Privacy Policy

Sunday, 30 August 2009

Thank you for visiting pigpigscorner.com. Your privacy is important to us, as such, this privacy policy sets out how Pig Pig's Corner uses and protects any information that you give while using this website.

Should we ask you to provide certain information by which you can be identified when using this website, then you can be assured that it will only be used in accordance with this privacy statement.

Pig Pig's Corner may change this policy from time to time by updating this page. You should check this page from time to time to ensure that you are happy with any changes. This policy is effective from September 1, 2010.

What we collect

We may collect the following information:
  • Contact information including email address when you register to receive emails or comment on the website.
  • Tracking information collected as you navigate through the website. This information includes, but is not limited to, IP addresses, browser details, timestamps and referring pages.
What we do with the information we gather

We require information collected to understand your needs and provide you with a better service, and in particular for the following reasons:

  • We may use the information to verify your identity, to check your qualifications, or to follow up with transactions initiated on the site.
  • We may also use your contact information to inform you of any changes to Pig Pig's Corner, or to send you additional information about Pig Pig's Corner.
We will not share your personal information with any third parties without your consent, except as necessary to provide you with the services offered by us or to comply with the law.

Security

We are committed to ensuring that your information is secure. In order to prevent unauthorised access or disclosure, we have put in place suitable physical, electronic and managerial procedures to safeguard and secure the information we collect online.

Comment system

Pig Pig's Corner may include interactive forms such as comments. Please remember that any information that is disclosed in these areas becomes public information and you should exercise caution when deciding to disclose your personal information.

How we use cookies

A cookie is a small file which asks permission to be placed on your computer's hard drive. Once you agree, the file is added and the cookie helps analyse web traffic or lets you know when you visit a particular site. Cookies allow web applications to respond to you as an individual. The web application can tailor its operations to your needs, likes and dislikes by gathering and remembering information about your preferences.

We use traffic log cookies to identify which pages are being used. This helps us analyse data about web page traffic and improve our website in order to tailor it to customer needs. We only use this information for statistical analysis purposes and then the data is removed from the system.

Overall, cookies help us provide you with a better website, by enabling us to monitor which pages you find useful and which you do not. A cookie in no way gives us access to your computer or any information about you, other than the data you choose to share with us.

You can choose to accept or decline cookies. Most web browsers automatically accept cookies, but you can usually modify your browser setting to decline cookies if you prefer. This may prevent you from taking full advantage of the website.

Advertising

Some of our advertisers occasionally serve you cookies as well. We do not have control over cookies placed by advertisers. We may use advertising service vendors to help present advertisements on the website. These vendors may use cookies, web beacons, or similar technologies to serve you advertisements tailored to interests you have shown by browsing on this and other sites you have visited, to determine whether you have seen a particular advertisement before and to avoid sending you duplicate advertisements. In doing so, these vendors may collect non-personal data such as your browser type, your operating system, Web pages visited, time of visits, content viewed, ads viewed, and other clickstream data. The use of cookies, web beacons, or similar technologies by these advertising service vendors is subject to their own privacy policies, not ours, and Service Provider disclaims all liability in connection therewith.

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Our website may contain links to other websites of interest. However, once you have used these links to leave our site, you should note that we do not have any control over that other website. Therefore, we cannot be responsible for the protection and privacy of any information which you provide whilst visiting such sites and such sites are not governed by this privacy statement. You should exercise caution and look at the privacy statement applicable to the website in question.

Contact Information

If you believe that any information we are holding on you is incorrect or incomplete, please contact us.
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Chicken & Garlic Chives Stir-Fry...and a pat on the back

Friday, 28 August 2009

Unlike normal chives, the leaves of Chinese garlic chives are broad and flat. They have a very strong and pungent garlicky taste instead of mild oniony flavour of normal chives. And I find them more fibrous. These are normally used in pork and garlic chive dumplings - a very popular dimsum dish, scrambled eggs/ omelettes, or stir-fries with pork, chicken or shrimps.


