Simple and Easy Spring Rolls

Springs Rolls have become increasing popular in the Western since Asian cuisine took off in the early 60's. They are normally given as an appetiser and come with various fillings. When I started working in Fortune Castle, one of the jobs I was given was making the spring rolls and for something so simple there is a technique to it.

Fast forward several years later and i'm making spring rolls still, alongside my wife and I am not boasting when I say, we make some of the best spring rolls north of the 60th Parallel. It has taken about a year, but we have also got our technique and filling down to a unbelievable tasty product. We make around 40 every couple of months or so, the idea is we freeze them down for snacks or appetisers, but they don't always get that far. However, you don't have to take my word for it, here is our recipe so you can make them yourselves.

This recipe makes 40 spring rolls (you can modify and experiment to your tastes but this is our standard):-

1 packet of 40 Spring Roll sheets (You can get these in Asian markets)
700g minced beef
100g bamboo shoots, sliced
2 medium onions, finely diced
2 medium carrots, grated
2 cloves of garlic, minced
200g cabbage, finely diced
1 paprika, finely diced
2 tbsp soy sauce
1 tsp ground ginger
1 tsp curry spice
pot of cold water

Start by brown off your mince, then set it aside to cool down. Then mix all the other ingredients in a mixing bowl, adding the cooled down mince. Put on your deep fat fryer, or put some oil in a pan and heat up. You want the oil around 180C. If you are using a pan/wok, one trick to know how hot it is is by using chopsticks. Place them straight into the oil, if you see little bubbles, then it is hot enough. Don't do this with plastic ones as they will melt.

Now we can start putting the rolls together. To save time, instead of separating your sheets as you go, do them all at once and then cover with a lightly damp cloth. Be careful at this stage not to rip them. This is a great tip from my Wife.

 Start by putting your filling in, about a tablespoon is enough, too much and it won't cook.

Fold over tightly.

Fold until half way.

Then take the sides and fold to the middle.

Dip your fingers into the water and spread onto the unfolded side of the wrapper.

Continue folding until all wrapped.

Put onto a tray, don't pile on top of each other. Then repeat the process.

Carefully put them into your hot oil, CAREFULLY! Don't overcrowd the fryer, and allow to cook, turning them to cook evenly. Once a nice golden colour, take out and place onto a wire rack to drain. If you don't have a rack, use some kitchen towel on a plate instead. Serve immediately. 

If you want to freeze, cook them and allow to cool. When reheating,place into a preheated 225C oven for 10 minutes, turning half way through.

It really is that simple, now you can host your own Asian themed party and wow your guests. 

Vitamins

The first article of the year and the penultimate article in my nutrition series focuses on Vitamins.

What are vitamins and what do I need them for?

Vitamins are a group of organic compounds that are vital for sustaining life of organisms. Any compound that cannot be produced by the body in sufficient quantities are labelled vitamins. So this means that some vitamins aren't vitamins to other animals, Vitamin C is a prime example. In a well constructed balanced diet the body gets all the required vitamins from the food consumed, however supplementation is sometimes need, like in people with low Vitamin B-complex or in countries which suffer long periods of darkness and thus less Vitamin D absorption. As they are chemically based, they can be produced synthetically.

There are currently 13 worldwide recognised vitamins and the human body needs a certain amount of all of these in other to help growth and strength of bones, skin and hair, protection from diseases and many other functions.

Vitamin A

Vitamin A is important for the development of children, resisting infection and helping eyesight, especially night vision. It is found within fatty foods and those foods containing carotene, like carrots. Dark green vegetables are also high in Vitamin A as they contain high concentrations of carotene which is masked by the greenness. Fish liver oils normally contain the most Vitamin A per gram. Diary products also contain Vitamin A but the amount varies on numerous factors, the Summer months are normally the best for Vitamin A as the cattle graze on fresh forage Foods containing Vitamin A should be stored in low-non light conditions and in cool, dry areas as carotene is destroyed by light.

Taking too much Vitamin A can result in Hypervitaminosis A. This can cause problems with skeletal development and with vitamin metabolism, as well as other minor ailments. However, unless you are a child or elderly, then the chances of overdosing on Vitamin A are slim.

Vitamin B

Vitamin B was originally thought to be just one substance but further research has found that it can be broken down into eight individual substances. The three main ones are Thiamin (B1), Riboflavin (B2) and Nicotinic acid or Niacin (B3). It is used by the body for maintaining of the nervous system, allowing the body to process carbohydrates and break them down for energy and encouraging growth. It should also be noted that Vitamin B is water soluble and so it can be lost during cooking, high temperatures and bicarbonate of soda also destroy Vitamin B. Riboflavin is quite resistant to high temperatures but bright sunlight (or equivalent) will result in it breaking down. Good sources for Vitamin B are grains, pulses, beans, potatoes, bananas, tuna, turkey and liver.

