Blog update….

As I’m sure some of you have noticed I haven’t posted anything for quite a while – well I’ve been off getting married and am currently on my honeymoon in Thailand & Malaysia!

I’ll be back in the country towards the end of the month, so watch out for updates, including:

• The wedding!
• Kuala Lumpur
• One week of luxury in Khoa Lak, Thailand (including a Thai cooking course)
• Finding the illusive ‘Penang’ curry
• Sun, sand and no accomodation in the Perhentian Islands
• Tea, scones and a bit of British history in the Cameron Highlands

Until next time, take care.

Andrew

Edamame Beans with Chilli & Salt

Edamame Beans with Chilli & Salt – Serves 2

I’ve had this dish a couple of times now when I’ve visited Wagamama restaurants around London, and was excited to see that the recipe is in the Wagamama Cookbook. It’s hard to believe that you get such an amazing taste from these beans with just the addition of chilli, sesame oil and salt. The way to eat these beans is to ‘suck’ the beans out and then discard the outer pod. I’ve posted another Edamame Bean recipe if you like this one which you can try here.

 

Ingredients

• 225g edamame beans
• 1tsp sesame oil
• 1/2 red chilli, deseeded & finely sliced
• 1 tsp salt

Method

Step 1
Steam the edamame beans in a steamer over a pan of boiling water for around 2 minutes. Once cooked drain thoroughly.

Step 2
Heat a frying pan and heat through the oil and chilli and then add the beans and stir fry for 1 minute. Serve sprinkled with salt.

Baked Pears Stuffed with Wealdway Blue Cheese

Baked Pears Stuffed with Wealdway Blue Cheese – Serves 4

Today we visited the Alexandra Palace farmers market as it is just a short walk from my house – I always love going there as the produce is constantly changing. I never seem to be able to not spend any money, but then, what would be the fun in that?

I picked up some spicy Caribbean sausages from the Giggly Pig Company, some Wealdway ‘blue’ goats cheese (that I used in the recipe below), and some Apple & Ginger juice from Watergull Orchards in Cambridge that was absolutely gorgeous!

This is the recipe exactly as described by the man behind the Wealdway cheese stall at the Alexandra Palace farmers market – I’ve eaten this twice now in less than a week it’s that good.  Unfortunately I ran out of Parma ham in the photo below, but do make the effort to get some – it really enhances the dish visually and tastes great. 

Ingredients

• 4 ripe pears, peeled & cored
• 100g blue cheese (I used Wealdway blue goats cheese)
• 1 pack of Parma ham
• Mixed Salad

Method

Step 1
Peel the pears, then halve and hollow out the pear by removing the core.

Step 2
Stuff the hollow generously with blue cheese

Step 3
Wrap the stuffed pears with either Parma ham, Serrano ham or streaky bacon so that the whole pear is covered.

Step 4
Place the pears on a baking tray and cook for 20 minutes at 180C.

Serving Suggestion
I’ve served this with a crunchy salad using some mixed leaves, peppers and mizuna (a type of Japanese rocket leaf I have been growing in my garden). As with most blue cheese salads, the addition of avocado, rocket, watercress, caramelised red onion or walnuts would work perfectly. You could also quite easily poach the pears instead of baking them.

Garden Update 2009

Who would have thought that I would get into gardening? Particularly when the only outside space we have is a tiny roof terrace! Well there must be something in the air in Crouch End as I’m getting more and more into it every day.

After the success we had in the garden last year, we’ve decided to ‘branch out’ a bit (sorry for the pun!) and be a bit more adventurous – what’s the worst that can happen?

Around two weeks ago our balcony looked more like a stall in Homebase than it did a roof terrace, but slowly and surely we’ve potted everything and the garden is now in full bloom. At my request all of our new additions this year are edible – I just can’t get excited about flowers. When Susie first mentioned growing sweet pea’s I was momentarily excited…. until I realised!

So, the first of our new entries this year are radishes. I was really surprised to hear that you can grow them in pots, and even more surprised to see them grow so quickly. Not only do they look great, but they tasted pretty damn good too. We will certainly be growing these next year too.

I’ve always really wanted to grow fruit, but heard on the grapevine (sorry again!) that you need lots of space and patience if you’re going to get anything like a decent sized yield. That may be the case, but that didn’t curb my excitement at picking (and eating) my first raspberry! I’m not sure why but there wasn’t a great deal of taste to it despite it looking pretty impressive – perhaps it needed a little bit more sun. Any ideas?

