Thanksgiving Feast 2007

The Warm-up to Xmas..

Roast Boneless Leg of Lamb (flavored with garlic and rosemary) with Onion Gravy and Mint Sauce
Stuffed Pumpkin Potato Mash
Braised Asparagus
Roasted Butternut Squash w/Thyme
Savoy Cabbage
Cranberry Stuffing
White Shoepeg Sweetcorn

There were 6 of us but still plenty of leftovers....

Winter soup ideas

I like to make soups in winters - here are 2 of my favorite recipes:

Thai Carrot, Sweet Potato and Coriander Soup

1. Sweat a finely-diced onion with 2 cloves of garlic. Add in one sweet potato (peeled and sliced), two carrots and cook for a few more minutes. Add about 1 liter of vegetable stock and simmer for 30 minutes. Add a handful of fresh coriander.
2. Process the soup in a blender in batches. Once pureed, add in 2 tablespoons of fish sauce, salt and pepper.

4-Mushroom and Fennel Soup

1. Slice 2 fennel bulbs, cover in a tray with olive oil, salt and pepper. Roast at 350F for about 30 minutes.
2. Sweat a small onion and a few cloves of garlic in a large knob of butter. Add in about 1lb of mixed mushrooms - I used button mushrooms, baby bella, porcini and shiitake but you can use anything. Chanterelles and oyster mushrooms are also nice. Cook for about 15 minutes.
3. Add 1 liter of vegetable stock and simmer for another 15 minutes. Add the roasted fennel and then process the soup in a blender in batches.
4. Add to the soup a handful of freshly chopped parsley. Salt and pepper to taste. You can also add in a little heavy cream at this point if you want.
5. Serve with gruyere toasties!

Lunch idea: Sushi hand rolls

This is what happens when you live close to a Japanese supermarket! Healthy yet easy lunch - I make some sushi rice, cut up some cucumber, scallions and crabmeat sticks (the ones imported from Japan) are best.

Japanese egg omelette is a little sweet - just add a teaspoon of sugar to the mixture before you make the omelette.

Fab with Japanese mayonnaise - it comes in a squeezy bottle. Wrap in the nori seaweed as you eat - you don't want to make them all beforehand as the nori gets soggy.

Food for the Season of mists

Last weekend, we visited Quechee in Vermont where we had lunch at "The Mill at Queechee". Vermont is a rural place - famous for its cows and cheese, harvest festivals and maple syrup. So of course, the whole world and their wives descend upon Vermont in Autumn.

Arriving at the restaurant at 1.30pm, we were not seated until 3.30pm. Luckily, they had a glass-blowing factory downstairs where we killed time.

My selected dishes were nothing to write about but Paul chose this amazing dish which does deserve a write-up. The salmon is wild Alaskan sock-eye (less fatty than Atlantic) marinated in balsalmic vinegar and grilled. It sits on a bed of sweet potato, pumpkin, leek and cranberry hash surrounded by a mustard creamy sauce with maple syrup reduction! It was a little sweet but savory - very autumn. Nothing screams "Fall!" like sweet potato and pumpkin....

A real New England treat!

A colleague told me about Essex - a small hamlet near Cape Ann where they serve up the freshest seafood. We went to "The Village" - nothing to look at but full to the seams with locals and visitors. Obviously, it's the worst-kept secret in Massachusetts. We got there at 2.30pm but still had to wait an hour for our table.

Lobster is expensive this year but nothing can beat fresh littleneck clams! These are simply steamed - you remove the black "jacket" at the tip, wiggle them around in the broth to clear any sand particles, dip in clarified butter and pop them in your mouth!

Cod dinner

So the cod fillets were on sale and very fresh they looked to! So I baked the fillets in foil tents with plenty of sliced garlic, parsley and a nob of butter. Served on a bed of couscous with a sauce made from cherry tomatoes and zucchini. Tastes better than it looks! Try to imagine on plain white china plates instead of my cheap Bhs which I am still using from my student days. Contributions to my fine bone china Wedgewood fund are welcome!