There are various side effects from being deficient or overdosing on Vitamin B ranging from sore throat and rashes to mania and neurological damage. However, most people within the Western World get enough Vitamin B within their daily diet without the need to add more.

Vitamin C

Vitamin C is an antioxidant and is produced internally by many organisms, however Humans is not one of them. It is essential that Humans get enough Vitamin C in their diet as it is needed for child development, helping the healing of the body and fighting diseases especially in mouth and gum infections. Vitamin C can be lost when cooking or soaking in water, also never use bicarbonate of soda when cooking vegetables or fruits. Also bad storage will reduce the amount of Vitamin C in a product, length of time, bad ventilation, too warm and bruising are the main causes. Also be careful of cutting your vegetables and fruits into too small pieces as this will effect the Vitamin C levels.

Generally the majority of our Vitamin C comes from plant based sources. Even though the exact amount varies depending on climate it was grown in, soil it was planted in, when it was picked, how it was stored etc, some of the better sources are oranges, tomatoes, lemons, limes, grapefruit, seabuckthorn and chillies. As most animals synthesize their own vitamin C, it stands to reason that we can gather sources of Vitamin C from animal products. It is most present within the liver but as most of the meat sources we use in our diet are from the muscle, it means we shouldn't rely on it for our Vitamin C intake. The best sources for animal based Vitamin C is calf liver, beef liver, raw oysters and cod roe. Basically any offal is a source of Vitamin C but it is greatly reduced in comparison to plant based sources.

On a side note, the nickname for British, Limeys, comes from the days of the 19th century. The Royal Navy added lime juice to the sailor's daily ration of watered down rum (known as grog) so it would make the stored, stagnant water more palatable. This had the added effect of starving off scurvy (a side effect of too little Vitamin C) and making the Royal Navy sailors to healthiest in the world.

Vitamin D

Vitamin D is a very important vitamin for ourselves. Without it, our body's would start lacking from calcium which is important for our bones and teeth. The biggest source for Vitamin D is sunlight, as much as 75% of our Vitamin D comes from our exposer to sunlight. Very few foods contain Vitamin D and so it is important that people get out in the light. Lack of Vitamin D causes problems such as rickets and depression. The majoirty of people get enough natural light that a deficiently isn't a problem but in countries above the 60th parallel (Nordic, Provinces in Canada, parts of Russia etc.) then alternatives are needed, some of these come in the form of tablets or special lights.

The best foods that do contain sufficient amounts of Vitamin D are fish-liver oils, oily fish (Salmon, Tuna, Herring, Sardines etc.) egg yolks and some dairy products. Vitamin D is a very hardy substances and so isn't lost during cooking.

Vitamin E

Vitamin E is a lesser known vitamin and is mainly used by our bodies as an antioxidant, it also helps muscle growth and neurological function. As it is fat soluble, it is found mainly within oils like Sunflower, Wheat Germ, Nut and Olive. It is very rare to not get enough Vitamin E, however when it happens it has been linked to sterility and anaemia.

Vitamin K

Vitamin K is another lesser known vitamin and is used to help process proteins for blood coagulation, and to a lesser extant, to help bind calcium to bones. Without sufficient amounts of Vitamin K, the body can find itself with uncontrolled bleeding, weakened bone and calcification of soft tissues, like arteries.

Vitamin K is find within green vegetables, mainly kale, spinach, Brussels spouts and cabbage. It can also be found within mature cheeses and chicken liver.

Wholesome Sweet Potato, Carrot and Coconut Soup

At Christmas time, I had been given several large sweet potatoes and so was trying to use them all up. One idea that came to mind was making a soup using these wonderfully tasty tubers. I took a carrot and coriander soup as a base and then tweaked it by adding some coconut milk, ginger, nutmeg and sweet potato.

This soup is also fully Vegan, my first recipe on the blog to be. This soup is super good for your body and full of nutrients.

So to make this simple, tasty soup, you'll want to have:-

1 tbsp olive oil
1 small onion, diced
1 clove of garlic, sliced
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground nutmeg
2 medium carrots, washed, peeled and chopped
1 large sweet potato, washed, peeled and chopped
250 ml vegetable stock
400ml coconut milk (1tin)
seasoning
pumpkin seeds for added crunch/decoration (optional)

Heat your olive oil in a pan on a medium heat, add the onions and sweat gently until they go translucent. Add the ground coriander, ginger, nutmeg and garlic and stir for a further minute. Now put in your carrots, sweet potato and vegetable sock . Place a lid on the pan and cook for fifteen minutes or until the sweet potato and carrots are tender. Pour your coconut milk in and blend the soup with a stick blender (You can use a food processor too but be careful not to melt your equipment). Taste and add seasoning as desired.

Serve immediately with a sprinkling of pumpkin seeds and some bread or allow to cool and store in your fridge for up to 5 days and heat up as required.

It is that simple, there is no excuse to not make tasty, healthy, non meat based foods.

