Recipe: Chicken Fajita By Hello Fresh

I was delighted to be sent a box of ingredients to test out some recipes by Hello Fresh - an online company that makes recipes and sends the exact ingredients for you to use. Even the spices are measured out in the exact quantity so if you're not too good at cooking or sometimes over worked and lazy and just want a quick, delicious and healthy meal - this is perfect!

The first recipe I have tried out so far is the Chicken Fajita with Homemade Guacamole. As I have never made this before, (I am not a big fan of Mexican food because I don't like the restaurants I have eaten at in London) I followed the easy to follow recipe card. It took me about 15 minutes to do and I was so surprised how good it tasted. My mum loved it!

This recipe below is from Hello Fresh, instead of using a dash of water to cook the chicken, I used a good quality white wine and also a pinch of sugar in the onion/ peppers and chicken.

Ingredients
Serves 2

4 Flour Tortillas
2 Chicken Breasts
1 Avocado
100g Red Onion
1 Lime
15g Fresh Coriander
1 Red Pepper
1 Baby Gem Lettuce
1 Teaspoon of Cumin
100g Baby Plum Tomatoes


Dice a few grams of your onion very finely before cutting another 50g into thin slices.
Finely dice as much chili as you dare (we use 5 grams), roughly chop your coriander, your baby gem lettuce, your tomatoes and your pepper.
Finally, cut the chicken into thin strips.

Thoroughly mash the avocado with a fork. Mix in the diced red onion (we’ll use the slices for something else later), as well as a pinch of the red chili and a pinch of salt and pepper.
Lastly, mix in a little squeeze of lime juice and a bit of zest, before keeping all this to the side.

Cook your peppers and sliced onion in two teaspoons of olive oil on high heat in a large non-stick pan. After around 4 minutes they will have gone soft. Season them with a pinch of salt and pepper, remove them from the pan and keep them to the side.

Put 4 of your tortillas on a plate. Cover them with an- other plate and put in the oven for a few minutes to warm them up. Make sure when you take them out you’ve got some oven gloves on ;-)

Cut your avocado in half lengthways around the stone in the middle. Give it a twist and pull it apart. You *should* have two neat halves. Remove the stone and scoop the flesh into a bowl. Scrape the inside of the skin to give your guacamole a vibrant green colour.

In another bowl mix your cherry tomatoes with a tea- spoon of olive oil, a pinch of salt and pepper and a couple of tablespoons of your chopped coriander.

Now pre-heat your oven to 100 degrees.

Heat one teaspoon of olive oil in the same pan and brown off the chicken in batches. Once browned off, mix all the chicken and the peppers in the pan with the remaining chili, the cumin, two tablespoons of water and a squeeze of lime. Cook whilst warming the tortillas.

Serving is the fun bit. You’ve got the tomato salsa and guacamole in separate bowls already. Put the chopped lettuce in a bowl and the chicken mixture in another. Serve them all with the tortillas and let people dig in and make their own. Andale!
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Hello Fresh sent me 3 recipes and ingredients, will be trying the other 2 next!
www.hellofresh.co.uk

Roux At The Landau

It had been three years and a bit since The Guitarist and I had met for lunch. Since then he got married and I changed my career from fashion maker to a writing photographing cook. And so the time was due and he asked me out for lunch. Where shall we go? (Always a question on the lips of friends).

I suggested, The Roux At The Landau - at the Langham Hotel - Albert Roux & Michel Roux Jnr's first collaboration in 19 years. Michel Roux's protégé, Chris King, Head Chef would be cooking our lunch.

The young, handsome and charming Chris King is only 28 years old and has achieved a world of experience that any budding chef could only dream about! After writing to Michel Roux via his website to ask how one could get into cooking, Roux replied within days, offering him a few days work experience at Le Gavroche.

Upon graduating with a first class English degree in 2004, Chris started his apprenticeship and worked under the guidance of Roux Jnr and mastered the classical cooking techniques.

Chris then moved to New York  to work along side Thomas Keller until he was appointed Head Chef at The Landau. “Chris King is a rising star," says Roux Jnr, "and his menus reflect the Roux trademark style of classically-constructed French dishes, blended with today’s tastes for lighter choices. He has a modern approach to combining ingredient, and a contemporary style of presentation.”

Chris's story is awe inspiration. He always knew he wanted to cook  and he made it happen for himself. It was aspirational to be there. Someone had worked hard and made it into the land of the big boys. The grand atmosphere of the hotel with its high opulent ceilings and stately windows to its art deco style omitted this sense of achievement. You had to be someone to be there.

I love hearing stories like Chris King's - it makes the experience of eating there even more of a jouissance and I take so much delight in pleasuring my taste buds.

Falafel

roast quail with Marcona almonds, sour cherries and salt baked candy stripe beetroot

The Guitarist and I have many things in common, one of which, we both love to love - the good things in life and  we love to treat ourselves to that bit of luxury and really enjoy it too. Getting old seems to pay itself off a little and getting older seems to bond our friendship with rich and thick layers of mutual closeness no matter how long its been, where we went and whom we ride the waves with.

