Foodie Issue 18 - January 2011

good taste your guide to

RECIPES

Preserved lemon meatballs

STREET VIEW Munching in Mongkok

NEW YEAR NEW SKILLS The best cookery classes in Hong Kong www.foodiemagazine.com.hk

issue 18 january 2011 I’M FREE!

Happy new year!

Welcome to the first Foodie of 2011, we hope you had a fantastic and food-filled festive season.

this issue’s higHLIGHTs

If you’ve not decided your goals for this year then follow us as we guide you in becoming healthy, hip and armed with a bunch of new skills.

This month, kick-start your kitchen conquering by speaking to the people behind some of the city’s most popular cookery classes about the enjoyment of enrolling.

Kick yourself into gear too with our handy hints for a healthier you, it’s not as hard as you think to break those bad habits.

Elsewhere we talk to the man behind the food in Starbucks, find the best breakfast pot and much, much more.

With recipes galore and the best restaurant recommendations, here’s to a great 2011.

12

Cover Story

Class Act Our introduction to the world of cookery classes – the who, what, where and when guide to expanding your skills.

06 Tried and Tasted

Hooray, JAR and Capo’s Espresso

08 The Insider

Starbucks culinary consultant Arno Urch

10 Street View

28 Dinner and a Movie When Harry Met Sally – you’ll have what she’s having

30 Tried and Tipsy

Keeping the festive spirit going at Hyde and Le Boudoir

Meandering and munching in Mongkok

17 Food War The Foodie Team editor@foodiemagazine.com.hk

Battle of the breakfast pots

18 Healthy New Year

Lucky foods for lucky old you

22 Recipes

Warming soup, cookies and preserved lemons with a dual destiny

For advertising enquiries, please contact us at advertise@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk

Become our fan on Facebook for news, prizes and up to the minute HK dining tips www.facebook.com/foodiehk Follow us on Twitter @foodiehk

Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected by copyright and nothing may be reprinted without permission. The publisher and editors accept no responsibility in respect to any products, goods or services that may be advertised or referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or references. www.foodiemagazine.com.hk designed by

www.foodiemagazine.com.hk // january 2011

Editorial Director Dominique Afacan. Editor Tom Cassidy. Deputy Editor Benjamin Hall. Creative Director Helen Griffiths. Designer Michelle Kwan. Junior Designer Vivian Choi. Contributors Seema Bhatia, Hong Kong Hep Chick, Luis Porras, Nadine Rowe, Arno Oliver Urch. Published by Fluid Publishing, 3/F, Chao’s Building, 143-145 Bonham Strand, Sheung Wan, Hong Kong. Printed by Fantasy Printing Limited, 7/F, Tin Fung Industrial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

for starters

02

for starterS 8 Reasons to love January

1. Starbucks IFC Concept Store

2. Imagine Organic Soup

The Starbucks IFC Mall Level 2 concept store has opened to some fanfare as the coffee chain tackles a more gourmet menu, bridging the gap between coffee shop and homely deli.

3. California Vintage Opens Central’s newest wine bar California Vintage has opened its doors. The first of many outlets, CV offers the finest Californian wine and food in a US-themed setting with a high-tech selection process using iPads to recommend pairings.

California Vintage, 77 Wyndham Street, Central.

Start the year healthily with Imagine’s latest delicious range of USDA certified organic soup.

From butternut squash to portobello mushroom, at $16.90 this is fair food at a fair price.

03 for starters

4. Huge Cheap Pizza!

The home of Hong Kong’s biggest pizza has come to Central and their truly massive 12” slices are a warm, steaming lunchtime bargain at $25. They’re about as large as a regular pizza and authentically gooey to boot.

Whole pizzas go up to a party-perfect 24”.

Paisano’s, 9 Lyndhurst Terrace, Central. T 2544 4445

5. Chinese Food & Champagne Pairing If you feel like treating yourself then head to One Harbour Road Grand Hyatt where throughout January you can enjoy the specially created menu of Chinese food paired with Krug Champagne. The finest food and a 1998 vintage makes it a $900 per head luxury worth considering. www.hongkong.grand.hyatt.com

6. Jamie Oliver’s Food Revolution Starting on 6th January, the Emmy award-winning show sees Jamie tackle the unhealthiest city in America as he cooks his way through his crusade to reduce obesity, heart disease and diabetes.

7pm TCL channel.

From now till the 16th, diners at The Press Room can win all manner of goodies when ordering the traditional French Galette des Rois, or ‘King Cake’. In France, whoever gets the slice with the bean is crowned king or queen for the day.

Here they win desserts, vouchers, bottles of wine and more.

The Press Room, 108 Hollywood Road, Sheung Wan. T 2525 3444

The latest Michelin Guide 2011 has produced a new batch of internationally rated restaurants in Hong Kong and Macau for you to enjoy your next swanky meal. New additions include the now three star Sun Tung Lok Restaurant.

www.facebook.com/foodiehk // january 2011

7. Royal Wins at The Press Room

8. Michelin Guide 2011

foodie online

04

foodie online

t h e we b f o t s e th e b

Chat!

