Dean’s Blog from Lord Kitchener Psematismenos

by Chef Dean Simmons...14/07/2011 - Hello all from Lord Kitcheners,
First of all myself and the team at Lord Kitcheners would like to send our deepest condolences to the families of the victims of Monday's horrific explosion.

We are thinking of you. Let’s just hope the people who are responsible for this are brought to justice soon rather than later. 

Well the summer has truly arrived, with temperatures hitting a cool 51 in the Kitchen over the weekend, there are 3 of us in there and we get though 12 litres of water with salt and minerals tablets too, to help us though the night.

Apart from that the restaurant is going from strength to strength, the fish coming over from the UK is truly amazing, the meat is being hung for 30 days and let’s not mention the fruit and vegetables wow.

I have been watching Kitchen Nightmares with the one and only Mr Ramsay, he's a hard nut cookie, but believe Pina would eat him alive if he started on us. I can fully understand how some restaurants just lose their way. It's hard, making ends meet, insuring that bills are paid on time, ongoing staff training, down to the toilets been fresh and clean. It just doesn’t stop. But I love it, it's a gamble from week to week not knowing if you’re going to make money or not. At least we are starting to make a name for ourselves now, but we must keep the standards high and each day improve improve and improve.

Believe it or not I am already starting to think about Christmas !!!!

Deano Moan of the week
I got the shock of my life at the weekend. Sunday night felt like some beans on toast (Ok I know, cook wonderful food and eat beans on toast! You'd be so surprised on our many chefs loves beans on toast) so I popped down to local corner shop €2.10 for 1 tin of beans and €3.00 for a tube of margarine. No wonder the woman was smiling at me!!

Question of the Week
Being that Spiced chicken livers are one of our bestsellers at LK can anyone help?

Why can you cook chicken livers pink but are told to cook raw chicken completely to 65 degrees?

Send Answers to dean@lordkitchener.eu - first correct answer wins a meal from 2 on a Monday pasta night.

Offers of the week
Book on ine and receive a 10% discount off your food bill .Book at bookings@lordkitchener.eu  offer runs from Tuesday until Friday

This week’s Recipe 
With the summer here I round this great summer fresh salmon noodle stir fry
Salmon and brocolli stir-fry with noodles
•    2 x 100g fresh salmon fillet diced
•    2 tbsp vegetable oil
•    600g purple sprouting broccoli
•    4 spring onions cut into 1-inch slices
•    2 tsp finely chopped ginger
•    1/2 cup water
•    100ml black bean sauce
•    10g coriander leaves
To serve:
•    200g egg noodles
•    In a heavy-bottomed wok over a high heat, add the oil and stir fry the broccoli stems, spring onions and chopped ginger with 1/2 a cup of water for 3 to 4 minutes.
•    Add the black bean sauce and the coriander, then the salmon and stir over a heat for 1 minute.
•    Remove and serve with noodles or rice cooked as per the instructions on pack.