Thursday, 12 January 2017

The Sarsfield Family Christmas Lunch Menu ( 2016)

Oyster and Champagne

Christmas Table setting

Starter : Seafood and quail Scotch egg

Roast Goose

Baked pear, Lemon


Dessert:  ice cream  and apple pie spring roll







 
 
I love everything about Christmas festive season, specially for creating and planning our Christmas lunch menu, as soon as Autumn comes we discuss endlessly whenever we having a meal together.
I always make sure it will be a special and memorable but it is a hard work.
Even I print the Christmas lunch menu for our Festive lunch guest and family.
Well, you might think I am taking too seriously for the festive meal , of course, I do !  Why not? After all only once a year, make a good memory for my daughter, Cat and son, John. They are all looking forward to seeing my menu every year, and I really love this process very much!
This is our tradition now.
 
Main dish has not much choice, turkey, goose, duck or even chicken, or have a nice big roast, good dry aged prime rib of beef.
But as all family loves my own stuffing and homemade cranberry sauce, we all end up cooking roast goose or duck.
Finally decided goose and as our tradition, fish and seafood pasta for the Christmas eve’s dinner.
I make sure something special starter for the lunch, usually seafood, we all love something special and luxurious starter, because Christmas roast is rotating choice of roast big birds is a rather predictable dish.
 Starter: This year grilled seafood medley.
Grilled lobster tail, a few scallops with nice mini salad and simple quail egg, boiled just for 2minutes, and coat with panko bread crumbs, quick fry ( like a small Scotch egg without sausage meat).
When you cut, soft egg yellow looks so special, sprinkle with my homemade seaweed dust, just so deliciously photogenic.
I made simple cucumber drink a kind of gazpacho on 24th leave in the fridge to be mellow and flavours all together, ( made with good sherry vinegar, green apple, salt ) this was served with seafood medley. This makes such refreshing taste with seafood. My gamble has paid off.
 
 
 
Stuffing contains brandy soaked cranberry, best sausage meats, smoked bacon ladon, chest nuts, fine nuts, onion, garlic, sage and a good sourdough bread crumb.
We like loose and buttery stuffing, not like cake.
Baked in a big oven proof dish with bay leaves and butter on the top, all family love this special stuffing so I have to cook roast bird for this.
 
Gravy : on 23rd, in the roasting tin put onion, celery, carrot, whole a head of garlic, and goose neck, liver, gizzard , roast for 1hour until brown, put in the a big pan boil, make rich brown stock  and make gravy with red wine , red currant  jelly.  Gravy looks like dark brown,  rich  and a little sweet, just perfect for the goose. Make this a big pan and I freeze some for the other roast dinner .
Vegetable: my homemade cabbage pickle and brussel sprouts with bacon and chest nuts.
 
Roast potatoes and parsnips; Cooked with goose fat , collected from roasting tin .
 
We are not big on dessert just simple mango sorbet , vanilla ice cream with homemade raspberry cooli.
But I made an effort to adding apple, miso spring roll( mini) to give texture and salty taste.


We had a feast and a long talk and a big laugh, plenty of drink , most of all we all very mellow and happy!
 


 
The Sarsfield Family Christmas Lunch Menu (2016)
 
Starter:
Grilled lobster tail, Scallops and crispy kale and Quail egg.   Mini salad and Cold cucumber drink.
Main:
Roast Goose.   Stuffing  ( sausage meat, bacon ,brandy soaked  cranberry , sage, onion and more)
Homemade cranberry sauce
Roast Potatoes and Parsnips, bacon wrapped sausages and red wine gravy.
Vegetables: Pickled Red Cabbage, Brussels Sprout, Grilled Pear.
Dessert:
Vanilla ice cream, Mango sorbet ,  burnt Pineapple with spiced apple spring roll.
Cheese Board .
Wines:
White: Champagne, Pouilly Fume.
Red : Amarone, Rioja..
Dessert: Domaine Lasserre, Jurancon.
Port.
 
Merry Christmas and A Very Happy New Year !!
 
 
 
 
 
 



 
 
 
 



Thursday, 3 November 2016

Bulgogi Steak ( Koream BBQ Steak)

Grilled Bulgogi steak with lettuce and Ssamjang
Thinly sliced Skirt Beef

Marinating  Beef


Bulgogi  Steak ( Korean BBQ Steak)

 

 

This is same as Korean Bulgogi, but I made as steak and cooked medium rare.
Often Bulgogi meat is very thinly sliced feather blade beef but I am using skirt beef for this because skirt beef has much deep flavour.
 
Ingredients :  ( 4 people)
700g skirt beef.
5 tbsp dark soy ,  3 tbsp water, 3 tbsp sugar,  2 tbsp sesame oil,
5-6 of  clovers of garlic ( to make 1tbsp crushed) ,  small (1.5cm cube) ginger,
 1 pear, 1 kiwi , ½ m. onion.   2tsp Ground black pepper,  spring onion.  
 
Method:
  1. Cut beef as medium size of steak and if meat is more than 1cm thick, cut carefully open up like a book and put on the meat board, cover with cling film and bang gently with meat hammer to make slightly thinner and tenderise.
  2.  Skinned pear and kiwi, Put all ingredients into the food processor and make marinating sauce .
  3. Chop spring onion ( 3-4) and add to the marinating sauce.
  4. In a big bowl dip meat pieces one by one and pour remaining sauce in the bowl and leave at least 4 hours up to 6 hours in the fridge.
  5. Take out meat before 1 hour to cook.
  6. Heat  the griddle pan very hot and cook 1 minutes each side and make sure not cook well done. This Steak hs to be medium rare to taste best.
  7. Well done skirt beef steak makes tough and chewy
  8. Sprinkle with toasted sesame seeds and serve with lettuce and sesame leaves ( optional) with Ssamjang sauce.
  9. Cut the meat as bite size and put on the lettuce and Shiso leave , add a bit of Ssamjang and wrap and eat, this is the Korean way.
 
Ssamjang:
1, In a bowl equal amount ( 1 tbsp) of Korean Chilli paste ( Gochujang) and bean paste ( Doenjang) mix with grated garlic ( ½ tsp) , 2 tsp sesame oil,  2 tsp sugar, 2tsp toasted sesame seeds, 1tbsp chopped spring onion and mix well.
 

 

 





Saturday, 30 July 2016

Special Italian food festival . Bellavita Expo 2016

Stuffed mozzarella cheese


Val Paradiso exv. olive oil producers






Rasines wrapped in lemon leaves,


sweet wine



Neapolitan Pizza team

Italian vegetables



 
Who does not like Italian food in the world?
Italian food seems the world food these days , most of the corner of the world  you can find pizza or pasta , they might be not authentic but still they are  Italian food.

When I make pasta or some Italian dish at home, I try to use all real Italian ingredients as much as possible except fresh ingredients such as vegetables, meats and fish.
Using Italian products, olive oil, tin tomatoes, some herbs, they are a little more expensive are but worth it for me.

I am so pleased to be invited to the Special Italian food fair in London and it was such a wonderful chance to see all different region specialities under the one roof.

Regional foods in Italy are special, as I pop in any exhibitor’s site, first you can see the map of Italy and the red painted region where they are from.

I do admire this tradition to keep local specialities to the region only can produce.  Family running business seemed keeping tradition for generations. 

Start with the famous pizza from Napoli, thin crispy base and good tomato sauce and good quality of cheese, who need a lot of toppings?

It reminds me out short break in Napoli ,how we loved local famous pizza, even we have to wait for a table for 1 hour,  it was very tasty with special memory.

Looking at all the exhibitors from cured meats, cheese, olive oil , wine , even dried herb from sun soaked country, Sicily , all very interesting  and most of all I am so envy to see them all.

All products seemed got a story to tell, hard work, heart aching, elating ,happy with surrounding their nature, very romantic even.

Extra virgin olive oil by Val Paradiso was exceptional, so intense flavour, never tasted this good.  Such different than any I have tasted.

 Every food lovers should keep in their self  including me. You need just a good crusty bread and cheese with this oil, your meal is ready.

Raisins wrapped in the Lemon tree leaves to give lemon flavour in raisins, how original and poetic thought process, Wow, love  the idea, even before I tasted this lemon flavoured rasin. 

The lemon tree leave parcel was like a gift parcel gives you kind of excitement to open this.

One small exhibition table caught my eyes, stuffed with ham, chilli, capers mozzarella cheese, just like small a pretty purse.

When it was cut in half you can see that packed with ham, chilli, capers and so delicious, salty, spicy and  cheesy.

It would be a perfect for the drinks party, just with wine, or light lunch with salad.
what an lovely idea !  Any good deli should sell this.

The kind owner gave me some to try at home, I baked on the flat bread with roasted peppers and wrapped, like wrapped pizza. Just melt in your mouth. 
As a food blogger and writer I was lucky to have been invited many kind of food show, but this Italian food show was special and loved the food romance .
I loved the story behind in every products,  all very terribly proud of their products and a good story to tell,  a long journey of developing the products, happy or sad!
 
A good news !


The Bellavita Academy is opening  in London soon.
Italian cookery course, Italian wine sommelier course will be run by the Italian experts. I am looking forward to see this academy.
Web site: Bellavita.Academy.
 
Web site to look:


Olive oil: www.valparadiso.it
Dry fruits: www.deiasnc.it
Cheese: Caseificlo Saturno
Olive, anchovy and more: www.euroalimentifratellicostanza.com
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 












Saturday, 18 June 2016

Tuna Cheviche with Mango and Avocado


Tuna cuts


Vegetables cuts .


Tuna and veggies mix





Ingredients:
Tuna  300g
Avocado 1
Mango ½
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
 
Method:
  1. Needs 70% ripe mango and avocado to cut cleanly. Cut 1 cm square ( squeeze lemon on the top ), chopped  onion  and  chilli ( deseeded) small as possible and set aside .
  2. Cut tuna fish 1,5cm square. Mix with chilli and onion and leave aside
  3. Make sauce:  in a bowl, mix with olive oil and mustard , 1tbsp lemon or lime juice , mix well, season with salt , sugar ( a little) and ground white pepper.
  4. Make cucumber ribbons with potato peeler, 2cm with and as long as cucumber’s full length
  5. 2-3 minutes before serve the dish assemble all ingredients and sauce  mix well, if you mix with lemon or lime juice longer than 2-3 minutes,   fish look grey and starting to cure. It has to be last thing to do before you serve.  
  6. In the white serving plate, put food ring in the middle of plate and put marinated fish and veggie  mix.  Press lightly and make nice round mould.
  7. Take off the ring and put cucumber ribbon like an open parcel.
  8. Sprinkle with sesame seeds and a few mint leave on the centre, serve with good Sourdough bread.
 
Hint:  This Ceviche (tartare) should be a little spicy not too spicy.
 

Final assembled dish

Saturday, 7 May 2016

10 Course Tasting Menu Dinner at Sat Bains.




Duck Egg with Pea Sorbet


Scallops with Dal Samosa
Aged Beef


Goosnargh  Duck

Rice Pudding


Chocolate Cake

White

Chicken Liver muesli



Sign  by Sat Bains

 














This dinning opportunity was from our son, and daughter, John and Catherine.
It was a wonderful 2015 Christmas present from them, how lovely, this is our 3rd time to dine at Michelin stared restaurant experience from them,
Having a Food blogger, teaching Korean cookery time to time and so called foodie as mother, it was a fitting presents from them.
 
Sat Bains was voted as the Number 1 restaurant in Britain in 2015, I was so excited to have taste his creation.  
Since he made very slow cooked duck egg with green pea shoots and pea sorbet at the Great British Menu since then his fame has rocketed .
 
Grey and rainy day to drive up to  Nottingham , traffic was very slow , took more than 3 hours from leaving M25, Finally arrived .  It looks like nothing I’ve ever imagined, just literally middle of nowhere and side of the very busy road.
 
Whoever visiting here has to be only for the food, not for the beautiful countryside or being in a nice country hotel. 
Just simply for his food.
 
It is a very odd set up and also a very confident set up, I like his confidence, It tells us, my food will talk loudly.
 
The room was neat and has a good taste all round, and all very thoughtfully done.   Not too showy but just nicely done .
 
Still rainy, Car park seemed filled up by early evening as it is Friday evening after all.
 
Before the dinner we all had a welcome glass of Champagne at the bar and had a small talk with sommelier, Laurent  whom I met at the Sake sommelier competition  a few month ago. He asked me bring my own kimchi to show to Chef, Sat Bains.
 
His special duck egg was not include in 10 course tasting menu but we could order it if we wished to.
I had to have this famous egg dish and liked to judge myself , we ordered one for share .
 
Looking at the menu all dishes indicate what kind of tastes are in the dish, sweet, salty, bitter, sour and Umami.  It shows he got a big impression to Japanese food during his trip to Japan a month ago, I am following his Instagram.
Starts with wild garlic  soup , very green and had strong garlic flavour,
Very slowly cooked ( 4 hours ) duck egg with pea shoots and pea sorbet, I can see how all critics were mad about this , nothing I had imagined , rich egg with fresh pea shoots and cold smooth green sorbet  makes me smiling, all contrast taste seemed just right strangely.
 
1st was scallop curry, perfectly cooked scallops and tiny dal samosa.
What a good idea, adding his Indian heritage food was smart and most of all tasty .
 
2nd, Chicken liver muesli was a surprise, a mind blowing dish.  Frozen liver pieces with dry frozen milk, wow ! Just like eating crunch breakfast.
 
3rd,  Potato cream cheese and Exmoor caviar. Perfect combination, smooth and
soft bite of salty caviar.
 
4th,  St, Gorge’s  , aged beef  tartare, flavour of beef was die for.
 
5th,  Kohirabi  tagliatelle  with green house pesto,
 
6th,  Goosnargh duck with parsnip, pear, black olive was best for us. Deliciously pink and pear was a perfect match.  Rich sauce and parsnip , this dish was our high light !
 
7th,  The crossover
 
8th  Rice pudding , apple. sake. I am not a fan of rice pudding being an Asian , rice pudding is odd concept, but this pudding was melt in my mouth. Hint of sake makes special.  So smooth.
 
9th,  Chocolate, this one was so airy and sweet, just like eating feather or even air .   Adding miso instead of salt makes interesting  flavour .   Loved  it.
 
10th.  White.  All made from milk, ice cream, milk flakes ,  very a clever desert.  Everything with different texture with milk, mind blowing
 
All washed down with good red wine, we opted to have just red wine than mix with white. It was a good choice.
 
We may not come back here next week or next month not only because its price but also distance , but it was one of our best food expierience!!
 
I wonder what he will be cooking next 10 course tasting menu?
I really respect chef who can create this kind of dish with deep thinking behind.
Who does not agree Cooking is Art .
 
Next morning breakfast was interesting, offered 2 course,  porridge and egg dishes. What a good thinking.
Small bowl of porridge if you wish, but we had full English and Chorizo with eggs, nice bread and good strong coffee, these are we need for journey home.
 
 
I was told, Kimchi tasting session with chefs will be around 10am, meet up with Chef, Sat to taste my Kimchi and their kimchi.
I was worried this session, as soon as sommelier said chefs do make their own kimchi and we will compare with mine, after all they are the professional chefs working with Michelin 2 star chef.
 
When  he brought my kimchi, and I cut and ask chef, Sat to taste kimchi liquid first and kimchi itself.
As soon as he tastes mine, he said wow,” this is different level altogether”.
So fresh and tasty. He said he never had kimchi like mine, sparkling and zingy but so fresh taste.  He could not believe my kimchi is fermented.
Well , A lots of people thinks kimchi has pungent fishy smell and unpleasant. But whoever makes it they made wrong not blanced spices and fish sauce in their kimchi.
What a comment !!
 
We tasted theirs, but somehow it looks very dark not red, too salty.
 For me it was not kimchi, just fermenting Greens.
He was so impressed by mine, even he asked me come back teach them how to make kimchi.
Wow, It can not be better than this can it?