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Chia pudding (benefits of eating chia seeds)

2014-05-15T22:41:00.001+01:00

New addition coconut chia pudding.

The tiny superfood chia seeds know. As "Indian running seeds" are native to Mexico and said to be used by the Aztecs, Mayans and Incans. Coming from a plant in the mint family available in both white and black seeds, they are a great source of healthy omega-3 fats, protein, fibre and packed full of calcium, manganese and phophorus.

Omega-3 fatty acids are important for brain health whilst calcium, manganese and phophorus all help maintain healthy teeth and bones. Phophorus also helps the body synthesize protein to enable cell and tissue re growth.

These little gems are beneficial to diabetes suffers or those at risk of the disease, by slowing digestion and preventing blood sugar spikes. They can also help promote a healthy heart by improving blood pressure and increasing healthy cholesterol.

Lastly and for some of us most importantly chia seeds are great for ensuring a healthy diet by stabilizing blood sugar levels and fighing insulin resistance which can cause an increase in belly fat. The amino acid tryptophan is also found in chia seeds which can help regulate your appetite, improve your mood and also you sleep patterns.

They also absorb vast amount of water making them a great tool against dehydration when exercising.

For a gulten free ingredient which has more calcium than a glass of milk, more antioxidants than blueberries and more omega-3 than salmon..why wait?!

Start including chia seeds in your diet for a healthy inside and out.

But how can I add these tiny seeds to my diet I hear you ask?!.....easy.

Try sprinkling on salads, adding into smoothies creating chia pudding or adding to porridge. Why not push the experimental boat out and make grain free chia crackers.

I tried my first chia seed experience by creating a plain old chia gel/pudding. I made the gel by using :

2/3 cup chia seeds

2 cups liquid (use coconut milk, almond milk or water depending in your preference)

I used 1 cup water and 1 cup milk as it's what I had in.

My second recipe is coconut chia pudding (first photo):

5 tablespoons Chia seeds

400ml (reduced fat) Coconut milk

Mix in a bowl with a wooden spoon for 2 minutes and set in the fridge before eating.

All you do is mic together well and allow to sit for at least 10minutes but preferably over night to soak up the liquid.

Then add whatever dried fruit/nuts/yogurt you like.

I made layers adding sunflower seeds, figs and dates, cashews and topped with cacao nibs for extra anti oxidants and shredded coconut then drizzled with agave syrup.

A healthy delicious easy peasy snack, breakfast or pudding.

Clean Homemade Granola

2014-04-06T22:56:00.001+01:00

Store bought granola although you might think is a healthy breakfast option. Most are actually very high in sugar, contain unhealthy fats and oils and are packed full of fillers and unneccessary extras.

The idea of eating clean is all about making your own food using natural nutrious ingredients. Using that principle I decided to make my own granola. Use it's easy to go to the shops and boy it but as said most store varieties are full of rubbish. I also find it doesn't always include all the things you like. Some may be with nuts some with dried fruit. Making your own gives you the freedom to create a granola including all the things you love.

For my first attempt at homemade granola I used the more familiar oats variety. Next time I will be substituting in some quinoa for added nutrients and protein. When choosing oats for granola, pick 100% ruled oats. Don't choose the instant or quick cook varieties as these are unhealthy alternatives which have been over processed and have a high-glycemic value.

When choosing an oil there is a wide variety available. I was going to opt for coconut oil as it's nutritious and adds a good flavour. However my local mini supermarket didn't stretch to this option, luckily instead it had almond oil another great highly nutrious variety. I would steer clear of oil olive as it will leave a strange musty taste to your granola.

Now for the additions; I choose pumpkin and sunflower seeds as they are nutritious and delicious ;) I also added mixed nuts from peanuts, almonds, cashews and hazelnuts. I also included a small amount of dried fruits but be careful as these will push up the sugar content. If possible look out for unsweetened varieties.

To sweeten the granola, avoid using any highly processed sugars such as white sugar. The best option would be agave syrup but maple syrup or a good natural honey would work perfectly.

Recipe: (very adaptable)

2 cups rolled oats

1/2 cup chopped raw nuts (no salted or roasted varieties)

1/4 cup raw seeds

1/2 dried fruits (preferably unsweetened) banana chips & shaved coconut pieces would also work well

2tbsp Almond oil/healthy cooking oil

1/2 tsp Vanilla extract

1tsp Cinnamon

Pre heat your oven to 190c

Combine all the ingredients and spread onto a baking tray.

Bake for 10 minutes until light golden brown.

Cool and store in an air tight container to last for several weeks... If you have the will power not to eat it everyday!

Serve it either plain with milk or topped with plain Greek yoghurt and red berries or any fruit of your choosing.

"TinaTin" Restaurant Moscow

2014-04-06T15:08:00.002+01:00

Elegant Georgian Restaurant in Moscow Score: 4.5/5

Website:http://ginzaproject.ru/moscow/Restaurants/Tinatin/Menu/13708

Address: Moscow, st. Plyushchikha, 58, pp. 1a Tel: +7 985 761 66 36

Part of the Ginza project collection, I have to start by saying this may be the finest restaurant I have been to in a long time in terms of both the décor and fresh Georgian dishes.

If you love cosy, yet chic environments, which are both light and airy but secluded and intimate this is the restaurant for you.

Decorated to a “T” with large wooden tables, relaxing sofas, armchairs with printed cushions and of course the obligatory candles to perfect the ambience. The journey up the circular staircase, lit by white candles on each step in either large clear glasses or small decorative lanterns, leads you to different areas of the restaurant. It is as though you are being guided through a lovely large Georgian house with a mezzanine balcony allowing you to glimpse each floor. The style is what I would describe as elegant comfort and is exactly what I love.

The table setting

The staff are gracious, helping serve the food to share, adding to the homely feel. We opted for the Georgian classic starters of Lobio "Harkaliya"(Whole beans, fried with onions, spices and greens) and the Assorted Pkhali (Tender medallions of beets, spinach, green beans, cabbage, seasoned walnuts). The translation of this is slight off as they are more like a dip/pate style but you can happily eat them without needing bread. They were fresh and full of flavour, I particularly loved the spinach Pkhail.

Lobio Harkaliya - 380 Roubles & Assorted Pkhali - 390 Roubles

Alongside the classic Georgian starters with chose the Khachapuri Adjara. This dish was on another level, simply amazing! I love the concept of this, which is actually a bread (not your typical pastry) and is meant for tearing, sharing and dipping. It looks great and is hard not to love, although obviously not for those on strict diets. For those who agree with the 80/20 rule this is definitely one to treat yourself with and it won’t let you down.

Khachapuri Adjara (Boat of Pastry with cheese "Suluguni" & Egg)-440 roubles

After much deliberation and a little advice from the waitress, I chose the Red mullet at home, fried to a crisp (710 R) for my main. In her words the red mullet is a better choice “if you want to try something different”. To be honest, from the English translation of the dish it’s not what I expected and wouldn’t be my normal choice. It lacked some flavor and although I’m glad I tried it, if I was to go again I would choose something different.

Барабулька по-домашнему,

обжаренная до хрустящей корочки

I also sampled the lamb shashlik Skewers of lamb flesh (930 R), a Georgian staple. The meat was again full of flavour and tender, I would recommend this especially if it’s your first time trying Georgian food.

