From Operations Manager To Home Chef
Here’s a re-cap of my recent home cooking adventures!
TOM KOCINSKI
First up, I whipped up a traditional fish pie from scratch, using a lovely mix of haddock and salmon, cut into bite-sized cubes and arranged in a baking dish. I sautéed some onions, garlic, and carrots, then added a handful of fresh spinach at the end. To bring it all together, I poured in some rich fish stock and stirred in a dollop of tangy English mustard. While this cooled, I hard-boiled a few eggs and set them aside to cool too, before getting on with the potatoes. I boiled them to perfection, mashed them with plenty of butter, and set aside.
Next, I peeled and sliced the eggs, layering them over the vegetables, then spread the creamy mash on top. A generous sprinkle of grated cheese went on before it all went into the oven for a good 30 minutes, until golden and bubbling.
To accompany, I pan-fried some Brussels sprouts and broccoli in olive oil with garlic, creating a lovely side dish that paired beautifully. This hearty winter warmer was a proper treat—comforting and full of flavour!
For my second dish, I created a Caribbean-inspired chicken curry with coconut rice and peas, alongside my healthier version of those indulgent Gü pots.
For the curry, I cut the chicken into generous chunks, seasoning it with a kick of medium spice curry powder, jerk seasoning, and a splash of soy sauce. I then mixed in a red onion and garlic, letting it marinate overnight to really soak up those flavours. The next day, I heated a pan with olive oil and a little brown sugar, cooking the chicken on each side for about five minutes. In went the vegetables—carrots, cauliflower, chickpeas, potatoes, and tenderstem broccoli—turning the dish into a deliciously rich stew-like curry. While that bubbled away, I cooked the rice with a bit of creamed coconut and kidney beans, making it a perfect pairing.
For the Gü pot-inspired dessert, I kept things simple yet indulgent. The only cheat was blending some chocolate shortbread for the base, then adding a pinch of sea salt and pressing it into the bottom. For the middle layer, I blended overripe bananas, avocado, peanut butter, dates, and a splash of oat milk. The final layer was a dreamy mix of overripe bananas, avocado, peanut butter, cacao powder, dark chocolate, and a touch of mint essence, all blended together with oat milk. The result? A velvety, rich treat that’s surprisingly healthy and packed with all sorts of goodness.