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Stir it up magazine November December 2015

FOOD FOR THOUGHT Food for Thought Send your Food for Thought ideas to editor@stiritupmagazine.co.uk Ekachai Tempe mushroom spinach Vietnamese Bánh mì Streets ahead >> The owners of Ekachai in Liverpool Street and Wandsworth, London, are streets ahead when it comes to south-east Asian cuisine. They’ve been making authentic street food from Malaysia, Thailand and Hong Kong since 1999 – long before it came into fashion. Menu highlights include Wor Tip Fried Dumplings Char Sui Bao, light and fluffy steamed Chinese buns filled with sweet roasted BBQ pork, Kai Krapow, a classic Thai dish of ground chicken with chilli, fine beans and fragrant lime leaves, holy basil and Malaysian Pancakes (Roti Canai). Eton Mess The proof is in the pudding >> If you’re looking for dessert inspiration, award-winning pastry chef Thomas Leatherbarrow may have the answer. He has penned a range of festive and winter recipes for Kerrymaid, including Ginger Chocolate Tart, Jaconde Sponge, Jack Frost’s Eton Mess, Yule Log and Chocolate Cardamom Mousse. For more details visit www.kerrymaid.co.uk /index.php/pudding-party. Chocolate Cardamon Mousse Jaconde Sponge 46 NOV / DEC 2015


Stir it up magazine November December 2015
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