Gong Hei Fat Choi! Happy Chinese New Year

Gong Hei Fat Choi!

Happy Chinese New Year, wishing you Happiness and Wealth and Joy.

 Chinese New Year festivities start on the first day of the lunar month and continue until the fifteenth, when the moon is brightest.  This year the festival starts on 10 February 2013, is the most important celebration in the Chinese calendar.  Also known as the Spring Festival it celebrates the start of new life and a season of sowing and ploughing.  

In 2013 the Chinese are welcoming in the year of the Water Snake.  People born in the Year of the Snake are said to be intuitive, private and reticdent, as well as wise.  Regarded as great thinkers, they like to live a peaceful life in a quiet environment.

Crispy Aromatic Duck - the mix of heady aromatics, Chinese Five Spice, Hoi Sin Suace, and succulent crumbly meat, wrapped in little pancakes with slithers of spring onion and cucumber is a combination which is very difficult to beat. Marks and Spencer Crispy Aromatic duck is one of the finest I have tasted. Placed in a very hot over the skin crisps quickly without drying the meat. Peking duck is very difficult to make at home because of the process of curing the meat, and basting and cooking, over severals hours. This duck was restaurant quality but served at home, and its server without MSGs or other nasties.

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Duck spring roll - the sweet and savoury heady mix soft sweet duck and Chinese Five Spice, which interestingly sometimes continues seven spices, served in crispy crunchy rice pastry, takes some beating. Marks and Spencer have got these duck spring rolls down to a tee, and they make a perfect nibble to serve with drinks or they can be served family style, along with everything else.

Chinese culture is filled with fascinating tradition and ritual, New Year is no different.  Before the festivities start, Chinese people usually spring clean their houses.  Believing they are sweeping away any bad luck. On New Year's Eve, all brooms, dustpan and brushes are put away so that good luck can not be swept away. Houses are decorated with paper scrolls with good luck phrases such as 'Happiness' and 'Wealth'. 

Mini spare ribs - always a winner in my house especially when there is rugby on. The sweet sticky sauce, over broiled then roasted meat is just right in these Marks and Spencer Creations. They disappeared very quickly.  I will know in future to get in more than one box.

A Chinese friend of mine told me it is good to celebrate Chinese New Year with foods that are well seasoned with pepper and basil, ginger and cinnamon, cloves and chili, coriander and nutmeg because bold flavor is associated with the year of the snake.  Red food is very important at this time of year because the colour red symbolises fire which will scare away evil spirits, so people dress in new red clothing.

Veg spring rolls - I absolutely love spring rolls, and these little fellas are just the ticket. Cooked again in a hot over, the rice pastry crisps to a crunch, and the inside remain juicy. I served them with a jar of Chilli and Mango Chutney, which has quickly become a staple in my home. This chutney, works brilliantly with Asian food, but also a jar of it mixed with some sliced chicken fillets, and cooked slowly in the oven, served with a spinach salad, makes a very popular tea in my house. My tip is to always make sure there is plenty leftover for lunch the next day, it wraps perfectly into sarnies or as a filling for a baked potato

Families get together for a large traditional meal, after which they stay up to midnight to let off fireworks to frighten away evil spirits.  On New Year's Day children will wake up to find a red envelope filled with money and sweets under their pillows left by their parents and grandparents.  This year I celebrated Chinese New Year with my soon to be sister-in-law Sarah and some scrumptious dishes from Marks and Spencer.  Their dishes are the best you will find on the high street, and the research that has gone into making each dish has taken the team to seek advice from some of the top Chinese chefs in the world.  Like David Chang at his legendary New York restaurant, Momofuku SSam Bar, who is the king of Pork Buns.

Char Siu Roast Pork in Chinese style BBQ sauce - Somehow the Chinese do BBQ unlike any others, except perhaps for the Southern States of the USA, and then again, the flavour combinations are different, but both somehow achieve a balance of sweet and south, depth of flavour, with a slightly zingy flavour left on the tongue. This roast pork with tender, and not in the least fatty or greasy, a normal complaint when eating pork, and had a melt in the mouth consistency.

Beef in black bean sauce - tender strips of broiled beef, served in a rich sauce that had a peppery bite, with chunks of soft red pepper that brought a sweet depth to the dish, enhanced the smooth finish on the tongue in terms of final taste.  Add to this the crunch of water chestnuts and you are somewhere near a perfect bite combining, soft and succulent, spicy and sweet, with crunch and texture. This was one of my favourite dishes of the evening. The sauce was absorbed by the fried rice, which actually tastes more like boiled rice, with lovely bits of soft omlette and peas - fried rice, without the greasy aftertaste is something very difficult to achieve, and Marks and Spencer, execute it very well here.