Шашлык из мякоти ягненка

Our kiwi and cucumber home-made lemonade was very light and refreshing and it was great to see such a large range of interesting flavours including blackberry and basil.

Overall this restaurant is a winner in my books. Personally I find it very hard to discover restaurants that leave you in awe, the perfect atmosphere for both a meal with a group of close friends or a romantic meal for two.

I would definitely go back to Tinatin’s and encourage others to visit. Whether you live in Moscow or are just passing through, it offers an English menu and inviting atmosphere to make you feel welcome.

Everything about Tinatin comes together to create a unique atmosphere of home comfort and Caucasian hospitality. It’s a restaurant with a sense of home, you will not want to leave!

Bob Bob Ricard Restaurant

2013-12-08T22:51:00.000+00:00

Score: 8/10

Are you looking for somewhere a bit different? Old fashioned American glamour meets Russian extravagance. This is the kind of restaurant you go to where you feel you've gone back in time to a different era and a different location. Even the staff are suited and booted in 1920's style outfits adding to the ambience and standing out from your average restaurant. Unfortunately, when I visited this place the bar was being re-done so I didn't get the pleasure of experiencing it but the restaurant itself is a must visit for its uniqueness and atmosphere. You feel scheduled and intimate with your guests and there are added touches such as the"press for champagne" button to add interest to the meal and really impress during a date.

The menu is a mix of Russian classics and European influences. You can have traditional "Zukuski"(Russian canapés) with cold Vodka shots, or opt as we did for Oysters. There is also a list with a variety of both fish and meat starters, we also chose the Seabass Ceviche to start. If you are really pushing the boat out and looking for the Russian experience, they offer the choice of Caviar, "Petrossian" which is only available in the UK at Bob Bob Ricard helping explain the rather heavy price tag for this delicacy.

Overall the food was good - however the beef mains were not to the quality of a high class steak restaurant. The seared Fois Gras was delicious but I feel with the meat and Fois Gras Crouton is was a bit too heavy/fatty as a meal. Fois Gras in my opinion is better eaten separately, spread on toasts for example, rather than eaten with red meat.

Seabass Cerviche with Avocado: made with cucumber, tomato, coriander, jalapeño pepper and lime.

6 Oysters Mitterland - grilled with parsley and garlic

Beef Onglet: 28 Day aged Scotch Beef, with caramelised onions and green peppercorn sauce

Fillet Medallions Rossini: 28 Day Aged Scotch Beef with seared Fois Gras, Fois Gras crouton & Truffle Gravy.

Overall, this restaurant is a little gem in the centre of London which can be easily missed if you aren't searching for it. The atmosphere, decor and added extravagance all make it an experience not to be missed. If you are a fan of Russian cuisine or enjoy good fish and meat dish you will definitely find something you like on the menu. It is a great place to come on a date, to impress or to bring those interested in trying an opulent Russian dining experience.

http://bobbobricard.com/food.html

The Famous 8 Plaited Bread

2013-03-18T10:28:00.002+00:00

Finally I've attempted Paul Hollywoods 8 breaded plait and yes I now feel the pain that the contestants on Great British Bake off felt with the whole "8 under 5, then under 1".

I have to be fully honest now and say, I fell at the first hurdle of plaiting so decided to bend the rules. (Sorry Paul) I ended up just plaiting it without following the correct method.... rules are for breaking right.

However, I will write them in below in case any one wants to give them a try. Please let me know if you actually managed to do it.

Ingredients:

500g - Strong White Bread Flour
10g - Salt
2 x 7g Fast Acting Yeast
20ml - Olive Oil
340ml - Water (at room temp)
1- Beaten Egg, mixed with a pinch of salt for glazing

Method:

Put the Flour into a mixing bowl then add the Yeast to one side and Salt to the other (as the salt can kill the yeast)
Add the Oil and mix
Add 3/4 of the Water and bring together with your hands.

Work in the rest of the water, then knead the dough 10 for minutes until silky and very stretchy.
Put the dough into a lightly oiled bowl - cover lightly with cling film and leave to rise for an hour until doubled in size.
Punch down the risen dough- empty onto a floured worktop and mould into a ball

Divide into 8 equal pieces, using your hands roll each piece into a thin sausage shape (about 40cm long)
Lay strands onto a floured worktop - like an octopus and tack the ends together onto the worktop with your thumb.
Number them 1 > 8 and plait following the sequence below:
(please note every time you move a strand, the order of the numbers with revert to the original 1>8 sequence) - think this is where I went wrong.

Step 1: Place strand 8 under strand 7 then over strand 1.

Step 2: Strand 8 over strand 5

Step 3: Strand 2 under strand 3 then over strand 8

Step 4: Strand 1 over stand 4

Step 5: Strand 7 under stand 6, then over strand 1

Repeat from step 2 until all strands are plaited.

Then tuck the ends under the loaf to neaten.

Set the loaf on a floured baking sheet and leave to rise at room temperature for an hour till doubled in size.
Brush with egg and sprinkle with salt, then bake in the oven at 200'C for 20-25minutes, until golden brown.

Make slices and top with Banana or Cinnamon and Sugar, then put under the grill until caramelised.

Vanilla & Strawberry Present Cake

2012-12-09T00:21:00.001+00:00

Forget Heston's weird and wonderful creations, here is something you can easily make yourself, and the best thing is liquid nitrogen is not required.

This impressive and beautifully wrapped vanilla sponge cake is a sure fired winner, so go on give the gift of cake at Christmas.

The marzipan decoration adds that taste of Christmas, but alternatively you can use melted white chocolate mixed with gelatine to create the present ribbon, if desired.

Ingredients:

250g Butter
250g Caster Sugar
4 Eggs
1 tsp Vanilla extract
250g Plain Flour
4 tsp Baking Powder
3-4 tsp Milk

Method:

Use the creaming method for this cake.

1) Cream the butter and sugar

2) Slowly add the beaten eggs

3) Add the vanilla extract

4) Fold in the flour and baking powder

5) Mix in the milk

6) Add to a greased square cake tin

7) Bake for 40minutes at gas mark 190c

Decoration:

Strawberry Jam
Strawberries
Marzipan

Wrapping the present:

Roll out the Marzipan and cut out the following shapes:
Two long strips, long enough to go across and down either side of the cake
Two short strips, folded to create an oval loop (each side of the bow)
Roll out a short strip to fold over the bow loops
Two half sized strips, cutting the ends into a fork (ribbon end)
Before wrapping the cake with the marzipan bow, cover the now cooled cake in strawberry jam.
Next, wrap the cake with the marzipan ... two long strips to form a cross over the cake, add a loop to either side of the centre, cover the middle of the bow with the short strip.
Cut the strawberries into halves and lay over the strawberry jam, to cover the area between the ribbon
Cut the remaining strawberries into slices to cover the sides of the cake.
Finally, add the ends of the ribbon. Tucking each end under the bow and softly creating folds whilst laying the ribbon ends over the strawberries.

There you go, the one present you can share.....

Setting the perfect Christmas scene, to be enjoyed with your friends and family!

Asadal Korean Restaurant

2012-12-02T23:15:00.001+00:00

Overall 4/5

Great atmosphere, great for sharing and taking part in a new dining experience.

