Buttery prawns with tomato, olives, capers and a splash of Pernod

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Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, Cucumber, Entertaining, Food Blogs, Food Writing, Kate Abbott, Lifestyle, Parsley, Peppers, Pernod, Photography, Prawns, Radish, recipe, Salads, tomatoes

When it gets closer and closer to spring I start craving bright summery flavours, fresh greens and salads. Last evening although very cold gave way to this lovely dinner which has had everyone calling for the recipe, so here it is.

This is dead easy and utterly delicious. The flavour of the Pernod liquor complements but also mellows the intensity of the tomato and olives, coating the prawns in a heavenly buttery sauce.

Served as soon as it is made, accompanied by pieces of wholesome bread or rice to soak up the sauce.

Serves 4

Ingredients

6 plum tomatoes

20 tiger prawns

70g softened unsalted butter

1 tbsp. finely chopped capers

½ tsp. dried chilli flakes

70g Kalamata olives, stoned

25ml or Pernod

3 garlic cloves, very thinly sliced

2 tbsp. chopped flat-leaf parsley

Sea salt

Method

If you object to tomato skins then by all means skin them; I choose not to do so. Cut the tomatoes into wedges and set aside.

Peel the prawns, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and remove the dark vein using the tip of a small knife.

Place a frying pan over a high heat. When very hot, add 35gm of the butter and sauté the prawns quickly for about 2 minutes, shaking the pan as you go. Add the tomatoes, chilli and olives and cook for another 2 to 3 minutes, until the prawns are nearly cooked through; then add the Pernod. Do this carefully as it may catch fire. Let the alcohol evaporate for a minute then quickly add the remaining butter, the garlic, the parsley and a little salt. Toss for a second or two to enable the juices to come together in a runny sauce.

Serve immediately, with good crispy bread or rice.

Cucumber, radish, peppers and poppy seed salad

Halve the cucumber along its centre and scoop out the seedy core, which is full of water, and will dilute the dressing and make the salad watery.

Serves 4

Ingredients

1 large cucumber

4-6 radishes, sliced

I red pepper finely sliced

2 mild red chillies, thinly sliced

3 tbsp. roughly chopped coriander

60ml white wine vinegar or rice vinegar

125ml sunflower oil

1 1/2 tbsp. poppy seeds

2 tbsp. caster sugar

Salt and black pepper

Method

Gently and quickly toast the poppy seeds in a hot, dry pan for a few seconds; semi cover with a lid during the process to prevent the seeds from popping out of the pan.

Slice off and discard the ends of the cucumber. Slice the cucumber down the middle and remove the seeds. Slice the cucumber so you end up with pieces 1cm thick and about 3 cm long. Slice the radishes.

Mix together all the ingredients in a large bowl. Taste and adjust the amount of sugar and salt if needed. The salad should have a sharp and sweet tang.

I find it best to have all the ingredients for this salad ready and to assemble this salad just before I start cooking the prawns. This prevents the liquid which the cucumber tends to release, from diluting the dressing.

Note

Adding a few capers also adds another lovely flavour dimension to this salad.

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Smoked Salmon & Potato Blinis served with Caper & Lemon vinaigrette

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Blini, Cape Town, capers, Chefs, Clifton Kitchen, Cooking Through The Seasons, Cooks, Food Blogs, Food Writing, Healthy Meals, ingredients, Kate Abbott, lemon, Lifestyle, Light Lunch, Photography, potato blinis, recipe, smoked slamon, starter, vinaigrette

 

Smoked salmon is always useful to serve as either as a starter or light lunch and is one of the staples in my fridge. In this recipe I have paired smoked salmon with little potato blinis and drizzled with a refreshing caper and lemon vinaigrette.

Serves 4

For the blinis you will need the following:

230 g potatoes, peeled and chopped into small cubes

Sea salt for boiling the potatoes

1 tablespoon all purpose flour

2 tablespoons parmesan cheese

Salt to season, about a ¼ teaspoon

Freshly ground black pepper, to taste

2 tablespoons thick cream

1 egg, extra-large and lightly beaten

1 tablespoon butter

1 tablespoon olive oil

Method:

Place the potatoes in a pot, add sufficient water to cover the potatoes by about 2 ½ cm. add the salt and boil until the potatoes are soft, about 12 minutes. Drain and let cool slightly.

Pass the potatoes through a food mill or use a potato masher to crush the potatoes. Sprinkle the potatoes with flour, Parmesan cheese, salt and pepper. Mix together gently with a fork, then add the cream and mix until incorporated. Add the slightly beaten egg to the mixture and blend until incorporated.

Place a frying pan over high heat; when hot add one tablespoon of butter and 1 tablespoon of olive oil to the pan, and once melted reduce the heat to medium. Next drop tablespoons of the potato mixture into the pan and cook the blinis for about 2-3 minutes on each side until golden brown. Once the blinis are nicely cooked, transfer to a plate. Depending on the size of your pan, you may need to cook them in batches.

