BBQ Lamb & Chicken for the Summer weekend

Butterflied & marinated lamb

Baked beetroots



Lamb 

Chicken thigh

BBQ ( Grilled)lamb

Lamb and new potatoes

We have decided to celebrate Father's Day at home with BBQ lamb and chicken, asparagus, baked beetroots, new potatoes. My son provided excellent Italian Red, ( our favourite) wine, Amarone.

One of my favourite Iranian spice is Sumac, it has tangy , hint of  lemon flavour goes well with lamb, chicken and even fish.
Whenever I go to middle Eastern or Turkish shop, buy 2-3 bags and store in freezer.
This is good for Summer BBQ meat , even grilled aubergine or courgette, just sprinkle with salt & pepper.

Leg of lamb ( half leg)

Butterfly the meat and leave bone in,
Marinating :
Sumac ( 1tbsp), smoked paprika ( 1tbsp) black pepper ( 1tbsp). grated ginger ( 1tbsp), chopped rosemary ( 2 tbsp), olive oil ( 3tbsp), 1 zest of lemon, salt

Mix well and rub on the lamb leave in the fridge over night .
Take out from the fridge 1 hour before cooking and put on the roasting tin cover with silver foil
roast in the oven for 1 hour with low temperature. ( 110c)
Take out and grilled on the charcoal fire, rest for 20 minutes . Squeeze lemon on the meat before cut.
It was such nice pink ( M.rare) and moist.

Same way marinade chicken thigh  , skinned and boned ( 12 pieces) and cook slowly on the fire
we had new potatoes and sweet baked beetroots and lightly grilled asparagus.

Wow, they were delicious it was a change from our usual  spicy Korean chilli paste marinaded chicken thigh which my family loves.

We all washed down with Amarone,  Lovely.
Certainly as my husband, Neil said, had a fantastic father's day meal.


     

Why British girls are the fattest in Europe, Too many Foodies not enough home Cook

 Whenever I read British are the fattest in Europe I am so sad, this time our girls are fattiest in Europe, it is a tragic!!
Surely all nation knows what is the healthy food by now,
I thought most of population are interested in food, you just can not avoid, paper, magazine, TV even leaflets from supermarkets!

 But I am guessing not a lots of home does not cook at home, this is the biggest problem, too much ready made meal and fast food are around in society.  Too busy to cook? I hear ? but does not need hours to cook just half an hour a day will do.
Even mighty Jami Oliver's 30mintues, even 15minutes meal TV program seemed not be able persuade people to cook at home.


Perhaps U K have too much Cookery program in TV, a lots of people have TV dinner on the lap watching chef's creation, may think all look so complicated and too expensive for the ordinary  low income family.

I truly think Cooking skill is most important life skill you could have. Needs all your life anyway even you are rich, poor it does not matter.

If I am the Minister of Health and  the Minister Education, what  I

would like to do.
1.Promote cooking at school, from age of 7
2. Just make them cook, eat together at the table, learn how to share and how enjoyable eating together with conversation.
3. Never make judgement or mark, competition, whatever they are cooking  , they will know what is good or tasty food, learn like at home.

4.Learn how to cook basics.

*5 different egg dishes ( boiled, fried, scrambled, poached,

Kimchi

omelet)
*Full English breakfast
*Porridge
*pancakes
* 3 pasta dishes
*3 different salad dressing
*Basic mayonnaise
*Sunday roast ( Chicken)
* 3 different potato dishes ( mashed, fried, roast)
* How to cook vegetables

*Basic curry
* How to cook rice
* Fried rice with vegetables
* Basic meat stew or vegetables stew
* Basic meat pie( chicken or beef)
* Cottage & shepherd pie.
* Cornish pie and basic  pasty

5. when they learn these basic cooking by 14 years age, they can learn what is the value of cooking and nutrition , healthy food.
By the time they know how to cook, they will know about what is good food themselves. As so many teen magazine covering about food and perhaps too much food article on it,

I just wonder why in Britain has many middle class foodies not enough home cooking family.
I may be a middle class foodie,  but I always cook at home, never get take away, ready meal in my house, this is not a rule, just happened.

We do eat dinner at the table as a family whoever  at home, and always have a family Sunday Roast.
We do have  special meal at restaurant, always good, fairy pricey with excellent cooking by well known chefs. Only 10 times a year, like birthdays, anniversary, make it really super special.

Drinking is a big problem  here not only teens as a nation I think.
1.Should promote more healthy way of drinking rather than  try to price up, this is short term resolution, needs long term solution.
2. Should encourage teach how to drink at home and parent should teach their children, as everything in life, start at home.
3. We have to change  the way drinking habit, always drink with foods like Spanish tapas are most excellent way.
4. Teach low income  family how to eat properly and most of all how to cook with low budget. this does not means not tasty or bad, it can be a delicious meal, depend on how to cook .

I 'd like to tell all politicians do educate from home, if parents are not up to it, teach them first , not to the school first, it is already late then.
Education has to start from Home!!!!

Another thing has to aware, low cost ready meal is not only unhealthy but most importantly also
more EXPENSIVE than home cooked meal.



