Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “fish”

Ceiran Thomas

 

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Ceiran Thomas has quite an impressive resume, having worked at some of the best restaurants in Wales, where he currently lives. I got excited when he approached me about doing an interview as I have always wanted to visit that area of England! I have heard its beautiful and I am curious about the local food. Ceiran has not only worked in the best places with some of the hardest kitchens in Wales, but was the head chef of a team of 40 at the London Games in 2012. He got started cooking with his grandmother as a child and loves butchery and considers himself a fishmonger.

Read more on Ceiran just below…. Plus his mouth-watering recipe!

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Where do you work now?

I’m between restaurants at the moment I’m awaiting the opening of a new restaurant next month with one of the great British chefs I’m currently privately teaching.

 

What got you into getting tattooed?

I think the beauty and art of it I’ve Always been creative and expressed myself and I think it’s a beautiful way to do it.

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What was your first tattoo?

My first tattoo was a rib tattoo of the welsh national anthem it’s close to my heart I’m a patriot hearing it sung brings a tear to my eye.

 

What is your favorite thing to cook?

I love cooking fish it’s amazing nothing better than fresh fish it’s just magical especially strait off the line just brings you so much closer to nature. Just simple

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What is the food in Whales like?

Its Wales and its hearty and fresh we have a lively coast so the seas are abundant with shellfish and the like we also have a very green countryside full of the best organic veg and healthy cattle, wales is famous for its lamb

 

Do you ever go to any tattoo conventions?

I’ve only ever been to tattoo conventions in Cardiff ( Cardiff tattoo and toy convention I received a beautiful dot-work sleeve and Cardiff Halloween bash where I received an epic neo traditional calf tattoo and some scarification off a legend Dr Evil)

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Who do you admire in the tattoo industry?

I can’t pick and choose in the tattoo industry to be honest I’ve seen beautiful work from world class artists and just as good from local apprentices it’s not about who’s been tattooing for a lifetime it’s about the vision of the artist

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Who do you admire in the culinary industry?

In the food industry there’s many to name a few

James Sommerin

Thomas Keller

Raymond blanc

Michel roux jr

The roux brothers

Tom kerage

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What will your next tattoo be?

My next tattoo will either be my lower knuckles or my kneecap tattooed with a neo traditional rose

 

What were the London Games like?

The London games were just alive the only way I can describe it just non stop I worked 17 hour days strait for the games and then 13 hours a day in the rest days between the Olympics and the Paralympics and then back to 17 in the Paralympics it was full on but I miss it

 

Ceiran has generously given us one amazing recipe, check it out and let the hunger pains begin!

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Crab and Scallop Lasagne with Chive Bureè Blanc 

.400g fresh white scallop meat (white only)

.480ml fresh double cream

.Pinch of course sea salt and cracked black pepper

.430g white crab meat

.aprox.500g fresh Pasta dough

 

For the sauce –

Small handful of chives

Block of unsalted butter (cubed)

40ml white wine

40ml white wine vinegar

2 shallots

20ml cream

 

Roll out pasta sheets and rest between cling film sheets in the fridge

(Can you ready made sheets but these much be cooked aldenté before you build the lasagne)

 

Pick threw your crab meat for any shell.

Blitz your scallop meat in a food processor and add your crab meat.

Slowly add your cream and seasoning, put in a piping bag and rest in the fridge for 10 minutes

prepare your lasagne in metal rings

First layer a pice of pasta cut to size in the bottem then pipe your scallop mix about 10-15 mm and add another sheet then another 10-15mm of mix then a final sheet

 

To cook steam over boiling water for 8-10 mins with a lid

 

For the sauce 

Dice your shallots fine

Add your white wine and vinegar to a pan and reduce add shallots and reduce till there is allmost no liquid in the pan then add cream and reduce further till thick move to a low heat and slowly whisk in your butter cubes

Chop your chives and add to the sauce

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Garnish with wild mushrooms if available and fine and micro herbs

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Thank you Ceiran!! Incredible food and great tattoos!!

You can catch more of Ceiran and his food on his Instagram, @theinkchef

 

If you would like to be featured on our blog, please email us or tag us!!

knivesandneedles@gmail.com

@knivesandneedles

Cheers!!

Jeff Gogue

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I had heard Jeff Gogue was a foodie through my husband. So imagine how excited I was to hear that Jeff had agreed to have a chat with me about food. This was the first time I had ever gotten the chance to sit down with Jeff one-on-one, and I have to say that he is very genuine and very nice. His humble attitude is almost shocking as he is one of the most talented tattoo artists out there today and could have every right to be not as nice as he is.

 We mostly spoke about food, what Jeff’s favorite things to cook and eat are. We also spoke about his love of fishing. Jeff grew up fishing around Lake Tahoe but now lives in Grant’s Pass, Oregon. It sounds scenically stunning and really chill, have to make it up there one day! Just imagine the seasonal foods you could forage in the abundant wildlife up there! Jeff and his wife recently took a fishing trip up the Puget Sound where he caught some pretty impressive-looking salmon. The trip sounded fun and like a real adventure with the crisp sea air and ice-cold sea!

Jeff likes cooking (and eating!) fish in pretty much any way you could think of preparing it. He also loves a good pork chop or a rare steak on occasion. But he really tries to stay on a healthy diet and exercise regime. His favorite lunch at work consists of a young coconut filled with berries and Chia seeds. That actually sounds amazing and I will have to try it out myself! When he does have a cheat day, he loves to chow down on a burger with peanut butter. While that may sound strange, I think it is reminiscent of Thai beef with peanut sauce. Very innovative! Anyone have a good recipe for either?

An interesting fact about Mr. Gogue is he actually wanted to be a chef at one point in his life and had even taken a cooking class on one of his trips to France!

