Peter Augustus, from Texas, but now living in Hong Kong, has photographed popular dishes alongside the real, raw part of the animal they come from, 'in a bid to explore the relationship that most Western societies have with the meat that they eat'. He said: 'By doing this, I hope to help he viewer to take into account what the natural form of their food looks like.' While nuggets are chicken feet, a ham sandwich is a pig's trotter and a hot dog is an unappetising-looking piece of intestine. Mr Augustus says project - inspired by his move to Hong Kong - 'is not meant to be repulsive, but to raise awareness' of where popular dishes actually come from. ...read
What do Mr Clean & Lean James Duigan and his model wife REALLY eat?
The cocktail weighs 80 ounces and includes 14 other garnishes, including sausage, cheese, Brussels sprouts and 'Baconadoes'.
IT'S PIMM'S O'CLOCK : SIX GREAT WAYS TO ENJOY YOUR FAVOURITE SUMMER TIPPLE
Click on images for more info...
You can do plenty with Pimm's a garnish here, lots more strawberries and cucumber there but sometimes just a pour of lemonade makes for a great-tasting drink. INGREDIENTS FOR ONE 50ml. Pimm's No. 1® 100ml. Lemonade 1slice(s) Orange 1slice(s) Cucumber 1piece(s) Strawberry 1piece(s) Mint Sprig EQUIPMENT 1 x Tall glass 1 x Ice HOW TO MAKE IT Fill a tall glass with ice cubes. Using a jigger, measure 50ml Pimm's No.1 and 100ml lemonade into the glass. With a chopping board and sharp knife, cut one slice of orange, one slice of cucumber and place in the drink. Hull a strawberry and add. Place a sprig of mint on top to garnish.
Perfect for enjoying as the sun goes down, this long and refreshing drink combines dark fruit and fragrant elderflower with apples, oranges and lemons, plus a slight touch of sweetness for great balance and taste. INGREDIENTS FOR ONE 50ml. Pimm's® Blackberry & Elderflower 10ml. Lemon Juice 25ml. Orange Juice 25ml. Apple Juice 10ml. Sugar Syrup 1slice(s) Lemon EQUIPMENT 1 x Tall glass 1 x Knife HOW TO MAKE IT Fill a cocktail shaker with ice cubes. Using a jigger, measure 50ml Pimms Blackberry & Elderflower, 10ml lemon juice, 25ml orange juice, 25ml apple juice and 10ml sugar syrup into the shaker. Shake the mixture vigorously until the surface of the cocktail shaker feels cold. Strain into a highball glass filled with ice. With a sharp knife cut a slice of lemon on a chopping board, and place in the drink to garnish.
The punch has been around since the 17th century as the ideal sharing drink that combines five delicious ingredients, and the Pimms Punch celebrates fruit, with flavours of apple, citrus and passion fruit plus the delicious herb-tinged fruits of Pimms No.1. INGREDIENTS FOR ONE 2bottle(s) Pimm's No. 1® 1liter(s) Orange Juice 1liter(s) Apple Juice 350ml. Passion Fruit Syrup 200ml. Lemon Juice 30piece(s) Raspberries EQUIPMENT 1 x Tall glass 1 x Jigger 1 x Muddler 1 x Punch bowl HOW TO MAKE IT Place around 30 raspberries in a punch bowl. Add 2 bottles of Pimms No.1 to the bowl. Using a jigger, measure 1l orange juice, 1l apple juice, 200ml lemon juice and 350ml passion fruit syrup into the bowl. Adjust citrus juice and liqueurs so that the sweetsour balance is to your liking. Place the punch bowl in the fridge for 23 hours to chill before serving. Using a ladle, scoop liquid and raspberries into individual glasses, over ice cubes.
A version of the classic aperitif the Kir Royale, this switches in Pimm's for a deliciously fruity pre-dinner drink that also makes for a great party celebration drink thanks to the addition of champagne. INGREDIENTS FOR ONE 50ml. Pimm's No. 1® 75ml. Champagne 1slice(s) Orange EQUIPMENT 1 x Champagne flute 1 x Chopping Board HOW TO MAKE IT Using a jigger, measure 50ml Pimm's No.1 and pour into a champagne flute. Slowly top up with 75ml champagne. Garnish with a slice of orange or lemon.