Glazed Roasted Pork Neck

Since moving to Finland I have come to discover that pork neck is a very versatile and underrated cut. It contains a fair amount of fat, compared to other cuts, and so doesn't dry out when cooked for long periods of time. It can be roasted, stewed, braised, made into pulled pork, marinaded and fried, the possibilities are endless with neck. Also, because of the high fat content and type of cut, it is very cheap and so affordable to all.

My Glazed Roasted Pork is a simple and tasty dish, one that can be prepared in advance and goes with almost anything. I served mine with a simple home made coleslaw, roast potatoes and some salad.

So to make enough for 6 (plus some leftovers,maybe) you will want to have:-

1.5-2 kg Pork Neck
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp salt
2 tbsp olive oil
pinch of ground pepper
100 ml beef stock
2 tbsp honey
1  tbsp brown sugar
1 tsp diced chilli
salt and pepper

Preheat the oven to 225C. Now mix the ground ginger, coriander, nutmeg, salt, and pepper together and rub onto the pork neck, then add the olive oil and rub until completely covered. Put the pork into a baking tray and place into the oven, cook at 225C for 20 minutes and turn down to 150C. Cook for a further two hours then take out.

Carefully pour out the juices from the baking try into a pan and then add the beef stock, honey, brown sugar, chilli and seasoning. Put on a high heat and reduce by a third. While reducing, slice your pork neck and arrange back into the baking tray. Turn the oven up to 200C and once the glaze is reduced add on top of the pork slices and place in oven for 15 minutes. Take out and rest for 5-10 minutes before serving.

I know it looks like a lot of work, but while you are making the additions like potatoes, vegetables, salads, etc. you'll find it fits in perfectly to your schedule. You can also roast it the night before and then slice when cold and heat back with the glaze at 175C for 20-30 minutes the following day.

My wife really enjoyed this and I know many of you will too.

Happy New Year 2015

So 2015 is here, a fresh page in a new book of our lives, 365 pages to write.

I'd like to thank everyone who has help make this blog brillant, to the readers who look at my posts, to those who comment and share it, to those close family and friends who have offered advice.

So what goals have I planned for 2015 for this blog?

1. To have a new recipe every Tuesday. This should be an easy one, but sometimes I fail to manage my time correctly and posting occurs too late.
2. To post an article every first Wednesday of the month. I have posted several articles in the past aimed at helping improve people's knowledge on many areas of food, but I have failed to do them regularly. 
3. To post a few more vegetarian dishes. I know I have been lacking on dishes for veggies and that isn't fair. I like vegetarian foods, so why should I not be writing about them more.
4. To experiment more. Food is about exploring the taste buds, body and mind. I have a wide range of ingredients within my grasp here in Oulu, Finland but I have failed to touch them. I plan to now research and look towards using new ingredients (and old ones) in inventive and tasty ways. 
5. Be health conscious. I'm slightly overweight and want to be healthier so I can keep up with my son. I also know many of you want to be healthier too. We also want tasty foods. So I need to be more wary of producing articles and recipes that are more in line with being healthier too. 

I look forward to this fresh year in the same way I look forward to the fresh snow. 2015 will be whatever you make it and I plan to make it a good one. 

Happy New Year! Onnelista Uutta Vuotta! Blein Vie Noa!

Mint chocolate cheesecake

Cheesecake was one of the first desserts I learnt within the trade. Cheesecakes come in all shapes and sizes, flavours and styles, it is one very versatile dessert.

Cheesecakes have origins going as far back as ancient Greece, it was a popular Roman dessert as well and both cultures adapted it for religious use. Today, Cheesecakes can be find in many different cultures throughout the world, each using unique cheeses and techniques to produce different textures and flavours.

This one is just a standard no bake cheesecake but it is so simple and easy that it can be knocked up and ready to eat within two hours.

So for a standard 16cm*7cm (6"*3") tin:-

150g digestive biscuits
2tbsp honey
500ml double cream
200g plain cream cheese
200g mint chocolate
1 gelatin leaf
100g grated white chocolate for decoration

Start of by melting you chocolate in a bowl over boiling water, also soak your gelatin in some water. While this is going on put your biscuits into a food processor, turn it on and break them down into crumbs, then add the honey and combined. Lay the biscuits into the bottom of a lightly greased cake tin.

Your chocolate should be melted now, so take it off the heat and put to one side. Whip your cream to medium peak (This is where you lift the whisk out and the 'peak' it leaves is slightly droopy, curling). Fold the cream cheese into the cream, don't be violent, just gentle, patience is the name of the game. Proceed to fold in the cooled chocolate. Finally melt your gelatin in a pan on low heat, pour through a sieve into the mixture and fold a little more. Once all completely folded, pour into the tin on top of the biscuit base and put into the fridge for a minimum of two hours.

Sprinkle some grated white chocolate on top and serve up to the admiration of your friends.