Chicken and garlic chives stir-fry
Ingredients:

  • 100g Chinese garlic chives - chopped into 1 1/2-inch lengths
  • 600g chicken pieces - chopped
  • 1/3 cup water
  • 1 red chili - sliced (optional)
For marinade:
  • 2 tbs Shaoxing wine
  • 1 tbs oyster sauce
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp white pepper powder
  • 1 tbs corn starch


Directions:

  • Mix all ingredients for marinade in a bowl.
  • Add chicken, mix and leave to marinade for at least 30 mins.
  • Heat up a little bit of oil in a pan, add chicken and pan fry until browned.
  • Add water and chili simmer until chicken is cooked.
  • Stir in garlic chives.
  • Add other seasonings to taste if necessary.
I've finally figured out why the comment links were missing from the posts footer after installing the new Intense Debate comment system! Blogger actually disabled the comment link. How did I find out? By chance really.


I was staring at the html code for days trying make some sense out of it but we just couldn't connect. I switched my attention to the more user-friendly Blogger dashboard instead and started clicking around randomly hoping things would work out.


Under settings-> comments-> comments default for posts, I selected 'new post have comments'. I remember selecting 'new post do not have comments' because the Intense debate installation required so. I checked the published posts again and nothing changed - the comment links were still missing.


blogger comment 2

After a few more clicks, DING, I found something different, under the settings-> basic-> global settings-> select post editor, there's an option for a new updated editor. You can read about the new features here.


blogger editor


So I went to try out the new post editor. And DING DING, under the post options-> reader comments, the 'Do not allow, hide existing' option was checked! I selected the 'Allow' option and checked my published post, DING DING DING, the comment link appeared! phew...


blogger comment

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Chinese Food Anyone? New Mayflower [Restaurant Review]

Thursday, 27 August 2009

Reviewed by The Wild Boar

I’m not a big fan of restaurants in Chinatown as I feel there are a few too many tourist traps mixed in which survive because there is a sucker coming around the corner every day. As always, there are exceptions to this “rule” and Mayflower proves to be the case. It has been on Shaftesbury Avenue for the past decade at least and from my experience is always busy on Friday to Sunday nights.


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As we had made a reservation and arrived bang on time, we were shown to our table (they have a couple of tables downstairs in the basement in a little alcove; for some weird reason we’ve been seated there on the past few consecutive times) and promptly given a pot of hot Chinese tea and a plate of peanuts.


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First to arrive was cockles with chilli and garlic, something we haven’t tried before but noticed that a lot of other diners tend to order. We weren’t disappointed as the cockles were fresh and had just enough chilli to give it a kick but not to numb the tongue senseless. Unfortunately, the cockles had some sand inside which spoilt the experience somewhat.


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After that was a dish my group of friends always ordered when we come here, often in double quantities if there is a big party to avoid having to fight over the little morsels of fried eels in honey and pepper glaze. The fatty fish goes surprisingly well with the sweetness from the honey and the slightly crispy texture is an added bonus.


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My two table companions enjoyed the next dish of Japanese tofu with enoki mushrooms but I found the gravy the mushrooms were cooked in a bit too bland. I’m sure this was partly due to the strong tastes of the other dishes.


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A favourite of the PigPig’s is pork chops in red fermented bean curd, which isn’t found in a whole lot of other restaurants. There’s an aroma and taste from the fermented bean curd that is very difficult to explain; it is not just salty but also has a slight bean-y taste.


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When we were finished, a couple of waiters came and took away the plates with minimal fuss and maximal efficiency and came back quickly with a small plate of oranges which were alright at best. The free dessert of the day (and most days) was red bean soup. I have to admit I’m not a big fan of drinking hot sweet soups after a meal even though I’ve been brought up on it, but the Suckling Pig loved it and had 2.5 bowls by himself.


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Altogether the bill came up to £18 per person, admittedly a slightly higher price than usual but we did order more than ordinary. We usually follow the rule of “number of dishes = number of people at table -1, -2 if there are lots of girls in the table”, so with a dozen people in the party we would order 10 or 11 dishes.