Classic organic salmon and scallop cereals with a light sorrel butter

grilled squid with cauliflower

We were charmed and taken care of by the lovely, however, formal staff of the restaurant. Rosé champagne filled and sizzled in our flutes, bubbles colliding in unison to the top and … pop onto the tip of our noses! Then came the Rosé wine and beautiful treats before and in-between courses.

My favourite dishes were all that I ordered and didn't order, the starter of roast quail with Marcona almonds, sour cherries and salt baked candy stripe beetroot and the falafel and the grilled squid with cauliflower treats.

The grilled sirloin of beef on the bone with cream spring greens and shallots baked with a savoy crumb was red, bloody and sensual - leaving The Guitarist with menu choice envy, although what he had: Classic organic salmon and scallop cereals with a light sorrel butter and grilled John Dory with Sardinian fregola and a green tomato and basil vinaigrette was also magnificent.

grilled John Dory with Sardinian fregola and a green tomato and basil vinaigrette

grilled sirloin of beef on the bone with cream spring greens and shallots baked with a savoy crumb

We spent a good three hours at The Roux, being spoilt senseless, our conversation flowed with choruses and followed with dessert of crème brûlée and sorbet, then chocolates and tea, coffee. This could only happen if we enjoyed where we were and what we were eating. Being at The Roux is a rare treat and we really plunged in and sat very comfortably. We laughed til we cried and we laughed again.

Chris King's office

I went to meet Chris King in his kitchen, we chewed on some oriental dried mango slices. Upon meeting him, my impressions were of a softly spoken and gracious man who loved his job. A smile didn't leave his face in his pristine and spacious kitchen and nor did it leave mine.

Set Lunches are around £39/ £49.
A La Carte Starters £11- £18, Mains £20 - £45, Desserts £9.50

Roux At The Landau

1C Portland Pl  London W1B 1JA

0207-965-0165

www.thelandau.com

We did not pay for this meal as we were the guests of Chris King with thanks to Fiona Hemming at The Communications Store.

Feist At The Royal Albert Hall

New Post on Ohh You Pretty Things:

Never tired of my heroine's melodies, my heart almost broke as I watched Feist perform at the magical  Royal Albert Hall - she was mesmerising, captivating a full audience to a silent stand still. All eyes were on this elegantly beautiful fracture of a soul - Leslie Feist who woed every heart and soul with the essence and ranges of her voice. We journeyed through the epic, Metals, after learning every chord in the last six months of its release, it was a true pleasure to hear her perform with her fantastic band, live!
READ MORE HERE

The Corner Room At The Town Hall Hotel

Octopus w potato & hazelnut milk

If one day, my pocket allows me to eat regularly at Viajante - I would be a frequent flyer. I love the challenges you get there and dinning becomes more of an experience as well as a gift to the mouth. However, presently it doesn't allow so I have The Corner Room - a beautiful and quirky breakfast room at The Town Hall Hotel in the local of my area - Bethnal Green. See here for my tour with Nuno Mendes.

seabass ceviche

Starters are around £6 and mains about £12 - £14. You can have a 2 course lunch for about £15! Wonderful value for a menu that Nuno Mendes has (over time) played with in Viajante but after the hundreds of dishes he has created, these have not been discarded to The Corner Room but they are let to relive their former glory and for such prices - they shine just finely!

I first went on the first date here when it first opened. The date complained about the size of the table and ordered carrots for mains because it was £2 cheaper than the veal which I then had to reluctantly share! Silly pea!

The size of the table for two is rather a different sized table but I like it, its beautiful it makes you urge to reach to the other person because they are a little further away but it means there is comfortable room for all the food, the lovely bread and butter and the prosecco we would drink. I love the interior design of the room - its simple yet stylish yet laid back.

This time, I went back with my beautiful friend, Hungry In London, for a girlie afternoon of natter and chatter, comparing notes on love, life and fashion over a dinning experience and simply had the best time!

Neck of lamb w wild garlic & grains

Onglet Steak w pine & celeriac

Each dish we received came looking like a precision work of art and tasted gorgeous! Some reservation were that I didn't receive a burst of flavours but rather just subtle ones. We couldn't taste any wild garlic for example and the cheese on the cheese board wasn't too special. But I am not sure if I am so spoilt by oriental flavours that bursts like bonfire on the tongue, however,  the ingredients were incredible and I love this mastery of the chef! The neck of lamb and onglet steak were cooked pink to perfection and loved the small details that appeared. Each dish looked like a painting!

Some would argue that this type of fine dinning is rather pretentious but when you can have steak and chips anywhere and anytime slapped onto a plate, you have to appreciate the work and the creativity that goes into these dishes and I have to stress again - at such great value!!

Panna cotta ice cream  with apple

I would return and very often indeed. What a great place to take a date too because as my mother says, you are what you eat, how you eat it, share it and appreciate it.

Thank you to Nuno Mendes who invited us for a 2 course meal. We paid for dessert, cheese and a good few glasses of prosecco. Wonderful afternoon!

