FESTIVE GURUHealthy holiday hints

your guide to good taste

www.foodiemagazine.com.hk

issue 17december

2010

I’M FREE!

RECIPES Delicious Christmas trifle and more

Traditional, modern and alternative dining ideas

Christmas Three

Hello there!

It’s December, which can mean only one thing: Finland’s Independence Day!

Only joking, Christmas cheer and high hopes for the new year have descended upon the city and both are the perfect excuse for pure, unadulterated extended sessions of what we love to do the most – eating.

For those looking to spend those special days carefree and waited upon, we have put together a collection of hearty meals and aligned them with your take on the holidays. If you’re looking for a more homely affair then the recipe sections are tailored perfectly to your parties and family gatherings.

Without further ado let’s get into the issue.

Merry Christmas and a happy new year!

The Foodie Teameditor@foodiemagazine.com.hk

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

For advertising enquiries, please contact: Media Director Timothy Mui timothy@fluidmedia.hk, Advertising Sales Manager Alex Luis alex@fluidmedia.hk, T 2721 2787, F 2540 8390 www.fluidmedia.hk

Foodie is published monthly, 12 times a year. The contents of the magazine are fully protected

by copyright and nothing may be reprinted without permission. The publisher and editors

accept no responsibility in respect to any products, goods or services that may be advertised or

referred to in this issue, or for any errors, omissions or mistakes in any such advertisements or

references. www.foodiemagazine.com.hk

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Become our fan on Facebook for news, prizes and up to the minute HK dining tipswww.facebook.com/foodiehk

Follow us on Twitter @foodiehk designed by

12 Cover Story

Christmas ThreeWhatever your take on the festive season, we have the meal for you.

Our Christmas dinner selections are tailored to the traditionalist,

those who like a novel twist and the Christmas aversionist.

06 Tried and TastedBourbon, Shelley’s Yard and Brat

08 The InsiderShore’s executive chef Jason Black

17 Food WarA pungent battle of the blues

18 Cosy ClovesOur spice girl Seema on the joy of cloves, complete with a mulled wine recipe

20 RecipesMake a merry Christmas at home with these festive recipes

28 Dinner and a MovieRevisit your childhood with Home Alone

30 Tried and TipsyUp late in a local mini winter wonderland

this issue’s higHLIGHTs

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Shopping and dining always takes on a magical quality at Christmas time in Central, with sophisticated live acts and glittering displays ringing in the good tidings.

The quality British snack stop and coffeehouse has opened its first snazzy concept store in Sheung Wan, bringing with it the delicious Christmas sandwich at $24. G07 & G08, G/F, Vicwood Plaza, 199 Des Voeux Road Central, Sheung Wan.

Cupcakes took Hong Kong by storm in 2010 so what better way to round off the year than with some delicious festive cakes from Carousel. $28. www.jcgroup.hk

10 Festive Reasons to l ove December

for starterS

4. Pret Concept Store

Just in time for Christmas comes Liza Chu’s handy pocketbook detailing every type of dim sum and HK’s common dishes – essential for all non-locals! $88.

2. Dim Sum: A Survival Guide

1. Christmas Cupcakes

3. Christmas in Central

Count down the days to Christmas in style with this attractive and more importantly, delicious advent cube which houses 24 chocolate creations. $670. www.lamaisonduchocolat.com

6. La Maison Du Chocolat Advent Calendar

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A true treat of a winter warmer, this big baked cheese wheel served with toasted baguettes is made to be shared. www.classifiedfood.com

5. Mont d’or at Classified

The famous Alessandro M. corkscrew has been given a festive facelift and now comes in the familiar fat man’s clothes. $890 from Alessi, with proceeds going to charity.

S’mores – marshmallow, 72% Weiss chocolate and biscuit, have come to Oolaa and are the perfect winter treat. $80. Centre Stage, Bridges Street, SoHo.

9. Merry Sandro

8. S’mores

See how chef Harlan Goldstein’s new estranged namesake restaurant in The One, TST shapes up in his absence, while he opens his solo venture Gold by Harlan Goldstein in LKF Tower. www.jcgroup.hk (Harlan’s), www.gold-dining.com (Gold).

7. Harlan’s and Gold

‘Tis the season, so get merry with this limited edition Belvedere Silver vodka, made with edible foil that breaks up to create a snowflake effect. 750ml, $340.