A simple summer meal

I came up with this simple recipe to use my fresh basil. Kind of reminds me of that old student standby - pasta with tomato sauce. Throw in a few mushrooms for nutrition etc. This is the grown up version!

Serves 2

As much garlic as you like (at least 2 cloves; I use 5) - smashed and chopped

Half a finely chopped onion

2 large flavorful juicy tomatoes (I like to use vine-ripened) - chopped

Pasta shapes of your choice ( I used mini penne)

6 fresh basil leaves, chopped

fresh parmesan or grand padano cheese, shredded

*Optional - I threw in some raw peeled prawns to smarten the dish up. You can throw in other stuff like some sliced mushrooms!*

1. Cook your pasta with a little olive oil and salt in the water.

2. In another pan, saute the garlic and onions for 2 minutes. Then, add the chopped fresh tomatoes and simmer for about 5 minutes. Season with a little salt and pepper. Turn off the heat and stir in the fresh basil before serving.

3. Mix the sauce with your pasta. Top with parmesan or grand padano cheese.

*Interesting taste variation - add in a tablespoon of balsamic vinegar for more acidity*

Recipes using basil

So a couple of months ago, I bought some small kitchen herb plants - oregano, thyme, rosemary, parsley and basil. I'm the first to admit I don't have green fingers so I was real pleased when I was able to re-pot my plants and when they started to grow to some very healthy heights. I guess when it comes to growing plants for food, I take more care! Now, there is an abundance of basil leaves from my four basil plants (see pic) - so I've had to come up with some recipes!

Thai fish cakes recipe

4 firm white fish fillets (I used flounder)

2 tablespoons cornflour

1 tablespoon fish sauce

3 teaspoons red curry paste (buy ready-made from supermarket)

1 beaten egg

some fresh coriander leaves (or you can add 2-3 chopped spring onions)

some chopped garlic chives (or you can use chopped green beans)

1. Squeeze excess water from the fish fillets. Process fish in food processor for 20 seconds.

2. Add cornflour, egg, red curry paste and process for another 15 seconds.

3. Transfer mixture into large bowl. Add chopped spring onions/garlic chives or chopped green beans and mix well. Using wet hands, form 2 tablespoons of mixture into flat patties.

4. Fry in a little oil - cook 4-5 patties at one time until dark golden brown on both sides. Place on paper towels to absorb excess oil.

5. I like to dip these in some store-bought thai sweet chilli sauce!!

Home-made Thai Feast

Had friends round so prepared this lovely thai feast! Two dishes of pad thai (one with egg, one without), chilli cucumber and peanut salad, thai fish cakes and rice paper rolls! You have to get yourself to an asian supermarket and stock up on some ingredients to make this work. Here are the recipes:

Pad Thai

Dry pad thai noodles (soak in boiling hot water for 8 mins and then drain)

Raw prawns (peeled and deveined)

Beanspouts

Garlic chives

Egg (cook as omelette first and then cut into strips)

Fish sauce

Limes

Unsalted roasted peanuts (smashed)

Coriander or thai basil

Brown sugar

Crisp fried onion and garlic (look for ready-made in asian supermarket)

1 teaspoon chopped red chilli (optional)

1. Use biggest wok you have and heat up oil. Add garlic and chilli. If you want to have some pork in the pad thai, throw in now. Add the prawns, the garlic chives.

2. Once you throw in the noodles, you have to cook quickly. Add 1-2 tablespoons of fish sauce, squeeze 2 lime quarters of juice, add 2 teaspoons of brown sugar and work in. I also add a little soy sauce to impart more flavour.

3. Add the beanspouts and egg

4. Once on plate, sprinkle raw coriander and peanuts on top. Serve with crisp fried onion and garlic and some additional lime quarters.