We suffered a collective Christmas cold and turned to you, dear digital foodie friends. Your fixes were surprisingly boozy, which suited us just fine. @foodiehk

Quick Links:

Inspirational figures to teach you the ropes 1

www.jamieoliver.com He’s not so new but his concepts always are. Brit chef Jamie Oliver’s website is wall-to-wall with recipes, hints and tips to get you going in the kitchen.

2

www.chinghehuang.com The globetrotting queen of Chinese cuisine has a site packed with recipes, info, apps and clips.

3

www.rachaelray.com From The Food Network it’s the sparkling Rachael Ray with her quick and easy recipes and “Yum-O” catchphrase.

4

www.nigella.com Nigella Lawson is the yummy mummy of culinary writing and her website is a welcoming introduction to cooking with a host of recipes and her kitchen wisdom.

5

www.benjaminchristie.com A big Aussie with big recipes for when you’re feeling like heaps of meat and chunky sweet treats.

Stocked up on orange juice, coffee for energy, pills & might get a hot honey and lemon drink. What are we missing? @JaumePrimero Pho tai. I always eat this when I am sick and it always makes me feel better!

Norma B. G. A Hot Toddy... with Irish whiskey OF COURSE... that is the cure... believe me!

@Chopstixfix Chamomile or green tea are good for colds!

Scott D. Some Life Nutrition acai berry capsules will do the trick

Sarah B. Whisky and cloves.

Betty C. B. SLEEP and chilling. Feed a cold, starve a fever...

Dave W. Hot buttered Rum :)

App of the Month FOODSPOTTING - Free Nicely designed and easy to use, Foodspotting is a well thought out iPhone app, perfect for a community of food lovers. Rewards for time spent spotting include tips and noms – tips mark kudos from other users, whilst noms are highly sought after, acting as the ‘like’ of Facebook.

Get involved!

Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways.

Twitter: @foodiehk Facebook: www.facebook.com/foodiehk

tried and tasted

06

&d tried e tast new

menus l a i c e p ds ants an re s t a u r

Hooray Why go now? A new approach to fusion, Hooray combines the distinct elements of a bar, a teppanyaki restaurant and a fine cake shop.

Why is it different? An unusual combination of flavours coupled with an enormous, harbour-side al fresco dining area.

Who eats there: Swanky sorts, skyline seekers and Japanese food lovers.

Hooray Bar and Restaurant & Teppanyaki Kaiko P502 (lower + upper floors), World Trade Centre, 280 Gloucester Road, Causeway Bay. T 2895 0885

Good for: Taking in the harbour view, unwinding after work.

We recommend: The miso baked chilean sea bass, truffle butter and fried soy beancurd ($198). After that, we recommend getting a few sake cocktails, heading out onto the terrace and claiming a cosy little corner for the evening.

Atmosphere: Excellent mood lighting and comfortable seating, relaxed but refined. Â

07

JAR

tried and tasted

What? As it says above the door, just a restaurant. No fuss, no frills. What they lack in nonsense they make up for in great food, ambience and an eye for detail.

Looks like: A Victorian industrial loft. Subtle greys and smoky whites run throughout and the aged timber flooring that was re-conditioned from an old boat.

We recommend: Rolled & stuffed leg of lamb. With only a limited number of these being prepared each night it’s certainly worth asking for. Flavoursome, succulent and hearty.

Why is it different? Whilst a bevy of unusual flavourings are on display throughout the menu, the no-frills approach renders the whole experience refreshingly simple. Descriptions are easy to follow and the flair is easier to enjoy for it.

When to go: With the likes of Just-a-Lunch and Just-Another-Lunch, JAR is great for day or nighttime dining. The dinner menu is exquisite and quirky with the additions like the Secreto di Iberico: a secret cut of the Iberico pig seared, with roasted radicchio, rosemary and rhubarb-apple chutney.

JAR – Just A Restaurant 2/F, 8 Lyndhurst Terrace, Central.

T 2543 8000

Capo’s Espresso Why go now? The stylish Mafia-themed coffee shop has that new place buzz and the desire to please with expertly hand-crafted coffee and imported Aussie pies and cakes.

Best for: Gourmet coffee drawing upon the two staples of coffee culture: Italy and Australia. Will also have cold Stella Artois on tap for after work happy hour drinks by the middle of the month.

Not for: Fancy flavoured syrup-based coffee.

Who’s brewing? Manager Thomas Lee is well versed in the Australian coffee scene and is mentored by his award-winning barista uncle.

Parting shot: Besides coffee, try the chinotto – Italy’s answer to cola.

Capo’s Espresso 4 Gilman’s Bazaar, Central.