10. Belvedere Silver

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the best of the web

foodie online

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Quick Links: Eating, drinking and being merry this Christmas

www.webtender.comPeople over – lots of half-empty bottles of spirits. Liven things up with this handy website that takes what you’ve got and rustles up nifty cocktail recipes.

www.vegsoc.orgThe Vegetarian Society knows how to put on a good meat-free festive spread and share all their recipes here.

www.redpacket.hkStuck for the perfect gift? Let the recipient choose with Red Packet – their Simply Tasty and Gourmet Dining boxes have a whole host of dining options.

www.cakeseason.comChristmas is the perfect excuse to perfect your baking skills and this HK site provides everything you need to get going.

www.live365.comHosting a party or busy cooking? Stream one of live365’s hundreds of Christmas music radio stations for free to get in the mood.

App of the MonthTIP CALCULATOR FREEIf tipping isn’t your thing, Scrooge, why not let the season of good will change that and reward great service at a busy time by leaving a few dollars in the hard-working hands of restaurant staff? If the thought still upsets you then download this free app that works out the tip per person, based on your star rating of the service.

Get involved!Follow us on Twitter and become a fan on Facebook for exclusive offers, heaps of dining tips and regular giveaways.Twitter: @foodiehkFacebook: www.facebook.com/foodiehk

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Chat!Vying for a pack of bacon-flavoured envelopes, we asked our dear Facebook friends where they ate over a weekend and to give a one word review.

Lars R. Prompt – Delicious.

Gemma M. Hutong – Spectacular!

Alan L. Pierre Gagnaire – Amazing!!

Glavina D. Taiwan Teppanyaki – Orgasmic.

Angela K. Afternoon Tea Set at Red – Fantastic!

Kim Y. Green Mouse – Heavenly!

Vickee Y. Morton’s Steakhouse – Aww-so-delicious!

tried&tasted

new restaurants and special menus

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Why go now? New owners bring a new vibe and a fresh new menu but keep the exquisite bread selection.

Best for: Wholesome European cafe cuisine.

Not for: Shooters, shiny suits and nonsense.

Who eats there? Macbook users and tai tais by day, a truly eclectic mix of winers and diners by night.

We recommend: The lamb and feta burger or the taleggio, mushroom and rocket pizza: both stunning. Why is it different? Real, crusty bread that’s fresh, warm and perfect.

Parting shot: Their chips are big and great for a ‘chip butty’ – the owners stock HP sauce, reason enough to suggest they know their way around this English favourite.

Shelley’s Yard14 Shelley Street, SoHo.T 2810 9326

Shelley’s Yard

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Why go now? The refreshed menu focuses on the American South, something of a rarity in Hong Kong.

Best for: The whiskey aficionado. They carry over 50 varieties of bourbon and whiskey, from familiar favourites to top-shelf reserves.

Not for: Teetotal, anti-American vegetarians.

Sounds like: Jazz standards (think Louis Armstrong and Billie Holiday).

We recommend: The Bourbon Chili, a flavourful Louisiana spin on the Tex-Mex favourite, opting for pulled smoked beef in lieu of the typical minced beef. The Hickory Smoked Brisket is great too.

Why is it different? The restaurant has recreated an authentic New Orleans Bourbon Street feel with street lamps, rustic wood and brick interiors that become more authentic looking the longer you drink.

Bourbon21 Elgin Street, SoHo. T 2540 6630

Bourbon

Why go now? With their gourmet sausages they take flavour seriously and breathe life into the concept, denting wallets but teaching other gourmet fast food joints a thing or two.

Best for: Sausage lovers, though not exclusively the meat variety – two vegetarian brats provide ample option for non-meat eaters to mix things up.

Not for: Gourmet fast-food naysayers and new concept critics.

Who eats there? Young professionals looking for a quick and tasteful bite.

Who runs the show? Owner Isabella went on a sausage-fuelled journey across America to source her sausages. Time well-spent, she knows her stuff.

We recommend: The Gruyere brat on the original buttery brioche bread with Dijon mustard and caramelised onions. It’s outstanding.

Why is it different? Handmade sausages, flavoursome buns, rare Belgian beers and a playlist that doesn’t just consist of innocuous lounge music.