One of my favourite things about eating Chinese food, is the way it is eaten - family style. A range of different dishes and textures, flavours and colours all served in the middle of the table for people to share is the perfect way to eat. I love how eating in this way encourages conversation, and interaction at the dinner table, something always to be encouraged when children are around.

Children are very important at Chinese New Year, and they are an intrical part of the celebration. The layers of flavour, the ease of cooking, the quality of the meat and the taste of the Chinese Food from Marks and Spencer, make it easily the best food Chinese Food on the High Street, it is so good in my opinion that I would have to be eating at a really good Chinese restaurant to beat it.

 Gong Hei Fat Choi!

That's it for now ...

Nics

Salt and Sparkle = Life Remarkable 

Bert's Jazz Bar - Day 30 - 31 Days of Food

Sometimes an evening out exceeds all expectations.  

The banker and I went to Bert's Jazz Bar, in the Merchant Hotel, Belfast for an evening that can be described as my favourite night out in Belfast this decade. 

Music - jazz, good food, great service, and a fantastic atmosphere set the scene for a very relaxing evening.

Tinkling piano, soaring sax and clarinet solos and sensual singing and movement are all just part of the deal from Friday night regulars the Fiona Trotter Jazz Band. Performing a mixture of jazz standards from Ella, Duke and Louis, they mix up their set with a little funk and some numbers from the Buena Vista Social Club.  At times we find ourselves without conversation lost in the music.

As soon as we sit down a rustic bread box is set down for us, as are glasses of water - the service continues in a faultess manner for the rest of the evening.  We are looked after by Luke, Lucy and Richard, all of whom are attentive and friendly without being overbearing.  

The slices of bread are sourdough with a chewy crust and soft crumb, served with butter and vegetarian tapenade.  The tapenade is especially delicious because of its chunky texture and rich olive taste.

The wine list is easy to navigate with a wide range of choices, the banker goes for a French Sauvigon, which doesn't have that acidic tang, so many bottles of this grape offer at the moment.  I make my selection from the Driver's Choice and my cocktail meddles fresh pineapple juice, slices of fresh ginger, and lime, poured over ice with seltzer water.  I love how fresh and sharp the flavours are, and instantly vow to make this at home, it would be a perfect pick me up at any time of day.

Bert's is Belfast's only jazz bar.  You can dine in plush leather or velvet red chairs or banquets, in front of the stage or sit in the bar area slightly back.  The bar glitters with an array of bottles and drinks are made with flair - that is fun to watch - and seved with long elegant grizzini.  The room has a New York vibe, reminiscient of the 1930s and the diners and drinkers are mixed - tourists, couples, parties of girls, mixed groups.  There is no pretense, instead there are people who want to hear sensational music, and eat delicious food.  The space is dark and moody - sensual even in the mix of wood, velvet, leather and painted frieze - creating an intimate and rather romantic atmosphere.  We sit in a booth table with studded red leather, and a little gas candlelight with shade.  A lot of thought has gone into creating this room so that it is 'just so' and everything melds together bringing a deep ambiance that is only enhanced by the skill of the jazz musicians.  

Bert's offers options to dine from a French Bristo style menus - set, A la Carte, Vegetarian - with lots of sharing options including platters of chateaubriand, shellfish and baked cheeses.  

We settle for their set menu starting with a twist on a Waldorf Salad, where blue cheese has been balled and breaded and lightly fried, served with apple balls, candied walnuts and salad leaves that include rocket, baby gem and chard.  The banker and I both order the same dish, and we like the mix of textures and sweet sour flavours, that come from the cheese and apple.

For my main course I have gratin.  Made with layers of butternut squash, spinach, walnuts and guyere cheese, with just a hint of cream served with a sharp rocket based salad, bring a hot sweet, and cool bitter combination, that I have never seen beaten.  The banker has Chicken Chasseur which is tangy and succulent. 

The pudding choices are simple, showing off the best ingredients cooked well.  We share the chocolate pot that is served with lavender ice cream - this one was soft and slightly honeyed, and did not have the flavour of Yardleys soap - and hot chocolate sauce.  The combination of sweet cold ice cream, and bitter dark hot chocolate cake that had been well cooked so it had a slightly chewy consistency was remarkable.

Bert's is somewhere I highly recommend you book a table.