A 21st century take on the classic Gimlet cocktail, the Pimmlet marries the summer fruit and subtle herb notes of Pimms No.1 with classic juniper-flavoured Gordons London Dry Gin. INGREDIENTS FOR ONE 50ml. Pimm's No. 1® 25ml. Gordon's® London Dry Gin 10ml. Lime Juice 10ml. Sugar Syrup EQUIPMENT 1 x Tall glass 1 x Knife HOW TO MAKE IT Fill a cocktail shaker with ice cubes Using a jigger, measure 50ml Pimm's No.1, 25ml Gordon's London Dry Gin, 10ml lime juice and 10ml sugar syrup into the shaker. Shake vigorously until the surface of the shaker feels cold. Strain into a glass. With a cocktail strainer, strain into a tall glass.
The classic fruity, subtly herbal taste of Pimms No.1 is given a new dimension with a hint of ginger and fresh mint for a spiced-up version of the drink. INGREDIENTS FOR ONE 50ml. Pimm's No. 1® 100ml. Ginger Beer 1piece(s) Mint Sprig EQUIPMENT 1x tall glass 1x strainer HOW TO MAKE IT Fill a highball glass with ice cubes Pour Pimm's No.1 into the glass. Using a jigger, measure 50ml Pimm's No.1 into a tall glass. Pour 100ml ginger beer into the glass to top up.
INSTAGRAM #FOODPORN: The food that's making us drool on Instagram
WHERE TO EAT THIS WEEK
Click on images for more info...
So often I head out for dinner and order a steak and receive several up-turned noses for ordering chips (a food critic ordering chips pah!) But I dare you to find anything that goes quite as well with a hefty steak. Luckily for me I have found a place where they encourage this kind of behaviour. Rowleys, tucked round the back of Piccadilly, provided the perfect setting for myself and guest to gorge ourselves on comfort food (including sticky toffee pudding) after an August down pour. The steak is what Rowleys is famed for with its 36-year-old reputation still attracting new customers. We ordered the house special of Entrecôte which, is served in a sharing dish (where you have ample opportunity to sneak more than your fair share) and is served with unlimited fries that could very well be the tastiest Ive had in months. It seems I am not alone in my quest for a carb loaded side. You can have your chip and eat it too.
MARTHA CLIFF
It is not uncommon to expect small portions at a fancy restaurant, however at this one youre allowed to order more than one! The Providores in trendy Marylebone is perfect for those of us who just cant decide. Their extensive menu features miniature takes on classic dishes with the aim being to choose three mini meals. It is all a bit disorientating to begin with but you neednt worry - the friendly staff are right on hand to explain all. I decided on a freekeh salad, followed by a blue cheese soufflé and the restaurants signature dish the beef pesto. I was not disappointed, the beef was cooked to absolute perfection and the garlic dressing had a divine flavour that sat beautifully with the silky pesto. The only problem I can see with the Providores is everything is tasty and small enough for you to be gagging for more. It will certainly keep me coming back with my order of three beef pestos at the ready.
MARTHA CLIFF
The laid back Italian restaurant, Vapiano has just opened a new restaurant in the heart of Soho offering a relaxed alternative to Italian dining. Perfect for the fussy group, the self-serve restaurant consists of food 'stations' including pizza, pasta, salad and desserts. The food couldn't be fresher with their signature pasta made in house that morning. You watch it cooked in front of you and are able to control seasonings, including garlic and chilli, meaning there is little room for error. If you are stuck on what to order the friendly staff are brimming with well researched recommendations. It probably would make a tricky destination for a family as the self-service works on an individual basis, but for a hungry, post-work group of friends it's ideal. The only problem is resisting the allure of the Soho nightlife on the way out!
