Where have you been, Vic?

As it turns out, my 2019 goal of making a blog post at least once a month was much easier to attain when I was essentially unemployed.

I got a fancy new job and everything took a back seat.

But alas, we move. I’m back and ready to pick up where I left off.

Except now my recipes are going to be largely ketogenic because I’ve now adopted the keto lifestyle.

This is going to be fun!

~ Chef Vic x

Steak Dinner

When cooking a steak, simplicity is key.

– Chef Vic, 2019.

Prior to 2017, I didn’t know how to cook a steak.

At least not one I was ever satisfied with.

It either turned out being over-seasoned, or overcooked.

But then, that year for my birthday, a dear friend of mine took me to a cooking class where we were taught the perfect way to make steaks.

And sweet heavens above, since then my steaks have turned out PERFECT each time.

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Ingredients used:

  • Rump/Sirloin Steak
  • Sweet Potatoes, sliced into thin chips
  • Broccoli, top cut into small florets
  • Seasonings
    • 2 tsp Rapeseed Oil
    • 2 tsp Sea Salt
    • 1 tsp Crushed Black Pepper
    • 2 Garlic Cloves (see below for how to make garlic paste)
    • 3 knobs of Butter, room temperature
    • 1 tbsp Mixed Herbs

Prep time – 5 mins

Method (garlic paste):

  1. Peel the skin from the garlic and place on the chopping board.
  2. Sprinkle some sea salt on the garlic cloves and using the flat part of the blade, crush the cloves and drag across the chopping board.
  3. Scrape the paste using the knife and place in a bowl with the butter and mix well.

Prep time – 5 mins

Method (sweet potato fries):

  1. In a bowl, drizzle 1 tsp of rapeseed oil on the sweet potatoes and add in the mixed herbs.
  2. Toss to ensure all of the potato is covered.
  3. Spread out on an oven tray.

Cooking time – 35 mins

Cooking (sweet potato fries & broccoli):

  1. Preheat the oven to 180 degrees (gas mark 4)
  2. Place the tray of potatoes and leave to bake for 30 minutes, turning regularly.
  3. Additionally, blanch the broccoli florets in boiling water for 4 minutes and drain well.

Cooking time – 2 to 6 mins

Cooking (steak):

  1. Season the steak with salt and pepper.
  2. Put a griddle pan on high heat on the hob.
  3. Depending on how well done you like your steak, as a general rule of thumb add 2 minutes to the cooking time for each side (e.g. 2 mins per side for rare steak, 4 mins per side for medium, 6 mins per side for well-done).
  4. A trick I learned from the class is to flip the steak every 30 seconds, to ensure even cooking throughout the steak.
  5. Once the steak is cooked, serve with the sweet potato fries, broccoli and a dollop of garlic butter.
  6. Enjoy!

Extra tip: pair with a glass (or bottle) of good red wine and honestly live your best life.

Pancake Day

So yesterday was pancake day!

I’m not an avid pancake eater. I do enjoy it every now and again but it’s not really my go-to breakfast option.

I also prefer simple pancakes. No muss, no fuss- just plain ol’ sugar, milk, eggs and flour.

The exciting part for me is what you put on the pancakes.

Like the Lemon and Raspberry pancakes I made below…


Basic pancakes with a drizzle of lemon juice, dusting of icing sugar and top it up with whipped cream and raspberries.

It. Was. Delicious.

P.s. I should have made a raspberry compote to add to the pancakes, but I’m very lazy.

Yet another food blog?


This isn’t a food blog.

Not really.

It’s more of a place where I can write down the recipes that hit me in a moment of inspiration and cause me to create some of my most spectacular dishes (at least according to my taste buds).

Some are pretty basic recipes with my own twist, some are ones I have completely imagined out of thin air. All include intense flavour.

I’ve been meaning to write these recipes down for the longest time but I just haven’t (mostly due to laziness)…until now.

So here it is: Chef Vic’s recipe book.