Creative Cuisine at Peter Canisius House, Chef Brian Campbell’s story
Meet Brian Campbell. Brian is the chef and creator of delicious meals delighting retreatants at Peter Canisius House (PCH) in Pymble, Sydney for the last 16 months.
Brian likes the change from his previous roles “I love the freedom here” states Brian “I get to choose my menus and chose the people I work with; we have great staff here at Peter Canisius House.”
“The beauty of my job here revolves around the opportunity to be creative and to offer something different every day.”
“And I like the spirituality of Peter Canisius House. I like being of service to the Jesuits and to retreatants and I receive something back too” exclaims Brian. “just this week I was given a blessing for Ash Wednesday.”
“I also like the story of St Ignatius” said Brian. “I thought he was just another warrior monk, but then he put his sword down – such humility.”
“Ignatius changed. From being a strong individual warrior to becoming someone who could retreat into his cave to find himself. Sometimes you have to get lost to find yourself. When I go overseas, I don’t join the tour groups, I love to go out on my own to explore and get lost and find something different about myself and others – getting lost and then found. It’s a different experience that I wouldn’t have had before, and I remember those moments more.”
“That’s what I like about Ignatius’ story and about what we offer here at Peter Canisius House… a chance for people to get a bit lost and find themselves.”
Brian Campbell, Chef at Peter Canisius House shares two of his most asked for recipes here…
Corn Flake Cookies
- Zest of 1 Orange
- 250g Soft Butter
- 200g Sugar
- 2 Eggs
- 50g Currants
- 50g Diced Dried Apricots
- 200g Self Raising Flour
- 500g Cornflakes
- Icing Sugar (to dust)
- Combine orange zest, butter and sugar in a mixing bowl and process until pale.
- Mix in eggs.
- Fold in currants, apricots and flour.
- Roll 1 TBSP of dough into cornflakes.
- Make 16 round cookies.
- Bake at 160C for 15mins, cool on tray.
- Dust with icing sugar.
Mustard Crusted Chicken
- 4 Chicken Thighs, skin off and boneless (optional)
- 2 Eggs
- 200ml milk
- 3 TBSP Hot English Mustard
- Panko Breadcrumbs
- Whisk eggs, milk and hot English mustard together in a bowl to make the egg wash.
- Dust chicken in flour.
- Place chicken in egg wash.
- Place chicken in Panko breadcrumbs.
- Shallow fry or deep fry until cooked.