Asadal Menu

Now, I live and have lived in Holborn previously for over a year but managed to brush past this gem of a restaurant. Located right next the to the tube, it is easily missed until you smell the aroma of intensely appetising food, tempting you inside. It is also a great sign when the customers are coming out telling you, you need to go in and I assure you they are not wrong. Expect to queue to get a table unless you have booked in advance, but again this is just another sign of the restaurants popularity and the restaurant is worth the wait.

This place is great for an entertaining and interactive meal, the tables have there own gas heated cookers in the middle, which are used for their popular BQQ meat meals.

Appetisers sampled included the "Man Du soup" handmade dumpling soup- which had three handmade dumplings and pieces of egg in a steamy broth. The star however was "Pa Jeon", pancake made of egg, wheat and rice flour, pan fried with spring onions, oysters, muscles, prawn and squid. I find the English often overlook the different uses of pancakes and its ability to create a variety of dishes and be mixed with a large array of ingredients. These we both soft and crispy with different textures from the seafood.

The main dishes were the shows stoppers, although I feel the "Sam Gae Tang", Whole baby chicken stuffed with sticky rice, dates, ginseng, chestnuts, garlic slowed cooked and served in a broth, was a little disappointing in flavour, as it lacked much oomph and can only be described as boiled chicken.

However, I throughly reccommend the "Yu Khei Bibimbab" one of Koreas most popular dishes, consisting of rice topped with fresh and cooked vegetables, red chilli paste and raw beef. This is then mixed together by a very attentive server, which allows the meat and vegetables to cook together in the hot stone bowl and create a "harmony" of flavours.

The idea of Korean food is to bring diners together, to use food to socialise, as they believe sharing food with others is a way to experience love and togetherness. I throughly agree with this and believe the restaurant and atmosphere helps accentuate this message. The BQQ section is focused on sharing an inmate meal using your fingers and getting stuck in with the atmosphere of the place. The "Joo Moo Luk Kui"slices of sirloin seasoned with sesame oil and garlic, was full of flavour.

The waiter prepared the meat to medium rare as requested and then demonstrated how to eat the meal. You begin with a lettuce leaf and using the back of a spoon, dip it in bean paste then spread on the lettuce. Then dip the meat in sesame oil and wrap together. Now the waiter told me I had to shallow it in one go as that is how it is eaten in Korea. Though I had my doubts and decided to chew my food. It was very good all the same.

This restaurant ticks the right boxes for me and my first real experience of Korean food, was definitely a successful and enjoyable one.

Dark chocolate, Raspberry and Hazelnut Tarts

2012-10-22T21:32:00.000+01:00

Planning a dinner party or romantic meal.... Skip the hassle of spending hours slaving in the kitchen and spend more time getting yourself ready, with this easy 15-20 minute tart recipe. This may well be one of the easiest desserts you could make, yet looks quite impressive.

This recipe can be substituted with making pastry instead of a biscuit base and using other fruits for example blueberries or strawberries, incase you have any picky eaters.

The benefit of using mini-tartlet tins is that it produces a perfect sized portion for one and also with a removable bottom, means there is no stress trying to get an unbroken slice out of the tart tin ( I know you will all have been there at one point).

Recipe: Makes 4

Dark Chocolate Ganche:

200 ml Double Cream
150g Dark Chocolate
Handful of Raspberrys

Biscuit base:

6 Hobnobs (or a biscuit of your choice, i.e digestives
2 Handfuls of Hazelnuts, i.e. about 15
30g Butter

Method:

1) Make the ganche: heat the cream either on the stove or in the microwave to just before boiling

2) Add the broken up chocolate and stir

3) To make the biscuit base: put the biscuits and hazelnuts in a sealed bag and vent your frustration on them with a spatula or weapon of choice, until they resemble breadcrumbs.

4) Melt the butter and add to the biscuit and hazelnut mixture.

5) Press into your tartlet tins (or one large tin)

6) Add the ganche on top and finish with raspberries.

7) Set in the fridge for 1 hour

A Proper Chicken and Mushroom Pie

2012-09-15T21:26:00.001+01:00

This is a Proper pie, a Northern pie and a real Home-made pie.

Now, the reason I say a "proper pie", is because I am always disappointed in nowadays, when I am out for lunch or dinner, see a pie on the menu, order it and realise ... its not a pie .. its just the lid plonked on top of what can only be named as a stew!

As I had to give an introduction to my fellow graduate trainees about Pies... (presentation skills at its best) I decided I would have to blog one recipe, as I love making pies! Its relaxing and of course I get to eat a lovely home-made, real pie at the end.

They are so easy to make, but a great thing to present to guests or make for a sunday lunch. Plus once you have the basics down, i.e. the shortcrust pastry, you can then use a whole variety of ingredients to make different pies, from savoury through to sweet!

It is the same basic method.

Below is the recipe for a chicken and mushroom pie with red and spring onions. I must say it was delicious. I find chicken and vegetables (mainly Mediterranean veg) is a great combination and makes a lighter pie filling than for a example steak and kidney or meat and potato.

Ingredients

Shortcrust Pastry:

225grams - Plain Flour

100 grams- Butter

1/2tablespoons- Cold water

Pinch salt and flavouring (e.g. mixed herbs, pepper)

White sauce:

50g- Butter

50g- Flour

200ml- Milk

1 tsp- Mustard

1/2tsp- Nutmeg

salt and pepper

Filling:

3- Chicken breasts,

10- Button/Chestnut Mushrooms

3-Spring onions

1- Red onion

Method

Shortcrust pastry:

1) Mix the flour and cold butter (till it resembles breadcrumbs)

2) Add water slowly until it starts to form a dough

3) Knead for 1-2mins

4) Cover in cling film and place in the fridge for 30 minutes

White sauce

1) Melt the butter

2) Add the flour and let the rue cook for 2 minutes

3) Add the milk and whisk to remove lumps

- Add the chicken breast chunks in to the white sauce to cook

- In the mean time cook the red onion and mushrooms in a pan (add balsamic vinegar to the red onion)

- After 8 minutes of cooking the chicken in the sauce add the onion and mushrooms.

- Once the dough as rested enough roll out,

place in your tin and blind bake (bake alone before putting in the filling) for 20minutes.

-Then add the filling and place the pastry lid on top

- Brush the pastry with milk and place back in the oven for 20minutes

Chinese Pork Dumplings

2012-08-23T19:36:00.000+01:00

Finally, I have made chinese dumplings, successfully!

These were really great, I impressed myself! Now I won't lie, I had a little help with a sous-chef (thank you) but the actual idea of these parcels is very simple.

Firstly, all you need for the dumpling dough is plain-flour and hot water... what could be easier?

Secondly, you don't even need to cook the filling separately, just put all the ingredients in a bowl, then add 2tsp's to make each dumpling and cook together.

The only thing to bare in mind with these dumplings is that they are time consuming, especially if its your first time making them. As rolling out each dumpling and forming them takes some time. With practice though, i'm sure it would become a lot quicker. They are also 100% worth the effort!

I learnt from a little cafe near Fudan University in Shanghai, to serve dumplings simply, with a mixture of soy sauce and dried chilli flakes.

