Wednesday, January 17, 2007
Make Food
Pork dumplings
I love dumplings. Or wontons. Depends on how precise you're being. But I love them. I love how they're flavour packed, and taste great either steamed or in a soup with egg noodles, or when your arteries can handle it, shallow-fried. Of course you could deep-fry, but really - leave that to those with a real deep fryer. Yuk - the mess otherwise!
Anyway, over the last year or so, I've slowly developed my own recipe for dumplings. Recipes are never set in stone - experimentation always recommended - never know what gold might be discovered!
You can get wonton wrappers of varying density in Asian grocery shops like Tai Ping and the Tofu Shop in their refrigerated goods sections. For the hoisin sauce and oyster sauce, I like the Lee Kum Kee range.
Ingredients:
400g pork mince
2 tbsp hoisin sauce
1 tbsp oyster sauce
1/2 tsp chinese five spice
1cm fresh ginger, finely chopped
freshly cracked black pepper
Wonton pastry
Method
Place pork mince in a bowl with all the other ingredients and mix until well combined. Take a piece of wonton pastry and moisten all four edges with water. Place approx one teaspoonful of the pork mince mixture in the middle of the wrapper. Fold the pastry firstly in half to form a rectangular shape, carefully sealing all the space around the filling so that there are no air pockets left in the dumpling. Moisten the long edge of the pastry with water (the side where the edges meet), and fold down once to seal the edge. Moisten the two short side edges and fold both side edges to the middle, overlapping slightly. The end result will look something like an old-fashioned nurses' hat.
Depending on the thickness of the pastry you have, you might even like to create dumplings that resemble the Thai moneybags pastries- the above is just one way of making them.
To cook - boil for about 10 minutes in beef stock with a stick of celery, and serve with egg noodles. You can also steam the dumplings for about 20 minutes, or lightly pan-fry over a medium heat for about 20 minutes or so.
Pork dumplings
I love dumplings. Or wontons. Depends on how precise you're being. But I love them. I love how they're flavour packed, and taste great either steamed or in a soup with egg noodles, or when your arteries can handle it, shallow-fried. Of course you could deep-fry, but really - leave that to those with a real deep fryer. Yuk - the mess otherwise!
Anyway, over the last year or so, I've slowly developed my own recipe for dumplings. Recipes are never set in stone - experimentation always recommended - never know what gold might be discovered!
You can get wonton wrappers of varying density in Asian grocery shops like Tai Ping and the Tofu Shop in their refrigerated goods sections. For the hoisin sauce and oyster sauce, I like the Lee Kum Kee range.
Ingredients:
400g pork mince
2 tbsp hoisin sauce
1 tbsp oyster sauce
1/2 tsp chinese five spice
1cm fresh ginger, finely chopped
freshly cracked black pepper
Wonton pastry
Method
Place pork mince in a bowl with all the other ingredients and mix until well combined. Take a piece of wonton pastry and moisten all four edges with water. Place approx one teaspoonful of the pork mince mixture in the middle of the wrapper. Fold the pastry firstly in half to form a rectangular shape, carefully sealing all the space around the filling so that there are no air pockets left in the dumpling. Moisten the long edge of the pastry with water (the side where the edges meet), and fold down once to seal the edge. Moisten the two short side edges and fold both side edges to the middle, overlapping slightly. The end result will look something like an old-fashioned nurses' hat.
Depending on the thickness of the pastry you have, you might even like to create dumplings that resemble the Thai moneybags pastries- the above is just one way of making them.
To cook - boil for about 10 minutes in beef stock with a stick of celery, and serve with egg noodles. You can also steam the dumplings for about 20 minutes, or lightly pan-fry over a medium heat for about 20 minutes or so.
Thursday, January 11, 2007
Make Food
Meat thermometers
Whiling away a little bit of time before Christmas, Westie Boy and I had discussed various odd topics - including a conversation about meat thermometers. We'd managed to cook a fair number of roasts over the last year, ranging from the ready-to-roast Tegel ones that you get at the supermarket (sort of cheating, I know - but those tender-basted chooks are really so tasty) to a full loin of roast pork and an attempt at crackling. My crackling really isn't very good - I've tried a few times, and once, thought I'd set the oven on fire. Luckily it turned out I hadn't set the oven on fire - just the crackling itself. Don't you just hate it when that happens, especially when you've followed the recipe to a T.
Anyway, back to meat thermometers. We didn't have one of these nifty little gadgets, but had talked about it a few times, just pondering it - are they really that good? Just follow the instructions in your Edmonds cookbook regarding the cooking times, and you should be sweet! It's always been fine, but curiosity got the better of me, so I purchased a little meat thermometer from the Home Store. It was a Cuisena Meat Thermometer Dial - one of those ones that you stick into the meat and it can go in the oven for the entire roasting time. Of course, having bought this, we then needed a roast. So the next supermarket visit included a lamb roast. Mmm. Lamb.