Parting shot: The knife and fork aren’t compulsory. Eat it the way it should be eaten - direct from the slab, with your paws.

Brat7 Elgin Street, SoHo.T 2549 2088

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Jason Black

Executive chef at Shore

Shore’s Brit chef Jason was born near Newcastle and raised in South Africa. He has lived in the USA and Australia, and now our very own Hong Hong.

WHY DID YOU BECOME A CHEF?I really wanted to fly in the air force but some lying bastid told me that good looking women preferred cooks over fighter pilots. But I have always loved food.

WHAT DO YOU THINK OF THE HONG KONG DINING SCENE? Hong Kong misses one element – “family” restaurants. Not places you can go with screaming kids, I mean places where sons take over from their fathers – restaurants generations old like they have in Europe. There are also not enough “hole in the wall” places. We need more grunge and less stylised concept venues!

WHERE’S YOUR FAVOURITE PLACE TO EAT ON A NIGHT OFF?What night off? Que at TBLS serves an amazing meal – it is honest, no fluff and fuss – just real food, perfectly cooked.

WHAT ARE YOU DOING FOR CHRISTMAS?Everybody else’s bloody lunch! But it will be a good one for sure. Christmas is about the trimmings and we had fun doing the menu. There is something magical about a slow cooked turkey.

WHAT’S THE BEST REACTION YOU’VE EVER HAD TO A MEAL? People coming back to eat I guess. And there was that time that I cooked for two blondes...

WHAT HAPPENED IN FRANCE?I couldn’t hold onto my pastry cooks so to better understand the problems I thought it would be good to learn the craft and see for myself. Space, cold kitchens and early morning shifts without crazy hot line cooks is a pastry chef ’s heaven. Small kitchens at 45 degrees are where chocolate and butter go to die, along with those who get fed up, I guess. France was tough, but a little humility at various stages of one’s life is a good thing. The chance to spend time at Pierre Hermé

THEINSIDER

Your guide from

the insidethe

in

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and the school I went to have opened my eyes a lot.

DO YOU COOK AT HOME?Not enough, but then I hate cooking at home. The equipment always seems Mickey Mouse when you are used to industrial grade stuff.

WHAT’S IN YOUR FRIDGE?An over ripe wheel of amazing blue cheese and 12 Cadbury’s Crunchies. Not exactly a balanced diet but hey, beats cold pizza!

WHAT’S THE MOST IMPRESSIVE QUICK RECIPE YOU CAN TEACH OUR READERS TO RUSTLE UP?Turn to page 22 for the delicious answer...

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SoHo Spotlight

SoHo S’MoresA deconstructed take on the American campfire favourite, Oolaa’s executive pastry chef, Sheree McGowen provides an elongated, hyper-indulgent take on s’mores.

Freshly made biscuits, a generous portion of marshmallow and a large cup of molten 72% chocolate make up the s’mores and, presented separately, you can make what you will of these sweet parts. It’s a delicious, gloriously messy affair, sure to have you going back for s’more.

OolaaCentre Stage, Bridges Street, SoHo. T 2803 2083

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Why go now? Following a full makeover, the former overbearing Red decor has given way to a much lighter and fresher dining atmosphere.

Best For: People watching. The new floor-to-ceiling windows open the restaurant up to views of SoHo and the escalator.

Not for: A quiet and intimate dinner.

Sounds like: The frenetic hustle and bustle of the streets below.

Who eats there? A diverse crowd made up of suits, gym-goers (Pure’s SoHo gym is right upstairs) and ladies who lunch.

Who cooks there? Heading the kitchen at Pure, executive chef Lee Kin Pong cooks up a wanton menu of international comfort food.

We recommend: The harissa spiced prawns – full of flavour and generously portioned.

Why is it different? The menu features a selection of healthy options, which have their nutritional information jotted alongside. Now you can go straight from the gym upstairs to the restaurant and enjoy a hearty meal without feeling guilty.

Pure Bar & Restaurant2/F, Kinwick Centre, 32 Hollywood Road, SoHo.T 8199 8189

Pure Bar & Restaurant

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Christmas ThreeChristmas is here: cue succulent meats, sweet treats and all

manner of decadent dining options. Whilst the good times can be shared by all, they can be played out very differently. Whether you’re a traditionalist, a modernist or an aversionist, here’s your

guide to the perfect Christmas dinner in Hong Kong.