The recipe I have taken from Ken Hom because he is awesome. While we are on that topic, I would like to recommend a program to watch: "Eat, Drink, Cook China", with Ken and my favourite Ching-He Huang. It allows you to experience the real China, exploring the different areas with their own specific tastes, flavours and cooking styles. It helped me to remember my journey through China and thats when you know its a good program.

Anyway, moving on to the job at hand, here is the recipe:

Dough:

- 140g/5oz Plain flour

- 125ml/4fl oz Very hot water

Stuffing:

- 110g/4oz Minced Pork

- 75g/3oz Spinach (or chinese leaves) finely chopped

- 1 tsp Ginger, grated

- 1/2 tbsp Shaoxing rice wine (not essential, I couldn't find it in the supermarket)

- 1/2 tbsp Dark Soy sauce

- 1/2 tsp Light Soy sauce

- 1/2 tsp Salt

- 1/4 tsp Black pepper

- 1 1/2 Spring onions, finely chopped

- 1 tsp sesame oil

- 1/2 tsp sugar

- 1tbsp cold chicken stock

Method for the Dough:

1) Mix flour and water

2) Knead until smooth - about 8 minutes

3) Return to the bowl and cover with a clean damp towel to rest for 20 minutes

Method for Filling:

4) While the dough is resting, combine all the stuffing ingredients and mix together

Forming the dumplings:

5) After resting, knead again for a couple minutes

6) Then shape into a long sausage about 23cm long and 2.5cm diameter

7) Cut into 18 equal sized pieces

8) Roll each into a ball and roll out to a 9cm diameter circle/pancake

9) Put the circles onto a flour surface, ready to fill.

10) Place two teaspoons of filling in the centre of each pancake and moisten one edge with water.

11) For an easy pinching method, just pinch each edge together (will resemble a small cornish pasty)

12) Another method is pleating one side (as used in the pictures)

Cooking the dumplings:

I used two methods:

1) Ken Homs method:

Heat a large lidded frying pan with groundnut oil and add the dumplings.

Cook for two minutes

Add water and cover to simmer gently for 12 minutes.

2) Steam the dumplings using a vegetable steamer (or preferably a chinese bamboo steamer) for about 15minutes.

Both myself and my sous chef, preferred the dumplings that were steamed (sorry Ken) as they were a bit tougher and held together well.

Surprise Burgers

2012-08-18T14:57:00.001+01:00

I along with a large majority of the population, love a good burger occasionally, some of you may even eat one everyday (though I don't recommend it) it is a great meal, especially for all you meat lovers out there.

However, sometimes I find... it can just be a bit boring, unless you've jazzed the burger up with all sorts of extras, like bacon, cheese, salad, buns... etc.

That's why I decided to make the "Surprise Burger".

This beauty looks like your average beef burger from the outside, but has a mozzarella and pesto centre, making it an exciting burger to bite into.

This recipe is also a great excuse to get the old BBQ out (weather permitting), if not don't worry, you can do them just fine without one.

However, I chose to go down the BBQ route as luckily we had a nice day in England... yes believe it or not!!

I also decided to try out a new method of adding flavour to the burgers and keeping them moist.

This new method involved making a liquid with water, smoked paprika, cayenne pepper and worcester sauce. Then dropping it over the hot coals while the burgers were cooking, to add extra flavours to the smoke. Now, you could definitely smell them in the air, however whether they actually went into the burger, I can't say for certain but its fun all the same and gives your BBQ guests a smell to get them hungry!

Recipe:

- 500g Beef mince

- 1/2 tsp Smoked Paprika

- 1/2 cayenne pepper

- 1/2 ground black pepper

- 1/2 salt

- Pesto

- Mozzarella

- (can add finely chopped onions and herbs)

To serve:

- large flat mushrooms

- Salad

- Guacamole

- Sour Cream

Method:

1) Mix the beef and all the seasoning together (as well as onion and herbs, is using)

2) Get a golf ball sized amount of meet and flatten into a buyer shape.

3) Add a slice of mozzarella and 1 tsp of pesto

4) Get another ball of the meat and flatten to lay on top.

5) Seal the edges together

6) Add to the BBQ and cook for around 8minutes, turning halfway through (depending on how hot it is)

7) Cook the flat mushrooms at the same time.

Once ready, if you want a healthier option, serve together with the mushroom, salad and sauces ( or if you prefer of course, serve in a bun with lettuce and tomato.

Vietnamese Cuisine Part 2: Stuffed Squid

2012-08-08T20:10:00.003+01:00

Squid stuffed with pork mince and vegetables...Now this is a real treat!

I personally have never had or to be honest thought about stuffing squid but I can tell you its delicious!

This recipe is also a great idea for a dinner party! It looks great on the plate and its a good dish for sharing. An innovative surf and turf dish that will break the ice at the dinner table.

Now the actual idea of it is simple... however, I have to admit, in reality it takes some skill and patience to stuff the squid, as its a slippery little b*gger! That is however, you'll be happy to know, the hardest part!

Recipe:

- 1 Whole squid (tube/body)

- 100grams Mince Pork

- 1/4 Carrot

- 1/2 Onion

- 6 Spring Onions,

- 1 tsp Garlic

Method:

1. Add together the chopped garlic, minced pork 1/4 tsp salt, 1/2 tsp pepper and 1 tsp sugar - mix and leave for 3 minutes.

2. Thinly dice the carrot and onion and finely chop the spring onions.

3. Use 2 tbsp veg oil in a hot pan and add 1tsp garlic, fry.

4. Add the minced pork mixture, onion and carrot and cook until soft.

5. Add the spring onions and cook for another 3minutes.

6. Then stuff the squid with the mixture (be careful as it will be hot) - push the mixture right down then once full, pinch together the ends and secure by pushing toothpicks straight through the top of the squid from one side to the other.

7. Next add 2 tbsp veg oil into a hot pan and fry the squid - turning when browned - frying for approximately 3-4 minutes in total.

Finally, using scissors cut the squid into thick circles, perfect for your guests to dive in and grab a slice... with chopsticks for those feeling a little adventurous.

Vietnamese Cuisine part 1: Spring Rolls

2012-08-05T10:43:00.002+01:00

Having recently returned from Vietnam I thought I would share with you my experiences of the cuisine starting with the all important "Spring Roll".
Now, I know what you are thinking... "spring roll?? eurgh they are normally a soggy, stringy vegetable filled, cooked from frozen buffet filler". However, not in Vietnam. Over there you'd do well to find a menu where these little parcels do not feature in either a fresh or fried form.

Firstly, the fresh type which is sometimes referred to as summer rolls and in vietnamese Gỏi Cuốn. The word spring roll describes the freshness of the ingredients used. The typical ingredients in fresh spring rolls include; boiled pork, shrimp, chicken or tofu, fresh herbs, lettuce, cucumbers, chives and rice vermicelli, all wrapped in moistened rice paper.

Secondly, the fried variety Chả giò, this is mainly made from seasoned ground meat (normally, pork and shrimp), mushrooms and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. My first experience of the fried spring rolls was in Ben Thanh Market in Ho Chi Minh City, it proved to be a great starting point to my journey through the culture and cuisine of Vietnam. The variety in Ho Chi Minh were smaller and more compact then the long thin variety further north, but still packed full of flavour.