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Nutritious Food on the run - Day 19 - 31 Days of Food

Busy morning, fiddledly afternoon and a packed out evening, left me with little time to cook today but the knowledge I needed nourishment in what I ate. At times like this I always turn to soup I can made in under five minutes.

Yes it uses shop bought stock & a tin of sweetcorn but sometimes that's all I have to hand.

This soup is soothing, nutritious &
Filling in a good way.

Soup on the run

Ingredients
2 cloves of garlic crushed
2 inches ginger grated
1/2 head of broccoli divided into small florets
1 packet fresh chicken stock
1 small tin of sweet corn
Handful of kale chopped
1/2 bunch scallions finely chopped
Tbsp sesame oil
1/2 tsp five spice powder
Juice of one lime
A few dashes of soy sauce to taste
Chilli flakes to taste
1 round of noodles

Method
Fry scallions in smoking sesame oil, add garlic, ginger, kale and broccoli
Stir together for about one minute
Add the drained sweet corn stir together add the five spice powder
Add the chicken stock, once it simmers add the noodles
When noodles are cooked serve immediately with the lime juice squeezed over and soy sauce to your own taste

What's your favourite food to eat on the run?

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

What I've been up to, so far, during Belfast Restaurant Week 6-13 October 2012- day 11 - 31 Days of Food

Belfast Restaurant week running currently until the 13 October has been a credit to the wonderful food producers across Northern Ireland and the chef's who showcase their produce.

On Saturday I attended a Bitesized Food Tour of Belfast which show cased the food scene on Belfast's Lisburn Road, you can read more about here on the Northern Ireland Tourist Board Blog - Our Time, Our Place 2012.

With my friend Nadrianne, I made cupcakes at James St South Cookery School, you can read more about on the Northern Ireland Tourist Board Blog - Our Time, Our Place 2012.

I went backstage at Shu Restaurant in Belfast with Chef Brian McCann in preparation for his 50 Shades of Wine Dinner, you can read more about this on the Northern Ireland Tourist Board Blog - Our Time, Our Place 2012.

I attended an Irish Cheese & Wine evening at James Street South Cookery School, which I will be writing about very soon. Tonight I am going to Zen to discover about some of the Asian food Belfast has to offer. Over the weekend I will dine with celebrity chef Paul Rankin, visit St Georges Market, and McHugh's Pub.

There's lots going on - check out the packed programme of events here.

How have you been enjoying Belfast Restaurant Week?

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Roasted Red Risotto - Day 9 - 31 Days of Food

I don't know about you, but I find unabashed pleasure in eating leftovers, sometimes I enjoy them more than the actual dish itself.  There is something slightly illicit about them, comforting and soothing.  Having grown up cooking for lots of people, I have always found cooking portions for one dispiriting and as I hate waste, and don't want to eat the same dish for days on end, I like to find ways to transform leftovers into a new dish.

Yesterday, I shared a recipe with you for red risotto and building a simple storecupboard of ingredients using the Marks & Spencer Simply range. Today I want to tell you how to cook risotto leftovers. Although this recipe is made using a red risotto, it works with any type of risotto leftovers, just watch those with a higher cheese content, to make sure they don't burn.

Recipe

Ingredients

• leftover risotto - straight from the fridge, it must be very cold when you handle it
• freshly ground salt and pepper
• olive or rapeseed oil for frying
• parmesan
• baby spinach and rocket leaves
• Balsamic vinegar

Method

1. Shape the cold risotto into little balls, about the size of golf balls, flatter slightly
2. Heat the oil in a frying pan or roasting tin until spitting
3. Fry each ball for 3-5 minutes on each side until it starts to carmelise and nearly burn (you can also roast these in the oven, if you prefer not to fry)
4. Serve with freshly ground salt and pepper with a salad of rocket and baby spinach leaves which have been lightly doused with balsamic vinegar, I have added some strips of red pepper to mine, because I loved the flavour of the raw pepper against the cooked tomatoes in the rice
5. Add a sprinkle of parmesan or let people help themselves

This recipe is probably one of the simplest but most affective ways to eat leftovers!

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Student Storecupboard in Simply 15 Items - Day 8 - 31 Days of Food

My sister has just left home for the first time, off to university in another country. She left with a store cupboard of 15 simply essential ingredients from Marks & Spencer Simply range that will allow her to cook a wide range of dishes from staple good quality products, of remarkable value.  

A larder should always be filled with ingredients that can be used in several ways, so that there is a instant meal right at a student's or anyone elses fingertips.