To serve:

Place some rocket and lettuce on each plate; place a blinis, followed by some smoked salmon, then another blini, more smoked salmon and end with a blini.

Drizzle over the caper lemon vinaigrette and serve.

For the vinaigrette

1 tablespoon lemon juice

3 tablespoons olive oil

1 tablespoon capers

A pinch of salt and a grinding of black pepper

Whisk all the ingredients together until well blended, drizzle over the smoked salmon and potato blinis.

Three of my Favourite Ingredients

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avocado, Cape Town Chef Cooks, Chillies, Clifton Kitchen - Cooking thorugh the seasons, food and drink, food and travel writing, Food Blogs, Food Writing, healthy food, Healthy Meals, ingredients, Kate Abbott, Lifestyle, Light meals, Olive oil, Photography, Poached egg, recipes, smoked salmon

I love Avocado, smoked salmon and eggs, and in this recipe I have combined them to produce a dish that is full of fantastic flavour. It is healthy and easy to prepare and is one of my favourite meals for lunch or brunch.

Ingredients

Toasted wholegrain brown bread

A few slivers of smoked salmon

A few slices of avocado

A soft boiled or poached egg

Lemon juice

Olive oil chilli dressing

Black pepper

Sea salt flakes

Method

Cut the toast in half and place the toast on a plate; drape over a few slivers of smoked salmon followed by a few slivers of avocado. Place the poached egg on the plate next to the smoked salmon and avocado.

Sprinkle over some lemon juice and dress with the chilli dressing and some black pepper. Season the egg with a little salt.

For the chilli dressing

Ingredients

2 medium hot chillies

Juice from one lime

Pinch of salt

Pinch of sugar

Olive oil

Method

Place the chillies, lime juice, salt, and sugar in a container and blitz with a hand held blender until you have a rough mixture. Stir in some olive oil and serve.

Food With Friends – a festive occasion

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apples, asparagus, blue cheese, Chefs, Cook Books, Cooking Through The Seasons, Cooks, eggs, feta cheese, food and drink, Food Blogs, Food Writing, garden salad, Lifestyle, olives, paoched eggs, potatoes, Prawns, red onion, roses champain, salad leaves, Spices, steamed rice, tarts, Tomato sauce, tomatoes, Vegetarian, vinaigrette

December brought with it the usual joy of sharing meals and enjoying quality time with family and friends. Keeping things simple yet festive was as always high on my list of priorities; these are some of my favourites dishes served this season.

For Christmas day

Prawns in spicy tomato sauce, served with steamed rice and a garden salad

Under the sway of the palms

Asparagus, red onion and blue cheese tart

Simple but fabulous warm Potato slices and olives, tossed together in an anchovy and garlic vinaigrette served with slivers of tuna and topped with a poached egg.

My Love Affair With the Boot

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charterhouse of san giacomo, CliftonKitchen, Cooking Through The Seasons, Cooks, emperor tiberius, faraglioni, food and drink, grotta azzurra, hotel il san pietro di positano, Kate Abbott, limoncello, marina grande, marina grande capri, marsala prawns, mont solaro, naples, piazzetta, pompei, punta tragara hotel, recipes, ristorante faraglioni, sorrento, torta caprese, travel Writing, via camerelle, via krupp

Article first printed in ShowCook – http://www.showcook.com/2012/travel-culture/my-love-affair-with-the-boot-with-kate-abbott/

Kate Abbott fell in love with the Amalfi coast and Capri, and no wonder as this area is one of the most heavenly places in the world.

It all began with falling in love, not the love that leads to general baying at the moon but rather the deep appreciation and joy of magnificent landscape and vistas, beautiful Villas, architecture, history, places to stay and cuisine to enjoy. It is the boot, Italy, and to be more specific, this time it is the escape to the Amalfi coast.

After spending two days in Rome it was time to head south. Our destination is Sorrento where we will leave our car and board a ferry for Capri.

Capri: 

a paradise of idleness surrounded by the bluest of seas; this dramatically beautiful, flower-covered Island has been enchanting visitors for centuries, as it has me.

On arriving at the Marina Grande Capri we are met by staff from the hotel Punta Tragara, our home for the next few days. Our luggage is commandeered as we are guided on to the funicular which takes us up to the top of the imposingly steep cliff to the main piazzetta where once again members of the hotel staff wait to guide us along meandering pathways past exquisite boutiques, restaurants, gardens with cascading bougainvillea, and past 19th century villas, to our hotel.

The Hotel Punta Tragara, ingeniously built on the craggy cliffs is perfectly placed on one of the islands most spectacular locations where you have full view of the hypnotic trio, the white marble Faraglioni; three rocky spires which soar an imposing 92 metres above the water where they seem to proudly anchor the south east coast. At sunset the stones blaze like gold with the flashing of the sun on the sea. These rocks are one of Capri’s top landmarks.

