THE YEAR OF THE RABBIT CELEBRATIONS in London's Chinatown & surroundings

The Year of the Rabbit arrives on 22nd January.  Wasn't that quick?

Replica Qing Dynasty Gate in London's Chinatown 
(Leicester Square End of Wardour St)

In Chinese culure, the rabbit is considered the luckiest the twelve animals in the Chinese zodiac. It symbolizes mercy, elegance, and beauty. Rabbit people are said to be calm and peaceful, avoiding at all times fighting and arguing. They are often artistic and display good taste in life.

After the last year, we should be so lucky!!

Fierce Stone lions on Gerrard Street guarding London's Chinatown

London's Chinatown is adding to the Christmas decorations that they didn't bother taking down.  Restaurants are gearing up for the influx of European and other visitors arriving for some of the best Chinese food outside of Hong Kong and mainland China.

The usual colourful parade, free stage performances in Trafalgar Square and across the West End,and tradtional Chinese food will also be on offer.  Details are being finalised; check here for details.

At home Households are searching for tasty Chinese meals they can whip up quickly and easily during the two weeks of celebrations.  A few of the Blogger's favourites are listed elsewhere in the post.

Iif you're headed to Chinatown for traditional Dim Sum lunch,order, here's a guide to help your ordering.  

Also, if you're worried about eating healthily in Chinse restaurants, never fear.  Modern Chinese chefs are pretty well versed in low-fat cooking but a guide to how to pace yourself and - if you want - how to restrict what you order without losing taste and textuire may be helpful.

How to...do Dim Sum lunches

Eating healthily in Chinese restaurants

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Theae recipes have  been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

THRIFTY HOME-MADE CHINESE FOOD IN A JIFFY : Lower-fat & sugar, incl. very quick

Have a look at Welcome to the Blog (on the nav bar above)

for information on updates of favourite outlets for food, equipment and refreshment of a spiritual nature

 

Chinese New Year celebrations last a fortnight so there's plenty of time to try these quick, easy and wallet-friendly recipes.

Chicken Thighs Braised with Sherry & Soy Sauce - Chinese comfort food: a little effort turns supermarket standards into something special 

 

Poached Chicken with 3 sauces - a treat for slimmers; healthy, ultra-succulent, with a choice of fabulous sauces

 

 Roast Chicken with an Oriental Twist - for the adventurous; guys love this 

 

Pensioners' Delight Beef Noodle Soup - some prep-ahead; nutritious, satisfying,  low on calories and fat; frugal

  

Stir-fried Beef & Peppers in Black Bean Sauce: classic restaurant dish, made easily at home

 

 

Vegan Tofu with Chillis & Broccoli - colourful and appetising

 

Skinny Asian Pork Bao, low-salt & sugar: tasters loved the taste & texture

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Theae recipes have  been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

BRAISED LETTUCE & PEAS, for small households; healthy, high fibre, quick & easy

This sweet, rich veggie dish is a great way to use up lettuce before it goes on the turn.

Everyone loves the freshness and crispness of lettuce at this time of year.

But the problem with lettuce is that, enjoy it though we do, no one wants it every  single day.  Inevitably the leaves go off and ends up in the bin.

This recipe, for warmed lettuce, is a godsend.  It lightly braises the leaves with peas in a gentle sauce.  No 'boring old lettuce' again!

Cost: £1'ish

Feeds: 1-2

Ingreds:

1 tsp butter

1 tsp olive oil 

scant teaspoon flour

7ml veg or chicken stock

2 spring onions or small shallot or 1/2 small yellow, thinly sliced

100gm/3.5 oz frozen peas

salt & pepper

1/2-2/3 gem lettuce med sliced

2-3 small tomatoes, seeds removed, coarsely chopped (opt)

juice 1/2 lemon

dribble of olive oil (opt)

Method:

1. In a small saucepan, melt butter and oil together over med heat; stir in flour - leave a minute or so; whisk in stock, cook 1-2 mins
2. Add onions & peas, season generously, cook stirring occasionally
3. When peas are half cooked, add lettuce leaves; cover, leave 1-2 mins until peas & legttuce are tender but still with bite
4. Stir in tomatoes
5. Dribble over lemon juice and extra oil, if using
6. Serve

Comments:

'Very tasty and really good textures. Can see it with other veg replacing peas.'

Tips:

Wilting lettuce, if cleaned and trimmed, can be added to soup stock in the last stages to add flavour

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

Pensioner/Twosome Delight: Vegan 'Steak' & Gravy: frugal, healthier, uses up leftovers; carnivore option

Have a look at Welcome to the Blog (on the nav bar above)

for information on recent'ish changes to Belsize Park grocers and eateries 

This is a recipe that proves frugal can be fabulous... 

Vegan 'Steak' Stew with mashed potatoes (but without parsley garnish)
and Peas Braised with Lettuce

It fits in with Veganuary - but honestly, if there's a carnivore in the house who isn't paying enough attention, they'll think it's a variant on a meat stew! 

Bog-standard mushrooms are very cheap, helpful when belts are being tightened financially as well as physically.  You can dress the stew up by replacing some of the mushrooms with exotic varieties.  But thickly cut white button 'shrooms cooked in the thick, rich, beautifully-flavoured gravy over carbs is a tasty, heathy  treat for not much money.  

Well-flavoured mash will use up Christmas taters and/or root veg.  Or, from the cupboard, cheap and cheeerful pasta with butter, or easy-cook white rice, forms a  comforting base.  

Frugal stock cubes or granules add bags of flavour (or make-your-own veggie stock with wilting onions & veg),  and if you have any leftover red wine tucked away, it'll boost the richness.

Vegan 'Steak' Stew is a stovetop recipe; no oven required. 

Cost: min £2'ish, depending on cupboard ingreds.

Feeds: 2 with leftovers; max 4

Ingreds:

1 tb butter

1 tb olive oil

2 shallots OR 1 small yellow OR red onion, thinly sliced

1 stick celery finely chopped 

1 med clove garlic, grated (you won't taste it but it adds depth)

300gm/10.5oz closed cup mushrooms, sliced thickly (67 used 200gm leftover button mushrooms, 100gm oyster mushrooms and a reconstituted dried Shitake mushrooms 'cause they were there) 

1/4 tsp each fresh thyme, salt & pepper (if no fresh thyme, add dried rosemary)

1tb flour

2tb brandy, sherry, wine or grape juice

400 ml decent veg stock (include 125ml red wine if you have it) 

4tb Worcestershire sauce

2 tb tom puree 

1 tsp cranberry sauce (or sugar or maple syrup)

2/3 tbsp Dijon mustard

garnish: 2 tb fresh parsley

Serve with a carb and veg (67 used Braised Lettuce & Peas, in this week's post)  

*Tinned Tomatoes and Gourmet Housewife

Method:

1. Over a med heat, cook onions & celery in fats  until soft
2. Add garlic, &mushrooms & season; cook, stirring occasionally, until 'shrooms have released their juices and are soft without being mushy (it'll take a few minutes)
3. Sprinkle over flour; stir; add the rest of the ingredients
4. Partially cover with a lid; keep heat at medium; leave to cook 20-30 mins
5. Taste; if not thick enough for your taste add 1 tsp cornflour mixed with cold water; if too thick, add stock little by little
6. Serve in deep platters with carbs underneath, the 'shrooms with gravy on top and veg of choice

Comments:

'Really wow! Fabulous flavour, great texture. And so inexpensive!' Retired Writer

Tips:

Suitable veg: peas, baby tomatoes, braised fennel, asparagus, green beats OR for carnivores: ham,,chicken or seafood.

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission