Wednesday, 1 April 2015

AROUND THE WORLD IN 80 DISHES: #9 MALAYSIA: KARI AYAM DAN UBI KENTANG

Woooooosh - i'm now in Malaysia enjoying Kari Ayam Dan Ubi Kentang (Chicken & Potato Curry) served with the rather exciting Roti Jala & Malaysian rice.

This episode of Around the World in 80 Dishes I will split into the 3 parts that make up this dish...... Pt.1 The Rice...... Pt.2 Roti Jala...... & the main event Pt.3 Kari Ayam Dan Ubi Kentang,


Ingredients:

Pt.1 - The Rice

Thai Jasmine Rice
Coconut Milk
Salt
Water
1/4 tsp of ground ginger
small chunk of fresh root ginger

Pt.2 - Roti Jala

300g Plain Flour
3oz Coconut Milk
Water
1 tsp salt
3 large eggs
1/4 tsp Tumeric

Pt.3 - Kari Ayam Dan Ubi Kentang

8 small boneless/skinless chicken thighs
Potatoes
Okra
Green Beans
Mushrooms
1 large red onion
1 chicken stock cube
3 garlic cloves
1 tin of coconut milk
1 tbsp mild curry powder
4 tbsp vegetable oil
1 red chilli
1 stick of Lemongrass
1/2 tsp tumeric


If you follow the below instructions then you can learn how all these ingredients combine to make a very tasty dish! So...... here we go:

Pt.1 - the Rice:

Just put some rice in a pan and boil in water?...... No??? this is Malaysian style rice. Using some Thai Jasmine Rice (yes Thai - you might stuggle to find Malaysian rice in Tescos!) rinse it and then soak in half a tin on coconut milk. Chuck in a good pinch of salt and some finely chopped fresh root Ginger & 1/4 tsp of Ground ginger. Top up with enough water to boil the rice in - when ready to cook - boil on a low heat for 20-30 mins and serve in a serving ring for maximun presentation! I added some cucumber around the base and some thinly peeled strings of carrot.

Pt.2 - Roti Jala:

Roti Jala got me all excited - it looks really complex with its netting style look, but was suprisingly easy to make. Firstly you need to make up your batter. Sift 300g of flour into a mixing bowl and add 1 tsp of salt & 1/4 tsp of tumeric & stir together. Make a well in the flour mixture and pour in 3oz of Coconut Milk mixed with 3 large eggs & 1 cuo of water, Slowly add in another cup of water whilst stirring to make as smooth a batter as possible. Then sieve the batter to remove any remaining lumps.


Pout this into a squeezy bottle - i used an old tomato sauce bottle (tomato sauce removed and washed)


Brush a nonstick frying pan with vegetable oil and steadily squeese your batter into the pan - firstly into a spiral then criss-cross like so:


After it starts to set (normally between 1-2 mins) fold the netted crepe in half then fold twice more to form a triangle. These can be set aside & are ready to serve with the main dish. Not only do these look great, but they taste great too! 


Pt.3 - Kari Ayam Dan Ubi Kentang:

Now for the Chicken and Potato curry.....
Crumble half a chicken stock cube into a bowl and add 1 tbsp of mild curry powder & 1/2 a tsp of tumeric & pour in 4 tbsp of vegetable oil - mix into a paste and add the chicken thighs, turning them until fully coated with the paste.


its chopping time - chop up all your veg (red onion, okra, green beans, mushrooms) finely slice 3 cloves of garlic and a chunk of ginger. Also take a stick of lemongrass and give it a bashing.


In a large pan on a medium-high heat brown off the chicken thighs and remove from the pan. In the same pan throw in all the veg and stir around with a sprinkling of water to loosen all the browned spices from the chicken.


Also chop some baby potatoes in half (or quarters if on the big side) - chuck these in with a tin of coconut milk + any left over from the previous tin used for the rice & roti jala. Add the chicken back and cook on a low heat for 45 mins.


Add a sprinkling of finely chopped deseeded red chili. Once the curry is cooked and all your other components are ready then remove the stick of lemongrass and serve like so and enjoy:


Our dinner guests said they would bring pudding with them and found an authentic Malaysian desert for us to enjoy. This was various fruits (pear, papaya, kiwi & cucumber) served with a sauce for dipping them in. The Sauce was an interesting combination made from Tamarind paste, chili & crushed peanuts. A most delightful & refreshing end to our Malaysian adventure.

See you all soon for another Greedy Mancunian Around the World in 80 Dishes adventure!

Countries to go: 71

Countries done:
#1 Peru
#2 Oman
#3 Malta
#4 Sweden
#5 Botswana
#6 Germany
#7 Iceland
#8 Mongolia
#9 Malaysia

Wednesday, 11 March 2015

TWO GREEDY MANCUNIANS AT HOTEL CHOCOLAT


It is the evening of Sunday the 8th of March & I make my way to Trof bar in the Northern Quarter to meet my fellow Greedy Mancunian Alex. He awaits there with a pint of Camden Pale Ale ready for me. A swift couple of these and a catch up and we are ready for our latest adventure.... an evening of chocolate tasting at Hotel Chocolat in Manchester's Arndale store.

We are rudely "welcomed" by one of the Arndale's security staff, and after a brief "do you know who we are?" exchange - he lets us pass & Hotel Chocolat open their shutters upon our arrival.

We are given a glass of prossecco & have time to mingle (a chili mad friendly fellow and his healthly eating good lady make for pleasant conversation) and a quick browse of the store - chocolate gin, chocolate perfume, chocolate this that and the other are all on sale here! It may not actually be a Hotel made of Chocolate, but Hotel Chocolat surely have everything a chocolate fan could ever wish for!

We take our seats and are ready for the chocolate tasting adventure to begin.  We are given an overview of the company and how they are one of the few chocolate companies who can see their product from "bean to bar" as they own their own plantation and control the whole process right through to the finished product.

The chocolatier (she even has a degree in chocolate - impressive!) is very knowledgeable and gives us plenty of interesting information about all the chocolate that we taste throughout the evening.  We taste all kinds of different chocolate from different kinds of cocoa beans, different strengths (even a 100% bar - which seems to blow everybody's tastebuds to a whole other dimension), and even a selection of filled chocolates. In our info pack there is even a tasting card detailing all the different flavours, textures, aromas etc that we might come across tonight (off the back of these tasting notes quite often words like "raisins", "black pepper", "mothballs" & "petrol" get shouted out as people come across different chocolate tastes.

We listen to the chocolate:


We smell the chocolate:

















We even talk about Bruce Forsyth:



But most importantly we have had a splendid evening filled with some of the finest chocolate about and a little more knowledgeable about it!

Hotel Chocolat have also just launched a chocolate cookbook called "a new way of cooking with chocolate" for all you chocolate lovers & foodies out there! Info on this and the chocolate tasting evenings can be found on the Hotel Chocolat website: www.hotelchocolat.com

Until the next culinary adventure, adios from John & Alex (AKA the Two Greedy Mancunians).
Stay Greedy everyone!




Saturday, 11 October 2014

AROUND THE WORLD IN 80 DISHES: #8 MONGOLIA: MONGOLIAN LAMB

This week my Around the World adventure had taken me to the far off land of Mongolia.
And the dish I chose from Mongolia was a fantastic Mongolian Lamb dish served with brown rice and Green Peppers.

Ingredients: 
Lamb Steaks cut into large chunks
Soy Sauce
Clear Honey
a large thumb of  Ginger
6 Cloves of Garlic
1 Onion
1 Green Pepper
Spring Onions
Ground Cumin
Ground Cinnamon
Olive Oil
Sesame Oil
Brown Rice
Chopped Nuts


If you have the time, it is well worth preparing & marinading the lamb overnight,
First up pour 100ml of Dark Soy Sauce in a large bowl, then add 4 tablespoons of Ground Cinnamon, 5 tablespoons of Ground Cumin, 4 tablespoons of clear runny honey, 3 teaspoons of sesame oil, 4 teaspoons of olive oil & a good grind of pepper. Then finely grate a good 3cm thumb of fresh ginger to the marinade followed by 6 pressed cloves of garlic. Give the whole marinade a thorough mix until all blended together. 

Cut up your lamb into large chunks and add to the marinade. Cover and leave in the fridge overnight or for as long as possible.

When ready to start cooking remove the meat from the marinade and put into a separate bowl saving the leftover marinade.
Preheat the oven to 200C. 
Chop a green pepper and a large onion into chunky slices, and place on a baking tray. Then spoon over 2-3 tablespoons of the saved leftover marinde, a drizzle of sesame oil and a sprinkling of salt & pop in the oven for about 35 minutes.

Also when your peppers have gone in, you need to start to cook your brown rice (as per the instructions on the pack) - add salt to taste. In the last few minutes of cooking your rice throw in some chopped up spring onions.

When you are about 10 minutes away from the rice and green peppers being ready then its time to toast some chopped nuts & also to start cooking the marinaded lamb. Heat a large frying pan on a very high heat & add a small amount of oil. Then throw in the lamb so that it sizzles. continue to fry keeping the pan on a high heat & turning the meat constantly. After about 5-7 minutes it should start to get that nice slightly charred edge to it - time to turn off the heat and let rest in the pan for a further 4-5 mins.

The lamb should be slightly charred, cooked through but still slightly pink in the middle. 
Serve with the rice, green peppers & onions, and sprinkle on a teaspoon of the toasted chopped nuts over the top of the lamb and serve to hungry dinner guests!

Countries to go: 72

Countries done:
#1 Peru
#2 Oman
#3 Malta
#4 Sweden
#5 Botswana
#6 Germany
#7 Iceland
#8 Mongolia

Keep following the Greedy Mancunians to see what country I 'visit' next!  

Wednesday, 8 October 2014

AROUND THE WORLD IN 80 DISHES: #7 ICELAND: BAKED ICELANDIC FISH

As it gets a bit chilly out, I thought I would mark my return to "Around the World in 80 Dishes" (yes I have been a bit lazy lately) with a visit to Iceland.
A tasty treat in the form of a baked fish dish was the dish I cooked for Iceland:

Ingredients:
Butter
Fish fillets (Cod or Hallibut)
1 lemon
200g Emmenthal cheese
1 tablespoon of dijon mustard
1 cup of cream
sliced white bread for breadcrumbs
potatoes
chives
on the vine cherry tomatoes
Rye Bread
Nutmeg

Firstly invite some guests and hopefully they will turn up wearing furry winter hats to get into the mood for a good bit of Icelandic cuisine.
Then take a baking dish and butter it before placing the fish fillets in to fill the base. Squeeze the lemon all over it lavishly and season with a little sea salt sprinkled all over & a grinding of pepper.


Then came the slightly confusing part (I wasnt convinced it would go until I tasted it - it did!)...... finely grate the 200g of Emmenthal over the fish.


In a cup of cream mix in a teaspoon of dijon mustard and pour all over the fish, then whiz up some white sliced bread and mix with some chopped chives and sprinkle all over the top to cover.
Pop the dish into a preheated oven (180C) and bake for 40 minutes.


Whilst your fish bakes, make up some smooth mash (I used a potato ricer) add butter, a dash of cream and grate some nutmeg in (or for ease - just use Nutmeg powder) and some finely chopped chives (use fresh).
Also put the on the vine tomatoes on a baking tray - sprinkle with olive oil, sea salt & pepper and bake for 20 mins.


Once ready then plate up the baked fish and serve with the mash and tomatoes and enjoy!
I couldnt find any Icelandic wine, but found a nice Austrian white wine to accompany this dish.


Hopefully your guests have not only brought furry hats with them, but have done as ours did and brought a home made Arctic Roll (Jamie Oliver recipe) for desert with them - a splendid way to round off the Icelandic dinner!






    Thanks Sandra & Howard!






Countries to go: 73

Countries done:
#1 Peru
#2 Oman
#3 Malta
#4 Sweden
#5 Botswana
#6 Germany
#7 Iceland

Keep following the Greedy Mancunians to see what country I 'visit' next!  

Thursday, 7 August 2014

TWO GREEDY MANCUNIANS AT NANDOS


Well the Two Greedy Mancunians were out again on Thursday the 31st July, We had been invited to a evening at Nandos (Arndale) to sample a new menu.
A new menu I hear you say at Nandos surely not!!!
The evening started with a stroll through the Andale which I must admit I hadn’t ventured in for years, because it always had that pants reputation, but what a shock I had there was many restaurants and clothes stores and i will certainly be going back.
When we arrived the Two Greedy Mancunians seemed to be in a Arndale daze as it took us 10 min to realise we were standing outside Bella Italia, eventually we found Nandos which was next door & we were greeted by a lovely member of staff who guided us upstairs to where we were all to meet.
To my suprise there were many foodies & bloggers invited & there was a good atmosphere (could it have been the offer of free beer and wine that did the trick)
There was one couple who arrived late & sat down for all of 10 minutes then left because they were sat next to the toilets.  I'm sure people do this for the attention, just get over it please you are not at a Michelin starred restaurant, you are at Nandos. Just enjoy the company and the atmosphere (and on  behalf of Nandos the toilets were clean and there were no bad smells)

So the manger gave us a brief introduction of the history of Nandos and it was clear she really did enjoy her job which is great to see.
The food we had was a sample of the new menu we were first given a plate of olives, toasted pitta bread, a red pepper dip & a lovely hummous. Then out came our first lot of chicken, we had bonless chicken thighs which i really enjoyed. The chicken was really moist and very tasty,  there was also sweet potato wedges (nice big chunky wedges too) which again were really very good.
More chicken was piled upon us and being Two Greedy Mancunians we did our best to help eat it all up.  They also did a chicken roullette, different chicken in different strength sauces, you had to pick one, and one could have been extremely hot, it was all fun.
Then all of a sudden a giant cock came out of the back, people seemed to be having their photo taken with the cock and some were touching the cock, then I realised it was the Nandos mascot 'Barci'.
There isn’t much more i can say we both had a really good evening, Nandos put on a really good feast, and some people don’t like Nandos, but I do. I have been a few times and always enjoyed it.
I’m not saying I go all the time but if you want a quick lunch or quick evening meal (and you like chicken) then you really can’t go wrong, the food is good, staff are always pleasant and it is all at a reasonable price. And you know Nandos must be doing something right because the restaurants are always busy, which to me is always a great sign.
The night wasnt just about Nandos, it was also in aid of promoting the Arndale's "Get Your Eat On" campaign. Basically for the whole of August you can download or pick up a booklet of vouchers for most of the food places in the Arndale, so what are you waiting for, go get your eat on!

Visit: https://www.manchesterarndale.com/getyoureaton for further details and to download the vouchers.
Thank you to Nandos and the Arndale for putting on a great, fun evening.
Greedy Mancuinan (Alex)


STAY TUNED FOR REVIEWS OF A NEW BOOK I HAVE DISCOVERED CALLED DEATH BY BORRITTO WHICH IS FULL OF RESCIPES FOR MEXICAN STREET FOOD....COMING SOON

