CHEF TOMMY PROSSER
  • About
    • Media
    • Consulting >
      • What is Hospitality Works
      • Hospitality Works
    • Live, Classes, events & Demos
  • Blog
    • Recipes
  • Gallery
  • Contact
  • Mr & Mrs P Nut Butters
    • Salted Peanut
    • Peanut & Almond
    • Peanut Almond & Cacao

Jammy Dodgers

18/8/2019

0 Comments

 
As demanded by my social media followers here is my recipe for these deliciously short biscuits with sticky sweet chewy strawberry jam are a throwback to my childhood in England, Such wonderful memories and such a decadent treat.
Picture

Read More
0 Comments

Parramasala live cooking demo recipes

12/3/2017

0 Comments

 
Picture
Cooking the live demonstration at Parramasala Photocredit: Parramasala Instagram
Hi Everyone first recipe post in a while, on the 11/03/16 I was invited to the Parramasala festival if you haven't heard of it, it is an annual multi cultural celebration. This year they organised several chefs to give live cooking demonstrations. We decided with my formal french training at one of the best restaurants in the world I should do a french inspired dish. So I demonstrated how to cook a restaurant dish: Pan roasted lamb loin with thyme crushed kipfler potatoes, asparagus and sauce paloise. The audience was very engaged and had a great energy about them. As promised here are the recipes, sorry for the lack of photos today I was missing my helper and my darling Jessica.

Read More
0 Comments

D.I.Y. Lamb Bacon

13/3/2016

1 Comment

 
Picture
Everything you need for lamb bacon!
Hi guys so recently we were at a bacon festival and I gave a talk and demonstration on real bacon, the time it takes and the importance of doing it properely. I actually gave a demonstration on making real “Australian Lamb bacon” I also highlighted the importance of experimenting in the kitchen to keep life fun and open yourself up to new experiences.
So as promised here is my Wiltshire cure recipe it is important to use fresh meat from a reputable supplier, clean equipment and to keep the temperature cold. You will need,

Read More
1 Comment

Bacon & Chocolate "cheat day" cookies

23/2/2016

0 Comments

 
Picture
Chocolate chip cookies fresh from the oven.
If you love soft chewy chocolate chip cookies you have to try out this delicious recipe. I have made it in a few of the restaurants and cafes that I have worked in, it is always a crowd favourite. They are called cheat day cookies for obvious reasons but maybe make them smaller and take them to the next dinner party you're invited to and have them with coffee, tea or of course milk.
In one of the many variations I have stuffed them with house made peanut butter (pictured below) for a super decadent cookie, your imagination is your limit, even filled with Nutella they would be amazing, but they can also be enjoyed with a warm glass of milk.

Read More
0 Comments

Roast Lamb, creamed leek with a cranberry, cinnamon & mint sauce

19/1/2016

1 Comment

 
Picture
Lamb mini roast testers, at miranda Westfield..
This was another dish from the live cooking demonstrations I have recently completed. It was such a great success the butcher sold out of these beautiful lamb roasts the day this was demonstrated...
We went down to see friends in the southern highlands, and offered to cook dinner this made its way onto the menu it was a big success and I haves since heard they have been enjoying the feast the following days meals. click below to see the recipe.

Read More
1 Comment

Grilled prawns with pickled grape, celery, cucumber & walnut slaw

5/1/2016

0 Comments

 
Picture
This is a beautiful dish that I actually made for our christmas lunch after Jess had tried it at the demo it was specially requested to share with the family! Ideally you would use the freshest prawns, but if you are unable to source these then allowing the frozen ones to defrost overnight in the fridge will also work, just make sure you get the green (raw) prawns. The inspiration for this dish came after a few days into the demonstrations and I went to the fishmonger to find out what they had on offer and I saw these beautiful fresh prawns starring back at me & I knew they had to be featured! There was a beautiful savoury, element from the salted celery and then the pickled grapes highlighted the sweetness of the prawns with that beautiful acidic note to cut through it all, then the yoghurt dressing married it all together.

Read More
0 Comments

Ukrainian Borsch

16/9/2015

0 Comments

 
Picture
This was my first attempt at making some Ukrainian Borsch, I put it on as a special after it was requested by one of my customers, Natalie Troy. it was a great little exercise and it rounds out nicely with the pickled cabbage, fresh green peppers and Creme fraiche. Enjoy 

Read More
0 Comments

Hollandaise Sauce

12/9/2015

0 Comments

 
Picture
         Hollandaise is a very classical sauce it is one of the first you learn in culinary school, it is basically an emulsion of egg yolks, clarified butter and an acidic element, a versatile mother sauce, add chopped tarragon it becomes bearnaise, tomato it becomes sauce choron, or lightly whipped cream it becomes sauce mousseline, click here to see the many other variations. 
         It pairs well with pretty much anything, one of my favourites is with poached eggs, spinach and bacon on an english muffin, instead of using ghee I like to use a beurre noisette so there's a beautiful nutty flavour added to it!
         Here's my recipe, I like to use the best ingredients I can sauce, here I am using eggs from our friends farm, Pepe Saya's Ghee, from his butter making master class at celebration cooking with Jessica Pedemont.

My tip: make the reduction before time and leave in the fridge in a kilner jar, you'll get enough for a few batches of sauce!!


Read More
0 Comments

Chicken Liver & Calvados Parfait

11/9/2015

0 Comments

 
Picture
Mise En Place.... "Everything in its place" before you start
Ingredients:

1 Medium Onion
1 Clove Garlic
1 Small Carrot
2 Field Mushroom
1 Pink Lady Apple

400 G Fresh Chicken livers
40 Ml Calvados
300 G + 50 G Butter (cooked quickly over a high heat for a beurre noisette and left to cool but still liquid)
Salt 
Pepper
Equipment:
Sharp Knife 
Chopping board
Frying Pan 
Blender
Serving containers
My tip:
You will have to clean the gall bladder (green sack from the chicken livers) without piercing it otherwise it will taint the flavour of your parfait

Read More
0 Comments

    Content

    The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish 

    Archives

    August 2019
    March 2017
    March 2016
    February 2016
    January 2016
    September 2015

    Categories

    All
    Chicken Liver And Calvados Parfait
    Hollandaise Sauce
    Ukrainian Borsch

    RSS Feed

  • About
    • Media
    • Consulting >
      • What is Hospitality Works
      • Hospitality Works
    • Live, Classes, events & Demos
  • Blog
    • Recipes
  • Gallery
  • Contact
  • Mr & Mrs P Nut Butters
    • Salted Peanut
    • Peanut & Almond
    • Peanut Almond & Cacao