MARTHA CLIFF
On the Roof with... is a campaign aiming to raise the steaks of rooftop dining and Q Grill has settled nicely on the panoramic rooftops of the legendary Selfridges. Offering an array of deliciously meaty treats the Q menu is innovating by which you want to eat it all. I opted for the smoked chicken salad to start but couldn't resist the flat iron steak with peppercorn butter for a main. Although I wasn't asked how I would like my steak I couldn't have hoped for a more flavoursome cut and the chips that accompanied it had a delightful curly fry nostalgia about them that saw both myself and my date clear our plates. The restaurant hosts the friendliest waiters I have met in a while, who are sure to keep you thoroughly hydrated... With views that stretch out over some of London's most spectacular views and a glass of wine in hand, you have to wonder if there is a better way to spend a Friday night.
MARTHA CLIFF
The Blues Kitchen has recently opened a second venue in trendy Shoreditch. Located on Curtain Road it is the East London sibling to the original Blues Kitchen which opened in Camden in 2009. The Blues Kitchen will offer Texan BBQ, live music seven nights a week, and showcase one of the biggest bourbon selections in the UK. Open daily for brunch, lunch and dinner, the Texan BBQ menu will feature cuts of beef and pork, smoked in-house for up to 16 hours over a blend of hickory, oak, mesquite and fruit woods, some imparting flavour and texture into the meat. Options include Smoke roasted chicken or Slow smoked beef brisket, all served with fries and slaw. A 110 gallon lobster tank, installed into centre of main bar as a unique design feature, will house live lobsters from Scotland, available to order. It is an all round treat whilst remaining unpretentious, hurry and get booked! We anticipate a big hit!
MARTHA CLIFF
The Magazine Restaurant is London's new cultural hub. Set in the heart of Kensignton Gardens this eatery oozes luxury. Offering some of the finest organic meat in the country supplied by the legendary Rhug Estate in Wales, and prepared by creative young chef Oliver Lange, this dining experience is a real treat. The menu includes some real culinary excellence such as the Boudin Noir and Lambsaddle cooked in Hay. What we love best is the menus variety including traditional bistro dishes, sharing plates and sushi. All finished off with coffee, chocolate, and popcorn, divine.
MARTHA CLIFF
The dim sum favourite, Ping Pong has just launched their new summer menu and we are already hooked! We are loving the beef fillet dumpling (pictured) it may look a little on the green side but be not fooled, it is deliciously fresh! Beef and wilted spinach are combined in a fresh spinach pastry, yum! Best of all they have just added three new fruity cocktails to their already extensive menu! Head down to Ping Pong for some fabulously fresh new flavours! You can thank us later.
MARTHA CLIFF
High street Italian, Prezzo, have just launched a new menu with an offering of flatbread pizzas and Italian wine. The flatbread is the perfect summer alternative, without lots of heavy mozzarella and topped with fresh salad it tastes surprisingly light with an interesting array of ingredients. We recommend the Prosciutto and Asparagus drizzled with mustard oil for a true summery taste. And what better way to compliment a Friday night treat than with a glass (or bottle) of a refreshing Soave.
MARTHA CLIFF
The Jones Family Project have redefined the family-run restaurant. It was founded by a 'modern family' of tight-knit friends who have created a space to share their passion for food, drink and having a great time. The restaurant design constantly changes meaning that making it a regular haunt won't make it dull. Hearty food with a posh twist best describes the menu with truffled macaroni cheese and Brussel sprouts with avocados and pecans being popular side dishes.
MARTHA CLIFF
FOOD BITES: This week's wish list
Click on each image for the full story...
- Buy CHOCOCARD
- Buy CANAPIES
- Buy ROSÉ DAY
- Buy ANGES DE SUCRE
- Buy COCONUT BREEZE
- Buy SQUASH TO GO
- CRUNCHY CREATURES
- Buy CHARITY CHILLED
- WIND DOWN
- Buy GIN O'CLOCK
- DO US A FLAVOUR
- SUMMER WINE
- Buy EAT AMONG ART
- Buy SWEETEST STRAWBS
- JUST THE TONIC
- Buy SEASONAL DISH
- Buy SWEDISH SUMMER
- Buy BEET IT
- DELI SNACK
- Buy CHOCOCARD
- Buy CANAPIES
We know we're supposed to be lusting after Kale right now but sometimes a girl loves a good pie and thanks to Square Pie you can enjoy one that doesn't leave you feeling so heavy. The gourmet pie company have launched a range of mini pies, Canapies if you will, in Ocado and we can't get enough of the bite sized pastries. Canapies are three-bite pies, and are perfect for sharing, whether you are going low key with a relaxing box set, watching the big game or need a crowd-stunner for your party. Available in four flavours (steak and ale is our fave) Canapies are available at Ocado now at an introductory price of £3 (normally £3.79) for a pack of four.