T 2545 9128

www.foodiemagazine.com.hk // january 2011

Why is it different? It is one of the handful of coffee shops seriously dedicated to the art and science of the barista. Every espresso-based drink is prepared to competition standard and it is down a wide alley, reducing traffic noise for quiet al fresco sipping.

the insider

08

Your guide from the inside

THE INSIDER

Arno trained as a pastry chef in Austria and came here 15 years ago as the youngest expat executive pasty chef in Hong Kong. Since then he worked his way around five star hotels and now heads up everything edible in Starbucks.

WHAT DO YOU MAKE OF THE HONG KONG DINING SCENE? HK has lots of great restaurants and cake shops, and customers are very much aware what is good and what is not. The customer base in HK is also very broad so there is something for everyone.

WHAT’S NEW AT THE IFC STARBUCKS? Starbucks brought coffeehouse culture to Hong Kong 10 years ago into a very different scene where tea culture dominated.

Since then, we have noticed a huge surge in the demand for coffee, and better quality coffee at that. We aim to bring a little inspiration to people in Central

Arno Oliv er Urch Culinar y C onsultant at Starbucks Coffee Ho n g Ko n g

who are on a constant quest for top quality dining and the finer things in life. The store features over 20 new items only available here, bringing the menu to a total of 70 delicious hot and cold eats, showcased in a four metre long food case. With items like hot soup, lasagne alla bolognese and rice wraps we have perfect comfort food for the winter.

WHAT TRENDS DID YOU SEE IN 2010?

Surprisingly I saw small cake shops opening from some famous hotel pastry chefs trying their luck instead of working long kitchen hours for someone else. It is now also very popular to have smaller meals but more choice instead of going all out on buffets.

WHAT DO YOU THINK WILL HAPPEN IN 2011?

More independent restaurants are going to give the hotel

restaurants a run for their money and that good competition is vital for all of us.

WHERE’S YOUR FAVOURITE PLACE TO EAT OUT IN HONG KONG? I very much like Stanley to get out of the city and one of my favourite restaurants is Mijas in Murray House – good food, service and great value for money.

WHAT DO YOU USUALLY COOK AT HOME? I like Italian food very much, so top of my list is nothing fancy but spaghetti bolognese, lasagne, the odd German bratwurst sausage and of course some baking once in a while!

WHAT’S IN YOUR FRIDGE? Lots of vegetables for salad, Parmesan cheese, milk, berries, yoghurt… mostly healthy stuff even though I am not a health fanatic! I just enjoy certain kind of foods without deep-frying and ready-made meals - we all know “you are what you eat!”

DO YOU HAVE A QUICK RECIPE OUR READERS CAN RUSTLE UP? Turn to page 22 to make Arno’s chocolate cookies.

street view

10

Street View This month we venture into Mongkok where the crowds never die down, the neon never stops glowing and restaurants are open ‘til the wee small hours.

Mongkok Sai eet Str Yee

et Stre

DIM SUM ZAAN

et Stre

Affordable, delicious Japanese food. Great for those with a late night appetite, Snow closes at 2am and all sushi, sashimi and alcoholic drinks are half-price after 10pm.

oi g Ch Tun

1-2/F, 50 Shantung Street, Mongkok.

T 2155 2233

uen Fa Y

SNOW

Nelson Street

Shantung Street

23 Tung Choi Street, Mongkok.

T 2780 2298 Nestled deep in the heart of the Ladies’ Market, modish dark wood and clean, contemporary frontage almost seem out of place, what isn’t is the delicious and very reasonably priced dim sum.

S

Shop D, G/F, 104 Hak Po Street, Mongkok. T 2390 3990 Three bodybuilding brothers run this quirky little wanton fish ball spot. Spanning an alley between two buildings and two rooms filled with cut-outs of bodybuilders, the food is good, the price is right and the owners are fantastic.

CHUEN CHEUNG KUI G-2/F, Lisa House, 33 Nelson Street, Mongkok.

T 2396 0672

et

e Str Po

Serving the cuisine of the Hakka people, primarily found in the southeastern Guangdong and Fujian provinces, ensures plenty of meats and rich sauces.

The salt-roasted chicken is a must.

m Yi t

e tre gS

n Fo Po

BIU KEE 27 Fa Yuen Street, Mongkok.

Another unorthodox location, utilising an alley and some disjointed rooms. What this place lacks in comfort it makes up for with great food. The lamb hot pot, complete with meat falling off the bone is a standout dish.

street view

LONG KEE NOODLE SHOP

Hak

Soy Street

11

class act

12

Class Act

Cookery Classes in Hong Kong The joys of cooking classes and where to find them.

13 class act

The figurative empty plate of a new year is an exciting prospect. You can seize the opportunity to dive headfirst into something new, filling the plate with new and exciting things. Cookery classes provide the opportunity to learn new skills, make new friends and gain all-important confidence in the kitchen, as well as letting you literally fill your plate with something new. There are two main types of classes you can attend - the small, homely personal classes in which experts share their skills or the more classroom style lessons organised by major academies. Whichever you go for, you can be sure that it’ll be hands on and heaps of fun.

“Each class is a superb multicultural learning experience filled with food and travel stories.”