Sightseeing: 

There is so much to see on this little Island, from the colourful port of Marina Grande to the glamorous Piazzetta where the world’s beautiful people hang out; from the ruins of Emperor Tiberius’ villas to the Charterhouse of San Giacomo and the spectacular Via Krupp. You can take the chair lift to the top of Monte Solaro. You can walk along paths leading to incredible rock formations such as the Natural Arch and the Faraglioni. You can marvel at the glimmering blue of the Grotta Azzurra and you can fall in love with Capri just like I did and hundreds and thousands of visitors who came before. Other things to do from Capri: Plan day trips to Naples, Pompeii, Sorrento.

Restaurants: 

An icon of island hospitality, Capri’s Ristorante Faraglioni is famous throughout the world for its excellent traditional cuisine, interesting location, and its celebrity clientele. Restaurant Faraglioni’s tables are set along both sides of the final stretch of Via Camerelle, the pedestrian road renowned for its elegant boutiques and designer fashion stores.

Faraglioni’s cuisine is proudly traditional. The menus feature the island’s best loved dishes as well as a selection of classic Italian and international specialties. All-time favourites include spaghetti with crab and sea urchin sauce, and the chef’s legendary lemon risotto.

And then there is Da Luigi; few restaurants can boast a location as stunning as that occupied by Capri’s Da Luigi ai Faraglioni. This historic eatery, dating back to 1936, sits on the water’s edge, almost directly beneath the island’s Faraglioni rocks. Here, in the shadow of the legendary landmark, holidaymakers mingle with members of the international jet set, who regularly come to savour the restaurant’s delicious and vast selection of fish and seafood dishes, as well as traditional island specialties. The cuisine together with the unbeatable location, make Da Luigi ai Faraglioni a sought after venue. It is also a much loved bathing area where visitors come to swim and laze in the sun from dawn to dusk.

Shopping In Capri

The Via Camerelle boasts an amazingly high concentration of designer shops and here you come across all the big names from the world of fashion. If however you would rather buy something which has been made on the island and which you are unlikely to come across anywhere else, visit the little artisan shops and showrooms.

You may not want to leave the island without these three loved souvenirs: A pair of hand-stitched Capri sandals; Capri is famous for its handmade sandals, to acquire a pair all you have to do is walk into a sandal shop where the cobbler will measure your feet while you choose the type of straps you want. Less than an hour later your sandals will be ready.

Another typical souvenir from Capri is artisan made perfume. The tradition of perfume making dates back to the 15th century when the monks residing in the Charterhouse of San Giacomo started producing exquisite scents using the island’s wonderful herbs and flowers, a bottle of artisan-made perfume is a great gift. And then there is the famous limoncello made from the fabulously fragrant lemons, which locals like to sip as a digestive.

From Capri to Positano

After Capri our destination is Hotel Il San Pietro di Positano, a luxury hotel just 2km from the centre of Positano.

Few hotels can boast a position as stunning as the one occupied by Hotel Il San Pietro, with its magnificent views where the lapis lazuli sea seemingly melts into perpetual azure sky in ineffable vistas. The picturesque 5 star hotel, the brain child of the late Carlo Cinque, is ingeniously carved out of the cliffs and hovers a daunting 100 metres above the sparkling bay.

The terraced gardens of roses, bougainvillea, fuchsia and exotic orchids; perfume the air inside and outside the hotel. The décor is simple, elegant, and the refined details such as magnificent pieces of furniture, carpets, and paintings show the San Pietro’s commitment to luxury. The various terraces offer vistas of both the surrounding sea and the imposing Lattari Mountains. One terrace is home to the semi-circular swimming pool.

The guest rooms and suites are impressive and each has its own beautiful, private terrace with dazzling views of the sea below. The classic, elegant design of the individually styled rooms and suites provide a plush respite, while modern conveniences such as satellite television and Jacuzzi tubs maximize the comfort factor. Once inside our suite it was difficult to leave the opulent comfort, the magical vista, and the soft setting sun across the bay of Positano. For me it is truly a little slice of heaven.

Dining:

Hotel Il San Pietro’s panoramic Michelin Star restaurant is touted as one of Italy’s finest eateries. The gourmet restaurant serves classic Italian cuisine, prepared with the freshest seasonal ingredients along with the fabulous extra virgin olive oil produced from the fruit grown in Il San Pietro’s own olive groves. It certainly lives up to all that and more.

Guests have the opportunity to use any of the hotel’s excellent leisure facilities, including the large swimming pool, tennis courts, and Fitness Centre. The hotel’s wellness facility offers a superb selection of face and body treatments, performed by highly trained therapists.

An elevator carved into the steep cliff-side escorts guests at dizzyingly speed to the private beach below the hotel, located in a natural cove and surrounded by crystal clear water. Lounge beds and umbrellas create a comfortable environment while you sip a beverage from the seaside bar or laze in the sun.

Guests can explore the coastline with a complimentary boat excursion in the morning; alternatively, a private boat charter is available through the hotel, taking you anywhere along the coast and Gulf of Naples in complete privacy.