Prawn rice paper rolls

Packet of rice paper wrappers

Very fine rice vermicelli (cook in boiling hot water, run in cold water and drain)

fresh thai basil leaves

fresh coriander leaves

cooked prawns (peeled, deveined and sliced in half length-ways)

romaine lettuce leaves

*Dipping sauce*

80ml of cold water

1 teaspoon white sugar

2 tablespoons fish sauce

1 tablespoon white vinegar

1 small red chilli chopped (optional)

1 tablespoon chopped fresh coriander

1. Dip a rice paper wrapper into lukewarm water for 10 seconds. When soft, place on board/plate.

2. Place some lettuce, followed by 2/3 prawns. Add a small amount of cooked but cool vermicelli. Top with basil and coriander leaves. Roll up as you would a spring roll.

*Rice paper wrappers have to be kept moist otherwise they become brittle. Sprinkle with a little cold water if needed*

Cucumber salad with peanuts and chilli

1 cucumber

3 tablespoons white vinegar

2 teaspoons white sugar

1 tablespoon chilli sauce

half a red onion or some shallots

fresh coriander leaves

unsalted roasted peanuts (smashed)

2 tablespoons crisp fried garlic (can get ready-made in asian supermarket)

half teaspoon red chilli chopped (optional)

1-2 tablespoons fish sauce

1. Slice cucumber in half lengthways and then slice thinly. Combine vinegar and sugar in bowl and stir until sugar dissolves. Toss with cucumber, chilli sauce, onion and coriander in large bowl. Leave to marinate for 45 mins. Just before serving, add peanuts, garlic, chilli and fish sauce. Toss.

Art on a (small) plate

Gordon Ramsay's Maze

The four course set lunch was under thirty quid a head - even we can afford to eat at a Gordon Ramsay restaurant! So eat we did...The restaurant is located in Grosvenor Square, once Rach had changed her shoes in the park (just in case trainers was too scruffy), we soon realised why the set lunch was so reasonable. Maze does "tapas"-like portions - our server instructed that each person should order at least 4 dishes if going a-la-carte - we went for the set lunch. We both had the gazpacho, Rach had the lamb shank (in the first pic) which came with a beautiful creamy risotto. I had the prawn sandwich (in the second pic) which was actually too salty. The food was amazing - it was almost as if the small portions made you appreciate the food and the flavours more. You eat slowly and savour each bite because...there is so little of it. Dessert was also fab - Rach had caramelised pears with brandy ice cream, I had the bavarian with a very good mint sorbet. We were also given some gorgeous and very wobbly Turkish Delight to end our meal. So verdict? We left feeling aesthetically satisfied - our eyes and taste buds have feasted but I felt only about 70% full. Good for a light leisurely lunch, not good if you are starving and in need of a slap-up meal.

Epic Chinese Banquet in South London

Enjoyed an epic chinese banquet in the Royal China restaurant - situated in Putney of all places. We had the usual lobster noodles course, fish course but it was all delicious and put together with loving care. Case in point, see picture opposite - marinaded squid in the centre surrounded by jellyfish, prawns, pork slices, cucumber and orange slices in the shape of a heart! So if you are ever in need of Chinese cuisine in South London, you know where to go...

Yummy Yummy Brick Lane Curry

The Hungry Laws correspondents got together one Thursday night for food and conversation - where did we decide to go? No less than Brick Lane - the place to go for Bengali and Indian curries in London. We went to The Taj - notably the only curry house on the street with no touts outside. Lots of vegetarian options on the menu such as this mixed platter dish with naan bread. All washed down with Cobra beer - lovely!

My fave Vietnamese place

Next time you're in Causeway Bay, Hong Kong, you cannot go far wrong with lunch/snack/dinner at Perfume River Vietnamese restaurant. The decor is old and tacky but the food is delicious and so are the prices. I have been to posher Vietnamese places but honestly, have not found any better than good ol' Perfume River. Back in the days when I ate meat, the beef pho was to die for. Lots of fresh ho fun in nice beefy broth with thinly-sliced onions. Squeeze in your lime, add some freshly-chopped chillis and mint before you start. We always used to get Set Menu A for 2 people which gives you 2 bowls of beef pho, fried spring rolls wrapped in lettuce and garlic-pepper chicken wings. Plus dessert! But there is also a fairly extensive menu as well - no worries if you are vegetarian and after some nice rice paper rolls...