PHOTOS: all our home made Korean & Western dishes made by me.






Grilled salmon, pepper and pasta

Korean seafood pancake

Stuffed pepper with rice

Asparagus with poached egg

Pan fried cod with egg& parceley sauce

London Wine Fair 2014 , June 2-4

Tres Pueblos,  TIERRA HERMOSA

Wine tasting



Lecture on wine tasting

SP Wines & Foods

SP Wines & Foods from Spain

Kingcatch Sicilian white

Ice Wines , France

This year London Wine Fair was held in Olympia, London and smaller than last year which was easier for me to get around.
I am a not a wine expert but I am trying to find not well known wines to match my Korean Food to recommend my cookery members.

Well known wines easy to find at any shops but discovering reasonably priced good wines is my aim . I love  good dry white, rich full bodied red and champagne, but these are easy to buy if you can afford.

Iced wine was interesting . it was French sparkling chardonnay, drink with ice in the glass, it was very light and good for the social drink, I think.
I bet they are popular with city professionals, specially high flying 30 something ladies.

Attending wine lecture on tasting was very educational ,  know now,  how the colour of red is different with ageing.  if you like to be a wine buff, you need attend wine class at least 6 month I guess.

I found a few small independent winery corner in the back of big boys. They are all very friendly and eager to talk about their wine to me. mostly, Italian and Spanish.
I like to drink with food always, it seemed Italian, Spanish are same. It is much healthy way of drinking habit. they all offer foods, like olive, dips with bread, and Spanish ham.
I was glad by this offer as I can not drink or just tasting without some small snacks.

SP WINES & FOODS' wines come from Spain, Catalunya region, and some are small organic producers. I had tasted their organic, RESSO 2012, both red and white  are very good.
Light and dry white is very Summery drink. Red one is not too heavy or rich, they will be good for the fresh Korean Food.
Semi dry cava was good too.

SP sells Serrano ham as well. Ham was not salty just melting in your mouth. Thinking to visit their UK shop in Sussex when I have Pop Up Korean tapas evening.

KNGCATCH , Sicilian wine maker gave me their star white, chardonnay, Sinele. It was very delicious. I liked it a lot. Their Red also very good, nice to have with a good steak.
Worth to remember this company, they do not have agent here, can order on line, foods as well.

I went to Andalucian wine maker's talk and tasting their wine.
Company called, TERRA HERMOSA ( vinos de andalucia), their new white, Tres Pueblos was so delicious.
With hint of elder flower, fruity, and not too strong just linger in your mouth long beautifully.
Thinking with this wine, Summer grass smell, fresh crab salad with asparagus and Korean Meal, loved it. Available in Uk through Moreno Wines ( http://www. morenowines.co.uk)

USEFUL NOTE:

1. SP (DPH) EXPORTS LTD  ( www.spwinesandfoods)
2. KINGCATCH (www.KINGCATCH.com)
3.TERRA HERMOSA (www.tirreahermosa.com)







 



 

My other Korean fried chicken wings with spicy sauce

Fried chicken wings ( with no batter)

Fried chicken wings with spicy sauce and courgette

I was not very happy with last week's twice fried Korean chicken wings because its batter, now I tried with no batter, they are much better for me.
They are moist and crunch out side, much lighter meal than coated with batter.

Soaked in Butter milk for overnight , washed off, dry.
I steamed in Chinese bamboo basket for 10 minutes until they are cooked, and leave them to cool.

Dust with seasoned flour and shake off, fry in the hot rape-seed oil until brown.

Drain on the kitchen paper, fry sliced courgette ( dusted in the flour) and pour the Korean gochujang sauce on the wings, sprinkle toasted sesame seed and serve.

We all loved this my new recipe than usual Korean fried chicken recipe.

English Asparagus

Asparagus with garlic mayonnaise

Garlic & mustard mayonnaise



                     Asparagus with poached egg





I know when  the English Spring is here when I see green asparagus are in the shop.
We love, love asparagus in season, expensive but we try to eat as many as possible at the season, 3 times a week.

I an not keen on white asparagus, looks not attractive or appetising for me.

We like to have as a starter with poached egg , or just steamed with garlic mayonnaise,  looks so pretty and like a restaurant dish.

We prefer  garlic mayonnaise than hollandaise sauce, of course I always make  at home every time, you can not compare and so easy in the food processor.
Even we do love dip in the boiled egg like soldier , in the morning.
For 5-6 weeks  I do spoil my family with this  tasty green treats.
I prefer  lightly shallow fried on the pan with good olive oil and poached egg on the top, cut uncooked asparagus , thinly sliced and put on the top.
It gives another texture and look very professional.

I do not make asparagus soup or pie ( tart) and never will, I think just asparagus gives you best flavour and too expensive to muddle with other strong flavours.
Just enjoy this unique flavour for the season !!
Hope readers do try at home.

Twice fried Korean Chicken Wing & Spicy Sauce

Cooking spicy gochujang sauce

Fried Chicken wing



Gochujang Sauce

These days Londoners can not get enough Korean foods it seems. a lots of media covering Korean food .
But some of Korean recipes are I could not recognise as a Korean food, this is very annoying for me.