1. Risotto Rice – risottos are soothing to make and are a flling meal, leftovers can be cooked in a variety of ways
2. Plum Tomatoes – the basis of endless sauces, delicious on toast, or with scrambled eggs
3. Spaghetti – an ingredient with an unlimited number of recipe possibilities, is there anything more pleasing than a plate of spaghetti
4. Olive Oil – essential for nearly every type of cookery used for frying, roasting, baking, dressing and so much more
5. Penne – a staple pasta that can be used in pasta bakes, or served with any number of sauce
6. Cous Cous – a filling carb that’s brilliant with curries, in salads and as a snack
7. Basmati Rice - Can be served as an accompaniment to other dishes, as a meal in itself or cooked into a rich pudding
8. Fine egg noodles – fantastic in stir fries and broths
9. Baked Beans – full of protein & a filling meal in themselves or cooked into a pie
10. Blossom Honey - perfect to add sweetness to cooking, wonderful stirred through porridge or on bread
11. Strawberry Jam - is there anything more pleasurable to spread on toast or stirred through rice pudding
12. Red Lentils - a fantastic source of protein, brilliant in soups, dips and curries
13. Choc Chip Cookies - essential for the essay crisis and as a base for cheesecake
14. Chickpeas - the core ingredient in humus, and a great source of protein in stews and soups
15. Porridge Oats - the best breakfast known to man, and wonderful in oatcakes and flapjacks

The key to having a good storecupboard is to buy good quality ingredients - the best you can afford, because the value comes not only in a monetary form, but also in terms of the idea that we are what we eat.

Leaving home often for the first time, fending for yourself isn't easy.  There is a lot to deal with, budgeting, flatmates, living in a new city/country, making friends, taking classes, exercising, cooking, getting enough rest balanced with parties and socilaising, being responsible, putting in the study hours, and getting a part time job, the list is endless. Cooking sometimes gets a short shuv to the back of the line when there are so many other often more immediately pressing things to deal with.

Yet, it is cooking and proper nutrition that will ensure success in every other aspect of life.  Eating is a non-negotiable for students, but eating unhealthily isn't.  Students who learn to cook, and budget properly when they first leave home, will learn to cook and eat well for life.

Students often think buying cheap food is the only way to feed themselves, but in doing this they often compromise food provenance, quality and their own health.  

Certainly students need to look for value when they are shopping for food, but they also need to buy quality produce, which will provide them with good nutrition, to allow them to live life fully. 

The Simply range at Marks & Spencer isn't just for students, but it is a range that students would benefit from filling their storecupboard with.  

The Simply range offers over 800 products right across the Marks & Spencer range - frozen, fresh, packaged, ready made, diary, storecupboards - and having tasted a large majority of them, as well as regularly buying them in my own weekly shopping, I can talk about the Simply range at Marks & Spencer with a genuine authority, because I eat them!

All the ingredients are reasonably priced, but they stand out against their competitors because they do not compromise on quality, these aren't the chaff or leftovers prettily packaged.  These are good quality ingredients that have been properly made, with sufficient care put into their production and sourcing.  All the eggs are freerange, the sausages and bacon British produce, and the coffee Fairtrade.

Over the course of the next few months, I will be sharing recipes and photographs with you, based on these Student Storecupboard in Simply 15 items  - that I have written specifically for my sister. These recipes while written for my sister are dishes that anyone would enjoy cooking and serving, they aren't exclusively student recipes.

You can read my first recipe for Red Risotto here.

The lessons we learn about food, both buying and cooking it as students will last lifetime.  I'd love to hear what you still cook today, that you made reguarly when you were a student?

Don't forget to keep an eye on my guest posts this week for the Northern Ireland Tourist Board 2012 blog

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable

Belfast Restaurant Week - Day 7 - 31 Days of Food

Belfast Restaurant Week has just launched with a packed and varied programme.  Yesterday, I attended a Bitesized Food Tour, and Kiddies Cupcake making at James Street South Cookery School.  Over the course of the next week, I will be attending a cheese tasting, a food & wine pairing, an afternoon tea with Charles Campion, a cocktail tasting among other fantastic events. 

I will be writing about Belfast Restaurant Week on the Northern Ireland Tourist Board Blog our time, our place, 2012, I hope you’ll not only join me there, but at the events themselves.

Here’s to a week of eating fantastic food, and sharing life with each other, in the most natural way – over food.

That's it for now ...

Nics

Salt & Sparkle = Life Remarkable