Three types of Christmas dinner to suit your take on the festive period.

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ToTT’s and Roof TerraceTurkey and all the trimmings. Six-course Christmas eve gala dinner, $1,188 per person. The Excelsior, 281 Gloucester Road, Causeway Bay. T 2894 8888

The CafeAll day traditional Christmas buffets, prices vary (10% discount for 4+ before 12 December).Sheraton Hong Kong, 20 Nathan Road, Tsim Sha Tsui. T 2732 3777

WatermarkChristmas brunch – Adults $348, Children $188.Central Pier 7, Star Ferry, Central. T 2167 7251

The PlaceFashionable xmas. Over 70 festive dishes in one buffet. Prices vary.Langham Place, Mongkok. T 3552 3200

Hullett HouseTraditional turkey and carols. Christmas eve set lunch, $788, set dinner, $1,088. Christmas day buffet lunch $688, set dinner $688.2A Canton Road, Tsim Sha Tsui. T 3988 0000

CubixChristmas dinner $688.The Fleming, 41 Fleming Road, Wanchai. T 3607 2288

Cafe 8 DegreesChristmas lunch & dinner buffet – turkey and lobster.Harbour Plaza, 199 Kowloon City Road, Tokwawan. T 2126 1960

Le MeridienChristmas dinner and brunch with Santa & a magic show. Christmas eve dinner buffet $588/$688 ($294/$344 children). Christmas day brunch $498 ($258 children).100 Cyberport Road, Cyberport, Hong Kong. T 2980 7788

The TraditionalistTurkey, stuffing, ‘trimmings’ and lashings of gravy dominate your table and Christmas day means friends, family, merriment and mirth. You might have the same agenda year in year out, but there’s nothing wrong with that.

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Hoi King HeenCantonese Christmas crossover. Intercontinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East. T 2731 2883

PeccatoItalian celebrations. Christmas eve four-course set dinner $450.37 Elgin Street, SoHo. T 2525 0919

Sky LoungeSemi-seafood Christmas buffet & set dinner.18/F, Sheraton Hong Kong, 20 Nathan Road, Tsim Sha Tsui. T 2732 3777

The MistralAll-out Italian with Santa and a choir. Christmas eve five-course set dinner $988. Christmas day fun & festive brunch $498 (children $318).Intercontinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East. T 2731 2870

Harlan’s Bar and RestaurantItalian/US heartiness. Christmas eve dinner – Adults $980, children $580 (vegetarian option $780). Christmas lunch buffet – adults $398, children $298. Afternoon tea - $268 for two people.19/F, The ONE, 100 Nathan Road, Tsim Sha Tsui. T 2972 2222

Café on MLavish festive buffet with lobster and xmas desserts, Christmas eve – $598-$768 (children $318-$398). Christmas day seafood lunch buffet – $448 (children $318). Christmas day festive dinner buffet – $598-$688 (children $398-$498).Intercontinental Grand Stanford Hong Kong, 70 Mody Road, Tsim Sha Tsui East. T 2731 2860

Busy SuzieRobatayaki chic. Grilled Japanese lunch and brunch. Set dinner $800+10%, set lunch $500+10% per person.Shop 209, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui. T 2369 0077

StormiesSeafood, steaks and drinks! A host of set lunches and dinners.46 D’Aguilar Street, Lan Kwai Fong. T 2845 5533

The ModernistA tradition-steeped upbringing may well have a place in your heart, but refreshing and revamping old favourites is what lights your tree. Turkey will likely find it’s way into your curry, but it’ll be marinated beyond recognition and accompanied with a brand of ‘trimmings’ that are neither festive nor familiar to most.

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Café de ParisFrench festivities. Christmas eve four-course set dinner $450. 23 Elgin Street, SoHo. T 2810 0771

WildfirePizza at Christmas. Christmas eve: four-course set dinner $380. Christmas day: three-course set lunch $188.Wildfire Mid-Levels: 13 Bonham Road. T 2540 6669

Café IguanaMeXmas Mexican. Christmas eve: four-course dinner menu $350. Christmas day: three-course set lunch $126.Shop R004, Elements, Kowloon Station. T 2196 8733

Unkai Japanese CuisineJapanese. Christmas eve set dinner $950.3/F, Sheraton Hong Kong, 20 Nathan Road, Tsim Sha Tsui. T 2732 3777

The AversionistFor as long as you can remember you’ve avoided what others affectionately refer to as ‘Christmas spirit’, instead opting for your own reasons to celebrate brought about by a sense of exploration and wonder. You don’t care for holly, ivy or decked halls. You do, however, throw a party that’ll sate your festively inclined friends whilst inspiring a fresh new sense of awe in them.