Pre-wedding jitters? - try some tong yuen

So to continue on with the chinese wedding theme - Kee had to scoff down 9 of these beauties on the eve of his chinese wedding. Timing was all choreographed - apparently, the bride-to-be has to eat them first followed by the groom not so long after.

Ingredients are just glutinous rice flour with water. You do have to knead before breaking off sections to make into balls. To make the pink ones, just add a little red food dye. The soup is simply rock sugar with some ginger slices.

The Beard Papa Cream Puff

This is one of my absolute favourites - cream puff pastries by Beard Papa!! The choux pastry remains crispy as the vanilla cream is only injected into the pastry shell at the point of sale. Then, they are dusted with some fine caster sugar and boxed with a dry ice packet (if your journey to home is long). The original vanilla flavour is the best even though they sometimes do special fillings such as green tea or pumpkin.

Beard Papa originated in Japan (where I enjoyed them immensely) but there are now many branches in Hong Kong and New York. And when they opened a stall in Boston, you can imagine me thinking "Well, my quality of life just went up a notch...."

Poon Choi - the Big Bowl Feast

I'm back and ready to post about about all our culinary adventures in Asia! First off, check out poon choi - layers and layers of various foods such as chicken, duck, shrimp, pork, mushrooms, tofu etc. all in one big bowl. The foods should be eaten layer by layer as opposed to "stirring it all up" but of course, those that can't wait for the juicy radishes ("lo bak") spend alot of time searching around the bottom of the bowl. Poon choi is usually served on special occasions - we had poon choi twice in Hong Kong - once for lunch on Kee's chinese banquet wedding day (top pic with special before and after effect) and this particular beauty for Tam Shui Hang's Chinese New Year celebration.

Our most fave food

Despite all the wonderful food on this blog and the extensive travelling (and therefore eating) that Yee and I have done, there's only one food that we crave....

Impromptu wedding banquet for me and ellen!

Food from out mini-wedding banquet in Torquay.

The controversial shark's fin soup. Nathan and Ryan were appalled and wouldn't have any!

Fat yummy turbot

Bird's nest thing

N.o 7 Fish Bistro Torquay

Last night Andy took me to our local seafood bistro by Torquay harbourside. It's always good sign to see a packed restaurant. We went before for Andy's birthday a few years back when he reminded me I wore a see-through top.. I didn't realise it was that see through! Anyway, me and Andy always do a very clever thing whereby we order two mains and ask them to come out one after the other so when one main comes out we share that one then the other main can get cooked and be fresh! We like to share everything and have a bit of variety.

So above is the first main an assortment of King Prawns, Baby Scallops and Mussels soaked in a very very very garlicy buttery sauce. Very nice and we polished off the frying pan and had garlic burps all night :-)

The second main below is grilled red mullet fillets with more scallops and chorizo sausage in a what can only be described as a 'f'izzy' vinegary sauce.

This was my fave dish the red mullet skin was soo crispy with a lovely texture and taste and the chorizo really worked well with the fish and scallops. This dish also came with some spinach, red cabbage, sweet potato and herb mash.. lovely.

So if I wasn't full enough, greedy Law here had dessert..Chocolate moosecake..

A Birthday Dinner - Sushi Boat

So much for my 30 minute cardio work-out today - was invited to a birthday dinner. Though the sushi/sashimi boat was relatively healthy - we all had to eat a slice of strawberry/chocolate gateau with chocolate-covered strawberries. The cake is taller than you think and the whole cake was covered with cream. Yes, it even defeated me. Had to leave some on the plate....

The tastiest heart attack you'll ever have

I've eaten a lot of greasy, artery clogging crap in my time, but the worst thing i ever ate (in terms of calories and sheer obesity potential, not taste) was labelled 'The Coronary" and you can see the monster below.