There are a variety of beautiful hotels, villas and apartments in Positano; we chose the Hotel IL San Pietro as our base for the week, because of the comparative quietness of its position and its perfect location from which to explore Positano and other beautiful and historical places along the coast of Amalfi.

The picturesque town of Positano, its enchanting position, and delightful houses, villas and gardens which cascade dramatically down the mountainside, represent the epitome of Mediterranean charm.

The Amalfi drive snakes its way along the Amalfi coast, and around each and every bend in the road splendid views of the small towns, secluded bays, and deep gorges, pop into view. The road winds its way through dramatically beautiful landscape of lush green Mediterranean flora and striking rock formations, leading to towns of worldwide fame such as Positano, Amalfi, Ravello, and Salerno, but also to lesser known, yet just as magical, places like Praiano, Atrani and Furore and further on it goes to Maiori, Minori, Vietri sul Mare, and Paestum, all of which gaze out across the Gulf of Salerno.

 

Recommended places to visit and things to do:

Positano: Is not only an International tourist destination but also an important centre for fashion design. One of the town’s major attractions is its vast array of boutiques lining the narrow lanes and alleyways with their displays of colourful garments, typical of the town. Visit the prehistoric caves, the Li Galli islands, the Roman Villas and underwater archaeological remains. During the summer season visitors can attend events such as the Festivals held at Montepertuso and Positano, and the International Art of Dance Awards.

Amalfi: The town of Amalfi has its own charm; piazzas, shops, pastel houses, a picturesque harbour and the dizzying precipices that drop straight into the sea. If you have a head for heights pace along the quarter-mile-long promenade, the village of Amalfi unfolding far beneath you in a splendid panorama from where you soak in the sublime beauty of the place and surround. Visit Hotel Cappuccino’s for lunch and for food lovers don’t forget to pay a visit to the Hotel Luna Convento’s cooking school. Buy some Amalfi writing paper.

Ravello: Quiet, tranquil and stunningly beautiful. Here you will find Villa Rufolo, a magnificent estate with terraced medieval gardens where voluptuous wisterias, scarlet sage, cyclamen and bougainvillea pay homage to all who have gone before. The terrace overlooks the entire bay of Salerno, past the Minori valley and Capo d’Orso and on to the Cilento Mountains.

Most people visit Ravello to view the magnificent Villas and gardens. Stroll down Villa Cimbrone’s ‘Allee of Immensity’, past pergolas and rampageous roses, to the Belvedere of Infinity, a magnificent stone balcony that overlooks the Gulf of Salerno and the Universe.

There is so much more I would like to see, but sadly it is time to leave. I am in love with the boot, the amazing Costa Di Amalfi, and the wonderful cuisine.

What to wear: Locals and visitors alike are snappy dresses. Pack a few classical pieces that you can dress up or down with well-chosen accessories for that effortlessly chic look.

Food:

Seafood so beautiful and fresh tends to features prominently on the menus. But no matter what you choose, the focus is on fresh, local, organic, minimal fuss and maximum flavour.

Here are a few recipes that will hopefully transport your taste buds on an inspiring gastronomic journey.

Amalfi Sauce – Rocket, Walnut & Pinenut Pesto

A lovely pesto sauce which is enjoyed all over Italy; serve with pasta, on Panini, bruschetta, or use it to spice up a risotto.

Ingredients

175g rocket, coarsely chopped
25 g walnuts, shelled
40 g pine nuts, lightly toasted
1 – 2 garlic cloves, peeled and crushed
25 g butter, softened
75 ml extra virgin olive oil
55 g parmesan freshly grated
55 g pecorino romano, freshly grated
sea salt and ground pepper to taste

Method

Place the rocket, walnuts, pine nuts and garlic in a food processor, blend until finely chopped. Add the butter and oil and process for a few more seconds until creamy. Place the mixture in a bowl; add the cheeses and seasoning and mix to incorporate. Place in a clean jar and refrigerate.

Use to flavour pasta and risotto, enjoy on a bruschetta, panini or pizza, drizzle over some steak, a hot potato, or use blended in a salad dressing.

This mixture will keep in the fridge for about a week; if it lasts that long!

Marsala Prawns

Seafood, lovely and fresh, is abundant along the Amalfi coast and in this recipe the delicate flavour of prawns is gently enhanced with a dash of Dry Marsala.

serves 4

Ingredients

4 – 5 tbsp. olive oil

2 – 3 cloves garlic

1 small dried chilli, crushed

1 kg prawns, shelled but leaving the tails on

60 – 100 ml Dry Marsala wine

1 tbsp. flat leaf parsley finely chopped

Method

Place a pan over medium heat, add olive oil, garlic and chilli and heat gently for a few minutes until fragrant, about 4 minutes. Add prawns and sauté over medium heat until they begin to change colour, about 5 minutes, depending on size. Turn up the heat, season with sea salt and add Marsala wine, cook for a few more minutes, allowing the wine to evaporate, and then mix in the parsley.

Serve with a salad and some nice fresh bread.