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Food - 5.0
Service - 4.0
Atmosphere - 4.0
Value - 6.0


It serves pretty standard Chinese food with no embellishment or any such fancy details such as “plate presentation”. In fact, the food is quite similar to home cooked food your mom would cook (but maybe not if she wasn’t Chinese), although admittedly with more unhealthy levels of fat and salt than most moms I know cook with. However, I would advise Western diners to stay away from Westernised Chinese dishes like sweet/sour pork and sweetcorn soup though, try some proper Chinese dishes instead.

Would I eat here again? Yeah, definitely.

New Mayflower
Soho
68-70 Shaftesbury Avenue,
London,
W1D 6NA
Tel: +44(0)20 7734 9207

New Mayflower on Urbanspoon

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Fragrant Butter Chicken

Wednesday, 26 August 2009

Some of you must be wondering where's the 'oink oink' button (comment link) in my post footer, well..I am trying to figure out where it went too! I've recently installed intense debate comment system on my blog and am liking it because it seems more organised and makes it much easier for us to reply to comments. Everything seems to be working fine but the oink oink button is gone! This only happens to posts with ID comment form installed, other posts with the old blogger comment form are okay. I'm still waiting for a reply and hopefully a solution, so please bare with me. I hope it works out as I really like the new comment system. Will keep you updated! In the meantime, you have to click on the post title and you will find the new comment form embedded under the post. Sorry about that.

So here is today's recipe - butter chicken! Another really tasty dish to go with rice (yes we love our rice!). I just realised all my posts this week will be mostly Asian, so I guess I am having an Asian theme this week! The suckling pig said that this dish reminded him of butter crabs - a bowl of crabs drowned in a very creamy, tasty and fragrant sauce, we usually eat this with Chinese steamed buns (man tao). Found a really good picture of it at foodstreet. Gosh, I miss home!


Butter chicken


Ingredients:
Adapted from My Kitchen Snippets/ Nasi Lemak Lover
For sauce:
  • 2 tbs unsalted butter
  • 2 cloves garlic - pressed
  • 2 (or more) Thai chilies - sliced
  • 1/2 cup curry leaves ( I used dried ones)
  • Sweetened condensed milk or sugar
  • Salt
  • 1/4 cup evaporated milk


Directions:
  • Marinade chicken pieces in garlic, light and dark soy sauce, pepper, and egg white for at least 30 mins.
  • Coat with corn starch and pan fry/ deep fry until golden brown. Leave aside for later use.
  • Heat up butter in a pan, saute garlic curry leaves and Thai chilies until fragrant.
  • Add chicken.
  • Add salt and condensed milk to taste.
  • Pour in evaporated milk, stir to mix and serve! The milk dried up really fast, so just briefly stir to mix and remove from pan.


Comment:
Add more butter and evaporated milk if you want to drown your chicken in creamy goodness.


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Quick & Easy Caramelized Black Pepper Chicken

Tuesday, 25 August 2009

I'm always looking out for quick and easy recipes that I can cook during weeknights. When I saw this at Lisa is cooking and her link to the 30 Best, Fast Recipes Ever in Food and Wine website, I bookmarked it without any hesitation. The hardest part was deboning the chicken, you could use chicken breast but that's our least favourite part of the chicken. I would highly suggest adding the mushrooms as they soaked up all the wonderful sauces and they were so tasty! I'd try adding less sugar the next time, other than that, this recipe is a keeper!


Caramelized Black Pepper Chicken


Ingredients:
Adapted from 30 Best, Fast Recipes Ever in Food and Wine website
  • 1 large onion - cut into rings
  • 750g chicken thighs - deskinned, deboned and cut into bite size
  • 200g oyster mushrooms
For sauce:
  • 1/2 cup dark brown sugar
  • 1/4 cup water
  • 3 tbs rice vinegar
  • 1 tsp garlic - pressed
  • 2 tsp ginger - grated
  • 1 tsp freshly ground black pepper
  • 2 red chili - seeds removed, sliced
  • 4 tbs (or to taste) fish sauce


Directions:
  • In a bowl, mix together all ingredients for the sauce (except fish sauce).
  • Heat up a bit of oil in a pan, add onions and saute until soft and translucent.
  • Add in chicken, mushrooms and mixed sauce ingredients.
  • Leave to cook until chicken is cooked through.
  • Add fish sauce to taste.
  • Serve with rice and enjoy!


