Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “lamb”

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!!

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Jairo Acevedo

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We are back!! After a couple months break, Knives and Needles Blog is back! Sometimes even bloggers need a break to recharge with new material!! And what better way to get back into things than with Jairo Acevedo!!!! He is one talented and tattooed chef, so read on and check out his food and tattoos….. You will not regret it!

Molly:  Tell us a bit about yourself, please include what you are doing now
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Jairo:  I’m a 27 yr old chef from Boston Mass. I’ve been here in Los Angeles for about 6 months now and I am currently the Personal Chef for Athletic Gaines, a professional athlete training group. The Head Trainer, Travelle Gaines, trains the athletes and I make their meals certain nights a week if not every night. Right now we are in the middle of a 8 week training camp for The NFL Scouting Combine. It’s been an absolute blessing to be able to move out here to California on a limb and be where I am.

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M:  What got you into cooking?

J:  I have a friend who is no longer in the industry and he would tell  these great stories about work and a few horror stories, “And this happened and that and then we sat this many people…” etc. I was getting into trouble and I asked him to help me with a job and he got me hip to this cool ass chef named Cliff. He taught me so much and threw me under his wing, he let me crash and burn and never gave up on me. I was still fucking around, 20 yr old tatted working the grind of the kitchen. I fell in love with the grind and the partying. Mostly the partying but the grind drove me.

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M:  What is your specialty?

J:  I like to mess around with odds and ends and whole animal eating (nose to tail), I don’t go to far off the map people are sometimes turned off when you start talking sweet breads and calfs brain or pigs tails. So I try to do simple things like veal breast with a parsnip puree and a raspberry jam. Which I’ll show you how to make later on. I like to eat Italian so I like to cook italian inspired dishes.

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M:  When did you get your first tattoo and what was it?

J:  I was 14 when I got my first tattoo. I got my mothers name. She beat my ass. So I got more tattoos. To this day she still beats my ass. Love you ma.

M:  What made you decide to get tattooed?

J:  I wanted to be cool. I saw a whole bunch of older kids with them so I’m like “I’m cool get me inked up.” So we got some ghetto ass jail bird to tatt me up with a guitar string I bought at guitar center.

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M:  What do you love about getting new ink?

J:  When its over.

M:  What do you not like about getting new ink?

J:  Getting it done.

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M:  Do you ever go to any tattoo conventions? If so, which ones? Did you have fun?

J:  I’ve been to 1 in Boston, I brought my daughter and we did a little photo shoot. I had barley any ink and she got her first sticky tattoo. It was a cool experience to be there with my kid. My boy Keith miller ( Gippa Mills on Facebook) was at one of the booths. I didn’t get tattoos that day but my kid did, it was fun.

M:  Do you read any tattoo magazines? If so, which ones?
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J:  I wouldn’t say I read tattoo magazines, I’d say I browse thru them. I’m a visual person I don’t really read because my A.D.D  sky rockets when I try to focus on reading. but I like tattoo society and skin art and inked. I like coloring books like dora the explorer those are a huge hit in my house.

M:  Why do you think so many chefs are heavily tattooed?

J:  You know I think it has something to do with the fact you rarely interact with guests. it also add personality and toughness. to be in the kitchen you have to be a “Hard Body” know how to take care of business. I think you wouldn’t want to fuck with the chef who’s tatted to the gils. I do it because i love tattoos I love art and fashion and I’m just super artistic, it goes hand in hand.

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M:  Any cooking advice for a novice?

J:  This is not a paycheck job your in my kitchen be here to work and hustle. #HARDBODIES only. Master your craft, and listen watch and do. Your title is ” I do whatever the fuck chef asks me to do” sometimes you’ll be looking for dingle berries in dry storage and other you’ll be breaking down a whole pig and learning charcuterie. I beat you because I love you.

Jairo was amazing enough to share a specialty of his, check it out and try it yourself!!

This sounds incredible…..

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Oven roasted veal breast  with parsnip puree and pistachio raspberry jam  

For veal breast

5lbs cleaned veal breast

Pancetta curing recipe

follow these to a T do not skip a step

2.4 oz kosher salt

1.5 TBLS crushed black pepper

4 garlic cloves

4 bay leaves crumbled

4 rosemary sprigs rough chopped

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in a PLASTIC container mix all together and then rub thoroughly all over the veal breast

place curing veal on a PLASTIC cutting board and place in the friedge for 24 hours and then rinse off with water or white wine.

Roast veal in oven at 375′ for 30-35 min or in till firm to the touch

For parsnip purée

3.5lbs  parsnip cleaned and rough chopped

1qt heavy dream

.5tsp nut meg

Salt

while your veal roast

In a sauce pan add chopped parsnip and cover with heavy cream

And cook on low till tender

When ready add to a blender, first the pa

rsnip the the cream till smooth

Set a side

For raspberry jam

1.5lbs fresh raspberries

1/2 cup light brown sugar

Toasted and salted pistachios

And 1/2 cup of veal stock of beef stock if available if not no liquid is fine

Add all ingredients to a sauce pan and cook down for 5-7 min stirring constantly then turn heat down and let it slow cook until a loose but together jam forms.

Remove from heat and add pistachios taste, add water if to thick.

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Thank you, Jairo for taking the time with us and submitting this mouth-watering recipe for everyone to try!!

Also, thank you to all our readers for sticking with us for almost a year now!  We are back in action for our weekly blogs on food and tattoos….  : )

You can catch more of Jairo Acevedo on his instagram, @easties_veryown_chef, he is definitely worth following!

If you are a tattooed chef or a foodie tattooer and you have something you would like to submit, email us at knivesandneedles@gmail.com – we would love to feature you!!

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