The BackyardGourmet barbeque. Seafood and steak buffet tidings. Prices vary. Langham Place, Mongkok. T 3552 3250

BourbonSouthern smokehouse steaks and whiskey. Christmas eve four-course set dinner $350.21 Elgin Street, SoHo. T 2540 6630

McDonald’s11 meal options, approx $26.Everywhere!

CITY SUPER: PREFOZOLA BRIE BLEU, FRANCE ($28/100g)An earthy, gentle Brie with a subtle blue flavour, Prefozola is a great accompanying cheese, with an unremarkable but well-balanced flavour. A good choice for blue cheese first-timers but by no means a blue tour de force.

FOODIE RATING

MONSIEUR CHATTÉ: ROQUEFORT CARLES, FRANCE ($50/100g)Tangy, soft and salty. The only Roquefort still being produced that employs an old technique using rye bread mould as a base for the cheese’s own mould. It sounds awful, but the taste is sensational. Arguably the best Roquefort in production. Simply perfect.

FOODIE RATING

CLASSIFIED: STICHELTON, UK ($55/100g)A buttery, nutty little cheese from Nottinghamshire, Stichelton is essentially Stilton made with unpasturised cow’s milk and hailing from a region not allowed to use the name. Delicious and extremely easy to eat, it’s certainly a strong competitor to the king of English cheeses.

FOODIE RATING

Strong cheese, we salute you. Adored by those with a taste for the piquant, hated in equal measure by those with a more sensitive palate, blue cheese is certainly an acquired taste. Taking up the

challenge to sample all things pungent, ripe and mouldy, Foodie samples three fine blues available in Hong Kong.

f dWAR

The winner is Monsieur Chatté

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Christmas for me has always been associated with the fragrance of spices. When I look back to my childhood I can still recollect the warming aromas of nutmeg, cinnamon, ginger and cloves floating up from our kitchen window, making us hungry for all the yummy enjoyment ahead.

Cloves are the scented flower buds of the tree botanically known as Syzygium aromaticum: an evergreen tropical tree native to the Spice Islands of Indonesia, Zanzibar and Brazil.

These treasured buds have been used since the middle ages for their preserving and medicinal qualities. The high amounts of eugenol found in the dry flower buds are said to have strong anesthetic and antiseptic properties and are still used in dentistry. In fact, cloves were once used as breath fresheners for the royal staff before they spoke with the Chinese emperor.

Today cloves are used in cooking in whole or ground form. They have a very strong aroma so a little goes a long way in any recipe. There are many varieties of foods that use cloves; from cakes, cookies, biscuits,

Cosy

curries, and pumpkin pies, to my favourite, mulled wine. Christmas foods like gingerbread, fruitcake and mincemeat are certain to use them. Oranges are pierced with whole cloves in decorative patterns to create "fragrant pomander balls" which are hung about Christmas time in Europe.

With the season to be jolly upon us, what could be better than coming in from the cold to a table full of seasonal treats and the fragrant and spicy aromas of a clove laced mulled wine?

With a deep rooted and revered tradition that dates as far back as the sixteenth century, mulled wine was a rescue for left over wine where it was heated and spiced to welcome in the holiday season. Mulled wine was considered very healthy, and naturally so, as I assume wine in those days was far more sanitised than water. These warming potions probably did keep people healthy through the cold winters and today mulled wine is a must have at most Christmas parties. So this Christmas season why not have a simmering cauldron of this wonderful tasting tipple as the perfect make merry welcome for all your guests.

The fragrant festive wonder of cloves and mulled wine, by Seema Bhatia.

Cloves

METHOD1 Mix all the above ingredients together in a large saucepan and heat on a very low heat for

20-25 minutes.