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Creamy Sambal Belacan Aubergine

Monday, 24 August 2009

I'm loving my homemade sambal belacan, it's so versatile I've been using it in almost everything. I am so tempted to make a sambal belacan dessert...just kidding..haha. But seriously, why not. I know people put chocolate in chili. I love chocolate in my Japanese curry, although the wild boar despised the idea. Maybe oneday when I am feeling adventurous..haha...that aside, here is another extreme easy dish cooked with my homemade sambal belacan. This time I made it creamy and it was soooo delicious with rice! Thanks again Lesley for your amazing sambal belacan recipe!


Creamy sambal aubergine 2


Ingredients:

  • 1 onion - cut into wedges
  • 1 aubergine - cut into strips
  • 3 tbs sambal belacan
  • 1/3 cup coconut milk or milk

Directions:

  • Pan fry aubergine until all sides are browned. Leave aside for later use.
  • Heat up a bit of oil in a pan, add onion and saute until translucent and soft.
  • Add sambal belacan and milk, stir to mix.
  • Mix in aubergine, leave to cook until sauce thickened.
  • Serve with rice and enjoy!
Creamy sambal aubergine


Other recipes with sambal belacan:

Stinky Petai with Homemade Sambal Belacan recipe --> Here

Sambal Belacan Aubergine & Ladies Fingers with Minced Meat --> Here


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Sketch*, The Lecture Room & Library [Restaurant Review]

Saturday, 22 August 2009

Reviewed by The Wild Boar

London, now a major player in the global foodie scene, is beginning to get heavily saturated with high end restaurants. To stand apart from the crowd, chefs (and their restaurants) need an angle to distinguish themselves further; e.g. Gordon Ramsey has never-ending media coverage, Heston Blumenthal was the pioneer in molecular gastronomy and dishes such as Snail Porridge and Bacon & Egg Ice Cream captured the press’ attention.

Sketch, with head chef Pierre Gagnaire (a pioneer of modern French fusion cuisine, his restaurant in Paris has 3 Michelin stars and is 9th in the San Pellegrino World’s 50 Best Restaurants list), have not only good food but also a truly incredibly venue to showcase it all. Located near the shopping district New Bond Street a stone’s throw from Louis Vuitton, Armani and Hermes, the exterior of this one starred restaurant is deceptively ordinary.


Sketch London 01

Upon entering the main entrance, the steward swooped upon us and quickly confirmed our reservation. As is their usual, he showed us a tour of the entire building before leaving us to the head waiter in the Lecture Room.


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The Lecture Room was a fairly large room decorated with a beautiful skylight in the centre of the ceiling. On opposite sides were large portraits which showed a barely visible baby’s face, apparently made by a famous Chinese artist according to the head waiter. This trend continues throughout Sketch with a variety of art on display and on sale as well. Unusually for such a posh restaurant, the tables are spaced well apart from each other with chairs comfortable enough to rival Lazyboy recliners (ok maybe not, but they were still comfy).


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A little stool in between chairs to put our personal stuff. How thoughtful.


Sketch London 03

A selection of bread including white mini baguettes, chestnut and milk brioche was delivered on a tray. Unfortunately, although not stale, they weren’t precisely warm and fresh from the oven. This was more than made up by the seaweed butter provided though; deliciously rich and creamy, flecked with salt, the seaweed taste was a nice contrast.