After travelling further north to Hoi-an (my favourite destination in Vietnam), again my first

taste of the place was fried spring rolls. However, these were much better than the variety in Ho Chi Minh and the locals gave us a lesson in how to eat them. The spring rolls are served with pieces of rice paper and lettuce, the idea being that you wrap lettuce and then rice paper around the roll then dip it in the lovely sweet sauce... perfect!

Chả giò rế is an uncommmon kind of chả giò' that uses bánh hỏi (thin rice vermicelli woven into a sheet) instead of rice paper. I tried these on a cruise around Ha Long Bay and I have to say they are delicious, crunchy and something I have personally never found in England or elsewhere.

There are three common sauces used to go with spring rolls, firstly, fermented soybean sauce (tương xào), hoisin sauce or my favourite, fish sauce.

Now for the exciting bit, how to make them yourself, at home! Yes I said it, and don't think...'well I can't get the right ingredients', you can! Everything is now easily available in any chinese supermarket or china town near you and even some commercial supermarkets may have them.

Firstly, if you are planning on visiting Vietnam and heading to Hoi-An, I would like to recommend Cafe 43, this is where we were taught some great dishes from Vietnam, with a cooking class which was just $5 and then the price of the dishes you choose to prepare from the menu. Furthermore, as a place to eat in general, it's great! A wide variety of dishes (some of which will be featured in this blog) with a friendly, family orientated atmosphere, attracting a lot of travellers, I can not recommend this place enough!

Ok lets begin:

Ingredients for Fried Spring Rolls with Shrimp:

1. 1 tin Chickpeas- finely chopped to make a paste
2. 150g Minced Shrimp
3. 1/2 tsp ginger
4. Quarter Carrot
5. 4 Spring Onions
6. 1/4 Sweet Potato
7. 1/4 Taro (similar to sweet potato, which can be used instead)
8. Soft rice paper - Dau Xanh

Method:

1. Boil sweet potato + Taro until soft.
2. Mash together sweet potato, taro, ginger and chickpeas.
3. Grate Carrot and chop spring onions
4. Put 1 tbsp vegetable oil to a hot pan, add the spring onion, cook for 2minutes.
5. Add grated carrot to mashed mixture, then add cooked spring onions (without the oil)
6. Add mince shrimp, 1/2 tsp garlic, 1/2 tsp pepper, 1/4 tsp salt and 1 tsp sugar.
7. Mix/mash all ingredients together using hands, until it all sticks together (like a dough)
8. Take rice paper, place one large tsp of the mixture at the bottom end, make a long sausage, roll to halfway then fold the edges and keep rolling to the end. (see video below)
9. Fill a pan 1/2 full with vegetable oil for frying - cook on a low/med heat - fry for 7/10 minutes - until crispy and brown.

Video showing how to form the spring rolls:

Ingredients for spring roll dipping sauce:

- 1/2 Red birds eye chilli

- 1/2 tsp Garlic

- 1/2 tsp Sugar

- 1/2 lemon

- 2 tsp Fish Sauce

Mix it all together and there you have it:

Fried shrimp spring rolls with dipping sauce

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Lemon Drizzle and Chocolate Birthday Cake

2012-07-26T18:30:00.000+01:00

Brilliant Classy Birthday Cake

Two Tiered Lemon and Chocolate Cake

It was my fathers birthday, so I needed to make something special. I knew he liked both chocolate and lemon cake, so I thought what the heck lets do both! Plus, I knew Id have quite a few young ones round to scoff some cake and chocolate cake never goes a miss with them!

I also liked the contrast between the two, both in flavours and colours, I then blended both colours together with the blueberries and the caramelised lemon for decoration.

Ingredients for Lemon Sponge

200g/7oz Caster Sugar
200g/7oz Unsalted Butter
2 Lemons, zest only
3 Eggs,
200g/7oz Self-raising Flour

Method:

1) Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next.

3) Fold in the sieved flour using a metal spoon.

4) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into

the centre of the cake comes out clean.)

Lemon Butter Cream:

140g/5oz Butter, softened
280g/10oz Icing Sugar
1-2 tbsp Milk

5) Wait for the cake to cool and cover it fully in lemon butter cream (including in between each layer)

optional decoration:

-caramelised lemon zest and blueberries

6) Peel slices of lemon zest and cook in a pan with sugar and water (enough to cover the zest) until they start to caramelise.

Large Chocolate sponge:

- 350g Unsalted Butter,

- 350g Caster Sugar

- 6 Large Eggs

- 2tsp Vanilla extract

- 275g Plain Flour

- 75g Cocoa Powder

- 5tsp Baking Powder

- 4-5tsp Milk

Method:

1) Beat the sugar and butter in a mixing bowl until pale and fluffy.

2) Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next.

3) Add the vanilla extract.

4) Sieve the flour, cocoa powder and baking powder together and fold in using a metal spoon.

5) Pour the cake batter into the prepared cake tins and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through.

To decorate and for the filling: Dark Chocolate Ganche

Cover the chocolate cake once cooled in the ganche.

Then add on the lemon cake and you're done!!

"The Bread Street Kitchen" Restaurant Review

2012-07-23T21:43:00.001+01:00

Overall : 4.5/5

The Bread Street Kitchen ......................all I can say is Gordan you've done well here!

I stumbled upon this place as it happened to be in the St Pauls area of London (on Bread Street) where I was staying. However, I am very glad I did. I was lucky enough to be taken here, as yes, I will admit it is not the cheapest restaurant, however it is similar pricing to restaurants on the same level. It is also very worth it, I may have to be bold and say it was one of the best meals I have had out.

I would describe the design of the restaurant as sexy.... yes you read it sexy... with an open plan layout and warehouse feel. It is very rugged but with some romantic booths and desk lamps surrounding the tables for added light. It has a good atmosphere and the staff were great, yes I made sure to test them and ask for their opinion on what dishes to pick and I have to say they were spot on! The menu is original as there is a choice from the raw bar, wood stone or hot kitchen- giving you good variety.

For drinks, we started with two cocktails and I have to say my lycée martini was perfect, sweet but with a good kick! We also had a bottle of wine however, although it was also nice I won't dwell on it as we committed a wine snobs big sin; choosing red when we were having fish.... but at the end of the day, you get what you fancy right??

For starters I sampled:

Salmon ceviche, ruby grapefruit, jalapeño, lime, coriander

£10.50

This was good, although slightly too acidic maybe a tad too much lime, however it is a good light starter, especially if you like salmon.

I chose:

Baked scallops, salsify, treacle bacon, bittercress

£12.00 / £19.00

These were to die for, I fully recommend them. They cut through like butter and the bacon and apple slices gave the dish great flavour.

For Mains I sampled:

Seared loin of yellow fin tuna with a sesame, soya and shallot	£19.00
dressing, fennel, coriander salad

This was extremely good, the tuna still pink with great flavours and texture.

I chose:

Devon cuttlefish, chorizo, avocado and pepper salsa £16.50

I was excited to see cuttlefish on the menu, especially teamed with chorizo and salsa. I wasn't too sure if I would find the flavours complementary, but I am happy to say they were! The chorizo used was also the best I have had, it was in the form of small sausages which were a lot softer and less fatty/chewy then the slices of large chorizo sausage. The cuttlefish was also cooked to perfection.

