Sunday 27 October 2013

A LONG LOOK BACK

 
GAZE RESTAURANT, ORMEAU ROAD
Northern Ireland, as we are informed by Discover Northern Ireland is the location of “inspirational locations, stunning landscapes and the friendliest of welcomes”; and of course, the Giant’s Causeway.   Everyone remembers learning about the myth of Finn McCool and the Giant’s Causeway in primary school - a myth is so far-reaching that when I was a teaching assistant in Spain, I was gratified to find whole chapter in my pupils’ textbook dedicated to it.
                     

So when I had a friend visiting from London last weekend, a trip to the Giant’s Causeway was top of the “tour-guide to-do” list.  
Perhaps I am a little provincial.   

The beginning of the day was inauspicious – gale force winds and sheets of rain bouncing off the pavement are inhospitable even by our Northern Irish standards.  Nevertheless I donned a mac, the picnic went into the boot of the car and the AA route-planner was on stand-by.  Then, as we were driving down the Ormeau Road – “What is the Giant’s Causeway anyway?” asked my friend.  Emmmm... UNESCO World Heritage site, Area of Outstanding Natural Beauty, one of the most breath-taking sights in the world, a rock formation...?  

My friend decided that she wasn’t massively keen on a two-hour car journey to see a rock formation in the driving rain but would love to see where Rhi-Rhi filmed her video for “We Found Love”.   And she didn’t mean the pretty field with the angry farmer.
So it was I found myself spending Sunday driving up and down the Falls Road and the Shankill, past the New Lodge, through Lower Ormeau and up the Black Mountain (where I nearly drove the car into a ditch during a distinctly hairy moment – I thought that we were never coming down).    

After a day spent talking myself hoarse about the politics and history of Northern Ireland, I was exhausted, both mentally and physically.  There is nothing more intellectually draining than desperately casting the mind back to GCSE history lessons in order to flesh out my vague explanations of the Troubles.  When thoughts turned to dinner,  I realised that the hearty home-crafted meal I had envisaged presenting had dissipated into the air somewhere around Divis Flats.
To Gaze it was.  To the uninitiated, Gaze is a Chinese restaurant on the Ormeau Road that allows for both takeaway/delivery and eating in, with several outposts throughout Northern Ireland (check the website).  In the restaurant itself, the atmosphere is relaxed and the service is attentive.   It’s also unlicensed and so is a popular spot to hit before an evening on the razz.  Whether eating in or ordering a takeaway/delivery; the turnaround is incredibly fast and the order is unfailingly ready in minutes.  The only shortcoming of the restaurant is the astonishingly intimidating lady who takes delivery orders over the telephone.  My friend and I actually keep a tally as to whose turn it is to phone her next – and phone calls are always preceded by a deep breath.  

                       

My guest and I decided to sample the Honey Chilli Crispy Chicken, Crispy Salt and Chilli Squid, a portion of fried rice, a portion of chips, a pot of satay sauce, a tub of edamame beans and some prawn crackers.  No I haven’t seen those adverts about obesity, thanks.  The lady at the end of the phone was typically terrifying, our food was ready as promptly as ever and the service in the restaurant itself was as warm as ever when we picked up our food (our mountains and mountains of food).  AND twenty quid for the whole lot – my London friend was completely gobsmacked.  Welcome to life off-shore.
    
                            

The Honey Chilli Crispy Chicken was cooked so as still to retain its juiciness and there was just enough sauce to keep the chicken moist without overwhelming it.  I may be slightly biased as this is one of my favourite dishes but the sauce is light enough that it’s almost possible to pretend that it’s not ridiculously unhealthy.   It was delicious when paired with the fried rice (or thrown on top of the fried rice and then devoured, to be brutally honest).   The squid was also extremely tasty and right up my street.  I absolutely love seafood; and the red and green chillies garnishing the dish give it a real kick and cut through the richness of the batter covering the squid.  For me, the squid was slightly overdone and edging towards chewiness; but given that I will eat all food in as raw a form as possible (disgusting, I know), others may disagree.

A decimated carton of Honey Chilli Crispy Chicken
                           

                            
 
I am a huge fan of edamame beans and Gaze does these particularly well.  They were not overcooked in the slightest – always a danger with beans - and were covered with rock salt.  To be perfectly frank, they were the token green in this show – bravely staring down the barrel of a meal consisting of sugar and carbs and working to assuage our girl-guilt.  They duly fulfilled their purpose.   

Edamame beans - nutritious
 
As for the prawn crackers... we ate on Sunday and I was still wolfing those beauties down by Wednesday.

Gaze – scrumptious, speedy and cracking value.  Just beware the lady on the telephone.  You have been warned.

 

Saturday 26 October 2013

OH HONEY - SUGAR SUGAR

Hokey Pokey, How to be a Domestic Goddess by Nigella Lawson
 
Autumn has arrived.   The weather is crisp, winter coats have been donned and we have abandoned our Summer Selves.  There are three tried and tested antidotes to the October Slumps: excellent jumpers, boots and comfort food.  Having supped of the first two antidotes to the detriment of my bank account; it’s time for comfort food.   
 
As my last post attests, baking is a cruel mistress.  BBC’s The Great British Bake Off lends further weight.  I’ve just watched a grown woman cry over a cake that looked like a brain and can’t guarantee that I wouldn’t have done the same.
Nonetheless when you win at baking, you win hands-down.  And victory tastes sweet (boom).
My latest foray into Nigella Lawson’s “How to be a Domestic Goddess” – not a straightforward endeavour at all by the way – was prompted by a desperate last-minute attempt to bring a decent dessert around to a friend’s for dinner.  Having absolutely no inclination to start down the path of cakes after the previous week’s disaster; Nigella’s recipe for “Cinder Toffee”, "hokey-pokey", or honeycomb to me, was a go-er.    
The ingredients were few (caster sugar, golden syrup and bicarbonate of soda), the methodology looked straightforward and yet my cynicism remained.     
                        

The game begins by mixing the sugar and golden syrup in a large saucepan, off the heat.  The mixture looked decidedly dodgy – I was concerned.  
                                 

I then heated this mixture over a low heat until it began to bubble.  Nigella advised a low to medium heat but I was erring on the side of baking conservatism.  Once the mixture turned a dark golden-brown colour (but not too dark – burnt sugar is no fun for anyone and it's a fine line); I added the tablespoon of bicarbonate of soda and watched the magic happen.  Or rather watched it “turn into a whooshing cloud of aerated pale gold”  as Nigella breathes seductively.  As soon as the bicarb has been completely stirred in and the mixture is looking like the contents of some type of delectable cholesterol-defying cauldron; pour the mixture into an extremely well-greased tin.   

                       
  

I really do mean well-greased – this one is a clinger.

                          

I would also like to comment at this point as to the eye-watering heat of the sugar mixture.  CAUTION - scorchio does not even touch this.     
I left the mixture to set for a couple of hours – three is probably the optimum – and then set to bashing it up into mouth-watering honeycomb rubble.  It is impossible not to eat a few pieces (or half the batch) at this point but the end product creates a suitable impression if you can manage to restrain yourself and share it with friends. 
                               

                               
  

We choose to eat ours with Cornish ice-cream and toffee sauce – health food this is not.  Baking therapy, it is. Delish.  

                                


Recipe below - good luck!



Hokey Pokey


Ingredients

·         100g caster sugar     
·         4 tablespoons of golden syrup     
·         1 ½  teaspoons  of bicarbonate of soda

Method

1.       Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
2.       Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
3.       Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
4.       Leave until set and then bash at it, so that it splinters into many glinting pieces.