So, after the oven heats up to the appropriate temperature, just before the roast goes in, you stick in the thermometer at least 5cm deep into the thickest part of the meat. Then it all goes in the oven till the dial pointer shows you the desired temperature for your roast (given that I like my lamb a little bit pink in the middle, 77 degrees celsius). Then out comes the roast for a little rest (as Westie Boy's dad once said, so that the roast isn't stressed - ah so Auckland), and then it's time to see if it worked.
Well bless my cotton softs, because it turned out to be the best roast lamb I've made yet. Perfectly moist and tender, and tasty to boot (though that was probably the honey-soy-garlic-cracked black pepper marinade and sprig of rosemary tucked in the middle). I'm keeping this little gadget. It was $17.50, not pricey, and just proved its worth. There are other thermometers about that are digital, but me being a little lazy, preferred to have something that could go in the oven and stay there during the whole cooking time (NOT recommended for the digi ones I tell you!).
Don't forget the kumara and potatoes! I know it's summer, but hey, new kitchen gadget had to be tried out, right?
Tuesday, January 09, 2007
Eating out is a 360 degrees experience
The pleasure of eating out is not only made up of the food that one ingests - the surroundings and the service you receive will either enhance your experience or greatly diminish it. Funnily enough, even the journey of getting to the eatery can have an impact. When you're ratty and exhausted from trying to navigate the impossibly narrow streets (probably facing off a big f**k-off 4WD) or the equally draining experience of trying to find a car park, sometimes, the service and the meal needs to be just that extra bit more special to help soothe that furrowed brow (if you've stayed away from the botox, that is).
And sometimes, when you've arrived at your eating destination with no cares in the world, your dining experience can be rather depressing. My recent dining experience, unfortunately, has triggered this particular diatribe. So bad was this place (for what they were charging) that I'm even going to split this review into food, then into service. Yep, this is a bit of a rant - sorry! Blame the eatery!
Eat Food
Cats Tango, Onetangi Beach, Waiheke Island
Westie Boy and I happened to be having a relaxing overnighter at the gorgeous Onetangi Beach, Waiheke Island. This place is stunning. Funnily enough, I can clearly remember reading a restaurant review, think it might have been by Peter Calder, where they said that many places that have priceless views often suffer from being too lax about their food - as though they could get by with so-so food, because their views are brilliant.
Cats Tango suffers from exactly this lethargy. Not only that, Cats Tango is the only restaurant within walking distance of Onetangi Beach, so they have a bit of a monopoly on the diners in the immediate vicinity.
So, having checked out the small but perfectly acceptable menu, we trooped inside. Our cheerful waiter led us to a table for two, and we three all stood there for perhaps half a minute until the waiter realised that while there were indeed two settings on the table, there was only one chair. Brushing that aside, we sat down (with two chairs) and perused the wine list. Another young waiter came over for our beverage order and I asked for a glass of the local riesling (Waiheke produces some pretty good wine). "Ohh, that one's not available I'm sorry". Humph. Surely you should let people know immediately what, if anything, isn't available?
Before anyone tells me that I'm being harsh, I need to walk a mile in their shoes etc - I have. I've been a waiter and I know how hard it can be, still smiling and efficient after six hours straight of rushing around on your feet, plates that weigh a ton stacking eight high on one arm and wine knife threatening to topple from your apron pocket into the eating tray of the toddler at a table. But I also know that it's not hard to get the basics pat, and all the more worth it to polish these basics until good service becomes second nature.
The pleasure of eating out is not only made up of the food that one ingests - the surroundings and the service you receive will either enhance your experience or greatly diminish it. Funnily enough, even the journey of getting to the eatery can have an impact. When you're ratty and exhausted from trying to navigate the impossibly narrow streets (probably facing off a big f**k-off 4WD) or the equally draining experience of trying to find a car park, sometimes, the service and the meal needs to be just that extra bit more special to help soothe that furrowed brow (if you've stayed away from the botox, that is).
And sometimes, when you've arrived at your eating destination with no cares in the world, your dining experience can be rather depressing. My recent dining experience, unfortunately, has triggered this particular diatribe. So bad was this place (for what they were charging) that I'm even going to split this review into food, then into service. Yep, this is a bit of a rant - sorry! Blame the eatery!
Eat Food
Cats Tango, Onetangi Beach, Waiheke Island
Westie Boy and I happened to be having a relaxing overnighter at the gorgeous Onetangi Beach, Waiheke Island. This place is stunning. Funnily enough, I can clearly remember reading a restaurant review, think it might have been by Peter Calder, where they said that many places that have priceless views often suffer from being too lax about their food - as though they could get by with so-so food, because their views are brilliant.
