality. Literally, its meaning is ‘to enjoy’ or ‘to have pleasure’. With this enjoyment and pleasure, I present myself to you. Sanuk! I’m always interested in hearing what inspires you in the kitchen whether you’re using my recipes as a guideline or just letting your creativity flow! Why not email me at [email protected] or through my contact page and let me know what inspires you. You never know your signature dish could make its way onto our blog! Paul Da-Costa-Greaves For more delicious recipes or to try my gourmet range visit www.thechocolatetherapist.co.uk www.feeding-your-imagination.co.uk fyichocolate Feeding Your Imagination Cooking with Great British Bake Off Winner 2011, Jo Wheatley British television hit ‘The Great British Bake Off’ first aired in 2010. Series 1 and 2 consists of judges; cookery writer Mary Berry and professional baker Paul Hollywood, Mel Giedroyc & Sue Perkins. The cooking and baking competition show looks into British history by visiting landmarks such as Bakewells and learn why people bake what they do today. Joanne Wheatley, not only attended against some of the most finest bakers, but went on to win in series 2 of the program. About Jo Since winning the Great British Bake Off in 2011, Jo Wheatley has started up a Home Bakery School from her home town in Essex. She has also gone on to write her first book; ‘A Passion For Baking, which is available May 24th in Sainsburys. “I hope you’ve all enjoyed this years Cake & Bake International as much as I have, please find my popular chocolate chip & peanut butter cookie and baby mac recipes...happy cooking xx Jo” Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Peanutbutter & Chocolate Chip Cookies Little Gems that you can knock up and have on the table within 25 -30 mins • 3 1/2 oz crunchy peanut butter • 3 1/2 oz softened butter • 2 oz demerara sugar • 2oz caster sugar • 2oz chopped or chips chocolate • 1 large egg • 3 1/2 oz plain flour • 1/2 tsp bicarbonate of soda • 1/2 tsp baking powder Method 1. Mix the butter, peanut butter and sugars together until nice and fluffy. 2. Stir in the egg, flour, chocolate chips, bicarb and baking powder. The mixture should be nice andloose. 3. Now you can either use a teaspoon, a tablespoon or an ice cream scoop to transfer onto a lined baking tray. 4. Place the tray into a fan assited oven to 180 C (I cook in the top oven of my Aga) 5. Bake the smallest cookies for about 8-10 minutes, the medium size cook for 10-12 minutes and the largest size 12-14 minutes. Take out the cookies half way through cooking and slam onto a tea towel, this disperses any air and you get that lovely chewy cookie, a couple of minutes more and the giant a couple minutes more than the medium. 6. If you really want to indulge you can add a square of the posher chocolate onto the top gives a really lovely finish. Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Baby Mac My latest babies, tiny little baby chocolate mac’s with a ganache filling, and they are so good. Honestly something that tiny really can’t be bad for you, Can it ? • For the macaroon shells: 60g ground almonds 15g cocoa powder 115g icing sugar 2 room temp egg whites 50g caster sugar • Chocolate Ganache: 60g dark chocolate 40g milk chocolate 90ml double cream Method 1. In a food processor blend together the ground almonds, cocoa and icing sugar for about 1 minute. 2. Whisk the egg whites to soft peaks then slowly add the caster sugar, whisk until glossy. 3. With a metal spoon fold in the almond mix a third at a time, once all combined gently carry on folding until you have shiny ribbons that fall from the spoon. 4. Spoon into a piping bag and pipe about 60 little dots onto a baking tray lined with parchment paper, I add 4 dots of mixture onto the baking tray to hold the paper in place. 5. Drop the tray onto the table or work surface a couple of times to release the air. 6. Leave for about an hour to form a skin. Preheat the fan assisted ovens to 150 C. 7. Bake for 10- 12 minutes until firm to touch. Try to remove one, if it seems nearly set they should be ready, if not, pop back into the oven and check on them each minute. 8. Leave to cool completely on the baking tray. 9. Place all of the Chocolate Ganache in a bowl set over a saucepan of water, set over a medium heat, stirring all the time. 10. Once mixture has come together and is smooth and shiny, take off of the heat. At this point I now stand a disposable piping bag into a large mug, leave the bottom sealed and pour in the ganache. 11. Put into the fridge until well set. 12. Snip the bottom off of the piping bag and pipe small mounds onto a mac shell then sandwich with another shell. 13. Store in the fridge. Jo’s Blue AGA Blog www.josblueaga.blogspot.co.uk Master Classes “With all my classes you will receive a nice cup of something and a baked treat on arrival, plus a cooked lunch with a glass of wine or soft drinks, and refreshments throughout the day. All classes are very relaxed and aim to give confidence and an understanding of baking in a gentle relaxed way. Really look forward to meeting you and welcoming you to my classes love Jo X” To find out more about Jo’s classes, visit www.josblueaga.blogspot.com/p/classes.html Treat yourself Sugar & Spice and all things nice... Raspberry Sensory Chocolate Sponge • For the syrup: ½ tsp mixed spice 250ml water 2 star anise 300ml framboise (raspberry) liqueur ½ vanilla pod scraped 150g caster sugar • For the sponge: • For the garnishing: 150gm caster sugar 2 punnets of fresh raspberries 150gm soft butter Icing sugar 150gm plain flour • For the ganache: 1 tsp baking powder 350ml double cream 150gm dark chocolate 350gm dark chocolate 70% min - broken up 5 eggs into pieces (www.feeding-your-imagination.co.uk 2 tbsp sweet chilli sauce (optional) to buy online) 1 tsp mixed spice (optional) 1 cinnamon stick To make the syrup: Pour the water into a saucepan and bring to the boil. Add the sugar and stir until dissolved. Cool and chill in the refrigerator for 30 minutes. Once it’s chilled, remove the syrup and stir in the framboise liqueur. To make the ganache: Place the chocolate into a heat proof bowl. Pour the cream into the sauce- pan. Put in the star anise, mixed spice, vanilla and cinnamon and bring to the boil. Remove from the heat, strain and then pour over the chocolate, stirring the mixture until smooth.
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