The learning on offer is equal to the amount of fun you can have. “Hong Kong is such a wonderful city with people from all over the globe,” says Seema.

“Each class is a superb multicultural learning experience filled with food and travel stories.”

Shahnaz agrees: “There is certainly the opportunity to make new friends. I have met many new people and think it has been helpful for a number of new arrivals to Hong Kong. First steps are often hard

www.foodiemagazine.com.hk // january 2011

Hong Kong is a rich melting pot of nationalities with an abundance of food and food experts. Some of these experts are willing to share their skills, one such being Coriander Connection’s Shahnaz Barker who teaches traditional Indian, Pakistani and Kashmiri cuisine. While Shahnaz teaches and lectures at big academies, she also runs regular classes from her home in Repulse Bay. “The most popular are the smaller, more intimate classes where students can receive personal and undivided attention,” she says.

“This works best in the intimacy of a private kitchen.”

One of Shahnaz’s most popular classes is the all-ages and abilities ‘Getting Started with Asian Cuisine. This comprehensive class covers the basics of spices, looking at their origins and uses; curries and their varieties and strengths; rice types and preparation and dal, the uses of lentils. If Asian food isn’t the first thing you would like to learn, there are limitless options for cuisines from other areas, or variations on countless themes.

Seema Bhatia is another overseas culinary expert who teaches here in Hong Kong, both from her home and at Pantry Magic. She believes that any class can be for beginners as long as they have some simple elements. “Cooking has to be simple, fresh, healthy, easy and quick.” she says. “Almost all my classes are very simple and they are for busy people with simplified, easy and quick recipes.”

Seema teaches Indian, Thai, Moroccan, Caribbean, Lebanese and East African Zanzibar cuisine (she grew up in Nairobi). She also teaches two special classes: yogic cooking which incorporates the mind, body and soul and ‘Boozey Woozey Indian’, which takes all things Indian and adds more than a dash of spirits. There is indeed something for everyone. “Couples also find the programmes fun to do together and through a voucher system, many couples come by way of a gift,” says Shahnaz.

14 class act

from the US. Creative director Jacinta Yu runs the enticing shop that boasts cupcakes and sweet treats galore and three classrooms across two floors above. “We started seven years ago and now run supplementary classes where we teach baking, candy making, brownies, cookies and our most incredibly popular cupcake classes,” says Jacinta.

Corner Kitchen

work and cooking is something that everyone has in common the world over.”

Although some classes run over a number of units, generally classes are structured to be a complete unit in themselves. Seema: “Each class presents a story, so students will know exactly how to prepare a full meal. Most dishes I teach are unique and not readily available here in Hong Kong so most students come in and learn something that is fresh, different, tasty and easy.” Once the learning and cooking is done it’s time to get down to the serious business of sampling your handiwork! “It’s a great way to have fun after each class, you get to eat what you’ve created and have a good natter!” says Shahnaz.

If you feel like getting a qualification under your belt, there are a number of official schools available throughout the city such as Towngas and the HK Culinary Academy. There is also a place that offers nothing but the sweeter side of cooking as well as accreditation. Complete Deelite in Central runs the only cake decorating courses with official certificates

As well as being fun and creative, the classes are also systematic in their approach. “Our classic cake technique class teaches the foundation on how to apply skills,” says Jacinta. “This class is aimed at troubleshooting rather than just teaching recipes, so the techniques can be applied to everything. I want students to have confidence in their own kitchen.”

These skills allow you to make every cake the perfect one, rather than just relying on recipes and teachers.

With decorating there is also the important creative side. “Creativity is a big thing,” says Jacinta. “It’s nice when people can not only make a cake but can put some of themselves into the decoration.” With the awareness up on decoration and baking, now’s the time to get involved yourself.

Whatever you’re looking to learn, you’ll find a class that teaches it. Read our list of the major cooking schools in Hong Kong and then give one a call!

“Cooking has to be simple, fresh, healthy, easy and quick.”

15 class act

Classes in Hong Kong Chef Pour Toi Flat 314, Block B, DB Plaza, Discovery Bay. T 2987 5797 www.chefpourtoi.com

Corner Kitchen G/F, 20 Po Hing Fong, Sheung Wan. T 2803 2822 www.corner-kitchen.com

Chinese Cuisine Training Institute 145 Pokfulam Road, Pokfulam.

T 2538 2200 www.vtc.edu.hk

Hong Kong Electric Cooking 10/F, 28 City Garden Road, North Point. T 2510 2828

Chopsticks Cooking Centre 8A Soares Avenue, Homantin.

T 2336 8433

Complete Deelite 2-3/F On Lan Centre, 11-15 On Lan Street, Central.

T 3167 7022 www.completedeelite.com

HK Culinary Academy Room 101, 1/F, On Hong Commercial Building, 145 Hennessy Road, Wanchai.

T 2156 0612 www.culinary.com.hk

Coriander Connections 2003, De Ricou, 109 Repulse Bay Road, Repulse Bay. T 6698 5810

Joanne Stylish Baking 427 Hennessy Road, Wanchai.

