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CHI brings East to West for Chinese New Year

Pamela Kilcoyne — Wed, 18 Jan 2012 12:29:54 +0000

The Chinese New Year takes place next Monday 23rd January with the long awaited arrival of the Year of the Dragon. Coinciding with the Dragon’s arrival Catherine O’Brien of Galway’s Da Tang Noodle House will launch a sister-company CHI Asian Take-Away to offer the delights of the East to the west side of the city.

CHI – Galway’s newest, most innovative Pan Asian take-out restaurant opens its doors this weekend at Westside Enterprise Park, Le Chéile Road, Westside, Galway. CHI means energy, balance and life-force bringing Galway healthy convenience food choices using locally sourced fresh ingredients. Deliveries will begin on Saturday for residents in the Newcastle, Taylor’s Hill, Rahoon and Westside area where copies of the fantastic menu will arrive in their post boxes in the next week. Opening hours are from 4.00 to 10.00 pm 7 days a week. Call in and be the first to get a menu. Telephone 091 861687 to place your order. Hear about their latest news and menus on their facebook page CHI asian takeaway.

If you love Asian food cooked to perfection and made with the freshest, tastiest, local ingredients, then CHI is for you. Chef Andy Bandara uses the highest-quality local produce to create Asian dishes with impact. His menu reflects his wide culinary experience, offering main courses from Malaysia, Singapore, Thailand, China and Vietnam. Andy offers a truly appetizing array of starters, soups, salads and sides, all of which prove to be as tasty as they are tempting to the eye.

Free noodles for kids on Chinese New Year in Da Tang Noodle House

Chinese New Year is regarded as a time to welcome longevity, wealth and prosperity and to eliminate any negative chi from the past. In celebration Da Tang Noodle House on Middle Street, Galway has planned a special menu and invites families to try it out from 3pm – 7pm on Monday 23rd January when children’s meals are free.

‘This is a very exciting time with the launch of our sister-company CHI in Westside Enterprise Park and the arrival of the Chinese New Year of the Dragon,’ said Catherine O’Brien, ‘we look forward to welcoming families on Monday afternoon for the Chinese New Year celebrations.’

Da Tang Noodle House now deliver via their new website www.datangnoodlehouse.com

Mincemeat Treats by Emma Lewis

Jo Lavelle — Tue, 06 Dec 2011 11:32:27 +0000

Try a new take on classic mince pies at your Christmas party this year. Guests will love them with a glass of mulled wine or try serving with a scoop of vanilla ice-cream for a festive pudding.

Makes: 16

Preparation time: 20 minutes

Cooking time: 20 minutes

Ingredients:

75g low-fat margarine spread

3 Granny Smith apples, peeled and finely chopped

3 tbsp granular Canderel

50g currants

50g raisins

½ tsp ground cinnamon

4 x 50 x 24cm sheets filo pastry

Per Bite:

Fat 4g (of which saturates 0.5g)

Cals 80

Carbs 11g (of which sugars 7g)

Method:

Heat a little of the margarine in a large, non-stick frying pan. Add the apple pieces and cook for 5 minutes until softened and lightly browned, adding a little water if you need to. Stir in the Canderel, currants, raisins and cinnamon and cook for a further 2 minutes. Set aside to cool.

Heat the oven to 200C/gas 6. Melt the remaining margarine. Unwrap the filo pastry and loosely cover with some damp kitchen paper to prevent it from drying out. Cut 1 sheet into quarters. Brush all over with the melted margarine. Spoon a little of the mince meat, about 1cm thick, along the longest edge then roll up and place on a baking sheet. Repeat for the remaining filo sheets and mixture. Brush over with any remaining margarine. Bake for 20 minutes until the pastry is golden and crisp.

Christmas Fruitcake by Emma Lewis

Jo Lavelle — Tue, 06 Dec 2011 11:23:12 +0000

Enjoy this luscious fruit cake with a cup of tea. With no added fat this sweet treat is guilt-free.

Serves: 12

Preparation time: 10 minutes, plus soaking

Cooking time: 50 minutes

Ingredients:

350g dried fruit mix (sultanas, currants, raisins and candied peel)

225ml hot breakfast tea made with 1 tea bag

1 orange

6 tbsps Canderel

2 eggs, beaten

225g self-raising flour

50g ground almonds

To decorate (optional)

Marmalade, almonds, pecan nuts, candied oranges, glace cherries

Per Serving:

Fat 3g (of which saturates 0g)

Cals 200

Carbs 40g (of which sugars 23g)

Method:

Place the fruits into a large bowl. Pour over the hot tea. Finely grate the zest of the orange and add to the bowl along with the juice from the orange. Cover with cling film and leave for at least 4hrs and preferably overnight so the fruits soak up the juices.

Heat the oven to 180C/gas 4. Grease and line the base of a 1kg loaf tin. Add the Canderel, eggs, flour and almonds to the bowl of mixture and beat until smooth. Spoon the mixture into the tin, level the top with a spoon and then bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool on a rack.

Turn out onto a serving plate. You can serve the fruitcake simply as it is or you can or try heating a little marmalade and brushing over the cake. To decorate, arrange a selection of pecan and almond nuts, candied orange slices and glace cherries on top and brush all over with a little more marmalade glaze.

Red Pumpkin Curry with Grilled Beef

Jo Lavelle — Tue, 25 Oct 2011 09:17:51 +0000

Haunted Halloween recipe from Saba

Red pumpkin curry with grilled beef

Spice up the scariest night of the year with a delicious red pumpkin curry with grilled beef from Thai and Vietnamese eatery, Saba.