Thursday is International Rosé Day and here at the Femail desk we don't need to be given an excuse to enjoy a chilled glass of our favourite Vino. Up there with our pick of pink drinks is Hardys Stamp Shiraz Rosé which is packed full of fresh raspberry and strawberry flavours making a great refresher at summer BBQs. Hardys Stamp Shiraz Rose is available at Tesco, RRP £7.49
Some may think that macaroons have had their moment but try these ones from Anges de Sucre and they'll think again. Anges de Sucre is a new boutique bakery in Kensington and they do macaroons with a difference. They create British macarons in London, unlike many French houses that transport their macarons from France or Switzerland to their London outposts, compromising freshness. They serve a curious collection of tempting flavours highlights including a Earl Grey tea-infused macaron, or the popular Cheeky Cazzamella which combines caramel from slowly browned sugar with a pinch of sea salt for texture, wrapped in a smooth white ganache. They make a marvelous if short lasting gift! A gift box of 18 macarons is priced at £37, or £16 for a gift box of seven macarons. Also available to buy individually at £1.75.
Rum is our guilty pleasure but we're not always mad keen on the pirate stereotype that comes with it. Enter Koko Kanu. The crystal clear rum has a subtle coconut taste and a wonderfully smooth and velvety texture and best of all it has really pretty packaging so you can avoid any Long John Silver jokes! RRP £19.99
No need to refill shabby second hand bottles now! Simply pop These Oasis Mighty Drops in your bag and add to water when you fancy a refreshing fruity drink! Available in Mixed Berry, Raspberry Lemonade and Mango Tropical and best of all they're only ten calories per serving! Available at the introductory offer of £2 at Ocado (normally £2.49)
Their name might not sound very appealling to adults but children will love to say they're munching on 'crunchy creatures'. Luckily for parents, the dinosaur shaped snacks contain 40 per cent less fat than regular corn crisps. They are made by the brand Veronica's Snacks - established by mother-of-three Veronica Kenneally who wanted to make healthy snacks children would want to eat. Veronica's Crunchy Creatures can be found in Tesco stores nationwide for a RRP of 89p for a single 30g pack or £1.99 for a multipack.
Want to try something delicious while also doing a great deed? BerryWhite, the new fruit based soft drink allows you to do just this; with a percentage of sales from every bottle going to charity. Available in the refreshing flavours of Pomegranate & Blueberry, Peach & Goji Berry, Lemon & Ginger and Cranberry & Guava, these drinks boast the added bonus of anti-oxidising white tea and count towards one of your five a day. Go on what's your excuse? £1.59, available in Waitrose. 10% of profits from sales of BerryWhite are given to charity, these donations focus on projects surrounding issues including health, education and water.
Summer may be tipped for a Pimm's overload but we still love a glass of wine to relax in the warm evenings. Try one of Kumala's delicious whites (we love the Chenin Blanc) chilled for the perfect after work wind down. Kumala Reserve Chenin Blanc: Available from Tesco for £8.99
To celebrate the arrival of summer Beefeater 24 gin unveils a limited edition pop-up gift box designed by up and coming illustrator Glenn Hin. Only 500 of the Beefeater Quintessentially British Edition will be released worldwide but a selection is on sale at the new Beefeater London: The Home of Gin visitor's centre. The box includes the recipe for a new, delicious cocktail: Gin & Tea which, fittingly, includes English Breakfast tea.
