Paul Hegeman

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Reduced Balsamic Recipe

Feb 9, 2024 | chefspencil.com | Paul Hegeman

Reduced Balsamic Recipe Reduced balsamic is one of those incredibly simple items to prepare, it is simply Balsamic Vinegar that has been thickened by way of evaporation over heat. This is a great ingredient to have on hand in any kitchen. It’s sweet yet slightly tart flavor not only is the perfect complement to many dishes but makes a very visually appealing garnish. Try it over grilled vegetables or salads and even on some desserts.
Thick Veal/Beef Stock

Nov 7, 2023 | chefspencil.com | Paul Hegeman

Preheat the oven to 220 degrees (430 farenheit)Separate the bones and spread them out in a baking tray and bake for approx 50 minutes, turning once during the cooking process, or until browned nicely. Remove them from the oven and allow to cool slightly. Place the carrot, celery, onion, bay leaves and approx 10 peppercorns in a large stock pot. Using tongs carefully remove the bones from the tray and place them in the pot.
Spanish (Galician) Octopus: Pulpo a'la Gallega

Aug 18, 2023 | chefspencil.com | Paul Hegeman

If the octopus is fresh, freeze it until frozen. Place the octopus in the fridge the night before preparing it, in order to allow it to defrost for cooking. Fill the large pot ¾’s with salted water and bring to the boil. Leaving the heat on high, place the octopus into the water and cook for 30 minutes. Remove the octopus from the water. Slice the tentacles into 1 cm (½ inch) thick pieces. Slice them a little thicker as you get to the thinner parts of the tentacles. Arrange on a wooden plate.
Types of Steak Cuts Explained by a Chef

Aug 17, 2023 | chefspencil.com | Paul Hegeman

Posted on Categories: Choosing the perfect cut of steak to suit your tastes can be quite difficult. Sometimes I like a beautifully tender piece of tenderloin fillet, other times I may be in the mood for a robust beefy sirloin or a juicy ribeye. Do your tastes vary like mine but you’re not sure what steak to buy to satisfy those varying cravings? Or maybe you’ve got guests coming to your barbecue and you’re not sure what to offer them. Then this little guide should come in incredibly handy.
Hollandaise Sauce

Aug 10, 2023 | chefspencil.com | Paul Hegeman

https://www.chefspencil.com Posted on Apr 23rd, 2015 Categories: Fill a medium sized saucepan approx 1/3 full with water and put on to boil. Place the butter in a clear microwave safe dish and microwave on high for approximately 5 minutes, (until the butter has separated). Pour the clarified butter off the top into another container and discard the white liquid left at the bottom. Reheat the clarified butter a further 2 minutes and skim any impurities off the surface.
Lemon & Herb Braised Octopus with Roquette & Pear Salad

Aug 7, 2023 | chefspencil.com | Paul Hegeman

Lemon & Herb Braised Octopus with Roquette & Pear SaladPrep Time 15 minutes minsCook Time 1 hour hrTotal Time 1 hour hr 15 minutes mins Course Main CourseCuisine Italian 1.5 kilograms baby octopus6 clove garlic1 bunch parsley flat leaf; continental1 peararugula leaves aka rocket, enough for 4 people1 French baguettewhite wineextra virgin olive oilbalsamic vinegarsea salt flakespepper grinderOctopus:Peel the garlic cloves and cut each in half lengthwise top to bottom.
Moroccan Spice - Chef's Pencil

Aug 7, 2023 | chefspencil.com | Paul Hegeman

Posted on Categories: This Moroccan spice mix is perfect for marinating, coating or rubbing. Although you could just go out and buy premixed spices making them yourself will give you a much nicer flavour and the comfort that you will not be consuming all sorts of preservatives, sugar, and anti-caking agents. For this recipe I have quoted the ingredients in parts in order that you can make as much mix as you like, whether that be a few tablespoons or a couple of kilo’s.
Stuffed Zucchini Flowers with Feta and Capers

Aug 7, 2023 | chefspencil.com | Paul Hegeman

Posted on Categories: Another one of those delicious dishes that once you make it a few times you will wonder why you didn’t do it sooner. The delicacy of the zucchini flowers and the rich stuffing make them very appropriate on the most formal of occasions. Or leave them un-stuffed au’naturale and serve their golden fried goodness with a simple squeeze of lemon on the most casual of occasions. Note: You’ll need a deep fryer or a deep pot for this stuffed zucchini flowers recipe.
Corn Fritters with Smoked Salmon, Feta and Watercress

Aug 7, 2023 | chefspencil.com | Paul Hegeman

Posted on Categories: The crispy corn fritters not only make this dish a little more substantial but they also make a brilliant compliment to the smoky salmon. The peppery watercress and the tartness of the vinaigrette are perfectly rounded out with the soft creaminess of the fetta. This dish is also a great dish to be a little creative with, think of any other meat or fish that would go well with corn and substitute it for the salmon.
Spaghetti Vongole (Spaghetti with Clams)

Aug 7, 2023 | chefspencil.com | Paul Hegeman

Posted on Categories: Another simple masterpiece inspired by, of course, the ocean and the Italians. Spaghetti vongole, literally translated to spaghetti with clams, is a classic Italian food and one of my favorite pasta dishes. Unfortunately I have been to countless Italian restaurants and their spaghetti vongole was rather disappointing. I’ve had it with more sand than the local beach, garlic raw enough to scare a vampire, and God forbid some had added cream.