Torta Caprese

Torta Caprese is a lovely dense blend of almonds and chocolate; this recipe dates back to the 1930’s and is a popular treat on Capri.

Ingredients

250 g sugar

250 g butter

5 eggs

300 g almonds, chopped

125 g good quality dark chocolate, chopped

1 tsp. vanilla extract

Dusting of icing sugar

Method

Preheat the oven to 180ºC. Place the sugar and butter in a bowl and mix together until creamy. Add eggs one at a time, incorporating well after each addition until all are absorbed in the mixture. Then add chopped almonds, chopped chocolate and vanilla.

Butter and flour a tart pan or cake tin, diameter about 25 cm. Add the mixture to the pan. Place the pan in a pre-heated oven and bake for 40 minutes. Take it out of the oven, leave to cool. Dust with icing sugar.

 

Diagram and useful links

 

http://www.positano.com/
http://www.positano.com/en/how-to-get-here
http://www.positano.com/en/amalfi-coast-hotels
http://www.capritourism.com/en/home
http://www.amalfitouristoffice.it/home.asp

© KATE ABBOTT 2012
https://cliftonkitchen.wordpress.com

Hong Kong–The Dinning & Shopping Capital of the World.

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Blogging, Books for Cooks, Buddha, Cape Town Cantonese style steamed fish, Clifton Kitchen, Disneyland, Entertaining, food and drink, Food Blogs, Food Writing, Four Seasons, Hong Kong, Hullet House, JW Marriot Hong Kong, Lifestyle, Mandarin Oriental Hong Kong, News, Orange mouse, Photography, recipes, Repulse Bay, Sevva Hong Kong, Shopping, Showcook, Singapore, South African Airways, Symphony of Lights, The Peninsula Hong Kong, Travel, travel Writing, Upper House Hotel, Victoria Harbour, Victoria Peak

Kate Abbott visits Hong Kong, the dining and shopping capital of the world, tells us where to have the most fashionable four o’clock cuppa in great style and explores fascinating ‘must go’ places.  First Published on Show Cook.Com  http://www.showcook.com/2012/travel-culture/hong-kong-on-a-plate-with-kate-abbott/

My taste buds were once again in need of some food adventure, the plan being to revisit Singapore. Unfortunately South African Airways no longer fly directly to Singapore, routing via Hong Kong instead. The short time available for this particular excursion therefor brought about a new set of travel plans… so it was goodbye to Singapore for now and hello to Hong Kong.

Hong Kong has it all, there is something to suit all tastes and budgets.

Hong Kong is everything other than what I expected; full of delightful surprises, friendly, clean, and a shopping and gastronomic paradise. As one of Chinas most vibrant cities it proudly boasts the title Culinary Capital of Asia. If fine dining in a bustling city is your idea of a brilliant holiday, then Hong Kong is where you need to be. Locals and visitors alike can indulge in a wide range of culinary experiences; savour some truly spectacular food, and enjoy the impressive combination of the finest ingredients, the dazzling range of international cuisines and some of the world’s best wines that are on offer. It has it all.

Eating is certainly one of the cities favourite pastimes, indulge in a simple snack, or an extravagant meal at an exclusive restaurant, or immerse yourself in the Asian culture, do as the locals do and dine in any of the abundant noodle houses and open food stalls; there is something to suit all tastes and budgets.

Soho is definitely one of the cities popular locations; a trendy dinning districts in the heart of Hong Kong known for its exotic range of cuisine, chic bars, and upscale boutiques. It is upmarket and specialises in many different cuisines including French, Nepalese, Italian, Mexican and Indian.

But Hong Kong offers far more than just great food. Its rich culture, colourful history, fabulous shopping and breath taking scenery all make this city a must visit, with so much to do, see and eat, not to mention shop.

Hong Kong is a free port and showcases commodities from all over the world, catering to every taste and budget.

Shopping areas are divided roughly into Hong Kong Island and Kowloon. The highlights are Central, North Point, Admiralty and Causeway Bay, Repulse Bay, Soho, on Hong Kong Island and Tsim Sha Tsui, Yau Ma Tei, Jordan and Mong Kok situated in Kowloon.

Malls and department stores are widely distributed in Hong Kong. All of the world’s designer shops, boutiques, and signature brands are everywhere to be seen, goods ranging from dresses, leather ware, home ware, antiques, watches to jewellery. The atmosphere in the malls is one of relaxed luxury, dotted cafes and a wide variety of restaurants. If you are looking for designer labels and luxury brands other than in the malls, visit Canton Road which has a high concentration of designer shops and goods situated around the Harbour City shopping centre.

Touristy shopping places include Repulse Bay, Stanley market, Jade market, and Ladies market, and are consider must go places when visiting Hong Kong. Here you will find an interesting array of little shops selling anything from souvenirs, garments, bags, art, pearls, silk and silk fabrics and costume jewellery. After browsing and shopping you can by a good lunch at any one of the many restaurants, which are frequented by locals and tourists.