Back in January Walkers launched their annual Do us a Flavour contest and the finalists have finally been revealed. This year's weird and wonderful offerings include everything from the classic craving of Cheesy Beans on Toast to that of a more acquired taste - Ranch Racoon. Our personal fave is the rather mouthful of a name - Chip Shop Chicken Curry. The final six flavours were selected by the judging panel who included David Walliams and Marco Pierre White. But now it's up to you to pick your favourite. Visit www.walkers.co.uk to vote now, the creator of the winning flavour will win £1 million!
Blossom Hill have added a fruity new twist to summer drinking with the launch of its Sun-Kissed Red and White range. The tipples are targeted at drinkers who are looking for an alternative to rosé, but would not necessarily opt for a traditional red or white wine. Their Sun-kissed wines offer a lighter and fruitier option. Both the red and white varieties are best served chilled. The white wine contains juicy fruits and peachy notes, while the red features flavours of ripe summer fruits including strawberries. Blossom Hill Sun-Kissed Red & White is available now at all major supermarkets (RRP: £6.99)
Head to the Tate Britain's restaurant The Rex Whistler in London this weekend and order their signature Picnic Hamper. You get a selection of British cheeses with ale chutney, smoked duck, Suffolk salami and smoked salmon pate, bread, savoury biscuits and olives, strawberries and cream, and of course scones and raspberry preserve.
It costs £28.50 for 2 or £52.50 with a half bottle of Billecart-Salmon NV
This brand new breed of strawberry is the sweetest and tastiest we've tried. Sweet Eves are available only until October this year from Co-Op, M&S;, Ocado, Tesco and Waitrose. You just need to look out for the Sweet Eve logo or Sweet Eve listed under variety on the label of the pack. There's no guarantee that you'll be able to pick the variety of strawberries if you do your shopping online, however more information about the variety can be found at sweetevestrawberry.co.uk.
Bottlegreen Tonic Water have launched a new summer flavour - pomegranate and elderflower. The pink fizz tastes delicious on it's own or mix it with gin for a modern twist on the classic G&T.; www.bottlegreendrinks.com
Try seasonal Tenderstem broccoli bouquets wrapped in pancetta served with aromatic Italian cod for a light and healthy summer dish.
Our favourite fruity cider brand will be getting in touch with its Swedish side this summer with two new exciting flavours. Kopparberg famous for its refreshing cider with a Scandinavian twist presents two new falvours, Cloudberry and Elderflower and Lime. Found in Sweden, cloudberries are sharper than typical forest fruits and burst with a unique flavour that provides a refreshing alternative to sweeter summer serves. The Elderflower and Lime combines the heady-scented blossom of the elderberry with a healthy kick of green citrus. Whichever you go for you are guaranteed to be heavily refreshed. Right now you can get four 500ml bottles for £6 at Tesco
Looking for a healthy yet tasty mid-morning snack? Reach for Rude Health The Beetroot - packed with beetroot, nuts and fruit, it really is a vegetable powerhouse in your pocket.
Forget your regular flavours, walkers has introduced a new range of fabulous crisps and there isn't a ready salted in sight. Market Deli has been inspired by authentic produce found in delicatessens. The range features pita chips and tortilla chips, in addition to the classic potato chip. They come in eight flavours with each flavour featuring real ingredients such as Mature Cheddar from Cornwall to delicious Sundried Tomatoes from the Manisa region in Turkey. £2.39 for a sharing bag. £0.83 for a single
MARTHA CLIFF
What could be more delightful than opening a greetings card only to find that not only is there a sweet message but a sweet treat too. Bo Chococard is a unique gift from Bo Choco a personalised hand-made gourmet Bo Choco chocolate and a greeting card. You are able to choose the chocolate base, select a delectable topping, and pick a stunning greeting card for the occasion, add your own message and choose where you would like it delivered. £15, Bo Choco
- EXCLUSIVE: Michelle Keegan: 'I've got hang-ups just like every other girl' Britain's best bikini body shares insecurities as she models new fashion range
- Could a collagen 'meat pop' banish your wrinkles? Bizarre anti-ageing menus all the rage in Japan
- 'I want to be fit, healthy - and look good naked': Spencer Matthews hits the gym in preparation for a revealing photo shoot
- Turning haute couture into hot cakes: Meet the stylist turned baker who's combining a love of fashion with food (and Damien Lewis can't get enough!)