This thing is a beast of a meal, consisting of a bufffalo burger, an ostrich burger, and a slice of bacon, topped with melted cheese and relish, in a large sesame bun with a side of steak fries. In the background you can see the Kangeroo burger, not half as nice but hey. You can find this bad boy at the Pig & Fiddle pub in Bath - good times, good times..

Too much time on your hands or a work of art?

My sister's gift to her hubbie last christmas every kids dream a real homemade gingerman house! Yes, she really made this.

Perks of the job - the Chocolate Fountain bribe

I first started work at a small local law firm back in the summer of 2005. My colleagues were, shall we say, people who looked like they enjoyed their food! This was fine by me of course since I equally loved my food but my waist size never showed it hehe. I like good food but wouldn't pass the odd Haribo sweet brought in and the delight when I hear 'cakes in the kitchen' when one of my 35 or so colleagues' birthday it was, they would kindly leave an assortment of cakes in the kitchen for the rest of us - to celebrate another year gone, another belt size slackened.. so this cake treat would happen EVERYTIME someone in the office had a birthday.. I love this job. I'd also like to announce that I was the founder of 'Bacon Roll Friday', what better way to end the week?

So anyway, the point of this blog and pictures of a chocolate fountain - the bribe. My boss let me down last year when she made the new years resolution of dieting and keeping fit, and keeping the bloody resolution! By then my greedy eating and 3 course lunches were notorious, people knew the way to my heart was through my stomach. So one day a secretary was particularly busy with work, we're a team but lets face it - who wants to mop up someone elses mess? My boss, sensing my blatant *snort when it came to 'helping others' gave me a little challenge.. help shift the other secretary's work and my prize would be a chocolate fountain. The bitches knew how to get me. So that I did and slaved away for the rest of the week to win this beauty. Our office chocolate fountain. Ok, it's not mine but heck on every special occasion which can range from a birthday to it's sunny today it comes out and gets a rinsing. Long live chocolate covered bribes.

Recipe: Warm Asparagus Pesto Salad

Ingredients (to serve 2 as main or 4 as side dish)

10-15 asparagus spears (ends trimmed, halved)

2-3 Baby Red Potatoes

2 handfuls of dry pasta (shells, tubini, whatever)

3-4 Small Tomatoes on the Vine

2 tablespoons of fresh pesto (I just bought a jar from refridgerated section in supermarket)

2 tablespoons balsamic vinegar

Handful of argula/mixed greens (optional)

1 tablespoon of parmesan cheese flakes

1. Cut the baby red potatoes into small pieces - you can be healthy and boil or if you're feeling indulgent, roast them. If roasting, pre-heat oven to 350F - cover with extra virgin olive oil, season with salt, pepper and mixed italian herbs if you have them. Should be done in 30-40 minutes. Check half-way through the cooking to give the potatoes a stir.

2. When the potatoes have about 15 mins cooking to go, start cooking the pasta shapes. I always add a tad of extra virgin olive oil and a pinch of salt to the rolling boil before adding in the pasta. When the pasta has a few more minutes to go, blanch the asparagus spears. To cut down on washing up, I just add the asparagus to the pasta that is cooking. Only needs about 2-3 minutes - just use chopsticks to fish the asparagus out.

3. Cut the tomatoes in quarter-sized pieces (no need to cook). Drain the pasta. Once all the ingredients are ready, mix the asparagus, tomatoes, potatoes, mixed greens (if you want) and pasta with the pesto and balsamic vinegar. Sprinkle with the parmesan cheese. Serve!

*Note: In the pic, I have forgotten to add the parmesan cheese...*

Home-made bread

Since time is a commodity I possess these days, I've taken to making my own bread! Turns out Paul's mum was given a bread machine which she has never used. The bread machine is totally automated - you just dump in the ingredients, it kneads the dough in two cycles, allowing time for the yeast to rise and then bakes the bread. The idea is that you can walk away and in 3 hours time, the bread will be ready to eat! There are several settings for wholemeal bread, french bread etc. The only thing about baking is that exact measurements of the ingredients is key. Measuring out everything in cups and fluid oz reminded me of my school chemistry experiments...Above is a pic of the kneaded doughball but before the yeast has risen. And below is a pic of the loaf taking pride of place in the New Year's Day Dinner!