Take a walk around Sheung Wan District to view shops and buildings that have retained a trace of the old Hong Kong, this area is also home to lots of traditional Chinese foods, herbal medicine and sadly lots of shark fins too.

Apart from shopping and eating there are of course other things to do. Victoria harbour is considered one of Hong Kong’s greatest assets, admired by everyone no matter how many times they visit the city; it bustles with activity day and night. To experience the energy take a ride on the star Ferry, a harbour cruise, or a ride on a traditional Chinese Junk. It is a lot of fun.

There is no better way to capture the magic of the harbour than by taking a night time cruise aboard a ferry where you will be able to enjoy the Symphony of Lights

The stunning multimedia show featuring more than 40 Hong Kong skyscrapers in a dazzling extravaganza. The show is displayed every night, weather permitting, at 8pm. It is an orchestration of music, decoration lights, laser light displays and pyrotechnic fireworks, all lasting about 15 minutes.

Some of the great vantage points from which to view the Symphony of lights include the Avenue of Stars, on the Tsim Sha Tsui waterfront Kowloon side, on sight-seeing ferries where one can enjoy the sights on both sides of Victoria Harbour, or from open deck bars such as Sevva’s in Chater road, Hong Kong.

Take the peak tram to Victoria Peak for spectacular views of Hong Kong, the surrounding area, the city, the harbour, and the views across the harbour to Kowloon. Afterwards enjoy lunch at The Peak Lookout Restaurant with its rustic interior and spacious terrace. It is another of Hong Kong’s landmarks, situated in a stunning location high above the city. The building is said to be one of the city’s oldest buildings. The restaurant has an extensive menu featuring Western and Asian flavours, it is also where I enjoyed a memorable plate of wonderful Hainan Chicken.

Hong Kong afternoon tea is quite a celebration in the City too, enjoyed by locals and tourists alike and worth planning into your afternoon of things to do. It is an extravagant spread of dainty sandwiches, plump scones with clotted cream, melt-in-the-mouth pastries and milky teas. The English introduced the traditional pre-dinner snacking-cum-social hour to Hong Kong, and the city’s hoteliers have since perfected the experience in atmosphere, service, and deliciousness.

Many venues indulge in the practice of Hi Tea; a few suggestions would be the iconic Peninsula Hotel situated in Kowloon. This very grand hotel opened in 1928, underwent refurbishment in 1994 and has tastefully combined colonial and modern elements in the finished product. It remains the definitive spot for English afternoon tea just as it was over 80 years ago. It’s all about the crumbly scones, string quartet, classic Indian and Chinese tea blends, served with a sense of style and ceremony in the grand colonial lobby.

The Four Seasons may not have the Peninsula’s history, but its afternoon tea is distinctly traditional, with finger sandwiches, scones, Devonshire clotted cream and homemade jams. The surroundings are modern, and very elegant.

Other recommendable places to enjoy afternoon tea are; Sevva’s, in Chater road Hong Kong, described as the very best in town. Timeless in décor, oozes warmth, and exudes an air of sophistication. Or try The Cosy Clipper lounge at the Mandarin Oriental Hotel, or the historical Hullett house, Tsim Sha Tsui; this boutique hotel’s parlour is all about English afternoon tea in the grand tradition, served under the imposing arches of the hotel terrace. For elevated vistas over Victoria Harbour, Cafe Gray on the 49th floor of The Upper House hotel is the place to be. Here afternoon tea is a versatile affair; you can order anything from a cup of Valhrona hot chocolate with an apple crostada on the side to a selection of sandwiches, pastries and scones. Then there is The Verandah restaurant located in scenic Repulse Bay, which is about as close to a tropical vacation as one can get without leaving Hong Kong Island. Run by the Peninsula and similarly housed in a gorgeous old colonial structure.

Site seeing: Break-a-way from the hustle and bustle of Hong Kong and head for the nearby islands, where there is lots more to discover. Lantau Island is famous for its beaches, fishing village, Disneyland and big Buddha, and is rich in nature and wildlife. Lamma Island is well known for its seafood and also its eclectic lifestyle. Here you will find Herboland where swathes of summer and winter herbs are cultivated by two entrepreneurial people. Their herbs are supplied to the hotel and catering industry; to some local markets and also cultivated for medicinal use.

There really is so much one can do and experience when visiting this amazing city and its islands, from eating, to nature walks and all that is in between, the choice is yours.

Where to stay; Hong Kong has literally hundreds of hotels from which to choose, so there is something to suit every budget. Popular and well located hotels are The JW Marriot, The Four Seasons, and The Oriental situated on Hong Kong Island and The Peninsula Situated in Kowloon. Hullett House Boutique Hotel in Tsim Sha Tsui, The Upper House, Pacific Place, Hong Kong, and The Repulse Bay Hotel, in Repulse Bay.

Memorable meals; there is just so much to choose from, and one is really spoilt for choice, having said that there were a few dishes of which the simplicity and flavour, left a lasting impression and urge to recreate back home. Some complicated and some fuss free and easy. Here I share something that is fragrant and delicious and easy to prepare.