Recipe: Vietnamese (Frozen) Yoghurt

 

'Da Ua' [Pronounce: like the french yaourt]

There is something incredibly addictive and delicious about Vietnamese yoghurt, it deceivingly looks like plain old natural yoghurt in a jar but its far from what we get in the West - that sour, heavy and boring flavour, tart as a knife on your tongue! making your face crunch in dispute.

Vietnamese yoghurt has a light texture and consistency, tasting every bit perfect in balance of  sweet and sour, tanging your appetite with the most hankering desire to have more.

When I went back to Vietnam for the first time since our exile (in the early80s) in 2000, we were in a mosquito ridden hotel of tiny cabins made out of beach logs in Ca Na. We were the only visitors in this most desolate of places. The beach stretched for miles of crystal clear blue water and pure, fine white sand. No Vietnamese person ever wanted to be there, there was nothing but the beach and the scornful sun.

In the shade of the reception area, stood a pool table and the only sound to be heard are of the waves lazily swaying and that of a humming fridge, storing a few cans of Pepsi cola and a few jars of the white yoghurt. Immediately, I bought one and it was a moment, the moment I had found the taste of my childhood arriving onto my twenty something self as if no time had passed. I yelped and rejoiced with such delight to my crew members (was shooting a film), yoghurt! yoghurt! I exclaimed! Try it! Try it!

They were kind of like, whatever! its just yoghurt, whats the big deal?
O. My. God. said my camera assistant guy, Till, that is the best yoghurt I have ever tasted! Mmm!

Vietnamese yoghurt is consumed at any time of the day as a snack or dessert, even after a bowl of pho for breakfast. It can be a frozen yoghurt, a yoghurt drink over crushed ice or as it is in a jar. Last year, when I went back to Vietnam, my cousin showed me how to make it. She puts each portion into a little plastic bag, puts it in the freezer when its done and sucks at it from one corner end of the bag, like a lolly in a bag.

Ingredients
Makes approximately 2 litres
Note, Vietnamese people do not really use measuring devises, all is done by cans, packets and spoons.

1 can condensed milk (392g)
1 can boiling hot water
2 cans room temperature water
200ml sweetened Long Life milk
1 jar of natural yoghurt or a Vietnamese yoghurt

Mix all the ingredients together in a large bowl, use the can of condensed milk to measure water and mix. Fill up your packets, jars or desired container and cover with plastic bands or cling film.

Place the yoghurts in another container such as a pot then place that inside a bigger container such as a bigger pot. Pour boiling water into the big pot and place a lid over it, seal in a plastic bag for at least 3 hours, more if its a cold season for the yoghurt to ferment.

Refrigerate or freeze.

Always save the last one to make more yoghurt.

Here, in London, I have experimented with Vietnamese frozen yoghurt by mixing one large tub of natural yoghurt with 100g of condensed milk. Then putting that mixture into my Cuisinart Professional Ice Cream maker for 30 minutes for an instant frozen yoghurt. Tastes very similar to what you get in Vietnam, however slightly richer and heavier in texture. Still great though!

Fresh fruit and flavours can also be added to the mixture 5 mins towards completion or serve with fresh fruit pieces such as peaches, strawberries etc. This is not common in Vietnam, however, I have had frozen yoghurt blended with coconut and avocado and its one of the best things I have tasted. Experiments and recipes to follow...
 
This post is part of the Bloggers Scream For Ice Cream on Kavey Eats.

Kimchee - High Holborn

As a Blogger, you can sometimes get spoiled rotten. I was invited to eat Korean food at the modern, Kimchee in High Holborn. As I love Korean food and have spent quite a lot of time there, I waddled along for 5 courses of a Korean feast, each course, consisting of about 4 or 5 plates of food.

The Koreans usually eat with plenty of garnishing and pickles to accompany a dish so it is not unusual for the table to be filled with side dishes. In Korea, you do not even order them, everything comes with a ray of sides and importantly, it all comes with their national dish - kimchee.

The feast we had was amazing, from seafood and kimchee pancakes to jjigae (red chilli pepper miso soup with seafood, meat or kimchee), beautiful silky strips of steak tartare, kiwi marinaded beef and chicken bulgogi to bimbimbab - rice, pickles and meat cooked in a hot stone bowl. We got to try it all and I must say, the food is utterly stunning on this feast, especially the lemon sole - which is fried and has a sweet miso soy sauce dressing and the beef mari - a slice of raw beef rolled with cucumber and peppers. I loved it all, as I do love good Korean food.

Each course was also paired with some of Korea's most favoured spirits such as makgeoli - a fermented rice drink to shoju - distilled from grains, bek se ju - fermented herbs and ginseng to goon mae - plum wine.

We were able to talk about and exercise Korean table ettiquettes, like holding your glass to be poured with both hands, that someone else should always pour your drink for you, that you don't do it yourself and how the elder can always hold a glass with just one hand to be poured a drink.

I would definitely like to come back here with friends based on my experience at this feast. And here was where I had the best green tea ice cream!

Great fun! Thanks to Roche Communications.
KIMCHEE HIGH HOLBORN
71 High Holborn
London
Tel. 020 7430 0956
www.kimchee.uk.com