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Paul Gibbins
- Male
- Hull, Yorkshire
- United Kingdom
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Paul Gibbins's Discussions
Sweating onions, lid on - lid off?
9 Replies
Hi All, Does anyone have any thoughts on sweating onions for French Onion Soup? With the large amount of onions in the pan and for the length of time the onions are sweating, should the pan lid be on…Continue
Started this discussion. Last reply by Paul Gibbins Jul 6, 2010.
New Course Suggestion
3 Replies
Been thinking which course I may want to do after I complete the Advanced next week. Loads to choose from but wanted to make a suggestion for a future / new course.How about a course built around the…Continue
Tags: Suggestion, Course, New
Started this discussion. Last reply by Karon Mahy Jun 17, 2010.
Ashburton Lemon Tart - Eggs?
5 Replies
Wanting to make the lemon tart I made on the Intermediate course last month. The recipe calls for 9 small eggs but am having problems getting them from around here for some reason! Anyone know the…Continue
Started this discussion. Last reply by Paul Gibbins Apr 15, 2010.
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Paul Gibbins posted a blog postGreat Cannelloni Recipe
Paul Gibbins commented on Dom O's blog post MasterChefFactor - What do you think?Paul Gibbins commented on Dom O's blog post Ashburton Chefs Academy Launched
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Paul Gibbins's Blog
Great Cannelloni Recipe
Posted on June 8, 2011 at 13:16 0 Comments 2 Likes
I re created this from my work experience at keats restaurant in Southampton I did a couple of weeks ago. Daverio has had this on his menu for years and it’s very popular! I haven’t put quantities on there but you get the idea. Have a play around and see what you think!!
Bacon
Garlic cloves
Salami
Double Cream
Parmesan Cheese
Spinach
Butter
Oil
Nutmeg
Chicken Legs
Basic Mirepoix – carrot, onion,…
Continue MasterChef 2010 Funny
Posted on January 19, 2011 at 15:37 4 Comments 0 Likes
The Savage Kitchen
Posted on December 9, 2010 at 12:54 0 Comments 0 Likes
Check it out. A little off the wall but some good instructional videos.
Cat Tongues
Posted on August 10, 2010 at 19:51 1 Comment 0 Likes
Just made these from "Ma Gastronomie" by Fernand Point. Similar to a tuile but a much better name!
Preheat oven to 180
2 x eggs - About 120g in weight
60g Plain Flour
60g Sugar
Beat the eggs and sugar until thick and frothy
Gradually add the flour to avoid lumps. Flavour to tast with - rum, vanilla, lemon, orange .........
Spread the dough onto a baking sheet with a spoon to resemble little cat tongues. Bake for…
ContinueComment Wall (3 comments)
- At 16:23 on March 11, 2011,
Anicca O'Nions said… - Sounds delish! Good Luck!
- At 12:10 on March 11, 2011, Anicca O'Nions said…
- That was fast! What are you going to use it for first?
- At 15:19 on June 17, 2010,
alison Zutshi said… - hiya paul
Great photos - have you managed to find somewhere else to get some work experience while you were all motivated??
My new job is going well - have gone from doing the breakfasts to being in charge of pastry , bread making, and am now doing dinner all by myself on sunday and monday nights this week!!! At this rate I might as well ahve just taken the head chef job after all!! Hope hull is as sunny as cornwall today! Best wishes alix
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