- 'After TEN failed rounds of IVF and going through the menopause at 37, I finally realised I'd never be a mother': Woman speaks out to support the one in four UK women who, like her, will remain childless
- 'I'm nothing special': Beautiful bride who married winner of 'Punching Above Your Weight' competition says school bullies made her think she was UGLY
- It takes a lot of work to look as natural as Gwyneth Paltrow: Star reveals her exhausting 21-product beauty regime
- A big hug for Grandpa Charles: Prince of Wales shares a touching moment with Camilla's grandchildren as they enjoy a day out at the Highland Games
- Another Duggar wedding! 19 Kids and Counting's Jessa announces her engagement to Ben Seewald
- Proof that TRUE beauty lasts for ever: A year before her death, Lauren Bacall posed for this unflinching portrait. And, says SANDRA HOWARD, every line on her proud, defiant face is a lesson in how to embrace growing old
- 'I love a good cupcake - and a croissant in the morning': Blurred Lines model Emily Ratajkowski claims she stays in shape by refusing to count calories
- She's the princess of thrift! Duchess of Cambridge picks up a cut-price wardrobe for baby George at designer outlet
- 'My 14-year-old son was disturbed': Land's End customers' fury over complimentary issue of GQ that was sent with catalog
- Well it IS in her Genes! Legendary Kiss rocker Simmons shows daughter Sophie how to do his Demon stage make-up
- MOST READ IN DETAIL
FOOD AND DRINK NEWS
Join the mile fry club! McDonald's opens 20-seat restaurant on a vintage luxury PLANE (but cabin crew are not included)
Forget the drive-thru, now you can eat your Big Mac and fries at an air-mazing McDonald's restaurant on the decommissioned aircraft in Taupo, New Zealand. The grounded passenger plane, with its refurbished red and silver interior and seating for 20, is very much a part of the restaurant and customers can enjoy their meal within the comfort of the cabin.
ON THE GRAPEVINE
Watching TV chefs do their stuff doesnt stop me from wanting to improve my culinary skills and use them to make new dishes.
summersue
AMOYZING RECIPES: EASY AT HOME COOKING BROUGHT TO YOU BY AMOY
Click on images for recipes
- Buy CHICKEN PAD THAI WITH CRUNCHY VEG
- Buy HOI SIN CHICKEN LETTUCE CUPS
- Buy MALAYSIAN PRAWN STIR FRY
- Buy LO MEIN PRAWN NOODLE STIR FRY
- Buy SINGAPORE CHICKEN NOODLES
- Buy MALAYSIAN LAKSA MEAL KIT
- Buy THAI PORK & COCONUT CURRY NOODLES
- Buy CANTONESE BEEF BLACK BEAN NOODLES
- Buy THAI PORK PEANUT SATAY STIR-FRY
- Buy CHINESE BBQ PORK BUNS
- Buy JAPANESE UDON NOODLES WITH HOI SIN DUCK
- Buy CANTONESE OVEN BAKED SEA BASS
- Buy CHICKEN PAD THAI WITH CRUNCHY VEG
- Buy HOI SIN CHICKEN LETTUCE CUPS
Raw vegetable iceberg lettuce cups are used as a vehicle to hold delicious wok fried finely diced dishes such as minced chicken & mushroom or mixed diced vegetables. These crisp fresh parcels are popular served as appetisers and found in Chinese restaurant menus all over the world.
Based on the Malaysian Stir Fry a coconut based curry soup where a spicy curry paste is made from ground spices such as cumin, coriander, turmeric and fused with lemongrass, chillies, onions and is then cooked with prawns and other ingredients in coconut milk giving a pungent salty, fishy, spicy, sour broth the perfect backdrop for fresh sweet Tiger prawns and slippery rice noodles.
