Red Chilli Restaurant Review

February 7th, 2010 . Posted in Uncategorized | No Comments »
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Last week was our second visit to the Red Chilli Chinese Restaurant and, yet again, it didn’t disappoint!

Red Chilli Restaurant serves the finest Beijing and Sichuan dishes and has restaurants in Leeds, York, Manchester, Bacup and Atherton.

Inside The Red Chilli Chinese Restaurant in Leeds.

Inside The Red Chilli Chinese Restaurant in Leeds.

The menu is vast and there are some very interesting sounding dishes, such as Eight Treasure Shark’s Fin Soup, Stir Fried Pig Intestine With Pickled Vegetable and Sichuan Mrs Spotty’s Beancurd to name but a few, there are also some “normal” sounding dishes, including Stir Fried Shredded Pork with Red Chilli and Sizzling Beef Fillet with sauce.

Red Chilli Restaurant isn’t the cheapest restaurant around, but the prices are reasonable and the food is delicous and well worth it.

We ordered just two main dishes and one portion of egg fried rice (which was more than enough for the two of us for lunch – we even had enough left over for a doggy bag!) We ordered the bizarre sounding Big Grandma’s Stir Fried Frogs Legs and Spicy Mutton Ribs, both portions were very generous and absolutely delicious. They also have a set Lunch Menu, which is £8 for three courses and four set banquets which range in price from  £36 for two people to £52 for two people.

The service at Red Chilli is good, the restaurant looks good and has a nice atmosphere. This will definately be a regular place for us to eat, reasonably priced and excellent food – what more can a person want!

Huevos Nevados Recipe

February 1st, 2010 . Posted in Uncategorized | No Comments »
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When in Spain I had a delicious dessert called Huevos Nevados which translates as Snowy Eggs. When I came back to the UK I tried tosearch for a recipe for Huevos Nevados, but couldn’t find one anywhere. Then I realised that I should actually be searching for recetas de huevos nevados (which means recipe for snowy eggs). I was searching in English instead of Spanish – doh!

This is a simple recipe for the delicious Spanish dessert  Huevos Nevados.

Ingredients
1ltr milk
200g rich tea biscuits
6 eggs
1 cinnamon stick
rind of 1 lemon
300g sugar
ground cinnamon

Directions
1. Put the milk in a pan with the cinnamon stick, lemon rind and 200g of the sugar and heat gently.
2. Seperate the egg whites from the yolks
3. Whisk the egg whites until they form stiff peaks, add the other 100g of sugar and whisk again.
4. Add spoonfulls of the egg whites to the simmering milk and cook gently for five minutes.
5. Carefully remove the cooked egg whites from the milk and place on pieces of kitchen roll to absorb the milk.
6. Strain the milk.
7. Add the egg yolks to the milk, one at a time beating as you add them.
8. Gently heat the custard and add the lemon rind.
9. Place the rich tea biscuits in the bottom of individual bowls, pour over the custard and add the cooked egg whites to the top, finally sprinkle with ground cinnamon.



Delia through the Decades.

January 25th, 2010 . Posted in Uncategorized | No Comments »
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Tonight’s Foody TV Choice is Delia through the Decades. The series is a celebration of her career and she recreates some of her favourite Delia Smith recipes. Tonight’s episode is all about the 80’s, which is when Delia Smith really became a household name. Her 80’s cooking show Delia’s Cookery Course was a big hit, and her accompanying book was a bestseller.

Delia Smith's Cookery Book

Delia Smith's Cookery Book

The Hairy Bikers – Mum Knows Best

January 20th, 2010 . Posted in Uncategorized | No Comments »
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Last nights (19th January 2010) Hairy Bikers Mum Knows Best show was great, don’t know if anyone watched it – but they are hilarious!

Yesterday was simple suppers and Dave and Si ended up in the middle of nowhere cooking Pan Haggerty in the pouring rain with ponchos and umbrellas, it was very funny.

The Hairy Bikers Family Cookbook

Si’s version of Pan Hagerty had bacon in it, but the recipe I use doesn’t….

Here is how to make the Pan Haggerty recipe

INGREDIENTS
50g butter
1 onion, finely sliced
200g potatoes, finely sliced
75g mature cheddar cheese
salt and coarse black pepper to taste

DIRECTIONS
1. Put half of the butter in a frying pan and fry the onion until soft, then take out the onion.
2. Put a third of the potato into the pan and fry for a few minutes until golden brown.

3. In a casserole dish place a layer of potatoes, season with salt and pepper then put a layer of onion on top and season that. Keep doing that until the onions and potatoes are all in the dish and finishing with a layer of potatoes.

4. Melt the rest of the butter and pour over the potatoes.

5. Heat up the oven to 180°C/ 350°F/Gas Mark 4.

6. Put in the oven and cook for about half an hour until the potatoes are soft.

7. Sprinkle the cheese over the top and grill until the cheese is golden brown.

Looking forward to next weeks Hairy Bikers show which is all about Sunday Dinners.

Cannoli Siciliani Recipe

January 20th, 2010 . Posted in Uncategorized | No Comments »
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INGREDIENTS
250g plain flour
1 tsp cocoa powder
1 tsp coffee
30g butter, softened
25g sugar
60ml white wine
1 egg, beaten
olive oil, for deep-frying
icing sugar, to decorate
FILLING
600g ricotta cheese
150g icing sugar
25g chocolate chips
50g candied fruits, finely chopped

DIRECTIONS
1. First make the filling by putting the ricotta and icing sugar in a large bowl and mixing until creamy. Add the chocolate chips and fruits and mix well.
2. Next make the pastry by putting the flour, cocoa powder, coffee, butter and sugar in a large bowl and mixing together. Gradually add the wine and mix well until the mixture forms pastry dough. Form the pastry into a ball and wrap in cling film. Put it in the fridge for an hour.
3. Lightly flour a clean work surface and roll out the pastry to a thickness of about 3mm. With a round pastry cutter, cut circles with a diameter of about 7.5 cm and wrap around the tubular moulds, securing the edges with the beaten egg.
4. Heat the olive oil in a large pan to 180°C. Fry the cannoli until golden-brown. Drain on kitchen paper and gently remove the moulds.
5. Leave to cool, and then fill the cannoli with the ricotta mixture. Sprinkle with icing sugar and serve.



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