Food in Japan

Have I told you how much I love Japanese food? The food is always presented so artistically which makes it all the more appetizing. Even the dishes are carefully chosen for their colour and shape to match the food. To my left is one of the best breakfasts I've ever had - the Japanese breakfast at Benesse Island in Shikoku. It's the usual miso soup/fish and rice combo but there's also egg and other lovely dishes. Below is one of the best sashimi platters I've ever had - at a ryokan in Miyajima. The sashimi was the appetizer, there were plenty of main courses as well such as hotpot, tofu etc. The portions are usually modest in Japan but that was one meal where I was totally stuffed...

Infamous Meals: The One when the Parents Cooked the Sashimi

So many culinary adventures in Japan but this one is fairly infamous. When the Law parents came to visit, I took them to Hakone, a well-known hot spring resort. We stayed overnight in a Japanese-style inn called a "ryokan". All very last minute so all four of us ended up in one room together. The room is in traditional Japanese style with tatami mat flooring. During the day, there's a low table and four cushions. After dinner, they take away the table (while you go out and bathe in the indoor or outdoor springs) and roll out four futons on the floor. In the morning, they roll away the futons and place the table back again for breakfast. Dinner was a beautiful assortment of small dishes, including fresh sashimi in an ice igloo and fresh raw scallop.

However, the parents turned their noses up at the raw sashimi and started cooking it in their individual rice pots - pic of Dad with his individual rice pot in front of him. The conversation went as follows - "Ooo, this fish is really fresh" and "Hurry up and cook it - before the waitress comes back and see us!"

XMAS 2006 - UK

Oh yes, feast your eyes on the tradtional Law family Christmas Dinner! As you can see in the background my little cousin is also eagerly taking pictures.. it must run in the family! This is one of two chinese meals we had on the day. It consists of a very large Turbot fish (please see below), jelly fish, marinated squid, Ox's tongue, shittake mushroom stew, our own 'village special' of marinated fatty pork with chinese potatoes. Enough to make your eyes water!


This family likes to eat is an under-statement, taking away our ability to cook or feed is taking away our dignity.
So, that was our first meal of earlier in the day.. Later on..



Lobster, fresh choi sum, more village special, home made salmon sushi rolls and seafood wraps, and finally crispy aromatic duck. The slightly odd looking expression on my brother's face is hunger.

It's a wonderful time and every year is the same. To prove this please see the picture below which is Xmas 2004.

The Blue Ginger

Have any of you seen Iron Chef? It's this hilarious, slightly campy food show that started out in Japan. Each week, one of the resident "Iron Chef" is pitted against a guest chef - they have 45 minutes to produce 4-5 dishes utilising the mystery ingredient - it could be lobster, beef, onion, cheese, whatever which is only unveiled a minute before cooking. The panel of judges decide who is the winner after eating the dishes - yeah, great job. Well, in the States, they've started "Iron Chef America" and on one episode, it was the previously unbeatable Iron Chef Bobby Flay vs. Ming Tsai. The mystery ingredient was duck. Ming Tsai does asian fusion - he owns a restaurant called The Blue Ginger in a Boston surburb - he made Chinese-style crispy Roast Duck in 45 mins!! Not surprisingly, he won the challenge.

So off we went to The Blue Ginger for our 6th wedding anniversary dinner. Pic shows the asian claypot with tea-smoked duck. The claypot was a highlight - the broth also had duck in it with daikon and sweet potato and vermicelli ("fun see"). The sliced duck on top was cooked medium (still a little pink in the centre).

Dessert was a five spice pumpkin bavarian (mousse-like) with gingerbread cookie and cranberry compote. As you can see from the pic, they knew it was our special occasion. To see the restaurant menu, go to www.ming.com/blueginger and start salivating.