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A selection of amuse bouche were brought out for both of us. I can’t remember the exact details of all of them as the waiter presented them all together very quickly. A gazpacho with red pepper crisp on top was a refreshing way to start a meal, especially after eating so much seaweed butter. There were some spiced bread sticks that tasted a lot like muruku from Malaysia to go with a creamy tuna paste. Interestingly, the sticks came standing in a bowl of semolina, a bit similar to incense sticks to me. A mash of black olives on a pastry was so-so, nothing very special. A spoon of watermelon balls with cranberry sounded quite docile but there was an incredibly bitter bit hidden somewhere which was absolutely shocking to the tongue. A dish had some cheese (goat or sheep I think) sandwiched between two sweet fruity wafers with a ginger biscuit on the side. Two little dumplings were pretty nice, but lacked any true defining quality.


Sketch London 05
A selection of amuse bouche

We ordered from the Gourmet Rapide Lunch, a bit like a set lunch but we could only choose which main or dessert we desired, the starters were all pre-set already. The head waiter explained that the idea was to provide diners with more variety and they tried to use fresh quality ingredients for the dishes.

As the waiter placed it directly in front of me, I started first with the red tuna sashimi with curcuma filo pastry, artichoke cream and samphire. In my opinion, this was the best of all the appetisers as firstly, it was just beautiful to look it, a real work of art. Also, the combination of textures, from the soft tuna meat, to the slightly crunchy samphire and pastry gave contrast and diversity. The seasoning was done quite finely so as not to overpower the tuna and the samphire itself (this summer’s trendy ingredient apparently) contributed some salt to the dish.


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4 different starters per person which occupied the whole table.


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Red tuna sashimi with curcuma filo pastry, artichoke cream and samphire

I then moved on to the raspberry and organic tomato tartare with preserved duck leg. After the previous dish, this seemed a bit of a let down, a bit like being impressed at a hotel lobby only to go to your room to find a single bed instead of the king sized bed. Anyway, the tomatoes were quite sweet and it did go quite well with the duck meat, which the PigPig absolutely enjoyed, but I was hoping for a bigger bed.


Sketch London 10
Raspberry and organic tomato tartare with preserved duck leg

Ajo blanco (?white garlic) is a traditional cold Spanish soup made out of blended fresh vegetables, according to the ever-charming head waiter. It was absolutely delicious and very creamy, unlike a gazpacho which is more refreshing and clear. I was hoping the PigPig would give me her share but unfortunately, she happily devoured hers as well.


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Ajo blanco

The next dish of turnip marinated in Guinness with ewe’s milk jelly caught me by surprise. The first bite found it very delicious, but the subsequent bites caught the ewe’s milk in full force, which was a shock since I had assumed it to be plain egg custard similar to Japanese chawanmushi at first.


Sketch London 08
Turnip marinated in Guinness with ewe’s milk jelly

Again, I have to hold myself guilty for not reading the menu properly before ordering my choice of main as I ended up choosing confit and roast lamb rump in a spinach and Roquefort veloute sauce. Admittedly, the lamb itself was perfect, very lean yet tender, pink yet cooked enough not to leave an uncomfortable raw texture. The sharp smell of the cheese unfortunately ruined the dish for me (sheep’s milk again). Luckily, the PigPig loves blue cheese and we traded dishes whereby she soon made short work of licking the plate clean. There was also beetroot agar-agar and puff pastry with the dish but it was quite negligible really.


Sketch London 13
Confit and roast lamb rump in a spinach and Roquefort veloute sauce

I have to say that altogether, I was quite happy with the trade as the pan-fried organic cod fillet (from sustainable sources, naturally) with Lebanese couscous and celeriac cream was a joy to eat. The cod was melt-in-your-mouth tender and cooked to perfection. It also seemed very fresh as the juicy, succulent meat just parts away in its natural chunks as I applied just the tenderest of pressures upon it. The citrus Mousseline (Hollandaise with whipped cream folded in) added a lovely lemony zing to the fish.


Sketch London 14
Pan-fried organic cod fillet (from sustainable sources, naturally) with Lebanese couscous and celeriac cream

This being a properly French restaurant, a choice of either desserts or cheese was offered to end the meal. Neither of us being particularly fond of cheese as a dessert, we both ended up with a slice of chocolate cake and a very rich home made vanilla ice cream. The third part of the dessert was a pot of fruits which ranged from melon to raspberry, blueberry, redcurrant (bloody sour ones too), and strawberry (and a couple other unrecognised berries). The fruits were quite refreshing after a heavy meal and the slight alcoholic marinade for the melon made it less boring.