T 2833 2066 www.byjoanne.com.hk Seema Bhati www.seemabhatia.com

Towngas Cooking Centre 77 Leighton Road, Causeway Bay. T 2576 1535 www.towngascooking.com YWCA 3/F, 1 MacDonnell Road, Central.

T 3476 1340 www.esmdywca.org.hk

www.facebook.com/foodiehk // january 2011

Coup Kitchen 8/F, Morecrown Commercial Building, 108 Electric Road, Tin Hau. T 2508 0666 www.coup.com.hk

Peninsula Academy Culinary Experience Peninsula Hotel, Salisbury Road, Tsim Sha Tsui. T 2315 3142 www.peninsula.com Martha Sherpa’s Cooking School Flat B, 1/F, Lee Kwan Building, 40-46 Argyle Street, Mongkok.

T 2381 0132 www.marthasherpa.com

www.corianderconnections.com City’super Supper Club www.city-super.com.hk

Pantry Magic (HK) Limited G/F, 25 Lok Ku Road, Sheung Wan. T 2504 0688 www.pantry-magic.com

d WAR

food war

f

17

Breakfast, it’s the easiest meal of the day to miss but with so many options that really shouldn’t be the case. Opting for a deliciously decadent yoghurt-based day starter, we sampled three healthy pots from around Hong Kong.

CAFÉ O: MANGO DELI CUP ($22) Sour yoghurt, powdery oats and bland mango. Sadly, this is certainly not the way to start your day. A splash of honey from the superfriendly staff will help things out a little if you’re eating in-house, but failing that steer well clear.

GRAZE CAFÉ: GRANOLA WITH YOGHURT AND HONEY ($34) The home of Hong Kong’s most talked about mojitos and burritos also offers a stellar granola set. With flax seed and plenty of healthy additions, this delicious and sizeable starter is perfect for slow Sundays.

FOODIE RATING

FOODIE RATING

FOODIE RATING

twitter.com/foodiehk // january 2011

The w inner is Pret a Mange r

PRET A MANGER: SUPER BERRY POT ($22) Prepare to be dazzled. Pret’s Greek yoghurt is undoubtedly the finest yoghurt outside of Athens, their portion sizes are perfect and, bolstered by a rich, flavoursome compote base every mouthful is outstanding from start to finish.

healthy living

18

Healthy

New Year !

New Year history, traditions and good health by Seema Bhatia.

New year traditions and beliefs vary from one culture to another, but they are all aimed at bringing fortune, fame, love and health.

Green vegetables such as cabbage and kale are consumed at the new year table as their green leaves resemble money, and are said to invite good fortune and longevity. In Denmark stewed kale sprinkled with sugar and cinnamon is a must have, whilst in Germany sauerkraut is ever present.

It’s believed the more greens one eats, the larger one’s fortune coming years and the longer you’ll live. Naturally so, as greens can reduce the risk of cancer and heart disease. They are low in fat, high in dietary fibre, and rich in folic acid, vitamin C, potassium and magnesium. Leafy greens vegetables are ideal for weight management as they are low in calories. They are also kind on the heart, with studies showing that one daily serving can lowered the risk of cardiovascular disease by 11 percent.

On the fruit front, grapes are a good source of flavonoids and are bursting with vitamin C. Their alkaline content decreases the acidity of the uric acid, benefiting the kidneys immensely. The Spanish consume twelve grapes at midnight – one grape for each stroke of the clock. This dates back to 1909 when grape producers began the practice as a means to take care of the grape surplus and it quickly spread to neighbouring Portugal and as far as Cuba, Venezuela, Mexico, Ecuador, and Peru.

Legumes such as beans, split peas, and green lentils are low in fat, high in proteins and are a superb source of soluble fibre which is associated with repelling the unwanted highs and lows in blood glucose levels (making them beneficial to diabetics). Whilst living in Kenya we would celebrate new year with my mum and dad’s Italian friends, Les and Gio. Aunty Les would whip up this delicious, healthy and hearty dish called cotechino con lenticchie – a to-die-for green lentil soup made with cotechino sausages (recipe page 19).

“New year traditions are aimed at fortune, fame, love and health.”

In Italy this dish is generally consumed with lots of red wine and laughter just after the clock strikes twelve. A little extra red wine on new year's eve won’t hurt. After all, studies have shown that people who regularly have a glass of red wine have a reduced risk of heart disease.

Whatever your choices for healthy and lucky foods in 2011 there is a huge array of available to make for a prosperous, lucky, healthy, abundant and happy new year.

19

con lenticchiE

healthy living

Aunty Les’ Cotechino

Recipe by Seema Bhatia

Born and raised in Nairobi, Kenya, Seema Bhatia spent her younger years around her mother’s food business. She is now a food writer and chef based in Hong Kong.