If the raspberries were slightly disappointing, the strawberries couldn’t of been more of a contrast. Quite literally I don’t think I’ve ever tasted a nicer strawberry in my fire. The variety is called Elam and they come highly recommended.

In fact writing this has brought back a funny story from when my parents tried to grow strawberries in one of those special strawberry pots a few years back. Strawberries would start to grow, just turn red and then magically disappear – no one could understand it. That was until we were watching the dogs playing in the garden one day and noticed that Alfie the Chihuahua was nowhere to be seen. Obviously worried we went out to try and find him, only to catch him red handed with two half strawberries and a bright red face – a bit of a give away when you’ve got an all white coat!

Best Lemon Cheesecake Ever!

Lemon Cheesecake – Makes 1 cake ( around 8 slices)

This is probably my favourite dessert in the world – in fact, when I get married this year I’ve actually given the recipe to the caterer’s so that they can make this for us on the day! I’m afraid I can’t really take the credit for this recipe though – it’s been passed down first from my Nan, to my Dad, and now I seem to be taking over the mantle. 

I’ve seen some pretty complicated cheesecake recipes on the net but I honestly don’t think there is any need – what can be simpler than a recipe that uses only 5 ingredients? This is a perfect dessert to make for a dinner party as it can all be prepared the night before, so there is no need to worry about it on the day.

I never add anything else fruit or otherwise) to this recipe, EVER. In fact somebody once suggested at a family get together that some fruit on top would be a good idea – the look they received was enough to turn someone to stone, and I’m not kidding!

I would really like some feedback on this as I want to know whether it is just me and my family that find this irresistible or whether it really is the best lemon cheesecake in the world!  

Ingredients

• 12 digestive biscuits
• 1/2 weight of biscuits in butter / margarine
• 1 300g tub of Philadelphia cheese
• 1 400g can of condensed milk (not to be confused with evaporated milk)
• Juice of 2 or 3 lemons (to taste)

Method

Step 1
Weigh the digestive biscuits then weigh out exactly half the weight of the biscuits in margarine. Place the biscuits into a blender and give it a quick whiz.

Step 2
Melt the butter in a pan, then add to the crushed biscuits and blend until the butter has combined with the mixture.  

Step 3
Spread the crumb mixture into a cheesecake dish (see picture) and place in the fridge for 1 hour to set. The mixture should be around 0.7cm thick.

Step 4
In a bowl, empty the Philadelphia cheese, condensed milk and lemon juice and mix well with a blender until there are no lumps. Pour the mixture on top of the base and smooth over with a spatula, then refrigerate. You can probably eat the cheesecake after 2 – 3 hours, but it is much better if left over night.

Kazakhstan Trip

So, I’ve just got back and thought I would write a quick update on how my time in Kazakhstan went.

The first thing to note is that the weather is (for Kazakhstan) about as good as it is going to get! Most days seem to be around the 25C – 30C mark and over the coming weeks it’s set to improve further. I’ve been told that around May time is the best weather in Kazakhstan as it regularly ranges from -40C in the winter to a scorching 40C in the height of the summer. Thankfully, I’ll be long gone before the temperature gets anywhere near those highs or lows!

The camp accommodation I’m staying in is surprisingly good – each room is kitted out with a satellite TV, internet connection and a fantastic laundry service where your shirts come back neatly folded (much better than at home!!!). The only thing that seems to be lacking is activities to do in the evening – the only real option is to grab some food and have a couple of drinks in one of the bars around town or on the camp (or the rather sleazy nightclub called M10).

Probably the best bar in Aksai is called The Western Bar (incidentally I’d say that the vast majority of people who go there are actually locals and not Westerners). They have a snooker table, Russian billiards table, darts board, 2 floors with 2 bar areas and a beautiful outdoor seating area.

The last week was a busy one with work as we were really under pressure to get the bid out, so did very little apart from work, eat and sleep… although I did manage to venture out to the Western Bar a couple of times and of course there was the England V Kazakhstan football game on the Saturday which was lot’s fun and a great atmosphere (the game was being played in Kazakhstan!).

