|Vegetables cuts .|
Final assembled dish
|Vegetables cuts .|
|Tuna and veggies mix|
Capers 2 tsp
Red onion 1 , Red chilli 1 .
Olive oil ( Extra V) 2tsp ( optional)
Lemon or Lime juice 1tbsp to 1.5tbsp mo, Mustard ( Dijon) 3tsp
Mint leaves, toasted sesame ( black and white mix)
Cucumber ( long and strait) 1
Hint: This Ceviche (tartare) should be a little spicy not too spicy.
Final assembled dish
|Duck Egg with Pea Sorbet|
|Scallops with Dal Samosa|
|Chicken Liver muesli|
|Sign by Sat Bains|
|East river view from flat|
|Noodle bar Kimchi|
|Noodle bar Ramyeun|
|Sculpture in UN|
|Sea Urchin Bibimbab at Barn Joo|
|freedom tower , Ground Zero|
|Oyster Bar at Central Termina|
|Duck for Roasting|
|Table setting for the Christmas lunch|
|Grilled king prawns, lobster and charred spring onion|
Our Family Festive Food 2015
I love Christmas food planning more than cooking itself. As a family, we have heated a debate about what will be our Christmas Lunch menu -- especially what will be the main course. Which meat? Which bird?
We had roast Turkey for more than 20 years. But not having a big family to feed even small turkey seemed too much. We then tried goose for a while.
Eventually, we decided on roast duck for our 2015 Christmas main course and the question became if one would be enough to have sandwiches on Boxing day?
After endless discussion, I made an executive decision to have duck two ways.
Roast duck and slowly roasted duck leg spring rolls.
My festive food planning and cooking starts in early December. I do enjoy this thought process more than anything else. It never fails to excite me thinking about our family festive food planning and cooking. Talking and drinking for hours.
The stages are:
Our Christmas Eve main course was stuffed and baked monk fish tail, followed by seafood pasta.
2015 Christmas Lunch Menu
Grilled lobster tail and king prawns in chilli, garlic butter. Served with pickled cucumber ribbons and toasted bread (sough dough bread)
Roast duck with rosemary, ginger and orange
Creamed leeks, sprouts (quartered) with bacon and chestnuts
Mini sausages wrapped in bacon
Mini duck’s leg meat with plum spring rolls
Gravy, stuffing, cranberry sauce
Fruits (strawberry, blackberry, melon) with raspberry coolie
Vanilla ice cream
New Year's Day 2016 dinner
Grilled king prawns in chilli, garlic butter with char grilled pakchoi.
Main: Roast beef of sirloin (cooked nicely medium rare)
Roast potatoes and roast cauliflower with spices
No dessert was served: we are not keen on dessert specially at Christmas pudding, we like to have nice fruit salad with ice cream. After festive feast no one like to have sweet, only strong coffee with my bitter, nutty chocolate block.
|One of Finalist from Hong Kong|
|Sake barrel for the ceremony|
|The winner of Sake sommelier 2015|
Opening Ceremony of Sake Barrel by the 3 Finalist.
When I was asked to attend to the Sake Sommelier of 2015 competition in west London, naturally I was surprised, because I did not know Sake Sommelier is available . I used to like warm Sake with Korean festival foods but in recent years all seemed ice cold and became very expensive and not widely available at the local shops or even super market
Decided to attend to see , when I arrived at Millennium Hotel in Knightbridge all atmosphere seemed rather intense ,
Already they selected semi finalist, five Sommeliers after long morning session, including written test, tasting so on.
Talking to the guests in there, surprised by the most of them are already wine sommelier and took the Sake sommelier courses as well. Even qualified
Five semi finalist are all wine sommelier and even the head wine sommelier at famous Sat Bain restaurant were among them.
From Hon Kong, Spain , Germany, India , so this is truly international.
I did not know so many kind of sake are produced, dry , medium, sweet , just like wine. And grade of rice shaving and of course water quality as you think in Scotland whisky!!
The finalist were, Spanish, Indian and Hong Kong Chinese, it looked covered well all over the world ( nearly)
Their final task was recognise the sake brand and region, and blind food match , manner of recommend sake to the customer and waiting and service skill.
3 Asian dishes were served to match with Sake but I could not help to thinking why has to be just Asian food, surely they has to spread to the other kind of food like French, Italian, British so on even Indian . after all they like to makes world food appeal !!
After long process winner was a Spanish who worked at Restaurants in London for a long time.
Breaking Sake barrel ceremony was quite dramatic, and jolly to taste with floating edible gold flakes, a bit dry and little sweet tone in the back of my taste bud. , I think it was fitting final ceremony. Glad to have seen this.
I might take Sake course in 2016, if I can find a time, just course , it would be good to match my Korean food I cook.
MiguelA.Hernandez , kouzu, UK
Laurent Richet, Sat Bains with Rooms Uk
Venkadesh Thanga Mariappan ; UAE
Joshua Kalinan Sinnathamby ; Singapore --Singapore Air line
Randy Au Tsz Fung : Sake Fever , Hong Kong
Alexsander Bayer : Japanese Embassy, Germany
ISAKE international: www.isake.co.uk