SERVES x6 PREPARATION TIME 2 hours INGREDIENTS + 1 pound cotechino sausage + 1 pound dry green lentils + 2 onions, chopped + 2 bay leaves + 8 whole black peppercorns + 1 sprig fresh thyme

+ 1 green chilli + 2 large tomatoes, quartered + 1 tsp brown sugar + 1 clove garlic + 1 large carrot, quartered + ½ cup white wine

+ 3 tbsp olive oil + 1 big bunch fresh parsley, chopped + salt and freshly cracked black pepper to taste

METHOD 1 Pierce the cotechino with a fork then put in a pot with chopped onion, 1 bay leaf, peppercorns and thyme. Cover with water and bring to the boil.

3 In a large pot combine the lentils, green chili, quartered onion, tomatoes, sugar, garlic, bay leaf, carrot and salt and pepper to taste.

4 Cover with the 3½ cups of water and ½ cup wine. Bring to the boil, cover and reduce flame to low and let simmer for 40 minutes to an hour or until lentils are soft and mushy, adding more water if necessary.

5 Remove the onion, garlic, bay leaf and carrot and dispose. Put the lentils into a serving dish, drizzle with olive oil and place rounds of the cotechino sausage over the top.

6 Sprinkle with heaps fresh chopped parsley and serve.

www.foodiemagazine.com.hk // january 2011

2 Reduce heat to low and simmer for 45 to 50 minutes if using fresh cotechino (for precooked, simmer for 20 minutes). Remove from the water and allow them to cool and slice into rounds.

20 healthy living

New Year

New You If eating well and losing weight is your goal for 2011, here are some tips to help you stay on track with your new year's resolution.

By Nadine Rowe

1

IDENTIFY WHAT YOU NEED TO CHANGE – Is it the unhealthy snacks between meals? Not eating enough fruit and vegetables each day? Reducing your portion sizes? eating regularly?

It may be a combination of these and if that is overwhelming then it may be a good idea to seek some expert advice.

2

BE REALISTIC – Expecting to see major changes in your eating habits or the watching weight fall off you in a few weeks is unrealistic and not going to help you achieve your goals.

Realising it will take time to make change means you are already one step ahead.

3

FOCUS ON A FEW KEY CHANGES – People often go all guns blazing into the new year, trying to make too many changes and end up fizzling out of steam by February as taking on too much it is just hard work! Avoid this by focusing on two or three specific changes and stick at them until they become a habit.

Once the first goal has been achieved, then move onto the next change.

21

5

MEASURE UP – Try and measure your progress in some way so you know when you achieve your goals.

Something like tallying up the number of unhealthy snacks you have passed up and the servings of fruit and vegetables you have added into your day can be great boosts. Other helpful indicators include the fit of your clothes and your weight. These small changes will no doubt leave you feeling great and full of energy to tackle all that 2011 has to offer.

foodie guru

foodie guru

4

DIET IS THE WORD DIE WITH A T ON THE END! Remember to treat yourself so you don’t feel deprived and restricted, which is often how diets can make you feel. Just watch how often you have the treats and of course how much of them you have.

We spend our days wrestling culinary conundrums.

Send yours over and we’ll whip up an answer that’ll help you and all the Foodie readers to conquer the kitchen.

When I’m steaming fish how do I determine how long to steam?

Gary Chambers, North Point

Usually when they are ready the eyes will pop out a bit and their flesh is firm, but the key to getting it right is practice.

Does eating sausages cause cancer?

Vivian Li, Sai Ying Pun

Nadine Rowe is a UK registered dietitian based in Hong Kong and founder of ‘Optimal Nutrition – nutrition and dietetic services for optimal health and performance’ (www.optimalnutrition.com.hk). She is passionate about food and nutrition and helping people achieve optimal nutrition and wellbeing.

Do you need... help with a cooking, food and drink conundrum? Send your questions to editor@foodiemagazine.com.hk

www.facebook.com/foodiehk // january 2011

The World Cancer Research Fund recommends we ‘avoid processed meats almost always’ due to strong evidence supporting a link between high intakes of processed meats and bowel cancer. Unfortunately, sausages fall into this category. Sausages that are not preserved by smoking, chemical preservatives, salting or curing are exempt as they are not considered processed. However, make sure your total red meat consumption is no more than 500g per week as there is also an association (albeit weaker) between red meat intake and cancer.

recipes

22

Chocolate Almond Ball

Cookies Recipe by Arno Oliver Urch

Executive pastry chef Arno is the culinary consultant for Starbucks Hong Kong. This recipe is a sweet return to his European roots.

MAKES 50 cookies PREPARATION TIME 30 minutes INGREDIENTS + 250g ground almonds + 2 eggs + 150g granulated sugar

+ 125g dark chocolate, grated + 20g cake flour + pinch ground cinnamon

METHOD 1 Whisk eggs, sugar and cinnamon then add ground almonds, grated chocolate and cake flour to make a compact sticky mixture.

2 Make hazelnut size balls out of mix in your hands and roll into icing sugar before you place them on tray and leave to dry for 2-4 hours.

