ASIAN SCOTCH EGGS

Eggs are synonymous to Easter. The mere mention of Easter would bring to mind eggs, chocolate eggs in particular. Easter bunnies and eggs are surely the product of a commercial ploy, much like Christmas and Valentine's Day. I must admit that it won't be fun without them.

For the Christians, Easter has a deeper and more somber meaning. Eggs still play a part but it symbolizes rebirth or resurrection. 

For foodies, Easter means feasting and eggs in many forms, among other things, are usually present.

POT ROAST BEEF IN CREAMY MUSHROOM GRAVY

I like the tradition of having roasts for Sunday lunch. It gives me a reason to look forward to the weekend. Sometimes though, I prefer having a lie in rather than rushing to get lunch ready. 

PAN FRIED SEA BASS WITH PUTTANESCA SAUCE

We abstain from eating meat on the Fridays of Lent. Abstinence, like fasting is supposed to be an act of sacrifice. 

Not meaning to defeat the purpose, I always line up a few meatless dishes to cook in the holy week. 

BAKED SESAME PRAWNS ON TOAST

Do you ever wonder what's in the prawns on toasts in restaurants? It is not a case of 'duh'. There must be something there that made the sesame seeds stick to the bread but I'm not quite sure that it's prawns. One time my son actually asked the waiter, "What's in this?" to which the perfunctory reply was "Chicken". With the way the conversation went, I should have ended both sentences with exclamation marks. So if there was chicken where the prawns should have been, what's in the chicken?

HOMEMADE SWEET AND SOUR SAUCE

The mere mention of sweet and sour sauce would bring to mind Chinese food. Although a combination of sweetness and tang features in Chinese cuisine, it is not as we know it. Traditional dishes uses vinegar as the usual souring agent and brown sugar bricks that are similar to palm sugar in taste. 

BEEF IN GUINNESS

St. Patrick's Day must be the most fun saint's feast day that I know. The celebration is so global that everywhere in the world joins in the merrymaking. A good amount of Irish grub and tipple is consumed on this day.

IRISH CHAMP

Potatoes are the food of champions. They are nutritious and good enough to be eaten on its own. It is, however, the staple side dish and source of carbs of many a nation around the globe. 

The English usually serve them boiled, roast or chipped. For the Irish though, mash is a big favourite, steeped in tradition and is the traditional accompaniment to their stews.

Irish champ is simply mashed potatoes with spring onions thrown in. I chose thick spring onions with a leeky flavour and sauteed them first in butter before combining with the rest of the ingredients. This simple addition has a lot of impact on the taste of the mash and gives it a fresh taste and extra savoury flavour. A simple stew with champ is a perfect comfort meal.

adapted from Allrecipes Irish Champ recipe

Ingredients:

1 kg. of unpeeled potatoes
1/4 c. butter
1/2 c. chopped spring onions
1 c. milk
1 tsp. of salt (or to taste)
1/4 tsp. ground black pepper

Method:

Boil the potatoes until soft. Peel while hot. The best way to do this is to hold the hot potato with a kitchen towel and pick on the potato skin with the tip of a paring knife. Hold the loosened skin and pull off.

Mash the potatoes. I used a potato ricer to do this.

Heat up a sauté  pan and add in the butter. On low heat, saute the spring onions until softened. Add in the milk and bring to a boil. Add in the mashed potatoes, salt and pepper and stir. It is ready when it is piping hot.

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