Overall, this restaurant provides a great atmosphere with a funky sexy design and fantastic food. The staff are very professional and know the food being served. It is innovative with different cooking styles to choose from and a good variety of dishes. I highly recommend paying a visit to The Bread Street Kitchen!

Three Tiered Celebration Cake

2012-05-14T15:10:00.002+01:00

A three tier cake for any special occasion; a wedding, a birthday or a random celebration.

It has everything you could ask for in a cake.

The first layer is a simple but delicious vanilla sponge with a glorious butter cream filling and a white chocolate ganche covering. Layer two is a coffee sponge with buttercream filling and milk chocolate ganche frosting and finally theres the chocolate sponge with buttercream and rich dark chocolate ganche.

The cake is then finished with shards of dark and white chocolate and milk chocolate cigarellos and shavings, then topped with ganche covered strawberries.

Its exciting but elegant and provides people with a good amount of choice on flavour, suiting even the pickiest of diners.

Now, I have to be honest here and say, this was not entirely the design I was first creating. I had planned to cover the outside of the cake in chocolate cigarillos. However, I wanted to make them myself instead of buying them. I began making milk chocolate cigarellos, until I quickly realised this may take days to make around 300 that I needed to cover each cake. That is when I changed the design to chocolate shards.

Ingredients:

Small vanilla sponge:

100g Butter

100g Sugar

2 Eggs

100g Self-raising Flour

1/2 tsp Baking powder

1 tsp Vanilla extract

Medium Coffee sponge:

150g Butter

150g Sugar

3 Eggs

150g Self-raising Flour

1/2 tsp Baking powder

2 tsp Strong Coffee

Large Chocolate Sponge:
300g Butter

300g Sugar

6 Eggs

300g Self-raising Flour
1 tsp Baking powder
50g Cocoa Powder

Buttercream:
140g Butter
280g Icing Sugar
1-2 tbsp Milk

Method

1) Make each cake by creaming the butter and sugar, adding the eggs one at a time then folding in the flour (add in the extra ingredient for each flavour) then bake at 180C for around 20 - 30 minutes.

2) Then, leave each cake to cool and then add the butter cream filling in the middle.

3) Add the Chocolate Ganche to each cake (white chocolate on the vanilla sponge, milk chocolate on the coffee sponge and dark chocolate on the chocolate sponge). Apply two layers, then stack the cakes.

4) Create the dark and white chocolate shards, by melting chocolate onto acetate, spread evenly out and then freeze for 20 minutes and then break up.

5) Add the milk chocolate cigarillos/flakes and strawberries and viola the cake is finished.

Oatmeal and Chocolate Sandwich Cookies

2012-04-24T14:24:00.001+01:00

The perfect accompaniment to a cup of tea.

These are fun treats that combine a sweet fluffy filling with chewy textured biscuits. Use this recipe for the oatmeal biscuits without the filling and they are just as delicious. They are perfect for a sweet snack, lunch boxes or even long dog walks as I found out!

What's more, if you're not a fan of chocolate fillings, there are plenty more options to choose from, such as, peanut butter filling, marshmallow filling, white chocolate and cream cheese. Creating a variety of fillings would make a more exciting and attractive array of biscuits for guests or parties.

Ingredients

Oatmeal biscuits:

- 175 g self-raising flour

- 75 g porridge oats

- 175 g granulated sugar

- 1 tsp bicarbonate of soda

- 1 tsp baking powder

- 175 g butter

- 2 tbsp golden syrup

Chocolate Fudge Ganche (used in previous recipe)

Method:

1) Put the flour, oats, sugar, bicarbonate of soda and baking powder into a mixing bowl.

2) Put the butter into a bowl and melt (either in the microwave or on the stove), add the golden syrup.

3) Combine the dry and wet ingredients, to form a dough.

4) Make 2 pound coin sized circles, place on baking tray and cook for 10mins at 180C.

5) Place cookies on cooling rack and leave till completely cooled. Make the chocolate fudge ganche.

6) Once cooled add the filling to one side and place another cookie on top.

Vanilla, Coffee and Chocolate Cake

2012-04-20T15:42:00.001+01:00

Its here..... the solution to choosing what type of cake you fancy eating.

This cake gives you everything in one; vanilla, coffee, chocolate and chocolate fudge ganche icing. Believe me, it's irresistible.

Thankfully, I had a couple nieces who spotted it and instantly wanted a piece.

Don't expect this cake to stay around for long!

It's perfect for a special occasion such as a birthday celebration or even just a sunday afternoon tea treat with friends or family.

What's more, its not difficult, there's no complicated ingredients, it's your average sponge cake with added flavours, so why not give it a go, it's eye catching and very tasty!

Ingredients: (need another half measure of all ingredients)

120 g / 4 oz Self raising flour

120 g / 4 oz Butter - softened

120 g / 4 oz Caster Sugar

1 tsp Baking Powder

2 medium eggs

Method:

(Make one mixture and half it before adding the 2tbspns cocoa powder to one half and 2 tbspn strong coffee to the other half.)

1) Cream the butter the sugar until light and fluffy

2) Add the eggs one at time

3) Fold in the flour.

4) Separate the mixture, add 2 tbspns cocoa powder to one half and 2 tbspn strong coffee to the other half

5) Put into greased cake tins.

For the Vanilla sponge, just half the ingredients above and follow the same method.

6) Put all cakes in the oven for 30 minutes at 160C.

7) Take out and remove from tins to cool completely.

Chocolate Fudge Ganche Filling

125ml double cream
150g good quality plain chocolate
100 grams Fudge (optional) otherwise just add 50grams more chocolate and 50 grams butter.

1) Melt together in a bowl over a low heat.

2) Leave to cool for 30 mins

3) Layer the cake with frosting as below:

Start with the chocolate cake on the bottom, then add a layer of frosting on top. Then add the coffee cake and frosting.

Top with final layer of Vanilla cake

Add the frosting to the top of the cake. Then using a palette knife, apply to the sides of the cake.

White and Dark Chocolate, Hazelnut Tart with Raspberries and Blueberries.

2012-04-15T20:00:00.000+01:00

The perfect dessert for a Sunday Lunch!

This tart has come from the well known White Chocolate and Raspberry Tart, which is the ideal combination of sweet from the chocolate and sour from the fruit. However, I wanted to be a bit more creative. Therefore, firstly, I added ground hazelnuts to the pastry, making it lovely, crisp and interesting. Then for a contrast of colours and also to help re-enforce the pastries strength and prevent it becoming soggy on the bottom (if making in advance), I covered the inside of the pastry with melted dark chocolate. This was also a great semi-sweet layer which gave an added flavour and texture boost.

Now, I have to admit.... I did not make enough filling for the size of my pastry case.... however I think that was firstly, because I ended up not having enough white chocolate (I may have eaten a few pieces) and secondly because I cooked the pastry round the outside of the tin it was bigger in size. I guess its better than over filling it and allows a good view of the dark chocolate.

Just looking at the picture of this tart makes me crave it again!

So here is the recipe, its very easy and simple to make, the pastry is probably the most difficult part.

