Red Wine Jus
Make that next meal other worldly by adding this deep dark flavourful sauce. A Chef I used to work with once said, "A jus prepared correctly and served with a...
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All posts by Paul Hegeman
Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.
How to Make Almond-Shaped Quenelles
Those beautiful almond shaped morsels of ice cream, mash potato, mousse, poached minced meats and purees you find so elegantly adorning your plate in that 5 star restaurant are called...
Shrimp, Crab & Prawn Oil Recipe
Next time you prepare a dish that leaves you with a lot of crustacean waste i.e. lots of prawn (shrimp), crab, lobster, or bug heads and shells, do not throw...
Homemade Chicken Stock
A good Chicken Stock is the building block of many a good soup, sauce and stew. Quality home made stock is to the Chef as much a staple as good...
Chicken Liver with Wilted Radicchio, Caramelized Eschalots & Reduced Balsamic
This is a dish that I serve even to my friends that don’t like liver. I threaten them with no main course if they don’t at least try it. They...
Almond Cherry Trifle with Mascarpone
I know it’s not overly creative of me, but hey can I help it if throwing mascarpone at any fresh fruit makes a wonderful dessert all on its own. Thank...
Homemade Fish Stock
Hearty clam chowder, delicate seafood bisque, rustic fish stew and deliciously fresh bouillabaisse are just a few of the wonderful seafood dishes that require a good fish stock as their...
Prawns Fettuccine with Pernod Cream Sauce & Fennel
Pasta; the ultimate comfort food. Prawns; grill, them sauté them, marinate them, poach them, there’s not many ways a prawn doesn’t taste good. Fennel; raw in a salad, braised in...
Fettuccine Carbonara
I was on the phone to my friend Trevor the other day back in Canada, and as well as the usual catching up on each others distant lives, we talked...
Fattoush
Most likely originally developed to use up stale bread, this salad is a hearty alternative to most other and unfortunately all too often unsatisfying salads. Serve it with a nice...
Chicken Salad with Arugula & Kalamata Olives
This is great example of a chicken recipe that is healthy, easy, quick and yet still a very comforting winter dish. You can enjoy the chicken with some ciabatta bread...
Homemade Cajun Spice Mix
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...
Guide to Dicing Vegetables (Carrots, Onions)
I remember when I was young, well before I was a Chef, watching cooking shows and being amazed at their knife skills. They could cut up an onion into perfect...
Cajun Scotch Fillet (Cajun Ribeye)
Also known as a Cajun Rib Eye. Of all the barbecues I have had, one thing is certain of all of them. Regardless of how many other cuts of quality...
What is Deglazing & How to Deglaze a Pan
Putting the flavour into your food and not your kitchen drain. Deglazing is one of the easiest processes in the kitchen yet yields so much flavour. To deglaze a pan...
What is Crumbing? (French & Italian Crumbing Explained)
Used on everything from squid to cheese to schnitzel, coating foods with bread crumbs gives them a beautiful crispy coating when fried.
Butternut Pumpkin Soup with Rosemary and Ginger
One of my favourite things about the calendar flipping into autumn is pumpkin soup. I know what you're thinking, why wait until autumn? You can buy pumpkin year round now....
Chicken Bucatini with Garlic, Shitake Mushrooms & Parsley Oil
I used to fancy myself as somewhat of a runner, although now I tend to get winded running to catch the telephone before message bank picks up. “Hello…..pant…..pant…..pant…..Paul speaking.” When...
What Is Braising?
Definition: To slowly cook seared meats, vegetables, poultry or seafood's in their own or added juices in a sealed vessel in a low oven. Braising is a great technique for...
What is Blanching & How to Blanch Vegetables
Blanching essentially means to partially or fully cook foods in boiling water or stock. Items may be refreshed in ice water after being blanched or simply removed and served. Blanching...
How to Clean Mussels
A lot of people don't eat mussels at home. I think it may have something to do with the fact that they look so much different at the fish monger...
Barbecued Lamb Backstrap with Cucumber & Dill Salad
Most people can quite obviously recognise a lamb rack or some cutlets, however many people aren’t aware that lamb back strap is that exact same meat. It is the “sirloin”...
Banana and Macadamia Pudding with Coconut Butterscotch Sauce
Ah! Don't you love winter, the season of indulgent deserts. The one time of year no one really feels too guilty about too many sweets, must be the fact that...
De-molded Pistachio Souffle
This elegant and airy creation combines the earthy richness of pistachios with the ethereal lightness of a perfectly risen soufflé. Simply delicious! Enjoy this pistachio souffle recipe by Chef Paul...