2 Do not boil as this will cook off all the alcohol.

3 Stir occasionally to dissolve the brown sugar.

4 Serve warm and keep warm on a very low heat.

+ 1 cinnamon stick+ 8 tbsp brown sugar+ 2 tsp freshly minced ginger+ 1 green cardamon+ 3 tbsp cointreau

SERVES x 8PREPARATION TIME 30 minutes

INGREDIENTS+ 2 bottles Cabernet Sauvignon (or any full bodied red wine)+ 1.5 litres water+ 1 orange studded with 11 cloves (pomander)+ 2 oranges, sliced + 2 lemons, sliced

Clovey

mulled wine

Recipe by Seema Bhatia

Born and raised in Nairobi,

Kenya, Seema Bhatia spent her

younger years around her

mother’s food business. She is now a food

writer and chef based in

Hong Kong.

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What’s the best food to eat to keep calories down whilst drinking alcohol?Jhey Chan, Midlevels

When consuming anything except water you ingest calories. Alcohol contains nine calories per gram, so the average pint of beer has about 200 calories. The calories add up and that’s before you reach for the snacks. If you are watching your waistline, try alternating each drink with a glass of water and steer clear of deep-fried or high fat food options. Instead choose healthier snacks such as pita and hummus or olives and vegetable tapas.

Where can I find a comprehensive range of cooking utensils? Vlad Johns, North Point

There are countless stores selling generic kitchenware all over Hong Kong but if you’re looking for something a little

more fancy you can’t go wrong with Pantry Magic (G/F, 25 Lok Ku Road, Sheung Wan), SOGO (555 Hennessy Road, Causeway Bay), CitySuper (www.citysuper.com.hk) and Shanghai Street in Kowloon where you’ll pick up bargains galore.

How do I make sweet and sour sauce?Tonka Whist, Kennedy Town

This tangy mainstay of overseas Chinese restaurants is quick and simple to make. All you need is pineapple juice, vinegar, sugar, salt, cornstarch, soy sauce (optional) and red food colouring.

This month’s gurus – Nadine Rowe and Luis Porras

We love wrestling over culinary

conundrums, so we welcome

yours for us to throw into the mix.

Let us whip up an answer that’ll

help you and all the Foodie readers

to conquer the kitchen.

foodieguru

Festive Guru

‘Eat, drink, be merry...and healthy!’

Christmas can be a time of excess. Research suggests the average weight gain over the holiday period is half a kilogram, the problem being the gain is not reversed during spring and summer. The result is a cumulative effect so each year those extra pounds get added to your waistline – soon you’ll be asking Santa for a new wardrobe!

Tips for surviving the silly season:+ Eat slowly – know when you

are starting to feel satisfied.+ If preparing a traditional

Christmas dinner, remove the skin from your turkey, roast potatoes in minimal oil and serve with lots of vegetables or a big green salad.

+ Christmas pudding is a high fibre, fruit packed option. Counter with low fat custard for a healthy alternative to cream.

+ Christmas mince pies are a sweet treat. Wrap the dried fruit mixture in filo pastry for a very low fat take on the traditional pie.

+ Watch the amount of alcohol you drink – try alternating with a non-alcoholic drink to slow you down.

+ Take a walk! On Christmas day a person’s calorie intake may be as much as 6,000 calories. In some cases this is three times their requirements! Exercise will help to burn off some of those extra calories.

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BaguetteCheese & Tomato

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“A simple assemblage that

goes down a treat.”

METHOD1 Butter some bread and nibble this while you cut the tomatoes – especially the crunchy pointy ends.

2 Cut the tomatoes into wedges and season well with salt and pepper.

3 Drizzle with oil and then vinegar. Top with the herbs and cheese.

SERVES PREPARATION TIME 5 minutes

INGREDIENTS+ 3 or 4 heirloom tomatoes (or good organics)+ fruity olive oil+ fleur de sel (or Maldon)+ freshly ground black pepper+ a drop of sherry vinegar+ a big French baguette (Robuchon makes the best in HK)+ a thick smear of Beurre d’Isigny+ basil, mint & coriander leaves, shredded+ 2 tbsp Meredith Farms sheep’s milk feta

Recipe by Jason Black (Shore executive chef)

Jason: “In refined company I

guess I would suggest cutting

the bread into slices, buttering

and then serving the tomatoes on top. Me, being a simple lad from

the north east of England, I just

cut the bread in half, smear slabs

of butter on and pile it

with tomatoes and cheese.”

chilecon queso

Recipe by Luis Porras

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METHOD1 In a medium size saucepan, add the tomato salsa and cheese and stir at medium heat until cheese

melts… serve hot with tortilla chips!