Cats Tango suffers from exactly this lethargy. Not only that, Cats Tango is the only restaurant within walking distance of Onetangi Beach, so they have a bit of a monopoly on the diners in the immediate vicinity.
So, having checked out the small but perfectly acceptable menu, we trooped inside. Our cheerful waiter led us to a table for two, and we three all stood there for perhaps half a minute until the waiter realised that while there were indeed two settings on the table, there was only one chair. Brushing that aside, we sat down (with two chairs) and perused the wine list. Another young waiter came over for our beverage order and I asked for a glass of the local riesling (Waiheke produces some pretty good wine). "Ohh, that one's not available I'm sorry". Humph. Surely you should let people know immediately what, if anything, isn't available?
Anyway, moving on. As mentioned, food menu was small but had some promising-sounding choices. Given that it's the period right after the Christmas indulgence, I was keen not to let my eyes be bigger than my stomach and decided to skip over entrees, even though I liked the sound of the scallops. I settled for the garlic prawns on penne pasta with alfredo sauce, while Westie Boy plumped for the chargrilled tuna on jasmine rice. Meanwhile, our drinks hadn't arrived - and another table who placed their order after us seemed to have their drinks already. Hmm.
A third waiter came to take our food orders, and my order was greeted with "Didn't tell you what wasn't available?" No, they didn't. This is getting worse by the minute. In fact, it transpired that two of the six mains weren't available, my prawns being one of them, and also, there was just one serving of the gnocchi left. Right then. I picked the roast chicken with garden vegetables instead, then "what about drinks?" Well, we've already ordered and they haven't arrived yet.
Drinks arrived after that reminder, and then our food. As I write this blog, what really drags a derisive laugh from me is that I see Cats Tango has a website and describes themselves as 'fine dining'. Tell me, does fine dining mean overcooked chicken? My half roast chicken was dry as a bone, the carrots were undercooked and the pastry basket was simply a piece of puff pastry that lay under the chicken. Poor Westie Boy, a huge fan of tuna, found his tuna to be cooked through and covered with burnt sesame seeds. His comment sums the dish up perfectly - "I've had better from a can." Are the chefs away on holiday?
Sadly, we mourned the state of what could have been a perfectly good piece of tuna. I'd finished with my dry chicken, knife and fork in the 'finished' position, but Westie Boy was still eating. Up pops the waiter who takes away my plate, while Westie Boy was still eating. Fine dining? Cats Tango, if you aspire to be fine dining - take some food and service lessons from Sails Restaurant. You need it.
Oh - we couldn't face dessert. Not after the mains.
Food Service
Before anyone tells me that I'm being harsh, I need to walk a mile in their shoes etc - I have. I've been a waiter and I know how hard it can be, still smiling and efficient after six hours straight of rushing around on your feet, plates that weigh a ton stacking eight high on one arm and wine knife threatening to topple from your apron pocket into the eating tray of the toddler at a table. But I also know that it's not hard to get the basics pat, and all the more worth it to polish these basics until good service becomes second nature.
When I reflect on it, the service at Cats Tango wasn't downright terrible - it's not like anyone was rude, in fact, quite the opposite. But coupled with the food disasters, the whole dining experience just went down like a lead balloon. So here goes a few notes:
- If you don't have items on your menu (food or drink) available for that sitting, then let your patrons know as soon as they are seated, not after they've made their choices and are just waiting for you to take their orders.
- Don't carry drinks without using a drinks tray. Maybe that's fine when you're just the local cafe, but seeing that you are self proclaiming 'fine dining' - then use the tray. Oh yeah - it's easier to carry a drinks tray if you balance it in the middle on your palm, not holding onto the edge for dear life.
- Don't clear the table before the entire table has finished eating. This applies to everyone unless you're a buffet restaurant.
So that's my wee rant. Somehow I think perhaps that no-one was even teaching the waiters service - as though all waitering is simply the mechanism of getting of food/drink orders and then the safe delivery of said items. One last thing - just a bit of an odd one - why were there linen tablecloths on all the tables, but paper serviettes on top? If you're going to the trouble of linen tablecloths, surely you'e add in the linen napkins too?