Uralsk Visit

During the middle weekend of my trip I visited Uralsk which is roughly a 2h 30 drive away across some rather bumpy roads. There were a few birthdays at the Uralsk office, so they decided to throw a bit of a birthday bash, which was pretty good timing for me! I stayed in the Pushkin Hotel and although it was for only a single night, it seemed like reasonably nice hotel. We had an evening meal in a private section of the restaurant and although the food wasn’t spectacular by any means, it was a great evening and a good opportunity for me to meet the rest of the team in Kazakhstan.

On the Sunday I had the opportunity to have a wonder around the town and get some photographs. As Kazakhstan is quite a religious country, there some amazing looking Russian Orthadox churches and mosques with some amazing colours.

Just off the main street of Uralsk (and down Revolutionary Road) is a park situated on the river by the Uralsk football stadium. I have to be honest and say I was really suprised by how nice the park was. There were lots of rides for children, places to eat and drink and the place was just bustling with people. The river is obviously a major attraction in the summer and there were even people with speedboats racing down the river.

Food & Drink

So, how about the food and drink in Kazakhstan? Well… I’ll start with the drink. The two most popular drinks out there are vodka (of course!) and beer. Vodka is plentiful and cheap; they tend to drink it straight out here, with no mixers apart from maybe a tiny bit of water.  Baltika is the most popular beer out there and costs around £1 – £1.50 per pint. In Russia & Kazakhstan they have 10 different grades – 1 being alcohol free right up to 10 which is the strongest – I’ve tended to mainly drink no. 7 as it seems to have the most flavour, but 3 and 5 are quite nice too.

Much of the food I experienced was very much aimed at expats and so as such wasn’t what I’d call traditional local food – things like pizza, pasta and chicken are extremely popular which was a shame. However I always like to try new things where ever possible so here are a few of the foods I did manage to sample while I was out there:

Pierogi – these were by far and away my favourite snack out here, despite being quite simple; little filled breads! There are many different varieties; some would be filled with vegetables such as potatoes, onions or leeks; others would have a meat filling, and some would have no filling at all but would tend to be slightly sweeter (somewhat similar to a doughnut). The lunch buffet would tend to have a different filling each day – which, when there is so little to do, is about as exciting as it gets!!!

Solyanka – this is a spicy meat soup that is a tomato base, with finely chopped cubes of ham, beef and cucumber. It’s quite a salty soup and it usually has a slice of lemon and a handful of olives served in the soup.

Blini – these are savory pancakes that I ate quite regularly at the buffet. Whilst the fillings do seem to differ, the majority seem to have ham and cream cheese in, with of course the obligatory sprinkling of dill (dill is served with ABSOLUTELY EVERYTHING out here).

Plov – this is more of a Russian dish traditionally, but is regularly on the menu’s out here in Aksai. The dish is predominantly a rice dish, with chunks of beef or lamb served over the top.

Shashlik – by far and away my favourite meal was shashlik (kebabs) that are usually cooked on the BBQ. At the Western bar, all the shashlik are cooked in a hut outside, and I’ve been told that the same person cooks them rain or shine (and incidently 40C OR -40C!!!!)

And finally…. Is the myth about eating horse meat true? Well, in a word, yes!

Beshbarmak – Unfortunately I never got around to trying this, mainly because I didn’t see it on a single menu!! I spoke to a few locals about it and they said that it is quite rare to see it on a menu as it is tradtionally served in in the home as part of a family banquet or celebration. That meant I had to settle for a selection of cold meats (one of which was called qazy) which were quite nice, but if I’m honest, not the tastiest thing I’ve ever tasted! Still, at least I tried it!

Be sure to visit back regularly over the next few months as I’ll be giving you updates on my wedding and of course jetting off on my honeymoon to Thailand and Malaysisa, so am sure to come back with some fabulous recipe ideas!

So until then, paka! (see you later in Kazakh).

Kazakhstan Trip….

So I finally get back into the swing of writing fairly regularly on my blog again and guess what… I get shipped off somewhere again for a few weeks with work.  Now which sunny, fabulous place do they send me to this time? Australia? No. Hawaii? No. Paris? No. Kazakhstan, err yes! That might sound negative but it ACTUALLY is a place I’ve wanted to visit with work – the people and culture will be so different to my own, and who can resist visiting a country that prizes horse meat higher than any other meat?!