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Selection of desserts


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Lastly came the petit fours; a marzipan with blueberry which I avoided (don’t like marzipan), a Turkish delight, an Italian biscuit I forgot the name of (but apparently is quite famous according to the waiter) and a dark chocolate sandwich with lemon cream in the middle (would have bought a box of this).


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Including a bottle of still water (there are four types available for the discerning palate), service charge and a small donation to some charity (it was included in the bill already, I assume it’s optional but didn’t feel appropriate to question it), the grand total was approximately £85 for two (or £42.50 each). Luckily, the PigPig managed to get hold of a £50 voucher for Sketch through Facebook so the meal became a very reasonable £17.50 each.

Another oddity: the bill was presented as a bookmark in book. Not to feel like we weren’t participating, we duly left a message inside. Previous diners were keen to display their lack of talent in drawing.

Last but not least, the service was absolutely impeccable. Admittedly, there were only three other parties present that day (the steward said it’s very unpredictable this time of the year, they were full up the day before) but the level of attention was very good throughout. Also, the waiters actually seemed like nice people (French restaurants have a reputation for snobby waiters in general, but I guess that can be debated about) who actually seem proud to be working for such a restaurant and are quite happy to have a chat regarding the décor (and there’s lots to talk about the décor if you are such a person with an interest in it).

Food - 8.0
Service - 9.0
Atmosphere - 9.0
Value - 7.0


According to gen.u.ine.ness (I don’t personally know this guy, but his reviews are good), Sketch was originally one of the more expensive restaurants when it first opened up in 2002 but it has been eclipsed by other restaurants since. You do pay for what you get though, not only for good food but in a beautiful setting. Overall, barring the selection of hors d'œuvre which wasn’t anything too special, I found the food delicious, well cooked and presented very well indeed.

Would I eat here again? Yes, if there's more £50 vouchers available.

PS. We had coffee and tea in the Parlour downstairs after lunch and are quite keen to try the high tea available there. Possibly a review will appear.


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PPS. If you do go to the Sketch, check out the toilets, they’re famous.


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Toilet cubicles

Sketch
Mayfair
9 Conduit St
Mayfair, W1S 2XG
Tel: +44(0)20 7659 4500
Official website





Sketch Lecture Room and Library on Urbanspoon
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My Encounter with Gooseberries - A Recipe & A Crime Scene

Thursday, 20 August 2009

I came across these hairy grapes lookalikes when I was browsing the local market in Cambridge. I was curious and bought a punnet to try. Oh my...they were mouth-puckeringly tart! They reminded me of redcurrants. I tricked the wild boar into eating one, he popped one into his mouth, gave me an evil glare, I quickly ran away and chuck the whole punnet into the freezer.


I learnt that these hairy berries were actually cooking gooseberries which are normally available early in the season (around June/ July). Later season dessert gooseberries (red, yellow or golden coloured) are sweeter. These berries are a good source of fibre and contain vitamins A, C and potassium. They are normally used to make desserts such as gooseberry fool, gooseberry crumble, gooseberry pie or you can make a sauce and serve it with mackerel, salmon, lamb or pork. Some recipes here. I decided to make some turnovers with the recipe girl's cream cheese crust - very delicious, a nice change to normal pastries. Another bookmarked recipe checked =)


Gooseberries and blueberries turnovers
Thawed frozen gooseberries. They were once plump and firm looking, got a bit mushy after freezing/ thawing.


Gooseberries & Blueberries Turnovers with Cream Cheese Crust


Gooseberries and blueberries turnovers 3

For recipe of the cream cheese crust, please refer to The Recipe Girl



For gooseberries & blueberries filling:
  • 300g gooseberries
  • 150g blueberries
  • 1 1/2 tbs cornstarch
  • 100g caster sugar


Comments:
  • The filling was still quite sour. I would suggest adding more sugar, maybe about half a cup more.
  • There will be a lot of liquid/ syrup left after filling the turnovers, I cooked the syrup until thickened and served it with the turnovers.


