By Laura Medina
https://hauteliving.com/2020/09/gavin-rossdale-celebrates-british-heritage-kitchen/690037/
Musicians are always a-okay with eating and cooking, especially when being cooked for, since the young ones are always starving.
The more established musicians, such as Bush's Gavin Rossdale, found that cooking is a form of love, when he took over the cooking as soon as Gwen was pregnant then growing their family. He manned up, took over the kitchen then discovered he always has the passion for cooking. His spent his childhood tasting culture in Spain and France.
As he cooks his favorite family meals on Haute TV, he discusses how his travels and living influence his cooking. He grows his own herb garden.
He do eat meat all his life but as a true foodie, he wants to know and is interested in where and how cattle is raised. Hint, he shops Santa Monica Farmer's Market, rubbing elbows with celebrity chefs. How's that for a tourist tip.
As an home cook, not culinary school chef-trained, he knows he'll never be perfect but practice makes perfect. This shows how much he enjoys cooking. He likes using stuff that you have, already at home, as long as you make it look nice. He's good at making things, on the fly. That's the type of guy he is, helping out at home.
He uses Kerrygold Irish Butter. Everything in moderation. Roux is butter and flour, yes, Gavin cooks roux. He doesn't want to muddy up the sauce.
He uses dry white wine, like Chablis.
Gavin's idea of cheeky bit is using chicken bouillon as demi-glaze.
French Borbouex or reds, Gavin likes heavy tannin in his wines.
He likes caper in brine, since they're cheeky flavor boosts to get all the senses and flavors.
He incorporates mirepoix.
Gavin only makes dessert as a treat, with his kids. The last time he and sons make dessert was rose ice cream.
Growing up in Britain, he didn't eat a lot of garlic but he fell in love with garlic and butter in Spain.
His sisters are good cooks. His dad is becoming one.
For "manners," he makes the dish look good.
Life is a party.
In the Chicken Cacciatore with Asparagus episode, Gavin spent the first half just making the stock alone, before he insert the raw chicken chunks to be roasted at 350 or 325, roasting in the stock broth. Just like a chef.
In between cooking, gotta keep a clean kitchen.
On the road, keep a sharp knife and sea salt. They go a long way. He does cook in the bus, on the last tour.
He got some chef knife skills, dice then smash onions and garlic.
He makes fresh mayo with yolks but he wants to make one without yolks.
He's trying to cut on down meat and dairy.
He's friend with Dominique Crenn. He mentioned to her, he's nervous about cooking on this show. She recommends he relaxes about this show.
Even while recording, he always cook like this and this is how he relaxes at home. Cooking makes the world go around.
He grew up with a Malayan stepmom, when he was sixteen.
For crunch, he likes to top fresh vegetables on cooked dishes.
"Nothing complicated, just makes it look pretty."
Elegant like a cocktail.
While cooking, he chat his latest album, "The Kingdom," about like-minded people, no racism, no sexism, no homophobia, about enjoying living, life.
He's really good at plating.
Sprinkling black sesame seeds on top of pickled cucumbers, for texture and crunch.
He likes watching sushi chefs.
On his latest album, "The Kingdom," he describes it as heavy. Because Bush tours so much, they only make a record, only every three years.
Regarding CORVID-19, Gavin says as long as we got our health and not sick, we need empathy, kindness, and understanding (no different from Michael Des Barres). "We have no idea, how much we need each other. I believe in people. It now is painfully clear now."
"The Kingdom" is full of life, passion, and emotions. That's his life's work now, the human condition. We still make records that people want to hear; and they still come to shows. We have a beautiful time with the audience." The album is really uplifting.
This is why he likes cooking, for people to connect and have a beautiful time. "Connect with me. The symbiosis, that we have. It's a beautiful job and can't believe I still do it. I don't know how but I still do it."
Gavin mentions there's a commonality between being a musician and being a chef, showing TLC, tender loving care.
Now's here are some of Gavin's recipes:
https://hauteliving.com/2020/07/gavin-rossdale-cooking-demonstration-new-album-kingdom-
MAKE GAVIN’S MEAL AT HOME: CHICKEN CACCIATORE, ASPARAGUS
Asparagus
Peeled, cut, blanched until fork tender for six minutes, ice bath
Aioli
Mayonnaise-1 cup
Garlic clove-1 piece. Add Maldon salt & slide across board into a paste
Teaspoon lemon juice
Lemon zest
Mix well
Serve with chilled and dried asparagus.
Cucumber salad
3 Persian cucumbers, deseeded and fine cut
Add half a cup rice wine vinegar
Refrigerate 1 hour minimum
Serve with black sesame seeds and lemon zest and a squeeze of lemon to finish
Chicken Chasseur
Whole chicken, organic
4 shallots
Head of garlic, chopped
4 carrots, cooked and cut on bias bite size pieces to al dente, then ice bath
Tomato paste – 1/4 cup
White roux – 1/2 cup butter, 1/2 cup all purpose flour
Demi glacé 1 cup
Mushrooms, preferably brown, 1 cup sliced
Cherry tomatoes, 1 cup
Peppers, bite size cut 1 cup
Capers-1/2 cup
Olives-12 total,-eregnola any color
Caperberries
Edible flowers
——-
Break chicken down into portions
Add salt and pepper
Add to hot oil
Sear on all sides until browned
Remove chicken once browned (2 batches to keep heat in pan)
Pour off oil
Lower heat –
Add shallots, peppers
5 mins translucent –
Add tomatoes
Tomato paste 2 tbsp
Roux 1/4 cup
Remi glacé 2 tbsp or chicken bouillon good quality -2 tbsp
Dry white wine -2 cups
Reduce on high heat by 2/3
Add stock, 2 to 3 cups
Heat on stove until hot
Add chicken pieces back
Add fresh herbs mixture 1 cup
Bay leaf
Oregano
Thyme
Rosemary
Tarragon is the traditional herb
Add carrots
Place, covered, in oven 325 degrees for one hour.
Take out of oven, check seasoning and adjust accordingly
Add caperberries, replace lid
Sit for 15 mins minimum
Remove skin before plating
Plate in large dish, spooning sauce over chicken
Add fresh edible flowers to taste and caperberries
Serve with short grain sushi rice if possible
HOW TO MAKE GAVIN’S KEDGEREE RECIPE AT HOME
https://hauteliving.com/2020/09/gavin-rossdale-celebrates-british-heritage-kitchen/690037/
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