"Lo Mein" is a Cantonese dish meaning "stirred noodle". "TIP: Lo Mein is the new Chow Mein!" Traditionally Lo Mein is a variation of wonton noodles where all the components including the noodles are served separately. Lo Mein in Mandarin is known as "Ban Mein" i.e. mixed sauce noodle and not necessarily stir fried together just tossed together to give a wet "saucy" dish as opposed to a dry stir-fry dish. The sauce mix is traditionally made up of vegetable stock, soy sauce, cornstarch and traditional aromatics like garlic, ginger, dried Chinese mushrooms are used.
Peking duck and hoisin sauce is what most people think of when they think of duck. The rich sweet and savoury flavours of Hoisin sauce is the perfect accompaniment to duck which can be quite gamey and rich.
A meal kit with coconut milk, dry rice noodles, spicy laksa paste and garlic & sweet red pepper seasoning.
Thai and Chinese cuisines have much in common, the "Dai"/"Thai" minority had origins from Yunnan in China. Wok-fried aromatic dishes and delicious curries from these two region provide the inspiration for this dish.
"Dou-chi" or "Fermented salted black bean" is a popular ingredient used across Southern China - from South west in Sichuan cooking (in dishes such as twice cooked pork) to steamed Cantonese style seabass in the South East. Fermented black bean are made from soya beans that once dried and salted turn black during the fermentation process. They have an extremely salty flavour and have a wide use in Chinese cookery most famously known for making Black Bean sauce.
Pork Peanut Satay skewers are a traditional Thai Chinese street food dish. Slithers of pork are marinated in spices such as turmeric, cumin, onions, garlic, ground coriander, cumin, chillie, cayenne, fish sauce, lime juice, dark soy, coconut milk and sugar and then threaded onto bamboo/wooden skewers and cooked over a hot grill and served with a rich peanut sauce.
Traditional Chinese BBQ can be found in various forms slow roasted, baked, steamed, braised. Perhaps the most popular is roasted pork pastry puffs and Char Siu Roast pork steamed buns found on dim sum menus.
Peking duck and hoisin sauce is what most people think of when they think of duck. The rich sweet and savoury flavours of Hoisin sauce is the perfect accompaniment to duck which can be quite gamey and rich.
Steamed Cantonese fish is steeped in Chinese tradition, a popular southern Chinese technique that celebrates the freshness of the ingredients. A prized ingredient such as fish is best cooked in this way to enjoy the fresh sweet flavours and aromas. This is the Chinese inspiration behind this dish.
This is a simple and delicious stir-fry full of goodness. It makes as a quick and healthy mid-week supper. There is nothing more tastier and good for you than a plate of wok fried vegetables but with Amoy's Pad Thai sauce and Rice Ribbon Noodles, it means that a you create a flavourful Thai inspired meal quickly and easily. I wanted to make a dish that is healthy and light without much fuss.
LATEST RECIPES
Breakthrough Bake Off: Make cakes to raise funds for charity
Click on image for recipe featuring Bottlegreen cordials
Ingredients
250g plain chocolate
50g amaretti biscuits
100g ground almonds
150g caster sugar
100g softened butter
4 medium eggs
4 tbsps bottlegreen pomegranate & elderflower cordial
100g fresh cherries
Icing sugar
Method
Pre-heat oven to 180c/gas mark 4. Line a 20cm springform tin. Melt 150g of chocolate. Blitz amaretti biscuits, ground almonds and sugar in food processor, add the butter, eggs and 2 tbsps of cordial, process again. Add melted chocolate and briefly process. Pour mixture into the tin, cook for 35-45mins. To finish the cake, cut melt remaining chocolate and mix with 2tbsps of cordial and cut star shapes out when it's set. Decorate cake with icing sugar, stars and chocolate dipped cherries.
breakthrough.org.uk/bakeoff
Ingredients
5 egg whites
275g light brown muscovado sugar
300ml double cream
8 tbsps Bottlegreen lime cordial
Selection of tropical fruits, such as mango, papaya, passion fruit and kiwi
Method
Pre-heat oven to 140c, gas mark 1. Line a large baking tray with non-stick baking paper. Whisk the egg whites in a large bowl until stiff, gradually add sugar. Pile the meringue into the centre of the lined baking tray, spread to approx. 25cm, swirling the meringue into peaks, make a dip in the centre. Cook for 1 hour 20 minutes. Place 6 tbsps of the Bottlegreen lime cordial into a small saucepan, bring to the boil and simmer until syrupy, cool. Whisk the cream and the remaining cordial until standing in soft peaks. Prepare the fruits, spoon the cream into the centre of the pavlova, arrange the fruits on top, drizzle over the cooled syrup and serve cut into slices.