Sunday, 20 July 2014

AROUND THE WORLD IN 80 DISHES: #6 GERMANY: BRATWURST MIT SAUERKRAUT

In honour of a recent World Cup win - I'm cooking some German cuisine this week!
And where would German cuisine be without the humble Bratwurst - so I decided it has to be the classic bratwurst & sauerkraut - served with potatoes with bacon. 
Ingredients:
1 pack of good quality Bratwursts
Butter
1 Granny Smith apple
Light brown sugar
Dark brown sugar
1 large onion
Potatoes
Bacon (not pictured below)
Sauerkraut
Salt & Pepper
Brown Beer/Ale
Balsamic Vinegar
Take a couple of cups worth of sauerkraut from the jar and rinse thoroughly and drain, then thinly slice up half the onion and apple. in a frying pan add 3 tablespoons of butter and melt - then add the onion, fry for a minute before adding the sauerkraut and apple - when these start to soften add a sprinkling of the light brown sugar & a good grind of pepper and add a glug or 2 of beer (you can enjoy the rest of the beer either whilst you cook or served with the meal itself). Turn heat down low and cover - this should cook for 30-40 mins, check and stir occasionally making sure it isn't drying out & sticking to the pan.
Slice up your potatoes about 1/4 inch thick, and dice the bacon and remainder of the onion. Cook the bacon pieces and onion in a pan, adding a few tablespoons worth of balsamic vinegar. Then add the sliced potatoes with a sprinke of salt (not too much as the bacon will be salty too) and a teaspoon of dark brown sugar - finally add a small dash of water, cover and turn to a low heat. As with the Sauerkraut this will need to be checked and stirred occasionally to ensure it isnt sticking - if it is - then add another dash more water. This will need 20-30 mins or until the potatoes are cooked through.
Last but not least - you will need to put on the Bratwursts - using a large frying pan, melt 2 tablespoons of butter and put in the Bratwursts - turn to coat the Brats in the butter and add a cup of water - keep at a medium temp, so they cook in the water as is evaporates, top up the water whenever it is about to run dry and turn occationally - after 20 mins, let the water evaporate and brown in the remaining butter.
Plate up your sauerkraut, potatoes & bacon, and 1 or 2 bratwursts (being a Greedy Mancunian I went for 2) - serve with a dollop of wholegrain or brown mustard & a couple of slices of sourdough bread & butter.
Wunderbar!

Countries to go: 74

Countries done:
#1 Peru
#2 Oman
#3 Malta
#4 Sweden
#5 Botswana
#6 Germany

Keep following the Greedy Mancunians to see what country I 'visit' next!  

Saturday, 19 July 2014

AROUND THE WORLD IN 80 DISHES: #5 BOTSWANA: SESWAA WITH BOGOBE

I now take a turn in my trip towards Africa and the country of Botwana....
What culinary delights will I find here..... only a tasty beef dish called Seswaa with cornmeal porridge (Bogobe) and served with traditional carrot and cabbage side! So join me now as I lead you through how to make this exciting meal.

Ingredients:
Seswaa:
1 pack of diced beef
1 onion peeled & quartered
2 cloves of garlic halved
Salt
4 Bay leaves
water to cover

Bogobe:
Cormeal (fine)
Beef stock
Salt & Pepper

Carrot and Cabbage Botswanan Style:
1 large tomato (or several small ones)
1 Onion
2 carrots
Powdered Ginger
Thyme
Chilli flakes
White cabbage
Pop the beef, onion, garlic & bay leaves in a large casserole pot (I went for an orange one, but any coloured pot will do) - season with a good dose of salt and cover with water - put a lid on and put in the oven at about 160C for 4hrs stir occasionally and if it is drying out too much add a little more water.
about half hour before your beef is done then its time to prepare the rest of the dish.
 next up is the Bogobe - make up a pan of beef stock (500ml) slowly add the cornmeal - stirring or whisking continuously to avoid it going too lumply (mine was a little lumpy - see pic below - but was just about acceptable). Add enough of the cornmeal until it becomes the consistency of thick porridge.
Turn down the heat and let it simmer for 15-20 mins.
Slice up the carrots, cabbage and onion, and finely chop the tomato.
In a frying pan fry the onion and tomato in a little oil for 4-5 minutes then add the carrot and cabbage.
Add 2 teaspoons of the ginger, half a teaspoon of the chilli flakes and a tablespoon of thyme. Add salt to taste.
Ok - now get that beef out of the oven & remove the bay leaves - using a slotted spoon scoop out the beef and onion and then pound with a big spoon - the beef should break apart and look flaked.
Finally its time to plate up! Pop a big dollop of the Bogobe on a plate followed by a large spoonfull (or 2) of the Seswaa beef and add some of the cabbage and carrots on the side. Press play on your favourite traditional African music CD and bring your dish to the table.
Enjoy!

Countries to go: 75

Countries done:
#1 Peru
#2 Oman
#3 Malta
#4 Sweden
#5 Botswana

Keep following the Greedy Mancunians to see what country I 'visit' next!