HE’S FRESH IN THE KITCHEN – COOKING WITH MARTIN ANDERSON

first_imgChef Martin AndersonLike many chefs, Martin Anderson is moody, funny, brash and a perfectionist in the kitchen. Some will say he’s a lot more things in between!But the one thing he does know about is food.And today he starts his new weekly column especially written for Donegal Daily about food and why it’s so important in our lives.And to top it all off, he’ll even throw in the odd recipe.Take it away Martin……RELEASE YOUR INNER FRESHNESS!A strange title for the first of many articles I’ll be writing for you. Some of you might think it’s some kind of ancient mantra to be repeated over and over – “release the freshness, release the freshness.”To be honest it is something I think about on a daily basis as I’m often asked what is the secret to good food and also what I enjoy about being a Chef .Fresh wholesome food is one of the main factors to good cooking , I will share with you other secrets to make your cooking easier and more fun but that will be over the next few weeks .This week is all about adding a little extra to your meals, fast food, grab and go, frozen or even pre-packed meals all have a place in our lifestyles but to add a little freshness into our daily meal is really what we want to achieve. Our Continental cousins will always have a salad served with a lunch or an evening meal, maybe a piece of fruit, some fresh cheese or a handful of nuts afterwards all adding extra flavours to your palate.It’s so easy to buy mashed potatoes, mashed turnip or even cooked cabbage in the supermarkets and yet we have an abundance of fresh vegetables grown all around the country.With the time it takes to go shopping, unwrapping, reheating dumping the plastic containers afterwards and then wondering why you don’t have enough, why not treat yourself to some fresh potatoes , steamed vegetables or a nice mix of salad leaves , grab some rocket leaves they have a fantastic peppery taste, full of vitamins & fibre , use them as a topping for a steak , chicken or a baked fish dish.Maybe even put them inside a wrap with some mashed avocado and shop bought chicken goujons remember to check the label and see that they are real chicken , chop shaped chicken really isn’t what were looking for when it comes to fresh foods.Take a little extra time to explore the fridge and veg sections of your local shop or supermarket even down the fresh meats aisle or visit a local craft butcher. That’s a butcher that actually cuts the meat and not simply transfers it into more plastic packaging after they buy it.Modern technology and gas flushing can keep meat fresh for up to 2 weeks but it’s hard to beat a real steak or fresh lamb cut by the butchers knife .So this week let’s make an effort to add one extra item to your shopping trolley and see if you can add a little fresheners to your life.Next week I’ll let you in on some Secrets of how to cut down on your food waste and how do you get the most out of all the food you buy , I’ll also add a recipe but this week lets just get out there and start to release the freshness !! many thanks for taking the time to read this ,Chef Martin AndersonHE’S FRESH IN THE KITCHEN – COOKING WITH MARTIN ANDERSON was last modified: July 2nd, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:chefcookingdonegalMartin Andersonlast_img