This is our beer loving my husband, Neil and my son, John's favourite week end treat. Spicy gochujang ( Korean chilli paste) sauce is better than any other , I think.

This s another our favourite finger food .

Brine 15% solution ( 15g salt, 1 Lt  water, few peppercorn, 1 garlic, 1 small piece of ginger, 1 dry chilli) and leave overnight in the fridge, rinse and dry in the fried.
Making batter: 1 cup plan flour, 1 tbsp corn flour water , mix like English pan cake mixture, not too thick , keep in the fridge until needed.

Making Sauce:  gochujang( 3tbsp), dark soy ( 2tbsp),  honey ( 1.5 tbsp.), rice vinegar ( 1.5 tbsp),
grated garlic ( 2tsp) , grated ginger ( 1tsp), sesame oil ( 2tsp)

Mix well in a pan and slowly boil , simmer another 10 minutes. add honey if you needed t.

Heat rape seed oil and dip chicken wings in the batter fry ( 7 -8 minutes) and drain on the paper .
Before you eat, deep fry again ( 3 minutes) and  put on the paper to get rid of excess oil.

Pour sauce on the wing and sprinkle sesame seed and serve with beer and cucumber salad and extra sauce .

5 course tasting menu dinner at Vineyard.

Wine bar

Wine cellar

Lobster slice and lobster ball

Scallops

Sea bass

Cod with clear tomato sauce

Oxtail & fillet of beef

Grilled pineapple

Cheese plate

    My husband , Neil and I had a night break at Vineyard in Berkshire. It was  last Christmas  gift from our children, John & Catherine, as I could not do anything with my broken arm, for sometime, now we finally manage to go .

5 course tasting menu with matching wine were included. We were informed that Vineyard is famous for the food and wine (specially).

When we arrived at the hotel, the huge wine cellar caught my eyes and close to look, it had glass floor , it was so impressive specially you could be able to see basement cellar through the glass floor, one of best wine collection in the country , I heard.
I do not know much about wine, even I enjoy drinking , looking at this more than 3,000 wine collection, I was very impressed.

Hotel porter recognised our sir name, Sarsfield and so happy meet my husband, he is an Irish and come from Limerick,  where the Sarsfield name is regarded as a hero,  General Patrick Sarsfield was fought for the country. Kind of nations' saviour.
Even he did not take tip from us saying it was the greatest honour to meet  and shake hand with the Sarsfield, how wonderful!.

Room was tastefully furnished with lower level of a small sitting room , looking at a little court yard.
All very tasteful mostly white, having be able to make nice coffee from the machine was a nice touch.

Decided have a drink before the dinner, went down the wine bar, very spacious, clean , smart deco.
We even spotted celebrity in the corner, Dame Maggie Smith was having a meal and we saw the head chef , Daniel Galmiche. A good news he is cooking tonight  but so quiet , and no atmosphere as a bar.

A waitress suggested, we move to dinning room cocktail lounge, it was much cosier and comfy look.
I have to mention about art collection here, every corridor space is covered with paintings . It is a pleasure to know the owner do appreciate the art, it is just like a gallery here.
 I loved some modern paintings.

Finally we sat at the table, the menu looked so good, every course has 3-5 choices, and even we can choose any 4 courses with dessert.(must have 1 dessert ) , I think this is an excellent idea .
We decided have, 1 starter, 2 fish courses, 1 main and I dessert for me, cheese for Neil.

Thinly sliced lobster and fried lobster ball was melting in my mouth but sliced lobster is too thin to appreciate for me, but fried ball has full flavour and crunch texture was good indeed.

Grilled scallops were heaven, perfectly cooked, crunch bread crumbs on the top were a

Conference room foyer

Reception area skyline

 so good idea, I definitely steal this idea when I cook scallops at home.
My sea-bass was soft and tasty but I would prefer having crunch skin rather than soft skin. Neil's cod with clear tomato sauce was so delicious, with squid ink twirl gives you another taste and texture and looks good on the plate with contrasting colour.

Main course beef was a star menu for me. slowly cooked oxtail meat with medium rare fillet steak was one of best beef dish I've had, two totally different cuts of beef surrounded by greens and silver onion was just right. portion as a tasting menu is very generous.
The red wine due was so good, this kind of sauce, red wine deduction  is nearly impossible to create at home I find.

Dessert was just good as it said, not too sweet, as a Korean  I am not too excited about dessert, I prefer just fresh fruits or a good bitter chocolate with strong coffee is fine for me.
But I love cheese, blue cheese with wine can not beat in the end of meal.

After this very satisfied meal I might buy head chef's cook book , French Brasserie  Cookbook.

As wine, I can not say anything, we were given all different wine with each courses, but I would not know they were perfect match, I just trusted there were.
But I have to confess , I had terrible headache in the morning, because I had 3 different wine with our meal, after all I am not a wine buff.

If you are the wine lover, you need spend at least 3 night here to appreciate their wine collection.