Cantonese-style steamed fish

This simple but gentle technique is a favourite Chinese cooking method. With steaming the fish remains moist and tender and you can savour the aromatics and flavours of the combination of ingredients.

Serves 4

Ingredients

450g firm white fish such as cob

1 tsp. coarse sea salt

1 ½ tablespoons finely shredded fresh ginger

3 tablespoons finely shredded spring onions

2 tablespoons light soy sauce

2 tablespoons dark soy sauce

1 tablespoon groundnut oil

2 teaspoons sesame oil

Garnish with fresh coriander sprigs

Method

Rinse and pat the fish dry and rub evenly with salt. Place the fish on a plate and scatter the finely shredded ginger evenly over the top.

Prepare a steamer or place a rack into a wok or deep pan, fill the pan with about 5cm of water and bring to the boil. Place the plate with the fish on the rack (or in the steamer), cover tightly and steam the fish until just cooked; this should take about 5 minutes. The fish should be opaque and the flesh should flake slightly when tested.

Remove the plate with the fish from the steamer and pour off any liquid that may have accumulated during the steaming process. Scatter the spring onions on the fish, and then drizzle over the light and dark soy sauces.

In a small pan heat the ground nut and sesame oil together until the oils start to smoke, remove from the heat and immediately pour over the fish.

Garnish with coriander and serve with steamed rice and stir fried spinach with garlic.

Quick stir fried spinach with garlic

Simple to prepare and a good accompaniment for the Cantonese-style steamed fish.

Serves 4

Ingredients

700 g fresh spinach

1 tablespoon groundnut oil

2 tablespoons garlic coarsely chopped

1 tsp. salt

1 tsp. sugar

Method

Wash the spinach in several rinses of water. Remove the spinach stems, retaining just the leaves.

Heat a wok or pan over high heat. Add the oil and when hot and slightly smoking, add the garlic and salt and stir fry for about 10 seconds.

Add the spinach and stir fry for about 2 minutes, make sure the leaves are thoroughly coated with the oil, garlic and salt.

When the spinach has wilted and reduced to about one third of its original size, add the sugar and stir fry for a further 3-4 minutes. Pour off any excess liquid and transfer to a bowl to serve.

Steamed Rice

The Chinese way of cooking perfect rice without it becoming sticky is simple. Cook the rice uncovered in a pan of water at high heat until most of the water has evaporated. Then turn the heat down low, cover the pan and leave the rice to cook slowly in the remaining steam. Don’t uncover the pan once the steaming process has begun.

Serves 4

Ingredients

Long grain rice to fill a glass measuring jug to 400 ml

600 ml water

Method

Place the rice in a large bowl and wash it in several changes of water, until the water becomes clean, about 3- 4 washes. Drain the rice.

Place the rice in a pan with 600 ml water and bring to the boil. Boil for about 5 minutes until most of the surface liquid has evaporated; at this stage the rice will have lots of small indentations on the surface.

Cover the pan with a tight fitting lid; turn the heat down as low as possible. Cook the rice undisturbed for about 15 minutes; switch off the heat and leave to rest for about 5 more minutes.

Serve.

I like to follow the above meal with an orange mousse dessert, which is equally easy to prepare.

Orange Mousse

This light and refreshing orange mousse is a perfect ending to a meal and is quick and easy to prepare.

Serves 4-6

Ingredients

2 eggs separated and chilled

Salt

1 tablespoon icing sugar

2 tablespoons castor sugar

1 tsp. corn flour

Juice of 4 oranges, strained

Juice of 1 lemon, strained

Method

Place the chilled egg whites in a bowl with a dash of salt and whisk until stiff. The whites are ready when the whisk leaves a clear trail in the mixture. Add icing sugar and beat gently for about 1 minute. Set aside.

Place the yolks, castor sugar and corn flour in another bowl. Whisk together until homogeneously combined. Then whisk in the orange and lemon juice bit by bit. Pour the mixture into a saucepan and while whisking, cook over low heat for about 12 minutes. By this time the mixture should resemble thin custard. Pour the warmed egg yolk and juice mixture into the whipped whites, folding gently with a wooden spoon.

Pour the mixture into a serving bowl or individual little dishes, leave to cool and then refrigerate for at least 2 hours before serving.

Serve chilled.

It’s Almost Time to Bring the Patio Umbrellas out of Storage

Tags

Basmati Rice, Blogging, Books, Books for Cooks, Cape Town, Chillies, Cooks, Eggs Soy sauce, Entertaining, Entertainment, farm fresh eggs, food and drink, Food Blogs, Food Writing, In Season, News, organic, Peanut oil, PhotographyLife, Prawns, recipes, Sesame oil, Spring, Spring onions, Travel, Writing

I wake an hour earlier than usual, to a light filled bedroom, not the usual overcast, dark days of the past few weeks. It’s going to be a sunny, breezy day, but temperature wise still cold enough to warrant warm clothing.