3 Bake at 160-170째c for about 20 minutes and let cool down and wrap in plastic film for storage.

23 recipes

GREEN

MINESTRONE

Recipe by Luis Porras

Luis is a native Mexican Chef and a globetrotting food fanatic. He is the Vice President of the Mexican Chamber of Commerce in China and runs Fluid Kitchen, an F&B consultancy that creates innovative concepts, revitalises existing brands and enhances dining experiences.

SERVES x 4-6 PREPARATION TIME 60 minutes

+ 1 can cannelloni beans + ½ cup of small pasta + olive oil + balsamic vinegar + salt + white and green pepper to taste + crusty bread (e.g. baguette)

METHOD 1 In a large pot, add chicken stock, all vegetables (except parsley), beans, olive oil, salt and pepper.

Simmer for 20 minutes until vegetables are tender.

2 Add cannelloni beans, pasta and parsley. Simmer for another 10 minutes or until the pasta is cooked.

3 Served with olive oil, balsamic vinegar and warm crusty bread.

twitter.com/foodiehk // january 2011

INGREDIENTS + 2 litres chicken stock + 1 large leek, sliced + 1 tsp chopped garlic + 2 zucchinis, chopped + 1 cup asparagus, chopped + 1 cup celery, chopped + 1 cup cabbage, chopped + 1 bunch parsley, chopped

“Substitute chicken for vegetable stock to make it meat-free.”

LEMONS

NEW SKILL!

recipes

PRESERVED

25

Preserved fruit makes for a diverse ingredient. Turn the page to use these lemons in both a salad and meatballs!

Recipe by Luis Porras

1.

2.

3.

SERVES x6 PREPARATION TIME 10 minutes INGREDIENTS + 6-8 lemons + sea salt + water + olive oil + large glass jar with tight seal METHOD 1 Wash lemons thoroughly. Carefully cut lemons from stem end into quarters but do not cut completely.

2 Insert 1 teaspoon of sea salt into each lemon, close and place at the bottom of the jar.

4 Fill jar with water and top with olive oil to avoid contact with air.

To prepare for cooking, rinse lemon in water, separate into quarters and remove pulp.

Use rind as directed in recipes.

TIP:

Store for 1 month before using.

Lemons will keep for up to 6 months.

www.foodiemagazine.com.hk // january 2011

3 Repeat until jar is full, adding more salt between layers. Make sure lemons are as tight as possible.

recipes

26

WATERMELON & TOMATO SALAD WITH PRESERVED LEMON Recipe by Luis Porras

SERVES x4 PREPARATION TIME 15 minutes INGREDIENTS + 4 slices of watermelon + 4 tomatoes + 1 onion + 1 preserved lemon + 1 bunch Italian parsley, chopped

+ ½ tsp paprika + ½ lemon + olive oil + salt and pepper to taste

“Fresh, healthy, quick and delicious.”

METHOD 1 Cut watermelon into large cubes, cut tomatoes into eights, slice the onion, slice preserved lemon rind and place in a large bowl.

2 Add chopped parsley, paprika, lemon juice, olive oil, and season with salt and pepper.

3 Toss to coat and serve chilled.

recipes

MEATBALLS

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WITH HERBS AND PRESERVED LEMON Recipe by Luis Porras

SERVES x 4-6 PREPARATION TIME 60 minutes INGREDIENTS MEATBALLS + 500g ground beef + 1 onion, chopped + 1 egg + 2 tbsp chopped coriander + ½ tbsp ground cumin + ½ tbsp paprika + salt and black pepper

HERB AND LEMON SAUCE + 1 tbsp butter + 1 onion, chopped + 1 tsp paprika + ½ tsp cayenne pepper + ½ tsp ground cumin + 1 can of chopped tomatoes

+ 1 tbsp chopped garlic + 1 preserved lemon rind, chopped + juice of 1 lemon + 1 bunch coriander, chopped + 1 litre chicken or beef stock + salt and black pepper to taste

2 In a large pot over medium heat add butter, onion, tomatoes and chicken stock. Then add rest of sauce ingredients, bring to a gentle simmer, reducing heat.

3 Get the beef mixture and hand form meatballs to desired size and drop carefully into sauce, simmering for about 20-30 minutes until meatballs are cooked and sauce thickens.

4 Serve hot with couscous, steamed rice or buttered noodles.

www.facebook.com/foodiehk // january 2011

METHOD 1 In a mixing bowl add ground beef, onion, egg, paprika, cumin, coriander, salt and pepper, incorporating until a firm paste forms then set aside.

dinner and a movie

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DINNER & A MOVIE

When Harry Met Sally (1989) Rob Reiner’s romantic comedy has a memorable new year’s party scene but is certainly best known for Meg Ryan’s orgasmic antics in the Katz’s Deli. A treat from start to finish, the movie documents the relationship between Harry Burns (Billy Crystal) and Sally Albright (Meg Ryan) as they meet and share a journey to New York.

During the opening moments Harry’s brash assertions on inter-gender friendship provide a theme that is revisited throughout the feature.