The downside of the trip is the location in Kazakhstan. I’ll pretty much be flying straight to Uralsk (via Moscow airport) and then very quickly transported to the small industrial town of Aksai where I’ll be spending all my time – approximately 2 or 3 weeks; which basically means that I won’t get to see Almaty or Astana, the two cities that I would really like to visit one day. I don’t know a great deal about Aksai – but I do know that facilities are going to be pretty basic. I will be staying on a ‘camp’ that has been built to house the many expats out there, which is guarded by security staff and you need a permit to enter. There are supposed to be a handful of bars, perhaps 2 restaurants and very little else to do aside from work!

But anyway, who am I to complain? I’ve already been to Quito and Houston with work, so I guess I have to take the rough with the smooth; and who knows, it could be my best trip yet!

Keep your eyes posted for what I am sure will be some ‘interesting’ posts when I get back in early June!

Pad Thai

Pad Thai – Serves 2

I still remember the first time I ever tried Pad Thai – I was sat in a little restaurant just off Khao San Road in Bangkok and fancied a change from my usual Thai Green Curry. I was to eat Pad Thai many more times during the 3 weeks I spent in Thailand and often from street vendors who literally cooked this up in minutes.

I also regularly eat Pad Thai for my lunch at work – there’s a great little market street just around the corner from me and there are two vans that sell excellent Thai food. Despite my best efforts, I usually succumb to my taste buds and least once a week, and completely ignore my waistline! I think because I eat Pad Thai so often at work I very rarely cook it at home. In fact now I think about it, I can only remember cooking it once before, and I’m pretty sure it didn’t turn out that great! So with that in mind I fancied having another go – kind of a make or break if you will.

So I logged onto the computer to try and find a recipe – there were so many! I decided in the end to loosely follow a Delia Smith recipe; I say loosely follow as I never really follow a recipe exactly and I made a few changes as I went along. I decided to add some chicken to the recipe to compliment the prawns, as well as some radishes (mainly as I had some in the fridge). When I’ve seen Pad Thai cooked before I’ve often seen tomato ketchup being used to give the noodles some colour, and while I would usually try and use tamarind paste, unfortunately my fridge was pretty bare, so ketchup had to do. As I added in the egg I was also a little concerned that there was too much – you probably can’t see looking at the picture, but if I was to make this again (which I will), I would definitely only use one egg.

The recipe I’ve posted below is my modified version and I was really happy with the result! I hope you are too.

 Ingredients

• 110g rice noodles (often known as rice stick)
• 8 king prawns (I used frozen)
• 1 chicken breast, diced
• 3 tbsp groundnut oil
• 2 cloves garlic, finely chopped
• 1 red chilli, deseeded and finely chopped
• 1/2 red onion, sliced
• 2 tbsp fish sauce
• 1 tbsp tomato ketchup (tamarind paste is better, add to taste)
• Juice of 1 lime
• 1 large egg, lightly beaten
• 3 radishes, finely chopped
• 2 spring onions, finely sliced
• 1 tbsp red chilli flakes
• 1 handful coriander

Method

Step 1
Prepare all the ingredients beforehand as once the stir fry starts it’s all very quick. First you want to cook the noodles to packet instructions (I boiling water for 5 minutes) then briefly rinse in cold water and set aside.

Step 2
Heat a pan with a tablespoon of vegetable oil and cook the chicken until just cooked, then set aside. If you are using frozen prawns, defrost in a little warm water, then also set aside.

Step 3
Heat the groundnut oil to a very high heat, then add the chilli, garlic and the red onion and cook for 1 – 2 minutes until slightly softening. Add the radish to the pan for 30 seconds, then add in the cooked chicken and defrosted prawns for a couple of minutes. (If using uncooked prawns add these prior to the chicken and ensure they are fully cooked first).

Step 4
Once the chicken and prawns are cooked, add the lime juice and the fish sauce and cook for a few minutes more. Add the noodles to the pan and give everything a good mix, turning the heat down slightly. Add in the tomato ketchup and mix again.  

Step 5
Pour in the egg over the noodles and leave to set for 1 minute. Once the egg starts to set, start to stir the noodles again and the egg should break up into thin strands. Keep stirring until the egg is cooked then serve with the following garnishes.

Serving Suggestion

• 1 tbsp red chilli flakes
• 1 tbsp crushed peanuts (I omitted as I don’t like peanuts)
• 1 wedge of lime
• 1 handful of coriander

Banana Milkshake

Banana Milkshake – Makes 1 glass

Summer has finally arrived in North London… well, kind of. It’s certainly been a hell of a lot better than it has been recently, and it actually hasn’t rained for the past 3 or 4 days now. Unfortunately the bad weather seems to coincide with the weekends here in London, so if it wasn’t for the fact that I was off work ill today I don’t think I would have even seen the sun yet!  