Here are some photos of Jeff, hope this inspires you to get tattooed or get in the kitchen!!

Cheers!

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Thank you Jeff!!!!  You can catch more of Jeff and what he’s up to at any of these fine places:

@gogueart

https://www.facebook.com/pages/Jeff-gogue-art/112639418796840

http://www.offthemaptattoo.com

If you have food tattoos, recipe or are a tattooed chef or foodie tattooer- we want to talk to you!

Hit us up at @knivesandneedles or knivesandneedles@gmail.com

 

Tattoo Tuesday!!

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Trout done by none other than Ben Grillo!!  Thank you Ben!!

Send us your food tattoos, recipes or anything else food/tattoo related! We would love to publish you!!

knivesandneedles@gmail.com

Thank you have a great day!

Cheers!

Ellen Murphy

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Ellen murphy

Ellen Murphy is not only a tattoo artist who loves food, but she is one inspriational girl. We recently chatted about her love for food and what inspires her eating habits. Here is what she had to say, so read on!

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M: How long have you been tattooing?

E: I started my apprenticeship in late 2004.

 

M: Do you tattoo anyone thats a chef?

E: I have worked on a lot of chefs and people who work in the food and restaurant industry and it’s a good thing because I usually guide the conversation to food sooner or later.

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M: In all your talks with culinary professionals, have you noticed a correlation between the tattoo and culinary industries?

E: I Have! A lot of Tattooers seem to be Foodies and Visa Versa. Tattooers and chefs both have jobs with long hours that kick the shit out of them but they love it. And what better way to reward yourself after a long day than to lean back and have someone serve you a fucking awesome meal made by people who care about what they are doing and using real fresh food. I’m sure people feel the same way when they get tattooed by some rad tattooer who gives a shit about what goes into their body.

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M:  Interesting! So, what is your fondest food related memory?

E: Picking and eating wild blueberries in the woods as a kid. My mother grew up eating what they could find so she taught us to forage for wild food. We used to pull over on the side of the highway and cut the bark off bayberry trees or collect wild red clover for tea.

 

M: Uh, that is amazing. Seriously cool. And what is your favorite style of food?

E: I would have to say Asian and Middle Eastern. Both tend to have good flavor and simple healthy ingredients. Honestly though…I love all food. Ramen, Pho’ and Sushi are a big staple in my diet. At home I usually just eat fruits and vegetables. Raw foods.

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M: Yeah raw foods are really good for you. I’ve noticed tattooers eat at odd hours most of the time because of their jobs, how do you balance your diet with your work schedule?

E: It’s hard to be healthy at a tattoo shop. When everyone else is getting fried chicken and biscuits your bean salad doesn’t look so good anymore. I save the real gluttony for when I’m not working. I eat mostly vegan gluten free during the week and everything else on the off days. I also go to the gym 4 days a week and yoga plus walk 30-90 minutes a day. Sitting on your ass for a living and eating when you have five minutes every five hours can really make it hard to have a healthy diet.

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M: You live on the East Coast, any restaurant recommendations?

E: I have a few of them. But the one that really stands out is Coppa in the south end of Boston. It’s an Italian restaurant and the Chef is Jamie Bissonette. He uses every part of the animal you can think of.  Some of my favorite things I have had there were calves brain ravioli and chestnut pasta with a boar ragu. Vinegar bleached sardines and a pig’s tail braised with a honey glaze and Ethiopian spices. I could go on and on and on…….

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M: That sounds like heaven! You travel a lot for work and just in general. What do you end up eating, anything interesting?

E: Whenever you go to a convention or a shop somewhere else, the first thing people want to do is show you where they like to eat. Or find the best place to get good food in town. Not Applebees and TGI Fridays.

Going from place to place makes you interested in the culture and a big part of culture is in food. First thing I wanna do when I get off the plane is eat. It’s what I think about most of the day haha!  And if you don’t want to starve in other countries you eat what they have when they have it.

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When I was in San Francisco last year I went to a really great sushi place called Tekka. It’s so awesome. You have to wait outside in line for an hour or so before they open. And they have 10 seats and only two seating’s a night. There’s one guy making the sushi and his wife serves the drinks. It was so quiet you could hear a mouse fart in there and all of a sudden he turns the TV on and Johnny cash Live at Fulsome prison starts playing. The sushi was awesome and the cuts were as big as my fist. There was a sign above the chef that basically said, we make it the way we want and you will eat it like that and like it or get the fuck out. Genius.

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Once in Japan I ate a sashimi fish at a restaurant where you catch your own. It was still moving while I was chewing on it. That was interesting.

Thanks for sharing your thoughts on food, Ellen, suddenly I feel like hitting the gym!

Ellen Murphy recipe

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 Sautéed Tofu on Quinoa and lemon pepper asparagus

 Ingredients

Extra firm tofu

Agave nectar

Chili powder

Salt

Pepper

Quinoa

Asparagus

Lemon

Olive oil

Method 

First, bring one cup of water to a boil. Add 1/2cup quinoa to water. Stir and then lower heat to simmer and keep covered for 15 minutes. While that’s cooking

Drain Tofu and press it in between two paper towels to make it less soggy.

Then cut it into cubes. Add a tablespoon or so of olive oil to frying pan and bring to medium heat. Then add Tofu. Once the tofu starts to cook, add a few tablespoons of agave nectar, 1teaspoon of chili powder and a few pinches of salt. Stir around every few minutes until browned a bit on all sides.

In a separate pan add one teaspoon of olive oil. Then add Asparagus. Let sear for a minute or so and then squeeze half a lemon into the pan. Add salt and pepper to taste. Then cover on medium heat for two minutes.

Plate asparagus and quinoa. Add tofu to quinoa. Done!

Enjoy and happy eating!

photos courtesy of Ellen Murphy

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