breakthrough.org.uk/bakeoff
Ingredients
5 egg whites
275g caster sugar
25g flaked almonds
284ml double cream
200g fresh cherries
4 tbsps bottlegreen pomegranate & elderflower cordial
1 tsp arrowroot or cornflour
Method
Pre-heat the oven to 200c, gas mark 6. Line a baking tin with baking parchment. Whisk egg whites until stiff, gradually add the sugar.Spread the meringue into tin and sprinkle with almonds, cook in the oven for 5 minutes, reduce the heat to 170c, gas mark 3 and continue to cook for a 20 minutes. Meanwhile, stone the cherries, place in saucepan with cordial and cook until softened, stir a little of the juices into the arrowroot/cornflour, add to cherries and cook until thickened, cool. Place a tea towel covered with greaseproof paper on the work surface, tip out roulade with the almonds on the bottom. Whisk the cream into soft peaks, spread over the roulade followed by the cherry filling and roll.
breakthrough.org.uk/bakeoff
175g (6oz) butter, plus extra for greasing
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour
50g (2oz) desiccated coconut
6 tbsp Bottlegreen Lemongrass & Ginger cordial
50g (2oz) icing sugar
50g (2oz) stem ginger in syrup, drained and thinly sliced
Fine strips of lemon zest
Method
Preheat the oven to 180°C, Gas Mark 4. Butter a 1.2 litre capacity non-stick ring cake tin. Beat the butter and sugar until light and creamy. Beat in the eggs. Fold in flour using a metal spoon. Add coconut, then gently stir in 2tbsp of Bottlegreen Lemongrass & Ginger cordial. Spoon into the cake tin. Bake for 45 minutes. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this over top of the cake. Leave cake to cool. To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Top with sliced ginger and lemon rind.
breakthrough.org.uk/bakeoff
325g softened butter
225g golden caster sugar
4 large free range eggs
225g self raising flour
2 tsps baking powder
250g strawberries, chopped
3 tbsp Bottlegreen pomegranate and elderflower cordial
200g icing sugar
250g Mascarpone cheese
50g prepared seeds
Pink colouring
14g freeze dried strawberries
150g white chocolate
Heat chopped strawberries with tbsp of cordial for a few minutes. Pre heat oven to 180c, gas mark 4, grease 3 x 18 cm cake tins. Beat the 225g butter and sugar, gradually add eggs. Stir in flour and baking powder followed by cooled strawberries and a little pink food colouring. Divide between tins, bake for 25-30 minutes. Beat butter and icing sugar with cordial, add mascarpone and a little food colouring, divide the mixture in half and add finely chopped strawberries and pomegranate to one half. Divide the icing with fruit between layers. Spread the remaining icing and decorate.
150g digestive biscuits
50g butter
450g full fat soft cream cheese
2 tbsp cornflour
4 tbsp Bottlegreen Elderflower Cordial
2 free range egg yolks
150ml sour cream
8 tbsp Bottlegreen Elderflower Cordial
2 gelatine sheets
400g summer berries
Icing sugar
Pre heat oven 200c, gas 6. Line the base of a 20cm/8in tin. Crush the biscuits, melt the butter and mix. Press into base of tin, bake for 8 minutes, cool. Reduce oven to 150c/gas 2. Place cream cheese into bowl, mix a little of the cordial with the cornflour to a smooth paste and add to cheese with the remaining cordial, egg yolks and sour cream. Whisk until smooth, pour into tin and cook for 45-50mins. Cool in tin. Make the topping by soaking the gelatine in cold water then place the cordial in a small pan. Add 8 tbsp water and gently heat. Stir in the gelatine until melted, cool. Top cheesecake with berries. Spoon glaze over, place in the fridge to set.