SERVES x6PREPARATION TIME 10 minutes

INGREDIENTS+ spicy tomato salsa, 1 jar+ 200g shredded cheddar or

Monterey Jack cheese+ tortilla chips

Luis is a native Mexican Chef and

a globetrotting food fanatic. He is the Vice President

of the Mexican Chamber of

Commerce in China and runs

Fluid Kitchen, an F&B consultancy

that creates innovative concepts,

revitalises existing brands and

enhances dining experiences.

TIP:For a fresher

taste add chopped cilantro

Recipe by www.meatmarket.hk

PREPARATION1 Preheat the oven to 180°C.

2 Wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.

3 Place the turkey in a large roasting pan.

4 Rub salt and pepper inside of the turkey cavity.

5 Stuff the turkey cavity with thyme, lemon, onion and garlic.

6 Brush the outside with melted butter and sprinkle with salt and pepper.

7 Tie the legs together with string and tuck the wing tips under the body of the turkey.

COOKING1 Place in the oven, keeping at least 2cm of stock on the base of

the roasting pan to prevent the turkey from drying out.

2 Check at the 1 hour mark and keep cooking for another 60 minutes.

3 At the 2 hour mark check again and make a small incision between the leg and the thigh to see if the juices run clear. If not, keep cooking at the same temperature until it does.

4 Once cooked, remove the turkey and place on a cutting board. Cover with foil and leave for 20 minutes.

5 Slice the turkey and serve hot with your favourite side dishes!

SERVES x8 - 10PREPARATION TIME 2 hours 30 minutes

INGREDIENTS+ 1 x 6 kg organic free range turkey + salt & fresh ground black pepper + 1 large bunch fresh thyme+ 1 lemon, halved + 1 large onion, quartered + 1 head garlic, halved crosswise + 4 tbsp unsalted melted butter

SAUCE SUGGESTION+ Red Currant Jelly with Port + Bramley Apple and Shallot

Chutney for serving

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+ 6 kg organic free range turkey+ 1 bunch of thyme+ 1 x 500g bag of onions+ York Red Currant with Port+ York Bramley Apple and

Shallot Chutney

Meat Hotline: 8135 1394Email: customer-service@ meatmarket.hkWebsite: www.meatmarket.hk

MEATMARKETSHOPPING LIST

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ROAST TURKEY SANDWICH

WITH CRANBERRY MAYONNAISE

SERVES x8PREPARATION TIME 60 minutes

INGREDIENTS+ roast turkey, sliced+ your favourite sandwich bread+ mayonnaise + cranberry sauce

METHOD1 Mix together mayonnaise and cranberry sauce.

2 Put all the ingredients in a sandwich and enjoy!

Recipe by Luis Porras

“The tastiest place for all your

leftovers.”

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Recipe by Luis Porras

METHOD1 Cut the pound cake into 1-inch cubes and set aside.

2 In a large glass bowl, arrange a layer of pound cake cubes, then a layer of raspberry jam.

3 Add some raspberries and top with custard. Repeat process until glass bowl is full.

4 Top with whipped cream and refrigerate for 2 hours, serve cold.

5 Add some raspberries and top with custard. Repeat process until glass bowl is full.

SERVES x8PREPARATION TIME 20 minutes

INGREDIENTS+ 1 pound cake+ fresh raspberries, 1 tray+ fresh strawberries, 1 tray

+ 500 ml vanilla custard + raspberry jam + whipped cream

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The blockbuster that launched Macaulay Culkin’s career is the Christmas movie of choice for 80s children the world over.

As an eight year old accidentally left alone when his family depart for a Christmas vacation in Europe, Culkin’s charming little Kevin McCallister is given opportunity to run riot in his family home. Throw in a comedic pair of would-be burglars, an extended family of extraordinary caricatures and some wonderful coming of age themes and in Home Alone you have the perfect winter warmer, ideal for a quiet night in, whether home alone or with all the family.

If your memory is hazy or it’s new to you, expect a perfectly paced, fun-filled caper with plenty of laughs, slapstick carnage and a good measure of festive spirit.