Ingredients

Hazelnut Pastry:

100g Plain Flour
25g Ground Hazelnuts
50g cool, Unsalted Butter
25g Icing sugar
1 Egg Yolk
1tbsp Cold Water

1) Place the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

2. Add the nuts and sugar, then the egg yolk and water. Mix with a knife until the mixture starts coming together then gather together with your hands, turn onto a floured surface and form into a ball.

3. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes.

4. Line a tart tin with the pastry (I turned the tin over and baked the pastry round the outside to easily get it off the tin), bake for

30mins or until light golden brown.

5. Once your pastry is cooked, allow it to completely cool and melt 75grams of dark chocolate and apply it to the inside of the tart.

6. Set the pastry back into the fridge to cool.

White Chocolate and Mascarpone filling:

200g White Chocolate
250g Mascarpone
150ml Double Cream

7. Heat the cream over the stove or in the microwave, add the white chocolate and then the mascarpone.

8. Allow to cool and then add to the tart casing.

9. Top the tart with a packet of raspberries and blueberries.

Hey Presto ..... its ready to eat!!

Pork with Pears, Red Onion and Blue Cheese

2012-04-15T17:59:00.000+01:00

Pork and Pears..... sounds great let alone tastes great together. This is a good variation on your average pork and apple combo ( though I have to admit I did sneak an apple in there too).

I used pork minute steaks for this recipe as they are nice and thin and quick to cook.

This is the perfect Sunday Lunch recipe, and the best part about it is its extremely quick to make!

Theres no putting the joint in to roast for a couple hours, it literally takes 20minutes or less from prep to table.

Recipe:

serves 4

4 Pork Minute Steaks
2 Pears
1 Apple (optional)
2 Red Onions
50g Blue Cheese

1. Heat a roasting tin with a tablespoon of oil on the hob (use 2 rings),

2. Add the onions, pears and seasoning (salt pepper and rosemary). Fry for 5 mins or until just starting to caramelise.

3. Heat the grill and season the Pork. Add it to the roasting dish and fry for 2-3minutes either side.

4. Add the cheese on top and transfer to the grill, until its melted.

Its best served with olive oil, sea salt and black pepper new potatoes.

Just boil the quartered new potatoes until soft and transfer to the frying pan to brown with the seasoning and oil.

Apple and Custard Mini Cakes

2012-04-14T13:24:00.001+01:00

These mini marvels with a surprise centre are delicious and different; not your average fairy cake with some icing and sprinkles.

Bake them with kids or as I did, for someones work treats and they'll be employee of the week!

If you haven't got any apples or canned apple. Why not try custard and jam, marmalade or lemon curd?

Ingredients:

100g caster sugar
100g very soft butter
100g self-raising flour
2 eggs
1 tsp vanilla extract
60mls think prepared Custard
125mls canned apple ( or cooked and sweetened apple)
1/2 tsp cinnamon

1. Pre heat the oven to 180C

2. Cream the butter and sugar together until light and fluffy.

3. Stir in the eggs one at a time and add the vanilla.

4. Fold in the flour and cinnamon.

5. Put one teaspoon of the mixture in fairy tin cakes or different mini cake mould (I used stars)

6. Add half a teaspoon of the custard, then half a teaspoon of the apple to the centre of the cake mixture.

7. Cover the filling with cake mixture, make sure to only fill the cases half full.

8. Put in the oven and bake for 10-15mintues. Glaze with the apple or jam.

N.B. for an extra treat try a cream cheese icing on top.

Lachha Paratha (layered flatbread)

2012-04-13T20:42:00.000+01:00

This bread, I only came across on holiday in the Maldives. It was made fresh by one of the chefs.... a character who could greet every person in their native language, now thats an achievement, along with his cooking skills of course.

I'm very grateful to have been introduced to this dish as its so easy and versatile, you can cook up a great curry to serve it with, have it with yoghurt and vegetables or even eat it as a sweet treat.
Unfortunately, as I was so desperate to attempt this new found marvel.... I didn't use the right flour. Instead, I used wholemeal bread flour in place of wholewheat. So mine were a bit heavier then they should have been, but the same concept is there.

Ingredients: (makes 4 parathas about 5-6 inch diameter each)

250 g whole wheat flour or Atta (fine milled whole wheat flour available in Indian stores)

1/2 tsp salt

3 tbsp ghee or melted butter (may use oil as a substitute)

125ml luke warm water or milk, just enough to make a smooth soft non sticky dough

oil/ghee/butter to brush on the paratha while rolling and frying

Method:

1) Sieve the flour and salt into a bowl. Rub the melted butter(ghee or oil) until the flour forms crumbs

2) Add warm water gradually, a little at a time. Knead until smooth. Cover well and leave aside for about 30 minutes to an hour.

3) Knead it again for a couple of minutes; divide the dough into 4 portions. Shape into a ball, then flatten them. Roll out each flattened ball into a circle (8 inch diameter)/ as thin as you can get them.
4) Brush some melted butter/ghee on the top of the dough and dust some flour on top.

5) Forming the dough:

- Start from one end; hold the left and right side of the end with fingers and then start pleating, like doing a paper fan.

- Do small folds, (6-8) the more you do the more layers you will have.

- Once you have reached the other end, it will look like a rope. Press both the ends with your finger tips.

- Pick up the rope up and twist it, (move each hand in an opposite direction, to look like a twisted bread stick).

- Rolling it up into a spiral shape. Take the end tip and press it down on the top or the sides, so it does not open while rolling. Flatten it with your palm.

- Then roll it carefully without pressing too hard into (5″-6″diameter) circles.

- Heat a frying pan or griddle and cook (on medium heat) on both sides. When you see tiny brown spots appear, brush on about half to one teaspoon of ghee/butter/oil and flip it over.

- Then add 1/2 tsp of ghee/oil on the top, flip it over and cook this side in the same way as you did the other side.

Once cooked take them out and crush the edges together to make the layers more visible and soften up the bread.

They are best served hot from the pan.

Knead

Roll out - butter and flour

Pleat

Twist and roll up

Rolled up ball

Ball rolled out - ready to cook

Why not try it served hot with sugar and yoghurt ....... and add your own English touch with a cup of tea!

The Olive Press Restaurant Review

2012-04-10T16:50:00.001+01:00

Overall: 3.5/5

For dinner I was looking for a restaurant that was good quality but not pretentious, allowing for a relaxed, comfortable meal. The Olive Press ticked the boxes and was also not your average restaurant chain for italian meals and offered a good range on the menu.

The decor created a clean, fresh look to the restaurant with some added style elements, namely exposed brick walls, beams and pillars, along with artwork and an open plan kitchen.

However the restaurant does seem quite small and impersonal, making it quite hard to fall in love.

I will add however, that we had a table at the back near the till and disabled toilet, which may have taken away from some of the restaurants atmosphere.

Mojito

We began with mojitos, which hit the spot and weren't over sweet as some can be. The restaurant had a good variety of cocktails on offer including; "ps I love you".

Garlic Pizza bread with rosemary and sea salt

For starters we shared a garlic pizza bread between three. This was a good sized portion, however it lacked flavour and the sea salt, rosemary and oil olive was spread very thinly with some pieces looking extremely bare.

A positive was the presentation on the wooden board, coming uncut allowing for diners to cut it how they would prefer. A good personal touch.