As I’ve been off work ill, I felt I needed something to perk me up a bit, whilst being pretty neutral on the stomach! I started browsing a number of blogs out there for a smoothie concoction that was going to heal me… or at least make me feel less sorry for myself.

In the end I thought ‘stick to what you know’ and I’m so glad I did. I know a lot of people like to dress up banana milkshakes a bit; perhaps adding honey, chocolate or cinnamon. For me the best milkshakes are kept simple. For me that means bananas and milk – perhaps at a push a bit of ice cream.

Ingredients

• 1 banana, roughly chopped
• 250ml milk

Method

Step 1
Throw the chopped banana and milk into a blender and whizz up until you have so smooth milkshake. It really is as easy as that. Serve it into a cold glass and if you been fancy, slice a bit of banana with the skin still on and hang over the edge of the glass (in a similar way as you may do with a slice of orange for a cocktail).

Nepali Breakfast of Omlette & Potatoes

Nepali Breakfast – Serves 2

I visited Nepal back in November 2008 and the breakfasts out there were definitely one of the highlights of my trip! These went down an absolute treat most mornings, but particularly before a long day’s trekking as I needed all the energy I could get! I decided that I would try and pick up a Nepali cookbook in Kathmandu so that I could recreate this (and the other fabulous food I tasted) when I got home. The book I found was called the ‘The Joys of Nepalese cooking’ and it is a really great book. If you want to read about my trip you can do so here.

I used a combination of the information found in my Nepali cookbook, and an excellent recipe for Bombay potatoes by Rick Stein (Goodfood Magazine, January 2009) where he actually poaches an egg on top of the potatoes. I was also inspired in a strange kind of way by Saturday Kitchen‘s omelette challenge – although I’ll need to make sure my omelette’s not ‘running round the farmyard’ as most of them are on the show!

 

Ingredients for 2 Omelettes

• 4 large eggs
• Splash of milk 
• 1/2 red chilli, finely chopped (remove seeds if you like things milder)
• 50g cheese, grated
• 2 tsp chives, finely chopped
• 1 shallot, finely chopped
• 5 button mushrooms, finely chopped
• 2 tomatoes, seeds removed and finely chopped
• 2 knobs of butter (1 for each omelette)
• Salt & Pepper

Method for the Omelette

Step 1
Break the eggs into a bowl and whisk with a fork until the egg yolk is completely mixed into the egg whites. Add a splash of milk and give the mixture another stir.

Step 2
Add all the other ingredients to the mixture (except the cheese & the butter) and give it a good mix.

Step 3
Melt the butter in a frying pan on a medium heat, then add the egg mixture. Use a small spatula to run around the edges of the pan, tipping the frying pan so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to use this method until the egg in the center is nearly cooked (it should still be just a little moist), and now add the cheese to the pan. 

 Step 4
Once the cheese has just started to melt, the omelette should be ready. Fold the omelette over and serve with the potatoes.

Ingredients for the Potatoes

• 2 large potatoes, peeled and cubed
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tsp mustard seeds
• 1 cm thumb of root ginger, peeled and grated
• 1 tsp cumin seeds
• 5 dried curry leaves
• 1 red chilli, finely chopped (add more if you like things hot)
• 3/4 tsp turmeric
• Salt & Pepper (to taste)

Method for the Potatoes

Step 1
Boil the Potatoes for around 12 minutes or until they are tender but not breaking up. Remove from the pan and allow the potatoes to cool.

Step 2
Heat 1 tbsp oil in a pan and add the cumin & mustard seeds and fry for 1 minute. After around one minute the seeds should start popping – at this point add in the garlic, onion, curry leaves and chilli to the pan and stir fry for a further 2 minutes, or until the onions have started to soften.

Step 3
Add the turmeric and potatoes to the frying pan and mix well so that everything is coated in the lovely yellow colour of the turmeric. You will probably need to cook the potatoes on a medium heat for around 4 – 5 minutes depending on how small you cubed your potatoes. Make sure the heat is not on too high as the potatoes will burn – although you can always add a bit of water if the potatoes are sticking to the pan.