This bespoke dish was created by Saba’s executive chef, Taweesak Trakoolwattana with a focus on the fresh, healthy ingredients and rich authentic flavours that Saba is renowned for.

Ingredients:
2 cans coconut milk – 400ml
1 dessert spoon of fish sauce
160gr beef strip loin
3 tbspn cooking oil
1 tbspn red curry paste
3 dessert spoon of fish sauce
100g pumpkin cut into thin slices
¾ dessert spoon of palm sugar
30g Thai aubergines
1 big red chilli – sliced
30g string beans
1 bunch Thai sweet basil
30g pepper mixed diced
10g roasted pumpkin seeds
4 kaffir lime leaves

Cooking Method:
Marinate the beef strip loin with one dessert spoon of fish sauce. Keep to the side.
Bring the wok to medium heat and add the oil and red curry paste.
Stir until there is an aroma, add the coconut milk and kaffir lime leaves.
Add the fish sauce and palm sugar.
Add the pumpkin and cook for about five minutes then add Thai aubergines, string bean, pepper mixed and chilli.
Cook for two more minutes and add Thai sweet basil, serve in the curry bowl.
Grill the beef until medium to well and cut into thick slices. Place it on top of the curry.
Garnish with roasted pumpkin seeds and serve with Thai Jasmine rice.

Saba, 26-28 Clarendon Street, Dublin 2, is open seven days a week from 12 noon. See www.sabadublin.com for the menu. Call 01 679 2000 or visit the restaurant to make a booking.

Turkey Picatta

Mona Wise — Mon, 18 Jul 2011 14:35:08 +0000

The other white meat

It is already Friday and we are closing out week two of the kids summer holidays. We have swam, rode horses, played soccer, raced bikes, had a basketball brawl with the neighbourhood kids and been camping. The food has been flying in through the back door, barely having time to be refrigerated before we churn it out again into something nutritious with the hopes that the kids will gobble it graciously and ask for more. Well, they always do!

Turkey breast is one of those meats that you need to be eating a bit more of. It is incredibly low in fat, high in protein and affordable when feeding a bunch of hungry kids. I think that as consumers we are becoming more and more aware of where our food comes from and even though turkey has remained a staple for Christmas dinner for many, I see no reason to wait around all year for this crowd pleaser; especially given the fact that the price of boned turkey breast is quite affordable.

One of the easier things I like to make for a quick lunchtime treat for our hungry bunch is Turkey Picatta. All you need are a few items that may already be lurking in your pantry.

Turkey Picatta (serves 4)

1/2 Turkey breast (raw)

Juice of one lemon

240 ml Turkey stock (or chicken/veg stock)

2 oz butter

40 ml olive oil

60 ml capers

Parsley for garnish

Salt, pepper, flour,

Sprinkling of paprika

After butterfly cutting the turkey, salt & pepper it on both sides and then dredge it in the flour and paprika mixture.

Lightly cook in olive oil for a minute on each side and then add the turkey stock, the capers and the butter.

Finish in the oven at 180•celsius for twenty minutes. When you are ready to serve, I suggest a large bowl of wholegrain basmati and steamed broccoli or sweet summer sugar snap peas.

And just incase there are any leftovers, this makes for a super sandwich stuffer the next day!

Dive in and dish it up!

Cava | In Focus

Jo Lavelle — Mon, 18 Jul 2011 14:15:15 +0000

Tapas heaven

One of Galway City’s favourite restaurants, Cava serves the best authentic Spanish cuisine and tapas in the country. The tapas are to die for, as is the wine, which has been chosen with as much care as every other item on the menu. It showcases over 50 regional Spanish Tapas and is famous for its drinks menu which is entirely devoted to Spanish wine, beer, cider, and sherry. It has over 80 varieties of Spanish wines and beers in its cellar from the inexpensive to the absolutely expensive. Always brimming of jolly folk, the atmosphere is genial, with exceptionally capable and professional staff. It’s advised to book in advance due to its popularity.

www.cavarestaurant.ie

Cava Calamares

Jo Lavelle — Thu, 07 Jul 2011 12:01:20 +0000

Cava | In Focus

Make Me Some Quiche

Mona Wise — Thu, 07 Jul 2011 11:43:09 +0000

For The Love of Cheese…

Cheese, eggs, milk, bacon, onions and pastry. With the exception of pastry I’ll bet that you almost always have these ingredients in your fridge and pantry. You can cheat too. Buy the frozen pasty and once you try this recipe one time, I am certain it will be one of your favourite ‘oh, I just threw that together’ dishes. Something that you and your friends and family will be begging you to make over and over and over again. Trust me.

Ingredients

Custardy Quiche.

• 8 large eggs

• 3/4 liter of milk (half milk and half cream)

• 450 g cheddar cheese

• 1 pack of smokey streaky bacon

• A bunch of green tailed onions

• Freshly ground black pepper

Method:

• Sauté the bacon first. Nothing quite like the smell of rashers in the pan.

• Crack open all the eggs

• Add milk to eggs and whisk lightly until all custardy.

• Roll out the dough carefully and quickly so it does not get overworked. We use a 12” x 18” pan here at Chez Wise because it is only 2” deep and will cook a lighter flakier crust and the custardy Quiche

The Blind Dining Spot

Jo Lavelle — Thu, 07 Jul 2011 11:23:34 +0000

Romantic Outdoor Dining

Twice Cooked Pork Belly: The Townhouse

Jo Lavelle — Tue, 21 Jun 2011 11:06:40 +0000