From time to time I will be taking you into my confidence and explaining the inner workings of the restaurant business, giving you perhaps a new insight into “The Biz”
This series of articles will go under heading “Dishing The Truth”. I hope you will join me for this chance to look beyond the kitchen door.

It’s a little know fact that even in good quality restaurants Microwave Ovens play an important role. Whilst they are not generally used to actually cook food, Microwaves are often used to reheat components of the meal.

During the day various potato, rice or pasta dishes are cooked and chilled perhaps even pre-portioned up. Then during the final phase of cooking these various garnishes will be reheated in a microwave for say 30-45 seconds then the various components come together in the plating. Using microwave ovens in this way give a kitchen so much more flexibility as to how many components a dinner can consist of.

Lots of types of food benefit from being heated up as and when required rather than being kept hot all through the dinner service, thus improving there colour and texture. For example a puree of minted peas can stay vibrant and green or braised red cabbage a deep rich red, glossy and spicy.

Likewise homemade steamed sponges and various sweet dessert sauces can be quickly heated as and when required. Being able to heat custard without it burning or skinning is very helpful.

Improving Your Microwave Skills

Here are just a few pointers to help improve your microwave skills.

Almost everything that is reheated in a microwave benefits from being covered with cling film to hold the moisture in.

Remember even modern microwave ovens tend to heat things unevenly (this is the reason that microwaves have turntables to counteract that).

A few short blasts usually works better than one long one.

In a professional kitchen I avoid reheating seafood or meat in a microwave because it can make it dry and inedible. However if your at home you are reheating your whole dinner cling film it and the vegetables will help hold in the moisture of the rest of the meal.

Pasta will reheat better if it’s already in a sauce…if not then add a little water and then drain the pasta well before serving.

If you are reheating a sauce or gravy then only half fill the container then cling wrap it to avoid it boiling over in the microwave.

Purchasing Tips
When looking to buy a microwave I don’t want one with a grill.

Buy the one with the highest wattage you can afford.

Preferably one that is stainless steel both inside and out.

Health Concerns?
Before writing this piece I took the liberty of reading a few of the articles on the dangers of microwave ovens. I read varying claims and counter claims about the safety in using a Microwave oven and the effects it has on food and human physiology. I’m not a scientist so for now I will conclude that using a microwave oven seems safe as long as you follow the manufacturer’s instructions.

Safety Tips
When heating liquids or semi-liquid foodstuffs remember to stir it from time to time to prevent hot and cold spots in the food.

If you heat foods up in plastic containers don’t put the lids on because the trapped steam may cause the lid to fly off violently.

© 2006-2008 All rights reserved. No content on this website including, but not limited to, text and photography may not be reproduced without prior explicit written consent.

Just incase you didn’t know the British Asparagus season started several weeks a go (officially on StGeorge's Day) on April 23rd.

Living in the county of Worcestershire I am very lucky to be surrounded with Asparagus Farms, that sell bunches at their farm shops.

I've been lucky enough to eat freshly picked Asparagus in Europe, in the USA but for me the clear winner by a country mile is the British...I'm not sure why but I don't know any celebrity chef that disagrees with me on that one.
In fact the pick of the very best in the UK for my money is a farm called Red House Farm in the town of Harvington.

If you live anywhere near Harvington then you must come and buy some.

The thing that always blows my mind during the short Asparagus season is you can go into the big chain supermarkets and still see Asparagus from other parts of the world, that was probably picked 10 days ago being bought by shoppers that have no idea that just 2 miles down the road the local Asparagus was picked this morning.

Even enthusiastic cooks need quick cook recipes, the kind you can use after a hard day at work. I’ve designed this to use just a wok to avoid a “traffic jam” of dirty pots and pans in your sink. I finished the dish by using ready made stir fry noodles to make it even easier.

Ingredients
250g (10oz) Pork fillet
1 pack of medium stir-fry noodles
1 dessertspoon of chopped ginger
1dessertspoon of chopped garlic
1 green chilli, deseeded and chopped
½ large red pepper deseeded and sliced thinly
150ml chicken stock
3tbsp crunchy peanut butter
1 dessertspoon of chopped coriander
100g (4oz) bean sprouts
1tbsp vegetable oil
Soy sauce

1. Trim off any fat or sinew from the pork fillet, then cut the pork into thick matchstick size pieces.
2. Heat a non-stick wok on a medium heat, then add the oil, garlic, ginger and stir for one minute.
3. Add the pork and continue to move the ingredients around the wok to prevent the ginger and garlic from burning.
4. Cook the pork until it is lightly browned then pour the mixture into a large bowl.
5. Wipe out the wok, then return to the heat adding the chicken stock and bring it to a boil.
6. Add the peanut butter stirring well, and simmer until the sauce is thick enough to coat the back of your spoon.
7. Turn the heat down to low and add the red pepper and green chilli.
8. Cook the sauce for 3-4 minutes then add the pork mixture and the wok noodles and stir occasionally.
To serve
When the pork is hot add the coriander, bean sprouts and a few drops of soy sauce and serve.

Chef’s Tips
I used pork fillet because it is very lean and it cook quickly though you could substitute a different cut of port such a loin….though must cut this longer because it’s a tougher cut of meat.

The pretty decorations on the top of the dish are simply deep fried carrot and parsnips, if you wish to do them this is how.
Use a speed peeler to cut thin regular strips from the a carrot and a parsnip, then lay them on paper towel and sprinkle very little salt on them then cover with a second sheet of towel.
*This is to absorb the moisture the salt draws out. After a few minutes pat the vegetable strips dry with more towel and then deep fry first the parsnip then the carrot.
They might seem still a little limp when you remove them from the oil but they will crisp up on some towel after a few minutes.