Flattened rump steak with garlic, chilli,
peppercorn, sea salt, rocket and grana padano

Polenta Chips

For mains, I chose the rump steak and teamed it with polenta chips, which I have never tried before and was please to see a different alternative to the average fries.

We put the waiter through his paces asking about the steaks and he informed us that the rump was less fatty and therefore less chewy than the other cuts available.

However, I was slightly disappointed with it. Firstly we could only choose pink or well-done and having chosen pink, I was let-down when I couldn't find any pink meat. Secondly, the chilli was over powering but not to the point of being inedible.

The polenta chips on the hand, were tasty, well presented and innovative.

Overall, the restaurants positives are a great menu, good decor and experienced staff. I would therefore recommend it for a relaxed dinning experience. Our meal ended up quite expensive even with 10% discount. However, if you choose other meals it would be cheaper and if I returned I would go for the Baby scallops and prawn spaghetti tossed with tomato, anchovies and capers, my second choice at the time.

Double Chocolate Shortbreads

2012-04-10T11:03:00.000+01:00

Wanting a chocolate fix at Easter time but you're sick of chocolate eggs and easter bunnies??

Why not make these delicious chocolate shortbreads?!

They require only 5 of your basic store cupboard ingredients and I'm sure at this time of year you could find some chocolate somewhere if you're quick!

They are melt in your mouth beauties that go perfectly with a glass of warm milk.

Ingredients:

175g butter , softened
85g golden caster sugar (I used normal granulated sugar)
200g plain flour
2 tbsp cocoa powder
100g chocolate chips , milk or dark (I used both)

Method:

1) In a bowl, cream the butter and sugar together until light and fluffy.

2) Add in the cocoa powder and flour.

3) At the same time chop the chocolate into small chunks
(if you don't already have pre made chocolate chips).

4) Separate the dough into two halves and roll each into a 5cm thick sausage.

5) Leave in the fridge for 1hr (or freezer for 30mins)

6) Cut into 1cm think rounds and bake for 10minutes.

Leave to cool and try to share!

Sushi, Sushi, Sushi

2012-03-20T12:12:00.001+00:00

Sushi isn't just available in a restaurant or takeaway....

Its just as easy to make it yourself and also twice as fun!

I first made sushi nearly two years ago, after returning from China and inevitably exploring London's China town and the chinese supermarkets.

I think the best thing about making sushi is picking the things you like best to go inside. If you really hate avocado, take it out. If you are in love with cucumber, stuff it in, its all your choice.
The same goes for the meat element, there is a huge variety of meat and fish you can choose from, such as beef, duck and chicken to salmon, tuna, crab, prawn and eel. You can even stick to a simple, good old vegetarian options, such as omelette, tofu or one of the best being philadelphia (or cream cheese to be correct).

Now, forget thinking you need a million and one things to make it.
The key elements to sushi are:
1) Sushi Rice (japanese rice)
2) Nori Sheets (Dry Seaweed)
3) Mirin - (rice wine vinegar)
4) Makisu - Bamboo rolling mat
5) Vegetables (eg cucumber, carrot, avocado)
6) Neta - raw fish/meat

Tip: My best advice is go to a chinese supermarket for these products. They are better quality and half the price of those in western supermarkets, plus its all part of the experience.

The two types of Sushi I generally make are:

Nigiri sushi (hand-formed sushi) consists of an oval-shaped ball of sushi rice topped with a slice of another item e.g. meat, fish or veg like asparagus. (easier to make)

Maki sushi (rolled sushi) consists of sushi rice and other ingredients rolled together with a sheet of nori.

Sushi has become very popular around the world and this has resulted in the creation of western-style sushi, rarely seen in Japan. This begun in the 1970s in the United States with the california roll, to slowly introduce the concept of sushi without focusing on raw fish. For this they used imitation crab, avocado and cucumber. From this many more styles have become popular.

Western-style sushi examples:

Alaska Roll: variant of California roll, with raw salmon inside, or layered outside

California Roll: Containing avocado, kani kama (crab stick) or real crab, cucumber and in some places roe (fish eggs around the outside)

Philadelphia Roll: with raw or smoked salmon, cream cheese, cucumber or avocado.

Rainbow roll: is a california roll with around 6-7 types of sashimi ( yellowtail, tuna, salmon, snapper, white fish eel, etc) and avocado wrapped around it.

Seattle Roll: containing cucumber, avocado and raw or smoked salmon.

Spider Roll: with soft shell crab, cucumber, avocado, lettuce roe and sometimes spicy mayonnaise.

Condiments:
When eating sushi, always serve with soya sauce, wasabi, gari (sushi ginger) and as I found out the other day, sweet chilli sauce is also great.

Nutritional value:
The main ingredients used in traditional Japanese sushi i.e raw meat/fish and rice are low in fat and high in protein, carbs, vitamins and minerals. However, some western-style sushi varieties are now incorporating more fat with cream cheese, mayonnaise and avocado. It can still be said to be a great healthy alternative offering a lot of vitamins and minerals such as calcium and iodine from shrimp.

Hot Sushi Rolls:
New varieties of sushi have developed from the traditional Japanese sushi and one type that I tried in Russia (a place obsessed with sushi) is hot sushi rolls. Basically fried sushi rolls. I have to admit I did quite like it, however it does take away from sushi's low-fat charm.
Now onto the method of making sushi:
To make both Maki Sushi and Nigri Sushi use:
Ingredients:

255g/9oz- Sushi Rice

55ml/2fl oz- Mirin

340g/12oz- sashimi quality Salmon, cut into long thin strips

4 sheets- Nori sushi sheets

1- Cucumber cut into long pieces

1- Carrot

1- Avocado

N.B. Nigiri Sushi will only use the rice and salmon in chunks.

Firstly cook your rice:
1)Rinse the rice very well under cold water.
2) Drain, put into a large saucepan. Pour over 1 pint of water.
3) Bring to the boil, then simmer for about 25 minutes till nearly all the water has been absorbed.
4) Remove from the heat, cover with a lid and allow to stand for 10 minutes.
Then:
5) Put the rice into a flat preferably metallic tray (to allow it to cool quicker) and add the mirin, coating the rice.

To make the sushi:
6) Slice your vegetables and meat/fish into long strips.
7) Use the bamboo rolling mat and put a sheet of the Nori (seaweed) on it
8) Cover 3/4 of the seaweed with the rice to 1/2cm thick, leave the last 1/4 furthest from you free.
9)In lines around the 1st quarter, add your salmon slices, avocado, cucumber and carrot (or whichever ingredients you decide you wanted in your sushi)
10) Roll up the sushi mat, tucking in the closest end of the sushi to start the roll. Press tightly ensure it is nice and compact.
11) Wrap in cling film until ready to cut and serve.
12) When ready to serve, use a slightly wet knife, trim the ends and cut into 6-8 pieces.

When making Nigiri sushi: Just use the rice to form an oval shaped ball (with about 3/4 tbsp rice, add a drop of wasabi paste and add your raw seafood/fish or vegetables on top (in this case salmon)

So go ahead, don't waste time, do what we did and have a sushi dinner party. Its fun, easy and tastes great. Show you've learnt something new and once you've mastered these ones... try the harder varieties.