There’s plenty of chemistry between Ryan and Crystal who seemingly manage to both attract and repel one another in equal measure. WHMS is a romantic comedy with enough truth and wit to make it a classic. Setting benchmarks across the board, it’s a timeless, heart-warming tale, ideal for alleviating winter chills.

Couscous with Halloumi and Vegetables An alternative, vegetarian deli dish that's light, satisfying and extremely quick to prepare.

SERVES PREPARATION TIME 15 minutes INGREDIENTS + 1 broccoli, head chopped + 175g couscous + ½ tsp cinnamon + ½ tsp cumin + ½ tsp coriander

+ handful of peas + 300ml vegetable stock + small tomatoes, chopped + 250g pack halloumi cheese + lemon juice (½ lemon)

METHOD 1 Cook the broccoli and peas in a pan of boiling water, removing when the peas begin to float and the broccoli softens slightly.

Use 300ml of the boiling water to make vegetable stock.

2 Mix the couscous and spices in a bowl, pour over the vegetable stock and leave to stand for 5 minutes.

+ drizzle olive oil + small knob of butter + fresh coriander, finely chopped + salt and pepper to taste + natural yoghurt, a few spoonfuls

3 Heat a frying pan, add a combination of butter and olive oil, cut the halloumi into chunks an inch long and half as thin and fry until both sides are crispy and golden.

4 Mix the couscous, tomatoes and vegetables into the pan. Toss for a few minutes adding salt and pepper to taste.

5 Garnish with chopped coriander and serve with a few spoonfuls of natural yoghurt on the side.

tried and tipsy

30

by Hong Kong Hep Chick

Le Boudoir What? A taste of the French renaissance in the heart of Hong Kong.

Why go now? Cosy and hidden underground, it’s perfect for escaping the chilly winter weather.

Best for: Francophiles and cocktail connoisseurs.

Not for: Lads, ladies and louts looking for a pint and pub grub.

We recommend: One of their elderflower cocktails: with so many to choose from it’s a treat for lovers of the subtle, floral flavour.

Why is it different?

Unparalleled authenticity and plenty of French charm.

Le Boudoir Basement, 65 Wyndham Street, Central T 2530 3870

Hyde What? Hong Kong’s latest supercool members bar.

Who drinks there? Members and youngsters looking to befriend them.

Best for: Small groups seeking a quiet spot for good conversation.

Not for: Beer drinkers and clubbers.

We recommend: The celery and mango cocktail. It sounds bizarre but tastes fab.

Why go now? Unassuming members might feel like sharing a few of their festive spirits.

Hyde 2-3/F, Lyndhurst Tower, 1 Lyndhurst Terrace, Central.

T 2522 2186

Waltzing between hotspots and hidden hangouts, our Hong Kong Hep Chick blends social circles in search of the city’s best nocturnal happenings.

eating my words

32

eating my words with benjamin hall

The Crust Caprice There are two noteworthy dilemmas concerning crusts that I can speak of. The second, more recent predicament likely possesses right of abode exclusive to Hong Kong, but the first appears to be commonplace the world over, confirmation courtesy of Yahoo answers.

It goes a little something like this: “Your hair will never get curly if you don’t eat your crusts.” ~ the author’s grandmother, circa 1990.

Whilst the myth takes a number of guises prompting theories about the stimulation of anything from rapid growth to fiery ginger locks, its purpose remains the same. Apparently convincing a child to eat the unwanted crusts of a sandwich or toast involves one simple ruse: ‘You don’t want to miss out, do you?’

I did not. Subsequently all nearby crusts were swiftly eaten and I embarked upon what was surely a giddy journey towards chemical-free perming, save a little yeast leavening. Addiction to toasted crusts set in and for a number of years I became increasingly desperate about acquiring bouncy curls. Mark Willets, a school friend of note had maddeningly buoyant curls from birth and, obviously doing something that I wasn’t, the sum of my estimations led me to believe this revolved around his bread intake.

Sixteen years later the crustloving habit remains alongside my unswerving, matted shag.

With neither a wave nor a kink to speak of, I’ve no qualms about lack of a gene-defying outcome or the fact that I was deceived - instead I’m bothered by the repercussions that a move to Hong Kong brought about.

Home to a most unusual range of pseudo-breads, Hong

“Maddeningly buoyant curls from birth.”

Kong bakeries seem bent upon robbing all traces of crust from many of their daily offerings. Sealed, sliced breads resembling enormous sugar cubes, they boast perfectly trimmed edges and a cubic slice-count. If the crust isn’t removed it’s glazed, if not glazed it’s probably topped with mayonnaise, sweet corn and canned ham.

Yet to locate a bakery that provides a farmhouse bloomer with exoskeleton intact I must assume one of two things: either the myth got reversed someway across the Pacific or the parents and bakers of Hong Kong have united and taken drastic action against something that they have good reason, if not sound reasoning, to be fearful of – curly-haired children.

Benjamin Hall doesn’t boast qualifications relevant to gastronomy, nutrition or a food publication. He does, however, write a lot and is often found eating whilst doing so.