I cannot help but welcome the change in weather with open arms; I notice the lizard sprawled on the sunlit flagstones and wonder if it’s almost time to bring the patio umbrellas out of storage.

The afternoon cools dramatically and a chilly breeze blows in through the kitchen where I sip aromatic coffee while planning the evening meal. There will be three of us for supper and I want something that is quick to prepare yet feels like a special treat. I have some lovely fresh prawns, chillies, fresh coriander and farm fresh organic eggs, perfect for a dish of spicy prawn and scrambled eggs, dressed with soy and sesame infused sauce, served together with a bowl of basmati rice.

This is a delightful main course, simple yet full on flavour, perfect for a lunch or supper dish. It’s one I enjoy and so too the friends I have shared it with. To ring the changes I sometimes replace the prawns with firm fish, scallops or pork.

Spicy Prawn Scrambled Eggs Dressed with Soy & Sesame infused Sauce

Serves 3-4 people

Ingredients

4 – 5 eggs

60 ml peanut or other vegetable oil

600 g prawns, peeled and cleaned

3-4 spring onions finely chopped with some of the green part included

Dried chilli flakes

Sprinkle of salt 

Sauce Dressing

80 ml light soy sauce

2 tsp. white sugar

4-6 drops sesame oil

80 ml water

Accompaniment

Basmati Rice

Garnish

Chopped green parts of spring onion

Method

While the rice is almost cooked start making the sauce. Put all the sauce ingredients in a small saucepan, bring to the boil then remove from the heat.

Break eggs in a bowl and whisk lightly for a few seconds, add the tiniest bit of salt and pepper. Season the prawns with chilli flakes. 

Heat a wok or a frying pan until almost smoking then add half the oil, leave to heat through for a few seconds then add the prawns and cook until almost done. Remove prawns and wipe wok with some paper towels. Put wok back on the heat, add the balance of the oil, add the egg mixture and stir fry until just beginning to set. At this point add the prawns and the chopped spring onions and gently toss together for a few more seconds to combine.

Remove from the heat and transfer the egg and prawns to a plate and pour over the warm sauce sprinkle over some chopped green parts of spring onion and serve with Basmati rice.

Note: when adding salt to season the ingredients prior to cooking, do so sparingly and  keep in mind the saltiness of the soy sauce in the dressing.

Wintery Sunlight, Alfresco Dinning & Portable Heaters

Tags

Alfresco dining, Cape Wine Farm, Cape Winelands, Cardamom, Coconut cream, Country Life, Entertaining, Food and Wine, Garlic Stock, ginger, Gourmet, Prawns, Risotto, S.A. Food Blogs, Seafood, Seasonal produce, Sweet Paprika, wine

Soft wintery sunlight filtered through the trees cascading over the patio dining area of restaurant Terrior on the wine farm Kleine Zalza. It was just a bit too nippy to enjoy alfresco dinning and for that reason we found a table near the warmth of the portable heaters.

Memorable of the dishes selected was the Coconut and lemongrass prawn risotto which I decided to make and this is my adaptation, replacing the lemongrass which I did not have any of, with cardamom and I have to say the end result was superb.

Prawn and coconut Risotto infused with cardamom

serves 4

Ingredients

Sufficient prawns for four people peeled but keep the tails intact

1 can of coconut cream

500- 700ml chicken stock

15 ml butter

1-2 tablespoons olive oil

1 onion finely diced

A thumb size piece of ginger finely chopped

½ tsp. leaf masala (optional)

1 tsp. sweet paprika

The seeds from 3 cardamom pods, crushed

Black pepper

1½ cups risotto rice

½ cup vermouth or dry sherry

2 cloves of garlic finely chopped

Salt to taste

½ cup finely grated parmesan

Season to taste

Method

Heat the stock and coconut cream in separate pots.

Once the coconut cream comes up to heat, turn down to a gentle simmer. Add the shelled prawns and poach them in the liquid until the prawns start to curl, remove the prawns to a bowl and drizzle over some olive oil.

In a pan heat the butter and oil, add the onions, ginger, leaf masala, sweet paprika, the cardamom pod seeds, ground black pepper and sauté until onions are soft and translucent. Add the vermouth and sauté until absorbed.

Ladle alternate amounts of stock and coconut cream into the risotto rice, ensure each ladle of liquid is well absorbed before adding the next amount of liquid, stirring frequently; add the garlic and some salt, half way through the cooking process. Continue cooking until the rice reaches a point where the grains are cooked and the rice will no longer absorb any more liquid. About 15-20 minutes. Check for seasoning

Add the prawns and parmesan, folding them through the rice.

Garnish

Reserve two or three prawns for each dish; place on top of each serving of risotto together with a little sprig of either baby cress or coriander and some finely diced tomatoes.

Accompaniments

Serve with a side salad of peppery leaves and some crusty bread.

Notes:

The cardamom pod seeds have a lemony fragrance and I used these to replace the lemongrass used in the original dish. You could also use grated lemon or lime rind, but this would need to be folded in at the end of the cooking process.