The crime scene


I didn't do a very good job sealing the turnovers and this was what happened! The wild boar said they looked like they were hemorrhaging and needed blood transfusion...argh...



Gooseberries and blueberries turnovers 2


I am sending this over to Prof. Kitty from The Cabinet of Prof. Kitty - this week's host of weekend herb blogging #197. WHB event is currently housed by Haalo at Cook (almost) Anything At Least Once.


WHB3




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Couscous Salad with Pan-Fried Halloumi

Tuesday, 18 August 2009

Couscous is extremely versatile, easy to prepare and you can serve it with almost anything. When I was living alone on campus, I didn't bother cooking anything fancy for myself so I was basically living on couscous. I would cook couscous for dinner and pack the leftovers for lunch. I'd mix and match random ingredients like caned fish, corn, courgettes, bell peppers...anything that doesn't require cooking. Because of its ease of prep and versatility, I still make couscous very often but of course 'fancier' ones to please the wild boar. This combo is currently my favourite, the lemon goes really well with the salty halloumi and try to use fresh herbs, it makes a huge difference!


IMG_7430


Ingredients:
For couscous:

To cook:

  • 1 courgette - cut into small cubes
  • 200g mushrooms - quartered
  • 150g halloumi - cut into small cubes
  • 1 tbs balsamic vinegar
  • Salt
Other ingredients:

  • 1 handful fresh parsley - coarsely chopped
  • 1 handful fresh coriander - coarsely chopped
  • 5 slices sundried tomatoes - coarsely chopped
Other seasonings:

  • Fish sauce
  • Freshly ground black pepper
  • 1/2 Lemon's juice

Directions:

  • Combine couscous, cumin powder, Knorr chicken powder, sugar and hot water in a large mixing bowl. Cover and let stand until water is absorbed, about 10 mins. Fluff with a fork.
  • Heat up a bit of oil in a pan. Add courgette, mushrooms, balsamic vinegar and a pinch of salt, cook until dry. Add this to cooked couscous.
  • Heat up a bit of oil in a non-stick pan. Add halloumi cheese and fry until all sides are browned. Add this to cooked couscous.
  • Mix in parsley, coriander, sundried tomatoes and lemon juice.
  • Add fish sauce and black pepper to taste.
  • Enjoy!


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Roasted Butterflied Chicken with 40 Cloves of Garlic, Lemon, and Rosemary

Monday, 17 August 2009

This is another super garlicky and tasty dish. I made the braised version awhile ago and I thought it's about time I try the roasted version. I prefer this version simply because of the super delicious roasted garlic especially the charred ones! The rosemary is a nice change from thyme, very fragrant and it's much easier to de-stem as compared to thyme.


40 cloves garlic roasted chicken 4


Ingredients:
Adapted from Wandering Chopsticks
  • 1.5 kg Whole Chicken
  • 40 cloves (about 4 bulbs) Garlic - peeled and lightly crushed
  • 1 bunch rosemary - leaves only, stems discarded
  • 1 Lemon
  • Freshly Ground Black Pepper
  • Salt


Directions:

  • Butterfly (or spatchcock) the whole chicken. Shown here.
  • Trim off any excess of fat from the chicken, rinse and pat dry.
  • Salt and pepper the skin and the inside of the chicken.
  • Leave at room temperature for about an hour.
  • Preheat oven to 220°C.
  • Rub skin with oil.
  • Drizzle juice of 1 lemon all over the skin and inside of the chicken.
  • Quarter the lemon and place the lemon wedges together with rosemary and garlic cloves on a baking tray.
40 cloves garlic roasted chicken 1
  • Place chicken on top of the bed of herbs.
40 cloves garlic roasted chicken 2
  • Roast at 220°C for about 10 mins.
  • Reduce heat to 180°C and continue roasting for about 30-40 mins or until done (juices should run clear when a skewer is inserted into the leg).
40 cloves garlic roasted chicken 3
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