Thursday, July 29, 2010

Open Championship and chipping

The Old Course at St.Andrews has certainly stood the test of time; lengthened a little for this year Open Championship but with the combination of weather and the difficulty player’s face around the greens it remains one of the best tests of golf.

I have been fortunate enough to play the Old Course and have experienced first hand the need for carefully managing your way around. During this year’s Open Championship Louis Oosthuizen stayed ahead of the field and instantly stepped into the limelight as a Major winner. His coolness on the course and his ability to get the ball up and down was simply incredible, well done Louis!

I watched the last round like millions of others and was most impressed by the players creativity when playing bump and run or chipping strokes around the greens. I know from experience that the pros work hard at their short game, the accuracy of their chipping is key when playing a links style golf course such as the Old Course; my video shows a simple drill that I have found beneficial through the years and has really improved my chances of holing the ball from just off the green. Take a look; as they say “the proof is in the pudding”

Andrew Darker

Thursday, July 22, 2010

Chicken Gyros with Tsatsiki

  • 2 Kirby cucumbers, divided
  • 1 1/2 cups Greek yogurt (3/4 pounds)
  • 1 teaspoon fresh lemon juice, divided
  • 5 garlic cloves, minced, divided
  • 1 small red onion, halved and thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, crumbled
  • 1 teaspoon secret spiced ….
  • 1 greek pita bread (four 8-inch pieces) or cyprus pita bread (pocket on)
  • 1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
  • 1/2 head iceberg lettuce, thinly sliced
  • 4 pcs fry potatoes

  1. Preheat broiler.
  2. Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
  3. Cut remaining cucumber into 1/4-inch pieces and tomatoes, spring onion
  4. Marinated the chicken with secret spiced one night before , put on gyros stick and cook for 1 hour
  5. Sliced with electric knife
  6. Spread some of tsatsiki on warm bread and top with chicken and some of lettuce tomato cucumber spring onion and chips.

Buon Appetito

Chef Andrea Crippa