Free to do what he wants, when and how he wants, our hero opts for a quick and easy mac’n cheese midway through the feature. Why not take the time to make your own carb-loaded bowlful before turning on the movie!

DINNER & A MOVIE

METHOD1 In a saucepan filled with slightly salted

water, cook the macaroni until ‘Al Dente’, before draining and returning to the pan.

2 Add the evaporated milk, butter, eggs and seasoning and stir in thoroughly over a medium heat.

3 Once an even mixture is achieved, add the cheese and continue stirring over medium heat as the cheese melts.

4 Season with black pepper and serve piping hot!

5 As an optional extra let the kid in you get out the tomato ketchup!

HOME ALONE (1990)

Macaroni Cheese

SERVES x4PREPARATION TIME 15 minutes

INGREDIENTS+ 225g macaroni+ 170g evaporated milk+ 150g mature cheddar, grated+ 4 tbsp of butter

+ 2 eggs+ 1 tsp salt+ 3/4 tsp dry mustard+ fresh black pepper to taste

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tried and tipsy

What? A vodka bar in a freezer.

Why go now? Revisit a LKF staple for chilly festive fun.

Best for: A round of shots to kick off your weekend/night of drunken madness in LKF.

Not for: Sophisticated ambience and atmosphere.

Who drinks there? People who want to drink and enjoy conversation without having to yell. Happy hour with colleagues, quick drink with friends, expats, locals, hen/stag night, visitors...

What’s the tipple of choice? Vodka, vodka, vodka. We recommend: Apple crumble shot.

Why is it different? Only -20°C “Siberian Vodka Room” in town – a winter wonderland!

BalalaikaM/F, LKF Tower, 55 D’ Aguilar Street, Lan Kwai Fong.T 3579 2929

Balalaika

Why go now? It’s new – and you can take advantage of the huge terrace before it gets too chilly.

Best for: Groups – at 10,000 sq ft, it is big enough for the most popular of parties. Book one of the circular cabanas outside.

Not for: Anyone after an intimate vibe.

Who drinks there? The designer clad, champagne-sipping crew in chill-out mode.

What’s the tipple of choice? The Surprise Me cocktail; you choose a fruit and leave the rest to the barman. We recommend: The on-site restaurant upstairs, for its seafood and back to basics menu.

Why is it different? The location, away from the usual strip in L Place on Queen’s Road.

Shore3/F & 4/F, L Place, 139 Queen’s Road Central, Central. T 2915 1638

Shore

This week, a reprehensible method of education involving Google’s ability to remedy users’ mistyped words brought candied – not candid – peel into my vocabulary. I hate the stuff, but I’ll be damned if that’s a plausible excuse for pronouncing something incorrectly for all of one’s spoken years.

In my defence, justification for a name that never sat entirely right was tenuously found in the assumption that the foodstuff ’s simple nature (bits of peel, loads of sugar) would be cause enough for an extremely frank handle. That, and all forms of the term my American cousins use when describing confectionary have forever been banished from my lexicon.

Candy makes me gag, sweets make me giddy.

Despite these Anglo-American misgivings, there’s a quiet contentment that comes with the correction of a lifelong

error. In stark contrast, no contentment shall ever be found in consumption of peel. Picture, if you will, a delicious, ripe orange packed with flavour, bursting with colour. Cleave husk from flesh and, upon completion of the task, your handiwork will find you in possession of two unrelated artefacts – one delicious and ready to devour, the other irrelevant and ready to be discarded.

Somewhere along the lines wires got crossed, flesh got canned and peel got sugared. Thoroughly sugared. So much so that what remains can

neither grow nor sustain the colonies of mould that would otherwise thrive thereon. Hardy organisms, capable of existence in hot, cold and high-pressure environments, able to lay dormant for years, will never inhabit this territory. It’s the Chernobyl of gastronomy.

Gladly, there is a countermeasure. Clear-tasting individuals have rallied together to ensure that cakes, pies and festive treats the world over can exist without the inclusion of this glazed madness. Which is good because it’s rubbish.

Literally.

eating my wordswith benjamin hall

sweet candour

Benjamin Hall doesn’t boast qualifications relevant to gastronomy, nutrition or a food

publication. He does, however, write a lot and is often found eating whilst doing so.

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“Hardy organisms will never inhabit this territory, it’s the Chernobyl

of gastronomy.”