Still interested? Cats Tango have a website http://www.catstango.co.nz/
Wednesday, January 03, 2007
Eat FoodSushi Train, downtown Auckland
There definitely isn't a shortage of Japanese eateries in Auckland. It's great! They do vary in quality, so ask around for people's recommendations. Sushi Train is a place opened in the Sebel Hotel building not too long ago, and they are definitely worth a visit. Not a large place, but given what you're eating, it's not really designed for people to linger. As the name suggests, a sushi train runs in a rectangle, around which patrons are seated. The sushi chefs are in the middle, preparing all the exquisite, delicate parcels that, very quickly, are parading in front of you in colour-dishes. Each colour dish indicates how much that plate will cost. So you can eat as much as you like or as little as you like. It's a well priced place, thoroughly recommend it for those times when you just want a light bite of sorts but not sure where to go... I love it! There isn't just your average St Pierre salmon and avocado here (tasty but boring) - they've got hot items as well like kaarage chicken, and some really interesting things like 'volcano sushi' and scallop sashimi. I thought I'd eaten a fair variation of sashimi till I got here - scallops eaten raw was a novel experience. They were good - but me being me I think I prefer them panfried with a little garlic-infused olive oil.
Anyway, this place is one to check out if you're into Japanese food - the quick kind, not the intricate meals. They do take out too - same pricing system, just wander up to the train, transfer your picks into the provided boxes, then they'll just ring it up at the counter. Sushi Train also does a range of udon and ramen noodle dishes that can be ordered from the friendly staff. Nothing like hearing all the staff call out a welcome in Japanese as soon as you set foot inside! (And calling out thank you when you leave as well - guaranteed smile).
Where can you find Sushi Train? 85 - 89 Customs St West, downtown Auckland. Ph 09 358 3434.
Eat Food
Sails Restaurant
There is only one word for this place - impeccable. I went there for a birthday dinner, and these guys are seriously smooth. Each and every single staff member we encountered knew their stuff, everything from pulling out your chairs and tucking you in, flicking out your napkin, even topping up your wine glass everytime your glass dipped dangerously towards half full. They even whisk away empty glasses (once your bottle's run out, that is) without you noticing - not a pause, not nothing, just whoosh - blink and you'll miss it. Service - so many restaurants ought to send their staff to Sails for a meal just to get some education on what good service is.
Oh yes, the food. The food is divine. The salt and pepper squid isn't quite as good as the French Cafe's, but the dipping sauce (made in house) is amazing. I just couldn't resist having the steak - cooked in a non-revolutionary way, but so juicy and tender (and the best cut possible). Also on the table were scallops... these were just sensational. Big and juicy, panfried, served with a funny dumpling thing - not quite sure exactly what it was, but delicious anyway. Hey, gotta try it all, don't you?!! Other main was kingfish. Sails offer you the option of having the fish of the day done in three ways - think this one was done with fennel and something else. Everything beautifully arranged, great food, great atmosphere, great view.
What's really very nice about Sails (as if I haven't said enough already) is their table arrangements. The restaurant seats perhaps 100, but the tables are well spaced, so you don't have to overhear your neighbour's conversation if you don't want to. And let's not forget the view - Sails is perched in Westhaven, right next to the marina - watching the sky darken and the lights of the harbour bridge blaze is really a fantastic backdrop to the fantastic meal you're sure to have.
Make sure you book! Have a look at the (seafood lovers will like it) menu here: http://www.sailsrestaurant.co.nz/site/menu.asp
Sails Restaurant
There is only one word for this place - impeccable. I went there for a birthday dinner, and these guys are seriously smooth. Each and every single staff member we encountered knew their stuff, everything from pulling out your chairs and tucking you in, flicking out your napkin, even topping up your wine glass everytime your glass dipped dangerously towards half full. They even whisk away empty glasses (once your bottle's run out, that is) without you noticing - not a pause, not nothing, just whoosh - blink and you'll miss it. Service - so many restaurants ought to send their staff to Sails for a meal just to get some education on what good service is.
Oh yes, the food. The food is divine. The salt and pepper squid isn't quite as good as the French Cafe's, but the dipping sauce (made in house) is amazing. I just couldn't resist having the steak - cooked in a non-revolutionary way, but so juicy and tender (and the best cut possible). Also on the table were scallops... these were just sensational. Big and juicy, panfried, served with a funny dumpling thing - not quite sure exactly what it was, but delicious anyway. Hey, gotta try it all, don't you?!! Other main was kingfish. Sails offer you the option of having the fish of the day done in three ways - think this one was done with fennel and something else. Everything beautifully arranged, great food, great atmosphere, great view.
What's really very nice about Sails (as if I haven't said enough already) is their table arrangements. The restaurant seats perhaps 100, but the tables are well spaced, so you don't have to overhear your neighbour's conversation if you don't want to. And let's not forget the view - Sails is perched in Westhaven, right next to the marina - watching the sky darken and the lights of the harbour bridge blaze is really a fantastic backdrop to the fantastic meal you're sure to have.
Make sure you book! Have a look at the (seafood lovers will like it) menu here: http://www.sailsrestaurant.co.nz/site/menu.asp
